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Showing posts from July, 2013

MITHA DAHI/MISTI DOI

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Mitha Dahi(Sweet curd)/Misti Doi is a popular dessert in the states of  Odisha and West Bengal. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yogurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.







INGREDIENTS:-

Evaporated milk-350ml or 1 can
Sweetened condensed milk-350ml or 1 can
Sour cream-250ml or 8oz(optional)
Plain yogurt OR active culture-1/3 cup
Sugar-2 tbsp(for caramelization)
Water-few drops



METHOD:-

1-Microwave 2 tbsp of sugar and few drops of water in a microwave safe bowl  on high temp for 3-4…

KASHMIRI CHICKEN PULAO

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An aromatic chicken pulao bursting with rich flavors of whole spices, Kashmiri chilies and desi ghee.



 INGREDIENTS:-

Basmati Rice-2 cups
Yogurt-1 cup
Sliced onion-2
Grated ginger-1 tbsp
Grated garlic-5-6 cloves
Chopped green chilies-5
Coriander powder-1 tsp
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Black pepper powder-1 tsp
Cumin Seeds-2 tsp
Green cardamom-5-6 pods
Star anise-1
Cinnamon-1"
Cloves-5
Raisins-1 tbsp
Ghee-4 tbsp
Water-2 & 1/2 cups
Sugar-2 pinch
Salt to taste

FOR MARINADE:

Chicken-1 lb
Coriander powder-1 tsp
Turmeric powder-1 tsp
Red chili powder-1 tsp
Garam masala powder-1 tsp
Chicken masala powder-1 tsp
Lemon juice-1 tsp
Salt-1 tsp


METHOD:-

1-Wash and soak basmati rice in water for about 30 minutes.
2-Add red chili powder,turmeric powder,coriander powder,black pepper powder and salt to the yogurt and whisk well,keep it aside.
3-Marinate chicken with ingredients of marinate and refrigerate it for about 1 hour.
4-In a wide pan heat ghee,add cumin seeds,…

MANDA PITHA(STEAMED RICE CAKE)

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Manda Pitha(The outer covering consists of steamed rice flour and inner filling is of coconut, jaggery, black pepper and Chhena.) is a steamed Pitha which is prepared in all parts of Orissa during festivals like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc.


INGREDIENTS:

Rice-1 cup(instead of rice you can also use semolina(suji))
Water-3 cups
Grated Coconut-1 cup
Jaggery/sugar-1/2 cup
Crushed Cardamom-2-3
Black pepper powder-1/4 tsp
Edible camphor powder-a pinch
Sugar-1 tsp
Salt-a pinch or two

METHOD:-

1-Soak the rice for 1 hours,then wash and drain all the water completely and then spread the raw rice in a soft towel and allow it to dry completely.
2-Then heat a pan and dry roast the dried rice(this is to ensure that the moisture is completely gone).Grind it to a fine powder in a mixer and keep it aside.
3-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut.
4-Add cardamom powder,pepper powder and edi…

MAHAPRASAD(CHHAPAN BHOG)

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The Jagannath Temple in Puri is a famous Hindu temple dedicated to Jagannath and located in the coastal town of Puri in the state of Odisha, India.The name Jagannath (Lord of the Universe) is a combination of the Sanskrit words Jagat (Universe) and Nath (Lord).This temple was built in the 11th century by King Anantavarman Chodaganga Deva.

The temple is an important pilgrimage destination for many Hindu traditions, particularly worshippers of Krishna and Vishnu, and part of the Char Dham pilgrimages that a Hindu is expected to make in one's lifetime.It is one of the holiest Hindu Char Dham (four divine sites) sites comprising Rameswaram, Badrinath, Puri and Dwarka.It is said and believed that He takes His bath at Rameswaram, meditates at Badrinath, dines at Puri and retires at Dwarika. It is therefore, a lot of importance is given to the temple food "Mahaprasad" (not simply prasad) here at Puri.

The temple's kitchen is considered as the largest kitchen in the world.T…

KHEER(RICE PUDDING)

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Kheer also known as Payasam ,Payasa or Payesh is a rice pudding,which is a traditional South Asian sweet dish.It is made by boiling rice or broken wheat with milk and sugar,and flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.It is  prepared in festivals,temples,and all special occasions.It is an essential dish in many Hindu feasts and celebrations.While the dish is most often made with rice,it can also be made with other ingredients such as vermicelli (seviyan, seviyaan, sayviah, or other spellings).



INGREDIENTS:-

Basmati rice-1/2 cup
Whole milk-2 ltrs
Sugar-3/4 cup(as required)
Ghee-1 tbsp
Bay leaf-1
Crushed cardamom-1 tsp
Salt-a pinch
Handful of cashews & raisins

METHOD:-

1-Wash the rice & drain water.Keep aside for about 25-30 mints.Roast the dry fruits with little ghee and keep aside.
2-In a thick bottom pan heat ghee,add 1 tbsp of sugar and wait till the sugar becomes …

BESARA(MIXED VEGETABLE CURRY WITH BLACK MUSTARD SEEDS)

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INGREDIENTS:-

Raw banana(kancha kadali)-2
Pumpkin(kakharu)-200g
Papaya(amrutabhnda)-1 small
Eggplant(baigana)-2 medium
Arum(saru)-6
Yam(matialu)-1 pc
Sweet potato(kandamula)-2
Spine gourd(kankada)-4
Beans-6
White chickpeas-1/2 cup
Ginger-1 inch
Green chili-5
Cinnamon stick-1"
Cardamom Pod-2
Peppercorns-1/2
Fennel seeds-2 tsp
Cumin seeds-1/2 tsp
Mustard seeds-1 tsp
Grated coconut-1/2 cup
Turmeric powder-1/2 tsp
Salt 2 taste
Roasted cumin powder-2 tsp
Chopped coriander leaves for garnishing

FOR TEMPTING:

Ghee-1 tbsp
Panch phutan-1 tsp(Cumin Seed,Mustard Seed,Fennel Seed,Fenugreek Seed,Black cumin seed)
Dry red chili-2
Asafetida-a pinch

METHOD:-

1-Wash and soak chickpeas overnight or about 4-5 hours.Wash,peel and cut all the vegetables in small pieces.
2-Crush ginger and green chili.Grind cinnamon,cardamom,peppercorns,fennel seeds,cumin seeds,mustard seeds with little water until it is a rough paste.
3-Boil vegetables,soaked chickpeas,salt,turmeric powder,crushed ginger and green c…

MEETHA DALI

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MITHA DALI is one of the "MAHAPRASAD" which offered to lord Jagannath(Jagannath temple,Puri) in his madhyanha dhupa(midday meal served to lord).Mitha dali is prepared by mixed dal(mix with toor and chana) cooked with jaggery,bay leaf,coconut and tempted with ghee and panchu phutan.This is my mom's recipe,she learned this recipe from one of her relative who lives in Puri(Near Jagannath Temple).I tried it first time at home and it turned out to be delicious.Thanx mom for such a wonderful & delicious recipe.



INGREDIENTS:-

Chana dal-1 cup
Toor Dal-1 cup
Turmeric powder-1 tsp
Jaggery or Sugar-2 tbsp (or as per ur taste)
Salt to taste

FOR PASTE:

Freshly grated coconut-1/4 cup(you can also use frozen and dried coconut)
Cinnamon stick-1"
Cardamom Pod-2
Cloves-4
Peppercorns-1 tsp
Coriander seeds-1 tsp
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Fenugreek seeds-1/2 tsp
water-1/4 cup(I used dried coconut that's why i used hot water)

FOR TEMPTING:

Ghee-1 tbsp
Panchu phutan-2 …

ADA HENGU KHICHDI(ASAFETIDA GINGER KHICHDI)

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INGREDIENTS:-

Rice-2 cups
Moong dal-handful
Crushed ginger-2 tbsp
Bay leaves– 2
Asafetida-1/2 tsp
Grated coconut-1/4 cup
Ghee-2 tbsp
Sugar-1/2 tsp
Salt-1/4 tsp

METHOD:-

1-Wash and soak rice and moong dal in water for about 15-20 mints.
2-In a pressure cooker heat 1 tbsp ghee,add asafetida,ginger and bay leaves.
3-Stir,add the soaked rice and dal,mix well and fry for a min.stirring continuously.
4-Add 4 cups of water,grated coconut,1 tbsp ghee,salt and sugar.
5-Close the lid and pressure cook the rice till 2 whistles on medium heat.
6-Open the lid when cooker get cool down.Mix the rice slowly.Your ada hengu khichdi is ready to serve.Enjoy it with besara,mahura or meetha dali.

SPANISH OMELET

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The word quiche comes from French,It has a pastry crust and a filling of eggs and milk or cream which, when baked, become a custard.My husband and I loved this! You can easily add some extra veggies you have on hand—mushrooms, asparagus,corn,potatoes,peas etc. My husband couldn't believe something that tasted so good was also nutritious !!!




INGREDIENTS:-

Whole Eggs-5
Milk-1/2 cup
Potato-1 large(cut into cubes)
Green peas-1/2 cup
Chopped Onions-1 large
Chopped Garlic-3-4 cloves
Chopped green chilies-2
Chili powder-1/2 tsp
Grated Cheddar cheese-1/2 cup
Olive Oil-2 tbsp
Salt as per taste
Pepper as per taste
Cooking spray for grease

METHOD:-

1-Preheat the oven to 350 F.
2-In a pan heat olive oil and add chopped garlic and onion to it.
3-Cook onions,garlic and half chopped green chilies on medium heat 5 min,stirring frequently.
4-Add potatoes,green peas,chili powder,pepper powder,salt and cook for 5 min,stirring frequently.
5-Remove from heat and let them cool down for 5-6 minutes.
6-…