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Winners
  • Senai Kizhangu Pachadi | Elephant Yam Raita
    1 st Prize
    Cook time 10 mins

    This raita is my grandmother's signature dish. We just love to have it as a dipping with Paruppu Usli. Elephant Yam is very high in fiber and good for health.

  • Saaya | Sai
    2nd Prize
    Cook time 120 mins

    Saaya is a delicacy laced with love. The sweetness and deliciousness comes from slow cooking for a long time. It requires a lot of patience and labour. My grandmother used to plan out in advance, arrange for the ingredients and make Saaya with a lot of other eatables for her brothers on Bhitoli (Bhitoli is a Kumaoni festival observed in monsoons where sisters apply tikka to brothers and pray for their good health and happiness) made with so much love and efforts Saaya, is uniquely delicious. Saaya is made during festivities in Kumaon.

  • Banana Flower Chutney ( Udupi Heirloom recipe)
    3rd Prize
    Cook time 25 mins

    Banana blossom chutney is an heirloom recipe of my husband's native place , Udupi in Karnataka. I recently got banana blossom from an Indian store and I was discussing with my mother in law about the recipes she prepares from this flower . She told me that she prepares spicy chutney from it which is prepared with the banana blossom bracts, flavored with coriander, coconut, sesame seeds, tamarind and green chillies and tempered with mustard seeds, black gram lentils and fresh curry leaves. I decided to give a try to this healthy, nutritional and rich in fiber banana blossom chutney and it turned out absolutely delicious. You can serve this condiment with dosa or as a side dish with lunch and dinner.

  • Turmeric Leaf Kheer
    3rd Prize
    Cook time 60 mins

    Turmeric Leaf kheer is a family speciality that has been passed on from generations. The rich milk cooked rice is infused by the beautiful flavour and aroma of turmeric leaf.

  • Desi Ghee Smeared Bhagnari Jeera Black Pepper Koki
    Wild Card
    Cook time 10 mins

    Not a typical Sindhi Koki, it differs in method, taste and recipe. My grandmum's recipe that my Sindhi mum learnt after marriage. Bhagnaris are a community different from Sindhis and have their own variations in cuisine, though the base remains Sindhi with a bit of Punjabi thrown in.

  • Manda Pitha (Sweet Rice Dumplings)
    Wild Card
    Cook time 15 mins

    Manda Pitha which is also known as modak in Maharastra, is a sweet dish from Odisha. I never liked it while growing up, but over the time, learned to appreciate the texture and taste of it so much that, I made my mother-in-law taught me the recipe step by step when she was visiting me here in the USA, a few years back. Manda Pitha, is made out of rice flour and then steamed

  • Gulamba in Nani's Style
    Wild Card
    Cook time 25 mins

    When I was a kid, every year my Naniji used to send her special homemade Gulamba for me. And I use to eat only chapati and gulamba for both the meals. Basically, Gul is Jaggery and Amba is mango hence, Gulamba. This can be prepared with Jaggery but I specially like it with Sugar. My Naniji passed this recipe to her daughter when she got married and later mom passed it to me. I made it a few times of course under Nani's and Mom's guidance and the result is seen. Today, even just a bite takes me right back. So, here's my ultimate favorite seasonal preparation preserved from generation to generation, Gulamba.

  • Doli ki roti
    Wild Card
    Cook time 20 mins

    A whole wheat fermented bread /Roti, activated with an age old and traditional recipe of homemade yeast. The ingredients which make the yeast give the entire flavor to the bread and take the taste of the bread to just another level.

  • Valasdi Wada/Desai Wada
    Wild Card
    Cook time 20 mins

    Roasted Flour Wada (Sakela lot na wada) as we know are also called "Desai Wada" made by a Gujarati Desai Community requires a slow roasting of Rice and Dal each individually and ground into a coarse flour,it requires to be stored airtight container. Array of items can be made from roasted flour and my Paa’s favourite is WADA. I wasn't lucky enough to get a handwritten recipe of my Granny but Mom could get recipe from my Aunts which I further revalidated on Taste and Texture by making it from my Paa. Wadas made up of roasted flour is a mixture of slow roasted Rice and dals is a treasure of South Gujarat Kitchens is a heirloom recipe of my family and Yes I have handwritten this recipe for future generations to carry forward the Legacy.

All Entries
  • Bhaja Suji Manda Pitha
    Cook time 20 mins

    Deep fried semolina dumplings stuffed with a coconut and jaggery mix and is an authentic traditional Pitha of Odisha made during festive occasions. . I have nostalgic memories of my Paternal grandmom making them with surprising expertise as she stuffed them with the coconut mix and shaping them into rounds with her palms

  • Mysore Pak
    Cook time 60 mins

    I am using this recipe for the last 25years.It is a no fail recipe.If you follow this ditto you will have a soft, delicious, melt in the mouth Mysore Pak.

  • Chilled Lemon Pie
    Cook time 20 mins
  • Semolina Kurdai
    Cook time 15 mins

    Kurdai is an accompaniment in Marathi meals. These help complete the frame of a meal...especially with aam ras(mango pulp), during auspicious occasions or even with a simple khichadi. These kurdai recipes are but passed on by the females in the family from one generation to the other. Every summer afternoon the ladies gather together to accomplish the tidious tasks of pickling and paapad rolling. Wheat Kurdai is one of my favourites that I missed when I moved to the UK. Preparing wheat kurdai is a humongous task, my grandmother(ajji) suggested using rava(semolina) instead of wheat. She indicated that for a quick kurdai preparation, the ladies prefer these kurdai. I have been carrying on the traditions of kurdai making and even sandge(dried lentil vadi) suggested by my ajji for the last two years. It may sound a bit tedious a task, however if the things are well organised and if you have a strong pair of helping hands, this can be a very fun activity!!

  • Bhuna Meat
    Cook time 120 mins

    When Mutton is slow cooked without water and then it is cooked with curd and corriander over a low flame, then the taste is just amazing. This is a dish that was done by the men and my grandfather ...especially. The women were relegated to just making the rotis. An old ,old battered pressure cooker ghat never gave out any whistles was used and only consideration was time. A pital or bronze flat karchi was used ,which still exists in the now renovated kitchen, but has now been reduced. Most of that pital must now be in the tummies of those who ate that meat..Patience is the key word, but rewards are the greatest taste that we will remember forever.

  • Vegetable khichdi
    Cook time 10 mins

    Spiced moong daal khichdi with mixed vegetables.I love this khichdi, my nani's signature dish.

  • Chawal Ki Kheer (Rice Pudding)
    Cook time 45 mins

    Kheer is one of those classic desserts that don't require an occasion. My mother learnt making this, prior to her marriage from her mother. This is an absolutely delicious recipe which will surely make you win everyone's heart.

  • Malpua and rabdi
    Cook time 60 mins

    Its a sweet of soft, fluffy yet crispy pancakes coated with sugar syrup and served with rabdi, a sweet item from my dadi's kitchen.

  • Three year old Nimbu pickle
    Cook time 25 mins

    This is three years old pickle stored at room temperature.

  • Aam ka Heeng wala achar
    Cook time 30 mins
  • Elaichi Kali Mirch Gosht (sindhi style mutton)
    Cook time 30 mins

    Mutton prepared in elachi and black pepper with pure ghee. I learned this recipe from my mother in law, my husband literally grew up eating this. It is called "photey waro tiwan" in our house which is light on tummy and not spicy.

  • Mixed Fruit Custard
    Cook time 20 mins

    This rich, delicious and creamy fruit custard recipe is another gem from my mother who invariably makes it for dessert during summers and at all our family reunions. She grew up watching her father making this custard for them. It is one of those desserts I have grown up having along with gajar ka halwa. This is a simple recipe and definitely a Super Hit amongst the crowd!

  • Prawns Balchao | Prawns Pickle
    Cook time 20 mins

    Prawns Balchao or Prawns Pickle is a recipe which I learnt from my mom. I am proud to say that my mom’s prawns pickle turns the best. Nothing can beat my mom’s magic of making prawns pickle. She taught me this recipe when I got married and I had written it down in my diary. Today I am sharing with you all this secret recipe.

  • Hayagreeva maddi
    Cook time 20 mins

    A traditional dish which I have aquired from my grand mother. It is delicious and popular sweet of Karnataka which needs good practice. Follow the instructions for best results.

  • Besan ki bharwan tikia
    Cook time 90 mins

    It is my grandmother's recipe , my mom learnt from her and then i had learned from my mom . It is like a kachori stuffed with roasted besan , which can be stored for 15-20 days easily in an airtight container .

  • Turmeric Leaf Kheer
    Cook time 60 mins

    Turmeric Leaf kheer is a family speciality that has been passed on from generations. The rich milk cooked rice is infused by the beautiful flavour and aroma of turmeric leaf.

  • Nani's Vegetable biryani
    Cook time 20 mins

    Whenever I miss my nani maa, I always make this biryani and feel still she is with us.

  • Inji sorasam
    Cook time 0 mins

    Can there be a better appetizer than this, we were given when there is no appetite for eating anything due to indigestion. Its so simple and the taste so divine, though we cannot drink too much.

  • Hot and Sweet Plums and Peaches
    Cook time 80 mins

    It is very healthy and delicious.

  • Vetki Paturi (Barramundi Fish Wrapped in Banana Leaf )
    Cook time 20 mins

    Vetki Paturi is a traditional dish in both West Bengal and Bangladesh.Here fish marinated in mustard paste wrapped in banana leaf and cooked through slow cooking.The word 'paaturi' comes from the Bengali word 'Pata' or leaf .I have learnt this recipe from my mom.My mom is a great cook and her cooking guru is my Dida or my maternal grandmother.

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Contest terms & conditions

  1. The recipe should be the participants ORIGINAL work, they can however take inspiration from anyone else’s work
  2. The recipe must be accompanied by original photograph/s. If found to be plagiarised, the recipe will be taken off.
  3. The contest is open to individuals across the world. Do provide us with a valid Indian address to ship the prize.
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  5. Winners will receive prizes within 30 days from the date of announcement of the winner, provided the address is shared with us on time.
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