Savoury Pittha~Indian State Jharkhand

Savoury Pittha ~Indian State Jharkhand

Lets visit Jharkhand today in the Blogging Marathon of Indian States!!

Jarkhand being a tribal dominated state nature plays a large part in the lives of the people. Branches of sacred trees are brought and ceremonially planted and worshipped in the courtyards.

Jarkhand cuisine is vegetarian as well as non vegetarian. Traditional Jharkhand dishes are not available at restaurants, as they have not been commercialised. Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.

Baiganee Chop, a snack made of brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts.  Hadia, which is made out of paddy rice, is a refreshing drink. A wide variety of recipes are prepared with different types of rice in Jharkhand which include recipes like Dhuska, Pittha and different kinds of Rotis prepared with rice.

Nadru Monje/ Lotus Stem Fritters~Indian State Jammu and Kashmir

 Nadru Monje/ Lotus Stem Fritters~Indian State Jammu and Kashmir

Friendship is a bond that develops between like-minded individuals.

I have friends, good friends on whom I can depend on in fact they are like family to me. I have lived a nomads life all the time so I have lost all the friends that I have made in childhood its only now thanks to face book that I have started talking to all old friends!

When I started making friends with people online I was thrilled but slowly the bond has grown and now the blogging marathon members are also my family. We hare from different places but all of us are attached to a common thread cooking. That is our passion!!

Cooking is fun especially when you are cooking with a friend. Yes I am referring to the time when Vaishali visited. She brought us Lotus stems also known as Nadru. She made these delicious fitters!!

Awesome that was the verdict at home!!

But wai,t I want to bore you up a bit I have researched so much… don’t worry I will give you a watered down version as you are not coming for a history & geography  lesson with a garnish of civics like my daughter has pointed out!

Chana Madra~Indian State Himachal Pradesh

Chana Madra~Himachal Pradesh Cuisine

The beautiful state of Himachal Pradesh offers a wide range of lip smacking and savoury food items. The cuisine of Himachal Pradesh has a significant influence of the Punjabi and Tibetan style of food. The people of Himachal Pradesh prefer very spicy food items.

In their daily and regular routine Himachal Pradesh people have simple North Indian dishes that are easy to make and very tasty to eat. As compared to other states in north India non-vegetarian cuisine is more preferred. Traditionally, Himachali cuisine is dominated by red meat and wheat bread, thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Till recently tubers like potatoes and turnips were all they ate in the name of vegetables. Green vegetables, however, are increasingly finding their way into Himachali food

One of the most important food items of the people of Himachal Pradesh is Dal and Chawal or plain rice and pulses which is a very common food item of the north Indians. The simple preparation of rice and pulses provides a complete diet of carbohydrates and proteins, the two important components that helps in building healthy body.  Another delicious food of the region that is famous in is Roti Sabzi or flat bread made up of wheat and vegetable curry.  

However there may be local variations. For instance, in the barren regions of Kinnaur and Lahaul-Spiti, there is more emphasis on locally-grown coarse grains like buckwheat, millet and barley. In areas with a pastoral tradition, milk and its products are liberally used in cooking.

Cooked from flour of wheat and savoured with ghee or butter, Sidu is a well known cuisine of the state.

Patande is another important food item of the people of Himachal Pradesh. The Patande is well known dish in the Sirmour district of the state. Made from wheat, Patande is like a pancake and so is popularly known as the Indian Pancake of Himachal Pradesh.

Himachal Pradesh celebrates the Food festival of Dham. The variety of food items served here reflects the vibrant and dynamic yet simple life of the people of Himachal Pradesh. Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs) who prepare for this elaborate mid-day meal begins the night before. It is served in courses on epattalsi or leaf plates.

 In the Chamba region, the typical menu for a dham would start with rice, moong daal (green lentil broth) and a madrah of rajma (red kidney beans) cooked in yoghurt. This is followed by boor ki kari and a dark lentil (mash daal). Topped by khatta (sweet and sour sauce) made of tamarind and gur (jaggery), the dham ends with the mittha (dessert) – sweet rice, liberally mixed with raisins and dry fruit.

Some of the other specialties of Himachal include Manee’, Madira, Pateer, Chouck, Bhagjery and chutney of Til.

Bajre ki Khichidi and Lassi ~Indian State Haryana

BAjre ki Khichidi Aur Lassi

In Haryana food is simple especially in the rural areas.  The first meal of the day is lunch which is roti made from either bajra, wheat or gram with salt and green chillies. In the evening it’s the simple meal of khichri of bajra or rice and moong.

In urban areas   however breakfast is a common feature again roti from bajra and bejhar (gram and barley mixture) flour was used but now wheat is more popular. Saag, a vegetable is common as is  milk,  curd  and buttermilk.  he afternoon meal is usually a simple affair yet again, but at night the menu can be very varied with meat and vegetables sitting side by side.

The food of Haryana or Haryanvi food as it is called is fuss free made with the intention that the eater must relish every part of the food.

 Haryana can also be regarded as ‘the land of the rotis’ as the natives cannot resist the steaming hot and delicious rotis.

Haryana is popular for its cattle wealth and is an ideal home for Haryana cow and Murrah buffalo. There is no dearth of milk as well as milk products Haryanvi Cuisine.   Ghee and butter are prepared at home and are used liberally in their regular diet.

Buttermilk and lassi and tea is a common drink and don’t forget Thandai. If you want a change go in for sharbat and nimbu pani.

Fresh vegetables are eaten daily. On special occasions you may see Pethe ki subji. The most relished dishes are Raabri and Bajre ki khichri with lassi. Teet ka achar is a pickle made of Kair tree. Some of other dishes are in Haryanvi cuisines are Singri ki sabzi, Kachri ki Sabzi, Methi Gajar, Mixed Dal, Hara Dhania Cholia, Kadhi Pakora, Tamatar Chutney, Bathua Raita, Khichri, Mithe Chawal, Besan Masala Roti Makhan, Bhura Roti Ghee, Bajra Aloo Roti Makhan, bathua raita Churma, Kheer and Malpuas!