RAJJA SPECIAL PITHA

HAPPY RAJA TO ALL MY ODIYA FRIENDS!!!

"Raja" is the most important and unique festival of ODISHA. It is celebrated for 3 days continuously, as Pahili Raja, Raja Sankranti and Sesa Raja or (Bhuin daana). Celebration of Raja is one of the oldest tradition of Orissa. The festival is also associated with the Oriya delicacy of "pitha" (dough cake) which is prepared in almost all household. 

             In the first day of Raja, I have celebrated it with one of my favourite dish from my mom's kitchen. This is first time,I have made it myself and it tastes mind blowing..just wow!!! The best combination with Pitha is ghugni and chana dal chutney. So frndz please must try it in your kitchen....its very simple and easy to prepare!

                                                                                                                             

Ingredients :- 

                                                       

2 cups rice (chaula)                                                       

1 & a half cup black gram (biri)                                  

For Stuffing :-

2-3 big potatoes (cut in small pieces)

1 chopped onion

1 tsp chopped ginger

1 tsp chopped garlic

2 tsp chopped green chillies

2 tsp roasted Saunf

  seeds (Panamahuri)

1 tsp Panch phutana (a mix of cumin, mustard, fenugreek, fennel, kalonji)

1/2 tsp turmeric powder

2 tsp Oil for frying

Salt as per taste

Method :-

Soak rice and black gram in water in separate bowls for about 6 hrs. Clean and wash them thoroughly and then grind into a thick batter. It need not be a fine paste (as like as Idli batter). Mix well and leave it for fermenting for about 7-8 hrs. Add salt and mix well.

Now for stuffing preparation, heat oil in a pan. Add panch phutana to it. When it crackles, add chopped onion, ginger -garlic chopped, green chillies and fry for a while. Add chopped potatoes to it and mix well. Add turmeric, salt and stir it. Keep it covered for 2-3 mins. Now add roasted saunf powder and mix it well. Don't over cook the potatoes because it will again cook with batter. After few seconds switch off the flame and keep aside.

Now for preparing pitha, steam it in the traditional way. Take one wide mouthed pot (handi/dekchi), fill it upto half with water. Cover the pot mouth tightly around with a cotton cloth and let it bring to boil . Now add a layer of the batter about 1-2 cm thick over the cloth, spread potato stuffing (aloo masala) over the batter and again add a layer of batter to cover the masala about 1 cm thick. Cover the pot with a concave shaped lid and steam it in a high flame for 15-20 mins.

Check it and switch off the flame. Let it cool in a normal temperature and cut it in your desirable shape and serve with ghuguni, dalma, chutney etc. 

NOTE :- You can also prepare this pitha in idli stands as above my picture. 

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Show Me Your Hits -Rice Event" hosted by Vardhini.

CHANA DAL (BUTA DALI) CHUTNEY

Ingredients :-

1 cup Chana Dal

3-4 Green chillies

Fresh Ginger about 1 inch

Fresh Coconut - 1/4 cup 

3-4 Garlic cloves

1/2 tsp of Oil

2 Dried Red Chillies

Salt to taste

For Tempering :-

Oil : 1 tsp

Mustard seeds : 1 tsp

Dry Red Chilli : 1 no.

Curry Patta : 8-10 nos.

A pinch of hing

Method :-

Heat oil in a pan and fry chana dal for 2-3 mins till it turns brown. Also add red chillies and fry for a minute. Switch off the flame and keep aside to let them cool.  

Grind all the above ingredients together in a blender by adding little water. Transfer the chutney into a bowl.

Now heat oil in a kadhai. Add mustard seeds, red chilli, hing and curry patta to the oil. Fry for a few seconds. Pour this tempering directly on the chutney. Now its ready to serve with idli, dosa, chilla, upma etc.

Enjoy it !!!

DELICIOUS MANGO MILK SHAKE

Ingredients :-

2 cup Mango pulp

1 cup boiled milk

3-4 tbsp sugar (according to your taste) 

1 small cup Vanilla ice cream 

A pinch of salt

Ice cubes (as required chillness)

Method :-

Blend all the ingredients together in a blender or a juicer along with ice cubes. Taste and add sugar if needed and again blend it. Serve immediately by decorating top with ice cream and enjoy the lovely and colourful delicious mango shake in summer.

CRISPY SAMOSA RECIPE

INGREDIENTS :-

For Samosa Cover:

1 cup plain flour (Maida)

2 tsp warm oil or ghee

Water to knead the dough

Salt to taste

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

For the Stuffing:

4-5 medium sized boiled potatoes

1 big onion chopped

1 tsp ginger-garlic paste

3-4 chopped green chillies

1 tsp mustard seeds

1 tsp roasted coriander (Dhania) powder

1/2 tsp fenugreek (Methi) powder

1 tsp garam masala powder

1/2 tsp turmeric (Haldi) powder

2 tsp lemon juice

Chopped coriander leaves

Roasted peanuts - 1/2 cup

Salt as per taste

Oil for deep frying

METHOD :-

• For the stuffing, heat oil in a kadai and season mustard seeds in it. When it splutter add onion, ginger n garlic paste, chopped green chillies and fry. Add haldi, roasted dhania powder, roasted methi powder, garam masala, peanuts and fry. Then add mashed potatoes and salt into it and stir for a minute. This masala should be dry. Remove from fire and cool it.

• Now divide the dough into small and equal parts. Roll them into round shape and divide it from middle. (Cut in the centre to make two halves). Take one half and fold it in conical shape and filled with masala. Seal the edges of the cone tightly with finger tips deeped in little water.

• Heat oil in a kadhai. Deep fry the samosas until they turn to golden brown. Don't fry on high flame. Always use a low-medium flame. Remove from oil and soak in a tissue paper. 

• Serve hot samosas with green mint chutney or tomato ketch-up.    

MASALA CHEESE RICE

This dish is one of  the favourite dish of my hubby! This fast and flavourful dish is a simple and quick one, without compromising taste and flavour... Its hardly take 10-15 mins. to cook. Please try it in your kitchen and share your comments in my blog page :)

Ingredients :-

1 cup half boiled rice

1 chopped onion

1 chopped capsicum

2-3 tsp curd

1/2 tsp Chilli flakes

1/2 tsp black pepper 

Chopped green chilli

Chopped coriander leaves

Salt as per taste

Grated Cheese - 1/4 cup 

Method :-

Heat oil in a pan. Add chopped onion, capsicum and fry. Now add cooked half boiled rice, curd, chilli flakes, green chilli. Saute for a while. Add the grated cheese over the rice, stir and cover for 5 mins. Add salt as per required. Switch off the flame and garnish with coriander leaves. Serve hot and yummy masala rice with pudina chutney..  

WATERMELON (TARBUJ) JUICE

Ingredients:-

Watermelon (Tarbuj) - 2 cups

Black salt - as per required

Sugar - 1/2 cup (optional)

Lemon juice - few drops

Pepper powder - 1 tsp

Method:-

Wash the watermelon and cut into small cubes. Discard the outer white layer and remove all the seeds. In a mixer add sugar, lemon juice and watermelon pieces and blend it together. Refrigerate for a while and serve chilled by adding ice cubes, black salt and pepper powder. Enjoy the easy chilled juice in summer. 

NOTE:- If your watermelon variety is more sweet, then it no need to add sugar. You can add few drops of honey for a good flavour. Add 1/2 cup of water if the juice is very thick. You can also add a pinch of chat masala over it and enjoy the healthy and tasty drink.

                                             

PANEER KHEER RECIPE (KHEERA)

Ingredients :-

250 gm grated paneer

Low fat milk - 1 ltr

Sugar - 2 cups (or as per your taste)

A pinch of Salt 

Cardamom (elaichi) powder - 1/2 tsp

Cashews and raisins - 1/4 cup (fry in ghee)

Shredded almonds few

Rose essence - few drops

Saffron (kesar) (optional)

Method :-

Bring the milk to boil in a deep pan. Cook the milk in simmer till it reduces and thickens slightly. Now add sugar and stir it continuously to boil. Mix the grated paneer to it and cook for 5-8 minutes. Add cardamom powder and rose essence. Finally add cashews and raisins after roasting in ghee. Garnish with almonds and remove from flame and let it cool. You can be enjoyed Paneer kheer in hot or in chilled condition.

Note: Don't over cook the kheer after added panner to the milk. The kheer should not be too watery, it should be normal like any other kheer texture. You can also add 3-4 tsp milk maid (available in market) for better test and colour.

SABUDANA UPMA / KHICHDI RECIPE

Ingredients :-

2 cups Sabudana (Sago)

1 big onion (finely chopped)

Boiled potatoes (I've used here baby potato)

2-3 green chillies

1/2 cup roasted peanuts

Few curry leaves

A piece of grated ginger 
Tomato chopped - 1 no.
Capsicum chopped - 2-3 tsp

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds 

1 dry red chilli 
A Pinch of Hing (Asafoetida)
A Pinch of Sugar

1/2 tsp Red Chilly powder

Lemon juice 1 tsp

Salt as per taste (can also use Black salt in your fasting day)

Oil 2 tsp for frying

Method :-

Wash and clean the sago 2-3 times thoroughly. Drain the water, just sprinkle a little handful water over the sago and soak over night (about 5-6 hours would also be enough). Take a pan, heat oil. Add cumin seed, mustard seed, curry leaves, red chilly, When it start to splutter add green chillies, grated ginger and chopped onion, hing and saute for a minute. Then add boiled potatoes, chopped capsicum, roasted peanuts and sabudana. Stir fry for 5 mins in medium-high  flame. Add salt, sugar and mix well. Make sure that sago does not get sticky, so continuously stir it. Finally add lemon juice, chopped tomato and coriander leaves chopped and remove from heat. Serve hot with curd or any chutney.  

Some Important Tips:- 
1. If you'll use small pearls of Sago, then soak it about 1 hr. and large pearls should be soaked overnight (5-6 hrs max).
2. I always prefer to use large pearls and good quality of Sago for Upma / Khichdi.
3. Don't over cook the Sago after adding to the pan, better to use non-stick pan.
4. If you have a very small or nylon quality of Sago, You should just dry roast it in low flame about 2 mins and then soak in water.
5. The most important step is how to know your Sago is ready for upma: After absorbed the water completely Sago must be soft and floppy (Press it in your fingertips) and take it in your palm and it should be remain dry n separates. 

Note:- It's a Maharashtrians favourite dish. This dish is typically eaten during fasting. By omitting onion can use only ginger and more potatoes. It also makes a healthy snacks and  eaten in breakfast as well. My family loved this dish and once in a week I surely make it. Just try in your kitchen and enjoy it....

HEALTHY BREAD UPMA RECIPE

Ingredients :-

6-7 pieces Bread slices (cut into small cubes)

One chopped Capsicum

One big chopped onions

Two-three green chillies chopped

One tomato chopped 

Few curry leaves, chopped coriander leaves

A pinch of hing

1/2 tsp jeera (cumin seeds) 

1/2 tsp mustard seeds

1/2 tsp sugar

A pinch of turmeric powder

2 tsp refined oil

1/2 tsp Lemon juice

Salt as per taste

Method :-

Heat oil in a pan. Tamper cumin, mustard seeds and hing. When it splutter, add curry leaves, onion, chopped green chillies and saute for a minute. Then add chopped capsicum and fry. Add tomato, turmeric powder n salt to it and cook it thoroughly for 5 mins. Now add bread cubes, sugar, lemon juice and just stir for a while. Mix well the bread cubes with the veggies. Switch off the flame and garnish with coriander leaves. Serve right away!!

Note:- You can add boiled potatoes or green peas for better test.

SPICY CHILLI PANEER RECIPE

Ingredients:-

200 gm paneer (cut in cube size)

1 chopped capsicum

2 chopped onions

1 tsp grated ginger and garlic

2 sliced green chillies

Corn flour -1 tsp (mixed with little water) 

Vinegar - 2 tsp

Kasoori methi - 1/2 tsp

Soya sauce - 2 tsp

Tomato puree - 2 tsp

Black pepper powder - 1/2 tsp

Sugar - 1/2 tsp

salt as per reuired

Oil 2-3 tsp for frying

Method :-

Make a thick batter of corn flour, deep the paneer cubes and fry in hot oil till golden brown.

Take a non-stick pan. Heat oil, add chopped ginger and garlic, chopped onion, sliced green chillies and fry for a minute over a high flame. Add capsicum and sprinkle vinegar, saute for 2 mins. Then add the paneer cubes, soya sauce, tomato ketch up, sugar, salt, kasoori methi and black pepper. Simmer for few minutes till the paneer mix properly with sauce. Serve hot.

You can take it as starter or even make gravy for your main course.

Note:- If you want to make gravy, then take the soya sauce, tomato sauce, corn flour, sugar, water in a bowl and mix well. Before adding paneer, boil this mixture in  the pan in slow flame and simmer for few minutes and let it cook. Stirring continuously the gravy. Then add paneer and serve hot. 

DAL TADKA RECIPE

Ingredients:-

1 cup masoor dal (Split red lentils)

1 cup chana dal (bengal gram dal)

1/2 cup moong dal (whole green gram)

1/2 cup biri/urad dal (black gram dal)

1 tsp haldi

Salt - 1/2 tbsp

For Tadka :-

2 chopped onions

2 tsp chopped ginger - garlic

2 green chillies chopped

2 medium tomatoes chopped

1 tsp cumin seeds

1 tsp mustard seeds

2 dried red chilli

1 tsp butter

1 tsp tadka masala (available in market)

1/2 tbsp garam masala

A pinch of hing (asafoetida)

few kasoori methi leaves

Coriander leaves for garnish

Oil or ghee - 2 tsp

Salt as per taste

Method :-

Soak the dals in water for 20-30 mins. Clean and wash all the dal well in cold water. Pressure cook the dal with salt and turmeric. Take care that the dal is not mushy. Heat oil in a pan and add cumin and mustard seeds. When it splutter add hing, red chilii, onion, ginger n garlic chopped and fry for a minute. Then add chopped tomatoes and saute for another 2 mins. Add all the masala, kasoori methi leaves and cook for a while. Now add boiled dal, mix well and bring to boil for 5-8 mins. Garnish with chopped coriander and butter and serve hot with chapati/naan.

PANASA KATHA TAWA BARA (RAW JACKFRUIT CUTLET)

Ingredients:-

2 cups Boiled Jack fruit (Panasa)

1 no Boiled potato

1 tsp besan (bengal gram flour)

2 tsp Bread crumbs 

1 big Finely chopped Onion

3-4 nos. chopped Green chillies

1/2 tsp chopped Ginger n Garlic (optional)

Few chopped Coriander leaves

2 tsp grated raw Mango 

1 tsp Chaat masala
1/2 tsp Red Chilly powder
1 tsp Tandoori Masala 
Salt to taste

Oil for shallow frying (I've used here mustard oil for frying, which gives a nice aroma)

Procedure:-

Wash and peel the jack fruit and cut into small cubes. Boil the jack fruit pieces adding salt and little haldi (turmeric) powder in a pressure cooker for 10 mins. When it cools down, mash the boiled jack fruit cubes and potatoes. Add all the above ingredients into this mashed jack fruit. Mix well it. Divide into equal sized balls and flatten into round shape or shape into oval cutlets. Roll it over the bread crumbs.

Heat a little oil in a frying pan. Put the cutlets over it and fry both sides in a medium flame. 

Enjoy hot n yummy cutlet with onion rings and green chutney.. :) :) :)

Happy Cooking !!!                                   

EGG TOAST SANDWICH

Ingredients:-

Sandwich Bread 1 Packet

Ingredients For Batter:-

Egg : 4 nos.

Milk : 1 cup

Sugar : 2 tsp

Turmeric powder : 1/2 tsp                                        

Salt as required

Ingredients For Masala:-

Onion : 2 nos. (finely chopped)

Tomato : 2 nos. (finely chopped)

Capsicum : 2 nos. (finely chopped)

Carrot : 1 no. (grated)

Green Chilies : 4-5 nos.

Ginger-garlic paste : 1 tsp

Black Pepper powder : 1 tsp

Chat Masala : 1 tsp

Garam Masala : 1/2 tsp

Tomato ketch-up : 1 tsp  

Salt as required

Procedure:-

Mix all the above ingredients and make a smooth batter. Cut the bread in triangle shape or cut from middle.

Heat oil or butter in a pan. Deep bread slices into the batter and fry and keep a side.

Heat another pan. Add oil, when heat oil add cut green chillies, chopped onion, ginger-garlic paste and sauté for a minute. Then add chopped capsicum and grated carrot to it. Now mix tomatoes and black pepper, garam masala, chat masala, salt and cook for a while. Finally add tomato ketch-up and remove it from fire.

Again heat a pan (optional-add some oil). Put the masala or veggies on middle of two bread slices and let it stand for a few minute on fire. After 1 min switch of the flame and serve hot in a plate with mustard sauce. 

[* For toaster :  Sandwiched above prepared egg/bread toast with veggies masala and put it                 

                             in toaster for some minutes.]

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Love Lock Series" hosted by Divya.
• "Kids Delight-Warm Foods To Beat The Rain" hosted by Pradnya.

    

BADAM (PEANUT) CHUTNEY

Ingredients:-

1 cup roasted badam (Peanut)

3-4 green chillies

5-7 garlic cloves

1 tsp tamarind

1/2 tsp cumin (jeera) seeds

Salt as required

Method:-

Blend all the above ingredients and make a paste. Your peanut chutney is ready to serve with plain rice or roti. 

VEGETABLE CUTLET (VEGETABLE CHOP)

Ingredients:-

1 no. finely chopped beetroot

1 no. finely chopped carrot

1/2 cup chopped cauliflower

1/2 cup green peas

1 no. chopped onion

3 nos. potatoes

2 tsp roasted peanuts

1 tsp ginger-garlic paste

Few chopped green chillies

1 tsp dalchini (Cinnamon)powder

2 tsp roasted Jeera(cumin seed), Dhania(coariander seed), Saunf (fennel seed)

1/2 tsp black pepper powder

1 cup suji (rawa) or bread crumbs

Oil for deep frying

Salt as required

Preparation of Vegetable Chop:-

Wash and boil potatoes. Peel and mash them and keep aside. Heat oil in a pan. Add onion and sauté for few seconds. When it turns to brown add ginger-garlic paste. Fry for a while and add all the finely chopped vegetables to it. Add  salt and cook the vegetables for 5-8 mins. When the vegeis are semi cooked add black pepper and dalchini podwer. Add the roasted peanuts. Blend the roasted jeera, dhania, saunf seeds and finally add to the cooked vegetables. Turn off the flame and let them cool down. Now make covers from small balls of mash potatoes and fill up by adding the vegetable masala into it. Roll it on suji or bread crumbs and place onto a plate. Heat oil in a kadhai and deep fry each balls till golden brown. Remove the balls and keep on a tissue paper for soaking oils. Now your vegetable chop is ready to serve with tomato ketchup..