Dal-rice fusion
by Richa Mittal
Posted on: 4 January 2011
Phara, a recipe made from chana dal and rice, is generally prepared in eastern Uttar Pradesh and Bihar. It is steam cooked and therefore very healthy. It is served with green and imli ki chutney. The recipe is a complete meal in itself as it has both proteins and carbohydrates. The accompaniments fill for vitamins and minerals...
View recipe »
Tangy Turnip
by Rohit Pathania
Posted on: 18 December 2010
Generally cooked in Himachal Pradesh, the recipe is rich in vitamin C. The green leaves of the turnip top (turnip greens) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium...
View recipe »
Fig in coconut sauce
by Sharmila Sinha
Posted on: 20 November 2010
This traditional Bengali cuisine made from raw figs is high in energy. It is served to the jamai (son-in-law) on the jamai shosti, which falls in mid-June. The recipe is also an ideal source for various minerals like potassium, magnesium and calcium. It is also an enriching source for vitamin A...
View recipe »
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
Comments are moderated and will be published only after the site moderator’s approval. Please use a genuine email ID and provide your name. Selected comments may also be used in the ‘Letters’ section of the Down To Earth print edition.