Blogging Marathon# 39 - Indian States: Day 13
State: Karnataka
Dish: Pathir Pheni with Almond milk
After exploring the states from the North, we are travelling to southwest India today to Karnataka. It was created in 1956 and was originally known as the State of Mysore, it was renamed as Karnataka in 1973. Karnataka shares a border with my home state Andhra Pradesh and the language spoken, Kannada, has some similarities to our language, Telugu. Kannada script is also similar to that of Telugu. So I can probably say that I understand and read about 5% of Kannada.
When I was about 12 years old, my dad took us on a vacation to places in Southern India. We visited some famous touristy places in all 4 southern states. I still remember the beautiful Mysore Brindavan gardens, especially the light show at night. Hampi, Bellur, Halebeedu, Shravanabelogola are some of the places I still remember. My mom still has the pictures from our trip.
Cuisine: Kannadigas (people from Karnataka) make a wide array of snacks, main dishes and desserts. The variety of dishes they make with just rice and flattened rice is mind boggling. Karnataka's cuisine includes both vegetarian and non-vegetarian dishes that have influences from the neighboring regions and communities. South Karnataka is famous for its typical dishes like Bisi bele bhath, Jolada Rotti, ragi rotti etc., Famous Masala dosa traces its origin to Udupi cuisine. Coastal Karnataka is famous for its tasty seafood specialties and pork curries. Coorg, the hilly district in Kodagu has its unique cuisine that includes spicy meat dishes.
Staple Food: Rice, Ragi, Sorghum etc.,
Today's Dish: During our Kaaja making session, I was chitchatting with my mom and was telling her about the mega marathon and the dishes I had planned to make for each state. For Karnataka, I told her I had planned to make Chiroti, but they sounded so much similar to kaaja that I was planning to change it to something else. My mom said she tasted chirotis long time back at a kannadiga friend's wedding and she said there is no comparison between kaaja & chiroti and both of them belong to different category altogether.
This made me thinking and after looking at the recipes, they sure were very different. So I decided to give chiroti/ pathir pheni a try. While kaajas are compact, flaky and juicy, chirotis are wide, very very flaky and less sweet. I made the pathir pheni version were the fried chirotis are dunked in almond milk.
I'm glad I'm catching up on some of the ICC dishes that I had missed in the past. I followed Ambika's & Suma's recipes to make these pathir phenis.
To serve sprinkle some powdered sugar on the pheni and then top it with some nuts, if desired. Pour some warm almond milk and let them soak for 15~20 minutes before serving.
Lets check out what my fellow marathoners have cooked today for BM# 39.
Linking to Fabulous Feast Friday# 10 being hosted by Valli & Prachi.
Hari Chandana P
Looks so beautiful and tempting!!
Srivalli
The pathir phenis looks amazing..very well made pavani..I love the sugary sprinkle on the top..
Briju P
Looks good and yummy
Priya Suresh
Pathir pheni makes me drool, that too the last click with almond milk is just simply out of the world. This flaky sweets came out prefectly for u.
Nivedhanams Sowmya
I am loving this... will bookmark this and try it soon:) looks superrr!!!!!
Kalyani
Just wow !!!!! Both for the recipe and ur styling .. Considering that the dish was a dull white colour, the background n props are stunning !!!
Sapana Behl
Wow that is very amazing combo...These days I am craving for sweet dishes and that looks so tempting , I wanna grab now....
Lakshmi @Purevegetarian
Such a yummy recipe! I'm drooling and cannot wait to make them.
Siri
What a fantastic looking dish Pavani. Simply mouthwatering pictures and good information on the state too. Looking forward for future posts in this series. 🙂 Siri
Sandhya Ramakrishnan
I love pathir pheni and I have eaten this in South Indian weddings! Looks so lovely and it got beautiful layers...Love the badam milk. I could juts finish the whole jug of chilled badam drink!
vaishali sabnani
oh wow..so so tempting..I love those clicks .We too make these and call them satpuras, the serving style is also similar, with milk...I love the way you have presented.Gorgeous!
Varadas Kitchen
We make Chirote in Maharashtra too and they are eaten sprinkled with sugar or dipped in milk. Yours look so good soaking up the milk.
Gayathri's Cook Spot
I have tasted this combination in marriage functions. Looks absolutely fantastic...
Nalini's Kitchen
Perfectly made chirotis aka pathir peni,especially the one soaked in badam milk is looking fabulous..wish to have some.
Jayanthi Padmanabhan
what a decadent dessert. looks fabulous. i thought pathir peni was TamilNadu's!! you never know.. there's a lot of overlap between all these states
Harini-Jaya Rupanagudi
Wow! Love the pictures. Now I have no way to satisfy my cravings except making them 🙂
Archana Potdar
Wow these are served with milk? I had no idea. Love it so this diwali come over.
Usha Rao
Pathir pheni are flaky and perfectly made. I like those soaked in almond milk. Yum!!
Suma Gandlur
Your mom is right. Chirotis and khajas are as different as chalk and cheese. 🙂 Chirotis / Holiges are the two important and commonly served sweet dishes in traditional Karnataka weddings, especially in Bangalore-Mysore regions. They are usually as big as a dinner plate and served as the last course. So far among your dishes I have seen in this BM, khajas and these chirotis are outstanding with the way you have captured them gorgeously. And also love those flakes.
Manjula Bharath
wow I am in love with your pathir pheni , they are tempting .. who can resist them.. Love the badam milk served with it , you have attained the perfect texture phenis 🙂 lovely recipe choice dear !!