Saturday, December 25, 2010

Chilli Egg


3 eggs - boiled
1 Tomatoes - chopped
2 Onions - chopped
2 Green chilies - chopped
1/4 tsp red chili powder
1/2 tsp garam masala
1 tsp chicken masala
2 tsp Tomato Sauce
1/4 tsp Soya Sauce
Salt to taste


Heat oil in a pan.
Fry the onion and green chilies, saute till the onion turns pink.
Then add the chopped tomatoes and mix well. Cook until the tomatoes are soft.
Add red chili powder, salt, chicken masala and garam masala.
Add Sauces & boiled eggs cut into two seperate pieces.
Cook on medium heat for few minutes
Before serving garnish it with chopped coriander leaves.
Serve hot with rice/roti/paratha...

Wednesday, December 22, 2010


Time - 20 minutes
Serves - 2


Dried Yellow Peas - 1 Cup
Potato -1(Cut in to cubes)
Mustard Oil
Chopped Onions - 1/2 cup
Garlic-ginger Paste - 2 tsp
Cumin Powder-1/2 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chopped Tomato - 1/2 cup
Salt to taste


Soak the yellow peas in warm water for minimum 4 hours.
Pressure Cook the peas and potato cubes with salt added to it till cooked.
Make sure they are soft. No need to drain water as its good to use the water for making gravy.
Smash the peas and potatoes roughly using a big spoon.
Heat mustard oil in a pan.
Add chopped onions and fry them till golden brown.
Add chopped tomatoes and cook till it becomes smooth.
Add ginger-garlic paste,red chilli powder,cumin powder, coriander powder, turmeric powder and cook till oil comes out.
Now add the boiled potatoes and peas to the above masala.
Add water if necessary and cook  for 2-3 min.
Serve hot with roti/paratha/poori/pitha...


If you want to have it as snacks(Chat),then to the above curry just add chopped onions, chopped tomatoes, chopped cucumber, grated coconut, pampdi, chopped green chili with 3-4 tsp lemon juice and few chopped coriander leaves. Mix properly and have it...

Its really delicious....

Tuesday, December 21, 2010

Enduri Pitha and Prathamashtami

Prathamashtami is one of the most popular festivals of Orissa, peculiar to the region. This is the eighth day in the month of Margasira in which the eldest child of the family is honoured. He or she is given new clothes to wear and which was a big sorrow of mine.When i was small as im the yonger child,i dint get new clothes as my elder brother.But my mom used to bring back smile on my face by giving me enduri pitha soon after the puja...It tastes heavenly awesome,so i used to 4get my sorrows.....

Main Ritual

The elder child is made to sit on a wooden pedestal (Pidha). In fornt of him/her an earthen pitcher, full of water is placed on handfuls of paddy. Above it a branch of mango leaves and a cocoanut is placed. Then, the mother wishes him /her long-life and good health by praying Sasthi Debi, the Goddess that protects children.

The social significance of this festival is that the first-borns are brighter and it is ultimately they who take up the burden of the family after the death of the parents. According to psychologists the first-borns are mostly healthy, obedient and tradition-bound. Therefore, the family tradition is maintained through them. For such obvious reasons the eldest child is honoured to occupy the respectable place in the family after the death of the parents.

Enduri Pitha/Haldi Patra Pitha

A special variety of cake is prepared on this occasion which is known as 'Enduri'.In some places it also known as Haldi Patra Pitha. The cake is offered to the Goddess of Sasthi and then taken by all. In the temple of Lingaraj at Bhubaneswar, the festival is observed with great devotion. On this day the repesentative deity of Lingaraj is taken out in a palanquin to a tank called "Papanasini" which is situated just behind the temple.

This has been a part of the traditional Oriya festivities. There is a striking similaity of the pitha with patholi, a popular dish of Kerala. It is surprising how this recipe found common acceptance in two different remote culinary cultures centuries back.

I made enduri pitha with ghughuni(another yummy delicacy of orissa).You can have it with dalma or even with mutton curry .


1 cup rice
1 cup black gram
1 cup grated coconut
100 gm cottage cheese
If u can use Dahi chhena, it'll be better.
150 gm jaggery
3 small cardamoms
6 black peppers
Green turmeric leaves (haladi patra)
Salt to taste


Soak rice and blackgram Overnight.
Use only the skinless blackgram for the purpose.
Wash the same thoroughly and then grind into a thick batter.
It need not be a very fine paste. Grind leaving a little coarseness in the rice. Whip well.
Leave the batter for fermenting for about 2 hours.
Add salt and mix well.
Now to prepare the stuffing, place a frying pan on medium flame.
Put the coconut, cottage chheese and jaggery. Stir and fry the same till it becomes a little dry.
Then add powdered cardamom and blackpepper. Mix well and keep aside.
Now to prepare the pitha take one whole green turmeric leaf (If the leaf is of bigger size you may trim it).
Put a little batter on the leaf and flatten the same.
Then put the required quantity of stuffing on the batter and fold the turmeric leaf lengthwise in such a way that the stuffing gets sandwitched in between two layers of batter.
Now we are going to steam it in the traditional way.
It is similar to the way we steam idli. But the round shaped moulds found inthe idli stands won't do.
Because our pitha is long shaped. So if you are using an idli stand instead of using the round shaped moulds make suitable modifications.
Other wise to follow an age-old Oriya method take a wide mouthed pot. Fill it upto half with water.
Then tie a muslin cloth tightly around its mouth.
Carefully place the folded leaves containing stuffed batter on the cloth. Cover it with a concave shaped lid. Steam it till done and fork comes out clean. This way go on steaming pithas .
The delicate aroma of turmric leaf is a special feature of the pitha.
In case of non-availability of green turmetic leaf, you could also alternatively use banana leaf.
But in that case the aroma of turmeric leaf would be missing.

Sunday, December 12, 2010



For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)


For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, and mix well.
Add coriander and keep aside.

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of stuffing in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Tangdi Kabab

Serves: 2

Time: 25-30 mins


Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
1 tsp Kashmiri red chilly powder
1/4tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tbsp Gram flour(besan)
1/2 tsp Chaat masala
2 tsp Lemon juice
Onion rings for garnishing


Clean and dry chicken legs with a clean and absorbent kitchen towel.
Make three to four long deep incisions.
Apply lemon juice and keep aside.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung curd, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, and salt.
Marinate chicken legs in above mixture and refrigerate for one to two hours.
Preheat the oven to 220C.
Place marinated chicken legs on a flat dish and roast for five minutes in the preheated oven.
Reduce oven temperature to 180C and further cook for fifteen to twenty minutes or till completely cooked. Turn legs couple of times to ensure even cooking and colour.
Serve hot sprinkled with chaat masala and onion rings.

Saturday, December 11, 2010

Chicken Dopyaza

This Indian recipe is a famous chicken dish in which chicken is sauteed in fresh onions, tomatoes, and a creamy curry sauce.


1 kg chicken
3 Big onions
2 tsp garlic paste
2 tsp ginger paste
1 tbsp kasoori methi
1 tbsp red chilli powder
1 1/2 tbsp desi ghee
2 tomatoes
1 small cup curd
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
3 tsp cream
1 tbsp chopped coriander leaves

For the garam masala:

1 tsp green cardamom powder
1 tsp mace powder
1 tsp clove powder
1 tsp cinnamon powder
1/4 tsp black cardamom powder
5-6 Black peper
Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder.


Cut chicken into even size pieces and marinate with 1 tsp garlic paste, 1 tsp ginger paste, salt and some red chilli powder.

Finely chop two onions and cut the other into large pieces.
Blend tomatoes to make a puree.
Heat desi ghee in a pan.
Add remaining garlic and ginger paste with black peper.
When it turns brown, add chopped onions and cook till it turns golden brown.
Now add tomato puree and salt.
Take some curd in a bowl, add turmeric and red chilli powder and mix it well.
Add this mixture to the tomato puree and cook for some time.
Add coriander powder, cumin powder, and the marinated chicken. Cook for sometime.
Now add the onion cut into large pieces, water and garam masala.Cover the lid and cook till done.
For the garnish: Add cream, coriander leaves and kasoori methi to the chicken .
Serve hot with rice,roti or paratha.

Wednesday, December 8, 2010

Dahi Chhena and Its Stuffing to use in Pitha

My Grandma always makes pitha by using dahi chena as stuffing...and its awesome for taste...i always wonder how she makes this...its actually very easy like making chena/paneer from milk.


Just take curd in a Heavy bottomed  pan.
Whip it properly.
Now cook it by reducing the heat.
It will start to curdle and you will see the lumps of curds seperated from the yellow water like substance.
Cook it till you see a round shaped substance inside.
Take a muslin cloth and put this thick mass in it and hold all sides of the muslin cloth and twist the cloth to squeeze the thick mass.
You will see the water oozing out of the muslin cloth.
We need to press this hard to make it into a thick paneer.
Dahi Chena is ready..

It tastes a bit while using this as stuffing,we have to mash it properly.
Then fry it with jaggery and grated coconut .
The Dahi chena stuffing is ready..
Serve it as a sweet dish or use it as stuffing to make pitha...

Monday, December 6, 2010

Chhana Manda Pitha


For dough:
2-cups Semolina (Suji),
1/2-cup sugar,
½ liter refined oil ,
5 Cups of Water

For stuffing:
Grated coconut-1 cup ,
1 Cup Paneer (Dahi Chhena will be better),
1 cup sugar/jaggery ,
1 teaspoon black pepper powder,
2 teaspoon cardamom powder


For Dough

Add ½ cup water to ½ table-spoons Semolina (Suji) to make a paste.
Heat 5 cups of water and 1/2 cup sugar in a frying pan.
Add the paste to the pan when the sugar solution becomes saturated and stir well.
Make sure that no lump is formed while stirring.
Leave the pan on the flame for 2 minutes for the mixture to boil.
Now add rest of the semolina to the mixture and lower the flame.
Stir it properly. Now transfer the mixture from pan to a flat plate.
Knead to make smooth dough by adding 1 tablespoon of refined oil and water if needed.
The refined oil prevents formation of lumps.

For Stuffing

Roast black pepper and cardamom and then powder them.
Fry grated coconut, Paneer and sugar/jaggery in a frying pan. Do not add oil.
Add the powdered ingredients to it and stir. The stuffing is ready.

Make small balls of the dough. Flatten each ball and put the stuffing on it and again form a ball so that the stuffing remains at the center. Heat the oil in the pan and fry the balls till it becomes golden brown. Yummy Chhana Manda is ready .

Chunchi Patra Pitha(Needle-Thin cake)

This recipe is one of my most favourite one from my mom's kitchen...whenever she used to make it ,  i  helped her by grating coconuts and making the stuffing  for this recipe..This is a very soft,sweet and yummy dish...


1 Cup Rice
1/2 Cup Black Gram
1 Coconut(grated)
Sugar 1 Cup
2 Cardamoms(crushed)
Oil, Salt
Baking Soda, Muslin cloth


Soak rice and black gram overnight and grind to make a smooth batter.
Add salt with baking soda and whip properly.
Add enough water to make a watery batter.
Fry grated coconut and sugar in a pan.
Add crushed cardamom in to it and fry for 1 min more.
This is used as the stuffing.
Heat & grease the tawa, two-three fold a muslin cloth, dip it in the batter and make a cross like structure in the tawa by using the muslin cloth as a paint brush.
Put little stuffing in the middle of it and fold it like a handkerchief.
Take out the delicious Chhunchi Patra pitha carefully.

*Sending this delicious recipe to :
                                         Breakfast Mela Hosted by Cooking 4 all Seasons

Thursday, December 2, 2010

Chitau Pitha

This is called as Chitau Pitha...Another popular recipe of my state-usually made for snacks orbreakfast and during Manabasa gurubar and chita lagi amabasya festivals.


500 gm Rice
1 Coconut
1tspoon Baking soda
1 Cup Sugar


Soak the rice in water for 3-4 hrs.
Grate the coconut .Wash the rice and add grated coconut and to it.
Grind this mixture to form a smooth batter.
Add sugar, baking soda & salt to it.
Whip properly & keep aside for 2-3 hrs.
Heat ghee in a pan or tawa.
Add 2 table spoons of the batter &spread to give it a round shape.
Cover the lid and put the pan on low flame for 2mins.Open the lid & take out the yummy Chitau pitha.

Friday, November 26, 2010

Budha Chakuli(A Sweet Variation to Set Dosa of South)

Budha Chakuli is a thick pitha/cake made of black gram dal& rice batter mix with jaggery,cottage cheese/paneer(chhena) and grated coconut.It is a very well known recipe of Orissa.


1 Cup Black Gram Dal(Biri)
1 Cup Rice(Arua Chaula)
2 Cardamoms(Crushed)(Ilaichi/Gujurati)
1 Coconut(Nariyal/Nadia)(Grated)
1 Cup Cottage Cheese/Paneer(Chhena)
If u could use Dahi chhena(Paneer made from Curd),it will be more good for taste.
1 Cup Sugar(Chini)/Jaggery(Guda)
1'' Ginger(Minced)(Adrakh/Ada)
Salt to Taste


Soak the dal & rice in water for 4-5 hours.
Grind to make a smooth batter.
Keep it 1hr for self formentation by adding salt & baking soda.
Mash the Cottage cheese/Paneer/Dahi Chhena properly.
Mix grated coconut,Sugar/jaggery & crushed cardamoms to it
Heat a pan and fry the above mixture for 5-10mins.
Mix it with minced ginger to the batter.
Heat ghee  in a Tawa.
Pour the batter to make a thick round shape.
Add some ghee over it and turn upside down.
Budha Chakuli is ready to serve.
Serve it with Milk or any curry of your choice.

Wednesday, November 24, 2010

Buta Dali Alu Tarkari(Chana Dal & Potato Curry)

A very popular dal dish from Orissa. It goes very well with rice,roti,paratha or puri.
This dal is a combination of Channa dal (protein) and potato ( starch) and tempered with Panch Phoron and garnished with finely chopped coriander leaves.
I prepare it very often as i love the taste.Recently i cooked it with Palakh paratha..the combination goes very well.


1cup Buta daal (channa daal/Bengal gram)
1 Potato(Washed,Peeled and cut in to cubes )                     
1 Onion(Finely chopped)
1 tsp Panch Phoron
1 tsp Cumin Powder                                                                        
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
Salt to Taste
Finely Chopped Coriander Leaves

For Masala Paste

1 Tomato
1" ginger
4 flakes of garlic
1tsp Melon seeds

Prepare a smooth paste of the above ingredients.


Soak dal for 10 mins. Pressure cook the soaked dal with potatoes and salt.
Heat ghee in a pan. Add panch phoron.
When they start to crackle add chopped onions with red chilli powder.
Fry the onions till they are translucent.
Now add the masala paste,cumin powder & coriander powder with salt.
Cook it till oil evaporates.Add water in between if needed.
Now add the boiled dal with garam masala powder and cook for couple of minutes.
Garnish it wih chopped coriander leaves.
Serve hot.

Kalmi Kabab

Serves: 2
Time: 15-20 mins


Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
2 laung (cloves)-roasted and powdered
1/2 tsp dalchini-broken, roasted and powdered
1/2 tsp kala jeera-roasted and powdered
1/2 tsp Black pepper powder
1 tsp Kashmiri red chilly powder
A large pinch of kesar (saffron)
2 tbsp Lime juice
1/4 cup (30 gm) maida
1 egg slightly beaten
1 large onion sliced for garnishing


Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing/
Let marinate for 2-3 hours.
Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.
A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.
Serve, garnish with sliced onions.

Fish Curry in Village Style

This recipe is prepared in villages of Orissa...In this no grinding required...its called as machha fry in Orissa...I love this curry a lottt as it is my grandma's recipe which i cooked recently and glad 2 share with u all uploading snap of my recipe for the first time....if u like it, then i'll upload snaps always... :)
So here it goes:-

Time:-20-30 mins


Fish (Catla or Rohu)-I used catla fish head with 3 other pieces(Cleaned & Fried in Mustard Oil)
U can use the whole fish(Cleaned & cut in to pieces for more people)
1 big Onion(Finely Chopped)
1 Tomato(Finely Chopped)
8-9 Flakes of Garlic(Minced)
1'' Ginger(Minced)
2 Green Chillies(Chopped)
1 tsp panch phoron
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder
Mustard Oil
Salt to Taste
Finely Chopped Coriander Leaves for garnishing


Heat oil in a heavy bottomed pan.
Add lil sugar to the hot oil.
When bubbles appear,add panch phoron.
When it splutter add chopped onion with red chilli powder and fry till brown.
Add minced garlics & ginger to it and fry a lil.
Then add chopped tomato with salt & cook till it becomes smooth.
Now add cumin powder,coriander powder, & turmeric powder.Cook for 2 mins.
Add 2 Cups of water to the pan and let it boil.
Then add the fried pieces of fish with chopped green chillies and cook till the gravy thickens in medium flame.
Add garam masala powder and cook for 1 min.
Garnish with chopped coriander leaves and serve hot with rice.

Saturday, November 13, 2010

Chhatu/Mushroom Besara

500 gm Chhatu/Mushroom(Washed and cut in to small pieces)
3 Finely cut midium sized Tomatoes
1 medium sized Potato(Boiled & Cut in to cubes)
2 Chopped green chillies
1 tsp Panch Phutan
Paste of 7-8 flakes of garlic & 3 tsp mustard seeds .
3 flakes of Garlic - minced
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Finely chopped coriander leaves for garnishing.


Heat the pan and add oil.
Add mushrooms and fry till golden brown. Take out and keep them aside.
Add panch phutan with the chopped green chillies to the remaining oil and let them splutter.
Add minced garlics and fry a little.
Now add tomatoes, turmeric powder and wait till the tomatoes are nicely mashed and soft.
Add salt and a cup of water with the masala paste to the above .
Cover the lid of the pan and cook them for 2 mins.
Add fried mushrooms with the boiled potato cubes and cook till the gravy thickens a bit.
Garnish with chopped coriander leaves and serve hot with rice.


Badi Alu Besara--Orissa Spl.

'Besara' is a genre of Oriya recipe which is prepared with mustard paste as the primary masala/spices ingredient. In this case Vadi/Badi & potato(Alu) cooked in mustard paste is termed as Badi  Alu besara. Badi or Vadi as is called in some other parts of India-- is primarily sun-dried chunks made of batter prepared from black grams.


15 Badi
3 Finely cut midium sized Tomatoes
1 medium sized Potato(Boiled & Cut in to cubes)
2 Chopped green chillies
1 tsp Panch Phutan 
Paste of 7-8 flakes of garlic & 3 tsp mustard seeds
3 flakes of Garlic - minced
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Finely chopped coriander leaves for garnishing.


Heat the pan and add oil.
Add Badis and fry till golden brown. Take out and keep them aside.
Add panch phutan  with the chopped green chillies to the remaining oil and let them sputter.
Add minced garlics and fry a little.
Now add tomatoes, turmeric powder and wait till the tomatoes are nicely mashed and soft.
Add salt and a cup of water  with the masala paste to the above .
Cover the lid of the pan and cook them for 2 mins.
Add fried badi  with the boiled potato cubes and cook them till the badis are soft.
Garnish with chopped coriander leaves and serve hot with rice.

*Note- It can be prepared without the potato and called as badi besara.


Ambila is a dish of western Orissa, prepared very easily and good for health. It is similar to one form of Sambar.
My grandma used to make this when i was a child.....


200 gm Pumpkin
1 Radish
1 Brinjal
2-3 Drumsticks
2 Ladies Fingers
1 Big Deshi Tomato(Chopped)
1 tbsp Besan
4 tbsp Curd
1 tsp tamarind(soaked in water)
1 tsp Turmeric Powder
1 tsp PanchPhoran (Mix of Five whole spices).
1-2 Dry Red Chillis
Few Curry Leaves
1 tbsp Chopped Garlic
Few Coriander Leaves(Chopped)


Cut all the vegetables (except Tomato) in cubes.
In a large shallow pan(dekchi or Handi) boil them adding turmeric powder (haldi) and salt.
In a seperate pan, fry the tomatoes in oil and keep it aside.
When the vegetables are half cooked, add the fried tomatoes.
Get a bowl and mix curd with besan, add water to make it consistant.
Add the mix  with tamarind water to the boiling vegetables before the vegetables are cooked.
Cook until all the vegetables are properly done.
Take oil in another pan.
When the oil is hot add Panch Phoran .
After it starts crackling, add chopped garlic, dry red chillis and curry leaves .
Cook till  garlics started changing colour .Add this tempering to the cooked vegetables.
Ambila is ready .Garnish it with chopped coriander leaves and serve hot or cold with rice.

Sunday, November 7, 2010

Chingudi Mahura-Orissa spl.

Here  small chingudi(prawns) are added to the mahura curry with a lil variation.


300gm very small prawns(washed and peeled)
250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm potato
50gm raw banana(kancha kadali)
50gm arum(saru)
50gm sweet potato(kandamula)
20gm black/white chickpea(chana)(soaked over night)
100gm brinjal(baigana)
5tsp Cumin seeds(jeera)(soaked in water for 1/2hr)
1 Tomato(chopped)
1tsp ginger-garlic paste
1 tsp Coriander seeds(dhania)(soaked with jeera)
1 tsp Chilli powder
1 tsp turmeric powder
Salt to taste
Mustard oil
Chopped Coriander leaves for garnishing


Wash,peel and cut all the vegetables in to small pieces.
Fry the prawns,add salt and turmeric powder to it and keep aside.
Grind the cumin seeds,coriander seeds and onion into a fine paste.
Take mustard oil in a pan and add the above paste along with ginger-garlic paste,turmeric powder,chilli powder,chopped tomatoes and salt.
Fry till oil evaporates.
Now add the vegetables with water.Mix properly.Cook on low flame.
Add the fried prawns when vegetables are almost cooked.
Cook again for 5 more min.
Garnish with chopped coriander leaves.
Serve hot with rice.


This is a prasad of Lord Jagannath,Puri...and it is a very famous temple style curry...
Speciality is in this curry,they use only the indian vegetables....


250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm raw banana(kancha kadali)
50gm arum(saru)
50gm sweet potato(kandamula)
20gm black/white chickpea(chana)(soaked over night)
100gm brinjal(baigana)
1 coconut(coarsely grated)
3 tsp Fennel seeds(saunf)(soaked in water for 1/2 hr)
2 tsp Cumin seeds(jeera)(soaked in water for 1/2 hr)
1 tsp ginger paste
1/4 tsp turmeric powder
Salt to taste

For Tempering :-

2 tsp mustard seeds(sorisha)
2 red chillies(sukhila lanka)


Wash,peel and cut all the vegetables in to thick pieces.
Grind the seeds soaked in water into a fine paste.
Take ghee in a pan and add the vegetables with the  seeds paste and ginger paste.
Mix well with grated coconut, chana, water, turmeric powder and salt.
Cover and cook till all the vegetables are properly done.
Take ghee in another pan.
Add the mustard seeds and red chillies for tempering..
Mix the tempering to the curry properly and serve hot...

Poi Chingudi or Palanga Chingudi


150 gm Chingudi or prawns(Washed,marinated with turmeric powder,salt and fried properly)
100 gm oil
100 gm chopped onion
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp jeera powder
100 gm pumpkin
100 gm potatoes
1  carrot
4-5 green mutter
150 gm tomato
200 gm poi or palakh(palanga) saag (Washed and cut)
1 tsp panch phuton
2 tbsp mustard paste


Heat oil in a kadai.
When the oil is hot put panch phuton and chopped onion.
Fry the onion till golden browen in colour and then add chopped tomatoes to it.
When tomatoes are cooked.add the saag and saute.
Now add diced vegetables in it.
Add  red chilli powder, garlic-ginger paste, jeera powder and mustard paste.
Cook it for 15-20 minutes and then add fried prawns.
Cook till done.
Serve with rice.

Friday, July 30, 2010

Soya Palakh


  • 1 Bunch Palakh(Wash & Cut in to small size)
  • 1/2 Cup Soya granules
  • 1 Tomato(Chopped Finely)
  • 1 Onion(Chopped Finely)
  • 1 tsp Red chilli powder
  • 2 tbsp Ginger-Garlic paste
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam masala Powder
  • Salt
  • Oil
  • Water
  • Whipped cream & few coriander leaves for garnishing

  • Boil water in a pan, add little salt and release the soya granules in the boiling water.
  • Boil them for 5 mins. Remove from flame, cover the pan and let the soya granules soak in hot water for 2-3mins more.
  • Drain the soya granules and squeeze excess water by pressing them firmly with hands.
  • Take oil in a pan and fry these soya granules for 2mins.Keep aside.
  • Heat oil and saute the chopped onions till light brown.
  • Add the ginger & garlic paste and fry for 2 mins.
  • Add the chopped tomatoes and cook till the tomatoes are mixed with the onion and ginger & garlic paste.
  • Add the spinach/Palakh and mix well. Cook for 2-3 mins.
  • Add the fried soya granules, salt, cumin powder,coriander powder, red chili powder ,garam masala powder and mix well.
  • Cover and cook for few minutes.
  • Garnish with whipped cream and chopped coriander leaves.Serve hot with rice/ roti / paranthas.

Sunday, July 18, 2010

Chuda Ghasa

I am sharing a very tasty recipe of my state known as Chuda Ghasa--sounds interesting right..yes it is indeed an interesting yet delicious recipe in which chuda(poha),  the flattened rice is used as the main ingredient with ghee, grated coconuts, sugar and raisins...:-)

Here we hav to do a gr8 deal  of physical exercise by our palms(this doing of palm is called as ghasa in oriya)---but the outcome is mouthwatering and heavenly...This recipe is offered as prasad(bhoga) during Ganesh and Saraswati Puja in Orissa..and also offered to Lord Shiva during Shivaratri celebrations at Sri Lokanath Temple, Puri, Orissa...


500 gm Chuda
200 gm Ghee
150 gm Sugar(Powdered)
1 tsp Black Pepper Powder
1 Coconut(grated)
4 Cardamoms (crushed)
2 Small Camphor(Karpoor) Crystals
For Garnishing:-Raisins,  and fruits such as banana, cucumber, apple
(Cut the fruits in to small size)

Dry grind the chuda coarsely and keep it in a big bowl.
Add ghee to it(do not melt the ghee).
Put the same in chuda and mix it by using your palms.
It needs to do thoroughly, so that the ghee melts and smoothens the chuda.
Add sugar powder to it and mix them.
Best way is to take a small amount at a time and mix it by keeping the same in between both of your palms.
It takes a minimum of 20-30minutes to get a perfect consistency.
Now add grated coconut,pepper powder and crushed cardaamom.
Mix again for 10 more minutes.

At this point the moisture from the coconut would further soften the chuda, but it won't soak it.
Now add the ingredients for garnishing..
Chuda Ghasa is ready to serve...enjoy..:-)

Friday, July 16, 2010

Vermicelli Dahi Vada


  • 200 gm Vermicelli
  • 200 gm Potato(boiled & peeled)
  • 2 tbsp Besan(gram flour)
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1 Red Chilli
  • 2-3 Green Chillies(chopped)
  • 500 gm Curd
  • Finely chopped coriander leaves
  • Finely chopped curry leaves
  • Salt to taste
  • Oil
  • Water 

  • Fry the vermicelli in oil till light brown.
  • Add salt, water and let it cook properly.Keep aside.
  • Now add besan,potato,green chillies,half of chopped coriander leaves, and salt to the vermicelli.
  • Mix it properly.
  • Heat oil in a pan and deep fry spoonful of mixtures till golden brown.
  • Take the hot vadas and put in cold water for 2-3 minutes.
  • Now Take them out of water and squeeze the water .Keep aside.
  • Blend the curd,salt and little water until it is smooth.
  • Heat oil,add mustard seeds,cumin seeds and red chilli to it.
  • When the seeds start popping, add curry leaves.Saute for 1 min.
  • Add this to the blended curd.
  • Finally add the vadas to the curd.Mix well.
  • Garnish it with remaining coriander leaves and serve.

Green Chutney


  • 1/2 Bunch Coriander leaves(chopped)
  • 1/2 Bunch Mint leaves(Chopped)
  • 3-4 Green chillies
  • 1 Small tomato(chopped)
  • 1 Lemon(juice)/1-2 tsp Tamarind juice
  • 1/2 tsp Sugar
  • 2=3 Flakes garlic
  • A pinch of amchur powder
  • Salt to taste


  • Mix and blend all the ingredients to make a fine paste.
  • Add water if neccessary.
  • Green chutney is ready to serve..

Thursday, July 15, 2010

Onion Chutney


  • 3 Onions
  • 50gm Urad dal
  • 5-8 Red chillies
  • Tamarind - size of a big lemon 
  • 2tsp Oil
  • 1tsp Mustard seeds
  • Salt to taste. 

  • Cut the onions in to fine shape. 
  • Soak the tamarind in some water. 
  • Heat oil in a kadai, add red chillies and fry them. 
  • Next add the urad dal and fry them to a golden brown colour (Take care while frying the dal,If not fried properly then the chutney will become sticky)
  • Add onions and fry them till they turn transparent. 
  • Keep aside the dal and onions till it becomes cool. 
  • Grind all the ingredients with soaked tamarind and salt to a smooth paste. 
  • Heat 1 tsp oil in  kadai and put some mustard seeds in it. 
  • Add the ground chutney and fry for few minutes. (If this final frying is done then the chutney will stay fresh for a longer time.
  • Serve with chapati, idli or dosa.

Chicken Sweetcorn Soup


  • 2 Cups chicken stock
  • 2 Cups water
  • 1/2 Cup chicken(cooked & shredded) 
  • Egg whites( 2 eggs)
  • 2tbsp Corn flour
  • 3tbsp Sweet corn
  • 2 Pinch Black pepper powder
  • 1 Pinch Ajinomotto
  • Spring onions (finely chopped)
  • Salt to Taste

  • Mix sweet corn in water,add chicken stock,shredded chicken,ajinomotto and bring it to boil.
  • Now mix corn flour in 4tbsp water to make a thick solution.
  • Add this to the boiling soup.
  • When it starts to bubble and thicken, add egg whites & stir(Need continuous stirring while adding egg whites else they will form big lumps).
  • Garnish with salt, pepper and chopped spring onions.
  • Serve hot.

To make chicken stock in home:-
Ingredients:-3cups water, 1 onion(cubed) , 1 carrot(cubed) , 3 beans(cut in to fine shape) ,2 cloves,
1 inch ginger(minced), 2 garlic(crushed), chicken parts(bones,neck,legs,thighs and some meat),pepper,
Method:-Mix all the ingredients and pressure cook up to 3 whistles,let the steam release,filter the stock and keep aside.

Chicken Korma


  • 800  grams of chicken.
  • 2  Cups slightly sour curd .
  • ½  Cup cashew nut paste .
  • 4  cloves .
  • ½  tsp turmeric powder .
  • 1  tbsp each of ginger, garlic and green chilly pastes .
  • 1  tsp each of cumin and coriander powders .
  • 1  cardamom crushed .
  • 1  tbsp ghee / butter .
  • Salt to taste .
    Golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing.


  • Heat ghee / butter in a heavy-bottomed pan on medium level till hot. 
  • Add the ginger-garlic and chilly pastes and fry for a few more seconds. 
  • Add curd and fry on medium level for about 3  minute(s).
  • Add the chicken pieces, little water and mix well. 
  • Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked. 
  • Add the cashew nut paste and fry for a little while. 
  • Add water as required and sprinkle salt to taste. Mix well. 
  • Cover and cook on low heat for about 15  minutes or till the chicken is tenderized and the gravy is thick.
  • Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.  

  • Soak cashew nuts in water for 1/2 hour or so before making a paste. Alternatively, the cashew nut paste can be replaced by either grinding fried poppy seeds or grated coconut.
  • For best results, ghee should be used as the cooking medium.

Wednesday, July 14, 2010


Its a sweet dish(like halwa or kheer and is made of rice powder) especially made during Bada Osha is a festival of fasting celebrated before the day of Kartik Purnima in Orissa...and this Atakali is made as a prasad to offer Lord Shiva in almost every temple of Orissa...Dhabaleswar Temple at Cuttack,Orissa is famous for this festival and also Kartik Purnima and its a must to visit place during this time..This recipe is given as an offering to Lord Dhabaleswar Mahadeva and i must say it has a very devine taste like all other prasads.

1 Cup Raw Rice Powder
1 Cup Jaggery/Gud
4 Cups Milk
5 Cups Water
Small Pieces of thin coconut pieces
1 Cup dry fruits like raisins,cashew nuts, almonds etc..
2-3 tbsp Ghee
3-4 Crushed Cardamoms
1 Bay Leaf
A Pinch of Salt


Heat water in a heavy bottomed pan, add salt, cardamom, bay leaf and jaggery to it.
When jaggery dissolved in water, add rice powder slowly to this by stirring it continuously.
Now add milk, ghee, coconut pieces and dry fruits to this.
Stir more in a low flame to mix all the ingredients properly.

Stir and cook further till it becomes semi thick in consistency.
Enjoy hot or cold...:-)

Tuesday, July 13, 2010

Biri Aloo Chop(Batata Vada in Urad Dal Batter)

This recipe is famous in Kendrapara,Orissa


2 cups Urad dal
4 Potatoes
4 Onions, chopped finely
4 Green chillies
few sprigs coriander leaves, chopped
1 tsp Mustard seeds
A small piece ginger
1 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Cumin seeds
A pinch of baking soda
Oil for deep frying
Water as required
Salt to taste


Soak urad dal in water for 5 hours.

Grind the soaked dal into a fine paste i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.
Mix baking soda, chilli powder,cumin seeds and salt to the batter and mix well.
Cook potatoes until soft.
Peel & mash them. Keep aside.
Grind green chillies,garlic and ginger together to make a fine paste.
Combine this paste,potato,onions,coriander leaves and salt. Mix well .
Take a pan and heat a little oil and fry mustard seeds and curry leaves until the seed crackles.
Add it to the potato mixture.
Make small balls from the potato mixture.
Dip each ball in the dal batter and deep fry in oil till golden brown.
Serve hot with tomato sauce.

Bread wali bhel poori


 8 Bread Slices
 ½ cup Potatoes (boiled & chopped)
 ½ cup Cucumber (chopped)
 ½ cup Onion (chopped)
 ¼ cup Tomato (chopped)
 ¼ cup Peanuts (roasted)
 4 Green Chili (chopped)
 ¼ cup Fresh Coriander (chopped)
 ½ cup Sev
 ½ cup Gol Gappas
 6 tbsp Sweet Tamarind Chutney
 6 tbsp Mint or Coriander Chutney
 2 tbsp Lime Juice
 Oil to shallow fry
 Salt to taste


Take the bread slices and cut them into small pieces.

Heat oil in a pan and shallow fry the bread pieces till they turn crispy brown.

Take out the bread pieces and drain the excess oil on an absorbent paper.

Put the fried bread pieces in a bowl. Add potatoes, cucumber, onions, tomato, green chili, peanut, and salt to it. Mix them well.

Now, lightly crush the gol gappas and add them to the above. Also add tamarind chutney, green chutney and lime juice. Mix them well.

Sprinkle sev on the top of the mixture. Garnish it with coriander leaves.

Bread wali bhel poori is ready to serve.

Hari Matar(Green peas) Kabab


 1 cup Green Peas (Boiled)
 2 Potatoes (Boiled)
 2 Green Chili (Paste)
 ½ inch Ginger (Paste)
 ½ cup Coriander Leaves (Finely Chopped)
 1 tbsp Cumin Seeds
 ¼ tbsp Black Pepper powder
 ½ tbsp Salt
 Oil for Frying


Heat 1 tablespoon oil in a pan and put cumin seeds, let them crackle.

Now fry peas, ginger, pepper, salt, green chili paste and coriander in it. Fry for 2 minutes.

Mash the whole mixture by adding potatoes.

Mold kababs in long shape and deep fry in the oil.

Serve hot with tea.

Corn wala Bhel

I read this recipe at the gr8 cook Tarla Dalal's site and on this rainy season, its a perfect tea time snack for us...:-)


1 Cup Corn(boiled)
10-12 Flat poories/papdis(as used for bhel poories)
1 Potato(wash,peeled, boiled and cubed)
3-4 tbsp Sev
1 Tomato(chopped)
1 Onion(chopped)
2-3 green chillies(chopped)
1 tsp roasted cumin seed powder
1 tsp red chilli powder
1 tsp chaat masala
Few Coriander leaves (chopped)
Few Curry leaves
Juice of 2 limes
1-2 tsp Tamarind chutney
Salt to taste


Heat oil and add the chopped onions with the curry leaves.. fry till onions are translucent..
Add green chillies, potato cubes, tomatoes, salt, chilli powder, roasted cumin powder.
Toss or stir for 2 min and then add boiled corns...
Stir for a min and remove from the gas.
Add chaat masala, lime juice, tamarind chutney and mix well..
Arrange the poories/papdis in a plate, and add the corn mix over it.

Sprinkle the sev on top and garnish with coriander leaves..enjoy..:-)

Khaman Dhokla

This is a traditional Gujurati recipe.....Though i heard a lot about this but never tried...So when i googled it,
Khaman Dhokla is bursting out of many blogs because of the popularity. I followed Tarla Dalal’s recipe. Making few changes to suit .


1 cup Bengal gram flour (besan / senagapindi)
11/2 Tablespoons semolina ( sooji)
1 tsp lemon juice
Salt to taste
1 teaspoon sugar
A big pinch of asafetida / hing
¼ tsp turmeric powder
1 tsp green chilli and ginger paste (I added ¼ tsp red chilli powder and ½ tsp ginger paste)
1 ½ tsp Eno

For the tadka / tempering:

1 tsp oil
1 tsp mustard seeds
A pinch of asafetida
A few curry leaves
2 chopped green chillies
¼ cup water
¼ tsp salt
½ tsp sugar


1-2 Tbs chopped fresh coriander leaves


Heat 1 cup water till warm, turn off the heat.
Add all the ingredients except the eno , gram flour and semolina.
Mix till the sugar is dissolved.
Add the gram flour and semolina and mix in one direction till there are no lumps .
Pour water into a pressure cooker / steamer and heat till boiling point, place a metal ring to allow you to place the cooking vessel in such a way that the bubbling water does not enter it.
Grease a metal dish (preferably not deeper than 2-3 inches) and set aside.
Add the eno to the flour mix and quickly mix a few times in the same direction. Do not overmix.
Pour this batter into the metal greased bowl.
Place in the steamer / cooker, steam for about 15-18 minutes or till a skewer or knife comes out clean.
In a small pan, heat the oil, splutter the mustard seeds, put in the green chillies and curry leaves and fry for a couple of seconds till the chillies are seared.
Add the salt, sugar and water and bring to a boil. Pour this over the dhokla.
Wait for the dhokla to cool a bit before cutting into bite sized pieces.
I didn’t wait the first time and it crumbled! So hav patience.. ;-P
Garnish with fresh coriander leaves and serve warm or at room temperature, with chutney of choice.

The Tarla Dalal recipe is for the microwave, I made the same thing and steamed it in the pressure cooker without a whistle for 15-18 minutes.



100 gm Wheat flour
200 gm Jaggery
10 gm Suji/Rawa
5 gm Fennel seeds
200 ml Refined oil
Salt as required
Water as required

Soak and dissolve the jaggery in hot water.
Let it cool.
Combine flour,suji,  jaggery and little water together to make a fine paste.
Add fennel seeds,and salt to it, mix well.
Heat the oil in a pan and place a spoonful of the mixture in the hot oil.
Deep fry the Gulgula on both sides.

Sunday, July 4, 2010

Kanti Pitha

A well known and very tasty recipe of Lord Baladev of Baladev jiu Temple at Kendrapada,Orissa .


4 cups rice soaked over night in water
4 cups finely grated coconut
4 cups milk
3 cups jaggery(guda)
1 cup dryfruit(kismis,kaju)
3-4 cardamoms (crushed)
3 tbspoon ghee
1/2 tspoon salt
Water as required


Grind rice & coconut with milk to make a smooth and fine batter(Add water if necessary)
Mix the batter with salt,jaggery,crushed cardamoms and dryfruits.
Keep it covered for 1 hr.
Heat Pan.
Pour the mixture and stir it continuosly until you get a thick dough.
Pre heat the microwave/pressure cooker.
Form a layer of ghee in the surface of the cooker or baking disk.
For cooking in microwave cook it for 40 mins.
For cooking in cooker por the dough and close the lid without mounting the whistle weight.
Now place the cooker in simmer for about 1hr.

Now Kanti Pitha is ready but dont it when hot.
When it comes to room temperature, take out the pitha carefully and cut it in your desired shape.


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