9799692b348 Nivedhanam

Thursday, April 17, 2014

Chaak-hao tann / Black rice pancake - Manipur

Now this week is so much with 4 North Eastern states in a row.. Oh that was a research monger… Had to do so much search and research.  But I am so happy and excited with the learning. Let us start the travel with Manipur, tomorrow will be Meghalaya and then Mizoram and then Nagaland… So visiting the beautiful and picturesque Manipur today. Manipur is very famous for the Martial arts, dance, theatre and sculpture. One state and it has 29 different dialects spoken – wow!!! Also the state’s dance is very popular – Manipuri.. It is a treat to watch for sure… Click here for Youtube video of one such dance. Coming to today’s recipe, it is a delicious and easy breakfast. It is made during the Manipuri festival – Lai haraoba, which literally means “When Gods are happy”. This makes 8 - 10 chaak-hao tanns. I got this recipe from here and loved it.. Rolling the chaak hao tann was so easy, that my little daughter made 2 pieces. She was super excited to do it… Thanks to little hands for help!!

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Wednesday, April 16, 2014

Bombay Halwa / Karachi Halwa / Sogan Halwa / Corn Flour Halwa–Maharashtra

Welcome to state of Bollywood, Cricket, Fashion and all that shines!!! State of Maharashtra is one of the very popular and advanced state in the Country. From Wiki – “Maharashtra (/mɑːhəˈrɑːʃtrə/; [məharaːʂʈrə] ( listen))(Marathi: महाराष्ट्र), is a state in the western region of India. It is the second most populous state after Uttar Pradesh and third largest state by area in India. Maharashtra is the wealthiest state in India, contributing 15% of the country's industrial output and 13.3% of its GDP (2006–2007 figures).  Mumbai, the capital city of the state, is India's largest city and the financial capital of the nation. Maharashtra is the world's second most populous first-level administrative country sub-division”. Coming to today’s recipe, it is very famous halwa that is a quick and tasty sweet which tastes best when served warm. This can be done in less than 15 minutes from start to finish. Most of the cooking is done in microwave here. This halwa is also called as Sogan Halwa, Corn Flour Halwa, Karachi Halwa.. This halwa does not have a very long shelf, so please use it up in a few days. I got this recipe from here
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Tuesday, April 15, 2014

Shikanji / Shikanjvi - Madhya Pradesh

Today we are visiting the state of Central India. Madhya means middle and pradesh is place and I believe that the story behind the name of the state - Madhya Pradesh. This is a very refreshing and delicious drink. It is scotching summer here and what a better way to beat the heat other than a refreshing juice.. So chilling!!! I got this recipe from here. Shikanji is also popular in the neighboring states of Maharashtra, Punjab, Himachal Pradesh also.. Since it is a simple post, I have shared some tricks of serving the juices in my post..

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Monday, April 14, 2014

Ada Pradhaman–Kerala

Come and travel with me to Kerala - Called as the "God's Own Country"... Kerala is a coastal state which has the highest literacy rate and lowest positive population growth rate in India. The state also has the highest human development index in the country. Kerala is very popular for the Black Pepper, Cardamom, Cinnamon, cloves, cumin, Tea and seafood. It is very picturesque and beautiful place with a beautiful coast, many coconut trees and fertile greenery. The Cuisine of Kerala is linked to its richness to its history and culture. Rice and Tapioca are also popular. Coming to today’s recipe, it is a sweet dish made with ada, coconut milk and jaggery.. This delicacy is made during the Onam festival. Onam is a festival of harvest celebrated in Kerala and is celebrated during September. The flavor of coconut milk, jaggery and the aromatic spices are so heavenly. I got this recipe from a few places online… This is like the payasam we make for festivals and marriages. Loved the taste and was so excited to have made this authentic dish..

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Tamizh Puthandu Nalvazhthukkal–Happy Tamil New Year - இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்

Dear All,

Wish you all a very Happy Tamil New Year… Iniya Tamizh Nalvazhthukkal… You can learn about Tamizh Puthandu here

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்

Sunday, April 13, 2014

Vangi bath / Brinjal Rice - Karnataka

Cuisine of Karnataka has a lot of influence from Tamil Nadu, Andhra and Maharashtra. There are lot of bath here - Bisi Bela bath, Vangi Bath, Bagala Bath, Kesari Bath etc.. Bath mentioned here is for the rice. Some sweets are very popular here like the Pedha from Dharward, Mysore Pak and the very famous Maddur Vada from the city of Maddur and the list goes on.. Today we are enjoying Vangi bath which is a rice variety made with Brinjal / Eggplant. It can be accompanied by curd, appalam or vadam. Vangi Bath is best when had hot, but also makes a great travel food and lunchbox dish. This is also a great way to sneak in some brinjals for folks who do not like it…

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Saturday, April 12, 2014

Jhalmuri–Jharkhand

Love Street food, but making street food at home needs a lot of patience as you need lot of ingredients and preparation time.. But there is hardly any cooking involved, which makes it a great choice to do with kids.. Can be categorized as "Non-heat cooking".. This Jhalmuri is a very famous street food and  is quite popular in Jharkhand. I got this recipe from here. Jharkhand is a newer state compared to the others in India, It was formed in the year 2000. It was originally part of Southern Bihar and was seperated from Bihar on 15th November 2000. The name “Jharkhand” means “Land of forests”.. From Wiki – “Jharkhandis have a cuisine in which spices are rarely used and rice is the staple. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Pani puri, Pittha, Dhuska, Dudhauri, kera-dudhauri, etc. Dhuska is a famous dish of Jharkhand cooked with mashed rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item "Charpa" is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

Jharkhandis use different types of flowers as vegetables, such as the flowers of drum-stick, August and Jhirool. Use of Sag, i.e. leaves of different shrubs and other small plants, is perhaps another peculiarity of Jharkhandi food. Commonly used sags are Palak, Beng, Kataei, Gendhari, Saranti, Sunsunia, Koinar, methi, bhathua, Sarso and chana. "Maad Jhor" which a nutritious substitute for Daal is prepared by boiling saag in starch left after cooking rice. The same is made more delicious by adding flavour of Garlic fried in mustard oil (Tadka/Phodan in local language). Many vegetables and leaves are dried and stored for use out of season, and the same are consumed in the form of "Maad Jhor". In many village markets of Jharkhand you can easliy see women selling powdered dried leaves or other dried food items.”  The cuisine of Jharkhand is influenced a lot also by its neighboring states – Bihar and West Bengal and Orissa

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