Wednesday, 29 June 2011

Termarind chutney











Ingredients
1/2 cup tamarind
3-4tsp grated jaggery
2 tsp chilli powder
1 tsp roasted cumin seeds  powder
1/4 tsp coriander  powder
1 tsp White til roasted
salt to taste
 Method:
Soak  tamarind in  warm water for 30 minutes.Squeeze out the pulp from the tamarind mixture by the help of a spoon.Add  jaggery, chilli powder, cumin powder, coriander seeds , white til and salt to it and mix well.

Garlic chutney with spicy chillies (Thecha)

Ingredients
15-20 cloves of garlic
8-10 green chillies
salt to taste

Grind all the above ingredients & make a rough paste. Your Thecha is now ready to serve.Serve this Thecha with roti/ rice.

Coconut chutney for dosa/ idli



Ingredients
 1 cup coconut peeled and cut in small pieces
1 green chillies  chopped
1/2 cup yogrut
1 teaspoon lemon juice (if needed)
1 tsp grated ginger
1-2 garlic cloves chopped
salt to taste
1/2 tsp mustard seeds
1 red chilli
6 to 8 curry leaves (1 sprig)
Oil
pinch of asafetida


Method:
Peel coconut and cut into small pieces so they are easier to blend.
Blend  coconut, green chillies, ginger, garlic , yogrut and salt in a blender with a little water and grind to make a fine paste. Before removing from blender, taste chutney to adjust the salt . Use lemon juice to adjust the sourness as per your liking. Blend well.Keep aside.

Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.Add asafetida, red chilies and curry leaves.
Pour the seasoning mixture over the chutney.Mix well. Your coconut chutney is now ready to serve with idli/ dosa..

PEANUT CHUTNEY RECIPE









Ingredients:
 1 cup Roasted peanuts (Remove the skin)
2-3 green chilies chopped
1-2 Garlic cloves chopped
choppedcoriander leaves
1 tsp cumin seeds
Curryleaves
1 pinch hing
1-2 red chilly
2 teaspoons mustard seeds
Oil
Salt To Taste
sugar as per taste
How to make peanut chutney :
Blend the peanuts , garlic, green chillies, coriander leaves, cumin seeds in a blender .
Add salt, sugar and mix again.
Add 2tsp oil in apan. Add hing, add whole mustard seeds , curry leaves & 1-2 red chilly. When they starts crackling immediately Pour it to the chutney .Your peanut chutney is now ready to serve.

MINT CHUTNEY

This chutney goes very well with grilled Indian platters...


 

Ingredients:
1 bunch fresh mint leaves washed & finely chopped
2 tsp tamarind pulp ( soak little tamarind in water and keep aside for 1 hour, Then strain the mixture in a bowl with the help of a spoon)
2 green chillies
Salt as per the taste
Method:
Grind all the above ingredients in to a smooth paste .You can add water if the mixture is thick. Your Mint chutney is now ready to serve.

GREEN MANGO CHUTNEY

Ingredients:
 3-4 big Green Mangoes  ( wash , Peel and remove the stones & cut mangoes into very thin and long slices)
1/2 cup Water
2 green chilli
1tsp jeera
1/2 cup sugar
Salt
1” long Ginger (chopped)
2-3 cloves of Garlic finely chopped

How to make mango chutney:
Blend all  the above ingredients  in a mixer & make a paste.
Add little water if required. Your Greeen mango chutney is ready to serve.

Channa dal CHUTNEY RECIPE for idli/ dosa







Ingredients:
100 grams Channa dal
½ cup  penuts
1-2 Green Chillies
1-2 cloves of gralic
1 cup grated Coconut  
Curryleaves
1 pinch hing
1-2 red chilly
2 teaspoons mustard seeds
Oil

Method:
Heat 1-2 tsp oil in apan. Fry dal , peanuts and green chillies until light brown.
Grind coconut, fried dal , garlic cloves,peanuts and green chillies finely.
Adjust salt.
Add 2tsp oil in apan. Add hing, add whole mustard seeds , curry leaves & 1-2 red chilly. When they starts crackling immediately Pour it to the chutney .Serve with idli/Dosa.

Janhi nadia (Ridge Gourd with spicy coconut gravy)

This is my mom's classic recipe. Its full of flavor. A very easy and must try recipe!





Ingredients:
Ridge gourd- 200gm (Remove Ridge gourd skin & Cut Ridge guard length wise)
Onion- 1 chopped
Mustard seeds - 1/2 tsp
whole Coriander seeds- 2 spoon
Grated coconut- 4 or 5 spoon
Red chili- 1
1tsp termarind juice
Turmeric powder- 1/4 tsp
Red chili powder- 1/2 tsp
Curry leaves
Oil
Salt- as required
Method:
Heat 1tsp Oil in a pan. Fry Coriander seeds & red chilli  for 1-2 min till they changes to little brownish color.Grind them with Grated coconut & make a fine paste.Heat Oil in a pan. Add Mustard seeds, once it splutters add Onion and Curry leaves & whole garlic cloves, fry till Onion & garlic  turns to brownish color.Then add Ridge gourd fry for some time , then add the cocunt& coriander paste,Haldi, chili powder , termarind juice and Salt. Add little water to cook Cover the lid. Cook till Ridge gourd is cooked .Goes well with hot rice & rotis.

 

Janhi channa dali (Ridge gourd with spicy channa dal)

Ingredients:
200gm Ridge Gourd (wash, Peel & cut in cubes)
1/4 cup Chana Dal
2-3 onions finely chopped
2 big tomatoes finely chopped
1” ginger finely chopped
4 to 5 cloves  of garlic finely chopped
1 tsp  cumin seeds
1 tsp  red chilli powder
½ tsp  turmeric powder
1-2 bay leaves
1tsp Garam masala
1-2 tsp Roasted cumin power
½ tsp Black pepper powder
salt to taste
1-2 tspoil
finely chopped coriander leaves
Method
Pressure cook the dal, salt, turmeric powder and little water.Boil the channa dal properly & Keep aside.
Heat Oil in a kadai. Add bayleaves.add cumin seeds. When it crackles, Add onions , chopped ginger and garlics. Saute till the onion turns to golden brown in colour.Add the tomatoes and cook on a low flame till tender. Add red chilli powder & garam masala powder. Saute till the oil appears in masala.Then add the ridge gourds. Sauté it for 1-2 min.Then pour the daal to the masala &  Mix well. Boil for 5-7 mins & stir continuously now & then. mix properly & switch off the flame. Garnish with chopped coriander leaves. Serve hot with roti/ naan.

Spicy MASOOR DAL with coconut paste



Ingredients:
1 cup Split Red Lentil ( wash & soak for 15-20 min.)
1 meduim sized sliced Onion  
1/2 tsp Turmeric Powder  
1/2 cup grated Coconut
2 chopped Tomato
1 tsp each Mustard-cumin Seeds
1 tblsp Oil
Salt to taste
chopped Coriander Leaves  

Procedure:
Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
Cook the daal in a cooker with salt ,turmeric powder ,tomatoes & water. Remove the lid & add the coconut paste. mix thoroughly & cook again for 1-2 min.

Heat the oil in a pan. add the mustard / cumin seeds, when they crackle add the onions.Fry till the onions changes to light brown in colour &  pour  the dal to the tadka. Boil for another 1-2 min & garnish with chopped corriander leaves. Serve hot with roti/ rice.

Channa dal with lauki





Ingredients:
150gm  lauki( Peel & cut into cubes)
200 g - channa dal (soaked for 30 minutes)
2-3 onions finely chopped
2  cloves
1” cinnamon stick
2 big tomatoes finely chopped
1” ginger finely chopped
4 to 5 cloves  of garlic finely chopped
1 tsp  cumin seeds
1 tsp  coriander powder
1 tsp  red chilli powder
½ tsp  turmeric powder
1-2 bay leaves
1tsp Garam masala
salt to taste
1-2 tspoil
finely chopped coriander leaves
Method
Pressure cook the dal, lauki , salt, turmeric powder and little water.Boil the channa dal properly & Keep aside.
Heat Oil in a kadai. Add bayleaves.add cumin seeds. When it crackles, Add onions ,cloves, cinnamon, chopped ginger and garlics. Saute till the onion turns to golden brown in colour.Add the tomatoes and cook on a low flame till tender. Add coriander powder and red chilli powder. Saute till the oil appears in masala.Then pour the lauki & daal to the masala &  Mix well. Boil again for 3-4 mins & stir continuously now & then.Sprinkle some garam masla to it & switch off the flame. Garnish with chopped coriander leaves. Serve hot with roti/ naan...

Channa dal with Raw papita





Ingredients:
150gm  Raw papita ( Peel , remove the seeds & cut into cubes)
200 g  channa dal (soaked for 30 minutes)
2-3 onions finely chopped
2 big tomatoes finely chopped
1” ginger finely chopped
4 to 5 cloves  of garlic finely chopped
1 tsp  cumin seeds
1 tsp  red chilli powder
½ tsp  turmeric powder
1-2 bay leaves
1tsp Garam masala
1-2 tsp Roasted cumin power
½ tsp Black pepper powder
salt to taste
1-2 tspoil
finely chopped coriander leaves
Method
Pressure cook the dal, Raw papita , salt, turmeric powder and little water.Boil the channa dal properly & Keep aside.
Heat Oil in a kadai. Add bayleaves.add cumin seeds. When it crackles, Add onions , chopped ginger and garlics. Saute till the onion turns to golden brown in colour.Add the tomatoes and cook on a low flame till tender. Add red chilli powder & garam masala powder. Saute till the oil appears in masala.Then pour the Raw papita & daal to the masala &  Mix well. Boil again for 3-4 mins & stir continuously now & then. Add black pepper powder to it.mix properly.Sprinkle  roasted cumin powder to it & switch off the flame. Garnish with chopped coriander leaves. Serve hot with roti/ naan.

TOOR DAL WITH GREEN MANGO





Ingredients:
1 cup toor Dal
½  cup chopped Green Mango
1/2 tsp Turmeric Powder  
1 tsp chopped Ginger
1 tsp Cumin Seed Powder  
2 Green Chillies
2 dry Red Chillies
1 tsp Sugar
1 tsp Mustard Seeds  
1 sprig Curry Leaves
1 tsp Garam Masala
1-2tsp desi ghee
Salt to taste
Method:
Wash and cook the toor dal with haldi, salt,mango & sugar and water in a pressure cooker.Boil the dal properly. When the dal is cooked remove from fire & keep aside.
Heat the desi ghee in a pan , add the mustard seeds, when they crackle, add hing ,curry leaves, slit green chillies and the broken red chillies. Add chopped ginger.fry for some time. Add cumin powder and the garam masala powder. mix well.
Pour this tadka to the dal. Boil the daal for 1-2 min.serve hot with hot steamed rice/ roti.

Tuesday, 28 June 2011

Allu Bharta ( ଆଲୂ ଭରତା)

 Allu bharta as it is called is a typical oriya side dish. There are two forms of it one is allu chutney i.e. boiled allu with chopped raw onion mashed with little bit mustard oil, salt & green chilly.
And the 2nd form is Allu Bharta  in which a tadka is given to mashed potatoes & onions. This goes very well with Pakhala & Hot steamed Rice , Especially  If there is no vegetables in your  Kitchen It is a quick recipe You can Prepare.....So friends here it is....




Ingredients:

3-4 large potatoes (wash, peeled, boiled &  mashed)
2 large onions chopped
1 tsp Cumin seeds
1 green chilly
2-3 tsp Mustard Oil
Chopped coriander leaves

Method:
Heat mustard oil in a pan. Add cumin seeds. When it starts crakling immediately add chopped onions & green chilly. Sauté till the onions turns to light brown in colour.Add mashed potatoes. Then add coriander leaves & Stir continiously for 2-3 mins till the potatoes turns to little brownish in colour.

Janhi Bhaja (Ridge gourd sukhi bhaji)

Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties. Today we r going to learn janhi bhaja in which Ridge gourd can be cut into slices & fried with some onions, salt and haldi......
So without  much ado lets starts the recipe......

Ingredients:-
 Fresh Ridge gourds- 200gm  (wash  ,peel & cut in round shape)
Mustard/cumin seeds -1tsp each
Red chillies 2-3
Haldi powder.
Mustard Oil 2-3tsp
Onion chopped 2-3 nos
Salt as per the taste

Procedure:-
Heat Oil on a kadhai. Add Mustard Oil.Add cumin / mustard seeds let it crackle.Add red chillies.Then add chopped onions & saute it for 1 min.Then add  the Ridge gourds. Add Salt and haldi powder.Mix well & cover the lid for 5-7  min till they becomes soft.Remove the lid.Then stir the bhaja for another 3-5 minutes till the ridge gourds  turns to light brownish in colour..Your  janhi bhaja is ready. Serve it with any type of parathas/ roti/ rice.

Kalara bhaja (bitter gourd sukhi bhaji with crushed peanuts)

Bitter gourds are very low in calories but dense with precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
Bitter melon contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin.  There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients.


Now without much ado lets start the recipe.....



Ingredients:-
 Karela- 200gm  (wash  & cut in round shape)
Mustard/cumin seeds -1tsp each
Roasted peanuts- ½ cup ( Remove the skin & crush them)
Red chillies 2-3
Haldi powder.
Mustard Oil 2-3tsp
Onion chopped 2-3 nos
Salt as per the taste

Procedure:-

Heat Oil on a kadhai. Add Mustard Oil.Add cumin / mustard seeds let it crackle.Add red chillies.Then add chopped onions & saute it for 1 min.Then add  the Karelas.Fry it for for 2-3 min. Add Salt and haldi powder.Mix well & cover the lid for 5-7  min till they becomes soft. Remove the lid .Then add the roasted crushed peanuts & rice powder( to make the bhaja more crispy) to the bhaja.Then stir the bhaja for another 3-5 minutes till the karelas  turns to light brownish in colour..Your bhaja is ready. Serve it with any type of parathas/ roti/ rice.


Caution


Do not consume more than two ounces of bitter melon, or more than two melons a day.  Excessive consumption may cause mild abdominal pain or diarrhea.  Diabetics taking hypoglycemic drugs will need to alter the dosage of their drugs if they consume bitter melon on a regular basis.  Please consult your doctor.


Pregnant women should avoid taking too much bitter gourd or its juice as it may stimulate the uterus that may lead to preterm labor.

Allu Potola Bhaja (Poatato & Parwal sukhi bhaji)






Ingredients:-

 Potatoes  200 gm (Wash peel & cut potatoes rectangular shape )
Parwal- 150gm  (wash ,peel & cut in rectangular shape)
Mustard/cumin seeds -1tsp each
Red chillies 2-3
Haldi powder.
Mustard Oil 2-3tsp
Onion chopped 2-3 nos
Salt as per the taste

Procedure:-

Heat Oil on a kadhai. Add Mustard Oil.Add cumin / mustard seeds let it crackle.Add red chillies.Then add chopped onions & saute it for 1 min.Then add  the Parwals.Fry it for for 2-3 min. Then add potatoes, Add Salt and haldi powder.Mix well & cover the lid for 3-4 min till they becomes soft. Remove the lid .Then stir the bhaja for another 5-7 minutes till the potato & parwals turns crispy & light brownish in colour..Your aalu potal bhaja is ready. Serve it with any type of parathas/ roti/ rice.

Chun Chun Allu Bhaja ( Potato bhaji)

To Make allu bhaja u need:

Ingredients:-

 Potatoes  200 gm (Wash peel & cut potatoes into long rectangle pieces as shown in pic)

cumin seeds -1tsp
Red chillies 2-3

Haldi powder.
Mustard Oil 2-3tsp
Onion chopped 2-3 nos
Salt as per the taste

Procedure:-

Heat Oil on a kadhai. Add Mustard Oil.Add cumin seeds let it crackle.Add red chillies.Then add chopped onions & saute it for 1 min.Then add  the Potatoes.Stir continiously.Add Salt and haldi powder.Mix well & cover the lid for 3-4 min till the potatoes are 90% done.Then stir the bhaja for another 5-7 minutes till the potatoes turns crispy & light brownish in colour..



 

trikon parathas with allu bhaja

Paratha aau allu bhaja...yuummmmm.....its a mouth watering simple breakfast dish.When i was in school that time my mom used to prepare this dish weekly 2-3 days.....



To make the trikon parathas, you will need:
Flour-4 cup
Salt-according to taste
Ghee, water

Methods
Make a smooth dough by using salt ,water and flour.Make small round balls.
After that press it and make it round roti.aplly ghee on it.
Then Roll it like a triangle parata as shown in pic. Heat a tawa Place the paratha on the tawa.add oil and turn parata up & down till it becomes crispy.
Your  parata is ready. It Goes well with allu Bhaja
Allu Bhaja:
To Make allu bhaja u need:
Ingredients:-

 Potatoes  200 gm (Wash peel & cut potatoes into long rectangle pieces as shown in pic)
cumin seeds -1tsp
Red chillies 2-3
Haldi powder.
Mustard Oil 2-3tsp
Onion chopped 2-3 nos
Salt as per the taste

Procedure:-

Heat Oil on a kadhai. Add Mustard Oil.Add cumin seeds let it crackle.Add red chillies.Then add chopped onions & saute it for 1 min.Then add  the Potatoes.Stir continiously.Add Salt and haldi powder.Mix well & cover the lid for 3-4 min till the potatoes are 90% done.Then stir the bhaja for another 5-7 minutes till the potatoes turns crispy & light brownish in colour..

DAAL MAKHANI....


Ingredients:
1 cup whole urad daal
1tbsp Red kidney beans
1tsp fenugreek leaves powder
1 onion finely chopped
2 tomatoes (blend it & make a fine paste)
1tsp Ginger garlic paste
2-3 green chilies finely chopped
chopped coriander leaves
1tsp cumin seeds
1/2tsp turmeric powder
 whole Garam masala  (1” Dalchinni stick,2  Illaichiis, Cloves, 2 bay leaves)
1tsp garam masala
Red chili powder to taste
1/2tsp coriander powder
Salt to taste
1/2 cup fresh cream
2tbsp butter
Chopped coriander leaves

How to make:
Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft. Mash it and boil again for 3-4 min.
Heat oil in apan . Add whole garam masalas,splutter cumin seeds and Add onions and fry till golden brown. Then add GG paste, fry till light brown. Now add green chilies and tomatoe puree and stir continuously for 3-4 min.Now add turmeric powder, chili powder, dhania powder & salt and stir for a moment. Add daal and stir on medium flame & Add kasturi methi  powder (Crush it properly). Put the flame very slow.Boil it for 5-10 min.Add ½ cup cream & butter to the daal.Mix it & cover the lid.Add garam masala.Garnish with fresh coriander leaves. Goes well with laccha paratha, naan or rice.