Showing posts with label authentic oriya cuisine. Show all posts
Showing posts with label authentic oriya cuisine. Show all posts

Kundru pithau bhaja- kundry fry.

It is an authentic Oriya recipe.My mom used to cook it in summer because it was a seasoned vegetable when I was a child .Now-a-days 365 days it is available in Chennai where I reside now  ,in rest of the country still it is a seasoned vegetable .Let's go to the recipe..
Ingredients :Kundri-20-30 pieces ,rice powder-2 tablespoon,turmeric powder-1/2 teaspoon ,red chili powder-1 teaspoon, curry powder-2 teaspoon ,salt to taste ,oil to fry ,water 1 cup.  

Preparations: Cut the Kundri into two pieces.Boil water ,add turmeric and salt to taste .Add kundri and let it boil till it is tender .Drain the extra water .Add rice powder ,red chili powder,curry powder ,pinch of salt and mix properly .Heat oil in a pan and fry the kundri till crispy.Serve hot with rice and dal ..

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Aloo gobi stir fry - aloo kobi bhaja.

My mom used to cook this side dish for roti in winter season as those days cauliflower were available in more quantity in winter and the veggie is fresh and seasonal and it becomes tasty.It is the favorite dish my father munch can anytime even 24 hours a day.I remember my childhood days when my father comes home late at night and used to cook it even in mid night and satisfy his taste buds with lots of this cauliflower fry with out the conscience of my mom as my mom used to get angry very often for this behavior of my dad .We three sisters used to laugh a lot when they both will fight for these silly matters..
:-)
Preparation method : 10 minutes
Cooking time : 25 minutes
Serves - 4

Ingredients:
Cauliflower - 1/2 kg size flower
Potato - 2 big sized
Turmeric powder - 1/2 tsp
red chili powder - 1 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.

Method of preparations:
1.Cut cauliflower and potato into small size pieces.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add gobi and aloo pieces , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
4.Cover the lid and let the gobi and aloo cook for 10 minutes in low flame.
5.Remove the lid and increase the flame to medium and let the aloo and gobi get crispy.
7.Serve hot with plain paratha .


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Mushroom Onion fry.

It is one of the authentic oriya cuisine. My mom used to cook it in rainy season as 10-12 years earlier only natural mushrooms i.e. oyster mushrooms that we get due to rain were available .So in odisha traditionally it is prepared with oyster mushrooms(pala chatu) but today i am making it with button mushrooms .



Ingredients:
button mushrooms- 200 grams
Onion - 2 medium sized
Turmeric powder - 1/2 tsp
red chili powder - 1/2 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.

Method of preparations:
1.Finely chop mushrooms , slice onions as well.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add onion slices and fry for 1 minute.
4.Add chopped mushroom , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
5.Cook in medium flame for 10 minutes (Mushroom will release water so cooking time increases little bit .)
6.when water evaporates increase the flame to high and let the mushrooms and onions get crispy.
7.Remove from heat.Serve hot with rice and dal or plain paratha .


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Chhena Poda - Paneer cake ..

The most famous authentic sweet dish from Odisha is Chhena poda or we can simply call it as a cheese cake with cardamom flavor.It's available in every corner of the state .People mostly like to have it as breakfast and snacks and it is freshly made and served, generally it is finished in the same day it is baked so the taste is always fresh and awesome.
If i am not wrong , people all over odisha love it .As the cooking is done authentically in charcoal , it is not preferred to make it in home .

 

But my fondness towards this sweet took me to give it a try .You will not believe that , i am trying to bake it from so many days but not getting the actual recipe in internet so was having fear of trying it .But today i got the courage as well as confident to bake it and the result was actually unbelievable. 

Ingredients:

Fresh warm chhena - 250 grams
chhena water - 2 tbsp
powdered sugar - 150 grams
rice powder - 2 tbsp
ghee - 1 tbsp
condensed milk - 2 tbsp
milk - 2 tbsp
cardamom powder - 1 tsp
baking powder - 1/2 tsp
butter paper - cut in to the size of the baking tray you are using

Method of Preparations

1.Take the fresh chhena in a bowl and knead it well for 10 minutes or more.Fresh chhena makes the sweet more soft and tasty.The texture and flavor comes out perfectly when fresh chhena is used.



2.Add rice powder and powdered sugar and mix well.
3.Mix chhena water and ghee in the chhena mixture ,mix very well , prefer to mix it by hands .
4.Mix condensed milk and milk in a separate bowl very well and add it to the chhena mixture.
5.Lastly add cardamom powder and baking powder and transfer the mixture in to a greased pan plated with butter paper .Never forget to add butter paper as it is one of the main ingredient without which the texture will not come out perfectly.


6.Preheat the oven for 10 minutes in 200 deg cent(400 deg f).
7.Bake it for 20 to 30 minutes or till it is done(check it with a tooth pick , if it comes out clean than it is cooked or else cook for another 10 minutes.
8.You can also bake it in a pressure cooker baking method.Take out the whistle of the pressure cooker.Heat the pressure cooker in low heat for 10 minutes by placing 1 cup salt inside the pressure cooker.Place the baking tin inside the pressure cooker and close it (don't put the whistle) and bake it for 30 minutes in low flame.

9.Take out the baking tray , serve hot or cold as you like it .It is one of the tastiest sweet dish you will get in every single hotels in odisha.



4:12 AM | Labels: , , , , , , | 0 Comments  

Parwal fry - potala bhaja .



I used to remember those days when parwals were in season and my aunt used to cook this parwal fry alomst twice a week .Generally we had this fry in breakfast as side dish for paratha or roti but for me it is like a starter itself.I love the way my aunt used to cook it so today when i saw parwal in vegetable market in chennai(generally we don't get parwals in chennai), the idea of making it came in to my mind so i went for buying 1 kilo of this vegetable and it is one of the recipe which i made using parwals.You too will love to have it as breakfast side dish. Come on and try it.

Preparation time : 10 minutes
Cooking Time : 20 minutes
Serves - 3 to 4


Ingredients:
Parwal - 20
Onion - 2 medium sized
Turmeric powder - 1/2 tsp
red chili powder - 1/2 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.

Method of preparations:
1.Cut parwal into small slices .slice onions as well.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add onion slices and fry for 1 minute.
4.Add parwal slices , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
5.Cover the lid and let the parwal cook more 10 minutes in low flame.
6.Remove the lid and increase the flame to medium and let the parwal get crispy.
7.Serve hot with plain paratha .

8:30 PM | Labels: , , , , , , | 0 Comments  

Spicy Cabbage Curry.

Spicy cabbage curry or bandha kobi tarakari is an authentic oriya side dish .The very first curry prepared from cabbage I tasted is it .It is one of the tastiest curry prepared by my mom so I copied the same recipe from her .I prepare exactly the same way my mom prepares it but the only difference is I prefer to add some more vegetables than my mom used.My mom was preparing it in winter as in earlier days only seasonal vegetables were preferable and cabbage was available in winter when I was a kid.In winter it tastes great as the fresh cabbage used in it makes it of excellent taste.
            When I was in high school I tried to cook it once when my mom was ill and my way of cookin earlier was , I will take the spice powder container to my mom and ask her how much amount I have to put as I was very much conscious about the taste and , always want to taste the dish prepared by my mom.this way I started and inherited the same recipe from my mom.We three sisters as kids enjoyed having it with plain paranthas.This curry tastes awesome with paranthas.
                  Here comes the authentic one with some little differences like adding peanuts in stead of green peas and adding carrots.Let me tell you one thing my mom was only using cabbage , green peas, brinjal and potato and it was yummy .As in Chennai green peas are rarely available I replaced it with peanut as the crunchy taste we like very much.


Preparation Time - 20 minutes
Cooking time - 30 minutes
Serves -4

Ingredients:
Medium sized potato -3
Cabbage sliced - 4 cups
Medium Sized Carrots - peeled and cut into small cubes
Peanut - 1/4 cup
8 small brinjals - cut into small pieces
Onion - 2 big(chopped)
4 medium sized Tomato - chopped
Ginger garlic  - 2 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder - 2 tsp
curry powder - 2 tsp
garam masala - 1 tsp
oil- 2 tbsp
salt to taste
Preparation:
1.Heat oil in a pressure cooker ,fry chopped onion till golden brown.
2.Add ginger garlic paste and fry till raw smell goes.
3.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
4.Add chopped tomato and mix it properly and fry for 10 minutes or till the oil separates from masala .
5.Add vegetables except cabbage , mix well and fry for 2 minutes.
6.Add cabbage .Mix well and cook for 5 more minutes.
7.Cover the lid of pressure cooker and cook it till 2 whistles in medium flame.
8.Open the lid after 10 minutes , add garam masala and mix well.
9.Serve hot with plain parantha or steam rice




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