art-culture

Chhattisgarh

Chattisgarh has many cuisines not found in the rest of India, while the staple diet, like much of the rest of India is rice. Many Chattisgarhi people consume liquor brewed from the Mahuwa flower. The tribal peoples of Bastar region of Chhattisgarh eat whatever is available, choosing food which would not be eaten by people of other states and regions. Red ant chutney is a favorite dish. Flying ants, mushrooms, squirrels, and rats are some of their choicest delicacies. As well as these unorthodox dishes, fish and pork constitute a large part of Chhatisgarhi cuisine. Pork forms a major item in their diet and almost every major ceremony starts with the sacrifice of a pig.

CHILA

Take 2 bowls of Rice flour , add 2-3 cups of water and add pinch of salt , make a dilute paste out of it .

Now heat the tava properly and spread oil on it or use cotton ball for even spreading . Take the batter in spoon and spread thin layer of it on tava ,cover it for 2 mins and then open ,wait for some time and change the side ..

After a mins its ready to serve with green chatney or pickles.

Recommondation : Let the tava heat properly ?During the preparation flame should be on medium or slow .

Dubki Kadi

Ingredient: soaked skinned black gram , salt , turmeric powder, cumin powder, coriander powder ,3-4 red chilies ,curd 500gm, water, mustard seed, tomato, curry leaves, cooking oil

Soak 150 gm skinned black gram full night

Grind black gram in the next morning, add salt and stir it well

Take a pan and heat it for 2 min on the flame

Pour 2-3 table spoon oil in the pan

Add mustard seed , curry leaver and 2-3 full red chilies

Mix 1 chopped tomato and add salt in the mixture.

Let it cook for some time . Add coriander powder ,turmeric powder in it.

In a separate bowl take 500 gm curd and mix some water and start stirring until it gets less concentrated. Mix 1-2 spoon gram flour in it .

Now pour this curd mix in the same pan where tomato is cooked .

Let the curd boil well n mix with all the ingredients.

Once curd is boil, start making small balls with the help of finger tips out of the black gram paste and add directly in the curd.

Cover whole preparation and cook for some more time.

Enjoy mouth watering dubki kadhi with steamed rice.