Chattisgarhi Thali | Chattisgarh Cuisine

Now coming to day 5 its chattisgarh and I Enjoyed researching for this state as I learned so many new things about the tribal and non tribals peoples here. I am so happy that am learning not only about the cuisine but also about the culture they follow in each state.Cuisine of chattisgarh is divide into tribal and nono tribal 🙂 I here present to you a thali which is a mixture of tribal and non tribal recipes.The tribe in chattisgarh are  Gonds, Abhuj Maria, Bison Horn Maria, Muria, Halbaa, Bhatra, and Dhurvaa. In which Raj gonds are very populor tribe.Here the mens of the family have occupation of hunting ,fishing  and some arts crafts work. A very popular city bastar is mostly dominated by tribal community .
When i was searching for Chattisgarh I have to go for video and travel shows and one travel show which I saw in Ndtv good times gave me some hints of the cuisines too.

The reporter was served by a raj gond family with gud ki cha at first and then Mundiya ka pech which is nothing but a soup made either of rice or millet. I have read about it while doing the search and made a soup with ragi you will see the recipe below. A very popular dish among tribals are ant chutney they relish them a lot . Coming to non tribal community the most fav delicacies among them are  jelibi , rakhia badi and pethas .Maize. jowar, wheat are the basic ingredients and not to forget Rice is very imporatant ingredient as you know chattisgarh is the “” Rice bowl of India”.There is another sweet dish which is made during festivals and occasions called Bafauri which is made with channa dal but i didn’t find the proper recipe for it. Mahuwa is a famous liquor consumed by chattisgarhi’s.Besides these the green leaves like bohar bhaji, lal bhaji, kohda bhaji etc. is often used to prepared for curries in here.

I have summed up all the recipes I liked and found into a thali 🙂 rice is staple food they use rice flour in almost all the recipes a lot which can be savory or sweet. Dhoodh fara is another very traditional dish which they make its just smilar to south indian paal kozhukattai but a stuffed version here..I personally Love kadhi’s and so I have tried the 3 most fav kadhi varieties  popular in chattisgardh .. The breads even are made with rice flour and they tasted yummy even.. I totally loved cooking meal for our Lunch and evening snack 🙂 My h loved the kadhi versions and the pakodas and gulgulle a lot. Gulgulle even we rajasthani make it during makar sakrantri with some savory vada  i was so happy to see thats chattisgarhis also have them ..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39

Lets rush and move on to the recipes ..

Ingredients 

Rice flour – 1/2 cup 
Onions ( chopped) – 3-4 tbsp
Curd- 2tbsp
Green chillies ( Chopped) – 1-2 Nos
Cumin seeds- 1/2 tsp
Coriander leaves( Chopped) – 3 tbsp 
water a needed
Salt to taste
Oil for frying

Method 

• In a bowl Mix in  rice flour, onion, green chillies,salt,curd,cumin seeds, coriander leaves .
• Mix all the ingredients, add water to make a paste like batter.
• Heat Oil in a kadai , add a tbsp of the batter at a time or use your hands to fry them as pakoras.
• Deep fry them until they turn golden brown from all sides.
• Serve them hot with chutney.

Ingredients 


Rice flour – 1/2 cup
water- 1 cup or more if needed
Salt to taste


Method

• In a sauce pan heat the water and add salt to it.
• After the water boils well turn off the stove and add the rice flour.
• Mix well till it comes together.
• After it cools a bit knead it to a tight dough and make cylindrical rolls out of them.
• Steam them in idli cooker for 10 – 15 mins.
• Serve them Hot with green chutney.

Ingredients 


Ragi flour – 2 tbsp 
Water – 2 cups
Poha – 2 tbsp
Salt to taste

Method 

• In a pan fry roast the ragi flour till the raw smell goes off.
• Add hot water little by little and mix them well.
• Let them boil and thicken a little bit.
• Add poha and cook for few minutes.
• Turn of the flame and serve this soupy porridge with tomato chutney.
• After water and heat again if it thickens, they are had like a soup .

Ingredients

Tomato – 1 no
Dry red chillies- 3-4 Nos
Ginger garlic paste – 1 tsp
Salt to taste
Oil – 1/2 tsp

Method 

• In a blender put Tomato , ginger garlic paste, salt to taste,dry rechillies .
• Grind them to a smooth paste.
• In a pan heat oil and saute this paste for a while till the raw smell goes off.

Ingredients 


Rice flour – 1 cup 
Onion – 3-4 tbsp ( Chopped)
Green chillies-2-3 No
Coriander leaves – 2-3 tbsp ( Finely chopped)
Salt to taste 
Water as Needed
Oil – 1 tbsp 


Method 

• In a bowl mix all the ingredients well add  water little by little.
• Knead it to a soft dough.
• Apply oil in your fingers and shape the dough into round circle using your hands.keep it a little thick.
• Mean while heat a tawa Drizzle some oil and place the shaped dough in it.
• Cook this roti both the sides till they are cooked.
• Serve them Hot with some Curry and  Green Chutney.

Paan Roti

This uses the same dough as Angakar but the shaped roti is cooked on a banana leaf.
Spread oil in a banana leaf place the thick roti on it cover the roti well with leave and roast in on tava in a low flametill both sides are done.

Ingredients 


Rice Flour -1 cup
Oil -1 tbsp
Water as needed
Salt to taste


Method 

• In a bowl add rice flour, oil,salt and mix well.
• Add water little by little and mix them well and form a stiff dough.
• Divide the dough into equal parts and make them to balls.
• Roll them with a rolling pin like we do for poories.
• Heat oil in a kadai and fry the rolled dough in the hot oil.
• Cook both the sides until light brown.
• serve them Hot with pickle and chutneys.

Ingredients


1/4 cup Green Moong dal
1/4 cup Urad dal
1/4 cup Channa dal
1/4 cup Toor dal
1/4 cup Masoor dal
1/4 tsp Turmeric 
1/2 tsp garam masala
1/2 tsp Red chilli pd
1 medium onion ( Finely chopped)
1 tbsp Ghee
1/2 tsp Cumin seeds
1/2 tsp Coriander seeds
2 tsp lemon juice 
1 tbsp Yogurt ( For serving )
2-3 tbsp chopped Mint leaves.
1 tsp Ginger garlic paste
2 tbsp Finely chopped coriander leaves


Method

• In a pressure cooker put all the dals with turmeric, Chilli pd, garam masala, onions  with 3-4 cups of water.
• In a sauce pan heat ghee add cumin seeds.
• After they splutter add corinader seeds , ginger garlic paste and saute.
• Add the dal from the cooker and mix them well.
• Add water if needed  and bring to a boil.
• Now turn off the flame and squeeze off some lemon.
• Spoon some curd and garnish with some coriander leaves.

Ingredients 

For pakodas
Black gram dal / urad dal – 1/2 cup
Onion – 3-4 tbsp ( chopped)
Green chillies- 1-2 Nos 
Salt to taste

For Kadhi

Curd – 1 cup
Besan – 2 tbsp
Green chillies – 2 nos
Turmeric pd – 1/4 tsp 
Cumin seeds – 1/4 tsp
Red chilli pd – 1/2 tsp
Mustard seeds – 1/2 tsp
Onion – 3-4 tbsp ( chopped)
Tomato – 1 no ( chopped)
Salt To taste
Water as needed
Oil – for frying + 1 tbsp
Coriander leaves – for garnish

Method 

• Soak the black gram dal for 3-4 hours 
• Grind the black gram dal to an coarse paste and add salt to it.
• Add chopped onions , green chillies , little coriander and mix well.
• Heat oil in a kadai and fry the black gram dal paste to bhajia’s/ Pakodas.
• Fry the till golden brown and drain them on a kitchen towel.
• Keep the fried pakodas a side , In another bowl mix Beaten curd, besan , turmeric pd, salt and a little water.
• Churn the mixture like you do for butter milk.
• Heat a sauce pan add 1 tbsp oil add cumin seeds and mustard seeds, let them splutter.
• Add onions and green chillies and saute them till they turn translucent.
• After they splutter add tomatoes and saute them toll they are mushy.
• Add red chilly pd and Mix well .
• Pour in the curd mixture and bring to boil.
• Simmer and cook them till the raw smell from the the kadhi goes off.
• Add the fried pakodas to the kadhi and cook them for few seconds and serve them hot immediately with rice.

Ingredients 

Aribi – 3-4 ( medium size)- Boil them , peel of the skin and chopp them into rounds.
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Curd – 1 cup
Besan – 2 tbsp
curry leaves – 1 sprig
Onion – 3-4 tbsp ( chopped)
Tomato – 1 small
Green chilles- 2-3 Nos
Oil / Ghee – 1 tbsp
Salt to taste
Coriander leaves – for garnish

Method

• In a bowl mix together Curd , besan, turmeric pd, salt to taste and churn them with water needed to thin it.
• In a sauce pan heat oil add mustard seeds and cumin seeds, let them splutter.
• Add curry leaves , onion , green chillies and saute them till  they are translucent.
• Add Tomatoes and cook them till they are mushy.
• Add the boiled and chopped Arbi and mix them well.
• Add red chilly pd and mix well.
• Now pour in the curd mixture and mix well.
• Add water if needed and bring it to a boil.
• After it boils simmer and cook till they raw smell from the Besan goes off.
• Serve them hot with rice.

Ingredients


Chopped Bhindi / okra – 1 cup
Onion – 3-4 tbsp
Tomato- 1 small
Green chillies – 1-2 No
Curd – 1 cup
Besan – 2 tbsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin seeds – 1/2 tsp
oil – 1 tbsp
Curry leaves – 1 sprig
Coriander leaves – for garnish

Method 

• In a bowl mix curd besan turmeric, salt and churn them with water to a thin consistency.
• Heat oil in a sauce pan , add mustard seeds and cumin seeds , let them splutter.
• Now add curry leaves , onions, green chillies and saute till the onion get translucent.
• Add bhindi and saute till they are half done.
• Add tomatoes and cook them with bhindi.
• Once they are done , pour the curd mixture and allow it to boil.
• Now simmer and Boil them till the raw smell of the besan goes off.
• Serve them hot with rice.

Ingredients 

Whole wheat – 1 cup 
Milk – 1/2 cup
Sugar/ Jaggery pd – 1/2 cup
Water as needed
Oil for frying
Baking soda – a pinch

Method

• In a bowl mix wheat flour, sugar, milk, soda .
• Add water little at a time and make thick paste consitency batter.
• Heat oil in a kadai, and spoon the batter all over the kadai .
• Fry them to golden brown.
• Enjoy the hot!!

Ingredients


For dough

1 cup All purpose flour
2 tbsp ghee 
Water as needed 

For Stuffing 


1/4 cup Semolina 
2 tbsp ghee
1/2 cup sugar
1 tbsp dried coconut ( grated)
Raisins – 2 tbsp
Almond flakes – 1 tbsp
1/4 tsp Cardamom pd 

Oil for frying

Method 

• Mix all the ingredients for making a dough.
• Make a Stiff dough and keep it aside.
• Heat ghee in a pan and roast the semolina well.
• Once they are roasted add sugar, raisins,almonds, coconut and mix them well. keep them aside.
• Divide the dough into eqaual parts and roll the dough to a poori size circle.
• Spoon the filling in one half side of the dough and fold the other half on it .
• Press the corners with fork and prceed doig the same with the rest of the dough and filling.
• Heat oil in a Kadai fry the shaped kusli in low flam till they light golden brown.

For dough

Rice flour – 1 cup
Mawa/ Khoa – 1/2 cup
suagr 1 tbsp
Cashew and kismis -As needed

For Dhoodh

Milk – 1 cup
Sugar – 1/3 cup
Nuts for garnish
Cardamom pd – 1/4 tsp

Method 

• In a sauce pan heat 1/2 cup water, after it boils switch off the flame and add rice flour.
• Mix them well and let them cool a bit.
• After they cool knead them to a smooth and soft dough.
• Divide the dough into equal parts and and make balls of them.
• For filling heat a pan and fry the mawa till its a light brown.
• Heat the milk in a sauce pan and mean while take the rice ball dough ball flatter it a little with your fingers , add the filling inside and cover the corners.
• Roll them again and keep the aside till needed.
• Once the milk boil add the stuffed balls and cook them till the rice flour balls starts floating.
• Once they float remove the balls out of the milk and let the milk evaporate a bit.
• After the milk thicken add sugar and turn of the flame.
• Add the rice flour balls to the milk and let the soak for atleast 3 hours before serving.

• In a sauce pan heat water after it boils add tea powder and simmer and boil for 5 mins.
• Add the grated ginger and jaggery to it.
• Boil they till the jagger completely dissloves.
• Strain them and serve the hot with some pakodas.