KAKHARU SAKRA (SOURY PUMPKIN)

Ingredients :

Pumpkin 250 gms
Oil 1 tbsp
Panchphuran 1 tsp
Dried red chilli 2
Curry leaves 7-8
Buttermilk / tamarind juice 2 cups
Turmeric powder ½ tsp
Salt to taste
Mustard paste 2 tsp
Rice powder 2 tsp

Method :

Chop the pumpkin into medium sizes and cook them in water. Heat oil in a pan. Add panchphuran, dried red chilli and curry leaves. Sauté for a few seconds till the panchphuran pops. Add the cooked pumpkin to it. Saute for a min. Now add buttermilk / tamarind juice. Add turmeric powder, salt and mustard paste. Let it boil. Add rice powder mixed in water to the buttermilk / tamarind mixture. When the mixture becomes thick, serve it with rice.

Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India

ARISA PITHA

Ingredients :

Rice powder 750 gms
Molassses (Gud) 500 gms
Sesame seeds 2 tsp
Aniseed (saunf) 1 tsp
Cardamom powder ½ tsp
Water ½ cup

Method :

Boil water in a pan. Add molasses (gud) to it. When the syrup becomes of a thread like consistency (you can check by pouring a drop between two fingers.When you press the fingers together and it leaves a thin string when opened, it’s done ). At this stage add 1 tbsp rice powder at a time and blend it well with the molasses. While mixing add the sesame seeds, aniseed and cardamom powder. Mix well. Let it cool for a while. Make small balls and flatten with palms to make like small puris. Heat a kadai and deep fry the puris on low flame. Serve it hot.

PN: It’s specially made during festivals. Goes well with kheer.

Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India

KHUDMA

Ingredients :

Maida 1 cup
Kalajeera 2 tsp
Salt to taste
Oil as required (lukewarm to knead the dough) + to deep fry
Water as required to make the dough.

Method :

Take maida, kala jeera and salt in a bowl. Add lukewarm oil to it. 1 tbsp at a time and mix well. When you press the mixture in your palm and it retains it’s shape, that’s when you know it’s done. Now add as much water as required to make a dough. Make balls out of the dough. Roll each ball with a rolling pin and make a circle. It should be a thick one. Now make horizontal cuts all through with a knife .Then make vertical cuts. You would get a diamond shape. Deep fry them till golden brown. Drain on kitchen paper and let it cool. Serve it with tea or as snacks along with shakes.

PN : You can store these in an airtight container for a week or two.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India.