प्रेशर कुकर मे बनाएं बिना प्याज़ लहसुन स्वादिष्ट चना दाल तड़का आसान तरीके ...

ପୁରା ନୂଆ ଶୈଳୀରେ ତିଆରି କରନ୍ତୁ ଛତୁ ବେସର ନୂଆ ଷ୍ଟାଇଲ୍ ରେ | mushroom recipe |...

How to Make Mixed Vegetable Curry Without Onion Garlic | Pure Veg homema...

Drumsticks fry | Village style Drumsticks mustard masala fry | ସଜନା ଛୁଇଁ...

Learn how to cook Kalmi Saga fry at home odia style | Desi water Spinach...

No Onion & No Garlic ଆଳୁ ଗାଜର କଟଲେଟ | Potato Carrot cutlet recipe | Home...

This recipe is very easy to cook in few minutes. When you are feeling hungry you can make this dish within  some time. This recipe is best to take in tea time in any fasting day.

Ingredients:

Potato- 3 medium size

Carrot- 1 medium size

Green chilli- 2( Finely chopped)

Ginger- 1/2 inch( Finely Chopped)

Fresh corriander leaved

Refined oil

Besan - 3 tbs

Cornflour powder- 2 tbs( If you want add rice powder for more crunchy)

Jeera powder- 1 tbs

Red chilli powder- 1 tbs

Corriander powder- 1tbs

Chilli flakes if you want.

Garam masala- 1/2 tbs

Amchur powder- 1/2 tbs

Haldi powder - Little bit

Salt as per your taste

Method:

First wash all vegetables ingredients and grate it finely.

Take a bowl add all masala on grated vegetables.

Put besan and cornflour mix it well.

Add grated ginger, Chilli, and fresh corriander leaves.

Heat a pan, put some oil.

Now put the batter in small base as in video.

Fry it for 2 minutes in low flame, when the back side turn golden brown turn into another side.

Like this process you can make all potato carrot cutlets.

Serve it with Tea.

Best for evening snacks.

Green Flat Beans curry | Simba rai recipe | Odia recipe | ଶିମ୍ବ ଆଳୁ ରାଇ ...

It is very popular dish made in odisha. You can enjoy this special dish with steamed rice and pakhala. It is very easy to cook in little time and very tasty to eat.

Ingredients: 

Flat Beans( Simba)- 250 gms

Aloo- 2 medium size

Tomato- 1 big size

Mustard Oil- 3 tbs

Haldi powder

Red chilli powder

Salt

For Masala

Sorisha( Mustard seeds)- 2tbs

Jeera- 1/2 tbs

Red chilli- 1

Garlic cloves- 5 pieces

Onion- 1 medium size

Method: 

Wash all vegetables, Cut the flat beans and aloo.

Make a smooth paste of besara masala.

Heat the oil in a pan.

Add some mustard seeds, red chilli. 

When the mustard splits put potato and simba. Fry it for minutes with medium flame. 

After frying add the beshara on it and little water.

Add Haldi powder, Red chilli powder,salt as per your taste and tomato.

Cover the lid for little seconds.

Open the lid and mix all veggie and masala well.

Again cover the lid for 5 to 7 minutes to cook all veggie well. Cook in low flame.

Check your Simba rai curry is ready. Serve it with hot rice in luch time.

Try this and let me know in the comments. A big thank you to all.

Cabbage recipes | patta gobhi ki sabji without onion and garlic | Cabbag...

In festival we only cook various dishes without onion and garlic. In this video i am sharing without onion garlic cabbage fry is very tasty and yummy. It is very easy to cook and very simple recipe.

In Odisha we called: Patra Kobi bhaja

In Hindi: Patta Gobhee fry

In English: Cabbage fry

Ingredients:

Cabbage(Washed and sliced)- 3 cups

Carrot(Washed and cut)- 1 Medium size

Aloo(Washed and cut)- 2 small size

Refined Oil

Green chilli

Haldi Powder

Red chilli powder

Salt

Jeera- 1 tbs

Tomato- 1 medium size

Bay leaves- 2

For masala

Poppy Seeds- 1tbs

Cumin Seeds- 1 tbs

Ginger- 1 inch

Red Chilli- 1

Elaichi- 2

Kalimirch- 3 pieces

Dalchini- small pieces

Cloves - 2 pieces

Method:

First Grate all masala and make a smooth paste.

Heat oil in a pan.

Add little sugar for taste and color. Add Cumin seeds, Green chilli, Bay leaves.

Now put all masala let it fry for a minutes.

Now Add salt, Haldi powder, Red chilli powder. Mix it well.

Add sliced tomatoes. Cover the lid to cook the tomato well.

Put all diced aloo, carrot and cabbage. Mix all vegetables. 

Cover the lid for 2 to 3 minutes.

Again mix it and then cover for 5 minutes in low flame.

A sweet smell comes.

Now our Cabbage fry is ready.

Serve it with Hot Paratha.

Thank you for watching.

ଆମ୍ବୁଲ ଦିୟା ଖଟା ମିଠା ହରଡ଼ ଡାଲି | Khatti Meethi Arhar Dal | Odia Recipe |...

Homemade Mushroom fry with only oil, haldi, salt and green chilli

 

Mushroom fry 

First cut the mushroom into small pieces, and then wash with haldi water. Drain the haldi water and put fresh water and then squeeze all the mushroom.

On your gas and put the fry pan on it. Add little oil and put the mushroom on it and fry upto when the water all evaporate.

Then add some haldi and green chilli pieces with salt as per your taste.

Fry the mushroom until it becomes golden brown.

I fry the mushroom more golden, it becomes crunchy and tasty.

You can serve the plain mushroom fry with odia special dish Pakhala, Paratha and with steamed rice.

Now i am going to eat with pakhala bhata this special dish.

Thursday Lunch, simple odia food

 Odisha is always famous for its authentic odia food. So today i prepare some simple odia dish Arua Anna, Dalma all time my favourite, baigana bhaja( Brinjal fry), Potala aloo fry and Papad. To give more tasty to eat this simple dish is lembu(Lemon), Lanka(green chilli) and salt. 

Now I am getting hungry, if you want Join us.

Omm Sai Baba

How to Make Odia Badi Chura?

Badi – 1 bowl
Coriander leaves – 1/2 bowl (washed and cut finely)
Onion – 1 big (peels and cut medium)
Green chili – 1
Garlic- 3 cloves
Mustard Oil – 2 Tsp
Salt – 1/2 Tsp

Badi Chura

Place a pan in medium flame and add badi. Sauté for 3 mins and add the mustard oil. 

Fry badi in low flames.Fry the badi till Golden Brown.
Put all the fried badi, green chili, coriander leaves, onion, Garlic Cloves in the grinder and grind it for 10 sec (don’t make it a paste).
Add salt, mix it well.
Serve with pakhala or steamed rice.
Now you prepare the delicious spicy badi Chura.

Dutia Osha Ghanta Tarakari( Mixed Vegetable curry) - Typical Odia curry

• Brinjal( Egg Plant) - 2 medium size
• Ridge Gourd (taste it first)- 1 medium size
• Cabbage - 1 small size
• Yam – 80 gm
• Pumpkin -80gm
• Carrot - 50gm
• Radish-  50 gm
• Runner Bean - 50 gm
• Potato -200 gm
• Cauliflower- 1 small size
• Tomato – 2 medium size
• Chick Peas - 50 gm
• Coriander Leaves - 15 gm
• Ginger – 15 gm
• Refined Oil– 100 gm
• Turmeric Powder - 1 Tsp
• Dry Chili – 2( as per taste)
• Bay Leaf - 2 pcs
• Cumin seed - 1tsp
• Garam Masala - 1tsp
• Chili Powder - 1tsp(as per your taste)
• Coconut pieces or shredded coconut - 1 Cup
• Salt – as per taste    

                                

PREPARATION :

• Soak the chick peas(Kabuli Chana) in water for 5 to 6 hrs. Boil it in a pressure cooker.
• Cut the vegetables into small pieces ( cabbage, potato, raddish, papaya, beans, brinjal( Egg Plant), ridge gourd( Janhi), Yam, pumpkin, beans, tomato, carrot,  cauliflower).
• Cut the drumstick into 1.5 inch long pieces.
• Make a thick paste of cumin seeds and garlic.
• Heat oil or ghee in a deep pan, Add jeera( cumin seeds), dry chili and bay leaf to the oil. When it starts spluttering then add the jeera and ginger paste. Fry for 2 to 3 minutes.
• When the Jeera and ginger masala paste turn into golden brown put all the cut vegetables into the Pan. Then add the boiled chick peas. Stir it well.
• Put the turmeric powder, garam masala powder, chili powder and salt to taste. Stir it properly and cover the pan. 
• When all vegetables are half cooked, add the small cubes tomatoes, coconut, and drumstick and stir it properly.
• Cover it properly and cook the vegetables when it is well cooked.
• Garnish with fresh coriander leaves and Grated coconut and remove from flame. Serve with plain rice or Khichdi and paratha or puri...

Cabbage curry recipe

cabbage curry recipe – A simple cabbage masala curry to go with rice or chapathi. Cabbage can be used to make a variety of Indian food like paratha, curry, stir fry, raita, kootu, chutney, vada, soup, salad and kofta. This cabbage curry recipe is a good addition to the menu since it is healthy, simple, quick to make and tastes delicious.

Ingredients (240 ml cup used)

• 1 tbsp. oil or as needed
• ½ tsp cumin / jeera
• ¼ to ½ tsp mustard
• ¾ to 1 tsp ginger or ginger garlic paste or grated
• 1 large thinly sliced onion
• 1 large finely chopped tomato
• salt as needed
• a pinch of turmeric
• ½ tsp red chili powder
• ¾ tsp garam masala or sambar powder as needed
• ¼ cup green peas or 2 tbsp. chana dal (soaked and cooked)
• 2 to 3 cups chopped cabbage
• few finely chopped coriander leaves

Instructions:-

• Add oil to a hot pan, add cumin and mustard. When they begin to splutter, add ginger garlic paste or grated ginger. Fry until the raw smell disappears. You can also add ginger garlic paste after frying onions.
• Add onions and fry until they turn transparent.
• Add tomatoes, salt and turmeric. Fry until the tomatoes turn completely mushy and soft.
• Add red chili powder, garam masala. Fry for one to two minutes without burning. I usually add some curry leaves here along with spice powders, this time i didn’t use since i didn’t have. Before proceeding to the next step, make sure the raw smell of tomatoes has completely gone.
• Add green peas and saute for a minute. You can use fresh/ frozen peas. Dried peas or chana dal can also be used to make this curry. Soak dried peas for about 10 to 12 hours. If using chana dal soak for one hour, cook and use here.
• Add cabbage.
• Mix everything till the masala coats the cabbage well. Fry for about 2 to 3 minutes.
• Cover and cook until cabbage is cooked. If the cabbage is very tender and young, cook without covering. It may release a lot of moisture and make the curry mushy. Some like to eat crunchy, you can just switch off when it is done to your liking. We like slightly soft cooked.
• Add coriander leaves and stir well.

Bhendi Sorisha Khatta

Cooking Time Required: 15 mins
Cost of Preparation: 15-20

Ingredients: 

• Ladiesfinger(bhendi) (200 gm)
• green chilli (1 no.)
• curry leaves (5-6 nos)
• garlic (5 pods) 
• coriander seeds (1/4 tsp) 
• mustard seeds (2 tsp)
• lemon (1 no)
• turmeric powder(1/4 tsp)
• oil
• salt to taste.

Preparation: 

• Wash the ladiesfinger and cut across the section into 1.5 inch sized pieces (do not slit it along the length). 
• Keep aside a few mustard seeds and one pod of garlic for the tempering. 
• Grind the mustard seeds and remaining garlic pods into a fine paste.

Cooking: 

• Heat 2 tsp oil in a deep vessel and fry the ladiesfinger pieces till the stickiness goes away.
• Remove from vessel and keep aside. 
• Add another tsp oil. 
• When it starts smoking, add the coriander and mustard seeds. 
• Add the curry leaves, green chilli and garlic pod to the spluttering seeds. 
• Stir for about a min and add the mustard-garlic paste along with 1 cup of water. 
• Bring it to a boil and add the fried ladiesfinger pieces along with turmeric powder and salt to taste. 
• Allow the curry to boil for 5 mins or till the ladiesfinger becomes soft. 
• Then squeeze the lemon over it and cook for another 30 secs. 
• Remove from the fire and serve with rice. 

Make Mushroom Masala Fry in Odia Style

Odia Food

Mushroom Masala Fry is a simple, quick and easy to make dish. Mushroom have no fats, no cholesterol, very low carbohydrates, high proteins, vitamins and minerals, a lot of water and fiber.It Is Prepare with Mushroom and some spices.You can prepare verities  of dishes with mushroom. This dish famous in all over India.You can serve it with plane rice , roti as a main dish. 

Mushroom Masala Fry

Ingredients:

• Mushroom - (Chhatu) - 200 gm
• Onion - (Piaja ) – 2 big size
• Tomato - ( Bilati ) - 1 big size
• Ginger ( Ada )  - 1 inch
•  Garlic – ( Rasuna ) -  3,4 cloves
• Turmeric powder - ( Haladi Gunda ) – 1 tsp
• Chili powder - (Lanka Gunda ) - 1 tsp
• Green chilly ( Kancha Lanka ) – 2 no
• Garam Masala – 1 tsp
• Cocking Oil – 4  tsp
• Cinnamon - ( Dalchini ) - 1 inch
• Cardamom - (Elaichi) – 2 no
• Salt - as per test

Preparation:

• Wash and peal the ginger and garlic and make a fine pest.
• Cut the onion and tomato into small pieces.
• Crush the cinnamon, cardamom and make it a powder.
• Take vessels Put some water and add ½ tsp of turmeric powder.
• Put the mushroom about 10,15 minutes and wash it clearly .
• Heat oil in a pan and put cinnamon, cardamom powder and sliced onion, green chili and sauté until the onions turn golden brown.
• Add ginger garlic paste and Sauté for about 10,15 second.
• Then add the turmeric powder, chili powder and then sauté for a few seconds.
• Add sliced tomato  and salt as per test. and cover it 4,5 minutes for cock.
• Then add mushroom and cover it for 10, 15 minutes.
• Then add garam Masala and remove it.
• Garnishing it  with coriander leaves .
• Serve it hot with roti or plane rice.

Testy Begoon (Brinjal) Pakoras Recipe

Odia Food

Today am discus about odia food Begoon Pakoras. This food  is a popular recipe in odisha. In India it is served with pakhala and plane Rice as a side dish. It is prepare in some spices, Brinjal,oil, and some spices. Brinjal is a main ingredient in this recipe.In summer it is served with Odia food pakhala. Also it good for health.

 Begoon( Brinjal) Pakoras

Ingredients:

• Begoon - (Brinjal) - 2 big size
• Gram flour - (besan) - 8 tsp
• Haladia Gunda - Turmeric powder - 1 tsp
• Rice flour- (rice powder) - 2 tsp
• Lanka Gunda - ( chilly powder )- 1 tsp
• Salt - as per taste
• Oil - ( Cocking Oil ) - 3 tsp

Preparation:

• First wash and cut the brinjal into round thin size.
• If there is time to cook put these cut brinjal in dipped water.
• Take a bowl, add gram flour, rice flour, turmeric powder, chili powder and salt as per test. 
• Mix all the ingredients well .
• Then add a little bit of water and make a thick pest.
• Put the cut brinjal into the pest at a time. 
• Add the brinjal well coated with the batter on both sides.
• Heat oil in a pan and add the brinjal coated with it.
• Fry it till the pakoras begin to turn golden around the two side.
• Take them out on a oil observing paper. 
• Serve it hot as a snack or with pakhala bhaat as side dish.

Begoon( Brinjal) Pakoras

Popular Odia Food Ghee Anna

Odia Food:

Today am discus about Ghee rice . This food cooked in Orissa temples. Rice served in Jagannatha temples in Puri and  is usually called Ghee Anna. Due to its simplicity, this dish is also used by people of different Indian states. The basic ingredients of Ghia Anna are rice, ghee, bay leaves and cumin seeds to name a few. This recipe is very simple and healthy also easy to prepare.

Ghee Anna or Ghee Rice

Ingredients: 

• Cooked Rice – 2 Cup
• Teja patra – ( Bay leaves ) – 2.3 No
• Cashew nuts – 50 gm 
• Raisins – 50 gm
• Ghee – 1 tbs
• Lemon juice – 1 tsp
• Luna – ( Salt ) – As per test

Preparation:

• Wash the rice clearly and take a deep pan.
• Then Cook Rice with a little bit of salt
• Make sure the rice is not over done.
• Heat ½ tsp of ghee in a pan and fry the nuts a little.
• Then remove and keep aside.
• Again Heat ghee in a pan and Add ghee and bay leaves
• Then add the nuts and the cumin seeds.
• When it splutters add the raisins and take off the heat.
• Then add the lemon juice with the rice .
• Then mix it with them and serve it hot. 

Ghee Anna

Puri Temple Dalma Recipe

Odia Food

Famous Jagannath Temple In Puri

Dalma is a dish made from dal and vegetables. It is generally made from dal and contains chopped vegetables like green papaya, unripe banana, brinjal, pumpkin, gourd etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.It is among the 56 food items (Mahaprasad) offered to Lord Jagannath in the temple of puri. It is an ideal recipe for puja festivals as there is no use of onion and garlic.

Dalma

Ingredients:

• Raw Papaya – 150 gm
• Aloo (Potato) – 100 gm
• Baigana (Brinjal ) – 70 gm
• Sajana Chhuin (Drumstick) – 70 gm
• Saru (Arum) – 100 gm
• Beans – 30 gm
• Kancha kadali - (Raw banana) – 60 gm
• Kakharu - (Pumpkin) – 120 gm
• Bilati – ( Tomato ) -80 gm
• Piaja - (Onion)- 100 gm
• Harad Dali (Pigeon Pea) -150 gm
• Pancha Phutana - 2 tsp
• Jeera - (Cumin )- 4 tsp
• Haladi Gunda - (Turmeric Powder) – 2tsp
• Teja Patra - (Bay Leaf) -3,4 No.
• Sukhila Lanka - (Dry Chili) – 3 No.
• Tela/ ghee  – 3 tbsp
• Luna- ( Salt) – As per test
• Dhaniya patra – ( Coriander Leave ) 

Preparation:

• First wash the vegetables clearly.
• Cut them into medium size pieces .
• Then cut beans and drumstick into 2 inch long pieces.
• Cut thin slices of onion.
• Wash the  dal in water for about 1 ,2 hours.
• Fry 3 tsp cumin seed and 2 pc dry chili slightly and make a powder
• Take a pan and boil 6, 7 cups of water.
• Add the dal, 1 tsp turmeric powder and with the water.
• Then add the vegetables and salt as per test with it.
• When the vegetables are half cooked add the tomato pieces.
• Boiled it till everything is boiling properly.
• Then Remove from it and keep aside.
• Heat oil in a pan and add the pancha phutana and bay leaf and dry chili.
• When it splutter add the onion slices, fry it till turns golden brown.
• Add the boiled dal and vegetables to it also cover it.
• Then add the cumin chili powder on it.
• Remove it add garnishing with coriander leaves.
• Serve it hot with rice or roti.

Puri temple Dalma Recipe

Aalu Culiflower for best for summer

Odia Food

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

Aalu Cauliflower Fry

Ingredients:

• Cauliflower – 400 gm
• Aloo - (Potato) – 150 gm
• Piaja - (Onion) – 100 gm
• Cocking Oil  – 3 tbs
• Haladi Gunda (Turmeric Powder) – 1 tsp
• Jeera -  (Cumin Seeds)- 3 tsp
• Sorisha - ( Mustard Seeds)- 1tsp
• Luna - ( Salt)- as required
• Kancha Lanka - ( Green Chili)- 2 No
• Coriander Leave
• Green Peas - 50 gm

Preparation:

• Peal the green peas and keep aside
• Wash Cauliflower  and potatoes Properly. 
• Remove the skin from the potatoes.
• Cut into small size  and keep aside.
• Take 2 tsp cumin seeds and fry slightly and make powder of it and keep aside.
• Cut the onion into thin slices, slit the green chilies.
• Heat oil in a pan, when it hot add the mustard or cumin seeds. 
• When it splutter add the silted green chilies and onion slices.
• Fry till the onion looks golden brown.
• Add the Cauliflower, green peas and potatoes in the pan. 
• Add turmeric powder, salt. Stir well  covered it.
• Fry it till the vegetables are well cooked . 
• Now add the cumin powder above it. 
• Mix it properly and cover the pan for another 2 mins.
• Garnishing it with coriander leave.