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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Thursday, July 11, 2019


Mahir-traditional Chhattisgarh recipe 

Buttermilk : 500ml
Rice : 1 bowl
Oil :1-2 table spoons
Mustard seeds :1/2 kg
Curry leaves
Garlic : 3-4 cloves


1.For this Chhattisgarh's traditional recipe,Soak 1 bowl of rice for 20 minutes.

2.Take 1-2 table spoons of oil in a pan and heat it.

3.In hot oil crackle 1/2 table spoons mustard seeds,curry leaves,full red chilies (if required) & garlic cloves in it.

4.Add previously soaked rice in it, mix well and add 500ml  buttermilk in it.

5 .Now add salt as per taste and cook in slow flame till buttermilk gets thicken & rice properly cooked with buttermilk.

6.Switch off the flame and wait till its its  a bit.

(In other method you can cook rice in the cooker and mix with buttermilk .The Seasoning with mustard & curry leaves can be done in the last.)

Note:In Chhattisgarh there is tradition to make rice with buttermilk .This Chhattisgarh's recipe is getting unknown & extinct in Chhattisgarh.

सबसे पहले १ कप चांवल को २० मिनिट्स पहले धो कर भिनगा लें। अब एक कड़ाई में १-२ चम्मच तेल कडाईमें गरम करें ,जब तेल गरम हो जाए तब थोड़ा सरसों दाना ,मीठा नीम ,इच्छानुसार लाल मिर्च और ३-४ लहसून की कलियाँ डाल लें। अब इसमें भींगे हुए चांवल को डालें और बाद में करीब ५०० मिली मही (छाछ )को डालें और स्वाद अनुसार नमक डाल कर धीमी आंच में पकाएं जब तक मही और चांवल पक कर गाढ़ा न हो जाएँ।

(दूसरी सरल विधि में आप चांवल को कुकर में पका कर बाद में उसमें थोड़ा मही या  छाछ डाल कर मिला लें और फिर बाद में सरसो और मीठी नीम का तड़का दें।

 नोट : दक्षिन भारत के दही -चाँवल (curd rice) की तरह छत्तीसगढ़ में भी दही चाँवल की परम्परा रही है |महीर जो की एक लुप्त होता हुआ नाम और पाक विधी है | चाँवल को मही(buttermilk) के साथ पकाया और छौंका जाता है |

Friday, June 14, 2019

20 Best Bhaji of Chhattisgarh /छत्तीसगढ़ की २० प्रसिद्द भाजियां

20 Best Bhaji of Chhattisgarh:

In Chhattisgarh, Food is incomplete without these leafy recipes (Bhaji). It is believed that in Chhattisgarh more than 50 species o Bhajis are available. Some of them are very tasty. These leaves are a rich source of minerals like Iron, calcium as well as Vit A & C.

Lal Bhaji (लाल भाजी ):

Also Known as Amaranth. Due to red leaves, people call it Lal Bhaji. It helps in digestion, increases immunity and good for bones.
Read the full recipe Here 

Lal Bhaji लाल भाजी 

Amari Bhaji (अमारी भाजी ):
Due to its Sour taste people locally call is Khatta or Amath Bhaji. It is good for digestion as well as increase blood in the body.

Amari Bhaji अमारी भाजी 

Bareai Bhaji (बरै / कुसुम भाजी):

 These leaves are available in winters. It contains 'Vit A' and good for eye sights and immunity.

Bareai Bhaji /बरै / कुसुम भाजी  

Bhathua Bhaji (भथुआ ):
 Very good for constipation and bones. Apart from veg preparation paratha and raita can be also prepared from it.

Bhathua Bhaji /भथुआ 

Bohar Bhaji (बुहार भाजी):
 Bohar bhaji comes in Feb to April months. This bhaji is generally plucked with lots of buds.

Read the full recipe Here

Bohar Bhaji/बुहार भाजी

Chana Bhaji(चना भाजी ):
In Chhattisgarh, people love to cook Chana Bhaji. During winters it grows and within 15 days, it gets ready to use for cooking. There is a tradition to dry and collect it for the rest of the months.

Chana Bhaji/चना भाजी

Chaulai Bhaji (चौलाई भाजी ):
Green Amaranth is known as Chaulai bhaji .

Chaulai Bhaji चौलाई भाजी

Chench Bhaji (चेच भाजी ) :

Chench bhaji comes in summer. The black Checnch is famous in Chhattisgarh.

Read the full recipe Here :

Chench Bhaji चेच भाजी

Chunchuniya Bhaji(चुनचुनिया भाजी ):

 It grows along a water body like Pond or lake. One of the notorious leaves which also locally known as Charpaniya Bhaji.

Read the full recipe Here:

Chunchuniya Bhaji/चुनचुनिया भाजी

Kanda Bhaji (कांदा भाजी ):
It is also known as sweet potato leaves. The leaves are helpful for bones, eyesight & immunity.

Kanda Bhaji कांदा भाजी 

Karmatta Bhaji (करमत्ता भाजी ) :
Karmatta Bhaji is also famous as water spinach or Kangkong in south Asia. It grows in watery & muddy soil. The leaves are beneficial in diabetic.
Read the full recipe Here:

Karmatta Bhaji करमत्ता भाजी

Kheda Bhaji (खेड़ा भाजी ):
Wild amaranth or Kheda bhaji is very popular in Chhattisgarh. In summer many of its dishes are prepared in every household. The whole plant is used in cooking to prepare different recipes.

Read the full recipe Here :

Kheda Bhaji खेड़ा भाजी

Kochai Paan(Arbi or colocasia)/कोचई पत्ता (अरबी के पत्ते ):

 The delicacy of Chhattisgarhi tradition "Idhar" is prepared with Kochai or Arbi leaves. The leaves and sticks can be stored in dry form for the whole year.
Read the full recipe Here:

Kochai Paan(Arbi or colocasia)/कोचई पत्ता (अरबी के पत्ते )

Kumhada Bhaji (कुम्हड़ा भाजी ):

 Most of the houses grow the pumpkin leaves at their backyard. These leaves are very good for bones.

Read full recipe Here

Kumhada Bhaji कुम्हड़ा भाजी 

Methi Bhaji (मेथी भाजी ):
Methi bhaji is famous across India. People make different dishes with methi bhaji. These leaves are having medicinal values. Methi bhaji mostly comes in winter but these days it is available in all seasons

Methi Bhaji मेथी भाजी 

Mooli Bhaji (मूली भाजी ):
The radish leaves are very useful. It is helpful in immunity, eyesight, and Urinary disorders.
Read the full recipe Here

Mooli Bhaji मूली भाजी

Gobhi Bhaji (गोभी भाजी ) :

The cauliflowers leaves are used for the cooking purpose. These leaves are rich in minerals like calcium and Iron.

Gobhi Bhaji/गोभी भाजी

Palak Bhaji (पालक भाजी):
Spinach or Palak daal is most popular in Chhattisgarh.It is a very good source of protein, minerals & Vit A.

Palak Bhaji /पालक भाजी

Poi Bhaji (पोइ भाजी)
Poi bhaji is very good for the digestive system, eyes, bones and immunity system. It contains vitA, Vit C.

Poi Bhaji पोइ भाजी

Pyaz Bhaji (प्याज़ भाजी ):
Also, known as spring onion. Spring onions are best available in winter. The onion leaves are very good for eyes, immunity & digestion.

Read the full recipe Here :

Pyaz Bhaji प्याज़ भाजी

Monday, March 18, 2019

Besan Ke laddoo (Gramflour sweet Balls)

Besan Ke laddoo (Gramflour sweet Balls)


Ghee - 250ml
Gram Flour -250 gms
Sugar - 250 gms
Cardamom -4-5
Dry fruits -As per taste

Besan ke Laddoo (Gram flour sweet balls Recipe):

Take 250 ml of Ghee in a pan and let it heat.

Once the ghee is warm, add 250 gms of gram flour and roast in low flame.

Remember to stir continuously the gram flour and change the sides of for evenly roasting.

Slowly the color of gram flour will turn brown and very nice aroma of ghee and gram flour will start coming.

Once the gram flour is nicely roasted ghee start coming out of the flour, then switch off the flame.

Take an equal amount of sugar and fine grind it in the grinder.,Start adding in the roasted gram flour (as per your taste).

Now mix the mixture well. Mixing the sugar can be little tricky as the flour gets dry immediately.
(If you find the mixture is dry and seems to difficult in binding, heat little ghee and add in the mixture)

Add cardamom powder, (you can take 4-5 cardamom and roast them and grind it to make the powder.)

Start making laddoos (balls) from the prepared gram flour mix.

Note: Gram Flour or besan laddos are very much part of all Indian festivals. Most of the states has its own way to prepare basan laddos .This laddos are source of energy and protein.

बेसन के लड्डू के लिए लगभग २५० मिली घी एक कड़ाई में गरम करें। अब इसमें लगभग सामान मात्रा २५० ग्राम बेसन डाल कर भून लें। याद रखें की बेसन को भूनते समय अच्छे से चम्मच से मिलाते रहें। बेसन जल्दी चिपकता और जलता है इसलिए बहुत सावधानी से धीमी आंच में भूनते रहें।  अब आप देखेंगे की बेसन धीरे धीरे सुनहरा होते जायेगा और अच्छी सी खुशबू आने लगेगी। थोड़ा और भुनने पर बेसन से घी बहार आने लगता है ,इस समय आप  गैस बंद कर दें और इसे थोड़ा ठंडा होने दें।
अब एक ग्राइंडर में लगभग २५० ग्राम शक्कर लें कर बारीक़ पीस लें। और बेसन में अपने स्वाद अनुसार मिलाएं और अच्छे से मिलाये। अगर आप चाहें तो इलायची पाउडर या इलायची को भून कर पीस कर डाल लें। ध्यान रखें शक्कर मिलाने पर बेसन थोड़ा सूखा हो जाये तोह बंध  नहीं पायेगा ,इस स्थिति में थोड़ा घी गरम करके ऊपर से डाल  कर मिश्रण को अच्छे से मिला लें।
अब बेसन से गोल गोल लड्डू तैयार कर लें। अपनी पसंद के हिसाब से इनमें ड्राई फ्रूट्स भी डाल सकते हैं।

Wednesday, February 20, 2019

10 best traditional foods of Chhattisgarh

10 traditional food of Chhattisgarh:

Chhattisgarh has vast and old food traditions. Chhattisgarh has varieties of cuisines and recipes and beautifully all of them are made by local grains, crops, and edibles. The main heroes of all the recipes are Rice, Curd, Jaggery, milk, Ghee or leaves. The traditional cooking and process of preparation make all of them completely organic, authentic, healthy and closely attached with the local culture.Let's enjoy the 10 best traditional recipes from Chhattisgarh.

1. Fara (फरा): Fara is an authentic Chhattisgarhi snack, which is easy to make and less time-consuming. It is rich in energy, and also considered as a gluten-free recipe. Fara is mainly made with rice & rice flour. It is best to eat with green chutney or homemade pickle.

Find the full Fara Recipe Here:

Fara -Chhattisgarh's Best Traditional Food

2.Chila (चीला): Chila is also known as Dosa of Chhattisgarh.It is one of the instant and fast food tradition item, which is loved by everyone. Rice flour is the main ingredient of the Chila . The best combination with Chila is freshly prepared green coriander chutney.

Find the full Chila Recipe Here :

Chila-Chhattisgarh's Best Traditional Food

3.Angakar Roti (अंगाकर रोटी): Angakar roti is a traditional recipe which is prepared for breakfast.One of the best way to reuse leftover rice.A simple yet delicious recipe, which can be combined with red chili and garlic chutney.Angakar roti is also known as Pan roti, once it is wrapped and roasted in Banana leaf.

Find the full Angakar Recipe Here  

Angakar roti /Pan Roti-Chhattisgarh's Best traditional Food

4.Chausela (चौसेला):The Rice Puris are known as Chausela. The preparation of Chausela indicates the special occasion or the festivity is Chhattisgarh. Being "Rice Bowl " of India, most of the recipes contains rice as main ingredient.Chausela is a really yummy recipe once it's made properly. It tastes well best with kadhi (curd recipes) or mango pickle.

Find the full Chausela recipe Here:

Chausela-Chhattisgarh's best traditional food

5.Dubki Kadhi (डुबकी कढ़ी ): Dubki kadhi is is one of the authentic cuisines of Chhattisgarh.I t is a powerhouse of protein .the main ingredients are black lentils & curds which are very high in protein. It tastes really well with hot steamed rice.
Find the full recipe Here:

Dubki Kadhi -Chhattisgarh's Best Traditional Food

6.Bore Basi (बोर बासी ): Chhattisgarh is one among the few states of India, where Bore Basi is consumed by people from rural areas. The cooked rice is soaked in water for whole night and people take it in the morning as breakfast. Best combined with green chutney, pickle or any leafy dish.The energy and calorie quotients are high in Baasi.
Find the full recipe Here:

Bore Basi- Chhattisgarh's Best Traditional Food

7.Zimikand (जिमीकंद): The mouthwatering zimikand curry or kadhi is one of the favorite dishes of people from Chhattisgarh.Zimikand is also known as rataloo or sooran in other part of India.
 Find the full recipe Here: 

Zimikand-Chhattisgarh's Best Traditional Food

8.Dehrori (देहरौरी):Dehrori is authentic Sweet from Chhattisgarh.It is an olden recipe ,where rice is used as the main ingredient.The fermentation process of Soaked and grinded rice makes the Dehrori unique in the taste. 
Find the full recipe Here:

Dehrori-Chhattisgarh's Best traditional Sweet

9.Khurmi (खुरमी ): Khurmi is one of the oldest, healthiest sweet from Chhattisgarh.Khurmi is made with wheat flour,Ghee & jaggery. This sweet is completely organic and easy to make.A lso perfect for the children to have as snacks.

Find the full recipe Here

Khurmi-Chhattisgarh's Best Traditional Sweet

10. Pidiya (पीडिया ): You must have not heard this sweet name before.The Delicacy & hidden recipe from Chhattisgarh. People from a rich family used to make this sweet during the festivity. Rice & Ghee are the main ingredients. The measurement of the perfection depends on how fast Pidiya melt in the mouth:).
Find the full recipe Here :

Pidiya-Chhattisgarh's Best traditional Sweet

Tuesday, February 5, 2019

Saloni-Namakpare-nimki/सलोनी- नमकपारे


refine wheat flour(maida)-1/2 kg
oil -250ml to 1/2 liter
carom seeds-1/2 teaspoon
salt - as per taste
water -1/2 cup

Recipe :

1. For this traditional dish of Chhattisgarh, Take half Kg of fine wheat flour(maida) in a big bowl.

2. Add carom seeds (ajwain) and salt as per taste.

3. Add warm 3-4 spoons of edible oil for moyan.

4. Mix the flour well and add little lukewarm water in it.

5. Start kneading the flour and make a smooth dough. Once the dough is ready, cover it and leave for 20 minutes.

6. After 20 minutes open the cover and break the dough into the medium size balls.

7. For this Chhattisgarh Recipe, now take one dough ball and press in between your palm and press it. Keep the ball on the wooden rolling pad and put one drop of oil on it. Oil will prevent the dough from getting stuck on the rolling pad.

8. Roll the dough in big and thin chapati. Once rolling is done cut the chapati in horizontal & vertical lines.

9. You can give any shape like a square or diamond. Some people cut it in long stick structure. Transfer the pieces on the plate.

10. When all rolling and cutting of dough is over, then heat the oil in a pan. We need around 250ml deep fry the pieces.

11. Drop one of the cut pieces to check the oil whether it's hot enough to fry. Once the piece comes up then oil is ready to fry.

12. Slowly transfer one portion of the cut pieces into the oil and deep fry them gently. Keep the flame on medium or low. In between change the sides of pieces so that they can be evenly fried.

13. The color of the dough pieces will change from white to golden brown. The Saloni or namak pare is ready to take out from the oil.

14. Repeat the process with all the pieces.

Note: This traditional Chhattisgarh dish is very famous and prepared for most of the festivals. This Chhattisgarh cuisine is equally popular across India with different names. This Chhattisgarh recipe is economical and easy to make as well it can be stored for a long time.

Watch full Saloni recipe here:

सबसे पहले २-३ छोटे चम्मच तेल गरम कर लें जो कि मोअन के लिए उपयोग होगा।  एक कप में थोड़ा गर्म पानी ले लें। अब एक बड़े बर्तन में करीब आधा किलो मैदा लें।  उसमें थोड़ा अजवाइन और स्वादानुसार नमक डालें और मोअन के लिए तैयार किया हुआ तेल डालें अब आते को अच्छे से मिलाएं।  अब इसमें गरम किया हुआ पानी थोड़ा डाल लें और मैदे को घुटना शुरू करें। ज़रुरत पड़ने पर थोड़ा और पानी डाल मुलायम मिश्रण तैयार कर लें। मैदे के मिश्रण को डांक कर थोड़ी देर छोड़ दें।
करीब २० मिनट्स के बाद मैदे को खोलकर देखे ,और मैदे के माध्यम आकार  के गोले तैयार कर लें। एक गोला लें और दोनों हथेली के बीच रख कर थोड़ा दबाएं और पाटे पर रखें। गोले पर एक तेल की बून्द डालें ताकि बेलते समय वह पाटे से चिपके नहीं।
अब गोले से एक बड़ी और पतली चपाती बनायें ,और उसे उर्ध्वा और क्षैतिज रख कर काट लें. आप इसे वर्गाकार या डायमंड   आकार में काट सकते हैं। जब सारे गोलों से सलोनी काट ली हो तब एक कड़ाई में तेल लेकर गरम करें। अब एक टुकड़ा डाल कर देखें की तेल गरम हुआ है कि  नहीं ,अगर टुकड़ा ऊपर आ जाये तो तेल ठीक से तलने के लिए  गरम हो चुका है।
अब कुछ टुकड़ों को तेल में डाल कर माध्यम आंच में तलें। और बीच बीच में पलटते रहे ताकि हर ओर से अच्छी तरह सेंक सके।  धीरे धीरे सलोनी सफ़ेद से सुनहरा हो जाये तब इसे तेल से से बहार निकाल लें। सभी टुकड़ों को अच्छे से इसी तरह सेंक लें।

सलोनी या नमकपारे  तैयार हैं।

नोट : यह पारम्परिक पकवान छत्तीसगढ़ में लगभग हर त्यौहार का हिस्सा है। वैसे तोह यह पूरे भारतवर्ष में अलग अलग नामों से जाना जाता है पर छत्तीसगढ़ में इसे सलोनी कहा जाता है।  यह कम खर्चीला और बनाने में सरल होने के साथ साथ बहुत दिनों तक रखा जा सकता है।