1) 500 Gram of methi saga
2) 2 small tomato sliced into medium pieces
3) 6 Badhi
4) 1 small Brinjal cut into small pieces.
5) 2 green chilies cut into 2 pieces
6) 1 dry red chili make into Pieces
7) some mustard seeds
8) 2 Table spoon Cooking oil
9) salt
10) coriander leaves or Dhaniya patra
Preparation:
1) Wash the methi saga properly and then cut it and keep in a pot so that it will release water.
2) Heat about 1/2 cup of water in a pan and add brinjal to it.
3) Cover this for 4 minutes and then add methi saga and little bit of salt. Cook it for 7-8 Minutes then put it in a bowl.
4) Heat a fry pan in medium flame and add tomato and salt and little bit of water and make a thick paste.
5) Add the tomato paste made in step 4 to the cooked saga in step 3.
6) Heat a fry pan and fry badhis in a little bit of oil till they turn brown.
7) Add this to sag in step 5
8) Again heat a fry pan and add 2 spoon of oil and then put mustard seeds, green chilies and red chili
and allow them to splutter
9) Then add saga to the seasoning (in step 8) and mix it properly.
Add coriander leaves and serve with watered rice or hot Rice.
1/2 KG Chicken
1 Egg
1/2 Tea Spoon Salt
Small piece of Ginger
50 Gram of Corn Flour
Vinegar
Soya Sauce
Chilly Sauce
Red Colour
Procedure:-
1- Take a Bowl, Break the egg and put it on the bowl
2- Add a bit salt to it.
3- Put the smashed Ginger in it.(Small Amount)
4- Add some Soya Sauce and a little vinegar on to it.
5- Add some Chilly Sauce in it.
6- Cut the chicken into small pieces.
7- Then put the chicken into the bowl and mix it properly.
8- Add some corn flour and stir it.
9- Add some red colour .
10- Keep it in Fridge for 30 Minutes.
11- Then Take 250Ml of Oil in a pot and put it on Gas/heater with High Flame.
12- Once the oil is hot pour the chicken into it slowly.
13- Donot put all of them at same time, Keep some distance between the chicken pieces.
14- Cook it for 10 Minutes till it get a bit reddish.
15- Your Chicken Pakora is ready.
16- Put some chopped onion and Black Pepper on it and Serve Hot.
1)Potato-500 gm
2)Onion-100 gm
3)Mustard oil-2 tea spoon
4)Tomato-1 pc
5)Cumin-2 tea spoon
6)Green Chili-3 pc
7)Salt-According to taste
Method for Preparing Alu Bharta:
1)First boil the Potatoes and crush them completely.
2)Hit a pot in fire.
3)Then pour the mustard oil.
4)when the oil starts heating put the chopped onion,chopped tomato and green chili in it.
5)When the onion gets brown color then mix the crushed potato in it.
6)Then mix some salt and cumin powder in it.
7)Your Alu Bharta is Ready And then serve it.
1- Take a bowl on gas and add two table spoon Vanaspati ghee and boil them
2- Add some onion and fry till golden brown. Add ginger, tomato, chili powder, turmeric powder, chopped ginger and salt (to taste) and well mix them
3- Now add some water for boiling. And fry them till ghee separate from masale.
4- Add peas or mix it .close lid for boiling. Reduce to minimum heat. And boil 3-4 minute.
5- Add paneer and mix them, boil few times.
6- Now your Matar paneer is ready for serve
1-Chena -1kg
2-Sugar-3/4kg
4-Suji-1/4kg
5-Cashew nuts and kismis
Methods-
1-Take a one kg fresh Chena on a big bowl. And finely crumble it
2-add sugar 3/4 kg, and 1/4kg suji and finely mix it
3-then add cashew nut and kismis and mix it.
4-Then make it look like dove
5-Take this dove on a cake tray and put in pree heated oven (2000c)
6-Wait for 10-15 minutes.
7-wait for cool it then makes slices it for your choices
8-Now your Chena podo is ready for serve
1-First clean the prawn and light fry in oil.
2-Than take a new frying pan on gas and add 2 table spoon oil, when oil heat add few corrigendum and 1/2 table spoon sugar, and fry them.
3-Add 2 table spoon onion paste, table spoon garlic and ginger paste, add some red chilli powder for your taste. Then fry them
4-Now add 2table spoon Kaju paste and few table spoon corn floor .then add salt to your taste.
5-Now add some water and wait for two to three minute then add previously fry prawn and boil then.
6-after few minute your prawn butter Masala is ready for serve.
Okra/Ladies Finger/ Bhendi - 250 gm
Oil - 2 and 1/2 tablespoon
Mustard seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Garlic - 5/6 cloves
Green Chilli - 2
Salt to taste
Turmeric powder - 1/2 teaspoon
Method -
Wash the okras and drain properly. Cut the head and tail of the Okras. Then make a cut lengthwise on the middle of each okra (Do not cut towards the end, cut only in the middle, leave the ends joined). Boil the okras by adding salt and turmeric powder.
Grind mustard seeds, cumin seeds, garlic and red chilli to make a paste. Fry this paste in 1/2 tablespoon oil for 2 minutes.
Take the boiled okras in a plate. Open the okras from the cut mark and put the mustard paste inside each okra. Heat oil in a pan. Put the stuffed okras in oil and allow it to roast on both sides by turning in between. Remove when the okras get brown (Don't get over brown). Serve hot with meal.
Milk - 1 l
Sugar - 1 and 1/2 cup
Lemon juice - 2 tablespoon
Water - 3 cups
Method -
Heat Milk in a container. When it starts boiling add lemon juice to it. The water will separate and Chhena (chhese) will start forming. Allow to to boil till the Chhena separates out completely. Strain the separated milk through a cloth. You will get the Chhena in the cloth. Wash the Chhena in cold water to avoid the smell of lemon in final product.
Knead the Chhena properly and make a dough. Then make small balls of 1/2 a inch diameter. Keep them aside. Heat sugar and water in a pressure cooker. Stir properly and boil it for 5 minutes. Add the Chhena balls into the sugar syrup. Cover the lid of the pressure cooker and cook in medium heat till 3 whistles come out. Allow the steam to release automatically. Open the lid and remove the Rasgolas with syrup into another container and allow to cool.
White rice (Arua Chaula) - 1 cup
Moong Dal - 1/2 cup
Arhar Dal (Harada Dali) - 1/2 cup
Cut Vegetables (Carrot, Beans, Cauliflower, Potato, Peas) - 1 and 1/2 cup
Ghee - 1 tablespoon
Cashew nuts and Rasins(Kaju Kismis) - 1 teaspoon
Cinnamon stick - 2 piece
Turmeric powder - 1/2 teaspoon
Bay leaves - 2
Salt to taste
Water - 4 cup
Method -
Wash rice and both dals and soak in water for 20 minutes. Drain well. Heat ghee in Pressure Cooker, add cashew nuts and raisin, bay leaves, cinnamon stick, fry for a minute. Add water and add drained rice and dal and vegetables. Put in Pressure Cooker. Add turmeric powder and salt. Stir well. Cover the lid of Pressure Cooker and cook in a medium heat. Allow one whistle to come. Switch off the heat and allow the pressure to release automatically. Open the lid and serve Khechedi hot.
2 medium Bitter gourd
1 potato medium
Oil - 2 teaspoon
Mustard seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Garlic - 5-6 cloves
Green chilli - 2
Turmeric Powder 1/2 teaspoon
seeds (phutana) for tadka
Salt to taste
Method -
Cut Bitter gourd and potato into small pieces. Grind mustard seeds, cumin seeds, garlic and red chilli to make a paste. Heat oil in a pan. Put seeds and allow to sputter. Add the vegetables and the paste. Add 1 cup water, salt and turmeric powder. Mix well. Allow to cook for 15/20 mins.
Dahi Baigana is a popular dish of Orissa. It is easy to prepare and is also very tasty.
Ingredients -
Brinjal - 1 medium
Curd - 1 cup
Oil - teaspoon
Dry red chilli - 2
Mustard seeds - 1 teaspoon
10-12 Curry leaves
1/2 an Onion finely chopped
Cumin powder and Chilli powder mixed - 1 teaspoon
Salt to taste
Method -
Wash and cut brinjal into big pieces (1 medium brinjal into 6 pieces). Add salt, mix well and fry them in oil. Keep them in a bowl. Heat oil in a pan. Add mustard seeds to splutter, add red dry chilli and chopped onions. Roast well. Add curry leaves. Take the pan out and mix this tadka in the bowl containing fried brinjals. Add curd, salt, cumin powder and red chilli powder. Mix well. You can add coriander leaves also.
( Wash the vegetables and cut into cubes, you can add other vegetables also if you want)
Oil - 1 tablespoon
1 medium onion chopped
6-7 cloves of garlic smashed
A pinch of Hing
Seeds (phutana) for tadka
Turmeric powder - 1/2 teaspoon
Dry red chilli - 2
Cumin powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon or to taste.
Coriander leaves
Salt to taste
Method
Boil vegetables in 1 cup of water. Add salt and turmeric powder while boiling. Keep it separately. Heat oil in a pan. add dry chilli, add seeds and allow to splutter. Add hing and chopped onion, fry till it gets brown. Add smashed garlic. Add the boiled vegetables, cumin powder, chilli powder and stir. Allow to get cooked for 2-3 mins. Turn off the heat and add chopped coriander leaves.
1:- First start gas and take a bowl, add some water and boil. Add 200 gm of sugar and salt (in your choice) on water. When sugar dissolve in water add atta and mix them. Boil this paste in 10-15 minute.
2:- In another bowl Take chopped coconut and 100Gm of sugar and frying when this mix can see golden brown (maximum 10 minute)
3:- Take some water in boiled atta and make fine paste .Like Ruti dove
4:- Make small boll from this dove. Flatten each ball and stuff the frying coconut on it. And again make a boll with inside stopping. Flatten them by hand just like we make puri.
5:- heat oil on a frying pan, and fry these flattern bolls till they are shown golden brown. Now your atta Kakara pitha is complete for serve.
