Showing posts with label odiya cuisine. Show all posts
Showing posts with label odiya cuisine. Show all posts
Dahi vada aloo dum .
Preparation time : 5 to 6 hours
cooking time : 1 hour
Serves - 6 to 7
Ingredients:
For dahi vada
split urad dal - 100 grams
curd - 200 grams
chopped onion - 1 tbsp
roasted jeera powder - 2 tsp
red chili powder - 1 tsp
salt - 2 tsp
black salt - 1 tsp
chopped coriander - 1 tbsp
fine sev - 2 tbsp
oil for frying vadas
For aloo dum
boiled potato - 4 medium sized
tomato puree - 1/2 cup
chopped onion - 3 tbsp
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1 tsp
indian curry powder - 2 tsp
fennel seeds - 1 tsp
water - 2 cups
salt to taste
oil - 2 tbsp
Method of preparations:
Dahi vada.
1.Soak urad dal for 4 to 5 hours .
2.Grind soaked urad dal into a smooth paste.
3.Whisk urad dal paste for 2 minutes.
4.Heat oil in a kadhai for frying vadas.
5.In medium heat fry vadas for 5 to 6 minutes .repeat for all vadas.
6.In a bowl mix 2 tsp salt with 3-4 cups cold water .keep aside.
7.Dip fried vadas in salted water for 10 minutes.
8.In another bowl take 100 grams curd ,salt 1 tsp and add 1 cup cold water and mix well.
9.Remove vadas from salted water by straining extra water .
10.Dip vadas in curd water and keep it like this for 30 minutes.
for aloo dum
1.Heat oil in a pan ,add fennel seeds , and fry for 1 minute.
2.Add chopped onions and fry till golden brown.
3.Add ginger garlic paste and fry till raw smell disappears.
4.Add turmeric powder ,red chili powder , curry powder , and fry for 1 minute.
5.Add tomato puree , salt to taste and cook for 3 to 4 minutes more .
6.Cut potato into small cubes.Add potato and water and cook till the gravy thickens.
How to serve dahi vada aloo dum?
1.In a serving bowl, place 3-4 dahi vadas.
2.add 1/2 cup aloo dum over it.
3.Add 2 tbsp curd, chopped onions , chopped coriander .
4.Sprinkle red chili powder , roasted jeera powder and black salt .
5.Sprinkle fine sev over it and serve as breakfast.
Aloo gobi stir fry - aloo kobi bhaja.
:-)
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 .
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 minutesServes -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 tspred chili powder - 2 tsp
curry powder - 2 tsp
garam masala - 1 tsp
oil- 2 tbspsalt to taste
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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