Bread Dahi Vada Recipe

Ingredients :-

For Bread Vada:                              
8 slices of Bread 
1 chopped Onion
2 chopped Green chilly
Few chopped Curry leaves
Curd - 3-4 tsp
1/2 Cumin seeds
Salt to taste

Process :-
Cut the bread into small pieces, Add curd, chopped onion, green chilly, curry leaves, cumin seeds, salt to taste and mix them properly. Make a soft dough (like  atta dough). Divide the dough into equal portion and give a shape like bara and shallow fry it with little oil. Flip it and fry it until light golden brown in colour. Switch off the flame and keep aside.

For Aloo dum:
8-10 nos. small size boiled Baby potatoes (You can take medium size potato also)
1 no. medium size grated Onion / Onion paste
Haldi powder
Salt to taste
Pinch of Sugar 
Pinch of Garam masala powder
1 tsp Cooking Oil

For masala paste:
6 garlic cloves, 1' inch of Ginger, 4-6 nos whole Peppercorns, 1 Cardamom, 2 Cloves, 1 Cinnamon, 1 tsp Poppy seeds, 1 Tomato - Grind together to make a very fine paste

Process:-
Heat oil in a kadhai/pan. Add the sugar, when it start to caramelize, add the grated onion and saute a while. Then add the blended masala paste and stir continuously, add the haldi powder. Cook about 5 minutes in a low-medium flame. Once the masala starts leaving oil on the sides, add the boiled potatoes and cook for another 2 minutes. Add water as you required to get desired thickness of gravy and let it boil about 3-5 minutes. Sprinkle little garam masala powder and Switch off the flame.
                       

Tamarind (Imli) Saunth chutney 
Curd - 1/2 cup (add little salt, sugar, chilly powder to it and mix well)
Black salt
Roasted Cumin-Coriander-Chilly powder
Fried Sev
For Garnishing: Coriander leaves,chopped onion, chopped green chilly, grated carrot, grated beetroot, pomegranate seeds etc etc... 

Arrange the plate:
When ready to serve, soak the vadas in salt water for a minute and then squeeze them. Now, arrange the bread vadas in a serving plate, spread some curd, drizzle the tamarind chutney, aloo dum, sev, roasted cumin-coriander powder, green chilly etc etc etc...n Serve it. Enjoy it as breakfast, lunch, starter at anytime !!! 

Phulkobi Patra Bhaja (Cauliflower leaves stir fry with pink lentil)

Ingredients :-

Phula Kobi Patra (Cauliflower leaves) - 1 bunch (wash and clean it properly and then finely chop)

Baingan (Brinjal) - 1 medium size (finely chopped)

Masoor Dal (Pink lentil) - 1/4 cup (soaked in water about 20 mins)

Onion - 1 no. (thinly sliced)

Garlic cloves - 6-8 pods (Crushed)

Green chilly - 2 nos.

Dry Red chilly -1 nos.

Tomato - 2 nos. (I've used here 4 nos. of baby tomatoes)

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Salt to taste

Method :-

• Heat oil in a kadai/pan. Add the cumin-mustard seeds and red chilly. When it start to splutter, add the onion slices, crushed garlic, chopped green chilly, soaked masoor dal and saute for a few minutes. 
• Now add the chopped brinjal and mix well. Add the chopped Kobi patra, sprinkle salt to taste and cook in medium flame about 5-8 minutes. 
• When the leaves get cooked, add the chopped tomatoes and cook more 2-3 minutes in high-medium flame.  
• Any one can also add fried crushed badi (Urad dal Wadi) and then switch off the flame.
• Serve hot with steamed rice, Pakhal bhat etc.   

Soya chunks / Meal maker Curry (Mustard paste flavour)

Ingredients :-

Soya chunks / Meal maker - 1 cup 

( Boil in water about 5 mins, drain the water and wash with normal water. Squeeze the excess water from the chunks and keep aside. ) 

Potato - 1 medium size (cut into cubes)

Onion - 1 no.

Tomato - 1-2 no.

Mustad and Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Mustard oil Or cooking oil - 1 tsp

For paste: Mustard seeds-1 tsp, Cumin seeds-1/4 tsp, Garlic - 6-8 pods, Green chilies- 2 nos. Make a very fine smooth paste from this.

Method :-

Heat few drops of oil in a pan/work and stir fry the soya chunks till light brown in colour and the raw smell goes out. Sprinkle little salt and fry. Remove from pan and set aside.

Now, add 1 tsp oil to the pan. Add mustard and cumin seeds, when it start to splutter add chopped onion and saute a while. Add the chopped tomato, salt to taste, turmeric powder and mix. When oil leaves from sides of the pan, add the mustard paste and cook for a minutes. Don't over cook it otherwise it will taste bitter. Add the chopped  potato, soya chunks to the masala and mix well.  Pour water as your requirement and make a lightly thick gravy. Cook about 5-8 minutes in a high-medium flame. Switch off the flame and Serve hot with Khichdi or steamed rice.. Enjoy it with your family !!!   

Ragi Kanji (Spicy Version of Ragi/Millet flour)

Ragi is a powerhouse of health benefiting nutrients that help in reducing weight and also acts as a treatment for multiple diseases like Brittle Bones, Osteoporosis, Anemia and Diabetes. It is a natural relaxant that helps in relieving stress and anxiety. It is one such rare cereal that doesn’t need to be polished and, therefore, can be consumed in its purest form with all its goodness intact.                         

                           It helps in weight loss, increase bone strength, controls Diabetes, reduces Cholesterol, good source of protein and amino acids, helps digestion, increase lactation, reverts skin aging. 

                      This is a spicy salted version of Rgi flour. also make sweet dish by adding milk / curd to it. Or you can take Ragi flour in a soup, idli, dosa form. 

Ingredients:-

Ragi (Millet flour) - 1/4 cup

Water - 5-6 cups

Aambula (Dried mangoes) - 2 pcs

Vegetables I've used ; Potato, Radish, Pumpkin, Carrot, Cauliflower n Green peas. Any one can use veggies as your choice.

For Tempering :-

Mustard oil - 1 tsp

Garlic cloves - 8-10 nos.

Green chilly - 2 nos.

Dry red chilly - 2 nos.

Panch phutan - 1 tsp

Pinch of haldi powder

Pinch of hing (Asafoetida)

Salt to taste

Lemon jiuce - 1/2 tsp

Few Curry leaves

Method :-

• Put the dried mangoes in water about 20 mins.
• Take the ragi flour in a wide bowl, add water and let it for 5 minutes. Mix it well without any lumps.
• Heat little drops of oil, saute the vegetables about 2-3 mins and then put the ragi mixture into the kadhai. Let it boil in high flame for 5 minutes and then keep the flame low-medium. Add more water if required. Cook it about more 5-8 minutes. Add pinch of haldi powder and salt as per your taste. When the veggies are semi cooked, add the dried mangoes to it and cook more 2 minutes.
• For tadka/tempering, heat mustard oil in a tadka pan. Add dry red chillies, Panch phutan, crushed garlic, curry leaves, hing and immediately pour it to the cooked vegetables. 
• Sprinkle little drops of lemon juice and Serve hot with hot steamed rice. Or you can take it as hot Soup / Stew.

 

Check here the sweet version of Ragi.... http://recipebysagarika.blogspot.in/2015/01/ragi-kheer-mandia-jau-sweet-version.html

Ragi Kheer / Mandia Jau (Sweet Version)

Ingredients :

Ragi / Millet flour - 1 cup

Jaggery / Sugar - 1/2 cup (as per your taste)

Salt to taste

Milk - 2 cups

Water - as needed

Cardamom powder -  a pinch

Saffron a strand

Roasted Dry fruits 

Method :-

Take ragi flour in a bowl, add water slowly to it. Mix it well without any lumps. then strain it with a strainer, if required. Boil it with water in a low flame. When it start to thicken, add milk and stir it continuously. Cook it in low-medium flame about 10-15 minutes. Add jaggery or sugar as your taste. Add saffron and roasted dry fruits as your choice. Switch off the flame and let it cool at room temperature. Serve chilled with more nuts and raisins and Enjoy your breakfast !!!

Any one can add fresh curd or milk while serving, which enhance the taste more...

It's a healthy and very nutritious dish, specially very useful for ladies and baby. It helps in weight loss, increase bone strength, controls diabetes, reduces cholesterol, good source of amino acids, helps digestion, increase lactation, revert skin aging...etc...etc...  

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. 

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..

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 !!!

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.  

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...

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...:)

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 !!!

KHEERA GAJA..(DEEP FRIED MILK PASTRY WITH SAFFRONY MILKY SAUCE)

     
"KHEERA GAJA" A deep fried sweet preparation, crunchy on the outside, moist and flaky inside..        

                                                     

Ingredients :-

Maida (All Purpose Flour) - 2 cups

Vegetable Oil / Ghee / Butter - 2-3 tsp

Soda Bicarbonate - 1/2 tsp

Salt a Pinch

Powdered / Caster Sugar - 1/2 cup

Saunf (Fennel seeds) - 1/2 tsp

Milk - 1/2 cup or as required to knead the dough

Oil for deep frying

Cardamom powder a pinch

Method :-

In a big bowl mix all the ingredients Maida, Salt, Sugar, Soda bicarbonate, Saunf, Oil / Ghee together very well. Add luke warm milk slowly to it and knead a semi tight dough (neither very tight nor soft). Keep aside for 10 minutes.   

Make small small equal size balls from the dough and roll it long oval shape with your palm.

Heat oil in a wide frying pan. Deep fry it in low medium flame till it comes to golden in colour. Drain out the dumplings from the oil and soak in absorbent paper.

Serve the Kheera Gaja by sprinkling little caster sugar or you can deep it in thick sauce of milk.

Saffrony Milky Sauce :- Boil 2 cups of milk. Add sugar to your taste and boil it in medium flame. Add 1 tsp maida+water solution to the milk. Stir it continuously.When it start to thickens add a few saffron strands and vanilla essence  and boil for more 2 minutes. Switch off the flame and cool it at room temperature. You can also keep it in fridge and serve chilled. I've just put it in fridge for 1 hours and then serve with crispy Kheera Gaja garnish with chocolate rice grains.

Enjoy it !!! Happy Cooking... :) :) :)  

 

                                                                

KHASTA GAJA (A FRIED SWEET PASRTY)

"KHASTA GAJA"  is an authentic and very famous sweet dish in my state 'ODISHA'. Its prepared during festivals, marriages and in any occasion. A simple sweet dish made of refined flour, fried with oil and soaked in sugar syrup. 

Ingredients :-

Maida (All Purpose Flour) - 1 n 1/2 cups

Cooking Oil / Ghee / Butter - 1/4 cup

Salt a pinch

Soda Bicarbonate - 1/2 tsp

Saunf (Fennel seeds) -  1/2 tsp

Oil for deep frying

For Sugar Syrup :-

Sugar - 2 cups

Water - 1 cup

Green Cardamom - 2 nos. crusheds

Method :-

Take Maida, Salt, Soda bicarbonate in a wide bowl and mix well. Add little warm oil to the flour slowly, rub with your finger and mix it well. Knead a dough (neither tight nor very soft) by adding little water to it. Cover and keep aside for 10-15 minutes.

Heat oil in a kadhai or pan. Take a handful size ball and roll a little flat by a rolling pin. The thickness of base should be thick layer not thin. Cut the edges form each side to make it a rectangle shape. Then cut into square pieces and deep fry in oil. Remember, the temperature of the oil is very crucial, so the oil should not be very hot, otherwise the outer surface will burnt and the inner side not cook properly. Deep fry it in Low-medium flame till it comes to golden brown in colour.

In the meantime make a sugar syrup, which consistency should be little thick not watery. Add cardamom powder or rose essence for a nice aroma. Put the fried Gaja into this sugar syrup for a while over a flame and stir it for 2-3 minutes and then switch off the flame.

Your Delicious Khasta Gaja is ready now. Serve this in any festival or occasion. You can store it for a couple of weeks in an air-tight jar.

KAKHARU PATRA SAGA BHAJA (PUMPKIN LEAVES WITH YELLOW SPLIT PEAS)

Ingredients :-

Kakharu Patra (Pumpkin leaves) - 2 cups (Finely chopped) 

Roasted Mung Dal (Yellow Split Peas) - 1 cup

Milk - 1/2 cup

A Pinch of Sugar

Salt to taste

Turmeric powder - 1/2 tsp

Water - 1 n 1/2 cups

For Tempering :-

Panch phutan - 1 tsp 

Onion chopped - 2 nos.

Garlic crushed - 2 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 1 no.

Method :-

Clean n wash the roasted mung dal and boil it with water. Add salt to taste n haldi. Cover it and let it boil for 5 minutes. When it half cooked add the pumpkin leaves, milk and a pinch of sugar and again cook about 5-8 minutes.

For tempering, add oil to the pan. Add panch phutan, dry red chilly, green chilly, when it start to splutter add the chopped onion, crushed garlic and saute for a while. Add the boiled pumpkin leaves to the tadka and mix well about 2 minutes. Switch off the flame and Serve hot with rice..Enjoy the ultimate flavour of this Saga bhaja with Pakhal bhata (water rice).

KAKHARU DANKA RAI (PUMPKIN STEMS IN MUSTARD GRAVY)

Its a typical perfect Odiya cuisine. You can have it with hot steamed rice and enjoy the flavour of the mustard paste.

Ingredeients :-

Kakharu Danka (Pumpkin Stems) - 2 stems with Pumpkin leaves (cut into long pieces)

Aloo (Potatoes) - 2 nos. (cut in medium chunks)

Baigana (Brinjal) - 1 small no. (cut into medium chunks)

Kakharu (Pumpkin) - 1 cup (cut into pieces)

Tomator - 1 no.

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Oil - 1 tsp

Cumin n Mustard seeds - 1 tsp

Green Chilies - 2 nos.

Masala to be Paste :-

Mustard seeds - 2 tsp

Cumin seeds - 1 tsp

Dry Red chilies - 3-4 nos.

Garlic cloves - 10 nos.

Soaked this in 1/2 tsp vinegar for about 15 minutes n grind to make a very fine paste.

For Tempering :-

Mustard Oil - 2 tsp

Panch Phutan - 1 tsp

Dry Red chilly - 2 nos.

Onion chopped - 1 no. 

Method :-

Wash and cut all the veggies, Put 1 tsp oil to the kadhai. Add cumin n mustard seeds, when they splutter, add all the veggeis except brinjal and stir fry about 5 minutes. Add the mustard paste and saute. Add 1 cup water, brinjal, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves n chopped tomato and mix it. Again cook for 5-8 minutes and remove form heat. 

For tempering, Add oil to the pan / kadhai. Add dry red chilly, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka n boil for 2 minutes. Switch off the flame and Serve hot with rice..  

PANASA KATHA DALMA (JACK FRUIT WITH SPLIT YELLOW PEAS)

Ingredients :-

Roasted Muga Dali (Split Yellow Peas) - 1 and 1/2 cups

Panasa Katha (Raw Jack fruit) - 1 cup (chopped into small pieces)

Chota Aloo (Baby Potato) - 8-10 nos. (cut into halves)

Kakharu (Pumpkin) - 1/2 cup (cut in medium chunks)

Baigana (Brinjal) - 1/2 cup (cut in medium chunks)

Kadali (Raw Banana) - 1/2 cup (cut in medium chunks)

Tomator - 1 no.

Ada (Ginger crushed) - 1 inch

Guda (Jaggery) - a small piece

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Water - 2-3 cups (as you needed)

For Tadka :-

Desi Ghee - 2-3 tsp

Panch Phutan - 2 tsp

Bay leafs - 1 no.

Dry Red Chillies - 2 nos.

A Pinch of Hing

Garnishing :-

Chopped Coariander leaves (Dhania Patra) 

Roasted Cumin-Cinnamon-Dry Red Chilly Powder (Jeera-dalchini-lanka gunda)- 2 tsp

Method :-

Boil 2 cups water in a handi (Wide disc). Roast mung dal till light brown n soak in water for 15 mins. Wash them clearly and add to the handi, add haldi n salt to taste. When it start to boil, add all the veggies to the handi except tomator and let it boil about 15 mins. When the veggies are almost done add the tomator, jaggery and again boil for more 5 minutes. Don't over cook the vegetables.

Now for tadka, heat ghee in a little tadka pan. Add dry red chilly, Panch phutan, bay leafs n hing to the ghee. When it start to crackle pour to the Dalma and cover immediately. Garnish with chopped coriander leaves n roasted Cumin-cinnamon-chilly powder and Serve. Enjoy this "Panasa Katha Dalma" with rice or chapatis..  

KADALI MANJA BESARA PODA (BANANA STEM IN MUSTARD PASTE) (ODISHA RECIPE)

BANANA STEM is good for health and rich source of Fibre, Vitamin B6, Potassium which helps in the production of Insulin and Hemoglobin. It's very beneficial for those on a Weight-Loss program. It keeps High Blood Pressure in control. It is a good diuretic and helps to detoxify the body. It has cooling effect. The popular belief is that eating Banana Stem is very good for Kidney Stones.

Ingredients :-

Kadali Manja (Banana Stem) - 1 cup (Chopped)

Potato - 1 no. (Chopped)

Onion - 1 no.

Tomato - 1 no.

Green Chilly - 2 nos.

Dry Red Chilly - 1 no.

Mustard Oil - 1 tsp

Mustard seeds - 1 tsp

Coriander leaves chopped

Yogurt - 1/2 cup (Optional)

Mustard seeds - 2 tsp (soaked in White Vinegar for 15-20 minutes)

Cumin seeds - 1/2 tsp

Dry Red Chilly - 2 nos.

Garlic Cloves - 10 nos.

Make a fine paste with above ingredients.

Method :-

Cut the banana stem into small pieces, add little salt and haldi, mix and keep aside for 20 minutes. Now squeeze the excess water from the chopped stem (Manja) and add the mustard seeds paste, salt to taste, 1 tsp mustard oil, chopped onion, tomatoes, green chilly, coriander leaves, yogurt and mix it well. Keep it aside for 10 minutes. Heat a non-stick kadhai with 1 tsp oil. Add mustard seeds and dry red chilly to it. When it start to splutters, add the marinated banana stem to it. Sprinkle little water if required and cover it. Cook it in low flame for 20-30 minutes till it done. Stir it occasionally. Switch off the flame and garnish with extra coriander leaves. Serve with steamed rice and enjoy it !!!    

KADALI MANJA BARA (BANANA STEM CUTLET)

BANANA STEM is good for health and rich source of Fibre, Vitamin B6, Potassium which helps in the production of Insulin and Hemoglobin. It's very beneficial for those on a Weight-Loss program. It keeps High Blood Pressure in control. It is a good diuretic and helps to detoxify the body. It has cooling effect. The popular belief is that eating Banana Stem is very good for Kidney Stones.

Ingredients :-

Banana Stem (Kadali Manja) - 1 cup (Finely Chopped)

Boiled Small Chick peas - 1/2 cup

Gram flour - 2-3 tsp

Rice Powder - 2 tsp

Green chillies chopped - 2 tsp

Onion chopped - 1 no.

Garlic - 5-6 cloves

Ginger - 1' inch

Cumin Seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Chopped Coriander leaves

Salt to taste

Oil  for shallow frying

Method :-

Cut the banana stem into small pieces, add little salt and haldi, mix and keep aside for 10-15 minutes. Heat oil in a pan. Squeeze the excess water from the chopped stem. Add little cumin seeds and dry red chilly to the oil. When it crackle, add chopped manja (Stem), saute and little fry for 5 minutes. Switch off the flame, cool it. After it get cool, take the fried banana stem, chick peas, garlic cloves, ginger and blend it to make a coarse paste (not very fine). Transfer to a bowl, add chopped onion, chopped green chillies, chopped coriander leaves, salt to taste, little lemon juice, gram flour, rice powder and mix it well. Heat a pan with little oil. Made into desired shapes and shallow fry them both sides in medium flame till golden brown. Serve hot with any chutney or as side dish with rice / roti..