Odia Recipes
Receipe Name : Kakharu Phula Bhaja
Ingredients : Khakaru phula (pumpkin blossoms) -10 Chaula chuna (rice flour) -2-3 tablespoon Refined oil -4 tablespoon Rasuna (Garlic) – 5 cl oves Jeera (Cumin seeds )-1 teaspoon (Sukhila lanka) Dry chili -( as per taste) Salt - as per taste
Procedure : Clean the blossoms, remove stem, soak in turmeric water for 5 mins. Make a fine paste of garlic, cumin seeds and dry chili. Take out the blossoms from water, keep aside. Take some water and add rice flour, masala paste, salt and make a semi-liquid batter Heat oil in a frying pan or tawa, when it is hot deep each blossom into that paste and fry.Fry till both sides are golden brown.
Receipe Name : Cuttack Special - Aludum & Dahibara
Ingredients : Dahibara -Ingredients:250 gm. skinless blackgram dal or urad dal(Biri), 4 to 5 red chillies(Lanka) 1/2 teaspoon mustard Seeds(Sorisa) ,1/2 teaspoon Cumin Seeds(Jeera), 1 & a half cup refined cooking oil,1/2 tea spoon red chilli powder(Lanka powder),1/2 teaspoon baking powder Curry leaves(Bhursanga patra),1/4 litre curd(Dahi) Salt to taste(Luna) Aludum -Ingredients: Potatoes 500gm(Alu) Mustard oil,1/2 cup(Sorisa Tela) CuminSeeds, 1 tsp(Jeera) Cloves 3 nos(Labanga) Asafoetida,1 pinch(Hengu) Red Chili Powder(Lanka Powder),2 tsps Turmeric 1/2 tsp(Haladi) Ginger,Garlic Paste, 2tsp(Ada,Rasuna bata),Salt to taste(Luna),Curd 2 tsp(Dahi) Garam Masala,1tsp Mixed Big Cardamom, Cinnamon and Black Pepper Powders Guguni -Ingredients: 3 cups of dried peas soaked overnight in water,3 small tomatoes sliced into small pieces,1 small red onion,1 tsp chopped ginger,1 tsp chopped garlic,2 cardamoms,1 tsp of cumin seeds,2 small pieces of cinnamon,3-4 cloves,1 tsp of cumin powder,1 tsp of coriander powder Fresh coriander leaves,Red chilli powder to taste,2 Green Chilies,Turmeric powder,2-4 tsp cooking oil,Salt to taste
Procedure :
Soak black gram dal in water overnight.
Grind it.
Add baking powder and salt to it and mix well. Leave it for 1hr.
From the batter make small balls or baras.
Slightly flatten them.
In a frying pan heat the refined oil. Fry the baras
.
After the frying put the baras separately.
Now heat 3 teaspoon oil again in the frying pan.
Add mustard seeds, curry leaves and red chilies and let them splutter.
Add this mixture to the curd in a separate container.
Then put the fried baras into this curd and leave for sometime to cold.
Cumin seeds powder and red chilli powder can be sprinkled before serving.
Boil the Potatoes in enough water.
Cool theboiled Potatoes in cold water, and peel these by using thumb
In a Kadahi, add musturd oil.Then fry bolied alus for 5 mins.
Then Add Cloves, Cumin seeds and Asafoetida to it.
Then add ginger garlic paste and fry it .Then add salt.
After some time add curd to it and fry it for 5 to 7 mins.
Then fried potatoesto it.Fry it for sometime.Then add some water to it.
When the Spiced Gravy and oil, soaks to the very core of the Potatoes, and these turn brown
Then add Garam Masala to it.
Then remove it from stove.
Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves
with a little water
Boil the soaked peas with some salt till soft
Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter
Add green chillies
Add the masala paste prepared earlier
Fry them till light brown
Add turmeric powder, cumin powder, coriander powder
Add finely chopped tomatoes and fry them till they are soft
Add boiled peas, little water and salt and cook for 10-15mts
Garnish with coriander leaves and serve hot.
| Receipe Name : Sajana Chuin Aalu besara Bhaja |
Ingredients : Chhuin ( Drumstick ) -7
Aalu ( Potato ) -2 medium size
Sorisa ( Mustard seed ) -2tbsp
Sukhila Lanka ( dry chili ) -2
Rasuna ( Garl
ic ) -7 cloves
Haladi Gunda ( Turmeric powder ) -1/ 2 tbsp
Pancha phutana ( Cumin seeds, Mustard seeds, Fenugreek seeds, Black cumin )
Sorisa tela ( Mustard oil ) - 3-4tbsp
Luna ( Salt ) to taste.Procedure : Peel off the outerlayer of drumstick (chhuin) and cut it into small pieces. Cut patato in to small pieces(aalu ). Wash the pieces of potato ( aalu ) and drumstick ( chhuin ) properly. Make a fine paste of mustard seed ( sorisa ),dry chili ( sukhila lanka ) and garlic cloves (rasuna). Heat oil in a pan and put the pieces of potato (aalu) and drumstick ( chhuin ),add the paste, turmeric powder (haladi gunda),salt to taste ( luna ) and half cup of water. Cover it with a lid and allow to cook for 10-15 mins on a lower flame. Put off the flame after it is done and keep it aside. Heat mustard oil ( sorisa tela ) and add pancha phutana and allow spluttering. Then add the boiled drumstick ( chhuin ) and potato ( aalu) and stir it properly and fry it till it becomes golden brown. Serve it hot. |
Receipe Name : Suji Kakara
Ingredients : Suji (rawa ) -150 gm Nadia kora(Shredded coconut)- half a coconut Chini(Sugar) -75gm Aleicha( cardamom)- 4 pcs Refined Tela (Refined Oil)- As per requirement to fry Salt – as per taste
Procedure : To start with, first make a powder of cardamom. In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside. Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it. When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside. Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer. Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball. Make the above balls into flat shape like puri’s, in between your palms. Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side. Kakara pitha is ready and serve it cool.
