Reposting: Bharwa Shimla Mirch

Cooking Time Required: 25-30 mins
Cost of Preparation: 35-40 mins

Ingredients: Capsicum ( medium sized, 2 nos ), fresh green peas ( 1/2 cup ), potato ( 1 no., large ), onion ( 1 no., small ), paneer cubes ( 1/2 cup ), ginger garlic paste ( 1 tsp ), chilli powder (1/3 tsp ), cumin powder ( 1/5 tsp ), coriander powder ( 1/5 tsp ), garam masala ( a pinch ), fennel seeds ( 1/4 tsp ), turmeric ( 1/5 tsp ), salt, oil for cooking.

Cooking: Boil the potato and keep aside to cool down.

Cut the onions into small pieces . Crumble the paneer cubes.

Cut off the top of the capsicum. Remove the seeds and the inner pith.

Heat oil in a wok. Add fennel seeds . Follow with the onion pieces. Fry till translucent. Add ginger garlic paste. Fry till the raw smell goes off.

Add the green peas, crumbled paneer, corinader powder, cumin powder , turmeric, chilli powder and salt.

Cook till the stuffing starts leaving the sides of the wok. Sprinkle garam masala and mix well. Keep aside to cool down a bit.

Stuff the capsicum to the maximum capacity.
















Slice into two.
















Heat 3-4 tsp oil in a wok. Place the sliced capsicum and fry on both sides. Cover with a lid for faster cooking with lesser oil.

Serve as a snack or a starter.

Note: Do not go overboard with any of the aromatic spices ( coriander/cumin/garam masala ) if you want to retain the distinctive taste of capsicum.

For preparing Bharwa Shimla Mirch without onion and garlic:

Replace the ginger-garlic paste with grated ginger and the onion can be replaced with finely shredded cabbage. To retain the richness of the dish, one can add fried cashews and raisins to the stuffing.

Shimla mirch



Sending this wonderful recipe to Vatsala's LGSS event( http://showandtell-vatsala.blogspot.com/ ):

Quick capsicum stir-fry

Cooking time Required: 5-8 mins
Cost of Preparation: 15-20 rupees

Ingredients: Capsicum ( 1 no, large), garlic flakes ( 2-3 nos ), mustard-poppy-garlic paste ( cooked, 1 tsp), green chillis ( 1-2 nos ), oil( 1 1/2 tsp ), salt , turmeric ( a pinch ).

Preparation: Cut the capsicum into even sized pieces. Remove the seeds.


Cooking: Heat the oil in a pan. Add the chopped green chillis and garlic flakes. Stir fry for 30 secs.

Follow with the cooked mustard-poppy-garlic paste. Add the capsicum pieces along with a pinch of turmeric and salt to taste.

Stir fry for 5-6 mins or cover with a lid to get it done faster. Stir fry is ready to eat.


Note: I had made Gota Bhendi Bhaja ( Stuffed Okra ) the previous day and was having the cooked mustard-poppy-garlic paste sitting in the fridge . While rummaging through the fridge contents the next morning, i decided to use it with capsicum ( the lone veggie in my stock along wth a half slice of tomato and a limp bunch of greens ) for a quick stir fry.

Packed it with white rice and had a lovely lunch.

Fiery Red Chicken Curry

Cooking time required: 30 mins
Cost of preparation: 110-120 rupees

Ingredients:

For marinate: Chicken pieces(500 gms), ginger garlic paste (1 tsp), mustard oil ( 1
tsp), yogurt ( 1 tbs), salt, turmeric.

For the gravy: Potato (1 large), Onion( 1 large), tomato( 2 nos, medium), cumin seeds (1/2 tsp), coriander seeds( 1tsp), cinnamon ( 1 inch ), green cardamom (2 pods ), star anise ( 1 no ), javitri/mace ( 1 flower), cloves ( 3-4 nos), bay leaf ( 2 nos), whole red chillis ( 4-5 nos ), sunflower oil ( 4 tps), mustard oil( 2 tsp), Kashmiri lal chilli powder (1 tsp), ginger garlic paste (1 tbs), turmeric (1 tsp ), salt ( to taste ).

For tempering: Cumin seeds ( 1/3 tsp), fennel seeds ( 1/3 tsp).

Pre-cooking: Marinate chicken pieces with ginger-garlic, yogurt, turmeric, salt and
mustard oil. Set aside for 1 hour.

Cooking: Cut the onion and tomato into two halves. Transfer to a pressure cooker with a little water and boil for 3 whistles . Allow to cool down .Drain away the excess water and mash the onion and tomato. Do not throw this water.

Cut the potato into 4 pieces , fry for 3-4 mins and keep aside.

Heat a pan. Add cumin seeds, coriander seeds, cardamon, cinnamon, mace and star anise. Dry roast for about 2 mins. Grind into a fine powder in a mixer grinder.

Heat the sunflower oil in a pressure cooker. Add cumin, fennel seeds, bay leaves and red chillis followed by the mashed onion and tomato. Cook for 3 mins.

Add the ginger garlic paste and salt. Fry the paste for about 5 mins.

Add the marinated chicken pieces along with the roasted spices and kashmiri lal mirch powder and cook for 10-15 mins with the lid open. Keep stirring in between.

Add potato pieces, 2 cups hot/warm water, salt if required and allow for 1 whistle.

Keep aside till steam is released. The chicken should be just tender and not overdone. If it is still not done, cook for another whistle.

Serve with white rice .

Note: Use spicy whole red chillis for making the curry really hot and Kashmiri lal mirchi to give it a lovely red color.

Manda Pitha ( also known as Modak in Maharashtra)

Cooking Time Required: 1 hour
Cost of Preparation: 60-70 Rupees


Ingredients: Broken Basmati rice ( 1 1/2 cups ), milk ( 2 cups ), water ( 2 cups ), pepper powder ( 1/5 tsp ), cardamon powder ( 1/4 tsp ), salt ( 1/4 tsp or to taste).

For the pura : Coconut ( finely grated, 1 no ), small lumps of jaggery ( 6-7 tsp ), raisins ( 1/2 cup ), ghee ( 1 tbsp ).

Preparation: Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder.











































Grate the coconut or grind the pieces in a mixer-grinder.

Cooking: Bring the milk and water to boil. Add salt, cardamon and pepper powder. Add the rice flour in small batches and mix continuously so that no lumps are formed.

Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis . Switch off the flame at this stage.

Allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.





























Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.















Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it. Close and mould into balls.



























Boil water in a idli maker. Spread some banana leaves over the idli plates. Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.





























Take out of the idli vessel and serve hot.

Note: When adding the rice flour to milk and water, pass it through a seive to avoid any lumps.

Also try to make the balls when the dough is hot else it loses its elasticity.

Mudhi Ghanta ( Fish Head cooked with Lentil and select Vegetables )

Much before chicken became the meat of choice (though convenience is more appropriate word), fish was a regular feature in most Odia housholds. Except for the Sundays which were reserved for mutton, non-vegetarian preparations consisted of a variety of fish recipes. While fish is mostly cooked on it's own, the fish head is often prepared with lentils and/or select vegetables. Maccha Ghanta, Maccha Mahura and Mudhi Ghanta are example of such dishes.

Mudhi Ghanta used to a regular at weddings in the coastal districts of Odisha much like the Potolo Rasa, Aau/Ambada Khatta, Nadia Raee and Chenna Tarkari.

Read on for the recipe -

Cooking Time Required : 35 mins

Ingredients:

• 1 cup Channa dal, 
• 1 large tomato 
• 1 medium potato (cut into cubes)
• 1/2 cup pumpkin cubes 
• 2-3 potolo/pointed gourd ( peel and cut each into 3 pieces )
• 1 fried fish head 
• 1 fried fish tail (optional)
• 1/2 tsp turmeric powder
• 1/3 tsp cumin seeds
• salt to taste
• 5-6 tsp mustard oil ( can use any vegetable oil )

For the masala paste -

• 1 medium onion
• 1 inch ginger
• 7-8 garlic cloves
• 1 inch cinnamon stick
• 2 green cardamom,
• 2-3 cloves
• 2 nos bay leaf, 
• 2-3 dry red chilli 

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

Grind the onion, ginger and garlic along with the spices (except bay leaf) into a smooth paste.

Cooking: Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1-2 whistles. Keep aside till steam escapes.

Heat 2 tsp oil in the wok. Add the potato, pumpkin and pointed gourd. Sprinkle some salt. Fry for 4-5 mins.

Transfer the fried vegetables into the pressure cooker. Cook for 1 whistle on a high flame along with dal. Keep aside.

Add another teaspoon of oil to the same wok. Add the fish and crush it with a spatula. Fry on medium high till it turns reddish. Remove and keep aside.

Heat remaining oil in the wok. Add the cumin seeds and bay leaf.

Allow seeds to crackle and then add a little turmeric ( for color ). Take care not to burn it.

Add the masala paste. Cook the masala for 5-6 mins till raw smell goes away.

Add the chopped tomato and cook for another 5 mins for it to soften. Add the boiled channa dal and veggies. Mix well and cook for 3 mins.

Add 1/2-1 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins or till you get the desired consistency.

Finally add the fried and crushed fish pieces . Mix well and remove from the flame.

Serve hot with dal-rice/rotis.

Instant Sabudana Kheeri

Cooking time required: 5-8 mins
Cost of preparation: 15-20 rupees

Ingredients:

• 1/2 cup Sabudana/Sagu
• 1 1/2 milk 
• 3 tsp raisins
• 2 tsp cashews 
• 3-4 tsp sugar 
• 1/2 tsp ghee 

Preparation: Soak the sabudana for 2-3 hours.

Cooking: Heat the ghee in a saucepan. Add 1 tsp sugar and allow it to turn brown.

Next add the raisins & cashews. Stir fry till the raisins swell.

Add the milk and soaked sabuadana.

Boil for 5-6 mins while stirring at short intervals as it tends to stick to the bottom of the pan.

Serve hot.

Note: One can also add a little cardamon/saffron for the flavouring.

Sending this recipe to :

Food Blog News

Kora Amba Achara ( Grated Mango chutney )

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

Ingredients: Raw Mango ( use ones that have just started ripening, 2 large ones), red chilli powder (1/2 tsp), turmeric powder ( a pinch), roasted cumin powder (1/4 tsp), pepper/cinnamon powder ( 1/5 tsp), oil ( 2 tsp), jaggery ( 4-5 tbs or according to taste), salt to taste.

Preparation: Wash and peel the mangoes. Grate them and keep aside.

Cooking: Heat 2 tsp oil in a wok. Add the turmeric, chilli powder, grated mangoes and jaggery. If the jaggery is in the forms of lumps ( not powdered ), it will melt with the heat.

The grated mango will leave a lot of water. Allow all the water to evaporate.

Sprinkle the salt, roasted cumin powder and pepper/cinnamon powder . Fry for 3-4
minutes and remove from the pan. Do not make it too fry.

Allow to cool down, then store in a air-tight container and keep in the fridge. It will stay fresh for 4-5 weeks.

Chinguri Cutlet (Prawn fritters)

Cooking Time Required: 10-15 mins
Cost of preparation: 70-80 rupees

Ingredients: large sized prawns ( 8 nos no.), cornflour (3 tsp), besan ( 2 tsp), bread crumbs ( 1 tsp ), cumin powder ( 1/6 tsp ), coriander powder ( 1/6 tsp), oil ( 4 tsp), turmeric ( 2 pinch), chilli powder ( 2 pinch ), lemon juice ( 6-7 drops ), ginger garlic paste ( 1/4 tsp), salt.

Sufficient bread-crumbs for rolling the prawns.

Preparation: Wash and clean the prawns. Make a deep cut through the back(outer side) of the prawns. Open out the prawns and beat then lightly to make a thin layer.

Add salt, turmeric, ginger garlic paste and lemon juice to the flattened prawns. Mix
well and marinate for 30 mins.

Cooking: Heat oil in a pan.

Make a thick paste out of the cornflour, besan, bread crumbs, cumin powder, coriander powder, chilli powder and salt by adding a little amount of water.

Dip each prawn in this paste and roll it over the bread crumbs.

Add to the frying pan. Repeat for each prawn. Cook on both sides till it turns to a brownish color.

Serve hot as a starter.

Idli with coconut-lentil chutney (Oriya Preparation)

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

Ingredients:

For Idli: Urad dal ( de-husked, 1 cup ), rice rawa ( 3 cups ).

For Chutney: Coconut pieces( 1 cup ), channa dal( 1/2 cup ), red chilli ( 3 nos ), green chilli ( 2 nos ), curry leaves ( 3-4 sprigs), asafoetida ( 2 pinches ), cumin seeds ( 1/5 tsp), coriander seeds ( 1/5 tsp), tamarind ball ( a tiny one or according to taste), oil ( 3 tsp ), salt to taste.

Preparation: Wash and soak the urad dal for 5 hours. Grind into a smooth paste.

Soak the rawa for about 1-2 hours. Wash and drain completely. Add to the urad dal paste along with salt and keep aside for 3-4 hours. Do not let it become sour.

Cooking: Heat a pan. Add 2 tsp oil followed with the green chilli, cumin seeds, coriander seeds, 2 sprigs curry leaves and green chilli. Add the coconut pieces and channa dal.
















Fry for 5 mins. Transfer to a mixer-grinder and add some water, salt and the tamarind. Grind into a little coarse paste. Transfer to a mixing bowl.

Heat the remaining oil in a pan. Add the broken red chillis, 1 tbs channa dal and curry leaves. At the asafoetida at last and pour the tempering over the contents of mixing bowl.

Delicious chutney is ready.

Bring water to a boil in the idli maker.

Grease the idli plates with a little oil. Pour a the batter into the holes. Put the idli plates inside the idli stand and steam for 12-15 minutes.

Remove the idlis from the idli plates using a spoon or a knife.

Serve the hot idlis with the chutney.


Note: I have reduced the fermentation time to 3-4 hours as the idlis in Orissa are generally made from fresh batter. They do not have the distinct ( not sure if i can call it a little sour ) taste which is found down South.

If one prefers the fluffy idlis from the South, then leave the batter overnight to ferment. Also add abt 1/3 tsp of fenugreek seeds while grinding the urad dal.

Check out the idlis made from the same batter after fermenting for 10 hours:

Piaji Tarkari ( Dal Vade ki subzi )

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

Ingredients: Piaji ( 8-10 nos), potato ( 1 large ), onion ( 1 medium ), tomato ( 1 large ), garlic flakes ( 3-4 nos ), ginger-garlic paste ( 1 tsp ), cumin seeds ( 1/2 tsp), coriander seeds ( 1 1/2 tsp), chilli powder ( 1/2 tsp), dry red chillis ( 3-4 nos), cardamon ( 2 nos ), bay leaves ( 1-2 nos), cloves ( 2 nos ), cinnamon ( 1 inch long ), fennel seeds ( 1/2 tsp), garam masala ( 2 pinches ), turmeric, salt, oil ( 6-7 tsp ).

Prepartion: Chop the potato into large chunks.

Dry roast the cumin seeds , coriander seeds, 2 whole red chillis, cardamon, cinnamon, and cloves.

Grind the all the whole spices without adding any water . Then add the chopped onion, tomato and garlic flakes along with water and grind into a smooth paste.

Cooking: Heat the oil in a wok. Add the potato pieces along with a pinch of turmeric. Fry for 5 mins, remove from wok and keep aside.

Add the red chillis and bay leaves followed by the ground onion-tomato-masala paste and turmeric, and stir fry for 4-5 mins. The add the ginger garlic paste. Fry till the raw smell goes off ( abt 5 mins). Add the red chilli powder and fried potatoes and stir fry for 2 mins.

Add 3 cups of water along with a little amount of salt. Bring to a boil and allow to simmer for 2-3 mins.

Add the piaji and simmer for another 8-10 mins or till the piaji softens. Do not stir vigourously so the piaji might break.

Serve with rice/roti.

Note: Refer to my earlier post for preparing the piaji :

Piaji ( Split Gram fritters )

Janhi Posta ( Ridge gourd cooked with poppy paste )

Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins

Ingredients: Ridge gourd ( cut into large chunks, 1 1/2 cups ), potato ( cut into thin slices, 1/3 cup ), onion ( 1 small ), red chillis ( 2 nos ), garlic cloves ( 1-2 nos ), poppy seeds ( 1 tsp ), coriander seeds ( 1/5 tsp ), fennel seeds ( 1/5 tsp ), turmeric ( 1 pinch ), oil ( 2-3 tsp), cumin seeds ( a pinch ), salt.

Preparation: Grind the poppy seeds without water to crush them. Add the garlic cloves along with a little water and grind for 5 secs to get into a coarse paste.

Cooking: Heat a pan. Add 1 tsp oil followed by the ridge gourd & potato pieces. Sprinkle some turmeric and stir for 4-5 mins. Remove from pan and keep aside.

Add the remaining oil to the pan. Add the coriander, fennel and cumin seeds along with the broken red chillis. Stir for 30-40 secs.

Add the chopped onion and cook till it turns translucent. Add the poppy seeds paste.
Cook for 2-3 mins. Add the fried ridge gourd and potato pieces along with 1/2 cup water and salt.

Bring to a boil and allow to simmer till all the water evaporates. Remove from pan and serve with white rice .

Note: The sweet taste of ridge gourd and potatoes is enhanced by the use of fennel, coriander & poppy seeds. Tastes heavenly when served with a spicy curry as it offsets the spiciness.

Gota Bhendi Bhaja ( Stuffed Okra )

Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins

Ingredients: Ladiesfinger/Okra/bhendi ( 8-10 nos ), green chillis ( 2 nos ), garlic
cloves ( 4-5 nos ), mustard seeds ( 1 tsp ), poppy (posta seeds, 1 tsp ), roasted cumin powder ( 1/5 tsp ), turmeric ( 1 pinch ), mustard oil ( 2-3 tsp), dry red chilli ( 2 nos ), salt.

Preparation: Wash the ladies finger and make slits along its length. Cut the green
chillis into small pieces.

Grind the mustard & poppy seeds, and garlic cloves into a smooth paste.

Cooking: Heat a pan. Add 1/2 tsp oil followed by the green chillis and turmeric. Stir for 30 seconds followed by the mustard-poppy-garlic paste and cumin powder.

Cook for 2-3 mins. Remove from pan and keep aside to cool down a bit.

Stuff the paste into the slit ladiesfinger. Keep aside for 10-15 mins.

Heat 1 1/2 oil in a pan. Add the red chillis followed by the ladiesfinger and stir fry for 8-10 mins.

Serve with white rice and dal.

Note: Usually the ladies finger is stuffed with a mustard-garlic paste, which can be a bit too spicy if one is not used to mustard paste. Hence i have added the poppy to reduce the spiciness.

Piaji ( Split Gram fritters/ Dal Vada )

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 rupees

Ingredients: Channa dal (split gram, 1 cup ), green chillis ( 4 nos ), onion ( 1 no., medium ), curry leaves ( 2 sprigs ), ginger garlic paste ( 1 tsp ), cumin powder ( 1/4 tsp ), coriander powder ( 1/4 tsp ), baking powder ( 1/3 tsp ), salt to taste.

Preparation: Soak the channa dal for 5-6 hours. Wash and grind into a thick & coarse paste along with a little water.

Add the finely chopped green chillis, onions and curry leaves, along with the remaining spices and baking powder. Add salt to taste and keep aside for 15 mins.















Cooking: Heat oil in a wok for deep frying.

Shape the paste into balls and put into the hot oil. Cook on both sides to a slight reddish color.

Serve hot with ghuguni.

Note: Piaji Ghuguni is an ideal tea time snack in most Odiya homes and it tastes heavenly when combined with a cup of hot tea during the rains .

Another way of eating this is turning it into a yummy Piaji Chaat -

Kankadaa Tarkari (Odia style Crab Curry)

Cooking Time Required: 30-35 mins
Cost of preparation: 120-150 rupees

Ingredients: Crabs ( 1 Kg.), onions ( 1 large ), potato ( 1 large ), coriander seeds ( 1 tsp ), cumin seeds ( 1/2 tsp), finely chopped garlic pods ( 1 tbs ), red chilli powder ( 1/3 nos ), ginger-garlic paste ( 1 tbs ), tomato ( 2 medium ), green chillis ( 4-5 nos ), turmeric ( 1/3 tsp), cinnamon ( 1 inch long ), small cardamon ( 2 nos), clove ( 3 nos ), mustard oil ( 7 tsp ), chopped coriander leaves ( 2 tbs ), salt.

Preparation: Clean the crabs. Add 1 tsp mustard oil, 2 chopped green chillis, turmeric and salt. Allow to marinate for 15-20 mins.
































Cooking: Put a wok on the stove and put 3 tsp oil in it . When the oil starts smoking, add the marinated crab meat . Stir fry for 8-10 mins on a medium to high flame. Remove from the wok and keep aside.

Stir fry the potato pieces in the same wok for 5 mins and keep aside.

Cook the onion and tomatoes in a pressure cooker for 2-3 whistles. Drain the excess
water and keep aside (Use this water for the final cooking.). Crush the onions and
tomatoes into a paste.

Dry roast the coriander seeds, cumin seeds, cinnamon, cardamon and cloves for 30-40
seconds. Grind into a fine powder.

Heat a wok. Add the remaining oil. Add the onion and tomato paste along with a little salt. Stir fry for 5 mins on a medium flame.Add the ginger garlic paste and cook on a medium flame for 5-6 mins.

Add the powdered masala along with chilli powder, chopped green chillis and garlic. Put the fried crab & potato and stir fry for another 3 mins.
































Add 3 cups of hot water. Bring to a boil . Cover with a lid and allow to simmer for 10 mins. Sprinkle the chopped coriander leaves and remove from stove. Crab curry is ready to eat.

Serve with rice .

Note: This is a low calorie version of my earlier post on 'Kankada Jholo'. I have reduced the amount of oil and made subtle changes in the spices used in the earlier preparation.

Sapuri Khatta

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

Ingredients: 4-5 slices of ripe pineapple (1 no), curry leaves( 2 sprigs), red chilli (1-2 nos), turmeric powder (1/5 tsp), cumin seeds (1/5 tsp), mustard seeds ( 1/5 tsp), fennel seeds ( 1/5 tsp ), fenugreek seeds ( 1 pinch), oil ( 2 tsp), sugar ( 6-7 tsp), asafoetida ( 1/6 tsp), jeera-lanka powder ( 1/5 tsp ), thick tamarind juice ( 1- 2 tsp), salt to taste.

Preparation: Cut each slice of pineapple into 5-6 pieces.

Cooking: Heat 1 tsp oil in a wok. Add the turmeric, broken red chillis, mustard, fenugreek, cumin & fennel seeds. Add the pineapples pieces and sprinkle salt. Fry for 6-7 minutes till it softens.

Add about 1 1/2 cups of water and bring to a boil. Cover with a lid and allow to simmer for 7-8 mins. Add the tamarind juice at this stage and boil for 2-3 mins.

Heat 1 tsp of oil in a pan. Add asafoetida & curry leaves. Fry for 30 secs and pour over the contents of the wok. Sprinkle the jeera-lanka powder and boil for a minute.

Remove from stove and serve it with rice/puris.

Note: If the pineapple is a little raw, cook the slices in a pressure cooker for 2-3
whistles before frying.

Saru Chakuli

The Raja celebrations have come to an end and i still had some of the batter sitting in the fridge. After gorging on all sorts of stuffed pithas, i felt like making something light.

The first thing which came to my mind was the 'Saru Chakuli' or thin pancakes. However the batter was prepared for Buddha Chakuli( thick pancakes ) which has a higher proportion of black lentil. So, i decided to convert it into Saru chakuli batter (which has black lentil & rice in 1:2 proportion ) by adding a portion of whole wheat flour which also made it healthier.

The chakulis turned out to be delicious. Here's the recipe:

Cost of Preparation: 15-20 Rupees
Cooking Time Required: 10-15 mins

Ingredients: Urad dal ( 1/3 cup ), rice ( 1/3 cup ), whole wheat atta ( 1/2 cup ), ripe banana ( 1 no, small ), salt to taste, sugar ( 1 tsp ), oil for cooking.

Preparation: Soak the urad dal for 4-5 hours.

Wash and soak the broken rice for 10 mins. Drain all the water and ground into a fine powder.

Ground the urad dal with the rice flour and banana to get a smooth paste. Add wheat
flour, salt to taste and 1 tsp sugar , mix well and keep aside for 1-2 hours.

Cooking: Heat a non-stick pan. Take sufficient batter and spread into a layer about 3-4 mm thick. Sprinkle some oil on the sides.

Allow to cook on one side and then turn it over. Let it cook on the other side. Will
take about 4-5 minutes for a single chakuli.

Serve with milk or kheer.

Celebrating Raja Day 3 : (with) Buddha Chakuli

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

Ingredients: Urad dal ( dehusked, 1 cup ), broken basmati rice ( 1 cup ), ripe banana ( 1 no ), freshly grated coconut ( 1 cup ), chenna or ricotta cheese ( 1 cup ), sugar ( 6 tsp ), cardamon ( 3-4 nos ), peppercorn ( 6-7 nos ), salt, baking powder ( 1 pinch, not required if given 3-4 hours to ferment ), raisins ( 1/3 cup ), ghee.

Preparation: Soak the urad dal for 4-5 hours.

Wash and soak the broken rice for 10 mins. Drain all the water and ground into a fine powder.

Ground the urad dal with the rice flour, banana, 2 cardamons & the peppercorns to get a smooth paste. Add salt to taste and 1 tsp sugar , mix well and keep aside. Add the baking powder if you do not have time to ferment the batter.

Mash the chenna with 2 tsp sugar and cardamon powder ( 1 no ).

Cooking: Heat 1 tsp ghee on a pan. Add the raisins and fry till they swell up. Add the sugar ( 3 tsp ) & coconut at this stage. Fry for 5 min and sprinkle some cardamom powder ( 1 no ). Remove from the pan.

Heat 1/2 of ghee on the pan. Spread a layer of batter. Sprinkle the mashed chenna all over the pitha. Spread another layer of batter over it. Sprinkle the fried coconut over the batter. Top it with a final layer of batter.

Cover with a lid and cook on a low flame.















Turn it over to the other side when one side is done and cook it on both sides to a reddish color.















Serve it hot.