Friday, April 18, 2014

Corn n Rice with Greens cooked North East Indian Style~Indian State Meghalaya


Corn n Rice with Greens cooked North East Indian Style~Indian State Meghalaya

At Meghalaya today! So what are you going to eat for....

The people of Meghalaya, like the other indigenous communities, have their typical cooking pattern, according to the availability of food stuffs in Meghalaya. Moreover, the Meghalaya cuisine can be divided into three distinctive styles: Garo, Khasi and Jaintia.

However inspite of their differences in the cooking styles of the tribes the main Meghalaya food comprises of rice along with fish or meat preparations. The food crops of Meghalaya are rice and maize, rice being the staple food. 

 Fruits like oranges, guava, pineapples, bananas, lemon, etc form an important part of the food in Meghalaya and are grown here.

The people of Meghalaya have a varied diet from rice and maize,  millet, tapioca, etc. Besides, the people of Meghalaya rear goats, pig, ducks, and fowls and consume their meat they also eat the meat of bison, deer, wild pigs, etc. Fish, crabs, eels, prawns, dry fishes also form a major part of the food in Meghalaya.

The people of Meghalaya practice 'jhum' cultivation; and the yields are a part of diet.

Don’t be surprised if you see  the people of Meghalaya are chewing Betel leaf and unripe betel nut. Like in the mainland  people  prefer having betel leaf, along with dried tobacco and lime.

In Meghalaya, a special kind of beer is prepared from fermented rice. The rice beer is prepared by fermenting the rice, and then distilling it. The use of rice-beer is most prevalent during the various religious ceremonies.

Thus, it is evident that the Meghalayan food is a typical Meghalaya cuisine with its own innovations and delicacies. 
Coing down to my experiences cooking for Meghalaya...

Thursday, April 17, 2014

Peanuts and Soybeans Fry~Indian State: Manipur

Peanuts and Soybeans Fry~Indian State: Manipur

To me Manipuri was always a dance form, not for once have I thought before this marathon as Manipuri food! Maybe because I am mesmerised by their dance form!!
Do you know that Manipuri classical form of dance is not only to be one of the chastest, modest, softest and mildest but the most meaningful dances of the world. It’s a treat to see the Raslila in this dance form! 
So what is the cuisine in Manipur like?
Manipuri cuisines are simple, organic and healthy. Dishes are typically spicy foods that use chilli pepper rather than garam masalas hence healthy, simple and organic foods. Most of the cuisine does not use oil as its ingredients.
The staple diet of Manipur consists of rice, large varieties of leafy vegetables (of both aquatic and terrestrial) and fishes.
Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local markets. The cuisines are very seasonal, each season having its special vegetables and preparations. The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region.
Common foods are Eromba a vegetable, Singju is a salad, Chamthong  or  Kangshoi  is a stew of any seasonal vegetables, Morok metpa is a routine side dish ,it is a coarse paste prepared with green or dry red chilies mixed with chopped onions, coriander leaves and other local herbs for garnishing.
Other dishes include kang-ngou or kaang-hou (various vegetables stir fried with traditional spices), nganam (prepared with fish and maroi on a pan) or paaknam (sort of a pancake prepared with a mixture of pea flour, maroi napaakpi, laphu tharo, awa phadigom, and ngari wrapped in turmeric and banana leaves and baked in a pan or steam it first and then roasted it for sometime), nga-thongba (fish curry), ooti (a typical Manipuri vegetarian dish), pakoura thongba, chagem pomba (made with fermented soya, mustard leaves, roasted or smoked fish and other herbs), keli chana, alu kangmet  (boiled potato mashed with fried red chilli and nakuppi with salt and/or dressed with mustard oil), sana thongba which is prepared with paneer in Manipuri style, a-nganba (steamed vegetables, such as pumpkin, peas, carrots, French beans, etc.).

Wednesday, April 16, 2014

Kadhi Goole Indian State: Maharashtra

Kadhi Goole  Indian State: Maharashtra

So today we have reached Maharashtra in our Blogging Marathon! Its difficult to believe that we have reached day 16 in the Marathon where we are blogging on cuisines of Indian States!

Maharashtra is a state in the western region of India. It is the second most populous state after Uttar Pradesh and third largest state by area in India.

Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people from the state of Maharashtra in India.  Maharashtrian cuisine is an extensive balance of many different tastes.  Maharashtrian cuisine covers a range from being mild to very spicy dishes.

Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet.
The cuisine of Maharashtra can be divided into two major sections—the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines.
The cuisine of Vidarbha uses ground nuts, poppy seeds, jaggery, wheat, jowar, and bajra extensively. A typical meal consists of rice, "poli" roti or '"Bhakar" both along with "varan" or "aamtee"—lentils and spiced vegetables. Cooking is common with different types of oil. People love spicy food. Savji food from Vidharbh is famous all over Maharashtra.
Like other coastal states, there is an enormous variety of vegetables eaten, fish and coconuts are common. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango. The sweet which is famous in Maharashtra is modak, peda, etc. even the locals are found of gulab jamaun, kaju katri.
Popular dishes include puran poli, ukdiche modak, batata wada, and masala bhat and wada pav. Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine.

Tuesday, April 15, 2014

Shahi Shikanji~Indian State Madhya Pradesh


Shahi Shikanji~Indian State Madhya Pradesh

Day 15 we are today at Madhya Pradesh!! Land of Ahilyabai Holkar!!

But let get down to cuisine here for I have been told that is what  you are interested in but I could not resist puting the link of Rani Ahilyabai Holkar so do check it out if you are interested! She is an amazing lady!!

The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the North and West of the state, while the wetter South and East are dominated by rice and fish. Milk is a common ingredient in  Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes such as rogan josh, korma,  keema,  biryani,  pilaf   and kebabs. There is street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab, and Nalli-Nihari as some of the specialties.

Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with dal and ladoos. The culinary specialty of the Malwa and specially Indore region of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast with jalebi. Beverages in the region include lassi, beer, and  rum  and sugarcane juice. Local liquor is distilled from the flowers of the mahua tree and date palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has gone through fermentation.