Saturday, August 27, 2016

CAROM SEEDS ROTI





Preparation Time
10 Minutes
Cooking Time
10 Minutes
Serving
4-6 Persons

INGREDIENTS
Wheat Flour – 2 cups

Carom seeds – 3 tbs

Salt – to taste

Ghee – as required

Water – for making dough

METHOD
Boil carom seed with one cup of water.

Allow it to get cool down.

Now take a mixing bowl

Mix wheat flour and salt in it

Now add little by little carom seed water and make a soft dough out of it.
( Don’t filter the seed from water)

Let the dough rest for ½ an hour

Make medium size of balls out of this dough.

Roll the ball, with the help of rolling pin, dusting some plain wheat flour on it and make roti out of each ball.

Heat tava and place one roti on it.

Once the one side is half cooked then turn the chapatti to the other side and cook it till its ¾ th done

Now turn this roti directly on the flame and allow it to puff up

Turn the other side and keep on flame for couple of seconds

Remove from flame and brush with ghee on the one side.

Make all roties in the similar way.


Serve it with dal and curry.

Wednesday, August 24, 2016

KASURI METHI PARATHA



Preparation Time
10 Minutes
Cooking Time
15-20 Minutes
Serving
4-6 Persons

INGREDIENTS
Wheat Flour – 2 cups

Kasuri methi (Dry fenugreek leafs) – ½ cup (Soaked in warm water)

Cumin seeds – 2 tsp

Turmeric powder– ½ tsp

Garam masala powder – 1 tsp

Coriander Powder – 2 tsp

Salt – to taste

Oil – as required for making paratha

Water – for making dough

METHOD
Take a mixing bowl or big plate for making dough.

Mix all ingredients except oil in the bowl.

Now add little by little water and make a soft dough of it

Let the dough rest for ½ an hour


Make medium size of balls out of this dough.

Roll the ball, with the help of rolling pin, dusting some plain flour on it and make chapatties out of each ball.

Heat tava and place one chapatti on it.

Once the one side is half cooked then turn the chapatti to the other side and cook  till it is ¾ th done

Now once again turn the chapatti and brush with oil on the both side and cook.

Cook all chapatti in the similar way.



Serve it with dal and curry.

Tuesday, August 23, 2016

VEG RIZO RICE



Preparation Time
10 Minutes
Cooking Time
15 Minutes
Serving
4-6 Persons


INGREDIENTS

Basmati Rice – 2 cups

Garlic – 4 pods (Finely chopped)

Green chilies – 3-4 (finely chopped)

Capsicum – 1 medium size (Finely chopped)

Green cardamom- 2

Cloves – 4

Cinnamon – 1 inch

Saffron – few strings (soaked in ¼ cup of warm milk)

Salt – to taste

Butter – 1 tabs

METHOD
Wash and soak basmati rice in 4 cups of water for ½ an hour.

Heat a wide mouth pan adding butter into it

Put all the whole spices.


Fry them till you get nice aroma of spices

Now add garlic and green chilies to this and fry till garlic turn to light brown in color.

In the next step u have to add chopped capsicum and fry them for couple of minutes.

Drain water from soaked rice. Keep the water aside and put the rice into pan.

Give a mix and add back the water into rice.

Put saffron milk and salt to taste.

Keep the flame high till u get a boil.

Once it start boiling then reduce the flame to low, cover it with lid and cook till rice is done

Can be served with any North Indian side dish.
   



Friday, August 19, 2016

PAAL POLI ( AVANI AVITTAM SPECIAL)


Preparation Time
15 Minutes
Waiting Time
30 Minutes
Cooking Time
45-50 Minutes
Serving
8-10 Persons


INGREDIENTS

For Making Poli


  1. Maida       : 2 cups
  2. Rava : 2 tbs
  3. Salt : A pinch
  4. Water : As requires
  5. Oil or ghee: for deep frying

For Sugar Syrup (Optional Method)
  1. Sugar : 2
  2. Water : 2 cups

For Poli Milk
  1. Milk – 4 cups
  2. Sugar- 1 cup
  3. Almond flakes – 2 tbs
  4. Pistachio flakes – 2 tbs
  5. Green cardamom powder – 1 tsp
  6. Saffron : few strands   

METHOD


  • Mix maida, rava and salt.
  • Knead this into a soft dough and keep aside for ½  an hour.
  • Take a very small ball of dough.Roll out like a thin poori and fold it into half and then one more fold to quarter shape.
  • Roll out all puri like this and deep fry in oil.


  • Optional Method:- Mix sugar and water in a wide pan. Place it on heat and make sugar syrup of 2 strands. Remove it from heat and then dip the fried puries into it. Place the puries on a plate and allow it to cool down completely so sugar syrup gets stick to puries. ( Its optional method. Traditional method doesn’t require this step. I do cos at my home, they love to eat these puries even without adding milk.)



  • Boil milk in a heavy bottom pan and boil till it is reduced to half 
  • Remove milk from flame and add poori one by one and let it soak well.
  • Add sugar,saffron, cardamom powder, almond and pistachioto it and continue to boil slowly.

 


Tuesday, August 16, 2016

SAMBER WITH MASOOR DAL


Preparation Time
15-20 Minutes
Cooking Time
20 Minutes
Serving
4-6 Persons

INGREDIENTS

  1. Masoor Dal – 1 cup
  2. Vegetables – 1 cup (Desired vegetables cut in cubes)
  3. Onion – 1 medium size (Cut in cubes. It’s optional and can be avoided)
  4. Curry leafs – few
  5. Coriander leafs – for Garnish
  6. Tamarind – 1 small lemon size (Soaked in water for ½ hour)
  7. Oil – 2 tsp
  8. Mustard seeds – 1 tsp
  9. Split Black Gram dal – ½ tsp
  10. Fenugreek seeds – ¼ tsp
  11. Dry red Chilli – 2 (broken in half’s)
  12. Asafotida – 2pinch
  13. Salt – to taste
  14. Turmeric Powder – ¼ tsp
  15. Samber powder – 2-3 tsp


METHOD

  1. Wash and cook masoor dal with two cups of water and turmeric powder either in pressure cooker or in an open pan. ( Since masoor dal doesn’t take time to get cooked therefore can be cooked in an open pan too)
  2. Now heat a wide mouth pan and add oil into it.
  3. After oil get heated up, add mustard, broken black gram, fenugreek, and dry chilli.
  4. Once mustard seeds are cracked, add curry leaves and asafetida.
  5. Now put vegetables and cubed onion to oil.
  6. Add salt to vegetables and cook till veggies are tender.
  7. Meanwhile, extract tamarind juice and keep it outside.
  8. Once veggies are thunder add tamarind juice and samber powder to veggies and cook this in medium heat for 2-3 minutes.
  9. Mashed the cooked masoor dal and add to it.
  10. Cook for 5-6 minutes and remove from heat.
  11. Garnish with coriander leafs and serve with hot rice.

Thursday, August 11, 2016

AAMBA KHATTA ( MANGO SWEET CHUTNEY IN ORIYA STYLE)


INGREDIENTS
  • Raw Mango - 1 medium in size ( Washed, peeled and cut in cubes)
  • Salt - ½  tsp
  • Jaggery - 3-4 tbs
  • Oil - 2 tsp
  • Mustard seeds - ½  tsp ( the authentic recipe needs panch photan but i did not use because my family does not like the flavour of it)
  • Onion seeds - ½  tsp
  • Fenugreek seeds -¼ tsp
  • asafotida - a pinch
  • curry leafs - few
  • Dry red chilli - 1 broken in 2-3 pieces
  • Split Black gram dal - ¼ tsp
  •  Turmeric powder - ½  tsp
METHOD
  • Heat a pan with oil.
  • Put mustard seeds into hot oil and allow them to crack.
  • Once mustard seeds are spluttered add fenugreek seeds, onion seeds, black gram dal, broken dry red chilli and curry leafs. 
  • Put asafotida and give a mix.
  • Now put mango pieces along with salt and turmeric powder.
  • Mix it for couple of times and then add 1/2 cup water and cover with a lid.
  • Cook it in medium heat for 5-7 min.
  • Once mango pieces are cooked, add jaggery and mix well.
  • Leave this on medium heat till jaggery is mixed with chutney properly.
  • Remove it from flame and serve with rice or roti.


Wednesday, August 10, 2016

VANGI BAATH ( BRINJAL RICE)


MAIN INGREDIENTS:

  • Cooked rice - 2 cups
  • Brinjals- 200 gms ( cut in medium size cubes)
  • Oil- 2 tbs
  • Turmeric powder- ¼ tsp
  • Salt - as required
FOR TEMPERING 

  • Oil - 2-3 tsp
  • Curry leaves - Few
  • Bay leaf - 1
  • Roasted cashews - 15-20 
  • Mustard seeds - ¾ tsp 
  • Split Black gram Dal - ½  tsp
  • Asafotida - 2 pinch
FOR THE VAANGI BAATH MASALA:

  • Coriander seeds - 2 tbs
  • Black gram dal - 1 tbs
  • Dry red chili - 6
  • Desiccated coconut - 1 tbs ( I didn't use it but the tradition recipe demands for it)
  • Cloves - 3-4
  • Cinnamon - 1 inch
  • Black peppercorns - 1 tsp
  • Roasted Peanut - 2 tbs

METHOD:


  • Heat a pan, on a low flame, dry roast all the ingredients of vaangi baath masala except the desiccate coconut. Roast them till they become aromatic.
  • Now add desiccated coconut and continue to dry roast them till coconut becomes golden brown color.
  • Remove this in a plate and allow it to get cool down.
  • Now grind them in small granules in a mixer jar.
  • Heat a pan again with 2 tbs oil.
  • Once oil is heated up then add washed and cubed brinjal into it.
  • Add salt to taste and turmeric powder.
  • Cook till it is soft.
  • Once brinjal is cooked add the cooked rice into it and adjust the salt if needed.
  • Add vaangi baath masala and give a good mix.
  • Keep this aside and make tempering for it.
  • Heat another pan add oil into it.
  • Put cashew nut and fry them till they become golden brown.
  • Keep aside.
  • Now in the remaining oil add mustard seeds and allow them to splutter 
  • Once seeds are cracked add rest of tempering ingredients andfry for couple of seconds
  • Mix this with rice.
  • Add fried cashew nut.
  • Serve with raitha.


Tuesday, August 9, 2016

CAULIFLOWER STEM KOOTU


INGREDIENTS

  • Cauliflower stem - 1 ½  cup
  • Yellow Moong Dal / Pasi Paruppu - 1/2 cup
  • Salt - to taste
  • Turmeric powder - ½ tsp  


FOR GRINDING

  • Whole Black gram dal - 2 tbs
  • Black pepper - 2 tsp
  • Dry Red Chilli - 3-4
  • Coconut - 2 Tbs
  • Cumin seeds - 1 tsp
  • Few curry leafs
  • Oil - 1 tsp


TEMPRING
  • Curry leaves - few
  • Asafotida- 2 pinch
  • Mustard seeds - ½ tsp  
  • Broken Black gram - ½ tsp 
  • Coconut Oil -  1 tsp


METHOD
  • Cook moong dal and cauliflower stem by adding salt and turmeric powder till it gets soft. Set aside.
  • Roast all the grinding ingredients except coconut and grind them to a smooth paste.
  • Add this paste to cook moong and cauliflower stem.
  • In a pan, heat 1 tsp oil and add all tempering items and saute for couple of mins
  • Add this tempering to dal and mix well
  • Serve with hot rice or roti.

Sunday, August 7, 2016

CURD RICE ( WITH LEFT OVER COOKED RICE)


Preparation Time
5 Minutes
Cooking Times
5 Minutes


INGREDIENTS

  • Left over cooked rice -1 cup
  • Thick curd - 1½ cup
  • Milk -½ cup
  • Salt - as per taste


TEMPRING
  • Curry leaves - few
  • Asafotida- a pinch
  • Crushed ginger - ½  tsp
  • Green Chilli - 1 Broken into 3 -4 pieces
  • Mustard seeds - ½ tsp  
  • Broken Black gram - ½ tsp 
  • Oil -  ½ tsp


METHOD
    • Mash lightly the cooked rice as per your liking. 
    • Add Milk and curd to rice. 
    • Mix well until combined. 
    • Milk is optional if the curd rice is going to be served immediately.
    • Heat oil in a pan
    • Add mustard and when they start to splutter, add black gram dals and fry until golden.
    • Now add ginger, chili and curry leaves. fry for couple of seconds
    • Put asafotida and switch off the stove.
    • Serve with lemon or mango pickle.