Wednesday, 30 April 2014

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Paneer Tikka Kathi Roll

I am just in time to post for SNC this time.  For some time I thought I will not be in the blogging world as my site has crashed and just when I think it’s up and about it’s back down in a heap. So I am presently back here to post my current escapades in the food world.

Do check out my virtual travel around the India this month. It’s been a hectic trip round the cuisines of India.

Right now I am however posting a delicious snack and meal item in my place as Rotis in the morning are generally not acceptable. However you can serve them for breakfast. They are very filling and are originally intended as such.

ThanksMinnie   and Divya we loved it.

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Recipe Author: Minnie@thelady8home
Cuisine: Indian
Prep time:  30 mins
Cook time:  30 mins
Total time:  1 hour
Serves: 12 pieces

Ingredients:
For the paneer:
  • 2 cups paneer cut into two inches cube
  • 1 cup chopped green peppers
  • 1 large onion cut into quarters
  • 1 large tomato cubed small
  • 1 tsp kasoori methi
  • ½ cup coriander leaves (optional)
  • 4 tbsp oil


Masala for grinding:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 green cardamoms
  • 2 cloves
  • 1 dry red chilli
  • 1 2″ stick cinnamon


For marinating:
  • 1 tsp gram flour (besan)
  • 1 tsp red chilli powder
  • 1 tsp chat masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp black pepper powder
  • ½ cup yogurt whipped


For the Roti:
  • Atta
  • Salt and oil
  • ½ cup coriander leaves or spinach leaves (I used coriander leaves)


For setting up the Kati roll:
Roti
The paneer filling
Kuchumber
Foil
Method:
Initial preparations:
  • Mix the atta, salt and a little oil with water make a soft but pliable dough.
  • Cover and set aside.
  • Marinate the paneer with all the marinating spices and yogurt, cover and keep aside for 15 minutes to an hour.
  • Make the kachumber.
  • Meanwhile roast and coarsely grind the masala for grinding.


To make the Kachumber:

 Ingredients:
  • ½ cup carrots, juliennes
  • 1 cup cucumber, juliennes
  • 1 large tomato, sliced in long thin stripes
  • ¼ cup onions sliced very fine
  • 2 tbsp coriander leaves, finely chopped
  • 1-2 green chillies, chopped fine (optional)
  • 3 tbsp lemon juice 
  • ¼ tsp black salt
  • ¼ tsp sugar


Method:
  • Mix all the vegetables together.
  • Drizzle lemon juice, and sprinkle salt and sugar.
  • Mix well.
  • Add coriander leaves and green chillies.
  •  Using a fork, mix it one more time and serve.

Note: 
  • You can use other vegetables and fruits like avocados, pomegranates etc

 To make the roti:

  • Roll out a roti about 4 inches diameter and place the coriander leaves in between.
  • Starting from one side, start folding in the sides, overlapping them over the previous fold.
  • Once the folds are closed, roll it into a ball.
  • Roll out the roti using a rolling pin. It should be roughly 8 inches in diameter.
  • Cook on a tava or griddle.

For cooking the paneer:
  • Heat oil in a skillet and fry the roast and ground spices
  • Add green peppers and sauté for a minute
  • Add marinated paneer and stir until it’s nicely coated with the spices.
  • Let the paneer pieces fry for 5 minutes. Stir them gently every once in a while, making sure they don’t stick to the pan.
  • Now add kasoori methi, onions and tomatoes.
  • Let it cook until the tomatoes soften and the onions look translucent.

 To assemble:

  • Place a roti
  • Fill with 1 tbsp kuchumber
  • Fill the 1 heaped tbsp paneer
  • Roll and wrap in foil/butter paper
  • Serve whole or cut in half with ketchup.

Note:
  • You can make all of these overnight.
  •  To assemble next day, heat a tsp oil in pan, and heat the roti on both sides.
  • Heat paneer separately in microwave or skillet.
  • Place paneer and kuchumber in the roti, roll and serve.
  •  You can make the rolls in plain roti.

  Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Jhaal Muri~Indian State: West Bengal


Jhaal Muri~Indian State: West Bengal

Today we are blogging West Bengal on the final leg of our blogging marathon. It has been a journey where I have learnt new cuisines, remembered old and loved most of them.

 West Bengal actually on the eastern side of India its one of the populous states in India.  West Bengal was divided during the Indian Independence in 1947 on religious lines. East and West Bengal… East Bengal was a part of Pakistan and is now Bangladesh since 1971.

Ancient Bengal has been the site of major rulers like The Mayura Empire or the Gupta Empire to name a few. Then it was ruled by the Sultans, Hindu rulers then BaroBhuyan landlords.

The British began their rule in India with Bengal. The battle of Plassy cemented their rule. The current capital Kolkata was called Calcutta   was the British Capital for long many years.

Naturally, for their clerical work the British needed workers the solution was to introduce western education. This in turn resulted in development of sciences, social reforms etc. This was named as the Bengal Renaissance.
West Bengal was the hotbed of Indian Independence period. We have many leaders like Swami Vivekananda, Gurudev Tagore, Bhankim Chandra Chatopadhya let’s not forget our own wireless man Dr. Jagdish Chandra Bose the man whose greatness is acknowledged by Einstein himself. Does Bengal rest its laurels on these past examples only no look at Satyajit Ray in films, Amrtya Sen in Economics, our President Pranav Mukherjee to name a few.

Being a foodie my interest is food. 

Tuesday, 29 April 2014

Mandua ki Roti, Phansu and Til ki Chutney~Indian State: Uttarakhand

Mandua ki Roti, Phansu and Til ki Chutney~Indian State: Uttarakhand

 Today we eat Utranchal cuisine. Actually, what I said at home it was “today we eat Uttaranchal. “My younger daughter who is hooked to Percy Jackson, a book based on Greek mythology kept asking me what  kind of monsters are we.

Uttarakhand formerly Uttaranchal, is a state in the northern part of India. It is often referred to as the "Land of the Gods" due to the many holy Hindu temples  and pilgrimage centres found throughout the state.

Uttarakhand's name is derived from the Sanskrit words Uttara meaning north, and  Khaṇḍ  meaning country or part of a country. The name finds mention in early Hindu scriptures as the combined region of Kedarkhand (present day Garhwal) and Manaskhand (present day Kumaon). Uttarakhand was also the ancient Puranic  term for the central stretch of the Indian Himalayas.

Uttarakhand is known for its natural beauty of the Himalayas, the Bhabhar and the Terai.
The state is divided into two divisions, Garhwal and Kumaon. The provisional capital of Uttarakhand is Dehradun, the largest city in the region.The natives of the state are generally called either Garhwali or Kumaoni depending on their place of origin.

Garhwali and Kumaoni along with other hilly dialects and sub-dialects are the main regional languages, whereas Hindi is the most widely spoken language. Uttarakhand is the only state in India with Sanskrit as one of its official languages.

Two of the most important rivers originate in the region, the  Ganga  at  Gangotri  and the Yamuna at Yamunotri. These two along with Badrinath  and  Kedarnath form the Chota Char Dham, a holy pilgrimage for the Hindus. The state hosts the Bengal tiger in Jim Corbett National Park, the oldest national park of the Indian subcontinent. The Valley of Flowers, a Unesco World Heritage Site located in the upper expanses of Bhyundar Ganga near Joshimath   in Gharwal region, is known for the variety and rarity of its flowers and plants.

Monday, 28 April 2014

Matar Ka Nimona ~Indian State Uttar Pradesh

Matar Ka Nimona ~Indian State Uttar Pradesh

Remember this song" Khaike Pan Banaraswala"

Where is Banaras? Yes in Uttar Pradesh!  So let’s visit Uttar Pradesh today!


Uttar Pradesh, abbr. UP, is a state located in northern India. It was created on 1 April 1937 as the United Provinces, and was renamed Uttar Pradesh in 1950. Lucknow is the capital and Kanpur is the commercial capital and the largest city of Uttar Pradesh.

Uttar Pradesh was home to powerful empires of ancient and medieval India, including MagadhaNanda, Mauryan, Sunga, Kushan, Gupta, Gurjara, Rashtrakuta, Pala and Mughal which many say was improved by the Nawabs of Awadh. The two major rivers of the state, the Ganga and Yamuna, join at Allahabad and then flow as the Ganga further east. The state has several historical, natural, and religious tourist destinations, such as the Taj Mahal,  Varanasi, Piprahwa, Kaushambi, Kanpur, Ballia, Shravasti, Kushinagar, Lucknow Chitrakoot, Jhansi, Allahabad, Budaun, Meerut and Mathura. It’s also the area of some of the oldest existing cities of Budaun and Varanasi.

With this as the background what will the food here be like? What are the cuisines here called?

Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India especially Uttar Pradesh. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly similarities to the regional cuisines of Kashmir and the Punjab region.  Mughlai cuisine the tastes vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.

Awadhi cuisine is from the city of Lucknow the city of Nawabi Cuisines. The cooking is similar to those of Central Asia, the Middle East, and Northern India as well.
 Awashi cuisine boasts of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques and also the cooking from of Persia, Kashmir, Punjab and Hyderabad.

The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like  kebabs,  kormas,  biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and  warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.

So what is the typical day-to-day traditional vegetarian meal of Uttar Pradesh, like any other North Indian thali, consists of roti (flatbread), chawal, dal, sabji, raita and papad. Many people still drink the traditional drink chaach with meals. On festive occasions, usually 'tava' (flat pan for roti) is considered inauspicious, and instead fried foods are consumed. A typical festive thali consists of Puri, Kachauri, sabji, pulav, papad, raita, salad and desserts (such as sewai or kheer).
Many communities have their own particular style of cuisines, such as the Jains, Kayasths and Muslims.  Sweets occupy an important place in the Hindu diet and are eaten at social ceremonies. People make distinctive sweetmeats from milk products, including khurchan, peda, gulabjamun, petha, makkhan malai, and chamcham.

 The chaat in Lucknow and Banarasi Paan is known across India for its flavour and ingredients.

Given this background what does one make for UP?
Vaishali to rescue….

Sunday, 27 April 2014

Tea Soup /Chatang Indian~State: Tripura


Chatang Indian~State: Tripura

Today we visit Tripura on the 27th day of our journey through Indian States through our cuisine.

Tripuri cuisine is the type of food predominantly served in the northeast Indian state of Tripura. The Tripuris are essentially non vegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables, although some followers of Vaishnavism tend toward vegetarianism.

Traditional Tripuri cuisine is known as Mui Borok. Rice is called Mai in Kokborok. The food is considered to be healthy as it is prepared without oil. The major food items of Tripuris include pork, chicken, mutton, beef, turtle, fish, prawns, crabs and frogs. Vegetables grown in the Tripuri households are - Thaihchumu, Dorompai,Momphol, Khaklu, Chakumura, pumpkin, Siping, Moso peppers, Phantok, Belso, Lubiya, Sobai, Orai, Khokleng, Khama, Thah, Mogwdam, corn, Maising, Banta, Khundrupui, Milokbanta, Muiching, Haiching, Swtwih, Wswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa among many others.

Tripuri food has a key ingredient called Berma, which is dried and fermented fish. Flavour wise, Berma is more on the sour side. Tripuri food such as Bangui rice and fish stews, bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within and outside the state.

I was really worried what I will make for Tripura I read and reread and reread all the links I could find. Nothing seemed right. Then I saw in Wikipedia Chatang !!! ( Do not believe check under the heading (Chakhwi) It seemed doable. So I did make Chatang!

Saturday, 26 April 2014

Chettinadu Style Masala Dosa~Indian State Tamil Nadu

Chettinadu Style Masala Dosa~Indian State Tamil Nadu

Tamil Nadu literally The Land of Tamils or Tamil Country) is one of the 28 states of India. Its capital is Chennai (formerly known as Madras), the largest city. Tamil Nadu is a land most known for its monumental ancient Hindu temples and classical form of dance Bharata Natyam. 

Tamil cuisine is typical of south Indian cuisine, in that rice and rice-derived dishes forms the major portion of a diet (see rice and curry). There are regional sub-varieties namely Chettinadu, Kongunadu, Madurai, Tirunelveli varieties etc. Traditionally, food is served on a banana leaf instead of a plate and eaten with the right hand.

Rice is the staple food of Tamils and is typically eaten mixed with coconut chutney sambhar  (with or without ghee), vegetarian or non-vegetarian kulambu, rasam, curd and buttermilk. This is accompanied with various vegetarian and/or non-vegetarian dishes like kootuaviyal, poriyal, appalam, varuval, peratal, kothsu, varieties of pickles and chicken, mutton, or fish fry.

Breakfast and snack items include dosai, Adai, idly, vadai, pongal, appam (aappam), paniyaram, puttu, nuppumavu (uppuma), santhakai (a sort of noodles), idiyappam and uthappam. These items are eaten along with sambar, varieties of chatni and podi. Traditionally prepared filter coffee is unique in taste and popular all over the state.

The Chettinad region is famous for its spicy non-vegetarian cuisine, while Ambur  and Dindigul are known for their Biryani. Sweet items that are native to Tamil Nadu are Athirasam, Chakkarai Pongal (prepared during Pongal) and Kuli Paniyaram. The city of Thirunelveli is renowned for its unique sweetmeat, Thirunelveli Halwa, while Palani (pazhani) is known for its Panchamirtham. (Courtesy: Wikipedia)


Friday, 25 April 2014

Momos~Indian State Sikkim

Momos~Indian State Sikkim
Nestling as it does in the Himalayan Mountains, the state of Sikkim is characterised by mountainous terrain. Almost the entire state is hilly, with an elevation ranging from 280 metres (920 ft) to 8,586 metres (28,169 ft). The summit of Kangchenjunga—the world's third-highest peak—is the state's highest point, situated on the border between Sikkim and Nepal. For the most part, the land is unfit for agriculture because of the rocky, precipitous slopes. However, some hill slopes have been converted into terrace farms. Numerous snow-fed streams have carved out river valleys in the west and south of the state. These streams combine into the major Teesta River and its tributary, the Rangeet, which flow through the state from north to south. About a third of the state is heavily forested.

The Himalayan Mountains surround the northern, eastern and western borders of Sikkim. The Lower Himalayas, lying in the southern reaches of the state, are the most densely populated. The state has 28 mountain peaks, more than 80 glaciers, 227 high-altitude lakes (including the  Tsongmo,  Gurudongmar  and Khecheopalri Lakes, five major hot springs, and more than 100 rivers and streams. Eight mountain passes connect the state to Tibet, Bhutan and Nepal.


Sikkim's hot springs are renowned for their medicinal and therapeutic values. Among the state's most notable hot springs are those at Phurchachu, Yumthang, Borang, Ralang, Taram-chu and Yumey Samdong. The springs, which have a high sulphur content, are located near river banks; some are known to emit hydrogen. The average temperature of the water in these hot springs is 50 °C (122 °F).

So Sikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Beef eating is common amongst the Bhutias. It is not uncommon to see Marwari plainsmen gulping down Momos and Thukpa and Bhutias partaking to Indian dishes like Puris and Dosas - a turn sign of national integration. A typical diet of a working Sikkimese consists of dal bhat (lentils and rice) with meat for breakfast, a light lunch of momos, and an early dinner consisting of noodles. ( Copied basically from Wikipedia). 

So when shall we visit Sikkim? Physically today I have taken you on a virtual tour on the Blogging Marathon day 25 where we are blogging food from Indian States. 

Thursday, 24 April 2014

Mirchi Bada~Indian State Rajasthan

 Mirchi Bada~Indian State Rajasthan

Today we stop at Rajasthan, a state that I hope to visit soon not just because of the food which is splendid collection of colourful, spicy and unique dishes but because of its inhabitants and their rich culture.

As a child, in my nomadic lifestyle, we were at Akola, Maharashtra. Our neighbours were marwadis, a joint family their lifestyle amazed me. I loved watching how the old lady called dadiji though very old  was very sweet and saw to it that we were invited for every ”Teej Towhar” not only for food but the earlier day to apply mehendi, mehendi being the most important ritual. They used to draw the designs not with the mehendi cone but with matchsticks and the designs were breathtakingly beautiful. Thin lines and weaves it was really magic the way they did the job.

Another strange thing was the vessel were washed suka. That means the vessels were dampened then were scrubbed with ash. With a dry cloth they were wiped clean of all residues. Then one more cloth finished all the rest of the cleaning. This way the water used was minimal.

Food, like I said is delicious Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Because of lack of leafy green vegetables, the use of lentils, pulses, legumes and milk, curd and buttermilk in place of the water in the gravy marks the essentials of Rajasthani cuisine. To decrease the use of water in this desert state they use a lot of milk and milk products to cook.

Originating for the Marwar region of the state is the concept Marwari Bhojnalaya or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.

Rajasthan is known for not only its snacks like Bikaneri BhujiaMirchi Bada and Pyaaj Kachori but also for  dishes like Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from Jodhpur, Alwar ka mawa, Malpauas , let’s not forget dal bati churma ………………

The Rajput clan was always known to enjoy a hearty hunt (shikar) and the royal chefs (Khansamas) would delicately cook the day’s capture and incorporate the dish into the night menu. The women of the household never involved themselves in cooking the meat which they considered impure

 Rajasthan Food is an experience to be cherished.

Wednesday, 23 April 2014

Punjabi Kadhi Pakora with Jeera Rice~Indian State Punjab


Punjabi Kadhi  Pakora with Jeera Rice~Indian State Punjab

Today we are Punjab the people who are real lively people who are fond of eating good food and enjoy life!! Hoy Bale Bale!!

Probably the most famous cuisine in Indian cuisine is Punjabi cuisine. Why not the Punjabis are the most enterprising people who have make their presence felt all around the world. Punjabi food is usually relished by people of all communities.  But Punjabi home cooking differs from the restaurant cooking style. At the restaurants, the chefs make a liberal use of desi ghee, butter and cream to make the food lip smacking and finger licking. At home just like you and me people prefer using sunflower oil or some other refined oil for cooking, with the basic idea of making the food low in fat content. 

The cuisine of Punjab has a variety of mouth-watering vegetarian as well as non vegetarian dishes. The spice content ranges from minimal to pleasant to high.
 
Wheat is the staple food here but rice is also enjoyed. When it comes to food, each region in Punjab has an entirely different preference. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of the food. 

Traditional Punjabi thali consists of varied kinds of breads; some are baked in the tandoor such as tandoori roti, lachha paratha, naan and kulcha, while others are dry baked on tava like chapatti and jowar ki roti. There is another fabulous variety of roti called rumali roti, which is larger in size as compared to the normal one and is also easily absorbable. Also, there are breads that are shallow fried such as parantha. Aloo paratha, methi paratha, paneer paratha and deep fried such as puri and bhatoora. 

But what will you eat it with Butter Chole, Rajma, or Cauliflower and Potato vegetable, palak panner, peas paneer or corn palak, mattar paneer… the list is endless! But there are also stuff like kadhi chawal, peas pulao… whatever you eat top it all off with lassi or chaas!!

Today however we have shall eat Punjabi Kadhi Pakora with Jeera rice!!

Tuesday, 22 April 2014

Kadugu Cauliflower~Union Territory Pondicherry

Kadugu  Cauliflower~Union Territory Pondicherry

The union territory of Pondicherry cuisine is also a reflection of a perfect blend of different cultures and customs. Do you know they have 4 official languages Tamil, Telgu, Malayalam and French! Wow I was thinking that only Goa has two official languages!!

The union territory of Pondicherry in the country of India was a French settlement for a long time. The French way of life has left a deep impact on the lifestyle of the people in the union territory of Pondicherry.

The Indo-French of food is an innovation in taste. The influence of the neighbouring areas like Tamil Nadu, Andhra Pradesh and Kerala is also visible. The concoction of the various kinds of cuisines is something to be savoured and relished.

Monday, 21 April 2014

Aloor Potoler Rasa and Luchi ~Indian State Odisha

Aloor Potoler Rasa and Luchi ~Indian State Odisha

Oriya Cuisine is rich and varied, while relying heavily on local ingredients. The flavours are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Food pattern is largely the same as that seen in the neighbouring states of Bihar and West Bengal due to the proximity and similar geographical conditions.
Rice is the major food crops and the staple food for the people of Orissa. Vegetables are integral part of the meal in the state. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed, but somewhat occasionally. Only 6% of the population of Odisha is vegetarian, and this is reflected in its cuisine.
The oil base used is mostly mustard oil, but in festivals ghee is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haldi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no repast is considered complete without some dessert at the end.
 Festivals and fasts witness a cuisine without onion and garlic, whereas other days witness an aroma of garlic and onion paste in curries. One can find restaurants serving food without onion and garlic in major places like Puri and other coastal area, which is run by Brahmin owners.

Sunday, 20 April 2014

Oambal~ Indian State Nagaland

Oambal~ Indian State Nagaland

Nagaland is a state that belongs to the north-eastern part of India. This state is mostly covered by lush mountains, which gives the land a unique beauty.

The various Naga tribes have their unique dishes and the cuisine is never same for any two of the tribes. A typical Naga meal comprises of rice accompanied by a meat dish, a couple of boiled vegetable dishes and chutney.

The characteristic of the Naga cuisine is that dishes are boiled to cook instead of frying. The meat and fish are smoked, dried or fermented. Smoked meat is prepared by keeping the meat above the fire or hanging on the wall of the kitchen for 2 weeks or longer, which could last for the whole year ahead. Fermenting food is practiced in the cuisine of Nagaland in order to preserve the food. The food item is first boiled and then dried under the sun or near the fire. It is then wrapped in a banana leaf and stored for future use. Traditional homes in Nagaland have external kitchens that serve as smokehouses.The main components of Naga cuisine are rice, potatoes and other vegetables and meat. Various meats include beef, pork, fish, chicken, crabs, frog, snail, spider, insects, bee larvae, dog, cat, rat, birds, snake, spider, monkey, bear, and even elephant. Pork meat is highly popular and is cooked with bamboo shoots . Meat of dog and other wild animals are considered a delicacy in Nagaland. Apart from meat, bamboo shoots, lettuce, soybeans, mustard leaves, and yam leaves are also used in cooking. These ingredients are fermented and used to make various dishes.


The Nagas being hunters by nature are meat eaters. The food is hot and spicy with a unique taste as due the local flavouring agents are used and have distinct flavours. Chillies are an integral part of the cuisine of Nagaland and are used in most of the dishes. The ginger used in the Naga cuisine is spicy, aromatic and is different from the common ginger. Various local herbs and leaves are also used to spice up the dishes.

 The cuisine of Nagaland has largely remained free from influence of other cuisines.

Saturday, 19 April 2014

Panch Phoran Tarkari and Hamarcha Rawt~ Indian State Mizoram

Panch Phoran Tarkari ~Indian State Mizoram

Today on Day 19 we are at Mizoram. Mizoram is a beautiful state situated in the North-eastern part of India. Blessed with mesmerizing hills, pleasant valleys, swirling rivers and placid lakes Mizoram has a distinct food culture, some north-eastern, Chinese and north Indian flavours.

 Vegetables though popular non-vegetarian item is a preferred in the meals of the people.

Rice forms the staple food item! Fish, Pork and chicken, Duck meat are non-vegetarian items liked hugely by the Mizos.  Bamboo shoots and local herbs are vital ingredients of this. Oil is used sparingly and the preferred oil is mustard oil. Spices are used sparingly and mostly local herbs and bamboo shoots are used to flavour the dishes. The common spices used are ginger, garlic, onion and chillies. Desserts are usually fresh fruits. Zu or tea is the popular beverage enjoyed by the people. Locally made wines are relished by the natives after dinner. Lubrusca grape wine is popular among the locals.

The food is healthy and the nutritional value is retained as the dishes are mainly cooked by boiling or steaming. Food is usually served on fresh banana leaves.

Mizoram has got many ingenious dishes which give the cuisine a distinct look and feel and a delectable taste. Among the popular items are Bai, Sawchair, Vawksa Rep or Smoked ,Arsa Buhchiar or Chicken with sticky rice is a common dish, Misa Mach Poora is a shrimp delicacy   Panch Phoron Tarkari, Dal with eggs ,Poora Mach and Koat Pitha are also famous dishes of the Mizo cuisine.

I made this delicious Panch Phoran Tarkari twice now. The first time I made it the girls had a party so they were not interested but Apeksha came to my plate and flinched a potato. She loved it and asked me to make it again. Only please do not add the brinjal and pumpkin in it was the request. So I made it again this time without the brinjal and pumpkin…. What is left other than potato so call it potato bhaji is what I was saying to myself.

At dinner the girls came and asked for that awesome bhaji you made with potato. "What have you used in it? It’s awesome." So looks like this Tarkari is staying in our place sans the brinjal and pumpkin. I have written down the exact recipe but I have used only potatoes. Also I have stuck to my rice bran oil the original uses mustard oil.

Yesterday I had said  will share the recipe of Hamarcha Rawt, a chilli condiment. It was great but eat in small quantities. The side effects can be quite powerful.

By the way I made both but forgot to take pictures of the Hamarcha Rwat. It was later that I remembered and took the pics.

Panch Phoran Tarkari

Indian State: Mizoram
Recipe Source:Only Travel Guide
Ingredients:
  • 100 Gms. Pumpkin diced 
  •  2 Large potatoes diced 
  •  1 Large brinjal diced 
  •  2 Large dry chillies slit 
  •  2 Tbsp oil 
  •  ½ tsp Fenugreek seeds 
  •  ½ tsp Aniseeds 
  •  ½ tsp Mustard seeds 
  •  ½ tsp Cumin seeds 
  •  2 Bay Leaves 
  • 2 Green chillies chopped 
  • 1 tsp Turmeric powder 
  • 1 tsp cold milk 
  • ½ tsp Sugar 
  •  Salt to taste 

Method:

  • Heat the oil and add all the dry spices 
  • Stir-fry the spices, add the cut vegetables and mix well.
  •  Add the green chillies, sugar, salt, turmeric and mix thoroughly. 
  •  Pour enough water and to cook the vegetables. 
  • Simmer till vegetables are tender and the water is absorbed.
  • Add milk and bring to a boil. Set aside.
  • Serve hot with rice or poori.
  • On the side I served Hamarcha Rawt as spicy chilli condiment.

Hamarcha Rawt:

Indian State: Mizoram
Recipe Source:Enjoy Indian Food
To make Hamarcha Rawt use green chillies or red wet chillies. In case they are dry soak them.
  • Roast 500 grms of chillies on a tava till they blacken. (I did it directly on the flame).
  • Cool this and grind it to a smooth paste with salt.
  • Add 2 finely chopped onions and 1 ‘grated ginger.
  • This is the original recipe I scaled it down to 4 chillies, 1/2 onion and 1/4 tsp of grated ginger.


Linkong to Fabulous Friday Feast at Pavani's






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