Here are some of the famous things to see in Madhya Pradesh
Sculptures of Khajuraho
Wildlife at Bandhavgarh
Kanha National park
Temples at Ujjain
The historical city of Gwalior
Buddhist stupas at Sanchi
Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.
This month my partner Shobaji from Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.
A few things to know about this recipe:
The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
Make nice and small pieces of the dough ( once it is steamed it does become big).
3. It is time time consuming to make this sabzi, but it is absolutely delicious.
4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.
This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.
Some of the other recipes using whole wheat flour / atta ingredients are:
Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness.
These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂
The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.
I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.
Different ways to make it more tasty and healthy:
To make this version healthy, you use cooked broken wheat or brown rice.
I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.
If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.
Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
Once the mustard splutters, add garlic, onions and saute well
Now add the tomatoes and all the masala powder mentioned above.
Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
Stir them briefly and add the cabbage and mix well
Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
Once the cabbage sabzi is completely cooked, add rice and mix well
Close the rice pot with a lid and let it cook on low flame
Garnish with chopped coriander and serve hot with raita or plain curd
1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.
2. Addition of butter, cashew nuts and green chillies would make this luxurious.
3. Mint leaves also can be added to give this recipe an interesting twist.
4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or rotis.
In the last few months, the state of Kerala has been in the news because of floods and devastation across the state. Many people have lost their near and dear ones. In the middle of all this devastation, news channels also showed us resilience and positive vibe that the people of Kerala have.
This month i was paired with Anu Kollon from Ente Thattukada and she gave me coconut and raw banana as my secret ingredients. This gave me the perfect opportunity to make the traditional Vazhakka Thoran.
My quest to make a very traditional dish using coconut and raw banana led me to my neighbour’s (Aruni’s) house. After chatting with her on various recipes like kallan or erissery, i decided to make a simple dry raw banana preparation to go with rice last week.
Did you know this about Banana??
Did you know the banana plant might be the only plant where almost all parts of the plant get used and nothing goes waste?? Let me write how 🙂
Banana plant Stem / trunk – Also known as Vazhai thandu in tamil, this part of the plant is used in south indian cuisine to make a raita or a dry sabzi.
Banana leaves – The leaves which are large and water proof, are very commonly used as plates to serve food in marriages or family functions. It is also used to make eco-friendly containers in India.
Banana flower – In south India this part of the plant is used as a vegetable to make dry sabzis or even tasty vadas (fried lentil fritters).
Raw banana – Raw banana is very versatile and can be used in curries / sabzis as a vegetable or gets used to make some yummy chips.
Ripe banana – What can i say, that you dont know, in Banana cake, in fried bananas or had just as a fruit, so many options to eat these.
Coming back to the recipe, I made the Vazhakka Thoran as an accompaniment to sambar/rasam rice for lunch, but it can also be served with mixed rice varieties or rotis.
Lotus root! I have seen it, eaten it as chips but I haven’t really cooked with it. Actually, I didn’t know how to cook with it. So when Priya asked me to use Lotus root and curd / yogurt in a vegetarian dish, what did i do? I googled – lotus root and yogurt-oh my, the land of Kashmiri recipes came up with a variety of Kashmiri Nadru Yakhni. Continue reading “Kashmiri Nadru Yakhni | Lotus root in yogurt sauce”
This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.