Friday, August 19, 2011

Chattishgarh food recipes

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

Ingredients:
Preparation:
  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

Ingredients:
Preparation:
  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

Ingredients:
Preparation:
  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
Ingredients:
Preparation:
  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 

Ingredients:
Preparation:
  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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