Uttar Pradesh
Bedami Puri
Ingredients
- 3 cups wheat flour
- 1 cup urad daal
- ½ cup rice flour
- ¼ cup suji
- 1 tsp hing
- 1 tsp jeera powder
- 1 tbsp dhaniya powder
- 1 tsp garam masala powder
- 1 tbsp red chilli powder
- 2-3 greechilli, chopped
- 1 tsp coriander, chopped
- 1 tsp curry leaves, chopped
- 2 tbsp lemojuice
- Oil for frying
- Salt to taste
Method
Wash urad daal and soak it for four hours prior to preparation. Make a fine paste with help of mixer grinder.
In a bowl mix the daal paste and all the ingredients mentioned above. Knead the dough well and allow it to rest for 10 minutes.
Before rolling the dough apply ½ tsp oil and knead it so that the dough becomes smoother.
Make small balls of the dough and with the help of rolling pin make puri.
Heat oil in a kadai. Once the oil is hot, fry puri till they turn golden brown and crispy.
Serve hot.
West Bengal
Patishapata Pitha
Ingredients
- 1 cup maida
- 1 cup rice flour
- 6 tsp ghee
- 2 cup coconut, grated
- 1 cup jaggery
- Salt to taste
- Sugar as required
- 1 cup condensed milk
Method
Take a bowl, make paste using maida, rice flour, salt and sugar.
In a kadai add grated coconut and jaggery, and fry till brown in colour and sticky. Keep it aside for 10 minutes.
Now take a tawa (better if nonstick frying pan), put little ghee and spread. Now spread a big spoonful of the paste like we do in case of dosa. Place the stuffings in the centre and roll. Repeat same process for making more rolls. You can pour condensed milk over the rolls.
Enjoy the sumptuous rolls.
Gujarat
Undhiyu (mix-veg curry with dumplings)
Ingredients:
- 2 cup diced potatoes
- ½ cup diced raw banana
- ½ cup diced carrots
- ½ cup fresh green peas
- ½ cup flat beans,
- broken into 2
- 1 cup cauliflower
- florets
- ½ cup brinjal, diced
- ½ cup ivy gourd
- /dondakaya, diced
- n ½ cup yam, diced
- 1cup tomatoes, chopped
- 1 tsp turmeric powder
- 2 tbsp dhaniya-jeera powder
- 2 tbsp chilli powder
- Salt to taste
- 1 tbsp sugar
- 1 tsp garam masala
Method
In a big pan take the oil for seasoning add all the ingredients of seasoning one by one.
Add all the vegetables except tomatoes, cauliflower and brinjal. Add salt and turmeric powder.
Let the vegetable cook by adding ½ glass water.
Once the vegetables are half cooked add cauliflower, brinjal.
Let it simmer again till all the vegetables are cooked but not mushy. Now add tomatoes, chilli powder, garam masala and sugar. Cook for another 5-10 minutes or until the tomatoes are tender.
At this point there should be some water content in the curry it should not be dry, if it is dry add some water while adding tomatoes and simmer for 5-8 minutes. Garnish the Undhiyu with lots of chopped coriander leaves.
Telangana & andhra Pradesh
Arisalu
Ingredients
- 1kg rice
- 750 gm jaggery, grated
- 1 tbsp til
- ¼ tsp cardamom powder
- Oil for frying
Method
Soak rice overnight, drain the water and make fine powder of the rice. It should be slightly damp. Add 1 cup of water to the grated jaggery and heat it in a pan till it becomes a thick syrup.
Remove from fire and add the rice flour to it slowly until it becomes thick. Add cardamom powder to it. When it cools down, make a big lime-sized ball, pat it into a thin flat disk on a plastic sheet and dab it with seseme seeds and fry them in oil on a low heat till golden brown.
Once cooled down remove the excess oil by pressing it over and serve it.
Rawa laddu
Ingredients
- ½ kg Bombay rawa
- 2 cups grated coconut
- ¾ cup sugar
- 1 tbsp cashew
- 2 tbsp raisin
- ¼ tsp
- cardamom powder
- ½ cup ghee
Method
Heat 1 tbsp ghee in a pan and roast cashew and raisin. Keep them aside. Add remaining ghee in the pan and roast the Bombay rawa on low heat till light brown. Add coconut powder to it and roast for 2 more minutes. Make the powder of the sugar that we have and add it to the mixture. Heat till it thickens. Add cardamom powder, nuts mix well and remove from the fire. Make small laddus when the mixture cools down.
Maharashtra
Til-Gulachi Poli
Ingredients
- 1 cup til/sesame seeds
- 1¼ cup gud/jaggery
- 3 cups wheat flour
- 2 tbsp oil
- 4 tbsp ghee
- Water for kneading dough
- 2 cardamom
Method
Add oil to atta and make a soft dough using water. Knead well and keep aside for 30 min.
Roast til till golden yellow and grind together with gud in a traditional mortar. Add cardamom while grinding.
Take a small ball sized dough spread it with your palm add a lemon sized roasted til and gud mixture and stuff it in the dough and roll with a rolling pin.
Roast the rotis on hot pan till golden brown. Apply a little ghee on both sides.
Tilache Ladoo
Ingredients
- 2 cup til/sesame seeds
- 1¼ cup gud/jaggery
- ½ cup ground nut powder
- Cardamom powder, for flavour
Method
Roast til till golden brown. Take gud and the roasted till and grind in a mixer.
Add roasted ground nut powder, cardamom powder and mix well and then shape them to make laddus.
Tamil Nadu
Pongal
Ingredients
- 500 gm rice
- 100 gm moong daal
- 1 tbsp black pepper powder
- 1 tsp jeera
- 50 gm cashew
- Few curry leaves
- 5-6 green chillies
- 1 cup ghee
- Salt to taste
Method
Take a kadai and roast moong daal.
Mix the roasted moong daal with rice. Wash them and soak it for at least 20 to 25 minutes before cooking. Pressure cook rice and daal till you get 5 to 6 whistles. Keep it aside.
Heat ghee in a frying pan, and add jeera, cashew nuts, curry leaves and green chilies. Fry them till the cashew nuts turns light brown.
Add the tempering into the rice and daal and mix it well.
Serve the dish with coconut chutney, pickle or sambar.
TIP: If making sweet pongal follow the same instructions. But instead of salt, use jaggery and milk. Also, avoid curry leaves and green chillies.
Bihar
Chooda Matar
Ingredients
- 1½ cup thick variety of chivda/flattened rice flakes
- 2 cup fresh green peas
- 2 tsp jeera
- 2 tsp ginger, finely chopped
- 4 green chillies, finely chopped
- 1 cup coriander , finely chopped
- 3 tbsp lemon juice
- 1 tsp black pepper powder
- salt to taste
- 2 tbsp ghee
Method
Rinse the chivda through a strainer, drain well and soak in water 10 minutes [less if it is finer].
Heat ghee in a pan. Add jeera, ginger and green chilies.
Stir and immediately add in the peas and salt, Now, add ½ cup water and cook covered on medium heat until the peas are done.
Add in the soaked chivda and mix well, fluffing it up.
Punjab
Gud Ka Halwa
Ingredients
- 1 cup bombay rawa
- 3 cups water
- 1½ cup jaggery, grated
- ½ tsp cardamom powder
- Pinch of saffron
- 50 gm pistachio, sliced
- 50 gm almonds, sliced
- A pinch of dry ginger powder
- 1 cup ghee
Method
Soak rawa for 15 minutes in water. Keep aside. Boil water and gud together until gud is completely melted. Take a kadai, heat the ghee, drain the water and roast the soaked rawa until brown.
Add the jaggery, saffron, ginger powder and cardamom powder, mix well and cook it on low flame for 10-15 minutes.
Garnish with dry fruits.
Sindhi
Bhee singdi
Ingredients
- 2 thick lotus stem sticks, boiled and chopped
- 2 drum sticks, peeled and made into 3 inches long pieces
- 2 large onions, fried till golden brown and made a paste
- 4 tomatoes, finely chopped/pureed
- 1 tsp ginger-garlic paste
- Salt to taste
- 1 tsp red chilli
- powder
- 1 tsp coriander
- powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- ½ tsp jeera powder
- 1 tbsp oil
- 1 tsp jeera
- A pinch of hing
Method:
Heat oil in a thick bottomed pan. Add jeera, hing, onions paste and ginger-garlic paste. Add tomatoes puree and add all dried masalas.
Sauté till it starts leaving oil.
Add lotus stem and a cup of water, and let it cook for 10 minutes. Add drumsticks and cover for 10 more minutes.
You can also pressure cook. Garnish with coriander.
