whats on my mind

Wednesday, January 3, 2024

Sitaaskitchen

It’s been a lot on my mind for last 5-6 years to start something on " Mithila Cuisine" to bring the food & condiments accessible to people. Most people correlate Litti-Chokha with Bihar but the cuisine of Bihar is much much more. The biggest couldron of mouthwatering cuisine is available in Mithila. Most mithila food is cooked with a personal touch where there are dishes for every occasion & every season. From Chhathhi to Weddings to Shraddh ceremonies, there are a variety of main dishes, condiments, Sweets & snacks. Few people know that Maithils are primarily non vegetarians with a strong similarity with the Bengali food with their own spice & Taste twist. Few people know that Mithila excels in using the superfoods & millets in various ways like little millet ( Kauni) Kheer or Flaxseed with Lauki ( Teesi Sejmain). I have had experience of people being stunned to know that flaxseed can also be eaten in a vegetable dish or fritter ( Tisiyori). My quest to bring the Mithila Cuisine to people through just one finger click led me to plan a cloud kitchen of delicious mithila dishes. A distant dream may just turn into reality.. soon to be crystallised by me through a unique online venture called " Sitaaskitchen" which will make all kinds of regular food & fascinating delicacies available to order! Right now I can only say " Coming Soon"

Sunday, February 4, 2018

Mithila Food With A Twist :)

Sunday, Feb 4, 2018 One full year later here are three traditional recipes from my home turf.. Mithila region of Bihar.. Moong Sanna or Mashed Seasoned Lentils, Rice Chapatis & healthy greens sauted & seasoned. For Moong Sanna or Chokha you need roasted yellow moong daal, chopped onions, grated garlic & ginger, chopped green chillies, salt and lemon juice. First pressure cook the Moong Daal in water enough to dry cook it and not like curry, hence put 1:1.5 lentils & water and give couple of whistles, lower flame and simmer for 5-६ mins before you will get dry but cooked lentils. Mash it. Add remaining ingredients. Mix well. Dash of lemon juice will complete your Chokha! For the Mixed Saag, take half cup each, chopped. Boil with just half cup water & salt. After a couple of whistles take the cooked saag out. Mash it well. Now add a Spoonful Makke Ka Atta ( not corn flour) the coarse variety. Now mix well & season with red chillies, cummin seeds in hot smoky mustard oil. For Rice Chapatis, mix onions seeds, caraway seeds, salt in flour and make a loose dough with warm water. Roast them from both sides like a normal chapati or paratha on a girdle or flat pan. Smear Ghee on hot Chapatis and enjoy with Moong Chokha & Saag!