Wednesday, 26 September 2012


Tadaka is a recipe that is famous in odisha made of urad dal & channa dal..There r several types of tadaka we can find in sadha tadka, egg tadka, paneer tadka, minced mutton/ chicken tadaka...In the dhaba they will serve it with fried  pampad pieces , chopped onions & lemon wedges.heavenly!!! Just love this with hot naan/ phulka...I made it for last night dinner & served with hot phulka which made a perfect combination...Got a lot of appreciation for the friends here is the recipe...


1 cup whole black urad dal
2cups of channa dal
50gm rajma (optional)
½ tsp  haldi
½ tsp Red Chili Powder
Dried Fenugreek leaves/ kasturi methi - 2tblsp (more u will add more the flavor will b)
2 large tomatoes chopped
 Garlic cloves 5-6 nos- chopped
1 “ long Ginger finely chopped
2 large size onions chopped
1-2tsp Oil
2 bay leaves/ 2-3 cardamoms/ 2" long cinnamon stick
Pinch of hing
1-2 green chillies chopped
1tsp cumin seeds
cumin-coriander powder- 1tsp
1 tbsp curry powder
1-2tsp garam masala
1-2 tsp oil
1 tblsp  desi ghee/ butter
Chopped coriander leaves for garnishing
mashed paneer/ homemade chenna- 1/2 cup (optional)

How to make :

Wash & soak urad dal , channa daal & Rajma  for overnight. Boil them in a cooker with water & salt  in a pressure cooker till soft.
Heat oil in a pan and crackle cumin seeds and add red chillies & hing in to  it. Add bay leaves, cinnamon & cardamoms.. Then add chopped onions & green chillies to it. saute for 1-2 mins till translucent. 

This time add the dried fenugreek leaves. It will give a nice aroma to daal. Add the chopped garlic cloves & ginger  , fry for 30 sec, Then add chopped tomatoes 

& sauté for 3-4 min. till tomatoes become soft then add chilly powder,turmeric powder, curry powder & cumin-coriander powder. 

Mix them & then Add the cooked dal to the masala &  mix properly.

Let it cook in a medium flame for 4-5 minutes. Add homemade chenna/ or mashed panner to it(This is optional ).

Then add some garam masala powder & coriander leaves. 

Add 1tsp desi ghee/ butter and Mix well. switch off the flame. Your tadka/ paneer tadka is now ready to serve. 

Goes well with naan/ roti/ paratha...

sending this to Bon Vivant #9 Simply Sides

Tuesday, 25 September 2012

Potato & pumpkin Bhaja (Kakharu allu bhaja) କଖାରୁ ଆଲୂ ଭଜ୍ଜା

Potato & pumpkin Bhaja is my mom's classic recipe. Its full of flavor. A very easy and must try recipe! 

 Now this is pumpkin season....lots of pumpkins r thr in the stores...found some funny pumpkins in a near by store.. these r real pumpkins but we cant eat them....these r only for decoration...
just hav a look...



 Potatoes  2-3large size (Wash peel & cut into long rectangle pieces as shown in pic )
Yellow Pumpkin / butternut squash- 200gm  (Wash peel & cut into long rectangle pieces as shown in pic)
pancha phutan -1tsp 
Red chillies 2
slit green chillies- 2 nos..
turmeric/ Haldi powder- 1tsp
veg oil/ Mustard Oil 2-3tsp
large Onion -  2 nos chopped
Salt as per the taste


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 Potatoes.Stir continuously for 1 min. Then add the pumpkins, Add Salt and haldi powder.

cover it with a lid & cook the bhaja till 90% done. Remove the lid .Then stir the bhaja for another 2-3 minutes till the potato & pumpkins turns to  light brownish in color.. Your bhaja is ready. Goes well with hot parathas.

Chenna Posto

Who doesn't love paneer??? Chenna Posto....It is a simple and easy recipe to put together which tastes great. I loved it as a kid  when  my Maa served with love. I can't match  her in any way but I tried & it came out well  afterall moms are moms...:)...I have used posto/ poppy seeds paste for this recipe.. I put this recipe in my Once a Month Cooking file. I hope you will also like this recipe…

1 ½  cup  homemade soft paneer/ chenna/ mashed paneer
1 tea spoon jeera/ cumin seeds
2 bay leaves,2-3 whole cardamom
2-3 tblsp poppy seeds + 2 garlic cloves+ 2 green chillis+ 1 chopped tomato (grind all & make a paste)
1 onion (big) finely chopped
 2-3 green chillies chopped
Dried fenugreek leaves/ kasturi methi  -2tsp
Green peas- 1/2 cup (optional)
Salt to taste
Sugar- ½ tsp (optional)
Garam masala 1 tsp
Coriander leaves chopped

Heat oil in a pan. Add cumin seeds. Let it crackle.  Add bay leaves & cardamoms. Add chopped onions, fenugreek leaves, chopped green chillies.
Fry till onion turns golden brown, add the blended posto masala. Sauté till oil separates from masala. Add green peas. Sauté for another 3-4 min till the green peas becomes soft.
Add chenna & mix well. Add salt & sugar. sauté for  2-3 mins. Add garam masala & then turn off the gas. Garnish with chopped coriander leaves & Serve hot with chapathis/pooris/ rice.

Friday, 21 September 2012

Chicken Keema

Chicken keema..just love this recipe...1st time tried keema with potatoes & green peas & it came out really nice...minced chicken  cooks very fast..I crushed some garlic cloves & black pepper together & added them at the end to give a very different  taste .U can have this with roti/paratha/ naan or any type of rice/ pullavs but also goes well with dosa & breads...lets look at it....:)


 Minced Chicken  - 250gm
1 large peeled Potatoes cut to pieces
Curd - 1tblsp
Green Chillies - 2 Chopped
Tomatoes – 2 Chopped
Large Onion - 2 Chopped
green peas- half cup
Ginger Garlic paste - 1 tsp
Haldi Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
cardamom powder- 1 pinch
2 bay leaves
cashews- a handful
Mustard Oil/ veg oil- 2tblsp
2-3 garlic cloves
4-5 black pepper
Chopped  Coriander Leaves -2-tsp


Take a Kadai and heat 1tblsp oil . 
add the the potato pieces. fry for 4-5 min till golden brown. keep aside. 

Again heat 2-3tblsp oil in the same kadai. Add pinch of cardamom powder. It will give a nice aroma to the keema.
Then add bay leaves & cumin seeds . when they start crackling add cashew nuts...fry till they turns to light brown & then add the chopped onions & green chilles.

Saute the onions til they turns to light brown. Add ginger garlic paste, tomatoes and mix well.
Then add minced meat and stir for 5-10 min. 

Add all the dry ingredients including potato pieces & green peas, yogurt and mix well. Mix well. cover the lid.
 Let it cook with it own juice in a medium flame till chicken and potato pieces are tender. at last crush some garlic & pepper together & add it in to your keema..mix weell & cook for another 1-2 min. then switch off the flame. your keema is ready to serve....

Garnish with coriander leaves. Serve hot with roti/chapati/paratha/rice.

One old snap....

Thursday, 20 September 2012

Enoki Mushroom desi style...:)

Enoki Mushroom... These thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name, "golden needle mushroom". Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot or velvet stem, amongst other names.
I found these mushrooms in a near by Korean is a tasty, healthy & easy to make recipe... thought of making it in desi style..:) so friends here is the recipe....


Enoki Mushrooms - 5.25oz ( clean the mushrooms  with clean water , squeeze & drain all the water  from mushrooms & cut in to pieces )
1 onion cut into slices
1 medium size tomato sliced
1 Dried mango slices ( ambula )
1 tsp mustard seeds
½ tsp red chilly powder
2 tblsp mustard paste( grind  1tsp poppy seeds, 2 tsp mustard seeds  , 1 tsp Jeera  with 5 cloves of garlic & 1 green chilly )
1 tsp haldi powder
2 tblsp Oil


Heat oil in a pan. Add the Mushrooms ,salt and turmeric powder & stir for 3-5 min til the mushroom cooks  turns to brownish colour.

Heat oil in a pan. Add mustard seeds and once it sputters add the Onions and fry for 2-3 minutes till they turns to golden brown colour. Add red chilly powder & haldi. Add tomatoes. Stir for 1 min. Then add the mustard paste and stir for 30 seconds & add 1 cup of  water to the masala. Let the curry cooks in a medium flame. When the curry starts boiling add the fried musrooms & ambula & Mix well. Cover the lid. When half of the water evapourates from the gravy & gravy will become little bit thick turn off the gas. Garnish with chopped coriander leaves. Serve hot with rice/roti.

sending this to Cook with Spices- Poppy Seeds hosted by

Chhuin allu Besara (Drumstick & potato sukhi bhaji with mustard paste)


Drumsticks -4-5
 Potato -2 nos
Chopped onion-1 lagre size
Mustard seed s-2 tbsp
Cumin seeds-1 tpsp
Green chillies -1-2 as per your taste
Red chilly powder- 1/2tsp
Garlic -5-6 cloves
Turmeric powder-1 tsp
1tsp Panch phutan (mix of  Cumin seeds, Mustard seeds, Fenugreek seeds, nigella seeds ,saunf )
Tomato-2 nos sliced
Oil 1-2 tbsp


Make a fine paste of mustard seeds,green chillies and garlic cloves .Peel off the outerlayer of drumstick and cut it into pieces.Make “O” or "D" shape slices of potato.
Heat oil in a kadai add panch phutan & allow spluttering .Then add chopped onions.when the onions turned to golden brown in colour add the potatos.stir for some time about 1-2 min.add red chilly powder,haldi.Then add mustard paste stir for about 2-3 min.add about 1 ½ cup of water. When water starts boiling and drumsticks , tomatoes & salt.Cover the kadai with a lid and allow to cook for 5-10 mins till the water dries out & gravy becomes thick. Serve hot with rice.

One old sanp...