Monday, October 12, 2015

Roat , a sweet flat bread from Uttarkhand

BM # 57
Week :2 , Day: 3
Theme: Flat Breads and Pancakes
Uttarkhand Cuisine

Roat is a sweet flat bread from uttarkhand .
During weddings and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa. Roat is made of wheat flour and is quite rich.

The traditional Roat is thick and round and quite big, but I made bite sized triangles, so each family member could eat one .
While making these Roats I realized its similarity with Sindhi Mitho Lolo. They are prepared on similar lines.

Recipe Source : Uttaranchal Recipes

2 cups whole wheat flour
1/2 cup cold milk
150 gms clarified butter / ghee
1/2 tsp cardamom powder
1 tsp aniseed, lightly pounded
11/2 cups jaggery
1 cup water

Heat the water and dissolve the jaggery in it. 
Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.
Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. 
Add Ani seeds and Cardamom powder and mix well. 
Add the jaggery solution to the prepared wheat flour, gradually kneading it.
Continue adding the jaggery solution and kneading the flour till it turns into a stiff dough.
Make thick roats like roties out of the dough , I made small triangles  out of it.
Place an iron griddle on a slow flame. 
Cook the roat on the griddle.
Turn the roat upside down and add ghee lavishly .
Cook each roat till it becomes brown. Remove the roat from the griddle 
Serve it when cool.

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Sunday, October 11, 2015

Lesu, a falt bread from Uttarkhand

 BM # 57
Week : 2 , Day: 2
Theme: Flat Breads and Pancakes
State : Uttarkhand

Lesu is a flat bread from Garhwal which is prepared by stuffing Mandua dough into Wheat flour dough and eaten with ghee. I had made mandua ki roti the last time I made a meal from Uttarkhand, but stuffing it to wheat dough was new to me. I do remember my friends posting the Lesu. I wanted to give it another twist by adding some spices and herbs, but I omitted as traditionally they do not add any spice to Mandua. It has to be eaten simply with ghee .

Lesu is also a very popular breakfast in the hilly region. This flat bread is a part of my Uttarkhand Thali.

2 cups wheat flour
3/4 cup mandua flour
1/8 tsp carom seeds
Salt to taste

Knead wheat flour and keep aside.
Mix carom seeds and salt to mandua flour and knead. (Keep it aside)
Take wheat flour dough and stuff with mandua flour dough.
Roll into chappati and cook on a griddle.

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Saturday, October 10, 2015

Chol Roti from Uttarkhand

BM # 57
Week : 2 , Day: 1
Theme: Flat Breads and Pancakes
 State : Uttarkhand

We are working on Flat breads and pancakes this week and for today I have Chol Roti.

Chol Roti is a flat bread from Uttarkhand. Actually I would call it pancake, even though the name says roti. We need to make a batter with wheat flour, instead of making dough. While we were in Mussoorie, Chef Vireder treated us to these rotis. On tasting them I felt they belonged to a Sindhi Cuisine. Yes we have the same roti which is called Chilla, since it is made from wheat flour it is called Aate jo Chillo. aato is wheat flour, and Chillo is pancake in Sindhi. Surprisingly, there is so much similarity in most cuisines, the difference is only of names.

The dough for Chol Roti is made with whole wheat flour and finely chopped spring onions, green chilly and mint leaves are added. One does not need to ferment this batter.

Chol Roti
Recipe Source : Chef Vireder
Makes ;2-3  Pancakes


1 cup wheat flour
2 green chilly, finely chopped
1 stem spring onion, finely chopped
Few mint leaves finely chopped
Salt to taste
Water to make dough

In a mixing bowl, add flour and rest of the ingredients.
Mix well.
Gradually add water and go on mixing to make a smooth batter.
The batter consistency should be like a pancake.
Heat a griddle and smear it with oil.
Take a small ladle ful of this batter.
Pour the batter, rotating gently in circular motion to get the desired size of the roti.
Simmer the gas and let cook.
Flip over after the first side is done.
Drizzle oil and cook the other side.
Serve with side dishes or chutney or even as it is .

I served this as a bread for Uttarkhand Thali with Buffet on the Table.

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Monday, October 5, 2015

Vendakkai Puli Kuzhambu / Okra curry in Tamarind Sauce

BM # 54
Week :1 , Day: 3
Theme: Curries and Side Dishes
Tamil Spread

Vendakkai Puli Kuzhambu ! I have to repeat this name at least ten times to remember.Seriously Vendakkai is quite tough to pronounce, but I am trying to get a hang of it. I better do !. Well this dish from the Tamil Spread was nominated as the best dish. My son loved it and so did my DIL ! I had never made a Kuzhambu before and I knew that this dish would be a hit the minute I finished cooking. The aroma of the Kuzhambu filled the house. 

The dish is served with rice and my friend Valli tells me that we can make a variety of these!May be next time.

Vendakkai Puli Kuzhambu is a part of the Tamil Spread I made for The BM Buffet and my Day 3 post under Curries and Side Dishes.

Vendakkai Puli Kuzhambu
Serves 2- 4
Recipe Source : Valli

6-8 shallots
100 gms lady finger
1 medium tomato
2-3 tbsp tamarind pulp
Few curry leaves
3-4 cloves garlic
1-2 tsp red chilly powder
1-2 tsp mustard seeds
Salt to taste


Heat oil.
Add lady fingers, saute.
Remove the lady fingers and keep aside.
In the same oil , Add mustard seeds , as soon as they pop, add curry leaves.
Add chopped garlic.
Add the onion shallots and saute.
Add chopped tomatoes and saute till mushy.
Add the spices.
Add tamarind pulp, ladyfingers and mix well.
Add a cup of water and pressure cook for just one whistle.
After 2-3 minutes,Gently release the pressure , and serve hot.

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Sunday, October 4, 2015

Potato Kurma from Tamil Nadu

BM # 57
Week :1 , Day: 2
Theme: Curries and Side Dishes
Tamil Spread

Among the Thali's I served for Buffet on the Table, Tamil Spread had maximum dishes and they fit so well with our theme of curries and side dishes this month. So here is a Potato Kurma ! I could call this an award winning recipe as everyone loved it.

Kurma or Korma is a vegetable curry which can be either curd based or tomato based. I had only heard on Navratan Korma ,and the Vegetable Qorma that I made for the alphabet "Q" while we did Cooking with Alphabets. When I had to make my Tamil Spread Valli suggested a Yam Kurma. I am not a yam person, in fact no one really cares for it so wanted to play safe. Potatoes are always the safest, so I decided on Potato Kurma, and I am glad I did . This is on our daily menu now.

Potato Kurma
Serves  2
Recipe Source : Cooking for all Seasons

2 onions, small, finely chopped
2 tomatoes, medium, finely chopped
2 cloves
1" piece cinnamon
1 green cardamon
3/4 tsp ginger garlic paste
2 medium potatoes, peeled , cut into slightly bigger cubes
1 tbsp coconut paste
1/2 tsp fennel seed powder
1 tsp red chilly powder
1 tsp coriander powder
Pinch turmeric
1-2 tsp garam masala
Salt to taste

Heat oil.
Add whole spices.
Add onion, saute till pink.
Add ginger garlic paste, saute.
Add tomatoes, let cook till mushy.
Add coconut paste, fennel powder and the rest of dry spices.
Add potatoes.
Mix well.
Add 1 cup water and pressure cook for 2 whistles, simmer for 4-5 minutes.
Let the pressure release, check if potatoes are done, serve hot.

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Saturday, October 3, 2015

Masala Beans Poriyal

BM # 57
Week :1 , Day: 1
Theme: Curries and Side Dishes
Tamil Spread

October begins and with this we begin with our regular three day marathons. September is a busy month with Mega Marathon running for the complete month. This time we had Buffet on the Table and it sure was one of the most interesting marathons, leaving us with many bookmarks. At the same time, I have some posts which could not be published during September,..well I would have gladly published , but this time we had a clause of max 4 posts a day ! I have plenty of drafts, and I am so happy that Valli decided to announce themes which helped us to post the unpublished posts.

So for Day 1 I have a Masala Beans Poriyal, which was a part of the Tamil Spread I served for Buffet on the Table.

Poriyal is a Tamil word used for a dry saute vegetable. This is a side dish along with Sambar ,Rasam and rice. Poriyals could be classified under comfort food. These are light and quick to prepare. A tempering of mustard seeds and some lentils is a must .Curry leaves naturally are a must in South Indian Cuisine.

There are many variations with Poriyal and the most common ones are with Potato, Mix vegetable and Beans. For the Tamil Spread I made two Poriyals, since it was a spread. Both the Poriyals are very different from each other. For the beans Poriyal, I made a spice powder, which made the dish absolutely exotic. I am sure I can put it under my party menu. Everyone simply loved this Poriyal. 

Masala Beans Poriyal
Serves 4 - 6
Recipe Source : Chandra Padmnabham

Spice paste
2 tsp oil
3 tbsp split Bengal gram
1 tbsp black gram
2 tbsp coriander seeds
4 dried red chilly
1/ 2 tsp asafoetida
4 tbsp fresh coconut
A marble sized tamarind ball, without seeds or strings
1-2 tsp salt

500 gms French beans, trimmed and chopped fine
Salt to taste

1 tbsp oil
1 tsp mustard seeds
1 tsp black gram
1 tsp Bengal gram
1-2 tsp asafoetida
1 tsp cumin seeds
1 dried red chilly, halved
1 sprig curry leaves

Heat oil for spice paste in a frying pan.
Add all the ingredients under spice paste, except coconut, tamarind and salt.
Fry over low. Heat, tossing gently, till the daals turn golden and the spices lend a wonderful aroma.
Add coconut, tamarind and salt.
Grind to a thick , fine consistency, adding 1-2 tbsp water.
Keep aside.

Place beans in the same pan with salt and 1 cup water.
Cover and cook for 5-6 minutes or till the beans are tender and have absorbed all the water.
Remove beans from the pan and keep aside.

Heat oil for tempering.
Add all tempering ingredients in the  order mentioned.
Mix in the spice paste and fry over low heat for 5-6 minutes.
The mix should be dry and crisp.
Add the beans and cook for 2-3 minutes or till well blended.

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Friday, October 2, 2015

Recap - Buffet on Table

The month of September is a hectic month where we post a recipe everyday. We work with themes which are mutually decided by our blogging group. This mega marathon has some or the other kind of twist or challenge, which makes it interesting to go about.
Here is a recap!

We decided to name it Buffet on Table and had five themes. We decided to make Combos for the first week . The combos had to be from different countries. A very interesting theme where foods that pair with each other were cooked . There is a vast variety of these , here is what I chose for Combo theme.

For the second week we focused on Indian States. India is a land of diversity. Cuisine differs across different regions as a result of variation in local culture, geographical location and economics. It also varies according to the season . During the Indian Food Odyssey we travelled through all Indian states and presented their special cuisine , but for this marathon I cooked from six selected states . I made complete spreads , check out for yourself.

Next in the series are condiments across countries. This is one of the most interesting themes, and since this was a Mega Marathon , I wanted to make special condiments , these can be used to enhance your dishes.

Breakfast is an important meal of the day . Each country has their own special breakfast and it is rather interesting to see how different countries serve their breakfast. I did make a couple of breakfast spreads during our Around the World in 30 days, but the quest to learn more is always there, so with Breakfast across countries as the week 3 theme here are a few more spreads from different countries. I have a spread from our own country India too where I have breakfast from all the four regions .

The last weeks theme is the most interesting. Bloggers choice where we choose to blog just about anything. Since I love traveling , I have shared my travel and food experiences in the last week.

With this we come to the end of this recap of Buffet on Table !Hope you enjoyed it.
A big word of thanks to Srivalli, my fellow bloggers, my family , these marathons cant be complete without them !

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