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:
Its sunday night and i wanted to eat something nice for dinner…which means no south indian or north indian or pasta or pizza…you can see where i am going right… ultimately I decide to make soup, with some bread and sauteed veggies…soup with roasted tomatoes & red bell pepper, sauteed mushrooms & zucchini and muesli bread
Another post on Baingan or eggplant..well i am on a roll aren’t I ??? two posts on brinjals in such a short gap…. well this one is very different from the brinjal sabzi i had posted earlier…The brinjal used in this recipe are not the small ones that i have used in bharva baingan…this recipe calls for the bigger brinjal available in the market
It was that time of the year…Christmas time…holidays for Mahesh and this year we went on a trip to North – East India (North Bengal and West Sikkim)…cold but really beautiful places…full of mountains, water falls and rivers. Once I go to such beautiful places, the thing that excites me most…well apart from the place, the views… is the local cuisine and this time around we were able to sample some real yummy stuff…. We had momos, Rai ka saag, phale (a variety of our own naan), aloo posto and aloo squash curry.
Aloo squash looks more like a close relative of a vegetable available in South India called as “Chow-chow”. This is a lot bigger, thornier (really pricks) and yellow in colour. They grow every where in this area, they are creepers and grow on any kind of tree..even on pine trees (Will post pics soon). I had aloo squash curry in Kalimpong. really like it and so got the cook at our hotel teach me to make it…since this vegetable is not available in Bangalore….i also carried some of them to make at home 🙂
I come back from office and I am thinking….what do I make for dinner??? hmmmm…tough one…I have only palak in my fridge, some tomatoes, potatoes and onions (it’s a Friday night, weekly purchased veggies are over!!!!)…so what do I make…well it is aloo palak time…
Dinner consisted of rotis, al0o palak sabzi and sliced tomatoes… 🙂
Ah…….. at last I have been able to take time out of my busy office schedule and write a post… this was a veryy simple soup that i made some time back..it is also called the Classic Russian Borscht… I have made the vegetarian version on this soup…here goes
Mix all the ingredients for the gatte and make it into a dough using water.
Leave the dough closed in a vessel for 15 minutes.
Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture
To cook the gatte there are two methods:
a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or
b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.
For the gravy, heat oil in a kadai, add jeera to it and let it splutter.
Add the finely chopped onion and ginger - garlic paste to this and saute till both the ingredients loose their raw smell.
Add the tomatoes and cook them for some time.
Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.
Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins
Add salt, chilli powder and dhania powder, turmeric powder to the gravy...
Granish with chopped coriander leaves and serve hot with phulkas