ALU PARATHA RECIPE

We know the Indian food habit which is mainly rice or rice products but ROTI & PARATHA are the

common food of Gujurati, Marwadi and as well as Punjabi.

In now a days we can see the others to be habituated with mainly roti and paratha.

So here is the Alu Paratha and it's preparation procedure.

Alu Paratha:

Step: 1
At first take some chapati flour in a mixing bowl and add 1 table spoon of 5heated cooking oil.
Step: 2
Add a cup of Lukewarm water to it until flakes appear.
Step: 3
Add required amount of flour and knead it thoroughly with your hand. 
Step: 4
Add water to the dough so that it will be soft but watch it carefully as it will not be watered.

 

Step: 5
Make it into small balls and roll it by the help of stick and slab or block . Then put in hand and add the masala Alu or fried patatoes intoit.
Step: 6
Roll it with the flattened dough balls and make it into paratha shape.
Step: 7
Add some ghee and fry it on tawa or pan. Serve it hot with any spicy vegetable curry. 
  
 You can use butter to soften it and bake it in a low heat.
It can be taken with Chicken and Mutton curries generally as it is enriched with potato and spices.

How to make Upma ?

Upma is one of the most easiest breakfast and can be done in a jiffy. Though I have posted many types of upma including vegetable rava upma, I realized that I did not post the most basic upma recipe (without any vegetables). Since it is a very basic recipe, I have given step wise pictures to make it easier for beginners. Today we will learn how to make rava upma following this easy recipe.

 

Process :-

How to make Rava Upma 

Prep time -under 5 mins
Cook time -under 15 mins
Serves -2

Ingredients needed 

Rava /semolina/sooji (any type of rava) - 1 cup
Onion - 1
Green chilli -1
Ginger - 1 inch piece finely chopped
Water - 2 cups
Ghee - 3/4 tsp (optional - added for flavor)
Salt needed

For the seasoning

Oil - 3 tsp
Mustard seeds -1 tsp
Urad dal - 3/4 tsp
Red chillies -1
Curry leaves - few

Preparation

Dry roast rava until it is hot to touch. If you have got ready made roasted rava, you can skip this step.

Chop onions, ginger and green chillies finely.

Method

Heat 3 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves.

When dal turns golden brown, add chopped onions, green chillies and ginger.

Saute until onions turn transparent.

Then add 2 cups of water, ghee and salt needed. Taste the water and check for salt.(if it is a bit salty, then it will become perfect after adding rava).

When the water starts boiling, reduce the flame to low, add rava gradually with one hand and keep stirring with your other hand.

Once the rava absorbs all the water, cover and cook on low flame for 6-7 minutes. Do not forget to stir in between.

Delicious rava upma is ready to be served. It can be paired with Tomato chutney, coconut chutney, sambar or any pickle.

 

VEGGIE - Quinoa Stuffed Bell Peppers

Preparation Procedure:-

Prep Time 20 minutes
Cook Time 30 minutes

Total Time 50 minutes

Serving Size 6

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Ingredients

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Instructions

1. Preheat oven to 350 degrees F. or 180 degrees C. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Serve immediately.

Mango Lassi Preparation.

Mango Lassi 

Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt. A popular drink in Indian restaurants.

Serves 3 to 4.

Ingredients:

• 2 cups ripe mangoes peeled and chopped
• 1 cup yogurt
• 1/2 cup milk
• 3 tablespoons sugar (Adjust to taste)
• 1/8 teaspoon cardamom powder
• 1 tablespoon chopped mint leaves (Optional)
• 3 cups crushed ice or ice cubes,(use as needed)

Method

1. Blend yogurt, mango, and 2 tablespoons sugar and taste before adding more sugar. How much sugar is used depends on the sweetness of the mango and the yogurt.
2. Add and cardamom powder and blend. If it is too
   thick, add some water to desired consistency. Pour into a tall glass and garnish with mint leaves.  ice and cardamom powder and blend again.

Tips

Adjust ingredient quantities depending on the sweetness of the mango and the thickness of the yogurt. Mango Lassi it is better if the mangoes are not fibrous.

Green Mango Chutney Recipe

Green Mango Chutney Recipe 

Ingredients

• 2 small or 1 medium sized mango, peeled & chopped
• 1 cup fresh or dessicated coconut
• 1 or 2 green chilies
• 1 or 2 garlic cloves – optional
• Cumin 1 Table Spoon 
• Salt as required
• Ginger (Mango Blended)
• Sugar As Needed

 Instructions :

1. blend all the ingredients with a little water to a smooth paste.
2. serve mango chutney with dal & rice or savory rice porridge.

Hand book for Odia dishes

HELLO MY DEAR FRIENDS !!!!

AND FOLLOWERS!!!

READERS !!!

I AM GOING TO ANNOUNCE ABOUT MY NEXT STEP TOWARDS MY BLOG IS TO PUBLISH A DOCUMENTARY ON THE DISHES PUBLISHED IN THE WEBSITE.

SEE YOU SOON......

SAMBIT.....

Hyderabadi Egg Biryani

PRESENTING BIRYANI RECEIPIES FOR TIME SAVING 

Ingredients:

1. Basmathi Rice - 4 cups
2. Hard boiled Eggs - 6 nos
3. Yogurt - 1/2 cup
4. Onions - 2 medium sized
5. Green Chillies - 6 
6. Mint leaves - 20-30
7. Coriander leaves - 1/2 bunch
8. Red Chilli powder - 1 tea spoon
9. Turmeric - 1/2 tea spoon
10. Salt according to taste
11. Oil for frying
12. Ghee - 1 table spoon
13. Whole Garam Masala - 1/2 table spoon
14. Garam Masala powder - 1/2 tea spoon
15. Lemon Juice - 1 table spoon

Method:

·     Wash the basmathi rice and half boil with a large amount of water with whole garam masala and 4 to 5 green chillies (sliced vertically) and little salt.

·   Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.

·   Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (sliced vertically), mint leaves and coriander leaves and keep it aside.

 

·   In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. 

·    On the top put some little preheated oil (used for frying onion) and ghee.

·    Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame.

·    After it is done mix slowly and serve.

Food Habit Of Odias

FOOD HABIT OF ODIAS..............

Among the various ingredients of the rich, cultural heritage of Odisha is its unique cuisine, with a tradition steeped in history. India is a multi-lingual, multi-cultural entity. 

It is an icon of unity in diversity; so each state defines its individuality in terms of its own histororical facts, linguistic affiliations, cultural backdrop and ofcourse, food. 

Odia music, art and literature have all show- cased food as an indispensable part of culture. Odia food is a colourful tapestry of spices and flavours, with an unimaginable variety – vibrant as the all- time favourite PAKHALA, soft-hearted as Salepur’s famous RASAGOLLA, irresistible as Kankada Jhola, delightful as Besara seasoned with Pancha Phutana , the list is endless.

Unlike other parts of India, the flavours of most Odia dishes are mild and tenderly spiced. Curries for every mood, a pot- pourie of fragrant spices and pastes mingling to create unforgettable delicacies. There are special food items associated with every festival, emphasizing the significance of cuisine as a part of life. Not just the food, but the inimitable manner in which it is served.

Cana dumpling (Rasgulla Recipe)

Cana dumpling (Bengali Rasgulla) is all sweetness in the mouth of the name itself. It's a little difficult to make. Here we make dumpling Cana.

Required Materials - Ingredients for Rasgulla

• Milk - 1.5 liters (7.5 cups)
• Lemon juice or vinegar - 2 table spoon (2 lime juice)
• Arrowroot - 2 small spoons
• Sugar - 800 grams (4 cups)
• Milk - 1/4 cup

Method - How to make Rasgulla

Cana is the main material for making dumpling, which we can bring fresh milk or dairy Cana by saying we can make it at home. If we are to make at home Cana to Cana Bnaiege First we make dumplings.

Cana milk to make a heavy bottomed pot with a hot make out. Boil in milk, the milk off take of gas, milk, let cool slightly, cold milk 1 cup water to pour in the milk can. Had put a little lemon juice to milk run the spoon, the milk should be the whole burst, milk and water in the Cana looks different, so please stop adding lime juice. Chhaniye Cana in the clothing and pour cold water over the lemon flavor, please get out of Cana. Cloth to remove excess water from around the raised hand let down. Cana is ready to make dumpling.

Take 4-5 minutes and remove to a plate Cana Cana to take the smooth muscle by muscle, now in the arrowroot mixed Cana to Cana again 4-5 minutes is perfectly smooth and sewage sludge, Cana so that he Mthiye Guthe had sleek looks like flour, dumpling is ready to make Cana.

Cana out a little bit of cottage cheese, one-inch diameter shells by making small plate hire. For all the dumplings made of shells, so please take it and keep covered with wet cloth.

Make syrup: Put sugar and 2 cups hot water to make a wide pot, boil the sugar, cottage cheese made ​​from shells, put in sugar, please.Please cover the pot, and the Cana had the balls to Caka let boil for 20 minutes on fire, 8-10 minutes after it begins to thick syrup, sugar 1-1 tablespoon water and Take note that sugar-always boil keep coming, hot dumpling time 1-2 cups water can enter. Flowers are almost twice dumplings, dumpling cooking let off the gas. Dumplings in sugar water and let cool.

Take the dumplings are ready Cana, dumplings can be eaten right away, but after 10-12 hours and very delicious sweet dumplings will be good, after cooling Inhan, please keep in the refrigerator, keep it immersed dumplings in sugar syrup, sugar syrup Placing dumplings immersed in 15-20 days in the refrigerator can be eaten. Swadisht cold dumpling (Bengali Rasgulla) Serve and eat.

Precautions

• 1. Cana create fresh and full cream milk.
• 2. Please completely remove water from the squeeze Cana.
• 3. So that the Cana Cana Mthiye smooth beginning to look like dough.

Chickpea curry

Chickpea curry is also known aschanna masalaorchole. It is a popularIndian Curry. You will find it in almost all restaurants.It iseasy to make vegetarian curry.

Chickpeas are good for you and they are also part of comfort foods.

There are many chickpea recipes and this chickpea recipe is a popular one. Most restaurants have this curry on their menu.

Chana Masala is generally served with Indian Breads such as :

Poori,Chapati,Bhaturaetc. Many restaurants serve Chana - Bhatura as a snack or a dinner item. I like to make this chickpea curry with lots of gravy.

We are using the white big sized dry chickpeas(garbanzo beans), calledKabuli chana, for this curry.

Do not use the brown or black chickpeas for this. That will change the taste.

How to make Chickpea curry:

Ingredients for chickpea curry:

·         Dry white Chickpeas - 1 cup

·         Red ripe tomatoes - 2 cups chopped.

·         Green chillies - 2.

·         Onion - 1 cup chopped fine.

·         Garlic paste - 1/2 tsp

·         Ginger paste - 1/2 tsp

·         Salt - 1 tsp or to taste

·         Oil or ghee(clarified butter) - 2 tablespoons

·         Cumin seed - 1/2 teaspoon

·         Asafetida - a big pinch.

·         Garam masala - 1 tsp

·         Red chili powder - 1/2 tsp or to taste.

·         Coriander leaves - 1/2 cup chopped.

Preparation:

·         Use white large chickpeas. Wash the chickpeas. Add 3 cups of water. Soak for 6-8 hours or overnight.

·         Boil or pressure cook till chickpeas are soft. It will take about 20 minutes. Add a little salt while cooking.

·         Chop onions, coriander leaves. Chop/slit green chili.

·         Puree tomatoes.

Cooking Method:

1.    In a deep pan, heat oil/ghee.

2.    Add cumin seeds. When they stop spluttering, add onion. Fry till onions turn transparent.

3.    Add ginger and garlic paste. Fry for about 5 seconds.

4.    Add tomato puree. Cook for about 7-8 minuts or till oil starts separating (floating on top).

5.    Add garam masala, asafetida, red chili powder and cooked chickpeas along with the water. Cook for 5 minutes.

6.    Add salt. Cook for 5-8 minutes more.

7.    Add chopped coriander leaves.

Channa Masala is ready. Garnish with more chopped coriander leaves, onion rings. Serve with any Indian Breads, Such as

Bhatura ,Poori ,Paratha ,Chapatietc.

Dhokla Recipe - Steamed Snack Recipe

Gujarati Recipe

ThisDhokla Recipeis a popular snack originally from the Western Indian state of Gujarat. I love it as it is easy to make and is aSteamed SnackSo no need to feel guilty when you make and eat it.

Dhoklais generally made with split chickpeas (called Bengal gram dal or chana dal). It is also made with chickpea flour (gram flour, also called besan in indian languages).

The snacks made with chana dal or besan always have a great taste to them. This dhokla is one such dish.

It can also be made with mung dal (split green lentils) or with a mixture of rice and urad dal (white lentils - that is black lentils with husk removed).
There are a few recipes for making dhokla and this is one of the simple ones. I will also add the other dhokla-recipes later. Each variety tastes good so try them all.

How to make Gujarati Dhokla

Ingredients to make dhokla to serve 4:

• chickpea flour(besan,gram flour) - 2 cups
• water - 1 cup
• plain yogurt( should be a little sour) - 1/2 cup
• soda bicarb - 1 tsp
• green chili paste - 1 tsp
• ginger paste - ½ tsp 
• garlic paste(optional) - ½ tsp
• sugar(optional) - 1 1/2 tsp
• Turmeric powder or yellow food coloring - ½ tsp
• salt to taste

For Seasoning

• coriander chopped - 2 tbsp.
• oil - 1 tbsp
• mustard seeds - ½ tsp
• cumin seeds - ½ tsp
• Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.
2. When they stop spluttering, add curry leaves.

The seasoning is ready. Sprinkle it over the cut dhokla squares. Sprinkle chopped coriander.
Serve hot or cold with green chutney or with tomato ketchup.


Tips:

1. Dhokla will keep for a day without refrigeration. If you wish to keep it longer, keep in the fridge for 3-4 days. Steam it again before eating.
2. Add sugar only if you like sweetish taste. Otherwise you can omit it.

TASTE IT AND SEND ME THE FEEDBACK @ sambit.biswal@hotmail.com

Bread Upma recipe - Easy breakfast recipe

This Bread upma recipe is a easy recipe for a Indian snack dish. It is a quick recipe. You can serve it as a breakfast dish or as a snack. It is also refered to as bread bhaji.

When you already have bread at home, you can make this in less than 10 minutes.
The preparation is similar to upma. A day old bread can be used for this. You use the bread slices along with the crust.


A lot of vegetables can be added to this upma. Along with onion and tomatoes (which I am using), you can also add potato, green peas, capsicum, cauliflower if you wish.
Chop the potatoes or other vegetables in in small pieces. So this is another way to add vegetables to your diet. The kids love it too.

How to make Bread Upma ?

Ingredients for bread upma for 3 servings:

·         Bread slices - 8-10 , cut in small pieces.

·         Onion - 1 cup chopped fine

·         Tomato - 1/2 cup chopped.

·         Green chili - 2 nos slit in half or 1/2 tsp chili paste

·         Ginger paste - 1/2 tsp

·         Salt - 1 tsp

·         Sugar - 1 tsp

·         Curry leaves - 8-10

·         Coriander leaves - 1 tbsp chopped.

·         Oil - 2 tbsp

·         Mustard seeds -1/2 tsp

·         Cumin seeds - 1/2 tsp

·         Turmeric powder - 1/2 tsp

·         Asafetida - 1/4 tsp

Bread upma Cooking Method:

1.    Heat oil in a pan. Add mustard seeds and cumin seeds. When they stop spluttering, add turmeric and asafetida.

2.    Add chopped onion, curry leaves. Stir and cook for 2-3 minutes.

3.    Add green chili , chopped tomatoes. Cook for 5 minutes.

4.    Add sugar, salt. Mix well. Add bread pieces. Mix well. The bread pieces should mix well with the onion-tomato mixture.

5.    Cook for 4-5 minutes stirring occasionally. Add coriander leaves. Mix well. Bread-upma is ready.Serve hot.

Tips:
If you would like the upma to be very soft, add a couple of spoons water to the onion/tomato mixture while cooking it, before adding the bread pieces. Place a lid after adding bread pieces and mixing.