We are already at the end of Week 2 in our Journey through the cuisines and the last Rajasthani dish I made are these crispy, crunchy and very addictive Nimki aka Namkeen or Namak Para. Letter N was one of the tough letters to find a dish for. After a lot of googling and not finding any Rajasthani dishes, I ended up picking this dish that is quite commonly made across all the states.
My mom used to make them quite frequently while we were little and we used to call them ‘chips’ or ‘namkeen’. After I started blogging, I learnt their other name, Namak Para and now with this BM, I learnt yet another name, Nimki.
Couple of the Nimki recipes I saw (here and here) had totally different shape — they were rolled out like pooris and then folded into quarters and the layers are held together with a peppercorn. I was almost tempted to make that version, but they take longer to fry and seemed tedious, so I stuck with the regular shape. Continue reading
We are starting the final week of blogging marathon for this month today and my theme for the week is one of my favorite — cooking from fellow blogging marathoners. As a group we are checking and commenting each others posts very frequently and I have a ton of recipes bookmarked from them.
I already have quite a few dishes made from the blogs, so this one’s from my drafts. This Murmure chiwda is from Varada’s Kitchen and I made it for Diwali (back in November). This is a easy, quick to make snack that can be whipped up in no time.
My husband loves these crispy and crunchy type of snacks and this was just a perfect recipe. With just a few ingredients and few minutes, you have a freshly made snack that is sure to please everyone. Continue reading
We are starting the last week of this month’s blogging marathon and my theme for this week is ‘Bookmarked recipes’. First up is an easy to make coconut laddoo recipe from Jyothi Rajesh’s Curry Trail blog.
I have another sweet dish for the last day of this week’s marathon. Sweet pongali or Shakkara pongali is traditionally made for Sankranthi. Coincidentally in Tamil Nadu, sankranthi is called pongal which is also the name of a rice & lentil based dish.
My sweet pongal slightly deviates from the traditional dish because I used godhuma rawa/ wheat rawa/ cracked wheat instead of rice. I think fine bulgur will be a good substitute for cracked wheat. Other than change in the grain everything else remains the same as the rice based version.
Moong dal is cooked along with cracked wheat either in milk or water or a combination of both and then sweetened with jaggery and flavored with ground cardamom. I used some coconut sugar and a little bit of jaggery in the dish. Continue reading
Blogging Marathon# 60: Week 1/ Day 2 Theme: Festival of the month Recipes Dish: Fruit Jonna Rawa Kesari
Today I have a sweet dish made with jonna rawa or jowar/ sorghum rawa instead of regular sooji or semolina. This recipe is from a Telugu cooking channel and even though I’m not into cooking fruits, this dish looked yummy on TV that I had to try it for myself.
Kesari is traditionally made with either sooji or godhuma/ wheat rawa. Using jonna rawa is a healthy substitute which gives a chewy texture to the dish.
Apple and pineapple are lightly sauteed in ghee before adding to the final dish, so they are slightly soft when bit into. All in all this can not only be made as prasad (offering to god) during festivals but also as a delicious dessert any time of the year. Continue reading
I’m starting the first marathon of the year with recipes for ‘Festival of the month‘ theme. I picked the first festival on the Hindu calendar, Sankranthi or Pongal. Makar Sankranthi is a harvest festival is celebrated all over India and even Nepal. The day is believed to mark the arrival of spring in India. It usually falls on the 14th of January and sometimes on the 13th or 15th January.
In AP, where I grew up it is celebrated for 3 days. The first day is called ‘Bhogi‘ when at dawn, people light a bonfire with wood logs and other solid fuels, representing the disposal of old habits, vices and so on. In the evening, infants and children are showered with Regi pallu (Indian jujube fruit). This is believed to wade of any evil from the kids. It is a time for the family to get together.
Second day is ‘Makara sankranthi‘ which is the actual day of the festival when people pray to god and make beautiful, colorful and ornate drawings on the ground with chalk or flour, called ‘muggu’ or ‘rangoli’ in front of the homes. A lot of traditional dishes are made on this day. Continue reading