Khaza ~Fried Sweet Snack

Chhattisgarh cuisine uses many foods not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink liquor brewed from the a pecil flower Mahwa.The tribal people of the Bastar region of Chhattisgarh eat whatever is available: mushrooms, squirrels , bamboo pickle, bamboo vegetable .The special delicacies like jalebi , petha ,Rakhia badi, khaza , etc. are the famous sweet delectables of the state. I prepared this mouth watering khaza from here and enjoyed the lip smacking sweet of the state. So let’s start the recipe .yum



1 cup All purpose flour/maida
2 tablespoon oil,
water as required
1 cup sugar
2 green cardamom

Sift the all purpose flour in a bowl .Add oil and hot water and make soft dough from it. Let it rest for 2 hours.
Make small balls of dough , dust one dough with dry flour and roll it into a round circle.
Now cut the round circle in horizontally into 4-5 columns and fold each column about 3-4 times . Press the corner .

Heat oil in wok . Deep fry the khaza pieces till golden and crispy from both sides.
Drain khaza pieces paper towel.
Boil 1 cup water and 1 cup sugar with 2 cardamom, let it cook till thick .
Remove the syrup from heat and drop the fried khaza in it. Drain and serve warm.
Enjoy the mouth melting khaza.
Serve-6. (About 20-30 pieces) Cooking time-25 minutes

Sattu Paratha

In our Indian cooking Odyssey we are now in Bihar and Bihari Cuisine , is eaten mainly in Bihar , Bangladesh , Nepal and Mauritius . Bihari cuisine is mainly vegetarian as influenced by Budhism and Hinduism values.Some of the famous dishes are Litti Chokha , Sattu Paratha , Fish curry, Ghugni , Dhuska etc. the Bihari thali changes as the season changed and people use mustard oil , panch phoran spices for tempering of vegetables.
One of the most interesting thing about this cuisine is “smoked food”. It means using smoked red chilli to infuse a strong aroma in food. It is used in preparing “chokha”, i.e. mashed brinjals , potatoes, or tomatoes . Smoked chilli is also used in preparing kadam chutney.
I have some sattu flour left from the Litti Chokha I made few months back and I used the same for these Parathas. I served it with plain curd and pickle and my husband loved it. So let’s start the recipe .yumImage

1 cup wheat flour
Water as needed

For filling
1/2 cup Sattu (Roasted chana dal flour)
1 onion, chopped
1/4 cup coriander leaves,chopped
2 teaspoon ginger,grated
2 Green Chilly, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon amchur (dried mango powder)
1 teaspoon cumin seeds
1/2 teaspoon Ajwain (carom seeds)
Salt to taste
oil for shallow frying

Take sattu powder or coarsely grind chana dal to make sattu powder.
Combine all the ingredients including sattu in a large bowl and mix properly.Add a little water and set aside.
Knead dough with wheat flour and water.
Take a small ball of dough and roll it into a small chapati. Spread a little oil on the surface of the chapati and place a tablespoon of Sattu mixture.
Now, gather all the edges of the chapati with Sattu mixture inside it to a round patty. Again roll the patty into the size of Paratha .
Transfer the rolled paratha into a preheated griddle or tawa , add sufficient amount of oil and roast paratha from both sides .Flip and cook it on medium heat till both the sides are done.

 Serve hot with curd , Aloo chutney or brinjal chutney.Enjoy!!


Serve-4. Cooking time-20 minutes




Assamese Pitha

The cuisine of Assam is known as Assamese cuisine. The main ingredient in the cooking is rice and the characteristic of this cuisine is very less use of spices. The gentle frying of spices before adding to the main ingredient or “Bhuna” practice is absent in this cuisine. While searching the recipes of Assam I found this Mohura Pitha on Gayatri’s space and bookmarked it . Pitha is special rice preparation generally made during Bihu festival .
Usually it is made with soaked and ground rice but I used the store bought rice flour . The pithas were mouth melting and very delicious. So let’s start the recipe . Yum



1 cup Rice Flour
1 cup Warm Water
2/3 cup Coconut
1/4 cup Sugar
2 Cardamom pods

Pulse coconut and cardamom in blender , add sugar mix and keep it aside.
Take rice flour in a bowl and add warm water , make a soft and pliable dough.
Divide it into 12 equal portions and roll each into a ball.
Take a ball and gently press it and shape it into a bowl.
Place a tablespoon of filling in the center and make a half circle by pressing the sides of the circle together.Press to form a spindle shape.
In a big vessel boil water.Add the prepared pithas in hot boiling water and let them cook for 10 minutes.

 Remove the pithas from water , strain in colander.Serve warm.


Serve-6. Cooking time-15 minutes




Veg Thukpa

Arunachal Pradesh has food recipes vary with in the region , mostly influenced by the Tribes. The famous dishes of Arunachal Pradesh includes Apang or rice beer made from fermented rice or millet . The most staple food is rice with fish , meat and vegetables . Another famous dish among a tribe “Monpa” is Thukpa , a noodle soup contains vegetables, meat and spices. I came up with the vegetarian version of the soup and adapted the recipe from Foodieshope. The taste of this soup was perfect and soothing , just to enjoy every sip . So let’s start the recipe . Yum



2 Fistful spaghetti pasta
Water as needed
1 teaspoon salt
1 teaspoon oil

1 carrot , chopped
1/2 cup green beans
1/2 cup cabbage , shredded
1 potato , small cubed
2 green onion , chopped
1 tomato , chopped
1/2 cup button mushroom, chopped
1 green chilly , slit
2 garlic cloves
1 teaspoon ginger, grated
Salt to taste
1 teaspoon peppercorn , crushed
1/4 cup coriander leaves , chopped

Cook Spaghetti pasta in boiling water with salt and a teaspoon of oil .Cook till done and then strain, cover and keep aside.
Boil 5 cups of water, add 2 cups of mixed chopped vegetables , green chilly , garlic and cook on medium flame.
When veggies are almost cooked add 1 teaspoon of grated ginger, coriander leaves and pepper powder. Cover and let it sit for a minute. Stir the soup, add cooked noodles and salt (if needed ) and garnish with chopped green onions.

Serve hot.


Serve-4. Cooking time-25 minutes


Mirchi ka Salan

Andhra Pradesh , the royal city of cultural heritage represents a very authentic and wonderful cuisine . Influenced with Mughali cuisine the food includes both Andhra and Hyderabadi cuisine that is considered to be hot and spicy.The food was traditionally served on banana leaf with people sitting on mat and a little water is sprinkled around the leaf to show that the food can now be served. The main food of Andhra Pradesh is Rice and ghee, Pulihora , Gongura , Avakaaya Pickle , Hyderabadi Biryani and the very popular Mirchi ka salan.
I prepared Hyderabadi Mirchi ka Salan from Vah re Vah  . The taste was balanced between sweet and sourness of coconut and tamarind and loved by all. I serevd it with matar pulav and boondi raita. So let’s start the recipe . Yum


4-5 Long Green Chillies
1 Onion, chopped
1 teaspoon ginger , grated
2-3 garlic cloves , grated

Whole spices
1 bay leave
2 cloves
2 peppercorn
1 black cardamom
1 green cardamom

A pinch Asefetida
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
2 dried red chillies
5-8 Curry Leaves

1/2 teaspoon Cumin powder
2 teaspoon Coriander powder
1 teaspoon Red Chilli Powder
1/2 teaspoon turmeric powder
Salt to taste

1/2 cup yoghurt , beaten
2 tablespoon tamarind pulp
2 teaspoon sugar or Jaggery
2 tablespoon oil
1 cup water

For paste
1 tablespoon sesame seeds
2 tablespoon peanuts
1 tablespoon coconut powder/pieces

Heat 1 teaspoon of oil in a wok and roast peanuts , coconut and sesame seeds.
Add this mixture to the blender and blend it with some water to make a fine paste.
Add the remaining oil in the wok and fry the whole spices. Now add dried red chillies in it.
Stir and add cumin , mustard and fenugreek seeds.
Now add the onions and salt . Fry till golden brown .
Add a pinch of asefetida , turmeric powder ,ginger and garlic followed by then curry leaves.
Add 1/4 cup water, red chilli powder,coriander powder and cumin powder . Let it cook till the oil comes out from edges. Now add the remaining water and add yoghurt and the peanut paste.
Cover the pan with lid and let it cook for 5-7 minutes with frequent stirring.
Now add tamarind pulp and Jaggery or sugar. Cook for another 3-4 minutes.
Make a slit in the green chillies and add it to the boiling gravy. Cook for 5-7 minutes .

Remove from heat and serve hot with rice.i served it with matar gobi pulav and boondi Raita.


Serve-2. Cooking time-30 minutes


Rainbow Delight

A refreshing and healthy combination of seasonal fruits , ice cream and tutti Fruti. Enjoy it any day in the summers and you are gonna love it. So let’s start the recipe . Yum


1 packet vanilla ice cream
1 cup mixed fruits (strawberry , apple , orange , mango , grapes , kiwi, raspberries etc. )
1 tablespoon tutti fruti
1 tablespoon sugar sprinkles
1 tablespoon orange crush

Roughly chop the fruits.
Take 6 serving bowls ready.
Scoop on or two ladles of vanilla ice cream in each serving bowl.
Add the mixed fruits equally in the bowls.
Sprinkle tutti fruiti , orange crush and sugar sprinkles in each bowl.
Serve immediately.

Serve-6. Preparation time-10 minutes


Corn Bhel

Let’s get ready for a tasty and healthy snack in this weather. Corn bhel is one of my favorite snack to grab while watching movie or just lazing around in holidays. So let’s start the recipe . Yum


1 cup sweet corn , boiled
1 cup Kurmura (puffed rice)
1 cup Sev
1 onion, chopped
1 tomato. Chopped
1 potato, boiled & chopped
1 green chilly ,chopped
1/4 cup coriander leaves ,chopped
1 teaspoon chaat masala
1 teaspoon red chilly powder
1 teaspoon dried mango powder
1 teaspoon cumin seeds powder
Salt to taste
2 tablespoon green chutney
4 tablespoon tamarind chutney
1 tablespoon lemon juice

Take boiled corn , puffed rice , sev in a bowl.
Add onions, tomato, potato , green chilly , and coriander leaves.
Add all the spice and salt, toss well and serve.

Add the green and red chutney just before serving.


Serve-6. Preparation time-10 minutes