Celebrate the Victory of Good over Evil with 5 Delicious Recipes This Dusshera

Dussehra or Vijaydashmi, is celebrated across our country to celebrate the triumph of good over evil. Dussehra is known for its cultural richness and delightful culinary offerings. From the tasty chaats and delicacies served at the Ramleela performances, to sweets made during the nine days of Navratri, Dussehra is enjoyed with different dishes across the country. It is celebrated with family and friends, connecting over plates of delectable food.

Dussehra marks the end of the Navaratri festival and symbolizes the victory of righteousness over negative forces. In India, festivals are celebrated with great fervor. There is cheer, community get-together, reenactments of the Ramayana (Ramleela), burning of the effigies of Ravana and his Kumbhkarana and Meghnath, and sharing of delicious festive meals, sweets, and regional delicacies.

In India, food is the heart of any festivity. In this blog, we have compiled 5 dishes perfect for Dussehra celebrations.

5 Delicious Recipes for Dusshera:

Dusshera brings an opportunity to savor classic recipes, snacks, and sweets alike. Let us discuss some delicious recipes that can elevate your festive experience.

Matar Ki Kachori

Matar ki kachori is a crispy deep-fried pastry filled with tangy green peas (matar) stuffing. It makes a perfect snack for family get-together and is enjoyed by people of all ages alike. Matar ki Kachori can be served with spicy mint-coriander chutney or tamarind chutney.

Ingredients: This recipe makes 5-6 medium sized Kachoris.

• 1 cup all-purpose flour
• ¼ tsp baking powder (optional)
• ¼ tsp salt
• 2 tbsp sunflower oil
• 3 to 4 tbsp lukewarm water

For Filling:

• 1 cup peas
• 2 tsp sunflower oil
• ¼ tsp cumin Seeds
• ½ tsp green chili-ginger paste
• ¼ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel powder
• ½ tsp chaat masala
• ½ tsp amchur powder (dry mango powder)
• 1 tbsp besan
• Oil for deep frying

Method:

1. Make the kachori dough.
2. Sieve all-purpose flour in a pan, add the baking powder (optional; it makes kachori lighter and crisp), and salt. Add the sunflower oil and mix it evenly with your fingers to make the flour have a breadcrumb like consistency.
3. Add lukewarm water and knead the flour into a firm dough.
4. Cover the dough for 30-40 minutes and keep aside.
5. Make the filling
6. Boil the peas (you can use fresh or frozen peas) and drain the water.
7. Mash the peas into a semi-coarse consistency with a potato masher or a blender and keep it aside.
8. In a pan, heat sunflower oil, add the cumin seeds, and fry till they splutter and become brown.
9. Add the green chili and ginger paste and fry it for 1 minute on low heat.
10. Now add the mashed peas.
11. Add the spices, red chili powder, turmeric powder, coriander powder, fennel powder, chaat masala, and amchur powder and mix well.
12. Now, add besan to the above mix and sauté for a few minutes, until the raw besan aroma goes away.
13. Pea filling is ready; keep it aside.
14. Making the Matar Kachori
15. Make 5-6 equal-sized balls from the dough.
16. Roll them into discs of 4-inch diameter using a rolling pin or your palms.
17. Place the pea filling in the center of the disc and brush the disc edges with water.
18. Bring the edges of the disc together at the center and join them. Now, press center downwards.
19. Ensure there are no cracks in the pastry dough.
20. Flatten the kachori to about 4 inches in size.
21. In a pan, heat oil for deep frying.
22. Once the oil is hot, slide in the matar kachori gently.
23. Fry at low to medium heat.
24. Do not add a lot of kachoris at once; allow enough space for each kachori to puff while frying.
25. Fry each side until golden brown and crispy.
26. Once both sides look brown and flaky, ensure the kachoris are evenly fried, drain them, and set aside on a kitchen towel to remove excess oil.

Serve hot with chutney of your choice.

Rava Dhokla

Rava or Suji dhokla, is a soft and fluffy steamed cake. It is a savory snack made using rava with spices, sesame seeds, and a tempering of coconut and coriander leaves. This light snack is perfect for any celebration.

Ingredients:

• 1 cup rava/ semolina
• 1 tsp ginger garlic paste
• 1 tbsp lemon juice
• ½ tsp sugar
• Salt as per taste
• 1 tsp oil
• 1 pinch turmeric powder
• 1/2 cup water
• 1 tsp Eno or fruit salt

For the tempering:

• 1/2 tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp sesame seeds
• 1 pinch hing
• 8-10 curry leaves
• 2-3 tbsp water
• ½ tbsp oil

For Garnish

• 2 tbsp chopped coriander powder
• 1-2 tbsp grated coconut

Method:

Making the Rava Dhokla

1. In a bowl, add rava, ginger-chili paste, lemon juice, sugar, salt, and water. Mix all the ingredients.
2. The consistency of the batter should be slightly thicker than that of idli batter. Set aside for 15 minutes.
3. Prepare your steamer pan. Take 2 cups of water in a saucepanand place a small trivet in the water.
4. Bring the water to a gentle boil on medium heat.
5. Take the batter and eno or fruit salt to it. Mix the batter properly to evenly distribute the Eno. Do not allow air bubbles to escape.
6. Grease a steaming pan;and pour the batter into it.
7. Even out the batter in the pan with a spoon.
8. Place the pan on the trivet into the saucepan.
9. Cover the saucepan with a lid. Steam for 15-20 minutes.
10. Check the doneness with a toothpick.
11. Once done, remove the dhokla and allow it to cool for 5 minutes.

You can steam the batter using a steamer or a pressure cooker as well.

Making the tempering

1. Heat oil in a small pan and add the mustard seeds. Allow the seeds to crackle.
2. Add cumin seeds and allow them to splutter.
3. Now, add hing, white sesame seeds and curry leaves. Fry for a few seconds.
4. Switch off the heat.
5. Add 2 tsp water to the tempering, be careful not to splurge the oil.
6. Pour the tempering onto the rava dhokla evenly.
7. Garnish with chopped coriander leaves and freshly grated coconut.
8. Serve with mint-coriander chutney.

Gulab Jamun

Gulab Jamun is a famous Indian sweet. It is cherished by all and is a part of most of the celebrations, be it festivals, weddings, or birthdays. These are fried balls of milk-baseddough soaked in a sugar syrup.

Ingredients: This recipe makes 20 servings.

For the Jamun Dough:

• 1 cup khoya
• ¾ cup grated paneer
• 3 tbsp all-purpose flour
• 2 tbsp suji
• 4 green cardamoms
• 1 tbsp milk
• ¼ tsp baking powder
• Oil for deep frying

For sugar syrup

• 1 ¾ cups sugar
• 1 cup water
• 1 tbsp rose water

Method:

Making the dough

1. In a bowl, take khoya and mash it well. Remove any lumps.
2. Add the grated paneer, suji, all-purpose flour, and cardamom powder to the mashed khoya.
3. Mix everything well. Ensure there are no lumps of khoya or paneer, and the mix is smooth.
4. Add milk to the above and gently mix to form a dough. Do not knead.
5. Let the dough be covered and kept aside for 30 minutes.
6. Take the dough and make small balls. Cover the balls and set aside.

Making the sugar syrup

1. In a pan, add water and sugar. Dissolve the sugar.
2. Heat the solution till it becomes sticky.
3. Turn the heat off when the syrup reaches a one-thread consistency.
4. Add the rose water. Stir the syrup.
5. Keep it aside and allow it to cool.
6. If the syrup crystallizes on cooling, add 3 tbsp water and warm the syrup.

Frying:

1. In a pan, heat oil for frying. Gently place the dough balls in the oil.
2. Keep rotating the balls in the oil for even cooking.
3. Once they are golden brown, drain the fried jamuns on a kitchen towel to remove excess oil.

Making Gulab Jamun:

1. Place the fried jamuns in the sugar syrup.
2. Heat the sugar syrup pan along with the jamuns on low heat for 2 minutes, till the jamuns become soft.
3. Serve warm, at room temperature, or chill them and serve cold.

Garnish with rose petals, pistachios, or almond slivers.
Millet Payasam

Millet Payasam is a very famous South Indian dessert relished in vast parts of our nation. It is not only easy to make but also healthy, considering it is made with millet and jaggery. It is a good addition to Dussehra.

Ingredients:

• 1 cup little millet
• ¾ cup grated jaggery
• 3 tbsp ghee
• 1 pinch cardamom powder
• 1 cup milk
• 2 ½ cups water
• A pinch of salt
• 2 tbsp roasted mixed nuts

Method:

1. Take a saucepan and boil some water.
2. In a pressure cooker, dry roast little millets on a medium-low flame and heat for 5 minutes. Once it gets a lightly toasted color, add the boiled water to it.
3. Close the cooker and pressure cook for 5 whistles.
4. Turn off the flame and allow the pressure to release naturally.
5. In a pan, add ¼ cups of water and grated jaggery. Heat on medium-low flame until the jaggery melts and fully dissolves.
6. Add cardamom powder to the melted jaggery.
7. Add this jaggery syrup to the cooked little millet and mix well.
8. Add milk and allow to boil for 2 minutes.
9. Add a pinch of salt and mix well.
10. In a tadka pan, heat ghee on low flame and fry nuts in it. Turn off the heat when the nuts turn light brown in color.
11. Garnish the payasam with nuts.

Serve hot or cold.

Sheer Khurma

Sheer Khurma is a vermicelli and dates pudding. It is a rich dessert enjoyed in many South Asian countries. This pudding can be a very different addition to your festivities.

Ingredients:

• 1 cup vermicelli
• 3 tbsp ghee
• 30 Pistachios, chopped
• 20 almonds, chopped
• 16 cashews, chopped
• 2 tbsp golden raisins
• 4 large dates
• 2 tbsp chironji (optional)
• 1 liter of whole milk
• 4 tbsp sugar
• 1 tsp cardamom powder
• 1 tbsp rose water
• 15 saffron strands

Method:

1. In a pan, dry roast the vermicelli on low heat. Heat until golden brown and set aside.
2. In a pan, heat ghee and chopped dry fruits, dates, and nuts and sauté for 3-4 minutes on low heat.
3. In a heavy saucepan, heat milk on medium heat. Allow milk to boil.
4. Once the milk boils, lower the heat and simmer for 8-10 minutes until the milk slightly thickens. Continuously stir the milk.
5. Add the roasted vermicelli and the sugar to the milk. Mix well.
6. Simmer on low flame, until vermicelli is cooked and softened. This takes approximately 10 minutes.
7. Once the milk thickens, add cardamom powder and saffron strands.
8. Add the sautéed nuts and dry fruits.
9. Turn off the heat and mix well.
10. Add the rose water and stir the sheer khurma.
11. Serve hot, warm, or chilled.
12. Garnish with rose petals or silvered nuts.

Sheer Khurma can be stored in the fridge for 3-4 days.

These are some delicious recipes you can try at your Dussehra celebrations.

Conclusion:

Dussehra is just around the corner; it comes with a festive zeal. These snacks and desserts listed above are surely going to be a hit at your celebrations.

You can purchase most of the ingredients in the above-mentioned recipes from the ease of your home through the Surya Masale website.

Happy Festive Season!