I am a sucker for South Indian food which by the way, is a known fact now (Thanks to my instagram / FB posts). Be it idlis, dosas, appams, sambar ( I can lick your bowl clean if it’s made nicely) or any other South Indian delicacies for that matter, I just savour it completely. This is probably because we as Odias also love our idlis, and chakuli pithas, poda pithas, etc (All are made from the same black lentils and rice batter). As a matter of fact, there are so many variants of “pithas” that is usually made in Odisha, that you may lose count of it. While the post seems to be deviating towards pithas and my enormous love for it, but that’s how I probably came to love South Indian delicacies all the more.
However, “Paniyarams” were a late entrant in my life comparatively. It so happened, when one day my mom was suggested to buy a paniyaram mould by someone. From then on making paniyarams became a regular affair at home. But initially we knew it as “Appe” and not “Paniyam”. Later on, I made it with potato stuffing and it tasted equally yum but the variant that I tried recently was completely different from the usual ones.
MIXED FLOUR PANIYARAMS:
Classic Paniyarams are known by different names such as Paddu, Kuzhi Paniyaram or Gunta Ponganalu. These are the ones made with fermented black lentils and rice batter, the ones used for making idlis or dosas. But, I tried making a different variant of it using gram flour, semolina and whole purpose flour and the result was not bad. The good part is you don’t have to wait for the batter to be fermented.
Semolina – 1 cup full
Gram Flour – 1/2 cup
Whole Purpose Flour – 1/4 Cup (Adding this is completely optional. You can skip it if you wish to)
Chopped Onion / Spring Onion – 3-4 table-spoon
Chopped Green Chillies – 1-2 teaspoon
Chopped Coriander – 2 tea-spoon
Chopped Capsicum (Optional) – 1-2 tea-spoon
Red Chilli Powder – 1 tea-spoon
Salt to taste
Vegetable oil for cooking
NOTE: You can also add grated carrot into it.
Mix semolina, gram flour and whole wheat flour in a bowl. Add other ingredients into it. Add salt to taste and mix well.
Heat the “Paniyaram” pan or mould and add a little oil in every pit of the pan. Once it is adequately hot, pour the prepared batter into it.
3. Cover it with a lid and let it cook for 8-10 mins. Then carefully turn the side and again and let it cook for 5-7 mins. You don’t need to cover it with a lid this time.
4. Take out once they’re done and relish it with any tangy or savoury chutney of your choice.
Paniyarams can be had as a filling breakfast option or it can also be served as an evening snack. Paniyarams have sweet variants too but I always prefer the savoury ones. Although I love the classic “Kuzhi Paniyarams” or “Appe” as I knew it earlier, these “Mixed Flour Paniyarams” tasted equally good and less time consuming as all you need to do is mix the batter along with the veggies and it’s done. No fermentation required at all. It can be your breakfast quicky that can make everyone happy.
Hope you all liked the post. I would really appreciate your feedback. I shall be back with another post soon.
For some weird reason I had long harboured the notion, of course foolishly, that only fancy and elaborative dishes can make great blog posts. Now, before you jump to any conclusion and start judging me, I no more think like that…because fancy or simple, easy or difficult, each dish has its own charm. It always makes me feel very happy that I get to share new and regional recipes with all of you irrespective of the complexity level of any dish. Blogging about food sort of gives me a sense of satisfaction, because when a blog post is ready to be posted, I always feel ecstatic. 🙂
I totally agree with Julia Child that ” You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” I mean it is so true, especially in today’s day and age where we need to take care of our health all the more owing to the sedentary lifestyle we lead. I, for one, like to indulge myself in all kinds of food but having said that I tend to watch the proportion as well. But I am sharing a ridiculously simple recipe in this post with you all which has numerous health benefits and tastes equally good. The name of the dish is “Mula Saga with Badi”.
MULA SAGA WITH BADI
Making Mula Saga with Badi is mostly a regular affair in any Odia household (As all of you must have known by now that I am from Odisha). “Mula” means “Radish” where as “Mula Saga” means ” Radish Leaves”. And “Badi” is something you can call dried dumplings made out of lentils (Split Black Gram / Urad Dal) which is fried later on to put in various dishes or can be had stand alone as well. So, this dish basically has these 3 main ingredients.
Consuming Radish is very good for health but actually it is the radish leaves that contain more nutrients than radish and provide us with host of health benefits. They apparently help in keeping illness at bay. Now before I talk about the health benefits, let me tell you about the quick recipe of the “Mula Saga with Badi”.
1 Radish – Medium size
Radish Leaves (Approx of 3 radishes)
6-7 Garlic Cloves
1 Dry Red Chilly
Mustard Seeds – 1 Tea Spoon
Badi ( Sun dried lentil dumplings) – 8-10 smaller variant
Vegetable Oil – 2-3 Table Spoons
Salt to taste
Heat oil in a pan. Add mustard seeds and dry red chillies into it.
After the mustard seeds splutter, add the chopped garlic and saute a bit.
Add chopped radishes in it and mix well.
Add chopped radish leaves into it. Add salt to taste and mix well. Put on the lid for 5 minutes so it gets cooked well. Once the leaves are cooked perfectly and radishes become tender, put off the gas and it’s almost done ( Yup, I told you that the dish is ridiculously simple).
5. Now deep fry the “Badis” in a separate pan ( Or you may fry it earlier in the same pan and take out the extra oil before you start cooking).
Below is the video of how fried badis look like.
6. Take the badis and break it into halves ( you can put the whole badis too). Add them into the “Mula Saga” and give it a nice mix. Now the dish is completely ready.
Badi gives the dish a nice crunch and a distinct flavour and the flavour goes very well in radish/ radish leaves dishes. It takes the dish to another level altogether. However, if you belong to a place where Badis are very difficult to get, then you can chuck adding it. The dish would taste just fine.
Radish leaves have such good aroma that by the time you’re done cooking, home is filled with its smell. Oh Yeah, the health benefits of having radish leaves are numerous because it has essential vitamins and minerals and high fibre content. It helps in reducing fatigue and purifying blood because of the high iron content and has other detoxifying agents. Well, to top it all, it tastes good and that my dear friends made me post about this simple yet super healthy recipe.
For a wholesome meal experience, have Mula saga with Badi with steamed rice. I am sure it will make you drool to bits and you will fancy about having this simple dish more often.
I hope you all liked this post and if you have any queries, suggestions or feedback, do write your views in the comment section.
Hola! It’s a brand new year, a brand new day, a brand new beginning and a brand new feeling … sort of assuring everyone of a brand new chance to make things happen. When we step into a new year, it fills us with a renewed hope and joy…almost reflexively. And it is this hope that keeps us moving forward with a great gusto throughout the year. So, here’s wishing everyone a very Happy New Year and a great kick-start to the journey ahead.
The New Year demands a new food post and I can only happily oblige, because I love cooking and sharing old/ new recipes with you all is so soul satisfying. As Thomas Keller puts it “A recipe has no soul. You as a cook must bring soul to the recipe” and I guess every cook in the world can vouch for it. Recently, I made a dish which I eagerly wanted to share with all of you because it’s not only healthy but tasty and refreshing as well. What better way than to start the new year on a healthy note, right peeps? So, the name of this deliciously healthy dish is “Baked Coriander Chicken with Sweet Corn”.
BAKED CORIANDER CHICKEN WITH SWEET CORN
I love chicken because of its versatility. It not only soaks in and complements mostly all kinds of flavours but gets cooked in relatively lesser time than any other meat. Hence, it was all the more alluring to try this chicken dish because it is a healthier version of the Coriander Chicken… without making any compromise with the taste.
Flaxseed Oil – 1 Tablespoon
Hung Curd – 2 Tablespoons
Ginger, Garlic and Onion Paste – 3-4 Tablespoons
Coriander Paste – 10-12 Tablespoons ( NOTE: Make a Coriander paste by grinding coriander leaves, a bit of ginger, 5-6 Cloves of garlic, green chillies and salt)
Chicken Pieces (Big to Medium chunks ) – 500 gms
American Sweet Corn – 2-3 Tablespoons
Salt to taste
Take a microwave safe container. Put the above mentioned ingredients in it barring the chicken and corn. Mix well.
2. Then put the chicken pieces and sweet corn, give it a nice mix and let it marinade for at least 30 minutes. However, if you have a time crunch, you can marinate it for 15-20 minutes too. But the longer the period of marination, the better it soaks in the flavour.
3. Preheat the OTG or oven for around 10-15 minutes at 180 degrees C.
4. Now, put the bowl ( A tray would do just fine as well) inside the oven and let the chicken cook at 180-200 degrees C for about half an hour to 45 minutes ( It depends on the temperature of your oven).
5. Keep flipping the chicken pieces and mix it in regular intervals so as to avoid burning or overcooking the chicken from one side.
6. Keep a watch. Once the chicken pieces turn brown, flip it. Also, it is very important to wash the chicken pieces and pat day it properly so as to avoid excess water coming out while cooking (Sadly, that’s what happened with me).
7. Once it’s done, take out.
You can relish the “Baked Coriander Chicken with Sweet Corn” with hot parathas or can saviour it with steamed rice equally. Also, there’s one more advantage of this. If you want to have it like Tandoori Chicken, all you have to do is to let the gravy dry completely and chicken dark brown . This would taste equally awesome and can be your perfect winter companion. All you have to do is to serve it with onion rings and squeeze in a bit of lemon juice on top for that extra zing. This fusion dish which is “HEALTHY & TASTY” with mostly Indian flavours is bound to tickle your taste buds.
I kept mine a little gravy like to have it with rotis / parathas. You can make any variation you wish to as per your taste. This dish has freshness of coriander, hot punch of green chillies, flavours of garlic and curd and a hint of sweetness from the corn. The amalgamation is just delicious.
NOTE: The dish is prepared with just 1 Tablespoon of flaxseed oil which makes it super healthy.
I hope you enjoy making “Baked Coriander Chicken with Sweet Corn” and share your feedback with me in the comment section. Hasta la Vista for now.
Hello Folks! It has been a busy sort of month which left me with little time to be regular with my blog updates. Hence, I owe you all a sincere apology if you have been waiting for new blog posts. But you know what…of late, I have been noticing a lot Odia dishes being featured on different websites and I can’t tell you how joyful I am to see this (Yup, I am from Odisha). Slowly but steadily, Odia Cuisine is getting its due and I can’t be any happier. Because Odia food culture has a rich tradition and one can simply write a book on different kinds of “Pithas” (Well, you can call it Indian cakes) that is an integral part of the Odia cooking/ food culture.
While it may sound like a boast, the fact is native food catching national or global attention renders a sense of joyousness, satisfaction and pride ( We are yet to get there though). And there is no comfort food like native food, especially on days when you miss your home or home cooked food like crazy. It is as if you derive the much-needed solace from cooking and having it. That makes me realise, one simply can’t shrug off the emotion food evokes and controls it at the same time.
On one such day when I was craving for some comfort food, had a time crunch and wanted to eat something simple or “Sattvik Food”, one dish that instantly came to my mind was “Ada Anna”. In Odiya “Ada” means Ginger and “Anna” means rice. So, basically “Ada Anna” means Ginger Rice which is cooked with whole green grams and ghee along with other condiments.
Cooking “Ada Anna” is an absolutely fuss free affiar without even compromising with the taste. On the contrary, this can be your “go-to” dish when you invite guests over to have a simple lunch as cooking it is not at all time-consuming.
One interesting fact about “Ada Anna” is that it is offered to the deities as a part of “Chhapan Bhog” ( 56 varities of dishes that is offered to Lord Jagannath ) at the Puri Jagannath Temple, Odisha.The dish is also known as “Ada Khechedi”. Because it is served as a prashad at the Puri temple, it is always preferred to be had along with veg food (There’s no hard and fast rule as such though).
Whole Green Gram (The ratio of rice and lentil should be 2:1 …i,e take half the quantity of green grams for the amount of rice taken).
Grated Ginger – 2 table spoons
Bay Leaf -1
Cow Ghee – 8-9 table spoons
Whole Peppercorns – 10-15
Cumin seeds – 1 tea-spoon
Green Chillies – 2-3
Asafoetida or Hing – 2 pinches
Salt to taste
Put the pressure cooker on gas. Once hot, add 5-6 table spoons of ghee in it.
After ghee is warm enough, add bay leaf and cumin seeds.
Add whole peppercorns, green chillies and then add grated ginger and saute till it turns slight brown in colour. Add asafoetida.
Now add washed and soaked rice and whole green grams in the pressure cooker. Add a bit of salt and mix everything well.
While you mix all the ingredients in the cooker, the aroma it exudes would be simply irresistable. One cannot not ask you “What’s cooking” while it brings a chuckle on your face.
After mixing it, let it get cooked for around 7-10 mins by keep sautéing it.
Add water to it. It should be almost the double or a little lesser than the quantity of rice and grams taken together. Add salt to taste.
Let the water come to a boil and add the remaining ghee before you pressure cook it by giving it 1-2 whistles ( It depends on your pressure cooker type).
Once it is out of the cooker, the aroma that fills the air is simply divine (Well…sort of literally). The best thing to have with “Ada Anna” is the Odisha famous “Dalma” ( Veggies cooked with lentil). But apart from that it can be savoured with “Dahi Raita” (Flavoured Curd), “Aloo bhaja” (Pan fried thinly sliced potatoes), “Baigana bhaja” (Fried Eggplant) which gives the whole eating experience a holistic approach.
I simply LOVE having “Ada Anna” since the time my mom cooks it. I also cook this for my family and loved ones on and off, especially when I want to feed them something super tasty which can be cooked in no time. And guess what, they loved it. I hope you all love cooking and having it too.
Also, do share your feedback regarding the post and my blog in general in the comment section. Would be glad to know your views.
Hola Peeps! I was out of action from the blogging scene for some time as I was a little preoccupied with other things. When things are away from us, it make our heart grow fonder. Well, I am not sure about you guys missing me but what I did miss was writing for you all and at the same time my favourite local and famous food of Odisha, Cuttack to be precise (Eastern Part of India)… “Dahibara Aloodum Ghugni”!! Distance did make me crave for the dish all the more because I don’t stay in Odisha anymore.
With a slight nip in the air, when the feel of festivity embraces you… you look forward to get engulfed in that embrace and celebrate it with utter happiness. Festivals create such joyful environment and food just adds further excitement to the exiting celebratory mood of people. Yup, food and festival go hand in hand. Special occasions demand special food. And this time to make my Diwali celebration special, I made “Dahibara Aloodum Ghugni” at home since there was no other way I could have it. 🙂
Dahibara Aloodum Ghugni is an immensely popular dish from Odisha, especially Cuttack and it’s a staple diet for many there. The uniqueness of it is, people of Cuttack can have it as their breakfast, snack, lunch and dinner or it can just be anything. Yup, amazing it is, ain’t it? Those who stay out of Odisha like I do, crave for it on a regular basis and once home, they just gorge on it.
As the name suggests, “Dahibara Aloodum Ghugni” is a mixture of Dahi Vadas, Spicy Dum Aloos (potatoes) and yellow pea gravy topped with spicy chutneys, diced onions, green chillies, chopped coriander leaves and besan ke bhujias (Noodle like crispy savoury made from gram flour). And oh Boy!!! It just tastes HEAVENLY! No wonder then it’s a popular street food of Cuttack, Odisha like “Chaats” across India.
I made “Dahibara Aloodum Ghugni” from the scratch after ages and it turned out to be just perfect. So, the joy of celebrating Diwali was double. I, however, had one regret that i I couldn’t give my baras/ vadas the shape of ” Medhu Vada” (When the vadas are shaped like doughnuts…with a hole).
Since the dish is an amalgamation of 3 things, I shall explain the making process of all three briefly.
DahiBara/ Dahi Vadas/ Dahi Bhallas
Call it by any name, Dahi Baras ( As is called in Odisha) are something everyone relishes. However, they are flavoured differently in different regions of India. In Northern parts, they like to have it with sweet chutneys where as in Eastern parts, especially in Odisha, people like it fiery.
Black Gram without skin (Urad Dal) – 200 – 250 gms
Curd – 250 gms
Green Chillies -4-5
Curry Leaves, dried red chillies, mustard seeds, for Tamepring
black salt, salt, red chilli powder , chopped coriander leaves
Soak the black gram (without skin) in water for about 2-3 hours and then grind to make a fine paste of it. Cover the lentil batter and leave it overnight or 6-7 hours for a proper fermentation.
Add salt and green chillies in the batter and deep fry it in a dough-nut shape. Else, you can just give it the basic round shape. Takeout the baras once it turns light orange and crispy.
In a big bowl, add curd, salt, black salt, red chilli powder and mix well. Add water into it and mix well.
Tamper the mixture with dry red chilles, mustered seeds and curry leaves.
Put Baras in the lukewarm water for 5 mins and put them in the curd mixture and slightly mix it. Let the baras/ Vadas soak in all the flavours of curd. The water should be adequate in the curd so that all the baras can be submerged into it. Add chopped coriander to it.
Aloo Dum or Dum Aloos are almost everyone’s favourite. It is a quick potato dish that is easy to cook and delicious to eat. It is THE most essential part of “Aloo Dum Dahibara Ghugni” and is usually kept spicy and made with rich gravy paste when cooked for this preparation.
Large sized potatoes – 4-5
Ginger Garlic paste – 7-8 Table Spoons
Turmeric Powder – 2 Tea Spoons
Red Chilli Powder (Kashmiri Mirch) – 2-3 Tea spoons
Coriander Powder – 2 Tea spoons
Chopped Tomatoes – 1 big in size
Ruchi Dum Aloo powder – 3 Table Spoons ( I used this specific Aloo Dum powder which is manufactured in Odisha and really adds to the flavour but you can use any other dum aloo powder or can do away with it as well).
Heat oil in a kadai / wok. Add sliced onions in it and saute till it turns golden brown.
Add ginger-garlic paste to it. Add turmeric, coriander, red chilli powder to it. Also add dum aloo powder and mix well.
Add garam masala or whole spices to it. Add Chopped tomatoes after 3-4 minutes.
Cook the masala till the oil comes afloat.
Boil potatoes and cut it into half. Add them to the masala / gravy once done.
Add salt and mix well. Put the lid on and let the potatoes mix and soak in all the flavours of the masala.
Cook for another 7-8 minutes. Take out and garnish with chopped coriander leaves.
Ghugni is a simple yellow pea curry cooked with the Indian spices. It can be made in a spicy or less spicy manner, depending on how you would like to have it. But in “Dahibara Aloodum Ghugni” the Ghugni is usually kept a little less spicy (Can be made spicy too though) because the Dum Aloo is already hot and spicy already. I always prefer to keep mine a little less spicy and make it without onion and garlic. It tastes just as great and less time consuming at the same time.
Yellow Peas – 150-200 gms
Grated ginger – 3 tea spoons
Chopped Tomato – 1 Medium sized
Turmeric Powder – 2 Tea spoons
Red Chilli Powder – 2 Tea spoons
Coriander Powder – 2 Tea spoons
Subzi Masala ( Curry Powder) – 4 Tea spoons
salt to taste
Bay leaf – 1
Vegetable Oil for cooking
I always prefer to make this yellow pea curry in a pressure cooker. It’s a quicker and fuss free option that I opt for.
Heat oil in the pressure cooker and once hot put the mustard seeds and let it splutter.
Add the grated ginger and saute it a bit. Once it turns a little brown, add the bay leaf and chopped tomatoes. Add salt.
Then add the turmeric, red chilli, coriander and the curry powder in it. Mix well and cook for about 10 minutes.
Add the soaked Yellow Peas into the masala and give it a nice mix!
Once the masalas/ spices get coated with the yellow peas and oil comes out, add water and salt in it and let it boil.
Give 2-3 whistles in the pressure cooker (Depends on the kind of yellow peas) and take out once done.
Now that everything is ready for “Dahibara Aloodum Ghugni”, in proper mixing and topping lie the irresistible taste of this amazing snack like chaat.
Ingredients required for Topping
Chopped coriander leaves
Chopped green chillies
Red Chilli Powder
Roasted cumin powder (Optional)
Sev bhujia ( Fried crispy snack made from gram flour which looks like small sized noodle)
First Put the Dahibaras in a bowl with the dahi or curd (The curd water it was dipped in). Then add Aloodum and Ghugni and garnish it with the above mentioned topping and voila, the Cuttack (Odisha) famous “Dahibara Aloodum Ghugni” ready to devour.
Believe you me when I say as I am writing, my mouth is getting all watery. And writing this post will be truly successful if you make “Dahibara Aloodum Ghugni” and feel the same. Although this post turned out to be a little lengthy, I wouldn’t want to write it in any other way as I want all of YOU…from all across India and world to know about it, make it and eat it. That would be my real achievement. This post literally has my Feelings that I served on your Platter.
Be it summer, rain or winter…Dahibara Aloodum of Cuttack can always be devoured. 🙂
Hope the post is explanatory enough. But in case you have any query, do mention in the comment section. Also leave behind your feedback and suggestions if any.
Till the next post, Happy Munching & Keep Smiling! 🙂
No matter how much we shy away from the fact, it’s not always food that we are hungry about. Sometimes it’s the hunger for love, care and attention that surpasses the hunger of belly. And when you are being pampered and your hunger for both is taken care of, it’s pure bliss. I mean, what else do you want when both your belly and soul are fed lovingly. That exactly is the reason why I love going to Renaissance Lucknow Hotel to attend their various food festivals (Oh yes! I do feel pampered).
What I like about their food festivals is the fact that it is always Well-Thought- Of and they try and bring various cuisines around the world (Both Popular & Not so popular) on your table. And this time it was “Bavarian Food Festival” that got me all excited. Bavaria is a relatively small state in Southeastern Germany whose capital is Munich. Bavarian food is predominantly known for its various kinds of breads, rolls, wraps, meat, sausages, cheese, beer, wine, salads etc. Munich is also known for its Oktober Beer Festival which is an annual ritual. And it was a pleasant surprise for me to find the same festival going on at L14, Renaissance, Lucknow along with the food fest.
But first things first and for me it was salads…Salads of different kinds out of which I tried a few.
The salads I tried were
Pasta & Sausages Salad
Schwetzingen Asparagus Salad
Fish with Tomato Salsa
Prawns and Pepper Salad
If I am to suggest my pick, that would be “Prawns & Pepper Salad” because the taste was refreshing. Schwetzingen Asparagus Salad was also good and very filling since it had boiled eggs, potatoes, mayo and asparagus with herbs.
Apart from these you can also try “Bavarian Beetroot Salad” and “Cucumber & sweet onion salad tossed in sour cream”.
These German Wraps are pretty much similar to the Mexican Wraps and at Renaissance Lucknow you would find wraps both with or without cheese variants. However, there’s one thing that makes these wraps different from the others and that is German Wraps are usually had with “Pickled Cabbage” which is called Sauerkraut.
You have the option to select filling of your choice for the wraps and pastas at the live counter. Now, ain’t it simply amazing!
SPINACH & CHEESE STRUDEL
Strudels are my absolute favourite and these Spinach and Cheese Strudel are nice. Ask me about the taste and I’ll tell you that it tastes similar to the puff pastry with various fillings.
Currywrust Dog is basically Chicken Sausages with curried ketchup. If you like to have sausages with ketchup instead of other dips, you would like it.
BABY CORN – MUSHROOM WITH WILD PEPPER
Fried baby corns and Mushrooms are my favourite. Hence, needless to say, I loved munching these crunchy veggies.
BEER BATTER FISH IN FARMERS
This may look very much like our very own “Vada Pao” but is totally different. The burger-ish kind buns are made of wheat flour and the fried fish had beer coating as well which makes it taste different (Germans LOVE their beer too btw).
CHICKEN SCHNITZEL WITH MUSHROOM SAUCE
The moment I laid my eyes on Schnitzels, I knew instantly that I got to try this and I quite liked it. The chicken was super crisp and the sauce was complementing the dish. In Germany, people usually have Pork Schnitzels. Chicken Schnitzels are basically flattened chicken breast, marinated with olive oil, salt, lemon juice and mustard paste. Then they are coated with fresh bread crumbs before they get deep fried. The advantage of using the fresh crumb is that it doesn’t turn dark brown. This is one of the must try dish at the Bavarian Food Fest.
GERMAN POTATO PANCAKE
Well, as far as these potatoes are concerned, they tasted more like our “Aloo ki Tikki” but I did like the gravy it was dipped in.
Lamb Goulash is stewed meat with veggies with paprika and a mix of other spices. Since German People love their breads, this dish definitely goes with that. Else it can also be had as soup too.
GERMAN FRIED POTATO & CHICKEN WITH MUSHROOM SAUCE
This is a very simple dish with diced potatoes and chicken put in mushroom sauce which I simply LOVED. It is full of flavours and an absolute delight. Gets a thumbs up from me.
Cabbage Roll was crunchy, crispy and nice but I would say it was okayish, considering I had host of other options.
Like I had mentioned earlier, German people just love their sausages. They have sausages of various kinds. The Bavarian Food Fest at Renaissance, Lucknow also different kinds of sausages in the offering.
Bavarian’s simply love their breads and consume different varieties of breads in their meals. German breads differ from breads from other regions, in terms of the ratio of the cereals mixed. There are primarily divided into 4 categories like Rye, Whole Meal, Wheat and Specialty Bread. If you are a bread lover too, then the variants would definitely attract you.
Pretzels are the most famous twisted breads all across the world apart from Germany.
You can try 5 kinds of mustard dip with pretzel at the fest namely, Sweet, Pomerry, English, Dijon and Kasundi.
It’s not only Italians who love pasta. Germans also love their pasta. However, the pasta of Germany significantly varies from Italian pastas. The process of making them is very different.
German Pastas are more like “Poached Pastas”. A balanced mixture of flour, eggs, pepper is sprinkled into measured hot water . The process is called poaching. For a proper coagulation, the water temperature has to be of exact 90 degrees C. German Pastas are very small in size.
That’s my pasta platter and I loved it. They seemed less heavier than the Italian variant. You can try the spinach and beetroot variant too at the Bavarian Food Festival.
COCONUT BERRY PIE
If you love pies, you would love it too.
GERMAN FRUIT CAKE:
To be honest, I am not a very fruit person nor do I have a big sweet tooth (Although I love my cakes, ice creams. chocolates and certain desserts). But this German Fruit Cake is pure gold. I mostly avoided the fruit part but the cake is A.M.A.Z.I.N.G.! The pure cocoa, chocolate combo and the super soft and gooey texture just melt in your mouth…leaving a burst of flavour which makes you crave for more. So it’s a must try at the Bavarian Food Festival.
And that brings me to the sweet end of this post. I hope the post was helpful and insightful for all the Lucknow foodie brigade. If you also want to give your taste buds a German Tour, then do visit the Bavarian Food Fest at L14, Renaissance, Lucknow which is on till 15th Oct.
Review in a Nutshell:
Till the next post, Happy Munching & Keep Smiling! 🙂
Hey everyone! I hope this post finds you all in pink of your health because a healthy person is a wealthy person. 😉 And as far as I am concerned, past week was full of festivities which kept me a little away from blogging but not away from binging (Guilty as charged). After all food is an integral part of festivals, right? 😀
It always gives you a high when you incorporate little healthy tweaks in a recipe and they turn out to be just fine. Something similar happened when I made “Banana Choco-chip Muffins & Bread” sometime back.I am no baker, but I do bake on and off and the results are pretty satisfactory. Guess, as they say “The secret ingredient is always love” and it is the sheer pleasure of watching the batter rise inside the oven that makes me try my hand in baking at regular intervals. However, this time the reason was Bananas which would have rotten, had I not used them in making “Banana Choco-chip Muffins & Bread” as the ripest of bananas can be used in making of this and it just tastes great.
BANANA CHOCO-CHIP MUFFINS & BREAD
Note: The measurement of the ingredients are mentioned as they were measured.
Ripe Bananas – 2
Chocolate Chips – 1/2 Cup
Whole Purpose Flour (Maida) – 2 Cups
Cocoa Powder – 1/2 Cup
Caster Sugar – 2 Cups
Olive Oil – 1/2 Cup
Baking Powder – 2 Table Spoons
Baking Soda – 1 tea spoons
Vanilla Essence – 2 Table Spoons
Whip the eggs till the are fluffy. Add olive oil (Yup, the healthy tweak that I talked about) and vanilla essence to it and give it a nice mix. I have deliberately chucked using butter and used olive oil instead.
Mash the ripe bananas well and mix it with the egg batter.
In another container, mix flour, cocoa powder,caster sugar,baking powder and baking soda. In order to mix well, sift the flour by using a strainer.
Now slowly mix all the dry ingredients with the liquid batter and keep folding it. Once that is done and the batter is ready, add some choco-chips to it and mix.
5. Grease the muffin tin and bread tin well with either olive oil or butter and pour the batter into it (If you are new to baking, make sure you don’t fill the moulds completely).
6. Once the cake batter is filled, sprinkle some choco-chips on top.
7. Put them inside the pre-heated oven for around 20 minutes at 180C ( You set it according to your temperature). Keep checking in between.
I am pretty sure you wouldn’t mind sitting there and watching these babies rise beautifully like I did because the smell that fills the house is just heavenly. It is such a delight for the senses.
8. Once it’s done, take them out from the oven and let it cool down for 10-15 mins before you demould them ( I am ALWAYS so eager to demould that I find it real hard to wait). And voila, “Banana Choco-chip Muffins & Bread” is ready to be devoured.
When they rise to perfection, it’s just the sight to behold. If you are finding the muffins a little on the darker side, it was a deliberate attempt as my husband loves the outer crust to be a little hard. You may not necessarily do the same. 😀
Although I have never made proper bread but holding a perfectly sliced bread in your hand gives you the utmost joy. And I love sharing my joys, especially culinary joys with you all. 😀
Go ahead. Make these a part of your festivities and joy too. I seriously hope you all try this and share your feedback with me.
Till then, Happy Munching & Keep Smiling! 🙂
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