Tawsali

As we move further with time, cuisine changes with every decade, where some recipes are modified, and some get lost with time. Also, recipes that actually are an amalgamation of various cuisines are attracting foodies. There are lots of mouth-watering local dishes that haven’t been a part of our diet for a long time.

There are several recipes that have slipped from our kitchen. With time, we are drawn more towards calorie-based diets and ready-to-eat meals.

Most Indians have an emotional attachment with the kitchen, and owing to which, traditional recipes are passed on through legacy by just word of mouth, which makes food a valued inheritance.

Let us find our roots back.

1 Paani ki Roti

This roti  is from the rural areas of Uttar Pradesh and Haryana. Frequently made in our ancestral village, Saag (a dish made from leafy vegetables) is served with it. The dough is made using wet hands, and further, a layer of water on the sides of the roti gives it a unique flavor. Despite being cooked on a griddle, it tastes like Chulhe ki roti.

Paani-ki-Roti

2 Sannata

Quite a weird name, right? But there’s a history behind it. The ingredients being caraway seeds, mint, asafoetida, rock salt, black salt, and buttermilk, it provides relief in irritable bowel movements and makes peace, or say, it silences all the stomach issues (Sannata means Silence in Hindi).

It is often confused with raita, but the consistency differs. A glass of sannata contains one part curd and three parts of water.

Sannata

3 Dadpe Pohe

A relatively unpopular sibling of the traditional poha (flattened rice cooked with onions and spices), it is a coconut-infused flattened rice snack and belongs to the Maharashtra region.

Dadpe-Pohe

4 Khus Sharbat

A summer cooling drink made from a fragrant and cooling herb called khus or vetiver.

Khus-Sharbat

5 Dal Fara

They are mustard and curry leave tempered, and lentils (chana dal and urad dal) stuffed dumplings. They have originated from Eastern Uttar Pradesh and are served with coriander or mint chutney.

Dal-Fara

6 Gobhi Danthal

It is cauliflower stems in spicy and tangy gravy; Tandoori Rotis are served with it. It originally belongs to Punjab.

Gobhi-Danthal

7 Kapoorkand

It is made only two ingredients i.e. bottle gourd and sugar. Kapoorkand are sugar-coated threads of the much-underestimated vegetable – bottle gourd, that can be stored up to a fortnight. It is something that melts into mouth.

Kapoorkand

8 Paani ki Gujiya

Unlike the usual gujiya, they are made with rice flour and are steamed and not fried. It belongs to the Braj region of Uttar Pradesh and Chambal in Madhya Pradesh.

Paani-ki-Gujiya

9 Rasaawar

It is somewhat similar to kheer. But, unlike kheer, the amount of milk used is negligible. Ideally, for a liter of sugarcane juice, only 30 ml of milk is needed. Adding dry-fruits would overshadow the aroma of sugarcane. Thus, for authentic preparation, rasaawar is made without dry-fruits.

Rasaawar

10 Meenja

These are small balls made of besan (gram flour) with salt, oil, and red chili powder in it, mixed in spicy onion gravy. The dish basically belongs to Rajasthan.

Meenja

11 Dahi ki Arbi

These are taro roots in spicy yogurt gravy. Like every traditional dish, it requires us to stand in the kitchen for long hours continuously stirring, so that it doesn’t split.

Dahi-ki-Arbi

12 Badal Jam

Badal Jam is an Awadhi appetizer of shallow fried brinjal, spicy onion, tomato, and tangy garlic-flavored yogurt sauce with a mixture of mint or coriander leaves.

Badal-Jam

13 Karara

Moong dal is made into a paste and mixed with buttermilk and spices. It is stirred until it gets a thick consistency.

Karara

14 Hing Aam Achaar

Not even a single drop of oil is used to make this achar. The essence of asafoetida being the significant character, the taste is way different from that of usual mango pickle.

Hing-Aam-Achaar

15 Shufta Kanaguchhi

Soaked dry fruits fried with cottage cheese and cooked with sugar syrup and spices; it is a dessert from Jammu & Kashmir, especially made during weddings.

Shufta-Kanaguchhi

16 Tootak

A Hyderabadi starter, tootak are semolina and condensed milk dumplings, stuffed with cottage cheese, potatoes, and dry fruits, fried together in spices with a dash of lemon.

Tootak

17 Tawsali

A traditional Goan recipe, it is made from cucumbers, more preferably the yellow ones. Apart from cucumbers, jaggery, semolina, and coconut are also added. Though it’s a cake it is steamed, and not baked.

Tawsali

18 Tirre ki Roti

The flour is a combination of wheat, barley and gram flour. With every morsel, one feels that the aroma of one grain is trying to dominate that of the other grain, making it tastier with every bite. It is served hot from the griddle and is deeply soaked in clarified butter.

Tirre-ki-Roti

19 Malai ka Paan

Originated during the times of the nawabs, it is a paan without betel leaf and made of milk and malai instead! It requires tedious work for malai to be made into paper-thin sheets and rolled like a paan. It is filled with mishri and dry fruits.

Malai-ka-Paan

20 Boote ka Samosa

These are samosas stuffed with green grams instead of potatoes.

Boote-ka-Samosa