POINTED GOURD POTATO CURRY

                            ALOO POTOL RASA  IN ORISSA STYLE  

Serves- 2
Oriya Cuisine

Ingredients

Aloo/potato-1 big one
Parwal/pointed gourd -8
Oil to fry- 1 1/2 tbsp

To Make Masala Paste
Onion-2
Ginger paste-1 tbsp
Garlic paste-1 tbsp

To Make Tomato Puree
Tomato-2 medium sized ones

Spice powders used
Turmeric powder-1/4 tsp
Red chilly powder-1/2 tsp
Coriander powder-1 tsp - 1 1/4 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Kitchen king Masala powder- 1 TSP
Salt

Other ingredients
Oil- 1/2 tbsp
Water -1+1/4 +1/4 cup

Method

1.Peel wash and cube the potatoes.Chop the parwal into big chunks.

2.Make the masala paste by grinding together onion and ginger garlic paste.

3.Roughly chop the tomatoes and make puree out of it.

4.Now heat 1 1/2 tbsp of oil in a pan add in the chopped potatoes and parwal. Fry them till they attain brown marks on them.

5.Transfer them into a bowl.

6.Now in the same kadai/pan add the rest 1/2 tbsp of oil.

7.Once it is hot add in the masala paste and  cook till the raw smell goes and oil starts separating from its sides.

8.Once it's done add in the tomato puree and salt and cook till it starts leaving from the sides of the kadai.

Note: Be patients at these steps as it determines the taste of the entire curry.Cook till each mixture start leaving oil.As it will enhance the taste of the curry.

9.Time to add in the spice powders one by one.Give them a  good toss.

10.Add in the fried potato and parwal pieces.Coat them into the masala.

11.Now wash the mixie jars with 1/4 cup water each and pour it into the kadai. Again add in 1 cup of water and bring it to a boil.

12.Do a taste test and adjust the spices according to the taste of your family members.

13.Sprinkle 1 tsp of Kitchen king masala. Give it a final mix.

14.Our curry is ready to be served with rice/roti /bread of your choice.Enjoy.

ALOO POTOL RASA

Rice flakes in yoghurt

                                  DAHI CHIVDA   

             

  Serves- 2
Ingredients

Rice flakes/poha/aval/chuda/phovu- 1 cup
Curd/dahi/thairu/maelaay-1 cup
Honey/thaen/movu-1 tbsp
Sugar-2 tsp

Fruits of your choice
Robust banana-1
Orange-6 segments
Pineapple -2 slices

Method
1.Make banana circles.

2.Mix sugar with curd and beat well so as to avoid lumps & add in the fruit pieces except few needed for garnishing.mix well.keep aside.

3.Soak chivda/poha in water for 2- 3 minutes.It has to be soft not soggy.

4.Take the serving bowl add  half cup soft chivda now pour half of curd fruit mix.

5.Again add the rest of chivda and top it off with rest of the curd.

6.Garnish  with pineapple & banana circles and drizzle honey over it..Enjoy

Note
 :feel free to change the amount of ingredients according to your wish.
 :can also add cardamom powder if you like.
:also add fruits of your choice.

Cabbage fritters

                                Cabbage pakoda 

Makes 8 pakaodas

Ingredients

Cabbage ,finely chopped/shredded  -1 3/4 cup
Curry leaves a handful
Onion ,finely chopped-1/4 cup

Maida/plain flour-1/4 cup
Corn flour-1/2 tbsp

Chaat masala -1/4 tsp
Salt to taste
Red chilly powder-1/2 tsp
Hing/asa foetida a pinch
Fennel seeds-1/2 tsp
Water as needed (Not more than 1/4 cup)
Red food color- a pinch dissolved in water
Oil for deep frying
Chaat masala to sprinkle just before serving.

Method:

1.Mix all the ingredients except water and mix them thoroughly.

NOTE:
       be careful while adding salt into the batter.Because we are also adding Chaat masala which already has black salt in it.
      in case if the batter became runny add little more maida into it and mix well.adjust salt too.

2.Now begin to add water little by little and make a thick batter (not to watery or runny batter)

3.Do a taste test and adjust the spice powders.

4.Heat oil in a pan and once it is hot drop a spoon full batter into the hot oil and deep fry them to golden brown in color.

5.Transfer them on to kitchen towel so as to absorb excess oil.Our pakodas are ready to serve ..

6.Just before serving sprinkle Chaat masala on them.ENJOY them with PIPING HOT MASALA CHAI /COFFEE

                                                     

AAM KA KHATTA

                                     Aam ka khatta- oriyan side dish

Cuisine:Oriyan
Serves-2-3

Ingredients

Partially ripe mangoes-2 medium sized ones
Oil-1 tbsp
Mustard seeds/sarson/soriso/rai/kaduku/sasam-1 tsp
Dry red chilly/vattal mulagu/sukhi mirch-3
Asa foetida/hing-to sprinkle
Salt to taste
Water-1/4 cup + 2 tbsp

Jaggery/guud/belam/sarkara/ghood-1/3 cup
Red chillly powder/lal mirchi powder/mulagu podi/miryapitto-1 tsp
Roasted mustard seeds powder-1 tsp

Method

1.Wash,clean and chop mangoes into bite size pieces,grate jaggery and keep aside.

2.Take a tadka pan and dry roast mustard seeds and powder them finely & keep it aside.

3.Now let us start cooking.

4.For that heat oil in a kadai ,once it is hot add in the mustard seeds and allow them to pop up.

5.Once done add in  dry red chillies along with hing and saute them in the oil for few seconds.

6.Time to add in the chopped mangoes along with salt and 1/4 cup water. Mix them up , cover and cook till the mangoes are mushy.

7.Once they are mushy add in the grated jaggery .Cook till the jaggery melts completely.At this time if it sticks to the kadai add in few teaspoons of water and stir well.

8.Once jaggery is melted completely and the syrup has become completely thick add in the roasted mustard seed powder.Mix well .

9.Our AAM KA KHATTA is ready to serve .Enjoy..!!!                                           

DALMA

                      Dalma- an odia style dal loaded with veggies 
                                             

Serves-2 -3
Cuisine:Oriyan

Ingredients

Oil-2  cup
Phanch phutna-1tsp
Toor dal/arhar dal/thuvaraparippu/pigeon pea-1/3  cup
Vegetables of your choice-1 1/2  cup

I used just 3 vegetables
Raw plantain-1/2  cup
Pumpkin-1/2  cup
Brinjal/egg plant-1/2 cup
Note: can also use potato ,onion,tomato,papaya,radish ,beans etc..

To make the roasted powder
Cumin seeds-1 tsp
Dry red chilly-3
Salt to taste
Turmeric powder-1/2 tsp
Water as per gravy requirement

Method

1.Wash and clean the dal/lentil and keep aside

2.Chop the veggies of your choice.Keep it aside.

Ingredients

PHANCH PHUTNA: (source:from internet)

3.Now pressure cook the dal along with vegetables till they are done.Keep them aside.

4.Meanwhile we can make the roasted powder.For that take your tadka pan and dry roast cumin seeds along with dry red chillies.

Dry roasting cumin and dry red chillies

5.Once they are roasted well ,transfer them into a blender and powder them.Keep it aside.                        
6.Heat oil in a kadai,once hot add in the phanch phutna and allow them to pop up.
                                               

phanch phutna in oil

7.Add into it the cooked dal along with veggies.Mix them well.

added cooked dal along with veggies

8.Pour in the required amount of water as per your gravy consistency and requirement.(i used about 1-1 1/2 cups of water)

9.Sprinkle salt to taste and turmeric powder.

added salt and haldi

10.Bring them to a boil.Now sprinkle the dry roasted powder.

sprinkled dry roasted powder

11.Do a taste test and adjust the salt.OUR DALMA IS READY TO SERVE..ENJOY with rice..!!