Keep aside. Add turmeric, wheat flour, ajwain and salt. Sprinkle cardamom powder on top. Pour desi ghee in a pan and add sliced brown coconut, raisins and cashewnuts.ingredientsBora saul or Thai sticky rice 1 kgSesame seeds (black) 500 gmJaggery 400 gmSalt to tasteMethodWash rice and soak for ten minutes.5 gmMethodDry and roast dal till fragrant. Recipe courtesy: chef Veena Arora, The Spice Route, The Imperial Bora saulor aroiya pitha Pitha made with wet sticky rice and sesame seeds is a popular sweet dish made during Bihu festival in Assam. Wash and cook dal and rice in 350 ml-450 ml water till soft. Serve hot, garnished with dry fruits. Drain water and keep aside.Namkeen Pongal IngredientsRice 125 gmMoong dal 125 gmChopped ginger 25 gmCurry leaves 10 gmCumin seeds 5 gmAsafoetida 2. Press the pitha with a clean cotton cloth, so that the fold doesn’t open. Mash up a bit to get creamy consistency. Cover and cook on low flame till the yam is almost done. Heat oil in a pan, add vegetables and stir well.5 gmPeppercorn, crushed 5 gmGhee 15 mlTurmeric 2. Add sugar and stir cupChilli powder 1 tspGrated coconut 1 tbspSalt to tasteOil 1 tbspMethod for gattaMix all the ingredients to make stiff dough.nb-huayi. Heat oil in a pan and fry gattas for two minutes. Drain water and grind the seeds in a dheki (an agricultural tool used for threshing, to separate grains from their outer husks, while leaving the bran layer). Serve hot with chutney or sambhar.Method for UndheyuForm a paste using chilli, ginger, garlic and coriander. Mash them together. l Dry the sesame seeds in the sunlight. Marinade for 30 minutes. Add coriander, lemon and sprinkle some water if required. Set aside. Recipe courtesy: : Shabnam Borah is a home chef for 34 years.IngredientsRice 50 gmMoong dhuli dal 50 gmJaggery 100 gmGhee 30 mlCashewnut 15 gmRaisins 15 gmBrown coconut 60 gmCardamom powder 1-2 gmMethodWash and soak rice and dal for half an hour. Put a tawa on low flame and spread the rice powder in a round shape. After drying, fry them without oil and mix it with jaggery. Soak sesame seeds for four hours. Grind it. Add this to the pongal, mix and simmer for a minute. Allow them to splutter, add turmeric and asafoetida. UndhiyuUndhiyu is a mixed winter-vegetable curry relished with hot puri or paranthas during Uttarayana or the kite flying festival, popularly known as MakarsakrantiIngredientsSurti surati beans (fresh vaal) 100 gmChopped raw bananas 100 gmYam (suran) cubes, peeled 100 gmBrinjal 100 gmGreen chillies, crushed 5Ginger, grated 1 tspGarlic, crushed tspFinely chopped coriander 1 tbspWhole wheat flour 1 China High titanium iron tspOil 4 tbspHing tspTurmeric powder tspCarom seeds 1 tspSalt to tasteSugar tbspLemon juice to tasteFor methi gattaFinely chopped fenugreek (methi) leaves 100 gmBesan Serve hot with paranthas. Make jaggery syrup and add it to the above mixture. Rub the chopped vegetables with oil and masala paste. She has constantly strived to recreate age-old Assamese Muslim cuisine and give it a modern twist. Form small oval dumplings using the dough. Add ginger, cumin and peppercorn and fry till aromatic.Recipe courtesy: Maharaj Jodharam Choudhary, Khandani Rajdhani. Cover and cook for 4-5 minutes.Recipe courtesy: Saumya Shree, food specialist, BiteClub. Serve hot. Add salt and stir. Cook them in water (similar to making plain rice).inSakkarai pongalSakkarai pongal or sweet pongal is an auspicious naivedhyam dish offered to the Gods and the Goddess during the puja. Heat ghee in a pan, add cashews and fry till golden.Call it Sankranti, Uttarayana, Pongal or Bihu, it’s time to celebrate the harvest festival with dishes made with freshly cropped rice, groundnut, sesame, etc. Stir till brown. Put sesame-jaggery mixture on it and fold it

Posted by: titaniumsd at 03:01 AM | No Comments | Add Comment
Post contains 625 words, total size 4 kb.