Here’s a short recap of the last one month's statewise blogging marathon conveniently compiled in a single page. I've put together all the regional foods from all over India that I posted over the last one month. Feel free to click on the images of specific dishes to get to the recipes.
Tiffen and Snacks
Andhra’s Pesarattu has always been a family favourite tiffen but this time I made Pesarattu along with it’s best friend Allam Pachadi (ginger chutney) and the duo is unbeatable. I had a great time deep frying my way through Dal pooris of Jharkand, the sel roti (sweet batter rings from Sikkim) in the strangest of shapes, the tasty egg shoap from Nagaland and the lovely bhaturas (the stuff of dreams). Chhattisgarh’s rice Pakoras are the easiest pakoras you’ll ever find. Badeel was Uttarakhand’s version of poricha paruppu urundais – a yummy anytime snack. The vegetable momos and red chilli dip transported me to north-eastern India.
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Curries
The curries were all a grand success – the Punjabi chicken Tikka being the best curry forever (BCF), the creamy luscious Pondicherry Fish Assad, the everyday Oriya Dalma (will be a regular on our menu), delicious Bihari Gugni, Delhi’s famous street food Matar Kulcha, Goa’s famous Vindaloo, the absolutely magnificent Mutton Rogan Josh of Kashmir (that can give any restaurant rogan josh a run for its money) and the simple and elegant Sana Thongba from Manipur (a light Paneer and Peas curry). Kerala’s Pal Appams bombed (I waited and waited for the batter to ferment, checking every now and then more eagerly than I waited for my engineering results) but the vegetable stew saved the day – it was just about perfect.
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Soups, Chutnies and Dips
The red chilli dip is a real keeper – perfect for so many things. The Tomato oambal of Tripura was a revelation – a wonderful fusion of sweet, tangy and hot notes in a simple salsa like chutney. The Thukpa, a himalayan noodle soup is full of fresh, simple flavours.
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Rice dishes
Maharashtra’s Varahadi Masale Bhaat was a wonderful spiced one-pot rice and vegetable meal – easy and tasty. Karnataka’s Bisi Bele Baath was a thing of beauty. This would be my go to recipe for Bisi Bele Bath.
Vegetables
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Vegetables
Stuffed Okra – Gujarat’s Bhindi Sambhariya is lipsmacking, a must try for Okra lovers. Lovely Panch Phoran tempered Assamese Labra is a simple dry vegetable curry. The panch phoran is king. Panch phoran was my great find from this entire statewise experience.
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Desserts
The Dabroo of Himachal Pradesh - a sweet wheat flour pancake and the Lapsi a broken wheat pudding from Uttar Pradesh have really opened up my thinking. Wheat flour no longer means just rotis. Bengal’s Rasmalai was a blockbuster hit. The cutest decadent malpuas from Rajasthan (wonderful Indian dessert) are my dessert pick of the month.
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Meal
The TamilNadu meal was a labour of love. It has got me thinking, reading and searching about Tamil food. I am looking at it anew.
Jayathi, your recap ensured me to check out the posts I missed out and love your organised way of putting up this recap!..It was wonderful doing this BM with you and you made it all so lively with your thoughts..:)
ReplyDeleteGood one, Jayanthi. Loved the way you have grouped all the dishes.
ReplyDeleteJayathi, how organized your recap is :) Loved the way you have categorized it.
ReplyDeleteI really appreciate this idea of recap. Looking at all these pictures shows how much you have worked for this - thinking, finalizing the dish for each state, cooking, clicking, writing, and posting on time apart from managing home, Hasini and Yuvi and also office. Oh my god!!! wat a great work - hats off. Keep going.
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ReplyDeleteIn this article, you will learn:
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Is your food making you FAT or burn MORE fat? (article) By Karine Losier & Dave Ruel
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Interesting, right?
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Enjoy!