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.

MASALA UPMA WITH SAMBAR N CHUTNEY

MASALA UPMA :-

Ingredients :-

Sooji / Rava / Semolina - 1 n 1/2 cups

Vegetables - 1 cup (Carrot, French Beans, Cauliflowers, Green Peas, Sweet Corn)

Onion Sliced - 2 nos.

Green Chilly - 1 no.

Dry Red Chilly - 1 no.

Ginger Grated - 1' inch

Mustard Seeds - 1 tsp

Urad n Chana Dal (gram lentil) - 2 tsp

A Few Curry Patta

Lemon Juice - 1 tsp

Refined / Olive Oil - 2 tsp

Salt to taste

Water - 3 cups

Method :-

Put a kadhai / pan in fire. Dry Roast the Sooji till brown in colour. Remove it from fire and keep aside. Heat oil in the same kadhai. Add mustard seeds, When it start to crackles add sliced onion, green chilly, dry red chilly, urad and chana dal, grated ginger, curry patta and saute for a while. Put the vegetables to the pan, sprinkle a little salt and fry and cook covered until half done about 5 mins. Now, add water to the veggies and let it boil. When it start to boil, reduce the flame and put roasted Sooji/Rava by slowly continuously stirring all the while. Cook in low-medium flame to avoid the formation of lumps. Switch off the flame and sprinkle lemon juice for better taste. Serve it with Sambar, Chutney or Aloo-tomato curry or Peas curry..  

NOTE :- You can also add turmeric powder, a pinch of sugar, grated coconut as your choice.

SAMBAR :-

Ingredients :-

Masoor Dal (Red Split Lentils) - 1 cup

Turmeric Powder - 1/2 tsp

Onion (roughly chopped lengthwise) - 1 no.

Green Chilly - 1 no.

Vegetables - I used Lauki (Bottle gourd), drumsticks, Radish, Bhindi (lady finger)

Sambhar Powder - 2-3 tsp

Tamarind (Imli) Pulp - 4-5 tsp

Salt to tatse

Water - 2 cup

For Seasoning :-

Mustard Seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red Chillies - 2-3 nos.

Few Curry Patta

A Pinch of Hing (asafoetida)

Cooking Oil - 1 tsp

Method :-

Wash and clean the Dal thororughly and drain. Pressure cook it for 3 whistles with water and vegetables, salt, turmeric powder. The consistency should be like a thick soup. Open the lid, add tamarind puree and sambhar powder and again boil it for 4-5 mins. For seasoning, heat oil in a pan. Add mustard-fenugreek seeds, hing, curry patta, dry red chilly and pour the dal. Cook for 2 mins. and turn off the flame. Serve it with Masala Upma and chutney..You can serve it with steamed Rice also..  

I have served here Masala Upma with sambar with Coriander-Yogurt Chutney..For Green Chutney, see the recipe, http://recipebysagarika.blogspot.in/2013/11/coriander-yogurt-chutney.html 

SOYA-YOGURT DRY FRY

Ingredients :-

Soya chunks - 1 cup

Yogurt - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Onion Cubes - 2 nos.

Green chilli - 2-3 nos.

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Pav Bhaji Masala - 1 tsp (Optional)

Red Chilly Powder - 1 tsp

Kasoori Methi (Dry Fenugreek leaves) - 1 tsp

A Pinch of Sugar

Salt to taste

Refined / Olive Oil - 1tsp

Mehtod :-

Boil the Soya chunks for 5 mins and drain the excess water and squeeze them. In a bowl add all the ingredients with Soya chunks except kasoori methi and oil for 30 minutes. Keep it in refrigerator. Heat oil in a pan. Add the cumin seeds, when it start to crackle, Pour the Soya mixture to the pan and cover with a lid. Add 1/4 cup water if needed. Stir it in regular interval of time to avoid burning. Add kasoori methi for a brilliant flavour. Cook for 10-15 mins till it becomes dry. Switch off the flame. Serve it with Pulao, Roti, Paratha and enjoy your food. Its my own innovation and mostly regular recipe in my kitchen. Believe me it was superb in taste..n also a quickest and easiest recipe ever..:)

SORISHA SAGA BHAJA (SARSON/MUSTARD LEAVES FRY) (ODISHA RECIPE)

Ingredients :-

Sorisha Saga - 1 bunch

Potato - 1 no.

Brinjal - 1 no.

Onion  - 1 no. (Chopped finely)

Garlic cloves - 4-5 nos. (Crushed)

Green Chilli - 2 nos.

Dry Red Chilli - 1 no.

Panch Phutan - 1 tsp

Salt to tatse

Oil for frying - 2 tsp

Method :-

Wash and clean Sorisha saga thoroughly. Finely chopped it. Cut the potato and brinjal into small cubes. Heat oil in a pan. Add panch phutan, when it crackles, add dry red chilli, green chilli, chopped onion, crushed garlic and saute for a while. Add the vegetables and sprinkle a little salt and mix well. When the veggies are semi-cooked add the chopped sorisha saga and fry for 5-8 mins. without covering lids. Don't over cook the saga, let retain its green colour. Turn off the flame. Serve hot with rice or roti..

CORIANDER-YOGURT CHUTNEY

Ingredients :-

Coriander Leaves - 1 cup

Cumin seeds - 1/2 tsp

Garlic cloves - 6-8 nos.

Green Chillies - 2-3 nos. (as your choice)

A Pinch of Sugar

Yogurt - 3-4 tsp

Lemon juice - 1/2 tsp

Salt to taste

Method :-

Wash and clean the coriander leaves. Roughly chopped it. Blend coriander leaves, green chillies, garlic, cumin seeds together just a whirl. Then add yogurt and lemon juice and again blend it. Add salt to your salt and mix it. Serve this green chutney with Vegetable Upma, Dosa, Idli, Uttapam etc etc...

MULA SAGA (RADISH LEAVES WITH PEANUT PASTE) (ODISHA RECIPE)

Ingredients :-

Mula Saga (Radish Leaf) - 1 Bunch

Potato - 1 no. (Cut into small pieces)

Brinjal - 1 no. (Cut in small pcs)

Pumpkin - 1/2 cup

Radish - 1 small (Cut in small pcs)

Tomato - 1 no. (Cut in small pcs)

Turmeric Powder - 1/2 tsp

Peanut Paste - 2 tsp (Peanut, Garlic, green chilli - Blend to make a fine paste)

For Tadka :-

Onion - 1 no.

Garlic cloves - 5-6 nos.

Dry Red Chilli - 1 no

Green Chillies - 2 nos.

Panch Phutan - 1 tsp (Cumin, mustard, nigela, fenugreek, aniseed)

Refined Oil / Mustard Oil - 2 tsp

Salt to taste

Water - 1 cup

Method :-

Wash and clean the radish leaves thoroughly. Cut into small thin pieces. Cut all the vegetables into small pieces. Boil all the vegetables with radish leaves with 1 cup water. Just add a pinch of salt and turmeric powder to it and mix well. When veggies get half boiled, add the peanut paste and chopped tomato to it and mix.Cook till done.

Heat oil in a pan. Add Panch phutan, when it start to crackle add dry red chilli, chopped green chilli, chopped onion, crushed garlic and saute for a while. Pour the veggies with this tadka and mix. Turn off the flame. Serve hot with steamed rice or roti..    

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. 

BRINJAL (BAINGAN) TAWA FRY

Ingredients :-

Brinjal (Baigan) - 2 nos. (cut in round shape)

Ginger-Garlic Paste - 1 tsp

Corn flour - 2 tsp

Rice powder - 2 tsp

Gram flour - 2 tsp

Red Chilli Powder - 1tsp

Turmeric Powder - 1tsp

Black Pepper powder - 1 tsp

Dhania (Coriander) Powder - 1tsp

Jeera (Cumin) powder - 1/2 tsp

Chaat Masala - 1 tsp

Salt to tatse

Refined Oil

Method :-

Wash and Cut the brinjal in round shape, add all the ingredients except salt and marinade with brinjal. Keep it aside for 15-20 minutes. Heat oil in a pan. Add salt to the brinjal and mix. Then put the brinjal pieces on the pan and cover with a lid. Shallow fry it on a medium-low fire. Turn the brinjal pieces and let it cook for more 2-3 minutes. When it turns brown in colour and cooked properly switch off the flame. Just sprinkle little chaat masala on it and Serve hot as a side dish...

A HEALTHY BREAKFAST **** VERMICELLI / SEMIYA UPMA

Ingredients :-

Roasted Semiya / Vermicelli - 1cup

Mixed Vegetables - Frozen Carrot, Sweet corn, Green Peas, French Beans

Chopped Onion - 2 nos.

Grated Ginger - 1 tsp

Green Chilli Chopped - 2 nos.

Few Curry patta

Dry Red Chilli - 1 no.

Mustard Seeds - 1/2 tsp

Turmeric Powder - 1/2 tsp

Olive / Refined Oil - 2 tsp

Sugar - 1/2 tsp

Lemon Juice - 1 tsp

Salt to tatse

Water as required

Method :-

Boil roasted Vermicelli with 2 cups water and with a pinch of salt. Cook just 5-8 mins. (don't over cook) and drain the water, immedieately add cold water or can put under running tap. Spread 1 tsp oil and keep it aside. 

NOTE :- You can keep boiled Vermicelli in refrigerator for 3-4 days. The secret reveal here i.e. If you use the refrigerator wala vermicelli, its non-sticky and very quick to cook. I always cook vermicelli first and keep it in refrigerator and use when I needed. It's take less time to cook the Upma and also not sticky with each other. 

Heat oil in a pan. Add mustard seeds, dry red chilli, when it starts to dancing add chopped onion, ginger, green chilli, curry patta and saute for a while. Next add the frozen veggies and sprinkle salt, turmeric powder and mix well. Cook for 2-3 mins, the frozen one take very few time to cook. (You can use the raw veggies which take 5-8 mins. to cook). Then put the boiled Vermicelli to the pan and mix thoroughly. Sprinkle a pinch of sugar and lemon juice as your choice. Turn off the heat and Serve a HEALTHY and YUMMY Vermicelli Upma with any Chutney or Pickles...:-)

  

  

AMBEDA (HOG PLUM) CHUTNEY

Ingredients :-

Ambeda (Hog Plum) - 10 nos.

Green Chilli - 3-4 nos. (as your taste)

Garlic Cloves - 5-7 nos.

Ginger - 1/2 " inch

Cumin Seeds - 1/2 tsp

Coriander Leaves - 1/4 cup

Lemon Juice - 1 tsp

Yogurt - 2 tsp

A Pinch of Sugar

Salt to taste

Method :-

Wash and cut the ambeda (Hog Plum) into small pieces. Blend the above ingredients together in a blender to make a paste (don't make very smooth). Transfer into a bowl. Any one can keep it in refrigerator for a couple of week. Now your yummy Hog Plum chutney is ready to Serve with any snacks or rice or chapati... 

KOSHALA SAGA BHAJA (STIR FRY) (ODISHA STYLE)

Ingredients :-

Koshala Saga - 1 bunch

Baigana (Brinjal) Chopped - 1 no.

Aloo (Potato) Chopped - 1 no.

Onion Sliced- 2 nos.

Garlic Crushed - 3-4 cloves

Green Chilli - 1 no.

Dry Red Chilli - 1 no.

Mustard Seeds - 1/2 tsp

A Handful of Fried Crushed Badi 

Mustard Oil - 2 tsp

Salt to taste

Method :-

Clean and wash the saga thoroughly. Cut into small size. Cut the Potato and Brinjal into small pieces. Heat oil in a pan. Add mustard seeds, dry red chilli, when it splutters add sliced onion, crushed garlic, green chilli and fry for a minute. Add the chopped vegetables and salt to your taste and mix well. Just fry till the veggies are semi cooked, then add the saga and stir well. Cook in high-medium flame till the moisture evaporate and it will dry. Next add the crushed badis to the saga, mix it and turn off the flame. Serve hot with steam rice..

TANGY N SPICY TOMATO-CAULIFLOWER RAITA

Ingredients :-

Red and Juicy Medium Tomatoes - 5 nos. (Blanched)

Cauliflower - 1 cup

Green Chilli - 2 nos.

Dry Red Chilli - 1 no.

Few Curry Patta 

Onion Chopped - 1 no.

Garlic Chopped - 1 tsp

Crushed Black Pepper - 1/2 tsp

Turmeric powder - 1/2 tsp

Dry Mango Powder - 1 tsp (Optional)

Mustard seeds - 1 tsp

Fenugreek (Methi) seeds - 1/4 tsp

A Pinch of Asafoetida (Hing) 

Refined / Mustard Oil - 1-2 tsp

Salt to taste

Method :-

Blanch or steam the tomatoes. Once they cool, peel the skin of tomatoes and blend in a blender. Wash, clean and cut the cauliflower in small florets. Boil them just for 4-5 mins. with adding some salt to water. Drain the excess water and keep it aside. Heat oil in a pan. Add dry red chilli, mustard seeds, fenugreek seeds, when it crackles add onion chopped, garlic chopped, curry patta, green chilli chopped , hing and saute in a high-medium flame. Next add boiled florets of cauliflower and fry for a while. Add turmeric powder and salt to taste. Add tomato juice to the pan and let it boil for 5 mins in a high flame. Add water if needed to make thin gravy, its optional. Add dry mango powder and crushed pepper and cook for 2-3 mins. Turn off the flame and remove it from fire. Serve with Kichdi, Steamed Rice or Pulao etc.. Enjoy it !!!

CHHENA PODA (PANEER/CHEESE CAKE) (A FAMOUS SWEET DISH FROM ODISHA)

Ingredients :-

Home made Chhena (Paneer) - 2 cups

Suji (Semolina) - 2 tsp

Sugar - 1 cup

Cardamom Powder - 1 tsp

A Pinch of Soda Bi-carbonate 

Cashewnuts n Raisins (as your choice)

Ghee - 2 tsp

Sugar - 2 tsp for Caramel

Banana Leaf (Optinal) / Mould of any shape

A pinch of Kesar (Dissolved in warm Milk) (Optional)

Method :-

I have used home made Chhena (Paneer), anyone can also use half portion of chhena (home-made) and half portion paneer (available in market). Take Chhena and semolina in a bowl and mix them thoroughly by your palm. Confirm that there should be no lumps in dough. Add Sugar powder to it and mix again. Add a pinch of soda bi-carbonate, cardamon powder, fried cashew nuts and raisins and again mix it well. Keep aside for 20 minutes. Heat ghee in a pan. When it get to hot, add 2 tsp sugar to it and caramelize. Now put the paneer dough in the pan evenly and press it by your palm. Spread little caramelize sugar on upper side of the dough and cover it with a lid. Keep the fire low in flame and let it cook for max. 30 minutes. Check it in between frequently. To know whether it is already cooked or not, put a knife or toothpick in the paneer dough, if it comes out clearly, then your Chhena poda is cooked. Now, switch off the flame and keep it for 15 minutes to set. Carefully de-mould it to plate..Cut it as your choice and serve it...You can refrigerate it for a week in an air -tight container. Enjoy your home-made Chhena poda...:) :) :)

NOTE :- 1. You can also use banana leaf to make this. Grease little ghee over the leaf. Put the paneer dough in it and wrapped it and tightly knot by a thread. Then put 1 tsp ghee in the pan, put the leaf in the middle of the pan and cover it with a lid.     

2. With the same process, also can bake it in the OTG/Electric Oven.

PANEER TIKKA (PAN/TAWA RECIPE)

Ingredients:-

200 gms Paneer cut into squares

1 or 2 capsicums cut into square sizes

2 Onions cut into large cubes

Ingredients for Marinade:-

1 cup Hung Curd

Mustard oil - 11/2 tbsp

Ginger- Garlic Paste - 1 tbsp

Red Chilly Powder - 1/2 tbsp

Tandoori Masala - 1 tbsp (Optional)

Garam Masala - 1/2 tbsp

Dhania (Coriander) Powder - 1/2 tbsp

Chat Masala - 2 tbsp

Black Peeper Powder - 1/2 tbsp
A Little Kasoori Methi (Dry Fenugreek Leaves)

Lemon Juice - 1 tbsp

A pinch of red/orange food color (optional)

Salt To Taste

Bamboo Skewers

Preparation:-

Take a bowl and mix all the ingredients for marinating. Keep it for max. 3-4 hours in refrigerator. The mixture must be thick as it can bind the paneer and veggies.

Prick the Paneer pieces and veggies as your choice by using bamboo skewers.

Heat a non-stick pan/tawa. Just spread a little oil all over the pan. Put the tikka sticks on the pan and keep the flame on medium. Its take very few minutes to cook. Rotate each side paneer pieces till light brown in colour. Cook all your paneer tikka like this. Turn off the flame. Sprinkle little chaat masala powder on it. 

Your tasty Paneer Tikka is ready now. Serve hot with some tomato ketch-up or any green chutney. Enjoy it !!!

NOTE :- See Paneer Tikka Recipe in Microwave,                                                                                     http://recipebysagarika.blogspot.in/2012/02/paneer-tikka.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 !!!