TAWA FRY VEGGIES

Ingredients :-

8-10 nos. Bhindi (Okra)

4 nos. Parwal (Pointed Gourd)

1-2 nos. Baingan (Brinjal) (Cut in length wise)

For Stuffing :-

3 tsp Besan (gram flour)

1 tsp roasted Dhania powder

1 tsp roasted Jeera powder

1/2 tsp Black pepper powder

1 tsp Amchur (dry mango) powder

1/2 tsp turmeric (haldi) powder

1/2 tsp Garam masala powder

1/2 tsp Red chilli powder

1 tsp Onion paste

1 tsp Garlic paste 

1/2 tsp Green chilli paste

1/2 tsp Sugar

Salt to taste 

Oil for frying

Method :-

Wash, clean and cut all the vegetables in vertically length wise from one side to make pocket. Fry the besan (gram flour) in pan for 2 minutes. Mix all the above ingredients together to make a paste and fill this mixture into every piece of vegetables. Heat one tablespoon of oil in a non-stick pan. Gently place vegetables, silt upwards and simmer on flame for 10 minutes. Sprinkle little salt over the vegetables. Keep turning from time to time till tender and all sides are evenly golden brown in colour. Strain and serve hot. (Sprinkle some chat masala and black salt over it). 

HEALTHY LAUKI SABJI (BOTTLE GOURD CURRY)

Lauki (Bottle Gourd) is a Herbal vegetable. It bears very useful medicinal properties. It is a good source of Carbohydrates, Vitamin A, C and minerals. It helps in maintaining Blood pressure and Cholestrol; helps controlling Diabetes, reduce fats; also useful in Weight loss. Most of the times I cooked this simple, easy and healthy dish for my family. A good sabji for dinner as side dish with roti. Tastes just superb!

Ingredients :-

One medium size Lauki (Bottle gourd)

One chopped Potato

One Tomato

Turmeric (Haldi) powder - 1/2 tsp

Boiled Milk - 1/2 cup

Salt to taste

For Seasoning:-

1 tsp Panch phutan

1 dry red chilli

2 Green chillies

1 tsp Oil

Method :-

Wash, Peel the lauki (Bottle gourd) skin, discard the seeds and cut it into evenly small pieces. Put the chopped lauki (bottle gourd) and potato pieces in a kadhai, add 1/2 cup of milk to it. Add salt and turmeric powder, mix well. Cover it and cook for10-12 mins on medium flame, stir in between.(Cook till lauki turns soft). Add chopped tomato to it and cook for a couple of minutes. Remove from heat. For seasoning, heat oil in another pan. Add panch phutan, dry red chilli, green chillies to it and fry for a minute. Add boiled lauki and potato and mix well. Turn off the heat and serve the 'lauki sabji' with roti or parathas.  

NADIA CHUTNEY {COCONUT CHUTNEY}

A simple and tasty Coconut chutney, an easiest chutney you can make it within 5-10 minutes. My family is very much fond of this chutney and this chutney posted here is straight from my mom's kitchen. It goes well with rice, roti, parathas as side dish chutney item. Also can enjoy this chutney with idli and dosa!!!

Ingredinets :-

Fresh Coconut pieces - 1 cup

Cumin seeds - 1/2 tsp

Garlic cloves - 5-6 nos.

Green chillies - 4-5 nos.

Tamarind (Imli) pulp - 1 tsp 

Sugar - 1tsp

Salt as per taste

Water as required

Method :-

Mix all the ingredients coconut pieces, cumin seeds, green chillies, tamarind pulp, garlic cloves, sugar and put in a blender to make a fine paste. Add sugar and salt as per your taste. There is no need of tempering, can be enjoyed as it is.. 

JANHI ALOO POSTO [RIDGE GOURD WITH POPPY SEED PASTE]

One of the very popular Oriya recipes is Janhi Aloo Posta. Janhi (Ridge gourd) is a summer vegetable, with lot of minerals and with absolutely no fat content. It's a delicacy and very easy to cook. Most of the poppy seed based curries are eaten with rice in Orissa and west Bengal as rice is the staple diet here.

Ingredients :-

Janhi (Ridge gourd) - 3 nos. (scraped and cut into large chucks)

Potato - 1 no. (cut into thin slices)

Onion - 1 no. chopped

Ginger-garlic paste - 1 tsp

Tomato - 1no. chopped

Panch phutan - 1 tsp

Dry red chilli - 1no.

Turmeric powder - 1/2 tsp

Poppy seed paste - 2 tsp

Green Chillies - 3-4 nos.

Salt as per taste

Mustard oil - 2 tsp

Method :-

Heat oil in a pan. Fry chopped potato and Janhi (ridge gourd) pieces for 4-5 mins.Remove from pan and keep aside. Grind the poppy seed along with green chillies and make a very fine paste. Add the remaining oil to the pan. Add panch phutan and dry red chilli to the oil. When it crackles add diced onion and saute a while. Add ginger-garlic paste and fry. Then add chopped tomatoes, sprinkle little salt, turmeric powder and fry until oil leaves the pan. Now add poppy seed paste to it and fry for 3-5 mins. Then add fried potato and Janhi(ridge gourd), add salt and stir well. add 1/2 cup of water to it and cover the pan. Let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins. remove from pan and serve hot with rice and enjoy ::))

[NOTE:-Soak poppy seed in hot water for half an hour for a fine paste.]

BALUSHAHI SWEET RECIPE

BALUSHAHI, the sweet of religious events. It is a traditional dessert in northern Indian cuisine made especially during festivals and fasting. A similar pastry is known as Badushah in South India. Its a deep-fried dough which dipped in sugar syrup and garnish with almonds..soft and crispy texture makes it exceptional :))

Ingredients :-

2 cups Refined flour (Maida)

1/2 tsp Baking Soda

5 tsp Ghee (for adding in maida to make dough)

A pinch of Salt

1/4 tsp Cardamom powder

1/4 cup Boiled Milk

Water as needed

Oil / Ghee for deep frying

For Sugar Syrup :-

1 1/2 cup Sugar 

1 cup Water                                                                            

A few drops of rose water

2 nos. crushed Green Cardamom

Method :-

• Mix maida, baking powder and salt in a bowl. Add ghee and rub it with the flour. Then add boiled milk and mix weel. If needed add a little water to make a soft dough. Cover it and keep aside for 20 mins. Divide the dough into equal size in small balls and flatten it slightly and make a thumb impression in the centre.
• Prepare a thick sugar syrup, add rose water and crushed cardamoms when it cools.
• Now heat oil or ghee in a deep pan or kadhai. Deep fry the balls in low heat until it turn browns in colour. Drain the excess oil and drop it into the sugar syrup for 20 mins. Take out the balls from syrup and garnish with fried almonds cut into thin slices. Serve and enjoy the sweet "Balushahi".

NOTE : You can store it for 15-20 days in a air tight container. 

NADIA BARA / COCONUT CUTLET

Ingredients :-

Fresh Coconut pieces- 1 cup

Rice - 3 tsp (Soaked in water for 1/2 an hr)

Onion small - 1 (chopped)

Garlic - 3-4 cloves

Green chillies - 4-5 nos.

Gram flour (Besan) - 3tsp

Corn Flour - 2 tsp

Dry Mango (Amchur) Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt as per taste

Method :-

Grind the coconut, soaked rice, onion, garlic, green chillies, cumin seeds together in a blender to make a fine paste with very little water. Now add besan, corn flour, amchur powder, salt and mix well. Heat little oil in a non-stick pan. Spread it all over. Place small balls of this mixture and flatten it to thin round shape. Fry it both the sides till becomes golden brown. Serve hot as side dish with rice!!!

PANEER BHURJI RECIPE

Ingredients :-

250 gms Fresh grated Paneer (I always make paneer at home for a better taste.)

2 medium sized Onion (cut in lengthwise,sliced)

2 medium size Tomatoes (Finely chopped)

3 chopped Green Chillies                                                       

1 tsp Ginger chopped 

1 tsp Garlic chopped

1 tsp Turmeric powder (Haldi)

1 tsp Kasoori methi (dried Fenugreek leaves)

1 tsp Cumin seeds (Jeera)

1/2 tsp Mustard seeds (Sarso)

1 tsp Curry powder

2 tsp Tomato sauce or puree

2-3 tsp Oil for frying

Salt as per taste

Method :- 

Heat oil in a deep pan and tamper cumin and mustard seeds. Add sliced Onion, ginger-garlic chopped, chopped green chillies and saute a while. Then add chopped tomatoes, turmeric powder, salt and mash them nicely. Add kasoori methi and curry powder to it. Then add grated paneer and mix everything well. Add tomato sauce and cook for  5 mins..Switch off the flame and serve as side dish with rotis, paratha, naan etc..  

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.

 

BUTA DALI BARA (CHANA DAL TAWA CUTLET)

Ingredients :-

Chana Dal - 1/2 cup 

Potato - 2 medium sized (finely chopped)

Onion - 1 no. (finely chopped)

Green chilli - 4-5 nos.

Ginger - 1 inch

Garlic - 6-7 cloves

Cumin (Jeera) seeds - 1/2 tsp

Chat Masala - 1 tsp

Turmeric Powder - 1/2 tsp

Corn flour - 2 tsp

Salt as per taste

Oil for frying

Method :-

Wash and soak the chana dal in water for half an hour. Grind chana dal, potatoes, onion, green chilli, ginger-garlic, cumin seeds together in a blender. Make a very fine paste. Don't add water to it. Then add turmeric powder, chat masala, corn flour, salt and mix well. Now heat oil in a frying pan on a medium flame. Divide the mixture into equal portions and shape each portion into a round. Shallow fry each cutlet, using a little oil, till both sides are golden brown in colour. Sprinkle a little black salt over the cutlet. Serve hot Chana dal-potato cutlet with mustard sauce and enjoy it !!!

AMBA KHATTA {SWEET MANGO CHUTNEY}

"Amba Khatta" [Mango In sweet Gravy], this dish comes out of a typical Oriya Kitchen. It's a delicious tangy spicy chutney, which goes well with any type of main course meal (rice, khichdi, roti, paratha etc) . Try out this yummy chutney which we can have in summers as mangoes have that cooling affect on our body system. You can prepared this chutney also in festivals and fasting as there is no use of onion and garlic.. Hope you will love it !!

Ingredients :-

2 nos Mangoes (washed and chopped)

Jaggery (gud) - 1/2 cup or 50 gms

1 tsp Ginger paste                                                                     

1 tsp Pancha phutana

1 tsp Red chilli powder

1/2 tsp Turmeric (haldi) podwer 

Few Curry leaves

A pinch of asafoetida (hing)

2 nos. Dry Red Chillies

1 tsp roasted fennel seeds (Saunf)

1 tsp roasted fenugreek seeds (Methi)

4 tsp Ghee or Oil

salt as per taste

Water 2 cup

Method:-

Heat ghee or oil in a deep pan and let it get hot. Add chopped mangoes and fry well it for 5 minutes till light brown. Remove it from fire and keep aside. Now heat 2 tsp ghee in  a pan. Add panch phootan, dry red chillies, curry patta, ginger paste, hing and saute for a while. Now add the fried mangoes to it. Add haldi, red chilli powder, salt and again fry. Add jaggery to it and cook for 5 minutes. Then add 1 cup water to it and mix well. Cover it with a lid and cook on medium flame for 8-10 minutes. Let the mangoes mix well the gravy, add the roasted saunf and methi powder to it. Switch off the flame. Allow it to cool completely and serve. This dish can be stored refrigerated for up to 10 days. 

CRUNCHY CHANA DAL PAKORA

Ingredients :-
2 cups Chana dal (Soaked for 1 hr)
1 Chopped Onion
6-7 Garlic cloves
1 inch Ginger chopped
3-4 Green Chillies                                                                             
1 tsp Ajwain (Carom seeds)
1/2 tsp turmeric powder
Few chopped Curry leaves
Few chopped Coriander leaves
Salt as per taste

Method :-

Soak chana dal for one hour and drain water completely. Grind chana dal along with ginger pieces, garlic cloves, green chillies.{Don't make very fine paste}. Transfer this mixture into a bowl. Add chopped coriander leaves, chopped curry leaves, chopped onion, turmeric powder, ajwain seeds, salt and mix with the paste. Heat oil in a deep frying pan or kadhai. Wait for oil to get hot. Deep fry the pakodas from both side till golden brown. Remove from oil and soak in a tissue paper. Serve hot chana dal pakoras with tomato-ambeda chutney. 

NOTE:- Sending this recipe to ;

• "Kids Delight-Warm Food To Beat The Rain" hosted by Pradnya.

TOMATO-AMBEDA (HOG PLUM) CHUTNEY

Last time when I made dal vada, I wanted to try out something different of tomato chutney. This sweet n sour chutney is very simple to prepare and also easily available in home. You can enjoy this chutney with any snacks like samosa, pakoda, idli, dosa or upma etc!!

  

Ingredients :-

2 chopped Tomatoes 

2-3 sliced Ambeda (Hog plum)

6-7 Garlic cloves

3-4 Fresh Green chillies

Few chopped Coriander leaves

Salt as per taste

For Seasoning :-

1 tsp Mustard Oil

1 tsp Mustard seeds

Few Curry leaves

2 Dry red chillies

A pinch of hing

Method :-

Wash and clean the tomatoes and ambeda. Grind the above ingredients together in a blender. (don't make a very fine paste). Now heat oil in a kadhai. Add mustard seed, dry red chilli, curry leaves and a pinch of hing. Allow it to splutters and pour it over the tomato chutney and mix well. Now your spicy chutney is ready to served :)    

AMBEDA BESARA KHATTA [INDIAN HOG PLUM WITH MUSTARD PASTE]

Ingredients :-

Ambeda (Indian Hog plum) - 200 gms

Tomato - 2 nos.

Dry Red Chilli - 2 nos.

Sugar - 5 tsp

Pancha Phutana - 1 tsp

Haldi Powder (Turmeric powder)- 1/2 tsp

Few Bhrusanga Patra (Curry leaves)

Red Chilli Powder - 1/2 tsp                                                                                          

Mustard Oil - 2tsp

Salt as per taste                    

For Paste :-

Mustard seeds (Sorisha) - 2 tsp

Cumin seeds (Jeera) - 1 tsp

Dry red chilli (Sukhila Lanka) - 2 nos.

Garlic cloves (Rasuna) - 8-10 nos.

Method :-

Wash and clean the ambeda and tomatoes. Cut them into four pieces. Grind all the masala to make a fine paste. Heat oil in a deep pan or a kadhai. Add pancha phutana, dry red chillies, curry leaves and sliced ambeda pieces. Fry it for 5-7 mins. When well fried, add mustard paste, turmeric powder, red chilli powder, salt and saute a while. Also add tomatoes and stir  it. Now add 2 cups of water and cover it to bring a boil. Cook it on a medium flame for 10 mins. Then add sugar to it and cook for another 2-3 mins. Switch off the flame and serve it with khichdi or plain rice :)                                                                                                                                                                                                                        

KADALI BESARA BHAJA (RAW BANANA FRY WITH MUSTARD PASTE)

Ingredients :-

Raw Bananas - 2 nos.

Potato - 1 no.

Haldi Powder - 1 tsp

Water - 1/2 cup

Salt as per taste

For Tempering:-

Onion chopped - 1 no.

Pancha phutana - 1 tsp 

Mustard Oil 2 tsp

For Paste :-

2 tsp mustard seeds

7-8 garlic cloves

2 nos. dry red chillies

2 nos. green chillies

Method :-

• Wash ans peel off banana and patato. Cut in lengthwise both. Boil banana and patato in water by adding salt and turmeric (haldi powder) for 5 mins.
• Grind the above masala to make a smooth paste.
• Now heat mustard oil in a pan. Add pancha phutana, when it started crackling, add chopped onion and fry. Then add mustard paste and stir fry for 1 min.[Don't fry mustard paste more time, otherwise it will taste a bitter]. Now add half boiled banana and patato and fry it with the paste for 5-7 mins. Fry the banana till light golden brown. Serve hot as side dish with rice or roti..

BANANA BLOSSOM (KADALI BHANDA) RECIPE

How To Clean the Flower?

Apply oil in your hands. Remove the outer red petals from top-down. Collect all the blossom (Flowers) from the red petals. Gently open the flowers and remove the hard plastic like small petal from each flower. These are very hard, that's why not used. Cut up the flower into small pieces. Boil the flowers in salt and turmeric water for 5 mins. Drain and soak in running water,squeeze it and keep aside.

Ingredients for recipe :-                                                       

Banana flowers

1 big Potato (cut in lengthwise)

1 big chopped onion

3-4 chopped green chillies

1 tsp garlic chopped

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

Salt as per taste

2-3 tsp Oil for frying

Method :-

Heat oil in a pan. Add mustard and cumin seeds. When it splutter, add onion, garlic chopped and grren chilli.Stir it for 2-3 mins. Add potato, turmeric powder, salt and cook for 2 mins. Now add boiled banana flowers and again fry. Cook for few minutes and switch off the flame. Serve with rice or roti etc.

NOTE:- Variety of dishes can be made from this banana flowers (flowers curry with mustard paste, Banana flower stir fry with moong dal, banana flower cutlet etc).

CHICKEN BIRIYANI

Ingredients :-

Basmati Rice - 3 cups (long grain rice)

Chicken Pieces - 500 gm

For Chicken Gravy:-

3 big sliced Onion

Bay leafs (tej patta) - 2

Cinnamon - 1 inch stick

Green cardamoms - 3 nos.

Cloves - 2-3 nos.

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

2 tsp coriander powder

1 tsp cumin powder

1 cup tomato puree

1 tsp garam masala powder

1/2 tsp turmeric powder

1 1/2 tsp chicken masala (Everest chicken masala)

3-4 tsp Oil for frying

Salt as per taste

For the Marinade:-

1 cup yogurt (thick curd)

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp black pepper powder

1 tsp ginger-garlic paste

Coriander leaves

Salt as per taste

For Garnishing:-

1/2 cup fried browned onion (heat oil, add 1 tsp sugar, add sliced onion and fry till brown)

A few drops of Rose water

1/2 cup boiled milk

Fresh chopped mint leaves

Fresh chopped coriander leaves

Method:-

• Mix all the marinade ingredients to a smooth paste. Add chicken pieces to it and leave for 1-2 hours.
• Wash and clean rice. Cook rice in plenty of water till 3/4 done. In boiling water add 1/2 of the whole garam masala (cinnamon, cardamom, cloves), bay leaf, salt and 1 tsp ghee. Drain out the water and allow the rice to cool.
• Heat oil in a deep pan. Add 1 tsp sugar, when it turns to brown add bay leaf, whole garam masala to it. After crackling of garam masala add chopped onion and saute till light golden brown. Add ginger-garlic paste, all above masala including tomato puree. Cook for 5 mins. and add marinated chicken pieces with it. Cook on low flame until chicken is tender. Don't over cook the chicken.

• Now take another pan, add 2-3 tsp of butter and heat. Place 1/3 of rice in the pan. Place half of the chicken over the rice. Again place rice to cover it. Place the remaining chicken over it and cover with remaining rice (place in alternate layers). Sprinkle milk, remaining garam masala, fried browned onions, mint leaves, coriander leaves in between the layers and on the top. Also sprinkle rose water over the rice. Cover and seal it tightly with a lid and further cook on low flame for 8-10 mins. Chicken Biryani is ready to serve. 

Note:- You can serve Biryani with egg slices. Also can add fried cashew nuts and enjoy it!!!