Preparation of Mixed Vegetable Curry (Ghanta Tarkari of Odisha)

Ghanta tarkari is a vegetarian recipes and it is a delicious dish of odisha.

Ingredients:
.2 Medium size potatoes(pealed) and cut into cubes
.1/2 raw papaya cut into small size
.1 raw banana cut into small size
.50 gm pumpkin cut into little big size
.50 gm Arbi(odia-saroo)pealed and cut into cubes
.50 gm of desi aloo (odia-khumba aloo)
.50 gm Parwal(odia-potala)
.50 gm cauliflower cut into big size
.6 pieces Indian beans(odia-simha)
.6 pieces french beans
.4 long beans(odia-jhudanga)
.2 medium size brinjal cut into big size
.1 cup of Indian pulse seed soaked overnight(chana dal,chole,green motor)
.1/2 tsp turmeric powder
.1 medium size tomato finely chopped
.1 medium size ginger
.5 cloves of garlic
.1 big size onion chopped
.2 bay leaves
.1/2 red chilli powder
.2 dried red chilli
.1tsp cumin seed
.1/2tsp mustard seed
.1/2 cup fresh coconut cut into small size
.1tsp cooking oil
.Salt as per taste

Method:
- All the vegetables properly washed and cut them.
- Make the paste of onion,garlic and ginger and keep   aside.
- Boil all the cut vegetables and the soaked   pulses,coconut pieces till the vegetables become   soft.You can use the pressure cooker or kadhai.On   pressure 2 whistles needed.
- Roast cumin seeds and red chilli powder in a pan and   make a rough powder.
- Add the salt,turmeric powder
- Heat the oil in a pan
- Add the cumin seeds and mustard seeds .Allow it to   splitter.Add the bay leaves.
- Add the paste of onion,garlic and ginger .
- Fry the masala when the oil comes out put the chopped   tomatoes.Cover the pan till the tomato become soft.
- Add the red chilli powder as per taste
- Add the boiled vegetables on the masala and stir it   well.
- Cook on low flame for 5 minutes.
- Sprinkle the rough cumin seeds and the red chilli   powder over it and stir well.
- Put the ghanta tarkari in a serving bowl.
- Served the ghanta tarkari with roti,paratha,puri,naan     and kichidi.
Try once the ghanta tarkari.

Preparing Odia Style Chicken Kasa

Chicken Kasa (odisha style)
Ingredients:

• 500gms chicken
• Mustard oil
• 1 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 medium size potatoes
• 2 big size onion chopped
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 2 medium size onion paste
• 2 bay leaves
• 2 cinnamon
• 2 cardamoms
• 1/2 chicken masala
• Salt as per taste
• 1/2 tsp corriander powder
• 1/2 tsp cumin powder
• 1 large tomato
• 1 tsp curd
• 1/2 lemon squeezed of small size
• Fresh corriander leaves
• 1tsp sugar

Chicken kassa

METHOD:

• Marinate the chicken with 1/2 tsp turmeric powder,salt,curd,lemon water which squeezed,coriander powder,cumin powder and little mustard oil on it.Mix all the ingredients properly and keep aside.
• Heat the kadhai and put some mustard oil into it.Peel the potatoes into half and fry it little.Keep aside.When the oil starts to give a smell then put 1/2 tsp sugar on it for a nice color .
• Add the bay leaf,cinnamon and cardamoms on it.
• When the sugar turns to golden brown add onions.Fry the onions till they turn to golden brown color add the onion paste ,ginger paste and garlic paste and go on stirring.
• Add chopped tomatoes,turmeric powder,chilli powder and salt as per taste.Mix all masala and fry the tomatoes become soft.Add little water.
• When the water dries the oil comes out of the masala add the chicken.
• Mix all ingredients properly and put the flame in low .
• Now cook for 15 minutes then add the fry potatoes and add 1 cup of water into it.Cover the kadhai for 15 minutes on low flame.
• Add the chicken masala and cover for 2 minutes.Switch off the flames .
• Put the chicken kasa in a serving bowl add the fresh corriander leaves.
• Serve it with roti,paratha,rice.

How to make Chenna Tarkari? Learn and Try at Home

Learn CHENNA TARKARI and Try this Indian recipe at Home

INGREDIENTS-

• 200gm chenna (paneer)
• 2 tsp maida
• Oil for frying
• Salt
• 2 cloves
• 1 bay leaves
• 2 medium size chopped onion
• 2 tsp ginger and garlic paste
• onion paste
• 2 cardamom
• 2 cinnamon
• 1 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1 big size tomato chopped
• 1 tsp garam masala
• Fresh coriander leaves for garnishing

METHOD-

1. First take a bowl and add chenna (paneer),maida and salt as per taste.Mix all the ingredients properly and make small size balls.
2. Heat oil in a pan and fry the balls till it became golden color on all sides.Keep them aside on another plate.
3. Heat oil in another pan and add the cinnamon,cardamom,cloves and the bay leaves.
4. Add chopped onions and fry it till it turns to golden brown in color.Then add ginger and garlic paste,onion paste,turmeric powder,chilli powder,cumin powder,coriander powder and salt as per taste.Fry for 3 to 4 minutes.
5. When the oil separates from masala add chopped tomatoes.
6. Fry masala and tomato with a low flame, add 2 cup of water and boil for 3-4 minutes.
7. Add the small balls and reduce the flame.Cook for 2-3 minutes.Then add the garam masala.
8. Put the chenna tarkari in a bowl and garnish with fresh coriander leaves.
9. Chenna tarkari served with roti,paratha,and steamed rice.

How to Prepare Mustard Fish Curry

Indian recipes are favorite among all of us and visitor from other countries.

INGREDIENTS
500 grams rohu fish slicely cut.
1 and 1/2 table spoon yellow mustard powder.
2 big size onion chopped
2 tsp ginger paste
2 tsp garlic paste
1 table spoon turmeric powder
1/2 tsp chilli powder
1 medium size tomato
2 green chillies 
4 table spoon mustard oil for frying the fish.
1 tsp corriander powder
1 tsp cumin powder
1/2 tsp garam masala
fresh corriander leaves for garnishing
Salt as per taste

Fish Curry  Image : Flickr by goodiesfirst

METHOD

Wash the fish properly with clean water and put on another plate ,
Sprinkle salt  and turmeric powder  on it and put for 5 to 10 minutes.

At this time you have to prepare the paste for curry, grind the
yellow mustard seeds and onion into powder and add some water.Again 
grind the paste  to be fine and keep aside.onion make the curry gravy.

Heat the oil in a pan.

Put the fish slices on the pan carefully.

Cook the pieces of fish in a high flame till they are golden brown on both side.
Remove from the oil and keep aside.

On the same pan pour 2 tbsp of oil pre heated.

Put the mustard seed on the oil after cracking the mustard seed put the chopped onion and chopped green chilies on it.

When the onion turn into golden brown put the tomato slices.

When the tomato slices become soft  put the mustard paste along with ginger and garlic paste on the pan.After some time the oil comes out of the paste.

Add 2 tbsp of water and add the cumin powder and coriander powder with a little pinch of garam masala.Try to fry the masala for 5 minutes .Then add salt to the taste and red chillie. Again fry it to become dry and pour 500 ml of water on it.

Once the water starts to boil add the fry fishes on it.Let the water boil again.Now reduce the flame and shimmer for 5 to 7 minutes.

Remove the fish curry from the flame and transfer into a serving bowl.Garnished with fresh corriander leaves.

Serve the fish curry with steamed rice.