B for Bhutte Ka Kees - From MP

So the second with B. There are lots of  finger licking Regional Dishes with B. 

Bati Chokha as termed in UP ,  is originally called Litti Bharta and has its origin from Bihar. This is perhaps most famous and I would discuss more under L. 

Bise Bele Bhaat  is  a spicy, rice-based, lentil mixed meal from Karnataka is another worth a mention.

Biryani is another world famous delicacy and has different flavours from different parts of India. Moradabadi Biryani would be different from Hyderabadi and so on. 

Bajre ki Khichri is yet another light luncheon which is healthy and is from Haryana. 

But here I will talk about Bhutte ka Kees - A  tea time snack from MP. 

It is easy to cook and a famous street food in Indore. 

The dish is basically a coarse paste of corn (Bhutta) , cooked with ginger, green chillies and common spices as per taste. Many videos & recipe are available on the net that would make the cooking easy. Just for recap , here goes the recipe:

Ingedients:

Corn : 1 cup / Full corn -3

Milk - 1 cup

Garnish / Herbs : Coriander leaves, Green Chilli , Grated fresh Coconut & Lemon Juice

Spices : Turmeric Powder, Asafoetida, cumin and mustard seeds 

Oil for frying, Salt & Sugar

Recipe :

Grate the corn from the full corn and add some milk and make paste. ( Alternatively sweet corn can be used by pressure cooking and making a coarse paste in mixer with some milk).  

Heat ghee in a wok, add asafoetida, cumin seeds and mustard seeds and let them crackle.  Add grated or finely chopped ginger & green chillies. Add turmeric powder, and salt and stir for a minute on medium flame, Add the paste of corn. and Cook for  a few minutes stirring continuously . Add red chilli powder towards the end saute. Add a cup of milk and a tsp of sugar. Cook for 4 to 5 minutes .

Remove from flame and add lemon juice and garnish with coriander leaves and grated fresh coconut. Serve hot.

Enjoy with Tea.

Aditya Sinha
02.04.2020

A - Appam from Kerala

Regional Cuisine ….

Let's start with A.

There are lots of regional dishes starting with A with. From different places across India and mouth licking tastes.

In my posts earlier I have written about Aligarh Kachauri. You would love to enjoy this as the morning breakfast anywhere in Aligarh from the state of UP famous for its AMU.

Another mouth watering street food was from a small tehsil in UP Atrauli Alu Chhat. Enjoy These.

Desserts from Apple are also interesting and tasty dishes like Apple Pie, Apple Anchar, Jam , Juice etc.

But for my A to Z post I would talk about the famous dish from Kerala - Appam. 
Appam is a pancake enjoyed with Chatney & sauce. Appam, though originally is from Kerala, it  is enjoyed across south India in breakfast or dinner. It also forms a part of  regular dish in Sri Lanka.

You would find many videos & recipe on the internet for this dish. But just to refresh enjoy it here as well.

Ingredients :

Rice - 1 cup
Cooked Rice 1/2 cup
Fresh Coconut 1/2 cup / Coconut Milk 1/2 Cup
Yeast 1/2 tea spoon
Salt - as per taste
Sugar - 1 tsp
baking Soda - 1 pinch
Oil for oiling of Pan - 4- 5 Tb spoon


Preparation - 
A. - Preparing Batter :
1. Soak Rice in water for three to four hours
2. Drain Water.
3. Add  1/2 cup cooked rice to strained soaked rice
4. Add 1/2 Cup Coconut Milk
5. Make a paste of above mixture in a mixie.

B. - Preparing Yeast for Fermentation : 

1. Take 1/2 tea spoon dry yeast in a bowl

2. Add 1/2 teas spoon Sugar

3. Add 1 cup Luke warm water and mix well.

4. Add a pinch of floor , mix.

5. Cover with a plate and leave for 10 mins for froth to develop.

C. - Fermentation : 

1. Take the froth developed yeast solution after 10 mins and mix with the batter. 

2. Add salt as per taste and leave for 3 -4 hrs to ferment.

D. - Making Appam : 

1. Take the fermented batter and check for consistency it should be loose as to flow on its own.

2. If thick add water and make it free flow as in dosa/ chila batter.

3. Add a pinch of Baking Powder and mix

4. Low heat a Non Stick Kadhai. grease with Oil

5. Pour two servers (with kalchhun) ofAppam batter in the center . Rotate Kadhai so as to spread the batter so that it would take a bowl shape . The edges would be thinner and the center thick. Cover the Pan and let it cook on slow flame .

The edges would start turning crisp and leave the kadhai. Put some oil on the edges with the help of brush to ease crisping. Once crisp ( in 2-3 mins) take out the Appam . Appam is ready - Crispat edges, soft at center. Serve along with Hara Dhania & Cocunut Chatney and sauce.

Relish.

Aditya Sinha

01.04.2020

The Regional Cuisines of India - Regional Dishes

Theme Reveal 2020 - Indian Regional Cuisine.

India is a country, rightly said, that depicts unity in diversity. Think of  a characteristics and you would end up counting tens and twenties of each. Be it language, food,  culture, dress and you name anything - you would find it changing in perhaps every few kms .With its vast expanse and rich cultural heritage, it equally stores a variety of regional cuisines totally different from each other but equally delicious.

So this becomes the essence of my theme for this years "A to Z Challenge" on my blog Regional Cuisine- The Regional Cuisines of India and I would highlight Regional Dishes.

In the past I took this challenge twice. In 2015 I wrote travelogue - all about Himachal Reflections from Adi - A to Z Challenge and made you travel throughout HP - the hill state of India. In 2016 I took two writings each day - One was my poetic journey Reflections on A to Z 2016 - Let the Soul Pour and the other was Festivals of India Reflections on A to Z 2016 - Festivals of India. 

So now, stay with me - and this year enjoy four blogs each day. This one would be a food blog. The Others would be my favourite - A poetic journey both in English & Hindi. And there would be a fiction - Learnings of life - 5 Sentence Fiction. Theme Reveal 2020 - Life just in 5 Sentences.

So - Just stay glued.

Aditya Sinha

26.03.2020