Aloo kasa
Aloo is favorite of everyone
whether it is in India or in Abroad
potato is the main ingredient which is used in every kitchen
we love to have potato in every meal.....
here now i am presenting a different recipe of potato which is loved by my family
and hope you all love this.....
normally we cook potato in various forms of masala like onion,garlic and without onion garlic too
but here i have given little twist to potato but i bet you can have this with either roti or paratha or poori or even rice......normally we odia people cook mustard paste in different dishes and we love those to have with rice but here i have potato with mustard paste....
i called it aloo sorisa kasa.......

ingredients required=====
1/2 kg potato
2 tbl spoon of mustard seeds
1 small pod of garlic
3/4 red chilly
1 big size tomato
salt to taste
1/4 teaspoon turmeric powder
2 tbl spoon of mustard oil
handful of green peas
Method to prepare=====
boil potato
peel them off
cut them into four pieces if big in size cut them into pieces accordingly
make a masala paste of mustard seeds,garlic and red chilly...
heat a wok with oil
add masala paste,salt ,and turmeric powder
add chopped tomato and green peas
keep sauting till masala and oil gets separated
add boiled potato and cover it
and bring your gas flame to simmer
and cook in low flame slowly till 5 mns
serve with either hot paratha or roti or rice
its yummy i promise =D
happy cooking....

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…

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.....

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 ........

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

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

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…