Friday, May 2, 2014

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
IngredientQuantity
All puropse flour/maida1 cup
Melted butter/vennai3 tbs
Salt1/2 tsp
Waterto knead
Baking sodaa pinch
Cloves/lavangam10-12
Oil to fry

For the filling
IngredientQuantity
Khoya/mawa1/2 cup
Sugar/sakkarai3 tbs
Desiccated coconut3 tbs

For the sugar syrup

IngredientQuantity
Sugar1/2 cup
Water1/2 cup
Cardamom powder/ellakai1 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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Thursday, May 1, 2014

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


IngredientQuantity
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 podi3/4 -1 tsp
Turmeric powder/manjal podi1/8 tsp
Garam masala powder1/8 tsp(optional)
Cumin seeds/jeeragam1/2 tsp
Coriander leaves(chopped)2 tsp
Salt1 tsp
Oil1 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

IngredientQuantity
Ragi/fingermillet flour11/2 cups
Wheat flour/gothumai maavu1/2 cup
Salt1/2 tsp
Waterto knead
Oil2 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.............................................................











Sumber http://www.naliniscooking.com

Wednesday, April 30, 2014

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


IngredientQuantity
Wheat flour/gothumai maavu1 cup
Urad dhalflour/ulutham maavu1/3 cup
Cumin seeds/jeeragam1/2 tsp
Carom seeds/omam1/2 tsp
Salt1/2 tsp
Oilfor 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
IngredientQuantity
Potato/urulaikilangu3 (mediumsize)
Ginger/inji(grated)1 tsp
Red chilly powder/milagi podi1 tsp
Coriander powder/dhaniya podi1 tsp
Roasted cumin powder/jeerga podi1/2 tsp
Black pepper powder/milagu thool1/4 tsp
Aamchur powder/dry mango powder2 tsp
Mustard seed/kadugu1/2 tsp
Turmeric powder/manjal podi1/8 tsp
Asafoetida/perungayama pinch
Coriander leaves(chopped)2 tsp
Salt1 tsp
Oil1 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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