We had asked you, our readers, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. We begin with Maharashtra's Thalipeeth

Nothing can possibly prepare you for the diversity of India and its cuisines.

Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.

We have, as always, been inundated with your responses and begin with this recipe of Maharashtra's Thalipeeth sent to us by Jyoti Vagare:

Ingredients:

2 cups bhajani*

1 large onion, finely chopped

A handful of cilantro, finely chopped

Any vegetable of your choice (cabbage, methi, spinach, carrot, spring onions, doodhi etc) chopped or grated

Turmeric powder, chilli powder, salt and sugar to taste

A pinch of Asafoetida

Method:

Mix all the ingredients in a large bowl

Add water and make into dough that is looser than one you make for rotis.

Divide the dough in the 6-7 equal balls.

Since the dough is loose, always wrap plastic paper around rolling board so it won't stick.

Take the ball, rub some water on your fingers and pat into a flat, slightly thick roundish shape.

This part is tricky and needs little bit of practice.

While you are rolling the thalipeeth, heat a non-stick pan on it with a bit of oil or ghee on it.

Now take the thalippeth on your hand and put in on tawa.

Make little holes on it and drizzle some oil.

Let it cook from both the sides till it becomes golden brown and crispy.

Serve hot with Indian butter -- makkhan (or loni, as it is called in Marathi)

It tastes equally good with yogurt and mango pickle.

*Bhajani is a flour mixture made by first dry roasting the following ingredients on low flame and then grinding it: 1kg jowar, 1/2 kg wheat, 1/2 kg rice, 1/4 kg chana dal, 1/4 kg moong dal, a handful of coriander seeds

Readymade Bhajani is also easily available in most local markets these days.

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Love to cook? Care to share?

Here are the other recipes we are looking for along with photographs

Andhra Pradesh: Gongura Pachadi

Arunachal Pradesh: Smoked Pork In Sengmora Xaak

Assam: Masor Tenga

Bihar: Litti Chokha

Chhattisgarh: Dehrori

Goa: Bebinca

Gujarat: Khandvi

Haryana: Bajra Khichdi

Himachal Pradesh: Madra

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Karnataka: Pandi Curry

Kerala: Irachi Ishtu

Madhya Pradesh: Bhutte Ka Kees

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Odisha: Chhena Poda

Punjab: Makki-roti And Sarson-saag

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf

Uttar Pradesh: Baingan Ki Lonje

Uttarakhand: Bal Mithai

West Bengal: Daab Chingri

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We are inviting you, our dear readers, to share with us your special recipes of these dishes.

Tell us how you make any of the dishes listed above.

Simply mail your recipes along with a photograph of the dish to getahead@rediff.co.in with the subject line 'Indian Recipes'.

We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in Rediff.com and India Abroad.