Ladakh Apricot Kernel Oil Nut Based Ladakhi Traditional Use
Roasted apricot kernels ground with dried chilli and salt into a nutty pungent...
34 recipes found
Roasted apricot kernels ground with dried chilli and salt into a nutty pungent...
Seasonal vegetables stir-fried with Tripuri fermented soybean paste — an everyday...
Dried or fresh kachri (the small wild desert melon of Rajasthan and Haryana) cooked in...
The classic Gujarati fenugreek flatbread — thin, slightly bitter, perfectly spiced and...
Neem leaves fried until crispy and tossed with cubed brinjal in mustard oil — a...
A preparation combining six tastes — sweet, sour, bitter, salty, spicy and astringent...
Bitter wild greens of the Khasi Hills boiled with ginger and sesame — the everyday...
A paste of fresh betel leaves, sesame seeds, ginger and aromatic seeds — used as a...
A thick, slightly bitter wheat flour halwa with a characteristic touch of fenugreek...
Bathua (chenopodium) leaves cooked alone with minimal spicing and a ghee-garlic...
Fresh drumstick (moringa) flowers coated in seasoned gram flour batter and deep-fried...
Rice cooked with the dried desert beans and berries of ker and sangri in a spiced...