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

Best Indian Food Sandesh

 Indian Food

Today am discus about Indian sweet food Sandesh. It is a popular sweet in the Indian dish.Also we can prepare in different shape with it. It is a Bengali dish  made with flour panner , sugar and some spices . This sweets are prepared at festival like - Raja , Diwali, or any occasions.We can prepare varieties of  these sweets .

Sandesh

Ingredients:

• Paneer - 400 gm
• Almonds cut pieces - 10 ,12 no. 
• Pistachios cut pieces - 5,6
• Kesar -  ( Saffron ) - 1/2 tsp
• Warm milk - 1 tsp
• Milk powder - 2 tsp
• Sugar Powder - as per test
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp

Preparation:

• Soak almond and pistachio and add saffron in warm milk. 
• Keep aside . If the nuts do not soak up all the milk by the time you are ready to use them, 
• Drain it away before you use the nuts as top hole.
• Mix the paneer and milk powder in a pan and cooked .
• Stirring continuously for 3-4 minutes.
• Allow the mixture to cool.
• Add sugar, essence and cardamom powder and mix until smooth .
• Lightly stain the model with ghee.
• Put a little top hole mixture in each model.
• Press some of the prepared paneer mixture on top of the hole in each model and shape.
• Chill for a few hours, then serve.

Sandesh

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.

Odia Food

Odia Food 

 Today am discus about odia food dahi pakhal .Pakhaḷa  is an Oriya term for an Indian food. The liquid part is known as Toraṇi but in Lord Jagannath Temple it is known as "Danka Torani" . It is popular in Odisha, Bengal, Assam and Chhattisgarh. The Bengali name for this dish is Panta Bhat, in Chhattisgarh its called Bore Bhat and in Assam its called Poita Bhat.Eating pakhal has been recommended to heat stroke in hot weather. It is a traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin , fried onions and mint leaves. It was included in the recipe of Lord Jagannath Templeof Puri .Also it is prepare odia festival Gurubara Mana Basa as prasad.

Dahi Pakhala

Ingredients

• Cooked Rice- as required
• Water- twice the amount of rice 
• Luna - ( Salt ) - as per test
• Lembu Patra - ( Lemon leaves ) - 5 to 6 
• Mango-Ginger (Amba-ada) - 1 inch 
• Kancha Lanka - ( Green Chilli ) -2 to 3 
• Bhrusanga Patra - ( Curry leaves ) - 7 to 8 
• Dahi - ( Curd ) - 1 medium sized bowl - or  as per test
• Dhaniya Patra - ( Coriander Leaves )
• Jeera - ( Cumin  ) - 1 tsp
• Pudina Patra - ( Mint Leaves ) 
• Kakudi - ( Cucumber ) - 1 big size

Preparation

• The rice should be cooked soft and cooled.
• Left over rice can also be used.
• Add the rice and the water. 
• Stir well. Its batter to leave a night. 
• Cut the ginger and green chilli. 
• In a large vessel, put the ginger, chilli and salt as per test.
• Pure in the curd.
• Heat oil in a pan. When it starts smoking, add cumin , onion and curry leaves.
• Fry it some times like 2,3 minutes .
• Add them with over the rice .
• Crush the lemon leaves, coriander leaves,mint leaves and curry leaves and add.
• Then peal and cut the cucumber in small peaces .Add with it.
• The water and curd are best to cool the stomach and are tasty with all the flavor. 
• Best support are tomato chutney (khatta), tomato ‘poda’, fritters (bhajja), mashed and spiced potato (alu Chakkkata), fish fry, Baingan Bharata or badi chura. 
• Best for summer season .

Coconut Laddus

Indian Food 

Today am disscus about Coconut laddu.Laddu  are ball-shaped sweets popular in the Indian dish.Also we can prepare in different shape. Laddus are made of flour ( atta ), sugar and some spices with other ingredients like coconut .Laddus are prepared at festival like - Ganesh Chaturthi and Diwali, or any occasions.Also it is a favorite dish of Lord Ganesh.We can prepare varieties of laddus like - Besan Laddu ,carrot laddus ,atta laddu , suji laddu etc.

Coconut Laddus 

Ingredients:

• Nadia Kora- ( Coconut grated ) -1 cup 
• Milk - ( Milkmaid )- 2 cup
• Sugar -1 cup or as per test
• Gujurati Gunda - ( Cardamom powder ) - 1 tsp
• Ghee -1 tsp
• Golamaricha Gunda - ( Black Paper Powder ) - 1/4 tsp
• Labanga  Gunda- ( Cloves Powder ) - 1/4 tsp 
• Dalchini  Gunda- ( cinnamon Powder ) - 1/4 tsp
• Kaju - ( cashew nuts ) - 1/2 cup
• Kishmish - ( Raisins ) - 1/2 Cup

Preparation:

• Grind coconut and keep it ready. 
• Heat a tsp of ghee and fry the grated coconut slightly.
• Then add milk and cook until all the milk is absorbed. 
• Keep stirring to avoid the milk from getting burnt. 
• When all the milk is absorbed, add sugar as per test and the spices.
• The mixture gets a little diluted once you add sugar.
• Keep cooking some more time until the mixture becomes dry and you are able to make balls of it. 
• The mixture will also remove the the pan.
• Once it cools slightly, add your hands with a little ghee and make small sized balls of it. 
• If you wants to make different shape of laddu. 
• Sure the mixture is hot before preparing them to laddus shape.
• Add cashew nut and raisins for garnishing .
• Sweet coconut laddu is ready
• Prepare this easy and quick Diwali sweet and enjoy with your family and friends.

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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