MASALA RAWA (SUJI / SEMOLINA) DHOKLA

Ingredients :-

Suji (Rawa / Semolina) - 1 cup

Besan (Gram Flour) - 2 tsp (optional)

Hung Curd - 1/2 cup

Fruit Salt (Eno) - 1 tsp

Cooking Oil - 2-3 tsp

Water - as required

Salt to taste

Masala to be added :-

Ginger-Garlic paste - 1 tsp

Roasted Cumin Powder - 1 tsp

Red Chilly powder - 1 tsp

Black Pepper powder - 1/2 tsp

Mint-Coriander-Green chilly Paste - 3-4 tsp

You can also add grated carrot, chopped capsicum, sweet corn, green peas as your choice.

For Tempering :-

Oil - 2 tsp

Dry Red Chillies - 2 nos. chopped

Mustard seeds - 1 tsp

Few Curry Leaves 

A Pinch of Hing (Asafoetida) 

Lemon Juice - 2 tsp

Sugar - 2 tsp

Water - 3-4 tsp

Method :-

Mix all the ingredients Suji, Besan, Hung Curd, Water, Eno Salt, Cooking Oil and salt together in a bowl and keep the batter aside for 10 minutes.

Add the above masala ingredients to the batter and mix well.

Grease the heart shape mould or as your choice tray with little oil and pour the batter to it. Add water to the steamer and cover it. When it start to boil, put the mould to the steamer and cover tightly. Cook on medium-high flame about 15-20 minutes or till done. Check your Dhokla by inserting a clean knife or tooth-pick to it. Take out the dhokla and let it cool and cut into your desired shape.

For Tadka, heat oil in a tadka pan. Add dry red chilly, mustard seeds, curry leaves and hing. Let it splutter for few minutes. Add water to the tadka very crefully, add sugar and let it boil till sugar dissolve in water. Add lemon juice and switch off the flame. Pour the tadka evenly over the Dhokla and Serve with any chutney, curd by garnishing with chopped coriander leaves.

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..