Indian Spicy Dhaniya Chutney.

Everyone loves to eat the various chaats and green chutney used in all the chaat recipe. The hot and spicy chutney with green colour attract and give the flavour too good.

I used green(Coriander leaves) chutney for preparation of chaat like samosa chaat, vada pav, Dahi Pucha, paneer sandwich, pakoda and  various types of dosa. Most people can eat this chutney with idlis and paratha. but the actual taste is with Indian chaat. 

Dhaniya chutney.

Ingredients:
1 cup coriander leaves
3 garlic
1 small onion
4 green chillies( as per your choice)
½ tsp lemon juice
salt as per your requirement

Process:
First blend all the ingredients by adding little water.
Make the Chutney paste thick, don't put more water.
Use the delicious green chutney with samosha chaat, pav bhaji, various types of dosha etc.
If you want little more taste then add some mint leaves.

Diwali Sweets: Gulab Jamun.

Gulab Jamun is the Traditional Indian Sweet Dish which is most favourite of all people. 

8 tbsp milk powder(doodh powder)
2 tbsp maida
1 tbsp Sooji
Little bit of baking soda
1/2 tsp lemon juice
1 tsp pure ghee 
5 tbsp milk, warm( for preparing the dough)

Processing of Sugar syrup: 
First we have to prepare the sugar syrup.
In a deep pan take 2 cup of sugar and we have to add 2 cup of water to boil.
In simmer boil for 3 to 4 minutes to get sticky.
Add the Cardamom powder and lemon juice, cover it and keep aside.

Gulab Jamun

Processing of gulab jamun:
In a large bowl take all milk powder and add the maida, rava.
Then add a little pinch of baking soda.
And you also add the ghee and finally add the milk little by little and knead it     well.
Knead the dough too soft and smooth.
Make small balls in your hand.But keep in mind there should be no cracks on     balls.
Heat the ghee in low flame after some time put the gulab jamun ball in the hot ghee and fry the jamuns balls till it turns golden brown.
After fry immediately drop the jamun balls into hot sugar syrup.
Cover the lid for 2 to 3 hours.
Finally Gulab jamun sized will be doubled and ready to eat.

Daily we need to take bananas for a good health

Dutia Osha Ghanta Tarakari( Mixed Vegetable curry) - Typical Odia curry

• Brinjal( Egg Plant) - 2 medium size
• Ridge Gourd (taste it first)- 1 medium size
• Cabbage - 1 small size
• Yam – 80 gm
• Pumpkin -80gm
• Carrot - 50gm
• Radish-  50 gm
• Runner Bean - 50 gm
• Potato -200 gm
• Cauliflower- 1 small size
• Tomato – 2 medium size
• Chick Peas - 50 gm
• Coriander Leaves - 15 gm
• Ginger – 15 gm
• Refined Oil– 100 gm
• Turmeric Powder - 1 Tsp
• Dry Chili – 2( as per taste)
• Bay Leaf - 2 pcs
• Cumin seed - 1tsp
• Garam Masala - 1tsp
• Chili Powder - 1tsp(as per your taste)
• Coconut pieces or shredded coconut - 1 Cup
• Salt – as per taste    

                                

PREPARATION :

• Soak the chick peas(Kabuli Chana) in water for 5 to 6 hrs. Boil it in a pressure cooker.
• Cut the vegetables into small pieces ( cabbage, potato, raddish, papaya, beans, brinjal( Egg Plant), ridge gourd( Janhi), Yam, pumpkin, beans, tomato, carrot,  cauliflower).
• Cut the drumstick into 1.5 inch long pieces.
• Make a thick paste of cumin seeds and garlic.
• Heat oil or ghee in a deep pan, Add jeera( cumin seeds), dry chili and bay leaf to the oil. When it starts spluttering then add the jeera and ginger paste. Fry for 2 to 3 minutes.
• When the Jeera and ginger masala paste turn into golden brown put all the cut vegetables into the Pan. Then add the boiled chick peas. Stir it well.
• Put the turmeric powder, garam masala powder, chili powder and salt to taste. Stir it properly and cover the pan. 
• When all vegetables are half cooked, add the small cubes tomatoes, coconut, and drumstick and stir it properly.
• Cover it properly and cook the vegetables when it is well cooked.
• Garnish with fresh coriander leaves and Grated coconut and remove from flame. Serve with plain rice or Khichdi and paratha or puri...

Odia Style Manda Pitha or Modak.

Manda pitha or Rice flour Modak is a steamed Rice Ball which is so much popular in all over Odisha state of India. In some parts of India it is called as Modak. Specially modak is prepared at the time of Ganesh Chturthi Festival at Maharsatra. Modak is prepared on some special puja day. It is Good gor health.

Ingredients

1. 1 cup rice soaked overnight
2. 3 cups water
3. 1 tsp. sugar as per your taste
4. 1/2 tsp. salt as per your taste

For Stuffing:

1. 3/4 cup dry homemade chenna(Panner)
2. 3/4 cup freshly grated coconut
3. 1/2 cup sugar
4. 6 cardamom seeds crushed 
5. 10 to 12 small Pieces Kaju for better taste

Rice Ball or Modak

Preparation:

1. Put all the Stuffing Ingredients in a pan and fry for 4-5 minutes and put in very slow flame.
2. Grind the soaked rice until paste is too smooth.
3. Put the rice paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft.
4. Take it from flame.
5. Keep it aside for 15 minutes to cool. 
6. Make 15-16 balls from the rice dough.
7. For each ball, put the Stuffed paste inside and shape it into smooth manda.
8. Tie a clean white cloth over the mouth of a deep pan filled with water and heat on medium or high.
9. Put all rice ball on top of the cloth.
10. Cover and steam it for 20-25 minutes until mandas(rice ball) are cooked properly.
11. Serve it with delicious Ghuguni Curry or some other vegetables.

Poda Pitha a delicious odia sweet dish

Poda Pitha or Baked cake in Pressure Cookeer.

Ingredients Required:

• 300 gm Arua Chaula(Rice)
• 150 gm biri dali(Black gram) 
• 1/2 cup of finely grated coconut (fresh nadia kora)
• 20 pieces of(Nadia Khanda) thin coconut slices.
• 250 gm sugar as per your taste (chini)
• 25gm chopped ginger into small pieces
• 1 cup of Khanda Kaju pieces
• 1 table spoon desi ghee or refined oil 
• 1/2 teaspoon salt as per your taste
• 1/2 teaspoon baking sodha powder

Poda Pitha

Preparation Method:

1. Soak the Arua Chaula and biri dali in water and put the rice and dal in separate bowls for 4 to 5 hours hours.
2. Wash them properly,and put the black gram(Biri dalli) with water in the mixer to form a fine batter.
3. Do the same with Arua chawla 
4. Mixed both the rice batters and black gram batters and add little bit baking powder for shoftness, coconut slices, grated coconut, chopped ginger, salt, sugar & cashew nuts.
5. Mix all the ingredients with a proper way and keep it aside for 2 to 3 hour.
6. In Medium flame heat the pressure cooker and put a thin layer of vegetable oil or Ghee on  the inner surface of the cooker.
7. Now poured the mixed batter into the cooker and close the lid , don't give the whistle
8. Place the pressure cooker in simmer flame for half an hour.
9. Off the falme and put the cooker comes to the normal temperature and take out the delicious bakery pitha carefully, and cut it into different shapes and serve.     

Preparation of Rabadi at home.

Rabadi is an Indian traditional sweet dish.This special dessert is a mixture of cream milk, malai with sugar and cardamom powder. Specially this sweet dish prepare on the time of holi festival.

Rabadi Preparation:

Preparation time: 5 minutes
Cooking time: 110 min

Rabadi Indian Sweet dessert

Main Ingredients:

1. milk
2. cream milk - 2 liters
3. Sugar - 1/4 cup as per your taste
4. Cardamom powder - 1/2 tsp
5. Saffron - 6-8 strands 
6. Pista and almonds
7. Almonds - 10-12, 
8. Rose water - few drops as per your choice

Processing:

1. chop the pista and almonds into small pieces and keep aside.
2. Boil the cream milk in a large container with a high flame. when the milk boil, reduce the  flame to low and allow to simmer.
3. Keep scraping the sides of the vessel and keep steering that the milk will be thickening.
4. After 1 hours, the milk will be reduced  to a thick mass. Add sugar as per your taste and half of the chopped nuts and mix it well. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.
5. Turn off the flame and allow to come to room temperature. 
6. Keep to a serving bowl.
7. Garnish the rabadi with remaining chopped nuts.
8. Serve it chill.