Chicken popcorn

Cooking Time Required: 10-15 mins
Cost of Preparation: 35-40 Rupees

Ingredients:
For marinate : Bite-sized chicken pieces ( 100 gm ), beaten egg white ( 2 tsp ), cornflour ( 1 tsp ), soya sauce ( 1/2 tsp ), ajinomoto ( 1/5 tsp ), garlic flakes ( 7-8 nos ), onion paste ( 1 tsp ), pepper powder ( to taste), salt.

For deep frying : oil .

Preparation: Mix all the ingredients for marination in a large bowl. Keep aside for 1hour.

Cooking: Heat sufficient oil in wok for deep frying the chicken.

Add the chicken pieces in small batches. Lower the flame. Fry for 3-4 mins.
Remove from wok and keep aside.

Add the fried chicken to a bowl. Sprinkle coriander powder, chili powder, pepper powder and a pinch of salt. Shake it well to coat the spices all over the chicken pieces.

Serve hot as an appetizer or even a side dish.

Mudhi Bhaja ( Fried puffed rice )

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

Ingredients: Mudhi ( puffed rice, 1 large bowl ), onion ( 1 small), potato ( 1 small ), peanuts ( 1/2 cup ), green chilli ( 1-2 nos ), curry leaves ( 1-2 sprigs ), salt, oil ( 2-3 tsp).

Preparation: Cut the onion, potato & green chillis into small pieces.

Cooking: Heat the oil in a wok. Add the green chilli and curry leaves. Fry for 30 secs.

Follow with the peanuts. When the peanuts start crackling, add the onion And stir fry for 1 min.

Add the potato and stir fry till cooked. Add the puffed rice at this stage and fry for 3-4 mins.

Serve hot .

Note: Garnish with mixture( Haldiram's will do)/farsan to make it spicier.

Simba Chadchadi

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

Ingredients: Tender Simba/Sem/Flat beans ( 200 gm ), red chillis ( 2-3 nos ), thick
mustard-garlic paste ( 1 tsp ), pancha phutana ( 1/3 tsp), gota muga/biri dali (
de-husked) ( 1/3 cup ), turmeric, salt, mustard oil for cooking ( 2 tsp ).

Preparation: Clean and de-vein the flat beans. Cut into very small pieces.

Cooking: Take the cut beans in a sauce-pan. Add mustard-garlic paste, salt and just
sufficient water to cover the beans. Cover with a lid and cook for 7-8 mins or till
tender.

Remove from fire and keep aside. Do not throw away any excess water.

Heat the oil in a pan. Add the broken red chillis and pancha-phutana. Add the muga/biri dali and fry for 2 mins; follow with the boiled flat beans. Stir fry on a high flame for 2-3 mins.

Serve with rice/rotis.

Re-posting : A few random clicks from BBSR and around!!!

Tangi - A nondescript village situated approximately 10 kms from Cuttak, is famous for its 'Karaka' pitha . A delicious sweet prepared from maida cooked in milk, with a rich stuffing of chenna ( cottage cheese ), nadia ( coconut), guda ( jaggery ) and a flavouring agent like karpura/gujrati ( edible camphor / cardamon ).



















Kakharu Badi ( the large white ones)/ Khaee Badi - Dried dumplings of ( beeri )urad bal with green pumpkin / puffed rice & sesame seeds.

While the former is usually added to curries and used in badi chura, the latter is fried and consumed a snack or used in place of papad.


















Rasagullas being sold at a shop in Pahala. If one is fortunate/patient enough, one can get a glimpse of the entire process and a chance to sample some of the yummy chenna. Another speciality of Pahala is the 'Mati Handi Mansa' or mutton cooked in earthen pots.


































The awesome streets of BBSR......love the grafitti/paintings ( inspired by the Patta chitras ) which line the walls!!!

Kadali Manja Raita ( Banana Stem Raita )

Cooking Time Required: 15-16 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Curd ( 2 cups ), tender banana stem/ kadali manja ( 5 inch long), curry leaves ( 1-2 sprigs), red chillis ( 3-4 nos), red chilli powder ( 1/4 tsp), asafoetida ( just a pinch), pancha phutana ( 1/3 tsp), oil ( 3 tsp), salt.

Preparation: Cut the banana stem into very small pieces. Add salt and keep aside for 30 mins. Squueze out all the water and wash under the tap.

Transfer the curd into a mixing bowl. Add 1/2 cup of water and salt. Beat well. Add the banana stem pieces.

Cooking: Heat the oil in a pan. Add pancha phutana & red chillis. Follow with the asafoetida, curry leaves and red chillis.

Fry for 20 secs and pour over the curd - banana stem mixture. Mix togather and serve with rice and dalma.

Note: This preparation is made with very tender banana stem in which the fibres should not have developed. Banana stem has its share of health benefits, most remarkable being its ability to ease the bowels.

Chattu - Shimla Mirch Tarkari ( Mushroom Capsicum curry )

Cooking Time required: 25-30 mins
Cost of preparation: 50-60 rupees


Ingredients: Mushrooms( 250 gm), capsicum ( 2 medium), tomato ( 2 large), onion ( 1 large ), garlic (7-8 pods), mustard seeds ( 1 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), green/red chillis ( 2 nos), red chilli powder ( 1/2 tsp ), pancha-phutana (1/4 tsp), grated ginger ( 1 tbs ), cooking oil (3-4 tsp), turmeric (1 tsp), finely cut coriander leaves ( 2 tbs ), salt to taste.


Preparation: Fill a large vessel with water and add turmeric. Immerse the mushrooms in the water and leave for 10 mins. Drain the turmeric water and wash the mushrooms with sufficient fresh water.

Cut the mushrooms, capsicum and tomato into medium sized chunks. Slice the onion into thin pices.

Grind the mustard seeds and garlic pods into a fine paste.

Cooking: Heat the oil in a wok. Add the pancha-phutana, slit green chillis / red chillis and onions. Stir fry for 1 min.

Add the grated ginger, fry for 30 secs and follow with onion pieces. Fry for 2 mins and then add the tomato. Stir fry till the tomato becomes a bit mashy.

Add the capsicum at this stage and fry for 3-4 mins. Add the mustard-garlic paste along with 2 1/2 cups of water. Sprinkle cumin powder, coriander powder, chilli powder, turmeric and salt.

Cover with a lid and boil for 8-10 mins. DO not allow all the water to evaporate.

Sprinkle the coriander leaves and remove from fire.

Serve with rice.

Dahi Bhendi

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

Ingredients: Bhindi/ladies finger (250 gm ), yogurt/dahi ( 1 cup ), mustard cumin paste ( 1 tsp), green chilli/red chilli ( 3 nos ), curry leaves ( 3-4 sprigs ), pancha-phutana ( 1/3 tsp), asafoetida/hing ( 2 pinches), salt, turmeric, oil ( 3-4 tsp).

Preparation: Wash and cut the bhindi into inch long pieces. Add 3/4 tsp mustard-cumin paste, turmeric and salt. Mix togather and keep aside for 30 mins.
















Transfer the yogurt to a mixing bowl. Beat for 1 min. Add salt, 1/4 tsp mustard-cumin paste and 2 cups water and mix well.

Cooking: Heat 3 tsp of oil in a pan. Add the ladies finger and fry lightly till cooked. Keep asiRemove from pan and keep aside to cool down a bit.

Add the remaining oil to pan. Add pancha-phutana, curry leaves, asafoetida and slit red/green chillis. Pour the spluttering mixture over the yogurt and also add the fried bhindi.

Mix togather and serve with either rice/rotis as a side dish.


Note: The mustard cumin paste has the mustard and cumin in 4:1 ratio. One can decrease the mustard proportion if one wants to reduce the spiciness.

Mango Lassi

Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins
Makes : 3-4 glasses


Ingredients: Thick Curd ( 3 scoops ), milkmaid ( condensed milk, 1-2 tsp ), ripened Badami/Bainganpalli Mango ( 3 scoops ), sliced almonds ( 3-4 tsp, optional ), mango ice-cream ( 1-2 scoops), cold water ( 1 cup ), powdered sugar ( 2 tsp or equivalent sugar-free), cardamon ( 1-2 nos), ice cubes.

Preparation: Churn the curd, mango, milkmaid, sugar and 1 cup of water in a blender till they are mixed well.

Powder the cardamon. Add to the blender along with the ice-cubes.

Pour into glasses till 3/4 th full. Top up the mango icecream over it to make it full. Sprinkle the sliced almonds over the glasses.

Serve immediately.

Note: I ground a few almonds into a paste and added to the lassi instead of using it for garnishing. Gives a nice flavour. Skipped the ice-cream to reduce the calories.

Soya Biryani

Cooking Time Required: 12-15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Basmati Rice (1 cup), onion ( 1 small ), nutrela soya granules ( 1/3 cup ), tomato puree ( 1 tbs ), dry red chilli ( 2 nos ), biryani masala ( 1/3 tsp), cumin powder ( 1/5 tsp), coriander powder ( 1/5 tsp), salt, oil ( 1 tsp ).

Preparation: Cut the onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the red chilli and onion and saute till it turns brown along the edges. Add the boiled soya and fry for 2 mins.

Add tomato puree, biryani masala, cumin powder and coriander powder. Stir fry for 2-3 mins.

Spread the cooked rice over the fried soya granules and sprinkle salt . Mix carefully without breaking the rice grains. Remove from fire after 2 mins.


Note: This is one quick and easy to make lunch box recipe. Goes well with any raita, especially the fruity ( pineapple/apple) ones.

Pohala Maccha Jholo

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

Ingredients: Pohola Maccha ( 300 gm ), potato ( 1 large ), tomatoes ( 2 nos, large ), mustard seeds ( 2 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ),red chillis ( 2 nos), fennel seeds ( 1/4 tsp), red chilli powder ( 1/4 tsp ), garlic flakes ( 7-8 nos), salt, turmeric, oil ( 6 tsp ), coriander leaves ( 1 tbs ), coriander stem ( 1 tsp), green chilli ( 2 nos ).

Preparation: Clean the fish throughly. Add salt and turmeric and keep aside for 5 mins.

Grind the red chillis, mustard seeds and half of the garlic flakes into a smooth paste.

Cut the potato in long pieces.

Cooking: Heat a flat pan. Add oil followed by the fish. Fry lightly on both sides and keep aside.

Add the potato pieces to the pan. Stir fry till golden brown. Remove and keep aside.

Now add turmeric, red chilli powder and the fennel seeds followed by the tomato pieces.

Sprinkle salt. Cook till tomato is mashy.

Add the mustard-garlic paste, cumin powder and coriander powder. Stir for 30-45 secs. Add 2-3 cups of water along with more salt . Bring to a boil.

Add the fried fish along with the crushed garlic, slit green chillis, coriander stem and potato; and allow to boil for 10 mins on low flame while stirring at intervals.

Remove from fire, sprinkle coriander leaves and keep aside for 5 mins.

Serve with par-boiled rice and dal.

Note: This curry is usually prepared with pohola or small rohu/bhakura/mirkali fish. The fish is cooked as a whole and hence small sized fishes each measuring between 6-8inches long and each weighing between 80-150 gms are best suited for this curry.

Fish curry is best eaten with par-boiled rice ( Usuna ) while the mutton/chicken dishes go well with raw rice ( Arwa ).

Poee Chingudi Tarkari (Malabar Spinach-prawn curry)

Cooking Time Required : 15-20 mins
Cost of Preparation: 25-30 rupees

Ingredients: Poee/Malabar Spinach ( 1 bunch ), Arbi/saru (1 medium, cut into small pieces), pumpkin ( 1/2 cup, cut into small pieces), onion ( 1 small ), dry/fresh shrimps, red chilli (2 nos), garlic (2-3 pods), mustard seeds (1/2 tsp), pancha phutana ( 1/6 tsp), turmeric powder (1/4 tsp), salt to taste, oil for cooking.

Preparation: Wash and clean the poee leaves. Cut into small pieces. Keep aside.Cut the onion into fine pieces.

Wash & clean the shrimp.Keep aside.

Grind the garlic pods and mustard seeds into a fine paste.

Cooking: Heat a wok, add 1 tsp oil and the shrimps. Fry for 4-5 mins. Remove from pan and keep aside.

Add 2 tsp of oil to the wok. Add pancha phutana along with the red chillis. Add the onion and fry till golden.

Add the arbi and pumpkin pieces. Fry for 2-3 mins followed by the poee. Fry till the water almost evaporates. Add mustard paste, fried shrimps & salt along with 1 cup water.

Boil for 5 mins till water evaporates.Remove from fire and serve with white rice & dal.

Note: I have used dried shrimps in this preparation. One can skip the arbi & pumpkin if one is not too fond of mixing veggies and leafies.

Shrimp

Vine Spinach