Chattishgarh food recipes

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

Ingredients:

• 150 gm Sabudana (big) (soak into water for 2 hours)
• 150 gm Mung dal
• 100 gm boiled mixed vegetables (potato, capsicum, cauliflower etc)
• 2 tomato (cut into medium size)
• 2-3 green chilli (chopped)
• 1 bay leaf
• 1 dried red chilli
• 1-teaspoon cumin seeds
• 1-teaspoon turmeric powder
• Salt & sugar according to taste
• 3 tablespoon mustard oil
• 3 tablespoon Ghee (clarified butter)
• 2 cup of water

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:

• 2 cups of whole wheat flour
• 1 cup of white flour
• 4 tbsp ghee
• 2 cups of sugar
• a pinch of salt

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:

• 2 cups white flour
• 2 tablespoon semolina or rice flour
• 1/4 teaspoon baking powder
• 3-4 tablespoon plain curd (yogurt)
• 1 cup of warm water
• 1/2 teaspoon saffron threads (slightly dry-roasted and powdered)
• 3 cups of sugar
• 2-3 cups of water
• 1/2 teaspoon green cardamom seeds powder
• 1 tablespoon kewra water or rose water
• Ghee or vegetable oil for deep frying

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:

• 200 gm Cashew nuts
• 250 gm sugar
• A cup of ghee
• 1/2 cup of milk
• A pinch of saffron
• 1/2 teaspoon cardamom powder

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:

• 2 cups of white flour
• 1 cup of sugar
• 4 tablespoon ghee
• 2 cups of water
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon cardamom powder
• Some cloves
• 1/2 cup of dried coconut (grated)
• 1/2 cup of mixed dry fruits (almond, cashew, pistachio, raisins) (chopped)
• Vegetables oil for frying

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.