tag:blogger.com,1999:blog-2428070011342173262024-03-13T22:15:43.564-07:00Oriya FoodComfort Food from the Oriya householdHome Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-242807001134217326.post-30583922026556505592014-10-22T19:46:00.000-07:002014-10-22T19:48:46.539-07:00Happy Diwali 2014 with Spicy peanuts<a href="http://2.bp.blogspot.com/-GAG63mSMpXY/VEho2MvgSJI/AAAAAAAAAr8/y45-QbqOW0E/s1600/photo%2B1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GAG63mSMpXY/VEho2MvgSJI/AAAAAAAAAr8/y45-QbqOW0E/s1600/photo%2B1.JPG" height="240" width="320" /></a>Happy Diwali everyone! Hope you have a fun and safe and happy day! Enjoy the mithai and light those diyas and enjoy the crackers. And when done spend time chatting with your family and friends.<br />
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Growing up I remember mom making tins (huge tins) of diwali mithai and non mithai for weeks. Then the day of diwali huge boxes would be distributed to neighbors. I would wait for the evening for all my cousins to come for the grand fire cracker celebration. Though I was terrified of the noise, I just loved having everyone around, gossiping, chatting laughing and having a good time!<br />
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Now far away from home and cousins and noise, I try keeping traditions. I make mithai and non mithai, but it is by the handful. I share some of those with friends and spend evening eating good food and lighting diyas and sparklers! My kids know and look forward to Diwali every year now!<br />
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This year I made a few sweets and non sweets. Sweets : Besan Laddoo and Karanja and<a href="http://homeoriyafood.blogspot.com/2010/11/happy-diwali-with-besan-coconut-burfi.html" target="_blank"> coconut burfi</a>. Non-sweet I made nimki and spicy peanuts. Here is my recipe for the spicy peanuts or ground nuts!<br />
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<b>Ingredients</b><br />
<a href="http://3.bp.blogspot.com/-v7ipAijcQP0/VEho_mQZOkI/AAAAAAAAAsE/DxaROiPhXUA/s1600/photo%2B2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-v7ipAijcQP0/VEho_mQZOkI/AAAAAAAAAsE/DxaROiPhXUA/s1600/photo%2B2.JPG" height="240" width="320" /></a>1 cup peanuts/groundnuts<br />
1/2 cup besan or chickpea flour<br />
1 teaspoon chili powder (adjust to taste)<br />
Salt and Black Salt to taste<br />
1/2 a lemon<br />
1/2 teaspoon jeera powder<br />
Oil for frying<br />
<b><br /></b>
<b>How To</b><br />
Mix all the ingredients other than oil well. Then sprinkle water to coat the peanuts with the besan nicely. Leave aside for 5 min to marinate.<br />
Heat oil and fry in batches.<br />
Keep aside for puja or else enjoy fresh from the stove.<br />
Sprinkle some black salt again if you want !<br />
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<br />Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com211tag:blogger.com,1999:blog-242807001134217326.post-40388160477420727312014-01-01T01:00:00.000-08:002014-01-01T01:00:08.751-08:00Happy New Year 2014<a href="http://2.bp.blogspot.com/--iC1f13PNOI/UsOCxj5I9ZI/AAAAAAAAAp4/rIoIeAs3h3M/s1600/photo2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="http://2.bp.blogspot.com/--iC1f13PNOI/UsOCxj5I9ZI/AAAAAAAAAp4/rIoIeAs3h3M/s320/photo2.JPG" width="320" /></a>The New Year brings new hopes and new aspirations and new resolutions. Here is wishing everyone a very Happy New Year! These New Year happy balls are inspired by the <a href="http://en.wikipedia.org/wiki/Times_Square_Ball" target="_blank">ball drop off from Times Square</a>.<br />
And also a happy birthday to my blog - 5th birthday - a big milestone for me and the blog!<br />
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<strong style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Ingredients</strong><br />
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Fresh paneer - 2 cup</div>
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2 grated carrots</div>
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handful of green beans - cut into tiny pieces</div>
<div style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
1/2 an onion - cut into tiny pieces</div>
<div style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
handful of coriander leaves cut into small pieces</div>
<div style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
2-3 table spoon of flour or maida</div>
<div style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
2-3 tablespoon of panko bread crumbs</div>
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Salt to taste</div>
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1/2 tea spoon of pepper</div>
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Oil for deep frying</div>
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<strong>How To</strong></div>
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Mix the all the ingredients above other than the oil and make balls. Roll the balls in extra panko bread crumbs for crunchy texture (I don't have any in the picture), but have used them earlier and the balls taste much better! Leave aside for a few minutes.</div>
<div style="background-color: #f6f6f6; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
Fry them ad serve with the sauce of your choice!</div>
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And chomp on them while watching the ball drop or enjoying your New Year's party!</div>
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Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com22tag:blogger.com,1999:blog-242807001134217326.post-77941601887021450592013-04-14T20:30:00.000-07:002013-04-16T19:00:52.477-07:00Happy Odiya Nua Barsa on Pana Sankranti<a href="http://3.bp.blogspot.com/-JvV4h6n2Ass/UWtzb3JgvSI/AAAAAAAAAo8/moH864yKzdo/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-JvV4h6n2Ass/UWtzb3JgvSI/AAAAAAAAAo8/moH864yKzdo/s320/photo.JPG" width="317" /></a><br />
Happy Odiya New Year! <br />
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Today seemed like a perfect start to a new year with a visit to a temple in the afternoon (Lord Jagannath resides in this temple at Stratford, CT) and then followed by yummy Pana. In Odissa pana sankranti or odiya nua barsa is a very holy day and we celebrate it with a lot of pujas and devotion followed by pana. <br />
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Bela pana is most common, but here is a yummy pana made by my mom. Here is the links to my other <a href="http://homeoriyafood.blogspot.com/2009/04/pana-sankranti.html" target="_blank">Pana post</a> and the <a href="http://homeoriyafood.blogspot.com/2012/04/happy-pana-sankranti-with-chatua.html" target="_blank">chatua post</a> very important for this day.<br />
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<strong>Ingredients</strong>1/2 cup freshly made <span class="blsp-spelling-error" id="SPELLING_ERROR_13">paneer</span><br />
1/2 cup apple
peeled and cut into tiny pieces<br />
1/4 cup green mango peeled and cut into tiny
pieces<br />
1/4 cup banana peeled and cut into tiny pieces<br />
1/4 cup orange peel and cut into small pieces<br />
1 heaped tablespoon of jaggery <br />
1 cup of milk<br />
2 cardamom ground<br />
1/8 th inch of ginger grated<br />
3-4 black pepper freshly ground<br />
handful of cashews ground separately<br />
fistful of fresh
grated coconut (optional)<br />
<br />
<br />
<div>
<strong>How to</strong></div>
<br />
Put all the fruits, yogurt, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">paneer</span>, cardamom, ginger and black pepper and brown sugar
mix
well with your hand or spoon. Add about a cup of water to it and mix well. Serve fresh with ground
cashew and fresh shredded coconut sprinkled on top... <br />
<br />
If you can skip the brown sugar, this would be an amazing protein drink loaded with vitamins! Enjoy!<br />
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<br />Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com16tag:blogger.com,1999:blog-242807001134217326.post-85063033552837589332013-03-09T20:15:00.002-08:002013-03-16T19:45:32.700-07:00Cabbage curry with kala chana<a href="http://3.bp.blogspot.com/-Yc6XfohjBLM/UTwIXEm0X8I/AAAAAAAAAok/2VOwfVwSjrA/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Yc6XfohjBLM/UTwIXEm0X8I/AAAAAAAAAok/2VOwfVwSjrA/s320/photo.JPG" width="268" /></a>I am not a big fan of cabbage in US. It is sweet and bland and unless it is made specially I don't eat it... This version of cabbage curry I saw in our local desi restaurant. They had added some kala chana and some fresh coconut to the cabbage curry and it tasted amazing. Here is my simpler version of the same curry!<br />
So this is a simple cabbage curry with a slight twist, add these black pearls - kala chana and presto you have a newer tasting cabbage curry! Try it and let me know how you like it!<br />
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Priya as recommeded by you, sending this off to <a href="http://mharorajasthanrecipes.blogspot.com/2013/03/healthy-me-healthy-us-new-event.html" target="_blank">Healthy Me and Healthy Us event </a> hosted by <a href="http://mharorajasthanrecipes.blogspot.com/" target="_blank">Priya of Mharo Rajastan's recipes.</a> Priya's blog comes from Rajasthan a place dear to my heart, I have spent my most important student years there and love the people and their hospitality and when she hosts healthy food event another thing very near and dear to me, I couldn't resist editing my post!<br />
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Nutrition benefits of cabbage and black peas<br />
1. Steamed cabbage is supposed to be a good source of cancer prevention food and also cholesterol reduction food. Source <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19" target="_blank">here</a> .<br />
2. Cabbage is good source of Vitamin K, vitamin C, folate and fiber and contains very less calories for about 1 cup of raw cabbage .<br />
3. Legumes are high is proteins and are wonderful as a plant based protein.<br />
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<br />
<strong>Ingredients</strong><br />
2 cups of thinly sliced cabbage<br />
1/2 cup of pre soaked and boiled (with salt) black chick peas or kala chana<br />
1 tea spoon of ginger garlic paste<br />
2 green chillies<br />
2 plum tomatoes - diced<br />
1 tea spoon of Turmeric <br />
1 tea spoon of red chili powder<br />
1 tea spoon of Jeera/Cumin powder<br />
1/2 tea spoon of garam masala<br />
Salt to taste<br />
1 table spoon of Oil<br />
<br />
<strong>How To</strong><br />
Heat oil in a pan<br />
Add green chillies and ginger garlic paste and mix well.<br />
Add the cabbage and the turmeric and chili powder and mix well and cook on low heat for about 10-15 min. Stir every 4-5 min.<br />
Once the cabbage reduces in volume, add the tomatoes, salt and the cumin powder and garam masala and the boiled kala chana.<br />
Cook for a few more minutes until cabbage and tomatoes are cooked through. <br />
Sprinkle coriander leaves and enjoy with rotis!<br />
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Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com9tag:blogger.com,1999:blog-242807001134217326.post-29970179112276855962013-02-09T20:04:00.001-08:002013-02-09T20:04:15.962-08:00Simple feast - khichidi with all its accompaniments<br />
<a href="http://2.bp.blogspot.com/-LC1pM302Muk/URcarE2QaMI/AAAAAAAAAnc/JbHqeRl_NpI/s1600/photo+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-LC1pM302Muk/URcarE2QaMI/AAAAAAAAAnc/JbHqeRl_NpI/s320/photo+%25283%2529.JPG" width="320" /></a>I know I know, who calls Khichidi a feast? But it is an ultimate comfort food in our household and it is one which everyone eats happily! And once you add all the accompaniments it sure is a small feast. So though everyone eats khichidi at my place, every ones needs their own fix. My daughter likes it with pickles (achaar), my son with extra lemon and butter and papad and my hubby with some baigani (thinly sliced eggplant deep fried with besan) and mixed vegetable pakoras, while I like mine with Chalaah (yogurt and water mixture)...<br />
After Nemo dumped, more than 2 feet of snow on us the kids and hubby had a grand time cleaning up snow and playing and I had fun in the kitchen putting together a khichidi ensemble. So here is our simple treat! Tell me what you have for your cold snowing days ?<br />
I don't know how you like your khichidi, my hubby and kids it a little watery or pasty while mine is a little drier. <br />
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<strong>Ingredients</strong><br />
<br />
Rice - 1 cup<br />
Mung Daal roasted on slow fire - 1 cup<br />
1/2 inch if grated ginger<br />
2-3 bay leaves<br />
2-3 cloves<br />
1 small cinnamon stick<br />
1-2 red chilies<br />
1 tea spoon of cumin seeds<br />
Red chili powder (optional)<br />
1 teaspoon of oil (of course butter would be better - but not needed at all)<br />
Salt to taste<br />
<br />
<strong>How To</strong><br />
<br />
Take the cup of Mung daal and dry roast in a small pan for 6-8 minutes. You will see the daal turn pink from yellow. Take it off the fire, clean and soak in water for 1/2 hour. Soak the rice also for 1/2 hour after cleaning it with water.<br />
Take a pressure cooker, add the oil.<br />
Once it is hot, add bay leaves, cloves, cinnamon stick, cumin seeds.<br />
Add the daal and rice and mix well, add the chili powder, red chillies, salt and grated ginger.<br />
For a watery khichidi, add 6 cups of water, for a drier one add about 3 cups of water.<br />
Close the pressure cooker and let there be 1 whistle.<br />
Remove from fire and let the cooker cool down (takes about 15 min).<br />
Once the pressure releases, eat it hot with the accompaniments of your choice...<br />
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The khichidi is very forgiving, missing a spice no worries - skip it... Don't have moong daal, use some other daal... Don't like it dry, add water ! So make it the way you like and enjoy!<br />
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And here is the beautiful snow in our backyard! <br />
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Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com11tag:blogger.com,1999:blog-242807001134217326.post-14213750645333814262013-01-01T18:52:00.000-08:002013-01-01T18:52:05.164-08:00Pumpkin Cake - celebrating my blog's 4th birthdayHappy New Year - 2013!<br />
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<a href="http://1.bp.blogspot.com/-7d7wZes8QG0/UOOfto81wdI/AAAAAAAAAm0/eF0mZ14uO4I/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7d7wZes8QG0/UOOfto81wdI/AAAAAAAAAm0/eF0mZ14uO4I/s1600/photo.JPG" height="320" width="240" /></a>I can't believe it that I have been blogging for 4 years now! I know I have not been a regular, but it has been an awesome journey. I don't know if anyone uses this blog or not, but I am all the time refering back to it. In these days of smart phones, this blog is that recipe book that I can always access, instead of spending hours looking for my recipe book. And since the recipes are to my taste, I don't have to estimate anything.<br />
<br />
Here is a super duper easy pumpkin cake recipe without eggs... My sister E sent me the banana cake recipe and I adapted it to my taste to make this pumpkin cake. The cake is super moist and add some chocolate chips and eat a rich and decadent cake.<br />
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<strong>Ingredients</strong><br />
<div>
3 Cups of all self rising flour</div>
<div>
1 Cup of butter (Melted , Un-Salted)</div>
<div>
2 Cups of brown sugar</div>
<div>
1 tin of pumpkin puree (not pumpkin pie)</div>
<div>
Pinch of Salt</div>
<div>
1 tea spoon of ground cinanmon</div>
<div>
1 cup of milk</div>
<div>
2 cups of semi sweet chocolate chips</div>
<div>
</div>
<div>
<strong>How To</strong></div>
<div>
<div>
Pre-heat the Oven to 350 F ( 175 Degrees C)</div>
</div>
<div>
Mix together butter and sugar until they are well blended. Use your muscles, no blender, mixer needed. Add the pumpkin puree and mix well again.</div>
<div>
In another bowl ,mix the flour and salt and spices.</div>
<div>
Now slowly mix the dry ingredients above into the liquid mixture.</div>
<div>
Add milk as the mixture gets thick. I used a little more than 1 cup of milk. </div>
<div>
Add the chocolate chips into the batter.</div>
<div>
Pour the mixture into the greased loaf Pan.</div>
<div>
Bake for about 40 mins</div>
<div>
Check intermittently by pricking a tooth-pick to see nothing gets stuck on it.</div>
<div>
Cool on rack.</div>
<div>
</div>
<div>
<br />
Dig in once it cooks... Its gooey and yummy and chocolatey...</div>
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If you want you can add nuts to the cake too..</div>
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Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com20tag:blogger.com,1999:blog-242807001134217326.post-22891771172038916822012-11-28T13:44:00.001-08:002012-11-28T13:44:26.562-08:00Sprouted Moong Pulao - A new beginning<br />
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<a href="http://2.bp.blogspot.com/-rVdrqufkZEI/ULaEyIX0YrI/AAAAAAAAAmc/FQM3y2QCpGU/s1600/photo(7).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="309" src="http://2.bp.blogspot.com/-rVdrqufkZEI/ULaEyIX0YrI/AAAAAAAAAmc/FQM3y2QCpGU/s320/photo(7).JPG" width="320" /></a>When life gives you lemons, go make lemonade! When I was given this box of beautiful looking sprouted moong from my friend T, I had to make something wonderful out of it... Did I tell you that I don't eat sprouted moongs already ? So I made this flavorful pulao and trust me anyone (even me who doesn't like sprouted moong) will fall in love with this dish... <br />
<br />
While we are talking of life and lemons, it has been a crazy few months. I will be changing jobs after being at the same place for eons. Today was my last day at my old place and I start at my new place tomorrow. So here is to a new beginning for me and anyone who is reading this!<br />
<br />
So here is a simple flavorful and healthy pulao everyone - Enjoy!<br />
<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>2 cups of cooked Rice<br />
1 and 1/2 cup of sprouted moong<br />
2-3 Bay leaves<br />
couple of cloves<br />
2 small sticks of cinnamon<br />
1 tea spoon of red chili powder (if you want to make it a little spicy)<br />
1 tablespoon of ghee<br />
1 tea spoon of Jeera or Cumin Seeds<br />
1 tea spoon of lemon juice<br />
Salt to taste (optional)<br />
<br />
<b>How To</b><br />
<b></b><br />
<a href="http://3.bp.blogspot.com/-y_DiCJ2LblY/ULZdFRkjyHI/AAAAAAAAAl4/9PqBoz0lV-U/s1600/photo+%252812%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-y_DiCJ2LblY/ULZdFRkjyHI/AAAAAAAAAl4/9PqBoz0lV-U/s320/photo+%252812%2529.JPG" width="320" /></a>Cook Rice with a little bit of salt (Salt is optional). Make sure the rice is not over done.<br />
Heat a pan. Add ghee and bay leaves and and the cumin seeds and the cloves and cinnamon sticks.<br />
Once the seeds splutter, add the sprouted moong and cook for about 5-7 min until the moong softens a little bit.<br />
Add the red chili powder (if you want) and Salt and mix the rice.<br />
Add the lemon juice to the rice and moong pulao and serve fresh.<br />
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<br />
Actually you can enjoy it a couple of days later too, just warm it up and squeeze some fresh lemon juice!<br />
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<br />Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com12tag:blogger.com,1999:blog-242807001134217326.post-67507367408830460642012-08-21T19:16:00.002-07:002012-08-21T19:17:42.273-07:00Summer memories : Potala Aloo Bhaja<a href="http://2.bp.blogspot.com/-fSEL6qh0onM/UDK7CpZt94I/AAAAAAAAAlI/tC-2C24uqvk/s1600/photo%284%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-fSEL6qh0onM/UDK7CpZt94I/AAAAAAAAAlI/tC-2C24uqvk/s400/photo%284%29.JPG" width="400" /></a><br />
I am in a nostalgic spree, so here is my summer time memories again! <br />
Summer was the time for long afternoon siesta and happy munching on makka poda (lightly roasted corn) and chat session (both food and gossip) with cousins. Though I was an only child, I never was lonely during summer vacations. Either lots of my cousins would come over and we would spend time wrestling, chatting, teasing each other at our place or we would all head over to my <a href="http://homeoriyafood.blogspot.com/2009/09/fleeting-summer-fruits.html" target="_blank">grandma's</a> place.All meals would be on the floor with us lined up against the wall and eating on banana leaves (if it isn't <a href="http://homeoriyafood.blogspot.com/2010/07/summer-feast-with-pakhala-bhata.html" target="_blank">pakhala </a>of course) while mom and aunts would keep serving us. Any and everything seemed yum and palatable then, even things that seemed disgusting at home. One of the things that I didn't like growing up was potala or parwal or pointed gourd. In summer there used to be very few vegetables available and potala used to be abundant. And it didn't help that we had a huge garden where this grew in abundance. One of the following potala dishes: potalo rasa, potala bhaja, potala stuffed , aloo potalo tarkari or potalo chutney would be made nearly every day! And I wasn't a happy camper.<br />
<br />
Things changed when I started working in Delhi. Summers in Delhi were worse. Very few vegetables were available and the prices were atrocious. And after few years there, I started missing potala during summer. And now I am a serious convert and don't hesitate to buy it at 7$ a pound from the local Indian grocery whenever I see it and sometimes even get from the frozen section.<br />
The fry here is made from the fresh potala/parwal. <br />
<br />
<b>Ingredients</b><br />
1/2 pound of potala or parwal<br />
1/4 pound of potatoes (you can add more if you want)<br />
1 table spoon of ginger garlic paste<br />
1 tea spoon of turmeric powder<br />
1 tea spoon of chili powder<br />
2 table spoon of oil (I used olive oil)<br />
1 tea spoon of Cumin powder or garam masala powder (not both)<br />
Salt to taste<br />
<b><br /></b>
<b>How To</b><br />
Peel the potala/parwal. <br />
Cut the potatoes and potala/parwal in thin stripes.<br />
Heat the oil in the pan. Add the potatoes and potala and cook for 2-3 minutes in medium heat.<br />
Add the ginger garlic paste, salt, turmeric and chili powder and mix well.<br />
Reduce heat, cover and cook until the potatoes and potala cook through (about 20 min).<br />
Add the cumin powder or garam masala and cook on high heat for 2 minutes.<br />
Remove from heat and enjoy!<br />
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<br />Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com25tag:blogger.com,1999:blog-242807001134217326.post-52255227602671194802012-07-04T18:56:00.000-07:002012-07-05T11:25:03.345-07:00Remembering Aei - my grandma<a href="http://2.bp.blogspot.com/-HSdEKOtFRz8/T_TyxiuvDsI/AAAAAAAAAk4/9Tpf6JBOgak/s1600/aei-aei.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-HSdEKOtFRz8/T_TyxiuvDsI/AAAAAAAAAk4/9Tpf6JBOgak/s320/aei-aei.jpg" width="245" /></a><span style="font-family: Times New Roman;">I had been planning to write this post since a long time. But I was scared to jinx anything. But the inevitable happened.</span>
<span style="font-family: Times New Roman;">This post is an ode to one of the most amazing persons in my life - My grandma or Aei (in Odiya we call her this). </span>
<br />
<br />
<span style="font-family: Times New Roman;">Born in 1922, in the
pre-independence era, she was amazingly forward thinking for her age.
She was the first girl to have completed elementary school in her village.
She was very good at maths and could do mental math easily even at a
later age.</span><br />
<br />
<span style="font-family: Times New Roman;">She married and adapted easily to her
in-laws family and made everyone her own. Mom to a huge family of 13
kids, she never complained about the work load. She always treated each kid specially and I don't think any of her kid lfelt ess loved than the other.</span><br />
<span style="font-family: Times New Roman;"><br /></span><br />
<span style="font-family: Times New Roman;">And yes they always had
guests. "Atithi devo bhava" - was something that
is still practiced in her house. If there is not enough food for the
guest, she would skip a meal to ensure that the guest is fed! Drivers,
gardeners, anyone who steps into her house is fed and fed well like her
own child. </span><br />
<br />
<span style="font-family: Times New Roman;">I also saw diversity at best in her
house. They had family friends from all religions and the kids from
those families considered her as their mom too. I remember an occasion
where an Uncle (my mama's friend) who had just returned from Haj, came over to visit Aei
after the trip to take her blessings. Oh and the goodies that came during Christmas from the Christian family friends, I think only the best was ever sent over.</span><br />
<span style="font-family: Times New Roman;"><br /></span><br />
<span style="font-family: Times New Roman;">I was her oldest grand child and
obviously treated very specially. I have such great memories of
childhood spent at her house every summer. She was one person who
treated me as her equal even when I was a kid and discussed all her
feelings with me. We used to chat late into the night after everyone
slept off. I learnt how not to judge people based on my conversations
with her. (OK it is still a learning process for me - something she had
mastered really well). She had a kind thought for everyone and even at this age inquired about everyone's well being while she herself was ailing...</span><br />
<span style="font-family: Times New Roman;"><br /></span><br />
<span style="font-family: Times New Roman;">Aei turned 90 in April and passed away
last month. Though I am sad, I know she had a rich life and lived a good
life. She passed away at her oldest daughter's house, surrounded by her
kids and grand kids.</span><br />
<br />
<span style="font-family: Times New Roman;">I will miss you Aei but I know you have
gone on to a better life! You will make your next abode nicer and
pleasanter for everyone around you!</span><br />
<br />
<span style="font-family: Times New Roman;"><i>Blogger friends, thanks for the comments and inquiries over the last month. I wanted to take some time to get my thoughts together and write this post. I don't think I have done justice to such an amazing person, but this is my small tribute to her! </i></span>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com17tag:blogger.com,1999:blog-242807001134217326.post-85062494928848391342012-05-03T19:32:00.000-07:002012-05-04T05:29:39.447-07:00Kancha Kadali Bara (Green Plantain Cutlet)<a href="http://2.bp.blogspot.com/-RGjt0T-YVN4/T6M_KLlfhXI/AAAAAAAAAkg/VpAO2HNTfCg/s1600/photo%282%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" src="http://2.bp.blogspot.com/-RGjt0T-YVN4/T6M_KLlfhXI/AAAAAAAAAkg/VpAO2HNTfCg/s320/photo%282%29.JPG" width="320" /></a><br />
Last year when I was on a quick getaway with school friends, my cousin E volunteered to stay over the weekend. She made this for the kids at home and it was a super-duper hit! This is a super yummy side dish and loaded with tonnes of healthy stuff too. Green plantain is rich in iron and the fresh herbs add a unique flavor to the dish. I have no problem getting my kids to eat (if I don't add the green chillies). It is a staple in our house these days and gets made at least once a week! She says that you can add these baras/cutlets to a spicy tomato based curry to make kofta curry! But my baras get finished off as is and the kofta curry is still on my to-do list.<br />
<br />
<b>Ingredients</b><br />
<br />
2 large plantains<br />
5-6 large potatoes<br />
1 large onion chopped fine<br />
<br />
Green chillies cut into small pieces (optional if making for the kids)<br />
1 bunch of coriander leaves<br />
1 bunch of mint leaves<br />
1/2 inch ginger - grated <br />
<br />
Salt to taste<br />
1/2 lemon (optional) or 1 tea spoon amchur powder (optional)<br />
Oil to pan fry the baras<br />
<br />
<b>How To</b><br />
<br />
Take the skin of the plantain and boil them with the potatoes in a pressure cooker for 1-2 whistles. If you dont want, to take the skin off the plantain before boiling then leave the plantain skin on, boil and then take the skin off.<br />
Peal the skin of the potatoes and plantain (if you haven't done it earlier). The skin comes off super easy!<br />
Mash the boiled potatoes and boiled raw plantain well. <br />
Add the chopped onions, green chillies, grated ginger, chopped mint and coriander leaves.<br />
Add either the amchur powder or lemon and salt and mix well.<br />
Make small sized balls once the mixture has cooled down and can be worked with hand.<br />
<br />
Shallow fry in low heat in a nonstick skillet with a tea spoon of bara per batch. Once done, flip to the other side and cook again for a few minutes. Enjoy yummy and healthy kancha kadali baras with rice and dal.<br />
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<br />Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com69tag:blogger.com,1999:blog-242807001134217326.post-62527622658680989902012-04-13T20:15:00.000-07:002012-04-13T20:15:31.785-07:00Happy Pana Sankranti with chatua<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lG5S1QEHLnA/T4jq95f0xRI/AAAAAAAAAkI/qUc7ac-Tzk0/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-lG5S1QEHLnA/T4jq95f0xRI/AAAAAAAAAkI/qUc7ac-Tzk0/s320/photo.JPG" width="320" /></a></div><br />
Also celebrated as the Odiya New Year! Happy Odiya Nua Barsa! <br />
We celebrate all our festivals with food - of course. Usually it is very hot in Odisha by this time and we offer panna (a special drink) as offering to God. I had made <a href="http://homeoriyafood.blogspot.com/2009/04/pana-sankranti.html" target="_blank">fruity pana </a>a few years back and I have also posted <a href="http://homeoriyafood.blogspot.com/2009/06/amba-panna-with-twist.html" target="_blank">mango pana</a>. The pana that is most popular in Odisha for panna sankranti is bela pana. All these drinks help in cooling the body! <br />
<br />
<br />
My mother in law offers chatua as offering to god on <a href="http://en.wikipedia.org/wiki/Vishuva_Sankranti" target="_blank">Pana Sankranti</a> along with the <a href="http://homeoriyafood.blogspot.com/2009/09/fleeting-summer-fruits.html" target="_blank">Watermelon Pana</a>. Chatua is a very healthy mixture of whole grains, pulses and nuts. The whole grains are dry roasted in low fire and so are the pulses and nuts. Then the mixture is sent over to the local neighborhood mill for grinding. It is mixed with milk and banana and gur (jaggery) and served to god. Then you can add additional fruits and enjoy. The left over mixture of chatua powder can be stored in an air tight container and eaten for breakfast. <br />
<br />
<b>Ingredients</b><br />
1 cup whole wheat grains<br />
1/2 cup channa dal or bengal grams<br />
1/2 cup Barley or Jowar seeds (I didn't have it, so I didn't use it) <br />
handful of peanuts<br />
1/2 handful of cashews (use any nuts of your choice)<br />
1/4 cup of gur (Jaggery)<br />
1 banana <br />
2-3 cups of milk (add more if you want a thinner consistency)<br />
fruits of your choice (I used apple, orange and cucumber) <br />
fresh coconut flakes (optional)<br />
<br />
<b>How To</b><br />
<br />
Dry roast the wheat grains, bengal gram one by one. Do the same for the nuts. Easier to dry roast them separately so that you don't burn anything. <br />
Once the nuts and pulses and grains cool, grind them in your grinder of your choice. I used my coffee/spice grinder and did them in small batches.The chatua powder is ready.<br />
Mix the chatua powder with milk and mashed bananas and jaggery.<br />
Add fruits and coconut flakes as per taste and enjoy.<br />
<br />
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Additionally I saw in the news that chatua powder is being offered as a cheap and healthy supplement for pregnant and lactating mothers in Odisha.Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com44tag:blogger.com,1999:blog-242807001134217326.post-68078975946097644642012-04-05T20:04:00.006-07:002012-04-05T20:35:03.498-07:00Quick fix for lunch - paneer, chole pulao<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dKgb2PYDHek/T35cqJbOcZI/AAAAAAAAAjw/8cB8mJyd530/s1600/photo%285%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="http://2.bp.blogspot.com/-dKgb2PYDHek/T35cqJbOcZI/AAAAAAAAAjw/8cB8mJyd530/s320/photo%285%29.JPG" width="320" /></a></div><br />
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I love Odiya food, which means a lot of rice and fish. I love my rice and in all forms whether it is <a href="http://homeoriyafood.blogspot.com/2010/07/summer-feast-with-pakhala-bhata.html" target="_blank">pakhala </a>or <a href="http://homeoriyafood.blogspot.com/2009/03/vegetable-fried-rice.html" target="_blank">fried rice</a> or <a href="http://homeoriyafood.blogspot.com/2010/05/mandira-randha-ghee-anna-or-ghee-rice.html" target="_blank">ghee anna</a> or <a href="http://homeoriyafood.blogspot.com/2009/06/chuda-bhaja.html" target="_blank">chuda bhaja</a>. I also realized that I do have few other rice dishes <a href="http://homeoriyafood.blogspot.com/search/label/rice" target="_blank">here </a>too, well I guess I cook rice variations often. But these days with my attempts at eating healthy, I am trying to take a more wholesome meal to work for lunch. This is still rice, so still loads of carbohydrates, but I have added some nuts, chole, paneer and raita to balance the meal out a bit. This is all made from left over chole, paneer from the previous day, so if you dont have have paneer or chole, feel free to play with the protein/nut of your choice. Add some boiled veggies or frozen veggies and it will be even more nutritious! Here is to healthy good food!<br />
<br />
<br />
<b>Ingredients</b><br />
1 cup cooked rice <br />
1/2 cup chole<br />
some paneer chunks<br />
3-4 cashew, broken into bits<br />
1 tea spoon of Shaan Biryani Masala<br />
1 green chili <br />
Mint leaves - handful<br />
Salt to taste<br />
1 tea spoon of Olive Oil<br />
<br />
<b>How To </b><br />
<br />
Heat a spoon of oil on medium heat in large pan. When it is hot, add the cashew bits. <br />
Then add the green chillies and paneer, and keep stirring until paneer turns slightly golden in color.<br />
Now add the cooked chole and cook for 2 minutes, stirring frequently.<br />
Now add the rice, salt and Shaan biryani masala and mint leaves and mix well and remove from the fire.<br />
Pack lunch and enjoy at work with some minty cucumber raita!<br />
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"A" aunty, our neighbor (yes we have an neighbor here in US who gets us food at times, isn't that awesome?) - came over with this Upma to our place. "Kinwa" - whats that I asked ? Then she spelled it out - Quinoa . She said it was one of the healthiest whole grains with high protein content, that doesn't spike the blood sugar levels. She is 70, looks 60 and is active like a 40 year old. Well if she eats it and says it is good for you - has to be! I bought a packet of this from the local grocery store and have been experimenting since... It is slightly tough to chew, and has a different tast to it, but takes on the flavors of the spices pretty well. I used it in place of Suji or Rava here to make upma... You can use it as a rice substitute too! So go ahead and try this unique cereal/grain and let me know how you like it. If you have any recipes using Quinoa, let me know and I will be happy to try them!<br />
<br />
<br />
<b>Ingredients</b><br />
<br />
2/3 cup Quinoa<br />
1 small Onion - finely chopped <br />
1 carrot- diced<br />
10-12 green beans cut into small pieces<br />
1 boiled potato - diced<br />
1/2 inch of ginger - grated<br />
<br />
handful of peanuts <br />
1-2 green chillies<br />
<br />
1 tea spoon of mustard seeds<br />
1 tea spoon of cumin seeds<br />
1 tea spoon of urad dal<br />
1 tea spoon of channa dal <br />
1 table spoon of cooking oil<br />
fresh curry leaves a bunch<br />
Salt to taste<br />
<br />
<br />
<b>How to</b><br />
<br />
Bring 1 and 1/2 cups of water to a boil, add salt and quinoa. Let it simmer covered in a pan for 15-18 mins. When completely cooked, fluff with a fork and set aside.<br />
<br />
In a separate pan, heat oil, splutter mustard and cumin seeds. Add green chillies and curry leaves and peanuts and urad dal and channa dal and stir.<br />
<br />
Add the chopped onions and saute for a couple of minutes. Add the rest of the vegetables (carrots and beans) and some salt, cook it covered for a few minutes. Once the vegetables are cooked, add grated ginger and the diced boiled potatoes and mix well.<br />
<br />
When the vegetables are completely cooked add the boiled quinoa. Check for salt and mix well.<br />
<br />
Let it stand on low flame for about 2 minutes. Turn off the stove and eat it warm. Squeeze half a lemon - will taste great too. Else sprinkle some coriander leaves. Make it yours!<br />
<br />
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Enjoy! I like mine with a little bit of coriander chutney !<br />
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<ul></ul>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com34tag:blogger.com,1999:blog-242807001134217326.post-53562942976040189112012-03-08T17:48:00.000-08:002012-03-08T17:48:28.585-08:00Happy Holi with Methi Mathri<a href="http://2.bp.blogspot.com/-iPeMcyRmUng/T1geQIKMYdI/AAAAAAAAAjE/_InscMrfMJ8/s1600/photo%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="261" src="http://2.bp.blogspot.com/-iPeMcyRmUng/T1geQIKMYdI/AAAAAAAAAjE/_InscMrfMJ8/s320/photo%281%29.JPG" width="320" /></a><br />
I called home and Mom was making preparations for Holi. Usually she makes <a href="http://homeoriyafood.blogspot.com/2010/10/dahi-bara-and-aloo-dum-and-ghuguni.html" target="_blank">Dahi Vada and Aloo Dum </a>and Spicy Bhujias for Holi... When I was young, my Papa's friends would come in huge groups of 10-15 to play Holi. Mom would have Dahi Vada and Aloo Dum prepared and ready for a group of 10. Once the 1st batch of men would leave, she and her team would quickly clean up the plates and get ready for the next batch of papa's friends. This would continue until noon. After noon, a big group of 10-15 ladies would come over with kids so that the moms could go play Holi. Holi was one colorful and Happy event! Happy Holi everyone - wherever you are! <br />
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I made Methi Mathri to celebrate Holi. I am not brave enough to try Bhujias or Sevs and I did want to make something spicy and fried to keep the Holi spirit going. I called up Mom and took her recipe and tweaked it a little bit. It was really fun making (with Hindi music blasting in the background) these Mathris and remembering Happy Holi times...<br />
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<b>Ingredients</b><br />
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1 cup Maida<br />
<a href="http://4.bp.blogspot.com/-ThI9yBSfiuo/T1geV9mXuBI/AAAAAAAAAjc/hWmST2hvW1I/s1600/photo%284%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="279" src="http://4.bp.blogspot.com/-ThI9yBSfiuo/T1geV9mXuBI/AAAAAAAAAjc/hWmST2hvW1I/s320/photo%284%29.JPG" width="320" /></a>1 cup Atta (whole wheat flour)<b> </b> <br />
1/3 cup sooji or rava<br />
Salt to taste (I added about 1 tablespoon, but you can put a little bot more if you want it salty)<br />
1 tablespoon of dried Kasoori methi (crumbled well with your hand)<br />
1 tea spoon of ajwain seeds<br />
1/2 tea spoon of black pepper powder<br />
1/2 cup oil for making the dough<br />
Additional oil for frying<br />
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<b>How To</b><br />
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Start with mixing the dry ingredients (Atta, Maida, Sooji, Kasoori Methi, ajwain seeds, salt and black pepper powder) nicely in a large bowl.<br />
Add a few tablespoons of oil to the mixture and mix well. Keep adding the oil in small quantities and kneading the mixture, until all the oil is incorporated and you get a mixture that looks like crumbs.<br />
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Add warm water and make a dough. Cover with a warm towel and leave aside for 15-20 min.<br />
Make small bowls and roll out the dough (thick circles). I cant make circles, so I used a circular bottle cover to cut mine into shape.<br />
Take a spoon/bread knife and prick the circles on both sides.<br />
Now when you fry these circles in medium heat, they don't puff up like pooris.<br />
Fry the circles in medium heat, until you get nice golden color Mathris.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4_oozI8eYRA/T1geUWQuCYI/AAAAAAAAAjU/J7GEst54OHg/s1600/photo%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="http://2.bp.blogspot.com/-4_oozI8eYRA/T1geUWQuCYI/AAAAAAAAAjU/J7GEst54OHg/s640/photo%283%29.JPG" width="640" /></a></div><br />
Enjoy Mathris and have a Happy Holi!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QuTePoOj15k/T1geSNaeJpI/AAAAAAAAAjM/W2Iwoc9rbUo/s1600/photo%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://1.bp.blogspot.com/-QuTePoOj15k/T1geSNaeJpI/AAAAAAAAAjM/W2Iwoc9rbUo/s640/photo%282%29.JPG" width="640" /></a></div>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com40tag:blogger.com,1999:blog-242807001134217326.post-55690097602822571832012-02-14T19:54:00.000-08:002012-02-14T19:54:08.087-08:00My favorite drink for winter - Hot chocolate<b>Happy Valentine's day</b> <br />
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<a href="http://2.bp.blogspot.com/-DPmTkA0RnKc/TzsqNFd7ESI/AAAAAAAAAiQ/TWojlpR92DE/s1600/photo+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-DPmTkA0RnKc/TzsqNFd7ESI/AAAAAAAAAiQ/TWojlpR92DE/s200/photo+%281%29.JPG" width="200" /></a>The minute I reach India, I go looking for a Nescafe vending machine. But people's taste has changed in India I guess, I don't find a single Nescafe coffee machine, until I reach Bhubaneshwar airport! Well I do know there is no Nescafe machines here, so I stick to drinking hot chocolate. I love the Starbucks hot chocolate made from the sachet. I also stock up on the Hot Chocolate powder served in Williams Sonoma during Christmas! And so when I am home and want something to indulge on - its a piping hot cup of hot chocolate. Knowing my ever crazy love for chocolates and hot chocolates, I got these bars of chocolates as gifts this Christmas. So I had to try a yummy cuppa with this...<br />
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<b>How To </b> <br />
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<a href="http://1.bp.blogspot.com/-Khtq1kyAJDc/TzsrT26Yy0I/AAAAAAAAAio/QvNpsvtZr_g/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="http://1.bp.blogspot.com/-Khtq1kyAJDc/TzsrT26Yy0I/AAAAAAAAAio/QvNpsvtZr_g/s320/photo.JPG" width="320" /></a>So its simple. Take some good quality chocolate and add some 1/4 cup milk and put in the microwave for 30 seconds. Take out, mix and put back in the microwave until the chocolate is melted. Add sugar per taste, add some milk and microwave for 1 more minute. Now enjoy your hot chocolate.<br />
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Add marshmallows if you want! Shave some chocolate on top if you want! Have fun - go ahead and indulge!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CXKpONmjHKs/TzsqQFIEjpI/AAAAAAAAAiY/aJrtokLWAy0/s1600/photo+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-CXKpONmjHKs/TzsqQFIEjpI/AAAAAAAAAiY/aJrtokLWAy0/s640/photo+%282%29.JPG" width="640" /></a></div>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com38tag:blogger.com,1999:blog-242807001134217326.post-39871726769053607212012-01-25T18:53:00.000-08:002012-01-25T19:12:38.079-08:00Spicy Mexican soup<a href="http://2.bp.blogspot.com/-YabMUL6tPWk/TyC_T2AhSgI/AAAAAAAAAhw/FNIOqWq-Fo0/s1600/photo%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="http://2.bp.blogspot.com/-YabMUL6tPWk/TyC_T2AhSgI/AAAAAAAAAhw/FNIOqWq-Fo0/s200/photo%25284%2529.JPG" width="200" /></a><span style="font-family: Arial; font-size: x-small;"> </span><br />
It was yet another cold chilly evening. I came back from work with my mind set on this soup! Don't ask me how or why. I wanted to have a spicy soup. I searched on the web for a spicy soup and this soup is a combination of several recipes I saw. I went to the grocery store and bought the canned stuff and the tortilla chips! I felt the chips would add a nice crunch to the spiciness of the soup. Unfortunately my son took a fancy to the chips and finished them all! Hey add the chips if you have them, the soup is great even without it.<br />
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<b>Ingredients</b> <br />
2 tablespoons vegetable oil <br />
1 large onion diced <br />
2-3 large green/yellow/orange peppers <br />
3 cloves garlic, minced<br />
2- chopped jalapenos <br />
2 tablespoons ground cumin <br />
1 (28 ounce) can crushed tomatoes with chipotle peppers <br />
1 whole corn cob boiled and then its kernels removed from the cob<br />
salt and pepper to taste<br />
handful of coriander leaves <br />
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tortilla chips - as much needed (optional)<br />
1/2 cup shredded Cheddar cheese (optional)<br />
dollop of sour cream (optional) <br />
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<b>How To</b><br />
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Turn on the broiler. Cut the green/yellow peppers and sprinkle oil and char in the broiler for 10 min. Let it cool and cut into small pieces (remove the black pieces if any on the peppers).<br />
Heat about 1 table spoon oil in a large pot over medium heat. Stir in the onion and minced garlic and cook for 5 minutes, until onion is translucent. Add the charred peppers and the ground cumin.<br />
Mix in the tomatoes with the chipotle from the can. Add the chopped jalapenos. Pour in about 2-3 cups of water, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. <br />
Mix the corn into the soup, and continue cooking 5 minutes.<br />
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Serve in bowls and add coriander leaves and tortilla chips (if you have any). Top with cheese (if desired) or sour cream.<br />
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While you enjoy this spicy soup, I would like to thank <a href="http://elitefoods.blogspot.com/" target="_blank">Viki </a>for sending over these lovely awards... Thanks Viki! Hop over to her blog to see the yummy treats she creates and shares...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mBPrRJr33UQ/TyDBt6qC3YI/AAAAAAAAAiA/ShhUgX48Z0A/s1600/award2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mBPrRJr33UQ/TyDBt6qC3YI/AAAAAAAAAiA/ShhUgX48Z0A/s1600/award2.jpg" /></a></div><br />
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See you again soon!Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com43tag:blogger.com,1999:blog-242807001134217326.post-53867588183040354022012-01-01T19:53:00.000-08:002012-01-04T18:59:15.660-08:00Happy New Year 2012<a href="http://2.bp.blogspot.com/-9OQFk0PGZBI/TwEozFXOXKI/AAAAAAAAAhY/k4mlfWQyW9Q/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="313" src="http://2.bp.blogspot.com/-9OQFk0PGZBI/TwEozFXOXKI/AAAAAAAAAhY/k4mlfWQyW9Q/s320/photo.JPG" width="320" /></a>Here is wishing everyone a lovely New Year ahead! Also my toddling blog turns 3 today. I know I haven't been a regular here, but have to celebrate this blogging birthday with a cake today. I love mangoes and when I saw this <a href="http://evolvingtastes.blogspot.com/2010/07/easy-mango-cake.html">cake </a>at <a href="http://evolvingtastes.blogspot.com/" target="_blank">Evolving Tastes</a> I knew I had to make it once. I love the taste of this cake, but it reminds me more of a rava mango halwa, than a mango cake... Hey but if you like sweets and like mangoes, you will enjoy it, after all whats in a name!<br />
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<b>Ingredients</b><br />
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2 and 1/2 cup suji/rava<br />
3 cups Mango pulp ( I used store bought Kesar Mango pulp)<br />
1/2 cup Butter (melted)<br />
1/2 cup sugar <br />
2 and 1/2 tea spoon baking powder<br />
1 tea spoon ground cardamom<br />
handful of raisins and cashew nut (optional)<br />
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<b>How To</b><br />
This is a super easy recipe. Mix the dry ingredients separately from the wet ones initially. You don't need a mixie or a beater.<br />
Then combine all the ingredients together and set aside for 10-15 min.<br />
Pre heat oven to 375 F.<br />
Pour the batter into a baking pan and bake the cake for 25-30 min.<br />
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<b>Note </b><br />
This measurement made 1 big cake and 6 cup cakes<b>.</b><br />
As suggested by Evolving Tastes in the comments below, please use fine suji for a cake like texture.<b> </b><br />
My cake was over-baked and less sweet. So keep an eye on the cake, once done remove from the oven. It should be a nice golden yellow color cake. <br />
My cake was slightly less sweet, so I sprinkled some powdered sugar. You can add an orange glaze. <br />
I also tried mine with hazel nut spread! I found it divine - you tell me how you enjoyed it ?<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CbD-L73m2OQ/TwEpYUAiXnI/AAAAAAAAAhk/l9tUu29_loA/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-CbD-L73m2OQ/TwEpYUAiXnI/AAAAAAAAAhk/l9tUu29_loA/s400/photo%25282%2529.JPG" width="378" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cup cake with icing sugar dusting and hazel nut spread</td></tr>
</tbody></table>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com48tag:blogger.com,1999:blog-242807001134217326.post-56276314464660521322011-10-25T19:20:00.000-07:002011-10-25T19:20:45.961-07:00100th Post : Happy Diwali with sooji nadiya ladoos<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hp5P_BTPst8/Tqdleq2J1HI/AAAAAAAAAhA/p1ZcGOfyASU/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Hp5P_BTPst8/Tqdleq2J1HI/AAAAAAAAAhA/p1ZcGOfyASU/s320/photo+3.JPG" width="181" /></a></div>Happy Diwali everyone. Hope you have a great and lovely year ahead, filled with health, wealth and happiness. I know I disappeared since months, but didn't want to not post for diwali! And yes it is double celebration time - my 100th post! Its nearly 3 years since I started and I am very happy to have reached this milestone. I couldn't do it without your support! Enjoy these simple and easy sooji-naadia ladoos or rawa-naariyal laddoos.<br />
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<b>Ingredients</b><br />
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1/2 cup lightly roasted rawa or sooji<br />
2 1/2 cups of fresh coconut<br />
1 can of condensed milk (400 gm)<br />
1/2 tea spoon of cardamom powder<br />
handful of raisins<br />
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<b>How To</b><br />
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Take a non stick pan and dry roast the sooji for 2-3 minutes on low fire, until it starts changing color. Take out of pan and keep aside.<br />
Take the fresh grated coconut and again dry roast for 5-7 minutes on low heat. Once the wetness of the coconut reduces, remove about 1/2 cup of coconut and keep aside.<br />
Add the condensed milk and keep mixing well to the rest of the coconut in the pan on low fire.<br />
The misture forms a lump in 4-5 min. Add cardamom powder and raisins and remove from heat.<br />
Make balls while still warm, roll in coconut flakes and keep aside. Keep in the refrigerator and enjoy for a week.<br />
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HAPPY DIWALI Everyone!<br />
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</b>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com36tag:blogger.com,1999:blog-242807001134217326.post-1476505210454390392011-02-08T15:38:00.000-08:002011-02-08T15:38:33.462-08:00Dahi Baingan<a href="http://2.bp.blogspot.com/_PoPE7Dg8CFg/TVHTauq1x4I/AAAAAAAAAfw/A0c3d3cJp_o/s1600/dahi-baingan.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/_PoPE7Dg8CFg/TVHTauq1x4I/AAAAAAAAAfw/A0c3d3cJp_o/s320/dahi-baingan.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Well I saw all these New Year resolutions posted I thought to myself - no resolutions, just good intentions - I will post regularly (at least 2 times a month). How difficult can that be ? Hmmm Couldn't even post twice in the 1st month! Well the intentions are still good - so lets see...</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Here is one of my favorite comfort food! I can eat Dahi Baingan anytime. The one here is the pure sinful one - deep fried version. I will post a guilt free version, later. While this dish is prepared in most states of India, the Oriya preparation is the one I make. It is very simple and amazingly forgiving - an additional pinch of this or that doesn't affect the overall taste of this dish!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Happy Saraswati Puja everyone!<br />
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<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1 Eggplant </span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1 cup yogurt - well beaten</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1 tea spoon Chili powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1 tea spoon turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1-2 tea spoon of Besan or Maida</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1 tea spoon fried Jeera Powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">pinch of black salt (optional)</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Salt to taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1/2 inch grated ginger</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">1 tea spoon of mustard seeds</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">2-3 green chillies</span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">sprig of curry leaves</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"><b>How To</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">C</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">ut the eggplant into thin long pieces. Sprinkle</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"> turmeric powder, chili powder, salt and Besan or Maida. (this prevents the eggplant from being too mushy when fried). Keep aside for 15 minutes.</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"><br />
</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Heat oil in a frying pan and fry the eggplant pieces to a golden brown color and drain onto a paper towel.</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"><br />
</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Pour the yogurt into a serving dish and add salt , black salt and fried Jeera powder and mix well. Add water based on the consistency you like. I like mine a little watery...</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"><br />
</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Heat little oil in a pan and splutter mustard seeds. A</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">dd green chillies and grated ginger and curry leaves.</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"><br />
</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;"></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 12px;">Pour the above fried contents into the yogurt mixture. Add the eggplants to the yogurt mixture. Sprinkle some fried Jeera powder and red chili powder on top and enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PoPE7Dg8CFg/TVHTauq1x4I/AAAAAAAAAfw/A0c3d3cJp_o/s1600/dahi-baingan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="http://2.bp.blogspot.com/_PoPE7Dg8CFg/TVHTauq1x4I/AAAAAAAAAfw/A0c3d3cJp_o/s640/dahi-baingan.JPG" width="640" /></a></div><br />
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</span>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com72tag:blogger.com,1999:blog-242807001134217326.post-52789685785462691882011-01-01T20:29:00.000-08:002011-01-01T20:29:03.048-08:00My Baby turns 2<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PoPE7Dg8CFg/TR_-0nzf2KI/AAAAAAAAAfg/5jGhK6SJzE0/s1600/chena-tarkari.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" src="http://4.bp.blogspot.com/_PoPE7Dg8CFg/TR_-0nzf2KI/AAAAAAAAAfg/5jGhK6SJzE0/s320/chena-tarkari.jpg" width="320" /></a></div>Yes, can't believe it that my baby (my blog) is growing up! Yes my blog turns 2 today! Happy Birthday - my toddling blog! And Happy New Year everyone. Hoping you had a great New Year bash and wishing everyone a lovely year ahead...<br />
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This dish is dedicated to one of my mausi... She makes these awesome chena tarkari, aka Paneer Curry. She makes it so well even without adding ginger and garlic to the curry; and her paneer balls are as smooth as silk. This version I present here is my adaption of her chena tarkari... Hope you enjoy these as much as I do...<br />
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<b>Ingredients</b><br />
<br />
<b><i>For the Paneer balls</i></b><br />
1/2 gallon of whole milk (yields about 12-14 paneer balls)<br />
1 lemon or 1/4 cup vinegar to curdle milk<br />
1/4 cup maida<br />
Salt to taste<br />
a pinch of Garam masala<br />
1 cup of oil for deep frying the balls<br />
<br />
<b><i>For the curry</i></b><br />
1 big onion chopped finely<br />
1 tea spoon of ginger garlic paste<br />
2 tomatoes - chopped finely or mixed once in the mixie<br />
1/2 tea spoon garam masala<br />
1/2 tea spoon Turmeric powder<br />
1/2 tea spoon Chili powder<br />
1-2 bay leaves<br />
1-2 green chillies (optional)<br />
Salt to taste<br />
1-2 table spoon oil<br />
<br />
<b>How To</b><br />
<br />
<i><b>Make Paneer balls</b></i><br />
Boil the milk in a large container. Keep stirring so that it doesn't burn.<br />
Once it boils, add the lemon or vinegar to curdle the milk.<br />
Strain the paneer and remove as much whey as you can from the paneer.<br />
Mix well with maida, salt and garam masala.<br />
Make small balls, flatten against your palm and keep aside.<br />
Deep fry the balls in oil, in small batches until golden brown and keep aside.<br />
<br />
<b><i>Make curry</i></b><br />
Put the oil in a large vessel and heat.<br />
Once the oil is hot, add the bay leaves and green chillies. Let it sputter for a minute.<br />
Add onions and fry on low heat until the onions turn golden brown.<br />
At this point, I took the onions out, let it cooled for a few minutes and mixed it well in a food processor to get a smooth paste.<br />
Put the onion paste back into the hot vessel, add the ginger garlic paste and let it cook for a few minutes<br />
Add the turmeric powder and chili powder now and mix well. Add the tomato puree or chopped tomatoes and cook until the oil starts to come out of the sides.<br />
Add the garam masala and a cup of water and let the curry look nice and rich.<br />
Turn off the heat and add the paneer balls.<br />
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Tastes awesome with plain rice or Jeera rice. This curry tastes even better the next day!Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com69tag:blogger.com,1999:blog-242807001134217326.post-60110156046417101472010-12-27T11:56:00.000-08:002010-12-27T13:11:38.323-08:00Merry Christmas and Happy Holidays!<a href="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TRju_NZ1oKI/AAAAAAAAAfU/NOW5mwrsSQA/s1600/1st+snow.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TRju_NZ1oKI/AAAAAAAAAfU/NOW5mwrsSQA/s320/1st+snow.jpg" width="207" /></a>I have been swamped at work and home. Loads of new projects at work and have been busy entertaining friends and family for the last 2 month, every weekend. So there is rarely anytime to take a picture or post something. Even visiting blogs of other friends has been irregular. Here is wishing everyone a great Christmas and a lovely holidays season. I will be back soon and until then, stay warm and enjoy!<br />
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Here is a view of the snow covered tree outside our house. We have been covered in snow since yesterday and all traffic in and around has stopped. The 1st snow of the season and we are enjoying it with hot cup of chocolate and garam garam bhajis. How are you enjoying your holidays season ?<br />
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Here is also a picture of the ginger-bread house my kids put together. Oh the fun they had and the mess they created!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TRj4ChHKEqI/AAAAAAAAAfY/CZLKnycGKmw/s1600/ginger-bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TRj4ChHKEqI/AAAAAAAAAfY/CZLKnycGKmw/s320/ginger-bread.JPG" width="240" /></a></div><br />
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Also I have been passed on several awards in the last few months. <a href="http://riappyayan.blogspot.com/">Indrani </a> and <a href="http://satrupa-foodforthought.blogspot.com/">Satarupa</a> had passed on the sunshine award. Thanks Indrani and Satarupa! You both are amazing people with such yummy blogs and thanks for thinking of me!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dUMctPiTHm4/TOUnMU_EonI/AAAAAAAAATo/BKQ_lMxI0f8/s1600/sunshineaward.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_dUMctPiTHm4/TOUnMU_EonI/AAAAAAAAATo/BKQ_lMxI0f8/s200/sunshineaward.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Also tagged by <a href="http://ahomemakersdiary.blogspot.com/">Sayantani</a>. She has an amazing blog and check out the flurry of baking going on her site in the last few weeks. She is in the right Christmas spirit!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Another person who has just had her blog's anniversary and tagged me was <a href="http://preeoccupied.blogspot.com/">Pre</a>. I can spend hours on her blog and <a href="http://www.facebook.com/album.php?aid=35515&l=2d044ddb00&id=118032338218038">facebook</a> page looking through the pictures. Have you seen how she celebrated the blog's 1st birthday ? Now even I wouldn't mind such a celebration! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So every enjoy and see you back soon!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com13tag:blogger.com,1999:blog-242807001134217326.post-32324653493858680822010-11-21T17:08:00.000-08:002010-11-21T19:38:32.631-08:00Habisa Dalma<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TOnCEFQnMpI/AAAAAAAAAew/RYCMhqVNKhk/s1600/habisa-dalma1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="164" src="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TOnCEFQnMpI/AAAAAAAAAew/RYCMhqVNKhk/s320/habisa-dalma1.jpg" width="320" /></a></div>Today is <a href="http://mihirbehara.com/Festival/Kartika-Purnima.php">Kartika Purnima</a> - one of the holiest days of the year, and culminates a whole month of puja in the month of Kartika masa. Lots of Oriya women (not sure if men do it - I have seen grandma, mom and aunts celebrate this month) do not eat non vegetarian for the whole month. Usually they eat once during the day and one of the key item for the meal is Habisa Dalma. Here is my Aunt's version of the habisa dalama that I love. Tomorrow is Chada Khai, the day everyone feasts on non vegetarian food. I have heard the price of mutton goes up 2-3 times for the day - talk about Supply and Demand!<br />
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<br />
<b>Ingredients</b><br />
1 cup Mung Dal<br />
1 tin of Jackfruit (non-ripe version)<br />
2 raw bananas - chopped into small pieces<br />
2 Saru or Arbi - peeled and chopped into small pieces<br />
1 table spoon ghee<br />
1 tea spoon cumin seeds<br />
2 red chillies<br />
2 green chillies<br />
2 inch ginger - grated<br />
1 tea spoon of dry cumin seeds roasted and powdered<br />
handful of fresh grated coconut (frozen ones, thawed work fine too)<br />
2-3 bay leaves<br />
Salt to taste<br />
<br />
<b>How to</b><br />
Take a pan and heat it. Add the mung dal and dry roast it until it starts changing color (at very low heat). It takes about 10-12 min.<br />
Remove from heat and soak the dal for 1 hr.<br />
Take a pan, add the dal and salt and 3 times the water and let it boil for 15 min.<br />
If the dal looks a little bit cooked, add the saru and let it cook for a few minutes.<br />
Then add the chopped raw bananas and the cut raw jack-fruit pieces.<br />
Once everything is cooked, adjust salt to taste. (No Tumeric is added to this dal)<br />
<br />
Take another pan, add the ghee and let it get hot.<br />
Add the chillies and the cumin seeds, bay leaves and the grated ginger and pour the mixture on the dal.<br />
Add some dry roasted and powdered cumin seeds and fresh grated coconut and mix well in the dal.<br />
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Eat fresh or the next day. Add some lemon to enhance the taste of the dalma! As <a href="http://satrupa-foodforthought.blogspot.com/">Satarupa </a>says, enjoy this dalma with <a href="http://homeoriyafood.blogspot.com/2010/05/mandira-randha-ghee-anna-or-ghee-rice.html">Arua Bhata (white rice)</a>, <a href="http://homeoriyafood.blogspot.com/2009/11/comfort-food-aloo-bharta-with-curd-rice.html">Aloo Bharta (Mashed potatoes)</a>, <a href="http://homeoriyafood.blogspot.com/2010/06/saaga-of-saaga-or-spinach.html">Saga </a>and <a href="http://homeoriyafood.blogspot.com/2009/01/amba-khatta.html">khata</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PoPE7Dg8CFg/TOnCHnDblcI/AAAAAAAAAe0/QghIIFen-90/s1600/habisa-dalma2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_PoPE7Dg8CFg/TOnCHnDblcI/AAAAAAAAAe0/QghIIFen-90/s640/habisa-dalma2.JPG" width="640" /></a></div>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com50tag:blogger.com,1999:blog-242807001134217326.post-71539853826778256592010-11-05T17:09:00.000-07:002010-11-05T17:09:25.278-07:00Happy Diwali with Besan Coconut Burfi<a href="http://1.bp.blogspot.com/_PoPE7Dg8CFg/TNScT78E_iI/AAAAAAAAAes/qRXMWsN_wZk/s1600/diwali2010-besan-coconut-burfi.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_PoPE7Dg8CFg/TNScT78E_iI/AAAAAAAAAes/qRXMWsN_wZk/s320/diwali2010-besan-coconut-burfi.JPG" width="292" /></a>Hello All! A very Happy Diwali! Here is again something sweet and easy to prepare. If you have 1/2hr and want to make a home made sweet for Diwali puja or any puja - this is the sweet for you... It is so easy that I made it for my home science class in 9th grade. I hope you all are having a lovely Diwali with friends and family...<br />
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<br />
<b>Ingredients</b><br />
<b><br />
</b><br />
1 cup fresh coconut (or the frozen coconut thawed in microwave for 1 minute)<br />
1 cup Besan<br />
1 cup ghee (you can use oil)<br />
3/4 cup sugar<br />
freshly ground cardamom (3-4 of them)<br />
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<b>How to</b><br />
<br />
Mix all the ingredients well, other than the cardamom powder. Once mixed well it will be like a soft dough.<br />
Heat a pan and put the mixture in the pan at low heat and keep mixing well. Once the mixture warms up, loads of ghee will ooze out.<br />
Keep stirring for 8-10 min at low heat, until there is a nice aroma of the besan and it starts changing color.<br />
Add the cardamom powder, mix well and remove from heat onto a well greezed tray. Do not throw out the extra ghee. Cut the mixture into diamond shapes and let it cool. The mixture hardens in 5-8 minutes and all the additional ghee is absorbed and your burfi is ready!<br />
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Enjoy it whenever you please!Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com45tag:blogger.com,1999:blog-242807001134217326.post-60892673890756311152010-10-28T19:35:00.000-07:002010-10-28T19:35:07.088-07:00Easy Breezy Egg-less White Cup Cakes<a href="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TMouBa3Zy9I/AAAAAAAAAek/6xMU5-mRfYA/s1600/vaniall-cup-cakes2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TMouBa3Zy9I/AAAAAAAAAek/6xMU5-mRfYA/s320/vaniall-cup-cakes2.JPG" width="176" /></a>Every-time I am off from work, everyone last a list of tasks for me. Hubby wants me to run some chores, my daughter wants me to plan a play-date with one of her friends and my son wants me to cook something special for him (Didn't I tell you - he is a big foodie ?), while I want to laze around all day. Usually my daughter wins and I end up doing something fun for her. This time my son put his foot down, he needed "White cup cakes"! Usually we bake chocolate cup cakes, but some how he is bored of them and I had to make something "special" for him.<br />
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So I took the easy way out, took my usual chocolate cup cake recipe and skipped the chocolate and add a little bit extra milk and I was done. Also I used the self rising flour and so the cake fluffed up with barely any work on anyone's side! Isn't that a nice project to be done with a young one ? And you should have seen his smile when he saw the puffed up cup cakes in the oven - surely worth the effort (and more) !<br />
Also we tried chocolate chip cookies with this self rising flour and it was a disaster! I guess the lesson is, stick to cakes and cup cakes while using self rising flour!<br />
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<b>Ingredients</b><br />
3 cups of Self rising flour<br />
1/2 cup butter at room temperature<br />
1 1/2 cups milk<br />
2 tea spoon of vanilla extract<br />
pinch of salt<br />
some chopped nuts or chocolate chip cookies to decorate (optional - my kids didn't allow me to add it)<br />
<br />
<b>How To</b><br />
Pre-heat the oven to 350*F<br />
Mix the dry ingredients (flour and salt) well.<br />
In a bowl, mix the butter and sugar until the mixture changes color. Add the milk and flour alternately to the sugar-butter mixture. Beat well after each addition. Once everything is added, add the vanilla extract and mix well.<br />
Pour into paper lined cup-cake tins and bake for 20-25 min until the tooth-pick inserted comes out clean.<br />
Let it cool a little but, before you dig in!<br />
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Enjoy it warm off the oven! If you have any left over for the next day, warm it for 10 seconds in the microwave and Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TMoskRBkd2I/AAAAAAAAAeg/FscLONyZq6s/s1600/vanilla-cup-cakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_PoPE7Dg8CFg/TMoskRBkd2I/AAAAAAAAAeg/FscLONyZq6s/s320/vanilla-cup-cakes.JPG" width="313" /></a></div>Home Cooked Oriya Foodhttp://www.blogger.com/profile/07077906186752130261noreply@blogger.com42tag:blogger.com,1999:blog-242807001134217326.post-48317677670988597172010-10-12T19:51:00.000-07:002010-10-12T19:51:09.264-07:00Dahi Bara and Aloo dum and Ghuguni<a href="http://1.bp.blogspot.com/_PoPE7Dg8CFg/TLUV3ru-CrI/AAAAAAAAAeU/7OCLU2Mx-xo/s1600/dahi-bara.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="250" src="http://1.bp.blogspot.com/_PoPE7Dg8CFg/TLUV3ru-CrI/AAAAAAAAAeU/7OCLU2Mx-xo/s320/dahi-bara.JPG" width="320" /></a><span class="Apple-style-span" style="color: black;">You talk to any Cuttacki (Cuttack is the place where I grew up in Orissa) and they will swear by their dahi bara, aloo dum and ghughuni chat! Ofcourse each local region will have its own favorite. Some will swear by Eshwara's dahi bara, aloo dum and ghughuni chat, while other's will only touch Raghu's dahi bara and Aloo dum and others are purists who love their chandi chowk's dahi bara!</span><br />
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Durga Puja times brings nostalgia and somehow food figures high on my list of happy times during puja. While I cannot claim this dahi bara, aloo dum or ghughuni is authetic, it does get me to a happy mood! My cousin E and her hubby were coming over for lunch and we enjoyed this cuttacki feast! The yummy Aloo dum was made my little sister - and it was real yum.<br />
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<a href="http://preeoccupied.blogspot.com/">Pree </a>- this post was inspired by your event <span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px;"><a href="http://preeoccupied.blogspot.com/2010/09/beyond-five-days-of-durga-puja.html">Beyond Five Days of Durga Puja</a></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px;"><a href="http://./">.</a></span><br />
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For the <a href="http://homeoriyafood.blogspot.com/2009/05/bara-with-ghuguni.html">ghughuni recipe,</a> you can look at my mom's here, or just make your own! While I am not sure of the details on how my sister made the Aloo Dum, you can try a simpler version <a href="http://homeoriyafood.blogspot.com/2009/05/methi-rice-and-aloo-dum.html">here</a>.<br />
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<b>Ingredients</b><br />
<i>For the Bara</i><br />
Urad Dal - 1 cup soaked overnight<br />
fist ful of chana dal soaked overnight with the urad dal<br />
2 -3 green chillies<br />
bunch of coriander leaves<br />
1 inch of ginger - cut into thin slices<br />
Salt to taste<br />
Oil for frying<br />
<br />
<i>For the Dahi (Yogurt mixture)</i><br />
Yogurt - 1 cup<br />
Water - 1 cup (adjust consistency based on taste).<br />
2 table spoon Grated Ginger<br />
1-2 Green chillies cut into thin slices<br />
Black Salt to taste<br />
Sat to taste<br />
Fried and ground cumin seeds<br />
Oil for seasoning<br />
Curry leaves<br />
1 teaspoon of Mustard seeds<br />
pinch of hing<br />
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<b>How To make the Dahi Bara</b><br />
Soak the urad Dal and chana dal over night.<br />
Grind to a rough paste along with the ginger slices, chillies and coriander leaves.<br />
Mix Salt and leave aside in a warm place for 6-8 hrs. (Tip : If in India don't mix salt and leave aside , it is too warm and the Bara becomes too sour. Add salt only before deep frying)<br />
<br />
Just before deep frying, get the dahi mixture ready. It is simple, beat the yogurt with salt and black salt.<br />
Once it is a smooth paste, add water and cumin powder and grated ginger and chillies. Taste at this point and adjust any of the above as per your liking.<br />
<br />
Season the dahi mixture. Take a small pot, and heat oil in it. Add mustard seeds and hing and curry leaves and pour into the dahi mixture...<br />
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Now before you fry the baras, you need to follow one more step. Get a big bowl, fill with warm water and add a pinch of salt and sugar and lemon juice to it.<br />
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Once your fry your baras, dung them in this warm water for a few minutes before transferring them to the dahi mixture. This steps keeps the bara's soft and drains out some of the excess oil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PoPE7Dg8CFg/TLUV1t22b0I/AAAAAAAAAeQ/KjI0vyqPUOs/s1600/dahi-bara-chat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_PoPE7Dg8CFg/TLUV1t22b0I/AAAAAAAAAeQ/KjI0vyqPUOs/s640/dahi-bara-chat.JPG" width="640" /></a></div><br />
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Now the fun starts with dahi baras, eat them as is or make a chat with adding some cuttacki bara maja (mixture - haldiram's will do, if you can't lay your hands on the original ones), and onions and imli chutney. Look at mine above!<br />
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Or eat it as chat with Aloo Dum and Ghughuni. I love my Dahi Bara with Aloo Duma and Ghuguni with chopped onions! How do you like yours ?<br />
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