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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