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Showing posts with label oriya street food. Show all posts
Showing posts with label oriya street food. Show all posts

Thursday, April 28, 2016

Chaula Bara ( A Rustic style Vada from Odisha )

Have you ever wondered if there is a key to your memory ? If yes, is it just one ?  Or do such multiple keys exist which have the power to selectively unlock small sections of one's memories ? To me, the human mind sometimes seems like a beehive with cell upon cell crammed together. But while they may seem identical, each one is unique and holds something specific. And most importantly, there exists a singular key for each cell.

But at other times, digging into the human mind reminds me of looking/ exploring for water /oil under a rocky terrain. Just like the water or oil which is trapped between two layers of solid rock and can be harvested only if we reach a specific depth, neither less not more, the human mind seems to have layer and layers of memories superimposed one upon the other. Reaching for a specific memory thus requires knowledge of a very specific nature which can enable one to penetrate to the particular layer which holds the information.

The reason that I have been ranting about the human memory is because I sometimes fail to recall certain things even after people remind me about them. And then, all of a sudden, things jump at me when I am least expecting it . This recipe for example evaded me till I got to sample some prepared by an Odia neighbor of mine. This old lady is one of the few who still prefer to make 'bara' in this manner while most of us prefer to follow the biri 'bara' recipe.

Read on for the recipe -


















Preparation Time - 30 mins

Ingredients -


  • 1 cup split biri / black lentil ( i use the skin variety )
  • 1 cup arwa rice ( jeera rice or sona masuri will do )
  • 1 tsp whole cumin seeds
  • 2-3 green chili ( finely chopped )
  • 1 small onion ( finely chopped )
  • 2 pinch baking powder
  • salt to taste
  • oil for deep frying


Preparation -  Wash and soak the biri and rice for 7-8 hours ( overnight ).

Drain excess water and grind into a thick smooth batter .

Keep aside for ferment for a good 4-5 hours .

Mix in the cumin seeds, green chili and onion along with the salt and baking powder. Let it sit for 15 mins.

Cooking - Heat sufficient oil for deep frying.

Drop small balls of the batter into the oil. Cook till brown on one side and then flip to cook on other side as well.

Remove and drain on paper towels.

Serve hot with ketchup and green chilis.

















Note - One can also use crushed ginger, curry leaves and cilantro to enhance the flavor. The smaller the size, the more crunchy it will be, so take care to keep them small.

Monday, May 11, 2015

Badaa Piaji ( Twice Fried Onion Fritters from Odisha )

'Dahi Bara - Ghuguni - Alu dum' maybe the most iconic street food that defines Cuttack. But another yummy snack comes a close second on the list of must-try's whenever one visits the city which is also famous for the silver filigree artifacts. However it remains little known even within the state. The 'Badaa Piaji', a unique twice fried version of another popular snack 'piaji', is quite crispy and delectable.

Unlike the 'Piaji' which is made from a batter of soaked and ground Bengal gram, the 'badaa piaji' uses Bengal gram flour along with loads of chopped onions in the batter. Read on for the recipe -




Preparation Time - 30 mins

Ingredients -


  • 2/3 cup Bengal gram flour / Besan
  • 2 large onions (finely chopped)
  • 2-3 green chilis (finely chopped)
  • 2 tbsp chopped coriander stems
  • a few curry leaves
  • 1/4 tsp chili powder
  • a pinch of turmeric
  • a pinch of baking soda
  • salt to taste
  • oil for deep frying


Preparation - Take all the ingredients (except oil) in a mixing bowl. Add water in small quantities to make a batter which is about the same consistency as 'Bara' or Vada batter .

Cooking - Heat sufficient oil in a wok. Drop small balls ( about a heaped tablespoon each) of the batter into the hot oil and fry to a light brown shade. Remove and keep aside for about a minute.

Flatten the balls with a heavy object (use a rolling pin) . Do not make then very thin else they may break.

Put them back into the hot oil and fry till brown and crisp.






















Repeat the same process with the remaining batter.

Serve hot with 'Ghuguni' and some sliced onions. DO NOT forget to sprinkle a generous amount of black salt.




Saturday, February 28, 2015

Alu Papdi Chaat

During my initial years of engineering, our college functioned out of a leased premises. Other than a canteen that served bad meals but great tasting bread pakoras, there was nothing to munch on during the short breaks. And then, all of a sudden, this guy selling Papdi chaat perched himself near the gates at a predetermined time every day. Though he dished out a rather frugal version of the Papdi chaat that was sans any 'dahi' or chutney, it tasted awesome and was eagerly gobbled by the college students. His stuff would be sold out in less than an hour's time and he would count the money before treading home. With the chaat priced at just rupees ten per plate, he hardly made fortune. But he never thought of increasing the price or buying a bigger 'thela' so that he could sell more number of plates and make more money.

Then a year later, we shifted to a new campus and forgot all about this guy. But one day when I was looking into the ever burgeoning finances of our household, I was reminded of this poor soul after many years. How did his simplistic approach towards life fare in the face of rising inflation? How many plates did he still sell and is it enough to feed his family ? Is that guy covered by the financial inclusion plans that has been rolled out by the new government and if yes, how will it help him in the long run ? Can we trade our aspirational lifestyles in favor of something more simpler without being branded as social outcasts ?  Such questions kept hounding me for days and yet I was at a loss for any convincing answer.

Since this is a very minimalist recipe that can also be consumed on 'no onion no garlic' days, one can give more bite to it by adding some boiled chickpeas/yellow peas/kala channa, chopped cucumber and tomatoes/raw mangoes. Recipe here -






Preparation Time - 30 mins

For the Papdis
  • 2/3 cup maida/ all purpose flour
  • 1/3 cup atta/ whole wheat flour
  • 1 tsp semolina
  • 2-3 tbsp split gram dal ( I forgot to add this)
  • 2 pinch ajwain/ carom seeds 
  • 1 tbsp oil
  • salt to taste
  • oil for deep frying


For the chaat -

  • 10 papdis
  • 1 small potato (boiled, peeled and cubed)
  • 1/4 tsp red chili powder
  • 1/2 tsp lemon juice
  • black salt as per taste
  • a pinch of chaat masala
  • cilantro for garnishing



Preparation - Take the maida, atta, semolina, oil, carom seeds and salt in a mixing bowl. Mix well and then add water little by little to bring everything together into a smooth dough. Cover with a moist cloth and keep aside for 20 mins.

Knead the dough once again before dividing into 3-4 portions. Roll out each portion on a flat surface. Take a circular cookie cutter or even a sharp edged bottle lid/cap and cut out small circles. Using a fork, punch holes in the small circles to prevent them from puffing up during frying.

Heat sufficient oil in a wok. Add the papdis, a few at a time and fry them on a medium flame. Lower temperature will turn the papdis chewy while high heat will brown them too quickly leaving the insides under cooked. Adjust the flame accordingly. Remove and place them on paper towels to absorb excess oil.

Allow them to cool down completely before storing in airtight containers. Stays good for 8-10 days.

For assembling the Alu Papdi Chaat -




















Layer 10 puris/papdis on a plate. Throw the cubes potatoes over them. Sprinkle chili powder, chaat masala, lemon juice, chopped cilantro and black salt. Mix in and consume immediately.

Thursday, March 27, 2014

Dahi Bara - Ghuguni - Alu dum (Cuttack Style)

'Dahibara-Ghuguni-Aludum' is probably the most popular street food in Odisha after the ubiquitous Gupchup. Actually the two belong to different regions of the State, the Gupchup being a specialty in the Western parts while the former is more popular around the State capital. During my childhood years in Rourkela, we never saw this delicacy being sold on the streets. Visiting relatives from Bhubaneshwar would sometimes mention this and we would wonder why curries like alu dum and ghuguni need to be paired with dahi vadas. But as most of them had very high regards for the yummy 'Gupchup', we never bothered to find out.

It was only after I finished college  (or maybe sometime in the final year) that these cycle-wallahs with their big pots of dahibara and smaller pots of ghuguni/alu dum began to make their presence felt in my hometown. I have to admit that I was quite skeptical about it in those days. And maybe that's the reason I am not so nostalgic about it. My husband in comparison is completely nuts about it. He can have it for breakfast, lunch and also dinner. Nowadays you can find it in every nook and corner of Odisha and everyone keeps raving about it ( I guess the internet wave is behind its popularity to quite an extent. Check out FB.) . The potato crisis in recent times which had the cost of 'Gupchup' heading North came as another boon for this road side delicacy. With an affordable price tag starting at Rupees 5 per plate even the poor could afford it. An added advantage is that it packs in quite a good quantity for the price.

So, here is a very delayed post on Odisha's cult favorite( A big thanks to hubby for pointing out that it had been missing ). Schedule it on a weekend as this is quite an elaborate process. In order to save time, I would suggest doubling the quantity of masala being prepared for the alu dum and removing half of it before adding the potatoes. This masala can be used for preparing the ghuguni.

Read on for the recipe:


















Preparation Time - 1 hour 30 mins

Ingredients -

For the Dahibara

  •  1 cup Urad dal
  •  1-2 green chillis (chopped),
  •  1 1/2 cup curd (slightly sour preferably)
  •  1/2 roasted cumin powder
  •  1/3 red chilli powder
  •  a pinch of baking powder
  •  1 tbsp semolina
  •  1/5 tsp black salt( kala namak )
  •  salt to taste
  •  oil ( for frying )
  •  For tempering -
  •  few curry leaves
  •  1-2 dry red chillis
  •  2 pinch asafoetida
  •  few mustard-cumin seeds


For the Alu Dum

  •  12-15 baby potatoes or 1 big potato
  •  3 tsp grated onion
  •  1/2 tsp Ginger garlic paste
  •  4-5 cloves
  •  1 small bay leaf
  •  1 green cardamom
  •  1/5 tsp cumin seeds
  •  1 tbsp yogurt
  •  1/2 tsp red chilli powder
  •  1/3 tsp coriander powder
  •  1/5 tsp garam masala (optional)
  •  1 1/2 tbsp


For the Ghuguni

  •   1 1/2 cup Yellow peas
  •   1 medium sized potato
  •   1 small tomato
  •   1 medium sized onion
  •   1 tsp ginger-garlic paste
  •   1 tsp cumin seeds
  •   1/3 tsp cumin powder
  •   1/3 tsp coriander powder
  •   1/2 tsp chilli powder
  •   1/5 tsp garam masala powder
  •   1 bay leaf
  •   2 tsp oil
  •   1-2 tsp chopped coriander stems
  •   1/3 tsp turmeric powder
  •   a pinch of baking powder (optional)
  •   salt to taste


For sprinkling on top:


  • 1 large onion, finely chopped
  • 1/2 bunch coriander leaves, finely chopped
  • 5-6 green chillis, finely chopped
  • 1 cup thin sev
  • kala namak
  • jeera lanka gunda (roasted cumin-chili powder)



Preparation -
For the Bara: Soak urad dal for 3-4 hours. Grind into a smooth paste. Add salt and allow to stand for 5-6 hours.Take the batter in a mixing bowl. Mix in the suji and baking powder into the batter. Whip it lightly to incorporate some air into the mix.

Add a little portion of the curd ( approx 2 tsp )to some warm water in a mixing bowl. Add a little salt and mix well.

For the Ghuguni: Soak the yellow peas overnight.
Cut the onion and tomato into small pieces. Peel the potato and cut into small sized cubes.

Cooking -

For the bara: Heat oil in a wok for frying baras. Take a spoonful of the batter and carefully add to the hot oil. Do this 6-7 times per batch. Fry on all sides till it turns brown . Remove the fried vadas and add to the curd water prepared earlier. Allow the vadas to rest in the warm mixture for 1/2 hour.

Meanwhile, take the remaining curd in another bowl. Add salt, black salt, chilli powder, roasted cumin powder and chopped green chillis to it and beat gently to break any lumps. Add 2 1/2 cups water( you can add more if you like a thinner consistency ). Transfer the soaked baras into this curd mixture.

Heat 1 tsp oil in tempering pan. Add mustard seeds, broken red chilli, curry leaves and assfoetida. Pour this tempering over the dahi-baras. Keep aside for 3-4 hours.


For the ghuguni: Wash and put the soaked yellow peas in a cooker along with chopped potato, salt and turmeric powder. Cook for 2 whistles. Remove and keep aside to cool.

Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces and chopped coriander stems. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till raw smell goes away.

Add the tomatoes, salt and turmeric powder. Fry for about 5 mins or till the tomatoes turn mushy. Add the cumin powder, coriander powder and chilli powder. Stir fry for 2 mins and then add the boiled peas. Fry on Medium High for 3-4 minutes.

Add 2 cups hot water and bring to a boil. Simmer for 8-10 minutes on Low flame. Add the garam masala, mix well and remove from flame.


For the Alu Dum: Wash and cook the potatoes for 1-2 whistles . Allow steam to escape before opening lid. Peel the potatoes and cut into two.

Heat the oil in wok. Add the potatoes and fry for a few minute till they turn light brown. Remove and keep aside.

Add the cumin seeds, bay leaves, cardamom and cloves and fry for 20 seconds. Add the grated onion along with the GG paste. Fry till raw smell goes away. 

Add all the powdered masalas and fry for 1 minute. Add curd and fry till oil separates. Add the potatoes and fry along with masala for 1-2 minutes. Add 1 cup boiling water and bring to boil.

Simmer on low for 6-7 minutes before removing from flame. 





The toppings:






Getting your act together. Its showtime.

Place a few baras (4-5 nos) on a plate along with some of the watery curd. Pour about 5-6 tbsp ghuguni over it followed by 3-4 tbsp alu dum.

Sprinkle finely chopped onion, coriander leaves, green chillis, kala namak, jeera-lanka powder and crispy sev on the chat.


















The final product :

















What are you waiting for ????????????? Dig IN!!!!!

Monday, December 2, 2013

Gulgula

'Gulgula' or fried sweetened wheat balls are one of the dying varieties of Oriya street food/sweets. These were very popular and much in demand not too long back but have lost to the increasing popularity of other fast food items. However these remain a personal favorite and my Mom made a batch for me last week. While most of the vendors sell lemon sized balls of Gulgula ( which resemble the Mysore Bonda ), I dig these tiny bite sized ones . Read on for the recipe:

















Preparation Time : 20 mins

Ingredients : 1 cup wheat flour, 1 very ripe banana, 1/3 cup grated coconut, 3-4 tsp sugar, pinch of cardamon, pinch of edible camphor, pinch of baking powder, 2 tsp semolina ( this is optional and Mom had used it as the batter had turned a little watery ), 1/3 cup milk, oil for deep frying.

Preparation: Take the ripe banana in a mixing bowl. Mash it well, add coconut, sugar and milk. Add the wheat little by little and make into a smooth batter with a heavy spoon.

Add cardamon powder, edible camphor and baking powder.

Cooking : Heat  the oil a deep wok.  Drop 5-6 spoons of the batter at a time and fry on all sides till deep brown. Remove and place on paper towels.

Repeat for the remaining batter.

Serve hot or cold.

Note - For better presentation( and if you are not feeling lazy ), serve with slices of banana, a drizzle of honey and a scoop of  vanilla icecream/whipped cream.


















Sunday, September 22, 2013

Chana Jor Garam

Bengal Gram is a rich source of iron, sodium, selenium and small amounts of copper, zinc and manganese. It also provides a good amount of folic acid, antioxidants and fiber. While it is beneficial for diabetics ( improves sugar levels, glucose tolerance and urinary excretion of sugar ), it is also an boon for anemic patients. It has been in use as a cleanser for a long time as established by Ayurvedic texts.

'Chana Jor Garam' is one of the most popular street foods from the North. It can also be found in some pockets of Orissa and Bengal where is also called 'Chepta chana' or 'Chana choor'. It is a crispy and tangy chaat item that can either be consumed with loads of onions and tomatoes or by itself. It was one of my favorite snacks during my school days. Since it is time-consuming to prepare, we used to buy large packets of the ready to eat stuff. While i had given up and almost forgotten the stuff, a packet of the same caught my attention during my last visit to a cousin's place. When I asked her about it, she said that she got the stuff from Rourkela, our common native. No wonder it tasted so familiar and so good. ( You can find it in the Haldiram range, but its not just good enough )

Since I already knew the recipe, I decided to make a small batch at home. It turned out pretty well and got over within a day. Here is the recipe:



















Preparation Time : 40-50 mins

Ingredients - 1 cup bengal gram, 1 tsp red chilli powder, 1/3 tsp turmeric , amchur to taste, a pinch of garam masala, salt to taste, oil for frying.

Preparation - Wash and soak the bengal gram overnight. Cook for 1-2 whistles with salt and turmeric.

Allow to cool down and drain the water. Dry the boiled bengal gram under a fan for 1-2 hours.

Take a small grinding stone ( sila-pua) or a pestle and flatten each bengal gram.

Cooking: Heat the oil in a wok. Add small batches of the flattened bengal gram to the oil and fry till crisp. Remove from oil and put on a tissue paper to soak all the excess oil.

Repeat for the remaining flattened bengal gram.

Put the fried chana on a plate . Add salt, chili powder,  and garam masala. Mix togather.

Serve as it is or with a smattering of chopped onions, tomatoes and green chillis.


Note - If you plan to store the stuff for a few days, fry the flattened chana for 2-3 minutes initially, remove and keep in the open for 5 minutes. Put it again in the hot oil and fry till crisp. This way all the water in the chana gets evaporated and it does not become soggy when stored.

Monday, September 2, 2013

Dahi Gupchup

These days i feel like i belong to an endangered species, one of the last custodians of 'tehzeeb' or courtesy. The next generation with their 'grab-it-all' attitude no longer have the time or inclination for such niceties. Well I maybe exaggerating but i do feel that we all are being sucked up into a big 'black hole' of materialism with the media playing the role of a very tantalizing devil in thin disguise. Our wants have become all consuming living little scope for old world romanticism or even practicality.

The Dominoes and MacD's of the West have influenced our food preferences to such an extent that we no longer crave for the comfort element associated with local food which is more suited to our climate and economy. The Western food palate with its Meat & Cheese staple is essential for providing energy and heat in the cold climate while our dal-chawal or dal-roti is supposed to satiate us without the excess body heat. Nothing satiates me more than a Dahi-pakhala or arwa bahta-dalma but i inadvertently get drawn to the 'Buy 1 get 1 Wednesdays' Dominoes offer beamed on the telly. I guess i have to banish the TV to stop myself from ordering those luscious looking pizzas. Now thats' a tall order so instead i have taken a resolution to forgo any western ingredients and go back to my roots this week ( just one week at a time ).

Today i will be sharing this 'Dahi Gupchup' recipe which I used to have during my childhood years in Rourkela. There used to this obscure little thela 'cart' in front of Deepak talkies near Ambagan which sold the yummiest version of the street snack. No idea if the younger lot still frequents this place but i havn't visited it for years.(See what i was talking earlier, even i am not immune to such influences) Hence i am doing this based only on my memory and without any inputs from the guy himself. Read on:


















Preparation time - 10 mins

Ingredients - 10 gupchup/puchka/puris, 2/3 cup fresh yogurt/curd, 1 tbs tamarind-dates-jaggery chutney ( u cn replace it with Imli Pichkoo ), 1 small boiled potato, 1 small onion chopped, chopped green chilli, 1 tsp sugar, salt to taste, jeera-lanka powder, kala luna (black salt), chat masala, roasted coriander powder, red chilli powder ( optional ), chopped coriander.

Preparation - Take the boiled potato in a mixing bowl. Mash it and add half of the onion, green chilli, jeera lanka powder , coriander powder and salt. Mix well.

Add a little water, salt and sugar to the yogurt and beat lightly. Dilute the tamarind-dates-jaggery/imli picchkoo with a little water.

Take the puris and arrange on a plate. Puncture the upper layer on the puris.



















Put a little of the potato mixture into each one.



















Pour the beaten yogurt over the puris, followed by the tamarind-dates-jaggery chutney. Sprinkle the jeera lanka powder, coriander powder, chat masala, red chilli powder kala luna and salt. Finally add the green chillis, coriander leaves and chopped onions. ( Add a little shev but its optional )


















Serve immediately as the puris tend to get soggy very fast.

Thursday, June 20, 2013

Biri Chop ( Urad dal bonda )



















Preparation time: 30-40 mins

Ingredients:
For the outer layer - 1 small cup chopa chada biri ( dehusked black lentil ), 2-3 tsp semolina, 5-6 crushed peppercorns, a pinch of baking powder, chopped green chillis, salt to taste, oil for deep frying.


For the stuffing - 2-3 medium sized potatoes ( boiled and peeled ), 1 tsp grated garlic, 1 tsp grated ginger, 1 medium sized onion ( finely chopped ), mustard and cumin seeds for tempering, 1/2 tsp chilli powder, 1/5 tsp turmeric, 2-3 tsp chopped coriander leaves, fried peanuts/boiled yellow peas/green peas, 2-3 tbs chopped coconut pieces, 3-4 tsp oil, salt to taste.

Preparation: Wash and soak the biri for 3-4 hours. Grind into a smooth thick paste in a mixer/grinder and keep aside for 3-4 hours to allow fermentation.

Just before frying, add the remaining ingredients to the batter and mix well. Add water if required to get the correct consistency. On dipping the balls, the batter should form a layer of 1-2 mm thickness.

Cooking: Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.

Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts/boiled peas, coconut pieces and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.

Make small balls out of the above.

Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.

Dip the potato balls in the batter and add to the wok few at a time. Fry on all sides to a medium brown colour.

Serve hot with ghuguni/chutney/ketchup.


      

Monday, June 20, 2011

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 -

Monday, April 18, 2011

Ghuguni / Mixed Choley( Without Onion & Garlic )















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

Ingredients: Chickpeas ( 1 cup ), yellow peas ( 1 cup ), potato ( 1 no, medium ), tomato ( 1 no, large ), coriander seeds ( 1 tsp ), red chillis ( 2 nos ), grated ginger ( 2/3 tsp ), coriander leaves ( 1 small bunch ), cumin seeds ( 1 tsp), garam masala (1 pinch), turmeric, oil ( 2 tsp ), salt.

Preparation: Soak the yellow peas & chickpeas overnight.

Cooking: Boil the chickpeas, yellow peas & the potato in a pressure cooker with a little salt & turmeric. Cook for 1 whistle on low flame.

Remove from fire and check if the peas are cooked. It should be firm and not mashy. If required cook for another 1-2 whistles on a high flame.

Boil the tomato separately for 5 mins.

Dry roast the red chilli & coriander seeds.

Transfer the boiled tomato to a grinder. Add the roasted chilli & coriander seeds. Cut off the coriander stems from the bunch. Grind the stems with the other ingredients into a smooth paste.

Heat the oil in a wok. Peel the potato and dice it. Add to the wok and stir fry for 3-4 mins. Remove from wok and keep aside.

Add the cumin seeds. When the seeds start spluttering, add the grated ginger and stir for 30 secs.

Add the tomato paste and cook for 5 mins. Add the potatoes and boiled peas along with 1 cup of water.


Allow for boil for 4-5 mins. Add the garam masala & coriander leaves. Remove from fire and serve hot with puris/paratha/rice.

Friday, April 1, 2011

Bread pakoda
















Cooking Time Required: 30 mins
Cost of Preparation: 45-55 rupees
Makes 8 bread pakodas.

Ingredients:
For the stuffing:
Potato ( 2 nos, large ), finely chopped beetroot ( 4-5 tbs ), finely cut carrot ( 4-5 tbs ), green peas ( 1/2 cup ), cauliflower bits( 3-4 tbs ), onion ( 1 no, small ), green chilli ( 2 nos), coriander powder ( 1/3 tsp ), jeera-lanka (cumin-chilli) powder ( 1/3 tsp), turmeric, salt.

For the batter: 4 tbs besan ( gram flour), cornflour ( 2 tbs ), baking powder ( 1 pinch ), chilli powder ( 1/3 tsp), salt.

Sandwich bread - 8 slices ( with the sides cut off ) and oil for frying.

Preparation: Mix all the ingredients for the batter along with water into a paste of medium to thick consistency .Keep aside.
Cut the onion and green chilli into small pieces.

Cooking: Boil the potatoes. Peel and mash them.

Heat 2 tsp of oil in a pan. Add the onion and chilli.Fry till onion becomes translucent.Add the beetroot, carrot, cauliflower and green peas. Stir fry till they are cooked .( should not take longer than 4-5 mins ).

Add the turmeric powder, coriander powder, jeera-lanka and stir fry for 30 secs. Follow with mashed potatoes and salt. Mix all the potato and the other vegetables. Cook for 5 mins.

Remove from fire and allow to cool down to a tolerable temperature. Spread a thick layer of the stuffing between 2 bread slices and press hard. Cut into two triangles.

Heat sufficient oil in a wok. Dip the bread triangles in the batter and put into the oil. Fry on both sides till golden brown. Remove from wok and keep on a blotting paper.

Serve hot with ketchup/green chutney.

Note: Bread pakoda tastes as good even when it is prepared without onion. Just add a little bit of grated ginger as a substitute.

Saturday, March 26, 2011

Vegetable cutlet ( Vegetable Chop )








Cooking Time Required: 30 mins
Cost of Preparation: 45-55 rupees
Makes 8-10 nos.


Ingredients: Potato ( 2 nos, large ), finely chopped beetroot ( 4-5 tbs ), finely cut carrot ( 4-5 tbs ), green peas ( 1/2 cup ), onion ( 1 no, small ), green chilli ( 2 nos), coriander powder ( 1/3 tsp ), jeera-lanka (cumin-chilli) powder ( 1/3 tsp), bread crumbs ( 2/3 cup), turmeric, salt, oil for deep frying.

For the batter: 4 tbs besan ( gram flour), cornflour ( 2 tbs ), ginger garlic paste ( 1 tsp ), baking powder ( 1 pinch ), salt.

Preparation: Mix all the ingredients for the batter along with water into a paste of medium to thick consistency .Keep aside. Cut the onion and green chilli into small pieces.

Cooking: Boil the potatoes. Peel and mash them.

Heat 2 tsp of oil in a pan. Add the onion and chilli.Fry til onion becomes translucent. Add the beetroot, carrot and green peas. Stir fry till they are cooked .( Should not take longer than 4-5 mins ).

Add the turmeric powder, coriander powder, jeera-lanka and stir fry for 30 secs. Follow with mashed potatoes and salt. Mix all the potato and the other vegetables. Cook for 5 mins.

Remove from fire and allow to cool down to a tolerable temperature. Mould into oblong pieces of length 3 inches approx.

Put into the batter. Shake off excess batter and roll on bread crumbs. ( This step should be repeated 2-3 times if one prefers a thick crust )

Heat a wok with sufficient oil for frying. Add the vegetable cutlets 3-4 at a time. Allow to turn brownish red ( the beetroot gives it a reddish color ). Remove and keep on a tissue/blotting paper.

Serve hot with tomato ketchup.

Sunday, March 20, 2011

Lassi - My Holi Special!!!

Cost of Preparation: 30-40 Rupees
Preparation Time: 10-15 mins
Makes : 2 glasses

Lassi in Orissa is quite different from the one served in the North. During Summer months, all these small tents come up all around the main markets in the cities. . One which comes to a speedy recall is the 'Lingaraj Lassi' in Bhubneshwar. They sell this fantastic variety of lassi ( complete with rabri, grated coconut and crushed biscuits ). Well....i can say that if you grew up in such a place, you would acquire a taste for it.

I have tried out two low calorie variants of this yummy lassi which i served to friends who came to wish us on Holi.

For the coconut & choclate lassi:















Ingredients: Curd ( 1 1/2 cup ), milkmaid ( condensed milk, 3-4 tbs ), grated coconut ( 1 cup ), grated Cadburys chocolate ( 3-4 tsp ), vanilla icecream ( 2 scoops ), sugar/sugar-free ( 2 tsp or equivalent ), ice cubes.

Preparation: Churn the curd, milkmaid, suagr/sugar-free and 1 cup of water along with 2-3 ice-cubes till frothy. ( Do not add too many ice-cubes, it will turn the lasssi watery. )

Pour into glasses till 3/5th full. Add the icecream over it to make it 4/5th full. Add the grated coconut and chocolate to the remaining 1/5th part.

Serve immediately.

For the cinnamon cookies & dry fruits lassi:
















Ingredients: Curd ( 1 1/2 cup ), milkmaid ( condensed milk, 3-4 tbs ), crushed cinnamon cookies ( 3/4 cup ), sliced almonds & cashews ( 1/4 cup ), raisins ( 1/5 cup ), vanilla icecream ( 2 scoops ), sugar/sugar-free ( 2 tsp or equivalent ), ice cubes.

Preparation: Soak the raisins for 2-3 hrs

Churn the curd, milkmaid, suagr/sugar-free and 1 cup of water along with 2-3 ice-cubes till frothy. ( Do not add too many ice-cubes, it will turn the lasssi watery. ) Add the soaked raisins and churn for 5 secs.

Pour into glasses till 3/5th full. Add the icecream over it to make it 4/5th full. Add the crushed cookies and sliced dry fruits to the remaining 1/5th part.

Serve immdiately.

Tuesday, February 22, 2011

Alu Dum ( Oriya style preparation )





















Cooking Time required: 25-30 mins
Cost of preparation: 40-45 Rupees


Ingredients: Baby potatoes ( 200 gm ), onion ( 1 no., medium sized ), tomato ( 1 no. medium ), coriander leaves ( 1 bunch ), ginger ( grated, 1/3 tsp ), garlic flakes ( 5-6 nos), thick yogurt ( 1 tbs ), garam masala ( 1/4 tsp ), cumin powder ( 1/3 tsp ), coriander powder ( 1/4 tsp ), red chilli powder( 1/3 tsp ), green chilli ( 1 no. ), salt, turmeric, oil for deep frying.

Preparation: Cut the coriander stems and keep aside.

Cooking: Boil the potatoes for 10 mins . Keep aside to cool. Peel the potatoes and prick all over with a fork.

Heat oil in a wok. Fry the baby potatoes till they turn golden brown. Remove from wok and keep aside.















Cut the onion and tomato into large chunks.

Heat 1-2 tsp oil in a wok. Add the onion and garlic flakes. Fy till translucent. Add the tomatoes and fry for 3-4 mins. Transfer to a grinder along with the green chillis and grind into a smooth paste.















Heat 2-3 of oil in the wok. Add grated ginger and coriander stems. Fry lightly. Add the turmeric, cumin powder , coriander powder and red chilli powder. Follow with the ground paste and salt, and fry for a few mins.

Add 1/2 cup water along with garam masala, yogurt and fried potatoes. Allow to boil for a few min or till most of the water evaporates.

Serve with rice/rotis/puris.

Alu dum is a popular street food in Orissa. It is garnished with sev, chopped onion, green chillis and coriander leaves and served on a leaf bowl by street vendors.

Monday, January 17, 2011

Malpua


















Cooking Time Required: 20-25 mins

Ingredients:

  • 1 cup Whole wheat flour
  • 1 overripe banana 
  • 1/2 cup condensed milk 
  • 2 tsp cream 
  • 1 tsp fennel (pana mahuri)
  • oil for frying
  • pinch of baking powder
  • 1/2 cup sugar ( as per taste  )
  • milk required to get desired consistency


Preparation: Add milk, condensed milk and baking powder to the flour. Make a semi-thick paste. Allow to stand for 15 mins.

Mash the banana and add to the flour paste along with the paana mahuri.

Cooking: Heat oil in a deep wok for frying. Put spoonfuls of batter into the oil. Fry on both sides till cooked.

[Or pan fry them just as I do to reduce the number of calories consumed. They are not crispy at the edges but taste equally delicious. ]

Heat 1 cup of water. Add the sugar . Bring to a boil and allow to simmer till it turns into a light sugar syrup( do not make it very thick ).

Remove the fried malpuas from the wok and add to the sugar syrup. Soak for 10 mins.

Serve hot.

Sunday, November 28, 2010

Dahi Bara (Odisha Dahi Vada)























Cooking Time Required : 20-25 mins
Cost of Preparation: 35-40 rupees

Ingredients: Urad dal ( 1 cup ), green chillis, onion ( 1 small ), curd ( 1 1/2 cup ), cumin powder ( 1/2 tsp ), red chilli powder ( 1/2 tsp ), amchur powder ( 1/3 tsp ) , baking powder ( 1/3 tsp ), semolina ( suji , 1 tbs ), black salt( kala namak ) , salt, oil ( for frying ), coriander leaves (optional ).

Preparation: Soak urad dal for 3-4 hours. Grind into a smooth paste. Add salt and allow to stand overnight.

Cut the chilli, onion and coriander powder into small pieces.


Cooking: Mix the suji and baking powder into the batter.

Take water in a deep vessel. Add 3-4 tsp curd and salt.

Heat the oil in a wok. Make small balls out of the batter and put into the oil. Fry till it turn brown .





















Remove the fried urad balls and add to the curd water.





















Allow to soak for 1-2 hours.

Beat the rest of the curd in a mixing bowl with salt, water, cumin powder, black salt and chilli powder. Keep the consistency thin.

Remove the soaked baras from the curd water and transfer to a plate. Add the beaten curd over it. Sprinkle the onions, green chillis, coriander leaves, cumin and chilli powder over it.

In some places in orissa, roadside vendors sell these watery dahi vadas in a dona ( small cup prepared from leaves ) or in a folded leaf itself. The taste is quite different from the ones served in a restaurent.

Wednesday, November 17, 2010

Prawn pokoda















Cooking Time Required: 20-30 mins
Cost of preparation: 180-200 rupees

Ingredients: Prawns (medium sized, 250 gms), cornflour (4-5 tsp), ginger-garlic paste( 1-2 tsp), onion ( 1 small, grated ), chilli powder or flakes ( 1 tsp ), turmeric ( 1 pinch), coriander powder ( 1/2 tsp), cumin powder (1/2 tsp), salt , oil for frying.


Preparation: Wash the prawns and remove the shell. Add salt and turmeric, and mix well.

Add the remaining ingredients into a mixing bowl along with some water and make into a thick paste.

Cooking: Heat 1-2 oil in a flat pan. When it starts smoking, add the prawns and fry till golden brown. Remove from pan and allow to cool slightly.

Heat oil in a wok for deep frying . Dip the fried prawns into the cornflour batter and add to the wok in batches. Fry till brown. Serve with ketchup or a mint chutney,

This can be served as a snack as well as starter.


Shrimp

Tuesday, July 20, 2010

Jhal Mudhi


Cooking Time Required: 10 minutes
Cost of preparation: 10-15 rupees

Ingredients: Mudhi (also known as muri or bhel) (100 gms), boiled bengal gram ( 1/3 cup), roasted/fried peanuts ( 1/3 cup), mixture (20 gm),onion ( 1 small), green chilli ( 2 nos), lemon juice(1/2 tsp), mustard oil (1/2 tsp), red chilli powder (1/4 tsp), coriander leaves, salt.


Preparation: Cut the onion, chilli and coriander into fine pieces.

Put all the ingredients in a large bowl and mix thoroughly. Consume immediately before the mudhi gets soggy.

The mixture used should be of the spicy and fiery variety. One can also add small bits of boiled potatoes to the mudhi.

Sunday, July 11, 2010

Chicken n Kaleji Roll




Cooking Time Required: 30 mins
Required Preparation Time : 50-60 rupees

Ingredients: Chicken pieces ( 100 gm, includes 3-4 pieces of chicken liver), maida ( 1.5 cups, sufficient for 2 large rotis), tomato (1 small), onion (1 medium), green chilli (2 nos), ginger garlic paste (1/2 tsp), cumin powder (1/5 tsp), coriander powder (1/5 tsp), pepper powder (1 tsp), chilli powder (1/4 tsp), 2 eggs, tomato sauce, oil, salt to taste.


Preparation: Separate the bones from the chicken pieces. Add salt and turmeric to the pieces and marinate for half an hour.
Add a pinch of salt and 4-5 drops of oil to the flour. Mix well, add water and knead into a firm dough. Keep aside.


Cooking: Cut the onion into small pieces. Heat 2 tsp of oil in a cooker. When it starts smoking, add half of the cut onion pieces and one green chilli. Fry till the onion becomes slightly reddish, then add the ginger garlic paste. Fry for 3-4 mins, then add the tomato (finely minced), cumin and coriander powder. Add the chicken pieces along with salt after 1 min. Fry for 4-5 mins. Add little amount of water( the chicken should neither become too watery nor should it stick to the bottom of the cooker) , then close the lid of the cooker. Wait for a single whistle , then remove from fire.
Allow to cool and then break the chicken into small pieces.

Break the eggs into a bowl, add salt and beat well.

Separate the dough into two equal parts. Roll into large rotis.

Heat a pan. Put the roti on it. Cook on both sides. Pour a little of the beaten egg over the roti. Toss it over and remove from the pan after 30 seconds. Spread the onion pieces, chicken and liver pieces over the roti. Sprinkle pepper powder, chilli powder, salt and tomato sauce over it. Roll the rotis. Roll a paper napkin around one end .

Enjoy hot with a can of chilled coke/sprite.

Chicken Breast- صدور الدجاج on Foodista

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