Pukhlein -Mehalaya Special

Today also we are in another North Eastern state Mehalaya, land of clouds and a heavy rainfall state during monsoons.The capital of Mehalaya is Shillong and its known as'Scotland of East'.
About one third of the state is forested and its home for 3 types of tribes Khasi,Garos and Janitas.
Red rice is commonly eaten and consume lots of pork and meat.They use lot of sesame seeds in their food for seasoning.
Coming to the recipe part,this one state is difficult to find a vegetarian recipe and finally ended up in making the sweet Pukhlein made with rice flour.
The recipe sounds very similar to Adirasam,but it came out perfect after 3 trials.In my first trial didn't rest the prepared batter.In my second trial the batter was slightly loose and as soon as I put it in the oil it separated.Third trial also failed and final try was with only 1/2 cup of rice flour.
So last and final try I slightly roasted the flour and rest it for 15 minutes.So resting the batter is very important.Now off to the recipe.........................................

Basic Information

Preparation Time ~ 10 minutes
Resting Time ~ 15 minutes
Cooking Time ~ 10 minutes
Makes ~7-8


Rice Flour/arisi maavu1/2 cup
Powdered jaggery/vellam1/4 cup
Water1/2 cup
Salta pinch
Oilfor frying


  • Slightly roast the rice flour in a medium flame without changing the color.
  • Melt the jaggery with water to thick syrup (no need of string consistency) and pass it through a fine filter to remove the scum.
  • To this jaggery syrup add the rice flour and mix it well.
  • Let it rest for at least 15 minutes.
  • Heat a pan with oil in a medium flame.
  • Now take a big gooseberry sized batter and flatten it,drop it in the oil.
  • Fry it till golden and remove it from the oil and drain it on a paper towel.


  • Frying it in the medium flame is very important otherwise it may turn dark without cooking.
  • Resting the batter is also important otherwise it may separate in the oil.

Ooti and Aloo Kangmet - Manipuri Special

Today we are in one of the North Eastern state Manipur,the land of jewels.Due to its natural beauty the state is known as 'Switzerland of India'.
Manipur has a rich culture featuring martial arts and dance.Its an attractive tourist spot.
Manipur cuisines are simple and organic,healthy and uses chilly peppers for spiciness.The staple food consists of rice,vegetables and fish.
Today's recipe is a simple curry ooti made with yellow peas and dry potato curry called aloo kangmet.Both the recipes can be served along with rice.Adapted the recipe from here and here.Lets move on to the recipes.........................


Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 20 minutes
Serves ~ 2


Yellow peas/pattani(soaked)1 cup
Onion(finely chopped)1(medium size)
Red chilly/varamilagai2-3
Green chilly/pachamilagai2(slit lengthy)
Salt1 tsp
Oil1 tbs
Ginger/inji (finely chopped)1/2 tsp
Coriander leaves/kothamallifor garnishing
Cumin seeds/jeeragam1/2 tsp
Bay leaf1


Pressure cook the yellow peas for 2 whistles and keep it aside.Heat a pan with oil and crackle the cumin seeds,add in the bay leaf,green chilly,red chilly.Now add in the chopped onion and saute it till transparent.Now add the chopped ginger and mix it well.

Add this sauteed mixture to the cooked yellow  peas along with 1/2 cup of water. Bring to a boil and finally add the chopped
coriander leaves.

Serve it with white rice.

Aloo Kangmet

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 15 minutes
Serves ~ 2


Potato/urulaikilangu2 (medium size)
Onion(finely chopped)1(medium size)
Red chilly/varamilagai2-3(broken)
Salt1 tsp
Oil1 tbs
Coriander leaves/kothamallifor garnishing


Boil the potatoes in a pressure cooker and peel the skin,mash it roughly and keep it aside.Heat 1/2 tsp of oil in a pan and fry the red chilly till it becomes crisp.Crush it in a mortar.Now heat the pan with oil and saute the onion till transparent.

Now goes in the mashed potatoes and add the crushed red chilly,salt,mix it well.Keep it in a medium flame for couple of minutes,finally sprinkle the chopped coriander.

Serve it with rice.


Shakarpara/Shankarpalli - Maharashtra Special

Today's visit is to Maharashtra,a state in the Western region of India and its the second populous state. Maharashtra is a industrial state and third largest state by area,Mumbai is the state Capital.
Food culture is divided into Konkan and Varda and rice,wheat are the staple food.The Konkani dishes are mainly sea food and non veg based whereas the Varadi is a bit spicier version.
Foods such as Vada pav,Basundi,Pav bahji are some of the very popular dishes of Maharastra.
Coming to the recipe is a sweet prepared during Diwali,usually this sweet is made with all purpose flour(maida).But here I used a mixture of both all purpose and wheat flour,thats the reson the color of the sweet in a bit darker side.
This sweet needs to be fried in a low to medium flame as sugar is added in the dough,otherwise it may turn very dark without cooking.
Also I am linking the recipe to Shhh..Cooking Secretly an event started by Priya of Priya's Versatile Recipes.
Each blogger is paired up with another blogger and 2 secret ingredient is given by their partner.With those secret ingredient a dish is made and revealed on every month between 16-18,until the ingredient is secret.
This month I am paired up with well know blogger and Thali queen Manjula of Desi Fiesta.She gave me wheat flour and strawberry as my secret ingredients.I used one of my secret ingredient,with no further delay lets move on to the recipe..................................

Basic Information

Preparation time ~ 15 minutes
Cooking Time ~ 15-20 minutes
Makes ~ 2 1/2 cups(approximately)


All purpose flour/maida3/4 cup
Wheat flour/gothumai maavu3/4 cup
Sugar/sakarai5 tbs
Ghee/nei4 tbs
Milk/paal1/3 cup
Salt1/8 tsp
Oilfor frying


Warm the milk and dissolve the sugar,keep it aside.Take the flour,ghee and salt in a bowl and mix it well.Now to this crumbly mixture slowly add the milk.

Form a stiff dough and let it sit for 10 minutes.Divide the dough into 2 equal portions.Roll each portion a floured surface to less than 1/4th inch thickness.With a knife or pizza cutter cut the rolled dough to a square or diamond shape.Carefully remove it and keep it on a plate.

Heat oil in a medium flame and gently drop the cut pieces.Fry it till in becomes golden and crisp.Remove it from the oil and drain it on a paper towel.

 Store in an air tight container after cooling.


  • The shakarpara may be soft when its hot,after cooling it will be crispy.
  • Do not use more than 5-6 tbs of sugar for the given measurement otherwise the color will be very darker.
  • Ghee can be substituted with butter also.

Indori Poha - Madhya Pradesh

In our Indian food Odyssey we are in Madhya Pradesh today,a Central province state situated in Central India.
This state has a nick name'Heart of India'due to its geographical location in India and its the second largest state in the country by area.
Both vegetarian and non-vegetarian recipes are popular and street foods are very common.
Poha with jalebi is a breakfast dish  and its a popular street food combo too.
The poha is a healthy dish made along with veggies and can be topped with sev, fresh pomegranate seeds,onion and peanuts.
I adapted the recipe from here and here,as I don't have pomegranate I used the thin sev and peanuts for the topping and we had it as an evening snack. Lets.Lets move on to the recipe..................................

Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~2 (generously)


Flattened rice/poha/aval(thick)2 cups
Potato (diced)1
Onion(finely chopped)1 (medium size)
Green chilly/pachamilagai3 (finely chopped)
Coconut(grated)2 tsp
Peanuts/ver kadalai2 tbs
Cashews/mundiri2 tbs
Mustard seeds/kadugu1 tsp
Fennel seeds/sombu1 tsp
Salt1-11/4 tsp
Coriander leaves1 tbs(chopped)
Oil1 tbs
Sugar1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Lemon juice1 tsp

For Garnishing

Coconut(grated)1 tsp
Sevas needed
Raisinsas needed


  • Soak the flattened rice/poha in water for couple of minute and drain the water and keep it aside.
  • Heat pan with oil and do the tempering with mustard seeds,add in the chopped green chilly,fennel seeds and peanuts,cashews.
  • Saute the onion till transparent and add in the diced potato and mix it well.
  • Sprinkle a tbs of water and cook it covered till the potato cooked till soft.
  • Add in the salt and turmeric powder.
  • Now add the soaked and drained poha and mix it well,cook it covered in a medium flame for 2-3 minutes.
  • Add the grated coconut,lemon juice and give it a mix.
  • Garnish it with sev,coriander leaves and peanuts.


  • Garnishing is personal preference,you can use pom seeds,sev,finely chopped onion and coriander leaves.
  • Do not soak the poha for a long time otherwise it may turn mushy.

Ela Ada - Kerala

After a visit to Karnataka today we are in Kerala an another South Indian state situated in Malabar Coast.This state is referred as God's Own Country.
Kerala is famous for its abundant coconut tree and other aromatic spices.
Coming to the cuisine it equally famous for both veg and non-veg recipes.
Sadya is a famous vegetarian meal served banana leaf along with sweet payasam served on auspious days such as Onam and Vishu.
Non veg recipes such as Malabar biriyani,chicken curry are equally popular in the state of Kerala.
As the state has abundance of coconut tress,it influences on their food culture and uses lot of coconut,coconut oil and milk.
Being tomorrow Vishu, and today Tamil New Year,wanted to share a popular sweet recipe,Ela Ada.This is one such easy sweet in which a sweetened coconut stuffing is covered with a rice flour dough on a banana leaf and steamed.
As I don't get banana leaf here used the parchment paper.This ela ada is offered as Prashadam in temples also.I followed the recipe from here,off to the recipe...........................................

Basic Information

Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Makes - 6-7


For the Outer Covering

Rice flour/arisi maavu1 cup
Salt1/2 tsp
Boiling water11/4-11/2 cups
Oil2 tsp(for greasing)

For the stuffing

Coconut(grated)3/4 cup
Jaggery/vellam1/2 cup
Cardamom powder/ellaki1/8 tsp


Keep the jaggery in a microwave safe bowl and add around 1/4 cup of water and melt it.After melting pass through a filter to remove the scum.Now add the grated coconut and mix it well.cook it for 3 minutes in a microwave high or till it becomes thick.Now add the cardamom powder and mix it well.The stuffing is ready.

Now take the rice flour in a bowl and add in salt.To this add the boiling water and with the help of spatula mix it well.It looks crumbly and wet the hands with cold water and mix it well to a soft dough.

Take the parchment paper and apply 2-3 drops of oil and grease it,now take a small lemon size rice flour dough and spread it as shown.Keep a spoon full of stuffing in the middle of it and fold it and gently press the sides to get closed properly.

Arrange it on a idly plate.Steam it in a idly pot for 7- 10 minutes or till gets cooked.

Serve it warm.


  • The amount of water for the dough varies depending on the quality of the rice flour.
  • The stuffing can be made in stove top also with the same procedure.

Akki Roti - Karnataka Special

Today we are moving to Karnataka,a South Indian state and the cuisine includes both vegetarian and non-vegetarian recipes.
Rice is the staple food but other grains such as jowar,ragi and wheat are also commonly included in their cuisine.A typical Kannadiga oota(meal) is served on a banana leaf in a particular order.
The food culture is slightly different in North and South Karnataka.
Coming to the recipe its an instant pancake kind of breakfast dish which is extremely popular in Karnataka served along with chutney and chutney podi.I served mine with coconut chutney,coriander chutney and idly podi.Lets move on to the recipe..........................................

Basic Information

Preparation Time ~ 15 minutes
Cooking Time ~ 15 minutes
Makes ~ 3


Rice Flour/Arisi maavu2 cups
Hot waterto knead
Onion(finely chopped)1 (medium size)
Green chilly/pachamilagai3 (finely chopped)
Coconut(grated)1/4 cup
Cumin seeds/jeeragam1 tsp
Salt1-11/4 tsp
Coriander leaves1 tbs(chopped)
Oil2 tbs
Ginger/inji (grated)1/2 tsp
Carrot(grated)1/4 cup(optional)


Take the rice flour in a bowl and to this add everything except oil and mix it well.Now to this add the hot water slowly and mix it well with a wooden spatula.Form a soft dough and divide into 3 equal portions.
Now take a parchment paper or banana leaf and grease with oil.Keep one ball on the greased sheet.

Flatten it gently with the hands to 1/4 inch thick,heat a griddle and carefully flip the flatten dough to the griddle.Cook it in a medium flame for a minute and drizzle a tsp of oil.Flip it to the other side and cook it till it gets nice golden color.

Serve it warm with chutney.

  • The dough can be directly flatten in on the griddle,as I am not comfortable I used a parchment paper.
  • Here I didn't add the grated carrot,but it makes it more more healthy and colorful.
  • Use boiling water to make the dough to get a nice,soft rotis.

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