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...:)