My FIRST Blog Award!!!!

Guess what?? I woke up on a lazy Saturday morning to find this waiting for me!! I asked myself 'Does it get any better ?'. And my sluggish grey cells unanimously said 'No!!'.

This very special award was passed on to me by Rupali (http://recipegrabbag.blogspot.com/). Thanks a lot Rupali for sharing this lovely award with me!! Please do check out her delightful blog ( Phew!Quite a collection!! ).

I want to pass on this Best Blogger award to my friends : Priya(http://www.priyaeasyntastyrecipes.blogspot.com/) , Usnish(http://ushnish.blogspot.com/) , Homecookedoriyafood( http://homeoriyafood.blogspot.com/), Dr Sameera (http://myeasytocookrecipes.blogspot.com/, Sangeeta (http://banaraskakhana.blogspot.com/) and back to Rupali(http://recipegrabbag.blogspot.com/ ).

Please accept this award and pass it on to your friends.......

Vegetable Biryani ( without onion and garlic )

Cooking Time Required: 1 hour + 25 mins
Cost of preparation: 50-70 rupees
Serves 2

Ingredients: Long grained Biryani rice ( 2 cups ), diced vegetables ( 2 1/2 cup , includes beans, cauliflower, green peas , potato ), milk ( 1 cup ), cashew ( 6-7 nos ), khus-khus or posto ( 1 tsp ), khada garam masala ( cloves, cinnamon, bay leaves, mace, star anise, peppercorn, cardamon ), ghee ( 1 tbs ), sour curd ( 2 tbs ), tomato puree ( 2 tbs ), cumin powder ( 1 tsp ), coriander powder ( 2 tsp ), fenugreek powder ( 1/2 tsp ), red chilli powder ( 1 tsp ), tumeric ( 1 tsp ), oil ( 3 tsp ), salt.

Preparation: Transfer the diced vegetables to a mixing bowl. Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, turmeic and salt. Mix well and marinate for 1 hour.
















Grind the khus-khus and cashews into a fine paste.

Cooking: Heat oil in a wok.















Add the khada garam masala and fry for 1 min. Add the khus-khus and cashew paste. Fry for 4-5 mins and then add the marinated vegetables.

Cook the vegetables till they are done. Remove from fire.















Wash the rice and transfer to a pressure cooker. Add the cooked vegetables, 1 cup water, 1 cup milk, ghee and salt and mix well . Cover the lid and allow to cook for 13-15 mins or 2 whistles.

Remove from stove. Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita.

Note : I have not used garlic or onion for this preparation, instead the cashew-khuskhus paste is used to add richness to the dish.


Vegetable Biryani

Stuffed Baingan Bharta

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

Ingredients: Brinjal/Egg plant/Aubergine ( 1 no, large ), onion ( 1 medium ), garlic pods ( 5-6 nos ), green chilli ( 2-3 nos ), red chilli powder ( 1/ 2 tsp ), sour curd ( 1 tsp ), mustard oil ( 2 tsp ), cumin powder ( 1/2 tsp ), finely cut coriander leaves ( 2 tbs ), salt.

Preparation: Slice off the top of the brinjal. Make a deep hole into the brinjal and remove some of the inner core. Rub in the sour curd inside the hole.

Cut the onion into small pieces. Crush the garlic pods and cut the green chillis into long pieces.

Cooking: Heat 1 tsp of oil in a pan. Add half of the onion pieces and crushed garlic pods along with the red chilli powder and salt . Stir fry till reddish brown.















Remove from the pan and stuff inside the brinjal.















Make slits along the length of the brinjal, Rub in salt and mustard oil. Put back the sliced top of the brinjal and secure it with toothpicks and pins.















Put inside a pre-heated oven/microwave and roast for 15 mins at alternate temperature of 150 degrees and 200 degrees for 5 mins each.

Remove from the oven and cover with a vessel for 5-10 mins.

When the brinjal is cooled down a bit, remove the outer peel of the brinjal. Add the salt, cumin powder, green chilli, remaining mustard oil , onion pieces and coriander leaves. Mash togather .

Serve hot with rice or roti.


Stuffed Eggplant - "Bharwa Baingan"

Mansa-kaleji Jholo

Cooking Time Required : 1 hour
Cost of preparation: 200-225 rupees

Ingredients: Mutton ( 600 gm ), liver ( 200 gm ), potato ( 1 large, optional ), onion ( 2 nos, large ), tomato ( 1 no., large ), red chilli ( 4-5 nos ), ginger garlic paste ( 2 tbs ), sour curd ( 1 tbs ), mustard oil ( 7-8 tsp ), turmeric ( 1 tsp ), cardamon ( 2-3 nos ), cinnamon sticks ( 2 inch long ), bay leaf ( 2-3 nos ), coriander seeds ( 2 tsp ), cumin seeds ( 1 tsp ), cloves ( 2 nos ), chilli powder ( 1 tsp ), salt .

Preparation: Dice 1 onion into big chunks and grind the other onion along with the cinnamon, cardamon, cloves, bay leaves, corinader seeds and cumin seeds.

Add salt, turmeric, 1 tsp ginger garlic paste, diced onion, curd, 1 tsp mustard oil and chilli powder to the mutton and liver pieces. Mix well and allow to marinate for an hour.

Cooking: Heat 2-3 tsp mustard oil in a pressure cooker. Add the red chillis and the diced tomato. Stir fry for 3-4 mins. Add the marinated mutton and liver pieces.

Close the pressure cooker and allow for 1-2 whistles. Remove from stove and keep aside.

Heat a wok. Add the remaining oil. Cut the potato into long slices and add to the wok. Stir fry till golden brown. Remove and keep aside.

Add the ground masala to the wok. Stir fry for 4-5 mins. Add the ginger-garlic paste . Cook till the raw smell goes off.

Transfer the contents of the wok to the pressure cook containing the mutton. Add the potato pieces along with 2 cups of boiling water. Close the lid and boil for 10-15 mins or till 2-3 whistles.

Remove from fire and allow for the steam to escape. Serve with rice and raita.

Note: The liver can be omitted if one does not pefer consuming it.

Oats Khichdi

Cooking time Required: 20 mins
Cost of Preparation: 30-40 rupees

Ingredients: Saffola oats ( 1 1/2 cup ), masoor dal ( 1/2 cup ), tomato ( 1/3 cup ), capsicum ( 1/4 cup ), carrot ( 1/4 cup ), papaya ( 1/2 cup ), cauliflower ( 1/3 cup ), lemon juice ( 2 tsp ), finely cut coriander leaves ( 1 tbs ), peanuts ( 1/3 cup ), peppercorn ( 1 tsp ), ghee ( 1 tsp ), turmeric , salt.



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

Cooking: Wash the dal and transfer to a pressure cooker. Add vegetables, salt and turmeric along with 2 cups water. Allow for 2-3 whistles. Remove from stove and keep aside to cool down a bit.

Dry roast the oats in a pan for 4-5 mins. Keep aside.



Transfer the contents of the pressure cooker to a wok/open vessel. Bring to a boil.

Add the roasted oats in small quantities to the wok and mix well.

Add the ghee to a pan. Add the peppercorn and groundnuts. Roast for 2-3 minutes till the peanuts start crackling .



Transfer to the wok.

Boil the woks contents for another 1-2 mins. Remove from the stove.



Garnish with coriander leaves and lemon juice. Serve hot.

Note : Take care that the kichidi does not boil for more than 5-6 minutes after adding the oats. Also one can add some water when transferring the pressure cooker contents to the wok as the oats will soak up quite a bit of water.

Arissa Pitha

Cooking time Required: 30 mins
Cost of Preparation: 30-40 rupees

Ingredients: Rice ( raw rice , 2 cups ), sugar ( 1 1/2 cup ), water ( 3/4 cup ), ghee/oil for frying.

Preparation: Soak the rice for 2 hours. Drain all the water and spread on a cloth. Air dry for 4-5 hours till the wetness disappears. Do not dry under the sun .

Grind in a mixer grinder to a coarse powder . If a grinding stone can be used, it is preferable.

Cooking: Heat the water in a wok. Add the sugar and allow to dissolve. Bring to a boil . When it is sufficiently thickened and sticky , add the rice in small amounts and mix well.

Allow to cook, stirring at intervals till the mixture is firm enough to take a shape. As it quite tough to judge when the mixture is done, one can take out a small spoonful at intervals, allow to cool for a minute or two; and try to shape into a small disc.

Put aside the mixture to cool down a bit before shaping into small tikkis ( abt 4-5 mm thick). Put some ghee/oil on the hands when trying to shape the mixture.(My grand-mother always shaped the pitha when the mixture was still quite hot as the pithas do not turn brittle. God knows how she managed it.)

Heat oil in a wok for deep frying . Put in the pitha ( one at a time ) and cook for 2-3 min.
Remove and allow to cool down.

Arisa pitha can be stored in air-tight containers for upto a month.

Note - Arisa pitha is traditionally prepared with jaggery instead of sugar.

Gota potolo bhaja ( bharwa parwal )

Cooking time Required: 30-35 mins
Cost of Preparation: 34-40 rupees

Ingredients: Potolo ( parwal) ( 6 nos), oil for frying , salt .

For the stuffing : onion ( 2 nos, medium sized ), ginger garlic paste ( 1 tsp), tomato sauce ( 3/4 tsp ), chilli powder ( 1/4 tsp ), kasuri methi ( 1/2 tsp ), fennel seeds ( 1/4 tsp), turmeric ( 1/4 tsp ).

For the batter : cornflour ( 3-4 tbs ), cumin powder ( 1/2 tsp ), chilli powder ( 1/3tsp), coriander powder ( 1/3 tsp ), ginger-garlic paste ( 1/4 tsp ), salt .

Preparation: Peel the potolo. Make a cut on the side and remove the inner seeds.



Cut the onion into fine pieces.

Add salt and turmeric to the potolo and keep aside.

Mix all the ingredients along with a little water to form a thick batter/paste.




Cooking: Heat oil in a pan. Add the fennel seeds. Follow up with the onions. Stir fry for 3-4 mins. Now add the ginger garlic paste and turmeric . Cook till the raw smell of the ginger-garlic goes away.

Add the kasuri methi and chilli powder and cook for 2-3 mins. Add tomato sauce, mix well and remove from the pan after 1-2 mins.

Add some more oil and put in the potolo . Fry lightly till done. It takes about 5-6
mins.Remove from pan.



Stuff the fried onion masala inside the potolo once slightly cooled.



Dip the potolo in the batter and coat all the sides .

Heat oil in a wok. Put the potolo into the hot oil. Fry for 4-5 mins or till done.

Remove from the wok and serve as a starter or as a side dish for the main course.

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.

Chenna poda ( Cheesecake )

Cooking time Required: 1 hour 20 minutes
Cost of Preparation: 80-90 rupees

Ingredients: Milk ( 2 ltr ), vinegar ( 2 tsp ), suji ( 1 tbs ), sugar ( 1 cup ), milk ( 1/2 cup ), baking powder ( 1/2 tsp ), cardamon ( 2-3 nos ), cashews/almonds ( 1/2 cup ), ghee ( 1 tsp).

Cooking: Boil the milk in a large vessel. When it is in full boil, add the vinegar. Allow the chenna to separate out . Switch off the burner and keep it covered for 2-3 mins.

Gently drain the water. Do not squeeze too hard to remove all the water.

Take a mixing bowl and mash chenna . Add suji, sugar , milk, baking powder and cardamon. Knead all the ingredients into a smooth dough/mixture.

Take a baking tray. Pour the ghee into it. Spread on the bottom and all sides using the fingers.Pour the dough and spread evenly.


















Pre-heat the oven to 160 degrees. Put in the baking tray and bake for 40-50 mins. Insert a knife to check if done. Else repeat for 5-10 mins.

Allow to cool and flip it over.


















Cut into medium sized slices and serve.

Note : To get a caramelized effect on the top, sprinkle 1-2 tablespoon of sugar on the baking tray after applying the ghee. Put into the oven for 5 mins and heat at 200degrees. Remove from oven and allow the sugar to cool slightly before adding the chenna mixture.

The suji proportion in this particular preparation is kept very less and the baking is done at a lower temperature to get a soft and velvety texture . For a more grainy texture ( as is commonly found in the shops ), add the chenna and suji in a 3:1 proportion by volume and bake the chenna poda at 180 degrees.

I read about the caramelization technique from this blog Any one can cook: Chennapoda (Cheese Cake from Orissa). But one can also use powdered jaggery/molasses for the caramelizing effect. The latter gives a much more 'desi' flavor.

Kadai Pitha

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

Ingredients: raw rice, urad dal, pancha phutana, red chilli/green chillis, onion ( 1 small ), finely cut vegetables ( optional, (carrot, beans, cauliflower, potatoes) ), curry leaves, salt, oil ( 2 tsp ).

Preparation: Soak the rice and urad dal in 2:1 proportion. Allow to soak for 8-10 hours. Grind into a smooth paste. Allow to stand overnight.

Cooking: Heat oil in a wok. Add the pancha phutana, curry leaves and chillis. Once the seeds start spluttering, add onions. stir fry till golden and then add vegetables. stir fry till it is cooked.

Add 4-5 spoonfuls of the batter into the wok till it forms a 1-2 cm thick layer in the middle .

Cook on low flame till it is cooked to a lovely reddish brown on one side. It will take 5-6 mins for each side.

Toss over and allow the other side to cook.

Remove from wok and serve with dalma. It can also be served with ghee and sugar.

Ras malai ( cheese balls soaked in milk )

Cooking time Required: 40 minutes
Cost of Preparation: 50-60 rupees

Ingredients: milk ( 1 litre ), lemon ( 1 no , one can also use sour curd for curdling the milk ), maida ( flour , 1-2 tsp ), sugar ( 1/2 cup ), vanilla essence ( few drops ), nuts ( cashews/almonds) for garnishing.


Cooking: Boil half of the milk in a saucepan. Squeeze the lemon over the milk. Allow to boil till the chenna ( cheese/paneer ) separates from the water.

Allow to cool for 5 mins. Strain the water .

Transfer the chenna to a mixing bowl. Add maida .Mix and knead the mixture till it turns into a soft dough . There should be no grains felt when the chenna is rubbed in between the fingers. Make small balls/ medium sized flat circles out of it.




















Heat water and half of the sugar in a wok . Allow to boil. Put in the chenna balls/circles and add 5-6 drops of vanilla essence. Cover with a lid and boil for 10-12 mins.

The balls will rise to the top when they are cooked and again sink to the bottem once they absorb the sugar solution. Remove from the fire and allow to cool.






















Boil the remaining milk in a wok along with the sugar for 10-15 minutes. Allow to thicken slightly .

Allow to cool down. Remove the chenna balls from the sugar solution and add to the thickened milk.

Put into the refrigerator to chill. Garnish with chopped cashews/almonds and serve.






















Tip: One can also use cardamon/rose essence instead of vanilla essence for the flavouring.
Use full cream milk instead of skinned milk for softer and tastier chenna balls.

Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (clotted cream) flavored with cardamom.It originated in what is now coastal Orissa (source Wiki).

In some places in orissa the small chenna balls soaked in thickened milk are also called 'Kheer sagar'.