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!
Ingredients:
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)
Preparation:
In a skillet heat the cooking oil in medium heat.
Preparation:
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.
Mix well.
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.
Ingredients:
250 gms Paneer
8 tbsp Gram flour
2-1/2 tsp Red chilli powder
1-1/4 tsp Mango powder
1/4 tsp Cooking soda
Water as requirement
Salt to taste
Oil to fry
Preparation:
Firstly cut the paneer into thick square pieces.
Sprinkle mango powder and red chilli powder on these pieces.
Mix the gram flour, red chilli powder, soda and salt in a bowl.
Add some water to the mixture to make it thick batter.
Also needed:
A big bowl, a heavy bottomed pan/kadhai and a kitchen paper. Preparation:
1) Pour all purpose flour, rice flour, baking powder and curd in the bowl. Mix well together.
2) Add some water and continue to whisk until the mixture turns smooth.
3) Keep the mixture aside to ferment for about 2-3 hours.
4) When it has fermented, whisk well before using again. Your batter is ready.
5) Add sugar to about 1 1/2 cup water and stir well to form a sweet syrup. Add cardamom powder and stir again.
6) Pour oil in a heavy bottomed pan/kadhai and heat.
7) Pour your batter in a plastic bag and make a small hole below. Squeeze the bag to pour the batter into the kadhai and move your hand to form coil-shaped batter designs. Make about 5 designs.
8) Deep-fry the batter designs for 5-10 mins or until they are golden and crisp.
9) Take away from the pan, drain on kitchen paper and soak in the sugar syrup.
10) Prepare more shapes in a similar way. Leave the batter shapes in the syrup until they absorb the sugar fully well.
11) Remove from the syrup. Your jalebis are ready. Serve hot.
Preparation:
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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