Festivals are celebration to remember the events occurred on that particular day.
Festivals are celebration to remember the events occurred on that particular day.Different people of different religion,community have different festivals and their reasons to celebrate them. Special dishes are prepared for those occasions to treat guests.
A lavish spread of dishes prepared with the right mix of spices awaits food connoisseurs are as below. These foods generally prepared in a high quantity which will require many hands, pulling close ones to work together and build even stronger relations with fun.
Natu kodi kura
Chicken: 1 whole bird, cut into curry pieces
Onion: 2 large finely chopped
Ginger garlic paste: 4 tablespoons
Poppy seeds: 2 tablespoons
Dry coconut powder: 4 tablespoons
Garam masala: 2 teaspoons
Masala or coriander powder: 4 tablespoons
Red chilli powder: 4 tablespoons
Turmeric: 1 tablespoon
Salt: as per taste
Mint leaves: few finely chopped
Coriander leaves: few finely chopped
Shajeera or caraway seeds: 1/2 teaspoon
Cinnamon: 1/2 inch stick
Green chillies: 2 optional
Water: 4 cups
Method of preparation
♦ Remove skin and fat and cut chicken into curry pieces and keep it ready.
♦ Now grind poppy seeds to fine powder, later add coconut to this powder and grind them to smooth paste with little water and keep it ready.
♦ Now take a pot or a wide deep pan and add oil, once it heats up add caraway seeds, cinnamon stick, onions and green chillies, mint and coriander leaves.
♦ Once onions are golden brown add turmeric, ginger garlic paste and let them incorporate into onions.
♦ Add poppy seeds and coconut paste and let it fry for 5 minutes on slow flame and later add chicken. Mix it well and close the lid and let the chicken cook for 5 - 10 minutes on slow flame.
♦ Once the chicken is half cooked add red chilli powder, salt, garam masala and cook for another 10 minutes.
♦ Now add water, coriander powder and cook on high with lid on for 10 - 15 minutes or until you have nice thick liquid gravy.
♦ Garnish with coriander leaves and serve.
Cooking soda 5gms
Sugar 1 kg
Water 400 ml
Cardamom powder 2gms
Saffron 5 springs
Ghee 1000 ml
Method of preparation
♦ Make a dough with flour, ghee and cooking soda. Make a thick sugar syrup and keep aside. Mix Khoya, chop pista, cardamom powder and saffron sprig for filling.
♦ Divide the dough 40gms each and make a flat round shape, fill 5gms of Khoya filling fold the half circle and pinch the edges and make a design. Fry the folded gujiya till golden brown in the ghee.
♦ Once it done remove from the ghee and soak it in the sugar syrup.