Ada Hengu khechudi

 

Ada Hengu Khechudi is a very simple khechudi made in Orissa. This khechudi is served as prasad in the famous temple of Lord Jagannath in Orissa. The rice is flavoured with just grated ginger and asafoetida. It is usually served with Dalma (a mixed vegetable and lentil-based dish from Orissa) . A super simple and satvik khechudi yet very flavourful.

 Ingredients:-

• 1 cup rice
• 1/4 th moong daal
• Salt, to taste
• 2 tablespoon ghee
• 2 small bay leaves
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon finely grated fresh ginger
• 1 green chilly, slit length-wise
• 2 tablespoons grated fresh coconut

Method:-

• Wash the rice and moong daal well under running water. Place in a colander, and let all the excess water drain out.
• Heat the ghee in a pressure cooker bottom. Add the bay leaves, asafoetida, grated ginger and green chilly. Let them stay in for a couple of seconds, taking care to ensure that they do not burn.
• Add in the washed and drained rice and moong daal. Mix well. Saute for a couple of seconds.
• Add in 2 cups water, as well as salt to taste. Mix well.
• Close pressure cooker and put the whistle on. Pressure cook for 2 whistles. Let the pressure release naturally.
• When the pressure has entirely released, open the cooker and gently fluff up the khechudi. Mix in the grated fresh coconut, well. Serve the khechudi hot, with accompaniment of your choice.

Ekabarni ( ଏକବର୍ଣ୍ଣି) - Authentic odia recipe

Ekabarni is part of the chappan bhog recipe offered to Lord Jagannath . It is a one pot meal of rice, dal, vegetables, ginger and lemon / orange juice with ghee.

Ingredients :-

• Gobind bhoga Rice - 300 gms
• Orange/Lemon juice - 1/2 cup
• Moong and Chana Dal ( Moong Dal is roasted)- 100gm
• Grated Coconut - 1Cup
• Desi Ghee - 1/2cup
• Salt to taste
• Jeera - 1tbs

In vegetables:-
• Reddish - 1 nob
• Spiny Gourd - 2nobs
• Pointed Gourd - 2 nobs
• Ginger - 2 inch(crushed)

Method :-

• First cut all the vegetables in cube sized, wash and keep it aside.

• Then mix the rice, dal, grated ginger and vegetables all together. 

• Then Add the grated coconut,Salt to taste, add1 tbsp Jeera, 3 tbsp Ghee mix it well all together and keep    it aside.

• Place a pot or container on stove and pour water to heaten up.

• After the water starts to boil put the whole rice, dal and vegetables mixture in it.

• Let it to boil with medium flame. 

• Meanwhile cut the orange into half and squeeze the juice and keep it aside.

• Place a frying stick and cover it for 15 mins let it cook with medium flame. 

• Mix and check in between Everything is cooked properly or not.

• Once all the vegetables and rice cook properly 

• Then Cook it for another more 5 mins (without covering)

• Finally add 3-4 tbsp Ghee and Orange Juice then cover it and switch off the flame. 

• Know it's done our Ekabarni is ready to serve, serve it with mittha dal or Mahura and enjoy. 

Tomato Rice

Ingredients :-

• Rice - 1 cup (Basmati Rice /you can take any rice)
• Tomato - 4 Medium finely chopped 
• Ginger and Garlic paste - 1tbsp
• Onion - 2 Medium finely chopped 
• Green chilli - 2 chopped 
• Chilli powder -1tbsp
• Turmeric powder -1/2tbsp
• Salt as per taste 
• Oil
• Mustard seeds - 1tbsp
• Cinnamon - 1piece
• Cardamom - 2 pieces 
• Cloves - 2-3 pieces 
• Curry leaves - 1string
• Crushed black pepper - 1/2tbsp
• Coriander powder - 1/2tbsp
• Cumin powder - 1/2tbsp
• Water

Method :-

• First wash the rice with water and soak the rice with water for 10-20mints.
• Then drain the rice and keep aside.
• Then take a pan or a pressure cooker and heat 2tbsp of oil keep the flame on low and add the mustard seeds and let it be crackle them, then add the curry leaves and sauté it for few minutes.
• Then add the chopped onions and cinnamon,cardamom,cloves and sauté it till the onions turn transparent.
• Then add the ginger and garlic paste,chopped green chilli  and sauté it nicely till the raw smell will go off.
• Now add the finely chopped tomatoes,salt,turmeric powder,chili powder,coriander powder,cumin powder,crushed black pepper powder and mix it very nicely and if you required you can add very little water also.
• Mix the masala properly and sauté it till the tomatoes should soften and become pulpy and start oil releasing from the masala.
• Then add the soaked rice and stir the rice with the tomato mixture properly and sauté it for a minutes.
• Then add the water as per requirement for a soften consistency in the rice in this time you just check the salt if you required you can add.
• Then cover the pressure cooker lid and cook for 2 whistles on medium flame. To get more soften rice you can also cook for 3 whistle also.
• Then switch off the flame and wait for the pressure settles down on its own.then remove the lid and gently mix the rice .
• Tomato rice is ready to eat serve hot with any chips or papad.

(Note:- 1-if you want you can fry little cashews and decorate in top of the tomato rice.

             2- Here I am using the pressure cooker for preparing the tomato rice if you want you can use a pan/Handi to prepare the tomato rice with same process but in medium flame it will take 15-20mints)

Jeera Rice

Ingredients :-

• Basmati rice - 2 cup
• Cumin (jeera) - 2tbsp
• Dry red chilli - 2nobs
• Salt as per taste
• Oil/Ghee - 2-3tbsp
• Bay leaf - 1nob
• Green cardamom -2-3nobs
• Cinnamon - 1inch
• Cloves - 4-6nobs
• Water as per requirement 
• Some coriander leaves for garnishing 

Method :-

• Wash the rice properly and soak it for 30 minutes.
• After 30mints drain off the water from rice and keep it aside.
• Take a large pan and put it into the medium flame. When pan is hot add the Ghee/oil.
• Once oil/Ghee is hot add the cumins,bay leaf,cinnamon sticks,cardamom,red chilli and cloves.
• Sauté it for few minutes till they begin to splutter.
• Now add the soaked rice and sauté it slowly on medium flame for a minutes.
• Then add 3cup of water and salt as per taste .
• Cover the lid and allow to cook on low flame for 20mints.
• After 20 minutes gently fluff the rice with a spoon.
• Know your Jeera rice is ready to eat. Garnish with coriander leaves and serve hot with dal fry or any gravy as per your choice.

Ghee Rice

Ingredients : -

• Basmati rice - 1cup (soaked into water for 1/2hour)
• Cashew nuts - 5-10 pieces 
• Raisins - 10 pieces 
• Onion - 1nobs cut into slices 
• Cloves - 4nobs
• Cinnamon - 1inch stick
• Cardamom - 5nobs
• Bay leaf - 1nobs
• Star anise - 1nobs
• Green chilli - 1nob cut into slices 
• Ghee - as per requirement 
• Salt as per taste 
• Water - 1 cup 
• Milk - 1/2cup

Method : -

• Take a pan add little ghee and let it hot . When oil is hot add the cashews and raisins and sauté it till golden brown then remove it and keep it aside.
• In the same pan add little more oil then add the whole spices. Cloves,bay leaf ,cinnamon,cardamom, star anise and sauté it for few minutes till the aroma comes.
• Then add the onion slices and green chilli and again sauté it few minutes till the onion comes transporent  then in this add the soaked rice and mix it slowly.
• Then add the water and milk then put salt as per requirement little fried cashews and raisins mix it once again slowly and cover the pot with lid and let it cook for 10 mints with simmer flame.
• In between you need to check the water and after 10 minutes then again make it for 5 minutes without low flame and after that switch off the flame and let it be like that for another 5mints.
• Know your Ghee Rice is ready to eat.
• Serve in a plate adding some fried cashews and Raicy on top with any kind of gravy on your choice and enjoy your meal.

Bisi Bele Bath

This is one of the very famous and mouth watering dish from south India. This recipe I learned from my neighbours. Here you can use leftover rice with vegetables or you can use fresh rice also as your choice.This is nice to take in winter time hot hot Bisi bele bath with mixture on top. It's very tasty and common dish in south India.it' basically a South Indian rice dish.you can take it any time lunch/dinner as your choice.

Ingredients :-

• Cooked Rice - 2cup(plain white rice)
• Tuvar(Arhar ) dal - 1 cup
• Turmeric powder - 1tbsp
• Chilli powder - 1tbsp
• Tamarind paste - 2tbsp
• Bisibele Bhat masala - 2-3tbsp
• salt as per taste
• water as per requirment
• Ghee - 2tbsp
• Oil - 2-3tbsp
• dried red chilies - 2nobs
• mustard seeds - 2tbsp
• Hing(Asafoetida) - 1pinch
• curry leaves - 2tbsp

vegitable :

• carrot - 1medium sized
• potato - 1 small sized
• French Beans - 5-6 nobs
• Onion - 1 large sized
• Green peas - 1/2cup 
• 
  
• Tomato - 1 medium sized

you can take vegetables in your choice.  

Prepairtation Methods : -

• First wash the vegetables and cut it into cubes then keep it aside. 
• Take a bowl and add the Bisi bele Bhat masala ,tamarind paste and add 1cup of water mix it nicely and keep it aside.
• Here we are taking cooked rice so know first we will prepare the Dal. For that take the pressure cooker, add washed dal with 2-3 cup of water,1tbsp of turmeric powder ,1tbsp of Salt,1/2tbsp of oil and chopped tomatoe then covered it with lid and wait for 4-5 whistles till the dal should b cooked nicely.
• Then switch off the flame and let it cool then open the lid and mash the dal nicely then in that add the all vegetables,1cup of water and again put the lid for 1 more whistles. Be careful don't put more whistles otherwise vegetables will more cooked.
• After 1 whistle switch off the flame and let it be cool down.
• Then take a pan add 2tbsp of oil to heat then add the Bisi Bele Bhat masala mixture and sauté it for 2-3mints.
• Then add the cooked dal with vegetables and mix it nicely and let it boil for 5-10mints,add little ghee on top and keep it aside.
• Take a pan add 2tbs of oil to heat then put the mustard seeds and let it crackle,then add the red chilli and curry leaves,hinges and sauté it for 2mints .
• Then pour this tempering into the Bisi Bele Bhat and mix it properly and let it cook for another 5mints then pour 2tbsp of ghee on top and switch off the flame.
• Bisi Bele Bath is ready serve hot with papad or any chips.
• While serving Bisi Bele Bath on to add little ghee and sprinkle some mixture on top and enjoy.