Aloo Posto

 Today am discus about  how to prepare Bengali Food Alu Posto.This is a Bengali dish. Bengali cooking is famous for sweets made from cheese. Sandesh, Rosogolla are few of the very popular recipes. Aloo Posto dish are any food lovers first choice. In this dish  alu is the main ingredients . In this dish alu are prepared with  onion and posto dana .

Aloo Posto

Ingredients 

• Kancha Lanka - ( Green chillies ) - 2
• Alu - ( potatoes ) - 5 ,6 Medium Size
• Chini - ( sugar ) - 1/2 tsp
• Ghee - 1 tsp
• Soiisa Tela - (mustard oil ) - 2 tsp
• Posto Dana - ( poppy seeds ) - 4 tsp 
• Luna - ( salt  ) - to taste 
• onion seeds -  (kalonji) - 1/2 tsp

Posto Dana

 Onion Seed

Method Of Preparation

• Take off and cut the potatoes into one inch sized pieces.
• Keep them in water.
• Soak poppy seeds in one cup hot water for fifteen to twenty minutes.
• Remove and grind to a fine paste.
• Heat mustard oil in a pot till it just reaches smoking point.
• Remove, cool and heat up the oil again on medium heat.
• Mix in onion seed and fry some times.
• Mix in potato pieces and  fry on medium heat up for five minutes, stirring it.
• Mix in the poppy seeds paste, stir and mix in half cup of water, cover and  fry on low heat up till the potatoes are almost done.
• Then mix in salt, sugar and slit green chilies.
• Continue to fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve it.

Kheeri

Odia Food

Today am discus about odia food kheeri. Kheeri is a south Asian dish. This food is prepare by boiling rice. It is a most papular dish in india . This food is prepared in festivals and all special occasions.The term Kheeri derived from "Ksheeram"which means "milk" used in North India, Payasa or Payasam used in South India , and Bengal .In odisha it is a important dish .

Kheeri

Ingredients

•  Chaula - ( Basmati rice ) -  200 gm
•  Milk - 2 and 1/2 liter 
•  Chini - ( Sugar ) - as per taste 
•  Gujurati - ( Cardamom )  - 1/2 tsp
•  Kishmish - ( raisins ) - 2 tsp 
•  Kaju - ( cashew nut ) - 2 tsp
• Kesar - ( saffron powder ) - 1/2 tsp
• Teja patra - ( Curry Leaf ) - 2 
• Jeera - ( coriander ) - 1 tsp
• Ghiya - ( Ghee ) - 2 tsp
•  Badam - ( Almond ) - 50 gm

Preparation

• Wash the rice in water clearly.
• Then hit 2 tsp of ghee in a pan and add Jeera to it
• Then add curry leaf  ( Teja Patra ) with them and fry.
• When it splutter then add the rice with it and fry it 5,6 minutes
• After that add some water, almond and milk
• Then boil the rice with milk clearly in low temperature.
• Add the cardamom Stiring continuously otherwise the milk will get burned .
• When the rice is completely boiled, add sugar as per test and mix it properly. 
• If you like, you may add saffron ( Kesar )  to it.
• It is not compulsory, it is used only to color the kheeri.
• Your kheeri is prepared now.
• Add raisins and cashew nut to the preparation. 
• You may serve it as break first .

Rajma ( Red kidney beans )

Punjab Food

Today am discuss about how to make Punjab food rajma.Punjab is a unique state of India, this state is very popular for its food.Punjabi dishes is simple, healthy and also testy .Rajma is one of the most important Punjabi vegetarian curry and it serve best with rice.In this dish, red kidney beans ( Rajma ) are cooked with onions and tomatoes. 

Rajma 

Ingredients

•  Rajma  - ( Red kidney beans ) - 200 gm
• Labang - ( cloves ) - 2
• Teja patra - ( Bay Leaf ) - 1
• Tela - ( Cocking Oil ) - 1 tsp
• Lahuni - ( Butter ) - 1tsp
• Jeera - (cumin ) - 1 tsp
• Haladi gunda - ( Turmeric Powder ) - 1 tsp
• Jeera Gunda - ( Cumin Powder ) - 1 tsp
• Garam Masala - 1 tsp
• Piaja - ( Onion ) - 2 big size
• Ada - ( Ginger ) - small pieces 
• Rasuna - ( Garlic ) - 2,3 cloves
• Dalchini - ( cinnamon stick ) - 1 small piece. 
• Dhaniya Gonda - ( Coriander Powder ) - 1/2 tsp
• Dhaniya Patra - ( Coriander Leaf )

Preparation

• Peal the onion, garlic and ginger and cut the onion into small pieces .
• Make 1 tsp of ginger-garlic pest.
• Wash and soak rajma full night or at least for 8 hours. 
• Kidney beans will get double in size after soaking.
• Boil the soaked rajma in about 3 cups of water until rajma is soft and tender.
• Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for one minute.
• Then add cut onions, fry it till the onions turns to golden brown.
• Add ginger garlic paste. Fry till golden or cocked.
• Add cut tomatoes, turmeric powder, cumin powder, garam masala  and fry it till tomatoes become soft.
• Add boiled rajma to it with salt as per test and butter .
• Then  add some water, cover it and let it boil  for 20-30 minutes. 
• When the rajma gets clearly mixed with the curry coriander powder and remove it.
• Then add some coriander leaf and serve it with rice. 

Makar Chaula

Odia Food 

Today am discuss about odia festivals food makar chaula. Makara Chaula is prepared during the Makara Sankranti Makar sankranti is a Hindu festival celibrated in almost all part of India and Nepal.
 It is one of the Hindu Indian festivals which are celebrated on a fixed date 14 January every year (sometimes  may be on 15 January).In Odisha people prepare makar chaula for naivedya to gods and goddesses. 

Makar Chaula 

Ingredients

•  Bata Nadia - ( Griend Coconut ) - Medium Size 1 no.
• Kadali -  ( Ripe Banana ) - 1 no.
• Arua chaula - (basmati rice) - 2oo gms
• Paneer - 50 gms
• Adda - (Ginger Crushed ) - 1 tsp
• Chinni  - (Sugar) - 100 gms 
• Khira - (milk) -  1 Cup
• Golamaricha gunda (Pepper Powder ) - 1 tsp
• Akhhu - ( sugarcane small pieces ) - 1/3 cup
• Dalimba - ( Pomegranate ) - 100 gm
• Kakudi - ( Cucumber ) -1 No.
• Seo - ( Apple ) - 2 no medium size

Preparation

•  Soak the rice for a night ,wash and drain it.
• Spread on a plate and allow to dry  for 2-3 hours to soak the watered rice. 
• Peal and cut the cucumber and apple into small pieces. 
• Grind the rice ( make a rice into 2, 3 pieces ) and transfer to a mixing bowl.
• Add grind coconut , paneer , ginger crushed , sugar , Milk ,paper powder and sugarcane mix well. 
• Peel and crush the banana. Add to the bowl and mix.
• Then mix the cucumber and apple pieces.
• Once mix is done add Pomegranate  seeds for decoration.
• Now do puja and serve to all and others to promote our Odia food.

Chili Chicken

• It is a  non veg popular chicken dish in India.
• You can prepaid a variate of item of chicken.
• To prepare  in this dish mainly used boneless chicken.
• some people also recommend to use boned chicken too.
• You can prepaid more dish of chicken  like chicken masala ,chicken fry, chicken curry , chicken kasa etc

Ingredients

• chicken - (Boneless ) - 500 gm
• Egg - 1 No.
•  cornflour - 1tbs
• soya sauce - 4 tbs
• Tela - ( Cocking Oil ) - 1 Cup
• Sukhila Lanka - ( Dry Chili ) - 4,5 No.
• Piaja - ( Onion ) - 3 Big Size
• Rasuna - ( Garlic ) - 9,10 cloves
• Ada - ( Ginger ) - Small Pieces 
• Tomato ketchup - 2 tbs
• Capsicum - 2 Big Size
• Luna - ( Salt ) - As per test
• Chili Sauce - 2 tbs
• Haladi - ( Turmeric ) - 1 tsp
• Dhaniya Patra - ( Coriander Leaf ) 

Preparation

• Cut the chicken f into  small cubes and wash it clearly.
• Peal and cut 2 onion into small pieces.
• Put the chicken into a large mixing bowl and add the cornflour, 1 tbsp of soya sauce and the egg to the chicken and mix well .
• Peal the garlic and ginger and make a onion, garlic and ginger pest.
• Heat 2 tbs of oil in a pan add the dry red chilies and onions to it and fry till the onions are changed into brown in color. 
• Now add the garlic and ginger pest and fry for a minute.
• Add the soya sauce, chili sauce and tomato ketchup and fry for 1,2 minutes minute , then remove it.
• Hit oil in another pan and add the chicken fry some times.
• When  it change into golden color, remove it. 
• Hit 3 tsp oil in a pan put onion-garlic-sauce mixed it.
•  Add the fried chicken to the pan with the 'sauce'.
• Fry it 3,4 minutes, now add 2 cups of water and boiled the chicken 5,7 minutes properly.
• Now wash  and cut the capsicum into small pieces.
•  Then add with them and fry it 2 minute.
• Put one tbsp of cornflour in a cup, add 5-6 tbs of cool water to it and mix well. 
• Add this liquid to the pan with the Chili Chicken and fry it well.
• When it fried properly then add some coriander leaf and serve it.

Dahi Baigana

Dahi Baigana

• This food is prepared in most states of India.

• It is a simple and amazing food .

• Every one can make it easily and quickely.

• This food is usually served with rice.

Ingredients  

• Baigana ( Brinjal ) -250gm
• Dahi ( Yogurt ) -200 gm
• Kancha Lanka - ( Green chilies ) -2-3
• Bhusanga Patra ( Curry leaves )
• Lanka Gunda ( Chilli Powder ) -1/2 tbsp
• Jeera Gunda ( Cumin Powder ) – 1/2 tbsp
• Phutana ( Cumin,Mustard see, Methi, Black cumin )-1tbsp
• Chini ( Sugar) -2 tbsp
• Tela ( Cocking Oil) -200gm
• Luna - ( Salt ) - to taste

Preparation 

• Cut the brinjal ( baigana ) into thin size and also length wise.

• Hit oil in a pan and fry the brinjal properly.

• Mix the yogurt clearly and  Split the green chilies.

• Wash the curry leaves properly.

• Heat oil in a pan and deep fry the Brinjal ( baigana ) then remove it.

• Again heat oil in a pan and add phutana,green chilies and curry leaves ( bhusanga patra) .

• Then add fried brinjal ( baigana ),salt ( luna ) to taste and sugar and stir it properly.

• Then add  the yogurt ( dahi )  with it,kept aside in another vessels and stir it well .

• Add the cumin and chill powder to it and mix it well and serve it .

Bandha Kobi Machha Chhenchcheda

Bandha Kobi Machha Chhenchcheda

• It is a great variety of  fish dishes in India.
• Most of the people like this item, specially in odisha it is an important food .
• You can prepare more item of fish like fish corry , Fish mustard curry , Fish fry ,curd fish etc.
• To prepare  bandha kobi machha chhenchcheda we need some ingredients Like - 

Ingredients 

•  Machha - ( Fish ) - (Head and tail portion of Rohu  fish) - 200 gm
• Bandha Kobi -(Cabbage ) - 500gm
• Alu - ( Potato ) -2 medium size
• Piaja - ( Onion ) - 2 small size
• Ada - ( Ginger ) - Small Pieces
• Rasuna - ( Garlic ) - 4,5 cloves
• Bilati - ( Tomato ) - 1 Small
• Garam Masala - 1 tsp
• Haladi - ( Turmeric Powder ) -2 tsp
• Lanka powder - ( Chili Powder ) - 1 tsp
• Tela - ( Cocking Oil ) - 5 tsp
• Luna - ( Salt ) - As per test
• Dhaniya Patra - ( Courinder Leaf )  
• Curry Powder - 1 tsp
• Tejapatra - ( Bay Leaf ) -2,3

Preparation

• Cut the cabbage , potato and tomato into small pieces.
• Clean the fish  add 1 tsp salt and 1 tsp turmeric with it.
• Heat 2,3 tsp oil in a pan and fry the fish properly.
• Then Remove it ,then peel and cut the onion and garlic.
• Heat 2 tsp oil another pan and fry onion for 3-5 min.
• Make a ginger and garlic  pest and with it.
• Then fry them 4,5 minutes .
• Then add tomato, chili powder, turmeric powder , bay leaf and fry for some time.
• Also add 1 tsp corry powder with it.
• After that add the cabbage potato and salt as per test with them and mix properly.
• Boiled it 7,8 Minutes then remove it.
• Add 1 tsp garam masal and some coriander leaf .
• After that you can serve it.