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.

Thursday, 12 June 2014

Samosa With Mushroom-Potato Filling [Chhatu-Kata aloo masala Singada)

Ingredients :-
All Purpose Flour (Maida) - 1 cup
2-3 tsp warm Oil or Ghee
Milk - 1/2 cup to knead the dough
Salt to taste
  • For the dough, take maida and salt in a wide bowl. Add little warm oil to it and mix or rub well with fingers. Add milk little by little to prepare it into a soft dough. Cover with a wet cloth and keep aside for half-an-hour.

For Stuffing :-
Potato - 1 large size (Cut into small cubes)
Mushroom - 1 cup (chopped into small size)
Onion chopped - 1 no.
Ginger-Garlic Paste - 1/2 tsp
Green Chilly chopped - 2-3 nos.
Roasted Peanuts - 1/4 cup
Roasted Fennel powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Any curry powder - 1/4 tsp (I've used here Everest powder) (Optional)
Salt to taste
Oil for deep frying

Method :-
  • For the stuffing, Heat a pan with 1 tsp oil. Seasoned mustard seeds in it, when it start to crackle add chopped onion and sprinkle little salt. Saute for a while. Add ginger-garlic paste and fry. Add chopped potato, haldi powder, green chilly chopped, chopped mushroom and mix it and cover a lid for 2 minutes. After that remove the cover and stir it. Cook it in high-medium flame. When the potatoes are half cooked add the roasted fennel powder, peanuts, curry powder and mix well. Cook for more 5 mins and switch off the flame.
  • Now divide the dough into small equal balls. Roll it by a rolling pin and cut from middle. Take one half and fold it in conical shape and filled with stuffing. Spread little water on the edges by your finger tips and seal it tightly. 
  • Heat oil in a pan. Put the samosa into the oil, when it is medium hot. Deep fry them until they turn to golden brown in a low-medium flame. Don't fry on high flame, otherwise it will burnt from outer side and the inner side will not cook properly.
  • Remove from flame and soak in absorbent paper. Serve hot Samosa with green chutney or ketch-up.
Enjoy it !!! Happy Cooking.... :) :) :) 

Tuesday, 3 June 2014

Paneer Momos (steamed paneer steamed potliisss)

Ingredients :-
All Purpose Flour (Maida) - 1 cup
Milk - 1/2 cup
A pinch of Salt
Water if required

For Stuffing :-
Paneer - 1 cup [cut into little chunks]
Carrot - 1/4 cup (sliced / grated)
I've used here only carrots. Any one can add any of your choice vegetables (Capsicum, French beans, Cabbage,Spring Onion, Tomato..etc)
Onion - 1 no. (Finely chopped)
Ginger n Garlic - 2 tsp (Finely chopped)
Green Chilly - 1 tsp (chopped)
White Vinegar - 1 tsp
Soya sauce - 2 tsp
Black pepper crushed - 1 tsp
Salt to taste
Everest Chicken masala - 1/2 tsp (It's completely Optional. Used for nice aroma. Can also                                                                    add 1 tsp Schezwan sauce instead of Everest masala)
Oil - 1 tsp

Method :-

  • Take maida, milk and salt in a wide bowl and mix together, prepare a soft dough. Keep aside for 10 minutes.
  • Heat oil in a pan. Add chopped onion, ginger-garlic, green chilly chopped and saute in high-medium flame for few mins. Add the sliced carrot, salt to taste n cook for a while. Next add cubed Paneer and mix it well. Add vinegar, soya sauce, black pepper and Everest chicken masala and cook for more 1 minutes. Switch off the flame and let it cool.
  • Divide the dough into equal portions of balls. Roll out thinly with a rolling pin. Place 1 tsp filling in the middle and make as your desired shape. 
  • Put your steamer on gas stove with little water in high flame. Place the momos to the steamer and let it steam for about 8-10 minutes. Remove it form flame and Serve with Garlic Red chutney or Ketch-up.

Garlic Red Sauce :-
Soak 5-6 nos. of Red chillies in 3-4 tsp of White vinegar for 10 mins. Add 10 cloves of Garlic and blend it to make a fine paste. Add few drops of Lemon juice, Sugar and salt to taste. Mix it well and Serve with hot Momos. Enjoy your Chinese Platter...!!!