Uttar Pradesh

Traditionally the Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine but a vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily food habits. Pooris and kachoris are relished on special occasions. Uttar Pradesh has been greatly influenced by Mughal (Mughlai cuisine) cooking techniques which is very popular worldwide. The Chaat, samosa and pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state's Awadh Region.

Tamil Nadu

       Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a side dish" Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments. Tamil Nadu is famous for its spicy non vegetarian dishes. The southern regions in Tamil Nadu, namely; Madurai, Kaaraikudi or Chettinaadu are famous for their spicy non vegetarian dishes.

Andhra Pradesh

Cuisine of the southern state of Andhra Pradesh is referred to as Telugu and Hyderabadi cuisine. Rice is the staple starch and is usually consumed with a variety of curries and lentil soups or broths. Although many people in this region are vegetarians, people living in the coastal areas are known for their seafood dishes. Food in Andhra Pradesh is known for the heavy usage of spices and chillies. One of the most important parts of the Andhra cuisine is the use of various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from red sorrel leaves. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Andhra Pradesh dish is Hyderabadi biryani, a mixture of rice, yogurt, onions, meat and spices. Hyderabadi biryani is popular for its exquisite taste and is derived from the Persian style of slow cooking. While only a small proportion of the Hyderabad populace are vegetarians, vegetarian food is still quite popular, and is generally served for breakfast and lunch. Breakfast items like Dosa, Vada have origins in Udipi, Karnataka but are influenced by spices native to Andhra Pradesh.

Baklawa

Baklava takes a lot of time to make. It's sticky and gooey. You will get messy - thats a given. But it is worth it. Baklava is such a dessert of passion. The passion it takes to make it, enjoying the sweet taste with each bite, makes it a dessert that is one of a kind.

Ingredients:

• 2 1/2 cups walnuts or pistachio nuts
• 4 cups sugar plus 1/2 cup
• 1 lb butter
• 1 package, or 16 oz. frozen filo dough, thawed according to package directions
• 2 cups water
• 1/2 teaspoon lemon juice
• 2 teaspoons rosewater
• cinnamon if using walnuts

Preparation:

Prepare Syrup First

Combine 4 cups sugar, lemon juice, and water in a medium saucepan. Bring to a boil, and allow to boil for 10 minutes. Add rosewater and bring to a boil. Remove from heat immediately. Allow to cool.

Sate Madura

Tourworldinfo - Sate Madura Indonesian Traditional Food, Sate Madura is traditional food of Indonesia, a typical sate of the island of Madura (East Java), that has been known throughout the archipelago, when compared with sate ponorogo, Satay is usually made ??of chicken or beef. It’s very delicious especially added with a rice cake.

Sate Madura can be found in almost all regions, especially in large cities such as Medan, Jakarta, Bandung, and Surabaya.


When you eat satay madura is confirmed you will be addicted to eat it again because this food has a different flavor than others.