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.


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