Celebrating Regional Cuisine - Event Roundup

My sincere apologies for the delay in posting the round up of celebrating regional cuisine. Thanks for the overwhelming response to the event "Celebrating Regional Cuisine". I was very apprehensive, when I first thought of hosting my very own event. Then me and my dear hubby sat together and thought of the various themes on which we could base our event. Finally, we settled down on Regional cuisine, thinking that, if I do not get any entries, at least I will have my own recipes to post :). A total of 50 entries plus 2 entries of my own makes a grand total of 52 recipes. Thanks once again to all the bloggers who participated and made this event a success!!!
Please leave a comment or drop a mail if I left any of your entries and I will include them in the roundup.

Santosh Bangar of Santosh's Kitchen sent the following recipes

                                              Zarda Sweet Rice, regional dish of Punjab, served to guests before meal

Khandvi, a Gujarati Dish

                                                    Marvari Dal Bati, regional dish of Rajasthan

                                                                              Dal Makhni, a delicacy of Punjab

Sarson Ka Saag Makke Ki Roti, a delicacy of Punjab
Tahemeem of Tahemeem's blog sent the following recipes

Nawabi Guchhi, royal regional dish of Uttar Pradesh

Ambada Bhaji, regional dish of Andhra Pradesh, served at Muslim feasts
Priya of Priya's Easy N Tasty Recipes sent the following recipes

Murgh Musallam, regional dish in Awadhi Cuisine

Lachha Paratha, multi layered Indian flat bread from Punjab

Rosogollar Payesh, Bengali sweet dish

Akheela of TorviewToronto sent the following recipe

Yogurt Custard, Bengali sweet dish (Bhapa Doi)
Amarendra Mulye of Amu's Recipes sent the following recipe

Modak, Popular Maharashtrian Sweet
Akhila of Learning-to-cook sent the following recipes

Urundai Mor Kuzhambu, regional dish from Tamil Nadu

Mangalore Rasam, regional dish from Mangalore, Karnataka

Mango Rasam/Mangai Rasam

Simple Paruppu Rasam

Paavakkai Puli kuzhambu

Paruppu Urundai Kuzhambu/ Dal balls gravy

Manathakkali Vatha Kuzhambu

Priya Sreeram of Bon Appetit sent the following recipes

Kashnam Molagootal, Palaghat Iyers local dish

Manga Chammandi, Green Mango Chutney, a Kerala Dish

Kappa Puzhukku, a tapioca curry from Kerala
Smitha of Essence-De-Life sent the following recipe

Sarva Pindi, a regional dish of Telangana in Andhra Pradesh
Mehnaaz Kapadia of Chef Naaz - The Mistress of Spices sent the following recipe

Khubbe Ke Mutkule, regional dish from a village 'Gangolli' in Udipi district, Karnataka
Shobha of Food Mazaa sent the following recipes

Aloe Vera Curry, regional dish of Rajasthan

Varo, Sindhi pista badam chikki 

Dal Pakwaan, a typical Sindhi Breakfast
Radhika of Just Home Made sent the following recipe

Eggless Pumpkin Pie
Chanchal of Recipe raaga sent the following recipe

Chuin aloo besara bhaja, a Oriya dish
Charitha of WomansEra sent the following recipe

Kattu Pongali, Pongal in Dry form, a dish from Andhra

Monika of Sin-A-Mon sent the following recipe

Onions Vetha Kuzhambu, a dish from Tamil Nadu
Swathi of Zesty South Indian Kitchen sent the following recipe

Kuzhalapam, a savory snack from Kerala

Veena of Veg Junction sent the following recipe

Thengai Sevai, Rice noodles made from Coconut
Niveditha of Nivedita's Kitchen sent the following recipe

Maadli/Maaldi, a sweet dish from North Karnataka
Sayantani of A Homemaker's Diary sent the following recipes

 
Gobi Paratha, flat bread stuffed with cauliflower, a dish from Punjab

 
Baked Nippattu, Savory South Indian Snack

Nolen Gurer Payes, a rice pudding dish from Bengal

Supriya of  Celebrating Little Things in Life sent the following recipes

Chikki, a famous sweet dish from Maharashtra

Baked Handvo, a Gujarati Dish

Goli Baje, a Mangalorean Specialty



Kolhapuri Rassa Sabzi, a vegetable curry from Kolhapur

Mangalore Buns, a specialty of Mangalore



Udupi Sambar, a specialty of Udupi



Undhiyo, a colorful sabzi from Gujarat



Zunka, a spring onion stir fry
Sudeshna of  Cook Like a Bong sent the following recipe

Lotiya Shutki, a dry fish curry from Bangladesh
Ramya of  Hot From My Oven in Life sent the following recipes

Vegetarian Pad Thai, a famous dish from Thailand
Kavita of  Seasoned & Dressed sent the following recipe

Nimona, Green Peas Delight


Vanishri Bhat of  Veggie Flavours sent the following recipe


Loganathan, a friend of mine sent the following recipe, Kollu Paruppu, a chutney made from horse gram. This recipe is very unique to Kongu Naadu area of Tamil Nadu(Erode, Coimbatore)

                                Ingredients

§  1 Cup of Horse gram

§  One Big onion ( or 5-6 sambar onions) chopped roughly

§  4 pods garlic

§  1 tomato

§  2 red chillies

§  1 tsp coriander seeds

§  1/4 tsp cumin

§  Curry Leaves & coriander leaves

§  Mustard Seeds

Method

                              Pressure cook the Horse Gram with 2 cups of Water until soft and mushy. There will be   very little

                                        Water left after cooking, just retain the Water. 

In a pan heat Oil and fry Mustard Seeds, Red Chillies, Curry Leaves , Cumin Seeds, Coriander Seeds, Onions and Tomato. Finally add coriander leaves and the cooked Horse Gram. Add salt 

Let it cool and blend roughly in a food processor or blender. Do not make it watery, keep it thick and coarse if you like. 

Serve with Rice and Ghee.  

Finally Here are my Contributions

Uggani, a breakfast/snack dish from Rayalseema, Andhra Pradesh

Vankaya Pullagura, tangy spicy eggplant curry, a delicacy from Rayalseema 

Masoor Dal (Lentils) With Swiss Chard

Swiss Chard is one leafy vegetable that I have always wanted to try out after coming to US, but never did. Finally, this week I got home the much awaited leafy green, Swiss Chard. I paired the greens with masoor dal and the outcome was a comforting, soul satisfying curry, that was well paired with hot steaming rice. You can replace the swiss chard with spinach and make the same curry, in case you can't get swiss chard locally.

Ingredients:
Lentils/Whole Masoor Dal - 1 cup
Swiss Chard - 1 cup, finely diced (include the red colored stalks too)
Onion - 1 medium sized, diced
Tomato - 1 medium sized, diced
Tomato Paste - 2 tsp
Chilli Powder - 1 tsp
Mustard Seeds - 1/4 tsp
Garlic - 3 cloves, finely minced
Oil - 1 tbsp
Salt - As per taste

Grind To Paste
Fresh Grated Coconut - 2 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1//2 tsp
Water - 2 tbsp


Method of Preparation:
1. Cook the lentils/masoor dal and half of the chopped onions with 3 cups of water either in a pressure cooker for 1-2 whistles or in a pot with water for 20 - 25 minutes or just until the lentils are cooked.
2. Heat oil in a heavy bottomed vessel. Add mustard seeds, after they splutter, add the remaining chopped onions, fry for a minute, then add the minced garlic and fry for few seconds. Add the chopped swiss chard and stir until the greens are slightly wilted.
3. Add the chopped tomatoes and fry till they slightly soften.
4.  Add the cooked masoor dal/lentil including the water in which they were cooked. Add more water to get the desired consistency. Add the chilli powder and salt.
5. Let the curry simmer for 5-10 minutes.
6. Add the tomato paste along with the ground paste, mix well. Simmer the curry for 5-10 minutes on low heat.
7. Serve the Masoor Dal with Swiss Chard along with hot rotis or steamed rice.

Instant Rava Idli

Hubby dear was down with flu last week. I made this instant rava idli for him last week and it turned out very well.

Ingredients:
Sooji - 1 cup
Curd/Yogurt - 1 cup
Water - 1/2 cup
Green Chillies - 2 finely chopped
Carrot - 1, finely chopped
Green peas - 3 tbsp
Cilantro/Fresh Coriander - 1 tbsp, finely chopped
Broken Cashews - 2 tbsp
Ginger powder/Grated Ginger - 1/2 tsp
Baking Soda - 1/4 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tbsp
Oil - 1 tbsp
Salt - As per taste


Method of Preparation:
1. Add sooji to a small pan and fry on medium heat till a pleasant smell is emanated.
2. Transfer the sooji to a mixing bowl. Meanwhile heat oil in a small pan and add mustard seeds. After they splutter, add urad dal, chana dal, broken cashews and fry till they change color. Add the chopped carrots, green peas, chopped chillies and fry for 2-3 minutes on medium high heat.
3. If using ginger powder, add it in the end, just before removing from heat. If using fresh ginger, add it just before adding the vegetables and fry till raw smell disappears.
4. Add this mixture to the mixing bowl and mix well. Add salt, baking soda, yogurt, water and whisk well.
5. Grease the idli molds with a little oil and add the batter in each mold. Steam the idlis for 7-10 minutes or until a toothpick inserted in the center comes out clean.
6. Serve the instant rava idli with a chutney and sambar of your choice.

Brown Rice Crispy Treats

I love eating puffed brown rice. I can eat them without adding any thing. I have been thinking for a long time about make crispy treats using them and marshmallows. Finally today I made them and lovedddddddd the yummy crispy treats. In order to be guilt free, I avoided adding butter and used vegetable oil instead. Puffed brown rice are easily available in the cereal section in Walmart.

Ingredients:
Puffed Brown Rice - 3 cups
Mini Marshmallows - 2 cups
Oil - 3 tbsp + little to grease your hand
Almonds - 6, sliced finely
Pumpkin Seeds - few (optional)
Nutmeg Powder - a large pinch

Method of preparation:
1. Add some water to a large heavy bottomed vessel and let the water simmer. Grease a square baking tray with a little oil and keep aside.
2.Add the puffed brown rice to a large baking sheet or an oven proof bowl and bake them for 5 minutes at 400F.
3. Add oil, marshmallows and  nutmeg powder to a mixing bowl, that can be placed on top of the simmering water.
4. Stir until the marshmallows melt. Then quickly add the toasted puffed brown rice and sliced almonds to the mixing bowl and stir well using a spatula.
5. Transfer this mixture to the greased baking tray. Coat your hands with a little oil and spread the mixture evenly in the prepared tray. Sprinkle the pumpkin seeds on top, if using
6. After the brown rice crispy treats cool down completely, cut them into desired shapes and store in an airtight container.

Blackened Chicken Breasts

This is a very simple dish with chicken breasts which are coated with spices and herbs and are cooked on a heavy frying pan.

Ingredients:
Boneless Chicken Breasts - 3
Butter or Margarine - 3 tbsp
Garlic Paste - 1/2 tsp
Finely grated Onion - 2 tbsp
Chilli Powder - 1/2 tsp
Pepper - 3/4 tsp
Ground Cumin - 1/4 tsp
Dried Thyme Leaves - 1/8 tsp
Salt - as per taste

Method of Preparation:
1. Slice each chicken breast into half length wise or horizontally, using a sharp knife.
2. Melt the butter in a small saucepan together with the garlic paste.
3. Combine all the rest of ingredients in a shallow bowl and stir well. Brush the chicken pieces on both sides with melted butter, then sprinkle evenly with the seasoned mixture.
4. Heat a heavy large frying pan over high heat until a drop of water sprinkled on the surface sizzles. This will take 5-8 minutes.
5. Drizzle a teaspoon of melted butter on each chicken piece and place them in the pan , 2 or 3 at a time.
6. Cook until the underside begins to blacken, around 2-3 minutes. Turn over and cook for another 2-3 minutes or until the other side blackens too.
7. Serve the hot blackened chicken breasts with roasted Asparagus on the side.

Besan Saag

Besan Saag is a simple yet delicious curry that is best paired with Pooris. This is my mom's recipe.

Ingredients:
Besan/Chickpea Flour/Senagapindi - 4 tbsp
Onion - 1 medium sized, sliced length wise
Potato - 1 medium sized, peeled and diced
Carrot - 1 medium sized, peeled and sliced
Tomato - 1 medium sized, diced
Green Chillies - 3, slit length wise
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Water - 3-4 cups
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Chopped Cilantro/Coriander - 1/2 tsp
Salt - As per taste

Method of Preparation:
1. Heat oil in a heavy bottomed vessel and add mustard seeds. After they splutter add cumin seeds. Add turmeric powder, chopped green chillies, onions, carrots and potatoes and mix well.
2. Fry till the vegetables are half cooked. Then add the chopped tomatoes and mix well. Cook till the tomatoes soften a little bit.
3. Then add the water and salt and wait till the water starts boiling.
4. Meanwhile add the chickpea flour to a small bowl and add water to make a paste. Ensure that no lumps form.
5. After the water starts boiling, add the chickpea flour paste, stir well and reduce the temperature to medium low. Let the curry simmer for 3-4 minutes. If the curry is too thick, add a little hot water to get the desired consistency.
6. Finally add the garam masala and chopped cilantro, mix well and turn off heat.
7. Serve the besan saag hot with pooris.

Happy New Year!!!!!

Wishing all my readers a very and happy prosperous new year!!!! May this new year bring in loads of happiness and cheer into your lives :)