A North Indian dish, very common all over India. A puri or poori is an unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil. It puffs up when cooked and Masala is a simple curry that goes with the poori. It is made with mashed potatoes, onion, ginger, curry leaves and other spices.

Tamrind rice or Pulihora is a dish prepared for most of festivals in Tamil Nadu and Andhra Pradesh. Tamarind’s sourness dominates this variety of rice and is neutralised just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavourful richness of curry leaves. The combination of all the ingredients not only makes it a sumptuous deal for the stomach, but also a great feast for the eyes.

Pulihora finds its place as a main delicacy during all festive occasions, Sankranthi, Ugadi, Dasara and Deepavali, especially in my home. It is also offered as the ‘divine’ prasadam in many Hindu temples and devoured by the bhaktajana (devotees) as mahaprasadam (offering to the God) .

Curd rice (Tamil: Thayir (Curd) Sadam (Rice), also called yogurt rice, yoghurt rice) is a dish of India. It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu. It is prepared by boiling Rice till it breaks down, becoming almost like a paste. It is then let to cool down to room temperature. It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes also urad dal, mustard seeds, and asafoetida. Finally, yogurt or curd, and salt are added.

Lemon rice is a popular dish in South India. Rice is boiled and then added to fried mustard seeds, turmeric, ginger and cumin and stirred well after adding lemon juice. In addition, during the frying of mustard and cumin seeds, some yellow split peas (the Indian variety – chana dal), green chillies and curry leaves are also added. Cashew nuts are added as garnish

Typical south India dish made from Semolina. Mustard seeds are spluttered in heated oil to which sautéed onion, green chillies, ginger and curry leaves are added. Semolina is mixed to it and stirred well before water is added. The mixture is cooked until water is completely absorbed. It is served warm garnished with cilantro.

Chole Poori is one of the most popular Punjabi recipe. Chole stands for a spicy curry made with white chickpeas and poori is fried leavened flat bread. Chole Poori is a spicy, tasty and a heavy dish it has tangy taste and the consistency of the curry also varies from slightly thick to semi-dry. Served with the sliced onions, green chilies and lemon wedges this a very filing dish.

A samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils.It is distinctly triangular or tetrahedral in shape and often accompanied by a mint sauce (raita) or chutney.