Karadi Achara ( Bamboo shoot pickle )

Cost of Preparation: 30-40 rupees

Ingredients: Bamboo shoots ( cut into thin long strips, tightly packed into a 200 ml
cup ), lemon juice ( 3-4 tsp ), green chillis ( 5-6 nos ), turmeric ( 1/5 tsp ), salt to taste, mustard oil ( 6 tsp ), fenugreek powder ( 2 pinch ), cumin powder ( 2 pinch ).

Preparation: Dry the fresh bamboo shoots in the sun for 2-3 days. Transfer to a mixing bowl, add the salt, turmeric and lemon juice and mix well.

Transfer to a glass bottle. Keep aside for 5-6 days to soften, preferably in the sun.

After the bamboo shoots become very tender, add the mustard oil along with the powdered masalas. Mix well.

Keep in a airtight bottle.

Masala Dosa

Cooking Time Required: 30 mins

Ingredients:
For the dosa batter: Rice ( 2 cups ), urad dal ( split and dehusked, 1 cup ), methi ( 1 tsp ), salt to taste.

For the Alu masala:

• Boiled Potatoes ( 3 large )
• onion ( 1 large )
• green peas ( 1/2 cup)
• garlic flakes ( 7-8 nos )
• ginger ( 1 inch )
• garam masala powder ( 1/3 tsp ),
• kasuri methi ( 1 tsp )
• chilli powder ( 1/2 tsp )
• chopped coriander leaves ( 2 tbs )
• 2 tsp oil
• salt to taste

Garnishing -

• 1/2 cup grated carrot
• 1/2 cup grated coconut
• 4 tsp chopped cilantro
• oil/butter for cooking the dosa

Preparation: Soak the rice and urad dal for 5-6 hours. Add the fenugreek seeds and
grind into a smooth paste without adding too much water. Leave overnight.

Chop the onion into small pieces. Peel the potatoes and mash them.

The garlic and ginger needs to be crushed into a not so fine paste.

Cooking: Heat the oil in a pan. Add crushed garlic, ginger and half of the chopped onion. Fry till onion turns translucent. Add green peas and sprinkle a little salt. Fry till the peas are half-cooked.

Add the powdered masalas. Fry for 1 min. Add the potato along with salt to taste. Stir and mix throughly. Cook for another 5 mins. Add kasuri methi and chopped coriander leaves.


















Heat a dosa tawa. Sprinkle a little oil. Rub with a cloth to spread the oil and absorb any excess.

Take 3/4th cup of batter and spread into a thin layer. Drizzle a few drops of oil on
all sides. Add the potato and vegetable mixture in the middle. Sprinkle a little
chopped onion, carrot, coconut and coriander. Allow the dosa to cook till light brown .

















Fold the dosa and close it. Serve hot.

Mutton Rogan Josh

Cooking Time Required: 40-45 mins
Cost of preparation: 200-250 rupees

Ingredients: Mutton ( cut into small pieces, 500 gm ), onion ( 1 no., large ),
ginger-garlic paste ( 2 tsp), Dried Ginger/Soonth powder - 1 tsp, cumin powder - 1 tsp, coriander Powder - 2 tsp, Kashmiri Degi Mirch - 1 tsp, turmeric ( 1/2 tsp), asafoetida ( 2/3 tsp), fennel powder ( 1 tsp ), green cardamom - 2 pods, cinnamon - 1-inch stick, cloves- 2 nos, bay leaf - 1 no, peppercorns ( 8-9 nos), mace ( few strands ), whole red chillis ( 2 nos), yogurt ( 1/2 cup ), mustard oil ( 6-7 tsp ), salt.

Preparation: Wash and clean the mutton pieces. Drain all excess water. Add 1 tsp of
mustard oil and mix well. Keep aside for 10 mins.

Add the yogurt, salt and turmeric. Mix throughly and keep aside for 3-4 hours.
















Cooking: Heat 1-2 oil in a pan. Chop the onion into small pieces and add to the pan.
Fry till to nice brown shade. Grind into a smooth paste.

Heat the remaining oil in a wok ( one with a heavy lid ). Add the asafoetida along with dry whole spices. Fry till they give off a nice fragrance.

Add the onion paste and fry for 2-3 mins. Add the ginger garlic paste and fry till raw smell goes off.

Add all the powdered spices to the marinated mutton and mix well. Transfer the mutton pieces to the wok along with any remaining liquid and salt to taste.

Fry for 10-15 mins. Add 1 1/2 cups of water and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones.

Serve with white (Basmati) rice and a simple cucumber-tomato salad.

















Note: I have not used Ratanjot which gives the distinct red color to the original Kashmiri dish which is not freely available nowadays. Neither have i used red food coloring.

The gravy is a little thin and not very hot in the Original recipe and i have followed suit. One can add more chillis according to ones' preference.

Prestige Smart Kitchen Review

I am not a social reformer nor am i trying to make a name for myself by defaming others. But i believe that every voice counts and i need to make myself heard. Will be posting regular feedbacks on the products being launched in the market and my experiences with them.

These days Prestige is heavily promoting their 'Smart Kitchen' line. The company has also launched 'Exchange Offers' to boost the sales of its new products. The products are supposed to make one's life much better and easier.

I decided to buy their Induction Cook-Top as it is supposed to make cooking faster and also produces no heat thereby making the kitchen a much cooler place.

The dealer was all sugar and spice when making the sale. However our troubles started soon after when the unit developed an electrical problem within 3 months of use. It started sparking heavily and even blew out the fuse for the entire house.

We took the unit to the dealer and he said it would take 4-5 days as the company service person was not available on the same day. Ever since we have been following up with the dealer with no positive results.

Not only me but others in my office and in my friends circle have faced quality issues with Prestige products.

A word of caution for all : Please be careful when buying products from Prestige dealers.

Channa Chadchadi

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

Ingredients: Bengal gram ( 1 cup ), onion (1 no., small), green chilli ( 1 no.),
coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), mustard seeds ( 2 pinch ), fennel seeds ( 2 pinch ), fenugreek seeds ( 1 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion and green chilli into small pieces.

Soak the Bengal gram overnight. Wash and cook for 2-3 whistles. Drain the excess water and keep aside.

Cooking: Heat the oil in a pan. Add the seeds ( mustard, cumin, fennel & fenugreek ) followed by the onion pieces and fry till translucent. Add the green chilli and boiled bengal gram along with salt.

Stir fry for 5 mins. Add the coriander powder, oasted cumin-chilli powder and chopped coriander leaves. Remove from fire.

Serve with mudhi/muri/bhel as a snack or with rice and dalma as part of a meal.

Note: Channa chadchadi with white rice and
href="http://authenticoriyafood-oriyarasoi.blogspot.com/2010/07/cooking-time-required-10-mins-cost-of.html">Dahi Aloo is a quick-fix lunch option and can be prepared in less than 15 mins ( if one boils the channa and potato the previous night ).















To reduce the calories, one can also substitute the yogurt in Dahi Aloo with
buttermilk.

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian recipe which is usually prepared on fasting days like Navratri. The recipe makes use of roasted and coarsely grated peanut powder which can be omitted in case one is allergic to peanuts. I used sesame instead when I make it for my hubby who suffers from peanut allergy.

The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.

To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.

Cooking Time Required: 10-15 mins

Ingredients:

• 1 cup large Sabudana / Tapioca pearls
• 1 medium sized potato
• 2 green chillis
• 1 inch ginger
• 1/2 tsp roasted and crushed peanuts 
• 3-4 tbsp freshly grated coconut  (optional)
• 1/3 tsp cumin seeds 
• 1 tsp ghee
• 2 tsp oil
• salt to taste ( use pink salt during fasting )
• chopped coriander leaves 
• 1 tsp lime juice

Preparation: Chop the potato and green chilli into small pieces.

Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]

Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.

Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.

Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.

Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.

Babycorn and Aubergine Salad

Cooking Time Required: 10-15 mins
Cost of Preparation: 60-70 rupees

Ingredients: Aubergine ( cut into small pieces, 1 cup ), babycorn ( cut into small pieces, 1 cup ), tomato ( 1 no, small ), onion ( 1 no, small ), capsicum ( 1 no, medium ), roasted cumin powder ( 1/3 tsp ), red chilli powder ( 1/3 tsp), lemon juice ( 1-2 tsp), salt to taste, oil for frying.

Preparation: Heat oil in wok. Lightly fry the aubergine and babycorn pieces. Remove and keep aside to cool down. Transfer to a mixing bowl.

Cut the remaining pieces into thin slices and add to the bowl. Add remaining spices and mix well.

Serve immediately .

Sending this recipe to Deepthi's 'Healthy Snack' event :

Good Food Recipies

















Food Blog News

Sprouts Stir Fry

Cooking Time Required: 5-10 mins
Cost of preparation: 20-25 rupees

Ingredients: Green moong sprouts ( 1 cup ), boiled potato ( 1 no., small), onion (1
no., small), tomato (1 no, small), green chilli ( 1 no.), coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion, green chilli and tomato into small pieces.

Cooking: Heat the oil in a pan. Add the cumin seeds followed by the onion pieces and
fry till translucent. Add the green chilli and chopped tomatoes and fry till tomato
softens.

Cut the boiled potato into small pieces and add to pan. Add the coriander and chilli
powder along with salt to taste.

Fry for 3-4 mins. Garnish with the chopped coriander leaves.

Serve with rotis and skimmed yogurt. A healthy and low calorie lunch is ready.


Note: For a variation in taste, one can add a little ginger garlic paste / sambar masala / capsicum pieces / kasuri methi.















Sending this recipe to:

Food Blog News

Mudhi Ghanta with Dried Shrimps

Cooking Time Required : 25-30 mins
Cost of preparation: 40-45 rupees

Ingredients: Channa dal ( 1 cup ), tomato ( 2 nos, medium ), potato ( 1 no, medium ), brinjal ( cut into small pieces, 1 cup ), pumpkin ( cut into small pieces, 1 cup ), grated ginger ( 1 tsp ), ginger garlic paste ( 1 tbs ), onion ( 1 medium ), cinnamon stick ( 1 inch long ), cardamon ( 2 nos ), bay leaf ( 2 nos), cumin seeds ( 1/2 tsp), coriander seeds ( 1 1/2 tsp), red chilli ( 5 nos), turmeric (1/4 tsp), sukhua/dried shrimps ( 1 cup ), mustard oil ( 6-7 tsp ), cumin seeds for tempering ( 1/3 tsp ), mustard seeds for tempering ( 1/4 tsp), salt.

Preparation: Wash and soak the channa dal for 2-3 hours.

Dry roast the cinnamon, cardamon, cumin seeds, coriander seeds, 1 bay leaf and red
chilli ( 2 nos ).

Grind the onion along with the roasted spices into a thick & smooth paste.

Chop the tomato & potato into small pieces.

Soak the shrimp for 10 mins. Wash throughly and drain all water.

Cooking: Heat 2 tsp oil in a pan. Add the washed shrimp and fry till it turns reddish.

Add the pumpkin and brinjal pieces and fry till they turn soft. Remove from pan and
keep aside.
















Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1 whistle. Keep aside.

Heat 5 tsp oil in a wok. Add the potato pieces, fry for 3-4 mins and remove from wok.

Add the red chillis, bay leaf, mustard and cumin seeds. Allow to splutter and then add a little turmeric ( for color ).

Add grated ginger and follow with the masala paste after 30 secs. Add ginger garlic
paste along with a little salt after 3 mins. Cook the masala for 5 mins.

Add the chopped tomato and cook for 5 mins for it to soften. Add the crushed fish,
fried potatoes and boiled channa dal. Mix well and cook for 3 mins.

Add 1 1/2 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins.

Serve hot with rice/rotis.

Note: This recipe is usually prepared with Rohu/Mirkali/Bhakura head and tail. Tried
out a variation with dried shrimps and loved it.

Burrani / Bhoorani Raita

Cooking Time Required: 10-15 mins
Cost of Preparation: 30-35 rupees

Ingredients: Thick curd/yogurt ( 200 gm ), garlic cloves ( 3-4 nos ), black salt (1/4 tsp), roasted cumin powder ( 1/3 tsp ), ajwain powder ( 2-3 pinch )red chilli powder ( 2/3 tsp), salt to taste, sugar ( 1 tsp, optional).

Preparation: Add the curd to a mixing bowl and beat it for 2-3 mins . Crush the garlic cloves, and add to the bowl with the rest of the ingredients and a little amount of water. Mix well and keep aside for 10-15 mins.

Pass the mixture through a seive or a thin cloth to filter out the garlic pieces.

Serve (chilled) with Hyderabadi Dum Biryani.

Its Raining - Awards!!!

I was recently bestowed with these lovely Awards by Mugdha of (COOKING FUNDAS). She has a lovely glog with authentic oriya stuff and very good non-vegetarian recipes. Do visit her.
































Passing on the awards to my fellow bloggers!!!
1. Ushnish -COOKING AND RECIPES
2. Sutapa - TIPS FOR DELICIOUS AND HEALTHY COOKING
3. Sangeetha - Typical Indian Cooking
4. Reshmi - EasY
CooK
5. Deepa - Hamaree Rasoi
6. Melange - Mélange !!
7.Zareena - My Experiments With Food
8.Vardhini - Zesty Palette
9.Vatsala - Show and Tell
10. Sravanya - Srav's Culinary Concepts
11. Mina - Authentic Vegetarian Recipess
12. Archana - The Mad Scientist's Kitchen!!
13. Ayeesha - Torview
14. Vimitha - My
Culinary Trial Room
15. Kirthi - Krithi's Kitchen