Achari Aloo

ACHARI ALOO- TANGY DELICIOUS BABY POTATOES COOKED WITH   PICKLE SPICES

Achari Aloo -Potato is the most popular and versatile vegetable among all the vegetables available in the world. There are numerous delicious recipes in each country ,state and favourite of each and every family.
Achari aloo is a easy and delicious recipe . it can be served as snack/ starter or as a side dish with main course. there are so many versions of making Achari aloo but this recipe is very simple and easy to cook and taste very good.

Ingredients :-

• Boiled Baby Potato - 8 to 10 nobs
• Ginger paste - 1/2 Teaspoon
• Green Chilli - 1 chopped
• Asafoetida/Hing - a pinch
• Cumin seeds/Jeera - 1/2 Teaspoon
• Mustard seeds/Rai - 1 Teaspoon
• Kalonji/Onion seeds - 1/4 Teaspoon
• Fenugreek seeds - 1/4 Teaspoon     
• Crushed fennel seeds/Saunf - 1/2 Teaspoon
• Turmeric powder - 1/4 Teaspoon
• Black salt - a pinch
• Salt - as per taste
• Red chilli powder - 1Teaspoon
• Sugar - a pinch
• Dry mango powder - 1/2 Teaspoon
• Chopped coriander leaves - as required
• Mustard oil/Sarson Ka Tel - 3 Tablespoon

Instructions :-

• Peel boiled potatoes and keep aside.
• Heat mustard oil in a pan.
• When its hot enough(reaches its smoking point)Add Nigella seeds ,Asafoetida and dry red chillies.
• Add asafoetida, cumin seeds, mustard seeds,Fenugreek seeds, kalonji, crushed fennel seeds, ginger  paste, chopped green chilli. Saute for few seconds on a low flame.
• Add turmeric powder and mix well.
• Add potatoes and mix it nicely with the oil and seasoning.
• Saute it till it looks light golden.It will take 3-4 minute.
• Mix it well .Make sure potatoes are coated nicely with this spice mix. Saute on medium flame for 2-3 minute, till it looks little crispy. Switch off  the flame now.
• Check  the seasoning.
• Garnish with fresh cilantro and lemon wedges.
• Your Potatoes are ready to serve .

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. 

Chilli Idli

Chilli Idli

 

Ingredients:-

• Idli - 7-8 nobs
• Corn flour- 1/2 cup
• Baking powder - a pinch
• Salt as per taste
• Ginger chopped - 1tbsp
• Garlic chopped - 1tbsp
• Green chilli - 2 nob slit
• 1 Large=90gm Onions-chopped into cube
• Capsicum - 1 nob (cut into cubes)
• Red Chili Sauce - 11/2tsp
• Green Chili Sauce - 1 tbsp
• Dark Soy Sauce - 1tbsp
• Vinegar - 1/2 tbsp
• Black Peppercorns-coarsely crushed - 1tbsp
• Salt to taste
• Tomato Ketchup - 2tbsp
• Cooking Oil

Method :-

• Cut Idli's into 4 pieces. I am using leftover Idli's for making this dish. If you are using fresh Idli's, then refrigerate for an hour.
• In a large bowl, put chopped Idli's. Add corn flour and coat well. Corn flour adds a slightly crisp layer ,when Idli get fried.
•  Heat Oil for deep frying on medium heat. Lower heat, and fry on low heat. Fry until Idli get a slightly crisp layer on its top.
•  We have fried Idli for a min and half. Remove from pan. Fry remaining batches of Idli.
•  Heat 3-tbsp Cooking Oil in a pan. Add chopped Ginger and Garlic and fry on high heat until garlic becomes brown at its edges.
•  Add sliced chilies and chopped onions and fry for 30 seconds on high heat. Add chopped  spring onions, chopped capsicum and fry on high heat for a minute. Cover and Cook on medium heat.
•  Cooked veggies for a min and a half on medium heat. Ensure we retain the crunch. Now, we will add sauces- Red Chili Sauce, Green Chili Sauce , soy sauce and tomato ketchup. Mix well.
•  Stir fry for a min. Now, we will add fried Idli's and mix well. Add crushed peppercorns, salt to taste and mix well. Add Vinegar and give it a quick stir. Remove from heat.
•  Chili Idli Fry must be served hot. Serve with Tomato Ketchup or Schezwan Chutney.

Matter Paneer

 

Ingredients:-

• Paneer - 400gm
• Vegetable oil - as per requirement
• Onion (Chopped) - 1 cup
• Tomato (Chopped) - 1 cup
• Ginger (Chopped ]) - 1 inch
• Garlic Cloves - 5-6
• Green chili (Chopped) - 1 nobs
• Coriander powder - 1 tbsp
• Turmeric powder - 1tbsp
•  Kashmiri red chili powder - 2 tbsp
•  Cumin Powder - 1/2 tbsp
•  Garam masala powder - 1 tbsp
• Paneer - 400gm
•  Peas (Boiled till soft) - 1 cup or you can use frozen peas 1cup (no need to boiled)
• Salt to taste
• Fresh cream  - 2 tbsp(optional
• Cumin - 1tbsp
• Bay leaf  - 1nob
• Black cardamom  - 1 nob
• Cinnamon - 1 small piece
• Fresh coriander for garnishing

Instructions:-

• Heat 2tbsp of oil on a pan then Add onion, ginger, garlic and green chili and sauté it translucent then add Chopped tomato and sauté it all together for 5-6 minutes, then switch of the flame then let  it cool down.
• Now add all in to the  blender and blend to make a paste ,Keep aside.
• Cut the paneer into small pieces and shallow fry till golden brown, Drain and add in a bowl filled with water.
• Heat oil in a pan, Once the oil is hot, add the cumin, bay leaf, cardamom and Cinnamon sauté it for a minutes.
• Now add chili powder and turmeric powder fry for a minute with low flame, then add the masala paste and sauté it with medium flame till the masala turns golden brown.
• Frying the masala may take up to 10 minutes.
• Keep adding little water if the masala turns out dry.
• Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
• Add coriander powder, turmeric powder, Kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
• Add some water if required.
• Now add the paneer and peas in the masala along with a cup of water and salt.
• Bring the curry to a boil.
• Cook on low heat for 2-3 minutes.
• Garnish with fresh coriander.
• Serve hot with paratha/Naan or rice.

Pav Bhaji

Ingredients :-

• Butter- 1/ 2 cup
• Large onion  - 2 nobs finely chopped
• Capsicum chopped - 1 nob
• Ginger garlic paste - 1 tbsp
• Cauliflower florets - 1 cup
• Beet root - 1 nob
• Carrot - 1 nob
• Potatoes peeled and cut into 1-inch cubes - 2 nobs
• Tomatoes cored and diced - 2 nobs
• Frozen green peas - 1/2 Cup
• Green Chili - 2 nobs
• Salt as per taste
•  Pav bhaji masala - 2 tbsp
• Kashmir red chili powder - 2 tbsp
• Turmeric - 1/2 tbsp
• Cilantro finely chopped - 1/2 cup
• lemon juice - 2 tbsp
• Pav buns - 10 nobs
•  Red onion finely diced - 2 nobs
• 1 lime cut into wedges

Instructions:-

• Wash all the vegetables and cut it into cubes and keep it aside
• Take a pressure cooker and heat 1 tbsp of butter then add add all the cutting vegetables,tomato,green chili(don't add peas)mix it well,then add 1 tbsp of salt  one cup of water then cover the lid and wait for 2-3 whistle.
• Take a pan and heat 2 tablespoons of the butter,1 tbsp of oil, then Add the chopped onion, and saute it till it became transparent.
• Now add ginger, garlic paste saute it for few minutes. Add bell peppers and green peas saute it until the it turns translucent.
•  After 5 minutes,Add the chili powder,turmeric powder ,pav bhaj7 masala mix it well adding some water.cook it for few minutes. 
• Meanwhile you can mash all the boiled vegetables with the masher and keep it aside.
• After cooking masala for some time now add the mashed vegitables and mix it well.followed by 2 tbsp of butter.
• Cover the pan with a glass lid (or other nonlocking lid that fits), as the bhaji will start to splatter,add little little water and cook until heated through, about 10 minutes with medium flame.
• Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed.  Finally add 1tbsp butter ,2tbsp of lemon juice mix it well,Sprinkle with the cilantro,and switch off the flame. 
• Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each pav. Heat a griddle or heavy skillet over high heat. Add the pav slice into  middle and toast each side until golden brown, 2 to 3 minutes each.
• Serve bhaji adding butter on top into plates, with the slice onion,and serve with the toasted pav and lime wedges on the side.
•  Enjoy one of the yummy street food. 

Pahadi Chicken

 

Ingredients :-

• Boneless chicken medium cubes - 400 grams
• Fresh mint leaves - 10-12
• Fresh coriander leaves - 1/4 cup
•  Ginger -1 inches
• Garlic - 4-5 cloves
• Green chilies  - 2
• Cumin seeds - 1/2 teaspoon
•  Lemon juice - 2 tablespoons
• Oil 2 tbsp for greasing
• Carom seeds (ajwain) -  1/2 teaspoon
•  Turmeric powder -  1/4 teaspoon
•  Gram flour (besan) -  2 tablespoons
•  Mustard oil - 2 tablespoon
•  Hung yogurt  - 1/2 cup
•  Garam masala powder  - 1 teaspoon
•  Green cardamom powder  - 1/4 teaspoon
•  Dried fenugreek leaves (kasoori methi) powder  - 1/4 teaspoon
• Oil to grease
•  Butter for basting
•  Chaat masala  - 1 tbsp (to sprinkle)
•  Onion rings for garnish
• Green chutney to serve

Method :- 

•  Put mint leaves, coriander leaves, ginger, garlic, green chili, cumin seeds and ½ tablespoon lemon juice into a blender jar, add little water and grind to a thick and smooth paste.
•  Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
•  Heat mustard oil in the same pan till smoking point and set aside to cool.
• Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
• Take hung yogurt in another bowl, add coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
•  Add the sauteed gram flour mixture and mix well. Add smoked mustard oil and mix.
• Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
• Preheat oven to 200º C.
•  String on the chicken cubes on skewers, brush them with leftover marinade.
• Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.  
• OR
•  Take a tawa heat 2tbsp of oil add marinated chicken pieces and fry it slowly with medium heat. If need you can cover the lid and cook.
• Tawa Fry properly from both the sides and serve hot.
•  Brush butter on top and sprinkle Chaat masala.
• Arrange the Pahadi Chicken on a serving platter and serve with onions rings and green chutney.

Prawn Malai Curry

 

Ingredients

• Sized Prawn - Peeled and cleaned - 1 kg

• Coconut Milk - 1 glass

• Onion – Thinly chopped - 1 cup

• Ginger+Garlic Paste - 2 tbsp

• Oil As per requirement 

• Butter OR Ghee -2 tbsp

• Tomato Paste - 1 nob (optional)

• Bay Leaf -2 nobs

• Cinnamon Stick -1

• Cloves - 4 nobs

• Green Cardamom - 3 nobs

• Dry Whole Red Chilies - 2-3 nobs

• Turmeric Powder - 2 tbsp

• Red Chili Powder -2 tbsp

• Cumin Powder - 2 tbsp 

• Garam Masala Powder - 2 tbsp

 Method :-

• In a bowl, add turmeric, salt, prawns toss evenly (to smear turmeric n salt all over prawn).

 

• Heat the pan/kadai over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn light golden and then remove immediately(Takes about 6-8 minutes)

• In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion, and sauté till onions are transparent  (3 minutes).

• Add ginger-garlic paste, saute it for few minutes.

• Then add the chili powder and all spices, sauté for another 2 -3 minutes, till everything is mixed and cooked slightly.

• Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.

• Once it masala cook well and start living oil,Add fried prawns, mix it properly then cover the pan with a lid and let it cook on medium heat for 7-10 minutes.

• Take off the lid, add garam masala powder, sauté the curry one last time and switch off the heat.

• Transfer to a serving bowl and serve hot with roti/rice.

Crispy Khaja Odisha Style

 khaja  is a Crispy sweet Dessert From Odisha. It's a Layered fritter dipped  in Sugar Syrup. It is part of Chappan Bhoga that offered in Puri Jagannath Temple.

Ingredients:-

Ingredients For Layered :-

•  All Purpose Flour (Maida)  - 3cups , + 2 tablespoon
• Cooking Soda - 1 pinch
•  Ghee - 2tbsp , + 2 tablespoon, melted
•  Cardamom Powder (Elaichi) - 2tbsp
•  Black pepper powder  - 2tbsp, freshly powdered (optional)
• Cooking oil for deep fry

Ingredients for Syrup:-

• 2 cups Sugar
• 1 cup Water

How to make Khaja Recipe (Layered Fritters Dipped In Sugar Syrup):-

• To prepare Khaja recipe, in a bowl, add the flour, melted ghee ,Cooking soda and mix well. Add cold water to make a smooth dough. Cover the dough and keep aside for at least 15 to 20 minutes.
• Make a paste mixing 2 tablespoons clarified butter (ghee) and 2 tablespoons all-purpose flour to make a flour paste.
• Divide the dough into eight equal parts. Take a ball and roll into circle shape sheet. Roll another one similarly.
• Smear the prepared flour paste on one sheet and place another on top of it. Spread the flour paste on top of the second sheet and roll both the sheets together tightly to resemble a log.
• Cut this flour log into equal sized pieces of 1 inch each. Roll each piece vertically.
• Heat enough oil in Deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides. Cool them completely.
• In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.
• Bring to a boil and cook till it becomes sticky.
• Add cardamom powder and black pepper to it. This addition of spices is purely optional. Switch off flame.
• Grease a large plate with some butter or ghee.
• Dip the fried khaja into the syrup hence prepared, when the syrup is still warm. Immediately take the well-coated khajas onto the greased plate.
• Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.

Chicken Afghani

 

Ingredients:

• Chicken – 1 kg (Preferably leg and thigh pieces)
• Onion (chopped) - 2 nobs
• Garlic Paste – 2 tsp
• Ginger Paste – 2 tsp
• Malai or Fresh Cream – 150 gms
• Hung Curd – 300 gms
• Dry Ginger Powder – 2 tsp
• Black Pepper Powder – 2 tsp
• Red Chilli Powder – ½ tsp
• Shahi Garam Masala Powder – 1 ½ tsp
• Kasuri Methi or Dry Fenugreek – 1 ½ Tbsp
• Cashew and Almond Paste – 4 Tbsp
• Ghee and Oil – 4 tbsp
• Salt – To taste
• Charcoal – 1 or 2 small pieces
• Mint Leaf – For Garnish

 Method :-

• Wash and clean the chicken pieces. Make some gashes or cut marks on the chicken pieces so that it can be cooked easily and flavor of marinade can go into it.
• Dry roast kasuri methi and keep aside.
• Take a big bowl and mix all ingredients except ghee, oil and charcoal.
• Add in roasted kasuri methi powder. Mix in very well.
• Now put the chicken pieces one by one and coat them with the marinade.
• Burn the charcoal till it turns red. Put it into a small bowl and pour 1 tsp ghee or oil in it. You will find smoke start coming immediately. Put this bowl inside the marinated chicken bowl and cover with a lid and then with a cloth. Keep as it is for 30 minutes. This process gives a very nice smokey flavor in the chicken.
• After 30 minutes remove the cover and take out the small bowl.
• Heat 2 tsp ghee and 2tbsp of oil in a kadai.
• Now start adding the chicken pieces into the wok. Arrange them in single layer. Keep the excess marinade aside.
• Cook the chicken till they are cooked and brown spot appears on all sides. You can see nice brown stripes on the chicken as we have put cut marks on them. Cook with the lid on and turn them from time to time.
• Take out the chicken pieces from the wok / kadai and keep aside.
• In the same wok / kadai add the chopped onion and saute it nicely till it become golden brown then add the marination masala and start cooking on low fire. When oil starts to separate add ½ cup of warm water in it. Let it come to a boil.
• Add the cooked chicken mix it well,then cover the lid and let it cook for 5 minutes with medium flame.
• After 5 minutes serve hot Garnish with mint leaf and red chili. Serve with any pulao / naan / kulcha /paratha/Rice.