HEALTHY TASTY SNACKS
TALA KAKARA(ତାଳ କାକରା)
Tala kakara (ତାଳ ଚାଉଳ କାକରା), Taler Bora, Tala Kakra Recipe
Ingredients:
Palm(ତାଳ) – 1
Rice powder(ଚାଉଳ ଚୁନା) – 3 cup
Coconut- scrapped(କୋରା ନଡ଼ିଆ) – 1
Sugar(ଚିନି) – 1/4 cup
Ghee(ଘିଅ) – 1 tsp
Oil(ତେଲ) for deep frying
Fennel seeds(ପାନ ମାଧୁରୀ) – 1 tbsp
Salt to taste
For Palm pulp: – Wash the rip plam and peel it and divide the three-part, the dip the plam in three cups of water and rub it nicely and sieve it once and collect the palm pulp(ତାଳ ରସ).
Method:
1. Take a pan/ kadhai pour the palm pulp, and boil it four minutes, add sugar, fennel seeds, ghee, salt, and mix all the ingredient. Add rice flour little by little and mix it well. Cook it on low flame and make a smooth dough without lumps. Keep it aside and cool it down.
2. Now add scrapped coconut and mix it all together and knead it for some time. The dough is ready for making small palm sized cutlets. Make small lemon sized balls and flatten it using a rolling pin.
3. Heat oil in a pan/ kadai and deep fry the cutlets evenly till it’s golden brown in color.
4. Tasty palm cutlets (Taler bara/ତାଳ କାକରା) is ready to be served.
CHATPATA CHANA BREAKFAST
Chatpata chana (breakfast)
Ingredients:
Chickpea(boiled) – 1 cup
Potato(boiled) – 1
Green peas – ½ cup
Sprouts – ½ cup
Raw mango(chopped) – ½ cup
Green chilli(chopped) – 1
Chilli flakes – 1 tsp
Onion(chopped) – ¾ cup
Sugar – 1 tbsp
Lemon juice – 1 tsp
Cumin powder(roasted) – 1 tbsp
Chat masala powder – 1 tsp
Coriander & mint(chopped)- 2 tbsp
Black salt – ½ tsp
Oil – 2 tbsp
Mustard seed – 1 tsp
Curry leaves -10
Salt to taste
Method:
* Take a pan and heat oil.
* Crackle mustard seeds.
* Add curry leaves, green chilli and onion and sauté.
* Chop boiled potato, add it along with chickpea, green peas and sprout in the pan and mix well.
* Add sugar and salt and sauté for 1 minute, and cool it down.
* Add cumin powder, chat masala powder, chilli flakes, lemon juice, raw mango, chopped coriander and mint leaves and mix well.
* Chatpata chana is ready to serve as tasty and healthy breakfast.
CHUDA KADAMBA
CHUDA KADAMBA
INGREDIENTS:
Beaten rice (powder) – 200gm
Coconut scrapped – 3 tbsp
Sugar/ jaggery (Powder) – 100gm
Milk – 500ml
Clarified butter (ghee) – 2 tbsp
Cardamom green – 4
Black pepper – 8
Cashew nuts – 2 tbsp
METHOD:
1. Heat ghee in a pan, add cashewnut, fry it and keep aside.
2. Boil the milk in a pan , stir continously. Ensure milk is reduced to half cup.
3. Grind bitten rice, sugar, black pepper, cardamom and fried cashewnuts separately, one by one and keep aside.
4. Take a plate add bitten rice powder, ghee, cardamom powder and black pepper powder. Mix well and rub with the help of palm for 2 – 3 minutes.
5. Add scrapped coconut, cashewnut powder and sugar powder mix well and add reduced milk in it. Mix properly and make small 12 balls out of mixture.
6. Tasty CHUDA KADAMBA is ready to offer as prasadam to God.
7. You can store in refrigerator and it is better to use within two days.
Note : The taste of Chuda kadamba and chuda ghasa is little different . Reduced milk is required for chuda kadamba. In Chuda ghasa milk is not required but some fruits need to be added. Both are Prasad of Ganesh chaturthi and Janmastami.
PUMPKIN SOYA SAGO CUTLET
Soya pumpkin cutlet
Soya chunks – 30 – 35 (Boiled)
Pumpkin roasted / pumpkin chopped – 150 gm
Boiled potato / boiled raw banana – 1
Sago (Sabu Dana)- 1/4 cup (soaked 7 hours)
Cumin seeds – 1/2 tsp
White turmeric – 1 tsp (chopped)
Onion – 1 (chopped)
Green chiii – 1 tsp ( chopped)
Chaat masala – 1 tsp
Roasted red chilli and cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander and meant leaves – 2 tbsp
Black pepper powder – 1/2 tsp
Butter and oil
Salt to taste
Method:
1 . Squeeze the soya chunks to reduce water and grind it. Peel the roasted pumpkin , smash and smash the boiled banana/ potato keep aside.
2 . Heat oil and butter add cumin seeds, crackle it. Add green chili and onion
fry little bit (if you have use chopped pumpkin )add pumpkin, turmeric powder and salt mix well and cover it to cook till pumpkin is boiled.
3 . Add sago and saute some time then add ( i use rosted pumpkin so this time) add pumpkin, banana and soya badi smashed mix and saute some time and keep aside to cool down.
4 . Add mint and coriander leaves, roasted red chilli , cumin powder, Chaat masala powder and pepper powder and mix well.
5 . Take a plate add oats powder salt and little black pepper powder mix well.
6 . Heat little oil and butter in a fry pan, make cutlet shapes out of mixture and coat oats powder and shallow frying both sides evenly.
7 . Tasty and healthy soya pumpkin cutlet is ready to serve with sauce.
BEETROOT HEART
Beetroot Heart
Ingredients:
Beetroot chopped – 1
Boiled potato – 1 (smashed)
Carrot chopped – 1
Onion chopped – 1
Ginger and garlic fine chopped – 1 tsp
Green chiii chopped – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leave – 2 tbsp
Cumin seeds – 1/2 tsp
Roasted Sasmi seeds – 2 tbsp
Cornflakes powder – 1/2 cup
Butter and oil
Salt to taste
Method:
1. Heat oil and butter in a pan , add cumin seeds, ginger and garlic saute for some times, then add green chili and onion, fry a little , add beetroot, carrot, green peas and salt , mix well and cover it for sometimes.
2. When mix veg fully cooked then add smash potato and mix properly add garam masala powder, cornflakes powder and coriander leave, mix well and keep aside for cool down.
3. Make heart shape out of mixture with the help of cookies cutter.
4. Shallow frying the hearts shape and ensure booth sides are evenly cooked.
5. Tasty and healthy beetroot heart is ready sprinkle sesame seeds serve with sauce.
odisha food delite 