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Indigenous Recipes

Gondli Kheer

Cooking Time: 45 minutes
Ingredients:
Gondli 250 grams
Milk 1 litre
Sugar 150 grams
Ghee 2 table spoons
Water 2 cups

Cooking Process: Soak the gondli for 10 minutes. Heat the pan, add ghee and then put in the soaked gondli after draining. Stir for 5-7 minutes, then add water and cover the pan allowing it to cook for 5 minutes on a low flame. Add the milk, cover the pan and cook for 20 minutes on a medium flame. Next, add the sugar and cook for another 10 minutes. Finally, remove the pan from the stove, garnish with dry fruits and serve after cooling.

NB: Gondli is a millet called ‘samai’

 

Sanai Flower Bharta/Chutney

Cooking Time: 15 minutes
Ingredients:
Fresh/ Dry Sanai flowers 100 grams
Garlic 5 pods
Green chilies 2 pieces
Tomato 1 (big)
Salt to taste

Cooking Process: Wash the Sanai flowers (jute plant buds) and boil them for 10 minutes. Make sure that while boiling, water quantity should be just enough to cook flowers. Saute the tomato in a karai, and add the boiled Sanai. Add chopped garlic and green chilies, salt to taste and a few drops of raw mustard oil; mix well and serve with rice and dal.

 

Roselle (Hibiscus sabdariffa) Chutney

Cooking Time: 30 minutes
Ingredients:
Roselle leaves 1 kg
Garlic 100 grams
Green chili 100 grams
Mustard oil 2 tea spoons
Sugar to taste
Salt to taste

Cooking Process: Devein the Roselle leaves with a knife. Wash the leaves, the garlic and green chilies. Pat them dry and mix them and grind to a paste. Heat a karai and pour in the mustard oil. Once the oil is hot, add the paste.  Continuously stir this mixture until it reduces a little. Add sugar and salt to taste. Stir it continuously for 10 minutes at low heat.  When the sugar melts, the dish is done. Serve and eat!

 

Alti Patar (Taro leaves) Paturi

Cooking Time: 30 minutes
Ingredients:
Black gram (Biuli dal) 250 grams
Taro leaves 10 pieces
Mustard oil 50 grams
Turmeric powder 10 grams
Cumin powder 10 grams
Mustard seeds 20 grams
Onion 10 grams
Ginger 10 grams
Garlic 10 grams
Green chilli 4 pieces
Tamarind pulp 2 teaspoons
Salt to taste

Cooking Process: At first marinate 250 grams Black Gram (Urad dal) in water overnight. Next morning, grind into a paste. Take 10 Taro leaves, wash and pat dry. Cut each leaf in two halves. Into the black gram paste, mix in the turmeric powder, cumin powder and salt to taste. Spread the mix on a leaf half and cover with the other half. Make a set of 3 leaf ‘sandwiches’ in the same way. Then roll all the 3 sets of leaves together into a tight roll and slice them into roundels. Heat mustard oil in a frying pan and fry the roundels.
Next, heat some oil in a pan, add chopped onions, garlic and ginger pastes and green chilies in the pan and stir it slightly until it turns a bit brown. Then, add some water, bring to a boil and add the fried pieces. Finally, take it off the heat and add 2 teaspoons of tamarind paste. Stir it in. The dish is now ready to eat!

 

Bounsa Karadi Bhaja (Bamboo shoot fry)

Cooking Time: 20 minutes
Ingredients:
Minced bamboo shoot 250 grams
Fenugreek
Cumin seeds (jeera)
1 table spoon
Onion 2 medium-sized pieces
Mustard seeds 1 table spoon
Dry red chili 4 pieces
Edible oil 30 ml
Coriander leaves
Salt to taste

Cooking Process: Scale off the hard exterior of the bamboo shoot. Wash the shoot and cut it into small pieces. Boil the pieces of shoot in water and drain. Lightly squeeze out any extra water. Heat oil in a pan and add jeera, methi, mustard seeds, red chilies into the pan. Add chopped onion and saute till brown. Then, add the bamboo shoot and cook on a medium flame. When the moisture reduces and the bamboo shoots separate, add two tbsps of water and stir well. Garnish with coriander leaves and serve hot.

 

Gandri Saag Khuda

Cooking Time: 20 minutes
Ingredients:
Gandri saag 500 gm
Khuda/Broken rice 250 gm
Jeera 2 tbsps
Methi 2 tbsps
Mustard seeds 2 tbsps
Edible oil 50 ml
Dry red chilli 4 pieces
Onion 3 medium-sized
Salt to taste

Cooking Process: Heat oil in a pan and add jeera, methi, mustard seeds and dry red chilies. Add chopped onion and fry till brown. In a pot, heat water and add 250 gms of Khuda/Broken rice and boil it. Add Gandri Saag after it is half-boiled. Then add previously prepared fried onion into the pot. Add salt to taste and allow the moisture to reduce. Serve hot garnished with coriander leaves.