O for Obattu from Karnataka

O for Obattu from Karnataka

Obattu is called with different names in different parts of west and south India like Holige, Bobattlu or Puran Poli. So you would identify it by Puran Poli as it is called in Gujarat and Maharashtra. Its a common mouthwatering sweet dish, prepared on auspicious occasions. With the different region it may change for regional flavours. 

Here we would try dates Obattu. Serve the  Date Obattu with South Indian Kosambari Recipe with Raw Mango, Cucumber, Carrot and Beetroot and Paruppu Rasam for a wholesome meal.

The common Omelette made from egg is another dish and perhaps most common, most easy dish eaten at any time. Olan from kerala is a curry made with white pumpkin, cowpeas (red lobia or chawli) and coconut milk, and is another regional recipe worth trying.

Ingredients for Obattu

• 250 grams Dates , (seedless)
• 20 to 25 Badam (Almond)
• 2 Cardamom (Elaichi) Pods/Seeds
• 1-1/2 cups Dessicated Coconut , grated
• 1/4 cup Jaggery , optional
• 250 grams Sooji (Semolina/ Rava) , (fine variety)
• 2 tablespoons All Purpose Flour (Maida)
• Salt , a pinch
• Sunflower Oil , as required, Ghee , as required

Preparation

1.   Soak dates in 1/2 a cup of hot water for 1-2 hours.

2.   Separately grind the almonds to a powder.

3.   Also grind the dry coconut into a thick paste with very little water.

4.   Grind the soaked dates mixture without any additional water to a smooth paste.

5.   Combine date paste, almond powder, coconut paste and jaggery (if using) in a pan   and sauté for 2-3 minutes.

6.   Let this mixture cool slightly and shape them into 4 equal sized balls and set aside.

7.   In mixing bowl add semolina, maida, salt and enough water to make a soft dough and knead well for 6 to 8 mins and let it rest with a moist cloth covered over it for 1 to 1 and half hours.

8.   Now knead again briefly and pour enough oil to cover it completely. (If you spread a tiny piece of this mixture with your fingers on a clean surface and lift it up it should not break and you must almost be able to see through it)

9.  On a sheet of butter paper, smear some oil, pinch a gooseberry sized dough and flatten it with your fingers and place the date ball on it, now cover the ball by stretching the ends of the dough using your fingers and seal it securely.

10. Place this dough secured date ball on the butter paper and pat it with your fingers to   as thin as possible or thick according to your preference.

11. Now transfer this on to a hot tava and peel the paper after 30 seconds. Cook on both sides uncovered by drizzling some oil or ghee.

12. Serve the  Date Obattu with Raw Mango, Cucumber, Carrot and   Beetroot and Paruppu Rasam.

Aditya Sinha

17.04.2020
Other Recipes as part of A to Z challenge 2020 :

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, K- Kafuli, L- Litti Bharta, M - Misal Pav, N -Nati Kodi Polusu

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

N for Natu Kodi Pulusu from AP

N for Natu Kodi Pulusu from AP

There are many common dishes from. Starting from the common Namak para or Nimki , the salty shankarpoli or salty dimond cut snack to sweets like Narial Burfi or Coconut Burfi or Narkel naru commonly called Nariyal ka laddu is a sweet with grated coconut is cooked in sweetened thick milk and shaped into small balls.

Nippattu /Thattai/Chekkalu is a flat vada made from riceflour, roasted bengalgram , peanuts and is popular Karnataka snack  while Nuchinude is a Karanataka style steamed dal pakohra.

Naan  the soft rotis usually prepared with maida and has its own varieties is another common dish. 

Navaratna Kurma  is Curry prepared with vegetables, fruits and nuts in a creamy base. 

Nargisi Mutton Kofta – A veg mughlai dish and Navratna Pulao - a rice dish rich in dry fruits.

But here I would detail upon Natu Kodi Pulusu or the Country Chicken curry from Andhra Pradesh is different and worth a try.

Ingredients

Onion (chopped) - 1 number.

Dry coconut - 1 number.

Cloves - 3 number.

Cardamom - 3 number.

Pepper corn - 1 tea spoon.

Popy seeds - 1 tea spoon.

Salt - to taste.

Oil - as required.

Cumin seeds - 1 tea spoon.

Ginger garlic paste - 1 tea spoon.

Chicken pieces - 1 cup.

Water - as required.

Curry leaves - 3 springs.

Red chili powder - 1 tea spoon.

Garam masala - 1 tea spoon.

Coriander leaves (chopped) - 1 bunch.

Cinnamon stick - 1 small.

Preparation

Take the country chicken ( full chicken), apply turmeric powder and oil all over it, place it on griller stand and cook it on direct flame till you observe golden brown spots on chicken, cut them full chicken into pieces of desired sizes and keep aside.

Grill the onion and dry coconut on direct flame and keep aside.

Take a blender add whole garam masala spices, pepper corns, popy seeds, salt, grind to a fine powder, also add grilled dry coconut pieces, grind it, transfer to a plate and keep aside.

In the same blender add grilled onions, grind to a fine paste and keep aside.

Heat oil in a pressure cooker, add cumin seeds, prepared onion paste, toss it, add ginger garlic paste, fried country chicken pieces, also add required amount of water and cook well with lid on for about 15 to 20 minutes.

Then add curry leaves, red chili powder, prepared masala powder, salt

and cook till done.

Serve with Rice or Ragi Roti.

Aditya Sinha

16.04.2020

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, K- Kafuli, L- Litti Bharta, M - Misal Pav

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

M for Misal Pav - The Kolhapuri special from Maharashtra

M for Misal Pav - The Kolhapuri special from Maharashtra

Coming to M, again we have many regional dishes. The MalPua from East is a favourite Dessert, while Makke ki Roti with Sarson ka Saag is all time favourite from Punjab. Momos from Sikkim is an international food now. Misa Machh Pura from Mizoram is grilled Shrimp while Mui Borok from Tripura is special dish made from Dried Fish. All have their own taste and are totally different from each other. You must enjoy each when you go to these areas.

Misal Pav is a street food from Maharashtra equally famous as the vada Pav. It is more healthy and quite different from the North India Pav Bhaji. So lets enjoy this. 


Ingredients
Basic 

2 cups mixed sprouts or moth bean sprout

1 tbsp tamarind pulp

1 medium sized potato chopped finely

1 tomato chopped finely

1-2 medium sized onion chopped finely

1-2 green chilies chopped finely

1 tbsp ginger-garlic paste

Spices :

2 tbsp red chili powder

2 pinches of asafoetida (hing)

1 tsp cumin seed

1 tsp mustard seed

10-12 curry leaves finely chopped

1 tsp coriander seed powder

1 tsp roasted cumin powder

1 tsp garam masala powder

2 cups water or as required

1 tsp sugar

salt as required

1.5 tbsp oil

For Garnish:

1 medium sized onion chopped finely

few chopped coriander leaves

1 cup mixed Sev (farsan) 

1. Lemon -1 sliced

Pavs or buns as required

Preparation.

1. Rinse the mixed sprouts / moth sprouts with water and put in pressure cooker after straining. Add diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing and 3 cup water. Pressure Cook the mixed sprouts for 3 – 4 whistles.

2. Heat oil in a Kadahi . Add mustard seed, cumin seed and let them crackle. Add the rest of hing and half of curry leaves and then onion and saute until onion changes color to pink. Add sugar and salt. Now add sugar, rest of curry leaves and green chilies Add t ginger-garlic paste. Fry until the raw smell diminishes. Add all spice powder and fry till oil them mix nicely. When done add tamarind pulp and fry more for 2 mins.

3. Now add the boiled sprouts mixture and also add the water left in the cooker if any or add water separately. Cook until the gravy thickens and nice consistency develops.

4. Transfer in Serving Bowl. When serving garnish with chopped Onion, Tomato,   coriander leaves and some Mixture or Sev. Add Lemon Juice on top. Serve with Pav fried in butter on both sides.

So , try and enjoy.

Aditya Sinha

15.04.2020

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, K- Kafuli, L- Litti Bharta

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

L for Litti Bharta

 L for Litti Bharta







Next in the series would be from L. So the most common complete dish  with L is Litti Bharta. But before we talk about this exquisite cuisine from Bihar just take a look on other items as well.

Laapsi - It is an Indian sweet dish with its origin from Gujarat and is made of broken wheat pieces (dalia) fried in ghee along with nuts, raisins and dried fruits.Its commonly used on festivals etc. and tastes lovely.

Luchi as it is called in West Bengal and Assam is deep fired flat bread or Puri as we commonly call and use across India. Puri and Aloo ki sabzi is common breakfast in most of the Northern states.

Ladoo - or round ball shaped sweet dish - offered to God and devoured through the entire country. Its variety can be innumerable- from Besan, to Boondi, From Atta to Dry fruits, Gond, Sonth etc etc...

Now - Litti Bharta or Litti Chokha - a complete meal with its origin from the state of Bihar. It is also popular in Jharkhand and parts of Eastern Uttar Pradesh by the name of Bati Chokha. It is a  very healthy and filling food. These are Floor Balls stuffed with sattu (Roasted Gram Floor) baked in Cow-dung cakes that gives it a different roasted taste.

Baati:

Ingredients:

Wheat Floor: 250 gms.

Roasted Gram Floor (Sattu): 100 gms.

Salt: As per taste

Garlic: 10 – 15 cloves (finely chopped / optional)

Green Chilly: 2 finely chopped

Dried Mango Powder: As per taste

Green Coriander: Finely chopped for garnishing

Preparation of Stuffing:

Add the finely chopped garlic, green chillies, green coriander to the roasted gram floor. Add salt and dried mango powder as per taste. Sprinkle a few drops of water and mix it as a loosely bound stuffing.

Preparation of Baati:

Knead the wheat floor into a semi hard loaf, adding small amount of water. Divide this in 12 balls. Make each ball into a cup shape pressing at the center of the ball with your thumb. Fill 2 to 3 spoons of the sattu stuffing in this and close the ball tightly. Prepare all the twelve balls like this.

Roasting of Batti in Cow-dung cake:

Cow- dung cakes are very common fuel in this part of country. 5 to 6 cakes are sorted and arranged to form like a pyramid, with one or two pieces forming the base. It is then ignited. Once the whole pyramid is in flame leave it for a  3-4 minutes. The flames would recede and the cakes would now appear red. Turn the cakes that form the peak of the pyramid with a tong and place the Baati balls on the red hot base of the pyramid. Put the cakes that were removed on these balls again. Let it roast for a few mins.( 4-5). Once it starts appearing pink again remove the cakes from the top, and turn the ball with tongs to have all the parts roasted equally. It would appear light brown. Remove it from the fire and rub all of them with a clean cloth to remove the burnt portion of the balls and the ashes. Your Baati is ready to be served. Serve it after dipping it thoroughly in Pure Ghee with Chokha / Baigan Ka Bharta. The special Bharta here is prepared by roasting Brinjal & Tomato and adding Boiled Potato to it and mashing together adding a tsp of mustard oil towards the end.

For its complete Recipe visit Bharta .

(Alternatively Litti it can be roasted in a OTG)

In Bihar Litti &Bharta is also served with Ghughni (a curry made with Black Gram).

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, K- Kafuli, 

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

14.04.2020

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