Necessary Ingredients: Karil (soft part of bamboo - soft part of bamboo is cut and dried), Noon (salt), Hardi (turmeric) thick, Oil, Lasun (garlic), Gandhali (onion), Kadai, Spoon (ladle) etc.
Method - First of all, light the stove and put water in a vessel on the fire of the stove, add Karil to it and boil it. After the Karil boils, take it out of the vessel with the help of a spoon and keep it aside. Then wash the Karil two to three times with cold water. After washing, keep the Karil in a plate and keep a pan on the stove, when the pan gets hot, add oil to it. After the oil gets hot, add chopped garlic and onion to it. When the onion and garlic turn light brown, add Karil to it. After that, keep it for cooking for a while while stirring with a spoon. Add salt, turmeric, coriander, chilli, masala etc. and cook. When the masala added to Karil gets cooked well with the greens, then add water to it and cook it well. When the kareel saag is cooked well, it is taken off the stove. Karel saag is eaten with roti and rice.
Medicinal Uses:
(1) It is useful for cold and cough.
(2) It is given to the woman after delivery and is beneficial because of its warming effect.
(B) Recipe: Chakoda Bhaji
Required ingredients - taali, aamkariya, pihti, salt, cucumber, sugar, spoon.
Method: To make Chakoda Bhaji, keep water in a taali and let it boil on fire. When the water is hot, put the bhaji in the taali and let it cook a little. After that add pihti, cucumber, sugar in some quantity and then cook on low flame.
Medicinal treatment: Chakoda bhaji contains iron in large quantities. Therefore, if a person is suffering from anemia, he is given this vegetable to eat. It is helpful in fulfilling the deficiency of blood.
(C) Recipe: Dang fruit vegetable (Dang Kanda)
Required Ingredients: Dang fruit, oil, water, onion (Gandali), pan, ladle (spoon), earthen pot (taali), salt, turmeric, chilli, spices, wood, stove
Method: Dang fruit is plucked from the vine of a type of plant. A fire is lit and a pot is placed on the fire. Water is boiled in it. Then Dang fruit is put in it for boiling. After boiling, the peel of the Dang fruit is removed. After removing the peel, cut it with a knife or sickle and kept in a plate. And after placing the pan on the stove, oil is poured in it. When the oil is hot, chopped onion is added in it and fried till it turns brown. Then chopped Dang fruit is added in it. Salt is added according to taste and kept stirring with a spoon. Cover it with a lid and let it cook for some time. When cooked, turmeric, chilli and other spices are added. And when it is fully cooked, it is taken off the stove and kept at one place. In this way, the vegetable of Dang fruit is prepared.
Medicinal use:
(1) If a person is suffering from jaundice, Dang fruit is cooked on fire and its peel is removed and given to him to eat. This cures jaundice (piri).
(2) If a person has diarrhea, Dang fruit is roasted on fire and cooked and eaten. This cures diarrhea.
Especially during Diwali, vegetable of Dang fruit is cooked and eaten.
(D)
Recipe _ Chakora seeds drink
Ingredients _ Chakora seeds, musara (for grinding), sugar or jaggery, water
Method : _ Chakora seeds are obtained and crushed with musara to make powder. In a way tea leaves are made from chakora seeds. Now water is kept in a vessel on fire and heated. Then the powder made from chakora is added to it and cooked on low flame. After boiling sugar or jaggery is added to it and a sweet drink is prepared. It is tasty to drink.
Medicinal treatment _ This drink is given to BP and sugar patients.
(E)Dish : Maize juice: Maize (Murtha)
Ingredients required _ Maize (Murtha) Water, Utensil, Ladle
Method: First of all, maize is pounded or ground in a grinding stone. When it becomes coarse, water is placed in a vessel on the stove and heated. When the water is hot, the maize prepared in this way is put in the water and it is stirred with a spoon until it boils. Now it is slowly boiled on low flame. When it is cooked and its taste comes only after stirring for a long time, then it is taken off the fire. After it cools down, it is drunk. This drink is the main morning meal of the tribals.
Medicinal treatment: When a person has a cough, it is given to drink hot. Which gives a lot of relief.
2. In the winter season, it is also drunk hot to get rid of cold.
(F) Dish Recipe: Kodo Ka Bhaat (Rice)
Ingredients: Kodo, water, pot, ladle
Method: Mostly dal rice is made for the evening meal (Biyaari). Kodo rice is mostly made in it. Which is called Kodo Ka Bhaat. To make it, keep water in a pot, light the fire on the stove and keep the pot on it. This is called Adhan Rakhna. When the Adhan starts boiling. When the Kodo is cleaned thoroughly with water, keep it in a pana and keep it on top of the pot, and tie a thin cloth on the joint of the pot and the pana so that the steam does not come out. When the rice of the pana gets heated by the steam of hot water kept in the pot below. Then slowly drop the rice of the pana from the ladle into the pot. After the kodo is cooked in the boiling water of the pot for some time, put a bamboo sieve on the mouth of the pot and pat it. That is, after the millet is cooked, the remaining water is taken out from the pot. This is called pasana. In this way, biyari bhaat (millet rice) is prepared.
(G) Kanda Subji
Recipe _ Onion Sabzi
Required Ingredients: Onion, Kadai, Ladle, Oil, Salt, Turmeric, Chilli, Coriander, Cumin, Garlic etc.
Method: Onions are of many types. Like Dang Kanda, Dadnachi Kanda, Kirchi Kanda etc. All these types of tubers grow like vines in forests. The tubers are found inside the earth. Dang Kanda, Dadnachi Kanda are a little thick, and Kirchi Kanda is a little thin and small.
While preparing the tuber vegetable, it is boiled in water in a pan on hot flame. Its peel is removed and kept aside. Now heat oil in a pan and when the oil is hot, add cumin seeds, garlic and when it is fried add onion and stir with a ladle. Prepare the vegetable by mixing salt, turmeric, chilli, masala. To make it juicy, water is added to it and it is boiled and a juicy vegetable is prepared.
The tuber is buried in embers. It is eaten even after it is cooked in it.
Medicinal use:
(1) The tuber is buried in fire and roasted. It is given to eat to patients of jaundice and diarrhea.
(2) It is given to pregnant women at the time of childbirth and headache. It provides a lot of relief.
(H) Cheela Recipe: Cheela (Garhla) Sweet, Salty (Water)
Required Ingredients: Rice flour, Oil, Water, Jaggery or Sugar, Salt, Green Coriander.
Method: Paddy is crushed in a mortar and pestle. And rice flour is prepared by grinding it well. When it is well ground, water is added to it and a batter is prepared. If salty Cheela is to be prepared, a little salt is added while preparing the batter and salty Cheela is also prepared by adding green coriander. A griddle pan is placed on the stove and oil is applied on the griddle and the batter is spread with the help of a spoon. It is turned over with the help of a big spoon and fried on the other side as well. If sweet Cheela is to be prepared, jaggery or sugar is added to the batter. The batter should neither be too thin nor too thick. The batter is applied on the griddle and spread with the help of a spoon and a round Cheela is prepared. If Cheela is not to be prepared on the griddle, a little oil can be applied in the pan and Cheela can also be prepared. The batter is poured in the pan with the help of a spoon, and after one side is cooked, it is turned over with the help of a spoon. In this way, the other side is also cooked. Thus, the cheela is ready.
(I)
Recipe: Lata
Ingredients: Mahua, Saraidana
Method: From the Sal tree (Sarai Dana) i.e. Sal seed which bears fruit in summer. The fruit is collected from the jungle and dried. After drying, the outer skin is removed. On the stove, keep water in a pot and keep it on fire. When the water boils, the Sal seed is put in it. Which is called Sardana. Boil and cook till it becomes bitter. When it is cooked well, wash it two to three times with clean water. After this, pound it well with a Kandi Musar (Okhla). After pounding it becomes like sawdust. Then roast Mahua and mix it with Sal sawdust and again pound it well in a Kandi Musar i.e. mortar, till it becomes like a Laddu. Due to Mahua, it also becomes sweet. This mixture of Mahua and Sal seeds is called "Laata".
Medicinal treatment: This dish is recommended for consumption in case of cold, flatulence, asthma and chest pain.
(J)Recipe: Paan Roti (Roti made on a leaf)
Required ingredients: Wheat flour, Sarai Paan (Sal leaf), Tawa, Bhubhara (hot ash embers) Two Sarai Paan leaves.
Method of making: First of all, light the fire in the stove and when it is well lit, then take wheat flour as per requirement and knead it. Then sprinkle some water on the Sarai leaf and wet it. Now make a slightly thick wheat roti and keep it in the leaf and cover it with another leaf. After this, sew it all around with Sikna (stitching with a thin bamboo stick) and place it on the hot embers in the stove. Small and big embers are also placed around it. With the help of a spoon, hot ash is poured on the leaf. Then, with the help of tongs, move the Paan roti up and down and bake it and take it out from the embers. Then separate the leaf and keep the roti separately!
Second method: If hot ashes of the stove are not available with embers, then roti can be made on a tawa (griddle). A fire is lit on the stove and a tawa is placed on it. Similarly, to make wheat roti, the dough is spread on a wet leaf by pressing it from all sides with hands and after stitching it from all sides, this roti is placed on the tawa placed on the stove and kept turning it over and roasting. This process is repeated two to three times, until the roti is cooked. After cooking, the roti is separated from the tawa and the leaf is removed. This roti should be eaten hot, otherwise this roti becomes hard after cooling. This roti is eaten with jaggery. It is called Paan Roti.
(K) Recipe: Kheera Saag (Cucumber Vegetable)
Required Ingredients: Ripe cucumber, (cucumber) Mahi (matha), mustard seeds (mustard seeds), oil, salt, haridi (turmeric), chilli (mirchi) talaai (earthen pot), ladle, spoon etc.
Process: First of all, take a ripe cucumber and peel it. After peeling it, wash it and cut it into small pieces. Then heat the talaai i.e. earthen pot or kadhai on the stove fire. Pour a little oil in it. When the oil becomes hot, add mustard seeds to it. When the mustard seeds are roasted, add the chopped cucumber to it. After some time, cover and cook. After cooking, add chilli masala, turmeric, salt according to taste and also mix some spices and cook well. After that add mahi (matha) to it and then cook for some time. When it is cooked well, then remove the cucumber saag from the stove. It is eaten with roti and paj.
(K) Recipe: Thethri, Khurma
Required Ingredients: Gram flour, water, oil, salt (non), sugar, chilli, celery, dry ginger, poppy seeds.
Method: If you have gram flour (besan) or whole gram, then grind it in a mill and make flour (besan). After that, add water to it and knead the dough. While kneading the dough, if you want to make sweet Khurma, then knead the dough with sugar or jaggery water. If you want to make it salty, then add salt and as per taste, celery, dry ginger, poppy seeds and chilli and grind it finely and mix it with gram flour and knead it. After kneading it is rolled like a roti. Then it is cut into small pieces with a knife and given the shape of Khurma. To make Thethri, make the dough a little thin with the hand and give it the shape of a chakri by rotating it round and round like jalebi. And when the oil becomes hot, Khurma is fried in it. It is taken out when it becomes light brown. Thethri is also fried well in oil in a pan and taken out. In this way Khurma and the dish are prepared. In this way sweet Khurma is also made.
Medicinal treatment: Thethri is given to eat in case of diarrhea and stomach ache
(L) Recipes: Cheela (water bread), Gulgula (Gurbhujia)
Required ingredients: wheat flour, gram flour flour, oil, salt, chilli, carom seeds etc.
Method: If you want to make gram flour chilla, then add salt, carom seeds, a little oil as per taste and dilute the flour with water.
Now the dough is spread on the pan and made into a kind of chilla. Oil is applied on both the sides and then it is turned over and baked. Similarly, if sweet chilla is to be made from wheat flour, then the dough is kneaded with jaggery or sugar water. It is kept thin and in the same way chilla can be made by spreading it on the pan or frying it in a pan.
For making Gulgula, wheat flour is mixed with jaggery or sugar and a thin dough is made, oil is heated in the pan and small balls are made and put in it. Gulgula is also prepared in this way.
(M) Recipe: Diya Fara
Required Ingredients: Rice flour, Gur (jaggery) Paana (vessel with holes) Dharji (thin cloth), Tabliya (utensil)
Method: First of all, take rice flour in a plate and knead the dough with water. After this, in the vessel with holes, i.e. Paana, two small thin wooden pieces are placed on the hole in the shape of a cross. Then on top of the wood, small diyas and small cylindrical (fara) are made from the kneaded rice flour and placed one above the other. Now the stove is lit and adhan is placed in a vessel. Paana, i.e. the vessel with holes, is placed on top of it. Then between Paana and the vessel in which the adhan is placed, a Dharji (piece of thin cloth) is soaked in water and wrapped or tied. So that the vapor of the vessel does not go out. Cook the Diya Fara in steam until it is cooked well. After cooking, its color changes a bit. It is taken down and kept aside. Diya Fara is eaten with jaggery or honey.
(N)
Recipe: Maize porridge
Ingredients required: Maize, water, salt, utensils
Method: To make Maize porridge, first of all, maize is pounded and ground to make porridge. Now, light a fire on the stove and put water in a vessel to heat, and put the maize porridge in it. Keep stirring it with a spoon so that it does not settle down and put a pana (lid) on top and cook it for two to three hours. When it is cooked, take it off the fire. It is thin and drinkable. Add salt to it according to taste. Wheat porridge is also made in the same way.
Medicinal Uses: Giving maize porridge to sick people gives them strength. It is nutritious. It also reduces hunger
(O) Recipe: Kutki Kodai Kheer
Required Ingredients: Kutki Kodai, Milk, Water, Jaggery, Sugar, Utensils etc.
Method: To make Kutki Kodai Kheer, first of all it is washed with clean water. After that water is heated in a vessel, and Kodo Kutki is put in it. When it is half cooked, then add jaggery or sugar to it as per taste, and then cook it by stirring it continuously with a spoon, once cooked, the kheer is ready. It is kept thin.
Medicinal uses: This dish is drinkable due to being thin. Due to which it is given to the patient, it gives strength as it is nutritious for his health. And fulfills the deficiency of vitamins and water.
(P) Recipe: Kodo and Kutki Pej
Ingredients: Kodo, Kutki, Water, Utensils
Kodo Paaja: Kodo is crushed in a grinding stone and its husk is separated. After that, fire is lit on the stove and water is kept in a vessel and boiled. Water is kept in it according to the amount of Pej to be made. Kodo is put in the boiled water and cooked well by stirring it with a spoon. While boiling, make sure that the Kodo does not fall out of the vessel. When the Kodo is cooked well, it is taken down after 10 to 15 minutes. This Kodo Pej is ready. It is drunk hot.
(Q) Recipe: Gakkar (Gakkar)
Ingredients: Wheat flour, plate, jaggery, water, ghee, cow dung cakes
Method: First of all, cow dung cakes are lit on fire and allowed to burn well. Meanwhile, wheat flour is taken in a plate and salt is added to it and the dough is kneaded. Now small balls are made from it, and now it is cooked by placing it in the heat of the cow dung cake. It is turned over and baked. After it is well baked in the embers of the cow dung cake, it is taken out. It is broken into pieces and ghee is added to it. In this way, Gakkar is ready. Now it is eaten with jaggery. It is also eaten with dal. Brinjal is fried in the embers of cow dung cake and its peel is removed, mashed, bharta is made or Gakkar is also eaten with chutney.
(R) Recipe: Gudgappa
Ingredients: Corn flour, Jaggery, Gram flour (Besan)
Method: Mix corn flour and gram flour, add some oil and knead the dough. Now make jaggery syrup and add it to the dough. After mixing well, make small balls of dough and give them a long round shape or even give them the shape of jalebi. It is fried in a pan after heating the oil in it. After frying, put it in jaggery syrup and take it out after some time. So golgappa is ready. Other dishes are also prepared and taken for picnics. Like Cheela Roti, Sanhari Roti, Pudi, Bhaat, Urad Dal etc
(S) Recipe: Kodo Kudai Rice
Ingredients: Kodo, Kudai, utensils, water etc.
Method: Water is kept in a vessel and placed on the stove to heat it. Kodo or Kudai is washed and put in boiling water. When it is boiled and cooked properly, it is ground, and then cooked again on low flame. This dish is given to women to eat after delivery.
Medicinal Uses: Since Kodo Kudai rice is hot, it is given to women to eat even after delivery. It keeps the mother and child healthy and gives strength to the body.
(T) Recipe: Arhar (tuvar) dal
Ingredients required: dal, salt, turmeric, chilli, spices, utensils.
Method: Water is put in an earthen pot (tai) and kept on the stove fire to heat. In this, tuvar dal is washed and put in boiling water and the dal is cooked. When it is cooked a little, salt, turmeric, chilli, spices are added to it and cooked further. Rice, potato curry, pumpkin badi and other vegetables are made during Chhati, Barsa.
(U) Recipe: Kheer, Khichdi
Ingredients: Earthen pot, spoon, milk, water, rice
Method: The method of making kheer has been described earlier. According to that, water is kept in a pot on the stove and boiled. Now rice is added to it and boiled. Milk is added to it. When the rice is well ground. When rice and milk are mixed well, thick kheer is ready. Some sugar is added to it to make it sweet and if some dry fruits are to be added, then they are also added. In this way kheer is prepared. It is fed to the baby while feeding him on the sixth day after birth.
(V) Special dishes to be made after death rituals:
Dishes: Khichdi, Bhaaji, Vegetable, Dal, Kodai Rice, Poodi (Sanhari Roti), Kheer (Gurbhaat), Dal, Rice, Gram, Breakfast etc.
Essential Materials: Wheat flour, Dal, Rice, Gram, Chowki, Rolling Pin, Oil, Spoon, Utensils etc.
Method: Methods of cooking Poodi, Dal, Rice, Gram etc. have been described earlier. Similarly, food is cooked and served to the guests who come at the time of death rituals. According to the customs of Gond tribe, whenever a member of the society dies, then after death, Khichdi and Bhaaji are sprinkled at the cremation ground. Worship is done in the name of the dead person. After that, when the person returns after taking bath in the river or pond, then Dal, Bhaat and Vegetable, Roti are fed to the relatives. Kodai Bhaat, Rice, Arhar Dal, Urad Dal are the main dishes. Kadhi Rice is also made. This program continues for three to four days.
On the third day morning, a food called "Maili" is prepared in the family of the deceased. In which simple lentils, rice, vegetables, greens are used and on the tenth day, the program of Dashagatra is held, in which food items like rice, lentil puri, curd etc. are prepared. And during this time salty breakfast and jaggery are distributed and Ganga water is also given to drink.
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