Celery rice

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When two ladies talk on phone, a lot of information exchange happens. This recipe is a result of one such phone call. A casual phone call around lunch time with my neighbor led to the “what’s cooking?” question and when she said celery rice, I jumped out to get my pen and a piece of paper to note down the recipe.

I tried it out soon and I have to say that its a good way to use up the HUGE batch of celery we buy from Costco, the wholesale store. The recipe develops flavor as it sits and I thought it tasted a lot better the next day. I served it with plain curd and chana masala (recipe in drafts, hopefully will see the sunlight some day soon!).

The recipe goes to the second week of CCChallenge. Please check out this page for more details about the event. 

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Pictorial

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Wash and soak one cup basmati rice. Set aside.

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Grind one head celery after removing the base and the fibrous parts with one inch piece ginger and couple of green chillies.

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Keep the paste aside.

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In a pan, heat 1-2 teaspoons of oil and add one medium sliced onion. Saute till pink. Add one teaspoon of ginger garlic paste and let it cook for a couple of minutes.

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Follow this up with the masalas : 1/2 teaspoon turmeric powder, 1 teaspoon chilli powder, 2 teaspoon coriander powder, 1 teaspoon cumin powder and salt as needed. The masalas can be adjusted according to one’s preferences.

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Saute everything well, add a teaspoon of water if it sticks to the bottom of the pan.

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Add the ground celery paste now. Mix it in. Let it cook for sometime till the raw flavor goes off. Check seasonings and adjust accordingly.

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Time to add the soaked cup of rice and 1.5 cups of water.

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Cover and let it cook until the rice is done, about 7-10 minutes mostly. Serve with raita.

Recipe source: My neighbor Devi

Ingredients:

  • 1 cup basmati rice
  • 1 head celery
  • 1″ ginger piece, peeled
  • 2-3 green chillies
  • 2 teaspoons oil/ghee
  • one medium onion, sliced
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • salt

Method:

  1. Wash and soak one cup basmati rice. Set aside.
  2. Grind one head celery after removing the base and the fibrous parts with one inch piece ginger and couple of green chillies. Keep the paste aside.
  3. In a pan, heat 1-2 teaspoons of oil and add one medium sliced onion. Saute till pink. Add one teaspoon of ginger garlic paste and let it cook for a couple of minutes.Follow this up with the masalas : 1/2 teaspoon turmeric powder, 1 teaspoon chilli powder, 2 teaspoon coriander powder, 1 teaspoon cumin powder and salt as needed. The masalas can be adjusted according to one’s preferences.
  4. Saute everything well, add a teaspoon of water if it sticks to the bottom of the pan. Add the ground celery paste. Mix it in. Let it cook for sometime till the raw flavor goes off.
  5. Check seasonings and adjust accordingly.Time to add the soaked cup of rice and 1.5 cups of water. Cover and let it cook until the rice is done, about 7-10 minutes mostly. Serve with raita.

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Brown rice detox salad

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If you have a particularly bitter or sour or any horrible tasting medicine, it leaves you with an impression that its good for you. Anything that bad must definitely do something..you know what I mean? Its a psychological thing. A friend of mine used to prefer Dettol (stings when applied on wounds) over Savlon (non stinging one). Her policy was “The mild one doesn’t do anything, I don’t think it works!” Where as when Dettol goes in, you really FEEL that it works.

When it comes to diet food or to a good extend, vegetarian food in American restaurants, the same theory applies. The honest truth is that doesn’t taste good most of the time. You end up telling yourself that you are eating healthy and that’s the bonus for going through the torture of eating it. Eventually our taste buds do adapt to eating bland food or diet food, but it is a continuous process where you have to remind yourself of the benefits involved. (Or you should be like me and have no taste buds at all. All I have is sweet buds and I am not trading them for anything! :D).

So this particular recipe really caught me by surprise. Its a detox recipe and yet it tastes fabulous. Keep in mind that I really love eating veggies raw, so if you are not a salad person, then its an effort for you to appreciate this. What I liked most about this recipe is the sauce. I am already thinking of using it with pasta or even as a sandwich spread.

And why does a diet recipe have rice in it? Are we not supposed to torture ourselves when dieting? Well, one of the ideas behind a detox diet is to eliminate the common allergy foods from your plate. That includes stepping away from gluten and diary. Whole foods are in and refined foods are out. So that means, brown rice is in and white bread is out. And to an Indian, everything is fine if rice is there in the menu – at least to this particular Indian :D. So read on for this recipe that was pure joy to have :-)

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Recipe source: Swef the Chef

Ingredients:

  • 1 cup brown rice
  • 1/2 tomato, diced into small pieces
  • 1/2 of a small bell pepper, finely chopped
  • 1/4 cup cucumber, chopped finely
  • 1/4 avocado, sliced
  • fruits like pomegranate or more veggies of your choice
  • salt, if needed

Blend together for the sauce:

  • 1 small red chili
  • 1 inch piece ginger
  • 1 clove garlic
  • 1 tablespoon peanut butter**(or handful of peanuts)
  • 1 tablepoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • handful of cilantro

**Peanut butter was a bit of surprise for me in this recipe, but since it works for me, I left it as such. It can be substituted with almond butter.

Method:

  1. Blend everything together to make the sauce. Set aside.
  2. Cook brown rice according to package instructions. When its done, let it cool to room temperature.
  3. Gently mix the sauce with the rice, you may not end up using all the sauce. Add half at first, taste test and then add more as you need.
  4. Mix in the chopped veggies and combine carefully for even distribution. Top with avocado slices. Enjoy.
  5. Since there is soy sauce in the recipe, you might want to taste taste the salad before adding salt.

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Zucchini burrito bowl

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

I was out of zucchini for some time, that’s why this post is coming up later than it should have. I have been out of grater for a longer time, so that is why you don’t see a zucchini fritter. I end up grating my fingers so I have never been a fan of the grater. Back home in Chennai, I used to grate using the food processor. Here in US, I decided against buying it. There is no space for any more appliances in the counter top. So I took the shortcut and tried pulsing it in a blender, but I ended up with a paste and not grated zucchini. I had to change tactics at the very last-minute, so burrito bowl with grilled zucchini instead of zucchini fritters. It’s popular in America, after all.

Chipotle, the Mexican restaurant, was one of the first places that we tried here after coming to US. We were really hooked onto it and pretty soon eating out started meaning eating at Chipotle. Burrito bowl is my son’s favorite food there. He even wanted to have his birthday dinner there that year. Its a lot like the Subway sandwich bar, where we pick what we want from the different choices available. It has rice and believe me, that makes a lot of difference for an Indian :D. The food quantity is huge and  my son can never quite finish his bowl, but he loves every mouthful. Its a healthy meal sans the sour cream and cheese. We don’t eat out a lot now a days, so have started preparing this meal once in a while at home itself. The restaurant version is a bit different from what we have here.  With the child growing everyday and his tastes in everything changing a lot, I didn’t know whether he would like this version of his favorite food. But thankfully it pased with flying colors despite the presence of rice in there.

This post is special in that its the last post of the alphabetical journey through popular American dishes. Fritter would have been a more American food than Burrito bowl, but its popular all the same. Thanks for joining me in this journey and hope you enjoyed it as much as I did :-).

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Recipe source : The Pioneer woman

Ingredients:

  • For the rice : 1 cup brown rice, 1 teaspoon olive oil, 1 garlic crushed, 2 teaspoon lemon juice, salt
  • For black beans : 1 cup dry black beans, 1 clove garlic, 1 red pepper, 1 teaspoon chilli powder, 1 teaspoon cumin
  • For veggie part : 1 zucchini, 1 corn
  • For Salsa : 1 tomato, 1/2 red onion, 1 jalapeno, salt and pepper
  • Additional : Grated cheese, sour cream, avocado slices

*Rice and the salsa can use some coriander leaves. I was out of it.

Method:

  • Heat 1 teaspoon oil in a pan. Add the crushed garlic and let it cook. Add it to the rice along with lemon juice and salt. Cook the rice according to package instructions. I was out of coriander leaves, else you can add it once the rice is done.
  • Soak black beans overnight. Cook it with enough water to cover the beans, along with minced garlic, chopped red pepper, chili powder and cumin. I pressure cooked it for 5 whistles and then transferred to an open pan and cooked until it reached the consistency  (not runny) I was looking for.
  • Prepare the veggies. Slice the zucchini into thick slices. Brush them with oil, add a pinch of salt. Add into a pan, cook both sides until brown. Take off the heat, dice them and set aside. Let the corn cook, turning sides until its grilled. It takes longer time than zucchini. With a knife, cut the kernel off the cob once grilled.
  • For the salsa, chop everything into small pieces and mix well.
  • For assembling, add a layer of rice in a bowl. Top it with black beans. Add grilled veggies on top and then some salsa. Add a spoon of sour cream, cheese and serve with some avocado slices. I placed everything in a bowl and let everyone mix it the way they wanted.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Mac N Cheese

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

We are exactly at the middle of this alphabetical journey. M for middle, huh!! But in America, M is for Mac N Cheese! I didn’t look for another option for this alphabet. Mashed potatoes might come close, but nah, M is for Mac N cheese.

Its a surprise that my kid is not a big fan of this dish. Well, he is at a stage where in he is not a fan of food at all!! He is more into cookies and the ready made foods nowadays. He does like salads though, so I shouldn’t start complaining…yet!

I have to say that the journey till the middle alphabet was a smooth one. I was almost done with posts for the first two weeks. But for the next week I will have to do some pretty quick cooking to see me through this. Boy, its gonna be bumpy! But in the meanwhile mmmm….for M!

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Heat oven to 350F/180C. Cook macaroni as per the package instructions. Drain and set aside. For four people, you will need about 200gms or 2 cups uncooked macaroni.

Melt 1/4 cup(4 tablespoons) butter in a pan. Add 2 tablespoons flour. Mix until no lumps remain.

Slowly add 3 cups milk and whisk it in. Season with salt and pepper. Bring it to a boil and let the sauce thicken.

Add 2 cups shredded cheese. Stir until it melts. Turn the heat off and add the cooked pasta. Stir to combine well.

Grease a cast iron skillet or a baking pan with some butter. Pour the mac n cheese. This can be topped with 1/2 cup roasted bread crumbs or 1/2 cup shredded cheese. Bake for 30 minutes or until bubbly. Let it cool a little before serving.

Recipe source: All recipes

Ingredients:

  • 8 oz/ 2 cups uncooked elbow macaroni
  • 1/4 cup butter
  • 2 tablespoon flour
  • 3 cups milk
  • 2 cups shredded cheese
  • salt and pepper

Optional topping:

  • 1/2 cup cheese
  • Or 1/2 cup breadcrumbs browned in 2 tablespoon butter

Method:

  1. Heat oven to 350F/180C. Cook macaroni as per the package instructions. Drain and set aside. For four people, you will need about 200gms or 2 cups uncooked macaroni.
  2. Melt 1/4 cup(4 tablespoons) butter in a pan. Add 2 tablespoons flour. Mix until no lumps remain. Slowly add 3 cups milk and whisk it in. Season with salt and pepper. Bring it to a boil and let the sauce thicken. Add 2 cups shredded cheese. Stir until it melts. Turn the heat off and add the cooked pasta. Stir to combine well.
  3. Grease a cast iron skillet or a baking pan with some butter. Pour the mac n cheese. This can be topped with 1/2 cup bread crumbs browned in 2 tbsp butter or 1/2 cup shredded cheese. I added a bit of both.
  4. Bake for 30 minutes or until bubbly. Let it cool a little before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Curd rice

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Eaten as the last course of the your lunch every single day, this recipe comes forward in any health situation related to your stomach. For an upset stomach or gastritis, this simple food is the best. Its bland and doesn’t irritate your stomach when its sensitive. The tadka is optional and not done on a daily basis. Usually, you just add semi thick yogurt over well cooked rice and mix well and eat.

Served with pickles or vatha kuzhambu, this is one of the best comfort food for a South Indian. I cannot imagine explaining curd rice to the South Indian crowd, let alone present a recipe for that. Its like teaching someone to breathe. You just do it everyday without even realizing it.

It’s also kind of difficult to come up with accurate proportions for the basic recipes like this. Not just for this recipe, for cooking as a whole, its difficult to come with an absolute amount. Because the ingredients and their properties vary so much. Sourness of tomatoes, tanginess of  tamarind, spiciness of green chili, the mushy quality of rice and dal – all these differ so much. So we need to make adjustments according to what we have in our hand. In short, most recipes are guidelines and we need to make our own checks to suit our palate.

I realized that when I was measuring the yogurt quantity for the recipe. The quantity depends on the thickness and sourness of yogurt and wait time before the dish is served. But then, these are adjustments we do without even realizing it.

It’s no rocket science to serve a bowl of curd rice, its comfort in a bowl to say the least :-)

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Makes one serving:

Ingredients:

  • 1 cup cooked rice
  • 1/2 cup yogurt
  • salt as needed

Optional tadka:

  • 1/2 teaspoon oil
  • a good pinch hing
  • 1/2 teaspoon mustard seeds
  • 1-2 dry red chillies

Method:

  1. Cook rice separately and set aside. Left over rice also works well.
  2. Once rice has cooled down completely, mix in the yogurt and salt. You might have to add more yogurt or water to get the rice to a soft mushy consistency. Its hard to assess the accurate amount as the thickness of yogurt and consistency preference varies heavily.
  3. Heat a small pan and add the oil. Once oil is hot, add the hing, followed by mustard seeds and dry red chillies. Once the seeds pop, take off the heat and add it to the rice mix. Mix well to distribute evenly and taste test for salt. Adjust according to your preference.
  4. The rice thickens as it sits. You can loosen it up at the time of serving with water or yogurt. If you are preparing this well ahead of time and you are in a hot and humid area, replace half the yogurt with milk. Else it might turn sour in places like Chennai. (personal experience, and yes- I was feeding a crowd :D. It was a very very silent lunch affair!)

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Sambar rice

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It was my mother in law’s labor intensive full meal thali yesterday. Today it is a one pot meal, my style. This is perfect for weekends when you want your husband to think that you have put in a lot more effort than you actually have! This is as simple as putting all the vegetables, soaked rice and dal and cook it along with tamarind and sambar powder.

The only thing to remember in this recipe is to soak the rice and dal ahead.  If you are feeling a bit more lazy, skip the tadka, cut out the sauteing part entirely and add everything directly in the pressure cooker and let it cook for about 4-5 whistles. Tamarind can be skipped and replaced by a couple of roughly chopped tomatoes.

This doesn’t need a side dish other than a packet of chips or a papad. But I serve with some scrambled egg, raita and some pickles alongside the chips. It gives a ‘full meal’ feeling. A dollop of ghee on top will give it a bit more luxurious feel.

Now, all you have to do is switch on the TV, watch a movie together with your family while eating your easily prepared, labor intensive looking dish.

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BM 61, Week 1

Theme: Meal Ideas 

Pictorial:

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The recipe makes three generous servings. The first thing to do is to wash and soak one cup rice along with half cup dal. You have to use about 3 times water of the rice-dal mix, so about 4.5 cups of water here. I have used masoor dal here, you can use moong dal or toor dal as well. You can soak it before you start the vegetable preparations.

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Heat oil in a pressure cooker and add 2 teaspoons of oil. Add one teaspoon mustard seeds, 5-6 curry leaves, one red chili and a good pinch of hing.

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Add one sliced onion and saute for a couple of minutes. Onions are optional, skip if you want to.

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Add vegetables of your choice. I added one bell pepper, one green eggplant and one cup of frozen mixed vegetables (carrots, beans, corn, peas). Saute for 4-5 minutes until veggies soften a little bit.

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Add the rice and dal mix along with the water. Add 2 teaspoons of tamarind paste as well.

You can add 1 tablespoon of sambar powder directly or grind the sambar powder with 3/4 cup coconut into a fine paste and then add.

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Keep the lid and pressure cook for 4-5 whistles. Turn off the heat and wait for the pressure to subside.

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Once you open the cooker, mix well and add 2-3 cups of water (if needed) and bring it to a boil. Cook for 3-5 minutes, stirring the rice. You want it mushy. Taste test and adjust seasonings, if needed. Serve with chips or papad, scrambled eggs and a simple raita.

Ingredients:

  • 1 cup rice
  • 1/2 cup dal (can be toor, masoor or moong)
  • 2 teaspoons oil
  • one teaspoon mustard seeds
  • 5-6 curry leaves
  • one dried red chili
  • pinch hing
  • one medium onion, sliced (optional)
  • one bell pepper, diced
  • one small eggplant, diced
  • one cup frozen mixed vegetables (a mix of carrot, beans, corn and peas)
  • 2 teaspoons tamarind paste or 1/2 cup of tamarind juice
  • 1 tablespoon sambar powder
  • 3/4 cup coconut (optional)
  • A spoonful of ghee, to serve – optional

Method:

Makes three generous servings

  1. The first thing to do is to wash and soak one cup rice along with half cup dal. You have to use about 3 times water of the rice-dal mix, so about 4.5 cups of water here. I have used masoor dal here, you can use moong dal or toor dal as well. You can soak it before you start the vegetable preparations.
  2. Heat oil in a pressure cooker and add 2 teaspoons of oil. Add one teaspoon mustard seeds, 5-6 curry leaves, one red chili and a good pinch of hing.
  3. Add one sliced onion and saute for a couple of minutes. Onions are optional, skip if you want to.
  4. Add vegetables of your choice. I added one bell pepper, one green eggplant and one cup of frozen mixed vegetables (carrots, beans, corn, peas). Saute for 4-5 minutes until veggies soften a little bit.
  5. Add the rice and dal mix along with the water. Add 2 teaspoons of tamarind paste as well.You can add 1 tablespoon of sambar powder directly or grind the sambar powder with 3/4 cup coconut into a fine paste and then add. Keep the lid and pressure cook for 4-5 whistles.
  6. Turn off the heat and wait for the pressure to subside.Once you open the cooker, mix well and add 2-3 cups of water (if needed) and bring it to a boil. Cook for 3-5 minutes, stirring the rice. You want it mushy. Taste test and adjust seasonings, if needed. Serve with chips or papad, scrambled eggs and a simple raita. Add a spoon of ghee on top of the rice, if desired.

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Tamil Nadu Full Meals

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Let me stop you right there. I didn’t make this spread. My mother in law did.

This spread was made for our friends who visited us when my in laws were here in US. My contribution was minimal. In fact, I don’t think my role went beyond clicking this.

The highlight of the meal was the sweet. Amma had made 7 cup cake, a melt in the mouth burfi whose ingredients add up to 7 cups. It came out perfect. I have taken stepwise pictures when she was making it,so its going to be a separate post. The gulab jamun was brought in by one of the visiting families. It was equally delicious. But then, dessert always taste good, doesn’t it?

Most of the recipes here are typical everyday food, but when prepared together they become a wonderful feast. Scroll down to see more pictures and recipe links!

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BM 61, Week 1

Theme: Meal Ideas

On the plate:

Lemon rice

Serves 1 as a main meal

Ingredients:

  • 1 cup cooked rice
  • Juice from one lemon (about 1 tablespoon)
  • salt

For tadka

  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • a good pinch of hing
  • 2 dry red chillies
  • 1/2 teaspoon urad dal
  • 2 tablespoon peanuts or cashew nuts
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon oil

Method:

  1. Cook rice, set aside.
  2. Heat one tablespoon oil in a pan.
  3. Add the mustard seeds, red chillies and curry leaves. Once the mustard seeds crackle, add the hing, urad dal and peanuts.
  4. When the dal turns golden brown, add the turmeric powder. Give a good stir and take off the heat.
  5. Add the lemon juice and salt as required. Mix well and add the cooked rice.
  6. Taste test and adjust salt or add more lemon juice if needed. Serve with papad.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61 

Indian Food Odyssey : One state at a time

A recap of the 30 day Indian Food Odyssey. Click the link/picture to go the particular post.

Andhra Pradesh:

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Arunachal Pradesh: Thukpa

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Assam: Simple Lunch Platter

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Bihar : A mini lunch with Sattu ka Bharta 

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Chhattisgarh : Pancharatna Dal 

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Delhi: A glimpse of street food 

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A lunch platter from Goa

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Gujarat : Mini Thali

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Haryana : Halwa Poori Chhole

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Himachal Pradesh : Meetha rice, Madra, Khatta and sweet chhole

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Jammu and Kashmir : A mini platter

 

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Jharkhand: Chilka roti and chana dal ki chutney

       

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Karnataka Oota: Mini Meals

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Kerala : A traditional breakfast

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Madhya Pradesh : Indori Poha, Jalebi and Bhutte ki khees

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Maharashtra: Poori bhaji Thali

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Manipur : Mini meals

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Meghalaya:

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Mizoram: Cauliflower Stalk Bai

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Nagaland: Dal with phool gobi and Naga chutney

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Orissa: Odia thali 

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Pondicherry: Simple Meals

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Punjab da Khana

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The desert state of Rajasthan

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Sel roti from Sikkim

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Pongal meals from Tamil Nadu

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Tripura Khichuri Bhog

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Awadh Mini Thali from Uttar Pradesh

 

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Uttarakhand Mini Meals

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West Bengal: Luchi, Doi dharosh and Tok dal

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Uttar Pradesh : Awadh Mini Thali

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We have reached the fag-end of the state wise culinary journey and today, we are in Uttar Pradesh. Regular day-to-day lunch is the common dal-chawal-subzi-roti combination (Rice with dal, roti and veggies), so I thought I would turn to the capital city Lucknow’s rich Awadhi cuisine.

Just like how I turned to Vaishali’s space for the Gujarati thali and the Delhi food fare, her Awadhi Thali was the first thing to come to my mind once I finalized on the Lucknowi food.

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Awadh is the current Lucknow (and some surrounding regions) now and is known for its royal Nawabs and rich food fit for the kings. Dum style cooking (slow covered cooking over low fire) is what the place is most famous for.

This is what the wiki says: “The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like kebabskormasbiryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like muttonpaneer, and rich spices including cardamom and saffron. “

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The thali here is a simple affair with a nawabi pulao that’s cooked in milk. Sultani dal is nothing but toor dal made rich with yogurt, cream and milk. Mattar ka nimona which is a green peas preparation. The bhindi is cooked in dum, though I couldn’t make out too much of taste difference.

Boondi ka raita is a simple yogurt prepared with ready made boondi(gram flour mini dumplings).

The lachha paratha is a favourite with my son. The rice too turned out to be good for my son since it was not spicy.

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Thali idea : Ribbons To Pastas

The Menu:

  • Nawabi Pulao : A simple pulao cooked in milk. I added the vegetables too at the time of cooking itself. This is then layered and baked later.
  • Sultani dal : A toor dal preparation made rich by the addition of yogurt, milk and cream
  • Dum Bhindi : Bhindi curry, cooked dum style
  • Mattar ka nimona : Green peas curry
  • Boondi raita : Gram flour dumplings (boondi) in yogurt. A simple raita
  • Lachha Paratha : A layer pattered paratha.
  • Salad : Onion rings and lemon wedges

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Tripura – Khichuri bhog

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Tripura was the last of the NE states I had to hunt recipes for and again, lack of on line recipes didn’t help much. Vegetarian options were next to nil and I had almost given up hope when I came across this article about Durga pooja in Tripura.

The article mentions about the bhog (community food) that will be served later, which comprises of various items from luchi to khichidi and many vegetable items.

And tada….my problem was solved…a simple kichidi bhog for Tripura! I wish I had made luchis as well..

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Tripura has a lot of Bengal population and the Bengali cuisine is also popular there. The kichidi bhog here is a Bengali fare, but I guess it is just as popular in Tripura.

The begun bhaja is very simple dish, yet it tastes heavenly. The whole meal is easy to prepare. This food will be a great hit with kids and adults alike.

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The menu:

  • Khichuri : A one pot meal of rice and lentils. Cooked with veggies here.
  • Begun bhaja : Sliced eggplants, shallow fried here with minimum spices
  • Tomato chutney
  • Aloo sabzi : Pressure cook 3-4 potatoes, peel, dice and keep aside. Mash 1-2 potatoes. Take 1 tsp chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander-cumin powder, 1/2 tsp garam masala in a bowl. Add a little water and make a paste. Heat 2 tsp oil, add panch phoron (or jeera seeds and mustard seeds). Add the spice paste and cook for a minute. Add all the potatoes, one cup water and salt. Cook for 5 minutes, taste test and adjust seasoning.

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