Cauliflower Stalk Bai| Mizoram Bai Recipe

Have you heard of a dish called Bai?

For the uninitiated, Bai is a kind of soup that hails from the exotic north-eastern state of Mizoram. The state boasts of a number of indigenous leafy greens, many of which are unheard of outside – and several of these greens go into the Bai. Whatever vegetables are in season also find their way into the Bai. Some Rajah chillies (aka Bhut Jholokia or Ghost Pepper) and fermented mustard – both commonly used ingredients in Mizo kitchens – also form a part of this soup. If it is being served to non-vegetarians, pork sauce is also added. Very simple to prepare and very nutritious, bai is something you will typically find cooked across Mizo households.

Today, I present to you the recipe for Cauliflower Stalk Baibai made with the stalks of cauliflower – yes, you read that right! This is a vegetarian Mizoram Bai Recipe, which I have made with ingredients commonly available where I live.

Check out the vegetarian Cauliflower Stalk Bai recipe, just in on my blog!

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Meghalayan Ja Stem Recipe|Khasi Turmeric Rice

The recipe that I present to you today, Ja Stem, hails from the beautiful land of Meghalaya. Ja Stem is a traditional recipe of the Khasis, one of the tribes majorly inhabiting the state of Meghalaya. It refers to a very simple rice dish, flavoured with turmeric – ‘Ja‘ means ‘rice’ in the Khasi language, while ‘Stem‘ means ‘turmeric’. Typically, this dish is prepared with the very fragrant, organically grown Lakadong turmeric, which is native to Meghalaya.
 
Made in a pressure cooker, this rice takes bare minutes to put together. It is quite a healthy and wholesome dish, cooked using minimal oil. It is vegan and gluten-free too!
 
Check out the recipe for Meghalayan Ja Stem, just in on my photo blog.
 
 

Chak Hao Amubi| Manipuri Black Rice Pudding (Kheer)

The recipe I present to you today, Chak Hao Amubi, comes from the mystical land of Manipur. This pudding or kheer is made using black rice, Chak Hao in the local language. I tried this kheer recently for the first ever time, and was absolutely thrilled with just how delicious it turned out.

Black rice is a healthier alternative to the regular white rice in this kheer, imparting a gorgeous purple colour to it. It has a nutty, earthy taste to it, which goes beautifully with the milk and sugar in the kheer.

You have to try this out too! Check out the recipe, just in on my blog!

Mumbai Vada Pav Recipe| How To Make Vada Pav

Vada Pav is one of the lifelines of the Maharashtrian city of Mumbai, ranking right up there with the city’s bus transport and suburban railway systems. It is common man’s food, very pocket-friendly, easily available on the streets at any time of the day (or night). The Mumbaikars are known to grab a vada pav off a street-side stall, and eat it on the go, on the way to work or while travelling for personal errands.

Today, I present to you the recipe for Mumbai-style vada pav, a yummylicious snack much loved by all and sundry.

Check out the recipe, on my photo blog!

Indori Poha| Authentic Indori Poha Recipe With Jeeravan Masala

Today, I present to you Indori Poha, a famous beaten rice dish from the streets of Indore, Madhya Pradesh.

The Indori Poha is not your ordinary dish of rice flakes, mind you. It is a fragrant, extremely flavourful version of poha that you have to try out to believe the beauty of. Freshly made Jeeravan Masala, the fennel seeds (saunf) that go into the tempering, the generous dose of sev, raw onions, finely chopped coriander and pomegranate arils that it is served with – all these are the hallmarks of a good plate of Indori Poha.

I made the poha with home-made, freshly ground Jeeravan Masala, and was richly rewarded for my efforts. The Indori Poha turned out lip-smackingly delicious, and was much adored by everyone at home. It makes for a beautiful breakfast option, something quite different from the usual for us. Needless to say, I’m so thrilled at having discovered this!

Check out the recipe for Indori Poha, just in on my photo blog!

Mixed Vegetable Badi Ki Sabzi

Aloo Badi Ki Sabzi – a curry made using potatoes and sun-dried lentil badis or vadis – is quite a common dish in the households of Uttar Pradesh, Bihar and Jharkhand. I decided to make this sabzi even more wholesome by using an assortment of vegetables, rather than using just potatoes. This gave me just the perfect opening to make use of the beautiful, fresh rajma beans I picked up at the vegetable vendor’s a while back.

Check out the recipe, just in on my photo blog! 🙂

 

Haryana-Style Aloo Chutney Pulao

Have you heard of Aloo Chutney Pulao? Have you had a chance to try it out?

For the uninitiated, Aloo Chutney Pulao is a famous dish from the Indian state of Haryana. Made with a lot of mint and coriander, this is a very simple preparation, yet bursting with flavour. The pulao was a huge hit at home, and I am so thrilled to have discovered it!

Check out the recipe, just in on my photo blog!

 

Gujarati Kadhi Recipe

We are quite the kadhi-loving family. A well-made cup of kadhi makes our day. We love most versions of kadhi – from the non-sweetened Gujarati one and the South Indian more kozhambu to the Himachali rehru. Making kadhi is always the preferred way to use up any leftover curd in the house.

Today, I am going to share the recipe for another version of Gujarati kadhi, sweetened with jaggery or sugar. This is a very simple dish, rendered full of flavour thanks to the assorted spices that go into the tempering. This Gujarati kadhi makes for a beautiful accompaniment to phulka rotis and sabzi, with khichdi or plain steamed rice.

Check out the recipe, just in on my photo blog!

Dadpe Pohe| Beaten Rice (Poha) Salad

The husband and I absolutely love poha. We make many different versions of poha (aka beaten rice, flattened rice or rice flakes, aval in Tamil), for breakfast, lunch or dinner. Yes, that’s how much we love it!

I’m always on the lookout for new styles in which to cook poha, so I got all intrigued when I read about Dadpe Pohe recently. Dadpe Pohe is basically a Maharashtrian specialty, and is consumed in some parts of Goa as well. The unique thing about this dish is that it is uncooked – except for the tempering that goes into it. This makes it a poha salad, eh?

Check out the recipe, just in on my photo blog!