Friday, August 19, 2011

Chattishgarh food recipes

1. Sabudana Kichuri (a dish is prepare with Sabudana, Pulse and vegetables)

  1. Drain the water and keep aside.
  2. Boil the Mung dal & keep aside.
  3. Heat the oil in a pan and fry the pre-boiled vegetables & keep aside.
  4. Heat the ghee in a pan, saute the bay leaf, cumin seeds, dried chilli, green chilli & stir well .
  5. Add sabudana, pre-fried vegetables, dal and tomato & mix well.
  6. Give the turmeric powder, salt & sugar according to taste & stir well.
  7. Add water and cook for 10 min in a low flame with cover.
  8. Sabudana kichuri is ready, serve it hot.
2. Khurma

  1. Make a stiff dough of the flours, ghee and salt.
  2. Roll 1½ inch thick.
  3.  Cut squares.
  4. Deep fry till golden and keep aside.
  5. In a saucepan boil sugar and water till you have a thick two-strand sugar syrup.
  6. Keep it warm on the flame.
  7. Dip in the squares in the sugar syrup and drain quickly.
  8. Serve it cool.
3. Jalebi

  1. Mix the flour, semolina or rice flour, baking powder, curd, water in a bowl (preferably a ceramic bowl)
    and mix well with a whisk.
  2. Mix well and then add remaining water (if needed) and saffron powder, and whisk until smooth.
  3. Keep aside about 2 hours to ferment.
  4. Whisk thoroughly before use.
  5. Prepare sugar syrup with sugar & water.
  6. Just before the syrup is ready add saffron and cardamom powder.
  7. Heat the oil in a big kadai, pour the batter in a steady stream (coconut shell with a hole) in the kadai to form coils.
  8. Make a few at a time.
  9. Deep fry them until they are golden and crisp all over but not brown.
  10. Remove from the kadai and drain on a kitchen paper and immerse in the syrup.
  11. Leave for at least 4-5 minutes so that they soak the syrup.
  12. Take them out of the syrup and serve hot.
4. Cashew Burfi
  1. Soak the cashew nuts in milk for an hour & grind finely along with saffron.
  2. Mix the sugar with 1/2 cup of water & stir well in a medium flame and make the sugar syrup.
  3. Heat the ghee and add cashew paste, sugar syrup and stir continuously.
  4. Grease a plate with some ghee or vegetable oil.
  5. When the cashew mixture becomes thick and dense, pour it a greased plate and let it cool.
  6. Cut the mixture in a diamond shape.
  7. Keep it in a air-tight container, serve it cool.
5. Lavang Lata 

  1. Make sugar syrup with sugar and water and keep it warm.
  2. Make a hard dough with ghee and water.
  3. Roll the dough in circles.
  4. Fold the three edges in to make a pocket and fill with a mix of coconut, raisins and nuts
    and tiny pinches of nutmeg and cardamom powder.
  5. Close the fourth flap and anchor with a clove.
  6. Deep fry in oil on low flame.
  7. After frying, dip in a sugar syrup and take them out.
  8. Keep the Sweets in a nice plate and decorate with rose petals.
  9. Ready to serve.

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