Oriyarasoi is on twitter !

Monday, February 14, 2011

Moist Lemon Cake
















Cooking Time Required: 1 hr
Cost of Preparation: 55-65 Rupees


Ingredients:
For the cake: Maida ( flour, 2 cups ), eggs ( 4 nos), cooking butter ( 1 1/4 cup ), castor sugar ( 1 cup ), baking powder ( 2 tsp ), lemon juice ( 2 tsp ), milk ( 1/2 cup), rind of 1 green lemon ( grated )/lemon essence ( 4-5 drops ).


For the syrup: Sugar( 3 tbs ), lemon juice ( 1/2 cup).


Preparation: Beat the sugar and cooking butter for 5 mins .

Break all the eggs into one bowl and beat well. Add to the sugar and butter mixture and beat for 2 mins.

Fold in the flour and baking powder in batches along with the milk till no lumps remain.

Add the lemon juice and grated rind/lemon essence at the end. Beat for 5-6 mins.


Cooking: Pre-heat the oven to 180 degrees.

Grease the baking tray with butter. Sprinkle some flour to prevent the cake from sticking to the sides.

Pour in the batter and place inside the oven for 30 mins.

Remove the cake from the oven when it is still hot and cut it into pieces of desired size without removing it from the baking tray.

Boil the lemon juice and sugar in a thick bottomed saucepan till the sugar dissolves.

Pour the lemon syrup into the cuts or gaps between the pieces using a spoon. Cover the baking tray with a thick plate and allow to stand for 5 mins.

Uncover and allow to cool down.

Stuffed Papaya Paratha















Cooking Time Required: 20-25 mins
Cost of preparation: 30-35 Rupees

Ingredients: Flour ( sufficient for 8 rotis ), raw papaya ( 100 gms ), ajwain ( 1 tsp ), red chilli powder ( 1/2 tsp ), salt, ghee ( 2 tsp ), cooking butter/nutralite for frying the parathas.

Preparation: Knead the flour into a soft dough. Cover with a moist cloth and keep aside.
Peel and finely grate the papaya .















Cooking: Heat 2 tsp ghee in a wok. Add the ajwain followed by the grated payaya. Sprinkle salt and red chilli.

Cook for 8-10 mins till the papaya is cooked. Remove from stove and keep aside to cool down.

Make small balls out of the dough. Roll into small chappatis.

Spread the papaya stuffing over a chapati. Put another one over it. Roll the sides and join the rotis.

Heat a pan. Add 1-2 tsp of nutralite butter. Add the parathas and fry till done on both sides.

Serve with more butter/pickle/chutney.

Sunday, February 13, 2011

Lauki ki Burfi ( Lau burfi )






















Cooking Time Required: 15-18 mins
Cost of preparation: 15-20 mins


Ingredients:

  • 2 cups lauki/bottle gourd pulp
  • 1-2 tbsp sugar (adjust as per taste)
  • 2 tsp ghee  
  • 1 tbsp sweetened condensed milk
  • 4-5 almonds


Preparation: Ground the lau into a smooth paste in a mixer-grinder. Do not throw away any excess water.

Cooking: Heat 1/ tsp in a wok. Cut the almonds into small pieces and add to the wok. Fry lightly and remove from wok.

Pour the remaining ghee into the wok. Add the lau/lauki paste. Cook till the ghee leaves the sides of the wok ( takes about 8-10 mins ).

Add the sugar and condensed milk at this stage . Cook for 2-3 mins till the sugar gets dissolved.
Add the fried almonds and remove from the fire. Allow to cool down slightly.

Take a steel thali/plate and spread the paste into a uniform layer having a thickness between 5-8 mm. Refrigerate for 1 hour.

Remove from the fridge and cut into desired shape. Serve .

Note : This makes for 4-5 burfis.

Thursday, February 10, 2011

Besara dia maccha munda


A delicious curry of fish head with a garlicky mustard paste !!!


















Cooking Time Required: 20-25 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Bhakura Maccha munda ( fish head ), potato ( 1 no., medium ), tomato ( 1 no., large ), mustard seeds ( 1 tsp ), garlic flakes ( 10-12 nos ), green chillis ( 2 nos ), mustard oil ( 3 tsp ), salt, turmeric.

Preparation: Grind the mustard seeds and half of the garlic flakes into a smooth paste.

Peel and cut the potato into small cubes. Cut and de-seed the tomato .

Cooking: Wash the maccha munda and add salt and turmeric to it.

Heat 2 tsp of oil in a pan. Add the maccha munda. Fry it on both sides . Crush into small pieces in the pan and fry for some time till the pieces turn crispy.

Remove the fried fish from the pan.

Heat 1 tsp of oil in a wok. Add a few mustard seeds along with the green chillis. Add the potato pieces and fry till half cooked.

Add the mustard paste, crushed garlic flakes, tomato pieces, salt and turmeric along with a cup of water.

Cover with a lid and allow to cook on a low flame. Simmer till all the water evaporates.

Serve with rice.

Monday, February 7, 2011

Quick Noodles Soup ( with Maggie noodles )















Cooking Time Required: 10-15 mins
Cost of preparation: 20-25 rupees
Serves: 4

Ingredients: 1 packet instanat noodles ( i have used maggie masala flavour ), cauliflower ( 1 cup, cut into very small pieces ), garlic flakes ( 7-8 nos ), chopped coriander stem ( 1 tsp ), onion ( one half of a small onion ), olive oil ( 1 tsp ), salt, pepper powder .

Cooking: Heat 1 tsp oil in a wok. Add the finely chopped onion and fry till translucent.

Add the chopped garlic flakes and coriander stem followed with the cauliflower pieces. Stir fry for 3-4 mins.

Add 4-5 cups of water and salt.

When the water begins to boil, add the noodles ( broken into small pieces ) and 1/3rd of the masala ( masala quantity can be varied according to ones preference ).

Boil for 8-10 mins .

Sprinkle with peppercorn powder and serve hot.

Sunday, February 6, 2011

Corn-Peas pulao with Fried chicken and Apple raita




















Cooking Time Required: 30-40 mins
Cost of Preparation: 150-160 rupees
Serves : 2

For the Corn-Peas pulao:

Ingredients: Basmati rice ( 2 cups ), corn ( 1/2 cup ), green peas ( 1/2 cup ), coriander stems ( cut into small pieces, 1 tsp ), jeera ( 1/2 tsp, optional ), jeera-lanka ( roasted cumin-chilli ) powder ( 1/2 tsp ), chilli powder ( 1/3 tsp ), star anise ( 2-3 nos), javitri ( 1-2 flowers ), ghee ( 1-2 tbs ), salt.


Cooking: Boil the basmati rice using sufficient water ( 4-5 times the quantity of rice ) in a open vessel. Add salt, star anise, javitri and 1 tsp ghee to the water.

Cook the rice for 10-12 mins or till it is almost done. Strain all the water and keep aside.

Heat the remaining oil in a wok/pan . Add the jeera, followed by the coriander stems, green peas and corn with a pinch of salt. Stir fry for 2 mins.

Now add the jeera-lanka powder and red chilli powder. Add the strained rice after 30 secs.

Mix well. Add more salt if desired.

Keep covered for 2-3 mins.

For the Fried Chicken:

Ingredients: Chicken legs ( 2 nos ), lemon juice ( 1 tsp ), thick curd ( 1 tsp ), chicken tandoori masala ( 2/3 tsp ), coriander powder ( 1/2 tsp ), cumin powder ( 1/2 tsp ), chilli powder ( 1/3 tsp ), ginger garlic paste ( 1/2 tsp ), turmeric ( 1 pinch ), onion ( 1 no., small ), garam masala ( 1/4 tsp , optional ), salt, oil ( 3-4 tsp ).

Preparation: Mix all the ingredients into a thick paste except for the chicken legs, onion and oil.

Make small cuts/slits into the chicken legs . Rub the paste all over and keep in the fridge to marinate for 5-6 hours ( 1-2 hrs will also suffice if you do not have time ) .

Grate the onion and keep aside.

Cooking: Heat the oil in a wok. Add the onion paste and fry till it turns brown. Add the marinated chicken.

Stir for 2-3 mins and add a little it of water. Cover with a lid for 5 mins.

Uncover and stir fry till the chicken is done. Remove and keep on a bloting paper to absorb excess oil.


For the Apple Raita :

Ingredients: Apple ( 1 no. ), yogurt/curd ( 5-6 tbs ), jeera-lanka powder ( 1/3 tsp ), roasted coriander powder ( 1/5 tsp ), sugar ( 1 tsp ), salt.

Preparation: Beat the yougurt with salt, sugar , coriander powder and jeera lanka powder, Add water to get desired consistency.

Cut the apple into small pieces . Add to the yogurt and mix well.

Serve with the corn-peas pulao.

Saturday, February 5, 2011

Patra Bhajja (Bandha Kobi Chilli)















Cooking Time Required: 10-15 mins
Cost of Preparation: 40-50 Rupees

Ingredients: Bandha Kobi/Cabbage ( 1 no., small ), onion ( 1 no., large ), ginger ( 1 inch , cut into thin strips ), red chilli powder ( 1 tsp ), tomato sauce ( 2-3 tsp ), soya sauce ( 1/2 tsp ), salt, oil ( 3-5 tsp ).

Prepparation: Cut the onion into thin long pieces. Similarly, cut the cabbage into thin strips and remove the thick stems .

Cooking: Heat the oil in a frying pan. Add the ginger pieces followed by the onion . Fry till the onion turns translucent.

Add the cabbage pieces along with the red chilli powder. Fry till the cabbage is almost done .

Sprinkle the salt, tomato sauce and soya sauce. Fry for 3-4 mins.

Serve hot.

Cabbage

Chinguri Sukhua Chura



















Cooking Time Required: 10-15 mins

Ingredients -


  • 2 cups dried shrimp (chingudi sukhua)
  • 3 dry red chillis
  • 7 garlic flakes
  • 2 green chillis
  • 1 tsp mustard oil
  • 1 small onion
  • 1 tsp chopped cilantro
  • Salt to taste


Preparation: Wash and drain the prawns . Crush the garlic flakes .

Cut the onions and green chillis into small pieces.

Cooking: Heat 1 tsp of oil in a wok. Break the red chillis into 2-3 nos and add to the wok along with the crushed garlic flakes.

Fry till the prawns become crispy .


















Remove from the wok and crush the prawns with a rolling pin. Add the onions and green chillis. Sprinkle a few drops of mustard oil and salt. Mix well .

Serve with pakhala/ rice and dal .


















Note: One can also make this preparation with fresh small prawns.
Crush in a grinder for 5-6 secs instead of using a rolling pin.


Shrimp

Friday, February 4, 2011

Dhaba style Masala Egg Bhurji















Cooking Time Required: 10 mins
Cost of preparation : 20-25 rupees

Ingredients: Eggs ( 3 nos ), onion ( medium, 1 no. ), green peas ( 1/3 cup ), tomato ( small, 1 no. ), green chilli ( 2-3 nos ), roasted cumin-chilli powder ( 1/3 tsp ), coriander powder ( 1/3 tsp ), cooking butter ( 3 tsp ), garam masala ( a pinch ), minced coriander leaves ( 1 tbs ), salt.

Cooking: Break the eggs in a bowl . Add salt and beat well.

Heat oil in a wok. Add the onions and fry till translucent. Add green peas , chilli and tomato along with a little salt. Stir fry for 3-4 mins.

Add the beaten eggs and allow it to firm a bit. Stir vigorously at this stage to break the egg into small pieces and mix well with the other vegetables . Add the powdered masalas.

Cook for 2-3 mins.

Remove from the wok and garnish with minced coriander leaves.

Wednesday, February 2, 2011

Coffee n Strawberry Shake















Cost of preparation: 40-45 rupees
Time Required: 10 mins
Serves : 2-3 nos

Ingredients: Cold Milk ( 2 cups ), water ( 2/3 cup ), Nescafe coffee powder ( 3-4 tsp ), chocolate powder ( 1 tsp ), cream ( 2-3 tsp , optional ), strawberries ( each sliced into two, 1 cup ), ice cubes ( 5-6 nos ), sugar ( 3-4 tsp ), dark chocolate cube ( 1 no ).

Preparation: Add all the ingredients except for the ice cubes and dark chocolate to a juicer jar. Mix for 2-3 mins on a low speed till the froth shows a creamy texture.

Add ice cubes at this stage and mix for a few seconds.

Pour into a tall glass/mug . Grate the chocolate cube over it.

Note: Check if the coffee gets dissolved in cold water. If not, dissolve in a little amount of warm water.

Tuesday, February 1, 2011

Badi Tarkari

Remember the story of the ant and the grasshopper ? I am sure most of you have already read it. But for those who havn't, I am putting it in a nutshell. It is all about a hardworking ant who slaves throughout the bountiful spring to ensure that he has enough to eat throughout the harsh winter months. Everytime I read this story, I am able to relate it to some hardworking Odia lady who seems to have take a leaf out of the ant's life.

Badi tarkari used to be a regular feature of the Odia meals during the summer months when the vegetable supplies used to dry up (especially in the days before the Green revolution). The lentils dumplings are prepared during the winter months in anticipation of the scarcity during the summers. And it used to involved a lot of work. Right from the soaking of a fresh batch of black lentils to rubbing off their peels, grinding them on a stone, leavening them to make them light and finally laying out the dumplings, the whole process lasted about 15-16 hours. Whopping amount of work, isn't it ??

As I kid I used to wonder why the ladies took so much pain in the back breaking cold when the whole thing could be easily replicated throughout the year with the exception of the monsoon season. While the explanations I received as a kid ( and I was a curious one too) were rooted in religious practices and customs, I now understood the science behind it. The chilly weather is perfect for making these dumplings as it ensures that the batter does not go sour (get fermented) even as it soaks up the wintry sun-rays. Nor do the dumplings develop cracks due to excess evaportaion of moisture from the surface.

While I can recollect quite a few varieties like the Kakharu badi, rasi badi, khaee badi and masala badi being laid out on the terrace on my parental home, this recipe is prepared with the 'Kakharu badi' or ash gourd - lentil dumplings. My grandma and  mom used to cook this one with baby potatoes, shallots and a few sprigs of garlic leaves( lightly fried ) which lend it a very different flavour. But since I havn't been able to find good quality baby potatoes of late, I made them with the regular ones. Plus, I have incorporated a few changes of my own. Depending of the quantity of gravy retained, the curry can be consumed with 'pakhala' ( a watery rice preparation) or 'garam bhata' ( steamed rice ).

Read on for the recipe -
















Cooking Time Required: 15-20 mins

Ingredients -

  • 1 large Potato
  • 10-12 shallots 
  • 1 medium sized country tomato
  • 1 cup Kakharu badi ( made with the pulp of ash gourd )
  • 4 dry red chilis
  • 1/4 tsp pancha phutana
  • 1 tsp mustard seeds
  • 3-4 garlic flakes
  • 2 tsp oil
  • a pinch of turmeric ( optional but I prefer it )
  • salt to taste
  • ambula/dry mango ( optional )


Preparation: Cut the potato into medium sized cubes and keep aside. Peel the shallots and cut each one into two halves.

Grind the mustard seeds along with the garlic flakes and 2 red chillis into a fine paste. Dissolve in 1 cup water and let it stand aside.























Roast the badis ( with/without oil ) and break them if required into smaller pieces( My badi's were already broken during the flight). Keep aside.

Soak the ambula in 1/4 cup warm water.

Cooking : Heat a wok. Add 1 tsp oil. Add the shallots and stir fry till translucent. Add the potatoes at this stage and stir fry for 2 mins. Remove from wok and keep aside.

Add 1 tsp oil to the wok. Add pancha phutana and red chillis . Allow to splutter for 5-10 seconds.

Cut the tomato into 4 parts and add to the wok. Cover with a lid and allow it to soften a bit.

Carefully pour the contents of the cup into the wok while taking care to retain the black residue at the bottom of the cup . Add the fried onion-potatoes, salt and turmeric.

Cover with a lid and cook for 10 mins or till the potato is almost done. Add the ambula along with the crushed badi at this stage. Cook for 1-2 mins more.

Remove from fire and allow to stand for 5 mins.





































Serve with rice and dal or Pakhala.

DO check out another delicious Badi recipe from Sundargarh district Badi Phulaa .

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...