Listed below are few recipes especially prepared on the festive occasion of Dussehra:
- 1 cup Rava (sooji)/ semolina (makes 5-6 laddus)
- 1/2 cup sugar (add more if desired)
- 1/4 cup Ghee (clarified butter)
- 1/4 cup cashew nuts
- 1/4 cup Raisins
- 3 tbsp milk
- Fry the cashew nuts and raisins in 2tbsp of ghee until golden color and keep separately.
- Roast the semolina in a heavy bottomed pan on medium heat until slight golden color.
- To this add ghee and sugar. Fold them together. Also add the fried cashew nuts and raisins.
- Combine the 3 tbsp milk, fold together and remove the mixture from the pan in to a plate.
- If you feel the heat is bearable by your hands, make small balls (laddus) out of the mixture.
- The traditional way for making rava laddus is different and is a little difficult.
- It requires thick sugar syrup in which the Semolina is poured and then made into balls.
- 1/2 cup Besan
- 3 cups Curd
- 1 Sprig Curry leaves
- 1/2 tsp Cumin powder
- 2 tsp Red chilli powder
- Oil for deep-frying
- Salt to taste
- Mix the besan and salt in a bowl.
- Add water to achieve the dropping consistency.
- Now heat oil in a kadai and pour drops of this mixture with a slotted spoon.
- Deep fry till the drops become golden brown.
- Drain to remove excess oil and add to curd taken in a bowl.
- Add red chilli powder, cumin powder, curry leaves, and salt.
- Boondi raita is ready.
- 1 cup Kuttu Ka Atta (buckwheat flour)
- 1/4 cup Coriander Leaves (chopped)
- 1 Potato (boiled & mashed)
- 2 Green Chilies (chopped)
- 1 tbsp Oil
- Salt to taste
- Water (for kneading)
- Oil (for deep frying)
- Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel.
- Add water and knead a little to make firm dough.
- Make small round balls from the dough and roll out each ball to form a puri.
- Simultaneously, heat oil in a frying pan and fry till the puri turns dark brown.
- Serve with aloo ki sabzi or green chutney.
- 1 cup Sabudana (sago)
- 1/2 tsp Sugar
- 2 Green Chillies (finely chopped)
- 1/2 cup Groundnuts (coarsely crushed)
- 1 Potato (boiled & peeled)
- 2 tsp Oil
- 1/4 tsp Mustard Seeds
- 1 Pinch Hing (asafoetida)
- 2 tbsp Coconut (fresh & grated)
- Salt to taste
- Coriander Leaves
- Curry Leaves
- Wash and soak the sabudana (sago) in water for minimum 2 hrs so that it becomes light.
- Cut the potatoes into small cubes and mix crushed groundnuts, sugar and salt to it.
- Heat the oil in a pan and add mustard seeds to it. When the mustard seed start crackling, add cumin seeds, green chillies and curry leaves to the oil.
- Now add the potatoes to the pan stir the mixture and fry well.
- Once the potatoes are fried, mix the sabudana mixture to it and fry gently.
- Mix the grated coconut and garnish with coriander leaves.
- Sprinkle few drops of lemon juice over it and serve hot.
- 2 cups of ricotta cheese
- 3 tbsp of condensed milk
- 1tbsp milk powder
- ½ tsp all purpose flour
- 3 to 4 tbsp of sugar
- Mix all the ingredients together to form a paste like consistency and then transfer it into a thick-bottomed pan.
- With mild heat keep stirring it all the time.
- Remove from the heat when the mixture leaves the sides of the pan.
- When it cools a little bit (warm enough to be held in hands) make small balls and decorate them with dry fruits.
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