Masala Mudhi

Ingredients:IMG_20170318_231300

  • Mudhi (Murmura) – 1 cup
  • Mixture – 1 tbsp
  • Sprouted moong – 1 tsp (Black gram)
  • Cucumber – 1 tsp cut cubes
  • Coconut – 1 tsp grated/ cut thin pieces
  • Mustard oil – 1 tsp
  • Tomato – 1 tsp chopped
  • Green chilly – 1 tsp minced
  • Ginger – 1/2 tsp minced
  • Onion – 1 tsp chopped
  • Coriander leaves – 1 tsp chopped
  • Pickle – 1 tsp (optional)
  • Lemon juice – 1 tsp
  • Salt – As per taste

Recipe:

Mix all these ingredients in a bowl and serve.

Note: Eat this immediately to prevent murmura to become soft.

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Sagu Dahi

Sagu DahiIngredients:

  • Sagu – 1 cup (Small/ Medium grains sabu dana)
  • Curd – 1/2 cup
  • Sugar – As per taste
  • Coconut – 1/2 cup grated
  • Ripe Banana – 1
  • Pomegranate seeds – 2 tbsp

Recipe:

Wash sagu thoroughly and soak it in 1/2 cup water overnight.

Peel and mash the bananas. Mix soaked sagu, curd, mashed banana, grated coconut and sugar. Sprinkle pomegranate seeds over it.

Healthy and fulfilling breakfast is ready.

Note: This breakfast is very nice for summer season as it cools down your body and stomach. 🙂

Most Odia people take it on fasting days especially on Savitri Amavasya.

Tomato Chutney

Ingredients:

  • Tomato – 6 no.
  • Oil – 1 tsp
  • Salt – As per taste
  • Sugar/Jaggery – 1 tbsp
  • Curry Leaf – 1 strand
  • Dry red chilly – 2
  • Panch Phutan (Cumin, Mustard seeds, Methi, Kalonji, Saunf)
  • Hing – 1 pinch
  • Turmeric – 1 tsp
  • Roasted cumin, red chilly powder – 1 tsp

Recipe:

Cut the ripe tomatos into cubes.

Heat oil in a pan. Add dry red chilly into it. When the colour of red chilly changes, add panch phutana into it. Add hing. Now add curry leaf. Add cubed tomatos into it. Add salt, turmeric powder. Cover it and cook for some time. When the tomato becomes soft, add sugar or jaggery into it. Cook for some more time in low flame. When the chutney gets proper consistency, switch off the flame. Sprinkle roasted cumin, red chilly powder over it and cover it for some time.

Note:

  1. Hing and Roasted cumin, red chilly powder give nice aroma to this chutney.
  2. Don’t add sugar or jaggery if you don’t want the sweet chutney.
  3. You can garnish the chutney with fresh chopped coriander leaves.

Malpua

Malpua

Ingredients:

  • Maida (All purpose flour) – 2 cups
  • Milk – 1 cup
  • Sugar – 1/2 cup
  • Ripe banana – 2 nos
  • Baking powder – 1 tsp
  • Cardamom – 4 nos
  • Saunf – 1 tsp
  • Oil – For frying
  • Salt – As per taste

Recipe:

Take a mixing bowl and mash banana in that. Add maida, boiled milk, sugar, salt, saunf, baking soda, cardamon powder into it and mix properly. Let it sit for 10-15 minutes.

Heat oil in a kadai for frying. Spread one ladle of the batter in the oil and fry till both sides become golden brown.

Note: The ladle should not be very small. Otherwise the malpua will not spread nicely.

Suji Halwa

Ingredients:

  • Suji – 1 cup
  • Milk – 1 cup
  • Saffron – some strands
  • Sugar – 1/2 cup
  • Ghee – 1 tbsp
  • Coconut – half cut into pieces or grated coarsely
  • Cashew – 1 tbsp
  • Kismis – 1 tbsp
  • Cardamom – 3/4
  • Salt – As per taste

Recipe:

Heat a pan. Add ghee into it. Fry cashew and kismis in this and keep aside. Now add suji into the same pan and fry till it turns into light-brown colour and nice aroma comes out.

In another pan heat milk. Add saffron strands into it. Add this milk into the suji pan, add sugar and salt, and cook for a while. Add grated coconut or cut coconut pieces into it. Cook it in slow flame till suji absorbs all the milk properly. Switch off the flame. Add fried cashew and kismis into it and mix properly. Sprinkle cardamom powder above it and cover it for some time to absorb the aroma.

Alu Gobi Green Matar Masala

Gobi masala.jpgIngredients:

  • Cauliflower – 1 medium size
  • Potato – 3 medium size
  • Green peas – 1/2 cup (Optional)
  • Onion – 1 big
  • Garlic – 10 cloves
  • Ginger – 1 inch
  • Tomato – 1 big
  • Jeera Powder – 1/2 tsp
  • Dhania Powder – 1/2 tsp
  • Red chilly Powder -1/2 tsp
  • Turmeric powder – 1 tsp
  • Oil – 2 tbsp
  • Fresh coriander leaves – 1 small bunch
  • Garam masala powder – 1 tsp
  • Salt – As per taste

Recipe:

Remove the florets of cauliflower & soak in turmeric and water so that all the insects will come outside. Cut the potato into cubes. Heat a kadai. Add 1 tbsp oil, some salt, a pinch turmeric and fry both potato & cauliflower florets for 5 min.

Make a masala paste of onion, garlic and ginger. (You can add green chilly here.)

Now heat 1tbsp oil in a pan. Add masala paste into it and fry for some time till the raw smell of the masala goes off. Add chopped tomato in to it and fry till tomato becomes soft. Now add salt, turmeric powder, red chilly powder, dhania powder, jeera powder & fry for some time. When oil starts separating from the masala, add fried potato & florets into it and mix properly. Cook it for some time in medium flame. (If you want gravy, you can add water at this stage.) Now add green peas into it. Cook for 2 minutes. (If you are cooking green peas for more time, its colour will go off.) Switch off the flame. Sprinkle garam masala  and cover it for some time so that the aroma of the garam masala will be absorbed. Garnish with chopped coriander leaves.

This curry tastes good with rice, roti, paratha, puri, etc.

Corn Biryani

Ingredients:

  • Rice – 2 cups
  • Fresh corn seeds – 1 cup
  • Onion – 1 big
  • Cashew , Kismis
  • Biryani Powder – 1 tbsp (Recipe given below)
  • Oil – 1 tbsp
  • Green chilly – 2
  • Lemon – 1
  • Butter/Ghee – 1 tsp
  • Coriander leaves
  • Mint leaves
  • Water – 4 cup
  • Salt – As per taste

Biryani Powder: Fry the following ingredients and make a coarse powder:

  • Cinamon – 1 small piece
  • Cardamonm – 2 (black 1 & green 1)
  • Cloves – 4/5
  • Bay leaves – 2/3
  • Black pepper – 5/6
  • Mace – 1
  • Sahi Jeera – 1 tsp
  • Fennel seeds – 1 tsp

Recipe:

Heat a pan. Add oil into it. Fry onion and keep that aside. Then fry cashew and kismis, and keep them aside.

In a pressure cooker, heat oil. Add rice and corn seeds. Slit the green chillies and add into it. Add chopped mint leaves,salt, biryani powder and fry for some time. Now add water and cook it up to 1 whistle.

Now add butter/ghee, lemon juice. Add fried onion, fried cashew and kismis into it, and mix properly. Garnish with chopped coriander leaves and serve with Raita or any curry.