Some of the delicacies specially prepared on the occasion of Cheti Chand are enlisted here with their easy recipes.

Juwar Jo Dodho

Ingredients:

  •  2 cups of wheat flour
  • One finely chopped Onion  
  • 1 tbsp grated ginger
  • 3-4 Green Chillies, finely chopped
  • Finely chopped coriander leaves
  • 2 Tbsp Ghee or oil
  • 1/2 Tsp Cumin seeds
  • Salt to taste
Juwar Jo Dodho

Method


Sieve flour and salt together. Add onion, ginger, green chillies, coriander leaves and cumin seeds to it. Mix them well and knead it into dough with the help of water. Make a ball by taking a small lump of the dough. Roll it in dry flour, pat with palm to flatter. Then make circular chapattis of it. Make thin or thick as desired. Place it on warm griddle (tawa). Shallow fry on each side till golden.

Serve hot with green chutney and ketchup.

Kanao


Ingredients:
  • 3 tbsp of Wheat flour
  • 4 tbsp of Ghee
  • 3/4 cup of sugar
  • 1/4 tsp Elaichi powder
  • 3 cups of water
  • 3 tbsp Chopped almonds
Kanao

Method


Heat ghee in a pan. Add flour and roast on slow fire, stirring continuously. Side by side add sugar to water and boil to make syrup. When the flour becomes golden brown, add the boiling syrup to it. Stir gently and continuously till excess water evaporates and the ghee separates. Add elaichi powder. Garnish it with chopped almonds.

Serve hot.

Kuti


Ingredients:

250 gm Wheat flour
200 gm Rock sugar (misri) ground
200 gm Ghee
1 tbsp Flakes of almonds
1/2 tsp Cardamom powder

Kuti

Method

Sieve the wheat flour through a fine mesh. Heat ghee in a pan, add flour. Fry till flour is pinkish in colour. Cool it to room temperature. Mix together roasted flour, sugar, cardamom powder and almonds and cool very well. Store in an airtight container.

Serve cool.

Aloo Tuk


Ingredients:
  • 5-6 Large oblong Potatoes
  • 1/2 cup Pomegranate seeds
  • 1/2 tsp Chilli powder or Pepper powder
  • 1/2 tsp Cumin powder
  • 1 tsp Powdered Kasuri methi
  • Salt to taste
  • Oil to deep fry


Aloo Tuk

Method


Wash the potatoes well and slice them into 6-7 wedges with skin intact. Heat oil in a pan for deep frying. Add wedges, cook till golden and crisp all over. Drain the oil and take out onto an absorbent kitchen paper. Transfer to a serving dish. Sprinkle Chilli powder or Pepper powder, Cumin powder and salt over it. Toss till flavours are well blended.

Serve with chapatti or rice.

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