Mizoram Koat Pitha – A Healthy Variation

Learn how to make Mizoram Koat Pitha the healthy way in a Kuzhi Paniyaram Kal instead of frying it.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Mizoram. A state nestled in the southern tip of north eastern India. This beautiful state has a pleasant climate through out the year and has an amazing array of flora and Fauna

Though most of the people are Christians by faith, the Mizos are very proud of their rich heritage, culture and lively traditions.

Poonam who blogs at Annapurna gave me Rice flour and oil as my secret ingredients to create a delicious dish from the Mizo Land.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

Looked at many blogs to get an idea of the recipe for Koat Pitha and found that it is a simple desert and it is fried. As a family we have more or less reduced our fried food consumption and hence I came up with a plan of making a healthy variation of the traditionally fried Koat Pitha

I decided to use the kuzhi paniyaram kal to make this desert instead of frying it. Using this method greatly reduces the usage of oil and one can have Mizoram Koat Pitha without any guilt.

shhh-secretly-challenge-image

Here is the link to making a traditional Kuzhi Paniyaram – a savoury snack that can be eaten as breakfast too !!!

Print Recipe
Mizoram Koat Pitha - A Healthy Variation
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Instructions
  1. Dissolve the jaggery in the water and sieve it through cloth to remove any dissolved dirt
  2. Crush the bananas and add to the jaggery
  3. Add the flour and salt to this liquid mixture and mix well
  4. Wash the paniyaram vessel well with water and dry it with a cloth
  5. Place the vessel on medium flame on the stove and brush oil into each mold
  6. Once the mold is hot add the batter and cover it with a lid
  7. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the sweet paniyaram over to cook on both sides)
  8. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot.

Dragon Food Festival at Inzia Restaurant at Sheraton Bengaluru

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru Whitefield Hotel & Convention Centre.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru.
Jr Sous Chef – Shishir Rai

Chef de Cusine Rungtiwa Sorlae and Chef Shishir Rai, gave us a preview of the menu served at InAzia as part of the on-going Dragon Food Festival. The festival is on till the 30th September, 2018 and will showcase the menu specially curated by Chef Shishir Rai.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru
Chef de Cuisine – Rungtiwa Sorlae

The menu has a good spread for vegetarians and non-vegetarians. Here is a sample of what we had during the meet: ( I have mentioned only the vegetarian side of the menu )

Dim Sum

Vegetables Sichuan Style Pan fried Dimsum – These pan fried dimsums were stuffed with celery, carrot and asparagus and they were seasoned with garlic oil. I loved these, they had the right blend of spice and were perfectly seared.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru
Assorted Mushrooms Truffle Blast

Assorted Mushrooms Truffle Blast – A melange of honshimeji enokitake and shitake mushrooms.

Small Bite

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru

Wok tossed Tofu Sichuan Style – Here the silken tofu was marinated, fried and then tossed in Sichuan chilli paste. Give me tofu and I am a very happy person. These were silken tofu, which were crispy on the outside and beautifully soft on the inside.

Soup

Cucumber and Cilantro Soup – A thick, shredded cucumber and cilantro soup. This soup was a little underwhelming and bland on a night where each dish was bursting with flavour.

Main Course

Tofu Asparagus and Water Chestnut Malak Paste – A side dish with silken tofu, asparagus, water chestnut and green onion with sesame and chilli paste. Another beautifully made tofu dish. The tofu was simply melt in the mouth.

Rice and Noodles

Traditional Moon Faan (Veg) – 5 spices flavored steamed rice topped with sesame flavored soy sauce

Dry Cooked Hoo Fun Noodles Vegetable – Napa cabbage and sweet pepper rice with flat rice noodles, bean sprouts. This dish was flavoured with sesame oil and seasoned with fermented bean sauce.

Deserts

Chilled mango Pudding – Though I loved the cream and fresh mangoes (yumm!!), I felt this chilled jelly pudding had a tad bit more of agar agar.

A big thanks to Melvin and Saravanan for having us.

Details on the Dragon Food Festival @ InAzia

Date: 19th – 30th September 2018

Time: 07:00 pm – 11:00 pm

Venue: InAzia, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

Swensen’s brings Falooda to their outlets !!!

Swensens falooda

As a kid, whenever we used to go out for desert, the thing which attracted me to Falooda were the colours in a tall glass , some seeds and then some noodle like stuff …all in the same tall glass. Every Falooda that i have had, there was one thing that used to stand out – the rose syrup. The Falooda created by Swensens also had that distinct taste.

Mr.Pinaki, Director Swensens (India) explaining the small details on making the swensons Falooda “

Last week, as part of a food bloggers event, i got to taste the Swensens version of Falooda or shall i say a sundae version of Falooda. Mr.Pinaki, the Director of Swensen (India), before introducing the sundae to us, spoke about the thought behind introducing this version of a very traditional desert. He shared with us on how lot of attention is given to sourcing each and every ingredient that goes into making the Falooda, whether it was booking an entire crop of maraschino cherries a year in advance or the cooking of vermicelli fresh each day – a lot of effort goes into making this desert.

Layer by layer of falooda

Post this, we saw how Swensens Falooda is assembled layer after layer. From crushed wafers, crushed cashews, freshly cooked vermicelli, the apricot ice cream (the ice cream was delicious!), the cherry on top,the rose and saffron syrups..all going one top of the other to form a beautiful looking desert in a very tall and chilled glass. Oh and did you know that Swensons chills all of their glasses so that the deserts remain chilled till it reaches their patrons.

Personally, i liked some individual parts of this desert and found it veryyyy sweeeet, as  foodie who has had falooda in the past, i definitely missed the texture that a falooda has because of sabja seeds.

“Small portion”

A sweet desert for people with sweet tooth, do go and check out this limited edition at the Swensens outlets. They serve in large, medium and small sized portions. They are priced as follows: 99 Rs for the small (Happy Falooda), 149 Rs for the medium (Carnival Falooda), and 229 Rs for the large (Crispy Crunchy Falooda).

Note: I was invited to a Swensens outlet as part of a bloggers meet and was required to share my feedback on the same. All the views expressed above are mine and not influenced.

 

Goodies @ A Hundred Hands (1st & 4th Nov, 2012, Bangalore)

A Hundred Hands is a nonprofit trust whose mission is to help those directly involved in the creation of handmade art, crafts and homemade foods, to earn a fair and sustainable livelihood from their work…
This year the Hundred hands event is happening from 31st to 4th Nov at 4, AshleyRoad, Behind Hotel Ajanta,off Brunton Road Bangalore .560025

Come join me at this event on 1st and 4th Nov…here are some goodies i will be bringing…

The goodies all have a Karnataka flavour to them…

Whole wheat jaggery cake with toasted coconut and cashews

Mango and pistachio cake with smooth mango flavoured cream topping

Coffee flavoured banana bread / cake

Also a very interesting raagi bread with lots of flavour…see you there… 🙂

 


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Goodies @ A Hundred Hands (1st & 4th Nov, 2012, Bangalore)

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Arusuvai Season 2 – Spicy Milagai podi

Arusuvai season 2 is here…when i got a mail from Sayantani some time back..it felt really nice to be back in the blog world and be part of an event and most of all the Arusuvai Friendshipchain. It is always fun and nice to share the cooking passion with other bloggers…yay!!!

So as a part of the friendship chain….Hema sent me some very beautiful things…Peach Apricot tea, a beautiful letter, black till and a lovely Ganesha key chain. Thank you Hema…

The moment i saw black till, i knew what i had to make…. spicy milagai podi with black till…milagai podi (powder) is usually eaten with idlis or dosais and makes the whole breakfast experience greeeat!

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Arusuvai Season 2 - Spicy Milagai podi
Servings
Ingredients
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Ingredients
Instructions
  1. Dry roast the dals and till separately and set aside (do ensure that the dals do not become burnt while roasting)
  2. Heat (moderately) oil in a kadai and add the hing to it.
  3. Now add the red chillies and roast them.
  4. Once the red chillies are roasted, switch of the gas and add the curry leaves to it and mix well.
  5. Let all the ingredients cool down.
  6. In a mixer grinder, grind the chillies, then add the dals & till and set aside...add salt according to taste.
  7. Serve with hot idlis or dosais...njoy!!

Bangalore foodie bloggers…lets meet up!!!

Whenever i saw bloggers meeting up and sharing their experiences…i used wonder when i will meet up people in Bangalore…..so i thought let me start to coordinate meeting of the Bangalore Foodie Bloggers (don’t really know if people have already met up)…

So guys & ladies…if you stay in Bangalore or will be shifting to Bangalore in the near future or anyone who wants to come to Bangalore ( i know i have put too many or’s) 🙂 let me know…lets try and meet up…i am very sure it will be fun planning and meeting up…

Leave me a message as a comment or mail me at : priyah3(at)yahoo(dot)com

Happy Cooking !!!

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Bangalore foodie bloggers...lets meet up!!!
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WBB#22 May Mango madness – Mango crepes

The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes

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WBB#22 May Mango madness - Mango crepes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
  2. To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside....
  3. Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
  4. Smear it to make a thin dosa out of it...
  5. Cook on one side and then flip it to cook on both sides....
  6. Stuff the fruits and present it warm or cold to one and all...
Recipe Notes

This is my contribution to  WBB#22 May Mango Madness by Arundati 

My very first blog award!!!

Yipppi…my very first blog award…

I would first like to thank Soumya  for presenting me this Yummy Blog award….i am so thrilled…

Here are the some rules for the ‘Yummy Blog’ award Receiver:
The person who receives the award should display the “Yummy Blog !” logo on their blog and also the meaning of the award which is “Yummy blog award is the award given to the blog with most yummy recipes/photos”.

The receiver should also quote their favorite yummy-licious 🙂 dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.· Also the receiver should pass on the award to four other bloggers whose blog they find “yummy” and let them know about the rules.

As per the rules , my favourite sweets are as follows: Rasmalai, kala jamun, chocolate mousse, vanila ice cream and my all time favourite..Jalebis…

I would like to pass on this award to:Athisaya Divya, Srivalli, Kalai and Nags… congratulations to all you fellow bloggers…

Happy Cooking everybody!!!

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My very first blog award!!!
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