Badi-Palanga saaga Odia Style

Cooking Time Required : 15 mins

Cost of preparation: 15-20 rupees

Ingredients:

• Palanga (palak, spninach) leaves ( 2 bunches),
• Tomato ( 1 small),
• Red chilli ( 2 nos ),
• Pancha phutana (1/3 tsp),
• Oil ( 3 tsp),
• Badi ( 1/2 cup ),
• Salt.

Preparation:

• Wash the palanga leaves thoroughly and cut into fine pieces.
• The tomato should be cut into very small pieces.

Cooking:

• Heat a pan and add 1 tsp oil. Add the badis and drizzle with some more oil on top. Stir fry till the badis are golden brown. Transfer to a bowl and crush into small pieces.
• Heat a wok (kadai). Add the oil. When it starts smoking, add the red chillis (broken into 2-3 pieces each) and pancha phutana. Add the tomatoes to the spluttering seeds.
• Fry till the tomatoes are well cooked.
• Add the palanga leaves and salt. Cook uncovered till the leaves are done. Remove from the wok into a serving bowl. Add the crushed badis. Mix well.
• Tip: This dish can also be prepared without adding the tomatoes. Instead brinjal ( cut into small cubes ) can also be used.
• Instead of adding the badi, one can also add roasted moong dal. The moong dal should be dry roasted and broken into small pieces.

Odia Style Aloo Soya chunks Curry

Serve-4.  
Cooking time- 30 – 40 minutes
Ingredients:

• Soya chunks- 2 cups
• Potato (slit in halves)- 4 in number
• Tomato -3
• Onion (grated)-1 cup
• Ginger (grated )-2 tsp
• Garlic (finely chopped)-2tsp
• Green chilly (chopped)-2 tsp
• Asafetida-1/2 pinch
• Cumin seeds-2 tsp
• Turmeric powder-1 tsp
• Coriander powder-2 tsp
• Kashmiri/ deggi mirch-1 tsp
• Red chilly powder-1 tsp
• Garam masala-1 tsp
• Salt to taste
• Vegetable oil-3 tbsp
• Chopped coriander-1/2 cup
• Water- 10 cups

Method:

• Boil 2 cup water in a pan ,add soy chunks ,stir for 5 minutes.Take them out and squeeze excess water.Keep aside.
• Boil 2 cup water in a pan ,add tomatoes,let it in the water for 5 minute.Take out and remove the skin. Chop in small pieces.
• Heat oil in a pressure cooker,add asafetida and cumin seeds.
• As popping starts add grated ginger,sauté and add grated onions.
• Stir till color starts changing a little brown,add potato halves. Saute for 5 minutes.
• Now add all spices and salt,stir for 2 minutes.
• Now add all spices and salt,stir for 2 minutes.
• Add chopped tomatoes and green chilly,sauté till oil comes out.(it will take 10 minutes).
• Add squeezed soya chunks,mix with masala and add 4 cups of water.(Add water accordingly you want your consistency ).
• Close the lid and let it cook for 2 whistles.When all steam evaporates,open the lid and cook again for 5 minutes.
• Remove from heat and add chopped coriander leaves.
• Serve hot with bread,chapati,paratha,rice or naan.
• Serve-4.  Cooking time-30 – 40 minutes.

Gota potolo bhaja ( bharwa parwal )

Cooking time : 30-35 mins
Preparation: 34-40 rupees

Ingredients: 

• Potolo ( parwal)( 6 nos)
• oil for frying 
• salt .

For the stuffing 

• onion ( 2 nos, medium sized ), 
• ginger garlic paste ( 1 tsp), 
• tomato sauce ( 3/4 tsp ), 
• chilli powder ( 1/4 tsp ), 
• kasuri methi ( 1/2 tsp ), 
• fennel seeds ( 1/4 tsp), 
• turmeric ( 1/4 tsp ).

For the batter : 

• cornflour ( 3-4 tbs ), 
• cumin powder ( 1/2 tsp ), 
• chilli powder ( 1/3tsp), 
• coriander powder ( 1/3 tsp ), 
• ginger-garlic paste ( 1/4 tsp ), 
• salt.

Preparation: 

• Peel the potolo. Make a cut on the side and remove the inner seeds.
• Cut the onion into fine pieces.
• Add salt and turmeric to the potolo and keep aside.
• Mix all the ingredients along with a little water to form a thick batter/paste.

Cooking: 

• Heat oil in a pan. 
• Add the fennel seeds. Follow up with the onions. Stir fry for 3-4 mins. Now add the ginger garlic paste and turmeric.
• Cook till the raw smell of the ginger-garlic goes away. 
• Add the kasuri methi and chilli powder and cook for 2-3 mins. Add tomato sauce, mix well and remove from the pan after 1-2 mins.
• Add some more oil and put in the potolo . Fry lightly till done. It takes about 5-6 mins.Remove from pan.
• Stuff the fried onion masala inside the potolo once slightly cooled.
• Dip the potolo in the batter and coat all the sides .
• Heat oil in a wok. Put the potolo into the hot oil. Fry for 4-5 mins or till done. 
• Remove from the wok and serve as a starter or as a side dish for the main course.

Masala Omelette Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 2 Eggs
• 1/2 big onion finely chopped
• 1/2 tomatoes finely chopped
• 1 green chillies finely chopped
• 1/4 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 1/4 teaspoon garam masala powder
• 1 teaspoon fresh coriander leaves, finely chopped
• Salt to taste
• 1/2 tablespoon Oil

Instructions

• Fine chop onions, tomato, green chillies and coriander powder. Take a bowl and put all ingredients in it. Break two eggs and pour them in bowl, mix all the ingredients. Now add 1/4 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala powder, 1/4 teaspoon red chilli powder, salt to taste and whisk the mixture properly. Add chopped coriander in the end and whisk some more.
• Take a pan, heat it for few minutes till its little hot, add 1/2 tablespoon oil and pour the egg mixture int he center and slowly scatter it around on the pan.
• Cook your omelette for few minutes on low heat till it looks little cooked / solid from top. Now flip the omelette slowly and cook it for few more minutes. Your omelette is now ready.