Wednesday, 12 November 2014

Kadai Pitha (Sweet Version) (Odiya Delicacy)

Ingredients :-
Idli batter (Or Rice-2 cup, Urad dal-1 cup. Soak 6-7 hours n grind into a smooth batter. Keep it more 4-5 hours or overnight for better fomentation.)

Sugar - 1/2 cup
Dry fruits n Tutti frutti - as your choice
Chopped Coconut slices
Cumin seeds - 1 tsp
Salt to taste
Oil / Ghee - 2-3 tsp

Method :-
Heat 2 tsp ghee in a kadhai. Add cumin seeds, when it start to splutter, Put the batter and spread it evenly. Sprinkle dry fruits n tutti frutti to make it more colourful. First 5 minutes keep the flame in high-medium then rest 10 minutes in low flame till it comes out light reddish brown in colour. Check it by piercing a knife or spoon. Switch off the flame and Serve with any Dalma / Curry / Chutney..

NOTE :- Its a sweet version. Any one can make it salty n spicy by adding onion, green chilly, vegetables etc. 

Crispy n Crunchy Ragi ke Pakoda (Finger millet Fritters)

Ingredients :-
Raagi (finger millet) flour - 1 cup
Besan (Gram flour) - 2 tsp
Onion (finely chopped) - 1 no.
Grated Ginger-garlic - 1 tsp
Green chilly chopped - 2-3 nos.
Ajwain - 1/2 tsp
Curd - 1-2 tsp
Cabbage (shredded) - 1/2 cup (or you can add any veggies as your choice)
Chaat masala - 1 tsp
Few Coriander leaves chopped 
Few Curry leaves chopped
Salt to taste
Water as required
Oil for frying

Method :-
Mix all the ingredients together in a bowl by adding water to make a thick batter. Heat sufficient oil in a kadhai / pan. Make bite size pakode and fry it in medium flame. Don't over fry it. Sprinkle little Chaat masala on it and Serve with hot chutney....ketch-up. Enjoy it !!! 

Monday, 3 November 2014

Paani Kakharu Khatta

This is a traditional authentic Odiya delicacy...which specially cook in the holy auspicious month of "Kartik"in my state ODISHA.... During this month all the pious Hindus refrain themselves from eating egg, fish, meat. The last five days of the month considered as "Panchuka". The ladies made rangoli in front of Tulsi and celebrate by cooking satwik food (without onion garlic)..On these days specific dish made i.e, Arua anna, Habisha Dalma, Saga bhaja, Pani kakharu khata, baigan bhaja etc etc etc...
        Let's start with the recipe of Paani kakharu khatta....

Ingredients :-
Pani kakharu (Ash gourd) - 1 cup (peel and cut into thin-small pieces)
Kandamula (Sweet Poatao) - 1 /2 cup
Kala chana (Dry black chickpea) - 1/2 cup (boiled)

For Tempering :-
Oil / Ghee - 1 tsp
Panch phutan - 1 tsp
Red Chilly - 1-2
Curry leaves few
Crushed ginger - 1/2 tsp
A pinch of hing (asafoetida)
Salt to taste
Red Chilly powder - 1/2 tsp
Tentuli (tamarind pulp) - 2 tsp (or as your choice)
Guda (Jaggery) - 3-4 tsp (or as your choice)
Roasted Cumin-Fennel-Red chilly powder - 2 tsp (Jeera,methi,lanka gunda) 

Method :-
Boil pani kakharu n kandamula with little salt and haldi. When it cooked, remove it from flame and keep aside.

Heat ghee in a kadhai. Add panch phutan, red chilly, crushed ginger, a pinch of hing, curry leaves, red chilly powder and fry for few minutes. Then add the boiled chickpeas, Paani kakharu and little water if you want it to little watery. Now add tamarind pulp and gud/sugar. Let it cook for 5-8 minutes. Then switch off the flame. You can add grated coconut also. Finally add roasted cumin-fennel-red chilly powder and mix it. Now its ready..You can enjoy it with Habisha Dalma, Arua rice or any rice..

Thursday, 25 September 2014

Crunchy Litti with Spicy Chokha

Ingredients :-
Wheat flour (Atta) - 1 cup
Carom seeds (Ajwain) - 1/2 tsp
Red Chilly powder - 1/2 tsp
Oil - 2 tsp
Salt to taste

For Stuffing :-
Roasted Bengal gram flour (Sattu) - 1/2 cup
Green chilly chopped - 1 tsp
Garlic chopped/paste - 1 tsp
Onion finely chopped  - 1 no. (Optional)
Coriander leaves chopped - 1 tsp
Amchur powder (Dry mango powder) - 1/2 tsp
Lemon juice - 1/2 tsp
Mustard oil - 2 tsp
Salt to taste

Method :-
For Dough :- Mix carom seeds, salt, red chilly  powder, oil with atta and prepare a stiff dough by adding little water. Divide the dough into equal parts. Cover it and keep aside.

For Stuffing :- Take all the above mentioned ingredients in a bowl and mix it well. Make a dry mixture.

Now take one portion of atta and roll it with your palm, press with your fingers and expand it like a katori. Put little stuff in middle and tightly cover from all the sides. Press it as shown in the picture.
Put it on a toaster and roast it till the outer layer turns little golden/brown in colour. Grease little ghee/oil to the litti. When both the sides turns golden brown, remove it from toaster. You can dipped it in more ghee or serve as it is.

Basically litti is cooked in traditionally charcoal fire or chullah. You can also deep fry it in oil/ghee Or grill it in microwave.

Chokha Recipe :-
Roast 1-2 brinjals and tomato on gas chullah, let it cool and clean it. Add chopped onion, green chilly, chopped garlic, mustard oil, coriander leaves and salt to taste. Mix it properly. You can also add roatsed potato and mix. Break the litti and put 1 tsp ghee in middle and serve with chockha or green mint chutney. Enjoy it !!! 

Tuesday, 2 September 2014

Almond Burfi Recipe

Ingredients :-
Almond - 1 cup (Soaked in water for 1 hrs and blanched it about 10 mins.)
Sugar - 1/2 cup (or as your taste)
Ghee - 2 tsp
Raw Mango syrup - 2-3 tsp (I used Guruji green mango syrup)
Cardamom powder - a pinch
Few crushed almonds for garnishing

Method :-
  • Soak the almond and blanched about 10 mins. Peel off the skin of almond and blend to make a smooth paste by using little water.
  • Heat a pan/ kadhai. Make sugar syrup, when sugar start to melt stir it continuously and make a thick syrup. Now add the almond paste and continuously stir it in a low-medium flame avoiding lumps. Add little ghee in a regular interval which prevent to sticking to the bottom of the pan and it gives a glaze look to the burfi. Add the mango syrup to the mixture and mix it well. Cook for more 3-5 minutes.
  • The consistency should be little thick like halwa consistency. So, now switch off the flame. At the mean time grease a plate with butter/ghee. Transfer the mixture into the plate and spread it with a light hand and tap it on the floor. Keep it cool for 10 minutes and cut into your desired shape. You can also keep it in refrigerator and Serve as chilled. Garnish with few crushed almonds. Enjoy your Burfi with your family, friends n relatives in party, fasting...      

Thursday, 28 August 2014

Chhatu-Kabuli chana Besara Poda (Mushroom-Chickpeas dry roast in mustard flavour)

Ingredients :-
Chhatu (Mushroom) - 200 gms
Boiled Cabuli chana (Chickpeas) - 1 cup
Onion - 2-3 nos. (cut into large chunks)
Green chilly - 3-4 nos.
Curd - 1/2 cup
Haldi - 1/2 tsp
Salt to taste
Mustard oil - 1-2 tsp
Mustard seeds - 1 tsp

Make a fine smooth paste of mustard seeds (2 tsp), cumin seeds (1/2 tsp), garlic cloves (6-8 clove), green chilly (2 nos.).

Method :-
Clean and wash the mushrooms. Squeeze the water from it. Heat 1/2 tsp oil in a pan or kadhai. Add few mustard seeds and fry the mushrooms in high flame. Sprinkle little salt to it. When the mushrooms become dry transfer it to a plate. Now in a bowl take all the ingredients mushrooms, chickpeas, onion chunks, green chilly, curd, haldi and mustard paste. Mix all it and keep aside about 10 mins. Heat 1 tsp oil in a kadhai. Add mustard seeds, when it start to crackle, Put the marinated ingredients. Adjust salt to your taste. Cover it and cook in low-medium flame about 15-20 minutes. Don't stir it continuously, let it make dry roast. Switch off the flame n serve with steamed  rice..Enjoy it !!!

Kale Chane ke Tikki (Black Chickpeas Tikki)

Ingredients :-
Boiled Kala chana (Black chickpeas) - 1 cup (Make a roughly paste of chana in a blender with little water)
Onion - 1 no. (Finely chopped)
Ginger paste - 1/2 tsp
Green chilly - 2-3 nos.
Coriander leaves chopped few
Carrot grated - 1 no.
Amchur powder (Dry mango powder) - 1 tsp
Lemon juice - 1/2 tsp
Besan (Gram flour) - 2 tsp
Corn flour - 1 tsp
Bread crumbs - 2-3 tsp
Mustard oil - 1-2 tsp
Oil for frying 

Method :-
Take all the ingredients together in a bowl and mix it well. Divide the mixture into equal portions and give tikki shape, roll over the bread crumbs and shallow fry in tawa / pan. Serve hot with any chutney or sauce or as side dish with rice.
NOTE :- You can also deep fry the tikkis in oil till golden in colour.
  • You can prepare chaat from this. Keep the tikkis in plate, just flatten it by your palm, add fresh curd, green chutney, imli ki meethi chutney, chaat masala, chopped onion, coriander leaves, black salt, roasted cumin n coriander seeds powder and spread some bhujiya..Enjoy your chatpati snacks..!!!

Wednesday, 27 August 2014

Kachodi with Moong Dal Stuffing

Ingredients :-
All purpose flour (Maida) - 2 cup
Oil - 1/2 cup
Salt to taste
Water - to knead the dough
Nigella seeds (Kalajeera) - 2 tsp

For Stuffing :-
Yellow Moong Dal - 1 cup (Soaked 3-4 hrs) (You can churn it in a blender, just one blend)
Cumin seeds - 2 tsp
Green Chilly - 3-4 nos. (Finely chopped)
Grated Ginger - 2 tsp
Hing (Asafoetida) - a pinch
Haldi powder - 1 tsp
Fennel seed powder - 2-3 tsp
Garam masala - 1 tsp
Red chilly powder - 1/2 tsp (Optional)
Amchur powder (Dry mango powder) - 2-3 tsp
Salt to taste

Method :-
  • Take maida, salt and oil in a wide bowl. Mix all these ingredients and finely rub it (maida n oil) with your fingers, then add nigella seeds. Add water and make a smooth (semi-soft) dough. Cover the dough with a wet muslin cloth.

  • Heat oil in a pan. Add cumin seeds, hing, grated ginger, green chilly and saute for a while. Add the crushed moong dal and mix it well. Saute for a while, when the moisture evaporate and the mixture should dry add the fennel seed powder, haldi, garam masala, amchur powder and mix it. Adjust salt as per your taste. Fry for more 3-5 mins and remove from flame. Keep aside and let it cool.

  • Now, divide the dough into equal size. Roll out the dough into little poori shape, put 1 tsp filling in the middle and cover it from all sides. Seal the ends tightly. Then roll it just make kachodi shape or you can gently press it with your thumb. 

  • Heat enough oil in a kadhai and deep fry the kachodi in a low-medium flame till golden in colour. It takes a more time to fry. So don't worry, cook it properly both the sides. Remove kachodis from oil and place on absorbent paper to soak excess oil. Now its ready...Serve your Kachodis with any green chutney or curry. 

Quick n Easy Egg Masala

Egg (Boiled) - 4 nos.

For Masala :-
Onion paste - 3 nos. (big size) 
Ginger - Garlic paste - 2 tsp
Tomato puree - 4 nos. 
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Curry powder - 1 tsp (Optional)
Garam Masala - 1 tsp (as per taste)
Red chilly powder - 1-2 tsp
Turmeric powder - 1 tsp
Kasoori methi (Dried fenugreek leaves) - 1/2 tsp
Salt to taste
Sugar a pinch
Oil - 2 tsp
Water - 1/2 cup (as you required)

Method :-
Heat oil in a pressure cooker. Add 1 tsp sugar and caramelize it. Then add onion paste, ginger-garlic paste, tomato puree, coriander and cumin powder, red chilly powder, haldi, salt to taste and mix it well. Stir the masala continuously about 2-3 minutes. Add 1/2 cup water and cover the lid. Cook it in high-medium flame about 2 whistles and then in low flame about 3-5 mins. Now switch off the flame and let it till the gas release from the cooker. 

Heat butter / oil in a kadhai/pan. Pour the gravy to the kadhai and cook it in low flame about 2 mins. Add the garam masala and kasoori methi and mix well. Cook about more 1-2 minutes or as you need the consistency
of gravy thick or thin. Then put the boiled egg into the masala. Sprinkle some chopped coriander leaves and Serve with Chapati / Naan / Rice ...

Dahi Baingan (Brinjal in Tempered Curd)

Ingredients :-
Baingan (Eggplant) - 3-4 nos. (Small ones)
Fresh Curd - 1 cup
Green chilly - 2-3 nos. (chopped finely)
Black salt - a pinch
Salt to taste
Sugar a pinch
Haldi (Turmeric powder) -  1/2 tsp
Oil for frying

For Tempering :-
Mustard oil - 1 tsp
Panch Phutan - 1 tsp
Dry Red chilly - 2 nos.
HIng (Asafoetida) - a pinch
Curry leaves few

For Garnishing :-
Roasted Cumin n Red chilly powder - 1 tsp 
Coriander leaves chopped

Method :-

  • Take small size of baingan. Cut into four halves from the bottom side to upper end, don't cut its stem. Marinate it with little haldi n salt for a minutes. 
  • Heat oil and deep fry the baingan till it golden brown in colour and softens, keep aside.
  • Now take curd in a wide bowl and beat it well. Add salt, sugar, green chilly, black salt and mix it well.
  • Then put the fried baingan into the curd.
  • For tempering, heat oil in a tadka pan. Add panch phutan, red chilly, hing, curry leaves and let it crackle. Then pour it to the curd and mix. 
  • Garnish with roasted cumin, red chilly powder and coriander leaves.   
NOTE : You can also add grated coconut to the curd after tempering.  

Monday, 25 August 2014

Chitau Pitha (coconut n rice mixed dosa)

Ingredients :-
Rice - 1 cup
Coconut grated/pieces - 1 cup
Soda bi-carbonate - a pinch (Optional)
Sugar - 2 tsp (As per your taste)
Salt to taste
Oil - as required

Method :-
  • Soak the rice about 3-4 hrs. Blend the rice and coconut pieces together and make a very fine paste. Keep it aside for 1-2 hours. Add water as per your requirement (the consistency of batter should be watery). Add salt and sugar, mix it well. 

  • Heat little oil in a frying pan. Basically, in village this pitha has made up with kadhai and with zero oil. So you can cook it in  kadhai also. Put 1 ladle full batter in kadhai / pan and cover it with a lid. Sprinkle little water over the lid. Cook it in a low-medium flame. After few minute remove it form flame, there is no need to flip the upper portion of the pitha. Serve with any chutney or dalma / ghuguni / spicy curry. Enjoy the Odiya delicacy...

Gatte ka Dalma (Gatte in lentil gravy) (A fusion recipe-Mix of Odiya n Gujurati cuisine)

Ingredients for Dal :-
Toover dal / Pigeon pea - 1 cup
Vegetables - Potato, Brinjal, Pumpkin, Carrot -1 cup (Cut into medium cubes)
Turmeric powder - 1 tsp
Salt to taste

Boil the dal with the veggies in pressure cooker about 1-2 whistles in high flame. 

Ingredients for Gatte :-
Besan (Gram flour) - 1 cup
Ajwain (Carom seeds) - 1/2 tsp
Dhania powder - 1/2 tsp
Green chilly chopped   
Curd - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tsp

Mix all these ingredients and make a soft dough by adding little water. Take equal size ball and flatten it (shown below pic). Boil it in hot water about 10 minutes, when it float in water just remove it. Cut into small cubes and fry in hot oil till golden brown in colours (Its optional). You can use direct without frying.

For Masala Paste :-
Poppy seeds - 2 tsp
Char magaz (melon seeds) - 1 tsp
Ginger - 1' inch
Garlic - 6-8 cloves
Green chilly - 2-3 nos.
Make a very smooth paste

Tomato puree - 2 nos.
Ghee n oil for frying
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Red chilly - 2 nos.
HIng (Asafoetida) - a pinch
Onion grated - 1 no.

Method :-
Take oil in a pan / kadhai. Add cumin, mustard seeds, red chilly, hing. When it splutters add grated onion and saute a while. Add tomato puree and cook about 2 mins. Now add the poppy seeds paste and fry. When it cook properly add the besan cubes / gatte, mix it well. Fry for a minutes and then pour the boiled dal and cook it in high flame. Switch off the flame. 

Tempering with ghee n cumin seeds and pour over the dalma just for enhancement of more flavour. (it's optional)

Sprinkle roasted fenugreek, fennel and cinnamon powder on it.

Serve with Chapati / Naan / Poori ...Enjoy it !!!!


Tuesday, 19 August 2014

Maggi wala Chilla [MagChilla]

Ingredients :-
Maggi - 1 Small Packet (Boil with 1-2 cups water)
Besan (Gram flour) - 1/2 cup
Atta (Wheat flour) - 1/2 cup
Suji/Rava (Semolina) - 1/2 cup
Onion - 1 big no. (Finely chopped)
Green chilly - 2-3 nos. (As your choice)
Few chopped Curry leaves
Few chopped Coriander leaves 
Lemon juice - 1/2 tsp
Dahi / Yogurt - 2-3 tsp
Grated Ginger - 1 tsp
Chopped Veggies as you like - I've added here chopped capsicum, grated carrot
Maggi Magic cubes - 2 nos. (Or u can replace it with maggi masala powder) 

Oil / Butter - 2 tsp
Salt to taste 
Method :-
Take a bowl and mix besan, atta n suji. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients; boiled maggi, dahi, chopped onion, green chilly, curry leaves n coriander leaves, chopped capsicum, grated carrot, grated ginger, lemon juice, maggi masala cubes and oil. Mix it well and leave for 10 mins.

Then sprinkle little oil in a frying tawa / pan. Add 1 laddle full of the batter and spread evenly on the tawa. Cook both the sides till reddish or crispy. Serve hot with any chutney or soupy maggi noodles. Enjoy your Breakfast with Yummy n healthy "MagChilla" !!!  

Saturday, 16 August 2014

Makka Besara (Sweet Corn in Mustard Paste Gravy)

Wish all my friends a Happy Independence Day...Jai Hind !!!

I've prepared this recipe in 15th August for an e-event of my food group "Odisha Cuisines n Culinaries" in Facebook.....and make to try present in a tri-colour platter.. 

"BESARA" is a traditional authentic Odiya Cusine of my state "Odisha"...Besara has the mild mustard flavour and a little tangyness from the dried mangoes and the heat from the green chillies...Here I've gave a little twist to my recipe..The outcome result is awesome in taste..So, freinds try it out in your kitchen n Enjoy the flavour..:) :) :)

Ingredients :-
Makka (Corn) - 1 cup (here I've used Frozen one)
Potato - 1 no. (Cut into small cubes)
Onion finely chopped - 1 no.
Grated Paneer (Cheese) - 1-2 tsp
Green Chilly - 2 nos. (as your choice)
Dahi / Curd - 1/2 cup
Sugar - a pinch
Turmeric powder - 1 tsp
Mustard Oil - 1-2 tsp
Salt to taste

Mustard Paste - 2 tsp mustard seeds, 1 tsp Cumin seeds, 2 green chillies, 8 garlic cloves. Soak mustard seeds in little vinegar for about 15 minutes and then grind into a fine smooth paste.

Method :-
Heat oil in a pan. Add chopped onion, haldi and saute for 2-3 mins. Add chopped potato cubes and fry till light golden in colour. Then add the mustad paste and saute for a min. Add 1 cup water to it, add salt to taste. Let it boil about 5-8 mins in  a medium flame. Now add corn n grated paneer, mix it well. Add dahi, green chilly(slited)  and cook for more 2 mins. Switch off the flame and Serve with steamed rice or roti.

{Here I've keep the gravy consistency little thick, any one can make it little watery if want.}  

Here is presenting my tri-colour triranga platter...:)

Friday, 25 July 2014

Rice Halwa [ an easy and healthy dessert ]

This is specially dedicated to my lovable Bua'. This I learnt from her. It's a healthy-easy-quick yummy dessert which made up of rice, sugar, coconut and milk...Any one can replace sugar by using jaggery. Anyone can  take it in any Vrat or fasting.
Ingredients :-
Rice flour - 1/2 cup [Or you can soak raw rice for at least 1-2 hr and grind it with litlle water]
Sugar - 1/2 cup (as your choice of sweetness)
Cardamom powder - 1/2 tsp
Coconut slices - 1/2 cup
Cashew nuts n raisins - 2-3 tsp
Bay leaf - 1 pc
A pinch of Salt
Boiled Milk - 2 cups
Ghee - 1 tsp
Water if you required (Its optional. you can use only milk or add 1 cup water with milk)
Chocolate Rice grains (for garnishing n enhance the flavour more) 

Method :-

  • Boil the milk with sugar. Add a pinch of salt, crushed bay leaf . Add 1/2 cup water to the rice flour and mix it and make it liquid form batter. When sugar get melt completely, add the rice batter slowly slowly and stir it continuously.
  • Cook it in low-medium flame. Make sure that there should no lumps. Add the coconut chunks and cashews. Cook about 8-10 mins, when it comes to halwa consistency add 1 tsp ghee and mix well. Switch off the flame.
  • Sprinkle cardamom powder and mix it. Transfer this halwa into a serving plate and let it cool at room temperature. Keep it in freeze for at least 1-2 hours and serve chilled. I've spread some chocolate rice grains while serving. Serve n Enjoy it !!!  

Janhi Muga Dalma (Ridge Gourd with Split Green Gram)

Ingredients :-
Muga dali (roasted moong dal) - 2 cups
Janhi - 2 nos (Ridge gourd) (cut into large chunks)
Aloo - 1 nos. (Potato) ( large cubes)
Turmeric powder - 1/2 tsp
Salt to taste
Bay leaf -1 no.
Coconut grated - 1/4 cup

Roasted [cumin seed (1 tsp)+Fennel seed (1/2 tsp)+whole black pepper (3-4 nos)+dry red chilly (1-2 nos)] powder (lightly roast it n make a fine powder)

For Tempering:- Ghee (1-2 tsp), Jeera (Cumin seeds) (2 tsp), dry red chilly, pinch of hing (asafoetida).

Method :-
Clean n wash the moong dal, boil the dal in a wide pan (dekchi), add haldi, salt n bay leaf. When it start to boil add the potato cubes n let it boil about 10 mins.when the dal is half cooked (80%), add the janhi n again boil untill it properly cooked. Add the grated coconut on it. Switch off the flame.
Now for tempering, heat ghee in a small frying pan, add dry red chilly, cumin seeds n hing and pour it into the boiled dalma. Sprinkle the roasted cumin+fennel+chilly powder n Serve with roti or poori..!!!

Lau Soya chunks Dalma (Bottle gourd n Soya nuggets With Lentil)

Ingredients :- 
1 cup Harad dali (toor dal/Split Pigeon pea)
1/4 cup Buta dali (Chana dal/Split Bengal gram)
Lau (Lauki/Bottle guard) - 1cup large chunks
Aloo (Potato) - 1 no.
Soya chunks - 1/2 cup
Teja patra (Bay leaf) - 1 pc.
Haldi (Turmeric powder) - 1/2 tsp
Salt to taste

For Tempering: 
Oil (1 tsp), Panch phutan (1 tsp), dry red chilly (1-2 nos.), hing ( asafoetida), onion (1 no), ginger-garlic paste (1/2 tsp), tomato (1 no), Ruchi dalma powder (1-2 tsp), green chilly, chopped coriander leaves for garnishing.

Method :-
Clean and wash the dal (lentils). Boil both the dal (harad n buta) with lau (lauki), aloo n with little salt n haldi in a pressure cooker about 1-2 whistles. 
 Boil soya chunks in hot water for 2 mins. Drain n squeeze water from it. Take 1 tsp oil in a pan n fry it till light golden colour, sprinkle little salt.
 Now for tempering, take 1 tsp oil in a kadhai/pan. Add panch phutan, red chilly, hing, when it start to crackle, add the chopped onion, ginger-garlic paste n fry. Add the chopped tomato n saute for a while. Add the soya chunks and Ruchi dalma powder, mix well n pour the boiled dal to it. Let it cook in simmer for 2 mins n switch off the flame. Garnish with coriander leaves n serve with roti, rice or poori..Enjoy it !!!

Saturday, 28 June 2014

## Fried Paneer Potlis ##

Ingredients :-
All Purpose flour (Maida) - 1 cup
A Pinch of Salt
Nigella seeds (Kalonji) - 1 tsp (Optional)
Oil - 2 tsp
Water to knead dough

For Stuffing :-
Grated Paneer (Cheese) - 1/2 cup
Grated Carrot - 2-3 tsp
Finely chopped Onion - 1 no.
Finely chopped Green Chilly - 2-3 nos. (as your choice) 
Coriander leaves chopped - 2 tsp
Lemon Jiuce - 1/2 tsp
Dried Herbs - 1 tsp (I've used here dried herbs. If its not available any one can used Pav bhaji masala powder instead of it.)
Salt to taste

Method :-
  • Take all the ingredients together and make a tight dough and keep aside.
  • Now for stuffing add all the ingredients together and mix it well.
  • Now divide the dough into equal balls and roll it like Pooris by a rolling pin. Put 1 tsp filling in the middle and cover it from all sides tightly and make potlis (give any shapes as your choice). 
  • Heat oil in a frying pan and deep fry it in low-medium flame. Remove from oil and soak in tissue paper. Serve this with any chutney or ketch-up. Enjoy it !!!

Wednesday, 18 June 2014

Fish Tikki With Spicy Lentil Gravy [A Fusion Recipe]

Ingredients :-
For Tikki :
Fish - 2-3 pcs (Rohu or any fish that you like) (steam the fish for 5 mins in boiling water,                                                                                                    debone the flesh)
Boiled Potato - 1 no.
Onion finely chopped - 1 no.
Ginger-Garlic paste - 1/2 tsp
Green Chillies -3-4 nos. (finely chopped)
Coriander leaves - 1 tsp
Bread crumbs - 2 tsp (or as required)
Black Pepper Crushed - 1 tsp
Salt to taste
Oil for shallow frying
Egg - 2 nos. (Optional) (I'have not use egg here) (If you want, then dip the tikkis in the beaten egg n roll it over the bread crumbs n fry it) 

For Gravy :-
Boiled Masoor Dal (Red lentil) - 1 cup
Yogurt - 1/2 cup
Sambar Powder - 2 tsp
Red Chilly Powder - 1 tsp
Salt to taste
A Pinch of Sugar

For Tempering :
Mustard seeds - 1 tsp
Dry Red Chilly - 2 nos.
Green Chilly Chopped - 1 tsp
A Pinch of Hing (Asafoetida)
Oil for tadka - 1 tsp

Method :-
Add all the ingredients with the fish and mix it properly. Make small round shape tikkis and shallow fry it in a non-stick pan. Cook it in medium flame. Flip the tikkis and fry until the both sides turn brownish in colour. Remove it from flame and keep aside.

Boil the dal in pressure cooker or microwave with a little pinch of haldi and salt. Mash the dal with a masher, add the beaten yogurt to the dal and mix it well. Add 2 tsp Sambar power and mix it.

For Tempeing, heat oil in a frying pan. Add dry red chillies, Mustard seeds, green chilly, pinch of Hing and let it splutter for a while. Then pour the dal and let it boil for 5 mins. Switch off the flame. Transfer the spicy dal into serving plate and put the tikkis on it and Serve hot with roti/chapati/naan.. Enjoy it !!!

Besan wali Mirchi Aloo Bhaji [Banana Peppers-Potato Fry with Gram Flour]

Ingredients :-
Long Green Chillies - 4 nos.
Potato - 1 Big size
Onion - 2 nos. (cut in large chunks)
Ginger-Garlic Paste - 1 tsp
Red Chilly Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Gram Flour (Besan) - 2-3 tsp
Garam Masala - 1/2 tsp
Mustard seeds - 1/ tsp
Cumin seeds - 1/2 tsp
Salt to taste
Oil for frying - 2-3 tsp

Method :-
Cut the long chillies in round shape and de-seeded them. Then peel the potatoes and cut into large chunks. Heat oil in a non-stick pan. Add mustard -cumin seeds, when it start to crackle add the chopped onion and saute a while. Add the ginger-garlic paste and fry for a while. Add the chillies and potato, haldi, red chilly powder, coriander powder, salt to taste and mix it well. Cover the lid for 5-8 mins and cook in medium flame. When the potato and chillies are half cooked add 2-3 tsp gram flour and stir it. Lastly add garam masala and switch off the flame. Serve hot with any rice or chapati.

Tuesday, 17 June 2014

Poda Pitha [Odisha's Most Aunthentic Cuisine-Rajjo Special]

'Rajjo' (Swing festival) is one of the most important and unique festival of ODISHA. It is celebrated for 3 days continuously. Celebration of Rajjo festival is one of the oldest tradition of Odisha. The festival is also associated with the Odiya delicacy of "pitha" (dough cake) which is prepared in almost all household..So here is presenting most typical and traditional Odiya pitha:- Poda Pitha (using Rice powder)

Ingredients :-
Chaula chuna (Rice powder) - 2 cups
Guda (Jaggery) - a big piece or as your taste
Cardamom - 4-5 nos.
Bay leaves - 2 pcs
Ajwain (Juani) - 1/2 tsp
Small chunks of Coconut 
Cashew nuts - 3-4 tsp
Fennel seeds (pan mahuri) - 1/2 tsp
Ghee - 2 tsp (I've used here Olive oil)
Salt to taste
Water as required
Banana leaves - 2-3 pcs

Method :-
Put water in a kadhai or in a wide pan. Add jaggery to it, when it start to melt add all the ingredients except ghee and let it to boil for 2 mins. Add rice powder slowly and stir it continuously. Make a little thick (neither watery nor tight) batter and cook it in low flame. Now remove it from flame.

Grease another kadhai or pressure cooker with little ghee/oil, put a banana leaf and spread the batter, make it round shape with spatula or hand. Cover the lid and cook it in low-medium flame for 1 hr without whistle.

OR if you make it in kadhai, grease little ghee, put the batter on a banana leaf and cover it with another banana leaf. Cover with a lid n cook it in low flame.Turn the lower part after 50-60 mins and let it be more 35 mins for the upper part to roast. I've roast both the sides to cook it properly. Check it with a knife or toothpick and switch off the flame. Serve when it will cool at room temp. (Or you can bake it in microwave also.)

BIRI GOJA (Steamed Rice Dumplings With Savory Black Gram Stuffing)


"BIRI GOJA" (Steamed rice dumplings with savory black gram stuffing). It is one of the typical and traditional Pitha of Odisha.

Ingredients :-
Chaula chuna (Rice flour) - 2 cups 
Salt to taste
Water as required

Put water in kadhai or a wide pan, add little salt and let it boil. Add rice flour slowly by slowly in small batches and stir continuously. Make sure that no lumps will remain in the dough. Remove it from flame. Now knead the rice dough with wet hand, so that the dough will not stick to your hand.

For the stuffing :
Black gram (Urad dal) - 1 cup (split one)
Onion finely chopped - 1 no.
Green Chilly chopped - 3-4 nos.
Ginger chopped - 1/2 tsp
Coriander leaves chopped - 2 tsp
Cumin seeds - 1 tsp
Salt to taste

Method :-
Soak the black gram for 1 hr and make a fine paste in blender. Add all the ingredients to it and mix it well.
Divide the dough into lime size balls, make covers as shown in figure. Put the filling in the center. Make sure that there should be some openings in middle portion. Add water to your steamer and when water start to boil put it and steam for about 10-15 mins or till done. Cool it and serve with any chutney or curry.

Pariba Pura dia Luni Biri Poda Pitha (Black gram Baked Cake with Vegetable stuffing)


Ingredients :-
Rice - 2 cups
Black gram - 2 cups
Soda Bi-carbonate - 1/4 tsp
Salt to taste

For the Stuffing :-
Potato - 1 no. (Cut into small chunks)
Carrot - 1 no. (Cut into small chunks)
Beet root - 2-3 tsp (Finely chopped)
Cauliflower - 1/2 cup
Green Chillies - 2-3 nos. chopped
Roasted Peanuts - 2-3 tsp
Cashew nuts - 2 tsp
Small chunks of Coconut - 4 tsp
Onion - 1 (finely chopped) 
Ginger paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Roasted Cumin n Fennel powder - 1 tsp
Nigella (Kalonji) - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Oil - 1 tsp

Method :-
Soak the rice and black gram in two separate bowls for 3-4 hrs. Wash and clean them thoroughly. Grind it to make a fine paste. Let it for more 2-3 hours for self fomentation. Add salt to taste and little Soda for more soft n spongy. The consistency of batter should be as like Idli batter. Now its ready for baking.

Heat oil in a pan. Add kalonji and mustard seeds and let it splutter. Add chopped onion, ginger paste n saute for a while. Add all the veggies and stir a while. Sprinkle turmeric powder, salt to taste and cover a lid. Cook it in low-medium flame till half done. Now add the roasted cumin n fennel seeds powder, mix well. Add all the roasted peanuts, cashew nuts, coconut chunks and mix it well. Remove it from flame.

Now, its time for baking the pitha : : :
You can bake it in Microwave or in Pressure cooker or in a Kadhai.
Just grease your dish with little ghee or oil. Pour a layer of batter-then a layer of your veggie stuffing-again a thin layer of batter. If you bake it in pressure cooker, then remove the whistle from cooker and bake it for about 45-50 mins in a low flame. Switch off the flame and check it by a knife or tooth pick while it is cooked or not. Let it cool at room temperature. Cut into your desired shape and Enjoy your Biri Poda Pitha with vegetable stuffing.. !!!    

 NOTE :-
1. You can use any vegetables like mushrooms, capsicum, french beans, corn, Paneer as your choice.
2. You can also make it with Coconut-Jaggery sweet stuffing.