ODIA FOOD WITHOUT ONION AND GARLIC
VEG POLAU
VEG PALAU WITH CHATPATA PANNER BALL
INGREDIENTS:
- Milk -1 ½ cup
- Lemon – ½ pic
- Wheat flour -1tsp
- Chat powder – ½ tsp
- Black salt to taste
- Rice -3cup
- Cauliflower -1cup small pic
- Carrot – ½ cup small pic
- Green pea – ½ cup boiled
- Ginger chopped -1tbsp
- Green chili chopped -1
- Bay leaf -1
- Black pipers -6
- Star anise -1
- Green cardamom -2
- Clove -4
- Cumin seeds – ½ tsp
- Sahi jeera – ½ tsp
- Mass (Javitri) small pic
- Cinnamon -1inc
- Cashew nut (Kaju)-10pic
- Oil /Ghee -2bsp
- Salt to taste
METHOD
- Boil the milk in a pan; pour lime juice and mix.
- Let the milk curdle. Put off the burner off and leave it for 2 to 3 minutes
- Filter and collect the cheese in a white muslin cloth.
- Tie up the cloth and hang it for 10 minute to drain excess water.
- Mix wheat flour, chat powder and black salt with the cheese (Cheena) and knead well to make smooth dough.
- Make small balls out of this and roll to tiny dumplings.
- Heat oil and fry the ball in golden color.
- Heat oil/ghee in a pan and add whole garam masala and kaju in hot oil. Let it splutter.
- Add chopped ginger and green chilli and fry them till some time.
- Add cauliflower and carrot mix properly and cover it 2 -3 minutes.
- Take out lid and mix properly and add boiled green peas. Mix thoroughly.
- Add cooked rice, cheena balls and salt toss the rice and cover it again and cook 2minuets in low flame.
- Serve hot veg palau with raita, dal and mix veg.
BADI MAHURA
BADI MAHURA
Ingredients:
- Badi- 15
- Sugar – ¼ Cup
- Red chili- 2
- Panch Phuran- ½ tsp
- Coconut – ¼ cup
- Roasted Chili and cumin powder- 1 tsp
- Curry leaves – 8
- Tamarind paste -1/4 cup
- Oil- 2 tsp
- Salt to taste
Method:
- Heat oil in a pan. Fry the badi and take out from the oil.
- Add panch Phuran and red chili in the left over oil. Allow to crackle.
- Add curry leaves.
- Add sugar ,tamarind paste, salt and half cup of water. Mix thoroughly and boil it.
- Once it is boiled, add badi and coconut.Sauté it.
- Allow it dry up.
- Add roasted chili and cumin powder.
- Badi Mhura is ready.
- Serve hot/cool with rice as side dish.
KHICHIDI
KHICHIDI
INGREDIENTS
- Rice raw -1cup
- Roasted Green gram (muga dali) -1cup
- Ginger chopped -1inc
- Bay leaf -1
- Cumin seeds -1tbsp
- Asafoetida (Hing) – ¼ tsp
- Green red chili -1
- Turmeric powder – ½ tsp
- Ghee – 2tbsp
- Raisin (Kismis) -8-10
- Sugar -1tbsp
- Salt to taste
METHOD
- Thoroughly wash the rice and the dal in running water.
- Drain out the excess water and add turmeric powder, mix it and let it rest for few minutes.
- Crush the ginger and green chili.
- Heat the cooker, add ghee, cumin seeds, bay leaf, red chili and let it sputter.
- Add asafetida, ginger- chili paste and fry it for few minutes.
- Add rice and dal and stir fry for 2 minutes.
- Add 6 cups of boiled water and salt.
- Add sugar (optional, if you like it sweet) and add raisin into it.
- Mix it well and cover it with the pressure cooker lid and let it whistle once.
- Serve it hot with some dahi, khajoor khata, allo du0m.
KANCHA KADALI BHAJA
KANCHA KADALI BHAJA (RAW BANANA /PLANTAIN FRY)
INGREDIENTS:
- Raw banana/plantain -2
- Turmeric powder -1tsp
- Dry red chili -1
- Panch Phuran – ½ tsp
- Roasted cumin & red chili powder -½ tsp
- Ghee/Oil -2tbsp
- Salt to taste
METHOD:
- Peel off the skin of the plantain and slice them. Dip the slices in a bowl with turmeric water. (Dipping in turmeric water is required otherwise the slices will turn black.)
- Wash thoroughly in running water and transfer into a strainer to drain water.
- Heat oil/ghee in a kadai. Add Panch Phuran and red chili. Let it crackle.
- Add sliced plantain, salt and turmeric powder and sauté. Cover with lid. Cook for 2 minutes in high flame.
- Take out the cover. Bring the knob to medium position. Toss and stir fry the slices to ensure both side are evenly cooked.
- Sprinkle roasted cumin and red chili powder over it.
- Kancha Kadali Bhaja is ready.
- Serve as a side dish.
OOU KHATA MITHA
OOU KHATA MITHA
Ingredients:
- Elephant apple (Oou/ Aau)- 3 Petals
- Sugar – ½ cup
- Ginger crushed -1inc
- Curry leaves -12
- Mustered paste -1tbsp
- Panch phuran – ½ tsp
- Dry red chili -1
- Red chili powder – ½ tsp
- Turmeric powder – ½ tsp
- Oil -2tbsp
- Wheat flour- 1 tbsp
- Salt to taste
Method:
- Elephant apple has five petals. Pull away the petals and segregate them by cutting the petals. Be careful while cutting them as the liquid that oozes out it, is very slippery. Take thtee petals. Peel off the outer skin from both the sides and cut into long strips of about 1 cm width. After cutting wash thoroughly. Slightly crush the pieces with the help of stone pistil.
- In a pan, take half cup of water and boil. Add the Oou pieces into it.
- Add salt and turmeric powder. Cover it with a lid and allow it to be boiled.
- Heat oil in a pan. Add panch phuran and dry red chili. Let it splutter. Add curry leaves and crushed ginger and sauté.
- Fry for sometimes.
- Add red chili powder and fry. Add boiled Oou pieces with water, sugar and mustard paste and let it boil.
- Also make a paste of wheat flour by adding double quantity of water.
- Add the flour paste and mix well.
- Cook till the gravy becomes thick.
- Now your favorite Oou khata Mitha is ready.
SABUDANA(SAGO) KHICHIDI (Fasting Special)
SABUDANA(SAGO) KHICHIDI (Fasting Special)
Ingredients:
- Sago – 1cup
- Potato – 2
- Ginger chopped -1tsp
- Green chili chopped -2
- Cumin seed – 1tsp
- Turmeric powder- ¼ tsp
- Coriander leaves chopped -1tsp
- Lemon juice -1/2
- Veg Oil / Ghee -1tsp
- Salt(Sayndhab labana) to taste
Method:
- Take sago in a bowl. Wash thoroughly and soak for three hours.
- Boil potato in a pan. Peel off the skin of the boiled potato and cut into small pieces.
- Drain out the soaked sago and keep aside.
- Heat oil/ghee in a kadai. Add cumin seeds. Let it crackle.
- Add chopped ginger and sauté
- Add chopped green chili and fry.
- Add turmeric powder and mix it.
- Add Potato and salt and mix thoroughly
- Now add sago. Mix thoroughly and fry for 2-3 minutes in medium flame.
- Switch off burner.
- Spread lemon juice and garnish with coriander leave.
- Your fasting special Sabudana Khichidi is ready to serve.
CURD RICE(DAHI BHATA)
CURD RICE(DAHI BHATA)
INGREDIENTS
- Steam Rice – 1 ½ cup
- Yogurt – 200gm
- Pomegranate kernels (Taja anar dana) – ½ cup
- Coriander leaves chopped -1tbsp
- Mustard seeds – ½tsp
- Curry leaves -5
- Mango ginger chopped -1tsp
- Oil / Ghee-1tsp
- Roasted cumin powder -1tsp
- Black salt – ½ tsp
- Salt to taste
METHOD
- Heat oil in a fry pan. Add mustard seeds, let it to crackle. Add curry leaves, mango ginger. Sauté and switch off the burner. Let it cool down.
- Take the steam rice in a bowl. You can also use your left over rice for this. Ensure the rice is in cool. Add the fried mixture, coriander leaves, cumin powder, pomegranate kernels, salt and black salt.
- Beat the yoghurt in a separate bowl and add to rice.
- Mix well with light hand. Let it rest for sometimes.
- Now Curd rice is ready to serve.
SABUDANA BARA (FASTING SPECIAL)(UPABASA SPECIAL)
SABUDANA BARA (FASTING SPECIAL)(UPABASA SPECIAL)
INGREDIENTS
- Sabudana soaked -1cup
- Ginger Chopped-1 tbsp
- Green chilly chopped -03
- Roasted cumin -1tsp
- Boiled potato -2
- Coriander leaves chopped-
- Oil
- Salt to taste(saindhab labana)
METHOD
- Skin out and mash the potatoes.
- Add chopped ginger,green chili.roasted cumin , coriander leaves, salt and soaked sabu dana and mix well.
- Make small balls or long shape.
- Fry only single piece one by one ,with medium flame for sometimes.
- Take out from hot oil and keep on plate spread with paper napkin to absorb extra oil.
- Serve with chutney.
TOMATO KHAJOOR KHATTA
TOMATO KHAJOOR KHATTA
Ingredients
- Tomato-250 g (Chopped)
- Khajoor(dates)- 5-6 pcs
- Ginger- 1 inch (grated)
- Cinamon stick-1 inch
- Dry red chilly-1
- Curry leaves -10 -15
- Panch Phuran- ½ tsp
- Red chili powder – 1 tsp
- Sugar/juggery- 5 tbspH
- Cumin powder (roasted)- ½ tsp
- Peanut- 1 tbsp
- Oil / Ghee- 1 tbsp
- Salt to taste
Method:
- Heat oil in fry pan. Add Panch phurna, cinnamon stick and dry chilly and allow it t splutter.
- Add peanut and fry it .
- Add curry leaves and grated ginger and fry.
- Add tomato and salt and stir and cover it with a lid.
- After 2-3 minutes take out the lid and add khajoor and mix well
- Add sugar and red chilli powder.
- Cook till you get a good colour.
- Sprinkle with cumin powder and it is ready to serve.
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