Home Made Aloo Paratha Recipe.

Aloo Paratha is very popular in North India. Especially in Punjab Aloo Paratha is the main course in Breakfast.

Ingredients: 

For Dough: 

1 cup Wheat Flour

1/2 cup water

Pinch of Salt

For the Potato Filling

2 medium Potatoes

1/4 teaspoon salt

1/2 teaspoon cumin seeds

1 chopped green chili

2 tablespoons chopped Coriander leaf

1/2 teaspoon garam masala

1/2 teaspoon amchur powder

Aloo Paratha

Also Needed:

1/4 cup wheat flour for rolling

Refined Oil to cook

Method

Preparation of the Dough

1. Mix Wheat flour, salt, and water together to make a soft dough (add water as needed).

2. Knead dough for two to three minutes to make the dough soft.

3. Set the dough aside and cover it. Let the dough rest at least ten to Fifteen minutes.

For Filling

1.Boil 2 medium potatoes in Cooker.

2.Once cooked, drain the boiled water and let the potatoes to be cool down.

3.Once the medium size potatoes are cooled, peel and mash them properly.

4.Add green chilies as per your taste, coriander leaf, cumin seeds, garam masala, amchur powder, and salt to mashed potatoes. Mix all ingredients well.

Making paratha:

1.Divide the Soft dough into six equal parts in ball Size.

2.Then divide the mashed potato stuffing into six parts balls. 

3.Roll the dough ball into the circle.  Place the stuffing in the center. Pull the edges of the dough to wrap it properly and roll it carefully.

4.Heat an Iron pan or Nonstick Tawa in medium hot. Sprinkle little water on the pan for test whether it is hot or not. If the water evaporates the pan is hot.

5.Place the paratha in the hot pan. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots on both sides.

Typical Odia cake prepared on Prathamastami "Enduri Pitha".

Ingredients:

Black gram ( beeri dali, 1 cup )

Rice ( 2 cups )

Coconut ( 1 no. )

Jaggery (as per your taste)

Ghee ( 1 tsp )

Cardamom ( 1-2 nos )

Turmeric leaves ( 8-10 nos )

Salt

"Enduri Pitha"

Preparation:

1. Soak the black gram and rice for 5-6 hours. Grind into a fine paste.

2. Add Salt as per your taste and keep aside for 4 to 5 hours.

3. Grate the coconut 

4. Heat a pan. Add 1 tsp ghee. Add the cardamom powder, grated coconut, and Jaggery. Stir-fry for 5-6 mins. Remove from the pan and keep aside to cool.

5. Heat water in an idli maker. Bring it to boil.

6. Wash the turmeric leaves. Take a little batter and spread evenly on a turmeric leaf.

7. Spread 2-3 tsp of the Jaggery coconut over the batter.

8. Fold the leaf carefully and place on the idli stand. Repeat the process for the remaining batter/leaves.

9. The leaves can be put one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the Gas.

10. Remove the turmeric leaves. Serve the pitha with Dalma or Ghuguni curry. 

11. You can eat the delicious sweet pitha hot it gives a delicious taste.

Atakalli Prasad at Dhabaleswar Temple.

Bada Osha Prasad

Bada Osha puja is a great festival in Odisha. On this Day a special Prasad is made in the temple and offer to Lord Dhabaleswar. Its taste is amazing.

Ingredients:

1 cup raw rice powder(Gobindbhog rice)

1 cup Guda(Jaggery)

5 cups Water

1 cup small pieces of thin coconut slices

2tbsp Desi Ghee

1 Bay Leaf

Salt as per taste

1/2 tsp Jeera

Attakali Prasad

Now the Method

Take a bottom pan, heat it little and put the Ghee when the smell comes put the jeera and Bay Leaf.

Then Put 5 cups of water in the bottom pan, Jaggery, and thin coconut slices.

When the Jaggery dissolved in water add the rice powder slowly to this by stirring continuously.

Stir More in low flame to mix all the ingredients in the proper way.

Stir and cook till it becomes a semi thick.

Take some Prasad and put in another bowl.

Don't eat hot, when it cools you can eat.

Navratri festival special delicious dish.

Navratri festival is incomplete without special delicious sweets. The festival of Navratri is celebrated for nine days and various types of dishes are made and served to devotees at the time of celebration or you can also make the sweets in your home. 

Paneer Kheer

In this puja don't use onion and garlic only vegetarian products needed. Devotees observe fast during Navratri and eat only one meal a day. There are various delicious items like Aloo Khichdi, Gobhi Ki Sabzi, Boondi Ka Raita, Kaddu Ki Sabzi, Kele Ke Kofte, Saboodana Vadaa, Kottu Pakora, Singhara Ke Burfee, sweet coconut ladoo, motichoor ladoo, Paneer kheer and much more items.

Types Of Sweet delicious Made in Raja Festival.

Raja is an agriculture festival, which mostly observed in the coastal districts of Odisha for three days. This festival is celebrated for Three days they are, Pahiliraja, Raja sankaranti, and third Raja is Basi Raja , the Last day is called as Vasumati Snan.
In this four day every odia Girls and womens wear new saree and Alatha in feet and eat delicious sweets like,
1. Podapitha
2. Chakuli Pitha
3. Suji Manda
4. Arisha Pitha
5. Bada
6. Piaji
7. Chenna Pitha
8. Kheeri

Special Pitha for Raja.

Raja festival is a grand festival in Odisha.

Classic Odia Recipe, Dalma

100gm arhar dal (harada dali)

50gm potato (alu)

1 Big size Brinjal

2 tomato small size

1 big onion (piaja)

3-5 dry chili (sukhila lanka)

½ teaspoon mustard (sorisha)

1 teaspoon cumin seeds (jeera)

2 bay leaves (teja patra)

½ teaspoon turmeric powder (haladi gunda)

3-teaspoon of any refined cooking oil (refain tela)

½ teaspoon cumin seeds powder (jeera gunda)

½ tea spoon chili powder (lanka gunda)

salt to taste (luna)

Odia Dalma

Method:

Wash the vegetables and Arahar dal thoroughly. Cut them into small pieces.

Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder , tomato and add 3 to 4 cups of water in a Pressure Cooker and boil on medium flame.

After two whistle comes switch off the gas. A little later as the pressure of the cooker is released, open the lid.

Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies.

Fry till they turn golden brown. 

Now add all this to the boiled dal and vegetables of the pressure cooker and stir well.

Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready.

If you want for more tasty then add Chopped Corriander leaves and some fresh Grated coconut.

Try to serve with Garam roti, Paratha and Stemed rice and Kichdi.

Aloo Matar curry with Phulka poori

Poori and Aloo Matar curry is one of the typical Indian breakfast which is eaten in all parts of India. It can be found from top end hotels to road side hotels of India.

Ingredients:

Potato – 3 medium

Green Peas – 1/2 cup (Fresh)

Tomato – 2

Oil – 2 tbsp

Jeera – 1 tsp

Turmeric powder- 1/2 tsp

Asafoetida – a Little pinch

Chilli powder – 1 tsp

Salt – as needed

Garam Masala – 1/2 tsp

Fresh Coriander  – to garnish

Method:

First Chop potato and tomato and keep it ready. Heat a pressure pan with refined oil and put jeera and asafoetida. Add chopped tomatoes,required salt and chilli powder , turmeric powder and cook until oil comes out. Add garam masala and mix it well.

Add the chopped cubed potatoes and peas. Mix well so that all the masala mix it well. Add required water and pressure cook for 1-2 whistles.

Once the pressure comes out, mix well. Finally garnish with fresh coriander leaves.

Yummy Aloo Matar Gravy is ready.

Serve hot with roti or poori.

Upma – South Indian Soul Food

1/2 cup roasted semolina(sooji/rava).

1 medium chopped onion.

1 chopped green chilli.

1 tsp chana dal.

1 tsp urad dal.

2 cups water.

½ tsp cumin seeds.

1 tsp mustard seeds.

7 to 9 of kadi patta leaves.

10 to 12 cashew nuts(kaju).

1 tbsp chopped coriander leaves.

1 tbsp refined oil or desi ghee.

Required salt as per your taste.

Suji upma.

1. First heat oil in a nonstick based pan on medium flame.

2. Now add the mustard seeds. After crackled add cumin seeds, chana dal and urad dal.

3. After crackled add chopped onion and fry in low flame to get little brown

4. Now add chopped green chilli, cashew and curry leaves. saute for a minute.

5. Now add water. Heat the water on high flame.

6. When water starts boil then add the roasted rava and salt as per your taste .

7. Mix well continuously for 4-5 minutes.

8. When it cooked and it smelled very delicious then off the flame. Cover it and Keep aside for 2 minutes.

9. Now add chopped coriander leaves. Mix it well.

10. Now serve South Indian Upma with coconut chutney or odia recepie dalma.

Home Made Paneer Bhurji

Paneer Bhurji(Indian Dish) is one of a delicious dish, which can be eaten at any time. If you have no other vegetables at home, you can quickly prepared paneer bhurji and serve it with parathas within 20 minutes.

Preparation Time: 20 minutes

Servings: 4

Ingredients: 

Mashhed Paneer- 2 cups

Chopped onion- 1 Big Size

Chopped tomato- 2 Small size

Chopped green chillies (optional)

Chopped coriander leaves(As you Need)

Capsicum- 1 small size

Vegetable oil 1 tbsp

Cumin seeds 1/2tsp

Turmeric powder 1/2 tsp

Red chili powdee(As per Your Taste)

Salt 1 tsp

Method:

1. Mash the panner a little. It should still stay a little granular and lumpy .

2. Chop onions, tomato, chilli , capsicum and coriander leaves finely. Onions should be finely chopped. Keep aside.

3.Heat Oil in a Large nonstick Pan and add cumin seeds. Wait till they Puff up

4. Add onion and saute for 2 minutes in low flame.Then add the capsicum and mix it well.

5. Add Turmeric powder, chilli powder and mix it well

6. Add all th eremaining items and mix well.

7. Cook for 5 to 7 minutes in low flame and turn off the heat

8. Garnish with corriander leaves and serve hot.

9. Serve it with Roti, Paratha and Steamed Rice.

'World Pakhala Divas' celebrated on March 20

On 20th March 2017, odisha people celebrate the special "Pakhala Divas" all over the world. To promote odia delicious food , the people of odisha decided to celebrate this day as pakhala Divash.

Pakhala Divash
Image Source: Commons Wikimedia

Pakhala is an odia term , where the cooked rice washed or little fermented in water. The liquid portion called as torani. Every odisha people love to eat the pakhala , and this pakhala can be prepare in various types like jeera pakhala, Basi Pakhala, saja pakhala, Dahi Pakhala and Chaiin  Pakhala. This special recepie made in Lord Jagannath temple of puri.

Try to taste the odias Favourite food Pakhala with badichura, Saga, Baigana and tomato poda, alu bharta, ama chatani and various types of curry and fry you can take.Now a days for summer season Five Star Hotels of Bhubaneswar included it in their menu for typical desi food and attract the guests.

Types of Food which odias people cannot live.

Odisha the Land of Lord Jagannath, Lord Balabhadra and Maa Shubhadra, has a very rich religious, tradition and culture  which is reflected in the food as well.
Here we have listed some top food of odisha.

1. Pakhala
Pakhala or water rice is such an dish which people eat every day and specially on summer day if you eat with saga bhaja and badi chura the entire meals turns wow.

Image source: Odisha sun Times

2. Dalma
Dalma specially made of toor dal with the addition of various vegetables and grated coconut. Eating with plain rice, kichdi , roti or puri.

Dalma

3. Dahibara Aludam
In odisha people eat the snacks like bada Ghuguni or dahibada Aludam which gives a luscious taste.

Dahibada Aloodum

4. Aloo Bharta
It is too much easy to prepare and very good taste to eat. Specially kids love to eat.

Alu Bharta

5. Kakharu phula fry
It is a seasonal dish.

Kakharu Phula

6. Chakuli Pitha
Chakuli pitha is a traditional dish which is common dish for all odia families.

Chakuli Pitha

7.Chenna poda
If you wants to have a sweeth tooth , then chena poda is the best example. It made of fresh cheese, baked and roasted with cashew and raisin. Love it too much

Chenna Poda

8. Paga(Lemon, Mirchi, and salt, Garlic)
Eevry odias take the combo of Nimbu, mirch, salt and garlic to their meals, It is spicy and tasty.

Lembu Lanka and Garlic

Odias favorite dish.            

Sabudana Kheer special for Mahashivratri puja.

Maha Shivratri is a Great festival where people spend the entire day and night by fasting. And pray to Lord shiva for well wishes of their family. In odisha Maha shivratri puja celebrate with a great way and most people who's health is little weak they can break the fast after the Mahadeep. 

You can break the fast with rice Kheer, sabudana Kheer, Lauki ki halwa, or Sooji ki Halwa.

Sabudana Kheer

Sabudana Ingredients:

4 cups: Fat Milk or Dry milk(Amul)

2 tbsp: Sago granules

3/4 cup: Sugar 

1/4 tsp: Cardamom powder 

1 cup: Water

Method:

1. Wash and drain the sago granules, keep aside for 10 to 15 minutes.

2. When sagu Granules moisture is absorbed, Loose the sagu grains.

3. Heat water in a bottom Pan. Add sago, bring to a boil while stirring.

4. Reduce flame, simmer for 7-10 minutes, and add a water if it required.

5. Add the milk , wait for boil.

6. Simmer for 5 minutes. Add sugar, cardamom.

7. Stir continously, simmer till sago granule is cooked, but not thickness.

8. Check by pressing it between thumb and finger. It should flatten on pressing.

9. Serve hot, with various types of nuts if you like.

Odia Style Summer Dish Badi chura.

Ingredients:

2 cup desi badi

2 tsp mustard oil

2-3 curry leaves

2-3tsp chopped Garlic

1 onion chopped

1 tsp Green chilli chopped

1/2 tsp mustard seeds

Method:

 Heat 1 table spoon mustard oil in a deep pan and fry the badi till golden color.

 Keep the badi aside it and crushed it into small pieces.

 Again heat 1 table spoon mustard oil and add Mustard seeds, curry leave and    leave them for splutter.

 Add chopped green chili,garlic and onion. Fry it for 2-3 min

 Then add crushed badi and fry for just for 1 to 2 min.

 Now Badi chura is ready serve it with Odia Pakhal, Steamed rice.

Badi chura

Home Made Paneer or Chenna Kheer.

Paneer Kheer is one of the most easiest dessert and also taste more.

Ingredients :

1.500ml of full cream milk for chhena

2.500ml milk for ras

3.1 lemon

4.1 cup sugar for ras

5.1 Tin of Milkmaid

6.1 teaspoon good quality rose water

7.2 tablespoon finely chopped dry fruits to garnish

8. Few Kesar strands soaked in 1 tsp milk

Preparation 

1. For chhena or Paneer preparation, boil 500 ml milk and curdle it by adding     lemon juice.Keep stirring it continuously.

2. Drain the curdled milk through a thin muslin cloth and squeeze the chhena.  Wash it under running tap water.

3. Drain out the excess water from Paneer. Mix it well. Keep aside.

4. To make ras, heat milk in a bottom pan and add sugar to it. Allow it to cook for about 5-6 minutes or till the desired consistency is reached. Add milk maid & stir well.

5. Add the chhena to the syrup and cook for 10-15 minutes . Chhena will swell and puff up.

6. On cooling, add 1 teaspoon good quality rose water if you need,kesar soaked milk and garnish with chopped dry fruits.

7. Refrigerate it and serve chilled.

Paneer Kheer

HOW TO MAKE CRISPY ONION PAKODA AT HOME ?

Garam  Garam  Onion  Pakoda  is an all-time favorite starter snack in every Indian party.

Ingredients:

1 Cup Gram flour (Besan) 

1 cup Onion finely sliced. 

1 Green chillies finely chopped ( You can put chilli as per your choice) 

Salt to taste

1 tsp cumin seeds

10 Curry leaves finely chopped 

Some Little Coriander leaves finely chopped  

Refined Oil for deep frying 

Onion Pakoda

Preparation:

Take a large deep mixing bowl and add gram flour, sliced onions, green chilies, cumin seeds, curry leaves, coriander leaves, and salt as per your taste. First thing don’t mix water, mix them well all the ingredients. Add little water to make a thick paste. Then take a deep kadhai and put the oil and heat it. Drop the paste in the pan in very small size. Fry them till they turn into golden brown color.  Remove from heat and put in the tissue paper that the oil will be pulled. Serve hot with green dhania chutney or tomato sauce.  Try with puffed rice and Raw onions. Try with Hot tea or coffee.