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Showing posts with label foodblogger. Show all posts
Showing posts with label foodblogger. Show all posts

Monday, July 3, 2017

Methi Sagaw Tarkari ( Fenugreek leaves cooked with poppy seeds )

Fenugreek leaves are a boon for folks suffering from diabetes and high cholesterol. It is proven to improve the fasting blood sugar levels and reduce bad cholesterol deposits. But otherwise too, these aromatic leaves make for a delicious addition to various curries, stir fries and even breads. From the Jeera Aloo Methi to methi parathas, North Indians have their share of iconic recipes that make use of these leaves.

While fenugreek leaves were never a dominant ingredient in Odia cuisine, we have successfully adapted them to our style of cooking. The usual preparation is a simple stir fry with some vegetable like ridge gourd, aubergine or even finely chopped potato/tomato and a garnishing of crushed lentil badi (vadi). The other popular recipe is to make a semi-dry curry with a lentil like split moong dal.

However, very recently I came across this wonderful preparation that was shared by a blog subscriber who is also a childhood friend of mine. Coming from a family that does not permit onion/garlic in the kitchen, she often shares the most delicious 'niramish' or 'sattvik' recipes that I have come across. With her mom being a fabulous cook, some of these are preparations that are very exclusive to their home. And I actually feel very privileged when she shares something like this with me.

So, here is this fabulous 'Methi-Posto' recipe that I am sharing with her due permission -

















Preparation Time - 15-20 mins

Ingredients -
  • 2 cups Methi/fenugreek leaves (lightly packed
  • 1 medium sized tomato
  • 1 medium sized potato
  • 1 tbsp poppy seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp mustard oil
  • 1-2 dry red chilis
  • 2 pinch pancha-phutana
  • salt to taste
  • a pinch of turmeric

Preparation - Wash and drain thefenugreek leaves.

Bring 4-5 cups of water to boil in a saucepan. Add a little salt to it.

Add the fenugreek leaves to the boiling water. Wait for 3-4 mins. Switch off the flame and strain the leaves.

Make a fine paste of the poppy seeds, cumin seeds and mustard seeds.

Chop the potatoes into thin long pieces. Cut the tomato into 4 halves.

Cooking - Heat the oil in a wok.

Add the pancha phutana and broken red chili.

Once they start spluttering, add the finely chopped potatoes. Fry on a low flame.

When the potatoes are half done, add the tomato. Sprinkle a little salt  and turmeric. Cover for 2 mins.

As the tomato softens, add the spice paste and cook for 3-4 mins.

Finally add the fenugreek leaves along with a little water. Adjust the salt.

Cook till the excess water is gone.

Switch off the flame.

Serve hot with white rice.



Wednesday, June 21, 2017

Anar Gulab Sharbat ( Ramadam Special Collab with ADollopOfThat )

For the majority of foodies, Ramadan means a month long period of indulgence. From scouring for a treat in those tiny lanes that sell mouth watering kebabs and other delicacies to enjoying a full fledged meal at a friend's house, one does not leave any stoned unturned when it comes to making the most of this opportunity.

But for the people who actually observe the month long fast ( or 'roza' ), it is quite taxing to abstain from food and drink for almost 14 to 15 hours on an everyday basis. While it is supposed to help one develop the qualities of self control and abstinence, and the fasting does help detoxify the body, the whole process can leave one dehydrated and exhausted if one does not care to replenish ones energy reserves.

Hence the drinks also form an important part of the sehri and iftar meals as one needs to keep oneself hydrated. And if the weather is especially hot, it should additionally cool the body. Here is a very simple Ramadan drink that one can prepare in no time . Made with rose petals, pomegranate juice and a dash of Roohafza, this is one soothing concoction that smells heavenly.

Just in case the very description of this Sharbat leaves you with a whetted appetite, there is another delicacy to make it even more special. For my very talented friend Parinaaz is sharing the recipe for Quatayef, a luscious Middle Eastern pancake.

Read on for the recipe -























Preparation Time - 10 mins ( standby time - overnight  or 8 hours )

Ingredients -

  • 2 cups of deep pink rose petals
  • 3 cups hot water
  • 1 cup pomegranate juice
  • 4 tbsp Roohafza
  • 1/2 cup pomegranate seeds
  • a few rose petals for the garnish
  • a squeeze of lemon ( optional )
  • sugar syrup as per taste
Preparation - Grind the rose petals in a blender and steep the paste in the hot water. Pop it in the fridge and let it stand for 7-8 hours. 

Strain into another jug using a fine mesh. Add the pomegranate juice and Roohafza. Taste and add more sugar syrup if required. 

If it is too sweet for your liking, squeeze in some lemon as well.

Pour into glasses. 

Garnish with pomegranate seeds and rose petals.

Serve chilled.





















And here is the delicious Quatayef !!


Monday, June 12, 2017

Sugarfree Lau Poda Pitha

Pithas are the mainstay of Odia festive food. And Raja is just another occasion to reinforce the fact that we Odia's love our pitha . From the sweet to the savory, and from the frugal to the opulent, there is a pitha for every budget and every occasion.

Though I personally prefer the savory ones over the sweetened variety, the Lau Poda pitha is one of my favorite Pithas. And according to a story that dates back to my childhood days, I ended up burning my forearm trying to get it out of the hot oven, In fact I still have a burn mark (though it has lightened considerably over time) to vouch for the authenticity of this tale.

In those days, it was my grandmother who prepared the pitha and she used to make this one in a round electric oven with a glass window on top. The whole contraption used to glow red during the time it was being operated. And it was a real magnet for a curious kid like me. You can very well decipher the rest of the tale.

Quite easy to prepare and with the additional health benefits of bottle gourd puree, I opted for a Sugarfree version this Raja as my MIL is diabetic. But one can use sugar or jaggery as one pleases.

[ IMPORTANT - For more Pitha recipes, click HERE ]

Read on for the recipe -






Preparation Time - 1 hour

Ingredients -
  • 1 3/4 cup Chaula chuna (rice flour)
  • 3 cups Bottle gourd chunks
  • 1 cup milk
  • 1/2 cup coconut slices
  • 1/4 tsp cardamom powder
  • 1 tsp freshly pepper powder
  • 1/5 tsp salt
  • 6-7 tsp sugar
  • 2 tbsp ghee


Preparation - Peel and cook the bottle gourd pieces for 1 whistle. Once steam escapes, drain off the water and puree the boiled bottle gourd.

Cooking - Take the bottle gourd puree in a wok and cook it on a low flame for 4-5 minutes before adding the milk.

Once the mixture gets bubbling, add the rice flour, salt and sugar. Cook till it gets to a dough like consistency.

Remove from the flame before adding the cardamom powder, pepper powder, ghee and coconut slices. Mix in and keep aside till it reaches a bearable temperature.

Rub ghee on your palms and start kneading it thoroughly for 5 mins.

Grease a baking dish. Press the dough into it and drizzle some ghee on top.

Preheat for 10 mins at 180 degrees.

Place the baking dish in the oven and bake at 180 degrees till a reddish crust forms.

Remove and keep aside till it cools down. Cut into pieces.






























Serve cold. Tastes best the next day and can be refrigerated for up to one week.

Friday, May 26, 2017

Kala Khatta (Jamun) Mojito

Black Plums or Jamuns may be not be considered in the same league as the venerated Mangoes, but this summer fruit packs in quite a punch. Both in terms of taste and nutrients. In fact, it is one fruit that can take care of most of the disorders that are associated with the consumption of excess mangoes. For example, stomach pain and diarrhea are readily cured by drinking the fruit juice or even chewing on the tender leaves !!

But the single most therapeutic property of this fruit is the ability to keep the blood sugar levels in check. A fact that has been exploited to the hilt by Patanjali which manufactures the 'Jamun Sirka', a product that flies off the shelves at an alarming rate. Even my diabetic MIL vouches for the effectiveness of this product. 

Today's recipe is all about a flavor derived from this fruit which I must have eaten by the kilos during my childhood days in Rourkela. The Java plum trees are naturally abundant in the hilly regions. The very popular 'kala khatta' is a mixture of black plum juice, a strong squeeze of lemon, a good dash of black salt and some sugar to balance it out. For something that is considered synonymous with the very pedestrian ice lollies, the Mojito is a much needed haute makeover for this crowd-favorite.

Read on for the recipe -

















Ingredients - 

  • 12 Ripe Black Plums (Jamuns)
  • 2 lemons
  • 1/2 tsp black salt
  • 4 tsp sugar syrup
  • chilled soda water
  • a mixture of red chili powder and salt for rimming the glasses ( 1:4 ratio )
  • 4 shot glasses
  • 2-3 sprig mint leaves

Preparation - Using a sharp knife, remove the flesh from the ripe fruits.

Cut the lemon into two halves and rub the half over the rim of the glasses. Dip the glasses in the salt and red chilli mixture. Let it dry for a few minutes. 

In each glass, put some fruit, mint leaves and black salt. Muddle it nicely with a muddler.

Add the lemon juice, sugar syrup and fill the rest with the soda water.

Garnish with mint leaves and lemon slices if desired.
























Serve immediately.



Tuesday, May 23, 2017

Parwal ke Meethey Paan

Just a few days back, my Instagram account (@swetabiswal) crossed the 1K mark . Nothing great about the numbers when compared to successful Instagrammers yet it is a personal milestone which i felt like celebrating. And going by the Indian way, we celebrate special occasions with something sweet . "Kuch meetha ho jaye" is what we say.Around the same time, I was running out of ideas to use up a big batch of 'parwal' that had arrived from Odisha. After exhausting all the savory dishes, I decided to make something sweet of out this summer vegetable.

Parwal ka meetha is a kind of sweet made from pointed gourd. Very popular in the Northern parts of India, it is something delightful and different. But not as daringly different as I like. When it comes to experimental cooking, I love to break all the rules. Hence, a further twist to this already different recipe.

Combining the desserts and meetha paan into one, the 'Parwal ke meethey paan' is not just a complete dessert in itself but so refreshingly different. Plus it is easy to prepare and stays good for almost a week. Tastes best when served chilled so make sure to prepare a big batch in advance before inviting guests to your home.

Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -
  • 10-12 Parwal/Potolo/Pointed Gourd
For stuffing -
  • 100 gm mawa
  • 1/2 cup mixed dry fruits 
  • 3 tsp gulkand 
  • 2 tsp mukhwas
  • 2-3 tsp tutti-frutti
For the syrup -
  • 1 cup sugar
  • 3/4 cup water
  • 3-4 betel leaves
  • few drops of edible green color
For final garnishing -
  • 2 tsp mukhwas
  • silver foil (optional)

Preparation - Peel the pointed gourd and make a slit along the length. Remove the pith.

Boil water in a saucepan. Once it gets to a full boil, dunk the pointed gourd and let it boil for 3 mins.

Around the same time, prepare the betel flavored sugar syrup. Take 3/4 cup water, 1 cup sugar, 4 betel leaves and the edible food color in a saucepan. Stir on a medium flame it the sugar is dissolved and the syrup thickens.

Strain the pointed gourd and add it to the flavored sugar syrup. Let it boil till soft. 

Remove from flame, strain the syrup and let the vegetables cool down. 

Put a non-stick pan on the burner. Add the crumbled mawa and keep stirring it constantly till it gets a brown hue.

Remove and mix in the rest of the ingredients (mentioned under stuffing).

Stuff a spoonful or so of the mixture into the parwal and garnish with mukhwas and/or silver foil.






















Put in the fridge for an hour or two.

Serve chilled .




Friday, May 12, 2017

Butter Chicken Biryani

At first, I thought it to be a fluke. But now I am pretty sure that as Friday arrives, the withdrawal symptoms kick in. And before your imagination runs wild, I need to clarify that it is Biryani that I have on my mind. Maybe it is a psychological thing, but after slaving in the gym throughout the week, one tends to take it easy and indulge in a treat over the weekends.

When it comes to Biryani, I love experimenting with various ingredients and cooking styles. So while lots of folks may swear by a particular variety, I crave for a new variety everytime a visit a restaurant or outlet.

The Butter Chicken Biryani had been on my mind (and in the drafts) for sometime but with travel and a few things taking up my attention over the last few months, I had not been able to try it out. And I had almost forgotten about it but fate has a strange way of tempting one. Over a family lunch during the last weekend, one of my husband's cousin brought it up. The trigger was my special 'Zero Oil Butter Chicken' which has by now garnered quite a following . The conversation had it's effect on me and the  right combination of ingredients for the Butter Chicken Biryani was the last thing on my mind as I went to bed that night !

Now Butter Chicken is a relatively easy dish and does not require much effort if you take care to marinate it for sufficient time. I first prepared a batch of creamy butter chicken and then cooked the biryani using the 'dum' method which infuses the rice with the flavors of the chicken and the spices without coating each individual grain in a layer of masala. We like Biryani to be mildly spiced unless there are guests who prefer it otherwise.

Read on for the recipe -

















Preparation Time - 1 hour

For marination -


  • 300 gm chicken pieces
  • 4 tbsp thick yogurt
  • 2 tsp ginger-garlic paste
  • 7-8 almonds ( 7-8 nos )
  • 2 green cardamon
  • 3 cloves
  • 1 inch cinnamon
  • 2 bay leaf
  • 1/2 tsp red chilli powder
  • 2 medium sized tomatoes
  • 2 pinch turmeric ( a pinch )
  • salt to taste

For cooking Butter Chicken :


  • 4-5 crushed garlic cloves
  • 1 large onion (finely chopped)
  • 1/2 tsp chilli powder
  • 1 inch cube cooking butter
  • 2 tsp oil ( 1 tsp )
  • 1/5 tsp garam masala
  • 1 tsp kasuri methi 
  • 2 tsp honey 
  • salt


For the Biryani -


  • 2 cups of Basmati rice
  • 1/3 cup browned onion rings
  • 1/2 cup saffron infused milk
  • 2 tsp kasuri methi
  • finely chopped coriander leaves
  • 2-3 tsp slightly melted butter 


Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a smooth paste. Add yogurt, chili powder, turmeric, ginger-garlic paste and blend for 5 secs. The marinade is now ready.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.

Wash and soak the Basmati rice for 30 mins

Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Rub the kasuri methi between your palms and add to the chicken along with 1 cup water. Simmer for 2 mins.

Remove from the stove and add the cream and the honey. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

While the chicken is cooking, bring water to boil in a large pan. Once it starts to bubble add the salt.

Strain the rice and add it to the boiling water. Let it cook till 75 percent done ( read the cooking duration mentioned on the packet which will give an idea ). Drain all the water.

Take a thick bottomed pot and rub butter on it's bottom and the sides. Take one third of the butter chicken and make the bottom layer. Spread one third of the rice and spread over it. Sprinkle some kasuri methi, browned onion, melted butter and a little milk.

Repeat this process with the remaining chicken and rice till you get six alternate layers of chicken and rice. Seal the vessel with a heavy lid and aluminium foil. Let it sit on a very low flame for 20 mins.

Remove and let it stand for 10-15 mins before opening.

Serve hot with raita.









Tuesday, May 9, 2017

Biryani Arancini with Burrani Dip ( Indo-Intalian fusion )

IMP - This i an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 

The crafty Italians make Arancini from any leftover risotto. Makes complete sense given that the risotto itself is a labor of one's love. Throwing away such deliciousness is sheer criminal offence. So, shouldn't we take a cue from these people and give a makeover to one of India's most loved dishes. The biryani is something that takes much time and effort so there is no reason why any excess should be disposed off in an disrespectful fashion.

Hence was born the 'Biryani arancini'! A dish so delicious that it would win the approval of the Italians itself. After the superb success of the savory Panna cotta in three typical Indian flavors, I have added yet another signature dish to my name. Mama mia !! I should have been born an Italian . Or at least married one. On second thoughts, I am happy that the second option did not materialize. Coz the Italian MIL could purportedly given a run to her Indian counterpart when it comes to the 'saas-bahu' melodrama bit. Gawd !!!

But coming back to the recipe, the Biryani arancini is simple to prepare. Since it is already loaded with beautifully aromatic spices, it does not require any additional spices. It is just needs to be shaped into balls, dipped in egg wash and rolled in bread crumbs before being dunked into hot oil. And instead of serving it with Arrabiata that usually goes with the crunchy Arancini balls, just whip up a pretty elementary but incredibly flavorsome Burrani dip ( inspired by the Burrani raita ofcourse ).  A win-win situation !!

Read on for the recipe -















Preparation Time - 15-20 mins

Ingredients -

For the arancini -

  • 2 cups chicken biryani
  • 1 egg 
  • 1 cup bread crumbs
  • 1 cup grated mozarella 
  • 1/2 cup all purpose flour
  • 2 pinch salt 
  • 8-10 peppercorns ( freshly ground )
  • oil for deep frying


For the Burani Dip -

  • 1 cup greek yogurt
  • 2 garlic cloves
  • 2 pinch roasted cumin
  • 2 pinch red chili powder (optional)
  • black salt 
  • 1/2 tsp sugar

Preparation - Remove any bones from the chicken pieces and shred them into smaller bits. 

If any whole spices (like cardamom, bay leaf, cloves, cinnamon, etc) are present in the rice, they too need to be removed.

Break the egg into a bowl, add the salt and beat it gently.

Take the rice in a mixing bowl. Add the mozzarella and half of the beaten egg. Mix together. 

Scoop out small amounts of the rice mixture, press into a compact mass and shape into balls. 

Roll each ball in the flour, then dunk into the egg wash ( add the powdered peppercorn to it before doing so ) and finally roll over the bread crumbs to form a uniform layer.

Repeat the same process with the remaining rice mixture.

To make the dip, take all the ingredients in a small bowl and mix together. Let it stand for 15-20 mins for the garlic flavor to infuse into the yogurt. 

Pass the yogurt through a sieve to make a smooth creamy dip.

Cooking - Heat the oil and gently place 2-3 arancini balls in it at a time to prevent overcrowding and to allow the balls to cook uniformly.

Cook on medium flame for about 4 minutes each. A crunchy brown layer should form all over.

Remove with a slotted spoon and place on paper towels to absorb the excess oil.







































Serve immediately with the Bhoorani dip.



Tuesday, May 2, 2017

Steamed Veggie Appams ( Collaboration with Plattershare & FarmztoFamiliez )

A great day begins with a great breakfast ! For someone like me, it is the most important meal of the day as I really get hungry in the morning. And any compromise on the quality/quantity has serious ramifications like dizziness ( due to low sugar levels ), migraine and even acid reflux. That is apart from struggling with low energy levels throughout the day.

But making a hearty breakfast for the family takes time and one tends to neglect doing it during the morning rush. That is when the 'Ready to Prepare' products like FarmztoFamiliez which their wide range of traditional batters come into the picture. They are specially designed to ease out the congestion in our everyday routine without computerizing on health and nutrition.

These easy to prepare 'Steamed Veggie Appams' is prepared from the FarmztoFamiliez 'Ready to Prepare' Appam batter that was delivered to me in collaboration with Plattershare. Freshly ground and free from preservatives, it has all the goodness and taste that one expects from a home made one. While it certainly delivers those crispy and perforated appams, I choose to make a healthier version by mixing it with veggies and steaming it.

Read on for the recipe -

















Preparation Time - 35 mins

Ingredients -

  • 1 1/2 cup appam batter
  • 1 cup mixed vegetables cut into small pieces ( broccoli, carrot, beans ) 
  • 1 sprig curry leaves
  • 1 small onion 
  • 1/3 inch ginger (grated) 
  • 2 garlic cloves (grated) 
  • 1 chopped green chili (optional)
  • 2-3 tbsp thick coconut milk 
  • 1/4 tsp white pepper powder 
  • 1 tsp sugar 
  • salt to taste
  • 1 tsp canola oil


Preparation - Adjust the consistency of the appam batter by adding salt, sugar and the coconut milk. (One can also add a little water instead of the coconut milk if required)

Cooking - Heat the oil in a wok. Add the chopped onions, green chili, ginger and garlic.
Saute till raw smell goes off.


Add the chopped vegetables along with the curry leaves. Sprinkle a little salt and cook till half done.
Add the white pepper powder and mix. Remove and keep aside.

Switch on the stove . Put water in the steamer and get it to a boil.

Take a steamer plate and pour half of the appam batter over it. Spread the veggies in a uniform layer. Top with the remaining appam batter.

Let it cook for about 15 mins or till firm.

Remove from the steamer and let it come down to room temperature .

Cut into pieces and serve with tea and chutney / ketchup or even just as it is .


Sunday, April 9, 2017

Blueberry and Mango Iced Tea

The scorching summers are tough for tea addicts like me ! We want our favorite brew and then end up feeling hot after a cup or two. Drinking the regular variety holds no charm if it is no longer steaming. So, the best solution is to go for iced ones with or without some kind of fruit in it.

While I do love the lemon iced tea that they used to serve at CCD, i prefer making my own brew these days. There is no harm in pampering oneself, isn't it ? I love to have mine in a tall glass while being propped up on a comfy sofa and flipping through a book. Or still better with a couple of friends.

There are just endless options of the things you can add to the iced teas. But my favorite turns out to be the kind of summer fruits. Yes, it is the mango which I love to infuse into my cold tea. Along with a couple of blueberries to amp up the charm. Wont u love to try some ? It is a pretty simple one too !!

Read on for the recipe -





















Ingredients -

  • 1 tsp tea leaves ( enough for 2 ppl )
  • 300 ml mango juice
  • sugar syrup as per taste
  • chopped mangoes
  • blueberries ( use fresh if available )
  • ice cubes 

Preparation - Steep the tea leaves along with 2 cups of water for 4-5 mins in a glass kettle .  Drain carefully into a flask and pop it into the fridge.

Once the tea is cool, remove the flask from the fridge.

Assembly - Pour some mango juice and sugar syrup into the glasses. Top it with the chilled tea.

Garnish with the mango cubes, blueberries and ice cubes.

Serve immediately.





Monday, March 13, 2017

Sugarfree Thandai Shrikhand ( A very Happy Holi to Everyone :) )

"Gulal hai Bhaiya ?"

"Kaunsa color chahiye Maam ?"

"Pink aur Green de dijiye ."

"Kaunse flavour mein doon ?"

"Excuse me."

"Madam kaunsa flavour chahiye ? Jasmine, mogra, gulab ya chandan ?"

I was almost tempted to ask "bas itni hai ? Aur char paanch flavor bhi rakhna tha na Bhaiya ". But better sense prevailed and I asked him to give whatever he wanted as I had to wind up last minute Holi shopping and get back home to prepare dinner.

However the next stall had an ever greater surprise in store. Gone are the days when we were happy with those pichkaris that cost around 10 bucks each. The salesman duly presented me with the latest water gun which had a 2 liter water storage tank attached to it. And even before I could close my jaw which had dropped to threatening levels, yet another specimen was placed in my hands. This one could spray three different colors. And predictably, this 'state of the art' did not come cheap. Each gun was marked above Rs 1000.

Anticipating another tantrum, I quickly placed them back on the makeshift counter and dragged the kid to another stall. His protests quickly drowned out as I handed him a 'Chota Bheem' gun which was priced much more reasonably.

The final stop happened to be the local supermarket. I needed a few things for preparing desserts for the next day. One look at the shelves revealed endless bottles of Thandai jostling for space with a variety of bottled beverages and tinned/canned sweets. A little voice in my head reminded me about my health/fitness resolutions. And that was the moment when I decided to ditch my plans for making kheer. I wanted to prepare something that captured the essence of the festival but without piling on the calories.

Thandai Shrikhand seemed to the prefect answer to my dilemma. I was anyways preparing Thandai for Holi so it was a smart choice to use some of the extract to flavor a home made Shrikhand sweetened with a Zero calorie sweetener like Sugarfree Natura. As I had predicted, none of my guests could guess that it was a sugarfree dessert.

Read on for the recipe -
























Preparation Time - 15 mins ( plus overnight standby time for the hung curd )

Ingredients -
  • 500 ml curd
  • 1/3 cup milk
  • 4 almonds
  • 3 cashews
  • 1/2 tsp khuskhus
  • 1/2 tsp watermelon seeds
  • 1/2 pinch fennel
  • 1 green cardamon
  • 4-5 peppercorns
  • a few strands of saffron
  • a few drops of rose syrup
  • 3 tbsp Sugarfree Natura ( or as per taste )

For garnishing -
  • Chopped pistachios
  • dried rose petals
  • rose syrup
  • saffron strands

Preparation - Strain the curd overnight using a muslin cloth. This will remove all the excess water from it.

Soak the almonds, cashews, khuskhus and watermelon seeds together. (remove the almond skin once it is soaked)

Dry roast the peppercorns, fennel and cardamom till it gives off a fragrance.

Transfer the roasted spices to a grinder jar and powder them as finely as possible. Add all the soaked nuts to the same jar. Grind everything till it becomes a fine paste. [ Add 2-3 tsp milk to thin the consistency if it is getting too difficult to grind. ]

Heat the milk in a saucepan. Add the saffron strands to the still hot milk. Once it cools down to room temperature, add the nuts and spices paste along with rose syrup to it. Let it stand for 1 hour.

Use a muslin cloth to strain the extract into another vessel.

Transfer the hung curd, thandai extract and the sugarfree into a mixing bowl. Whisk together to get a uniform mixture. Refrigerate for a couple of hours.

Serve into small dessert bowls and garnish with rose petals, pistachios and saffron strands.

Serve .















Sunday, December 7, 2014

Sajana Sagaa Bhaja ( Drumstick leaves Stir Fry)

Drumstick leaves are probably the healthiest variety of greens that one can consume. Rich in calcium, phosphorous and iron, they purify blood and act as a detox . They also aid in indigestion and cure stomach ulcers if consumed regularly.

Another beneficial property is to control or regulate the blood sugar levels. Diabetics need to consume these leaves either in raw form (juice) or as a simple stir fry 3-4 times a week to see the desired results.  So, here is a simple stir fry recipe that is commonly followed in Odisha. Read on -






















Preparation Time - 15 mins


Ingredients -


  • 2 cups drumstick leaves
  • 3-4 garlic cloves
  • 1 red chili
  • 1 pinch mustard
  • salt to taste
  • 2 tsp oil ( i use mustard)


Preparation - Remove the leaves from the stem carefully inspecting them for any insects or insect eggs. The insects are usually tiny black ones while the eggs vary from pale green to white. Throw away such leaves.

Wash the leaves carefully in warm water to which a little salt has been added. Transfer to a colander and allow water to drain off.

Cooking - Heat the oil in a wok. Once it gets smoking, add broken chili and mustard seeds.

Add the crushed garlic flakes and allow them to brown a bit before adding the leaves.

Stir fry for a few minutes on medium to high till excess water evaporates. Most tender leaves get cooked by this time but if the leaves are somewhat mature, then cover with a lid for 1-2 minutes so that they can get cooked.

Remove from wok and serve hot with white rice /rotis.





















Note - Drumstick leaves can also be prepared with moong dal and/or vegetables. 

Wednesday, November 19, 2014

Sajana Phula Batibasa ( Drumstick flowers cooked with poppy seeds )

Another simple and tasty preparation with drumstick flowers. Making to most of the opportunity to sample drumstick flowers and leaves during my stay in Rourkela, I cannot help but try out both old and recipes with them. Since winter has set in, most of the leaves have fallen out but the drumstick trees are laden with flowers and fruit during this time of the year.

Read on -






Preparation Time - 10-12 mins

Ingredients -


  • 1 1/2 cup drumstick flowers
  • 1/2 tsp mustard seeds
  • 1 1/2 tsp poppy seeds
  • 1 small onion (finely chopped)
  • 2 garlic flakes
  • 2 green chili (broken into 2-3 pieces)
  • 1 1/2 tsp mustard oil
  • salt to taste


Preparation - Pluck the drumstick flowers from the bunch. Throw away the dried and shriveled ones. Wash and clean them.

Cooking - Mix all the ingredients in a small wok. Add about 1/4 cup water. Cover with a lid and cook on a low to medium flame for 7-8 minutes.

Serve hot with white rice.


Sunday, November 16, 2014

Sajana Phula Bara (Drumstick flower fritters)

Another easy recipe with drumstick flowers !! This one is in the form of a snack and takes minimal effort. Given the fact that it is loaded with nutrients, your guests will be more than happy at being served a plateful of good health.

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -


  • 2 cups (packed lightly) drumstick flowers
  • 1 large potato (boiled, peeled & mashed)
  • 1 medium sized onion (finely chopped)
  • 1/2 tsp chili powder
  • 2 pinch garam masala
  • a pinch of turmeric
  • 2 tsp coriander leaves (chopped)
  • 1-2 green chili (finely chopped)
  • 1 tbsp besan (gram flour)
  • 4-5 tsp cooking oil
  • salt to taste


Preparation - Wash and clean the drumstick flowers. Be careful to retain only the fresh flowers and buds.


















Cooking - Heat 3 tsp oil in a wok. Add the onions and fry till translucent.

Add the flowers and fry for 2 mins .

Add the mashed potato along with chili powder, garam masala, salt and turmeric. Fry for 3 mins.

Finally add the green chili and coriander leaves, mix in and remove from flame.

Allow to cool down till it is bearable to touch. Pinch small portions and shape into flattened discs.

Make a thin batter of the besan. Season it with a little salt and chili powder. Lightly brush the discs with the batter. (one can also roll them with some bread crumbs to get a crispy outer layer)

Heat a non-stick tawa. Sprinkle a few drops of oil. Place the discs on the hot tawa and cook on both sides till there is a little browning.


















Remove from tawa and serve hot with ketchup.


Saturday, November 15, 2014

Sajana Phula Bhaja

Drumstick flowers or Moringa flowers are known as 'Sajana phula' in Odia. Not very long back, a drumstick tree was a mandatory part of every garden in Odisha. The other must plants were the banana plant, papaya and a fruit tree like mango and/or guava. But with rising land rates and shrinking plot sizes, the gardens are being dispensed with and most people no longer have access to such a delicacy. And sadly one does not find it being sold in the markets.

Residing in Blore, I could only dream of having access to it. So, when I made the annual trip to my native, it was on my must-eat list along with 'karadi' and the famous Rourkela 'Gupchup' . Though I sometimes have it in Bhubaneshwar, the Gupchup here is simply a class apart. Almost everyone swears by the vendor in their own locality or a nearby place. But there are some crazy folks who would not mind making a trip (in some cases a long one)  to Sec 15/ Ispat Market /Sec 20 for savoring the stuff sold by a particular vendor. Since I no longer have the inclination to follow in their footsteps, I am happy to sample the stuff dished out by the nearest vendor.

Coming back to the recipe, it is a frugal one made with the simplest of ingredients. Read on -







Preparation Time - 10-15 mins (most of it is used for cleaning the flowers)

Ingredients -

  • 2 cups drumstick flowers
  • 1 green chili
  • 2 pinch pancha phutana
  • 2 garlic cloves
  • 1 tsp oil
  • salt to taste
Preparation - Pluck the drumstick flowers from the bunch. Throw away the dried and shriveled ones. Wash and clean them.



















Cooking - Heat the oil in a wok. Add the broken green chili and pancha phutana. Once it stops spluttering, add the crushed garlic flakes along with the cleaned flowers.

Stir fry for 3 mins. Add the salt and mix in. Remove from the flame.

Serve as a side dish with rice/rotis and dal.


















Note - The very tender drumsticks can also be fried along with the flowers. 

Sunday, June 24, 2012

Chittau Pitha

Made with rice and coconut, the Chittau pitha is a beautifully perforated dish from Odisha that reminds one of the appams. The usage of black lentil is optional though with some people avoiding it altogether. If black lentil is added it is called ' Biri Chittau'.  Addition of black lentil can also be avoided during the summers or in a hot climate as itcauses rapid fermentation and makes the batter sour.






Cooking Time Required: 30-35 mins

Ingredients: Raw rice/ arua ( 4 cups ), coconut ( 1 no ), salt to taste, oil for cooking.


Preparation: Wash and soak the rice for 4-5 hours. Drain and transfer to the mixie jar.

Break the coconut and cut into small pieces.

Add the coconut pieces to the same mixie jar. Grind into a fine and watery paste.


Keep aside for 2-3 hours to allow for fermentation in hot weather. 5-6 hours is needed for cold weather.


Cooking: Heat a thick bottomed wok ( kadai ). Add a little oil .


Add salt to the batter and mix well. Pour sufficient batter into the wok to form a

thick pancake.


















Cover with a lid. Take a wet cloth and put around the rim of the lid.( OR sprinkle

water along the sides of the wok )



















Allow to cook on a low flame for 5-6 minutes ( Do not flip over ).



















Remove from the wok.


Note: Chitta pitha is cooked on one side only and remains soft on the other side. Its

distinguishing feature is the presence of tiny holes all over its surface.
















Any guesses as to the best way of devouring these piping hot beauties ???









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