Wednesday, 16 April 2014

Kothamir Wadi & Futi Kadhi - Maharashtra

Maharashtra is the next place that we are going to visit on our Culinary tour - Indian Food Odyssey . It is a sate in the Western part of India and is the second most populated state in the country and not to mention the wealthiest state!

It houses the Bollywood and hence Mumbai which is a part of this state is extremely popular .Cricket craze can be seen in this state but Hockey and kabbadi are also quite famous.

Maharastrian cuisine caters to all sorts of people. It varies from mildly spiced dishes to spicy ones that can bring a tear in your eye! The staples in this state are Rice,jowar, bajra and lentils and vegetables.

The food/meal is served on a thali / palte and each food has a designated place in the thali.The staples are mostly rice/ bread based dishes.

Each region of Maharashtra has its own list of appetizers, sides and mains.The people of Maharashtra are for their aesthetic presentation of food and hence it makes the dish all the more appetizing.

This state also boasts of a large variety of fasting dishes and dishes that are prepared during festivals.

Today , I have made a simple snack from this state...



Behind the scenes:

This is one of the recipes that I struck off from my bookmarked recipe list. I made this immediately after the Gujarati Methi Muthia, i.e the very next day after we had the muthias.

I went along with this recipe boldly as I knew my folks would like it and with the success of the Gujarati Methi Muthia, I did not think twice.

As expected, it was really good and added to the fact that it is steamed, we enjoyed it a lot. And I really wished I had made some more....

Generally, this is deep fried. I shallow fried it and the taste was really good!

The Futi Kadhi was made with the Kokum that Pradnya gave us on our visit to Ahmadabad last year.While making this dish, I was living those moments when we met and had a great time....




I used:

Besan - 1 cup
Coriander leaves from a large bunch ,only leaves, finely chopped
Rice flour-1 tablespoon
Turmeric powder- a pinch
Asafoetida powder- a pinch
Red chili powder- 1 teaspoon
White sesame seeds- 1 tablespoons
Ajwain / Carom seeds- 1/4 teaspoon
Minced ginger- 1/2 teaspoon
Salt to taste
Baking soda- 1/8 teaspoon

Take all the ingredients in a bowl and mix well. Add water little by little and make a pasty mixture as shown below. Grease a pan and spread this mixture in the tray. Tap gently a couple of times so that there are no air pockets in between.

Heat water in a steamer[or pressure cooker without using the nozzle stopper / weight] and steam for 20 minutes / till done. Do not over cook. You can check for doneness by inserting a toothpick in the center. If it comes out clean, it is done.

Remove from steamer / pressure cooker.Let it cool. Mark squares with a sharp knife and remove them slowly.[If you do this when it is hot, the squares will not come out properly.]

Heat 4 tablespoons of oil in a pan and arrange the cur wada squares on the pan.Cook turning them once in a while till the two sides turn a bit crispy. Remove from pan and serve as such / tomato sauce.





The almost guilt free snack will be a hit at home....


The kids will also enjoy this tasty snack...



Next one is our beverage- Futi Kadhi....

Sol kadhi is a famous drink that is made in the coastal areas of the country. Kokum is the souring agent and coconut milk is used. I made this without the coconut milk and it was really tangy and we all wanted some more!





I used:

Kokum-10 pieces
Sugar - 1 teaspoon
Water- 400 ml
Salt to taste
Kaala namak / black salt - 1/8th teaspoon
Roasted cumin powder- 1/4 teaspoon
Green chili-1, finely chopped
Coriander leaves to garnish

  1. Soak the kokum pieces in water for an hour. Squeeze out as much as possible and discard the kokum pulp.
  2. Mix in all the other ingredients except the garnish. Keep aside for a few minutes for the flavors to blend and serve garnished with coriander leaves.



Note:

  • I served this chilled and it tastes awesome.
  • Also strain before serving
  • Adjust the spices / sugar to suit your taste




Bon Appetit...

Tuesday, 15 April 2014

Indori Puri Palak Ki,Aloo - Mattar Sabzi - Madhya Pradesh

We have now reached the first half of the Indian Food Odyssey with this post.15 days already! Hard to believe for me!!

Today's post is on Madhya Pradesh.The name literally means 'The Central State'.Madhya Pradesh or MP, has a large tribal population and is cut off from the mainstream.Hence this is one of the least developed states in the country.

Archaeological findings and the Mesolithic paintings uncovered in this state say that this place was inhabited as back as 500,000 years ago!

MP is a home to 11 National Parks and 3 bio reserve sites.

Food in MP is parallel to its tradition and culture.It has both Vegetarian and Non vegetarian dishes.Mostly these dishes retain their traditional aspects and there are very few variations in them.

The cuisine of MP has an influence of both Gujarati and Rajastani foods.Within the state itself there are different types of cuisines.Like in the Northern  and Western part of this place Wheat based foods are predominant and in the Southern part of this state, Rice and fish are predominately consumed.

Today I am presenting to you a very colorful poori served with a simple Potato and peas curry....


Behind the scene:

The very moment I set eyes on Jaya's Indori Poha recipe, which might be four years ago, I have been wanting to make it. And that is what I wanted to make for this state too.But somehow, this one got done!!

The Indori's[people of Indore] are supposed to be very, very fond of food and when I was searching for this recipe, I found this post that was so well written and clearly tells you their association with food.

This is yet another recipe that was consumed by hubby as soon as I finished the photo shoot!Actually he was impatient to get to the dish!And the pooris he picked right off the set-up and everything disappeared in a minute.

Luckily, the children and MIL had finished this breakfast!I had to make some for myself.I took home some curry for mom to taste and she had it with Roti and gave a thumbs up..


I used:

Palak leaves-10
Wheat flour-2 cups
Green chili-1
Ginger- 2" piece
Ajwain - 1/2 teaspoon
Salt to taste
Oil to deep fry

Clean the palak leaves and put them into a bowl of hot water.After 2 minutes transfer the leaves into a bowl of chilled water. This helps to retain the color. Remove from water fro 5 minutes and let in drain in a colander.In a blender jar take the palak leaves, ginger and green chilies and grind to a paste without adding water.

In a bowl, take wheat flour, ajwain[lightly crush between your palms and add.This increases the flavor of ajwain].Add the palak paste into it and knead to a smooth elastic dough adding little water.

Pinch out small balls and flatten them into small circles. Heat oil and deep fry each poori till small brown spots appear on both side.

Remove with a slotted ladle and serve with a side dish of your choice.


Tasty and puffed up poori's ready to be served.....




The side dish not not an authentic curry from this state but was a good accompaniment to the palak poori.

I used:

Potato-2 , peeled and boiled and roughly mashed
Parboiled Peas- 1/4 cup
Onion-1, thinly sliced
Red chili powder- 1 teaspoon
Ginger- 1/2" piece minced
Besan-1 tablespoon
Salt to taste
Oil- 1 teaspoon
Cumin seeds -1/2 teaspoon
Mustard - 1 teaspoon

  1. Heat oil in a pan and add the mustard and cumin seeds.
  2. When it crackles, add the onion and ginger and saute till onion is soft.
  3. Next put in the potato, peas, red chilil powder,salt and mix adding a cup of water.
  4. After 2 minutes, mix besan in 1/4  little water and add to the pan and mix well so that there are no lumps.
  5. The gravy will thicken.Add more water if needed.
  6. When the raw smell of besan goes off,[ about 8-10 minutes on simmer] remove from heat
  7. Serve as an accompaniment to poori / Roti










Bon Appetit...

Monday, 14 April 2014

A Simple Breakfast Platter from Kerala

Are you feeling overfed with the dishes from Karnataka that was served yesterday? If so, here is a simple porridge for breakfast from Kerala.

Popularly  publicized as ' God's own country', Kerala is the land of Malayalam speaking people who live in the South west region along the Malabar coast.This state was formed on November 1st 1956.

This land is known for tis rubber, spice, cashew,tea, coffee,, coconut.Kerala is also known or its backwaters, beaches and Ayurvedic retreats / resorts, The famous kalari art, etc.

The ancient scriptures say that this place was recovered by Parashuram, the 6th avatar of Lord Vishnu. Archaeological findings dates this state back to the Neolithic period. You can read more about Kerala here... 

 The cuisine of Kerala is both Vegetarian and non vegetarian in nature.Rice is the staple food here and the uses of spices in the cooking is not uncommon.Since coconut is grown in abundance, the use of coconut in the cuisine can be seen in a large scale.

Since this place has been in touch with people coming in from foreign countries, some of the international flavors have been adapted to the local tastes.

A large part of this cuisine is said to have been influenced by the Muslim and Syrian Christian cultures.Since it borders Tamil nadu, this cuisine too is reflected in the Kerala dishes.The European influence can be seen in the form of a lot of Anglo Indian recipes and a large number of bakeries serving Western Styled pastries and savories.

The Thalassery Briyani of the Malabar cuisine is very popular and so is the Sadya meal that is served in a traditional manner with a lot of dishes on festivals and special occasions.

For today's post, I have prepared a simple porridge with a few side to go along with it....


Behind the scene:

This was the first recipe that I cooked for the Indian Food Odyssey . The choice for Kerala was to choose something from Shn's Mishmash blog. We did a Vatteppam and Kuzhalappam a few years ago from her blog for the Indian Cooking Challenge and ever since I have bookmarked some recipe there. And it was time to get those done.
Then when I went through her blog, like almost spent a day there, I changed my mind and did these recipes instead. Yes, all the recipes here are from her blog! So, my bookmarks remain to be done....

This kanji / porridge was something very new to me.Since I love other kinds of porridge, I decided to make it and see how it tastes.

No one came near this dish except MIL to taste it. Since we are not used to this rice, I found it very different in taste. Also it was quite filling.I made just a small portion yet, it was enough for 2 meals for me!

Usually the porridge is served with a single side dish - the green gram curry.But this is Mega BM and that too posting for a state near my home town,so I went ahead and made 3 side dishes for the porridge with complimented the porridge very well.

Though no one was keen on the porridge,the side dishes however were accepted by all.We had the remaining green gram curry with our evening coffee and the kids liked the lightly spiced pappad curry. The chutney went along with the night dinner menu of Dosa.It was also good with steamed rice!

So,the moment I decided on the recipe, I got a pack of this red rice / rose matta rice or matta ari as it is called here.

This grain is very popular in Kerala and it is freely available in my place. Matta rice is a nutrient rich grain and also rich in fiber as it retains the bran.It requires more water to cook and also takes a long time to get done.




Now let us make the porridge

I used:
Source - Mishmash

Rose matta rice- 2 handfuls
Salt to taste

Wash the rice well and pressure cook it with 2 or more cups of water till it is fully cooked. I pressure cooked it for half an hour. Once the pressure releases, check to see of you need to add more water,else add salt and mix. Porridge is ready to be served.


The first side dish that we are going to prepare is the Cherupayaru Mezhukkupuratti or a simple dish of stir fried green gram....


I used:
Adapted from  -  Mishmash

Green gram 1/2 cup
Green chilies- 2,slit
Pearl onions - 5
Garlic -2 pods
Red chili-2
Curry leaves - a few
Mustard seeds- 1 teaspoon
Salt - to taste
Oil-1 teaspoon

Dry roast the green gram in a pan. In a pressure cooker, boil 2 cups of water and add the roasted green gram , green chili and salt and pressure cook till just done. It should not become mushy.




In a motor and pestle, mince the pearl onion and garlic. Keep aside. Heat  oil in a pan and add the mustard, red chili, curry leaves.

Once the mustard crackles, add the minced onion -garlic and saute for a couple of minutes. Then add the cooked green gram and salt.Mix well and remove from heat.



Serve with Kanji.....



For the Pappadam Thalichadhu

This is a simple stir fry of pappads tempered with mustard seeds, onions and some spice.




I used:
Source -Mishmash

Pappadam[kerala style] -3
Coconut oil-3 teaspoons + to deep fry the pappadam
Mustard seeds- 1 teaspoon
Curry leaves- a few
Red chili powder- 1 teaspoon
Pearl onions- 6, finely chopped

Cut the pappadam into small pieces and deep fry in oil.Keep aside. Heat oil in a pan and add the mustard and curry leaves.

When the mustard crackles, add the onion and chili powder. Saute till the onion turns brown. Put in the fried pappadam and toss gently so that the spices coat the pappadam. Remove from heat.




Serve as a side dish or store in an air tight container after it is completely cooled. Stays good for more than a week.


Note :


  • Use kerala style pappadam for this. If it is not available use the plain pappads.
  • Coconut oil is a must for this recipe to get the authentic taste. If you don't like deep frying in coconut oil, use any other vegetable oil but be sure to use coconut oil for the tempering.
  • Use pearl onions for the best taste.

Next let us go on to the Chutney - Chutta Pappada Chamandhi - Pappadam with ground coconut. This too is made from roasted pappad and has a lovely taste. A little spice, yet a bit side for the porridge.



I used:
Source - Mishmash

Kerala style pappadam-2
Red chili-1
Coconut- 1/2 cup
Curry leaves a few
Salt to taste
Oil-1 teaspoon

Heat oil in a pan and put in the red chili.Switch off the flame after a few seconds and continue to toss it around till it turns orangish in color. Keep aside

Roast the pappadam on an open flame and crush it.

Take the crushed papadam, red chili, coconut, curry leaves,salt[pappadam already has salt,so add carefully] and blend with a little water to get a somewhat coarse paste.



Serve with porridge...


Let us chill off with a cool drink of Sambaram.It is nothing but spiced buttermilk...

Whisk 1 cup curd well and add 2 cups of water.Using a motor and pestle mince green chili, ginger and add to the whisked buttermilk. Add few torn curry leaves and coriander leaves. Let the flavors blend for a few minutes. The cooling spiced kerala style buttermilk is ready to be served....

So, here is the platter again...






Bon Appetit...