Skip to main content

Tomato Khatta

Tomato Khatta is one of many oriya dishes that are prepared during auspicious occasions and at temples as prasad. This dish has a nice blend of sweet and sour flavors. This is my brothers favorite dish and believe it or not he can eat only this any time of the day.

Ingredients:
  1. Tomato: 4 large cut into small pieces
  2. Seeedless Dates: 12
  3. Sugar: 1 cup
  4. Salt: 1 pinch
  5. Green Chilli: 4 slit in the middle
  6. Curry Leaves: 4-5
  7. Ginger : 1 inch grated
  8. Roasted jeera and red chili powder: 1 tsp
  9. Pancha Phutan: 1 tbsp
  10. Oil: 2tbsp
Procedure:
Heat oil in a pan and add pancha phutan.
As the pancha phutan stops spluttering add the green chilli, curry leaves and ginger.
Add the chopped tomato, dates and salt and sauté for few minutes. Cover and cook till the tomato is soft. Add the sugar and cook till the tomato and dates are cooked through and all the sugar is melted and the consistency thickens.
To end it add a tsp of roasted jeer and res chili powder and mix.
You can also add grated fresh coconut.


It is served with rice and dalma as a side dish. It tastes even better the next day. 




I hope you enjoy this delicious side dish as much as my dear brother does.

Till next time happy blogging.
Rakhee

Comments

Post a Comment

Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Ingredients:

Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
Procedure:
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Chicken Biryani in Rice cooker

I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own.
I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble.
After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :)
And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken.
So here we go...
Ingredients:
Chicken…

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Ingredients:

Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder
Procedure:


Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…