Focaccia Caprese

Focaccia Caprese

For WE KNEAD TO BAKE we had baked Focaccia Caprese. The focaccia was amazingly delicious and welcome. The wallpaper on my laptop is this focaccia and I dare not change it.

With my site crash I lost a delicious and much in demand focaccia.   So I decided that this April some of the yummy bakes I have lost will have to be remade again. So I am”Fire(ing) my Oven this April “to make this yum focaccia.  

Let me however confess that the pictures are all old the bread had disappeared before I could get the camera out.This is the only picture I have of the bread.

Focaccia is a type of flatbread from Italy, thought to have originated in ancient Greece but now associated with Italy and baked in a variety of ways.   Apparently the name Focaccia originates from the ancient Roman “PanisFocacius” which was originally a flatbread that was baked on the hearth.

I have baked a Focaccia before and when I heard the name of this Focaccia which is Focaccia Caprese, I remembered the time when “Insalata Caprese" tempted me till I made it!

"Caprese" refers to something that comes from or is in the style of Capri, an island off the Italian coast near Naples.  Capri which is so famous for its villas, grottos and limestone towers and for the salad named after it “Insalata Caprese”.   Focaccia Caprese is the basic Focaccia dough topped Caprese style, which is sliced tomatoes, mozzarella and basil, in addition to the usual olive oil and herbs that are typically used in this flatbread.

Fresh mozzarella is recommended but for people like me who have no access to it make do with regular mozzarella that is used on Pizza.

To quote Aparna,”Just remember two things -that it is a good idea to keep to traditional toppings used on Italian Focaccia for the best results and also to use as few as possible because less is always more. The Focaccia is usually served either as a light snack, can be made into sandwiches or be served with a soup or salad to make a meal.”

Do tell me about your adventures when you “#FireUpYourOven" for this yummy Focaccia,

Focaccia Caprese

Recipe Source : My Diverse Kitchen

Yield: Serves 4 as the main course and 6 as a side dish

Ingredients:

For the Dough:

• 2 tsp active yeast
• 1 ½ tbsp sugar
• 3 ½ cups Maida
• 1 tsp salt
• ¼ cup oil (preferably olive oil)
• 1 cup warm water + a little more if needed
• A little more olive oil for brushing dough

For the Topping:

• 5 large tomatoes, sliced thin
• Amul round piece of mozzarella, cut into1/4” slices
• 1/2 cup fresh basil leaves, cut into thin strips
• For the Herb Oil:
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 to 1/2 tsp red chilli flakes
• 1/2 tsp finely minced garlic/ paste
• Salt to taste
• Fresh basil leaves for garnishing

Method:

To make the herb oil:

• Mix and whisk all the ingredients in a bowl and set aside. Keep aside till required.

To make the dough:

• The dough can be mixed and kneaded by hand or machine.
• If like me you are using active yeast in a small bowl stir in the yeast, all the sugar and ½ cup of warm water. Mix well and set aside in a warm place for 10 minutes or so till the mixture is all bubbly and frothy.
• Put the flour, salt and oil in a big bowl still well to mix all the ingredients. Add the yeast mixture and stir, mix well.
• Then add ½ cup of warm water (and as much more as you need) and knead until you have a soft elastic dough that is just short of sticky.
•  Shape into a round and place in a well oiled bowl turning the dough around so it is coated.
• Cover with a napkin and let it rise till almost double in volume, this takes about an hour.
• Now, its decision time should you make 2 medium sized Focaccia or 4 smaller ones?
• For the rectangular Focaccia, take two rectangular pans/ jelly or Swiss roll pans and oil them well.
• Then divide the dough into two equal portions or 4 and lightly roll them (or press out) out into approximately 11” by 7” tins if you are e making 2 Focaccia or 5” by 7” if you are making 4.  I am very happy when I am making a Focaccia as it does not mind being in an odd shape its rustic and does not understand symmetry.
• Transfer the dough to the baking tins. The dough will shrink a little. With your fingers push it out to the edges make sure it’s evenly thick throughout.
•  Let it rise for 20 minutes.
• Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it.
• Generously brush the surface with oil.
•  Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown.
• Take the Focaccia out and turn up the heat of your oven to 230C (450F).
•  Lightly drizzle some of the Herbed Oil over the Focaccia and then arrange some slices of mozzarella evenly over the bread avoid gaps between them the slices.
•  Arrange the tomato slices over this and a little sprinkle the chopped basil over this. The topping should cover most of the bread surface.
•  Drizzle some more Herbed Oil over the topping and return the bread to the oven.
• Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven and garnish with fresh basil leaves.
•  Cut the Focaccia into slices and serve while it is still hot.
• Enjoy your fragrant Focaccia straight as it is or with soup or a salad.
•  

Day 12

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

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!

 

Pancakes

Pancakes

The girls are crazy about pancakes!

They are crazy enough to make them themselves.

If you know my girls, then you know that it’s something   that’s  once in a blue moon….

In my drive to feed them more protein I keep on encouraging to make egg based dishes and this was what I suggested to them. An egg-less one is here.

Actually this one needs fillings to make up a great tasting pancake, fillings like marshmallows and nutella, personally I will prefer tomato salsa and cheese.

Pancakes

Recipe source:BBC Good Food

Ingredients:

• 140g plain flour
• 4 eggs
• 200ml milk
• 50g butter, melted
• Oil, for cooking

Method:

First let’s make the batter:

Pancakes

• Add the flour into a bowl.
• Beat in the eggs until smooth.
• Add the milk gradually beat the mix is completely lump-free.
• Whisk in the melted butter.
• To make the Pancakes:
• Lightly oil a tawa/skillet.
• Over a medium heat ladle some batter into the pan.
• Cook for about 30 secs until golden.
• Flip over and cook on the other side.
• Pile the pancakes up and serve with your favourite filling.
• The girls had it with chocolate sauce they made.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

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!

 

Spring Onion Pancakes

 Spring Onion Pancakes

When I took up international flat breads as my theme for this week’s theme the last thing I expected was the use of a rolling pin.

Not because I have anything against a rolling pin but its not my best friend. 

I cannot roll out chapattis, parathas! I know I have them on my site but they are not out of choice. I do not enjoy the job! When the push comes to a shove I make them but the difference shows especially when I eat them!!

Last month when we were at Foodology I was rolling out the chapattis needed for choor choor rotis and I was looking out for reassurance there. I mean I am among experts here and … but my friends were all support that I was doing well.

Buoyed by their reassurance here I am with Spring Onion Pancakes and they were loved at home.

 Spring Onion Pancakes

Spring Onion Pancakes

Recipe Source: Here and Here

Ingredients:

• 1 ½ cups wheat flour
• ½ cups Maida
• 1 cup warm water
• Oil for the pancakes, such as vegetable, sesame, or shortening
•  salt
• 1 cup spring onion greens, chopped fine

Method:

• Mix the flours well then gradually add the water and make a smooth dough. Knead a bit more till the dough is smooth and elastic.
• Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a plate and let the dough rest for about 30 minutes.
• Mix the spring onion greens with salt in a bowl and set aside.
• Make balls out of the dough the size of which is bigger than a table tennis ball and smaller than a tennis ball.
• Roll out 1 ball until it is a thin circle. (Actually rolling it in a rectangle will make better sense but I am more used to a circle.
• Brush the top of the rolled out dough with oil, then sprinkle it evenly with chopped spring onion and salt mixture.
• Roll up the dough in a tightly coiled long snake of rolled-up dough.
• Coil the dough and let it rest for at least 15 minutes, while you repeat this process with the rest of the dough.
• Roll out the coiled dough bundle into a flat, smooth, round pancake with a rolling pin or with your hands.
• Heat a tawa over medium-high heat, and transfer the rolled out pancake to the tawa.
• Cooking is like you cook a chapatti just a little different, wait till you get small bubbles on the pancake.
• Once there are bubbles turn it around, increase the flame and spoon ½ tsp of oil around the edges. Smear the backside of the spoon to the pancake. Almost immediately you will get a delicious cooked smell. The pancake has brown spots on the underside.
•  Flip and cook for an additional 2 minutes on the other side, or until golden brown.
• Repeat steps for cooking the pancakes till all are done.
• Serve immediately with soy sauce or another dipping sauce.

 Notes:

•  This recipe calls for oil in two different places: Once to make the filling, and once to fry the pancakes I used the same rice bran oil both places.
•  If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

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!

 

Maloonga ~A Flat Bread From Yemen

Maloonga ~A Flat Bread From Yemen

This week I am doing International Flatbreads. My first thought was Aloo paratha, naan but Valli had said no Pakistan, India!

My first thought was not fair Valli I don’t have the time! but then Valli is not forcing me to sign up. I am doing it because I want to so explore beyond the boundaries and comfort zone. So here is my contribution to our exploration of flat breads.

If you want to see what a flatbread is and what a diverse variety of flatbreads India has then check this out.

Today I take you to Yemen and Malooga a Yemeni flat bread.

Apparently this is a very common yeasted flatbread in Yemen that is eaten with eggs, buttermilk, fasoolia and it is used in the Yemeni Ramadan dish called shafuta. But getting any documented history is difficult.

In Yemen, it is baked in a taboon to me it looks like a tandoor.

Traditionally a makhbaza is used to apply the malooga to the hot pan. The makhbaza is a round, domed tool that you place the malooga on. You pick it up from the bottom which has a handle, and with one swift motion, you smack the malooga on the hot pan or the taboon.

Since we cannot get a makhbaza, bake it like pizza crust.
I took the picture with the girls being extremely hungry and irritable for a delayed dinner, so that calls for a  trail again for better pictures.

Maloonga ~A Flat Bread From Yemen

Malooga

Recipe Source: Here

Ingredients:

• 2 cups warm water
• 2 ½  tsp active yeast
• 5- 6 cups flour
• 2 tsp salt
• 1/3 cup semn, warmed
• 2 tbsp  oil

Method:

• Dissolve yeast in 1/2 cup warm water and proof it.
• To the 5 cups of flour and salt add the  water as needed. Mix with hand, adding more flour if needed to form a stiff dough.
• Knead for at least 10 minutes or until dough is smooth, not sticky, and pliable.
• Cover dough, and place in a draft-free place. Set aside for 1 hour or until risen.
• On a surface sprinkled with flour, cut dough into mounds( the recommendation was of the size of what you do for a large pizza suit yourself). Let sit for 5 min.
• Preheat oven at250°C/ 550° F.
• Mix the warmed semn with oil in a small bowl. Prepare a large surface by sprinkling flour. Place one of the mounds on the surface and pat down and stretch into a rectangle, 1/2 an inch thick (about 20 x 15). I used a rolling pin.
• Brush or smear with your hand the  entire surface with the semn-oil mix.
•  Fold dough in half towards you. Brush the top surface with semn-oil mix and fold it in half towards you again. Brush with semn-oil mix and fold in half sideways. Brush again. Fold sideways and brush with mix again. Finally brush surface and pinch corners together to form a ball.
•  Place ball on the floured pan and, move on to the next one.
• By the time you have finished layering the last one, the first layered dough would be ready for baking because it had time to rest.
• Pat down the dough mound into a large round the size of a thick large pizza and place into a greased baking sheet. Brush and egg wash (1 egg + 2 tablespoons milk) or buttermilk on top. 
• Bake in hot oven until bottom is brown and top has brown spots (it won't fully brown).

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

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!

 

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

“Roti khayenge?” Which will translate to,” will you have food? ”

Diversity is what India is all about not only in regions, languages but also in food. But this is a question you will definitely hear in North India! People will welcome you to join them for a meal.

Everyday food in India has good health packed in its ingredients and is a complete meal by itself. You will have proteins, carbohydrates, fats and vitamins minerals and water when you have an Indian meal especially when you have a home cooked Indian meal.

I have already written about Indian flatbreads. Interested? 

In my place we have chapatti every day; rice is made only on demand.  I prefer to make paratha to chapattis.

Mostly I make the kinds in which the flour is mixed with the vegetables or dal.

 The girls of course prefer the aloo paratha! The complaint is mooli paratha or methi paratha?? And they dig in.

Mooli ke Parathe/ Raddish Paratha

Ingredients:

• 2 cups whole wheat flour/atta+ for application

  

  Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

• ¾ cup white radish, grated
• ¼   cup radish leaves, chopped
• ½ tsp haldi/turmeric powder
• 1 ½ tsp chilli powder
• 1 tsp dhania/ coriander powder
• 1 tsp jeera/cumin powder
• A pinch of chat masala
• 1 tsp oil
• Salt to taste
• Oil for cooking

For Serving:

• Curd

Method:

• Mix the grated radish, radish leaves salt and all the dry powders in a bowl. Knead and combine well. Let it stand for a few minutes to ½ and hour.
• add the flour and 1 tsp oil  mix all the flour. 
• Knead with hardly any water. The water from the radish is generally enough but in case you need use water sparingly to make soft dough.
• Make 12 equal portions of the dough.
• Roll out each portion thinly into a circle, using a little whole wheat flour for rolling.
• Heat a non-stick tava/skillet  and cook each paratha, using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
• Keep aside to cool slightly.

Variation:

Methi parathas:

• You can use 1 ½ cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

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!

 

QuroosAsal Khubz a Traditiona Bread from Oman

QuroosalAsal

For the alphabet O we have a choice do it with Oman or OMAN in our Mega Blogging Marathon !!

Come on can we not have some more countries with O?

Cuisine of Oman is a mixture of several staples of Asian foods.  Food basically revolves around chicken, fish, and lamb, with rice as the staple food.   Omani food is a rich mixture of spices, herbs and marinades.

Omani food is different for different regions of Oman   but the staple food is curry, cooked meat, rice, and vegetables.  

Soups are also common and are usually made from chicken, lamb, and vegetables (e.g., smoked eggplant). (This I need to check).

 So far Oman I could not find any street food but then somewhere I saw this bread being made. It was a video of some fair and I loved this bread. I just caught the name Khubz, which is bread in Omani.

I searched and was lucky to find the Times of Oman featuring the bread called QuroosAsal

I quote here what Ms.S. Kamal has said in her write up,” Quroos, which means circle in Arabic language, is a bread baked by many tribal people to celebrate the birth of a child in the family. She said that many people in Oman as well as the Gulf mark the festive event by making the honey bread.”

But the actual recipe I got here . 

Loved it so much that I had to make it. The original recipe said use maida but I used whole wheat flour. I scaled down the recipe to get only two of these beauties. As you can see I need some practice before I get the perfect smooth layer. But that is for later.

Needless to say these were done in a hurry and were finished by yours faithfully for breakfast( but will taste yum with any curry) as I did not expect a warm reception from the family,for they seemed like Neer Dosa only made from wheat flour!!

Later when Apeksha, my elder one asked me what I am making for O I mentioned that I had finished making O!

“How did I not get a taste? When was this? Where was I?” She will make a great Police Inspector, I know!!

My sheepish replies did not satisfy her. Needless to say I need to make them again.

QuroosAsal

QuroosalAsal

Recipe Source: Times of Oman and here

Ingredients for the QuroosAsal:

• ½ kg whole wheat flour
• 1 tsp salt
•  water as needed

For the filling:

• Grated cheese Or Honey

Method:

• Mix salt, flour and water (add water slowly as needed)into soft, sticky dough. 
• Put flat dosa tava or griddle on low heat.
• Coat griddle with the dough with one hand.

• Spread the desired filling on the QuroosAsal. I used cheese.

QuroosalAsal

• Remove from the griddle after about 30 seconds. 

QuroosalAsal

• Makes about 30, enough for a meal for four.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

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!

Afghani Bolani/ Boulanee e Katchaloo/ Potato Spring Onion Stuffed Flatbread

Afghani Bolani/ Boulanee e Katchaloo

Today on join me in Blogging Marathon " Around the World in 30 days"!

When I checked the net for my entries to the blogging marathon around the world the first place I checked was Afghanistan and I kept checking if I am looking at Afghani cuisine.  The reason being the Indian spices used stood out. Yet the food was distinctly different.

Later, much later it struck me, in fact Aparna mentioned so I realised  that Afghanistan being located on the historically important trade route called the Silk Route/ Silk Road  meant that Afghani cuisine is influenced by the trading communities on the route. So the Afghani cuisine has the influences of Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.

I was requested street food at home so I am generally blogging street food, generally because occasionally I have been side-tracked by some delicious recipes that are not street food that have beckoned me!

So let’s begin with Afganisthan!!

Dhania Puri and Spicy Potato Vegetable ~ Baby Shower for Sapana

Life is meant to be cherished, embraced and enjoyed!  

Who demonstrates the philosophy better than a baby?

Who can resist the wobbly bundle of joy that makes all the household dance?

In fact you are happy that you are dancing to the small bundles tunes. Who cries and cries but coos and smiles the moment his needs are satisfied?

Wondering whets wrong with me?  My friend Sapana is having a baby and this is a virtual baby shower that we at Blogging Marathon group have organised for her.

Enjoy the party and feast on the delicious Dhania Puri and Spicy Potato Bhaji that I have made for the party from Sapana's space!! They were a part of my daughters tiffin .

Have a great time Sapana and share lots and lots of pics of the baby!

Dhania Puri

Ingredients:

• 1 ½ cup wheat flour
• 1 cup coriander leaves, chopped
• ½ cup onion, chopped
• 1 tsp ginger, grated
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala (I did not use)
• 1 tsp red chilli powder
• Salt to taste
• 1 tblspn oil
• Water as needed
•  Oil for frying

Method:

• Heat oil in a pan, add cumin seeds, as it started popping add grated ginger and sauté for 1 minute.
• Add chopped chillies and onions and sauté for 2 minutes.
• Now add all spices and salt, mix well.
• Add chopped coriander leaves, cook or 5 minutes and set aside.
• Take wheat flour in a bowl, add coriander masala and knead to a smooth dough by adding   water as needed.
• Cover the dough and let it rest for 10 minutes.
• Make 8 small round balls from the dough.
• Apply some oil on chakla belan and roll one ball into the size of Puri.
• Heat oil in a kadhai/wok, slide one Puri at a time carefully and fry from both sides you should get slight brown specks on the puri and you are done.
•  Repeat with remaining balls.
• Serve hot with Spicy potato vegetable.

Ever on look out to reduce time spent in the kitchen? Or you have guests and you need a dish urgently? Then this one is for you!

A simple and delicious potatoes vegetable to enjoy with your lunch or dinner! Potatoes…so it has to taste awesome and it can be put together effortless!!

Sapna has used baby potatoes I used regular ones.

Spicy Potatoes

Ingredients:

• 2 potatoes
• 1 tsp kasuri methi(dry fenugreek leaves)
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp amchur(dry mango powder )
• 1 tsp garam masala
• Salt to taste
• 2 tblspn oil

Method:

• Pressure cook the potatoes till cooked well.
• Peel and prick and cut in pieces.
• Heat oil in a kadhai/wok add cumin seeds and kasuri methi.
• As cumin seed crackle, add potatoes and let the cook on both side till a little golden in colour. Flip the potatoes gently to avoid breaking.
• Now add all spices powder and salt, mix gently to evenly coat the spices.
• You can add oil If potatoes start sticking to the pan. (I did not).
• Cook for 4-5 minutes, remove from heat and serve hot with Paratha or chapatti.
• I served it with Dhania/ coriander Puri.

This is a part of the Baby Shower that we at Blogging Marathon are having for Sapana !

An InLinkz Link-up

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!

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.

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.

Paneer, Bottle Gourd and Mint Parathas-Working Lunch Thali

When Valli was floating her idea of Indian Thali Mela I was quiet. 

That is quite unlike me. Usually I like to be in the thick of things if not doing anything else at least making a noise.

You may wonder why I was quiet. Well there is a reason no three reasons

1. Will I be able to cook an entire festive thali all by myself? I do not know why I wanted one festive thali but I wanted it. I still want to make one but

 2. Will I have eaters? For my family is one are very fussy eaters so I did not want my hard work go down the drain.

3. The most important reason is I do not know how to click it. The pictures suck.  

So I decided to let the festival go by. But I hate failures or giving up before I try so I decided to try. I would love to see your comments on improving my pics.