Thursday, 17 April 2014

Chak Angouba & Aloo Kangmet | Manipuri Fried Rice & Mashed Potato Curry

The one region that gave all the BM marathoner jitters was the North Eastern States! We researched and browsed so much worth the Doctorate of Tribal studies title!!However, for me this was one of the NE states that got done first.. Read on and you will know how....

Manipur,also known as the - Land of Jewels, is one of the NE states and was earlier known as Kangleipak / Meetrileipak and some other 20 different names!!The history of Manipur dates back to about 3000 B.C.Before becoming a part of India, Manipur was one of the many hundreds of kingdoms of South and South East Asia.

Manipur has its traditional way of living and though their religion and customs were followed in the beginning, many turned to Hinduism but during the  British rule, many converted to Christianity.

This state is a home to many places of tourist interest and houses a orchid park that has 110 rare varieties of orchids.

Coming to the cuisine part, it is interesting to note that the highest number of chili is planted and consumed in this state!

Fish,rice and vegetables are the staples here along with green leafy vegetables. Almost every house has a kitchen garden.

One of the most popular ingredient in this cuisine is the fermented fish paste called Ngari. I read that there is even a proverb to stress the importance of this ingredient. A Manipuri can survive without a meal a day but cannot survive with Ngari a day!

This cuisine boasts of more than 200 dishes and has both vegetarian and non vegetarian dishes. This cuisine is a combo of both boiled/ steamed dishes which are spicy so it is healthy and delicious

Along with the traditional dishes from this state, one can also see the Chinese and North Indian influence in some dishes.

For today's post, I have made a simple rice dish with a potato side dish....

Behind the scene:

As soon as this Mega MArathon was announced, I went in search of book that I could the regional recipes, and the first book that I got was the 1000 Indian recipes cookbook. The recipe that caught my attention was this rice dish and I happily bookmarked it for this state and it was one of the first NE state dishes that I cooked.A very simple rice with vegetables ,almost a one pot meal that has a nice flavor and was appreciated by all.The masala paste is a bit unusual and I think that is what made this dish very flavorful.

The potato curry was easy to make and a bit different from what we regularly make here.It had mixed reactions. The kids did not want it and the adults ate it coz I made it!

I used:

Rice - 1/2 cup, cooked
Ghee- 1 teaspoon
Onion-1, chopped
Tomato - 1, chopped
Mixed vegetables- a little of carrot, cauliflower, potato,peas, chopped[except peas] and cooked
Salt to taste
Coriander leaves to garnish

For the paste:

Coriander seeds - 1 tablespoon
Garlic- 3 pods
Ginger- 1" piece
Red chilies- 2

Grind the ingredients for the masala paste along with some water and keep aside.

Add the paste and saute for a couple of minutes and then add the tomato and cook till it is soft. Then add the cooked vegetables and mix gently.

Add salt and the cooked rice and reduce the flame and cook for another 2 minutes for the flavors to blend.

Serve this rice garnished with coriander leaves and enjoy it with a simple potato curry-Manipur style...

I made this rice from the 1000 Indian recipes Cookbook and hence this goes to the  Cookbook Challenge of the month....

Now to the second dish from the state of Manipur....

I used:
Adapted from: Leirang

Onion-1, finely chopped
Red chili-2
Oil-1 teaspoon
Salt- to taste
Coriander leaves to garnish

Heat oil in a pan and add the red chilies. Fry for a few minutes till it turns brown. Be sure to open up the windows and turn on the exhaust. Crush this in a motor and pestle and keep aside. Boil and peel the potato.

Add a little oil to the pan and saute the onions till brown. Add the roughly mashed potatoes and add salt.

Mix well and serve with fried rice / steamed rice....

Bon Appetit...

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.


  • 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...