Hi Friends, Hope you have a lovely time going through my recipes. The recipes I post here are tested in my kitchen and only the successful recipes get featured in this blog. If you are trying any of my recipe, please stick to the measurements provided and follow the instructions to get the same result. Any deviation from the original recipe will result in a different output and I will not be responsible for the failure. And please don't use abusive words in comments. As I moderate them, they will never be published in this page. And all the photographs and contents are my property and if you want to use it in any of your websites, please make sure to give proper credit and take my permission before publishing. Thank you!!

Friday, April 18, 2014

Panch Phoran Tarkari - Meghalaya

Today we move on to one more state of Eastern India. One among the seven sister states, Meghalaya means abode of clouds in Sanskrit. It shares its boundaries with Bangladesh and Assam. The capitla city is Shillong also known as the Scotland of East. Fish, pork and bamboo shoots are some of the ingredients which feature in so many Meghalaya recipes. When I was going through so many recipes, I had a really hard time choosing a simple recipe with available ingredients. Though we get tinned bamboo stalks here, we are not much comfortable with the taste of bamboo shoots. So I didn't want to buy it again. Then I saw this simple recipe in one of the travel sites. Panch Phoran is the blend of five spices which is very famous in Western and North Western part of India. This uses seeds rather than thier powdered form so the dish will have all the crunchiness of the seeds. Fennel, Mustard, Nigella, Cumin and Fenugreek are the five spices used for making panch phoran. Also called as panch puran, panch phoron, panch putana, this gives a nice flavour to the dish. This is the first time I am using this spice mix and I was surprised by the mild flavour of all the ingredients. Pumpkin was used in the original recipe, but I just skipped it and used only potatoes and egg plant/ brinjal. It made the perfect side dish for the mushroom pulao and we had a wonderful meal..

Thursday, April 17, 2014

Karotkhabi Kanghou - Manipur

After a halt at Maharashtra, we now travel to Manipur, which is one of the seven sister states of India. It shares it boundaries with Nagaland, Mizoram, Assam and Burma. From the beginning of the planning for this Blogging Marathon, the seven sister states have posed a great problem to us bloggers. It was so difficult to find authentic recipes and most of them found online were non vegetarian. Manipuris use fish a lot. And their dishes are simple and seasonal. 

Wednesday, April 16, 2014

Chivda/ Chiwda - Maharashtra

After Madhya Pradesh, we move on to Maharashtra, situated in the western part of India. Maharashtra shares its boundaries with Gujarath, Dadra and Nagarhaveli, Madhya Pradesh, Chattisgarh, Andhra Pradesh, Karnataka and Goa. It also has the Arabian sea in the west. When I was in college, we went on a 15 days trip to North India and the first stop was Mumbai. At that time I was not so keen on food available there, but still I remember eating pav bhaji at the beach. For the past three years I have been visiting Shirdi on road trip and so we travel so many days in Maharashtra. The most famous street food available there is the vada pav. I have already made vada pav with all the chutneys and spreads but what I saw during my visits was a simple version of Vada Pav. Potato bonda is placed inside the slit pav and is served with fried green chillies. I never miss it. Every time I go there I eat it daily. Last time, when we were returning from Shirdi, we started early and so didn't have breakfast at Shirdi. When breakfast time came, we were crossing so many villages and  dhabas and I was searching for some dhaba to be opent. One dhaba was open and we were the first customers. When I asked about the dishes available, he told me that misal pav and usal pav. But I know them as chaat items and having them for breakfast seemed ridiculous. But still we were hungry and ordered misal for both of us. It tasted amazing but still I couldn't accept it for breakfast. When BM was announced, I wanted to try out Misal but somehow I kept postponing it. And finally to make things easier, I made chiwda instead. Chiwda is nothing but what we call as aval mixture in Tamil Nadu. The addition of raisins and cashew makes it so interesting and extra rich. I made this for our evening snack one evening and served it along with a cup of coffee. It was over within a day. All of us loved this simple snack. Use a steel sieve to deep fry all the ingredients. This will make it very easy to remove the fried ingredients from hot oil.

Paneer Tikka Kathi Rolls

Kathi roll originated in Kolkata as a famous street food. Kati kababs were rolled with a roti and served. But today there are so many variations available. Any filling wrapped inside a roti is called as kathi rolls and this has spread to different parts of India. For this month's South Vs North Challenge, Minnie challenges the southern team with Paneer Tikka Kathi Rolls. I made these rolls within a week of the challenge announcement but couldn't post as I was so busy with the ongoing marathon. Today I have decided to post these yummy rolls which we had for dinner. Sruti had it with out salad but we relished the perfect rolls with paneer tikka and salad fillings.

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