April 18, 2014

Cheela (Vegan Omelette) & Vegetable Upma

It is Spring break time for my son this week and making interesting meals for him has been a challenge for me. So I referred to the cookbook 'India: The Cookbook' by Pushpesh Pant and found this quick and easy Cheelas. I've always wanted to make these vegan omelettes, but never got around to make them. My son really liked them and gobbled up a couple with some ketchup. They taste the best when served hot out of the pan.
Cheela -- Vegan Omelette

Meghalaya -- Vegetarian Jadoh (with Tofu)

Blogging Marathon# 39 - Indian States: Day 18
State: Meghalaya
Dish: Jadoh
We move onto the next North eastern state of Meghalaya today. The name means 'the abode of clouds' in Sanskrit. Just the name makes me think of beautiful sky kissing moutains and luscious greenery and breathtaking landscapes. Coming back to reality, about one-third of the state is forested and the forests are notable for biodiversity of mammals, birds and plants. It was previously part of Assam, but formed a new state in 1972.
Tribal people make up the majority of Meghalaya's population. The Khasis are the largest group, followed by the Garos and the Jaintias. Meghalaya is one of the 3 states in India to have Christian majority with 70.3% of the population practising Christianity (other 2 being Mizoram and Nagalan, also in the northeastern India).
Cuisine: Meghalayan cuisine is very unique and is quite different from the other states in the northeastern India. Staple food of the people is rice with spicy meat and fish preparations. Each tribe has its own variety of foods. The popular dishes of Khasis and Jaintia are Jadoh, Ki kpu, pickled bamboo shoots etc. Garos on the other hand eat almost any animal, but in day to day life they usually have a simple meal with rice and kapa (this can be made of either meat or vegetables and is cooked with special ingredient called karchi which is made up of filtered ash water).
Meghalaya -- Vegetarian Jadoh (with Tofu)

Fabulous Feast Friday# 11

Welcome to this week’s edition of Fabulous Feast Friday. What are you feasting on this weekend? Join the Link Up Party so we can all feast with you! 

My blogger friends and I have teamed up so that every week there are two link up parties – One for Vegetarian Recipes ONLY and one for All Recipes. Vegetarian Recipes can link up to both parties. 

Let’s meet the team:
This week’s hosts are me for 100% Vegetarian recipes and Usha for any and all recipes.

There’s only a few simple steps to join the party: 
• Your post must include a recipe with at least one photo. 

• You must follow all of the Hosting Team on one social media platform, per your preference. 
o Srivalli Twitter Facebook Pinterest 

• Please insert our logo either in the post or somewhere on your site. 
• Add your post using the Linky Tool below. 

• Support each other by visiting and commenting on a few blogs. Vote for your favorite recipes of the week. Each week the top 3 recipes will be featured.

April 17, 2014

Manipur -- Kelli Chana (Spicy Chickpea snack)

Blogging Marathon# 39 - Indian States: Day 17
State: Manipur
Dish: Kelli Channa
We are going to Manipur, one of the seven sister states in the North Eastern India. Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than garam masalas. Most of the dishes do not use oil for cooking.
The staple diet of Manipur consists of rice, variety of leafy vegetables and fish. Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. They cook dishes based on the seasonal produce and the dishes taste very different from mainland Indian cuisine because of the use of the various aromatic herbs and roots that are unique to the region.
Today's Dish: I found this simple to make Manipuri Street food, Kelli Chana here and even though it had ingredients native to Manipur, I thought I would give it a try. Thankfully this Manipuri blogger described the ingredients and gave some substitutions to the herbs and spices that she used in the dish. I went ahead and made some of my own changes, but the final dish was quite delicious.
Manipur -- Kelli Chana (Spicy Chickpea snack)

April 16, 2014

Maharashtra -- Vada Pav (famous Street food from Mumbai)

Blogging Marathon# 39 - Indian States: Day 16
State: Maharashtra
Dish: Vada Pav
We are going to Maharashtra, in the western coast of India. It is the second most populous state and the third largest state by area in India. Maharashtra occupies the western and central part of the country and has a long coastline nearly 720kms along the Arabian sea.
Maharashtra is divided into 5 geographic regions: Konkan is the western coastal region. Kandesh is the northwestern region. Desh is the center of the state. Marathwada is located in the southeastern part of the state. Vidarbha is the easternmost region of the state.
Maharashtra is the most industrialized state and has maintained its leading position in the industrial sector in India. The state is pioneer in small scale industries.
Mumbai (formerly known as Bombay) is the capital of the State and is the financial capital of India. I have never visited Mumbai, but from what I've heard and seen in movies, it sounds like it is almost like New York -- crowded and always bustling with activity. India's main stock exchange, capital market and commodity exchange are all located in Mumbai. It is also the home of India movie industry, Bollywood.

Cuisine: Maharashtrian cuisine covers a range from being mild to very spicy dishes.
Staple Food: Wheat, rice, jowar, bajri, lentils, vegetables and fruit.
Specialties: Puran Poli, Ukdiche Modak, Batata wada, Thalipeeth, Misal Pav, Bhadang, Ukad, Amti etc.

Today's Dish: Street food is one of the characteristic of Mumbai. Mumbai is known for its distinctive street foods and people from all economic, religious and ethnic backgrounds enjoy their street food in Mumbai. So I decided to make one of the most popular street food from Mumbai, Vada Pav. Other favorites include Pani puri, Bhel puri, Sandwiches, Ragda pattice, Pav bhaji etc.,
Vada Pav

Sweet Chutney for Chaats (Date-Tamarind Chutney)

This sweet and tangy chutney is a must with any chaat. Balance is the key for this chutney, so adjust the quantities according to your personal taste preference.
Sweet Chutney for Chaats (Date-Tamarind Chutney)

Green Chutney for Chaats (Cilantro-Mint Chutney)

Green Chutney is the quintessential ingredient for all the chaats. It is very simple to make with few ingredients but balance is the name of the game when making this dish. A little too much of any ingredient will change the taste. So adjust the ingredients as per your personal preference.
Green Chutney (Cilantro-Mint Chutney)

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