Shrikhand with Date Palm Jaggery/Nolen Gur

With an ancient roots in Indian History, Shrikhand is a creamy delightful dessert made from strained/hung curd, infused with Cardamom, Rose water and topped with fresh fruits/Dry fruits. There are many variations of preparing Shrikhand, Here I am sharing a simple recipe with the twist by the addition of Date Palm Jaggery/Nolen Gur instead of sugar giving it a wonderful earthy flavor. Shrikhand is a good source of  Vitamin B12, Calcium, Protein whereas Date Palm Jaggery is rich in Minerals and acts as an Antioxidant, So go ahead and indulge yourself with this guilt free delicious and healthy bite of Shrikhand.

Ingredients :

2 Cup Homemade Curd
1/2 Cup grated Date Palm Jaggery/ Nolen Gur
1/2 Tablespoon powered Cardamon
5-6 chopped Almonds

Recipe :

1. Hang the Yogurt in a muslin cloth for 5-6 hours, till you get a thick curd left behind with all the water drained out.

2. In a bowl take thickened curd, Jaggery and Cardamom powder and lightly beat it for 3-4 min till you get creamy consistency. Garnish with chopped almonds and cool for an hour before serving.

Pidiya - A Rendezvous with Signature Dish of Chattisgarh

Talking about an age old recipe passed down from generation to generation with the old world beliefs, Pidiya is a delicious signature dish of Chattisgarh made from Rice flour and Yogurt together. The process of making Pidiya is very different and bit tedious but the final result is absolutely worth the effort, It was usually made in Wealthy families in earlier days. Here, I am sharing my Mom's recipe of making mouth watering Pidiya with all the goodness of Ma ka Pyaar and Loads of Instant energy.

Ingredients :

2 Cups Rice Flour
1/2 Cup Yogurt
1/2 powdered sugar
Ghee for frying
1 Tablespoon Cardamom Powder
Cashews for garnishing

For Syrup:
1 Cup Sugar
1 Cup Water

Recipe :

1. In a mixing bowl add Rice flour and Yogurt, prepare a tight dough. Keep aside

2. Heat a ghee in other Pan, Place the dough in the Sev maker and start making strings in Ghee. Fry till you get golden colored strings. Transfer into other plate and let it cool.

3. Grind these strings in Mixer to get a fine powder. Add Powdered Sugar and Cardamom Powder, Mix well and start shaping them into oval shaped Pidiyas, Keep aside.

4. In a saucepan add Sugar and Water and make syrup of thick consistency. Now dip the oval shaped pidiyas into sugar syrup one by one and place them into greased plate. Garnish with Cashew nuts and let it cool for 4-5 hours. Delicious Pidiya are ready to serve.

Tangy Tomato with Sesame seeds and Jaggery / Tamatar ki Chutney

We Indians have an age old affair with Tomatoes, Isn't it ?? That beautiful, Juicy and Irresistible Tomato, glowing brilliant in Red color  has a very important place in Indian cuisine. Loaded with incredible benefits of antioxidants, Rich in Vitamins and Minerals and most important it is now scientifically proven that it also helps to reduce formation of free radicals known to cause Cancer.

This is a quick and easy recipe to enjoy Tomato as a side dish for Lunch/ Dinner or with Paratha's . The addition of Sesame/Till seeds gives the nice nutty flavor whereas Jaggery adds the little sweetness to the recipe.

 

Ingredients :

2 Chopped Tomatoes
1 Green Chili
Handful of Curry leaves
Handful of Coriander Leaves
1/2 Tablespoon Sesame seeds/ Til
1/2 Tablespoon Mustard seeds
1/4 Tablespoon Hing
1/2 Tablespoon Turmeric Powder
1 Small piece of Jaggery
1/2 Tablespoon Grated Ginger
1 Tablespoon Sesame Oil

Salt to taste


Recipe :

1. In a Pan, Heat the oil. Add Mustard seeds and let it splutter, Add Hing, Curry Leaves, Green Chili, Ginger Paste and Sesame seeds and saute for 2-3 min.

2. Add chopped Tomatoes with Salt, Turmeric Powder and Jaggery, Mix well and close the lid. Let it cook for 10 min. Garnish with Coriander Leaves and serve hot.

Basbousa- A Classic Middle Eastern Delight / Semolina Cake

Basbousa - A famous delicacy from Middle East means 1000 kisses in Arabic. This sinfully decadent dessert is made from Semolina and infused with Cinnamon, Clove, Rose water and Lemon flavoured Syrup. This luscious and addictive treat is just sweet enough to please your taste bud. This recipe has several variations, I have made the basic version by using Semolina and Yogurt in spite of Egg. Also,  some recipe uses Honey and Orange flavoured syrup. So indulge yourself into this sugary drenched cake as they say "Life's Short eat Desserts first".

Ingredients:

For Cake :
1 Cup Semolina

1/2 Cup Sugar
1/2 Cup Yogurt
1/4 Cup Milk
1/2 Tablespoon Baking Soda
1/2 Tablespoon Vanilla essence
1/4 Cup Butter

For Syrup:
1/2 Cup Sugar
1/2 Cup Water
1 Stick Cinnamon
2-3 Cloves
1 Tablespoon Rose Water
1 Tablespoon Lemon Juice

For Garnishing:

Handful of Rose Petals
2 Tablespoon Finely sliced Almonds

Recipe :

1. For Syrup, Heat water and sugar in a saucepan, Add Cinnamon, Clove and let it boil for 5-7 min until the syrup thickens. Add Lemon Juice and Rose water, Let it cool completely. Remove Cinnamon and clove pieces and Keep aside.

2. Place the Butter in a small bowl, Melt in the microwave and keep aside.

3. In a large bowl, Add sugar and yogurt and whisk for 5 min. Combine Semolina, Milk, Vanilla essence and Baking Powder , Mix everything. Finally add butter and let the batter sit for 15-20 min.

4. Meanwhile preheat the Oven at 375 F. Grease the Cake Pan and transfer the batter. Bake for 35-40 min. At the end set the Microwave + Grill mode and bake for 5-7 min to get the golden crunch.

5. Once baked, remove the cake from oven and pour the syrup prepared all over the cake, Let it rest at least for an hour. Garnish with Rose petals and Almond slices and serve with Hot cup of Tea or enjoy it after a delicious meal.

Gooseberry/Amla Tea with Mint and Ginger

If we look at our very old age tradition of Ayurveda, Amla is defined as a Legendary Super food due to its enormous benefits. This Divine fruit is the richest natural source of Vitamin C, Enhances food absorption, Fortifies liver, Nourishes skin and hair, Enhance immunity, Antioxidant properties and the list goes on. Here i am sharing a quick and easy recipe of Tea made with simple ingredients and has an excellent benefits. The addition of Ginger, Honey and Mint along with Amla makes a distinct flavor to refresh your Body and Mind.




















Ingredients :

2-3 Fresh Amla/Gooseberry
1/2 Table spoon Grated Ginger
Handful of chopped mint leaves
2 Tablespoon Honey
2 Cup Water

Recipe :

1. In a Pan heat water, Meanwhile grate Amla and add into the water, Add ginger. Let it boil for 5 min.

2. Switch off the burner, Add mint leaves and Honey. Close the Pan with lid for 3-4 min. Strain the Tea and serve immediately.

Tips :
You can also use Dry amla powder to prepare this tea if fresh ones not available.

Angakar Roti / Banana leaf Roti / Paan Roti

This is specialty roti of chattisgarh made with Rice flour, wrapped on banana leaves and then slowly cooked in traditional mitti Chulhas( i.e now replaced with Gas Tops). Using Banana leaf is an integral part of our culture along with their many health benefits and antioxidant properties, Cooking with banana leaves gives an unique flavor to this dish. Here along with Rice flour, i have added wheat flour, Ragi Flour and Oats, as mixing grains are the great way to increase the nutritional value and lower GI index.

 

Ingredients :

1 Cup Rice flour
1/2 Cup Wheat flour
1/2 Cup Cooked Rice (Optional)
2 Tablespoon Ragi Flour
2 Tablespoon Oats
1 Chopped Onion
1 Chopped Green chili
Handful of Coriander Leaves
Salt to taste
2 Tablespoon Oil
Water as required
1 Washed and cleaned Banana leaf

Recipe :

1. In a bowl take all the flours, salt, Cooked Rice, Chopped Onion, Coriander leaves and Chili, Slowly start adding water and knead a soft dough. Keep aside for 15 min.

2. Spread oil in banana leaves and take out a ball from dough and start patting them into leaves. Sprinkle some water if needed.



 3.Cover roti with another Banana leaf.

 

4.Slowly put it on hot tawa.




















5. Let it cook on both sides until it is cooked properly and banana leaf turns brown.



6. Slowly take out the roti from banana leaves and serve hot with Ghee and Chutney.


Tips :

1. You can also add grated vegetables like carrot, Bottle guard etc in this recipe.

Coriander Mint Potatoes with Crushed Peanuts

This dish is a super quick and easy with delicious combination of boiled potatoes, Mint leaves and crushed peanuts. It can be enjoyed as a side dish in your Lunch/Dinner, Evening snack with hot cup of Tea or you can even enjoy this while fasting/ Vrat.


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Ingredients :

2 Cup Boiled and Cubed Potatoes
1/2 Cup Peanuts
1/2 Tablespoon Cumin seeds/Jeera
1/4 Tablespoon Asafoetida/Hing
Few springs of Coriander Leaves
Few springs of Mint Leaves
10-12 Curry Leaves
1 Green Chili
1/2 Tablespoon Rock Salt
1/2 Tablespoon Lemon Juice
1 Tablespoon Desi Ghee

Recipe :

1. In a thick bottom Pan dry roast Peanuts for 5-10 min. Let it cool and crush it into mixer, Keep aside.

2. Heat a ghee in the Pan, Add cumin seeds, Asafoetida, Green Chili, Curry Leaves and saute for 2 min. Add Boiled potato dices, Rock salt and saute for 5 min till potatoes turns light golden brown in color

3. Add Crushed peanuts, Coriander leaves, Mint Leaves, Mix well. Add Lemon Juice and Serve hot.

Nolen Gur Mishti Doi / Yogurt with Date Palm Jaggery

A Quintessential Bengali Mishti Doi , the irresistible blend of Milk, Yogurt and Nolen Gur is a wonderful and healthy way to make your Lunch/Dinner complete. Nolen Gur or Date Palm Jaggery is specially available during winter season, so one can buy in winters and stock it for a whole year. My first attempt of making Mishti Doi and it came out really well, This is the simplest recipe to dig into a rustic flavor of Mishti Doi with the richness of Cardamom and Saffron.







Ingredients :

1 Liter Full cream Milk
1/2 Cup Date Palm Jaggery
3-4 Table Spoon Fresh Curd
1/4 Tablespoon Cardamom Powder
Strands of Saffron

Recipe :

1. In a heavy bottom pan, Boil milk by stirring continuously till it remains 1/2. Let it cool for some time ( preferably for 10-15 min) .

2. Add Nolen Gur to the milk and whisk properly to dissolve the Gur. Add fresh Curd, Cardamom Powder and Saffron Strands. Mix Properly.

3. Transfer the Mixture into Terracotta or Clay pot and keep in a warm place for overnight. Once set, refrigerate the Mishti Doi and serve chilled after Lunch/Dinner. 

Ilhad Curry / Colocasia leaves Fritters

Colocasia also known as Arbi, Kochai and Taro has its importance in many cuisines, The fruit and leaves both are used in making recipes. This is the luscious fritter recipe of Arbi leaves and Urad dal  from the land of Chattisgarh, which can be enjoyed alone as a starter or you can add them into yogurt curry and enjoy as a side dish for Lunch/Dinner.

 Ingredients :

For Ilhad/Fritters

1 Cup chopped Arbi leaves
1/2 Cup Urad dal
Salt to taste
1/4 Cup chopped Coriander leaves
Oil 

For Curry

1/2 Cup Curd
1/4 Tablespoon Turmeric
1/4 Tablespoon Mustard seeds
Pinch of Asafoetida
1/4 Tablespoon Fenugreek seeds
Handful of Curry leaves
1 or 2 Red Chilis
Salt to Taste
2 Tablespoon Oil
1.5 Cup water

Recipe :

1. Soak the Urad dal for 2-3 hours and grind them into thick paste. Keep aside

2. In a Bowl add chopped Arbi leaves, Coriander leaves, Urad dal Paste and Salt. Mix well.

3. Make a 2-3 separate Vertical lines of paste in a greased plate and put it in a steamer for 10-15 min. If require steam for more time.

4. Take out the plate from the steamer and let it cool completely. Start cutting the lines in to small pieces and deep fry them till you get golden and crisp fritters.

5. Beat the curd and water together in a bowl, add turmeric powder and salt. Keep aside

6. Heat oil in a Pan, Add Mustard seeds, Methi seeds, Red Chilis, Curry leaves and Asafoetida. Slowly add Curd mixture and stir properly. Let it cook for 5-10 min till it starts boiling.

7. Once cooked, add the Fried fritters into curry and Enjoy with Hot rice.

Chila / Rice flour crepes

If you wish to taste the authentic delicacy of Chattisgarh then you should definetly taste Chila, A delicious Gluten free dish made with the staple food here i.e rice. I still remember how my grandma use to serve us hot, crisp chilas straight from the stove for the breakfast, it had a delightful smell all over the kitchen. I have made a slight variation in the recipe by adding bitter gourd skin or Karela skin. Adding vegetables to rice makes it more healthy for eating. If you don't like bitter gourd you can replace it with grated carrots, Spinach or any other vegetables of your choice.

Ingredients :

1 Cup Rice flour
1/4 Cup finely chopped Bitter gourd skin
Salt to taste
1.5 cup Water'
3-4 Table spoon Oil.

Recipe :

1. In a bowl take rice flour, Bittergourd skin, Salt and water. Mix properly to form a smooth batter.

2. Heat a Iron skillet Tawa, Add oil and pour the of batter by your hand. Let it cook for 2 min.
  

3. Add oil and flip it to cook other side. Serve Hot with Pickle or Chutney

Khurmi / Whole wheat Jaggery Biscuit

This dish is from the era when bakery biscuits were not so popular in the small cities and villages of India. Another famous dish from Chattisgarh, Khurmi is made up of simple ingredients like whole wheat, Jaggery and Ghee but yet an healthy snack. They are rich in soluble fiber, Protein and Iron while low in saturated fat and GI. So tuck in to this healthy snack to avoid that blood sugar dip and combat hunger in between meals.




Ingredients :

1 Cup Whole wheat flour
3/4 Cup grated Jaggery
1/4 Cup water
1 Cup Desi Ghee
1/2 Tablespoon Cardamom Powder

Recipe :

1. In a heavy bottom pan, add Jaggery and water and melt it till you get thick consistency. Strain and keep aside.

2. In a large bowl add Whole wheat flour, 2 Teaspoon Ghee, Cardamom powder and Jaggery syrup and form a tight dough. If needed sprinkle some milk .

3. Heat a Ghee in heavy bottom pan.

4.  Start making oval shape discs from the dough and press it with a fork. Deep fry until they turn golden brown.

5. Once cooled store them in a air tight container. They can easily last for 15-20 days.

Tips :

As i said this recipes belongs to my Grandma's era, they have used Ghee for deep frying most of the time and we are carrying their wisdom till date. Ghee has high smoke point also it reduces the Glycaemic Index of food hence reduces aging and maintains your blood sugar level.