Pongal

 

Khara Pongal

Pongal is a popular south indian Breakfast. Pongal is a delicious south indian Porridge made with rice and Yellow Moong Dal .It can be made sweet or Savoury. Here i share the savoury version of Pongal recipe known as Ven Pongal or Khara Pongal, laced with the wonderful flavours of cumin, asafoetida , curry leaves and the lovely aroma of Ghee in it...It can be served for a meal anytime of the day.....breakfast/Lunch/dinner...but it best to serve for breakfast with coconut chutney...

INGREDIENTS :
  

• 1/2 Cup - Rice
• 1/2 Cup  - Moong daal
• 3 tbsp - Ghee
• Salt to taste
• 1 tbsp  - Cumin Seeds
• 1/2 tbsp - Black Pepper (lightly Crushed)
• 10 nobs  - Cashew Nuts
• 1 spring - Curry leaves
• 1 pinch - Asafoetida / Hing
• 1 inch  - Ginger (finely Chopped)
• 2 nobs - Dry Red Chilli

INSTRUCTIONS :
 

• Wash rice and dal all together properly , remove all the water from it and keep aside.
• In a pressure cooker heat 1 tbsp of ghee, add washed rice and the moong dal, saute it for a minutes or until it turns aromatic.
• Add 4 cups of water and add salt as per taste, mix well .Cover the pressure cooker lid, cook for 4-5 whistles.
• Once the pressure cooker settles down, pressure releases naturally open the lid and give a good mix.
• You can mash up the cooked rice and dal to give it a creamy consistency.It should be mushy and creamy.If it is too dry you can add little water to bring it to a consistency you like. check and Add salt as needed.
• Heat 3 tbsp of Ghee in a pan. Split open cashew nuts and fry them till golden in colour and remove it in to a plate for garnish.
• To the same pan add cumin seeds, crushed Pepper, dry red chilli and saute.
• When the seeds splutter, add curry leaves,Chopped ginger and saute it with medium flame til it gives aroma and curry leaves turns crispy.
• Now add a pinch of Asafoetida (Hing),mix it with low flame.
• Pour the tempering over cooked rice and dal mixture, give it a good mix, add more ghee if required.
• Finally your Pongal/ Khara Pongal/ Ven Pongal is ready to it, add fried cashew nuts, ghee on top and serve hot with coconut chutney.

Prawn Curry(Odisha Style)

 

This is Odiya Style Prawn curry or Chingudi Jhola . It is really amazing to see a variety of curries in different regions cooked with a difference.In this curry we have combined Potato with Prawns cooked in a spicy gravy...

INGREDIENTS:
  

• Prawns(chingudi) - 500gm
• Potato  - 2 nobs
• Onion - 2 Nobs(chopped finely)
• Ginger and Garlic paste - 2 tbsp
• Tomato puree - 1 cup
• Mustard Oil - 1/2 cup
• Turmeric powder - 1tbsp
• Coriander powder - 1 tbsp
• Cumin Powder - 1tbsp
• Red Chili Powder - 2tbsp
• Salt as per taste
• Panch Phutan - 1/2 tbsp
• Cinnamon - 1/2 inches
• Cardamom - 2 nobs
• Bay leaf - 1 nob
• Dry red Chilli - 2 nobs
• Coriander leaves chopped 
• Garam masala powder - 1 tbsp

INSTRUCTIONS :
 

• Remove the shells from the Prawns, wash thoroughly,Marinate with salt and Turmeric for 5 mints.
• Peel the Potatoes and cut into medium pieces and keep it aside.
• Heet 2 tbsp of oil in a deep pan, fry the potatoes till it turns golden brown, remove in to a plate and keep it aside.
• In the same pan add 3-4 tbsp of oil and add the marinated prawns and shallow fry it for 5 minutes or until the prawns became entirely red colour, take out and keep it aside.
• Again head 4 tbsp of oil, add bay leaf, cardamom, cinnamon, dry red chilli and panch Phutan and Sute it little bit let it star giving aroma and splutter .
• Add finely chopped onion and and sute it till it turns light brown in colour.
• When onion becomes brown add ginger and garlic paste fry it for 5 minutes till raw smells go out.
• Then add Chilli powder, turmeric powder, coriander powder, cumin powder and fry the masalas all together for 5 minutes with low flame.
• Now add the chopped tomatoes/Tomato Pure, salt mix it and cook it adding little water for 5-7 minutes.
• Once masala well cooked and start living oil add fried prawns and potatoes, cook it for 5 minutes with masala in low flame.
• Then add water (according to your gravy requirement),mix it and let it cook covering with a lid for 5-7 minutes.
• after 7 minutes remove the lid check gravy as per your requirement ,add garam masala powder stir well and cook for another 2-3 minutes.
• After 3 minutes check the potatoes and prawn are well cooked and the gravy is thick ,then add chopped coriander leaves and switch off the flame .
• Your Odiya style Prawn Curry (Chingudi Tarkari) is ready to eat . Serve hot with white Rice or Roti as per your choice.

Crab Curry (Odisha Style)

 

Ingredients :-

• Crabs - 2 nobs, Cut into pieces (around 500 gm)
• Potatoes (Aloo) - 2 nobs, cut into halves
• Onion - 2 nobs Chopped
• Ginger Garlic paste - 2 tbsp
• Mustard Paste - 1 tbsp
• Turmeric powder (Haldi) - 2 tbsp
• Red Chilli powder - 2tbsp
• dry red chilli - 2 nobs
• Cumin powder (Jeera) - 1 tbsp
• Coriander Powder (Dhania)-1 tbsp
• Salt , to taste 
• Homemade Tomato puree - 1 cup
• Green Chillies - 2 nobs (Sliced)
• Cardamom (Elaichi) Pods/Seeds - 2nobs
• Cloves (Laung) - 2nobs
• Cinnamon Stick (Dalchini) - 1/2 inches
• Garam masala powder - 1 tbsp
• Mustard oil - 1/2 Cup
• Coriander Leaves chopped  - 2 tbsp

Method :-

• Boil some water then put the crabs into it for 10 to 15 minutes.
• Clean them by removing its upper parts, only keep the body and claws .
• Cut the body , half from the middle  or you can keep it full as per the size.
• After cleaning them, set aside with adding little salt and turmeric.
• Hit one table spoon of oil and fry the potatoes until golden fried
• Hit oil in kadai, and fry these crabs for 10 minutes, then remove it into a plate
• Take 4-5 tables spoon of oil in kadai and heat it, now add bay leave , cinnamon, cardamom and two dry red chilies 
• Fry for one minute, add chopped onions and sauté it until it is golden brown
• After that add ginger garlic paste and cook until the raw smell goes off
• Now add chilli power, turmeric power, cumin power, coriander power, fry them for 10 minutes in medium flame
• Add tomato purée into it and fry it for 5 minutes
• Fry these masala till oil comes out from the paste, then fried potatoes, fried crabs, salt to taste, one table spoon of mustard paste and fry it in medium flame for 15 minutes, add some water into it. Let it cook for 20 minute with cover with a lid
• After 20 minutes, when raw smell goes off, potatoes and crabs are well cooks, the curry is ready as per your requirement with gravy.
• Now simmer the flame for 5 minute, then add garam masala into the gravy, mix it
• Finally sprinkle chopped the coriander leaves and slice of green chillies then remove it from stove and keep it aside.
• Now crab curry is ready to ear, server it with white rice

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.