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!!

Saturday, April 19, 2014

Koat Pitha- Mizoram

Today we travel to yet another state which comes under the seven sister states of India. Mizoram shares its boundaries with Tripura, Assam , Manipur, Bangladesh and Burma. The cuisine of the seven sister states are so much identical. Various types of pithas are famous everywhere. Mizo love to add pork and fish to their daily cooking. Their dishes are less spicy compared to the other states of India. When I was going through blogs for mizoram recipes I stumbled upon a post, which had thupka, panch phoran tarkari and this koat pitha. As I have done the other two dishes for two other states, I selected to make Koat pitha. Koat is banana and fritters made with banana, rice flour and jaggery is called as koat pitha. I tried serving this piping hot but it was so gooey in the centre and I was afraid that I under cooked the pithas. But once they were cool, they became such a delicious, soft fritters with crispy skin. As these has bananas, they tend to get gooey while hot. But nothing to worry about. Fry the fritters on medium to low flame as these fritters burn easily. They tasted amazing and even after 40-45 minutes. SO it is bvetter to serve these after they come down to room temperature. 

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. 

Printfriendly

LinkWithin

Related Posts Plugin for WordPress, Blogger...