Badi Recipes
Some typical recipes made in our oriya family.... Badi is one thing which is eaten in each and every oriya household...
To make badi -
1.Soak urad dal overnight in water for 6-7 hours
2.Grind it to a smooth paste in the morning and make small balls out of it.
3.Dry the balls in the sun till they become hard for 2-3 days. Badi is ready to use.
For Mustard paste -
1 tsp mustard
1/2 tsp cumin seeds
garlic - 4-5 cloves
3-4 green chillies
Badi Besar -
Ingredients :
1 cup badi (urad dal)
1 spoon mustard paste
2 medium sized tomatoes - finely chopped
1 tsp turmeric
curry leaves'
Asafoetida 1 pinch
Oil
Grated coconut - for garnish
Salt
Method -
1.Fry the badi in oil till becomes crisp and remove from pan
2.Add pinch of asafoetida , curry leaves, mustard seeds and tomatoes and fry till soft
3.Then add mustard paste to it.
4.Add turmeric and salt to it and add 2 cups of water
5.When it comes to boil, add the fried badi and garnish with grated coconut.
Serve hot with rice.
Badi Chura -
1.Fry badi a pan without oil till crisp.
2.Chop green chillies & garlic 6-7 cloves finely.
3.Then grind all the ingredients and add salt and 2-3 drops mustard oil to the powder
Serve with rice.
Aloo Chhuin Tomato Badi Jholo -
3-4 medium sized potatoes
2 medium sized tomatoes
4-5 drumsticks
5-6 Badi
Mustard Paste
Panch phutana
Oil
Salt (to taste)
2 tsp Turmeric
2 tsp Chilli powder
1 pinch asafoetida
Curry leaves
Method -
1.Chop tomatoes first finely.
2.Boil potatoes (they should be hard and not soft) and cut them into medium sized ppieces
3.In a bowl , add tomatoes, salt (as per taste) , turmeric, chilli popwder and a pinch of sugar and mix well.
4.Fry badi in the pan without oil till crisp.
5.Then add oil to the pan, and splutter panch phutan, curry leaves, asafoetida (hing) and add this tomato mixture in it.
6.When tomatoes become soft, add potatoes and fry them in the mixture for sometime.
7.Then,2 tbsp add mustard paste to it, fry for 10 secs and then add water .
8.When the curry starts boiling, add drumsticks and cook till drumsticks become soft.
9.Then add badi and cook for a few min.
Serve hot with rice.
Nadiya Kora Aloo Curry (Coconut and Potato Curry)
Ingredients -
1/2 kilo Potato
Grated Nadiya (coconut)
1 tsp Cumin Seeds
2 Bay Leaves
2 Cardomom
2 Elaichi
1 tsp ginger paste.
4-5 Green Chillies
2 Tbsp Oil
salt as per taste
Method -
1. Wash and Peel potatoes and cut into small pieces.
2. Grind Grated Coconut and Green Chillies to make a smooth paste.
3. Heat oil in a kadai , and add Cumin Seeds, Bay leaves, Cardomom, Elaichi and add potatoes to it.
4. When potatoes become brown , add the paste and cook for sometime.
5. Then, add water and salt to it.
6. Cover and cook for sometime.
7. When potatoes become soft, add Ginger paste to it.
8. Cook till water reduces a little .
9. Garnish with a little grated coconut and serve hot with rice.
Hingoo - Aloo Dum ( Aloo Dum with asafoetida)
Ingredients -
1/2 kilo potato
1 tbsp cumin seeds
1 tsp asafoetida
2 bay leaves
2 tbsp oil
2 Elaichi
2 cardomom
Little Tamarind
Red Chilli Powder
Salt and Turmeric ( as per taste)
Method -
1. Boil potatoes, Peel and cut in large pieces.
2. Grind Cumin seeds and keep aside.
3. Grind Cardomom and Elaichi separately and keep aside.
4. Add little water to tamarind and squeeze to keep its extract aside.
5. Add oil to a kadai and splutter asafoetida, bay leaves and fry potatoes in it.
6. Add Salt, turmeric , cumin paste and red chilli powder and saute till the masala cooks.
7. Add tamarind extract and add water to it and cook for 5 minutes.
8. Add the garam masala paste to it and remove from gas.
9. serve hot with rice.
