Friday, January 16, 2015

Chilli Jackfruit


Few cut pieces of Jackfuit , washed properly
Few Green Chillies
1 Onion
1 Capsicum
Corainder leaves for garnish

Soya Sauce
Chilli Sauce
Ginger-Garlic Paste

Salt to taste


1. Wash and boil the jackfruit pieces till a little tender. Add salt while boiling.
2. Slit green chillies and cut Onion and Capsicum into cubes
3. Mix the Jackfuit pieces with ginger garlic paste ( 1 teaspoon )  , cornflour ( 1 tablespoon ) and fry them till a little brown .
4. Heat oil in a pan , add 1 teaspoon ginger garlic paste , slitted green chillies , onion and capsicum and saute on high flame
5. Then, add the jackfruit pieces, 1 spoon soya sauce, little chilli sauce and little tomato sauce and keep sauteing on high flame.
6. Garnish with coriander leaves once done.

Serve hot with rice/roti.

Friday, January 29, 2010

Chutney Recipes

Mirch Chutney -

5-6 Green Chillies
Salt to taste
Yoghurt 1 small cup
cumin - 1 tsp

Method -

Grind green chillies with little water and cumin seeds into a coarse paste.

Remove the lid of the grinder carefully or your eyes will sting.

Add yoghurt to this paste mix well and serve..

Fruit Chutney -

1 banana
1 pomegranate
1 tamarind
coiander leaves
2 Green chillies
salt to taste

Method -

Grind all ingredients into a smooth paste. Serve with idlis / dosa / paranthas. :)

This one's real spicy .. for all spice lovers...
Sour n Spicy Tomato Chutney

1 Onion
2 Tomato
4 Green chillies
2 Tbsp groundnuts
Curry leaves
1 tamarind
1 tsp oil
Salt to taste

Method -

Heat oil in a pan. Splutter curry leaves and add Onions, tomatoes , green chillies , tamarind and groundnuts. Fry till tomatoes and onions become soft.Add salt to taste.

Grind this mixture into a smooth paste and serve with Idlis / Dosa. :)

Aloo Raita

Ingredients -

250 gms Potato (boiled)
2 Cups Hung curd
4 Green Chillies
1/2 tsp Mustard seeds
1 tbsp Oil
2 red Chillies
1/2 inch ginger
1/2 tsp Cumin Seeds
1/2 tsp fried cumin powder
8-10 Curry Leaves
Corainder leaves (for garnish)
Turmeric and Salt as per taste

Method -

1. Beat the curd nicely.
2. Cut the green chillies and ginger into finely small pieces and add to the curd and mix nicely.
3. Cut the boiled potatoes into very small pieces and mix with the curd.
4. Add oil to the frying pan and splutter red chillies, cumin seeds , curry leaves and mustard seeds in it.
5. Pour this oil mixture on the curd and mix evenly.
6. Add salt and fried cumin powder to it.
7. Garnish with corainder leaves.

Serves great with Paranthas or rice....

Tuesday, January 26, 2010

 Today we had a pooja at home. So, we had cooked dishes , all without onion and garlic. Typical Oriya pooja recipes all for you...

Aaloo Bandha Kobi Tarkari (bina piyaza and rasuna)

Ingredients -

1 Cabbage (Bandha Kobi)
2 Aaloo (Big Sized)
1 Tomato
Corainder Leaves for garnish
Whole Garam Masala ( Bay leaf, Cardomom, Cloves , Elaichi)
Chilli powder

For the masala -

Grated Coconut
1 tbsp Coriander Seeds
1 tbsp Cumin Seeds
1/2 inch Ginger

Method -

1. Put oil in a pan and add whole garam masala to it to splutter.
2. Then add Tomato (cut in small pieces), sugar , turmeric and salt and chilli powder.
3. When tomato becomes soft, add Shredded cabbage and Potato cut in  small pieces and cook for about 10-15 min on a low flame till the vegetables soften.
4. Then add the masala paste to it and cook till the masala cooks.
5. Garnish with corainder leaves.

Monday, January 25, 2010

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
Grated coconut - for garnish

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
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.
Nadiya - Aaloo - Dahi Tarkari (Curd - Coconut - Potato Curry)

Ingredients -
1/2 kg potato
1/2 Nadiya (Coconut) grated
1 cup Hung Curd
1 tbsp Cumin seeds
3-4 Green chillies
1/2 inch Ginger
1 tbsp haldi
Salt to taste
Curry Leaves
Method -

1. Make a paste out of Cumin Seeds and Ginger and green chillies.
2. Mix grated Coconut and curd and marinate for 30 min.
3. Boil potatoes and cut into small pieces.
4. Add oil to a pan, add masala paste, haldi, and salt and saute for a while till masala is cooked.
5. Add potatoes to it and saute with masala.
6. Add 1 cup water and cook for 10 min.
7. Then, add Coconut and curd mixture and cook on a low flame for 10 min.
8. Add curry leaves and cook for 5 min.

Serve hot with rice.
Sharing a few recipes of my friend... These are really nice...

Khatta meetha maccha (Sweet & Sour Fish Curry)

Ingredients -

1/2 kg fish (rohu) cut into medium size pieces
2 onions
3-4 green chillies (slit in half)
curry leaves
2 tbsp tamarind pulp
1 tsp turmeric powder
salt (to taste)
4-5 tbsp sugar (to taste)
panch phutan

Method -

1. Clean the fish and marinate with turmeric and salt for 10-15 minutes
2. Fry the marinated fish in oil till it cooks and little crisp.
3. In a pan, take oil, splutter phutan, green chillies , curry leaves and onions.
4. When onions become soft , add 3 cups of water in it.
5. When water boils, add 2 tbsp of tamarind pulp, 4 -5 tbsp sugar and salt to taste.
6. When this comes to boil , add fish in it and cook for sometime under low flame.

Serve Hot with rice.
This is very good for health as it is low caloried and less oil and very tasty ... :)

Friday, January 8, 2010

Ofcourse this is my the very first post, so i would like to start with an easy item, healthier and kids would love it. Generally, kids dont like eating poha, so here is a solution , easiest to make and very tasty :)

Poha halwa -

Ingredients -

1 cup Poha
1/2 cup Sugar
1 cup Milk
Elaichi - 2
Bay leaves - 1
Ghee - 1 tablespoon
Grated Coconut (for garnish)

Method -

Heat ghee in a pan.Fry poha in it. Add milk and sugar into the poha. Add elaichi and bay leaves into it.Cook on a low flame till the milk reduces . Garnish with grated coconut.