Suji Kakara Pitha – A Traditional Sweet Recipe of Orissa

1. 500 gms Suji (Rava)

2. 6 Tablespoons sugar as per your taste.

3. Salt as per your taste.

4. 1 finely Grated Coconut 

5. 1 Tsp Cardamom Powder 

6. Vegetable Oil to Fry 

7. 1 Tablespoon Desi Ghee 

Suji Pitha

1. Boil 1 Liter of water in a deep Kadhai,

2.  Once the water start boiling add 4 Tablespoons of Sugar and Little bit Salt and mix well. 

3. Reduce the flame, and add all Suji (Rava) too slowly and mixed with other hand that will be no lumps.

4. Once the suji batter is ready off the flame and let it to cool.

5.In another pan, heat the Grated coconut and mix 2 Tablespoons of Sugar and 1 tablespoon Cardamom powder. Once it mixed,off the flame and keep it aside to cool. 

6. When the Suji dough is cooled kneed the suji dough with Ghee to make it softer and softer.

7. Make small round balls from the dough, Flatten them and fill the coconut mixture in them.

8. Close the round balls to make a ball again and flatten a bit by pressing from both sides.

9. Heat Oil in a deep Kadhai and fry the flattened balls till they turn golden brown on both sides.

Now serve the Suji (Rava) pitha hot  to get the real taste. 

Matar Paneer Homemade recepie

Introduction:

Try this delicious of Matar paneer. This recipe is made without garlic or ginger but it's taste is super.

Cooking time : 25 Min

Serves : 4 people

Ingredients:

4 tsp Cashew nuts

Cottage Cheese (Paneer)

Green peas 1 small cup

3 tsp sesame seeds

2 tomatoes

2 tsp vegetable oil

1 tsp red chili powder as per your taste

1 tsp coriander powder

1 small spoon Garam Masala

1/2 tsp cumin powder

1 tsp Fenugreek leaves (kastoori methi)

salt to taste

Matar Paneer.

Preparation:      

1. Soak the cashew nuts in warm water for half an hour. Mix cashew nuts and sesame seeds together in a blender and grind to make a fine smooth paste.

2. Make tomato puree of 2 tomatoes.

3. Heat oil in a pan, add garam masala and tomato puree. Cook tomato puree start leaving oil.

4. Add the cashew and sesame seeds paste and cook for 2 Min.

5. Add red chilli powder as per your taste, coriander powder, cumin powder and cook for 3 to 4 Min, cover the lid.

6. Add water, mix and cook for 5 to 7 Minutes.

7.Add (Paneer) , green peas, salt, Fenugreek leaves and cook for 5 Minutes.

8. Finally add some fresh coriander leaves for better taste.

9. Serve it with rice, Kichdi, plain roti or paratha.

Indian sweet Gajar Halwa for winter season.

One of the most famous winter specials sweets, gajar ka halwa is an all-time favorite . 

Ingredient:

Carrots – 1 kg

Milk - 2 ½ cup boiled milk  (For better result use dry milk powder)

Sugar to taste

Cardamom Powder - ½ tsp

Butter - 2 tbsp

Almond - 8 to 10

Pistachio - 8 to 10

Cashew - 10 pieces

Gajar Halwa

Method of Preparation:

Wash, peel and grate the carrots thinly. Heat a pan with butter and Put the grated thinly carrot and cook on low flame till the raw smell disappears. Add the boiled milk and boil it on low flame till the mixture get thick. Once it starts thickening add sugar as per your taste and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the butter separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve it hot.

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...