The State of Chhattisgarh is known as rice bowl of India and follows a rich tradition of food culture .The Food preparation falls in different categories . Most of the traditional and tribe foods are made by rice and rice flour , curd(number of veg kadis) and variety of leaves like lal bhaji,chech bhaji ,kohda , bohar bhaji. Badi and Bijori are optional food categories also Gulgula ,pidiya ,dhoodh fara,balooshahi ,khurmi falls in sweet categories.

Jai Sai Baba

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Wednesday, February 17, 2021

Bastar's Unique Food Traditions

Bastar's Unique Food Tradition

Southern part of the state of Chhattisgarh is called Bastar. It's 60% area is covered by dense forest. Gond,Batra,Halba,Dorla are the main native tribes of Bastar.

Bastar (Charama to Konta)

Though Bastar is part of Chhattisgarh, but it has its own individual cultural identity and food tradition. The people from Bastar inherit the most pure form of food culture and culinary methods. Here,the tribes are highly dependent on the wild forest . Their food preparation,methods are raw and still for some tribes, cooking is not the mandatory process.  

Grains, Millets, Vegetables, fruits, small animals, roots, legumes, lentils, plant beverages , dried vegetables, nuts,seeds are some common category of food culture ,which is consumed by locals in raw, processed or cooked form. 

Through out the year with different seasons ,different products come from the forest. Like Mahua comes in spring ,Tendu comes in Summer , Bamboo shoots come out in Mansoon ,Pembeeja comes in autumn.

Bamboo Shoots

Grains and Millets 

Though paddy is a main crop in Chhattisharh , but people and tribes from Bastar consume millets like Kodo, Kutki, Kulthi, Ragi or Madiya as well as they cultivate Masoor, Maize, Arhar.Jwar, Bajra, Makka are used as main ingredients in their food. Pej the semi liquid water from grain,millets is main staple food for the locals.  

Pej-water from cooked grains or millets

The food habit of people from Bastar are very close to the nature. In their cultivation process the use of pesticides are very less. Now days major of the locals do settled farming but tradition of shift or migrate farming still exist among some of the tribes community. 


Leaves are an important portion  in Chhattisgarh's food plate. The consumption of different leafy vegetables is very  popular food habbit in whole Chhattisgarh including Bastar. Amaranth, Koliaribhaji,Kanatabhaji,Khatabhaji, Sarsonbhaji, Bhathua, Charota, Mlakangni (black oil tree, swarnalata, jyotismati),Silyari bhaji(phul bhaji),safed musali (Karauli /Chlorophytum arundinaceum),Munda saag (Gokharu),Guma (Dronapushpi),Bhawarmal

Khatta Bhaji

Most of the varieties of leaves are having medicinal properties and commonly used in Ayurveda.

Forest Products

Some of the super food like Boda, Futu, Yum, Bamboo, Bamboo shoots and Colacasia directly come from Bastar's dense forest. These wild food products required minimum process before consumption.


Mahua, Imli ,Tamarind, Aamla, Banana, Mangoes are the main products, which are taken directly from the forest and consumed for personal and commercial purposes.


Drinks and liquors

With Mahua, Sulfi, Tadi, Landa(made from fermented rice) are few different alcohol based drinks, which are extracted and made by natural resources like fruits and crops. Ceenda is a stimulator drink like coffee made from seeds of Ceenda (coffeweed/kasunda/Caisiya Odeedentialis).

Commercial Food and products from Bastar

Mahua, Imali (Indian Dates), Tendu patta, Sarai are cash by products from the Bastar forest, as it gives revenue to the local people. Local markets,Madai ,Haat are the commercial places for the locals to sale their products collected from the Forest.

Mahua Tree -Madhuca Longifolia

Mahua (Madhuca Longifolia) is a trademark for Bastar tribal culture and economy. Every part of this tree is useful. The bark off the tree, flowers, fruits are useful and keep a demand in the market. The Bark has a medicinal value. Seed is used for extracting mahua oil which can be used for food preparation, cosmetic uses. Mahua flowers are collected and dried to make liquor out of it. Almost all traditional rituals are incomplete without using mahua in Bastar.

Chironji is other cash product which has high value in the market .It is considered as dry fruit.

Imali and Imali seeds (Tamarind and Tamarind seeds) is one of the major forest products ,which gives sustainability for livelihood. Jagdalpur is Asia's biggest market for Imali (Tamarind) and influence the price of Tamarind across India.Imali seeds are very useful for medicinal purposes.

Dried Mango seeds collected by locals gives great opportunity for creating Dried Mango Powder market of India.

Dried Mango-Amchur

Yum/tapioca/Ban aloo or Karu Kanda is commonly find and extracted from the Jungle and process to make chips from it . 

The Raw Turmeric is heavily consumed by local tribes since years in their food preparation and which is considered one of the reasons behind their good health immunity.

Kacchi Haldi- Raw Turmeric

Nonvegetarian food habits :

Non vegetarian food has influence on Bastar's food culture.Different types of  fish, lobster are very common is regular food habbits. They keep dried fish for the summers. Other than fish, Chicken,Goat are consumed by locals.

Chapda Chatni which is specialty of Bastar region made with red ants. Local consider it as medicinal and rich in nutrients. 

Aamat is kind of sambar made in Bastar with the use of different kind of vegetables including Bamboo Shoot .

The special preparation of rice are sweet vada, nariyal mithi which is prepared by coconut, gudiya khaja ,Mahua laddoo which is prepared by Mahua, are used as some of the traditional sweets.

The use of pumpkin red and white, papaya, tuma, Lauki are used to make Badiyan.

Rakhiya Badi

Cashew (Kaju) in Bastar :  

In 1970 Bastar's tropical weather was found suitable for the Cashew farming. Since then cashew saplings where planted in large number in different parts of  Bastar region. Now the production of cashew has been increased many fold ,which is also generating income for locals.

The food tradition of Bastar is unique in different parameters .The dense forest, tribes and weather creates a combination,which is raw, healthy, close to nature. Bastar's Unique Tradition is still untasted and unexplored by the rest of the world . 


Tuesday, February 2, 2021

How to make Rakhiya Badi -White Pumkin Balls

Chhattisgarh Recipes Rakhiya Badi 

Watch Complete Rakhiya (White Pumpkin balls) Badi Recipe Here :

Take a big size White Pumpkin(4-5 kgs).

White Pumpkin-रखिया 

Take Udad dal(white lentil) and soak it for 4-5 hours

Now cut the Pumpkin in pieces and remove the seeds from pumpkin pieces

pumpkin pieces 

The pumpkin pieces are ready for grating

Grated white pumpkin 

 Transfer the pulp in cotton cloth to remove the water and leave it for 15-20 minutes.

Meanwhile grind the soaked lentils and keep ready the thick lentil paste.  

Whip the dal(lentil) paste thoroughly. 

Udad Dal Paste 

Now, check the grated pumpkin, whether it become little dried after draining water. 

Mix the grated pumpkin with dal paste and continue whipping.

Due to more stirring the paste become very light in weight.To check the lightness take a bowl of water and drop a small ball of the paste in it,the ball should float in the water.

Paste is ready to make badis.

Now take big trays (traditionally it is made with bamboo sticks and locally called "Parra").

Spread a wet cotton cloth over it and start making round balls from the Pumpkin paste.

Rakhiya Badi 

Once the whole paste gets over then dry them under hot sun for 2 days.

After 2 days change the sides and let it dry for next 1-2 days,till it gets completely dry.

Once Badis are dried ,store them in a container.  

Dried Rakhiya Badi -White Pumpkin 

छत्तीसगढ़ की रखिया बड़ी -पूरी विधि

४-५ किलो भार का एक  रखिया लें। साथ ही १ किलो उड़द दाल को ४-५ घंटों के लिए  भीगा लें। रखिया को टुकड़ों में काटें और रखिया के बीजों को अलग कर लें।  रखिया को कद्दू कस करें।सूती के कपड़े में घिसे रखिया को डालें और १५-२० मिनट्स के लिए छोड़ दें , ताकि पानी अलग हो सके। अब दाल को पानी से निकाल लें और दाल को पीसें।गाढ़ा पेस्ट बनाएं। दाल के पेस्ट को अच्छी तरह फेंटे।कपड़े में कद्दू के फर से पानी निकल चुका है। दाल के साथ किसे कद्दू को मिलाएं और फेंटते रहें,फेंटने के बाद पेस्ट बहुत हल्का हो जाता है। पेस्ट तैयार है। अब बड़े ट्रे पर्रे के ऊपर गिला सूती कपडा बिछा लें और बडियों को गीले कपड़े पर डालते चलें।बड़ी को  कड़ी धूप में सूखने के लिए छोड़ें1-2 दिन बाद बड़ी को पलटा कर सुखाएं,बड़िया सूख कर तैयार हैं। 

Friday, January 29, 2021

चिरपोटी टमाटर -Cheti Tomato-Cherry Tomato

Chirpoti Tomato-Cherry Tomatoes

Chirpoti or Cherry Tomatoes :This very own Chhattisgarh's organic grown tomatoes are getting extinct among all other hybrid varieties of tomatoes. Chirpoti or Cherry Tomatoes has many medicinal properties including pack of vit C and antioxidants. These tomatoes grow in bunch and looks like cherries.

It is easy to grow ,mostly it is found in home garden or in fields. In Chhattisgarh people make Chirpoti Chutney cooked or raw. In western world the baby tomatoes are preferred in Salads in cut or whole form.

Patal Chutney-Tomato Chutney

चिरपोटी टमाटर : छत्तीसगढ़ के टमाटर की यह प्रजाति जो कि हाइब्रिड टमाटरों के बीच विलुप्त होती जा रही थी ,अपने औषधीय गुणों को ले कर भारत सहित पश्चिमी देशों में cherry या चेटी टमाटर के नाम से बहुत प्रसिद्ध है। विटामिन सी का यह अंबार और  कई बीमारियों जैसे कैंसर, मधुमेह और हृदय रोगों में काफी मददगार है।

गुच्छों में लगने वाले यह टमाटर उगाने में सरल और आसानी से घर पर या खेतों में लगाए जाते हैं।

Benefits of Small Tomatoes






Friday, January 15, 2021

Chanabhaji -Benefits of Chickpeas leaves

 चनाभाजी (Chick Peas  Leaves ):

Chanabhaji -Benefits of Chickpeas leaves

चनाभाजी(chickpeas) : सर्दियों में मिलने वाले इस भाजी या साग को protein का राजा भी कहा जाता है । पर्याप्त मात्रा में कार्बोहाइड्रेट,protein, विटामिन, फाइबर,आयरन,magnesium मिलता है।

Famous Bhaji Of Chhattisgarh-Chana Bhaji

कब्ज़,daibetes और पीलिया में विशेष फायदे की यह भाजी छत्तीसगढ़ में प्रचुर मात्रा में उपलब्ध होती है।

चना भाजी छत्तीसगढ़ में बहुत पसंद की जाती है। इसे बैगन या चने की दाल के साथ बनाया जाता है।  

Friday, December 4, 2020

Best Dishes on a Plate from Chhattisharh

A plate Rich in Protein,Iron,Energy and simple in cooking.The beauty of a traditional meal.

Chhattisgarh Recipes tasteful Combination of Rice + Palak Dal +Bharta in lunch menu from Chhattisgarh

#Chhattisgarhrecipes #chhattisgarh #traditional #healthyfood

For recipes visit here :

A tasteful lunch from Chhattisgarh


Saturday, November 28, 2020

Chhattisgarh Recipes Food Menu


Chhattisgarh Recipes Food Menu

Screening soft Bhindi(lady fingers)  & picking soft lauki (Bottle Gouard), this important skills we inherit from our elders . 😁
Our food cultures are always simple, grounded, easy, healthy and balanced. Most of the time it depends on seasons.

Chhattisgarh Recipes 






#what are the Chhattisgarh food


Monday, November 9, 2020

Famous traditional Diwali Sweets from Chhattisgarh

In Chhattisgarh Diwali is celebrated with great importance and enthusiasm. Being a Agricultural state Diwali also indicates crops and farmers. On the occasion of Diwali people from Chhattishgarh make different verities of sweets ,and some of them are specialty of the state. Most of the traditional sweet  dishes are made with using ingredients like  Rice,Wheat ,Sugar,Gud,Milk and Curd.

पूरे भारतवर्ष की तरह छत्तीसगढ़ में भी दिवाली बहुत उत्साह से मनाई जाती है।छत्तीसगढ़ में भी अपनी कुछ खास रेसिपीज़ या पकवान जो कि इसी समय बनाये जाते हैं।छत्तीसगढ़ एक कृषि प्रधान राज्य है ,और दिवाली फसलों के आगमन और किसान की प्रसन्नता दर्शाती है। हमारे पारम्परिक पकवान हमें जड़ों से जोड़ते है और अपनी खास खूबियों को  लिए हुए होते है।  छत्तीसगढ़ के ज्यादातर पकवानो में चांवल ,गेहूं,शक्कर,गुड़,दूध,दही का  प्रयोग होता है। 

Pidhiya : Pidhiya is famous traditional Chhattisgarhi sweet dish ,which is made with rice ,curd, and sugar.

पीडिया एक पारम्परिक छत्तीसगढ़ी मिठाई है , जो कि चांवल के आटे को दही के साथ मिलाकर बनाया जाता है और बाद में शक्कर की चासनी का पाक दिया जाता है। 


Dehrori : Dehrori is made with overnight soaked rice. The rice discs are fried and dip in the sugar syrup.

देहरौरी  छत्तीसगढ़ की सारी मिठाइयों के बीच अपनी एक पहचान रखती है ,और ज्यादातर दिवाली पर बनायीं जाती है। यह चांवल आटे से बने चपटे तले  गोलों को चासनी में डूबा कर बनायीं जाती है।  


Pooran Laddoo : The roasted sweet  flour balls (laddos) are coated with sweet bundi . Pooran laddos are unique sweet ,which is traditionally part of all important celebrations like Marriage, Diwali  

पूरन लड्डू घी में भुने आटे के लड्डूओ को चासनी में बने बूंदी के अंदर भरकर बनाया जाता है ,यह एक जटिल प्रक्रिया , जो कि थोड़े अनुभव के बाद ही आती है। पूरन लड्डू छत्तीसगढ़ के हर महत्वपूर्ण पक्षों जैसे दिवाली, शादियों में बनायीं जाता है।  

Pooran Laddoo/पूरन लड्डू

Anarsa : Anarsa is one of the specialty of Indian festival in some part of India including Chhattisgarh. The soaked rice flour are mixed with sugar or jaggery and touch of poppy seeds are given on the upper layer just before the dip fry in Ghee. 

अनरसा भारत में लगभग हर जगह पारम्परिक मिठाई के रूप में बनता है। ३-४ दिनों तक पानी में  कच्चे चांवल को दही और शक्कर के मिलाकर ऊपर से खसखस दानो को लगाकर तला जाता।छत्तीसगढ़ में अनरसा या अइरसा भीगे चांवल को सुखाकर पिसा जाता है और गुड़ के साथ मिलाकर बनाया जाता है।   


Papchi : The sugar coated discs made with wheat flour is called Papchi .Papchi is a healthy sweet ,which can be stored for a month also.

पपची के लिए गेहूं के आटे में मोअन डालकर गुंथा जाता है ,फिर चपटे गोलों को धीमी आंच में सेंका जाता है। बाद शक्कर की चासनी का पाक दिया जाता है।  

Papchi /पपची

Kusali (Gujhiya);Kusali which is popularly famous as Gujhia in other part of India.Diwali and Holi are the 2 big festivals ,where people make Gujhia.

गुझिया जिसे छत्तीसगढ़ में कुसली के नाम से भी जाना जाता है,दिवाली और होली पर  बनने  वाली मिठाई है। मैदे की छोटी रोटी के अंदर भुने मीठे रवा और सूखे मेवे या खोवे को भरकर तला जाता है। 

Kusali (Gujhiya)/गुझिया

Khaja: Khaja is made with maida .The folded maida strips are dip fried and sugar coated. These mouth melting Khaja become tastier ,when it is fried in pure Ghee.   

खाजा : छत्तीसगढ़ में दिवाली पर खाजा बनाये जाते है।  मैदे की मुड़ी कोई पट्टियों को घी में धीमी आंच में सका जाता है और शक्कर का पाक दिया जाता है। 


Khurmi :Khurmi is most traditional and healthy sweet option .The wheat flour is mixed with gud (jaggery) ,ghee  and shaped in discs shapes later these are dip fried . 

खुरमी के लिए गेहूं के आटे में गुड़ और घी का मोयन डाल कर छोटी छोटी लोइयों को किसी टोकनी,सुपे या कड़े  सतह पर दबा कर कटलेट की तरह दिखने वाली टिक्कियों को तला जाता है। 


Batasha : Batasha is considered a auspicious offering to God across India. These sweet candies are made with sugar and water .The sizes and shape of  the traditional and easily available dishes can be different. Batasha comes in autumn and indicates the harvesting of sugarcane crop . In diwali ,the prasad of Laxmi puja is incomplete without adding Batasha.

बताशे बिना दिवाली का प्रसाद अधूरा माना जाता है। शक्कर और पानी से बने ये पारम्परिक मिठाई सदियों से भारतीय त्यौहार  हिस्सा है। यह अलग अलग आकर में उपलब्ध हो  है। बताशे ,ठण्ड में आते हैं और गन्ने की नयी तैयार फसल की  कहानी कहते हैं। 


Kheer : Kheer is made and offer to goddess Laxmi and Lord Ganesha on the day of Diwali .Kheer is sweet pudding made with Milk and Rice .The rice are cooked with milk and sugar  till it gets  condensed.

देवी लक्ष्मी और भगवन गणेश को  दिवाली पर  खीर चढ़ाई जाती है। खीर भीगे चांवल के दानो को दूध में शक्कर डाल कर धीमी आंच में पका कर बनाया जाता है। 


Shakkar Para :Shakkar Pare is crunchy ,crispy,sugar coated easy to make sweets in most of the Indian festivals.The dimond shaped maida buscuits are dip fried and later coated with sugar.

शक्कर पारे प्रयातः हर घर में बनने वाला मीठा है ,जो की मैदा या आटे के डायमंड के आकार के टुकड़ों को तल कर बनाया जाता है और बाद में शक्कर की चासनी का पाक दिया जाता है।        







#छत्तीसगढ़ की दिवालीकीमिठाई