Bread Uttapam ... an instant n easy bread uttapam / pancake

Ingredients :-

Bread - 6 slices

Semolina - 4 tsp

Curd - 1/2 cup

Water

Salt to taste
Mango ginger - 1/2 tsp (grated)
Chopped Green chilly - 1 tsp (as per your taste)

Cooking oil 

For Topping:

Onions - 2 medium size ( cut into thinly slices)

Tomato - 1 medium size

Capsicum - 1 medium size

Sweet corn - 1/2 cup

You can add any veggies as your choice.

Method :-

Take a bowl, break the bread into small pieces. Add semolina, curd, water, salt to taste and mix them properly or you can blend it. Add grated mango ginger, chopped green chilly to the batter. Make a very smooth and thick batter and keep aside about 10 minutes. 

Heat a non stick pan at medium heat and spread little oil. Pour 1 ladle full batter and spread evenly to make a thick uttapam. Put the sliced vegetables on it, add some oil drops and cook till it become crispy n golden brown from both the sides. Serve hot Bread Uttapam with any kind of chutney .... Enjoy it !!! 

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...

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.

EGG LESS CARROT CAKE IN PRESSURE COOKER

This is my first attempt to bake the cake in pressure cooker. Feel very happy to make it in cooker n the result comes out is just awesome...:) :) :) Easy-Spongy effort less cake is ready within 20 minutes. Any one could n't feel the difference whether its baked in oven or in pressure cooker...I have make this cake with less butter n more olive oil. due to health conscious. Very soon will post my second recipe of cake..till Enjoy n Happy Cooking !!!

Ingredients :-
All Purpose Flour (Maida) - 1 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Milk - 3-4 tsp
Butter / Oil - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Carrot (Grated) - 1 cup
Vanilla Essence - 1/2 tsp
Cinnamon Powder - 1/4 tsp
A Pinch of Salt
Dry Fruits n Cherris

Method :-
Sieve Maida, baking powder, baking soda by a strainer and keep aside. Take curd, milk, sugar, salt and mix well. Add little oil to it becoz curd is used here. Add grated carrot and mix well. Add dry maida mixture slowly to it and continuously mix it by a spatula. Add vanilla essence, cinnamon powder and all the dry fruits n cherries. Keep aside for 15-20 minutes.

Grease a Pressure cooker with little butter or I' ve used Oilve oil here. Dust with few maida and Put it in slow heat. Pour the mixture to the Pressure cooker, decorate with cherries and cover the lid without whistle. Let it cook for about 20-25 minutes in low flame. After 20 minutes, check the cake by inserting a tooth pick. If the knife comes out clear, then its completely ready. Switch off the flame and let it cover for more 5-8 minutes. Cool it in room temperature and de-mould carefully by using a plate with a knife. Now decorate as your choice. Now your Carrot Egg less Cake is Ready to Eat !!! Cut it into small pieces and can store it in an air tight container in refrigerator.   

NOTE :- 
1. Don't put WHISTLE to the Pressure cooker at the time of baking the cake.
2. You can put a news/wax paper in cooker base which grease with oil and then pour the batter.

SWEET BEET-ROOT STEAMED RICE CAKE

Ingredients :-

Rice - 2 cup

Skinless Black Gram (Urad Dal) - 1 cup

A Pinch of Soda Bi-carbonate

Yogurt - 1/2 cup

Grated Beet-root - 1/2 cup

Sugar - 1 cups

Cinnamon Powder - 1/2 tsp

Vanilla Essence - 1/2 tsp

A Pinch of Salt

Fried Cashew nuts n Raisins - 3-4 tsp

Roasted Sesame Seeds - 3-4 tsp

Ghee / Oil - 2-3 tsp

Method :-

Wash and soak the rice and black gram for 5-6 hrs or over night. Grind it to make a thick paste like Idli batter and again keep the batter about 4-5 hrs for fomentation. Add little Soda / Baking Soda, yogurt, add salt to your taste and mix well. 

Heat 1 tsp oil in a pan. Add the grated beet-root, a pinch of salt and stir fry it till it becomes dry. Remove from fire and keep aside. 

Next, fry the cashew nuts and raisins till golden brown. Roast the sesame seeds till brown in colour.

Mix the grated beet-root, dry fruits, sesame seeds, sugar, vanilla essence, cinnamon powder and mix it well.

Now take a heart shape or star shape mould or any of your choice, grease it with little ghee, pour the batter into it and let it steam in the steamer for about 20-30 minutes like Idli preparation. Spread little roasted sesame seeds over the batter after 10-12 mins. Check out the cake by poking with a tooth-pick, if it comes clean then its done. Switch off the flame and keep it for more 5 mins to set. Now, care fully de-mould it and cut it in small pieces and Serve with any curry items. It goes very well with Aloo-Tomato curry.

NOTE :- 1. You can add more or less sugar as your taste. 

                  2. Adding yogurt is optional, but is taste a good little sweet-tangy flavour.

                  3. You can add chopped coconut pieces also as your choice.  

                4. Any one can also use MTR ready-made Idli Rice powder, it also cooked very well.

ENDURI PITHA OR HALDI PATRA PITHA (ODISHA RECIPE)

ENDURI PITHA OR Haldi Patra Pitha, A popular n traditional food during the festival of Prathamastami.. where the eldest child of family is worshiped by his/her mother for a good health n long life. In Odisha, Enduri Pitha is traditionally prepared with Haldi patra. But you can also made it with Banana leaves.

Ingredients :-

Rice - 2 cups

Black Grams (Biri dal) - 1 cup

Bengal Grams (Chana dal) - 2-3 tsp

For Stuffing :-

Grated Coconut - 1 cup

Grated Paneer - 1/2 cup

Jaggery / Sugar - 1/2 cup

Cardamom Powder - 1/2 tsp

Pepper Powder - 1/2 tsp

Salt to taste

Turmeric leaf(Haldi Patra) / Banana leaf (Kadali Patra) - 10 nos.

Method :-

Soak rice, black grams and bengal grams for 3-4 hrs or soak over night. Grind to make a batter just like Idli batter (it need not to make fine paste). Keep it for 3-4 hrs for fomentation. Add salt and Soda bi carbonate (Optional) and mix well.

Heat ghee / oil in a pan. Add grated Coconut, Paneer and Jaggery together and saute for a while till the mixture should dry. Add cardamom powder, pepper powder and mix well. Keep aside.

Now, take a Haldi patra, clean it. Put a big tsp batter on it and flatten it. Spread 1-2 tsp of coconut stuffing in the center and fold the leaf from both sides. Now heat a steamer with little water. Put all the stuffed leaf in the steamer and steam it like Idli preparation. Or you can take a big wide pot which filled with half of water. Tie a muslin cloth tightly by covering around its mouth. Put the leafs over it and cover with a lid. Steam it in a high flame for about 15-20 minutes. Switch off the flame and let it remain for more 5 minutes. Take it out from the pot or steamer and Serve with Ghuguni or Dalma Or as your choice. Its goes veery well with Ghuguni..

For Ghuguni Recipe, plz follow the link, http://recipebysagarika.blogspot.in/2013/12/ghuguni-odisha-style-dry-yellow-peas.html  

   

VEGETABLE MASALA IDLI

Ingredients :-
Rice - 2 cups
Urad Dal - 1 cup
Soda Bi-carbonate - 1/4 tsp (Optional)

Vegetables Used :-
Grated Carrot - 1 cup
Green Peas - 1/2 cup
Frozen Sweet Corns - 1/2 cup
Finely Chopped French Beans - 1/2 cup
Chopped Cabbage - 1/2 cup
Chopped Coriander Leaves
Chopped Green Chilies
Chopped Curry Patta 
Finely Chopped Onion - 1 medium size
Mustard seeds - 1 tsp
Salt to taste
Oil for frying

Method :-
Wash and soak rice and urad dal for 4 hrs. Grind it and make idli batter and let it keep for 6-7 hrs for fomentation. Add soda bi-carbonate, salt to taste and mix well. Heat 1 tsp oil in a pan. Add mustard seeds, when it crackles add chopped curry patta, chopped cabbage, chopped beans and a pinch of salt. Just saute for 2 minutes and remove from fire. Mix this veggies into the idli batter. Mix other ingredients as raw (i.e. Carrot, Green Peas, Corn, Coriander leaves, Chopped Onion, Green chillies to the batter and mix it thoroughly. Put the Idli maker on the stove with water. Grease a little oil to the idli moulds and pour the batter and steam cook. Serve your yummy Vegetable Idli with Chana dal chutney/Coconut chutney/Green chutney or ketch-up. Enjoy it !!!  

CRISPY DOSA WITH SPICY ALOO MASALA

Ingredients For Dosa Batter:-

Rice 2 cup

Black Gram Lentil (Urad Dal) 1 cup

Salt to taste

Water as needed

Method:- Soak rice and dal in water separately for 6 hours. Clean and wash them thoroughly and then grind into a smooth batter. Remove this into a container and set aside. Mix well and leave it for fermenting for about 8 hours. Once the batter is fermented mix it completely with a spoon, add salt and mix properly and then put it in the refrigerator. While you are ready to make dosa, mix the batter once again and you could add some more water if you need.

Ingredients For Aloo (Potato) Masala:-

4 big Boiled Potatoes 

2 big Onions (Finely sliced)

1 big chopped Tomato

4 chopped Green chillies                                                          

1/2 cup boiled white or green peas 

1 tsp Ginger-garlic paste

1 tsp Cumin and Mustard seeds

A pinch of hing (Asafoetida)

1/2 tsp Turmeric powder

Few Curry Leaves  

2 Dry red chillies

2 tsp Oil

Salt to taste

Method:- Take a pan and heat oil. Add cumin and mustard seeds, dry red chillies, hing and curry leaves. When it splutter, add sliced onion and saute for a while. Add ginger-garlic paste, green chillies, turmeric powder, chopped tomatoes, salt and fry for 5 minutes. After few time, add mashed potatoes and peas to it and mix well. Stir-fry for a few minutes. The potatoes should be slightly moist and not very dry. Turn off heat and let it rest for 5 minutes.

Variatons :- Try adding 1/4 cup of shredded carrots to the mixture. 

Preparing Of Masala Dosa:-

Heat a non-stick pan or tava. Grease the pan with oil and pour one ladle full of batter over the pan. Spread it over the pan and sprinkle little oil over it. Cook it on one side. The dosa should turn light brown. Put some potato masala in the middle of the dosa and fold it from both sides. Remove dosa form tava and serve hot with chana dal chutney or sambar.. 

                                       Enjoy it :))                     

NOTE :- Sending this recipe to;

• "Serve It Series-Serve it-Griddled" hosted by krithi.
• "Lets Cook # 18 ~ Starters / Appetizers" hosted by Radhika.

                    

RAJJA SPECIAL PITHA

HAPPY RAJA TO ALL MY ODIYA FRIENDS!!!

"Raja" is the most important and unique festival of ODISHA. It is celebrated for 3 days continuously, as Pahili Raja, Raja Sankranti and Sesa Raja or (Bhuin daana). Celebration of Raja is one of the oldest tradition of Orissa. The festival is also associated with the Oriya delicacy of "pitha" (dough cake) which is prepared in almost all household. 

             In the first day of Raja, I have celebrated it with one of my favourite dish from my mom's kitchen. This is first time,I have made it myself and it tastes mind blowing..just wow!!! The best combination with Pitha is ghugni and chana dal chutney. So frndz please must try it in your kitchen....its very simple and easy to prepare!

                                                                                                                             

Ingredients :- 

                                                       

2 cups rice (chaula)                                                       

1 & a half cup black gram (biri)                                  

For Stuffing :-

2-3 big potatoes (cut in small pieces)

1 chopped onion

1 tsp chopped ginger

1 tsp chopped garlic

2 tsp chopped green chillies

2 tsp roasted Saunf

  seeds (Panamahuri)

1 tsp Panch phutana (a mix of cumin, mustard, fenugreek, fennel, kalonji)

1/2 tsp turmeric powder

2 tsp Oil for frying

Salt as per taste

Method :-

Soak rice and black gram in water in separate bowls for about 6 hrs. Clean and wash them thoroughly and then grind into a thick batter. It need not be a fine paste (as like as Idli batter). Mix well and leave it for fermenting for about 7-8 hrs. Add salt and mix well.

Now for stuffing preparation, heat oil in a pan. Add panch phutana to it. When it crackles, add chopped onion, ginger -garlic chopped, green chillies and fry for a while. Add chopped potatoes to it and mix well. Add turmeric, salt and stir it. Keep it covered for 2-3 mins. Now add roasted saunf powder and mix it well. Don't over cook the potatoes because it will again cook with batter. After few seconds switch off the flame and keep aside.

Now for preparing pitha, steam it in the traditional way. Take one wide mouthed pot (handi/dekchi), fill it upto half with water. Cover the pot mouth tightly around with a cotton cloth and let it bring to boil . Now add a layer of the batter about 1-2 cm thick over the cloth, spread potato stuffing (aloo masala) over the batter and again add a layer of batter to cover the masala about 1 cm thick. Cover the pot with a concave shaped lid and steam it in a high flame for 15-20 mins.

Check it and switch off the flame. Let it cool in a normal temperature and cut it in your desirable shape and serve with ghuguni, dalma, chutney etc. 

NOTE :- You can also prepare this pitha in idli stands as above my picture. 

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Show Me Your Hits -Rice Event" hosted by Vardhini.