<div><b><span style="font-size: 12pt; color: red; ">Head to the Secrets of Malwa, an exhibition-cum-food festival that celebrates the culture, crafts and cuisine of Madhya Pradesh</span></b></div><div><br /></div><div><div>Get a glimpse of Madhya Pradesh's culture and art at the exhibition, Secrets of Malwa, where a large variety of handicarfts, fabrics and cuisines have been featured. "The aim of organising this festival is to promote the culture and cuisine of Madhya Pradesh by bringing the state's speciality to other parts of the country.u00a0</div><div><br /></div><div><img src="/imagedata/2012/jan/Bhutte.jpg" border="5" align="" alt="" /><br /></div><div><i><span style="color: red; font-size: 8pt; ">Bhutte ka kees</span></i></div><div><br /></div><div>We have the best handlooms, batic prints, cotton as well as silk sarees hand-made by tribals of Madhya Pradesh," informs Veena Raman, Deputy General Manager, Madhya Pradesh Tourism. A variety of traditional weaves including the Chanderi and Maheshwari sarees are part of the exhibition. Priced between Rs 500 tou00a0</div><div>Rs 1,500, these sarees are a must-look for every visitor.</div><div><br /></div><div>u00a0"Madhya Pradesh does not have a specific taste. Since it is the 'heart' of India, the cuisine in Madhya Pradesh borrows and blends flavours of different neighboring states like Rajasthan, Maharashtra, and Gujarat," says Kishan Gunjal, Executive Chef, Sayaji Hotel. His personal favourite dish is a tangy corn preparation called Bhutte ki kees, which is also feautured at the festival. Bafla and Garadu, which are kebab-like preparations have been recommended by the chef, along with signature desserts like Mawa Bati, Khoprapaka and Malpua.</div><div><br /></div><div><br /></div><div><b><span style="color: red; ">Recipe for Bafla</span></b></div><div><b><span style="color: red; "><br /></span></b></div><div><div><img src="/imagedata/2012/jan/Bafla.jpg" border="5" align="" alt="" /><br /></div></div><div><br /></div><div><b><span style="color: red; ">Ingredients</span></b></div><div><div>Whole-grain wheat Flour (Atta):2 cups</div><div>Salt:1/8 teaspoon</div><div>Melted Ghee:1 cup</div><div>Warm water (near 100  F):    Cup</div><div>Melted Ghee for rolling</div><div><br /></div><div><b><span style="color: red; ">Method</span></b></div><div>Mix salt and flour.u00a0Knead the dough with oil, water and salt.u00a0Make the dough into small balls. Cover with damp kitchen towel or a plastic film. Let it rest for some time. Slightly flatten them and brush the exterior with melted ghee.</div><div><br /></div><div><b><span style="color: red; ">Cooking</span></b></div><div>Bring a pot of salted water to boil.u00a0Put the dough balls in water. Return to boil. Turn down heat to simmer. Cook for about 25 minutes.u00a0Drain it in a colander.u00a0Fry till the exterior is hard crusty brown. It will take about ten minutes.u00a0It must be fried in pure ghee.u00a0Duip it in ghee and serve with dal panchratan.</div></div><div><br /></div><div><b><span style="color: red; ">On</span></b> Tomorrow, 11.30 am onwardsu00a0</div><div><b><span style="color: red; ">At</span></b> The Sayaji Hotel, Wakad.</div><div><b><span style="color: red; ">Call</span></b> 8055784228u00a0</div></div>        

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Head to the Secrets of Malwa, an exhibition-cum-food festival that celebrates the culture, crafts and cuisine of Madhya Pradesh

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