Skip to main content

Posts

Showing posts from 2013

Idli Upma

Idli is really healthy as it uses almost no oil, as it is steamed and makes a great breakfast. Sometime you run into a situation where you make one too many idlis. You can always reheat then and enjoy. Here is a recipe that will help you incorporate this healthy breakfast item to your evening snack or another breakfast from left overs.
Ingredients: left over idlis: 8 green chilies: 2 slit Mustard seeds: 1 tsponion: 1 medium thinly slicedturmeric powder: 1/4 tsp red chili powder: 1/2 tsp tomato: 1 small chopped3/4 tbsp oilsalt to tastecurry leaves: 5-6coriander leaves: 1 1/2 – 2 tbsps  finely chopped Procedure: Heat oil in a cooking vessel, add the mustard seeds.  As they stop spluttering add curry leaves and sauté for 1 min. Add the green chilies and chopped onions along with a pinch of salt and saute for 3-4 mins. Add the turmeric pwd, red chili pwd, and half of the fresh coriander leaves and mix well.  Add tomato and cook till tomato is mushy and saute for 4 -5 mts on low to medium flame.  Add…

Holiday Punch

Christmas is upon us and like me am sure you all must be on the look out for a delicious pouch to entrain your guests. So here is one, that is delicious and easy and goes great with christmas theme. It can be enjoyed with or without alcohol equally.
Ingredients: Pomegranate juice: A whole bottle of POMPulp-free fresh orange juice: 2 cups Fresh Lemon juice:  2 cupsMango Juice: 2 cups1 bottle (25 oz.) soda water or ginger aleOptional: Vodka / tequila (as per your taste)Lime and orange slices
Procedure: In a large punch bowl, combine pomegranate juice, orange juice, lemon juice and mango juice and chill. Float lime and orange slices on top as garnish.  As your guest arrive add soda water and ice cubes. When serving, sprinkle pomegranate seeds in each glass with punch and ice. Also if your guests prefer alcoholic version add about alcohol of your choice to the bottom of the glass and add the punch on top stir and serve.

I am sure your guests would enjoy it as much as mine did. Drink responsibly and …

Anda Palak

Egg and Palak is a combination that is not only healthy but also delicious.
Here is a version that will help spice addicts like me and Tanmaya.

Ingredients:

Egg: 4 BoiledSpinach: 4 cupsPotato: 1 cut into cubesOnion:1 large thinly slicedTomato: 1 medium finely choppedGinger garlic paste: 2 tbspCumin Powder: 1 tbspCoriander Powder: 1tbspTurmeric Powder: 1 tspRed Chilli Powder: 1 tbspSalt: as per tasteCardamom: 2Cinnamon: 1/2 inch stickBay Leaf: 1Garam Masala Powder: 1 tspOil: 2 tbspCoriander leaves: 1/2 cup and little for garnish
Procedure:
In a pan heat oil. 
Add the potato cubes and fry till they are slightly golden. Remove from heat.
Shell the boiled eggs and fry till the outer skin is golden brown. 
Remove the eggs from heat and keep aside. As they cool down make a slit half way through each egg.
Roughly chop the spinach and coriander leaves.
Add the whole garam masala (cinnamon, cardamon and bay leaf).
Add the sliced onion to the oil along with a pinch of salt.
Let the onion cook till transluc…

Coriander Rice

Last week we celebrated our 4th anniversary. I decided to make a yummy dinner for Tanmaya but he loves when I prepare something new and I was running out of ideas so I decided to give a try to coriander rice. It goes great with raita and any masaledar curry.
Ingredients: Basmati Rice: 1 cupOnion: 1 small thinly slicedCardamom : 2Javitri : 1Cumin Seeds: 1/2 tspGreen Chillies: 2-3 ( adjust as per your taste)Coriander Leave: 1 bunchCumin Seeds: 1 tspGinger: 1/2 a inchCoriandre Powder: 1 tbspCumin Powder: 1 tspSalt as per taste.Fried Onion: 1/2 cupOil: 2 tbsp
Procedure: Make a fine paste of with coriander leaves, green chillis and ginger. Cook the rice with 2 cups of water in a pressure cooker or any way you prefer. In a kadhai heat the oil, add the Cumin seeds, cardamom and javitri. As the cumin stops spluttering add the sliced onions with a pinch of salt and cook till onions are translucent. Add the coriander, green chili and ginger paster, along with salt to taste, coriander powder, cumin powd…

Pohola Maacha Tarkari

Fish is the best thing that you can eat, it is a good source of protein and omega 3. The smaller the fish the healthier it is. Now with all the Fukishima radiation news going on, we are becoming more and more skeptical about eating fish. As per my nutritionist, its safe to eat fresh water fishes like tilpia, carp and smaller fish. So don't give up this healthy food.  Ingredients: Pohola Maccha: 2 whole gutted ( I used fresh herring)Onion: 1 medium finely choppedTomatoes: 1 large choppedmustard seeds: 2 tspcumin powder:1/2 tsp coriander powder:1/2 tsp red chillis :2 nospancha phutana: 1/4 tspred chilli powder:1/4 tsp garlic flakes :7-8 turmeric: 2 tbspoil : 6 tspcoriander leaves:1 tbsAmbula( dried mango): 1green chilli:2salt: as per tasteOil: 2-3 tbsp
Procedure: Clean the fish throughly. Add salt and 1/2 of the turmeric and keep aside for 5 mins.

Grind the red chillis, mustard seeds and the garlic flakes into a smooth paste. Heat a flat pan.  Add oil followed by the fish. Fry lightly on bot…

Raw Banana Stir Fry

A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. During pregnancy you need to follow a healthy diet so that you maintain a healthy sugar level (which I miserably failed at ) and iron level. Bananas help you with your  irons and make for a easy morning if  you catch my drift. The green banana is simply an unripened yellow banana, it has different uses. While you can eat the yellow banana immediately after peeling, the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels. It is used very often …

Chilli Soya Nuggets (Meal Maker)

Soya chunks are made from soy beans and they work well as meat substitutes. These come in the form of regular chunks, mini chunks and granules, and can be used in many ways. The nutritional value is similar to meat in some areas and different in others. For the first time I had these in my hostel and it was horrible. I developed a server dislike for this great product. Even though loves these and kept asking me over the years to prepare some for him, I kept putting it off. But now that I am preggo with higher glucose level, I am trying to figure out foods that are high in protein and good for me and my baby.  So decided to give these another chance.
Ingredients: Soya Chunks – 1 cupGreen chilli – 3Dry red chilly-2Ginger-garlic -1 tbsp(chopped finely)Onion-1 big (cubed)Green capsicum-1 (cubed)Soya sauce- 1/2 tbspHot chilly sauce -1 tbspTomato sauce –1 tbspOil – 1 tbsp (preferable Olive oil)

Procedure: Soak the chunks for 30 mins. In the morning squeeze the water and  add hot water into it. Keep i…

Mushroom Curry(Chaatu Tarkari)

The auspicious month of Kartik is about to be over. But Tanmaya had enough of his share of vegetarian and started complaining that I don't give him anything rich any more. So I decided to make some delicious mushroom curry. A delicious veg curry that goes well with rotis or rice, Chattu Tarkari or Mushroom Curry is easy to make and highly delicious. Hereis the recipe for Chaatu Tarkari
Ingredients: Fresh Mushrooms: 1 cup Potato: 1 medium cut into small cubesOnion: 1 small chopped finelyGreen Peas: 1/4 cupGinger paste: 1/4 tsp Garlic paste: 1/2 tsp Tomato paste(puree): 1 cupWhipping Cream: 1/4 cup Red chilli powder: 1 tsp Turmeric powder: 1/2 tspCoriander powder: 1/2 tbspCumin powder: 1/4 tbspChopped Coriander leavesOil 4tsp
Procedure: Clean the mushroom and cut them into halves. Then soak them in turmeric water for 1/2hrs. Squeeze the mushroom properly to drain out the water. Take a pan & put 2tsp of oil and fry the mushrooms. As the mushrooms start oozing water add the cubed potatoes…

Stuffed Bread Pakora

Now that we live in Gilroy, Tanmaya has to take a bus to office and he is really not a huge fan of bus rides. So I have to make sure he gets his lunch packed and a snack prepared for when he comes back.
So I have to come up with new items all the time, as he gets easily. 
Here is one that you often find on road side stalls in India, stuffed bread Pakora
Ingredients
For the stuffing

Potato: 1 medium boiledOnion: 1 small, chopped finelyGreen chillies: 2 finely chopped (adjust as per taste)Green Peas: 1/4 upCumin seeds: 1 tspCoriander powder: 1 tspChaat Masala: 1 tspRed Chilli Powder: 1 tsp (adjust as per taste)Salt to taste
For the Covering

Bread: 4 sliesBesan (chickpea flour): 1 cupTurmeric: 1/4 tspChilli powder: 1/2-1 tsp (or as per taste)Little salt: as per taste (since the stuffing has salt too)Oil for deep frying
Procedure: 
Mash the boiled potato.
In a pan, heat 1 tsp of oil. 
Add the cumin seeds and they stop cracking add the chillies along with onions along with a pinch of salt and let it …

Shakarpara(Gaja)

Diwali is here and its time to start cleaning up the house and decorating. Snack prep time is up and here is my last one to this years diwali snack list.

Ingredients:
Shakarpara:

Maida (All Purpose flour) : 1 cup ( more you use more  shakaraparas it would make)Oil / butter: 2 tbspOil For deep fryingWater for kneading the dough.
Sugar Syrup:

Water: 1 cupSugar: 1 cup
Procedure:
Add oil/ butter to the flour and mix together.
Knead the flour without water till the oil is nicely absorbed into it. 
To know that the flour is ready take  a handful of the flour and close your fist tightly. 
When you open your fist the flour should hold the shape but break when touched.


Now knead the flour with adding little water at a time into a soft dough.
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Heat the oil for deep frying. 
Divide the dough into 4 equal part.
To roll the dough you can either …

Namakpara (Namkeen)

Diwali is couple of days away, and this year I am determined to try my hands on as many snacks as I can, I am already done with nan khatai, sabu dana papad and namak para. Its not only a delicious diwali snack, it can be made any time of the year and enjoyed. Here goes the recipe for namak para. Ingredients: 
Maida (All Purpose flour) : 1 cup ( more you use more namak paras it would make)Oil / butter: 2 tbspSalt to tasteRed Chilli Powder: to tasteFreshly ground black pepper as per tasteOil For deep fryingWater for kneading the dough.Black Salt:  1 tsp
Procedure: Add salt, oil/ butter to the flour and mix together. Knead the flour without water till the oil is nicely absorbed into it.  To know that the flour is ready take  a handful of the flour and close your fist tightly.  When you open your fist the flour should hold the shape but break when touched.

Now knead the flour with adding little water at a time into a soft dough. knead the dough for about 1 to 2 minutes to make the dough smooth and …

Chuin (Drumstick)Bhaja

Chuin or Drumsticks are available plenty in the state of Orissa. We have 4 trees in our backyard itself and fruit from 1 tree is too much to be consumed by a family of 4 ;) We distributed more than we ever used in our household. There are different versions of chuin bhaja and here is the most common and the easiest way to prepare it. Ingredients: Chuin (Drumstick) - about 4-5 longsticksAloo (Potatoes) - about 2-3 small onesOil - 1 tea spoonPanch PhutanHaldi (Turmeric)SaltWhole Red Chillies - 2 
Procedure: Wash and Cut the Drumsticks to about 2 inches size. Wash and cut the potatoes in round shape. Do not take the skin off. Put the drumsticks and potatoes in a bowl with water and salt and turmeric and let it boil for 10-15 min until the drumsticks are a little soft.

Drain water and keep aside. Take a deep pan, put the oil. Once it hot, add the red chillies and panch phutan. Let the phutan splutter for a bit, before adding the potatoes and drumsticks. And fry the vegetables tossing occasionally and…

Habisha Dalma

Durga puja is followed by the auspicious month of Kartik. In Orissa a lot of people turn vegetarian for a month and follow the fast of "Bada Ausa" on every monday of this month. Even a lot of people like my   parents even give up onion and garlic for the whole month. During the bada ausa the ladies who follow the fast eat only one meal a day, so most of the ladies prepare this special dalma called "habisha alma" with rice and may be some kind of saag and eat it after doing the puja late in the day but before suset so that they would not feel hungry during the night and would have some energy to carry out for the rest of the evening. This dalma is the only one curry in Odiya culture that is prepared without  turmeric, as only during inauspicious occasions people not use turmeric   is cooking. Also we do not use potato in this dish, its prohibited. Ingredients:
Muga Dali : 1cupSaru (Arby) :2 cut into small square piecesKancha Kadali (Raw Plantain) :2 cut into small squar…

Nan Khatai

Its again that time of the year, the festival of lights Diwali is just around the corner. Homes would soon start smelling like sweets and snacks. The front yards would be decorated with beautiful rangolies and twinkling lights and diyas would bright the dark moonless night of Diwali. Here is an attempt on my part to help all my readers prepare something special this Diwali. Nan khatai is a Indian cookie. Ingredients: Maida ( all purpose flour): 1 cupSuji (semolina): 1/2 cupBaking soda: 1/4 tsp Butter: 1/4 cupSugar: 1/4 cup Curd: 2 tbspMilk: 4-5 tbsp (  use as required)Pistachio: chopped for garnishCinnamon Powder: for garnish
Procedure: Beat the butter, sugar, and curd together. Sieve the flour, semolina and baking soda together in a bowl. Add the butter, sugar and curd mix to the dry ingredients and mix well. Add milk little at a time and make a soft dough. Divide the dough into 20-25 small balls. Preheat the oven to 350F. Place the balls 1/2 inch apart on a cookie sheet. Press each ball with you…

Chicken Kasha

As a kid mine and my brother's favorite food used to be chicken. My mom is an excellent cook and my dad rarely cooks but his chicken is one of the best I have ever had. Over the years I have tried and tested different measurements to achieve the same taste, even though I have never been completely successfully, still I got quite close and here is my version of chicken kasha.  Chicken Kasha has a very spicy and thick gravy and is really enjoy with roti, poori, naan and also with rice.
Ingredients: Chicken: 2 lbs cut into small piecesOnion: 1 large thinly slicedGinger garlic paste: 2 tbspGarlic: 2 cloves crushedTomato: 1 large choppedSalt: to tasteTurmeric Powder: 2 tbspRed Chilli Powder: 1 tbspCoriander Powder: 1 tbspCumin Powder: 1/2 tbspWhole garam masala: 4 cardamon, 2 cloves, 2 inch cinnamon Bay Leaf: 2Green chilli: 2 wholeOil: 2-3 tbsp Procedure: Marinate the chicken with 1tbsp turmeric powder, 1 tbsp oil and about 1tsp salt (keep in mind the amount of salt you add at this point, s…

Avocado Paratha

Avocados are a good source of fiber, potassium, and vitamins. These are used in salads, sandwiches, smoothies and guacamole. Here is another way it can be used in daily diet that pleases even the Indian palette. Its easy, delicious and healthy.
Ingredients: Avocado: 2 mediumWhole Wheat Flour: 1 cupGreen Chilli: 2 finely ChoppedSalt: To tasteCoriander Leaves: 2 tbsp choppedLime Juice: 1 tspCoriander Powder: 1 tspOil: 2 tbspExtra Dry Flour : For rolling the paratha
Procedure: Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the lemon juice, green chilli, salt and coriander leaves and mix well, till its made into a smooth paste. Add the wheat flour to the avocado paste and knead into a smooth pliable dough. You would not any extra water but, if required add a few sprinkles at a time. Let the dough sit wrapped in a wet kitchen towel for 20 mins, this way …

Mushroom Pulao

Mushroom Pulao is a delicious North Indian rice recipe. Its easy and quick  to prepare. It tastes great with a spicy chicken curry or even dum aloo and raita.

Ingredients: Basmati Rice: 1 cupWater: 2 cupMushroom: 20 cut into quartersOnions: 1 large thinly slicedGreen chilly: 2-4 depending on how spicy you like, slit into 2 Mint Leaves: chopped 1/2 cupGreen Peas: 1/2 cupCoriander Leaves: chopped 1/2 cupCumin seeds: 1 tspGhee: 2 tbsBay leaves: 2 Cinnamon Stick : 1/2 inchCardamon: 2 Cashew nuts: a hand fullFried Onion: 1/2 cupProcedure: Heat ghee in a pan add bay leaves, whole garam masala, cumin seeds, fennel seeds, sauté it and add cashew nuts cook it till cashew nuts are brown in color. Add slice onions, mushrooms, salt, green chilly, green peas, coriander leaves and mint and fry for a minute or so.
From here you can go 2 ways:
1st procedure: Add 1 cup of washed rice into the pan and fry for 2 mins. Transfer the mix into rice cooker add 2 cup of water and turn on the rice heater to the white …

Chakuli Pitha

Chakuli Pitha is an Oriya flat, rice-based fried cake traditionally made in the state of Orissa.
Chakuli pitha is mainly prepared during the as an offering to Goddess Durga. There are mainly 2 versions of this dish
Saru Chakuli : This is thin pancake-like Dosa. Budha Chakuli : This is a thick pitha/cake made of black gram dal and rice batter mix with jaggery, cottage cheese/paneer (chhena) and grated coconut. It is a very well known recipe of Orissa.
Ingredients: Black gram Dal: 1 cup Rice: 1 cup OilSaltProcedure: Soak the skinless black gram dal and rice in water for two hours. Make a fine paste of the black gram dal and rice. Add salt and required water to make a semi liquid batter.  Whip well. Keep it covered for 20 mins. Heat tawa (non stick will be better) on a medium flame. Spread a little oil on the tawa. Take the batter in a tablespoon and spread it on the tawa like a dosa. Turn the pitha upside down after 1 min. When looks cooked remove it from tawa. Serve hot with ghee and sugar, dalma. In a…

Methi Aloo

Methi Aloo is a popular North Indian dish and is relished with both roti and rice. Even though methi saag is not a common part of oriya meal, still I loved grown to love it. Its healthy, easy to make and delicious.
Ingredients: Methi Leaves: 2 bunches cleaned and chopped finelyPotato: 1 medium cut into small cubesCumin Seeds: 1/2 tspWhole Dry red chilli : 1Asafetida : a PinchGreen Chilli: 2 finely choppedGarlic : 4 Cloves mincedRed Chilli Powder: 1 tspTurmeric Powder: 1 tspCoriander Powder: 1 tspSalt to tasteOil: 1 tsp Procedure: In a pan heat oil in a pan. Add the cumin seeds and whole red chilli to the oil, as the cumin seeds stop cracking add the asafetida powder and chopped green chillis. Add the minced garlic cloves and as the cloves start to turn golden brown add the turmeric powder to the oil.(This helps with oil splatters when adding wet ingredients or freshly washed vegetables) Then add the washed potato cubes with a pinch of salt and stir well. Cover and cook till potatoes are almo…

Karela Chips (Bitter Gourd Chips)

In Bangalore there are many Oriya restaurants and they serve amazing Oriya food. During my stay at Bangalore, I used to get our food from these restaurants all the time. My favorite menu used to be dal, rice, fish masala and karela chips. I love eating karela, but karela chips is something that is not prepared on a regular basis in my house as it is deep fried, but sometimes its ok to enjoy.  So here I am relishing my hostel days and sharing the karela chips recipe with my dear readers. Ingredients:
Karela (Bitter Gourd): 2 medium cut into thin circles.Besan : 2-4 tbspCorn Flour: 1 tbspSalt: to tasteRed Chilli Powder: 1 tbspTurmeric Powder: 1 tspFew Table spoon of waterOil for deep frying.
Procedure: In a bowl mix all the ingredients except oil till all the karela chips are well coated with all the spices. Heat the oil for deep frying. To test the oil drop a few drops of the batter into the oil, if the sizzles and floats to the surface immediately then the oil is ready. Then add individual kar…

Aloo Bharta ( Orissa Style Mashed Potato)

As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared.
Ingredients: Potatoes: 2 large boiled with the skinGreen chillies: 2-3 chopped finelyDry Red Chillies: 2 choppedOnion:1 large choppedMustard Seeds: 1/2 tspoil: 1 tea spoonSalt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop spluttering add the green chillies and onions wit…

Janhi Aloo Bhaja

Janhi aloo bhaja is another common preparation using Ridge gourd and is relished with rice as with chapati.

Ingredients : Janhi (Ridge Gourd): 2 large Scraped and cut into large chunksAloo (Potato): 1 big cut in lengthwiseOnion: 1 small Finely slicedGreen chillies: 2Dry red Chilli: 1Panch Phutan: 1 tspTurmeric powder: 1/2 tsp Coriander powder: 1 tspOil: 2 tspSalt to tasteProcedure :
Heat oil in a pan.  Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent.  Now add the vegetables;  ridge gourd and potato pieces and fry.  Add haldi powder and salt as per your taste and mix well.  Stir fry the vegetables for 5 minutes.  Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and mix it well.  Then saute the bhaja till ridge gourd turns soft and brown in colour. 
Switch off the flame and serve with any rice or roti and enjoy. Till Then Happy Blogging Rakhee