Sweet Boondi recipe

Ingredients :-

Besan (Gram flour) - 1 cup

Turmeric powder - a pinch (for colour) (its optional)

Oil/Ghee for deep frying

Water - as required

For Sugar syrup:-

Sugar - 1 cup

Water - 1 cup

Cardamom powder - 1/2 tsp

Dry fruits (almond, raisins, cashew nuts)  

Clove - 2/3 nos.
Cardamom - 2/3 nos.

Method:-

Take a big wide bowl, sieve the gram flour properly. Add water slowly and make a lumps free smooth batter. The consistency of batter should neither thick nor watery. You can check by pouring little batter in strainer and if it falling easily then its ok, if not then add little water. Keep aside the batter.

For Sugar syrup, in a pan or kadai add sugar and water and let it boil. Make one string consistency of syrup, add cardamom powder. When its done, switch off the flame.

For colourful boondi, I've divided the batter in two bowls. In first bowl, added little pinch of turmeric powder and in 2nd bowl, added raspberry colour for red boondi. Mix it properly and keep aside. You can use any food colour as your choice.  

Now, heat oil in a pan. Take one laddle full of batter and pour over the strainer and spread slowly. So that the boondi drops in to the oil. Deep fry in a medium flame, remove the boondi by using another strainer. Repeat the steps to make more boondi, before starting the process wash and clean dry the strainer, then continue.

Put the boondi in the warm sugar syrup and mix it. 

For garnishing, heat little ghee in a pan and fry the dry fruits, clove, cardamom and then mix it with the boondi. 

Now your Sweet boondi is ready. You can keep it for a week in an air tight container and enjoy !!!  

Doodh Peda / Malai Peda / Milk Peda

Valentine Day is near to door.....So what you are planning friends !!! Here is presenting easy n quick delicious MALAI PEDA from my kitchen...... :) :) :) My hubby loves peda in any form.....so thought to make this n wish a Happy Valentine day to my darling hubby.... <3 <3 

                     

Ingredients :-

Nestle Milk maid - 1 tin (400 gms) (sweetened condensed milk)

Milk powder - 5-6 tsp

Milk - 1 cup 

Corn flour - 1 tsp

Lime juice / Citric acid - 1 tsp

Ghee - 2 tsp

Cardamom powder - 1 tsp

Saffron - a few strands (dissolve in warm milk)

Few drops of Rose essence 

Beetroot juice - 2-3 tsp (or you can use any food colour)

Few slices of Pistachio or Almonds for garnishing 

Method :-

• Mix all the ingredients (Nestle milkmaid, milk powder, milk, corn flour, saffron) together in a wide bowl. 
• Heat a kadhai/wide pan. Pour the mixture into it and let it boil in high-medium flame. Continuously stir it without any break. 
• When it becomes slightly thicker add lime juice, which curdled the milk very little and will help it to make thick faster. 
• You can make peda any colour of your choice. Here I've not used any food colour, added beetroot juice for pink peda. 
• When the mixture starts leaving the sides of the pan, add ghee, cardamom powder to it and give a quick mix. Consistency should be thick enough, so the dough can be prepared. Ensure that no water content in the mixture. 
• Then remove the mixture from heat. Let it cool at room temperature about 15 minutes.
• Mixture is little sticky, so apply few drops of ghee when shaping into Peda. 
• Then give shape as your choice, garnish with some almonds, pistachio or silver vark. You can keep it in refrigerator to set for an hours. 
• And Now your yummy Malai Peda is ready.....Celebrate it with your Family, Friends, Colleagues in any occasion.

NOTE : I've made this peda from Nestle Milkmaid. Any one can make it without milkmaid also and use 1 ltr of milk, sugar with above remain ingredients.

   

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..

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...      

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. 

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 !!!  

Rasgulla Dipped In Mango Sauce - A Fusion Recipe (Chunka dia Aamba Rasa Rasogolla)

Ingredients :-

Ripe Mango Pulp - 1 cup

Curd / Dahi - 1/4 cup

Sugar - 1-2 tsp (as per sweetness of mango)

A pinch of Salt

For Rasogolla :-

Chhena - 200 gms

Maida - for dusting

Sugar - 1 cup

Water - 2 cups

A pinch of Cardamom powder 

For Tempering :-

Oil - 1 tsp

Mustard seeds - 1 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 2 nos.

Few Curry patta

A pinch of Asafoetida (Hing)

Coriander leaves chopped

Mango ginger chopped - 1/2 tsp

Method :-

Make sugar syrup by adding water n sugar in a wide pan, let it boil. Knead the chhena / paneer well by your palm to make a soft dough. Divide the dough and make lemon size balls, roll it over with little flour (maida). Add the balls slowly one by one to the sugar syrup and boil for 15-20 mins in medium flame. When the sizes of balls increases and it would be comes to double in size, remove it from flame. Sprinkle cardamom powder and keep aside.

Mix the mango pulp and curd together and blend it to make a smooth mixture. If you need can also add little sugar to it (as your choice).

Put the rasgullas into the mango mixture and keep aside.

Heat oil in a frying pan. add mustard seeds, curry patta, dry red n green chopped chilies, hing n pour into the mango mixture, spread some chopped coriander n mango ginger. Serve chilled or in normal temp. Enjoy the dessert !!!   

CRISPY PANEER IN BEET ROOT SAUCE (NO ONION-GARLIC)

Boring with regular Paneer and it's No Onion-Garlic day (Mon day)...So just wondering...wondering...wondering...what to do for a change ??? It's in mind and just experiment with beet root in my kitchen..The result is 100 out of 100..Awesome..Too good. You can't believe unless you try it in your kitchen..So try and feel the taste :) :)

Ingredients :-

Beetroot chopped - 1 no.

Paneer cubes - 1 cup

Tomato - 1 no.(Large size)

Ginger chopped - 1 tsp

Green chilly chopped - 2 nos.

Cashew nuts - 5-8 nos. 

Black Peeper - 4-5 nos.

Cinnamon - 1 stick

Cardamom - 2 nos.

Cumin-Coriander Powder - 1 tsp

Salt to taste

Sugar a pinch

Garam masala powder - 1/2 tsp

Kasoori methi (Dried fenugreek leaves) - 1/2 tsp

Fresh Cream - 2 tsp

Oil - 1 tsp

Butter - 1/2 tsp

Method :-

Beetroot Gravy :-

Heat oil in a pressure cooker. Add cinnamon,cardamom,pepper,ginger chopped, green chilly chopped, chopped beetroot,chopped tomato and saute for a while. Add cumin n coriander powder, salt to taste, sugar a pinch and stir for 2 minutes. Add 1/2 cup water and cover the lid. Let it cook for 1 whistle in high flame, then keep the flame in slow and cook about 8-10 minutes. Switch off the flame. Transfer it to a mixture blender and blend it to make a fine smooth paste. 

Heat 1/2 tsp butter and pour the mixture to the kadhai. Add kasoori methi n garam masala and let it boil for 2 minutes. Stir it continuously. Lastly add fresh cream and switch off the flame. 

Crispy Paneer:-

Make a batter with 2 tsp gram flour, 1 tsp corn flour, chilly powder, ginger paste, ajwain, salt to taste and little water and the consistency should be thick. Dipped the paneer cubes in the batter and deep fry in hot oil till light brown.Soak in absorbent paper.

Final Garnishing :-

Serve the beetroot gravy in your serving plate, topped with crispy paneer and garnish with little cream and Enjoy your lunch or dinner with roti / naan..

DELICIOUS DESSERT : CREAMY PHIRNI :

Ingredients :-

Milk - 1 litre

Rice - 4-5 tsp (Soaked for 30 minutes n make a fine paste with little water)

Sugar - 1/2 cup Sugar
Fresh Cream - 1/2 cup

Cardamom powder -  A Small Pinch

Saffron - Few Strands (Soaked in little warm milk)

Dry Fruits (as your choice)

A Pinch of Salt

Method :-

Take milk in a wide vessel and bring to a boil. Add the rice mixture / batter to the milk very slowly and stir it continuously. Let it cook for 8-10 minutes completely in simmer. When rice cooked properly, add sugar to it and mix well. Cook for another 5-8 minutes till sugar dissolved, then add saffron syrup and fresh cream to it. Add fried dry fruits as your choice and mix well. Switch off the flame and let it cool at room temperature. You can also keep it in refrigerator at least for 1 hours. Garnish with rose petals or more dry fruits and Serve chilled. Enjoy your quick and delicious Dessert !!!  

ACHARI CHANA (CHICKPEAS IN PICKLES FLAVOUR) (NO ONION-GARLIC)

It's a dry version of Achari Chana Masala. Any one can make it thick or thin gravy as your choice. It's Spicy-tangy-sweet in flavour.

Ingredients :-

Boiled Chick Peas / Chana - 1 cup

Grated Ginger - 1/2 tsp

Grated Mango Ginger - 1/2 tsp

Tomato puree - 2 nos.                                                       

Chopped Green Chilly - 2-3 nos.

Chopped Coriander leaves

Turmeric powder - 1/2 tsp

Kalonji (Nigella seeds) -1/2 tsp

Fennel seeds - 1/2 tsp

Mixed Pickle - 1 tsp (as your choice) (No onion-garlic)

Lilttle Sugar - 1/2 tsp

Lemon Juice - 1 tsp 

Salt to taste

Cooking Oil / Mustard oil - 1 tsp

Achari Masala :-             

Cumin seeds - 1 tsp

Coriander seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Fenugreek seeds - 3/4 tsp

Kalonji (Nigella) seeds - 1/4 tsp

Dry Red Chilly - 2 nos.

Gram flour (Besan) - 1-2 tsp

Roast (lightly) all the above dry masala in a pan. Cool it at room temperature and blend it to make a roughly fine powder. 

Method :-

Heat oil in a pan. Add Fennel n Nigella seeds, when it start to splutter add grated ginger, chopped green chilly n saute for a while. Add tomato puree, a pinch of turmeric powder, salt to taste and stir. Add the boiled Chick peas and mix well. Add little water if you need it for consistency. Add the roasted dry pickle masal to the peas, roasted besan n mix it. Cover it for 5 minutes in a medium flame. Add mixed pickle to it and again cook for 2 minutes. Switch off the flame and garnish with Coriander leaves, Lemon juice n grated Mango Ginger. Serve with any Rice / Chapati / Naan...:) :)

RAW PAPAYA PARATHA (NO ONION-GARLIC)

Ingredients :-

Raw grated Papaya - 1 cup

Grated Carrot - 1 no.

Cumin seeds - 1/4 tsp

Kalonji (Nigella) - 1/2 tsp

Lemon Juice - 2 tsp

Green Chilly - 2 nos.

Chopped Coriander Leaves

A Pinch of Turmeric powder 

Pepper Powder - 1/2 tsp

Salt to taste

Oil for frying

For Dough :-

Wheat flour (Atta) - 1 cup

Gram flour (Besan) - 1/2 cup (Optional)

A Pinch of Salt

Water to knead the dough

Method :-

Heat 1 tsp oil in a pan. Add cumin seeds, Kalonji, when it start to crackle add the grated Green Papaya n Carrot n saute for a while. Add haldi powder, salt to taste and fry in high-medium flame. Don't over cook it. Just fry about 5-8 mins. to evaporate the moisture part n become dry. Add chopped green chilly, coriander leaves, lemon juice n switch off the flame. Transfer this mixture to a bowl and let it cool.

Mix Atta, Besan, salt to taste and knead a smooth dough by adding water. Keep it cover for 10 minutes aside.

Now, divide the dough into equal balls. Take one balls and roll out like Puris and put the mixture into it and cover by closing all sides. Then roll out the roti by sprinkle little atta dust. Heat a non-stick tawa or pan. Make Paratha by adding little oil / ghee on both the sides. Complete all the paratha like this. Serve with curd, pickles or any gravy items.

NOTE:- Any one can use direct raw stuff by mixing all the ingredients together (by squeeze the excess water) and use directly stuffing of paratha.

I've prepared Papita paratha with Paneer Kofta Gravy, Garlic pickles n Salad..The Dinner is ready now!!!

KANIKA -- A TRADITIONAL N FAMOUS MEETHI PULAO OF ODISHA

                             

"KANIKA" - A Traditional Famous Sweet Pulao of Odisha, which is among 56 items, prepared every day in JAGANNATH TEMPLE, PURI as a Maha Prasad for Lord Jaggannath. It goes very well with Besara, Mahura, Khatta Mitha Dali, Ghanta etc...I have prepared this on Manabasa Gurubar (Laxmi Puja) and my Birth Day (On d same day) as a prasad of Goddess Laxmi ji.. My Platter was filled with Kanika, Khatta-Mitha Dali, Saga-Pariba Mahura, Oou Khatta, Saga Bhaja, Baigana-Kadali Fry, Jeera-Aloo n Suji Kheeri..It was a very Special day for me..So, I've cooked these Satwik foods for the Laxmi Puja and feel Blessed O:)  

Ingredients :-

Basmati Rice - 1 cup

Sugar - 1/4 cup (as your choice)

Ghee - 3-4 tsp

Turmeric Powder - 1/4 tsp

A Pinch of Salt

Cashew Nuts n Raisins - 4 tsp

Bay Leaf - 1 no.

Cinnamon - 1 pcs

Cardamom - 3-4 nos.

Cloves - 2 nos.

Whole Pepper - 5-6 nos.

Make a Powder of Mace(Jaitri-1/4 pcs), Nutmeg(Jaiphala-1/4 pcs), Cinnamon(1' inch) n 

Water - 2 cups

A Pinch of Saffron

Method :-

Wash the rice and soak for 30 minutes. Drain the water and completely dry it. Add a pinch of turmeric powder, mix well and spread on a plate for drying. Heat ghee in a deep pan. Add 1 tsp sugar and caramel it. Next add bay leaf, whole garam masala, Peppercorns and saute for a minute. Add dry rice into it and fry for 5-8 mins till brown in colour in a low-medium flame. Add hot water into it, add a pinch of salt and cover with a lid and let it cook. When the rice is half cooked, add the Sugar and stir it. After 5 mins add Nutmeg-Mace-Cinnamon garam masala powder, fried dry nuts and let it for 2 mins on flame. Turn off the flame and Serve your Delicious Mettha Pulao (Kanika).

Note :- 1. Water should be double the amount of rice.   

              2. You can add Saffron water for a good flavour. 

              3. When you cook the rice, stir it very gently n carefully, otherwise the rice should                        broken and meshed up.   

SAGA-PARIBA MAHURA RECIPE

Mahura is a very famous prasad of Lord Jagannath, Puri.

Ingredients:-

Kancha Kadali (Raw Banana) - 1 no.

Kakharu (Pumpkin) - 1/2 cup

Baigan (Brinjal) - 1no.

Saru (Arum) - 3 nos.

Desi Alloo (Yam) - 1/4 cup

Kandamula (Sweet Potato) - 1 no.

Koshala Saga - 1/2 Bunch

Nadia Kora (Grated Coconut) -3-4 tsp

Mustard seeds (1 tsp) + Fennel Seeds (1/2 tsp) + Red Chilly - Make a fine Paste

Grated Ginger - 1/2 tsp

Roasted Fennel n Cumin Seeds Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

For Tempering :-

Ghee - 2 tsp

Panch Phutan (Cumin,Mustard,Fennel,Fenugreek,Nigela Seeds)- 1 tsp

Dry Red Chillies - 2 nos.

A Pinch Of Hing (Asafoetida) 

Method:-

Wash and cut all the veggies in small size. Boil them with half cup water with a pinch of turmeric powder and salt. Make a fine paste of Mustard seeds + Fennel Seeds + Dry Red Chillies. When the veggies are semi cooked add the paste, add grated ginger and chopped Koshala saga and again cook for 5-10 minutes. Add a pinch of sugar also.

For tempering, Heat ghee in a pan. Add panch phutan, crushed dry red chillies, hing. When it crackle, add the boiled veggies to the seasoning and sprinkle little roasted fennel and cumin powder. Add grated coconut for enhanced look and taste. Switch off the flame and now its ready to Serve..

NOTE:- Soak Mustard seeds in White Vinegar for 20-30 mins to remove its bitterness.

AJWAINI ALOO (POTATO WITH CARROM SEEDS)

Ingredients :- 

Medium size Aloo (Potato) - 3 nos.

Tomato chopped /Puree - 2 nos.

Grated Ginger  - 1tsp

Dry red chilli - 2 nos.

Green Chillies - 2nos. (Chopped)

Few Coriander Leaves

Carom (Ajwain) seeds - 1 tsp

A pinch of Hing (Asafoetida)

Amchur (Dry Mango) Powder - 1 tsp (Optional)

Turmeric Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Kala Namak (Black Salt) - 1/2 tsp

Salt to taste

Water - 1/4 cup

Ghee/ Refined / Olive oil - 1 tsp

Method :-

Heat Oil or ghee in a pressure cooker or heavy bottomed pot. Add ajwain (Carrom) seeds and hing, when it crackles add dry red chilli, green chillies chopped, grated ginger and saute a while. Then add chopped tomatoes (Or tomato puree) and a pinch of salt and cook covered till oil separates. Add potato pieces, turmeric powder, coriander powder, black salt and mix it well for 5 mins. Add little water or as your required and mix and cover the lid. Cook it for 2-3 whistles in low-medium flame. Switch off the flame. Let it for few minutes. Garnish with coriander leaves and Serve with Phulka, Poori or Paratha as your choice in your fasting days. 

   

NOTE :- Any one can use boiled potatoes also and cook it directly in a pan. I have used raw potato, that's why cooked in Pressure cooker for consuming less time. 

PARIBA KHECHUDI (VEGETABLE KHICHDI)...ONE OF THE MOST ODISHA'S FAMOUS SATWIK RECIPE

Ingredients :-

Rice - 1 cup

Roasted Moong Dal (Split Yellow lentils) - 1 cup

Water - 3 cups (as per requirement)

Vegetables :-

Aloo, Kancha Kadali, Kakharu, Phula Kobi, Gajar, Beans, Mula, Nadia Kora, Tomator.

(Potato, Raw Banana, Pumpkin, Cauliflower, Carrot, Beans, Radish, Grated coconut, Tomatoes)

All the vegetables should cut in small pieces and take as per your choice.

Spices :-

Cinnamon (Dalchini), Cloves (Labang), Cardamom (Aleicha), Bay leaf (Teja patra), Dry Red Chillies (Sukhila Lanka), Cumin seeds (Jeera), Whole Pepper (Gota Golmaricha), Pepper Powder (Gol maricha gunda), Grated Ginger (Checha Ada), Green Chillies (Kancha Lanka), Turmeric Powder (Haldi), Sugar to taste (Chini), Salt to taste   

Ghee - 2-3 tsp

Roasted Peanuts (Badam) - 1/4 cup

Fried Cashew n Raisins (Kaju-khismis)

Method :-

Clean and wash the rice n moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. First heat the water in high flame and let it boil. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom, tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and saute for a while. Then immediately add the boiling water to the deep pan.  Next add the rice, moong dal and all the vegetables, haldi powder and salt as per your tatse. Cover it and let it cook in a medium flame about 10 minutes. When the veggies are cooked, add the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted peanuts to the rice and mix well and let it cook in lower flame till it is done. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. Switch off the flame and serve your 'mandira khichdi' with aloo bharta or tomato-khajuri khatta...Specially it's made in Ganesh Chaturthi and Dushera as Prasad in western Odisha.

MITHI CHOCOLATY DALIA (A SWEET DISH WITH BROKEN WHEAT)

Ingredients :-

Dalia (Broken Wheat) - 1/2 cup

Suji (Semolina) - 1/4 cup (Optional)

Sugar - 1/2 cup

Ghee - 1/2 cup

Coco Powder - 4 tsp

Vanilla Essence - 1 tsp

Cinnamon (2 pieces), Cloves (2-3 nos.)

Cardamom Powder - 1/2 tsp

A pinch of Salt

Milk - 2 cups

Warm Water - 2 cups

A handful of Chopped Cashew, Raisins, Almonds

Method :-

Heat 1 tsp ghee in a deep pan and roast the dry fruits and keep aside. Take the remaining ghee in the same pan and add cinnamon and cloves to it. When it crackles, add the dalia (Broken Wheat) and suji (semolina) in that and fry for 5-7 mins. Add hot water to the dalia, add a pinch of salt and cover it . Cook it for a while on a low flame. When it half cooked, add milk to it and stirring continuously till the dalia is almost cooked and the milk gets absorbed. Then add the sugar powder and cook it for a while. Add the coco powder and vanilla essence to it and mix well by stirring continuously for 5 minutes. Next add the cardamom powder and chopped dry fruits to the mixture and mix well. Switch off the flame. Grease a plate by oil and transfer the halwa to it and spread evenly as your desired shape. Garnish with sliced almonds and cherries. Keep it for 15-20 minutes in refrigerator to set properly (Optional). Cut it in small pieces and serve your yummy sweet dish !!!