Indian Cuisne from across the globe http://www.gourmetindia.com Fri, 03 Feb 2012 09:49:30 +0000 0 http://www.gourmetindia.com/topic/2427-the-foods-of-karnataka/
Coastal - * Patrode, * Neer dosa, * Appam * Beeja manoli upkari, tendli, cashewnuts poriyal* Jack fruit dishes * Maavina Saaru * Saala - * Manni - * Ole Bella (Palm jaggery) * Halasina/genasina Happala rulanv - phovu - Soda sharabat and ragi water - Buns, Goli baje, ambade, ragi dose * fish curry (mangalorian style), kokam juice - Kottige,bunce,akki uppittu,tambittu,nirulli baje,rave kadubu,kayi holige,holige, palav, Navayath cuisine: Ambut Lukha * Chambat Poli * Navari,* Shaofa pana appam,* Bhatkal Biryani * Amatya Godan * Shinonya Nevari - paramana - payasa - * Uddinahittu * Kashi halva * Patrode

South - Bisi bele baath, vangi baath - Benne Dose bread - saaru - karanji - garghe - Narali Bhat - Mangalore bajji - Maddur vada - chitranna (lemon rice) - sevian payasam - Jawar Rotti * Badanikai Palya * Variety of Pulses Palya * Red Chilli Chutney * Ground Nut Powder etc * visit the local KHANAVALIs * Mirchi * Girmit * Avalaki (Beated rice) Red Chili Chutney (Ranjaka) Karindi Kuchida Khara Phutani Chutney - Gural Chutney (Karal or Kare Yellu chutney) Dry Coconut Chutney - Peanut chutney (Shenga Hindi) Agashi hindi (Agashi – Flax seed) Green Tomato Chutney # Maavinkaayi chitranna - # Nimbekaayi chitranna -Gunpongalu - # Kaayi chutney # Maavina chutney - # Heerekai chutney # Eerulli chutney - # Uddina Bele chutney - # pudina chutney- Majjige Huli- kaaLinna saaru-Huggi - Vangibath - uppithu - * Kajjaya - * shenga unDe - * paayasa - (kaayi/shenga hOLige) * Haalubaayi - * sheekaraNi - * Damrottu - * Kunda from BeLagaav - * Senige Huggi (Shikaripur near Shimoga) - mandige - * kesaribhath/Sira * Hayagreeva - * Paramanna - * Mamu Puri * Maldi - baaLaka - Malendu cuisine * Kaalu kadabu, Chattituttu, Kesuvina Gantu- (hanubalu) * voththu shaavige with ghasghase paayasa or kaayi haalu - * votthushaavige uppittu - * Halasina haNinna dose - * Akki Tari Kadabu - * Angu or Thode-daaga * Haalu Payasa - * Haalu Hittu - * Kaadu mavina haNnina saaru - * kaapi/Coffee- (Somawarapete, Sakaleshapura, Mudigere, Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan) -

North - Enne-gai / Tumbu-gai - Shenga/Ellu chutney - jhunuka - Jowari roti, badanekai curry, kosambari, sheera & junakai - Jolada rotti

Unsorted: kolumbu - Kesari Bath, Chiroti - dharwad Pedhas - - Raagi and Akki Rotis - Jackfruit buns (Halasina hannina kadubu) - Jackfruit pancake (Halasina hannina dose) - Tender mango chutney (maavina kaai chutney) - bari akki dose) - Hal garige - toddy - Hane Kannu - Raagi mudde - Khaja - bele obbatu]]> Fri, 03 Feb 2012 09:49:30 +0000 http://www.gourmetindia.com/topic/2427-the-foods-of-karnataka/ http://www.gourmetindia.com/topic/166-festivals-of-india/
An important 10 day festival and held widely in the states of Maharashtra, Goa, Karnataka and Andhra Pradesh it is the celebration of the day on which Ganpati was born. Anant Chaturdashi day is the 10th day and idols of Lord Ganesh are bid goodbye by immersing in flowing waters.

On this very auspicious Hindu festival which starts today, I would like to start this new topic. We have so many festivals in India, what fun to share some yum recipes. I bring to you the very special Indian sweet (Mithai) for this festival, the MODAK.



MODAK

Ingredients :

Dough
3 cups Rice flour
6 cups Water
3 tsp Oil

Stuffing
4 cups grated coconut
2 cups of sugar
1/2 cup Dry fruits
1/2 cup Milk

Method :

Boil water & oil, add the rice flour, cover and allow it to cool. Knead the dough well and keep aside. Mix the remaining ingredients, except the milk. Put this mixture on a medium heat and cook stirring all the time. Add the milk, mixing well and remove off the heat once it is totally dry. Make balls of the rice dough. Make a small hollow in the center and place the stuffing in the middle. Now join the open edges together and give it a shape like a garlic pod. Steam these modaks for 10 minutes, cool them and they are ready to eat. Store them in air-tight containers.

Other Mithais that we make during the festival are : Besan  Ladoo, Kaju  Barfi, Karanjia, Moong Daal Halwa, Motichoor Ladoo, Puran Poli, Rawa Ladoo, Panchkhadya, Basundi..

Enjoy

Saucy

To know more about Ganesh Chaturthi
http://www.sivanandadlshq.org/religions/ganesh.htm]]> Tue, 31 Jan 2012 22:35:17 +0000 http://www.gourmetindia.com/topic/166-festivals-of-india/ http://www.gourmetindia.com/topic/2424-kerala-gastronomy/
Hi, i am continuing the gastronomic tour of India, state by state, over several months, i'd like to know the availibility of the following food/drink, as well any mistakes, (i.e. wrong part of India, etc..), thanks.

kerala: EAT: meen pullichathu, molee, Chemmeen Moile - - neenthram plaintain chips - nendraparam, puttu, , tharavu - sweet coconut tube - lentil donut, (peas cocunut base, chutney (breakfast) - Uthappam - Vellayappam - Unniappam -uppumavu - upperi - uppumanga - Malabar Parotha, Payasam, Irachi Stew - Palappam - Pathiri -Kalathappam - Kuzhalappam - Kozhakkattai - pazham-pori -- pazham pradhamam - Chakka pradhaman - ) aviyal and (coconut palm wine) - Sadya ( Kaalan) - koombu necter - chakka vattal - Churuttu - - mooru/sambharam - Pazham Pulissery - Ghee Rice - theeyal - Coconut Pattiri - pumpkin curry - Kumbilappam - - aripathiri- thenga choru (coconut rice) - Vellarikka Kichadi - Vellarikka Pachadi (Onam) - OLAN - THIRATTUYAL - PULISERI - MANGO PESAREL - JACKFRUIT PUZHUKKU/ADA/THORAN - chembu pulsheri - COCONUT PODI -

INDIA GENERAL: panna - chaanch/mattha - aamras - juice, no sugar, no water - khus sharbat - sharbat (curd, rosewater) - badam dood - - Gajjar Ka Doodh - Sambharam - THANDAAI - Aam panna - - srikhand - chhana, cheiku, methi malai, Qurbabi Ka Meetha - Boondi Paratha - Baingan Bartha - pachadi - coconut poli]]> Tue, 31 Jan 2012 06:33:21 +0000 http://www.gourmetindia.com/topic/2424-kerala-gastronomy/ http://www.gourmetindia.com/topic/2412-tamil-nadu-cuisine/
The first state is Tamil nadu.

pondicherry (eat: Kadugu Yerra, Vendakkai Patchaddy),
thanjavur (eat: THENGAIPURI),
madurai eat: Jil jil jigarthanda),

unsorted eat: payasam, paniyaram, coconut chutney, vadas, vada doughnuts, thayir vadai - appams, uttappams, Idiyappam, upma, masala dosa (or ghee roast)?, (6 rices) lemon, tomato, coconut, Curd rice (thayir sadam), puliyodarai, kalkandu rices, upperi - kothu parotta. karandi. Karaikudi kadai. Kozhakkattai - Milagu rasam. Poli(Boli) (paruppu and puranam). Bajji (banana, onion and potato) - Chettinad, kaara kozhambu, paruppu usili & koozhu - pashti bread - Phalli Ki Chutney - Oputtu - Thengai Paal - Buhari Biryani - karjikai - rava laddoo - gharge - Baingan Bartha - BAGALA BAATH - NEER MORE - thalicha more - OLAN - THIRATTUYAL - PULISERI - COCONUT PODI - MANGO PESAREL- WHITE PUMPKIN KOOTU - JACKFRUIT PUZHUKKU - adai - kesari - panagam - mulligataway vegetarian soup - pori - aval - pohe - upma, ...]]> Thu, 26 Jan 2012 16:20:58 +0000 http://www.gourmetindia.com/topic/2412-tamil-nadu-cuisine/ http://www.gourmetindia.com/topic/60-summer-coolers/
Gareth (sweats profusely)]]> Wed, 25 Jan 2012 18:39:07 +0000 http://www.gourmetindia.com/topic/60-summer-coolers/ http://www.gourmetindia.com/topic/2421-marie-biscuit-pudding/
Marie Biscuit Pudding,

1. Marie Biscuits - 200 Gms
2. Milk - 1/4 Liter
3. Fresh Creme - 200 ML
4. Cocoa powder - The more the bitter .......
5. Cashew.
6 . Dark Chocolate - I prefer Bournville, cause you earned it right
7. Unsalted Butter. 100 gms
8. Sugar


Crush the Biscuits and Mix with Unsalted butter.



Boil the Milk and add Sugar and Cocoa, continuously stir until it is thick



Grease a bowl with butter and add the first layer of the crushed biscuit mix . Add cashews and bits of dark cocolate chips.



Now pour the cocoa mix onto the layer of crushed biscuits, spread evenly.



Add another layer of the crushed biscuit mix and evenly cover it with fresh creme .



Now place the bowl for a few hours inside the fridge and it should be ready to eat. Ideally with a dollop of vanilla ice cream.

]]> Mon, 23 Jan 2012 15:04:26 +0000 http://www.gourmetindia.com/topic/2421-marie-biscuit-pudding/ http://www.gourmetindia.com/topic/2416-100-dosas-at-dosamane/









Dosa was good better, than most places but.....




Then we finally walked to Brahmins Coffee Bar



and had their soft Idlis and Khara Baath

]]> Sat, 21 Jan 2012 12:50:00 +0000 http://www.gourmetindia.com/topic/2416-100-dosas-at-dosamane/ http://www.gourmetindia.com/topic/2332-durga-pooja-festival-in-bangalore/
Maa Durga, slayer of demons


From another location at Indiranagar


A baul singer greeted us.


and off to the food



The classic Luchi and Aloo












This was one of the bigger and better managed stalls




Moghlai Parotha









Egg Roll



Kasha Mangsho/Mutton Curry. The meat had been rendered perfectly, could have done with less oil though.



Mutton, Chicken, Prawn, Fish and vegetable chop with Kashundi.



Malai Prawns Chingri


Shorshe Hilsa - almost over!






Every bit a Bengali!


Raunak,
Please weigh in here with your comments.]]> Fri, 20 Jan 2012 12:29:26 +0000 http://www.gourmetindia.com/topic/2332-durga-pooja-festival-in-bangalore/ http://www.gourmetindia.com/topic/134-biryanis-and-pulaos/
Moreover, this probably is in the wrong place in the forum.

However, this restaurant concept is so close to my own fantasies, that i had to excerpt this item from the DECCAN HERALD (exact reference lost):

"The Biryani Merchant there is no menu. They simply sit a customer down and pile the biryani on. And the fare changes every day. For starters there's Gazak, delectable kebabs. On a Friday, say, a guest is first served Ghosht ke Pasinda and Reshmi Kebabs. Then three different raithas: beetroot, cucumber and tomato, and Burrhani.

While the captain serves a helping of Calicut Fish Biryani, the guest, if so inclined, can hear The Biryani Merchant's 'Connoisseur in Residence', Vishy Shenoy, descant on the history and geography of all the world's biryanis.

The Kacchi Yakhani Biryani (Hyderabadi) that follows, though not spicy enough for this reviewer's unrefined taste buds, certainly does demonstrate that the 35 different biryanis the restaurant offers are distinctive. The Awadhi Murgh Biryani is probably the best, but the Bharwan Lauki, Nawabi Tarkari and Sabz Kheema Biriyani give vegetarians a very good reason to try what The Biryani Merchant calls the 'Quintessential Biryani Experience'.

After sampling the victuals on offer, the customer can call for more of what he likes best and as much of it as he wants. If, that is, he has room for more.
Dessert is traditional -- Sheer Kurma and Tomatar ka Salan -- before 'special' Sulaimani chai and hookahs in different flavours. The price for being treated like an epicure is a fixed Rs 300.

The chefs, Mr Shenoy says, are specialists from the communities of the biryani's origin and the ingredients they use are sourced with care. Only copper vessels and coal are used to dum the biryani.

For the founders of the restaurant, Bangalore is only the beginning. They plan to make the biryani experience global. Abhik Biswas, a director in the venture, says it will be something of a worldwide chain in the next three years. The insouciance with which Mr Biswas speaks of taking The Biryani Merchant to Paris, London and the US would beggar belief but for his candid admission that the entire endeavour is one big leap of faith.

The restaurant, on Castle Street, even has wireless internet connectivity for the unlucky who have to take work to lunch. Customers are invited to inspect the kitchen for proof of hygiene, but are well advised to desist. " DECCAN HERALD

I wonder how this place is doing.

More to the point, it would be great if the many professional chefs here were to write in and describe how they see biriyani to be evolving in the Hotel restaurant culture.

Traditionally, biriyanis were prepared for a large number of people, who all ate the same menu, at more or less the same time, allowing the use of the traditional vessels and dum pukht methods.

With the Hotels and restaurants becoming the repositories for grand feast type dishes for most people, how amenable are the old methods to serve people demanding different flavors over a long period of time. Will the biriyani still be cooked old-style and reheated on demand?

Even in the famous Muslim restaurants of Kolkata, the biriyani served is laughable compared to that prepared by an expet called in for that purpose alone. I have never had a satisfactory biriyani in any American restaurant, and the single time i experienced both Oberoi and Taj in Mumbai, in 1974, the biriyanis were more pulaos than the dum-pukht kind.

Anyway, enough of my big mouth. Waiting for your thoughts.]]> Mon, 16 Jan 2012 13:20:48 +0000 http://www.gourmetindia.com/topic/134-biryanis-and-pulaos/ http://www.gourmetindia.com/topic/2406-varieties-of-pitha-pithe-in-bengali/

Pitha or Pithe in Bengali is a specialty dish prepared mostly in eastern India on occasion of festivals (e.g. sankranti). It’s basically a container filled with varieties of stuffings. The container is made with rice flour batter and the stuffings can be dal, poppy seeds, coconut and various other ingredients. You can prepare this for whole meal (lunch/dinner) or snacks or even dessert (sweeter version). Again Pitha can be prepared by frying or baking or steamed. Pitha Recipes have a common structure varying slightly in stuffings and preparation method and thus you can have (creative) multiple combinations. One thing for sure, the preparation take quite sometime and hence needs prior planning. I will cover posto (poppy seed) pitha, dal pitha and milk pitha (dessert) here. Let me start with milk pitha.

Ingredients

• 400 gm crushed nariyal (coconut)
  
• 1 liter of milk
  
• 8-10 tablespoon of sugar
  
• 1/2 liter of water
  
• 200gm govind bhog rice powder

Preparation Time: 30 min
Cooking Time: 40 min
Serves: 6

How to make Dhudh (Milk) Pitha (suitable for dessert)

1. Take 400 gm crushed nariyal (coconut) available at market (or crush it using the special peeler tool directly from the coconut shell) and mix it with 1 cup of milk and keep aside.

2. Take a non-stick frying pan heat for 1 min, then put the crushed coconut mixture (step 1) and 8-10 tablespoon of sugar mix it well. Cook till sugar releases water from the coconut. Coconut mixture is ready for pitha stuffing.

3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well to make a dough with hand till it become smooth like chapati dough.

4. Shape the dough into small size ball and with each ball press it in the middle (dough) and put the coconut mixture (step 2). Close it tightly and press the edges lightly with hand.



5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.



Note: You can simply serve this pitha (also called coconut pitha).

6. In another bowl put 1 litre of milk and bring it to boil till the milk become medium thick. Then put 8-10 tablespoon of sugar and cook for another 8-10 mins.

7. Put the pitha (step 5) into the milk and mix well.



Dhudh (Milk) Pitha is ready to serve hot/cold as a desert.

Posto (Poppy Seed) PithaIngredients

• 200gm of posto (poppy seeds)
  
• 4 dry red chili
  
• 6 garlic clove
  
• 1/2 litre of water
  
• 200gm govind bhog rice powder
  
• salt to taste

Preparation Time: 20 min
Cooking Time: 40 min
Serves: 4



How to make Posto (poppy seed) Pitha

1. In a mixer grinder put 200gm of posto (poppy seed) and blend it for 1 mins till it becomes smooth (not absolutely smooth, but smooth enough to make a course paste), do not add water into the posto.

2. When posto become smooth then add 4 dry red chili, 6 garlic clove, add little by little water and blend all the ingredients, mixture must be coarse. At last add salt to taste and mix it with posto mixture.

3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough.

4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the posto mixture (step 2) into it. Close it tightly and press the edges lightly with hand.

5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.

Posto Pitha is ready to serve hot with coriander chutney.

Dal Pitha

Ingredients

• 250gm chana dal
  
• 4-5 dry red chili
  
• 200gm govind bhog rice powder
  
• 1/2 litre of water
  
• salt to taste

Preparation Time: 25 min
Cooking Time: 40 min
Serves: 4



How to make dal pitha

1. Take 250gm chana dal soak it over night in enough water.

2. Drain the water form chana dal and put it in mixer grinder with salt to taste and 4-5 dry red chili with very little water and make a course paste. Add more water if required.

3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough.

4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the dal mixture (step 2) into it. Press the edges lightly with hand but do not completely close the edges (see the illustration).

5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.



Dal Pitha is ready to serve hot with coriander chutney.]]> Sun, 15 Jan 2012 16:49:08 +0000 http://www.gourmetindia.com/topic/2406-varieties-of-pitha-pithe-in-bengali/