Recap of Indian Food Odyssey - Journey of 30 Indian States

Here is the recap of Indian food Odyssey,a food journey of 30 Indian states.

Andhra Pradesh - Bagara Baingan

Arunachal Pradesh - Thukpa-Noodle Soup

Assam - Kordois

Bihar - Gungni with Dhuskha

Chhatisgargh - Pakoda Kadi

Delhi - Matra Chaat

Goa - Kulkuls/Kidiyos

Gujarath - Dhokla

Haryana - Besan Ka Pinni

Himachal Pradesh - Channa madra

Jammu and Kashmir - Dum Aloo

Jharkand - Dhal Pitha

Karnataka - Akki roti

Kerala - Ela Ada

Madhya Pradesh - Indori Poha

Maharashtra -Shakarpara

Manipur - Ooti and Aloo Kangmet

Mehalaya - Phuklein

Mizoram - Koat Pitha

Nagaland - Naga Tomato Chutney

Orissa/Odisha - Phola Gobi Tarakaare

Pondicherry - Potato Assadu

Punjab - Paneer Tikka Masala

Rajasthan - Thiyari/Gatte Ki Chawal

Sikkim - Sel roti

Tamilnadu - Arusuva Sappadu

Tripura - Tripuri Chutney

Uttar Pradesh - Banarasi Kachori and Raswalee Aloo

Uttranchal/Uttrakand - Aloo Tamatar ka Jhol and Mandua Ki Roti

West Bengal - Lavanga Latika

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Lavanga Latika/Lobanga Latika - West Bengal Special

This is the last post for the Indian Food Odyssey and I wanted to finish this journey with a sweet recipe.West Bengal is in the eastern region and its the 4th most populous state.
Bengali cuisine is famous for its sweet and the first thing come in my mind is rasagullas and rasamalai.I am an ardent fan of Bengali sweets.
Though I make rasmlai and rasgulla often somehow I couldn't post it for.,so I planned to post  for this BM.
As soon as I got mawa/khoya to make gulab jamuns for my son's class party,I changed my mind to make this Lavanga latika which I wanted to try since a long time.
I slighly tweaked the original recipe and made according to my family taste.Here goes the recipe.............................

Basic Information

Recipe Source  Sanolirecipes
Preparation Time 20-25 minutes
Cooking Time 30 minutes
Makes 10-12

Ingredients

For the dough/outer covering

Ingredient	Quantity
All puropse flour/maida	1 cup
Melted butter/vennai	3 tbs
Salt	1/2 tsp
Water	to knead
Baking soda	a pinch
Cloves/lavangam	10-12
Oil	to fry

For the filling

Ingredient	Quantity
Khoya/mawa	1/2 cup
Sugar/sakkarai	3 tbs
Desiccated coconut	3 tbs

For the sugar syrup

Ingredient	Quantity
Sugar	1/2 cup
Water	1/2 cup
Cardamom powder/ellakai	1 pinch

Method

Prepare the dough by combing everything except the cloves and oil.Knead it to a stiff dough with water.Cover it with a damp cloth.Let it rest for 10-15 minutes.

Meanwhile in a microwave safe bowl take the khoya,sugar and desiccated coconut and keep in a microwave high for 2 minutes,The stuffing is ready.
Make the sugar syrup to a single thread,add the cardamom powder and keep it aside.

Now divide the dough into 10-12 equal parts and on a floured surface roll into a 3 inch disc.Keep a spoonful of stuffing,fold the sides as shown and again fold it.Gently press the clove on it.Continue it for the rest of the dough.

Heat a pan with medium flame and drop 3-4 prepared pocket,deep fry it till it becomes golden and crisp.
Remove it and drop the fried one in the sugar syrup,let it soak for 3-4 minutes.Place it on a plate,let it cool down completely.

Store it in an air tight container in the refrigerator.

Enjoy...............................................

• Addition of desiccated coconut is purely optional.
• Instead of cardamom powder,saffron can be used for the sugar syrup.
• Fry it in the oil in a medium flame to get a nice golden color.

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Aloo Tamatar Ka Jhol and Mandua Ki Roti -Uttarakhand Special

After a visit to UP,our next visit is to a pilgrimage state Uttarakhand,formerly Uttranchal.This state is referred as 'Land of Gods' and this is the 27 th state carved out of Himalayan and adjoining northwestern districts of UttarPradesh.
The state is divided into two divisions Gharwal and Kumaon and the Hindu pilgrimage such as Kedarinath,Badrinath,Rishikesh are the most important places of this state.
The cuisine of Uttranchal is simple yet healthy and nutritious,mostof the Uttranchal residents prefer vegetarian meal.
Coming to the recipe,the aloo tamatar ka jhol is a simple potato curry tastes awesome with the mandua ki roti,a flat bread with finger millet flour.
As finger millet is a gluten free grain ,its bit difficult to roll into a thin roti,this roti tastes great when it is served right from the pan.Now off to the recipes.........................

Aloo Tamatar Ka Jhol

Basic Information

Recipe Source  Eutaranchal
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Potato/urulaikilangu(cubed)	2 (mediumsize)
Ginger/inji(finely chopped)	1 tsp
Garlic/poondu(finely chopped)	3 cloves
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	2(medium size)
Red chilly powder/milagai podi	3/4 -1 tsp
Turmeric powder/manjal podi	1/8 tsp
Garam masala powder	1/8 tsp(optional)
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	2 tsp
Salt	1 tsp
Oil	1 tbs

Method

• Heat a pan with oil and crackle the cumin seeds,add in the chopped onion and saute it for a minute.Then add in the chopped garlic and ginger,continue sauteing it with a pinch of salt.

• Now add in the red chilly powder,garam masla powder,turmeric powder and salt give it a mix.Now goes in the cubed potatoes and mix it well till everything blends well.

• Add in a cup of water and cook it till the potato cooked well.Let it simmer it for another couple of minutes.

• Finally sprinkle the chopped coriander leaves and put off the flame.

Aloo Tamatar Ka Jhol is ready.

Mandua Ki Roti

Basic Information

Recipe Source  Eutaranchal
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 7-8


Ingredients

Ingredient	Quantity
Ragi/fingermillet flour	11/2 cups
Wheat flour/gothumai maavu	1/2 cup
Salt	1/2 tsp
Water	to knead
Oil	2 tsp

Method

• Combine all the dry ingredients and add water,knead it to a soft pliable dough.Cover it with a damp cloth and let it rest for 10-15 minutes.

• Divide the dough into equal portions.

• On a floured surface roll each portions to a thin disc.Cook it both sides on a hot griddle till golden spots appear.

• Serve it warm with Aloo Tamataar ka Jhol.

Enjoy.............................................................

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Banarasi Kachori and Raswale Aloo - Uttarpradesh Special

After a journey to northeastern state Tripura,we are in Uttarpradesh located in northern India.The state is bordered by Rajasthan,Haryana and Delhi.Lucknow is the capital and Kanpur is the commercial city and largest city of UP.
Awadhi and Mughalai cuisine are the two major cuisines of the state which has both veg and non-veg.UP cuisine has Mughalai influence and Lucknow is famous for its Nawabi dishes such as meat kebabs and biriyani.
Banaras is a city popular for saree and kachoris,chaats.Coming to the recipe the banarasi kachori resembles poori and the potato curry is a simple and flavorful,tangy dish.Off to the recipe...................................

Basic Information

Recipe Source  Banaraskakhana
Preparation Time 15 minutes
Cooking Time 15 minutes
Makes 8-10

Ingredients

Ingredient	Quantity
Wheat flour/gothumai maavu	1 cup
Urad dhalflour/ulutham maavu	1/3 cup
Cumin seeds/jeeragam	1/2 tsp
Carom seeds/omam	1/2 tsp
Salt	1/2 tsp
Oil	for frying

Method

• Except oil mix all the ingredients and form a stiff dough with water.Keep it aside for 10 minutes.

• Divide the dough into equal portions and roll each portion on a floured surface to a disc.

• Heat the oil in a medium flame and fry it till it becomes golden.Remove it from the oil and drain it on a paper towel.

• Serve it warm.

Raswale Aloo

Basic Information

Recipe Source  Banaraskakhana
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Potato/urulaikilangu	3 (mediumsize)
Ginger/inji(grated)	1 tsp
Red chilly powder/milagi podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Roasted cumin powder/jeerga podi	1/2 tsp
Black pepper powder/milagu thool	1/4 tsp
Aamchur powder/dry mango powder	2 tsp
Mustard seed/kadugu	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Coriander leaves(chopped)	2 tsp
Salt	1 tsp
Oil	1 tbs

Method

• Boil the potatoes in a pressure cooker and peel the skin,mash it roughly and keep it aside.Mix all the spice powders and salt given in 1/2 cup of water.

• Heat a pan with oil and throw in the mustard seeds,add the asafoetida,add in the chopped ginger and saute it.Add the spice mixture and let it cook till the oil separates.

• Now add the mashed potatoes along with 2 cups of water,let it cook for 5 minutes in a medium flame.Once the curry reached the desired consistency add in the chopped coriander leaves and put off the flame.

• Raswale Aloo is ready.

Serve it with Kachori.

Enjoy..................................................................

• For the kachoris instead of urad flour,1/4 cup of urad dhal can be soaked and ground to a fine paste and can be added.
• Instead of aamchur powder,tamarind paste can also be used for the raswale aloo.

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