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.

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.

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.

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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