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Thursday, December 29, 2011

Kadali Bhanda Patua ( Banana flower curry )















Cooking Time Required: 10-12 mins
Cost of preparation: 10-15 Rupees

Ingredients: Kadali Bhanda/ banana flowers ( 1 no), potato ( 1 small ), mustard seeds ( 1 tsp), garlic flakes ( 4-5 nos), turmeric, salt, green chilli ( 1 no. ), mustard oil ( 2 tsp ).
















Preparation: Remove the layers of the banana flower till the innermost 2.5-3 inch long section remains. Cut this into small chunks.

Cut the potato into small pieces and keep aside.
















Grind the dry mustard seeds, add the chopped banana flower, green chilli, garlic pods along with a little water and grind into a coarse paste.
















Mix the above paste with chopped potato, salt, turmeric and mustard oil. Add a few tsp of water and transfer to a wok.

Cooking: Put the wok on the small burner and cover with a lid. Cook on low flame for
7-8 mins.

Optional: Add abt half tsp of mustard oil and 1-2 crushed garlic flakes just before
removing from the stove.

Serve with mudhi ( puffed rice ) or white rice.

Alternately the addition of water is avoided and the thick paste wrapped up in a banana leaf. This can be cooked in the microwave for 6-7 mins or roasted on an iron pan with a little oil for 10-12 minutes.

Thursday, December 22, 2011

Kadali Bhanda Tarkari ( banana flower curry )
















Cooking Time Required: 15-20 mins
Cost of preparation: 20-25 Rupees

Ingredients: Kadali Bhanda/ banana flowers ( 1 no), potato ( 1 large ),onion ( 1 no., medium ), pancha phutana ( 1/5 tsp ), dry red chillis ( 3-5 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/3 tsp), cardamon ( 2 nos ), cinnamon stick ( 1 inch ), chopped ginger ( 1 tsp ), garlic flakes ( 5-6 nos ), bay leaf ( 2 nos), turmeric, salt, oil for cooking ( 5-7 tsp ).

Preparation: Clean and cut the banana flowers into inch long pieces( refer to my older post for the method ). Cut the potato into small pieces and keep aside.

Boil the flowers along with the salt and turmeric in a pressure cooker for about 5 mins. Drain and wash under running water to get rid of the bitterness. ( It is preferable to taste the flowers at this stage. If it still tasting too bitter for ones palate, it should be discarded.

Grind the onion, coriander seeds, cumin seeds, 3 red chillis, ginger, garlic flakes, cinnamon and cardamom into a smooth paste with a little water. Keep aside.

Cooking: Heat 1-2 tsp oil in a wok. Add the potato pieces and fry lightly. Remove and keep aside.

Add the remaining oil to the wok. Add the pancha phutana, bay leaves and 1-2 red chilli. Follow with the turmeric and masala paste, and fry till it turns brownish.

Add the boiled banana flowers along with the fried potato and stir fry till the excess water disappears.

Add 1/2 cup of water and salt to taste. Cover with a tight lid. Cook for 5 mins.

Remove from fire. Serve hot with rice/rotis.

Monday, November 14, 2011

Janhi Tarkari without onion-garlic















Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Ridgegourd/Janhi (250 gm), tomato (150 gm), curry leaves( 2 sprigs), whole red chilli (1-2 nos), turmeric powder (1/5 tsp), mustard seeds (1 pinch), red chilli powder ( 1/4 tsp ), coriander stems ( 3/4 tsp), oil ( 3 tsp), coriander powder ( 1/3 tsp), cumin powder ( 1/3 tsp), garam masala ( 1/4 tsp, optional ), salt to taste.

Preparation: Peel and cut the rigdegourd into cubes. Chop the tomato into small pieces.

Cooking: Heat 2 tsp of oil in a wok. Add the ridgegourd cubes along with a little salt and turmeric, and fry for 1-2 mins. Remove and keep aside.

Now add the chopped tomato to the wok. Stir fry for 3 mins till it softens.

Then add the fried ridgegourd along with chilli powder, coriander powder, cumin powder, remaining salt and turmeric. Add a little water and cook for 4-5 mins.

Heat 1 tsp of oil in a wok. Add the whole red chillis, mustard seeds and coriander stem. Fry for 30 secs and pour over the contents of the wok. Sprinkle garam masala. Cover immediately and remove from stove after 30 secs.

Note: Add a little bit of jaggery if you like a sweet-sour flavour.

Saturday, November 12, 2011

Janhi Choppa Patua
















Cooking Time Required: 15 mins
Cost of Preparation: 15-20 Rupees


Ingredients: Ridgegourd/ Janhi peels( 1 cup ), potato ( 1 no., medium ), mustard oil ( 2 tsp ), salt ( 1/5 tsp ), turmeric ( 1/5 tsp ), green chilli ( 2 nos ), garlic pods ( 6 nos ), mustard seeds ( 2/3 tsp ).

Preparation: Grind the mustard seeds. Add the ridgegourd peels along with the green
chilli, half of the garlic pods and a pinch of salt. Grind into a fine paste.

Cut the potato into thin strips.

Cooking: Heat 1 tsp oil in a wok. Add the potato and fry lightly for 2 mins.

Add the ridgegourd peel paste along with turmeric, salt to taste, remaining mustard oil and crushed garlic flakes. Mix well and add 1/3 cup water.

Cook with lid covered. Remove from fire once the potatoes and cooked and the raw smell of the ridgegourd peels goes off. ( Takes abt 7-8 mins )

Serve with white rice.

Alternately the raw potato pieces can be mixed with the peels paste along with salt, turmeric, oil and crushed garlic; wrapped in a banana leaf and cooked in a microwave/oven. Avoid adding any extra water.

Friday, November 11, 2011

Bharwa Karela















Cooking Time Required: 25 mins
Cost of Preparation: 30-45 Rupees


Ingredients: Karela or bittergourd ( 2 nos, medium sized ), oil for deep frying, salt ( 1/6 tsp ), turmeric ( 1/5 tsp ), chilli powder ( 1/5 tsp ).

For stuffing: Boiled potato ( 1 no, small ), finely chopped onions ( 1 no, medium ),
finely chopped green chilli ( 1 tsp ), chopped coriander leaves ( 1 tsp ), cumin powder ( 1/5 tsp ), corinder powder ( 1/5 tsp ), salt ( to taste ), oil ( 3 tsp ), raisins ( 2 tbs ), broken cashews ( 2 tbs ).

For Masala: coriander powder (1 tsp), amchur powder ( 1/3 tsp), saunf/fennel powder ( 1 tsp), red chilli powder ( 1/4 tsp ), turmeric ( 1/6 tsp), salt ( 2-3 pinch ), mustard oil ( 1 1/2 tsp ).

Preparation: Cut off the ends of the bitter gourd. Peel the outer surface and make a
slit along the entire length. Remove the pulp and seeds. DO not throw away the peels.
















Rub the salt, turmeric and chilli powder throughly all over the bitter gourd. Keep
aside for half hour.

Mix the ingredients for the masala and keep aside.

Cooking: Heat oil in a frying pan. Add the bitter gourd along with the peels. Fry till it is cooked well. Allow the peels to become crisp.















Apply the masala all over and inside the fried bitter gourd. Keep aside.















Heat the oil in a pan. Add the chopped onions and fry till translucent. Add the raisins and cashews and fry till the raisins swell up.

Add the boiled potato along with the corinder powder, cumin powder and salt. Fry till the potato is done. Then sprinkle chopped coriander leaves, green chillis and the crisped bittergourd peels. Add the remaining masala and mix well.

Stuff the fried karelas and fry lighly on a pan using a light spray of oil.

Wednesday, September 21, 2011

Baigana Khatta















Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Small brinjal (2-3 no), curry leaves( 2 sprigs), green chilli (1-2 nos), turmeric powder (1/5 tsp), black cumin seeds/ kala jeera (1 pinch), garlic flakes ( 3-4 nos), oil ( 2 tsp), powdered jaggery ( 3-4 tsp), thick tamarind juice ( 1- 2 tsp), salt to taste.

Preparation: Cut the brinjal into small pieces.

Cooking: Heat oil in a wok. Add the chopped green chillis, crushed garlic flakes, black cumin seeds, & curry leaves. Fry for a minute.

Add the brinjal pieces and sprinkle salt and turmeric. Fry for 5 minutes till it softens.

Add about 1 1/2 cups of water along with the tamarind paste and bring to a boil.

Cover with a lid and allow to simmer for 7-8 mins. Add the powdered jaggery at this stage and boil for 2-3 mins till it is mixed well.

Remove from stove and serve it with rice.

Saturday, August 20, 2011

Karanji - a sweet snack


















Cooking Time Required: 20-30 mins
Cost of preparation: 35-45 rupees

Ingredients:
For dough: Maida ( 2 cups ), ghee ( 3 tbs ), water, salt to taste.

For stuffing: coconut ( 1 no ), powdered jaggery / sugar ( 4-5 tsp ), cardamon ( 2-3
nos ), ghee ( 1 tbs ), salt to taste.

Oil for deep frying.

Preparation: Heat the ghee and add to the maida . Sprinkle salt and just enough water to make a stiff dough. Knead well and keep aside for 15 mins.

Grate the coconut and keep aside.

Cooking: Heat a pan. Add ghee followed by the jaggery and allow it to melt.

Add the grated coconut and stir fry for 5-6 mins. ( If sugar is used, add the sugar at this stage )

Sprinkle the powdered cardamon and mix well. Remove from the stove.

Make small balls from the dough. Roll into small circles.

Put a small amount of the stuffing on the circles and close the edges with a little water to get a semi-circular shape. ( One can also make use of the moulds available in the markets )

Heat sufficient oil in a wok. Add the karanji to the hot oil and fry to a golden brown.Remove from wok and keep aside.

This can be kept in a airtight container and consumed within 3-4 days.

Wednesday, August 10, 2011

Masala Lemonade















Preparation Time: 5-6 mins
Cost of preparation: 10-15 Rupees

Ingredients: Lemon ( 1 no, large ), beet salt/black salt ( 1/2 tsp ), chaat masala (1/2 tsp ), sugar ( 4 tsp ), ice-cubes ( 4-5 nos ), water ( 1 1/2 glasses ), salt ( 1 pinch ).

Preparation: Put the water in a mixer jar. Add sugar, ice cubes, black salt and chaat masala. Cut the lemon into two and squeeze the juice into the mixer jar.

Mix on lowest speed for 2-3 mins till sugar dissolves.

Pour into glasses. Top up with more crushed ice if required.

Tangy and refreshing cooler is ready.

Sunday, July 31, 2011

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.

Tuesday, July 26, 2011

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.

Sunday, July 24, 2011

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.


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