Recipe of the month

Dhusaka

Ingredient: Desi ghee: Rice (arwa):250 grams and Gram pulse (dal): 250 grams; Jeera: 10 gm; hing: to taste; green chilli: four to five in number and salt to taste.

Process: Soak rice and pulse in fresh water for two hours or so. Make them into fine pest. Prepare pest of the green chillies. Mix all the three properly. Put jeera, hing and salt into the pest. Mix the pest for at least five minutes. This will make your Dhusaka soft and crispy.

Light the gas oven and put mustard oil in a saucer. Let the oil boil properly and pour the pest with a small katori or large spoon and cook it brown. Serve the Dhusaka hot with vegetable and Chatani. You can also use refined or vegetable oil for cooking but mustard oil will give the best taste.

Arisa

Ingredient: Rice- one kilogram, gur-1.5 kg., mustard or linseed oil- 1 kg. and til-200 gram

Process: Soak rice in the water and let it remain there for 10 to 12 hours and then dry it for 20 minutes in the sun. Once rice is dry, grind it into powder, a bit coarse. Take gur into a frying pan or karhahi and make syrup of the whole thing. When the syrup is ready mix rice powder and til seeds into it. Knead the mix properly. Take oil in a karhahi and let the oil boil. When every thing is ready, take a small lump of the mix, some 100 gram in weight, and shape it like bread with your two hand and deep fry them immediately. If bread is not immediately fried, the mix would go hard and Arisa frying would become impossible. Serve Arisa hot. Cold Arisa is also tasty and mouth-watering.