Egg Paratha

Cooking Time Required: 10 mins
Required Preparation Time : 10-12 rupees

Ingredients: flour(atta) ( 1.5 cups, sufficient for 2 large rotis), onion (1 medium), capsicum ( 1 no, small ), green chilli (2 nos), cumin powder (1/5 tsp), coriander powder (1/5 tsp), chilli powder (1/4 tsp), 2 eggs, garam masala ( 1/4 tsp,optional ), tomato sauce ( 1 tsp ), tabasco sauce ( few drops, optional ), oil, salt to taste.


Preparation: Add a pinch of salt to the flour. Mix well, add water and knead into a firm dough. Keep aside.

Break the eggs into a bowl. Add salt and beat well.

Cut the onion, capsicum and green chilli into small pieces. Keep aside.

Cooking: Heat a non-stick frypan. Put about 1/ tsp oil on it . Pour most of the beaten egg onto the pan, leaving aside 3-4 tsp. Make bhurji out the egg.

Add onions, capsicum, coriander powder, cumin powder, chilli powder, garam masala to the egg bhurji and fry for 1 min. Remove from the pan.
















Divide the dough into two equal parts. Roll each half into a large roti. Put on the pan. Allow to cook on one side and then flip it over.

Put 2 tsp of beaten egg on the roti and spread well. Add the egg bhujia, green chilli, tomato sauce and tabasco sauce .
















Fold into half (add some more beaten egg on the sides of the roti to close the paratha). Add 2 tsp oil to the pan and allow the paratha to cook .
















Eat it hot with tomato ketchup. (Perfectly filling food for a lazy weekend....)

Note: One can omit the powdered spices if it seems too heavy for breakfast. Add fresh coriander leaves and mint leaves instead.

Chilli Chicken

Cooking Time Required: 20-25 mins
Cost of Preparation: 45-50 Rupees

Ingredients:
For marinate : Boneless chicken pieces ( 250 gm ), egg ( 1 no ), cornflour ( 1 tsp ), maida ( 1 tsp ), soya sauce ( 1 tsp ), ajinomoto ( 1/5 tsp ), finely cut garlic ( 1 tsp, heaped ), salt.

For the saute : Capsicum ( 1 large ), white onion ( 1 large ), red chillis ( 5-6 nos ), chilli vinegar ( 1 tsp ), soya sauce ( 1 tsp ), finely cut garlic ( 1 tsp ), pepper powder ( 1/4 tsp), salt, tomato sauce ( 1 tsp ), oil ( 3-4 tsp ).

For deep frying : oil .

Preparation: Mix all the ingredients for marination in a large bowl. Keep aside for 2 hours.

Cut the capsicum and onion into medium/big sized chunks.

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.

Heat 3-4 tsp of oil in a wok. Add the garlic pieces and red chillis . Saute for 30 secs.

Add the fried chicken, capsicum and onion. Fry on high flame for 2 mins.

Sprinkle chilli vinegar, soya sauce, tomato sauce, pepper powder and a pinch of salt. Toss it well. (Add a few teaspoons of water if it is too dry or sticking to the pan )

Serve hot as an appetizer or even a side dish.

Chinguri Sukhua -Piaja Patra Bhajja

Cooking Time Required: 12-15 mins
Cost of Preparation: 25-30 Rupees

Ingredients: Dried shrimps ( really small ones, 1 cup ), Spring onion, red chillis ( 2 nos ), garlic flakes ( 3-4 nos ), salt, turmeric, mustard oil.

Preparation: Separate the spring onion greens from the bulbs ( we will be using the greens only ). Cut the greens into inch long pieces.

Wash the shrimps and drain away all the water.

Cooking: Heat 1 tsp oil in a frying pan. Add a pinch of turmeric . Follow with the
shrimps. Fry till crispy.

Taste the shrimps and add salt if required ( dried shrimps will be having some amount of salt ). Keep aside.

Heat 1 tsp of mustard oil in another pan ( or the same one if feeling lazy ). Add the
crushed garlic flakes and red chillis. Fry for 15-20 seconds. Add the spring onion greens with a pinch of salt. Stir fry till they are just wilted. Do not overdo as it needs to remain juicy.

Add the fried shrimps to the pan and stir on high flame for 30 secs to 1 min. Remove from the pan at this point.

Serve immediately so that the shrimps retain their crispiness. ( Gives an awesome
effect, the crunchy shrimps are offset by the juicy greens )

Note: This can be served with any rice dish. I enjoyed it with a bowl of lemon 'Pakhala' and fried fish. This dish tastes even more amazing with fresh shrimps. But the really small shrimps are tough to find.

For the lemon pakhala: Cook rice till its softer than usual. Drain away all the water. Fill with fresh water and allow to stand for 4-5 hours. Add mint leaves, coriander leaves, lemon slices, slit green chillis, spring onions and salt.












Spring Onion



Shrimp

Panasa Bhaja ( Jackfruit fries )

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

Ingredients: Panasa pieces ( jackfruit , 2-3 cups ), cornflour (4-5 tbs), onion paste ( 1 1/2 tsp ), ginger garlic paste ( 1 1/2 tsp ), red chilli powder ( 1/3 tsp ), jeera-lanka ( cumin-chilli) powder 1/3 tsp ), coriander powder (1/2 tsp), garam msasala ( 1/4 tsp ), salt, turmeric, oil for frying.

Preparation: The jackfruit should be cut into slices of 5-6 mm thickness.

Mix all the remaining ingredients ( except for the salt, turmeric and oil) into a thick paste with little amount of water. Add a pinch of salt .

Cooking: Boil the pieces in a pressure cooker with salt and turmeric. Allow for one whistle or till the jackfruit is 3/4 th cooked.

Keep aside till the steam escapes and drain out the water.

Heat 5-6 tsp oil in a frying pan. Dip the boiled jackfruit pieces into the cornflour paste. Add the jackfruit to the frying pan. Cook on both sides till reddish brown. (Takes about 5-6 mins)

Serve with rice and dal.

Kadali Manja Tarkari ( Banana Stem Curry )

Cooking Time Required: 25-30 mins ( Take it to be 1 hour including preparation )
Cost of preparation: 50-55 Rupees

Ingredients: Banana Stem ( 8 inch long ), potato ( 1 no., medium ), onion ( 1 no., medium ), pancha phutana ( 1/3 tsp ), dry red chillis ( 3 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/2 tsp ), cardamon ( 2 nos ), cinnamon stick ( 1 inch ), ginger-garlic paste ( 1 tsp ), garlic flakes ( 5 nos ), bay leaf ( 2 nos), turmeric, salt, oil for cooking ( 5 tsp ).

Preparation: This is the most time consuming process. Clean and cut the banana stem into thin circles.
















After cutting one circle, one can feel the fibres when it tries to separate it from the remaining stem. Move you fingers in a circlar motion and remove as much of the fibres as you can.

Cut the circles into small pieces. Add salt and turmeric and keep aside for half an hour.
















After half an hour, squeeze out all the water from the banana stem pieces using both hands.
















Cut the onions into thin and small pieces . Cut the potato ito small cubes.

Grind the garlic cloves, cardamon , cinnamon, cumin and coriander into a smooth paste along with two of the red chillis.

Cooking: Heat 5 tsp oil in a wok. Add the pancha phutana, bay leaves and one red chilli. Follow with the onion pieces and fry till it turns brownish.

Add the masala paste with ginger-garlic paste and turmeric and fry till the raw smell goes off. Add the potato cubes and stir fry for 5 mins.
















Add the squeezed out banana stem pieces and stir fry till it is almost cooked. Time taken will depend on the tenderness of the banana stem. If its very tender it will take about 8-9 mins but if it a not so tender this time may increase to 15-17 mins.

Add 1/2 cup of water and cover with a tight lid. Cook for 5 mins.

Remove from fire. Serve hot with rice.

I am sending this to A.W.E.D. - Indian Cuisine - hosted by Ayeesha.

Bharwa Shimla Mirch ( Stuffed Capsicum )

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

Banana & sesame crepes with flavoured honey

Cooking Time Required: 15-20 mins
Cost of Preparation: 40-45 Rupees

Ingredients: Whole wheat flour ( 1/2 cup ), egg ( 1 no. ), milk ( 3/4 th cup ), cooking butter ( 3 tsp ), sugar ( 2 tsp ), salt ( a pinch ), baking powder ( 1/5 tsp ), sesame seeds ( 3 tsp ), ripe banana ( 1-2 nos ), honey ( 4-5 tbs ), star anise ( 2 nos ).

Cooking: Lighty roast the sesame seeds and keep aside.

Heat the honey in a thick bottomed saucepan along with the star anise . One can also add
a pinch of powdered star anise to the honey. Boil it for 5 mins . Keep aside to cool for 10-15 mins.

Break the egg in a bowl. Beat well. Add the milk, sugar and salt. Beat for 2 mins.
Sift the flour with the baking powder. Add to the beaten egg and milk. Melt 2 tsp of butter and add to it. Beat for 4-5 mins.

Heat a small frying pan to a low temperature. Add a few drops of oil/butter. Rub with a cloth to spread uniformly without leaving excess greasiness. Take 2 tbs of the batter and tilt the pan to spread uniformly.

Cut the banana into thin slices. Spread over the crepe. Sprinkle sesame seeds.
















Fold the crepe into half . As the crepes are very thin, there is no need to cook on the inner side. Remove from pan and put on a serving plate.

Drizzle with the flavoured honey. And enjoy a delectable French breakfast.

Sesame Seed

Oriya Rasgulla

Its the Oriya cousin of the famed Bengali Rosogulla....some even call it the predecessor of the latter ( the rasgulla origins remain debatable )!! And i do not happen to be in the mood to tread such treacherous waters ( After having 3 of these rasgulla i feel like i have died and gone to heaven !!!!). Most popular among all the chenna mithas from Orissa, it is close to every Oriya's heart. Unfortunately it is not known by many people outside the state.

The oriya rasgulla can be further differentiated into the Salepur and the Pahala varieties. The former is more chewy and sweeter while the latter is very soft and aromatic.

So when one of my friends returned from Bhubneshwar last week, i could not resist asking her to get some for me. I had asked for the canned variety ( these are the Salepur variety ) and not the ones sold at Pahala as the latter gets spoiled very easily.

I know some ppl would have visited my blog looking for the recipe!! Sorry folks..but its a well-guarded secret handed down over generations . I do know some people who have tried to replicate its awesome taste but with disasterous to somewhat ok results. That is enough to keep me from trying out the same.

Some would argue that its available at other places in orissa. I know it is...but i
strongly recommend that one visits this nondescript village ( Pahala ) situated near
Bhubneshwar and favours it fresh!! You can finds lots of small shops selling them. One can make a short halt at one of these shops and taste this delectable sweet. Like most people you would be willing to turn a blind eye to your diet charts and gobble half a dozen of these ( believe me...I did).

Unlike the spongy bengali rosogulla, this one has a grainy texture( not sure how to
describe it....i would say definitely less chewy and more of 'melting in the mouth' kinda feel ) and a very mild sweet-sour taste . Quite a few ppl would have missed that....just try keeping a savouring a bit of it in your mouth for a few seconds ( just like one would savour a great wine ). Sad part is that it turns very sour even when kept refrigerated.

Will post a tried & tested recipe as soon as i can get my hands on one !!!!

Phula Kobi Jholo/Rasa ( Cauliflower curry )

Cooking Time Required: 30-35 mins
Cost Of Preparation: 50-60 Rupees

Ingredients: cauliflower ( 250 gm), onion ( 1 large ), potato ( 1 small), red chillis ( 3-4 nos), ginger garlic paste ( 2-3 tsp ), tomatao ( 1 large ), coriander stems ( 1-2 tsp ), green peas ( 1 cup ), cumin seeds ( 1/3 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1 tsp ), kasuri methi ( 2 tsp ), cardamon ( 1-2 nos ), cinnamon ( 1 inch long ), cloves ( 1-2 ), bay leaf ( 1 no. ), salt, turmeric, oil ( 6-7 tsp ).

Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.

Cut the onion into small chunks.

Boil the tomato for 5 mins.

Cooking: Heat 3 tsp oil in a frying pan. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.

Heat 2 tsp of oil in the same pan. Add coriander stems, cardamon, cinnamon, bay leaf and cloves. Fry for a minute.

Add the onions and fry till translucent. Peel the tomato and add to the pan. Cook for 2
mins.

Transfer to a mixer-grinder and grind into a smooth paste while it is still hot.

Heat the remaining oil in a wok. Add the red chillis and cumin seeds.

Add the onion and tomato paste along with the ginger-garlic paste and a little bit of salt. Fry for 4-5 mins till the raw smell goes off.

Add the cumin and coriander powder. Fry for 1-2 mins.

Add the fried florets and potatoes along with the green peas, kasuri methi, salt and 2-3 cups of water.

Boil for 8-10 mins or till the gravy thickens to ones' preference.

Serve hot with rotis/paratha/rice.

Cauliflower

Chinguri Sukhua Tarkari ( Dried Shrimp Curry )

Cooking Time Required: 15-20 mins
Cost of preparation: 25-30 Rupees

Ingredients: Chingudi sukhua/dried shrimps ( one can use any other fish as well, 100-150 gm ), potato ( 1 large ), onion ( 1 large ), green chillis ( 2-3 nos )besara ( mustard-garlic paste , 1-2 tsp ), pancha-phutana ( 1/3 tsp ), salt, turmeric, mustard oil .

Preparation: Wash and drain the sukhua.

Cut the onions into thin strips. The potato should be diced into small cubes.

Cooking: Heat 1 tsp of oil in a wok. Add the washed sukhua and stir fry for 4-5 mins. Do not fry it till crispy.

Heat the oil in a wok. Add the green chilli and pancha-phutana.

Once the seeds start crackling, add the onions. Fry the onions till they turn translucent.

Add the potatoes and fry for 4-5 mins.

Add the sukhua, besara and turmeric along with 1 cup water. Cook for 7-8 mins till the potato is well cooked and most of the water disappears. Add the salt and cook for another minute ot two.

Serve with rice and yellow dal/ pakhala bhata.


Note: While preparing any sukhua/dried fish/shrimp one needs to be careful with the salt. Most of the sukhua/dried fish is steeped in salt. One should add the salt towards the end to avoid making the curry very salty.

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.