Bihari Thali

Title: Food Blogger’s Kitchen
Characters: He (Hubby Dear), Me (Food Blogger)

Scene 1: Weekends at He & Me’s Home
He: What are we gonna have for lunch?
Me: Mmmm… Give me few mins and I’ll tell you.
~after Few+ mins~
He: Err… Have you decided on our lunch menu?
Me: Yeah, We are having XYZ cuisine.
He: Sounds interesting… I never knew you could cook XYZ dish.
Me: ~Chuckles~ Me neither ;) I got to Google for the recipes.
Me: ~Smiling sweetly~ I need few ingredients which are not in our pantry. We’ll need to shop for them NOW!
He: Why don’t we just cook something we know?
Me: ~Shaking her head~ Oh No!!! It’s for one of the Food Blog Events.
He: ~Rolls his eyes~ OK as you say.

Scene 2: For Super Market Scene, Click this Link;)

Scene 3: Back at Home
He: ~Puzzled~ Why are you adding XXX ingredient? It’s not listed in the ingredients list here!!!
Me: Oh!!! This ABC event calls for this XXX ingredient. That’s why I HAVE to add this ingredient.
He: ~More Puzzled and Confused~ I thought you were cooking XYZ cuisine.
Me: Of course I am cooking XYZ cuisine along with the ingredient required for ABC event. Mmm… Let me see if I can add DEF ingredient for DEF event and make it 3 in 1 post!!!
He: ~Screams and Faints~ SOS

If you are among those people who are laughing at my so called joke, then you surely belong to Food Blogger community. And the one’s who are still confused about ABC, DEF, XYZ etc just forget it and check out the recipes. Today I am presenting my humble Bihari Thali containing Phulka, Aloo Choka, Subziyon Ka Panchranga Korma and Kheera Raita. This one obviously goes to this month’s RCI-Bihar hosted by lovely Sangeeta of Ghar Ka Khana. If it was not for Lakshmi’s Regional Cuisines of India I would have undoubtedly missed cooking and tasting fabulous food from different states of India. Apart from cooking and eating, RCI is one event which makes me do little research on that region and learn little about its amazing culture, wonderful people, and colourful history.

There is much more to Bihar than its colourful politicians. This is the state which had one of the greatest universities in recorded history, Nalanda University. It is the same sacred region where Buddha and Mahavira attained enlightenment and the birthplace of Sikh’s tenth Guru, Guru Gobind Singh. With such glorious history, no wonder Bihar also boasts rich and colourful cuisine. Starting from Indus Valley civilization Bihari cuisine has evolved through Maurya Empire, Middle Kingdoms, Islamic Sultanates and Mughal Empire. Each and every Kingdom/Empires have left their marks on this rich Bihari cuisine and yet its simplicity makes it all the more enjoyable. For more information on Bihari Cuisine, click here, here and here.

Bihari Thali: (R-L) Subziyon Ka Panchranga Korma, Aloo Chokha,
Kheera Raita, Gulab Jamoon, Phulka

Aloo Choka is a simple dry dish adapted from here. Chhonkna means tadka and here I have used Paanchforan/Paanchphoran (a mix of 5 spices: Saunf/Fennel Seeds, Sarson/Mustard Seeds, Methi/Fenugreek Seeds, Kalonji/Black Onion Seeds/Nigella Seeds and Jeera/Cumin Seeds). Cubed Potatoes are lightly fried (bhoonjana) with onions and whole spices to give it a distinct flavour.

Print This Recipe

---

Aloo Chokha
Prep Time: 5 mins
Cooking Time: 15-20 mins
Serves: 3-4

---

Ingredients:
3 medium Potatoes, peeled and diced to 1 cm cubes
1 small onion, finely chopped
2-3 cloves Garlic, finely chopped
2-3 Green Chillies, finely chopped
1 tsp Amchur/Dry Mango Powder
2 tbsp Coriander Leaves, finely chopped
Salt to taste

For Chokha(Tempering):
1 tbsp Oil (Preferably Mustard Oil)
1 tsp Paanchforan
2 Dry Red Chillies, broken

Aloo Chokha

Method:
Heat oil in a pan and add broken dry red chillies and paanchforan. Sauté till the spices starts to pop and splutter.
To this add chopped onions and sauté for a minute and half.
Now add chopped garlic and green chillies and sauté till onions turn golden brown.
Mix in cubed potatoes and sauté for 3-4 minutes till they turn light brown.
Add ½-¾ cups of water, salt to taste. Cover and cook till potatoes are cooked well. Keep mixing the potato pieces in between so that they don’t stick to the bottom of pan. Add little more water in between till potatoes are well cooked but take care not to add more water as it is a dry curry/subji.
Mix in amchur and chopped coriander leaves and cook uncovered for another 4-5 minutes. Serve hot with rice or roties and enjoy.

Subziyon Ka Panchranga Korma is another wonderful, aromatic dish adapted from here. Colourful mixed vegetables are simmered in sinfully delicious sweet, spicy and creamy gravy of cashews, almond, coriander leaves and coconut just leaves one craving for more.

Print This Recipe

---

Subziyon Ka Panchranga Korma
Prep Time: 10-15 mins
Cooking Time: 20-30 mins
Serves: 3-4

---

Ingredients:

4-5 cups Mixed Vegetables (I used Carrot, Cauliflower, Potato, Beans & Peas)
1 large Tomato/Tomato Puree
1 tsp Ginger & Garlic Paste
½ tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tbsp Oil (Preferably Mustard Oil)
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Ground to Paste:
2½-3 tbsp Fresh/Frozen Coconut gratings
½ tbsp Poppy Seeds/Posta Daana
10 Cashew Nuts
5 Almonds
1 tsp Sugar
2-3 Green Chillies
¾-1 Packed Cup Coriander Leaves

Subziyon Ka Panchranga Korma

Method:
Cook mixed vegetables in enough water and salt to taste for about 10 minutes and keep aside. Vegetables should be just tender. Drain the water from vegetables and keep aside. Also save 2-3 cups of drained water.
Heat oil in a pan and to this add ginger-garlic paste. Sauté for about 30 seconds till the raw smell disappears.
Now add ground paste and sauté continuously for about 2-3 minutes.
To this mix in chopped tomato or tomato puree, turmeric powder and chilli powder and sauté for another minute or two.
Mix cooked vegetables and drained water (vegetable stock) and mix well. Cook at a medium to low heat. Bring the korma to boil and simmer for another 5 minutes till the flavours blend well.
Serve hot garnished with finely chopped coriander leaves with rice or roties.


Refreshing cool-cool Kheera/Cucumber Raita is adapted from here.

Print This Recipe

---

Kheera/Cucumber Raita
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

---

Ingredients:
1 cup Cucumber, grated
2 cups Yogurt, beaten
¼ tsp Cumin-Coriander Powder
¼ tsp Chat Masala
A big Pinch of Kashmiri Chilli Powder
A big Pinch of Kaala Namak/Black Salt
A small Pinch Garam Masala (optional)
1 tsp Coriander Leaves, finely chopped
Salt to taste

Kheera Raita

Method:
Wash, peel and grate the cucumber. I usually leave the peel as I like its crunchiness.
Squeeze excess water from grated cucumber and place it in a mixing bowl.
Put all the ingredients and mix them well.
Refrigerate raita for around 15 minutes before serving it garnished with coriander leaves.

Phulkas are light puffed up unleavended Indian bread. Although they look like Chapatties, Phulkas are very light in texture and are usually made and served at the time of the meal.

Print This Recipe

---

Phulkas
Prep Time: 10-15 mins (excluding resting time)
Cooking Time: 10-15 mins
Serves: 3-4

---

Ingredients:
2 cups Wheat Flour or 3:1 Wheat to Plain Flour
½ tsp Salt
1 tsp Ghee/Oil
Warm Water to knead

Fluffy and Light Phulkas

Method:
Place the flour, oil and salt in a large bowl.
Adding just enough warm water knead well to make a soft, pliable dough. Keep kneading the dough until it is smooth and elastic. Set aside for 30 minutes.
Make golf sized balls and roll each ball into a 6 inch diameter by 1/8th inch thickness discs.
Heat griddle/skillet on a medium flame. Place the Phulkas and cook for about 45 secs, until the top starts to look dry and small bubbles are formed on the surface. Flip and cook the other side similarly.
Now Take the Phulka off the tawa and place it directly on the gas flame. The Phulka will start to balloon and puff up.
Take it off the flame and serve immediately smeared with little ghee if desired.

Bihari Thali: (R-L) Subziyon Ka Panchranga Korma, Aloo Chokha,
Kheera Raita, Gulab Jamoon, Phulka

---

Tips:
For fluffy, light Phulkas knead the dough 2-3 hrs before to soft and pliable dough with a smooth texture.
Use gar burner if possible as they help in making fluffy and light phulkas.
Don’t lose heart if it don’t fluff up nicely at first attempt. Practice and patience is needed to get a fluffy, ballooned phulkas.

---

Update:

I never knew I thought till Camille of L’Assiette de Mimosa mailed me saying she has nominated me for Thinking Blogger Award. I am thrilled and honoured because there is someone who believes I do have tiny-mini anatomy called brain ;) Well, according to my dear ones I have been known to think a time or two in my life but never made a habit of it till now. Grr… This award will surely make them stop and think again ;)


Thank you Mimosa for this award. What can I say! I always felt French is one of the most romantic and beautiful languages and it felt really great to see nice things about my blog in your beautiful blog :) I am flattered. Now following the strict tradition/rules, I am supposed to pass this award to five bloggers who make me think (read who give me enough brain strain;). And believe me it took quite some time to think as whom I should nominate because everyone in my blogroll is a 'Thinking Blogger'. It was extremely difficult to choose just five bloggers. Well, if you have captured my attention enough to make it to my blogroll then there is a high chance of me thinking you as a Thinking Blogger right? Jokes(or PJ's?!) apart here are the 5 bloggers whom I would like to pass this awards (in alphabetical order).

1. Arun Shanbhag: Every time I visit his blog he has never failed me to provide me with very useful information covering wide range of topics. With his new book ‘Prarthana’ being published recently, he has got some of the most incredible and outstanding posts. And moreover he helps his lovely wife M in cooking ;)
2. Bee & Jai: Their provocative and insightful posts along with much needed dose of wit and humour is what we need in this busy world. They make it a point that I just don’t read but read, re-read and think before leaving a comment. So surely they are the Thinking Bloggers ;)
3. Desi Mom’s Club: Some of their posts did make me think of unthinkable ;) They make me laugh, makes me wonder and amaze me with their write-ups. If you haven’t already lurked around their site, be sure to swing by on a lazy afternoon with a cup of coffee and enjoy all there is to read. Each and every mommies rock!
4. Lotus Reads: Lotus is one of the most original and enjoyable writers in blogsphere. She has an incredible blog giving a great overview of the most happening books, movies and many more things. Visiting her blog has always impressed and amazed me. And darling, your blog header rocks ;)
5. VKN: VKN is a dreamer who not just dreams but works towards making it a reality. It’s his noble thought and hard work which made Feed A Hungry Child Campaign (FAHC) a huge success.

Congratulations to all you Thinking Bloggers. Please give them huge round of right mouse-clicks ;)
Should you choose to participate, please make sure you pass this list of rules. You don’t have to think a lot as thankfully the participation rules are quite simple.
1. If, and only if, you get tagged, write a post with links to 5 blogs that make you think,
2. Link to this post so that people can easily find the exact origin of the meme,
3. Optional: Proudly display the 'Thinking Blogger Award' with a link to the post that you wrote.

Continue Reading...

Jolada Rotti Oota

Dharwad Thali: (R-L) Jolada Rotti, Badane Ennegayi, Moong Sprouts Usli, Chilli-Garlic Chutney, Kosambari, Pachdi and bowl of homemade Yogurt

Title: Love at first bite!!!
Time: Sometime in early 2000
Location: Dharwad

A young girl, who was away from her home, family and all her childhood friends for the first time, was lying on her bed feeling miserable and homesick. It was more than 2 weeks since she had home cooked meals and was forced to eat bullet proof Chapattis with yellow water which was called as Dal (lentil curry) which made her crave more for Mom’s cooking. Just when she was on a verge of packing her bag and leaving her hostel for good, she heard a loud bang on door… Dud, dud…

Quickly wiping her tears away she opened the door and saw a girl who had ragged her just few days back. Yes, it was her senior, every fresher's nightmare, the one who made her measure the room with match stick, the same aweful senior who made her write a love letter to hostel watchman.

‘Oh God!!! What now??? Is she going to ask me to propose to watchman now???’
To her surprise, her senior smiled at her instead of staring with that big frown and the girl was confused if it was a good thing or bad. Senior asked her to get ready in few minutes and come with two other roommates to Senior’s room. All three fresher students were sure of the fact that it’s gonna be one of those ragging sessions and were emotinally prepared for it. But to their utter surprise six other seniors took them to one small restaurants tucked near National highway. The same seniors who had ragged them were paying for their dinner. Yes, for the first time Freshers realized that seniors can be Humans too… That was the first time when the girl felt she belonged to hostel, college and that was the first time when she felt she belonged to Dharwad, a home away from home for 4 years of her life…

You don’t get any price for guessing who that girl was ;) That was the first day I experienced the true taste of Dharwad cuisine and it was a love at first bite for me. The memory of that day is fresh and vivid till date. The restaurant was an open space and had around ten different small huts. Big cart wheels and trees separated one hut from another and gave it a sense of privacy. A large stone table was surrounded by bamboo stools and lanterns were lit to give it a rural home look. The waiters dressed in ethnic Dharwad attire wearing Dhoti and Peta, came with a fresh banana leaves and placed in front of us. First a pinch of salt on left hand side corner of leaf and then placed a red raw onion with green chilli and sliver of lime. Then followed fiery Chilli-Garlic Chutney with mild Peanut Chutney Powder. Then the leaf was adorned with roasted spicy Papad accompanied with Spiced Buttermilk. Just when our leaves started looking like artist’s color palette the attentive waiters placed Pachdi/Raita (a yogurt based raw vegetable salad), Kosambari (another lentil-vegetable salad), Moong sprouts Usli (simple stir fried sprouts), Soppina playa (a lentil dish paired with Greens like palak, dill or methi) and a small clay pot containing thick and sweet Yogurt. Then came the highlight of meal, fluffy, thin, feather light Jolada Rotti (Jowar roti) with a dollop of freshly churned homemade butter and finger-lickingly delicious Badane Yennegai, a curry made of stuffed baby eggplants. Greedily I dipped a rotti in yennegayi and put it into my mouth and taste of brinjal with coconut with different spices made me forget about everything. It was love at first bite, fiery, warm, sensuous, sinful, rustic and unforgettable… I lost the count of number of Rotties I ate but the memory still lingers, still fresh and aromatic :)

Here is my humble Dharwad Thali which I sincerely tried to recreate for this month’s RCI-Karnataka. Thanks to Ashakka and Lakshmi for giving me opportunity to indulge in my secret love affair with Dharwad cuisine after long time.

Jolada Rotti is very popular in North Karnataka which is a not just delicious to taste but also good source of nutrients. To make this roties, hands are used instead of rolling pin and are flattened to thin circles using palm. Making Jowar roti is not a child’s play. Experience, skill and patience is required to flatten the dough without breaking the roties and to get puffed roties. Its got the rustic look and unforgettable flavor…

Jolada Rotti

---

Jolada Rotti (Jowar Flat Bread)
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

---

Ingredients:
2 cups Bajri/Jowar Flour
½ tsp Red Chilli Powder
Warm Water to knead
Salt to taste

Jolada Rotti

Method:
Prepare dough by adding red chilli powder, salt to taste and by adding warm water gradually.
Let the dough rest for 15-20 minutes and again knead the dough well.
Divide dough into equal lemon sized balls.
Place the dough on flat surface dusted with generous amount of flour and using your palm spread the dough into flat, thin circle.
Carefully transfer this flat roti on hot iron griddle and roast this roti on medium heat. Gently press a wet cloth on the cooked surface of roti and turn it on other side.
Do the same with other side of the roti and cook until you see brown patches on the surface and the roti stats to puff well from centre.
Serve the roti with any side dish of your choice with a dollop of freshly churned home made butter on top.

Jolada Rotti

---

Tips:
As Jowar is glutton-free flour, practice and patience is needed to make unbroken, thin rotties. When making this for the first time, don’t press the roti into large circles as it will easily break while transferring into tawa. So make small palm sized rotties which are easy to transfer without breaking them.
Another simple technique which can be used while making jowar rotti is to press the ball keeping it in between parchment or greased plastic sheet and press it using flat surfaced vessel or plate. This way you can not only make thin rotties but also it can be easily transferred onto tawa.
Click here to check another variation of Jolada rotti from Spice Corner Archives where I have used Beetroots to give it extra flavour.

---

Badane Ennegayi is a popular dish in Karnataka and is a great accompaniment with Akki Rotti or Jolada Rotti. Desiccated coconut is ground with aromatic spices and stuffed in between baby brinjals and the tender eggplant when cooked defines new meaning to taste.

Badane Ennegayi

---

Badane Ennegayi (Stuffed Brinjal/Eggplants)
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

---

Ingredients:
7-8 small Eggplants
1 tsp Jeera/Cumin Seeds
Few strings of Curry Leaves
2-3 tbsp Oil
¼ tsp Hing/Asafoetida

Masala for Stuffing:
1 large Onion, chopped very finely
1-2 tbsp Coriander Leaves, chopped finely
Grind to Paste:
½ cup Desiccated Coconut
2-3 tbsp Roasted Peanuts
1 tsp Coriander Seeds
½ tsp Cumin/Jeera Seeds
1 large marble sized Tamarind, soaked in warm water and juice extracted
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tbsp Sambar Powder
1 tsp Kitchen King Masala (optional)
Salt to taste

Badane Ennegayi

Method:
Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.
Mix this ground paste with finely chopped onion and coriander leaves and keep aside.
Make plus marked slits on baby eggplants keeping their stems.
Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.
Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.
When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.
Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.
Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.
Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

Usli, usually made using different sprouts available is high source of protein and can also be served as an evening snack. Tender moong sprouts and cooked with crunchy onion and tangy tomato and flavoured by freshly ground spices.

Moong Sprouts Usli

---

Moong Sprouts Usli (Moong Sprouts Stir-fry)
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 3-4

---

Ingredients:
3 cups Moong Sprouts
1 small Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, slit
½ tsp Ginger, finely chopped
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Jeera Powder
½ tsp Red Chilli Powder
2 tbsp Lemon Juice
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste

Moong Sprouts Usli

Method:
Heat oil in a heavy bottomed pan and to this add urad dal, mustard seeds, jeera, hing and curry leaves.
When mustard seeds starts to pop and sputter, add finely chopped onion, ginger and slit green chillies.
Sauté it till onion turns translucent and add chopped tomato.
Sauté it for around 1 minute and then add turmeric powder, coriander powder, jeera powder, red chilli powder and stir in.
Now add moong sprouts, ¼ cup water and salt to taste. Cover and cook for 10 minutes till the sprouts are cooked but retain their shape.
Remove from heat and mix lemon juice and chopped coriander laves and serve hot with rice or roties.

Kosambari is popular south Indian dish usally prepared as Neivedyam during festivals(with no onion). It’s a light and healthy salad.

Kosambari

---

Kosambari
Prep Time: 10 mins (Excluding soaking time)
Cooking Time: -
Serves: 3-4

---

Ingredients:
¼ cup Split Moong Dal
1 small Carrot, peeled and grated
½ Red Onion, finely chopped
1 Tomato, finely chopped
¼ Cucumber, finely chopped
1 tbsp Lemon Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Soak split moong dal in water for about 1-2 hours and drain.
Mix all the ingredients and serve garnished with chopped coriander leaves.

Every south Indian meals end with a serving of Curd/Yogurt. Raita is made using yogurt, different vegetables, usually raw vegetables, and is seasoned with tempering of mustard and curry leaves.

Sprouted Moong Pachdi/Raita

---

Sprouted Moong Pachdi/Raita
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

---

Ingredients:
½ cup Moong Sprouts
½ Red Onion, finely chopped
1 small Tomato, finely chopped
2 cups Yogurt
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Beat the yogurt removing all lumps and add all the ingredients and mix well.
Chill before serving with Roti and rice.

Chilli-garlic chutney is a speciality of Dharwad meals which uses the chiili called Byadgi Chilli. It gives a fiery red colour to any dish when used. Check here for more details on Byadgi chillies.

Chilli-Garlic Chutney

---

Chilli-Garlic Chutney
Prep Time: 10-15 mins
Cooking Time: -
Serves: 3-4

---

Ingredients:
4-5 Dry Red Chillies, preferably Byadgi
2-3 large Garlic flakes
1 tsp Rock Salt
1 tsp Oil

Method:
Soak dry red chillies in warm water for 10 minutes and drain.
Using mortar and pestle crush all the ingredients into smooth paste and serve with Jolada Rotti and curd rice.

Jolada Rotti Oota

---

Update:

A good blog buddy of mine Meena of Memories from Mom's Kitchen is running the Portland Marathon this year to raise funds for AID (Association of India’s Development) which is a non-profit organisation in India.


As Meena says,

"AID has been working to eliminate grass root problems in India for many years now. We have seen that the effort brings about remarkable changes in people’s life and gives them hope for a better future. To continue the good work, we need support from every one of you. It would mean a lot to me if you can please visit my Marathon Fundraising Page and show your support. Every small contribution from your side is going to bring about a major change to someone's life. I hope to get all the support I need to raise this money from my fellow bloggers, friends and family. The actual marathon date is on Oct. 7th. You can also find weekly updates about my run on the fundraising page. "

Please do visit her Marathon Fundraising Page and show your support for this noble cause. Spread the word around by posting about “Run for India… Every mile for a smile” in your blog… Run Meena, we are all with you…

Continue Reading...

Qabuli with Plum Tomato-Cucumber Raita

Qabuli with Plum Tomato-Cucumber Raita

Monsoon, just the word is enough to bring back a flood of fresh and drenched memories of magical monsoon rain; the sound, sights and smell of home. Monsoon rains bring down the mercury level and the heavens opens its door to the heated earth giving it new lease of life. The blissful sound of rain lashing the roof tops, the dance of trees swaying to the rhythm of rain leaving the leaves in dripping tears, the heavenly smell of earth leaves every soul sighing in ecstasy.

This is the season which every farmer in India waits for. Monsoon is a life line for many farmers in southern asian countries. Rice being the staple food in many households, its no wonder that India is the world’s second largest producer and exporter of rice. The rainy season blesses Mother Nature with an abundance of water. In most parts of India, rice is grown in flooded plains and fields called Paddy. Paddy fields grins at the passers-by swaying to the cool breeze of monsoon with the backdrop of hills covered with lush green trees and the hustle-bustle of men and women. Paddy rice farmers usually sow the seeds first in the little seedbeds and then later transfer them into flooded fields which were already ploughed. These few centimetres of water in paddy fields prevent weed growth and ensure there’s enough water for plants to grow. Back in my native, men in mundus and women in sarees working in paddy fields wear a cap called Muttale which covers their head and protects from torrential rainfalls and scorching heat. The women sing regional folk songs when planting the rice in fields praying the Rain God ‘Indra’. The scene of snow white cranes flying in V-shaped format against black monsoon clouds over swaying lush green paddy field is something which always took my breath away.

Andhra Pradesh, a southern Indian state, is known as Rice Bowl of India is famous for its hot and spicy cuisine which includes original Andhra cuisine and the famous Hyderabadi cuisine. While the traditional Andhra pickles makes me dance to their tunes, the mouth watering rich and perfumed Hyderabadi Biriyani undoubtedly rules my senses. Biriyani, one of the India’s most popular foods, is flavoured fragrant Basmati rice which is layered with meat or vegetables marinated in yogurt and spices and was usually cooked for Nizaams and Nawabs . Check here and here to read more about Biriyani Stories.

When Sharmi of Neivedyam announced JFI-Rice for this month’s Jhiva, little did she know about my love affair with Rice. Rice is a staple food in our home and many a days we eat rice for breakfast (Dosas and Idlies), lunch and dinner. After considering and rejecting almost all the Rice recipes I ended up cooking Qabuli/Qabooli/Qubuli which is originally from Afghanistan. When rich Kings and Emperors lavished on Biriyanis which uses the most expensive ingredients like Basmati Rice, Saffron and Dry fruits, common man created their own version of Biriyani using Chana Dal (Spilt and Whole Bengal Grams). The sweet and nutty Chana dal cooked with aromatic spices and yogurt is layered in between flavoured Basmati Rice, fresh mint and coriander and sweet fried onions in ghee. The finishing touch of saffron gives it wonderful colour and tickles one’s taste bud. I referred this, this, this and this for the recipe of Qabuli and made changes to suit our palette.

---

Qabuli:
Prep Time: 15-25 mins (excluding soaking time)
Cooking Time: 45-60 mins
Serves: 3-4

---

Ingredients:
2 cups Basmati Rice
¾ cup Split Chana Dal
2 large Onions, thinly sliced
½ cup Mint Leaves, finely chopped
½ cup Coriander Leaves, finely chopped
2-3 Green Chillies, finely chopped (Adjust according to taste)
1 Maratha Moggu/Star Anise
2 Green Cardamoms
1 inch Cinnamon
2 Cloves
¼ tsp Saffron/Kesar
3-4 tbsp Milk
½ cup Coconut Milk
Few Cashews
3-4 tbsp Ghee
Salt to taste

For Yogurt Base:
¾ cup Yogurt
1 tsp Ginger-Garlic Paste
1 Bay Leaf
1 tsp Shah Jeera
1 tsp Shah Biriyani Powder
1 tsp Chilli Powder
Powder using Pestle and Mortar:
2 Green Cardamoms
½ inch Cinnamon
3 Cloves
Small Piece of Nutmeg

Qabuli

Method:
Wash and soak Dal and Rice separately in water for about 20-30 minutes.
Heat about 2 tbsp of oil in a pan and fry thinly sliced onions in medium flame till they turn brown and keep it aside. Usually takes around 20-25 minutes.
Cook split chana dal with a pinch of turmeric and drop of oil in microwave for about 15 minutes. The dal should be cooked thoroughly but it should retain its shape.
Heat a tbsp of ghee in a heavy bottomed vessel and add marata moggu, cinnamon, green cardamom and cloves and sauté for about 20-30 seconds till nice aroma is released.
Drain water from rice and add it to sautéed whole spices and sauté over a medium flame for one minute till all the water is evaporated and grains are separated.
To this add ½ cup of coconut milk and about 3 cups of water and salt to taste. Cover the pan and cook this rice in medium flame till all the water is absorbed and rice is almost cooked. Generally takes around 20-30 minutes.
Heat little ghee in a pan and add ground spices. Sauté in a medium flame for about 15-20 seconds and add ginger-garlic paste.
Sauté it for another 20-30 seconds till the raw smell of ginger and garlic is reduced. Now add beaten yogurt, biriyani powder, chilli powder and little salt. Keep stirring this gravy till it thickens and reduces to 2/3 rd size.
Add cooked dal to yogurt gravy and mix well. Cook uncovered for 1-2 minutes.
Soak saffron in warm milk for about 15 minutes.
Preheat oven at 375 F. Now take large oven proof dish. First layer it with half of cooked rice and then add all the cooked dal mixture. On top of it add half of finely chopped mint+coriander+green chilli mix and half of fried onions. Again place other half of cooked rice and layer the rice with chopped greens and fried onions.
Pour the saffron milk and cover the dish tightly with aluminum foil. Place this dish in oven and bake for 15-20 minutes.
Once it’s done, gently mix the rice and garnish with fried Cashews before serving hot with any curry or Raita of your choice.

---

Variation:
Use Black Channa in place of split Chana Dal. Remember to soak black channa in water for minimum 1 hour.

---

Qabuli with Plum Tomato-Cucumber Raita

---

Plum Tomato-Cucumber Raita
Prep Time: 10 mins
Cooking Time: -
Serves: 2-3

---

Ingredients:
6-8 Plum Tomatoes, quartered
1 cup Cucumber, quartered and sliced thinly
½ small Red Onion, finely chopped
1 tbsp Coriander Leaves, chopped finely
1 tsp Mint Leaves, very finely chopped
Pinch of Salt

Method:
Mix all the ingredients and keep it in fridge till required.
Serve chilled with any Rice of your choice.

Plum Tomato-Cucumber Raita

---

Time for more bragging. Its pouring awards in blogsphere and Spice Corner’s hall of fame is giving tight competition to my ever expanding waistline;) While lovely girls Richa and Pravs have sent me The Power of Schmooze Award, pretty Raaga, SeeC and Sukanya think I am a Rocking Girl Blogger. And if that was not enough for my never ending bragging Sandeepa and Kribha feels I am Thoughtful and Inspirational Blogger too. Girls, I am really flattered with all these awards and love you are showering upon me. More than these awards I am thankful to all you people out there who were with me during tough times. Your kind comments, messages and mails helped me a lot in past cople of weeks. Thank you friends…

For those who answer blog comments, emails, and make their visitors feel at home on their blogs. For the people who take others feelings into consideration before speaking out and who are kind and courteous. Also for all of those bloggers who spend so much of their time helping others bloggers design, improve, and fix their sites. This award is for those generous bloggers who think of others.

For those bloggers who inspire others through their words and actions. With a positive attitude, and an uplifting spirit these bloggers make the blogosphere a better place, and encourage others to do the same. This award is for bloggers who rise up to set an example but continue to reach out and support others.

Continue Reading...

Thalipeeth with Okra Raita and Aamras

Purani jeans aur guitar
Mohalle ki vo chhat
Aur mere yaar
Vo raaton ko jaagna
Subah ghar jaan
Kood ke deewar
Vo cigaretee peena
Gali mein jaake
Wo karna daanton ko
Ghadi ghadi saaf

Pahunchna college hamesha late
Vo kehna sir ka
"Get out from the class!"
Vo bahar jaake hamsha kehna
Yahan ka system
Hi hai kharaab
Vo jaake canteen mein
Table bajaake
Vo gaane gaana
Yaaron ke saath

Bas yaadein yaadein
Yaadein reh jaati hain
Kuchh chhoti chhoti
Baatein reh jaati hain
Bas yaadein…

Remember this song of Ali Haider? This song has been our college anthem;) and it always takes me down the memory lane. College canteen, mimicking our lecturers, bunking the classes, late night parties, birthday bums, ragging, internals, last minute study, lab sessions, hostel warden, hostel food, Sunday telephone calls from home, long Q in STD booths (when mobile phones were very rare and looked like TV remotes;), another long Q for Sunday special breakfasts, new year parties, tapri/dhaba food… Oh yes… How I miss my college and hostel days! Hostels, my home away from home where I made very good friends, and the memories of ragging my juniors, fighting with warden, jumping from compound walls after curfew hours, chewing bullet proof chapaties, drinking watery coffee, Friday night’s beauty session with all colored face packs, Saturday night’s eating out at Kamat’s or Sagar’s, visits to Café Coffee Day, counting the days to go home(for me from the day I returned from home;), stuffing last inch of our bags from Maggi noodles to hair pin, attacking the supply of home food from friend’s bag, reading M&B in zero watt bulb, bunking first session of the day coz of late night reading, listening to music till wee hours of morning, heating water with candle light to make Maggi noodles, birthday parties, pajama parties, Sunday laundry sessions… Yes… I can go on and on with my memories of hostel days.
When it comes to hostel days, hostel food is integral part of every hostilities memory. It is not a joke to cook and feed hundreds of hungry tummies every day; morning, noon and night. With usual bullet proof chapaties, sticky dal, watery milk, hot as hell subjis, oily curries, it was like breath of fresh air when we get invitation for home cooked meals from our localite friends. No wonder I used to feel home cooked meals are like oasis in hot desert ;) One of my friend’s mother was an excellent cook and her specialty was Marathi Cuisine. I still remember all delicious chat-pata chats, spicy Kaap (Pakoda), aromatic Bhaaji’s (Vegetable dish) with simple Koshimbir (Salads) and Poli’s she used to churn in her small kitchen and serve. There were the days when aunt would send us big stack of delicious Bhakries which we homesick souls would dip in sweet and creamy Shreekhand or Spicy Thalipeeth with Yogurt and Spicy Pickles. And how can I forget all those Puran Poli, Basundi, Gul Polies which we would gulp during Ganesha Chaturthi.
When lovely Nupur of One Hot Stove announced RCI-Maharastrian Cuisine for this month’s of RCI which is the brainchild of Lakshmi of Veggie Cuisine, I knew what I wanted to contribute. It’s been ages since I had Thalipeeth and decided to serve it with Okra Raita and Aamras.
Thalipeeth is a multi-grain mildly spiced pancake which is not only tasty but also healthy and nutritious. I remember aunty using Bhajani, flour mixture of different grains which are slightly roasted and ground. After unsuccessful hunt for bhajani, I made thalipeeth using the flours in my pantry. Adjust all the ingredients according to your taste and preference. The recipe below makes 6 thalipeeth.
If you are a lover of Maharashtrian Cuisine like me and want to try some of the best Marathi food then look no further. Our this month's hostess for RCI, Nupur of One Hot Stove has her blog dedicated to authentic A-Z Maharashtrian Cuisine and here for Nupur's recipe for Thalipeeth. Her Bombay Pav Bhaji is something which I love the most.

Thalipeeth with Okra Raita and Aamras

---

Thalipeeth
Prep Time: 15-20 mins
Cooking Time: 10-15 mins
Serves: 2-3

---

Ingredients:
1½ cups Jowar Flour
½ cup Wheat Flour
2 tbsp Rice Flour
2 tbsp Gram Flour
1 tbsp Semolina
1 medium Onion, chopped very finely
1-2 Green Chillies, chopped finely
3-4 tbsp Coriander Leaves, finely chopped
½ tsp Jeera/Cumin Powder
½ tsp Coriander Powder
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
Salt to taste
Oil/Ghee for frying

Thalipeeth

Method:
Mix all the ingredients except oil/ghee and knead it into stiff dough using water. The dough should be of chapatti consistency. While kneading the dough, rub some oil or ghee to your palms to keep from sticking.
Keep this dough aside for 10-15 minutes covered with wet kitchen towel.
Again knead the dough and make golf ball sized balls.
Take a clean plastic sheet or banana leaf and grease its one side with some oil or ghee.
Flatten one ball in the palm of your hand and place it in the center of the sheet. Pat the ball with palm and the fingers. If the dough is too sticky, dip fingers in water to make the patting easier. Keep flattening in circular motion to make a round flat disc but make it sure that the thalipeeth has even thickness.
make one small hole in the center with finger which will help to cook the thalipeeth evenly.
Heat the griddle or non-stick tava and gently remove thalipeeth from plastic sheet and place it on tava.
Apply little oil or ghee at the edges, in the center hole and on top of the thalipeeth and cook on both the sides until it turns crisp and light brown in colour.
Serve hot thalipeeth with yogurt or raita with pickle and sweet Aamras.

Thalipeeth with Okra Raita

---

Bhindi/Okra Raita
Prep Time: 10 mins
Cooking Time: 5-10 mins
Serves: 2-3

---

Ingredients:
6-7 Okra/Bhindi, cut into thin slices
1 small Red Onion
2 cups Yogurt
½ tsp Green Chilli, finely chopped
A Pinch of Jeera/Cumin Powder
1 tsp Oil
Salt to Taste

Method:
Heat oil in a pan and add finely chopped onion. Sauté it till they turn translucent.
Now add okra and green chilli and sauté it in high flame till it becomes crisp and brown.
Beat the yogurt and mix sauted okra and onion and cumin powder and salt to taste and mix well.
Chill the raita for at least half an hour before serving.
If desired you can add little bit of chat masala. But I like the sweet taste of fried Okra with tanginess of yogurt.

Thalipeeth with Okra Raita

---

Aamras
Prep Time: 5-10 mins
Cooking Time: -
Serves: 2-3

---

Ingredients:
3 Ripe Mangoes(I used Alphanso)
1 tbsp Sugar(acc to taste)
1 cup chilled Milk
A pinch of Cardamom Powder
Ice Cubes

Method:
Peel the mangoes and take out the pulp. Discard the skin and seeds.
Blend this pulp with milk, sugar and ice cubes.
Add cardamom powder and chill it before serving and enjoy.

Thalipeeth with Aamras

---

Did You Know?
The saying 'Anna he poornabrahma' aptly summarises what Maharashtrians feel about the food they cook. They consider 'anna', or food, equal to 'Brahma', or the creator of the universe. Food is God, to be worshipped. Little wonder that Maharashtrian cuisine not only fills the stomach, but also fills the soul - with content!
The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections–the coastal and the interior.
A major portion of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine.
The people are known for the aesthetic presentation of food, which adds extra allure to the feasts. For instance, in formal meals, it is a practice to sing sacred verses to dedicate the meal to God. The guests sit on floor rugs or red wooden seats and eat from silver or metal thalis and bowls placed on a raised 'chowrang', or a short decorative table. Rangolis or auspicious patterns of coloured powder are drawn around the thali or the chowrang. To avoid mixing flavours, each guest is given a bowl of saffron scented water to dip the fingers in before starting on the next course. There is a specific order of serving of savouries and sweets, curries and rice or rotis, and a person who does not know this is not considered to be well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes the satisfaction of his guests to be his true joy.
(Source: wiki and www.maharashtraweb.com)

---

Thalipeeth with Okra Raita and Aamras

Continue Reading...

Uppu Mavina Kai/Mangoes in Brine

I looooooooove mangoes… Sweet, sour, mild, pickled, raw, ripe, salted, juicy, aromatic, succulent, heavenly perfumed… I can safely call it my first love, because my love affair with them started even before I knew what actually love is all about. Even decades later, the these heavenly mangoes still has their magnetic hold on me. It is more than a mere fruit to me. It represents my blissful childhood days of endless summer days. The memories of those sunny, glorious summer vacations are still fresh in my mind. Fond memories of eating sour raw mangoes with salt and chilli powder and of biting into a lush, golden mango and get that sweet, sticky juice squirting all over my chin and cloths without worrying about anything. Ah!!! It feels like just yesterday, climbing mango trees with my sister and cousins and aiming a slingshot at our neighbour’s tree. I still can’t understand how this tantalising, magical fruit turned me from Miss Goody Girl into mischievous brat. These are some moments of my life which will always remain fresh and will always bring smile.

Uppu Mavina Kai Palya

Mangoes are seasonal. So like many Indians I too like to hoard them so that we can enjoy this fruit throughout the year (no wonder mango is our national fruit). I don’t have to worry about pickling them as I usually get my cartons of spicy, sour, sweet pickles from Amma, MIL and my aunts(Did I tell you that I have got over 20 varieties of pickles in my pantry;) But I did one good thing of storing them in salt water. There are two wonderful recipes of mangoes in brine. These are my all time favourite recipes of mango in brine. I usually make them when ever I walk down the memory lane which just happened to be yesterday when my sister was busy making me go green with envy by mentioning how mango season is in full bloom in India and how she is taking full advantage of it. So without taking much of your time let me directly come to business :)

Uppu Mavina Kai Mosaru Gojju

---

Uppu Mavina Kai/Mangoes in Brine
Prep Time: 5-10 mins
Cooking Time: -
Serves: -

---

Ingredients:
1 large Mango
¼ cup Salt
1 cup Water
A glass bottle

Uppu Mavina Kai/Mangoes in Brine

Method:
Add salt to boiled water and keep it aside to cool completely.
Cut mangoes into little big pieces and place them in an air tight glass bottle.
It is recommended to use glass bottles instead of plastic container as it has high salt content.
Now pour the salted water into the jar till all mango pieces are covered and close the lid tightly.
Keep this jar in cool, dark place for at least 1 week before using them.
This way you can store them for at least 6 months.

Uppu Mavina Kai/Mangoes in Brine

---

Sweet Uppu Mavina Kai Mosaru Gojju
Prep Time: 5-10 mins
Cooking Time: 1-2 mins (tempering)
Serves: 2-3

---

Ingredients:
1 cup Uppu Mavina Kai/Green Mangoes in Brine
½ cup Jaggery
1 ½ cup Sweet Yougurt
¼ cup Red Onion, finely chopped
1 Green Chilli, finely chopped (Optional)
1 tsp Mustard
1 Dry Red Chilli
Few Curry Leaves
1 tbsp Oil

Uppu Mavina Kai Mosaru Gojju

Method:
Remove excess water and chop mangoes into small pieces.
Mix them well with curds, jaggery, chopped red onion and green chillies. You can add more jaggery if you like it sweet.
Season it with mustard, red chilli and curry leaves.
Chill them before serving with rice and chapatti.

Uppu Mavina Kai Mosaru Gojju

---

Uppu Mavina Kai Palya
Prep Time: 5 mins
Cooking Time: 5-10 mins
Serves: 2-3

---

Ingredients:
1 cup Uppu Mavina Kai/Green Mangoes in Brine, cut into bite size pieces
½ cup Jaggery
1 Green Chilli, finely chopped (Optional)
½ tsp Turmeric Powder
1 tsp Mustard
2 tsp Urad Dal
1 Dry Red Chilli
Few Curry Leaves
1 tbsp Oil

Uppu Mavina Kai Palya

Method:
Take oil in a pan and add urad dal, mustard and red chillies.
Sauté them till urad dal turns golden yellow and mustard starts spluttering.
To this add chopped green chillies, turmeric powder and curry leaves and sauté them for few seconds.
At this point you can also add a tbsp of chopped onions if desired.
Now add mangoes in brine and mix well.
Cook this in medium flame fro 2 minutes.
Add jaggery powder and cook in medium flame for another 2 minutes till a syrupy base is formed.
Remove from fire and serve hot as a side dish with rice or dosas.

Uppu Mavina Kai Palya

---

Note:
Gojju and palya are sweet side dishes. Add red chilli powder if you like them hot and spicy. But it tastes best sweet and sour.
Note that you don’t need to add any salt to these dishes as they usually have high salt content. So it is better to check them for the saltiness before cooking. If they are very salty then immerse them in big pot of water before cooking for few minutes to remove excess saltiness.
Also take a look at lovely Linda's Mangoes in Brine Dal Recipe.

---

Uppu Mavina Kai Palya

---

Did You Know?
Mango is known as aam in Hindi and amra in Sanskrit. Amra is first mentioned in the Shatapatha Brahmana, which dates back to 1000 BC.
According to Varadrajan, author of The History of Tamil Literature, the eye of a woman is compared to a tender mango cut in half, with the stone being the pupil of the eye.
Alexander the Great was a big fan of Indian mangoes and The Mughal Emperor Babur called it "O Fairest Fruit of Hindustan." His grandson Akbar planted 100,000 mango trees in Dharbanga.
The British, too, were enamored with the mango and created special cutlery to eat it in a "civil manner."
Mangoes are effective against sunstroke and are used in a variety of drinks to lower body temperatures and quench thirst in the hot summer months.
Rich in Vitamin C, mangoes are used throughout the year in the Indian diet, with the pickled green mangoes helping to ward off colds.
Even the powdered seed is used as a cure for dysentery and the twigs of the mango tree are handy as toothbrushes.
(Source: www.littleindia.com)

---

Continue Reading...