Mizoram cuisine ~ Fried AshGourd

BM theme: Indian states
State: Mizoram
Capital City: Aizawl
Tribes: Mizos like Lushei, Paite, Lai , mara and others tribes 
Non-Mizo tribes like Bru, Chakma, Tanchangya, Arakanese
Official language: Mizo
Major religion: Christianity

The word "Mizoram" literally means the land of the hill people and the state is a land of rolling hills, rivers, valleys and lakes. I don't know how much of the information I found on wiki holds good in the present day scenario but it seems that Mizos are a close-knit society in a true sense. There is no class distinction and the village is like a big family. The Mizo code of ethics focus on something called "Tlawmngaihna" - which somewhat translates to the moral force which finds expression in self sacrifice for the service of others. They are hospitable, kind and unselfish and kind of obligated to help out each other in dire circumstances. 

The people here are basically non vegetarians. They love meat and tend to add them even to vegetarian dishes. Fish, chicken, duck and pork are the popular meats. Rice is the staple food and mustard oil is the preferred medium to cook. Bai is a popular dish served along with rice. It is prepared by boiling spinach with pork and bamboo shoots. Sawchair is another dish prepared using rice and pork or chicken. The food is mild and the vegetables are cooked simple in such a way that the nutrient value is retained. Most of the dishes are served on banana leaves, a traditional way in most of the Indian states and naturally recyclable.

Now to my recipe for today. I found this northeast Indian tribal dish under the name "Mai Kan or Fried Ash Gourd" in Pushpesh Pant's India Cookbook. I had seen earlier a northeast Indian recipe online that called white pumpkin / ash gourd as "Mairen" in the native language. Though the cookbook really has a good collection of Indian recipes, it is hard to not notice the errors regarding some of the recipe names. Some of the recipes with Telugu names have been associated with the neighboring state of Tamilnadu. And there are spelling mistakes too when it comes to the names of dishes - I guess due to the errors that may have occurred during compilation or printing processes. And so, I think this dish may be mairen not maikan.
I guess the dish can be a generic one to the whole region and belongs to no one particular state owing to the fact that the northeast Indian vegetarian recipes are kept basic and pretty simple. It doesn't include even the panch phoran seasoning. Chayote / green papaya or any other vegetable can replace ash gourd. Use a little water if cooking green papaya. 

Ingredients:
1 tbsp oil (preferably mustard oil)
2 - 3 dried red chillies, broken into bits
1 onion, chopped fine
1/8 tsp turmeric powder
2 cups peeled, de-seeded and cubed ash gourd
Salt to taste

Method:
Heat oil in a pan. Add red chillies and fry for few seconds. Add onion and turmeric. Fry until onion turns light brown. Then add ash gourd and salt. Fry until the ash gourd is tender.

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Khasi Roasted Tomato Chutney ~ Meghalaya Cuisine

BM Theme: Indian States
State: Meghalaya
Capital city: Shillong
Chief tribes: Khasi, Garo & Jaintia
Principal languages spoken:  Khasi and Garo
Official language: English
Important food crops: Rice, wheat & Maize

Meghalaya literally means "The abode of clouds". Not surprising considering the fact that it is the wettest place on earth. The town of Cherrapunjee holds the world record for most rain in a calendar month. While the village of Mawsynram holds the record for the most rain in a year. 
While exploring the cuisine, I came across an interesting fact about the role of women in Meghalayan tribal societies. This state stands apart in the patriarchal Indian society. The tribes here follow a matrilineal system where lineage and inheritance are traced through women. The youngest daughter inherits the property and takes up the responsibility of aged parents and any unmarried siblings. Especially in the Garo lineage system, in the absence of a daughter, a chosen daughter in law or an adopted child inherits the property. Kudos to them!

Now moving towards the cuisine. The people predominantly are non vegetarian here and so at first glance, I thought every recipe revolved around pork. And even thought of making a vegan jadoh using tofu. I figured out later that there are many rice based sweet dishes after spending sometime online. However the search kept on leading me to just the names but not the recipes. It was like the Bhopali namak chai recipe I was looking for while doing the Madhya pradesh state. The people kept on praising the chai on Youtube videos but there was no recipe to be found. Similarly there was a mention of pukhlein - supposedly a breakfast bread made with rice flour. All I could get was it was supposedly sweet and deep fried. By the time I found the recipe, I had cooked two other dishes. Similarly there was a mention of a rice flour crepe called putharao and a steamed rice dish called pumaloi which turned out to be the equivalent of Assamese tekeli pitha.
I had prepared earlier the mixed vegetable dish that seems to be a generic online version for all the northeast Indian states. However I decided to try another one instead that I had earlier noted down to try. It is a quick tomato based mish mash kind chutney. Not a lot of seasonings going by the standard Indian chutney recipes. It was like an unusual Indian version of the popular Mexican salsa. Tomato and green chillies are directly roasted on the flame and then coarsely mashed along with the other ingredients. It is prepared by the Khasi tribe and therefore obviously is a basic, rustic version. My kids who are attuned to more refined versions of salsa, didn't like it. My husband liked it though he mentioned that the garlic flavor was too intense even for him who happens to be a garlic lover.

Recipe Source: Here
Ingredients:
1 tomato
2 green chillies
1 garlic clove (1/2 clove is enough.)
Salt to taste
1/4 cup minced cilantro
2 tbsp lengthwise, thinly sliced onion

Method:
* Poke holes in the green chillies, to prevent them from bursting. Put tomato and chillies on a wire mesh and place directly on the flame. Roast until the skin is slightly chartered.
* Let them cool. Peel the skin of the tomato and mash it lightly.
(I broiled them in the oven instead until the skin charred on all sides.)

* Pound garlic, chillies and salt together in a mortar. Next add the mashed tomato, cilantro and onion to it and mix gently.

* It is served with along snacks like pakodas and samosas. I served it with tortilla chips.

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Manipur Cuisine ~ Manipuri Khichdi & Mangal Ooti

State: Manipur 

Original name: Meeteileipak / Kangleipak

State capital: Imphal

People: Meetei, Pangal, Bishnupriya Manipuris, Naga and Kuki

Official Languages: Meeteilon or Manipuri and English

Staple diet: Rice, Fish and leafy vegetables

Apart from wiki, here are some interesting articles on Manipuri people here, their food habits here and Kang festival here.

Manipur is one of the 8 states from the Northeastern region of India. And this was one of those states where I didn't have to explore much to get a vegetarian recipe. People here are mainly rice eaters and so there was mention of rice dishes from the region, online. This khichdi was one of them and it is served with the mangal ooti. Mangal being the dry yellow peas. I read somewhere that this khichdi is prepared on Kang festival. The rath yatra that takes place in the Sri Govindajee temple is called the Kang festival.

Honestly, I had no expectations on this dish when I decided to give it a try but was very much impressed after trying it. I am not that into pulao - biryani kind dihes but I genuinely enjoyed this khichdi. It was simple and flavorful. Even I didn't need the ooti to accompany the khichdi. 

Ingredients for the khichdi: (3 servings)
3/4 cup basmati rice
1/4 cup tuvar dal
2 tbsp ghee
1 tsp oil
3 tbsp peanuts, skinned
1 tsp cumin seeds
2 each of bay leaves, cardamom pods and cloves
3 red chillies
1 tsp minced ginger
1 small onion, finely chopped
1/4 tsp turmeric powder
salt to taste

Method:
1. Cook rice and dal adding about 2 cups of water in a pressure cooker. It must be cooked but not turn mushy.
2. Heat oil and ghee in a pan. Add peanuts and sauté until golden.
3. Now add cumin and saute until they start to turn brownish. Then add bay leaves, cardamom, cloves, red chillies and stir.
4. Next add onion, salt and turmeric powder. Sauté until onion turns golden and soft.
5. Then add the cooked rice and dal mixture. Gently mix so that rice is coated well with the onion mixture.
6. Serve hot with ooti.

Note:
The dish can be cooked directly in a pressure cooker. You can start from step 2 directly using a pressure cooker. After the tadka and sauteeing the onion in step 4, add rice, dal and 2 cups of water and cook for three whistles. Add salt at the end and mix well.

Ingredients for the ooti:
1 cup dry yellow peas / mangal
2 green chilies, sliced lengthwise (optional)
1 tbsp. oil
1 tsp cumin seeds
3 dry red chillies
2 bay leaves
1 tsp minced ginger
1 onion, chopped / chives
Salt to taste
1/2 tsp baking soda

Method:
* Soak peas overnight. Drain and wash the peas. Add 2 cups of water, peas and green chilies if using, to a pressure cooker and cook until soft.
* Now the tadka / sok touba part. Heat oil and add cumin seeds. When they start to brown, add red chillies, bay leaf, ginger and onion. Fry until onions turns brown and crisp.
* Then add the cooked peas, salt and baking soda. Adjust the gravy by adding water if needed. The mixture may bubble up and so be careful.
* The recipe also mentioned to add a little milk at the end if preferred.
* It is served with white rice or khichari.

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Malvani Kakdi Vade

I follow regularly a Gujarati cook show that comes on an Indian television channel and most of the time, the show features traditional and creative recipes by renowned chefs. The show has caught my fancy with it's interesting recipes. This kakdi / cucumber vade were a part of that show and they looked so appetizing that I had to try them. These were a hit, particularly with my husband and they reminded us something similar to what we had in temples in India. This takes the first place among the savories I cooked for this marathon, according to my husband.

The chef mentioned that these are a part of festivities among the Malvani community, including weddings. Malvani cuisine belongs to the Konkan region of Maharashtra, Goa and some parts of Karnataka. Konkan region is basically a part of the western coastline of India. These vades are usually served with a non-veg curry but I think the chef had prepared a yogurt based side dish to go with it. They don't need any side dish if you ask me. Traditionally the rice, chana dal and urad dal are toasted and powdered in specific proportions. I had all the flours ready and so I just combined them in the proportions mentioned. And did I mention how good they were?

Ingredients: (Yield 8)
1/2 cup rice flour
1/4 cup chickpea flour / besan
1/4 cup urad dal flour
Salt to taste
A pinch of asafoetida
1 tsp ginger paste
1 tsp green chili paste
2 tbsp. minced cilantro
1/2 cup grated cucumber
1 tbsp. hot oil
Oil to fry (I used canola oil.)

Method:
* Mix everything in bowl (except the oil to fry) to make a stiff dough. There is no need to add water since the moisture from the cucumber would be enough.
* Divide the dough into 8 portions, roll them and keep them aside. Grease a plastic sheet and pat one dough ball into a slightly thick disc. 
* Meanwhile, heat oil in a kadai / deep frying pan. The oil is ready if a small piece of dough is dropped into the oil, it sizzles and comes to the surface.
* Gently peel the disc from the plastic sheet and slide it into the hot oil. Fit as many discs as the pan can hold. 
* Fry on low flame, flipping in between until they turn golden brown. Remove them with a slotted spoon and drain on absorbent towels. Fry the remaining discs
* Serve them warm.

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Indori Poori Palak Ki ~ Madhya Pradesh Cuisine

A SIL of mine would have been a great authentic source for this particular state if I had decided to utilize her. She studied, married and have been living in Madhya pradesh for the past 4 decades. A quick Madhya pradesh cuisine search led me to these Indori palak pooris and I decided to go with them instead of calling her, out of the blue for recipe swapping. 
I prepare spinach pooris now and then. It was a surprise to learn that these originated in the city of Indore. In fact, my SIL lives in Indore and I have visited the city. It is known for it's great street food and while I was there relishing the chaats, I was so engrossed that I didn't pay much attention to recall whether these palak pooris are a part of the street food there. My guess is that these are made usually at homes than on the street joints. Beside the street food, Indore is also known for it's variety of savory snacks and pickles and our relatives from south are known to bring back hoards of those whenever they get to visit the place. 
Now the spicy pooris are really yummy and the spinach adds a healthy touch to these calorie loaded puffed breads. Serve them with just plain yogurt and pickle or a curry of your choice.

Ingredients: (20 pooris)
2 cups wheat flour + extra for dusting
Salt to taste
1 to 2 tbsp oil
1 - 2 tbsp yogurt
2 green chillies
1 tsp cumin seeds
One inch piece of ginger
3/4 cup cooked spinach (I had coarsely chopped a bunch of spinach and cooked it in the microwave adding a little water. Or you can just blanch it.)
Oil to fry pooris

Method:
* Grind chillies, ginger, cumin seeds and spinach without adding any water.
* Combine everything in the ingredients' list in a mixing bowl except the oil used to fry. Knead it into a soft dough, adding water if needed. Rest the dough for about 30 - 60 minutes, if you have time.
* Pinch a big marble sized dough and roll it into a thin disc, dusting with flour if needed.

* In the meanwhile, heat oil in a frying pan / kadai. When the oil is hot enough, gently slide the rolled out disc and fry on medium flame. When it puffs up, flip and fry the other side too until it turns light golden brown. Remove with a slotted spoon and drain on absorbent towels.

* Repeat the steps of rolling and frying, with the remaining dough. Keep adjusting the flame as needed while frying.
* If the pooris are spicy, they can be served with yogurt alone. I served them with aloo bhaji and chutney.

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Kuzhalappam

Kuzhalappam happens to be a savory snack from the state of Kerala. These delectable munchies were a part of Indian cooking challenge and I had missed them due to my India trip. And I thought this marathon was a nice opportunity to try them. These rice flour based, deep fried tubes are a great tea time snack and they are kid-friendly since there is no heat quotient. Coconut and onion add nice flavor to the dish. My husband was commenting that they are like mild nippattu and why I went through the pain of shaping them into tubes instead of just shaping them into discs. I would have to call them nipattu instead of kuzhalappam, I had to remind him. The world kuzhal means tubular. (Or is it a flute which also happens to be tubular?) I have to admit however that after a while, shaping them around my finger seemed tedious. When I got a hang of it, I just placed them on my left palm , brought the edges together and just pinched them.

Recipe Source: Here

Ingredients: (Yield 3 dozen)

1 & 1/4 cup rice flour

1/2 cup shredded fresh coconut

1/2 tsp cumin seeds

3 - 4 shallots or a big onion

1 tsp black sesame seeds

Salt to taste

Oil to fry kuzhalappam (I went with canola oil and traditionally coconut oil is used.)

Method:

* Boil a cup of water in a small pan, adding salt.

* Grind coconut, shallots / onion and 1/4 tsp cumin seeds to a smooth paste, adding little water.

* In the meanwhile, dry roast the rice flour in a pan on low flame for about 5 - 6 minutes.

* Add this ground paste, 1/4 tsp cumin seeds and sesame seeds to the rice flour and continue to roast for 2 - 3 minutes more. 

* Transfer the roasted rice mixture to a wide bowl and add the boiled water to it. When the mixture is warm, knead it into a stiff dough.

* Divide the dough into small lime sized balls. Grease a plastic sheet or a banana leaf. Place a dough ball over it. Cover it with another plastic sheet and roll it using a rolling pin. Using a cookie cutter or a small cup, cut into 2 inch round. Put back the scraps into the dough bowl.

* Wrap the cut disc around the left index finger and pinch the ends, covering about 1/4 inch. Remove it and keep it aside on a tray.

* Repeat the steps with the remaining dough. Remember to grease the plastic sheet every time you use it to prevent the dough from sticking. Rice flour dough is not that cohesive like all purpose flour based one and so don't panic if the dough cracks while rolling. 

* In the mean time, heat oil in a kadai / small deep frying pan on medium flame. Gently slide the shaped kuzhalappams into the hot oil. Fry as many as the kadai can fit without overcrowding. 

* Flip them in between and fry them until they turn light golden brown through out. Remove them with a slotted spoon and drain on absorbent towels. 

* Cool and store them in an airtight container.

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GoliBaje

I spent the first 23 years of my life in the south Indian state of Karnataka and so naturally I am biased towards the region and the cuisine. And for the obvious reason, the food that is cooked in my home ends up from the region frequently. I have a fair idea about the state cuisine and was planning to cook a traditional sweet dish that is not that very popular in the blog world.
My initial plan was to try traditional sweet dishes for the marathon and I had cooked for some of the states. However my husband who has been working from home these days started grudgingly complaining since he doesn't touch the sweet stuff. My plan then shifted to regional snacks as it was covering our evening snack quota as well besides this marathon. I have earlier already blogged the popular Karnataka snacks like nippattu, kodubale and Maddur vade and so opted for the irresistible golibaje, a standard item in most of the eateries / canteens in the region. Golibaje literally mean deep fried, round fritters. They are also called as Mangalore bondas or bajjis. This quick fix snack is originally from the South Canara / Dakshina Kannada region though it has become popular through out the state. Fritters are made with a batter using all purpose flour and sour yogurt.  It is mildly spicy and served along with the chutney.

Ingredients:

1.5 cups all purpose flour
2 g.chilles sliced crosswise
A pinch or two of baking soda
1 tsp. sugar 
Salt to taste
2 tbsp of minced cilantro
Sour curds/ yogurt as needed (Fatfree will do.)
Oil to fry 


Method:
* Combine everything in a mixing bowl except the yogurt. Now add yogurt gradually and make a batter that is slightly thicker than a idli batter. Replace the yogurt with buttermilk / majjige if you prefer but do not use water. The sour yogurt used adds a slight tang to the bondas. And the sweetness from the sugar is hardly noticeable, if anyone is wondering. One can add minced ginger and asafoetida too if preferred.

* Heat oil in a medium sized kadai / deep frying pan. When it is hot enough, scoop out a lemon sized batter (using either a spoon or your right hand) and drop into hot oil. Drop as many balls as the pan could fit without over crowding. 
* Keep flipping the bondas in between and fry until they turn golden brown through out. Remove them with a slotted spoon and drain on absorbent towels.
* Serve them warm with chutney.

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Jharkhand Cuisine ~ Dhuska

Dhuska is a savory breakfast dish from the Jharkhand region. It is prepared by frying a ground mixture of rice and chana dal. Wet batter is fried just like pooris. I had prepared Chettinad's vellai appam a few month's back and it was hard to miss the uncanny resemblance between the preparations of those and these dhuska. Serve these yummy dhuska with a spicy chutney.

Ingredients: (Yield 12 dhuskas)

1 cup rice

1/2 cup chana dal

1/2 tsp cumin powder

1/2 tsp crushed black pepper 

Salt to taste

1 tsp finely minced green chillies

1 tsp finely minced ginger

1 tbsp finely minced cilantro

Oil to fry

Method:

* Soak rice and chana dal overnight or at least for 4 hours.

* After the soaking period, grind fine into a thick batter using just enough water needed.

* Add cumin, pepper, salt, chillies, ginger and cilantro to the ground batter and mix well.

* Heat oil in a small kadai or deep frying pan. The oil is ready when a drop of batter is dropped, it sizzles and come to the surface. Drop a small ladleful of batter into the oil.

* It will puff up and rise to the surface, just as in case of pooris. Flip and toast the other side as well. Remove with a slotted spoon and drain on absorbent towels.

* Repeat the steps with the remaining batter.
* Serve with a spicy chutney / curry.

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Kashmiri Cuisine ~ Girda and Tamatar Chaaman

Girda is one of the tandoor breads from the Kashmir valley. Owing to the absence of a tandoor oven, I wasn't exactly looking for an authentic looking girda. Besides, I was at a loss regarding the texture / flavor as I have never tasted it. One of the online sources mentioned that they are crispy from outside and soft inside. If that was the criteria I was looking for then this experiment was a success. 
The bread is an easy one to put together but the preparation starts hours prior to baking since a portion of the dough needs fermentation. It is a breakfast bread and I would have enjoyed this even with a jam / nutella spread instead of a gravy curry. 

Recipe Source: India Cookbook
Ingredients: (Make 8 girdas)
2 cups all purpose flour
2 cups wheat flour / atta
1 tbsp ghee
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp yogurt
1 tsp poppy seeds
(I added 1 - 2 tbsp oil as well.)

Method:
* Add all purpose flour to a mixing bowl. Add water as needed to form a soft dough. Cover and leave it to ferment overnight.
* Next day, sift wheat flour into a bowl. Add salt, sugar, ghee and the fermented all purpose flour dough to it. Mix everything. Add extra water as needed to form a soft dough. At this point, add baking powder and knead well so that it is incorporated into the dough well. (I added oil as well.) 

* Preheat oven to 350 deg F / 180 deg C.
* Divide the dough into 8 portions and shape each one into a flat, oval shaped bread. Using a knife, make a slit along the one side of each bread and spread a little yogurt inside. Sprinkle some poppy seeds over the bread tops. Make small depressions on the bread using your finger tips.

* Bake until they start rising and turn light brown. (Though the recipe mentions to bake for 10 - 15 minutes, I had to bake for 30 minutes. Then I brushed them with ghee and broiled them for 3 - 4 minutes.) 

I paired girda with tamatar chaaman. It turns out that Punjabi chaman and this chaaman are poles opposite. Tamatar chaaman is a delectable, Kashmiri paneer preparation in a thick tomato sauce. It is a quick and simple one to put together without elaborate preparations. I prepared a small quantity and used the spices accordingly. 

Ingredients: (Serves 6)
1 pound or about 1/2 kg paneer, cut into one inch cubes
1 tbsp oil + extra for shallow frying the paneer (Traditionally mustard oil is used.)
5 cloves
5 green cardamom pods
2 one inch cinnamon sticks
A pinch of asafoetida
3 cups pureed tomatoes
2 tsp ground fennel seeds
1 tsp ground ginger
1 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp Kashmiri red chili powder
Salt to taste
1 tsp Kashmiri garam masala
Cilantro leaves to garnish

Method:
* Fry paneer cubes until golden brown through out, using shallow frying method.Remove with a slotted spoon and drain on absorbent towels. Keep them aside.
* Heat oil and add cloves, cinnamon, cardamom and asafoetida. Fry for few seconds and add tomato puree. Cook until all the water evaporates.
* Pour about a cup of hot water and all the spices except the garam masala. Bring the mixture to boil and add the paneer.
* Reduce the heat to low and cook for 5 minutes.
* Sprinkle garam masala at the end and stir gently. Simmer for about a couple of minutes more.
* Garnish with coriander leaves.

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Himachal Pradesh Cuisine ~ Chana Madra

This time my husband came to my rescue a little in the recipe hunt, compared to my Bihari post. He is somewhat acquainted with the state of Himachal pradesh as his first job was in the Mandi region. Instead of saying straight away that he doesn't remember anything, he was able to recall some recipe names of the pahari region. He even mentioned that kaali dal is the most commonly prepared dal there. Surprisingly even provided me a tid-bit that curry leaf trees used to grow wildly on the road sides in the region he lived and local people had no idea what to do with those leaves. 
I went searching for recipes based on the names my husband threw at me and landed here and decided to go with chana madra as my kids and I love chana based dishes. Chana madra can be loosely translated as a tasty, chana/garbanzo beans based kadhi. One that is very very mild in my world. It was so mild that my daughter who can't stand spicy curries was the one who enjoyed it the most with her rotis. Next time I prepare it, I would prefer to add some red chili powder into it. 

Ingredients: (4 servings)
1.5 cups chickpeas, soaked overnight and cooked (or use 3 cups canned chickpeas)
2 tbsp raw white rice

1 pod of green cardamom
1 tbsp oil
1 tsp cumin seeds
2 cloves 
1/2 inch cinnamon stick
1 black cardamom 
A pinch of asafoetida
1 tsp. coriander powder
1/8 tsp turmeric powder
1 cup yogurt (Whisk well until smooth.)
1-2 tbsp ghee 

Method:
* Soak rice and green cardamom in about a quarter cup of water for at least 30 minutes.
* Drain and grind the rice - cardamom mixture adding just enough water to grind. Keep it aside.

* Heat oil in a deep pot preferably a non-stick one, to smoking point on medium heat. Add cumin seeds, cloves, cinnamon, black cardamom and asafoetida.
* When cumin seeds start to brown, add coriander powder and turmeric powder. Stir for 20 to 30 seconds without burning.
* Add the cooked chickpeas and the yogurt to pot. Keep stirring continuously to avoid yogurt from curdling. Do not worry even if it curdles a little. 
* When the mixture comes to a boil, add the ground rice mixture, salt and about 1.5 cups of water. The rice mixture tends to thicken the gravy very quickly and end up being lumpy if you don't add the water.
* Let it cook for about 20 minutes while stirring the mixture frequently. Add the ghee and turn off the stove. Serve with rotis / steamed rice.

The original recipe mentioned to cook madra further on a slow flame for about 30 minutes. I skipped the step since the madra was already cooked well. 

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