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.

Ingredients

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
Ghee/Oil

Method

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.

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.

Ingredients

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
Oil/Ghee
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.

Method

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

Ingredients:

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

Method

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.