Bhoomi Ka Cuisine
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.
Gondli Kheer
Cooking Time: 45 minutes
Ingredients Required:
| Gondli | 250 grams |
| Milk | 1 litre |
| Sugar | Dooley |
| Ghee | 2 table spoons |
| Water | 2 cups |
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.
Sanai Flower
Bharta/Chutney
Cooking Time: 15 minutes
Ingredients Required:
| Fresh/Dry Sanai flowers | 100 grams |
| Garlic | 5 pods |
| Green chilies | 2 pieces |
| Tomato | 1 (big) |
| 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!
Roselle Chutney
(Hibiscus sabdariffa)
Cooking Time: 30 minutes
Ingredients Required:
| Roselle leaves | 1 kg |
| Garlic | 100 grams |
| Green chilies | 100 grams |
| Mustard oil | 2 tea spoons |
| Sugar to taste | |
| 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!
Alti Patar Paturi
(Taro
Leaves)
Cooking Time: 30 minutes
Ingredients Required:
| 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: 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.
Bounsa Karadi Bhaja
(Bamboo Shoot Fry)
Cooking Time: 20 minutes
Ingredients Required:
| Minced Bamboo Shoot | 250 grams |
| Fenugreek Cumin seeds (jeera) | 1 table spoon |
| Onion | 2 medium-sized pieces |
| Mustard Seeds | 4 pieces |
| Edible oil | 30 ml |
| Coriander leaves | 4 pieces |
| 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.
Gandri Saag Khuda
Cooking Time: 20 minutes
Ingredients Required:
| Gandri Saag | 250 grams |
| Khuda/Broken Rice | 10 pieces |
| Jeera | 50 grams |
| Methi | 10 grams |
| Mustard Seeds |
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