Easy Cauliflower and potato curry

Indian Food

Today am discus about Indian food Aloo gobi curry.It  is a dry Pakistani, Indian and Nepali  dish made with potato,cauliflower and Indian spices. Other common ingredients are garlic, ginger, onion, coriander , tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.You can serve it with roti and  rice .

Cauliflower and potato curry

Ingredients:

• Aloo ( Potato ) – 200 gm
• Phula Kobi ( Cauliflower ) – 750 gm
• Dhania ( Coriander ) -2 tsp
• Tomato ( Tomato ) -100 gm
• Jeera ( Cumin s ) -2 tsp
• Dalchini ( Cinnamon ) – 1 inch
• Sukhila Lanka ( Dry chilies ) -2 No.
• Aada ( Ginger ) – 1inch
• Golamaricha ( Black pepper ) -6 No.
• Luna - ( Salt ) - ( as per taste )
• Haladi Gunda ( Turmeric powder ) -1 tsp
• Dhania Patra ( Coriander leaf ) 
• Aleicha ( Cardamom ) – 2 No
• Lavanga (Clove) -2 pcs
• Cooking oil – 4 tbs
• Garam masala - 1 tsp
• Peas - 150 gm

Preparation:

• Remove the  leaves and stem from cauliflower and cut into small pieces. 
• Peel the potato and cut into small pieces .
• Heat in a pan,add cumin and coriander .
• Fry till it turns into light brown color.
• Peal the green peas.
• Take cardamom, clove, and black pepper and make a powder.
• Take tomato, dry chili, ginger, coriander leaf, fried cumin  and coriander and make a pest. .
• Cut the rest tomato and coriander leaf and keep aside.
• Heat 1 tsp oil  in a pan, add cauliflower and salt as per taste.
• Fry till cauliflower turns light brown color and remove it.
• Then heat 1 tsp oil again in a pan and add the potatoes.
• Fry it till the potato change brown then remove it.
• Heat 2 tsp oil in a pan and add cumin when it splutter add the tomato pest,turmeric powder with it. Fry it 5,6 minutes, then add the cut tomato pieces and fry some times.
• Then add the cauliflower , the potato,green peas and continue fry it properly.
• Then add some water and salt as per taste cover and boil it 10-15 minutes.
• Add garam masala and mix it properly.
• After that remove it and add the cut  coriander and serve it hot .

Cauliflower and potato curry

Vegetarian dish Mushroom Chill

Odia Food

Today am discus about odia food mushroom chill.This food  is a popular recipe in odisha .In Odisha it is served with Rice, Roti etc. It is prepare in some spices, sauces ,and capsicum .Mushroom  is a main ingredient in this recipe.It is a seasonal food also.

Mushroom chill

Ingredients:

• Green capsicum - 1 No.
• Garlic-1 tsp
• Ginger- 1tsp
• Green chilies - 2,3 No
• Cocking oil - 3 tbs
• salt - as per test 
• Black pepper powder - 1/4 tsp
• Dhaniya Patra - (Coriander Leaves )
• Cornflour - 1 tbs
• Soya sauce - 2 tsp
• Tomato Sauce - 2 tsp
• Chili Sauce - 2 tsp
• Onion - 2 No.
• Tomato - 1 No.

Preparation:

• First peal the skin and halve the mushrooms.
• Wash it properly.
• Cut the green chili,capsicum ,tomato and onion into small pieces.
• Peal and crush the ginger and garlic.
• Heat oil in a large pan add tomato ,ginger & garlic crush.
• Fry it some Times.
• Then add cut green chili spices fry it for 2,3 minutes
• After that add cut onion and capsicum pieces.
• Then add the halved mushrooms and fry it for 4,5 minutes
• Take cornflour powder in a vessels mix salt and black pepper powder. 
• Add this mixture with the mushroom .
• Fry it till the mushrooms are dry.
• Then add the soya , tomato and chili sauces and mix properly. 
• Then remove and garnishing with spring onion & coriander leave.
• Serve it hot.

 

Seasonal Odia Food Simba Besara

Odia Food

Today am discus about odia food Simba Besara.It is a popular recipe in odia.You can served it with rice. It is prepare in some spices, potato,tomato and simba.Simba and mustard is a main ingredients of it. Simba is a seasonal vegetable so this is a seasonal dish also.

Simba Besara

Ingredients:

• Simba ( Bean ) – 300  gm
• Bilati  ( Tomatoes ) – 300 gm
• Sorisha ( Mustard  ) – 4 tsp
• Rasuna ( Galrlic ) – 6 ,7 cloves
• Jeera ( Cumin  ) – 1 tsp
• Sukhila Lanka ( Dry Chilies ) – 2 No
• Bhusanga Patra ( Curry Leaves ) – 15 gm
• Haladi Gunda ( Turmeric Powder ) – ½ tsp
• Sorisa Tela ( Mustard oil ) – 2 tsp
• Luna - ( Salt ) - as per taste
• Dhaniya Patra - ( Coriander Leaves )
• Aloo - (Potato ) - 1 Big sized

Preparation:

• First cut the simba and tomatoes into small pieces .
• Peal the potato and cut into small pieces.
• Take 3 tsp mustard,1/2 cumin,1 dry chili and garlic and make a pest.
• Take a pan add some water and put the simba pieces into it.
• When the simba properly boil remove and keep aside.
• Heat oil in a pan, add mustard , cumin , dry chilies and curry leave.
• Cut the tomato into small Pisces.
• When it splutter add tomatoes Pisces  and fry it.
• Then add the mustard paste and turmeric powder with it it. 
• Stir it continuously for sometime.
• After that add the boiled simba to the paste and stir till the simba mix well with the paste .
• Then add some water and salt as per taste,.
• Fry it well and cover it 9,10 minutes.
• After that remove it and garnishing with coriander leaves.
• Then served it hot.

Odia Breakfast Suji Halwa

Odia Food

Today am discus about Indian food suji halwa. This food is prepare by  suji,cashew nut ,raisin sugar and salt. It is a most popular dish in India . This food is served as break first. This dish is a very popular sweet dish all over India and is made on religious occasions, as parsad.

Suji Halwa 

Ingredients:

• Suji (rawa ) -200 gm
• Chini ( Sugar) -as per test
• Gheea (Ghee) -50 gm
• Kaju ( Cashew Nut) – 30 gm
• Kismis (Raisin)-30 gm
• Teja Patra ( Bay Leaf)- 2 
• Gola Maricha (Black Pepper)- 1 tsp
• Salt – as per taste
• Jeera -(Cumin) - 1 tsp

Preparation:

• Heat a pan and add the rawa , fry it 10,12 minutes.
• Fry it till the rawa change into golden brown color.
• Heat 1/2 spoon of ghee in a pan and fry the cashew nut and raisin till the nuts turn little golden brown color.
• Heat ghee in a pan add cumin .
• When it splutter add bay leaves.
• Then add cashew nut and raisin also water like double the amount of rawa to it.
• Add sugar and salt as per taste. 
• Boil it for sometime .
• When it starts boiling add  rawa and stir it. 
• After 9,10 minutes remove it
• Garnishing with cashew nut and raisin.
• Serve it hot.

Suji Halwa 

Aloo Beans fry best for Summer

Odia Food

Today am discus about odia food aloo beans  fry. This food  is a popular recipe in odisha.In India it is served with pakhala ,Rice, Roti etc. It is prepare in some spices, aloo,tomato, beans and onion .aloo and beans is a main ingredient in this recipe.In summer it is served with Odia food pakhala.Also it good for health.

Aloo Beans Fry

Ingredients:

• Beans( French Beans) – 300gm
• Aloo (Potato) – 150 gms
• Piaja (Onion) – 100 gm
• Tela ( Cocking Oil) – 3 tbs
• Haladi Gunda (Turmeric Powder) – 1tsp
• Jeera (Cumin)- 3 tsp
• Sorisha( Mustard)- 1tsp
• Luna( Salt)- as per test
• Kancha Lanka( Green Chili)- 2,3 pcs 
• Bilati - (Tomato) - 1
• Dhaniya Patra - ( Coriander leaves ) 

Preparation:

• Wash the beans and potatoes clearly. 
• Peal the skin from the potatoes, Cut into small picese and keep aside.
• Take 2 tsp of cumin fry it and make powder of it.
• Cut the onion and tomato into thin piceses, slit the green chilies.
• Heat oil in a pan, when the oil smoking add the mustard and cumin with it. 
• When it splutter add green chilies,tomato and onion slices, fry till the onion change into brown in color.
• Add the beans and potatoes in the pan. 
• Then add turmeric powder, salt. 
• Fry it some time and cover it.
• Fry it till the vegetables are properly tender.
• Now add the jeera powder with it.
• Mix it properly and cover the pan for 2 mins.
• Remove garnishing with coriander leaves  and serve it hot with roti or rice.

Aloo Beans Fry

Popular Non - Veg dish Chicken Tikkas

Indian Food

Today am discus about Indian non veg dish chicken tikka.It  is a chicken dish originating in South Asia and popular in India.The word tikka means "bits" or "pieces". It is also  served in Punjaba as a chicken dish.It is prepare with chicken  and some spices.It  best to served with Chutny 

Chicken tikka

Ingredients:

• Dhaniya Patra - (coriander leaves)
• Adda - (Ginger paste) - 2 tsp
• Rasuna - (Garlic paste ) - 3 tbs
• Garam masala - 3,4 tsp
• Sukhila Lanka - (Dry red chillies) - 2
• Lemon juice - 3 tsp
• Boneless chicken  - 500 gm
• Piaja - ( onion cut into very thin ring )- 1 Big sized
• Chaat Masala  - 1 tsp
• Green Capsicum - ( Cut into small Pisces ) - 1/4
• Red Capsicum - ( Cut into small Pisces ) - 1/4
• Yellow Capsicum - ( Cut into small Pisces ) - 1/4
• Chutny - 5 tsp
• Tela - (Cocking Oil) - 2 tsp
• Bilati - ( Tomato ) - 1 

Preparation:

• Wash and grind all the ingredients like - (coriander leaves,ginger ,garlic,dry red chillies)etc.
• Put 2 tsp of oil in a bowl and add the masala pest , garam masala with chutny mix it well.
• Then add the chicken pieces with it.
• Cut the onion, green, red and yellow capsicums and mix with it. 
• Keep aside for 15 ,20 minutes.
• Heat oil a non-stick pan and place at an angle all the chicken and vegetable pieces in a sticks. 
• Arrange them in this order first yellow capsicum onion, onion, green capsicum, chicken, red capsicum, onion and chicken.
• Add the sticks on the grill pan and add oil the tikkas. 
• Rotate the sticks so that the tikkas are properly done on all sides.
• After that add some chat masala and remove it.
• Add tikkas in a plate garnishing with coriander leaves, onion and tomato.
• Then serve it hot with chutny.

West Bengal Soft Rashogola

Indian Food

Today am discuss about Indian sweet dish Rashogola.It is  one of the popular dish in India, west bengal ,Mauritius that is  prepared during festivals or any occasion.It is also originated in the present-day Odisha, as Khir Mohana. It has traditionally used goddess Lakshmi a day after the famous Ratha Yatra or car festival at Jagannath Temple, Puri. 

 Rashogola

Ingredients:

•  Cream Milk - 5 Cup
• Lemon juice - 2 tsp
• Chini - (Sugar) - 1 Cup
• Kesar -  ( Saffron ) - 1/2 tsp

Preparation:

• Boil the milk to a big and deep Pan . 
• Then  add the lemon juice  and mixing it.
• Allow it to formed  curdle. 
• Then adding the lemon juice  till when the chenna and the water separate .
• Strain using a muslin cloth and store boil water.
• Add the muslin cloth  in a bowl add fresh water and wash it 2 to 3 times.
• Bind tightly and hang it for 30 minutes drain out the extra water.
• Take a large deep vessels add sugar and boil it till the sugar dissolves completely with the water.
• Opened the muslin cloth on a flat plate, open it and spread the chenna very well till the chhena is smooth.
• Take the chhena and make same sized small balls .
• Then add the balls into the sugar water
• Steam  7 to 8 minutes till all the Rasgullas start to steam and double in size.
•  Remove  it and allow to coiling .
• Remove it into a bowl garnishing with  Saffron , serve chilled.

Best Gujarati Dish Dhokla

Indian Food

Today am discus about the Gujarati dish dhokla .It is a vegetarian food item that originates from the Indian state of Gujarat. It is made with gram flour or rice and chickpea .This dish can be eaten for breakfast, as a main dish, as a side dish, or as a snack.You can serve it with sauces or chatni.

Dhokla

           
Ingredients:

Besan -( Gram flour )- 350 gm
1cupDahi - ( Curd ) - 1 cup
Green Chilies paste - 1 tsp
Ginger paste - 1 tbs
Luna - (Salt )-as per taste
Soda / Eno fruit salt - 1 tsp
Lemon juice - 1 tsp
Haladi Gunda -(Turmeric powder) - 1/2 tsp
Tela -(Cocking Oil)-1 tbs
Bhrusanga Patra -(Curry leaves)
Sorisa - (Mustratard)- 1 tsp
Tela - (Cocking Oil) - 2 tsp
Dhaniya Patra - (Coriander leaves)
Kancha Lanka - (Green chilies)- 2,3 No.


Preparation:

Take a bowl gram flour,Curd and water.
Mix well and make a smooth thick mixture.
Add salt as per test and keep aside for 3,4 hours covered it.
Then take the ginger and green chili paste and add with it. 
Also add turmeric powder and mix it well.
Take 1 tsp of soda in a small bowel or eno ,1tsp oil,lemon juice and mix it well.
Add this to the thick gram flour mixture and mix well.
Add the mixture into the pan and boiled for 12-13 minutes or till it done.
Then remove it for colling.
Then cut into big cubes pices.
Heat 1 tsp oil in a pan and add mustard seeds and curry leaves.
When it splutter remove and add it over the cube pices.
Garnish the dhokla with coriander leaves andcut green chilies.
Then Serve it.

Quick and Testy dish Veg Pulao

Indian Food

Today am discus about Veg Pulao. If you have no more time but you want to prepare a quick and testy dish, then this is a perfect choice.This is a  rice dish in South Asia like - Afghanistan, Bangladesh, Nepal, Pakistan, India, Iran and the Middle East like- South America and Europe.It is a perfect dish for lunch box and kids lunch also. 

Veg Pulao 

Ingredients :

•    Chaula - ( Basmati rice ) -1 cup
•    Kancha Lanka - ( Green chilli ) -2
•    Ginger garlic paste - 1 tsp
•    Piaja - ( Onion ) - 2
•    Pudian Patra -( Mint leaves ) 
•    Peas - 1/3 cup
•    Dalchini - ( Cinnamon ) -1 inch
•    Haladi Gunda - ( Turmeric powder ) - little bit 
•    Lanka Gundaa - ( Chilli powder ) - 1 tsp
•    Lemon juice -2 tsp
•    Cocking oil -2 tsp
•    Bilati - ( Tomato ) - 1
•    Ghee - 1 tsp
•    Labanga - ( Cloves ) -2
•    Gujurati - ( Cardamom ) -2
•    Teja Patra - ( Bay leaf ) -1
•    Luna - ( Salt ) - as per test
•    Beans - 6 No,
•    Potato - 2 No.
•    Phula Kobi - ( Cauliflower ) - 6 Pisces 
•    Gajar - ( Carrot ) - 1 no.
•    Jeera - ( Cumin ) - 1/2 tsp
•    Kaju - ( Cashew nuts  ) - 1/2 cup
•    Dhaniya Patra - ( Coriander Leaves )

Preparation:

   

•    Soak rice for 30 minutes.
•    Drain the water completely and keep it aside.
•    Crush the masala like - cloves ,cardamom,cinnamon etc.
•    Cut all the vegetables lengthwise and small Pisces . 
•    Wash the cauliflower well and put it into hot water and add some salt.
•    Wash and crush the tomato and make a pest .
•    Heat ghee in a pan, add the cumin and masala with bay leaf and mint leaf .
•    After it splutters, add onions and boil fry it some times and then add cashew nuts with it.
•    Add ginger garlic paste and fry it 2,3 minutes.
•    Add tomato pest, green chilli, mixed vegetables, peas, turmeric powder, chilli powder,salt          mint leaves, rice and boiled it some times.
•    Then add 2 cups of hot water, lemon juice and cover the pan for few minutes.
•    Then open the cover and remove it .
•    Garnish it with coriander leaves.

  Veg Pulao

Odisha Delicious Food Chhena Poda

Odia Food 

Today am discos about odia sweet food chhena poda. It is a cheese dish from the state of Odisha ieastern India. It means burnt cheese in Oriya. It prepare in chhena, sugar, cashew nuts and raisins.It is originated in the Oriya town of Nayagarh in the first half of the twentieth century.We can serve it in any Occasion and Function in odisha.

Chhena Poda

Ingredients:

• Chhena - 300 gm
• Chini - ( Sugar ) - 250 gm
• Suji - 3 tbs
• Gujurati Gunda - 5 cardamoms powdered
• Kaju - ( Cashew nuts broken Pisces ) - 1 tbs
• Kishmis - ( raisins ) - 1 tbs
• Warm milk - 2 tbs
• Soda - (Baking powder ) - 1/4 tbs
• 2 Lemon juice

Preparation:

• First take the milk and boil it.
• Add lemon juice to the boiled milk and stir till the chhena separate.
• Put this milk in a muslin cloth. Drain out the water.
• Hang the muslin cloth for 15 minutes.
• Transfer the cottage cheese to a plate. 
• Mash well with hands till smooth the cheese  .
• Add sugar and mix it well. 
• If the cheese too dry, add a tsp of milk.
• Add suji and mix it well. 
• Cover it and stay it for 15 minutes.
• Then take two tbs sugar in a pan  and hit it. 
• When the sugar just begins to melt spreads it over the base of pan .
• Leave it to cool.
• Rub the cottage cheese mixture again. 
• Add cardamom powder, raisins, cashews nuts and baking powder, mix it well.
• Put the mixture into the pan. 
• Bake in the preheated oven at 180 degrees C for 55 minutes or till the top turns brown .
• Take a knife through the sides and turn back it on the rack . 
• Add the refrigerate when it cold serve it.

Odia Food Onion Vendi Fry

Odia Food

Today am disscus about odia food vendi fry. This food  is a popular recipe in odisha.In India it is served with pakhala ,Rice, Roti etc. It is prepare in some spices, vendi,tomato and onion .Onion and vendhi is a main ingredient in this recipe.In summer it is served with Odia food pakhala.Also it good for health.

Vendi Fry

Ingredients:

• Vendhi-(Ladyfinger)-300 gm
• Piaja-(Onion)-2,3 No.
• Pancha Phutan - 1 tsp
• Garam Masala - 1 tsp
• Tela-(Cocking Oil)- 1 tsp
• Haladi Gunda - (Turmeric Powder)-1/4 tsp
• Luna-(Salt)- as per test
• Bilati - (Tomato)-1 No.
• Dhaniya Patra - (Coriander leave)
• Lanka Gunda - ( Chili Powder ) - 1 tsp
• Currry Leaves

Preparation:

• First take the ladyfinger,and wash properly.
• Cut it into small pieces.
• Peal and cut the onion and tomato into small Pisces.
• Heat oil in a pan and add cocking oil into it.
• After that add pancha phutan and curry leaves with the heat oil.
• When it splutter add cut onion Pisces and fry till the onion change into brown in color.
• Then added cut tomato Pisces and fry some times.
• Then add garam masala also salt as per test chili powder and turmeric powder.
• After that at last add the chopped ladyfinger Pisces and fry some time.
• When the ladyfinger became tender,remove it .
• Add some coriander leave and serve it hot.

Odia Famous Curry Aloo Dum

Odia Food 

Today am discus about odia food Alu Dum ,It belongs to, specifically, Kashmiri dish. It is a popular recipe in India.And also another interesting recipe in Bengali version.In India it is served with dahi bara in street food.You can served it with rice,puri and also some break first like uphma. It is prepare in some spices, potato,tomato.Potato is a main ingredients of it.

Aloo Dum

Ingredients:

• Aloo- ( Potatoes ) - 6,7 
• Bilati - (Tomatoes ) - 3 ,4 
• Lanka Gunda - ( Chili powder )- 1 tsp
• Jeera - ( cumin ) - 1 tsp
• Haladi Gunda - ( Turmeric powder ) - 1/2 tsp
• Garam Masala - 1 tsp
• Tela - ( Cocking Oil ) - 3 tsp
• Luna - ( Salt ) - as per test
• Piaja - ( Onion)-2 No.
• Ada - (Ginger) - 1 inch
• Gujurati - (  Cardamon) -  1-2 nos
• Labanga - (Cloves)- 2,3 No.
• Dalchini -(Cinnamon )- 1 inch long
• Dhaniya Patr - ( Coriander Leaves )
• Rasuna - (Garlic) - 4,5 cloves 
• Teja Patra - ( Bay leaf ) - 2 No.

Preparation:

• First wash the potato clearly.
• Cut each potato in 4 Pisces and boiled it.
• Cut tomatoes into small Pisces.
• Peal the ginger, garlic and onion and cut into small Pisces.
• Take the masala ingredients like ginger,garlic,cinnamon,cloves,cardamon etc and make a smooth pest.
• Heat Oil in a pan and add cumin seeds.
• When it sputter, add bay leaf ,tomatoes,salt also turmeric powder, chili powder and masala pest.
• Fry it 3,4 minutes. 
• Then add the boiled potatoes and garam masala and fry for 3-4 minutes.
• Add 1 cup of hot water and cook on low temperature for 4,5 minutes. 
• After that remove it and garnishing with coriander leave.
• Serve it hot.

Best chicken Dish Butter Chicken

Indian Food

Today am discuss about Indian chicken recipe Butter chicken.It is an Indian dish of chicken .It is a Punjabi dish also and it was first prepared by the Moti Mahal restaurant in Delhi, India.It is prepaired with garam masala, ginger, garlic paste, lemon, coriander, cumin,cashew nut ,turmeric and chili.

Butter chicken

Ingredients:

• Soften chicken -  1 cup 
• Cut onion - 3 Large
• Garlic - 14,15 nos 
• Cut coriander leaves 
• Fresh bread pieces -  ( 1/3 cup ), 
• Egg -  1 no 
• Tandoori chicken masala - 2 pinch 
• Kancha Lanka - ( Green chilli )-  1 no.
• Luna - ( Salt ) - to taste, 
• Tela - ( Cocking Oil ) - as per need 
• Ginger - 1 inch 
• Bilati - ( Tomato ) - 1 No.
• Dalchini - ( Cinnamon )- 1 inch long
• Labanga - ( cloves )- 2-3 No.
• Gujurati - ( Cardamon) -  1-2 nos
• Lanka Gunda - ( Chilli powder )- 1/2 tsp 
• Haladi - ( Turmeric )- 1/4 tsp
• Dhaniya gunda - (Coriander powder)-1/4 tsp
• Jeera - (Cumin powder ) -1/4 tsp
• Garam masala - 1/5 tsp 
• Lahuni -  ( Butter ) -  2 tbs 
• Almonds - 6-7 No.
• Fresh cream -  1 tbs
• Tomato ketchup - 1-2 tsp
• Luna - ( salt )- to taste.
• Kaju- ( cashew nut ) - 6,7 No.

Preparation:

• Take all the ingredients some onion , garlic and others like -Almonds ,Cardamon,cloves ,Ginger , Cinnamon, for the meatballs in a food processor and blend into a smooth paste without water.
• Add some oil  in your hands and make the paste into small round ,sized balls.
• Add the almond into water for 4-5 hours and peal the skin.
• Heat  oil in a pan as per need and fry it properly.
• Add the meat balls at with it.
• Fry it  on all sides till change into brown in color.
• Remove the pan and put on a paper to absorb excess oil and keep aside. 
• Heat 1 tbs of butter in another pan.
• Add the cut onion, ginger and garlic.
• Fry it some times.
• Wash and cut the tomato and add with garam masalas with them.
• And fry it some times.
• Then remove from pan and keep aside for coiling.
• Take almonds , cashew nut and grind it and make a smooth paste.
• Heat the  butter in a pan. Add the above paste and fry for 2-3 minutes.
• Add all the masalas ,and salt as per test and fry it  for 2 minutes.
• Add a little bit of water and boil it some times like 4,5 minutes.
• Put the meat balls shape into the pan and cover it.
• Let it boil  for 5-6 minutes.
• Add the fresh cream and tomato ketchup, mix well and remove it.
• Garnish with onion rings ,coriander leaves ,lemon and some cashew nuts,  then serve it hot.

Best chicken dish Butter Chicken

Best Indian Food Sandesh

 Indian Food

Today am discus about Indian sweet food Sandesh. It is a popular sweet in the Indian dish.Also we can prepare in different shape with it. It is a Bengali dish  made with flour panner , sugar and some spices . This sweets are prepared at festival like - Raja , Diwali, or any occasions.We can prepare varieties of  these sweets .

Sandesh

Ingredients:

• Paneer - 400 gm
• Almonds cut pieces - 10 ,12 no. 
• Pistachios cut pieces - 5,6
• Kesar -  ( Saffron ) - 1/2 tsp
• Warm milk - 1 tsp
• Milk powder - 2 tsp
• Sugar Powder - as per test
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp

Preparation:

• Soak almond and pistachio and add saffron in warm milk. 
• Keep aside . If the nuts do not soak up all the milk by the time you are ready to use them, 
• Drain it away before you use the nuts as top hole.
• Mix the paneer and milk powder in a pan and cooked .
• Stirring continuously for 3-4 minutes.
• Allow the mixture to cool.
• Add sugar, essence and cardamom powder and mix until smooth .
• Lightly stain the model with ghee.
• Put a little top hole mixture in each model.
• Press some of the prepared paneer mixture on top of the hole in each model and shape.
• Chill for a few hours, then serve.

Sandesh

Chana Masala

Indian Food 

Today am disscus about odia food chana masala.Chana masala , also known as chole masala or channay or Chholay  is a popular dish in Indian and Pakistan..The main ingredient is chickpeas( Chana ). Chana are known as snack food and street food in India and Pakistan.

 Chana Masala 

Ingredients

• Chana - ( chickpeas ) - 200 gm
• Piaja - ( Onion ) - 1
• Bilati -  (Ttomatoes ) - 1 
• Kancha Lanka - ( Green chili ) - 1
• Rasuna - (Garlic ) - 4 ,5 Cloves
• Amba adda - ( Mango Ginger ) - 1 inch chopped
• Teja Patra - ( Bay leaves ) - 3
• Lanka Gunda - ( chili powder ) - 1 tsp
• Haladi Gunda - ( turmeric powder ) - 1/2 tsp
• Dhaniya Gunda - (coriander powder ) - 1 tsp
• Garam masala - 1 tsp
• Tela - ( Cocking Oil ) -3 tbs
•  Dhaniya Patra - (coriander leaves )
• Luna - ( Salt ) - as per image

Preparation

• Peel a the Onion, garlic and ginger.
• Cut the onion , green chili and tomato .
• Grind it  with ginger and garlic and make paste.
• Heat oil in a pan and fry bay leaves for 30 secs.
• Add the paste and fry til it change into golden brown color.
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt. 
• Mix well. Fry for 2-3 minutes.
• Add water to make it thick . 
• Bring the gravy to boil.
• Add can chick peas. 
• Stir well and cook for for 5-7 minutes.
• Garnish with cut green coriander leaves and serve hot.

Odia Food

Odia Food 

 Today am discus about odia food dahi pakhal .Pakhaḷa  is an Oriya term for an Indian food. The liquid part is known as Toraṇi but in Lord Jagannath Temple it is known as "Danka Torani" . It is popular in Odisha, Bengal, Assam and Chhattisgarh. The Bengali name for this dish is Panta Bhat, in Chhattisgarh its called Bore Bhat and in Assam its called Poita Bhat.Eating pakhal has been recommended to heat stroke in hot weather. It is a traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin , fried onions and mint leaves. It was included in the recipe of Lord Jagannath Templeof Puri .Also it is prepare odia festival Gurubara Mana Basa as prasad.

Dahi Pakhala

Ingredients

• Cooked Rice- as required
• Water- twice the amount of rice 
• Luna - ( Salt ) - as per test
• Lembu Patra - ( Lemon leaves ) - 5 to 6 
• Mango-Ginger (Amba-ada) - 1 inch 
• Kancha Lanka - ( Green Chilli ) -2 to 3 
• Bhrusanga Patra - ( Curry leaves ) - 7 to 8 
• Dahi - ( Curd ) - 1 medium sized bowl - or  as per test
• Dhaniya Patra - ( Coriander Leaves )
• Jeera - ( Cumin  ) - 1 tsp
• Pudina Patra - ( Mint Leaves ) 
• Kakudi - ( Cucumber ) - 1 big size

Preparation

• The rice should be cooked soft and cooled.
• Left over rice can also be used.
• Add the rice and the water. 
• Stir well. Its batter to leave a night. 
• Cut the ginger and green chilli. 
• In a large vessel, put the ginger, chilli and salt as per test.
• Pure in the curd.
• Heat oil in a pan. When it starts smoking, add cumin , onion and curry leaves.
• Fry it some times like 2,3 minutes .
• Add them with over the rice .
• Crush the lemon leaves, coriander leaves,mint leaves and curry leaves and add.
• Then peal and cut the cucumber in small peaces .Add with it.
• The water and curd are best to cool the stomach and are tasty with all the flavor. 
• Best support are tomato chutney (khatta), tomato ‘poda’, fritters (bhajja), mashed and spiced potato (alu Chakkkata), fish fry, Baingan Bharata or badi chura. 
• Best for summer season .

Coconut Laddus

Indian Food 

Today am disscus about Coconut laddu.Laddu  are ball-shaped sweets popular in the Indian dish.Also we can prepare in different shape. Laddus are made of flour ( atta ), sugar and some spices with other ingredients like coconut .Laddus are prepared at festival like - Ganesh Chaturthi and Diwali, or any occasions.Also it is a favorite dish of Lord Ganesh.We can prepare varieties of laddus like - Besan Laddu ,carrot laddus ,atta laddu , suji laddu etc.

Coconut Laddus 

Ingredients:

• Nadia Kora- ( Coconut grated ) -1 cup 
• Milk - ( Milkmaid )- 2 cup
• Sugar -1 cup or as per test
• Gujurati Gunda - ( Cardamom powder ) - 1 tsp
• Ghee -1 tsp
• Golamaricha Gunda - ( Black Paper Powder ) - 1/4 tsp
• Labanga  Gunda- ( Cloves Powder ) - 1/4 tsp 
• Dalchini  Gunda- ( cinnamon Powder ) - 1/4 tsp
• Kaju - ( cashew nuts ) - 1/2 cup
• Kishmish - ( Raisins ) - 1/2 Cup

Preparation:

• Grind coconut and keep it ready. 
• Heat a tsp of ghee and fry the grated coconut slightly.
• Then add milk and cook until all the milk is absorbed. 
• Keep stirring to avoid the milk from getting burnt. 
• When all the milk is absorbed, add sugar as per test and the spices.
• The mixture gets a little diluted once you add sugar.
• Keep cooking some more time until the mixture becomes dry and you are able to make balls of it. 
• The mixture will also remove the the pan.
• Once it cools slightly, add your hands with a little ghee and make small sized balls of it. 
• If you wants to make different shape of laddu. 
• Sure the mixture is hot before preparing them to laddus shape.
• Add cashew nut and raisins for garnishing .
• Sweet coconut laddu is ready
• Prepare this easy and quick Diwali sweet and enjoy with your family and friends.

Raja Poda Pitha

Odia Food 

Today am discuss about  Raja poda pitha .Pitha is a type  of cake or bread common in Bangladesh and India.Specially the states of Assam, Odisha, West Bengal, Jharkhand, and the north eastern region. It is a traditional Oriya dish, it is also prepared with rice, black gram, coconut and some spices. It was included in the food of Lord Jagannath Temple of Puri as prasad .Also it is prepare odia festival Raja.

Poda Pitha 

Ingredients:

• Chaula - ( Rice ) - 300 gm
• Biri dali - ( Black gram )- 150 gm
• Nadia kora - ( scrubbed coconut ) - 1 cup
• Kata nadia - ( small pieces of thin coconut pieces ) - 14 ,15 
• Chini - (sugar ) / Guda - ( jaggery )  - 200 gm
• Kata Adda -  (cut ginger ) - 50 gm
• Kaju manji - ( cashew nut ) – 1 cup
• Ghee/ Cocking oil - 1 tsp
• Luna - ( Salt ) - as per test
• Sodha - ( baking powder ) - 1 tsp
• Gujurati gunda - ( Cardamom powder )- 1 tsp
• kishamish - ( Raisins ) - 1 cup

Method:

• Soak the rice and black gram in water in separate bowls for about 4 hours. 
• Peal the black gram and wash the rice clearly.
• Put the black gram with water in the grinder and make a fine pest.
• If you wants to grind both separately .
• Mix both the batters and add coconut slices, grated coconut, cut ginger, salt, sugar, cashew nuts, raisins ,baking powder and cardamom powder.
• Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation. 
• Hit oil or ghee in a pan ( Karaie ) or cooker.
• Add a thin layer of oil on all the inner surface of the cooker or pan.
• Now pour the mixed pest into the cooker or pan and cover it one our in a low temperature 
• Now your hot poda pitha is ready. 
• When the cooker or pan comes to normal temperature take out the pitha carefully.
• Then cut it into desired shapes and serve. 

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