Friday, 30 September 2016

Ghanta (Mixed Vegetables Curry Odia Style)

Ghanta is purely an authentic odia delicacy. Basically a variety of vegetables are cooked with soaked pulses. Ghanta is preferred to prepare on the next day of 'dwitbahana osa'. Now-a-days this is a must-dish on special occasions of any odia family. Ghanta literally means 'mixed' in odia, which indicates mixed vegetables. 



There are several versions of preparing ghanta. Here I have the method of my MIL. She always avoid to pressure cook the vegetables. Instead of that, she cooks the ghanta in a big kadhai / a broad dip pan. Also she adds variety of sprouts. After learning from her, I also started adding sprouts  along with other soaked pulses while preparing ghanta. Due to the presence of so many vegetables along with sprouts, the nutrient content of this dish is also high. 

So do follow the steps mentioned below to make this authentic nutritious odia dish. If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook,  Pinterest,  Twitter,  Google+,  Instagram and can subscribe for free to get new recipes directly into your inbox 😊


Preparation Time : 20 mins      |      Cooking Time : 40 mins


Ingredients :        

Ingredients
Measurements
Potato (peeled and cut into cubes)
1 cup
Yam (peeled and cut into cubes)
½ cup
Colocasia (arbi) (peeled and cut into cubes)
½ cup
Raw banana (peeled and cut into cubes)
½ cup
Pumpkin (peeled and cut into cubes)
1 cup
Pointed gourd (parwal) (cut into cubes)
½ cu
Spine gourd (teasel gourd) (cut into cubes)
½ cup
Ridge gourd (turee) (peeled and cut into cubes)
½ cup
Broad beans (sim) (cut into 1’)
¼ cup
Long beans (cut into 1’)
¼ cup
Elephant apple (peeled and cut into pieces)
/ tomato (cut into pieces)
½ cup
Ripe cucumber (peeled and cut into pieces) (optional)
½ cup
Sprouts (kala chana, green gram)
½ cup
Chana dal, kabuli chana
½ cup
Coconut (chopped and shredded)
½ cup
Ginger (grated)
3-4 tbsp
Bay leaf
3-4 no.
Roasted cumin and red chili powder
2 tbsp
Turmeric powder
1 tsp
Jaggery (grated)
1 tbsp
Cumin seeds
1 tsp
Red chili
4-5 no.
Ghee
for tempering
Salt
as needed
Water
as needed


​Method :
  1. Soak chana dal, kabuli chana for 6-7 hours. 
  2. Wash all the vegetables and cut them as mentioned in the ingredients table. 
  3. Take a heavy bottomed pan. Put potato, yam, arbi, pumpkin, chana dal, kabuli chana, turmeric powder, salt, grated ginger and water into it. Cover and cook for 5-10 min on medium heat. Since these vegetables took long time to cook, so cook them first. 
  4. After 5-10 min, add raw banana, parwal, spine gourd, ridge gourd, sim, long beans, ripe cucumber, chopped coconut. Give a qick stir, cover and cook again. 
  5. Once the vegetables are half cooked, add elephant apple along with grated jaggery. Stir, cover and cook till all the vegetables are fully cooked. 
  6. Switch off the flame, add sprouts and mix well. keep aside. 
  7. Heat ghee in a tadka pan for tempering on medium heat. Add bay leaves, red chilies and cumin seeds. 
  8. Once spluttered, pour this over the cooked vegetables immediately. 
  9. Add grated coconut, mix well and cook on low flame for 5 min. 
  10. Switch of the flame, sprinkle roasted cumin and red chili powder. Give a gentle stir and serve this nutritious dish with plain rice / roti !


Notes :
  • Vegetables used for this type of curry totally depends upon choice.
  • Always try to use sprouts.

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Monday, 26 September 2016

Boondi raita

Raitas are always easy and quick to make. These go very well with any paratha or any variety of rice. So here i have used kara boondi / spicy boondi for making this raita. Just follow below step by step method of preparation.




Preparation Time : 5 mins      |      Cooking Time : 0 mins


Ingredients :


Ingredients
Measurements
Yogurt (curd)
1 cup
Kara boondi / spicy boondi
1/2 cup
Red chili powder
1 tsp
Roasted jeera powder
½ tsp
Salt
as needed

​Method :
  1. Whisk curd till a smooth consistency. 
  2. Add rest ingredients to the curd and give a quick stir.
  3. Serve immediately ! Sprinkle some roasted jeera powder while serving.
Notes :
  • Chat masala can also be used here to give a chatpata taste. 
  • Serve immediately after mixing boondi to the curd, otherwise the crunchiness of boondi goes away and becomes soggy. But if you like your boondi raita to be soft, then you can mix and keep for a while before serving.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.

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Stuffed karela with aloo

Stuffed bitter gourd with potato makes a great accompaniment to rice and dal. There is no bitterness, also no odd test. It is a great way to make karela tasty which is probably the least popular vegetable in the world tastewise. 
Karela (Bitter gourd) is an excellent source of curing respiratory problems like cold, cough etc. Also it has various other advantages according to medical science. I am joining the Saffolalife #ChhoteKadam initiative in association with BlogAdda and follow these small steps for a healthy heart.





Preparation Time : 30 mins      |      Cooking Time : 15 mins


Ingredients :


Ingredients
Measurements
Bitter gourd (karela)
5 no.
Potato (boiled)
2 no.
Onion
1 no.
Turmeric powder
¼ tsp
Red chili powder
½ tsp
Garam masala
1 tsp
Chat masala
1 tsp
Salt
as needed
Oil
2-3 tbsp

​Method :
  1. First peel the karelas. Rinse off with salt and turmeric to remove the bitterness. Let it rest for 20-25 minutes.
  2. Now make a vertical slit on each karela. Scoop out and discard seeds and pulp to fill the potato masala.
  3. Then prepare the potato masala. In a mixing bowl, smash the boiled potatoes. Add turmeric powder, red chili powder, finely chopped onion, chat masala, garam masala and salt. Mix everything to incorporate well.
  4. Now fill the karelas with potato masala filling tightly.
  5. Heat oil in a pan, fry stuffed karelas lightly for 1 minute. Then cover and cook on a low-medium heat till karelas are well cooked.
  6. Serve the stuffed karelas with rice, dal or chapati !

Notes :
  • Always try make the potato stuffing as much dry as possible. Otherwise while frying the karelas, the stuffing may come out. So be careful.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through Facebook, Google Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.


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Friday, 23 September 2016

Eggless Tutti Frutti Cookies

Eggless tutti frutti cookie looks beautiful as well as tastes great. Here I have added orange flavor to the cookies. Especially tutti frutti & orange flavor goes very well with each other. So do try this cookies by following below steps.





Preparation Time : 30 mins   |   Chilling Time : 60 mins   |   Cooking Time : 15 mins

Ingredients :


Ingredients
Measurements
All purpose flour (maida)
½ cup
Baking powder
1/8 tsp
1/8 cup
Sugar
3 tbsp
Butter
4 tbsp
Orange zest
1 tsp
Vanilla essence
½ tsp
Salt
1 pinch

​Method :
  1. In a mixing bowl, whisk butter and sugar until a creamy texture. 
  2. Then add orange zest, vanilla essence, salt and mix very well.
  3. Add the flour along with baking powder. Mix well. It results in a non-sticky dough.
  4. Next add tutti frutti and mix. 
  5. Keep the dough in refrigerator at least for 1 hour.
  6. After 1 hour, take out the dough from refrigerator.  Divide the dough into desired number of balls. Give any shape or just flatten each one.
  7. Before you take it out from refrigerator and flatten, preheat the oven at 180 deg C. 
  8. Transfer the cookies to a baking sheet leaving 1 inch space between each cookie as these tend to expand. Bake for 15 minutes. 
  9. Cool down completely and store in airtight jars. Serve eggless tutti frutti cookie as snack for kids !

Notes :
  • Give enough space between cookies while putting on baking sheet.
  • If the dough become slightly gooey before adding tutti frutti, then add 1-2 tbsp of flour.
  • Once baking done, the cookies may be soft. As these cool down completely, the cookies become crispy.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.

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Tuesday, 20 September 2016

Eggless Tutti Frutti Muffin

The eggless tutti frutti muffin is an excellent one and can be used in snacks / breakfast. Yogurt is used as a substitute of egg here. Adding tutti frutti enhances the taste of the dish which results in a much colorful and yummy sweet bake dish and hence will be liked much by kids. These muffins are very delicious and extremely moist and soft. Just follow the below step by step instruction to get yummy, delicious and excellent eggless tutti frutti muffins.




Preparation Time : 10 mins      |      Cooking Time : 20 mins

Ingredients :


Ingredients
Measurements
All purpose flour (maida)
1.5 cup + 1 tbsp
Plain yogurt (curd)
1 cup
½ cup
Granulated sugar
¾ cup
Baking soda
½ tsp
Baking powder
1 & ¼ tsp
Cooking oil
½ cup
Vanilla essence
2 tsp

​Method :
  1. Sieve maida twice and keep aside. Take tutti frutti (reserve 1 tsp of tutti frutti for later use) in a small bowl, sprinkle 1 tbsp of flour, mix well and set aside.
  2. Preheat the oven to 180 deg C. Line muffin tray / cups with paper liners.
  3. Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.
  4. Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence,cooking oil and mix well.
  5. Next slowly add maida in portions at a time and blend with wet ingredients till a smooth mixture. Do not over beat.
  6. Add tutti frutti and gently fold it.
  7. Take 1 tbsp of prepared batter and fill the muffin tray / cups. Top it with reserved tutti fruttis.
  8. Bake for 15-20 minutes or till a toothpick inserted into the muffins comes out clean. 
  9. Remove from oven and let it cool completely. Serve & enjoy !

Notes :

  • Use curd at room temperature. 
  • By mixing the tutti frutti with the flour, they don't sink to the bottom of muffin.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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Tuesday, 13 September 2016

Dalma (Odisha Delicacy)

Dalma is an unique, traditional and famous delicacy from the state of Odisha. Basically it is a type of dal cooked with different nutritious vegetables and less spices. This dish is easy to prepare, also packed with proteins from the dal & minerals, vitamins from vegetables; so it is the perfect combination of taste and health. Dal can be of toor (arhar) dal, split green gram (moong dal). In case of moong dal, first dry roast them before using. Vegetables typically can be of potatoes, raw banana, green papaya, pumpkins etc. Dalma mainly seasoned with a tempering of jeera, bay leaves, dry red chili in pure desi ghee, by which the dish becomes much more aromatic. When you are not in a mood for any spicy curry, then just go for this aromatic and wholesome odisha special dalma.
So below is the step by step procedure of dalma.






Preparation Time : 20 mins      |      Cooking Time : 20 mins 


Ingredients :      


Ingredients
Measurements
Toor dal / roasted moong dal
1 cup
Raw papaya (cubed)
½ cup
Potato (cubed)
½ cup
Pumpkin(cubed)
½ cup
Raw banana(cubed)
½ cup
Radish (cubed) (optional)
¼ cup
Carrot (cubed)
¼ cup
Arbi (cubed)
¼ cup
Tomato (chopped)
½ cup
Elephant apple (split lengthwise) (optional)
3 piece
Yam (cubed) (optional)
½ cup
Bean (2'' long)
¼ cup
Cumin seeds (jeera)
4 tsp
Bay leaf
2 no.
Dry red chili
3 no.
Desi ghee / oil
1.5 tbsp
Coconut (grated)
4 tbsp
Salt
As needed
Turmeric powder
1 tsp
Roasted chili-cumin powder
1-2 tbsp
Ginger (crushed)
1 tsp
        
Method :
  1. Clean and wash all the vegetables and dal thoroughly.
  2. Take a pressure cooker with adequate amount of water (4 cup approximately). Add in dal, all the vegetables, crushed ginger, salt and turmeric powder. Mix well and cover the lid. Cook in medium flame for 1 whistle. Turn off the heat and let the pressure goes off automatically.
  3. Heat desi ghee in a pan on medium flame. Add cumin seeds, bay leaves, dry red chilis. Stir fry for a few seconds. 
  4. Then pour on the dal and vegetable mixture in pressure cooker, give it a stir. Add some water to adjust the consistency of the dalma if required. 
  5. Give the mixture a quick boil and turn off the heat. 
  6. Finally sprinkle roasted chili-cumin powder and grated coconut. 
  7. Stir well and serve the dalma with steamed rice / roti !

Notes :
  • Always roast the moong dal / split green gram before use.
  • Consistency of dalma can be of thinner / thicker depending upon choice. 





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