One thing that we love about our work is travelling and engaging with different communities- be it an intensive training in Dibrugarh, where the smell of fresh tea wafts through the air or listening to fresh ideas by young people in Jaipur over plates of freshly made pyaaz kachodi. 

Connecting with people, witnessing and being part of the inspiring work on the ground and enjoying a slice of local culture is the ‘extra something’ we always look forward to.

We invite you to enjoy a little piece of our journey in your own kitchen with these delightful delicacies. 

And why not share the moment with us? Tag us on social media and let us know how your New Year's food experiments turned out!

Dish 1: Himachali Siddu Recipe (with Urad Dal Filling)

The P4C team visited  Himachal Pradesh for an exciting training, and it gave us an opportunity to enjoy this well-known delicacy. A labour of love (as the dough requires time to ferment), it's perfect for a lazy January weekend.

Ingredients:-

For the Dough:                        

• Whole wheat flour: 2 cups
• Instant yeast: 1 tsp
• Sugar: 1 tsp
• Salt: 1/2 tsp
• Oil or Ghee: 1 tbsp
• Warm water: 1/2 cup (approx)

For the Savoury Urad Dal Filling:

• Split Urad Dal (split black gram), skinless: 1/2 cup, soaked
• Green chillies: 2-4 pieces, chopped
• Ginger: 1 inch piece, minced or chopped
• Hing: 1/4 tsp
• Coriander powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Salt: To taste
• Fresh coriander leaves: Handful, chopped   

Instructions:-
Prepare the Filling (ahead of time):

1. Wash and soak the urad dal in water for 4-5 hours, then drain completely.
2. In a blender or food processor, combine the soaked dal, green chillies, ginger, and all the spices (asafoetida, coriander powder, turmeric powder, salt). Grind to a thick, coarse paste without adding much water; it should be thick enough to shape.
3. Transfer the paste to a bowl and mix in the fresh coriander leaves. Set aside. 

 Prepare the Dough:
1. In a large bowl, mix the whole wheat flour, salt, sugar, and instant yeast.
2. Add the oil or ghee and warm water, mixing until the dough comes together. Knead for 7-8 minutes until you have a smooth, soft, and non-sticky dough.
3. Place the dough in an oiled bowl, cover it with a damp cloth or lid, and let it rest in a warm spot for 1-2 hours or until it doubles in volume.

Assemble the Siddu:
1. Punch down the risen dough and divide it into equal portions.
2. Roll each portion into a small, thick disc (traditionally done by hand).
3. Place a generous spoonful of the dal filling in the centre of the disc.
4. Bring the edges of the dough together to the centre and seal tightly, shaping it into a bun or half-moon shape.

Steam the Siddu:
1. Bring water to a boil in a steamer or a large pot with a strainer set above the water (make sure the water doesn't touch the steamer plate).
2. Lightly grease the steamer plate with oil or ghee and place the assembled siddus on it, ensuring they have some space to expand.
3. Cover the steamer and steam for 15-20 minutes on medium to high flame, or until the dough is fully cooked through. A knife inserted into the centre should come out clean. 

Serve:
1. Remove the siddus from the steamer and let them cool for a few minutes.
2. Serve them hot, drizzled with a generous amount of pure desi ghee and a side of green chutney.

 Dish 2: Chenna Poda from Odisha

Last year, an exciting project took our team to Odisha several times, which meant plenty of time to indulge in the succulent Chenna Poda. In Odia, it literally means burnt cottage cheesecake- the reason behind the lovely smoky flavour.

Ingredients:-

• 1 1/2 Cups Fresh Cottage Cheese Crumbled and Homemade
• 4-5 Tbsp sugar, Castor or Powdered
• 1 Tbsp semolina Or Sooji
• 2 Tbsp ghee
• 3-4 Tbsp milk
• 1/4 Cup Broken Cashews and Raisins Optional
• 2-3 Pcs cardamom Powdered
• For the Caramel
• 1 Tbsp ghee
• 3 Tbsp sugar

Servings: 6 People

Instructions:

1. Mash the Chenna or cottage cheese well with the heel of your hands on a plate till there are no crumbs left, approximately for 5-6 minutes. 
2. Add the sugar, semolina, milk, ghee and the cardamom powder and mix well till incorporated.
3. Fry the cashews and raisins in 1/2 tbsp ghee in a frying pan till light brown in colour and add to the mix.
4. Take ghee and sugar for Caramelising in a loaf pan or round pan in which you are going to bake the Chenna Poda and heat on a gas stove till the sugar caramelises and turns golden. Make sure not to caramelise it more than golden brown, as the crust will taste bitter.
5. Arrange the Chenna mix on the caramelised ghee and sugar, and even out the surface.
6. Bake at 180 deg C for 35-40 minutes in a preheated oven till a toothpick inserted comes out clean.
7. Cool for 2-3 hours and then unmould it gently and carefully.
8. Cut into slices, serve and enjoy!

Recipe Notes: 

This dessert can be made from store-bought Chenna, but homemade and from fresh milk imparts a much softer and smoother texture. The quantity of sugar can be adjusted according to your taste. Do not caramelise the sugar more than a golden brown colour, as it will make the crust bitter. Do not overbake the Chenna Poda as it will turn dry. Keep checking after 30 minutes of the oven time is over.