Friday, August 16, 2013

Kadai Kumbh Aloo Masala

Mushroom is one of my favorite vegetable. I like it and make it in many forms. This is one common dish that I make.

Ingredients:- 250 gms Button mushroom (cleaned and cut into      four pieces each)
     1 medium sized potato (cubed)
     2 medium sized onion (chopped)
     2 tomato chopped
     2 green chili chopped
     1/2 inch ginger chopped
       6 to 7 garlic flakes
     2 tbsp cumin seeds
     pinch of turmeric powder
     salt to taste
     oil to fry
     2 tbsp chopped coriander leafs
     1 tbsp garam masala

Method:- Heat oil in a pan, add 1 tbsp cumin seeds when it crackles add green chili, onion, garlic, ginger till onion turns pink. Remove from flame and grind with tomato to make a thick paste.

Add a little oil to the pan and saute potatoes over high flame.Remove when potatoes turn brown. Saute Mushroom separately till golden brown and remove from heat. Now add 1/2 tbsp oil and heat on medium flame. Add remaining cumin seeds and let it crackle. Add the masala paste that we have prepared. Add turmeric powder, salt and red chili powder(optional). Add potatoes and mushrooms. Add 1/2 cup water if gravy is too thick. Add garam masla and cover and cook till potatoes is done. Add coriander leaves and serve hot with Rice or Roti.

Wednesday, August 14, 2013

Chole Palak Paneer Curry


This sounds quiet interesting right.This is in fact one interesting curry, that has lots of nutrition enriched ingredients in it. It has lots of protein from both the chickpea and Paneer/tofu and has Vitamin A from Spinach. This is yummy item that will be liked by any age group, and especially is liked by young children.

Ingredients :- 200 gm chickpea soaked overnight and boiled partially.
                     100 gm Paneer/Tofu
                     1 or 2 bunch of Spinach leafs
                     2 tsp Chole Masala
                     1/2 tsp Chat Masala
                     1 Onion finely chopped
                     1 green chilli finely chopped  
                     1 & 1/2 tsp Garlic ginger paste
                     1 tsp cream
                     1 tsp turmeric powder
                     Salt as per taste
                     2 tsp oil
                     1/2 tsp cumin seeds
                     1 tomato chopped

Method :- Heat a pan over medium flame. Add Cumin seeds, When it starts to splutter add the green chili, onion and cook till onion starts to turn pink. Now add ginger garlic paste and cook till the smell is removed. Add chopped tomatoes and cook to make a paste. Add turmeric powder, salt, Chole masala, Chat Masala, Chick pea and mix well. Add 1/2 cup water and let it cook for 5 mins. In between mix it so that it does not stick at the bottom. When Chickpea is cooked, add Paneer or Tofu and Spinach, and cook for another 3 mins. Remove from flame and add the cream to it and serve hot with rice or roti.

Tuesday, August 13, 2013

Angoori Karonda Khatti Mithi Chutney/ Cranberry Sweet and Sour Chutney

This chutney is quiet common in India, though it has many variations. In south pickles , hot and sour chutney is quiet well known. While in north the sweet and sour chutney is quiet famous. I am going to share the sweet and sour variety here.

Ingredients :-

Cranberry/ Karonda(hindi) - 250 gms
Gur (jaggery) - 150 gms
water - 1 cup
pinch of salt
dry roasted red chili and coriander powder - 1 tbsp
Ghee - 2 tbsp
Coriander seeds - 1 tbsp

Method :- Wash Karonda and split into half, remove the seeds. Heat a thick bottomed pan and add ghee. Add coriander seeds and when it starts crackling, add Karonda and cover and cook for 10 mins, When the Karonda is cooked add the powdered gur and water. Keep mixing in between to let it melt. Cook till the sugar syrup is made. Sprinkle dry roasted chili and coriander powder and serve hot as a side dish with main course. 

Wednesday, August 7, 2013


Rasgulla is famous as a Bengali Sweet, however it actually originated in Odisha which was later introduced to Bengal. Pahala and Salepur Rasgulla has different and unique taste for which this is exported in large quantity from these two places. The Halwai in these places use their unique recipe that they will not share with others. They use Chenna and Semolina mixed together to form the balls. However, the canned Rasgulla available in market is actually sponge Rasgulla  that I am going to share , this will be very spongy but this cant be compared with the taste of Rasgulla from Pahala or Salepur.

Ingredients :- 
For The Rasgullas
1 recipe chenna
1 tsp plain flour (maida) for dusting

For The Sugar Syrup
5 cups sugar

Other Ingredients
2 tsp plain flour (maida)
Method :- 
For the rasgullas
Knead the chenna well.Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface
Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.

For the sugar syrup
Combine the sugarwith 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.
When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

Next Procedure:- 
Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (do not touch the chenna balls at this point as they are fragile).
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
If it sinks to the bottom, it is cooked.
Remove form the fire.
Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for approx. 3 to 4 hours before serving.
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking,
make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.
The cooking time of the rasgullas will vary depending on their size.
(i.e. large shapes viz. the rolls, rajbhog etc. will need more cooking time and versa).

Note :- To make Chenna, boil milk and a few drops of lemon juice when it starts to boil, reduce flame and let it boil till water and Chenna separates. Remeber not to add too much lemon as the taste and smell of lemon will come in Chenna. 

Tuesday, August 6, 2013

Janhi Aloo Posto / Ridge Gourd & Poppy seed curry

Janhi or better known as Ridge gourd in English or Turai in Hindi is cooked with diced potatoes in posto or poppy seed paste(khus khus in hindi).
The poppy seeds impart a rich creamy texture to the curry.The ubiquitous Posto or poppy seeds is a very common ingredient in a Odia & Bengali kitchen.
It is normally ground on a Stone grinder which is  a rare thing in modern kitchens now.The paste can be made in a mixer grinder also.
The Ridge gourd is a summer vegetable,with lot of minerals and with absolutely no fat content.It is mostly considered bland and not relished by many.
The mustard oil with its sharp taste and aroma gives a distinct flavor to the curry.


Ridge Gourd  - 3 long peeled and diced into 1" pcs
Potatoes      - 2 medium size diced into 1" pcs
Panch phutan(Cumin, mustard,fenugreek,fenell, nigella) - 1/2 tsp
Mustard oil   - 2 tbsp
Turmeric     -1/2 tsp
salt to taste
Water      - 1cup

 To be ground into a paste
Poppy seeds or posto -3 tbsp
Garlic        -4-5 flakes
Green chilly- 2 long (if you like your curry spicy)

Take 3 tbsp mustard oil in a wok and heat it till smoking point.Add the Panch phutan,let it splutter, then add the diced potatoes ,keep it on medium flame while stirring.When the potatoes are little cooked add the diced janhi or ridge gourd ,turmeric and salt.Stir  it ,cover and cook till the curry is nearly cooked.Add the posto bata or poppy seed paste to the curry,the posto can be ground in a mixer grinder with garlic and chilly,the poppy seeds can be soaked in little hot water for 15 mins before grinding.Add the water,stir and let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins.
Serve with Steamed Rice.

Monday, August 5, 2013

Mushroom Maskaawala

This is a dish made with dal gravy. I experimented this and came to know that without much spices also one can make an awesome gravy using Dal. Thanks to Neeta Mehta from whom I got to know this wonderful dish and innovative idea.

Ingredients :- 1 large capsicum - Chopped
                     200 gms Button Mushroom - each cut into 4 pieces
                     1 tsp Coriander seeds - crushed into two pieces.
                     1 Onion - chopped
                     1 green chili chopped
                     2 tbsp fresh coriander
                     1 tbsp garam masala
                     11/2 tbsp dry mango powder
                     turmeric powder -1/2 tbsp
                     salt to taste
                     1 tbsp oil
                     2 tbsp butter
Dal Tomato paste :- 2 tbsp split bengal gram ( Channa Dal)
                              1 tbsp Cum seeds (jeera)
                              2 tomatoes

Method :- Heat 1 tbsp oil in a pan or kadhai. Add Mushrooms. Saute on high flame till golden. Add Capsicum and saute for another 1 -2 mins. Sprinkle 1/2 tbsp salt, 1/2 tbsp Pepper and remove from flame. Boil(pressure cook for 1 whistle) the Channa dal, tomatoes and 1/2 cup water. Remove strain and grind it to make a smooth paste. Heat butter in a pan and add coriander seeds and wait till it starts turning brown. Add Onion, green chilli. Cook till onion turns pink. Add the Dal paste, garam masala, mango powder and cook stirring continously so that dal does not stick at the bottom. Add the mushroom and capsicum and add 1/2 cup water and mix well cook . Decorate with chopped coriander and onion. Serve hot with rice, chapati or butter nan.

Sunday, August 4, 2013

Saaga Kharada

This is a traditional Odia dish with main ingredient as green leafy vegetables.This is goes really well with Rice, Dalma, badi churra etc.

Ingredients :- Green leafy vegetables - 1 ounce
                     mustard seeds - 1/2 tbsp
                     urad dal badi - 7 to 8
                     1 medium size brinjal chopped into small size
                     1 onion chopped
                     1 green chili chopped
                     4 to 5 flakes of garlic chopped
                     2 tbsp oil
                     salt as per taste

Method :-  Wash green leafy vegetables thoroughly and chop into small pieces. Fry the Urad dal Badi and break into small pieces and keep aside.  Heat oil in a pan and add mustard seeds. When it starts to crackle add green chili and onion and fry till onion turns pink. Now add brinjal and cook till brinjal is almost cooked, add the green leafy vegetables and salt. Cover and cook for 2 mins. Remove the cover and cook till it is cooked and water disappears. Now add the chopped garlic flakes and Badi mix and cook for another 4 mins . Serve hot with Rice and Dal.

Thursday, August 1, 2013


Dalma, one of the most famous and integral part of Odia cuisine. This dish is quiet simple to make and has a unique flavor. This dish can be made in various forms. Its a conglomeration of  many ingredients, that can separately be added and form Dalma. Many different varieties of Dal (lentils) along with vegetables is put together to make this dish. You can opt for many ingredients or skip a few the dish would have different flavors but the outcome is Dalma. Therefore, this dish can have many flavors and would depend on your liking's to choose the ingredients. 

I am describing the traditional version here . The main ingredient that gives it the rich Dalma flavor are, Pumpkin and raw papaya.

Ingredients :- 
3/4 cup: Toor dal and Chana Dal (optional masoor dal and moong dal)
150 gm: Pumpkin cut into large pieces
1 no: Brinjal, large and cut into medium size pieces
1 no: Banana green and cut into medium size pieces
1 no: Papaya, small and cut into medium size pieces
1 no: Potato, peeled and cut into large pieces
2 tsp: Coconut, grated
1 tsp: Pancha-phutana (Cumin, Mustard, Fennel, Fenu greek, Kala Jeera)
3 no: Red Chillies, dried
1 tbs: Ginger, minced
1 tbs: Turmeric
2 tsp: Cumin, fried
1 tsp: Ghee or Oil
1/2 tsp: Sugar, Salt to taste

Methods :-

1.Dry roast 1 tsp of cumin and red chilli in a pan.

2. Grind it properly and leave it aside.

3. In a pressure cooker add 4 cups of water and add both dals (toor and chana),cut vegetables, coconut, salt, minced ginger, turmeric and leave it until Dal is half cooked.

4. Cook for 2 whistle in medium flame and simmer and cook for 2 mins and then take it off from flame and let it cook till the pressure drops.

5. Heat a pan, add ghee & cumin seeds. When it starts crackling add two red chili and curry leaves(optional). Pour this mixture over cooked dalma.

6. Sprinkle roasted cumin and chilli powder.

7. Decorate with grated coriander leaves (optional).