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 !!!

## Fried Paneer Potlis ##

Ingredients :-

All Purpose flour (Maida) - 1 cup

A Pinch of Salt

Nigella seeds (Kalonji) - 1 tsp (Optional)

Oil - 2 tsp

Water to knead dough

For Stuffing :-

Grated Paneer (Cheese) - 1/2 cup

Grated Carrot - 2-3 tsp

Finely chopped Onion - 1 no.

Finely chopped Green Chilly - 2-3 nos. (as your choice) 

Coriander leaves chopped - 2 tsp

Lemon Jiuce - 1/2 tsp

Dried Herbs - 1 tsp (I've used here dried herbs. If its not available any one can used Pav bhaji masala powder instead of it.)

Salt to taste

Method :-

• Take all the ingredients together and make a tight dough and keep aside.
• Now for stuffing add all the ingredients together and mix it well.
• Now divide the dough into equal balls and roll it like Pooris by a rolling pin. Put 1 tsp filling in the middle and cover it from all sides tightly and make potlis (give any shapes as your choice). 
• Heat oil in a frying pan and deep fry it in low-medium flame. Remove from oil and soak in tissue paper. Serve this with any chutney or ketch-up. Enjoy it !!!

Fish Tikki With Spicy Lentil Gravy [A Fusion Recipe]

Ingredients :-

For Tikki :

Fish - 2-3 pcs (Rohu or any fish that you like) (steam the fish for 5 mins in boiling water,                                                                                                    debone the flesh)

Boiled Potato - 1 no.

Onion finely chopped - 1 no.

Ginger-Garlic paste - 1/2 tsp

Green Chillies -3-4 nos. (finely chopped)

Coriander leaves - 1 tsp

Bread crumbs - 2 tsp (or as required)

Black Pepper Crushed - 1 tsp

Salt to taste

Oil for shallow frying

Egg - 2 nos. (Optional) (I'have not use egg here) (If you want, then dip the tikkis in the beaten egg n roll it over the bread crumbs n fry it) 

For Gravy :-

Boiled Masoor Dal (Red lentil) - 1 cup

Yogurt - 1/2 cup

Sambar Powder - 2 tsp

Red Chilly Powder - 1 tsp

Salt to taste

A Pinch of Sugar

For Tempering :

Mustard seeds - 1 tsp

Dry Red Chilly - 2 nos.

Green Chilly Chopped - 1 tsp

A Pinch of Hing (Asafoetida)

Oil for tadka - 1 tsp

Method :-

Add all the ingredients with the fish and mix it properly. Make small round shape tikkis and shallow fry it in a non-stick pan. Cook it in medium flame. Flip the tikkis and fry until the both sides turn brownish in colour. Remove it from flame and keep aside.

Boil the dal in pressure cooker or microwave with a little pinch of haldi and salt. Mash the dal with a masher, add the beaten yogurt to the dal and mix it well. Add 2 tsp Sambar power and mix it.

For Tempeing, heat oil in a frying pan. Add dry red chillies, Mustard seeds, green chilly, pinch of Hing and let it splutter for a while. Then pour the dal and let it boil for 5 mins. Switch off the flame. Transfer the spicy dal into serving plate and put the tikkis on it and Serve hot with roti/chapati/naan.. Enjoy it !!!

Besan wali Mirchi Aloo Bhaji [Banana Peppers-Potato Fry with Gram Flour]

Ingredients :-

Long Green Chillies - 4 nos.

Potato - 1 Big size

Onion - 2 nos. (cut in large chunks)

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Gram Flour (Besan) - 2-3 tsp

Garam Masala - 1/2 tsp

Mustard seeds - 1/ tsp

Cumin seeds - 1/2 tsp

Salt to taste

Oil for frying - 2-3 tsp

Method :-

Cut the long chillies in round shape and de-seeded them. Then peel the potatoes and cut into large chunks. Heat oil in a non-stick pan. Add mustard -cumin seeds, when it start to crackle add the chopped onion and saute a while. Add the ginger-garlic paste and fry for a while. Add the chillies and potato, haldi, red chilly powder, coriander powder, salt to taste and mix it well. Cover the lid for 5-8 mins and cook in medium flame. When the potato and chillies are half cooked add 2-3 tsp gram flour and stir it. Lastly add garam masala and switch off the flame. Serve hot with any rice or chapati.

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.

Samosa With Mushroom-Potato Filling [Chhatu-Kata aloo masala Singada)

 

Ingredients :-

All Purpose Flour (Maida) - 1 cup

2-3 tsp warm Oil or Ghee

Milk - 1/2 cup to knead the dough

Salt to taste

• For the dough, take maida and salt in a wide bowl. Add little warm oil to it and mix or rub well with fingers. Add milk little by little to prepare it into a soft dough. Cover with a wet cloth and keep aside for half-an-hour.

For Stuffing :-

Potato - 1 large size (Cut into small cubes)

Mushroom - 1 cup (chopped into small size)

Onion chopped - 1 no.

Ginger-Garlic Paste - 1/2 tsp

Green Chilly chopped - 2-3 nos.

Roasted Peanuts - 1/4 cup

Roasted Fennel powder - 1 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Any curry powder - 1/4 tsp (I've used here Everest powder) (Optional)

Salt to taste

Oil for deep frying

Method :-

• For the stuffing, Heat a pan with 1 tsp oil. Seasoned mustard seeds in it, when it start to crackle add chopped onion and sprinkle little salt. Saute for a while. Add ginger-garlic paste and fry. Add chopped potato, haldi powder, green chilly chopped, chopped mushroom and mix it and cover a lid for 2 minutes. After that remove the cover and stir it. Cook it in high-medium flame. When the potatoes are half cooked add the roasted fennel powder, peanuts, curry powder and mix well. Cook for more 5 mins and switch off the flame.

• Now divide the dough into small equal balls. Roll it by a rolling pin and cut from middle. Take one half and fold it in conical shape and filled with stuffing. Spread little water on the edges by your finger tips and seal it tightly. 

• Heat oil in a pan. Put the samosa into the oil, when it is medium hot. Deep fry them until they turn to golden brown in a low-medium flame. Don't fry on high flame, otherwise it will burnt from outer side and the inner side will not cook properly.

• Remove from flame and soak in absorbent paper. Serve hot Samosa with green chutney or ketch-up.

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

Paneer Momos (steamed paneer dumplings...my steamed potliisss)

Ingredients :-

All Purpose Flour (Maida) - 1 cup

Milk - 1/2 cup

A pinch of Salt

Water if required

For Stuffing :-

Paneer - 1 cup [cut into little chunks]

Carrot - 1/4 cup (sliced / grated)

I've used here only carrots. Any one can add any of your choice vegetables (Capsicum, French beans, Cabbage,Spring Onion, Tomato..etc)

Onion - 1 no. (Finely chopped)

Ginger n Garlic - 2 tsp (Finely chopped)

Green Chilly - 1 tsp (chopped)

White Vinegar - 1 tsp

Soya sauce - 2 tsp

Black pepper crushed - 1 tsp

Salt to taste

Everest Chicken masala - 1/2 tsp (It's completely Optional. Used for nice aroma. Can also                                                                    add 1 tsp Schezwan sauce instead of Everest masala)

Oil - 1 tsp

Method :-

• Take maida, milk and salt in a wide bowl and mix together, prepare a soft dough. Keep aside for 10 minutes.

• Heat oil in a pan. Add chopped onion, ginger-garlic, green chilly chopped and saute in high-medium flame for few mins. Add the sliced carrot, salt to taste n cook for a while. Next add cubed Paneer and mix it well. Add vinegar, soya sauce, black pepper and Everest chicken masala and cook for more 1 minutes. Switch off the flame and let it cool.

• Divide the dough into equal portions of balls. Roll out thinly with a rolling pin. Place 1 tsp filling in the middle and make as your desired shape. 

• Put your steamer on gas stove with little water in high flame. Place the momos to the steamer and let it steam for about 8-10 minutes. Remove it form flame and Serve with Garlic Red chutney or Ketch-up.

Garlic Red Sauce :-

Soak 5-6 nos. of Red chillies in 3-4 tsp of White vinegar for 10 mins. Add 10 cloves of Garlic and blend it to make a fine paste. Add few drops of Lemon juice, Sugar and salt to taste. Mix it well and Serve with hot Momos. Enjoy your Chinese Platter...!!!

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 !!!   

Veggie Bread Toast (Eggless) - A Toothsome Snacks For Vegetarian

Ingredients :-

Bread - 6-8 pieces

Oil for shallow frying

For the Batter :-

Besan (Gram flour) - 1/2 cup

Suji (Semolina) - 3-4 tsp

Curd - 1/2 cup

Oil - 2 tsp

Onion - 1 (finely chopped)

Green Chilly - 2-3 nos. (finely chopped)

Few Coriander leaves - Finely chopped

Few Curry Patta - Finely chopped

Carrot - 1 (grated) (You can also add any grated vegetables capsicum, beetroot, corn as your                                     choice)

Chat masala powder - 1 tsp

Haldi (Turmeric powder) a pinch

Salt to taste

Method :-

Take all the ingredients together in a bowl and mix it well. Add little water if you needed. The consistency should be slightly thick smooth batter. Keep it aside for 15 minutes.

Heat the non-stick tawa / griddle with little oil. Cut the bread in to triangle or as your choice. Dip the slice of bread in the batter and place on tawa. Toast both the sides of bread til it comes out with a light golden brown colour. Remove from it flame and Serve with ketch-up / chutney / curd ...Enjoy it !!!

Mango Wheatflour Egg Less Cake

Ingredients :-

Wheat flour - 2 cups

Semolina (Suji) - 2-3 tsp

Baking Powder - 1 n 1/2 tsp

Baking Soda - 1/4 tsp

Salt a pinch

Curd - 1 n 1/2 cup

Olive Oil or any vegetable oil  - 1/2 cup

Sugar - 1/2 cup

Vanilla Essence - 1/2 tsp

Mango pulp - 1 cup

Crushed Dry nuts (as your choice)

Method :-

• Sieve Wheat flour (atta), Semolina, baking power, baking soda by a strainer, mix evenly and keep aside.  
• Place Curd, Sugar, Olive oil, Mango puree in another wide bowl and mix it well until they are well incorporated.
• Gradually mix the dry mixture into the wet mixture and continuously beat by a whisk. Confirm that their are no lumps in the mixture. Add some crushed dry nuts as your choice.
• Now grease your mould with a little oil and pour the batter. Tap it 2-3 times and spread evenly.
• Now, its time for Baking. You can bake it in microwave for 30-45 minutes at 150 deg C. Its better to preheat the oven for 10 minutes. 
• But here I've baked my cake in my New Kitchen Gadget "Panasonic Automatic Electric Pressure Cooker". It's just awesome. After 30 minutes my cake is ready with a nice fluffy texture. Now decorate your cake as your choice. Enjoy it !!!

Want to share something about my new friend "Abra ka dabra"(I used to call) my Electric Pressure Cooker : Its an amazing friendly product, you can keep it at any where. I've been doing everything in it i.e, rice, chicken, spaghetti, soup, idli, dhokla, momos, cake, whatever...basically its useful for everything. Truly Happy for having this..:) :) :) 

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.