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.

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

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.

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.

Ingredients:

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
Salt
Oil to deep Fry.

Preparation:
  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.

Rohi Machha Jhola.

A typical Oriya meal is served of Rice and one or two gravy and some fried vegetables. The gravy or jhola mainly made of mustard , khuskhus or (posta), cumin seeds, coriander seeds, onion ,garlic and ginger. Fish Curry in Odisa is prepared basically by using mustard and khuskhus. There are three ways to prepare the fish. One is with gravy, second one is a semi liquid or dry version,and the 3rd one is just deep fried. All the three types are delicious though. This time i prepared a gravy, so here goes the preparation for that.

Ingredients:-
500 gm Fresh water Fish (i took Rohu /Rohi)
2 tbsp Mustard seeds (soaked for 1hr)
1 tbsp Posta / Poppy seeds /Khuskhus( soaked in hot water for 1 hr)
1 medium sized Onion( sliced )

1 Big Tomato( sliced finely)

1 tsp Turmeric powder
1/2 Green chillies
Oil for deep frying
Cilantro leaves to garnish
salt

How I Made It:-
  
       Wash the fish throughly . Marinate with salt and turmeric powder. In a frying pan fry the fish on both sides. Make a fine paste of mustard , posta ,green chillies with 1/2 tsp of salt. In a pan take 3 tsp oil, fry the onions till its light brown in color ,add the tomatoes ,turmeric powder stir well and cover and cook it till it is soft. Mix the mustard paste with 1cup of water and add on to the tomato gravy. Mix well and let it to be cooked for a while.(Never fry the mustard paste dry, as it gives a bitter taste to the gravy). Add 2 cups of water to the gravy( you can add water according to your gravy thickness you want). When the water  starts boiling  add the fried fish pieces into it,cover the lid and let it boil it for another 5 mins. Garnish with cilantro and serve hot with Rice.

Sooji Upama

  
Ingredients:

2 Cups Sooji / Rava
1 Onion finely Chopped
1 Cup chopped Vegetable (carrots,beans , patatoes, corn)
1" Ginger Slice (finely crushed or grated)
1 Sprig Curry Leaves
1/2 tsp Urad Dal
1/2 tsp Mustard Seeds.
2 tbsp Lemon Juice.
1 Pinch Asafoetida
1Tbsp  Oil
Salt

How i made it:-

            Dry roast the sooji in a pan, till its turn into light brown. Transfer to a bowl and keep aside. Heat oil in the same pan and add asafoetida,urad dal, curry leaves,and mustard to it. When the dal turns golden brown and mustard seed starts to splutter , add the onions. Fry it till its translucent ,add on the ginger stir it for a while , now add the vegetables ,stir well. Put 3 cups of water and cover the pan till the vegetables are cooked. Now add the roasted rava to it slowly stirring it to prevent forming lumps. Add salt and continue stirring. Cook it for another 5 mins. Add the lime juice to the Upma. Garnish with cilantro and serve hot.
Beautiful and yummy Upma is ready for eating.

Lau Muga Dali Dalma.

Ingredients:

muga dali/ moonga dal - 3 palm full

2 cups diced long gourd / lau

1 medium sized tomato diced

 1medium sized onion cut into slices.

1 tsp jeera /cumin seeds

1-2 dry red chili.

1/2 tsp turmeric powder

1 tbsp oil / ghee.

salt.

Preparation:

      Take a deep pan, lightly roast the moong dal in it, till you get the nice aroma of muga dali.Take out from the flame and keep aside. In a pressure cooker put the lightly roasted moong dal, the diced long gourd, tomato pieces, turmeric and salt. Add on sufficient water required to cook the dal. Bring on medium flame to 2 whistles, till the dal is cooked. let it cool down.

Put a deep pan on high flame. Pour the oil or ghee to the pan, add the red chili, cumin seeds when starts to splutter add the sliced onion and stir it. Fry it  till the onion is golden in colour, add the boiled dal to it. You can add on some water to adjust the thickness of the dal. Garnish with cilantro leaves.

Serve hot with steamed rice, roti or paratha. Nice and yummy.

Enjoy folks.