Kuttu ke atte/Buckwheat Paratha

Hi Readers,

Kuttu ke atte is used during Navaratri to make paratha, poori etc for the feast during Navaratri. Buckwheat flour is rich in Flavonoid Rutin which improves immunity.  So, grab a few of these paratha's and poori this season.

Ingredients :-

1 cup Kuttu ka atta/buckwheat flour

1 large size potato boiled

1 tbsp coriander leaves chopped

sendhe ka namak or salt as per taste

little water to make dough if necessary.

2 tbsp oil

Method :-

 Mix all ingredients except the oil to make a dough. Divide it into 4 equal parts. Heat a tava/griddle. Spread this ball directly on tava using your hand or you can roll them similar to normal roti or chapati using a little buckwheat flour for dusting. When griddle is warm, put this on it and let it cook till tiny brown spots appear on one side, turn to other side and cook similarly. Then add about 1/2 tbsp oil and turn both sides to equally grease both sides. Remove and serve hot. 

Sitaphal/Custard apple Basundhi

Hi Readers,

Here is another easy to make dessert on this auspicious Navaratri. This is made with Sitaphal or custard apple which is a seasonal fruit available during this time. Basundhi is a Maharastrian dessert that is made with milk.

Ingredients :-

500 ml Milk
3 tbsp sugar
2 Sitaphal de-seeded

Method :-

Boil milk , and then reduce flame to simmer and let s cook till, milk reduces to half its original quantity. Add sugar and sitaphal let it cook for another 5 mins then remove from heat. Serve chilled.

Aloo Tikki

Hi Readers,

Today, is the first day of Navaratri and I wish all my blog readers, a very happy Navaratri. This is the first day/night of saradiyo durga Puja. May Maa Durga bless everyone with happiness and prosperity. People in many parts of India observe fast during these nine days and break there fast after the evening prayer to Maa Durga. The food prepared for the people is generally with very few spices and oil. It is light for the stomach and is rich in minerals and vitamins. Eating lots of fruits and water is recommended. I have a common Indian snack that is prepared widely during these festive season. Its Aloo Tikki, normally Aloo ki tikki can have onions, garlic and ginger etc added to it, but during Navaratri, onion & garlic is not used. So, here is a simple recipe of it, that you can prepare and enjoy.

Ingredients :-

 1 large potato - boiled

 1 green chili

2 tbsp coriander leaves chopped

Sendha namak/salt as per taste

Method :- 

Smash boil potatoes, add coriander leaves, salt, chili and form small small balls. Heat a non-stick tava/griddle. Place these potato roundels and let is cook in medium flame. Add little oil and turn it. Keep turning and cooking tillboth sides turn brown. Serve hot with coriander chutney.

Dahi Bhendi

Hi Readers,

Another Odia traditional dish that I prepared today. It is Dahi Bhendi, it is similar to Dahi Baigan, and is good for people who are allergic to Baigan. It is very simple and easy to make, can be done in little time.

Ingredients:-

4 medium sized Bhendi

250 gm curd

salt to taste

1 tbsp Cumin and red chili powder.

sugar optional

pinch of turmeric

1 tbsp oil

For Tampering :- 

1/2 tbsp paanch Phutan (Cumin, Fennel, Fenugreek, Mustard, Black seeds)

1 tbsp Oil

2 Red chilli

Method:-

Cut the bhendi/ladies finger into long pieces after trimming the edges. Add oil to a pan, add the vegetable, salt and turmeric when oil is hot. Fry over medium flame till Bhendi is cooked.

Now in a pan take 1 tsp of oil. When its hot add the Paanch Phutan. When they start cracking ,add the red chilli to it and remove from flame.

In another container take the whole curd and whisk it. The thickness of curd can be as per your choice. If you want to make it thinner then add little water to it. Add salt to it. When the tampering mixture that we prepared cools to room temperature add it into the curd. Now add the fried Bhendi and keep it for sometime before serving. This can be served chill, garnish with coriander leaf. This is usually served in Odia platter. It is similar to Dahi Baigan.  

Mooga dalma

Hi Readers,

Yesterday, I had prepared Mooga Dalma for lunch. Mooga dalma is  prepared with roasted Moong dal that gives a nice aromatic flavor. There are many versions of Dalma, it tastes different with different ingredients to it. This is one of the well known and popular Dalma recipe for its aromatic flavor and taste. It uses only one dal. Lets now, have a look at the recipe.

Ingredients: 

Moong Dal: 1 cup (roasted moong dal)

Potato: 1 large cut into chunks

Pumpkin: 1 cup cut into chunks

Arvi/Saru: 3 medium cut into chunks

EggPlant: 1 medium cut in chunks

tomato: 1 cut into 4 pieces

Ghee: 2 tsp

Paanch Phutan: 1 tbsp(cumin,fennel,fenugreek,mustard,kalounji/black seeds)

Dry red chili: 2

Water: 2 cups

Ginger: 1 inch grated

Turmeric : 1 tsp

Sugar: 1tbsp

Salt to taste

Roasted Cumin Red Chili Powder: 2 tsp.

Procedure:

In a deep bottom pot dry roast the Mung Dal for 2-3 mins till beautiful aroma comes out. Roasted Moog dal is available in market in Odisha.

Remove from heat and let it cool down. In a pressure cooker, add dal and vegetables, add water, turmeric and salt. Cook in medium flame. After the first whistle, turn off the cooker and let it cool by itself. In another tampering pan add ghee, add Paanch Phutan, red chili, ginger and add the tampering mixture to the cooked dal. Finally add the roasted cumin and red chili powder and serve hot garnishe with coriander leaves.

A typical meal would have rice, dalma, tomato khata, and some kind of dry subji.

Potala/Parwal Aloo Rasa (Authentic Odia dish)

Hi,

Happy Gandhi Jayanti to all my blog readers. Today, the climate here at Hyderabad is cold. So, i was bit lazy in morning, but yes I had in mind to make something special for today. Our breakfast started with Irani chai and Rava Masala Dosha and then I just wanted to make a extravagant menu for Lunch. I had decided to make Odia special lunch. Our lunch platter had steamed rice, Mooga Dalma, Potala Aloo Rasa , Saaga kharada  and Papad. In my earlier post potala/parwal rasa was about the version of this authentic dish, which uses less oil and masala. However, as promised earlier, I had prepared the original recipe so that I can share with you. Lets look at the recipe below.

Ingredients :-

 250 gms Potala/Parwal

1 big Potato cut into cubes.

1/4 tbsp Elaichi powder/Cardamom powder

1 bay leaf

pinch of sugar

1 tbsp red chili powder

1 tbsp roasted cumin powder

1 tbsp garam masala

1 tbsp cumin seeds

1 cup tomato puree

Oil to fry

1 tbsp turmeric powder 

Salt as per taste

Paste 1 :-

1 Onion

4 to 5 flakes garlic

1 inch ginger

1 green chili

Paste 2 - 

1 cup grated coconut/ coconut milk

6 to 7 cashew nuts

Grind this to a very fine paste. You can optionally use coconut milk.

Method :-

Wash, peel and cut Potala into two half's diagonally. Heat enough oil to deep fry Potala and potato. Add Potato to oil when its hot and deep fry till it turns brown. I have sallow fried Potala and potatoes as I do not like deep fry. Similarly, deep fry Potala in oil and remove when its brown and keep aside. In another pan take 1 tbsp oil, when its hot add cumin seeds. When it starts cracking, add sugar and let it turn to brown color. Now add onion,ginger,garlic paste, bay leaf , Elaichi powder and cook till the paste separates oil and raw smell is removed. Now, add tomato puree, turmeric powder and cook again till oil starts separating. Now, add the vegetables, followed by Coconut and cashew nut paste. Add Garam masala, cumin powder, red chili powder and salt. Cover and cook till, gravy thickens and vegetables are done. Serve hot garnished with coriander and cashew.

Reshami Paneer Tikka

Hi Readers,

Last Saturday, was really a cool day. I had prepared Paneer Tikka as a starter. It turned out to be really tasty. My husband was happy with all the dishes and really loved this appetizer. Its a great appetizer and takes really less time to prepare. You just have to marinade things before and you can prepare instantly before your meal. It takes max 15 mins to prepare one plate. Here is the recipe for your use.

INGREDIENTS

Cottage Cheese/Paneer(In Pieces)    250 gms

Capsicum(Diced)    1

Onion(Diced)    1

Tomato(Diced)    1

MARINADE

Hung Curd    1 Cup

Red Chilli Powder    1/4 tsp

Garam Masala    1/4 tsp

Bhuna Jeera    1/2 tsp

Chaat Masala    1/2 tsp

Black Pepper Powder    1/4 tsp

Ginger garlic paste 1 tsp

A pinch of orange red color      (Dissolved in water)(optional, I had skipped this as I don't like artificial color in food)

Turmeric powder  1 tsp

Salt as per taste

METHOD

1. Mix all ingredients of the marinade.

2. Add Panner and vegetable pieces to it.

3. Keep aside for half-an-hour.

4. Arrange marinated Paneer and vegetables on a toothpick or skewer.

5.Grill for 10 min. Re-position it and brush with oil/butter.

6. Again grill for 10 min till golden brown from all sides.

6. Sprinkle chaat masala and serve with mint and coriander chutney. 

7. You can add in about 1 tbsp of fresh cream, to give it more lustrous texture.