art-culture

Madhya Pradesh

The cuisine in Madhya Pradesh varies from region to region, with the north and west of the state being mainly based around wheat and meat, and the wetter south and east being dominated by rice and fish. Gwalior and Indore abound in milk and milk-based preparations. Bhopal is known for meat and fish dishes, such as rogan josh, korma, keema, biryani pilaf and kababs such as shami and seekh.

One other popular dish in the region is the bafla (wheat cakes) dunked in rich ghee which are eaten with daal (a pungent lentil broth). It is followed by sweet ladoos. Another popular dish in Malwa region (central M.P) is poha (flattened rice), it is mostly a breakfast item served with Jalebi.

Indore, Ujjain and Ratlam are world famous for their savory snacks that are made from chick-pea flour. The city restaurants also serve tasty chaats (snacks), kachoris and samosas.

In summers, the meals tend to end with fruits such as mangoes (dusseharis), melons and watermelons, custard apples, bananas, papayas and guavas.

The beverages in the region include lassi (buttermilk), sugarcane juice, a beer and a fine rum which is produced from the cane. There also is the local liquor which is distilled from the flowers of the mahua tree called sulfi and date palm toddy.[17]

Bafla Recipe

Whole-grain wheat bread, un-leavened, with minimum water, cooked in a boiling water like a dumpling

Bafla is a variation of Baati . The dough is same as Baati. The bread is cooked like a dumpling in salted boiling water or Dal for 20 to 30 minutes, and then cooked on the ambers of dried cow-dung.

After cooking in salted boiling water, we will deep fry it.

It is about 2" diameter, ¾" thick resembling a bun. The exterior is thick and crusty.

Ingredients

1. Whole-grain wheat Flour (Atta): 2 Cups

2. Salt: 1/8 teaspoon

3. Melted Ghee: 1 Cup

4. Warm water (near 100ºF): ½ Cup

Melted Ghee for rolling.

Method

Dough

1. Mix salt and flour.

2. Cut-in Ghee to resemble crumbles.

3. Gather flour to make a mound with a well in it. Add warm water and start mixing dough and knead.

4. Gather dough in to a ball. Cover with damp kitchen towel or a plastic film. Let it rest for about one hour at room temperature.

Rolling dough

Rolling pin is NOT used. Pinch enough dough to make a ball of about 1½" diameter. Slightly flatten it. Brush the exterior with melted Ghee.

Cooking

1. Bring a pot of salted water to a boil. (½ teaspoon of salt to 2 quarts of water).

2. Put the bread in water. Return to boil. Turn down heat to simmer. Cook about 25 minutes.

3. Drain the bread in a colander.

4. Preheat deep fryer to 275º F.

5. Fry till exterior is hard crusty brown. It will take about ten minutes.

ALOO POHA RECIPE

Ingredients:

2 cups Poha (Beaten Rice)

1 Potatoes

1 Onions

2 Green Chillies

1 tsp Chana dal

1 tsp Urad dal

1/4 tsp Mustard Seeds

1 sprig Curry leaves

2 tsp Peanuts

4 tblsp Oil

1 pinch Turmeric powder

1 Lemon

Few Corainder leaves

Salt to taste

How to make aloo poha :

Soak the poha in water. Wash and drain all the water.

Add some salt , turmeric powder , keep aside.

Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.

Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.

Add potatoes , saute for few minutes, then add chopped onions, chillies.

Cook till they are done. Add the poha, corainder leaves and stir.

Keep it on slow flame for 5- 7 minutes.

Let it cool for sometime and add then lemon juice.