Nadia Pachedi

This recipe is used as chutney while taking lunch in odia house holds
its a very simple and delicious recipe i can ever have...
very simple ingredients are used and with less time it can be made...
ingredients required
2 cups yoghurt 
1 tbl spoon sugar
salt to taste
1 cup grated coconut
few curry leaves
1 teaspoon mustard seeds
1 teaspoon grated ginger
1 green chilly
1 teaspoon refined oil
method
first mix yoghurt,grated coconut,sugar and salt together....
heat a wok with 1 teaspoon oil
add mustard seeds and when it starts to splutter 
add chopped green chilly ,curry leaves and grated ginger...
and immediately switch off the gas...
and leave it for cooling otherwise if you will immediately add into curd then curd can be curdled
so after it becomes cool add it into curd..
if you wish to serve it in chill pill then you can refrigerate for 1 hr and serve otherwise
you can serve it directly with either rice or chappati or paratha or anything ....
if you want to add some chopped fruits like apple pine apple or pomegranate seeds you can add into it without any hesitation......
it is yummy for sure with fruits and without fruits...... 

"DALMA"

Dalma is a recipe which we all odias crave for. All odias most fav and when they go for a tour and come back and you ask for what to eat the easy and simple ans  will come "Bhaata and Dalma"the most easiest delicious and healthy recipe ever.......
 Ingredients required ----

50 gms of red pumpkin

4\5 pointed gourd

4\5 teasel gourd

50 gms yam

4\5 col cassias

3 eggplants

2 cups arhar dal

2 tbl spoon of ghee

2 tbl spoon whole cumin

5 red chillies

1\2 cup grated coconut

1\2 inch of ginger

salt to taste

1\4 th teaspoon turmeric powder

Next how to make this delicious recipe

Actually it was prepared in a deep silver pot  or mud clay earlier but now a days people are very much familiar with pressure cooker which is much easier and takes less time....

first wash dal........ cut all the vegetables in cubes....... keep aside

put a wok on gas stove..... add a and 1\2 tbl spoon whole cumin and 2 red chilly.....roast them

and grind them and make a powder of good texture.,.....

take your cooker add washed arhar dal vegetables ,2 glass of water ,salt to taste,haldi and crushed ginger..... cover the lid.......  when you will notice the whistle of the cooker is about to blow you immediately switch off the gas(because the dal should not be over cooked).... and release the whistle after 3 mns........

if it needs to be cooked little more you can cook for another 5 mns it will be perfectly done ( because we always prefer dal in dalma shouldnt be overcooked)

heat a kadhai with ghee mentioned above...

add remaining whole cumin and red chilly

when it starts to splutter add this into boiled dal and veggies and immediately cover it as the aroma of ghee chonk will remin inside and you can take its majja while eating......

finally add roasted cumin red chilly powder and grated coconut....

serve hot with either steamed rice\paratha\puri\luchhis anything goes best with this yummy Dalma.....

"ATTAKALI" (Blackgram dumplings into rice khir)

Attakali is an odia desert which is offered to maa as prasadam during the month of Chaitra
it is a healthy easy desert one can enjoy having it :)
ingredients required to make  

2tbl spoon rice powder(if rice powder is not available instantly you can soak 2 tbl spoon rice in water and can make a paste).......

1\2 litre milk

1\2 cup jaggery

1teaspoon green cardamom powder for flavour(in our authentic process it is completely avoided)

1\2 cup grated coconut

1 cup black grams

one handfull rice

let us proceed in making of this== 

soak blackgram and handfull of rice together in water for 1 hr

simultaneously make a rice paste of soaked rice in water

boil milk with adding of 1 glass of water

when milk gets boiled add grated coconut rice paste or rice powder and jaggery 

stir for few mns as no lumps will get formed...........

make a thick paste out of already soaked blackgram and rice

in a bowl heat water with pinch of salt

put small small blackgram dumplings into that hot water....

when it will start floating just strain out those dumplings from water

add those dumplings into already boiled milk....

and again cook those boiled milk dumplings together in low flame for maximum of 8 mns...

add green cardamom powder for flavour and serve with chilled or hot ....

but it is yummy a lot :) 

SAGAW MUGAW(AMARANTH LEAVES WITH MOONG DAL AND SOME VEGGIES)

SAGAW MUGAW(AMARANTH WITH MOONG DAL AND VEGETABLES)

ingredients required 
red leafy vegetable 2 bunch
1 teaspoon panch phoran
salt to taste
1 tbl spoon pure ghee
1\2 teaspoon turmeric powder
1 eggplant
1 or 2 col cassia
 50 gms red pumpkin
1\2 cup roasted moong dal
2 red chilly

How to make
 first wash moong dal
cut vegetables into cubes
and boil moong dal with water salt and haldi powder and vegetables together
when it is almost half boiled
add chopped saag
and allow it to be cooked perfectly
heat a kadhai with 1 tbl spoon of ghee
add red chilly and panch phoran
when it starts to splutter add this boiled dal and vegetables and cover it as the aroma will remain inside............
finally garnish with sprinkled coconut (it is optional)
serve  plain with rtoti or chawal....
this is our very authentic recipe which is offered to maa maha laxmi every thursday at the time of margasir gurubar(every thursday of month of December)

KAKHARUDANKA RAI(RED PUMPKIN STEMS IN MUSTARD GARLIC PASTE)

Kakharu Danka Rai(red- pumpkin stem curry in mustard paste)

Ingredients required 

5 to 6 red pumpkin stems / 2 potato / 4/to5 large leaves of red pumpkin / 1 brinjal / 1 ridge- gourd / 2 arums / 4 to 5 badi / 1 tea-spoon mustard seeds / 5 cloves of garlic / 3 green chilly / 1\2tea-spoon turmeric powder /  salt to taste / 1 table spoon mustard oil / 1\2tea-spoon panch phutan /

Method

first cut vegetables into cube sizes…cut stems into small pieces…cut leaves too…wash and keep aside…make a paste of red chilli, garlic and mustard seeds…

put a kadhai on your gas stove…add oil…when it is hot add panch phutan…fry badi for a while…add masala paste ,salt, turmeric powder, little water and cover it…boil in low flame…

.remove the cover…add all the already cut vegetable…stir for sometimes…cover it and cook it in medium flame…when it is completely cooked serve hot, preferably with rice…

KAKHARU PHULA BHAJA(THE RED PUMPKIN'S FLOWER FRITTERS)

take 10 \12 flowers...separate the lower parts and wash them in running water.....
keep each flower separately in a plate or tray.......

take 1 cup rice and soak it in water fr hr........

in a blender grind this soaked rice along with whole cumin ,red chilly

make a smooth batter

heat a non stick tawa with refined oil and shallow fry them and serve with any chutney  or sauce 

CHHATU BATIBASA( MUSHROOM IN MUSTARD AND GARLIC PASTE)

ingredients required
250gms of mushroom (we use here in odisha the local product mushrom called pala chhatu that is very good in smell and taste)
5\6 flakes of garlic
2 tblspoon of mustard seeds
2 teaspoon of whole jeera
2 red or green chilly
2 green chilly slitted
1 medium size onion
1 medium size tomato
1\4 th teaspoon turmeric powder
salt to taste
1 medium size potato (which is optional if you wish you can omit potato)
3 tbl spoon mustard oil which will enhance the taste and flavour of this curry

how to do this simple curry
first make a fine paste of mustard seeds garlic flakes jeera and red chilly
clean mushroom and cut and wash them properly
heat a kadhai with 1 tbl spoon of mustard oil and add washed mushroom
keep sautéing them till the water evaporates
bring your gas flame to low
add chopped onion
add chopped tomato
add masala paste
add salt and turmeric
add slitted green chilly
mix  all the above remaining ingredients together
and cover it and cook them till the mushroom becomes dries up.....

its our very authentic recipe of odisha......
this is basically originated from rural odisha.....

khajuri ladoo(Dates ladoos) 

its a very simple and yummy desert

ingredients required-----

250gms seedless dates
2tblspoon milk(if required as dates are very sticky may not move in a blender
i blended without milk but it was tight enough so this time will suggest to add few drops of milk if require)
5 tbl spoon grated coconut
cherries for garnishing

method to prepare-----
put the dates in a blender and
make a paste .....
made small round balls out of this paste
roast grated coconut in a wok
take theses balls and coat them with this roasted coconut and garnish with cherries
put them in fridge for 1 hr or you can take immediately.....
Its a yummy desert to serve to guests at home.....
it can be stored in airtight container in fridge for minimum of 1 month.....

PARWAL IN COCONUT GRAVY

ingredients required
10\12 pieces parwals
1 teaspoon whole cumin
1\2 teaspoon whole coriander
1\2 inch ginger
2 red chilly
1\4 th teaspoon poppy seeds
1\2 tespoon any market product curry powder(without onion and garlic)
1 medium size tomato
1 bay leaf
1\2 cup coconut paste
salt to taste
refined  oil for frying
1\4 th teaspoon turmeric powder
1\4 th teaspoon green cardamom powder
method
first slit parwals from each side
wash them pat dry and keep aside
heat a wok with refined oil
fry these parwals till slightly brown
make a paste of cumin,coriander,ginger,red chilly and poppy seeds
after frying parwals just remove excess oil except two tbl spoon
add masala paste in that  hot oil
add salt and turmeric and bay leaf
add chopped tomato
sauté them in low medium flame till masala gets separated
add these fried parwals
just saute for second
add required water and coconut paste
cover it and cook it till parwal gets tender
finally add green cardamom powder and serve hot ........

KHASTA GAJJA

ingredients required
wheat flour 2 cups
1\4 th teaspoon baking soda
salt to taste
3 tablespoon refined oil \ghee
Luke warm water for kneading
oil for frying
For sugar syrup
2 cups sugar
1 cup water
Method
 first mix atta,baking soda,salt together
add oil and mix it well
slowly knead with warm water
till it becomes a perfect dough(neither tight nor watery)
heat oil in a wok
make medium size balls out of this dough
take each ball and roll it in horizontally with rolling pin
to give a good square shape cut from each side
make it a square of 2 and half inches x 2 and half inches
fry them in oil till they become golden brown
 in a bowl make sugar syrup with 2 cups sugar and 1 cup water
stir continuously to make it a thread like density
immediately put the oil fried gajja in sugar syrup
shift these sugar coated gajja into a clean paper separately
so that it wont stick to one another
let it be cool
then only store then in air tight container

 
  

MATAR PAKUDI TARKARI

ingredients required =====
2 cups white peas
1 small size boiled potato
1 tbl spoon chopped onion
few curry leaves
1\2 onion
3\4 flakes of garlic
 1\2 inch of ginger
1\4th teaspoon whole cumin
1 red chilly and1\4th teaspiin kashmiri mirchi powder
1 medium size tomato
1 medium size potato
1\4teaspoon garam masala powder
1 bay leaf
oil for frying
salt to taste
1\4th teaspoon turmeric powder
Method===
first soak peas around 3 to 4 hours
grind and make a smooth paste
 grind all spices including tomato and make a fine paste
 peel potato and cut into long sizes
add chooped onion,curry leaves,salt to it
heat a wok with oil for frying
make pakudis out of batter and deep fry them
in another kadhai add 1 tbl spoon of oil(if mustard will be better)
add already ground masala paste
add salt and haldi and cut potato
saute for mns so that the masala would get separate from oil
add required water and cover it
cook till the potatoes become little tender
ann already fried pakudis and cover it
leave it for 10 mns as pakudis would soak in gravy
uncover and sprinkle garam masala powder and serve hot with rice

PAKUDI TARKARI

ingredients required====
1 cup besan \ gram flour
1 big size potato
2 medium size onions
few curry leaves
6\7 flakes of garlic
1\2 teaspoon whole cumin
1\4 th teaspoon red chilly powder
salt to taste
1 bay leaf
1\4 th teaspoon garam masala powder
pinch of baking soda
1\4th teaspoon turmeric powder
1 medium size tomato
oil for frying
1\2 inch ginger
Method====
first make a thick batter with besan,1 chopped onion,salt,curry leaves and soda
heat your kadhai with oil
fry small small balls out of besan batter
again make a smooth paste of 1 onion ,ginger,garlic ,whole cumin and tomato
peel off potato ,cut them in long sizes and wash keep aside
heat another wok with 1 tbl spoon oil
add ground masala paste,salt and haldi,bay leaf
saute them in low flame add cut washed potato and keep sautéing till the masala and oil gets separated.........
add required water  and cover it
and cook them in low medium flame till potato becomes little tender
add fried pakudi and cover it
switch of the gas ....let the pakudis soak into gravy
finally add 1\4th teaspoon of garam masala powder and serve hot with rice

PLANTAIN CARROT CHOP

ingredients ====
2 plantains
2 medium size carrots
1 teaspoon ginger garlic paste
hand full spoon green peas
 1 teaspoon whole cumin
1teaspoon cumin powder
1 teaspoon red chilly powder
5 tbl spoon gram flour
salt to taste
oil for frying
method====
first boil carrot plantain together with water in cooker
after it is boiled just peel off plantain
and mash them together carrot and plantain with little salt
heat a pan with 1 tblspoon of oil
add cumin when it starts to splutter add ginger garlic paste
add cumin red chilly powder and sauté them in low medium flame till both masala and oil gets separated........
add green peas
and mashed plantain and carrot and cook them altogether till peas become little tender
leave it for cooling in the meantime make the batter of gram flour ,salt and water
heat a wok with oil for frying
make small balls out of this paste and flatten them and dip them into batter and deep fry them
serve hot with any chutneys......

DATES JAGGERY SANDESH

ingredients required====
100 gms dates jaggery
150gms cottage cheese
1 teaspoon green cardamom powder
1\2teaspoon ghee

method=======
heat the wok and add jaggery
when jaggery starts melting
add cottage cheese
and cook them together in low flame
till water content evaporates
switch off the gas and let it be cool
after it becomes little cool grind it
if it will require few drops water you can add otherwise it may create problem while blending
after it becomes a smooth paste again cook this paste in low flame
till the little water consistency evaporates
switch off the gas and put this paste on a greased plate
and start kneading slowly for 3-4 mns
and make balls and give shapes as per your choices ......