Mula Saga(Raddish Leaf) Pithou Bhaja

Mula saga bhajaIMG_20170521_105335.jpgIngredients:

  • Mula saga – 1 bunch
  • Potato – 1 medium
  • Onion – 1 big
  • Green Chilli – 2 no.s

For Pithou batter:

  • Raw Rice – 2 tbsp
  • Garlic – 5 no.s
  • Dry chilli – 2 no.s
  • Cumin – 1/2 tsp
  • Salt as per  taste

Soak all of the above ingredients with little water for 1 hour & grind it to a fine paste.

Recipe:

Clean the mula saga thoroughly and chop it finely. Cut the potato,onion into very small cubes.Chop the green chilli finely.

In a bowl, take the batter paste, add chopped leaves,potato,onion,green chilli and mix properly.

Heat a tawa. Spread oil on the top of the tawa. Spread the batter mixture on the tawa as thin as possible. Cook for 5 minutes in a medium flame. Now make small squares or circles of the saga bhaja with the help of a metal spatula and turn it to the other side. Cook again for 5 more minutes till it becomes brown in colour.

Switch off the flame and serve hot.

 

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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.

 

Ginger Chutney

Ingredients:

  • Ginger – 1 inch
  • Red chilli – 4
  • Jaggery – 1 tbsp
  • Tamarind Pulp – 1 tbsp
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp (Skin less- whole white)
  • Coconut grated – 1 tsp (optional)
  • Oil- 1/2 tsp
  • Salt – As per taste

Recipe:

Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.

Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.

Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.

Add water to adjust the consistency.

Serve with idli, dosa etc as a side dish.

Note:

  1. You can preserve it in fridge for some days.
  2. You can add tempering into it if you like.

 

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 Buttermilk

Ingredients:

  • Curd – 1 cup
  • Pudina leaves – 1 tsp chopped
  • Cumin seeds- 1/2 tsp
  • Dry chilli – 1no.
  • Pepper powder -1/4 tsp
  • Salt – As per taste

Recipe:

Dry roast the cumin seeds & red chilli in a pan till the aroma comes. Cool it down & make a powder out of it.

Put curd, water, chopped pudina leave, salt in a mixie & grind for a minute.Pour the mixture into a glass. Add cumin, red chilli powder mix, pepper powder into it & stir with a spoon.

Serve chilled.

Note:  Pour water how much you want to make the butter milk thinner.

 

 

Rasagola (Rasgulla)

RasagolaIngredients:

  • Cottage Cheese (Chhena ) – 1 cup
  • Semolina(Suji) – 1 tbsp
  • Cardamom – 5 no.s
  • Sugar – 1.5 cups
  • Water – 2 cups

Recipe:

Take the freshly prepared cheese in a wide bowl while still warm. Add semolina into it. Start kneading it upto 8/10 minutes till fat starts separating & you feel the creaminess in your hand.

Make small balls out of the chhena.

For Syrup:

In a wide bottom pan, add water. Once it starts boiling add sugar & stir it. Add cardamom powder into it . Now add the cheese balls into the boiling water. Cover it for 2 minutes in high flame. Then lower the flame & cook the rasagola for  15-20 minutes while stiring it occasionally.

The rasagola will swell double it’s shape. When it is well cooked, switch off the flame.

Serve cold for better taste.

Note:

  • The chhena needs enough kneading to make spongy rasagola.
  • The rasagola reduces it’s shape little bit after switching off the flame.