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.
