Lanka Chop(Stuffed – Mirchi Bajji)

Mirchi bhajji

Ingredients:

  • Simla mirchi – 10 no.s
  • Besan – 1 cup
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Potato – 2 no.s
  • Onion – 1
  • Green chilli – 1
  • Garam masala – 1 tsp
  • Coriander leaves- 1 tsp chopped
  • Oil – For frying
  • Salt – As per taste

Recipe:

Wash the chillies. Slit them into two from one end with the stems attached. Deseed them & keep aside.

Boil the potatos. Peel the skin & mash them.Add salt, chopped onion, chopped coriander leaves,chopped green chilli,garam masala and mix well.Now put the stuffing into the mirchi.

In a bowl, take besan. Add salt, chilli powder, turmeric powder and mix well. Add water slowly to make a thick consistency. Dip the mirchi into the batter & fry in medium flame till brown colour.

Serve hot with chopped onion,tomato ketchup or any chutney.

Note: You can add baking soda powder in the batter if you like puffy chops.

Chilli Chicken

Chilli Chicken.jpg

Ingredients:

  • Chicken – 500 grams (Boneless preferred)
  • Corn flour – 2 tbsp
  • Ginger -garlic paste – 1 tbsp
  • Garam masala – 1 tsp
  • Chilli powder -1/2 tsp
  • Onion – 1 big
  • Capsicum – 1 medium
  • Chopped ginger- 1 tsp
  • Chopped garlic – 1 tsp
  • Chopped green chilli- 1 tbsp
  • Coriander leaves – 10 strands
  • Spring onion – For garnishing
  • Soya sauce – 1 tbsp
  • Tomato sauce- 1 tbsp
  • Salt – as per taste

 

Recipe:

Wash the chicken properly.  Cut the chicken pieces into cubes.

Take the chicken pieces in a bowl. Add salt,ginger-garlic paste, garam masala powder,chilli powder,1/2 tsp soya sauce & mix everything together.

Keep it in the freeze for marination for 2 hours. After 2 hours, bring the bowl out.Mix cornflour with the marinated chicken & fry it till golden brown. Keep it aside.

Now cut the onion, capsicum into cubes.

Heat oil in a pan. Add chopped ginger, garlic, green chilli into the oil & saute for a minute.

Now add chopped onion, capsicum into the pan and saute for a while. Add tomato sauce, soya sauce & fry the mixture for 2 minures. Add fried chicken pieces into the pan,add salt  & give it a good mix. Switch off the flame.

Garnish it with chopped coriander leaves, chopped spring onions & serve hot with roti.

Note: You can add vinegar into it if you like sour taste.

 

Chitou Pitha

Chitou pitha.jpgI

ngredirnts:

  • Raw Rice (Arua chaula) – 2 cups
  • Coconut – 1 no.
  • Salt – As per taste

Recipe:

Wash the rice & soak it over night.

Grate the coconut. In a cup, put soaked rice, coconut & grind to a smooth paste.Let it ferment for 4-5 hours. Now add salt to the fermented batter & mix properly.

Heat a kadai. Smear oil. Add a ladle of  batter. Cover it with a tight shield so that the air can’t pass. Let it cook in low flame for 8-10 minutes. It gets cooked with the steam.

Then remove the lid & take out the Chitou pitha. (You can check for the readiness of pitha here by inserting a knife). The chitou pitha is cooked in one side only.

Serve hot with Milk or Alu Matar curry ot Dalma.

This pitha is made in every Odia house on Chitou Amabasya festival. This is offered to the snails by ladies of the houses not to harm their male members while working in the fields.The festival is celebrated in rainy season, when snails will be seen in abundant in the fields.

Note:

  1. The batter has coconut which will become sour if kept for more time.
  2. You can add coconut stuffings(Fry grated coconut with sugar,cardamom powder) on the top of the pitha before covering the lid. It takes 5/6 minutes more time to cook.
  3. You can add milk in the batter to make the pitha more soft.

 

 

 

Masala Roti (With left over roti)

Ingredients:

  • Left over Roti – 2 nos
  • Besan – 2 tbsp
  • Onion – 1
  • Green chilly – 2 nos
  • Turmeric – 1 pinch
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Ajwain – 1/2 tsp
  • Coriander leaves – 2 tbsp chopped
  • Oil – 1 tbsp
  • Salt – As per taste

Recipe:

Chop onion, green chilly, coriander leaves finely. In a bowl, take besan, add chopped onion,green chilly, coriander leaves, ajwain, turmeric powder, red chilli powder,garam masala, salt. Add little water and make a thick paste.

Spread a roti.Take 1 tbsp of the mixture and spread over the roti. Heat tawa. Apply oil over it. Put the masala side of the roti on the tawa. Cook for 2 minutes. Flip the other side and cook for 1 minute. Again flip and cook till the besan mixture turns golden brown colour and roti becomes little crispier.

Repeat the same process for the second roti as well. Serve this masala roti hot with any pickle or sauce.

Papdi chaat

Papdi ChaatIMG_20170318_225515Ingredients:

For Papdi:

  • Maida – 1 cup
  • Oil – 1 tsp (for khasta)
  • Salt – 1/2 tsp
  • Onion seeds – 1/2 tsp
  • Oil – For frying

For Stuffing:

  • Boiled potato – 1 medium
  • Onion – 1 small
  • Green chilly – 1
  • Coriander leaves – 1 tsp chopped
  • Red chilly powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Salt – As per taste

For Garnishing:

  • Red tamarind chutney
  • Green chutney
  • Fine sev
  • Pea nuts (fried)

Recipe:

For papdi:

In a bowl, take maida. Add salt, oil, onion seeds to it and mix properly. Add little by little water into it and make a stiff dough. Keep it covered by a damp cloth for some time. Then roll puris out of it. Cut small rounds from the puri using cookie cutter. Make small holes using a fork on the small puris so that it will not puff up while frying. Now fry these papdis in oil in medium flame  till golden brown colour.

For stuffing:

Boil and peel the potato. Mash it properly. Add salt, chopped onion, chopped green chilly, garam masala, red chilly powder and chopped coriander leaves and mix.

In a plate, spread fried papdis. Make small portions of the stuffing and put above the papdi. Using a spoon, add red chutney, green chutney, fine sev and fried peanuts above the stuffing. Serve immediately.

Note: While frying papdi, fry in medium flame to make papdi more crispier.

Singada (Samosa)

Ingredients:

For the outer Cover:

  • Maida(All purpose flour) – 2 cups
  • Oil – 2 tbsp (For khasta)
  • Kala jeera (Kalonji) – 1 tsp
  • Salt – 1 tsp
  • Oil – for frying

For stuffing:

  • Potato – 2 medium
  • Onion – 1
  • Ginger-garlic-green chilly paste – 1 tbsp
  • Panch phutan – 1 tsp
  • Garam masala – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tsp

Recipe:

For the dough, take maida in a bowl. Add salt, oil(2 tbsp), kalonji to it and mix with your hands properly. Add water slowly and make a stiff dough. Cover it with a piece of cloth and let it sit for some time.

For the stuffing, boil potato. Peel the skin and mash roughly.

In a pan, heat 1 tsp oil. Add panch phutan to it. When it crackles, add chopped onion and saute for two minutes. Now add ginger-garlic-green chilly paste and saute. Add salt, turmeric powder, mashed potato and mix properly. Now add garam masala, mix thoroughly and keep aside.

Make small balls out of the dough. In rolling pin, roll the balls to round shaped roti. Cut it from the middle to make two half circles. Keep a half circled roti in your hand. Apply water to the edges. Make a cone like shape from the half circled roti and put some potato stuffing inside the cone. Press the conical edge with your hands properly so that it won’t open while frying.

Similarly make samosa with other dough. Heat oil in a kadai. In medium flame, fry all the samosas till golden brown colour. Serve hot with any chutney or tomato sauce.

Note:

Panch phutan is the magic mix of 5 types of spices like mustard, cumin, kalonji, methi and saunf. This is available in all the grocery stores of Odisha. If this is not available, mustard and cumin seeds can be used for tempering.

Dali Bara (Masala vada)

Ingredients:

  • Chana Dal – 1 cup
  • Onion – 1 medium
  • Ginger – Small piece
  • Garlic – 4 cloves
  • Green chilly – 2 no.
  • Curry leave – 2 strands
  • Coriander leave – 2 tsp chopped
  • Salt – As per taste
  • Oil – For frying
  • Besan – 1 tbsp (For binding)

Recipe:

Soak the chana dal for 4 hours. Keep aside some soaked  dal as a whole and grind left chana dal coarsely. Don’t use water while grinding as it has soaked water already.

Chop onion. Make a coarse paste of ginger,garlic and green chilly. Chop curry leaves and coriander leaves.

In a mixing bowl, take ground chana dal, soaked whole dal, chopped onion, ginger-garlic-chilly paste, chopped leaves, salt, besan and mix properly. Keep it covered for at least 2 hours to get it fomented.

Heat oil in a pan. Grease your palm with water. Make small patties from the dal paste. Fry in medium flame till golden brown colour in both the sides.

Serve hot with any chutney or ketch up.

Note:

  • If you don’t have time to forment the paste, you can add baking soda and fry immediately.
  • You can take rice flour in stead of besan for binding.