Rice Fara - Chhattisgarhi Cuisine with Bong flavour (Fusion style)

 

            This traditional snack from Chhattisgarh is very popular and is especially made during special occasions and festivals. They come in long cylindrical shapes that are first steamed and them tempered in few spices. These healthy small bites are at times boiled and then stir fried. You can enjoy it as an appetizer with any chutney of your choice. They are also ideal as a tea time snack. 

          However, check out my version of Fara where I gave a Bong flavor to it. I added some freshly ground spice mix to the dough. The tempering is in mustard oil with panch phoron. I then garnished it with kasundi that gives this dish a slight kick. They are an ideal snack menu for kitty parties, can be packed for picnics. So check out the step by step pictorial recipe to prepare it. 

Dry roast & grind - 

• 2 dry red chilies
• 2 bay leaves
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 2 green cardamom
• 1/2 tsp. carom seeds

Dough - 

• 1 cup rice flour
• 1/2 cup cooked rice mashed
• pinch of baking soda
• 1 tsp. nigella seeds
• 1 tsp. oil to knead
• salt to taste
• 1 tsp. ginger-chili paste
• 2 tbsp. coriander leaves, finely chopped
• 1 tsp. ground spice powder

Tempering - 

• 1 tbsp. mustard oil
• 1 tsp. panch phoron
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. ground spice powder
• 1-2 tsp. kasundi
• 1 tsp. lime juice
• coriander leaves, to garnish

          Dry roast all the mentioned ingredients slightly or till you get a nice aroma. Set aside to cool down. Then grind into a fine powder. Keep aside. 

          For the dough - take all the ingredients and mix well. knead into a dough by adding required quantity of water. 

          Rub some oil in your palm and divide into equal portions. Give a cylindrical shape to each of them.

          Transfer to a greased steamer plate and steam for 15 minutes. Set aside to cool slightly.

          Tempering - Heat mustard oil in a pan and temper with panch phoron. After it stops spluttering, add the garlic and green chilies. Sauté for a minute. 

          Now add the steamed fara and 1 tsp. of the spice powder. Stir fry for 1-2 minutes. When done, add kasundi, lime juice and coriander leaves. 

          Serve as an appetizer with kasundi or as a tea-time snack. 

 Dry roast all the mentioned ingredients slightly or till you get a nice aroma. 

        Set aside to cool down. Then grind into a fine powder. Keep aside. 

                       For the dough - take all the ingredients.

                            Mix well.

                    knead into a dough by adding required quantity of water. 

                   Rub some oil in your palm & divide into equal portions. 

                       Give a cylindrical shape to each of them.

                      Transfer to a greased steamer plate.

                    Steam for 15 minutes and set aside to cool slightly.

 For the tempering - Heat mustard oil in a pan & temper with panch phoron.

    After it stops spluttering, add garlic & green chilies. Sauté for a minute. 

Add the steamed fara & 1 tsp. of the spice powder. Stir fry for 2 minutes. 

                   When done, add kasundi, lime juice & coriander leaves. 

                 Serve as an appetizer with kasundi or as a tea-time snack. 

Khichu Balls (Gujarati Snack)

 

          Khichu is a traditional Gujarati breakfast / snack / light meal typically made of rice flour.  As Khichu is generally bland, it is relished with a drizzle of pickle oil / pickle masala and chopped coriander leaves. One can also add some peanut oil or ghee for added flavour. 

       Besides rice flour, it can also be made with Wheat flour, Bajra flour, Jowar flour or Ragi flour to make them nutritious, wholesome and diabetic friendly. So check out my version of Khichu Balls, where I added some flaxseeds and some lime juice. Here is a step by step pictorial recipe to prepare this healthy snack.

          It is basically a street food, that has a soft and sticky dough like consistency. It also goes by the name of Papdi No Lot, meaning dough for papad.

           Khichu is similar to 'Ukad' from Maharashtra or 'Morkali' from Tamil Nadu. You can also shape the dough into small doughnuts before steaming. 

• 1 cup rice flour
• 2 cups water
• 1/4 tsp. baking soda
• 2-3 tbsp. coriander leaves, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. carom seeds, crushed
• 1 tsp. flaxseed
• 1 tsp. lime juice
• 1 tsp. pickle masala, to garnish
• 1 tsp. chopped coriander leaves, to garnish
• 1 tsp. pickle oil to garnish

           In a saucepan, add all the ingredients (except the garnishing). Bring it to a boil and simmer on a low flame for 5 minutes. 

          Now gradually add the rice flour and keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. 

          Switch off the flame. Cover and keep it aside for 5 minutes. Transfer to a plate and knead well by drizzling some oil. 

          Take a small portion from the dough and make small round balls. You can also give a long cylindrical shape to the dough.

          Place the khichu balls and the logs on greased plates and steam for 10-12 minutes and set aside to cool down. Then carefully cut the log into equal sized pieces. 

          Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala and pickle oil and enjoy as breakfast, snack or as a light meal. 

             In a saucepan, add all the ingredients (except the garnishing).

                     Bring it to a boil & simmer on a low flame for 5 minutes. 

Gradually add the rice flour & keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. Switch off the flame. Cover & keep it aside for 5 minutes. 

     Transfer the dough to a plate & knead well by drizzling some oil. 

        Take a small portion from the dough & make small round balls.

You can also give a long cylindrical shape to the dough. Place the khichu balls and the logs on greased plates & steam for 10-12 minutes. Set aside to cool down. Then carefully cut the log into equal sized pieces. 

Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala & pickle oil and enjoy as breakfast, snack or as a light meal. 

Paal Kozhukattai

 

          Paal Kozhukattai is a very popular South Indian dessert, which has its origin from the Chettinad region. It is a divine coconut milk based dessert and is traditionally prepared during special occasions and festivals. Garnish with a few saffron strands and enjoy this yummy dessert warm or at room temperature. So check out the step by step pictorial recipe to prepare this regional dessert. 

          Small round balls are prepared out of rice flour dough, which is then simmered in the milk till done. Cardamom powder is added for the flavour. For a healthy version, you can use wheat flour and sweeten it with jaggery instead of sugar. 

• 1/2 cup rice flour
• pinch of salt
• 1 tsp. ghee
• hot water as required
• 1 & 1/2 cups milk
• 1 cup water
• 1/4 cup sugar or to taste
• 1 cup coconut milk
• 1/2 tsp. cardamom powder
• few saffron strands to garnish 

          To make the Kozhukattai balls, in a bowl, take the rice flour, salt and ghee. Mix it well. Add hot water, little at a time and combine everything well. 

          Cover and keep aside for 2-3 minutes to cool down slightly. Then knead it into a soft dough. 

          Apply some ghee to your palm and make small round balls out of the dough. Keep them aside. 

          In a pan, bring the milk and water to a boil. Gently add the prepared balls and simmer on a low to medium flame for 12-15 minutes. Keep stirring occasionally so that it does not stick to the bottom.

          Now add the sugar and coconut milk. Cover again and simmer for 2-3 minutes.

          When done, add the cardamom powder and give it a mix. When done, switch off the flame.

          Cover and keep aside for 20-25 minutes before serving. Garnish with few saffron strands and enjoy it warm or cold.

      For the Kozhukattai balls, in a bowl, take the rice flour, salt & ghee. 

                             Mix it well. 

     Add hot water, little at a time & combine everything well. Cover & 

     keep aside for 2-3 minutes

                   Then knead it into a soft dough. 

  Apply some ghee to your palm & make small round balls out of the dough. Keep them aside. 

  In a pan, bring the milk & water to a boil. Add the prepared balls & simmer on a low to medium flame for 12-15 minutes. 

                           Add the sugar.....

                      and coconut milk. Cover & simmer for 2-3 minutes.

                      Add cardamom powder & give it a mix. 

 When done, switch off the flame. Cover & keep aside for 20-25 minutes before serving.

                Garnish with few saffron strands & enjoy it warm or at room temperature.

Thattai (Traditional Festive Snack from Tamil Nadu)

          This is a traditional Tamil Nadu special deep fried snack that is a must in most of the South Indian festivals, where it has different names. This popular snack is called nippattu in Karnataka and chekkalu in Andhra. They are also a great tea time snack / party snack. Try relishing it with hummus, mayo or any homemade dip for a change. Tastes awesome. So check out the step by step pictorial recipe to prepare it. 

• 1 cup rice flour
• 1 tbsp. urad dal (split black gram), dry roasted & ground
• 1 tbsp. roasted Bengal Gram lentil, powdered
• 1 tbsp. chana dal, soaked 2-3 hours 
• salt to taste
• 1 tbsp. oil
• 1 tsp. red chili powder
• pinch of pepper powder 
• 1 sprig curry leaves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• oil to deep fry 

          In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough. 

          Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.

          Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.

          Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container. 

          Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great. 

                     Mix all ingredients (except oil to deep fry). Add water, little at a time, 
                     & knead into a dough. 

                      Divide into small balls. Place each ball on a greased plastic sheet & cover 
                      with another greased sheet. Press it gently with back of a small bowl.
                 

                      Prick all over with a fork.

                     Heat oil. Gently remove thattai & slide into hot oil. Fry on low flame till 
                     done. Drain on a kitchen towel.

                     Relish as a tea time snack or as & when desired. I like to have mine 
                     with some hummus, mayo or any homemade dip. They taste great.