Odia Style Mati Handi Mutton Kasa

Mati Handi Mutton Kasa

The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.

Preparation Time : 5-10 minutes

Cooking time : 25-30 minutes

Servings : 4

Mati handi Mutton  is one of the hot favorite  at any roadside eatery on Cuttack-Bhubaneswar road . Mati handi mutton is marinated with spices and prepare in less oil.It is a  non veg popular Mutton dish in India.You can prepaid a variate of item of Mutton

Ingredients:

• Mutton – 500  gm
• Sugar – (Chini )  - 1 tsp
• Bay leaf- ( Teja Patra) – 2 no
• Cardamom - ( Gujurati ) – 3 no
• Cinnamon - (Dalchini)  – 2 no
• Clove - (Labanga ) – 4 no
• Onion – (Piaja) – 4 no.
• Garlic paste – 2 tsp
• Ginger paste – 2 tsp
• Tomato-( Bilati )  – 2 no
• Turmeric powder -(Haladi Gunda ) – 1 tsp
• Chili powder – (Lanka Gunda) – 2 tsp
• Yogurt - (Dahi ) – 1 tbsp
• Garam masala – 1 tsp
• Salt – ( Luna ) – As per test
• Mustard Oil – 4 tsp.

Preparation:

• Cut and wash the mutton properly up to 3,4 times.
• Crush the cardamom, cinnamon and clove and keep it separately.
• Cut the onion into small paces.
• Peal and crush the ginger and garlic and make pest separately.
• Take a mati handi and heat it 10,15 minutes.
• Then hit mustard oil then sugar and fry till the sugar change into brown.
• Then add bay leaf, cardamom, cinnamon, clove, onion and fry it.
• Add ginger and garlic paste and tomato mix it well and fry a minutes.
• Also add turmeric and chili powder, mix all of them.
• Then stirring it 10,15 minutes.
• Then add mutton pieces and mix with the masala properly .
• After that add Yogurt and salt with it and mix all of them.
• Add 1 cup of warm water and cover it for cook until mutton is done.
• Garam masala then add with it and remove it.
• Garnishing with coriander leaves and onion  slice.
• Serve it hot with rice , roti , paratha.
• The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.

Odiia style coconut chutney Recipe

Odia Food

Coconut chutney is a South Indian spicy chutney use as aside dish . This is prepare in grind coconut  mixed with other spices and urad dal. Coconut  and urad dal are the main ingredients. This dish served with Idli, Dosa,  and even with cooked rice also it is served with cooked rice at lunch and dinner.

Coconut Chutney 

Ingredients:

• Fresh Coconut grind - 3 cup
• Dry chilies  -  3 no.
• Green Chili  -  2 No
• Dhaniya Patra  - (Coriander Leaves)
• Rasuna  -  (Garlic)  -  4 cloves
• Salt – as per taste
• Sorisa -  (Mustard ) - 1 ½  tsp
• Biri dali  - ( Urad dal)  - 1 ½ tsp
• Cocking Oil – 2 tsp
• Curry leaves  - 4,5 leaves

 Preparation :

• First grind the fresh Coconut properly.
• Roasted Dry chilies and crush the garlic.
• Cut the green chili and coriander Leaves.
• Take a large bowel and put the grind coconut, green chili and dry chili.
• Then put coriander Leaves and garlic mix it properly.
• Heat oil in a pan when it hot add mustard seed .
• When it splutter add add the curry leaves, Dry chili and urad dal.
• Stir it and mix it properly up to 9,10 minutes.
• Then remove and serve with Idli or Dosa

Odia Style Bhindi Coconut Masala Curry

Indian Food

Today am discus about odia food Bhindi Coconut Masala Curry. This food  is a popular recipe in odisha. In India it is served with plane riced ,Rice, Roti ,paratha etc. It is prepare in some spices, bhindi,tomato , onion, potato and coconut. .Coconut  and vendhi is a main ingredient in this recipe.In summer it is served with Odia food pakhala. Also it good for health.

Bhindi Coconut Masala Curry

Ingredients:

• Bhendi- (ladies finger )- 10,15 No.
• Piaja - ( Onion )- 2 big size
• Rasuna - (Garlic )-4,5 cloves
• Ada - (Ginger ) - 1 Inch
• Jeera - (Cumin )- 1/2 tsp
• Sukhila Lanka - ( Dry chili) - 1 No.
• Kancha Lanka - (Green Chili ) - 1 No.
• Bilati - (Tomato ) - 1 No.
• Haladi Gunda -(Turmeric powder )- 1/2 tsp
• Masala paste (1 Onion, 8 Garlic cloves,1 inch ginger,1/2 tsp cumin seeds,1 dry red chili, 1 green chilli, 1 tomato )
• Turmeric powder-1 tsp(?
• Lanka Gun da - (Chili powder) -1/2 tsp
• Dhaniya Gunda -(Coriander powder)-1/2 tsp
• Garam masala powder-1/2 tsp
• Aloo -(Potato)- 2 No.
• Curry powder- 1/2 tsp
• Grind Coconut-1 cup
• Teja Patra -(Bay leaf) - 1 
• Dalchini - Cinnamon)- 1 inch
• Mustard oil-3,4 tsp
• Luna - (Salt )- As per test
• Dhaniya Patra-Coriander leaves

Preparation:

• First Grind the coconut properly.
• Wash & clean the bhindi properly.
• Cut it into big pieces.
• Peal and cut the potato into small Pisces.
• Heat 2 tbsp oil in a pan.
• fry the potato and  bhindi and keep aside.
• Take Onion, Garlic cloves, ginger, cumin seeds,dry chili, green chili, tomato and make a pest.
• Again heat rest of oil in pan and add bay leaf,cinnamon.
• Fry it some times then add the masala paste,turmeric powder,chili powder,coriander powder and salt as per test.
• Fry it 10,15 minutes.
• Then add fried bhindi and potato,garam masala, curry powder .
• Fry it  for 4,5 minutes then add grind coconut  to it and mix well.
• Then cover it and cook for 10-15 mins.
• Then remove and garnishing with coriander leaves.
• Server it hot with roti, paratha or plane rice .

Small Fish Masala Curry Recipe InIndia

Indian Food

Today am discuss about Indian fish  recipe Fish masala curry.It is a traditional Bengali and Oriya non- veg curry.Also it is famous in India. It is a favorite dish in Bengal and is the curry made of the small fish . This food prepare with small fish , potato and some spices . And served with plane rice in India.

Smallest Fish Msala Curry

Ingredients:

• Smallest Fish - 300 gm
• Mustard oil - 4 tbs
• Turmeric powder – 1 tbs
• Lanka powder – (Chili powder) – 1 tbs
• salt - as per the taste
• Aloo – (Potato ) – 3 big size
• Piaja – (Onion) - 2 big size
• Bilati – (Tomato) -1 medium size
• Ginger garlic paste- 1 tbs
• Dhaniya Powder- (Coriander Powder) ¼ tbs
• Jera Powder – (Cumin powder) - ¼ tbs
• Teja Patra – ( Bay leafs ) – 2 No.
• Cardamoms – 2 No.
• Chini – ( Sugar )- ½ tsp
• Garam masala- 1 tsp
• Dhaniya Patra – (Coriander leaves)

Preparation:

• First wash & clean the fishes by removing the gall bladder.
• Add ½ tsp turmeric powder and salt to it & mix well.
• Heat 2 tbs  mustard Oil in a pan & fry the fishes till golden brown color.
• Peel and cut the potatoes into length wise.
• Heat 1 tbs oil in a pan and fry the potatoes for 5 minutes.
• Cut the onion and crush the card moms clearly.
• Heat 2 tbs oil in another pan and add sugar to the oil. 
• When the sugar turns to golden brown color add bay leafs, cardamoms and cut onions.
• Fry till it changes in golden brown then add ½ tsp turmeric powder, cumin powder & chili powder.
• Add the Ginger garlic paste and fry well for 3,4  minutes.
• Then cut the tomatoes and add with it.
• Cook till masala is well done then add potatoes and mix well,
• Add 1 cup of water, fry well then cover it for boil.
• After boiled add the fish pieces and fry  2-3 min.
• Then add garam masala and mix it well.
• Remove it and garnish with coriander leaves.
• Serve hot with Rice.

Spicy Brinjal Fry in Odia Style

Odia Food

Today am discus about odia food Begoon Vaja( Brinjal fry). 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,garlic 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  vaja ( Brinjal Fry )

Ingredients:

• Brinjal - 500 gm
• Mustard seeds - 1 tbs
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp
• Chaat masala - 1/2 tsp
• Salt - as per test
• Cooking oil - 4 tsp
• Cumin Seeds 
• Curry leaves 
• Pancha Phutana - 1 tsp
• Garlic - 3,4 cloves 

Preparation:

• Wash the brinjal and cut into small round pieces.
• Also you can cut the brinjals in squares or other sizes.
• Grind garlic, cumin and red chilies.
• Heat the oil in a pan. and add the pancha phutana with it.
• Then add the curry leaves and the brinjal pieces.
• Add turmeric, Coriander powder,Chaat masala,Garam masala and salt as per test.
• Fry pieces both side until it change into light  brown color.
• Then add the ground masala and fry some times
• After that remove it.
• Enjoy Begoon  vaja with Plain rice or odia food pakhal.

Begoon Vaja

Malai kofta recipe Indian style

Indian Food

Today am discus about malai kofta. In India  it is varieties vegetarian dish and  made of potato,  paneer and some masala. In India are normally cooked in a spicy curry and are served with boiled rice and a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced curry, as dry versions are . 

Malai Kofta

Ingredients:

• Aloo - (Potatoes) – 5 big
• Paneer  - 300 gm
• Maida – 50 gm
• Dhaniya Patra - (Coriander leaves) – 1 tbs
• Piaja – (Onions ) - 4
• Ginger – 1 inch
• Garlic - 4,5 Cloves
• Tomato – 3 No.
• Cream or malai  – 250 ml
• Raisins – 1, 1/2 tbs
• Cashew nuts – 1,1/2 tbs
• Cashew nuts paste -50 gm
• Haldi  - (Turmeric Powder) – ¼ tbs
• Chilli powder – ½ tbs
• Kitchen king masala – ½ tbs
• Kasturi methi – 1 tbs
• Luna – ( Salt ) – as per taste
• Sugar – 1 tbs
• Cocking Oil -3 tbs

Preparation:

• Peal and wash the potatoes and boiled it .
• After boiling remove and allow to cooling for 2,3 hours.
• Take a vessels add  the boiled potatoes, paneer, maida together and mix it properly.
• Add salt, cut coriander leaves with it and mix well.
• Make a small ball sized .
• Cut the raisins and cashew nuts into small pieces and add 1/4 tsp of sugar to the mix.
• Heat 2 tbs of oil in a pan and roll out the balls from the above mixture you prepared.
• Add the dry fruit mix in the balls center.
• Sometimes it breaks if it breaks in hot oil then add them with dry maida before putting them in heat oil.
• Peal and make a ginger garlic paste .
• Peal and cot the onions into small pieces.
• Wash the tomato and make a fine pest
• Again heat 1 tbs of oil and fry some onion, ginger garlic paste and tomato paste.
• Then take cashew nut and also make a pest add it with warm milk in the fry .
• Add all the dry masala except kasturi methi, into the paste and fry it sometimes.
• Then add some water and fry sometimes.
• Put cream/malai , one tbs of sugar and kasturi methi .
• Fry some times then put th  fried koftas into the masala and serve hot .