It’s a time where the family gathers together in celebration for religious rituals. Food is a key part of the traditions as friends and family visit their homes to partake in the meal. It is a time of reflection and to give thanks to the Lord.
Coconut Puli Pitha
Ingredients
1 Coconut
4 tbsp Date jaggery
1/2 cup sugar
1/2 cup rice flour
1/2 tsp Cardamom powder
1 cup water
Salt
Oil to deep fry
Preparation
Heat a pan and add coconut and date jaggery. Stir for five minutes on moderate heat. Add cardamom powder and stir until it becomes little sticky and forms a thick consistency. Remove from the pan and set aside. Bring water with salt to boil. Gradually add rice flour and wheat flour and stir continuously. Add the sugar and cook it until it becomes off the sides of the pan. Remove from the pan. Knead well till the dough is soft, smooth and not sticky. Make small ball from the dough. And roll out into small discs. Place a teaspoon of coconut filling and seal the edges by folding into semi-round half-moons. Heat oil and deep fry until both sides turn golden-brown.
Vegetable Pakora
Ingredients
2 Eggplants
5 Cauliflowers
5 Ladies finger
1 Bitter Gourd
For Batter
1 cup gram flour
2 tbsp rice flour
1 tsp yogurt
1 tsp cumin powder
1 tsp flour
Pinch of turmeric
Salt
Oil
Preparation
Soak the cut vegetables in cold water for twenty minutes. Mix all the batter ingredients with water to make a light batter. Dry the vegetables and then dip into the batter. Deep fry until golden.
Green and white vegetable curry
Ingredients
1 small cauliflower
2 potatoes
1/2 cabbage
1 small broccoli
4 ridge gourds
1/2 tsp garlic
1 tomato
1/2 piece ginger
1 onion
1 tsp five spices
2 Red Chillies
1 tbsp cashew nut
Poppy seed paste
1 cup coconut milk
2 cup milk
Salt
1 tbsp oil
1/2 tsp sugar
Turmeric
Preparation
Heat a heavy bottomed pan and add oil, five spices and red chillies. Once fragment add in the chopped onions. Fry the onions until it changes colour. Next, add all the vegetable, salt, turmeric, tomato, garlic and the grated ginger. Mix well and cover. Let it partially cook on medium flame and stir in between. Add the rest of the ingredients and simmer uncovered. Once the gravy is thick adjust seasoning and transfer to dish and garnish with raisins.
Rajbhog
Ingredients
1 cup rice
1 cup moong daal
1 inch ginger grated
2 small tomatoes
1 green chilli
1/2 turmeric
1/2 tsp chilli powder
Asafoetida
1 inch cinnamon
2 green cardamoms
3 cloves
1 bay leaf
1 tsp cumin seeds
1 tbsp ghee
1/2 tsp sugar
5 cups water
3 cups milk
salt
Preparation
Heat ghee in pan and fry the whole spices till they become aromatic. Add the grated ginger and saute for a few seconds. Next, add turmeric, red chilli powder, asafoetida and continue to saute. Stir the tomatoes and green chillies and fry until the tomatoes become soft. Drain the moong daal and add into the pan cooking for two minutes. Next, add the drained rice and stir well. Pour water, milk, salt and sugar. Stir and cook under moderate heat covered until the rice and dhal are well cooked.
Recipes by Devi Shaha