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.

Methi chicken

Methi chicken is a delicious and a distinctive flavorful dish. Chicken Curry prepared with fresh fenugreek leaves is really a delicious dish.  Here’s comes the easy method to prepare. 

Ingredients for Methi Chicken :

• 1000 grams chicken 
• 2 tsp Shahi jeera
• 1 tbsp oil
• 4 cloves
• 4 small cinnamon sticks
• 4 Green Cardamom
• 1 Star Anise
• 1 to 2 Bay leaves
• 2 med onions chopped finely
• 2 med Tomatoes chopped finely
• 1 bunch fenugreek leaves 
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric
• 1 1/2 to 2 tsp chilli powder
• 1 1/2 to 2 tsp coriander powder
• 2 tbsp coconut powder
• Water as needed
• Salt as per taste

Methi chicken

To prepare Methi Chicken :

• Take a pressure cooker add oil, Whole garam masala and saute till aroma comes from garam masala.
• Add shahi jeera, chopped onion, ginger garlic paste, salt. Cook till onions are slightly golden brown, then add fenugreek leaves and mix well.
• Now add chicken and cook for 5 min then add tomatoes, chilli powder, coriander powder, turmeric powder, coconut powder and required amount of water depending on the required curry thickness mix well. 
• Close with lid and  cook for 2 to 3 wishil or till chicken gets tender.
• Methi Chicken is ready to serve. Sprinkle some coriander leaves and serve hot with Chapati, roti, Steamed Rice or even with Dosa or Idli.

Egg Maggi Noodles – a quick snack using noodles and eggs.

Every Indian mom famous for magi and young generation fond of it. Once mummy take bath and get up ready for children tiffin, now you tell  what is better than Maggie.

Egg Maggie Noodles – a quick snack using noodles and eggs.
Recipe type: Snacks
Cuisine:Indian
Serves:1

Ingredients

• 1 packet Maggie noodles
• 1 egg
• 1/4 cup chopped onions
• 2 garlic cloves
• 1/4 cup chopped carrots
• 1/4 cup chopped capsicum / bell pepper
• 1/4 tsp red chilli powder
• Maggie taste maker
• Salt to taste

Maggie Noodles

Instructions

• Chop onion and garlic finely.
• Chop capsicum and carrots into cubes.
• Bring 2 cups of water to a boil. Add the noodles along with a few drops of oil.
• Once noodles turn soft, switch off the flame. Make sure that they are not overcooked as they will turn out mushy.
• Drain the water and keep aside.
• Heat 1 tbsp oil in a pan. Add chopped garlic.
• Once they turn brown, add chopped onions. Saute till they turn translucent.
• Add capsicum and carrots along with red chilli powder.
• Mix well and cook this on a low flame till the vegetables turn soft.
• Beat the egg in a bowl and put the vegetables. Scramble the egg and once it is cooked, add the taste maker and mix well.
• Saute for a minute.
• Now add the cooked noodles. Mix well till the noodles are coated with the masala.
• Cook for a minute and remove from heat.
• Egg Maggie noodles is now ready to be served hot!
• You can serve with red chilli sauce or tomato taste.

Recipe of gulab jamun by sanjeev kapoor

Make Gulab Jamun with:- Sanjeev Kapoor Indian recipe

Gulab jamun is made by mixing milk with flour and baking soda so that the end result is expanding. The use of wheat merely as a medium “glue” that malleable milk and not destroyed when fried.

Thus, use is restricted merely filler wheat dough and add texture so that the dough is not too soft. If most of the flour, gulab jamun will taste like bread and reduced its distinctive flavor. Here are the ingredients we need to prepare before making gulab jamun.

Creating materials Gulab Jamun

• 100 grams of milk powder
• 25 gr flour
• 2 tablespoons yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Sugar Syrup Ingredients

• 100 gr sugar
• 1/4 tsp cardamom powder
• 1 tsp rosewater
• 400 ml water
• A few slices of turmeric

 How To Make Gulab Jamun

• Combine milk powder, flour, yogurt and baking soda into the container and knead by hand until smooth. If the dough is too hard, it can add a little yogurt and if it is too soft can be added a little flour.
• Make small dots have a diameter of approximately 2-3 cm, do not be too large because later will expand when fried dough. If dough is sticky, we could use a little oil on your palms.
• Put the dough into a circle and close the tray using a cloth napkin. Let stand for about 15-20 minutes.
• Meanwhile, we can make sugar syrup by means of pouring sugar, cardamom powder, rosewater and saffron and sliced ​​into the water into the pan.
• Boil and cook until slightly thickened sugar syrup because the water is slightly reduced. Remove and set aside.
• Heat the oil over medium heat, fry until fluffy dough circle and float and change color to brown. Consider the magnitude of the fire; if the dough does not expand but had a brownish perfect means fire that we use is too large.
• After gulab jamun means a brownish mark mature. Remove and serve with sugar syrup.
• Gulab jamun with Sanjeev Kapoor Indian recipe is ready to be enjoyed.

Odia Style Tomato Chuda Santula

Preparation Time: 30 Minuites (Approx)
INGREDIENTS

• Chuda(chiwda)-300gm
• Tomato- 300gm
• Piaja (Onion)-100gm
• kancha Lanka (green chili)- 4pcs(as per taste)
• Ada (ginger)-1 inch
• Bhrusanga patra (curry leafs)- 10 gms
• Refine tela (refined oil)-3 tbs
• Haladi gunda (turmeric powder)-1tsp
• Sorisha (mustard seeds)- 2tsp
• Pana Mahuri (saunf)- 2tsp
• Luna(salt)-as per taste

PREPARATION: STEP WISE

• Cut thin slices of onion and tomato. Keep aside.
• Slit the green chilies and crush the ginger.
• Heat oil in a deep pan, add mustard seeds, saunf, when starts splutter add onion slices, green chilies, crushed ginger and curry leafs. Fry it for sometime till the onion becomes golden.
• Add tomato to the above mixture, stir and cover it.
• Wash the chiwda and soak it in water for 1 min.
• Now takeout and add to the mixture in the pan.
• Put turmeric powder, salt. Stir well to mix everything properly, cook it for 2 more minutes remove from flame and garnish with coriander leafs.