Rediff.com
Print this article

Recipes: Chettinad nandu rasam, Fish musallam and more

January 09, 2019 15:56 IST

Interesting recipes to will tease your taste buds.
Photographs: Anshika Varma

India is a melting pot of cultures. The diversity ensures its cuisines and flavours vary every few 100 kilometres.

In her book Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine, Sonal Ved has tried to put together cuisines from different parts of India.

Published by Roli Books, Tiffin features local, seasonal and lesser-known dishes contributed by home chefs and celebrated chefs.

We bring you five different recipes from the book:


Amritsari Bun Chaat
Indian-style potato burger

Amritsari Bun Chaat

Cooking time: 20 minutes
Serves: 2-4
Origin: Punjab

Ingredients

Method


 

Fish Musallam
Baked fish stuffed with spices

Recipe Contributor
Adil I Ahmad (Tehzeeb: Culinary Traditions of Awadh)

Fish musallam

Cooking time: 1 hour
Serves: 6 
Origin: Uttar Pradesh

Ingredients

To make dungaar

Cooking time: 20 minutes

Ingredients

Method

To make fish musallam


 

Bohri Style Chicken Nu Salan
Chicken in sweet and sour curry

Bohri style chicken nu salan

Cooking time: 1 hour
Serves: 2
Origin: Gujarat

Ingredients

Method


 

Chettinad Nandu Rasam
Crabmeat rasam

Chettinad Nandu Rasam

Cooking time: 40 minutes
Serves: 4
Origin: Tamil Nadu

Ingredients

For the rasam paste

For the rasam

Method
To make the rasam paste

To make the rasam


 

Bamboo And Pork Stir-Fry
One-pot curry with a bit of sour tang

Bamboo and pork stir fry

Cooking time: 1 hour
Serves: 2
Origin: Assam

Ingredients

Method

Excerpted from Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine by Sonal Ved, with the kind permission of the publisher, Roli Books.

Sonal Ved