Odia Style Tomato Chuda Santula

Preparation Time: 30 Minuites (Approx)
INGREDIENTS

• Chuda(chiwda)-300gm
• Tomato- 300gm
• Piaja (Onion)-100gm
• kancha Lanka (green chili)- 4pcs(as per taste)
• Ada (ginger)-1 inch
• Bhrusanga patra (curry leafs)- 10 gms
• Refine tela (refined oil)-3 tbs
• Haladi gunda (turmeric powder)-1tsp
• Sorisha (mustard seeds)- 2tsp
• Pana Mahuri (saunf)- 2tsp
• Luna(salt)-as per taste

PREPARATION: STEP WISE

• Cut thin slices of onion and tomato. Keep aside.
• Slit the green chilies and crush the ginger.
• Heat oil in a deep pan, add mustard seeds, saunf, when starts splutter add onion slices, green chilies, crushed ginger and curry leafs. Fry it for sometime till the onion becomes golden.
• Add tomato to the above mixture, stir and cover it.
• Wash the chiwda and soak it in water for 1 min.
• Now takeout and add to the mixture in the pan.
• Put turmeric powder, salt. Stir well to mix everything properly, cook it for 2 more minutes remove from flame and garnish with coriander leafs.

How to make Vegetable Upma Recipe - Upma made with fresh cut vegetables and rawa.

Prep Time: 16-20 minutes
Cook time: 21-25 minutes
Serve: 4
Level Of Cooking: Medium

Ingredients for Vegetable Upma

• Semolina (rawa/suji) 1 1/2 cups
• Carrot cut into ¼ inch cubes and blanched 1 medium
• French beans cut into ¼ inch cubes and blanched 6-8
• Green peas blanched 1/4 cup
• Green capsicum 1 medium
• Onion 1 medium
• Green chillies 3
• Ginger 1 inch piece
• Extra virgin olive oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Curry leaves 15-20
• Split black gram skinless (dhuli urad dal) 2 teaspoons
• Salt to taste

Method
Step 1
Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute.
Step 2
Add onion and sauté for 2 minutes. Heat 3 cups water in another non stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
Step 3
Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
Step 4
Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
Step 5
Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
Step 6
You can also garnish with coriander leaves and/or freshly scraped coconut and serve.

TOMATO EGG KORMA CURRY RECIPE,HOW TO MAKE TOMATO CURRIES

Tomato Egg Curry or Tomato Egg Korma is a recipe made with onions, tomatoes, and coconut paste. Whenever I make Tomato Korma I usually boil eggs as the combination of both makes a wonderful tomato egg curry.

INGREDIENTS TO MAKE TOMATO EGG CURRY

• 3-4 tomatoes, finely chopped
• 1 large onion, finely chopped
• 1 or 2 slit green chillies(optional)
• 1 tbsp grated coconut
• salt to taste
• 1 tbsp oil
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• a pinch of turmeric powder
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 2 tsp coriander leaves

INSTRUCTIONS FOR TOMATO EGG KORMA

• Firstly, wash the tomatoes and finely chop them. Then slightly dry roast the grated coconut and make a paste of it and keep aside.
• Take a heavy bottom cooking pan, add oil and heat it.
• Add the finely chopped onions and saute till golden brown, add the green chillies
• Add the ginger garlic paste and saute well
• Add the tomatoes, make them soft, add salt, red chilli powder, turmeric powder, coriander powder, stir well and cook till oil starts leaving the masala.
• Add the blended coconut paste, stir and cook until oil starts appearing at the sides.
• Add 1 cup water or add water according to your requirement and cook well.
• Turn off the heat.
• Lastly add coriander leaves,garam masala powder and add eggs.
• Serve hot with any rice delicacy.

Besan Ladoo Recipe, How to make besan ladoo, easy diwali sweets.

Besan ladoo are ball shaped sweets from Indian Cuisine and are made in most festivals. Besan ladoo are sweet balls made from chickpea flour, sugar, ghee and nuts.

Besan Laddu is a recipe that is popular all over India. Besan Ke Ladoo is prepared a lot during festive season in India. This is the second variety of Besan ka laddu. You can find the other variety in just the previous post.

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 25-35 minutes

Makes: 10-12 minutes

Ingredients

1. 500 gms besan / gramflour
2. 3 tbsp sooji / rava / semolina
3. 1/2 tsp cardamom powder
4. 250 gms finely powdered sugar
5. 250 gms ghee / clarified butter
6. 2 tbsp finely chopped pista
7. 1 silver sheet / vark

Method:- 

1. Heat a kadhai / wok a little before it starts fuming, switch off the heat, wait for a minute and add the gramflour and semolina to the kadhai. Switch on the heat to medium high and keep stirring for 4-5 minutes.
2. You will see the besan getting lighter in the next 3-4 minutes, now add 4-5 tbsps of ghee to the flour mixture. Also add the cardomom powder. Keep stirring continuously till the ghee disappears. Keep stirring for 10 minutes, use two spatulas, so that the flour doesnt spill out, and also doesn't stick to the bottom.
3. Slowly you will observe the color changing, a little darker, which is when you can add a little 10-15 more tbsps of ghee to the mixture, it will get thicker, and difficult to stir, but you have to keep doing so.
4. In another 5-10 minutes, depending on your kadhai and heat, there will be a point when the mixture will release a distinctive fragrance of besan and ghee together, it indicates that the mixture is almost cooked.
5. Keep stirring at this stage, using the 2 stapulas and maknig sure it doesnt burn at the bottom. At a ponit it will again release the same fragrance, a distinctive one once again. At this stage add the rest of the ghee to the mixture.
6. The mixture will suddenly become very thin, but dont worry, keep stirring it over the heat for another 15-20 minutes. At this stage the mixture will start releasing the ghee and will become all shiny.
7. Switch off the heat and let the mixture rest until its completely cooled down.
8. Now add the sugar 1/4th at a time and mix thoroughly, the sugar requirement will differ from person to person, so check after each addition if you would like to stop and the sweetness is appropriate to your taste.
9. You may add the pista when adding the sugar, some like it without any dry fruits.
10.  Once you are satisfied with the mixture, take a leveled tbsp of the mixture and make perfect rounds using your palms.
11. Garnish with some silver sheets and pistachios.
12. Can be stored upto 2 weeks in air tight containers, and they will stay fresh. This will make up to 50 laddoos / 1 kg of the laddoos.

Jhudanga Aloo Fry Delicious Odia Style recipe

Ingredients :-

1. 100 gm Barbati (Yard Long Beans)
2. 1 big chopped Potato
3. 1 big sliced Onion
4. 1 Dry red Chili
5. 2-3 Green chillies
6. 1 tsp Panch Phutan
7. 1 tsp Coariander powder
8. 1/2 tsp Garam masala powder
9. 1/2 tsp Turmeric (Haldi) powder
10. Salt as per taste
11. 3-4 tsp Refined / Mustard Oil

Method :-

1. Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil.
2. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well.
3. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time.
4. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat.
5. Serve it as a side dish with rice or roti and dal.

Odia Kitchen Aamba Khatta recipe

Preparation Time : 25 Minuites

INGREDIENTS

• Aamba (Raw Mango) – 2 nos
• Sukhila Lanka ( Dry Chilies) – 2/3 Pc
• Sorisha (Mustard Seed) – 1tsp
• Jeera (cumin seeds) – 1tsp
• Bhrusanga Patra (Curry leaf) – 10 gm
• Sorish Tela (Mustard Oil) – 1 Large spoon
• Luna (Salt) – as per taste
• Chini (Sugar) – 1 Cup
• Bhaja Jeera Gunda (fried cumin powder) – 1tsp
• Lanka Gunda (Chili Powder) – 1tsp
• Haladi Gunda (Turmeric Powder) – 1tsp

Aamba Khatta

PREPARATION : STEP WISE

• To start with, cut the green mangoes into slices.
• Heat oil in a deep pan, add Cumin seeds, mustard seed, Dry chilies and curry leaves to it. Allow spluttering.
• Pour this sliced mango in it.
• Then add Turmeric Powder and salt according to the taste.
• Pour tow cups of water in it and keep on stirring in medium flame for approx. 5 minutes and then add sugar in it.
• Again wait for another approx. 5 minutes and then remove it from flame.
• Then add fried cumin and chili powder and mix it properly and serve.

Biryani rice is mixed rice dish from Pakistan.

Biryani rice is mixed rice dish from Pakistan. It is made with spices, rice, vegetables, or meat. This flavorful rice dish is easy to cook, and is great for vegetarian or non-vegetarian meals.

Prep time: 60-150 minutes
Cook time: 30 minutes
Total time: 90-180 minutes

Ingredients

1. Vegetarian Biryani
2. 4 cups Basmati Rice
3. 3 tablespoons Ginger & garlic paste
4. 5 green chilies (or less, depending on taste)
5. 1 onion finely chopped
6. 2 tomato finely chopped
7. 2 teaspoons ea. cinnamon, cloves, cardamom
8. Cashew nuts
9. 4 tablespoons oil or Ghee
10. 2 cups carrot, peas, & finely cut beans
11. 2 teaspoons Garam Masala powder
12. 3 teaspoons chili powder (or less, depending on taste)
13. Mint leaves & coriander leaves (handful)
14. Juice of ½ lemon

Preparing the Ingredients

1. Wash the Basmati rice. Before you begin cooking, you need to wash the rice. Fill a large bowl with cold water and pour in the rice. Use your hand to stir the rice in one direction. The water should get cloudy, so pour off the cloudy water. Refill the bowl with water. Continue rinsing the rice until the water is clear.
2. Washing the rice removes surface starches and any debris.
3. Soak the rice. After you have you rinsed the rice, soak it. Place the rice in a bowl of cold water and let it soak for 30 minutes to 2 hours.[2] Soaking the rice helps the grains expand and be fluffy.
4. You can soak the rice in the water you plan on boiling it in. If you do this, then the amount of water you need to use is 1.25 times the amount of rice. For 2 cups of rice, use 2 1/2 cups of water.
5. Chop the vegetables. If you are adding mixed vegetables, such as carrots, beans, tomatoes, cauliflower, or peas, cut them into smaller pieces. Make sure you wash the vegetables and set them aside, ready to be added to your rice.
6. Heat oil in a pan over medium heat. Add the cloves, cardamom, and cinnamon to the pan. Sauté for a few seconds, then add onions. Sauté until the onions turn transparent.
7. Add tomatoes and cashew nuts after the onions turn translucent.
8. Add mint leaves, coriander leaves, and green chilies to the pan. Stir and Sauté for a minute or so. Then add the ginger and garlic paste. Stir into the mixture in the pan, then Sauté for a couple of minutes.
9. Add garam masala, chili powder, carrots, peas and beans. Sauté for a few more minutes, stirring regularly.
10. Pour in 8 cups of water. After adding the water, add salt to taste. Stir everything together, then bring the mixture to a boil.
11. Add the rice. Pour the rice into the boiling water. Add the lemon juice. Cover the pot with a tight lid. Let the rice cook until done.
12. The rice is done when it is al dente, not mushy.[5]
13. As you check the rice, refrain from stirring. This will break the rice grains.
14. Add more water to the pot if you believe the water level is getting too low. Recover the rice and continue letting it cook.
15. Once the rice has cooked, serve the biryani hot. Try serving the biryani rice with rich curries or other delectable Indian main courses.

Odia Style Ghanta Tarkari(Mix Curry)

Cooking Time: 30 Min
Ingredients

1. Amurta Bhanda (Papaya)- 200 gm
2. Beans – 80 gm
3. Sajana Chhuin( Drumstick)- 60 gm
4. Baigana(Brinjal, Eggplant)- 175gm
5. Janhi( Ridge Gourd)- 130 gm
6. Bandha Kobi( Cabbage)- 150 gm
7. Mati Aloo(Yam) – 100 gm
8. Kakharu( Pumpkin)-100gm
9. Moola( Radish)- 100 gm
10. Barbati( Runner Beans) -100 gm
11. Aloo( Potato) -150 gm
12. Tomato – 100gm
13. Piaja ( Onion)- 100g
14. Kabuli Chana( Chick Peas)-50 gm
15. Nadiya(Coconut) – 25 gm
16. Dhania Patra (Coriander Leaves, Cilantro)- 25 gm
17. Ada (Ginger) – 25 gm
18. Rasuna(Garlic) – 25 gm
19. Refine Tela (Refined Oil) – 100 gm
20. Haladi Gunda (Turmeric Powder)- 1 tsp
21. Pancha Phutan ( Pancha Phoran)- 4 tsp
22. Sukhila Lanka (Dry Chili) – 1 or 2( as per taste)
23. Teja Patra( Bay Leaf)- 2 pcs
24. Tarkari Masala Powder( Curry Powder) – 2tsp
25. Lanka Gunda( Chili Powder)- 1tsp
26. Luna( Salt) – as per taste

Method:

1. Cut the vegetables after thoroughly washing them. 
2. Boil all the pulse seeds after soaking them in water for about 8 hrs. 
3. Make a paste of onion, ginger, and garlic. 
4. Fry cumin seeds and red chilies in a pan and then make rough powder of the same. 
5. Boil all the cut vegetables, pre-boiled seeds, coconut pieces. Add salt, turmeric powder, bay leaves. 
6. Take a tablespoon of oil in another pan and put it on medium flame. Add ½ teaspoon each of cumin seeds and mustard to it. 
7. When mustards start cracking add the paste of onion, garlic and ginger and stir well. 
8. After the paste turns golden brown, add the boiled mixture of vegetables etc. and stir continuously. Put the pan on low flame for 3 to 4 minutes.
9.  Add the cumin seeds and red chilli powder to the pan and stir well. 
10. Now your Ghanta is ready to be served.