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NEW PHOTO CONTEST 🤳🏼

India on a Plate – Hindu New Year & Eid Special 🌸🌙
From the vibrant beginnings of the Hindu New Year to the sweet aromas of Eid, our kitchens are buzzing with tradition! Whether it’s the Shrikhand Poori of Gudi Padwa, the Ugadi Pachadi and Holige of the South, the Pithas of Bihu, the Payasam of Vishu, the Payesh & Mishti Doi of Poila Boisakh, the TahIri or Meetho Lolo of Cheti Chand, the Roth of Navreh or the legendary Sheer Khurma and Biryani of Eid—we want to see your regional masterpieces!

Show us how you celebrate the diversity of India through your traditional family recipes this festive month!

🗓️ Contest Dates: 17th March – 24th March

 👉 Hashtag: #IOP

 🏆 The Prize: The most authentic and creative regional recipes will WIN awesome Prestige Surprises! 🎁✨

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BHAPA PITHE PULI 
Layers of steamed rice cakes with coconut and jaggery stuffing 

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Qawami sevai 

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#IOPहिंदू नव वर्ष की शानदार शुरुआत  
Jai Mata Di 🪔🌸 
Humare Chaitra Navratri ke pratham Divas par naya saal suru hota he to humare yanha ye bhog lagta he Mata Rani ko 
Pudi
Sabji
Chamcham 




Aur fir 9 days ke upvas suru hote he 






#IndiaOnAPlate #MyKitchenDiaries #Prestige




#FestiveCooking #HomeChef

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Mohini.. 

This recipe is sindhi\'s special recipe. Very  delicious and eat with pickles😍😍😋

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Mitho lolo😋
Mitho lolo is a traditional sindhi recipe, it\'s very very testy😋

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Recipe name- Aam chanar paturi sandesh


Paturi is a famous Bengali cuisine, in this recipe paturi sandesh is made with chena(cottage cheese) and ripe mango wrapped in banana leaves and cooked.

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AWADHI BIRYANI 
It  is a vegetarian version , different from Hyderabadi Biryani . It is full of flavours ,  aromatic and less spicy . Prepared with homemade Awadhi Biryani Masala 

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HOLIGE (PURAN POLI) UGADI SPECIAL 

Holige/ Puranpoli is a traditional Indian sweet flatbread more specific to Karnataka, Goa and Maharashtra made during festivals. It is made using flour, lentils, jaggery and cardamoms. 


NEEM JUICE (Ugadi special) Ugadi or Gudi Padwa marks the beginning of spring and is considered a very auspicious time. It also marks the Hindu New year. A mixture of neem and jaggery are eaten this day, which are very healthy by their inherent nature. The significance of this mixture is that basic essence of life itself, which is a combination of bitter and sweet! Neem is bitter in nature, while jaggery is sweet.

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Recipe name- Chanar Payesh
Payesh is a traditional Bengali rice pudding, I use chena instead of rice to make this payesh which i prepare every year during Poila Boisakh(Bengali New Year)

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Sabudana vada... 
This recipe is very yummy😋 and testy making in navratri festival🥳

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Mutton curry 

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Chicken curry 

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Chicken biriyani 

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Vermicelli gulab jamun pudding 

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Veggie rice with coconut curry 

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Chicken cutlet 

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ARBI KI SUBJI 

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Mughlai Chicken Paratha 

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Radish and walnut raota

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Mutton Nihari

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Lychee cooler

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Mughlai veg biryani 

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Makhana Matka Kulfi 

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Mughlai Malai Kofta 

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Custatd Sevaiya



Custard Sevaiya is a creamy and comforting dessert inspired by the rich traditions of Mughlai cuisine, where vermicelli-based sweets hold a special place during Ramadan and festive celebrations like Eid. Thin roasted sevaiya are cooked in milk and combined with smooth custard, creating a luscious pudding-like dessert with a beautiful balance of texture and flavor. Lightly sweet, aromatic, and often garnished with nuts, this dessert is perfect for iftar or festive gatherings. This version brings a delightful fusion twist to the traditional sevaiya, making it both nostalgic and refreshing.

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Mughlai DumAloo

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Sevai 

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Khoya Gujiya

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Gudi Padwa special Dish 🤗

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Mithi Sevai

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Dry Fruits Sevai

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Gujiya

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PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya. 

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Chicken Biryani

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Chicken Biryani

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Soyachap Biryani

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Hariyali kabab 

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Dhoka curry 

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Chicken galouti kabab

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A crispy and delicious snack, especially popular during fasting days.

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Mango payesh

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Gondhoraj Katla

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Mango phirni

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Bengali new year Poila Baisakh is incomplete without sweets.. so for this occasion I made these
      Jolbhora Taalshash Sandesh

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For Eid
   Paneer Vegetable Biryani 

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Vegetable Biryani 
A dish made with rice and vegetables and lots of aromatic spices 

#Iop Eid custard Meethi custard Meethi Si Maiya

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Mango kulfi

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Mango sandesh

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Doi katla

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Puranpoli 
Mharashtyan special gudi gudipdva recipes
Happy gudipdva to all ❤💐

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Pomfret Haro Gauri

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Piyush 
Happy gudipdva 💐

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Mango Barfi

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Sabudanavada

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PALAK PANEER BIRYANI Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. \"Birasta\" aka fried onion gives lovely flavour to any biryani. Word \"Biryani\" is derived from the Farsi/Persian language word \" brishtah\" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals. Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best. As India is known for it\'s rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India. Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal. 

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Mango bread malai 

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Black Gram Biryani 

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Rice kheer 

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Dahivada 

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Mutton Nihari 

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Onion pakoda 

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Beetroot flavour dahivada 

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Coriander chutney flavour dahivada 

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Beetroot pomegranate raita 

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Rainbow Paratha 

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Strawberry mousse 

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Broccoli kabab

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DHANIA WALA ALOO 

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Anda paratha 

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Besan halwa 

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Mango Phirni

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Any festival is incomplete without sweets..
   Malpoua made in Pulm Jaggery syrup

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   Mango Kalakand

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Biscoff Cheese Cake 

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Mirchi Bajji

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Kurdai 

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Moong Bhaji 

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Tender coconut pudding 

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Cashew halwa 

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MANGO 🥭 KESARI/ SHEERA UGADI SPECIAL 
Mango sheera/ kesari is one of the most popular summer dessert recipes. Its sweet, tender, rich, fruity flavored and utterly scrumptious. It is mostly relished for breakfast or as a dessert after lunch. Made this delicacy to start my special day with my family. A delicacy to be tried in your kitchen during summers.

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AAM PANNA (UGADI SPECIAL)


Aam Panna is a refreshing Indian summer beverage made using green raw mangoes and spices for additional flavours. It is a desi hit which is not only refreshing but also energizing. It helps you get hydrated in an instant and aids in battling scorching heat.

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Ugadi Pachadi 
First\' Time try Kiya He 🤗🥰

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MAVINKAYI CHUTNEY ( Raw mango coconut chutney)
Ugadi special preparation that is a must.

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💛🧡MAVINAHANNU PAYASA in Kannada (MANGO KHEER)🧡💛

This is an authentic traditional preparation from my native Karwar and Ankola too, learnt from my mother and got it done from her itself, pure love🧡. Maybe few must be making this delicacy at their home too. This is a must at every household when there is a wedding or Thread ceremony held during the season of Mangoes. Generally, it\'s done with a variety of Mango by name \'Ishad\' which is available at my native, but now enjoying this delicacy made using Alphonso. Ishad mango is much more pulpy compared to the other variety of mangoes.💛🧡

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Dudh Pitha

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Nariyal Gud Pitha

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Flower Shape Pitha

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Sticky Rice Pitha

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Ramadan special shahi mava roll !!

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Raw Mango Curry 

RAW MANGO PACHADI 

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Perfect Ugadi dish 

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Mordhan kheer.. perfect for Navratri bhog and fasting falahaar 

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Khajoor Gud kheer.. perfect sweet for Poyilla Boishak 

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Chocolate truffle cake 

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SHEER KHURMA 

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Rajasthani style authentic Dal Churma

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Homemade milk kalakand ( milk powder or milk )

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Kettle pitha 
A popular pitha of Assam .

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Carrot Halwa (Navratri Special)

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Beetroot halwa (Navratri Special)

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Rasmalai cake

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BEVU BELLA POPSICLES 
This is a must for Gudi Padwa/ Ugadi festival in Karnataka 
Without consumption of this mixture of sattu powder neem tamarind n jaggery festival is incomplete. Usually this mixture is made in the form of juice or dry powder. Here I have made juice into popsicles form. 
U will get the sweet tangy n little bitter of neem flowers.

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Recipe- Rose Sandesh 

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Basundi 

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Sandwich dhokla 

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Dal Kachori 

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Mirchi Vada

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Sevai Kheer

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Paneer Cutlet 

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Onion Poha 

#IOPMango Mastani

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Almonds Milk

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Raj kachori 

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Potato tikona

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Luchi Dum aloo 

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Puran Poli

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Healthy Quinoa & spinach dhokla with beet root dip & Rose tresleches cake  for this festive season 🎂💐

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Naan chicken curry 

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Thekua 

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Mango fruit pudding 

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Rajasthani authentic jaggery dalia (Gud lapsi)

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#Coconut burfi homemade

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#Mohanthal made by me 🙏

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#Dahi bhalle  ( It is chemical free and contains natural color . 🙏

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#Cold Tea  
It is a distinct tea with a vibrant refreshing taste.

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Venpongal and akaravadisal 

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Chakrapongsl

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Jackfruit payasam 
Jackfruit jam prepared during the season is used to make Jackfruit payasam 

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Palpayasam (Rice kheer)

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Moongdal payasam

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Kheer

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KHAMANG KAKDI (GUDI PADVA SPECIAL)

Cool, crunchy, and khamang! A Maharashtrian salad you’ll love this summer.” Khamang Kakadi is a refreshing Maharashtrian cucumber salad, often served as part of a traditional Maharashtrian thali. The word “khamang” refers to something that is aromatic, appetizing, and crunchy, while “kakadi” means cucumber. True to its name, this dish is light, crisp, and full of flavor. It is made with finely chopped cucumber mixed with fresh coconut, roasted peanuts, green chilies, and a hint of lemon juice, then topped with a tempering of mustard seeds and curry leaves. The nutty crunch of peanuts, the cooling effect of cucumber, and the mild spiciness from chilies make it both healthy and delicious. Packed with hydration and fiber from cucumber, protein from peanuts, and freshness from coconut and herbs, Khamang Kakad is not only a great side dish but also a wholesome salad option for summers. It is often enjoyed during fasting days (upvas) or served as an accompaniment to meals for its cooling and digestive benefits.

Kaju diye Sujir Halua#IOP

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#Malpua (wheat flour )

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Fruit salad Puri sabji

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Kothmir vadi with thecha
Mharashtyan special dish 

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Fried rice Dum Aloo 

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RICE KHEER

Pooran poli 


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Rajgira aata poori thali... perfect for Navratri falahaar 

Chhena/ cottage cheese Rice ball in date palm jaggery kheer
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(Poila Boisakh)

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Sakkrai Pongal platter... perfect for Ugadi 

Chhole & Paneer Biryani 
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(Eid)

Rice Kheer with date palm jaggery
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Presenting Rice Kheer with date palm jaggery on the auspicious occasion of Poila Boisakh. 

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 Hindu New Year/Poila Baishak Spacial Thali

Sheer Khurma
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Fruit Cream 
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Chicken Patiala Kebab
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Chicken Dum Biryani
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Bread Pizza
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Bhapa Kesar Misti Doi
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Presenting the authentic & delicious  bhapa doi of Bengal on the festival of Poila boisakh

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Papchi is a traditional sweet dish from Chhattisgarh that is often prepared during festivals and special occasions. While it may resemble Shakkarpara in appearance, its taste and texture are slightly distinct and possess an earthy aroma, as it is made using wheat flour and jaggery.


Papchi ( Traditional sweet of chhatisgarh)

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Chicken biryani