K for Kafuli from Garhwal region of Uttarakhand

K for Kafuli from Garhwal region of  Uttarakhand

Coming to K, let me tell you about some dishes in short before turning to Kafuli from Garhal.

First in the list is Kosha Mangsho from West Bengal. "kosha" in Bengali means "bhuna" or deeply sauted, and "Mangsho" is Mutton. So this dish involves slowly cooking a gravy over low flame for a very long time in an iron pan so as to get a rich, dark-brown gravy and tender mutton pieces with special spices of Bengal. It is served with Rice / Polao or Luchi.(Bread).

Another Famous dish is the snacks from Gujarat - "Khandvi" made as rolls from Gram Floor. 

Kangsoi from Manipur - is vegetable soup from the east with its unique taste. Another common recipe across India is Korma. It is again a non veg dish, where in meat (or vegetables for veg korma) is braised with yogurt or cream and slowly cooked with water and spices to produce a thick sauce or glaze in the curry.

Now Kafuli. Kafuli is primarily prepared of Spinach and fenugreek leaves. It is an exotic dish, prepared again in an iron kadhai, and  served with hot steaming rice. It is the most nourishing and health-conscious dish you will come across the hill state.

Ingredients

·         Spinach Leaves (Palak) -2 Cups

·         Methi Leaves (Fenugreek Leaves) – 1 cup

·         Green Chilli , chopped - 2

·         Ginger , chopped – 1 inch

·         Cumin powder (Jeera) – 1tsp

·         Turmeric powder (Haldi) - 1/2 tsp

·         Coriander Powder (Dhania) – 1tsp

·         Asafoetida (hing) – a pinch

·         Rice flour 1 tbsp

·         Curd (Dahi / Yogurt) – ½ cup

·         Salt  as per taste, Oil for frying

Preparation

Clean & wash the spinach leaves and fenugreek leaves and chop them. Add the leaves along with green chilli, salt and little bit of water in a pressure cooker and cook for 2 to 3 whistle.

Let the cooker open. Scoop the cooked leaves and grind it in the grinder to form a smooth paste.

Heat an iron pan with oil, add hing and let it crackle. Add ginger, allow it soften. Add spinach paste & keep stirring. Add spices powder and salt and keep stirring. 

In a separate bowl mix rice flour with 1/2 cup of water and pour in the gravy mixture.Add the beaten curd to the mixture and keep stirring until the gravy thickens. Check for salt and garnish it with ginger. 

Serve the Garwhali Kafuli with steamed Rice or Missi Roti.

Aditya Sinha
13.04.2020

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

J for Jadoh from Meghalaya

J for Jadoh from Meghalaya

So next is J . And here we would talk of a very special Biryani - Jadoh prepared by Khasi tribes. 

But before we talk about Jadoh, Jhal - muri is another local evening street food enjoyed in West Bengal , Bihar and jharkhand. Its nothing but the puffed rice with spices, vegetables, and chanachur or bhujia something like bhelpuri of mumbai.

Now Jadoh - Traditional Jadoh is a characteristic food of the Khasi tribe of Meghalaya.  Here ‘Ja’ means rice and ‘Doh’ means meat. In Khasi food some or the other form of meat is a must. Vegetables here are generally  consumed only as salads or for add on. The locals enjoy its original preparation called  ‘Jadoh snam’ which is cooked in blood. Jadoh for a Khasi is like biryani for a North Indian, i.e.  rice cooked with meat with their own special spices without use of much oil. In Jadoh snam the type of blood is chosen carefully as it can both enhance or destroy the taste. 

Here we would talk about simple Pork Jadoh (Pork can be replaced with chicken or mutton)

Ingredients

Rice – 2 cups (Short grain preferably)

Port – 300 gm with fat cut in small cubes. ( Alternatively chicken can be used, For Veg it can be replaced totally with vegetables)

Onion – 1 Chopped

Ginger Paste – 1 tbsp

Turmeric Powder – ½ tsp

Black Pepper powder – 1 tsp

Bay leaves – 2

Vegetable Oil – 2 tbsp

Salt as per taste

Cilantro  for garnishing

Preparation :

Wash Rice and keep it aside for 15-20 mins

Heat oil in a flat bottomed pan. Add onion and sauté till it becomes pink. Add ginger paste, turmeric powder, black pepper and sauté .

Burn the tip of the bay leaf and drop in the pan. Add Pork pieces and fry till turns light brown. (Cook on low medium flame).

Add rice (water strained out) and fry for 5 mins. Add salt and 4 cups of water and let it simmer and cook till all become tender.

Garnish with herbs (Cilantro / mint / Coriander ) and serve with fermented soya paste and pork cooked in sesame (Tungrymbai & Dohneiiong respectively).

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha
11.04.2020

I for Idiyappam

I for Idiyappam

Continuing with the list of regional dishes, now I move to the letter I.

And when we think of food from I , the first thing that comes to our mind is the most common working lunch / snacks prevalent across India - Idli Sambhar. Nice taste, light  & healthy food, no use of oil served with Sambhar and south indian coconut chutney . You can go for  it any time. 

The second common in this is the North Indian famous sweet - Imarti.  And you  would start craving for it the moment you think of it. So in the Corona affected lockdown period , you can try making it at home or its simper version Jalebi.

But here we would talk about Idiyappam,  another rice based dish from South India. Idiyappam is enjoyed across Kerala, Sri Lanka & even in Tamil Nadu. 

Idiyappam  or String Hoppers is an easy to make delicious, steamed rice noodle.  It is made instantly from rice flour,and is enjoyed with Veg Kurma / Sambhar / and sweetened coconut milk in breakfast or at dinner.

Ingredients 

Rice floor - 2 cup
Oil - 3 tbsp
Water - 2 cup
Salt as per taste 

Preparation

Add 2 tbsp oil to the water and boil. Once it boils, put of the flame . We will use this boiled 

water to knead the rice floor.

In a separate bowl, take rice flour add salt and mix well. Slowly add the hot water little by

little and mix. When all floor is mixed with water adding water slowly and no more water is

required, knead it properly to make a non sticky dough.

Tale an Idiyappam press, grease it from inside , put a portion of the dough in the press. 

Grease the steamer plate and press the idiyappam dough onto the steamer plate slowly.

Steam the idiyappam for about 5 mins or until cooked. Let it cool a bit, take from the 

steamer plate and transfer to a serving plate. ( Alternatively you can press the idiyappam

on idli stand and steam. )

                       

Serve hot and enjoy with spicy veg kurma (seasonal vegetable or simply veg used in mix

veg made in coconut paste & cashew paste) or  sweetened coconut milk or sambhar.

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

10.042020

H for Halwa Paratha from Numaish of Aligarh

Halwa Paratha , Numaish Aligarh

When I say Iwould talk about Halwa Paratha as a special regional dish, all of you must be thinking what;s so special in this . All of us make Halwa, and that too Rawa Halwa as a common dessert in India. In fact the Halwa in India can be made of anything. Common among them are the Rawa (Sooji) halwa, Almond Halwa, Gajar Halwa, Lauki Halwa, Papaya Halwa, Wheat Atta Halwa, Singhare ka atta ka halwa, khajoor ka halwa, Moong Dal Halwa, Besan Halwa and many more. Halwa is basically frying the Floor or grated fruit in pure gheen and then adding water and sugar to a nice edible consistency and garnishing with nuts. The magic here is in the way you have fried and the aroma that has come out of it. So cuisine of all these halwas are available on the Youtube and can be made easily.

But Halwa Paratha that I am talking about is the special street food that can be seen all over the city of Aligarh in UP during the annual festival of Numaish during the peak winter.. Its presentation is what makes it so special.

Halwa - Paratha:

This dish is believed to have originated from the adjoining district of Meerut. However,  some old residents of Aligarh also say that this actually arrived from Karanchi during partition. And usually used to be made on annual get together's when these families used to meet here in Aligarh. Whatever is the truth, let's enjoy the recipe. 

Paratha:

Paratha :  Is actually a huge Puri made of Maida (all pupose flour) (250 gm for one puri). Maida is kneaded with enough of moin (three four tbsp of refined oil / ghee). It should be loosely kneaded so that it can be easily spread into Puri of almost 2ft diameter. To spread it into paratha, make a single ball of approx 250 gm and put it on a greased flat base and press it slowly starting from center till it is evenly spread and becomes a large paratha as in the picture. Then it is deep fried in flat base kadhai.

Halwa :

Halwa is normal Rawa Halwa made richly in Desi ghee and garnished with Coconut sices, chironji and nuts.

Ingredients :

Rawa : 250gm

Pure Desi Ghee : 150 gm

Sugar : 100 gm

Coconut slice, dry fruit, chironjee and Cherry to garnish

Preparation :

Take about 100 gm ghee and medium heat it. Add rawa  and fry stirring regularly till you get a light pink colour.

Add water (three cups) and keep stirring till it starts setting. Add sugar to it. Keep stirring. When all sugar melts 

and mixes add 50 gm ghee and remove from flame. Spread on a flat bottom plate and garnish with dry fruit, 

Coconut and Cherry.

Serving : In the fair this is normally served hot and by weight . A portion of puri is given along with it. 

Do enjoy it if you are in Aligarh around January 1st week.

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

09.04.2020

F for Fish Curry (Goan Style)

F for Fish Curry (Goan Style)

So now we move on to F. And the first food that comes to our mind is what we have been taught since the childhood. Right F is for Fish. But before we start talking about with Fish,  there are some other regional dishes which needs a mention here. 

Farra is one of them. This regional dumpling where dal is stuffed in rice and then steamed / boiled and is served with chutney or. In MP / UP this is commonly served with chutney. The same is called Piththa in Bihar and is normally enjoyed with Ghughni (curry of black gram). Some part also fry and enjoy this. 

Firni is another, a sweet dish, made of crushed rice in milk. Its a variety of Kheer with a regional twist and is devoured in almost all household. 

Fish Curry in India differs in taste with every state.  Where in Bihar it is made in mustard oil and mustard paste, in UP the curry is developed in Tomato and onion paste. West Bengal has its own varieties and Rui Bhapa is one of them. The south makes its own changes with spices and sea fish. So it changes with every step perhaps. Goan Fish Curry is also one of the same. 

Goa is known for its beaches and exotic seafood. An authentic Goan Fish Curry recipe, is differentiated by its tangy and spicy taste. The curry has an exquisite aroma and can be used with any fleshy fish. It is generally served with  plain steamed rice. 

Ingredients

Fish (Surmai) -1kg

Tamarind Paste – 1 tbsp

Coriander seeds -4 tsp

Cumin seeds - ½ tsp

Turmeric Powder – ½ tsp

Onion – 1-2 chopped, Garlic cloves – 10, Green Chili -1

Salt as per taste, Oil for sautéing -2tbsp,

Red chili – 4 to 5

Grated coconut -2 tbsp

Recipe 

Clean & cut the fish into blocks / pieces. Marinate the pieces using salt and turmeric powder. Keep it aside for a while.

Meanwhile, prepare the masala for the curry. In a mixer, add all the spices, grated coconut, chopped onion and green chillies with little water and make a fine paste.

Take a pan, heat the oil in it over medium flame and Dry red Chilli saute and add the masala paste  and stir to cook for a few minutes till oil leaves from side.

Add the marinated fish to the pan and let the fish soak in all the masala. Don’t stir much otherwise the fish will crush. Let it simmer in slow flame for few minutes. After it soaks the masala well add 3 cups of water and salt as per taste and let it cook on slow medium flame till oil separates and fish is well cooked.

Transfer it to a serving platter, garnish with coriander leaves. Serve with steamed rice and enjoy.

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

07.04.2020

KHAJLA

KHAJLA

In continuation to the special food series in Numaish Aligarh please find the recipe for Khajla. This is also believed to originate from Meerut. The other two were Halwa Paratha & Barola

Ingredient :
Maida ( All purpose Flour) - 250gm 

For Syrup :
Sugar - 250 gm

Refined Oil / Ghee for frying

- Mix flour with 2 tbsp refined oil / ghee & 1 ½ cup of water with soft hands. 
- Knead the dough well and leave it for 10 mins. It should be soft as in case of Bhature.
- Roll the dough and put ghee on it. 
- Now roll it and leave for 10 mins again. 
- Cut it and leave it for 5 mins. 
- Now roll like roti and put it in warm ghee and deep fry. 

Keep Aside.

Make Syrup of 2 wire by boiling 250 gm sugar in 2 cups of Water.
Remove from Heat.

Dip the Dry Khajla in Syrup and remove from Syrup in a plate and let the sugar dry.

The Khajla is ready.

(Its variant is found as Khaza in Bihar)

Halwa Paratha

Halwa Paratha of Aligarh.

Starting in the last week of January begins the Annual festival of Numaish in Aligarh. Its a mix of trade fair and local fair but lasting for almost a month. One thing that you would see along with this all across the city are three special foods : Halwa - Paratha , Khajla & Barola.

Halwa - Paratha:

This dish is believed to originate from the adjoining district of Meerut. However some old residents of Aligarh also say that this actually arrived from Karanchi during partition. And usually used to be made on annual get together's when these families used to meet here in Aligarh. Whatever is the truth, let's enjoy the recipe. 

Paratha:

Paratha :  Is actually a huge Puri made of Maida (fine flour) (250 gm for one puri). Miada is kneaded with enough of moin (three four tbsp of refined oil / ghee). It should be loosely kneaded so that it can be easily spread into Puri of almost 2ft diameter. To spread it into paratha, make a single ball of approx 250 gm and put it on a greased flat base and press it slowly starting from center till it is evenly spread and becomes a large paratha as below.

Deeep fry this in hot refined / Ghee in a flat bottom Kadahi.

Paratha is ready.

Halwa : Halwa is the rawa (suji) Halwa we normally make at home.

Recipe : In about 50 gm ghee fry rawa (150gm) regularly stirring till you get a light pink colour. Add water (three cups) and keep stirring till it starts setting. Add one cup sugar to it. Keep stirring. When all sugar melts and mixes add 50gm ghee and remove from flame. Spread on a flat bottom plate and garnish with dry fruit, Coconut and Cherry.

Serving : This is normally sold by weight in kgs. And served by cutting paratha in piece and a scoop of Halwa. 

Relish.

The other two dishes Khajla and Barola would be discussed separate.

You may also enjoy these from Aligarh :

Aligarhi Kachauri      Atrauli Aloo Chaat      Khajla                Barola