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.



Ingredients:

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

Preparation:

       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).
 Ingredients:

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

Method:

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.
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Thanks & Regards:
SUSOVAN SARKAR