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Sabudana papad SABUDANA PAPAD
Ingredients
Sago – 1 cup
Salt – 2 pinch
Food color – 2 pinch
Water – 1 cup
Method :
1. Add one cup sago in a bowl, and pour water little less one cup. Take 2 tsp sago on two separate bowls, use 2 color 1 pinches one bowl, and pour 2 tsp water also. Cover with lid and soak for overnight.
3. After soaking add colored sago with white sago, add two pinch salt and mix well.
4. Heat 3 cups of water in a steamer/pot.
5. Take a banana leaf and, glass bangles clean and brush oil.
6. Arrange the bangles on top of banana leaves, spread sago, in bangles, otherwise, you use the small lid.
Now put in a steamer and steam for 4 minutes on medium flame.
7. After 4 minutes steaming take out and cool down, put little oil on fingertips, takeout cautiously and place in a cloth, and dry under the sunlight for 2 days.
After two days SABUDANA PAPAD is ready. Deep fry the papad otherwise microwave and enjoy.
TOMATO RASAM
Rasam Tomato, Tomato Rasam
Tomato Rasam
Ingredients
Fresh tomato – 2 (chopped)
Lemon – 1
Garlic cloves – 4(crushed)
Dry red chili – 1
Curry leaves – 10 (chopped)
Punch phuran / mustard seeds – 1/2 Tsp
Turmeric powder – 1/2 tsp
Ghee – 1 Tsp
Salt to taste
For fresh rasam powder:
Dry Red chili – 2
Cumin seeds – 1/2 tsp
Asafoetida(Hing) – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Yellow lentil – 1 tbsp
Black pepper – 8
Garlic clove – 2
Curry leaves
Ghee – 1 tsp
Method
1. Heat oil in a pan, add yellow lentil, cumin seeds, black pepper, red chili, fenugreek, and asafoetida, garlic, curry leaves, saute the ingredients sometime on low flame, Then make a powder. Now fresh rasam powder is ready.
2. Heat a pan add fresh tomato, salt, and turmeric mix well cover cook on low flame until tomato fully boiled,( if you like add tamarind pulp) and pour 1-liter water and cover with a lid and boil all the ingredients ones boiling add fresh rasam powder, cover and boil for ten minutes on medium flame.
3. After ten minutes of boiling, Heat ghee in a pan, in the same pan add dry red chili and punch phuran ,wait for it to crackle, add curry leaves, saute just seconds , add crushed garlic. Saute it, and transfer boiled tomato rasam and immediately cover with a lid to tap the aroma, boil the rasam once again, put off the burner, and add fresh lemon juice, if you do not use tamarind and mix well.
4. Tomato Rasam is ready to serve as a side dish and soup also. Rasam is a south Indian recipe. Click here to see the video .
KAJU TARKARI
Kaju tarkari
Kancha Kaju Tarkari
Raw Cashew – 250gm
Potato – 2
Tomato chopped – 1/2 cup
Onion chopped – 1/2 cup
Garlic clove – 8
Dry red chili – 3
Cumin seeds – 1 tsp
Mustard seeds – 1/4 tsp
Turmeric powder – 1/2 tsp
Punch phoran – 1/2 Tsp
Oil – 2 Tsp
Salt to taste
Method:
Spice paste: Take a grinder jar to add garlic clove, dry red chili, cumin seeds, mustard seeds, and little water make a fine paste.
1. Garden fresh green cashew, cut it in two pieces. Collect the nuts and keep aside
2. Wash, peel and cut the potato into small pieces and keep aside.
3. Heat oil in a pan/kadhai add punch phoran and broken dry red chili wait for some time and crackle it.
4. Add chopped onion and saute, add potato, cashew, salt, and turmeric powder. Mix all the ingredients, cover and cook for three to four minutes on low flame.
5. After three minutes take off the lid and add two teaspoons of the spice paste and chopped tomato. Mix all the ingredients nicely and pour one cup of warm water, mix well and cover with a lid and cook for seven minutes on medium flame.
6. After seven minutes turn off the flame. KANCHA KAJU TARKARI is ready, mix well and serve hot with roti, rice, poori, paratha, and pitha.
CHANCHINDRA(ଛଚିନ୍ଦ୍ରା/चिचिंडा)BHAJA
SNAKE GOURD FRY: How to make chanchina bhaja
INGREDIENTS:
Snake Gourd (ଛଚିନ୍ଦ୍ରା/ चिचिंडा) – 1kg
Mustard paste – 2 tbsp
Red chili powder – 1tsp
Turmeric powder – 1/4 tsp
Oil – 1 tbsp
Salt to taste
For mustard paste
Mustard seeds 1/2 tsp, cumin seeds 1 tsp, dry red chili 2, garlic cloves 8, one pinch of turmeric powder, and little water make a fine paste.
Method:
1. Scrab first all the snake gourd, and wash the snake gourd, cut two inches long size of all snake gourds, and silt the snake gourd and keep aside.
2. Take a small bowl, add two tablespoons of mustard paste, red chili powder, turmeric powder, and salt mix well all spices.
3. Stuff little amount of spices in snake gourd and keep aside, heat oil in a pan/ Kadhai add the snake gourd, sprinkle a little salt and stir the mix and cover with a lid and cook for seven minutes on low flame. After seven minutes of cooking take out the lid, turn the side and again cover with a lid, and cook for another five minutes.
4. After five minutes of cooking take out the lid, and stir fry some time on medium flame. Now snake gourd stuffed fry is ready to serve as a side dish with hot steamed rice, andp pakhala bhata.
Note:- If you use the snake gourd 500g adjust the mustard spices. You can stuff with potato and paneer for stuffing also.
CHATU BESARA
https://youtu.be/p3tOvBpThrUChatuhtu Basara
Chatu Besara(ଛତୁ ବେଷର)
Ingredients:
Mushroom (ଛତୁ) – 500gm
Potato(ଆଳୁ) chopped – 1cup
Onion(ପିଆଜ) chopped – 1/2 cup
Garlic(ରସୁଣ) Clove – 8
Mustard seeds(ସୋରିଷ) – 1 tsp
Cumin seeds (ଜିରା)- 1 tsp
Dry red chili – 2
Green chili – 3
Tomato – 2
Dry mango pieces (ଆମ୍ବୁଲ/) -1
Turmeric(ହଳଦୀ) powder – 1 tsp
Oil(ତେଲ) – 2 tsp
Salt to taste(ସ୍ଵାଦ ଅନୁସାରେ ଲୁଣ)
Mustard paste(ସୋରିଷ ବେଷର): mustard, red chili, garlic cloves, cumin, one pinch of turmeric and little water make a fine paste. Use one tablespoon mustard paste in this recipe.
Soak the dry mango pieces in one-fourth cup of warm water.
Method:
1. Clean and cute mushrooms and pour the water into the mushroom and add half teaspoon turmeric powder and mix well, and keep aside for ten minutes.
2. After ten minutes, wash and squeeze the mushroom and reduce the extra water and keep aside.
3. Heat one teaspoon of oil in a pan, now add mushroom, add salt and turmeric and stir fry it a little for some time and keep aside.
4. Heat the same pan, add one teaspoon oil, add panch phoran wait for it to crackle, add onion and green chili and saute it, add tomato and saute, add potato, fried mushroom, turmeric powder, red chili powder, and salt saute for some time add one tablespoon mustard paste, mix it well, add three fourth cup of water and now cover with the lid and cook until vegetables are boiled on medium flame. Take out the lid add the dry shocked mango piece with water mix well and cook on high flame until the desired amount of gravy.
5. Now the tasty mushroom curry(Chatu Besara/ଛତୁ ବେଷର) is ready to serve with rice(ଗରମ ଭାତ), Roti, Pitha, Puri, and Pakhala(ପଖାଳ ଭାତ).
BESAN TARKARI
Besan tarkari
BESAN TARKARI
Gram flour (Besan) – 1/2 cup
Coriander leaves – 1 tsp
Turmeric powder – 1 pinch
Baking soda – 1pinch
Asafoetida (Hing) – 1 pinch
Oil – 1 Tsp
Carom powder (Juani) – 1/2 tsp
Water – 1/2 cup
Salt to taste
For gravy
Ginger crushed – 1/2tsp (optional)
Asafoetida (Hing) – 1 pinch
Green chili chopped – 1
Sugar – 1 Tsp
Yogurt (Dahi) – 1/2 cup
Cumin seeds (Jeera) – 1/4 tsp
Mustard seeds (Sarson) – 1/4 tsp
Turmeric powder(Haldi) – 1/4 tsp
Kashmiri red chili powder – 1 Tsp
Black cumin (Shahi jeera) – 1 pinch
Cinnamon stick (Dalchini) – 1″
Bay leaf (Tez patta) – 1
Clove (Labang) – 2
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Coriander leaves (Chopped) – 1 tbsp
Clarified butter (Ghee) – 1 tbsp
Fresh cream – 1 tbsp
Water – 1 cup
Oil for deep frying
Salt to taste
Method:
1. In a bowl take gram flour, carom powder, turmeric powder, hing, coriander leaves, baking soda, little salt, and oil one teaspoon. Mix all the ingredients and add a ½ cup of water. Mix well and make a smooth mixture.
2. Take a pan and pour the mixture. Cook it continuously while stirring the mixture until it becomes thick. Brush oil on a plate and transfer the cooked smooth mixture on the plate and make it square shaped and let it rest for 10 minutes. Add 1/3 cup of water in the same pan, wash it and collect the besan water in a bowl.
3. After 10 minutes cut the besan pieces and deep fry it. The gatte is ready.
4. In a bowl take curd and mix it well and keep it aside. Heat ghee in a pan on low flame, add cumin seeds, black cumin, mustard seeds, cinnamon stick, bay leaf, clove, and saute them for few seconds. Add hing and wait for it to crackle, now add chopped green chili and finely crushed ginger and saute for just 10 seconds. Now add turmeric, red chili powder, and cumin powder and mix it and pour curd. Mix all the ingredients and cook till it’s is reduced.
5. Add the collected besan water in the cooking pan and mix all of it together and add garam masala powder, sugar, salt and one cup of water. Mix it well and let it boil. Add the fried gatte and cook for just one minute.
6. Besan tarkari / gatte ki sabji is ready to be served. Sprinkle coriander leaves and add fresh cream and serve hot with roti, naan, paratha, pitha, puri or rice/ fried rice.
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