Odia Festival food chitau Pitha Recipe

Indian Food

Chitau is a type of pancake made with fermented rice batter and coconut milk. It is a common food in the South Indian state of Kerala. It is also popular in Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner.It is a festival food also .In India it is prepare in "Chitau Amabashya " festival in odisha.

                                                            Chitau pitha 

Ingredients:

• Chaula – (Rice ) – 500 gm
• Coconut – 1 big  size
• Sodha – ( Baking powder ) – ½ tsp
• Ghee – 7  tsp
• Milk – 1 cup
• Luna – (Salt ) – As per test

Preparation:

• Soak the rice for about 4,5  hours .
• Cut the coconut into small pieces.
• Take the soaked rice, milk and cut coconut with a little bit of water.
• Grind and make a smooth pest.
• Mix baking powder with the pest.
• Then add salt as per test.
• Check for the mixture, if the mixture is too thick then add some water.
• Heat one tsp of ghee in a pan.
• After that put a big spoon of mixture in the center of the pan.
• Spread the mixture over the pan.
• Cover with a lid and cook for a sometime.
•  When it properly cocked remove it.
• Serve it hot with sauces or chutney. 

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

Badam Halwa A Indian Festivals Recipe

Indian Food

Badam halwa is a  Indian sweet recipe which is usually made during festivals like Diwali, Holi, Raksha Bandhan and so on. It is made on special occasions as well.Usually served along with the meal.  So if you want you can spread into thali or plate evenly. Once cools, You can cut into square or diamond shape.And serve it.

Badam  Halwa

Ingredients:

• Badam - (Almonds) - 1 cup
• Milk - 1 cup
• Ghee - 2 tablespoons
• Chini - ( Sugar) - as per test
• Kesar - (Saffron) - ½ cup
• Cardamom powder - 1 tsp
• Hot Water - 1 cup

Preparation:

•       Take almonds in a bowl and add a cup of hot boiling water  
•       And soak the almonds for at least 5 minutes.
•       Drain the water and add it with cold water. 
•       Then peel the almonds.
•       Now take the almond and milk grind it and make a fine pest.
•       Heat  ghee in a pan and put the almond-milk pest with it.
•       Fry it till all the milk gets evaporated.
•       Then add saffron and sugar as per test with it and mix well.
•       Cooked 9 to 10 minutes.
•       Add some saffron for garnishing .
•       Serve it hot.

Popular Non - Veg Food Prawn Potato Curry

Indian Food 

Prawn potato curry also known as Prawn malai curry, is a Bengali curry made from prawns  and flavored with spices.The dish is popular in Odisha, West Bengal  and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta.The main ingredients are prawns and potato along with mustard oil, onions, turmeric powder, chopped green chili, garlic paste, and ginger paste flavoured with spices.

Prawn potato curry

Ingredients:

• Chingudi - ( Prawns ) - 300gm medium size
• Patato - 2 No
• Onion - 2 medium size 
• Ginger Garlic paste - 2  tsp
• Tomatoes - 1 No
• Haladi Gunda -( Turmeric powder ) -  1 tsp
• Dhaniya Gunda - ( Coriander powder) - 1 tsp
• Chilli Powder - 2 tsp
• Cocking Oil - 2 tsp
• Salt  - as per  taste
• Dhaniya Patra - Coriander leaves 
• Green Peas - 100 gm

Preparation:

• First clean and wash the prawns Properly.
• Mix it with salt and turmeric powder and keep aside for 10 to 15 min.
• Heat 1 tsp of oil in a pan and fry that prawns for 9 -10 mins.
• Peal the skin ,cut the potato into small cube size then  boil it. 
• Peal and separate the pea seeds .
• Then heat 1 tsp of oil in the same pan and fry that potato pieces till it change into  brown color.
• Peal and cut the onion into spring size.
• Peal the ginger and garlic and make a pest .
• Then again heat oil in a pan and add onion pieces  and fry it for 4-5 mins.
• Then add ginger garlic paste, turmeric powder, chill powder,Garam Masala powder and fry for 4-5 min.
• Then cut  tomato into small pieces . 
• And add salt as per test into it and fry it some time.
• Then add fried prawn, potato Pisces, green peas  and fry it for 4 - 5  min then add some water.
• Cover and cook it  for 10-12 mins.
• Then remove it and garnish it with coriander leaves.Spring onion  and serve hot.

Prawn Potato Curry

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.

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.

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

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

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.

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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Hyderabadi Biryani

Indian Food

Hyderabadi Biryani is a biryani dish made with basmati rice, spices and mutton or chicken . 

Biryani is  a South Indian dish .In South India has more varieties of biryani than any other part. Also, rice is a more important food in South India than the rest of India.Hyderabadi biryani originated after blending of Mughlai and Telugu dish in the kitchens of the Nizam, rulers of the historic Hyderabad

State.

Hyderabadi Biryani

Ingredients 

• Chaula - ( Basmati rice ) - 500 gm
• Mutton - 1 kg
• Garam masala - 2 tsp
• Lanka - ( Red chillies ) - 6 
• Kaju - ( Cashewnuts ) - 200 gm
• Piaja - ( onions ) - 5 big sized
• Labanga - ( cloves ) - 2
• Dalchini - ( Cinnamon ) -2 peaces 
• Gujurati - ( Cardamom ) - 3 
• Kancha Lanka - ( Green chillies ) - 5,6
• Dhaniya Patra - ( Coriander Leaf )
• Pudina Patra - ( Spearmint Leaf )
• Ada ( Ginger ) and Rasuna - ( Garlic ) paste - 3 tsp
• Dahi - ( curd ) - 1 cup
• Lembu - ( 2 limes Juice ) 
• Kesar - ( saffron )- 1 tsp 
• Milk  - 3/4 cup
• Ghee or Cocking oil- 5 tsp
• Boiled eggs  - 4
• Luna - ( Salt ) - to taste

Preparation

• Peal and cut the onion into small peaces .
• Grind the Cardamom,Cinnamon,cloves and prepare a mix masala.
• Grind the red chillies ,cashew nuts and make a paste. 
• Cut the mutton into small peaces .
• Put the mutton with the ginger, garlic paste and curd.
• Heat 4 tsp ghee or cocking oil in a pan and fry the red chilli, also some masala.
• Take another pan and fry some onion, then add the mutton with the fried onion, one tsp garam masala and salt to taste.
• Keep frying till ghee separates. 
• Add 2 cups hot water and boiled till the mutton is done.
• Heat a pan add 1 tbs ghee and fry the rest masala.
• Wash the rice properly.
• Add the rice and fry a little. 
• Add the green chillies and salt to taste. 
• Add some hot water, then cook till rice is done.
• Remove it and spread on a plate .
• Cut the coriander leaf and Spearmint Leaf into small peaces and add with it.
• Mix the garam masala and fried onion with it.
• Take a plate and line it with ghee.
• Spread a layer of rice and cover it with half of the mutton. 
• Add half of the coriander leaf and Spearmint Leaf mixture and juice of 1 lime.
• Then Mix the saffron with a cup of water
• Sprinkle the rice with saffron milk .
• Cover tightly and place over a plate for 30 minutes. 
• Serve hot, garnished with eggs cut into half's.

Khichdi

Odia Food

Today am discus about odia food khichdi. Khichid is a Anglo-Indian dish .This food is prepare by  rice, some vegetables and dal. It is a most papular dish in india . This food is prepared in festivals and all special occasions. Khichri was very popular in the Mughals, specially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi ..

Khichdi

   Ingredients:

• Rice - ( Basmati rice ) - 250 gm
• Muga dali - ( mung dal ) - 250 gm
• Alu - ( Potato ) - 1 big size
• Phula Kobi - ( cauliflower )- 50 gm
• Beans - 50 gm
• Bilati - ( Tomato ) - 1 small size
• Sorisa Tela - ( mustard oil ) - 2 tbs
• Jeera - ( cumin ) -  1 tsp
• Teja Patra - ( bay leaf ) - 1-2
• Sukhila Lanka -  ( dry chili ) - 2,3
• Jera bata - ( ginger paste ) - 
• Haladi Gunda - ( turmeric powder ) - 1 tsp
• Jera Gunda ( cumin powder ) - 1 tsp
• Dhaniya Gunda - ( coriander powder ) - 1 tsp
• Luna - ( Salt ) -to test
• Chini -  (Sugar ) - to test
• Ada Bata - ( Ginger Pest ) - 1/2 tsp
• Badama - ( Almond seed ) - 50 gm
• Kaju - ( cashew nut ) - 50 gm
• Gajar - ( Carrot ) - 2 medium size
• Matar - ( Green Pea ) - 1 cup

   Method of preparation: 

• Wash rice & dal in two different pan.
• Boil the rice .
• Wash and Cut all vegetable into small pieces .
• Boiled all the vegetable  .
• When rice becomes half cooked then add the dal.
• Now rice & dal are prepared, and keep aside.
• Heat the oil in a pan & add cumin seeds, red dry chili, bay leaf and almond seed.
• Then add ginger paste and green pea.
• Add the boiled vegetables and cashew nut  & saute with this spices.
• Mix this mixture with rice-dal , also add turmeric, cumin, coriander powder.
• Add salt & sugar according to taste.
• Khichdi is prepared. Serve it .