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.
Ingredients :- Raagi (finger millet) flour - 1 cup Besan (Gram flour) - 2 tsp Onion (finely chopped) - 1 no. Grated Ginger-garlic - 1 tsp Green chilly chopped - 2-3 nos. Ajwain - 1/2 tsp Curd - 1-2 tsp Cabbage (shredded) - 1/2 cup (or you can add any veggies as your choice) Chaat masala - 1 tsp Few Coriander leaves chopped Few Curry leaves chopped Salt to taste Water as required Oil for frying Method :- Mix all the ingredients together in a bowl by adding water to make a thick batter. Heat sufficient oil in a kadhai / pan. Make bite size pakode and fry it in medium flame. Don't over fry it. Sprinkle little Chaat masala on it and Serve with hot tea....green chutney....ketch-up. Enjoy it !!!
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..
