Aloo Chhuin Badi beasara: (Potatao, badi, drumstick in gravy with musatard paste)

Ingredients:

8 Badi (fried)

2 medium sized potatoes (cut them into medium sized pieces)

2 medium sized tomatoes (sliced)

4 drumsticks (peel the skin & cut into 2” long pcs)

Mustard Paste  (1tsp cumin seeds + 2tsp mustard seeds+ red chilly 2 pc + 5 cloves of garlic= make a fine paste)

½  tsp Chilli powder

1 tsp Turmeric

Panch phutan 1tsp

Salt (to taste)

Oil

Method:

Take kadai. Heat 1tsp oil. fry the potatoes & keep them aside.

Then heat oil in the pan, splutter panch phutan, add tomatoes,stir for some time, add  turmeric &  chilli powder . stir for some time. Then add the potatoes & mustard paste. Stir well  for 10 secs and then add 2 cups of water . When the curry starts boiling, add drumsticks and cook till drumsticks & potatoes become soft. Then add badi and cook for another 2-3 min. Switch off the flame. Serve hot with rice.

Nadia bara tarkari (coconut vada curry) Orissa style

This is the popular dish of odisha..me and my husband are big fans of this curry with rice or roti... Looks yum easy to make & healthy...I had this recipe written down ages ago in one of my recipe diaries. I had the habit of writing down recipes that I found interesting but I rarely trying them out hehheh....my mother makes this curry once in a month & I just love this curry...the vada  is made of Channa Daal and  coconut paste...this is tatsy, easy to make , simple & healthy recipe...so friend withoutmuch ado lets start the recipe..

Ingredients:

Chana dal- 1 cup (soaked in water for 3-4 hrs)

Coconut grated- 1 ½ cup

Potato – 2 medim size (cut length wise)

Onions – 2 medium size chopped

Ginger garlic paste-2tblsp

Red chillies – 2 pcs

Tomato- 1 large size chopped

Turmeric- ½ tsp

Cumin Powder-Coriander Powder- 1tsp each

Bay leafs- 2 pcs

½ tsp cumin seeds

2 cloves of garlic

Garam masala powder- 1tsp

Oil

Salt as per the taste

Method:

Drain water from channa dal , Mix channa dal , grated cocout, salt,red chillies, cumin seeds, 2cloves of garlic &  make fine paste . Don’t add water to it.the batter should be thick like vada batter. Add salt & mix well.  make small small vadas from the batter. Heat oil in a non-stick pan and shallow  fry the vadas till light golden brown. keep them aside.

Heat 1 tsp oil in a kadai. Put the potatoes & shallow fry for 5-7 min. Till they turns to light brownish colour.

In a another pan, add oil, bayleafs and onions. When onions turn to golden brown in colour, add the G-G paste & tomatoes.Add turmeric powder, Cumin - Coriander powder and red chilli powder to the masala and saute till oil separates from masala. Then add the fried potatoes to the masala and mix well. Add 2 cups of water to the masala & cover the pan. Let the curry boils & When it starts boiling, add the Nadia bara’s and cook for another 3-5 mins. Don’t over cook the baras as they may break in the curry. Add garam masala powder. Mix gentely. your nadia bara tarkari is ready to serve now. Serve hot with roti / Rice.

sending this to Walk Through Memory Lane hosted by http://gayathriscookspot.blogspot.com/2011/12/walk-through-memory-lane-event.html

Kosala saga bhaja (Orissa style)

Ingredients

Kosala saga – 1 bunch (Remove the thick stems from the saga , wash it & Cut into small pieces )

Onion – 2 nos sliced thinly

Garlic – 5 cloves crushed

Green chili -2 pcs slit

Panch phutan -1 tsp

Refined oil -2 tbsp

Fried Badi 5 pcs (crushed)

Method:

Heat oil in a kadai.  Crackle panch phutan . Add crushed garlic, green chilly & onion slices. fry them till golden brown,  Add the kosala saga and salt to it. Stir well and cover it. Let it cook in a medium flame for 2-3 min till it cooked well and dry. Then add crushed badis & mix well. Stirfor another 1 min. Remove from the flame,  serve hot with rice or pakhala.

Allu Bandha kobi bhaja (potato cabbage sukhi bhaji)

Ingredients

 Cabbage – 250gm (chop the cabbage into thin slices)

2 medium size potatoes- cut in cubes

Channa dal – 2tblsp

Onion- 2large chopped

 Dry chilies  -3pcs

Garlic  -3-4 cloves chopped

  Panch phoran -2tps

 Turmeric powder  -1 tsp

Curry leaves- handful

Red chilly powder- ½ tsp

 Refined oil/ mustard oil  - 3tblsp

 Salt to taste

Garam masala- 1tsp

2tblsp shredded coconut

Method:

Heat oil in a kadai , crakle panch phoran, add red chillies & the channa dal and fry till it turns light brown ,Then add curry leaves , onion & chopped garlic. Sauté till golden brown. Add haldi & red chilly powder. Then add cabbage &  potatoes, salt to taste, stir it properly and cover it with a lid. Let it  boil on a lower flame for 5-10 min till it is properly cooked. Remove the lid & sauté till the cabbages & poatatoes becomes light brown. Add  garam masala powder and then at last add shredded coconut and stir it . Serve hot with roti & rice.

Badi Chura (Orissa special)

Ingredients:

Badi 10

Onion ½ chopped

Salt as per the taste

Garlic-3-4 cloves

1 green chilly chopped

Heat 1-2 tblsp oil in a kadai. Fry badi in a kadai till crisp. Grind all the ingredients and add  2-3 drops mustard oil to the badhi  chura & mix well. Serve the crispy badhi chura with hot steamed rice.

Masala Egg Curry:

Ingredients

4 boiled eggs shelled

1 large onion sliced

2 tsp of ginger garlic paste

2 green chillies slit

1 tsp of cumin seeds

1 bay leaf

3 illaichi

½  tsp of turmeric,

1 tsp of Chili powder

½  tsp sugar

1 tbsp of tomato ketchup

2 tbsp of curd

1 tsp of cumin-coriander powder

½ tsp of garam masala

2 tbsp of mustard oil

Salt to taste

Coriander leaves chopped

Method:

Heat 2tsp mustard oil in a kadai. Fry the boiled eggs & Take out when they turns to light brownish in colour.Keep aside. Cut them in to pieces by using a knife.

Then add 1tblsp oil to the same kadai. add bayleaves & whole illaichi.

Splutter cumin seeds. Once the cumin seeds splutter, add the sliced onions & sauté till they turns to golden brownish colour & then add ginger &  garlic paste , sugar ,slit chillies, turmeric powder, chilly powder , Dhania-jeera powder and the tomato ketchup and fry for a min.Add salt. saute for 2 min Till raw smell disappears from masala & oil separates..saute for 1-2 min. Then add  the thick yoghurt. Saute for some time. Then add a little water and let the curry boil .Once oil starts to separate, put in the fried eggs .when the gravy will become thick then  add the  garam masala. Switch off the flame. Garnish with coriander leaves and serve hot with roti/ paratha/nana/any type of rice/ pollaus.

Eggless fruit cake:

Ingredients:

1 cup maida

½ cup sugar

½ cup melted butter

¼ cup milk

2 tblsp raisins

2tblsp glaced cherries

1tblsp honey

½ cup hung curd

¼ tsp soda

½ tsp baking powder

Method:

Beat butter & sugar properly in a bowl. Add honey & curd to it. Beat again. Mix flour, soda, baking powder  & the rest ingredients to the cake batter.

Grease the baking dish with butter & spred evenly the batter to it.

Preheat the oven on convection @ 180 degree.

Bake the cake @ 180 degree for 30-35 min. Ccol the cake for 15-20 min. & cut it with the help of knife. Serve with tea or coffee.

Sending this to the event:

http://blog.maisoncupcake.com/forever-nigella

http://fussfreeflavours.com/2011/08/forever-nigella-8-picnic-pleasure/