Tuesday, May 22, 2012

Dhaba Tadka


Biri Dali ( Urad Dal ,Black Gram Lentils)with skin - 2 Cups (Split or whole both can be used)
Rajma(Kidney Beans) -1 cup
Chana Dali ( Chana Dal,Split Bengal Gram Lentils )- 1/2 cup

Soak the Urad Dal and Rajma over night( 12-14hrs) in warm water.If you are using the whole Urad Dal ,it will take longer time to soak.Chana dal will take less time to be soaked so you can soak it for 2-3 hrs.Pressure cook the lentils with enough water and salt  to 7-8 whistles in the cooker or until the dal is completely cooked.

 For the Masala:
Onions- 2 Big cut into thin slices
Garlic- 8-10 cloves finely chopped
Ginger - 2 inches, finely chopped
Tomatoes- 2  diced
1tsp cumin seeds (Jeera) Powder
1tsp Chilli powder
1 tbsp kasoori methi (Dry Fenugreek Leaves)
1 1/2 tsp Garam Masala powder
1/4 th of a cube of Butter stick
Cilantro chopped for garnishing
Asafoetida / Hing - 1 pinch
Oil for Frying


Heat the oil in a pan, add hing to the oil. Fry the onion till its translucent add garlic and ginger to it. Saute it for another 4-5 mins.Add tomatoes,cumin powder,chiili powder,Garam masala powder and cook over a high flame to get a creamy texture of tomatoes.Add the butter cube,mix it.Pour the cooked dal mixture to it.Add the kasoori methi to the dal.Cook it for another 10 mins on a slow flame (You can add water to get the consistency you like).Garnish with chopped cilantro ,Serve hot with Roti .

Adding Egg : (Optional)
Make scramble egg with two eggs,  Mix it with the dal . 

Adding Mutton : 

If you have cooked mutton in home, you can add the gravy and some pieces to it while heating it up before serving.

Adding the malai:

For vegetarian , top this yummy dal with malai from boiled milk,and you will love the taste.

Monday, May 21, 2012

Chingudi Tarkari

For a home sick soul, and here is my soul curry :) :)

Chingudi Tarkari:


Chingudi / Prawn - 8-10 (i took the black tiger prawns)
Aloo / Potato - 2  cut into cubes ( you can take boiled potatoes also)
Tomato - I big one, cut into slices
Onion - 1 big cut 
Garlic-5-6 cloves
Ginger- 1/2 inch
Chilli powder- As per taste
Garam Masala- 1tsp
Cilantro Leaves- Finally chopped
Green Chilies- Optional
Turmeric Powder for marinating and cooking
Oil for shallow frying and cooking


Wash the prawns, Marinate it with salt and turmeric powder.Make a paste of the onion, ginger  garlic. In a pan heat the oil, and fry the prawns,till the outer shell changes the colour , keep it aside. If you are using the raw potatoes , fry them till its golden in colour for an enhanced taste. If you don't like the extra oil, you can use boiled potatoes in the curry.In the pan heat 2tbsp oil .  Fry the masala paste in the oil, with salt, chili powder and turmeric powder. When the raw smell of masala disappears ,add on the tomato slices. Cook it for another few mins till the tomato slices are soft and oil comes out of the masala. Stir in the potatoes and green chillies cook it for a while and add water to it. Bring it to boil ,and after the potatoes are well cooked add the fried prawns to it. Sprinkle  garam masala powder, and cilantro leaves. Serve hot with Rice . Enjoy :)

Tuesday, April 10, 2012



For Barter
1cup refined flour ( Maida)
Approx 1 cup water ( Milk for an enhanced taste)
1 ripe banana
One pinch baking soda
1 tea spoon Aniseed (Panamahuri)
2 cardamom ground 

For syrup
1 cup water
1 cup sugar

1. Mix the refined flour and water (or milk) to make a thick barter.
2. Add in baking soda, Aniseed and powdered cardamom. Set the barter aside for 15-30 mins.
3. Add in 1 cup sugar to 1 cup water. Gently stir to make the syrup. Leave it on simmer while the malpua is being done.
4. Add a mashed banana to the barter and mix in thoroughly.
5. Heat oil or ghee in a shallow fry pan. Pour in 1 ladle of the barter and fry until golden brown.
6. Take the malpua out, drain the oil and let soak in the syrup for 2-3 mins.
7. Take out the malpua and keep aside. It can be served hot or cold.

Add a glob of vanilla ice cream to make it taste better!

Tuesday, August 9, 2011

Anda Bhaja /Egg Bhurji /Scrambled Egg

 This recipe goes well with roti, rice and pakhala. Preparation is very easy and quick. During the summer vaccation when we were in village,  i remember my aunt cooking egg in a deep spoon. The preparation itself was so beautiful that, hardly anyone can resist not to eat that. At that time in village they cooked in a chuli or chulha . Food cooked on that fire tastes so different and smells different too. And when you come outside your own country again you have to develope a new taste to get aclamatised to the new place. I miss my mother (Maa) ,and her kitchen. Anyway here goes the recipe for the Anda Bhaja.


2 big Red Onions
4 Eggs
1-2 Green Chillies( As per your taste)
1/2 tsp Turmeric powder
2tbsp Oil


       Cut the onion into thin small slices. Break and beat the egg in a bowl . Heat oil in a frying pan. Fry the onion till its transluscent,add the green chillies and stir for 2 mins more. Now add on the beaten egg slowly stirring the mixture properly . Add the turmeric powder ,salt to it. On a slow flame fry it nicely till its gloden in colour.For a taste enhancement you can add bell pepper or capsicum( green,red and yellow). It gives a better colour and taste. The smell of this dish is mouth watering by itself. Enjoy and let me know.

Wednesday, August 3, 2011

Chitou Pitha

                             This pitha is offered to Lord Jagannath in Puja on Chitalagi Amabasya (also known as Chitau Amabasya).

500 gm rice (chaula)
1 coconut (nadia)
1 cup milk (dudha)
Salt to taste (luna)


Soak the rice in water for about 2 to 3 hours. Grate the coconut. Wash the rice properly and then add milk and coconut to it. Grind the mixture of rice , milk and grated coconut to form a batter. Add cardamom powder and salt to it and thoroughly whip the same. Then keep the batter aside for 2 hours. Pre-heat the frying pan with ½ tea-spoon ghee. After the pan is heated put 2 table-spoon of batter and spread to give it the shape of a pancake. Cover the lead. Put the pan on low flame for about 2 minutes. Thereafter open the lid and take out delicious Chitau Pitha. This way you may prepare the pithas one after another, and serve hot soon after preparing the same .It can be eaten with hot milk with sugar,  aloo dum or ghuguni. Enjoy folks,Thanx Susovan for sharing such a yummy, typical Odia dish with us.
Thanks & Regards:

Wednesday, July 13, 2011

Ratha Yatra At Baripada

 The Supreme Personality Of Godhead....Jagannath Swami..Nayan Patha Gami... Bhava Tume
            Baripada Ratha Yatra second only to Puri.
   The Famous M.P.C College, Which was once the Royal Palace of The Kings of Mayurbhanj
   The only Place ,where only women pulls the chariot of Maa Subhadra.
                                  Chariot Pulling In Progress.

Thursday, July 7, 2011

Pakudi /Vegetable Pakoda.

Come rainy or winter season and we want some hot pakudi  and tea to go with the evening khatti. Have you ever tried eating pakudi with mudhi.......if no then i will recomend you try it once. And if you are in my group then who will know better then me about the taste nd fun about it.
                       In some parts of Odisa we eat pakudi with Pakhal bhata ,If you have never tried it i will suggest you to try this once . It tastes awesome.Pakudi can be eaten with a little bit of chat masala sprinkled over it , or with hot n sweet tomato sauce, or mint coriander chutney. It goes well in breakfast too. You can  eat Maharastra Bhaji Pav by applying some green chutney to two slices of bread and keeping pakudis in between. So here goes the recipe for this yummy starter.


1/2 Potato
1 big Onion
1 cup Spinach ,chopped
1/2 cup Bell pepper / Capsicum
1/2 cup Cabbage
Few florets of Cauliflower,chopped
1 inch Ginger grated or finely crushed
1-2 Green Chillies (as per taste)
1 sprig of Curry leaves.
2 cups of Besan /Gram Flour
1/2 tsp Carom seeds /Ajwain
1 tsp Kasoori methi
1 pinch of Sodium Bicarbonate
Oil to deep Fry.

  Chop all the vegetables into thin long slices. In a deep mixing bowl mix all ingredients leaving the Oil for deep frying. I will suggest you to put water in it after you dry mix all the stuff,so that you have an idea how much water u need to make the dough.Add water to it,make sure it should not be runny. Leave it for 10 -15 mins so that everything will mix well and the flavour is absorbed. In a deep frying pan or kadai heat oil.Drop small amount of dough to the oil carefully . Fry the pakudis till it s golden brown in colour and crispy. Try to make thin and long shapes so that it will be well cooked and look beautiful. Sprinkle with chat masala and serve hot. A perfect recipe for any evening chat and catching up with friends n family.