Prepare these traditional Ratha Yatra Recipes at home and give your loved ones a treat this year.
Chana (cottage cheese) - 1 kg
Sugar - 300 gm
Elaichi - 6, small, shelled
Kewra - 3 spoons.
Take fresh cottage cheese.
Put the ghee in a karahi or any suitable cooking utensil, add powdered sugar and chana, the elaichi dana (shelled seeds) and saute, but do not let it get brown.
Turn off the heat and add the powdered sugar. It should be of binding consistency.
Make balls of whatever size you like and put aside to cool. Serve.
Sago/ sabu - 200gms
Potatoes - 4 (big, boiled)
Groundnut - 4 tbs, powdered.
Coriander leaves- 2 tbs, chopped.
Green chili(chopped, according to taste)
Salt (according to taste).
Oil (for frying).
Wash sago grains. Soak in water overnight so that it gets bigger and tender.
Mix the turgid sago grains with all the ingredients except oil. Mix well.
Make small balls out of the mixture. Deep fry and serve.
Rice - 60 gms.
Moong dal / lentil - 60gms.
Potatoes - 100 gm.
Cauliflower - 100 gm.
Cumin seed / jeera - 1 tsp.
Green chili - 2 pc, sliced.
Sugar - 10 gm.
Tejpatta/bay leaf - 2 pc.
Turmeric powder - 1 tsp.
Red chili powder -1 tsp.
Cumin powder/Jeera - 1/2tsp.
Oil for frying - 10 gm (2 tsp).
Green chilies - 2, sliced.
Ghee (clarified butter) - 1 tsp.
Water - 1 litre.
Salt (to taste).
1) Roast the pulse till light golden in colour.
2) Next, cut the potatoes and cauliflower into big chunks.
3) Take a frying pan and pour some of the oil in it. Fry in it the potato and cauliflower pieces. Fry till golden brown. Keep to a side.
4) Pour the rest of the oil in the pan and heat it. Add the cumin seed, bay leaf and let it sizzle.
5) Add the rice and stir well. Add the dal, the rest of the spices and water. Put the lid over the pan. Cook the dal (pulse) and rice are completely. See that they have a semi-solid consistency.
6) Pour 1 tsp of ghee over the cooked rice and dal. Next, add the sliced green chilies. Also pour in the fried cauliflower and potatoes. Serve hot.
Milk - 1 kg.
Makhanas - 2 cups (cut into pieces).
Ground sugar - 2 dessertspoons.
Paggi gari - 2 level dessertspoons.
Almonds - 1 level dessertspoon (cut into bits).
1) In a suitable vessel, mix the makhanas with the milk and keep on the fire.
2) Let half an hour pass by. The makhanas will have been cooked by the time. Add the sugar and take the vessel off the heat. Keep to a side and let it cool.
3) Add the paggi gari (coconut) and cut almonds.
Note: The Makhane-ki-kheer is not as thick as the kheer made with rice and is generally more watery. So it should be cooled in the refrigerator. This will make it more compact.