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Jason Perlow

Pakistani / Bangladesh / Sri Lankan

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Suman

i don't know about chapli kababs but shammi kababs, haleem and nihari are not pakistani dishes per se--they're subcontinental muslim dishes, and you get very good variations wherever there are large concentrations of muslims. does anyone know how pakistani variants of these dishes differ from the different indian and bangladeshi ones?

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perhaps one way to think about this might be to ask the following questions:

1. muslims from all over india migrated to the new nation of pakistan taking with them various regional forms of their cuisine, some of which may have remained distinct in their new home and others of which may have blended/hybridized. in other words, could there be a pakistani shammi kabab which comes into existence after this population exchange?

2. in addition to the muslims migrating to pakistan, pakistan also encompasses existing regions: sindh, baluchistan, north-west frontier province etc. are there dishes from these regions that are much more distinct from dishes in what became india?

3. how have 1 and 2 themselves intermingled?

of course, the same exercise can be done for parts of north india, bengal and east-pakistan/later bangladesh (one of the things we forget in thinking about bangladeshi culture is that lots of muslims from bihar and eastern u-p also moved to east-pakistan rather than west-pakistan--in other words east-pakistani/bangladeshi culture/cuisine isn't just east-bengali muslim).

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a review of a very nice Tamil-Malay restaurant here in Honolulu, called India Cafe It has on its menu dishes similar to the ones mentioned here - its nasi lemak with spicy eggplant poriyal is a great eating experience.

It is indeed a very strange restaurant . But in other ways not : :smile: In a moment of weakness, we misjudged the geographic mishmash that the restaurant presented to be a fad. It turned out to be surprisingly decent meal.


anil

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perhaps one way to think about this might be to ask the following questions:

1. muslims from all over india migrated to the new nation of pakistan taking with them various regional forms of their cuisine, some of which may have remained distinct in their new home and others of which may have blended/hybridized. in other words, could there be a pakistani shammi kabab which comes into existence after this population exchange?

2. in addition to the muslims migrating to pakistan, pakistan also encompasses existing regions: sindh, baluchistan, north-west frontier province etc. are there dishes from these regions that are much more distinct from dishes in what became india?

3. how have 1 and 2 themselves intermingled?

of course, the same exercise can be done for parts of north india, bengal and east-pakistan/later bangladesh (one of the things we forget in thinking about bangladeshi culture is that lots of muslims from bihar and eastern u-p also moved to east-pakistan rather than west-pakistan--in other words east-pakistani/bangladeshi culture/cuisine isn't just east-bengali muslim).

Good points - and a few observations. The new immigrants to West pakistan (outside of the North) did not as such bring much impact as we might attribute because the food that punjabis (muslim & hindus) ate in now Pak-Punjab was not very that different than eaten by punjs in say Jalandhar,Amritsar,Ludhiana except for certain meats and ingredients readily available locally.

Conversely, the immigrant families (mostly hindus) from Pakistan settled either with their relatives in North, or went initially to Dehradun and other smaller cities in the region - Thereby strongly influencing the local cuisine with strong punjabi cooking styles. Same was true of Sindhis who came to Mumbai metro area.

Pre-partition, eating rice was a rarity amongst punjabis in say northern region of now West Punjab, but gathered acceptance in the Basmati growing Dehradun and surrounding regions where a lot of refugees settled.

Amongst the resident elite in Pakistan, the immigrants from India were considered ahem!! ahem !!!. Note, a large percentage of muslims in many regions of India did not migrate, and those that did were either the 'Jinnahs and 'Sorahas who were really westernized in all respects or the really poor from the border states. Hence the influences of Avadh style (Lucknow gharana) did not really occur in the elaborate sauces it is known for.

East bengal is another story - Unfortunately I do not have a good understanding of what went on post partition - I'd suspect he Bihari influences on food to have been contained.


anil

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Not sure whether this is too vague a question or too diverse a topic but what are the differences between Indian cuisine and that from Pakistan?

Are there different spice combinations used or is this something that changes from household to household or from province to province?

Is anyone familiar with the cooking of the Amazai region of Pakistan? And finally is a dodhi the exact same thing as a chapati?

Looking forward to hearing from you.

Shelora

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Not sure whether this is too vague a question or too diverse a topic but what are the differences between Indian cuisine and that from Pakistan?

Are there different spice combinations used or is this something that changes from household to household or from province to province?

Is anyone familiar with the cooking of the Amazai region of Pakistan? And finally is a dodhi the exact same thing as a chapati?

Looking forward to hearing from you.

Shelora

Hi Shelora,

This is an awesome topic. I have not yet been to Pakistan(next winter hopefully!)so I will hesistate to say too much. Hopefully some of our other egullet friends will have lots to say on this.

As for dhodhi, I think I can answer this one. Many of my closest friends in India are from the Sindhi community(an area in what is now Pakistan). Dhodhi or dhodho comes from their food lexicon. Chapati, as far as I know, is always made from wheat flour atta and is usually cooked without oil. Dhodho is made from jowar(sorghum)flour or millet flour, and sometimes rice flour. It has more in common with bhakri.

Unlike wheat, these flours have no gluten. Dhodho is made by flattening the dough out into a very thick round with your hands or by pressing it directly on the warm tawa. They are then dry-roasted on the tawa until cooked, drizzled with ghee or oil and then fried for a minute or two. They can be made plain or with masalas like green chilies, cilantro, onion etc. They are VERY filling and very tasty. The same thing made with wheat flour is called "koki". There is also a sweet version made with wheat that is called "lolo" or "loli".

E


Edward Hamann

Cooking Teacher

Indian Cooking

edhamann@hotmail.com

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Thanks Edward.

Now thats an answer. At least for the dhodhi part. And absolutely intriguing. Hopefully, someone else will come up the plate with some more insights.

S

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Not sure whether this is too vague a question or too diverse a topic but what are the differences between Indian cuisine and that from Pakistan?

Are there different spice combinations used or is this something that changes from household to household or from province to province?

Is anyone familiar with the cooking of the Amazai region of Pakistan? And finally is a dodhi the exact same thing as a chapati?

Looking forward to hearing from you.

Shelora

For all practical purposes, you can consider Pakistani cuisine as more of a regional Indian cuisine. The fact is that there was no Pakistan 60 years ago. It was all un-divided India. So the food that people eat there was known as Indian food before 1947.

When India got divided, basically the states like Kashmir, Punjab, Rajasthan and Gujarat got divided.

Just like the present day India, each state or region have their unique style/flavor of food and spices, same is true of the region that became Pakistan.

Hope this clarifies some.

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Not sure whether this is too vague a question or too diverse a topic but what are the differences between Indian cuisine and that from Pakistan?

Are there different spice combinations used or is this something that changes from household to household or from province to province?

Is anyone familiar with the cooking of the Amazai region of Pakistan? And finally is a dodhi the exact same thing as a chapati?

Looking forward to hearing from you.

Shelora

For all practical purposes, you can consider Pakistani cuisine as more of a regional Indian cuisine. The fact is that there was no Pakistan 60 years ago. It was all un-divided India. So the food that people eat there was known as Indian food before 1947.

When India got divided, basically the states like Kashmir, Punjab, Rajasthan and Gujarat got divided.

Just like the present day India, each state or region have their unique style/flavor of food and spices, same is true of the region that became Pakistan.

Hope this clarifies some.

Extremely well put Deliad.

However AFTER the division perhaps things shifted a bit with a lot of hindus moving out of areas now Pakistan and and lot of muslims from India migrating into that area, changing the demographics and the cuisine to some extent.


Bombay Curry Company

3110 Mount Vernon Avenue, Alexandria, VA 22305. 703. 836-6363

Delhi Club

Arlington, Virginia

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Last night at a local Taste of the Nation event I spoke with one of the owners of a local Kashmiri restaurant -- Kashmir is one of the territories that is in dispute between India and Pakistan (although recently there has been a lot of coverage of their peace process). One of the things he told me that Kashmiri food is unique of all the Indian provinces because it doesn't use cream or curry in any of their cooking. I wonder if that is the same with some of the bordering Pakistani provinces.


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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Last night at a local Taste of the Nation event I spoke with one of the owners of a local Kashmiri restaurant -- Kashmir is one of the territories that is in dispute between India and Pakistan (although recently there has been a lot of coverage of their peace process). One of the things he told me that Kashmiri food is unique of all the Indian provinces because it doesn't use cream or curry in any of their cooking. I wonder if that is the same with some of the bordering Pakistani provinces.

Its confusing,as in Kashmir itself there are slight differences. At least in the Indian Kashmir. There being two dominant communities there. The strict hindus avoid onion and garlic and tend to use dried ginger the muslims don't seem to have any taboos other than the choice of the meat.


Bombay Curry Company

3110 Mount Vernon Avenue, Alexandria, VA 22305. 703. 836-6363

Delhi Club

Arlington, Virginia

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I seem to remember cream sauces in Kashmir, but perhaps they were made from very creamy yogurt or something. I don't know what it means to say that they "don't use curry." Does that refer to a particular set of spices, or to spiced dishes with sauces? As far as I can remember, they do use spices and do use sauces, so I wouldn't think that they don't have dishes that someone might call "curries." I'd love some clarifications.


Michael aka "Pan

 

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Pan is right. Kashmiri cuisine does have some curries, even if they are yogurt based, like Yakhani they still qualify as curries. Rogan Josh is another dish that I would put under curries.

They dont use turmeric that much so their curries may not always be yellow as the rest of north or central India.

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Pan is right. Kashmiri cuisine does have some curries, even if they are yogurt based, like Yakhani they still qualify as curries. Rogan Josh is another dish that I would put under curries.

They dont use turmeric that much so their curries may not always be yellow as the rest of north or central India.

And the traditional red color they have often comes from cockscomb, no?


Edward Hamann

Cooking Teacher

Indian Cooking

edhamann@hotmail.com

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Pakistani friends joke that Pakistani cuisine is North Indian food with the vegetables left out. There was an amusing piece in the Times of India a few days back describing how Pakistanis who have come to Delhi for the cricket series are dealing with Indian food. Its the abundance of vegetarian stuff that was most interesting for them, with reported comments like "if its green is that saag?" and "paneer is that white stuff, no?"

Vikram

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Pakistani friends joke that Pakistani cuisine is North Indian food with the vegetables left out. There was an amusing piece in the Times of India a few days back describing how Pakistanis who have come to Delhi for the cricket series are dealing with Indian food. Its the abundance of vegetarian stuff that was most interesting for them, with reported comments like "if its green is that saag?" and "paneer is that white stuff, no?"

Vikram

Funny stuff. Would it be safe to assume based on some comments earlier that Pakistani cuisine has picked up the sweetness and fruit/nut additions that can be found in some of the Northern dishes?

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Would it be safe to assume based on some comments earlier that Pakistani cuisine has picked up the sweetness and fruit/nut additions that can be found in some of the Northern dishes?

That could also have been picked up from the Middle Eastern market. Remember a major influence on chefs in both India and Pakistan these days is the experience they get while working in Dubai and the rest of the Gulf. Many chefs go there to make some money and then come back to open restaurants back home or take up senior positions in the big hotels. I'm guessing that more Pakistani chefs go to the gulf, while Indian ones tend to go to the cruise liners, but its certainly one way that Middle-Eastern - and you can probably equate that with professional Lebanese restaurant cooking in this context - influences are transferred to the subcontinent,

Vikram

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Regarding Kashmiri Cuisine - it is actually quite "creamy" in the sense of using milk products for thickening. Of the seven dishes for the "wazwan" (traditional banquet), only two - rista (meatballs in onion sauce) and tabak maaz (pan-fried lamb ribs) do not contain milk, cream, or yogurt.

I agree about the difficulty of talking about the difference between Indian cuisine and that of its neighbors. India is a subcontinent - it embodies a range of cuisines as diverse as that found in all of Europe. So comparison between it and its neighbors is somewhat less intractible if you compare a lower level, e.g. Indian Punjab vs. Pakistani Punjab, Indian Jammu and Kashmir vs. "Azad" Kashmir, West Bengal vs. Bangladesh, Tamil Nadu vs. Northern/Eastern Provinces in Sri Lanka.


Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

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Would it be safe to assume based on some comments earlier that Pakistani cuisine has picked up the sweetness and fruit/nut additions that can be found in some of the Northern dishes?

That could also have been picked up from the Middle Eastern market. Remember a major influence on chefs in both India and Pakistan these days is the experience they get while working in Dubai and the rest of the Gulf. Many chefs go there to make some money and then come back to open restaurants back home or take up senior positions in the big hotels. I'm guessing that more Pakistani chefs go to the gulf, while Indian ones tend to go to the cruise liners, but its certainly one way that Middle-Eastern - and you can probably equate that with professional Lebanese restaurant cooking in this context - influences are transferred to the subcontinent,

Vikram

My understanding is that fruit and nuts entered the cuisine of the whole northern region with the coming of the Moghuls. The Persians brought with them their love for almonds and have cooked with fruits since time immemorial. And many of the classic dishes containing nuts and/or fruits have been around since that time.


Edward Hamann

Cooking Teacher

Indian Cooking

edhamann@hotmail.com

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My understanding is that fruit and nuts entered the cuisine of the whole northern region with the coming of the Moghuls. The Persians brought with them their love for almonds and have cooked with fruits since time immemorial. And many of the classic dishes containing nuts and/or fruits have been around since that time.

the coming of afghans, persians, etc way predated the mughal

dynasty; the mughal dynasty was the last of a long string of

middle eastern / west asian / islamic rules;

(i think it began with muhammad of ghazni ~ 1000 ad)

so they all must have brought their love of dry fruits etc with them;

it's just called mughlai cuisine because the mughals were the latest

and maybe longest....

milagai

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Pan is right. Kashmiri cuisine does have some curries, even if they are yogurt based, like Yakhani they still qualify as curries. Rogan Josh is another dish that I would put under curries.

They dont use turmeric that much so their curries may not always be yellow as the rest of north or central India.

And the traditional red color they have often comes from cockscomb, no?

Speaking as a kashmiri (hindu) , I was a little surprised by that comment as well. Yeah we don't use cream to thicken sauces, mainly yoghurt (and a little bit of yoghurt in almost all sauces) as in yakhni, but really isn't yoghurt the main thickening agent throughout the north?

Cream is eaten however, just as more of a luxury thing. I remember vividly as a child visiting skimming cream off our delivered milk in the morning to be applied to katlam for breakfast.

as to curry, I'm not really sure what that means, as we do use all the component spices of curry powder, even haldi - specifically in the group of "curries" called kaliya, and with paneer (or chaman in kashmiri)

the traditional red color in dishes does come from cockscomb (which is much more common among muslim), though in certain dishes in hindu cooking it of course comes from kashmiri chilies (as in rogan josh or marzwangaan korma)

As someone mentioned Hindus don't use onions and garlic, well to be specific they don't use the shalloty praan that muslims add to their dishes, they tend to use a lot more hing than you will find in use by Muslim cooks, especially with greens and kohlrabi (munje haak), which i remember eating almost every day I have visted kashmir or visited a kashmiri home in other areas of India

it seems odd that these are the two distinctive elements he chose to single out, rather than propensity to deep fry almost all vegetables before use, the heavy use of fennel&ginger as a main spice base, the heavy use of black cardamom(badi elaichi) with meats, or really a number of other more distinctive elements to the cooking.

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Regarding Kashmiri Cuisine - it is actually quite "creamy" in the sense of using milk products for thickening.  Of the seven dishes for the "wazwan" (traditional banquet), only two - rista (meatballs in onion sauce) and tabak maaz (pan-fried lamb ribs) do not contain milk, cream, or yogurt.

I agree about the difficulty of talking about the difference between Indian cuisine and that of its neighbors.  India is a subcontinent - it embodies a range of cuisines as diverse as that found in all of Europe.  So comparison between it and its neighbors is somewhat less intractible if you compare a lower level, e.g. Indian Punjab vs. Pakistani Punjab, Indian Jammu and Kashmir vs. "Azad" Kashmir, West Bengal vs. Bangladesh, Tamil Nadu vs. Northern/Eastern Provinces in Sri Lanka.

actually if you include the prep for tabak maaz, which usually involves simmering them in milk first, its down to two, and I've eaten seen traditional rista recipes with a little bit of yoghurt. Part of this may come from a cooking technique my (kashmiri) nani taught me, when adding ground dried kashmiri chili to the oil, you folow it quickly with a little beaten yoghurt, so as to avoid the mirchi burning.

with regard to J&K versus Azad Kashmir, from what I understand from speaking to folks who have been in both places is that the muslim cooking of both regions is pretty similar, it is a little different from some of the other regions mentioned because the in both places the muslim community is predominant. Also from what I understand though that Azad kashmir, is becoming much less kashmiri and influenced by folks from other areas of Pakistan and even afghanistan so that may change somewhat.

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      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

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