DHANIA PATRA BARA (CILANTRO TIKKIS)

ingredients required  =====  
3 cups chopped cilantro
3 tbl spoon gram flour
1 teaspoon rice powser or semolina(suji)
salt to taste
pinch of haldi powder
1 tblspoon chopped onion
1 teaspoon ginger garlic paste
1\4 th teaspoon red chilly powder
2 tbl spoon refined oil for sallow fry
Method======
 in a bowl take chopped cilantro
add besan and rice powder or suji
salt and haldi powder
add ginger garlic paste and red chilly powder
mash them properly and add water if required
make flatten tikkis on your palm
and heat a tawa with oil on medium flame
just sallow fry them and wait till the both sides turn brown in colour
serve either with sauce or any chutneys.....

PLAIN KHECHEDI \ KHICHIDI

ingredients required ===
1 cup rice
1\2 cup roasted moong dal
1 bay leaf
salt to taste
1 tbl spoon pure ghee
1\4 teaspoon whole cumin
1\4 th teaspoon turmeric powder
3 cups water
Method====
wash moong dal and rice together
heat ghee in a cooker
add cumin and when it starts to splutter
add bay leaf and washed moong dal and rice
add salt and water and haldi powder
cover the lid and allow for whistles
then let it be cool and serve hot hot khichidi with aloo ki sabji
its soothing in winter.....

A MULTI GRAINS CHOCOLATE CAKE

ingredients required====
2 cups multi grain atta
1\2 cup amul powder
2\4th teaspoon baking powder
1\4th teaspoon baking soda
3 tbl spoon cocoa powder
1 and 1\2 cup milk
1\2 cup refined oil
1\4th cup melted butter
few drops vannila essence
method ====
first mix all the dry ingredients like atta, amul powder,soda,baking powder,
cocoa powder together...
then add refined oil and butter
then add milk , essence and mix it well
preheat oven in convection mode of 180 degree for 15 mns
grease butter in a baking bowl..
pour the batter into bowl
place it inside microwave 
set the temperature in convection mode 180 for 20 mns then in micro mode for 5mns......

CARROT CAKE

ingredients required====

1 cup all purpose flour

1\2 cup sugar powder 

1\4 th teaspoonbaking soda

1\4th teaspoon baking powder

1\2 cup refined oil

1\2 cup grated carrot

1 and 1\2 cup milk

2 drops vanilla essence

1\2 amul powder

2 tbl spoon mixed fruit jam for garnishing

few sugar candies

method======= 

sieve maida,soda sugar powder,baking powder and amul powder together

add refined oil

stir them 

slow add milk then

add grated carrot 

mix them well

add essence and stir them well

preheat oven in 180 degree for 15 mns

 then in a baking bowl grease oil of little butter

pour the mixed batter into the baking bowl

place the bowl inside the  oven

bake in convection mode for 20 mns

after convection bake it in micro mode for 5 mns

let it be cool

garnish with mixed fruit jam and crushed candies......   

  

SANDWICHES WITH PLANTAIN,CARROT AND GREEN PEAS STUFFING

Today wished to have some sandwiches in the chilly morning in odisha

potatoes are restricted for me then an idea came to my mind to make the 

same stuffing of plantain instead of potatoes.....

ingredients required .......

1 plantain

a medium size carrot

2tblspoon green peas

4 pieces brown bread

1 teaspoon ginger garlic paste

1 medium size onion

1 teaspoon whole cumin

1\2 tbl spoon refined oil

salt to taste

butter for brushing 

1 teaspoon chicken masala powder(Bought from market)

method====

boil plantain with water

after it is boiled mash with common salt and keep aside

chop carrot and onion and keep aside

heat a wok add refined oil and whole cumin

when it starts to splutter add ginger garlic paste and salt

sauté fr 1 mn 

add chiken masala powder

add chopped carrot green peas n onion

stir them and cook them till carrot becomes little tender 

add mashed plantain and saute them in low flame for mns

stuffing is ready....

put this stuffing into bread slices and brush these bread with little butter and put them in sandwich maker and bake them till it turns into green signal.....

SAGAW MUGAW

It’s an authentic recipe of odisha..... usually it is prepared with kosala sagaw(Amaranth saag) but here i have added kosala with muli ki saag...

here is a recipe of this preparation.......

1\2cup roasted moong dal

2 bunches kosala n 1 bunch of muli ki saag

1 teaspoon panch phutan

2red chilly

5\6 flakes of garlic

1 tbl spoon mustard oil

1 egg plant

1potato

1 muli(raddish)

a small piece of red pumpkin

3 small arbis

salt to taste

1\4 teaspoon turmeric

preparation===

wash n chop saag

wash and cut all the veggies into tiny pieces

cook vegetables n washed dal all together with salt and turmeric

when it is half cooked add saag

and allow them to be cooked completely

heat a wok with oil add panch phoran and red chilly 

when it starts to splutter add crushed garlic flakes

and add this cooked dal veggies and immediately cover it 

so that the aroma of garlic and panch phutan's flavour will remain inside

serve hot either with rice or anything

CHUDA GHASA

Ingredients

2cups Beaten rice (chuda) / 1cup Sugar / 1 cup Grated coconut / 1 tea-spoon black peeper powder / Pinch of Edible camphor ( eatable karpura) 

Method

Pound the beaten rice properly…Add sugar, grated coconut, ghee, peeper powder and a pinch of edible camphor…Give strong rubbing to the mixture using both your palms…Final mixture is ready after a while…

It is usually served with dalma, a traditional curry rich with different vegetables. It is a usual recipe of the costal Odisha districts like Puri and is generally prepared in festive occasions. But now a day it is prepared all over Odisha with different local flavors, and is a very common dish for all occasions. 

RASABALI

Ingredients

Cheese 200 grams / suji or maida 1 table- spoon / green cardamom powder / 500ml milk / 1 cup sugar / oil for frying 

Method

Squeeze out all the water content from the cheese…add suji or maida and knead properly…add cardamom powder…make it into small balls…boil milk with sugar, cardamom powder for 10 minutes in low flame…remove from the gas…place a kadhai on gas…pour oil…let it get hot…You take each ball and press it on your palm to make it like a small flat roti…Fry it in hot oil till both the sides become brown… put it into boiled milk ….serve cool…

KAKHARU PHULA BHAJA(RED PUMPKIN FLOWERS FRY)

Ingredients

8 to10 pieces of  Kakharu phula / 1\2 cup rice / 1 tea-spoon cumin seeds / 3 to 4 garlic cloves / 2 red chilies / 2 table- spoon little gram flour (besan)or corn flour / oil for fry 

Method

Clean the pumpkin flower and wash it neatly…soak rice in water for 1\2an hour…Make a fine paste of rice cumin seeds, red chili and garlic and add besan in that… add little water so as, you can deep those flowers into that batter…Put another kadhai on the gas…pour little oil…wait till hot…Deep the flowers one by one into the batter and fry as the both sides will be brown in colour…it’s very tasty and is a favorite dish in Odisha…

CHACHINDRA BHAJA(SNAKE GOURD FRY)

Ingredients

2 snake gourds / 5 table spoon besan(gram flour) / 1 tea-spoon cumin seeds / 1 tea-spoon crushed ginger and garlic / 1\2 tea-spoon chili powder / 1 tea-spoon turmeric powder / salt to taste / 1 tea-spoon curry powder / oil for frying 

Method

cut snake gourd into round pieces…wash and boil it with salt and 1 and 1\2 tea-spoon of turmeric powder and water…after it is boiled drain out rest of the water and keep aside in a bowl…add besan, cumin seeds, curry powder, salt, rest turmeric powder, red chili powder, crushed garlic, ginger and mix it well…Put a kadhai on your gas…add oil for frying…when oil becomes hot, fry these snake gourds till brown… then serve with tomato sauce…

CHHATU BARA (MUSHROOM TIKKIS

Ingredients required

250 gm mushroom

Besan fr binding

1 big size Chopped onion

3 chopped green chillies

4\5 chopped garlic flakes

1\4^th teaspoon cumin powder

1\4^th teaspoon coriander powder

Red chilly powder as per your taste

Salt to taste

Pinch of haldi powder

Oil for frying

Method 

First clean mushroom n wash them properly

Fry them with little oil till the water contents evaporates

Them keep aside till becomes cool

Add all the spices written above n make some tikkis \press the balls between palms to give it a round flatten shape….

Shallow fry them on tawa n serve hot with any pickles or sauces in winter chilled morning….

TARANA

Ingredients

Basmati rice powder 250 grams / 2 cups of grated coconut / sugar / bay leaves / milk / salt to taste 

Method

put a dekchi on the gas with water, sugar and salt…when water boil slowly pour rice powder and stir…add grated coconut…When it boils add milk and stir continuously…when water is absorbed, remove it from the gas and serve cool….

This is a usual offering to Maa Laxmi (Goddess of wealth), in parts of Odisha, on the first Thursday of the month of Margasira(December).....

HALADI PATRA PITHA

Ingredients

Long turmeric leaves / Urad dal and rice in equal amounts soaked in water for two hours / Grated coconut / jaggery / cardamom powder/ black peeper powder 

Method

Fry grated coconut and jaggery in low frame till the raw smell disappears…remove from the gas…Add cardamom powder and black peeper powder…stuffing is ready…

Grind the soaked urad dal and rice…make a thick batter…cut the long turmeric leaves in to two or three long pieces and wash them…Put the batter with a little amount of stuffing in the middle of the spread out batter on each leaf…Fold or close the leaf with another leaf…steam it for roughly five minutes…It is ready…

In Odisha it is traditionally prepared in prathamasthami, a festival observed praying for the well being of the eldest child of the family. 

SAJANA SAGA WITH MOONG DAL AND GRATED COCONUT

Ingredients

Fresh sajana saga 20 strings / 1\2 cup grated coconut / 100 grams moong dal / 1 tea-spoon panch phutan / 1 dry red chilly / 1 pinch of turmeric powder / salt to taste/ 1 table- spoon mustard oil /

Method

First separate all the leaves from strings neatly…wash them properly and keep aside…Place a kadhai on the gas and turn the gas flame to medium… fry moong dal and remove from kadahai…Wash moong dal then boil it with water, salt, pinch of haldi powder…After dal is boiled add saga and cover it for 10 to 15 seconds… remove from the gas…place another kadhai add oil… When oil is hot add panch phutan, and red chili… when it starts to splutter add boiled saga and turn off the gas…sprinkle grated coconut and cover it for 5 to 7 seconds and serve hot…

ALOO DUM

Ingredients

200 grams of small size potatoes / 1 onion / 6 cloves of garlic / 1 tea-spoon red chili powder / 1 tea-spoon cumin powder / 1 tea-spoon coriander powder / 10 gram of ginger / 1 big size tomato / 1\2 tea-spoon garam masala powder / 1 tea-spoon chopped coriander leaves /1 piece of bay leaf / 2 table- spoon refined or mustard oil / salt to taste / 1 tea-spoon turmeric powder /

Method

boil potatoes in water…peel them off and keep aside…make a paste of onion, garlic, ginger and tomato…heat oil in a kadhai…add masala paste, salt, turmeric powder, cumin powder, Coriander powder, red chili powder and the piece of bay leaf…fry till it becomes brown…then add the already boiled potatoes…fry for some seconds…add little water…cover it and cook it medium flame…wait till the  gravy becomes little thick…turn off the gas and add garam masala powder and chopped coriander leaves… Serve hot, with rice or paratha or chapati…

Potali Pitha

Ingredients

5 cups of Maida / 2 cups of sugar / 2 cups of milk / 3 cups grated coconut / 1 tea-spoon green cardamom powder / 5 table- spoon pure ghee / oil or pure ghee for deep frying / salt to taste 

Method

Take maida…put sugar and salt…make a thick batter with sufficient water..fry grated coconut sugar and green cardamom powder for stuffing…put a tawa on gas stove… grease little ghee on that and pour little batter of maida in a cross shape …put little stuffing in the middle of the cross… make it four folds as like a hanky… put it aside…take another bowl…make a thick batter of maida , sugar, milk and little salt …deep the already made hanky shape pitha into the presently made batter and deep fry in pure ghee or refined oil….the potali pitha is ready…

It’s a special dish in Kendrapada and its a special bhog(offering) for Baldevjiu temple in Kendrapada.

Aloo Chop

Ingredients

200 grams potato / 4 cups besan / 2 table-spoon ginger garlic paste /1 tea-spoon cumin seeds / 1 tea-spoon red chili powder / 6 cloves of crushed garlic / oil for frying / salt to taste / 1 tea-spoon turmeric powder / 2 table- spoon peanut seeds /1 tea spoon Toor dal / 2 tea-spoon curry leaves / 1 tea-spoon mustard seeds 

Method

Boil the potatoes in water…mash them with little salt and keep aside…Make a thick batter of besan, a pinch of haldi powder, salt, ginger garlic paste, cumin seeds and water…heat little oil in a pan…add peanut seeds fry it and then remove from the pan…pour a little more oil and add mustard seeds…when it putters…add crushed garlic, red chili powder, fried peanut seeds and the mashed potatoes…make smalls balls from the potato mixture…Heat oil for frying...take each of the potato balls…dip into the already prepared besan batter…fry in medium flame till it becomes brown… Serve hot with any chutney or any sauce, as desired…

Chhunka dia Pakhala (Water Rice)

Ingredients

Rice / curry leaves /curd or butter milk / salt to taste and two to three drops of oil and half tea spoon cumin seeds 

Method

Cook rice completely then let it get cool…Add some water leave it for two hours…Add curd or butter milk and salt…Put a kadhai on your gas stove add two to three drops of oil…When oil becomes hot… turnoff the gas and add cumin seeds and curry leaves immediately…And add this to water rice…Add little cold water...add 1 teaspoon crushed mango ginger….It’s generally prepared in summer…

Manda with Oil Fry

Ingredients

1\2 kg wheat flour or suji(semolina) / 2 cups grated coconut / jaggery or sugar as per your taste / salt to taste / 1 tea-spoon green cardamom powder /oil for fry

Method

Put a dekchi on your gas and pour 300ml water…add little salt and a little green cardamom powder…  let it boil…make a batter of little flour and water… pour it into that boiled water and finally pour rest of the flour and stir continuously as no lumps get formed…then remove from the gas… knead it with help of water and make small balls ….put another kadhai on gas and add grated coconut jaggery… fry till it becomes brown…add ilaichi powder…stuffing is ready…Then take each ball and make it like a cover… put little stuffing inside it…seal it from each sides and shape it like a perfect ball…Deep fry it on hot oil…And serve hot… 

One thing here to share if you you want fried manda pitha with wheat  flour you can make it out of wheat flour…. The method is same….. while making the dough you use wheat flour instead of suji(semolina)…….

CHUNCHI PATRA PITHA

Ingredients

2 cups Basmati rice / 1 cup grated coconut / jaggery or sugar as per your taste / 1 tea-spoon green cardamom powder /salt to taste / oil or ghee fr greese on tawa only 

Method

Soak rice for around 2 hours and grind it…make a fine paste and add salt and water into that and batter should be water like…For stuffing, heat a pan and fry grated coconut, jaggery together in low flame till it becomes brown in colour…finally add cardamom powder and your stuffing is ready…Put a tawa on gas stove..Grease oil or ghee on tawa then put gas stove on medium flame… take a thin clean cloth and dip it into the already prepared batter and make a cross symbol on tawa…Put a little coconut stuffing on the middle of the cross and make it four folds as a hanky… serve it hot…

It’s a very common pitha in Odisha and delicious and healthy too….

SUKLA MANDA (STEAMED RICE CAKE)

Ingredients

Rice powder 3 cups / grated coconut 1 cup / jaggery or sugar / green cardamom/ salt /

Method

Put a kadhai or degchi on the gas stove with 6 cups of water… add salt when water boils… slowly add rice powder and stir continuously to avoid lumps being formed…When the dough is prepared Remove from the gas…Put another kadhai on medium flame… put grated coconut, jaggery… fry till coconut becomes brown… add ilaichi powder and keep aside…knead the rice dough with little water and make some balls out of it… take each ball and make it like a cover… and put inside a little coconut stuff and seal it from all sides… make a round ball…And finally steam all balls in steamer …the sukla manda is ready to eat…

It’s called sukla manda in coastal Odisha and phuta manda in western Odisha.

PODA PITHA

HAPPY RAJA TO ALL MY DEAR ONES..... ALL CREDIT WILL GO TO MY MOTHER WHO GUIDED ME FRM CUTTACK OVER TELEPHONE BECZ SHE IS BRILLIANT IN THIS CHAULA CHUNA PODA PITHA WHICH IS THE MAIN PITHA ON RAJA FESTIVAL..... AT MY EARLY STAGE I HAVE SEEN MY MOTHER MAKING THIS PITHA ON KATHA CHULI.... NOW FR ME ITS NT PSBL TO MAKE THIS ON THAT SO I MADE THIS ON MY GAS STOVE .... IT TOOK MAXIMUM TIME BT I AM SO HAPPY CAME OUT TOO GOOD..... 

Ingredients

5oo grams Rice powder / jaggery as per your taste / 2 cups grated coconut and1\2 cup small pieces of coconut / 3 table- spoon pure ghee / 1\2 cup fried kaju / 2 pieces of bay leaves / 4 green cardamom / 2 black cardamom / salt to taste / water as required/

Method

Put a dekchi on the gas…add water…In water, add salt, bay leaves, grated coconut, small pieces of coconut, jaggery, and fried kaju …let it be boiled for 3 to 4 minutes…Then add slowly rice powder till it becomes a thick batter…remove from the gas stove and knead immediately with little water…Then put cooker on the gas…heat cooker with 1 tbl spoon of pure ghee, then put some pieces of banana leaves inside the cooker with greasing little ghee on leaves …then put kneaded already made rice powder dough and make a round perfect shape with your hand then…cover the lid without gasket…leave it to be cooked for 90 minutes in low flame…Then remove it from the gas and let it be cool…cut it into small or medium pieces and serve…

This particular pitha is very usually prepared during the Rajo festival of Odisha. Rajo festival is celebrated for 3 days in the state of Odisha