A joyful festival, Dussehra is the occassion to meet with family members and feast on delicious dishes. TheHolidaySpot provides you with a handful of recipes for the dishes traditionally prepared on Dussehra. Use our Dasara Recipes to cook up fabulous cuisines at home and satisfy your tastebuds during the festive time. If you love these Dasara Recipes, click here and share these with your friends and loved ones. Shubh Dussehra to you!
1/2 kg Okra (wash, dry, and slice lengthwise.)
1/2 cup Bengal Gram flour (besan)
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1 tsp Carom Seeds (ajwain)
4 tsps Chaat Masala
Salt to taste
1 Lime (juice)
Cooking Oil, for deep frying (Vegetable/ Canola/ Sunflower Oil)
In a skillet heat the cooking oil in medium heat.
Wash rice and all the lentils (dals). Soak them for around 4-5 hours. Now, drain
the water and keep them aside.
Using the grinder, make a paste of the rice and lentils and pour sour curd into it.
Keep the mixture overnight, to let it ferment.
Now, take a large bowl and put the oil in it. After it gets hot, add green
chili-ginger paste and saute it for a few seconds.
Add wheat, grated pumpkin, soda bi-carb, chili powder, sugar, lemon juice, salt and
turmeric powder to the pan and mix it well.
Take a greased thali and pour this batter in it.
Now, take a saucepan and heat 4 tbsp oil in it, to prepare tempering.
When the oil is hot, put mustard seeds in it and let them crackle.
Now, put asafetida, sesame seeds and ajwain and fry them for a few seconds.
When the sesame seeds turn brown, pour the mixture over the prepared batter.
Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200
degree C (400 degree F).
When the crust turns brown, it means that your handvo is ready to eat.
1) Take a large bowl. Add in flour, maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric powder. 2) Pour water on the contents of the bowl and whisk together to mix well. Form a hard dough.
3) Spread these on a floured surface and form puris from this dough.
4) Pour oil in a pan and heat. Place the doughs one by one and deep fry.
5) Mix the curd well.
6) Again heat oil in a cooking pan. Toss in cumin seeds, mustard seeds and curry leaves into it and sputter for 2 minutes.
7) Pour in the curd and blend it nicely.
8) Mix dates and tamarind.
9) Pour in water and boil until fully cooked.
10) Form a paste of the items by blending them in a mixer.
11) Add red chilli and salt.
12) Squash the potatoes. Mix chaat powder with these.
13) Crush the puris. Add 1 tbsp of mashed potatoes with the crumbled puris.
14) Add 4 tbsp of curd mix over the mixture, followed by 1 tsp of red chutney.
15) Sprinkle 1 tsp chaat powder(for taste) over the mixture. Serve.
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