A state which is famous for its crusty cuisine,
for the staple diet of this place like any other place
in India is cereals, pulses, vegetables, and meat products.
A place where almost twenty-eight million people,
are accustomed to a cuisine which is both delectable and famous,
for the people here have some beautiful traditions,
Which is blow your mind, so try any one of these dishes today and comment about your experience, you might stand a chance to win an all-expense paid lunch buffet for you and your loved one.
- Kusli
To prepare this dish we need, 1 cup of white flour, 2 tbsp ghee, half cup sooji, powdered sugar: one cup, half cup badam or almonds, half a cup of raisins, three tablespoons of dried coconut, half table spoon of elaichi powder, and finally three to four tablespoons of ghee.
First you’re supposed to make a stiff dough with flour, ghee, and water. Roll it out into small circles and keep it aside. Fry sooji in ghee and add raisins, elaichi powder, and badam to the dish. Let it cool for some time. After which you need to take a small quantity of that stuffing, approximately three teaspoons in the center of each circle. Fold it in half and edge it with a fork. Deep fry the dish at an average flame and heat it till the thing which turns pink and not red. Best served when it is hot.
2. Lavang lata
To make this dish we need two cups of white flour, one cup of sugar, four tablespoons of ghee, two cups of water and nutmeg powder, elaichi powder, cloves, grated coconut, raisins, chopped almonds or cashews, oil for frying.
Primarily, boil the sugar in a saucepan, with water you have a two-string sugar syrup. Keep the syrup warm, by keeping it on the stove. Make a hard dough along with ghee and water. Roll the dough in circles. Fold three edges inwards to make a pocket, and fill the circle with a random mix of coconut, raisins, nuts and a pinch of nutmeg and elaichi. Close the fourth flap and anchor with a clove. Deep fry in oil on low flame. Dip in siev and drain.
3. Bara
The most famous and delicious cuisine items from the state of chattisgarh is the BARA (a variant of south Indian Vada) made from the fermented Urad millet or lentils. It is basically a fritter snack usually made during festivals and Mandais (village fairs). Preparation of Bara includes little or no oil. Chopped chilies, fresh coriander and chopped onions (occasionally) are mixed with the Bara. It’s a tradition to serve Bara in Dona (bowl prepared with dry Sal leaves) with tomato chutney. In the Bastar region, it’s obligatory to serve them guests with Bara during any marriage ceremony.
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