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Delicacies From Orissa

Rasoi Chaachi Ki
12/26/2002

Potala Rasa

Ingredients:

3 medium sized potato piled and sliced into medium square pieces
15 parvals cut vertically round pieces
2 small tomatoes sliced into small pieces
1 small red onion, 1 (1.5in size) piece of ginger, 3 cloves of garlic
2 cardamom
1 tsp of cumin seeds
2 small pieces of cinnamon
3-4 cloves
1 tsp of Cumin powder
1 tsp of Coriander powder
1 tsp of garam masala powder
Green Chillies
Turmeric powder
Oil for frying
Salt to taste

Method:

Make a smooth paste of onion, garlic, ginger, cinnamon, cardamom and cloves with water.
Deep fry( or pan fry) the pieces of potato and parval till it turns golden yellow and is almost cooked.
Heat 2 tbsp oil and fry the cumin seeds until they sputter, add green chiilis and masala paste. Fry for a while, then add turmeric and remaining spices and fry.
Add tomatoes and fry them for 5 minutes.
Add potato and parval, a little water and salt and cook for 5-7minutes.

Tomato Khatta

Ingredients:
4 medium sized tomato cut into small pieces
1 small piece of ginger thoroughly minced
1 small onion chopped
2 green chillies chopped
1 tsp punch-phutana
2 tsp sugar
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Cilantro for seasoning
Method:

Heat oil in a pan fry the panch phuttana.
Add green chillies and onion and fry until brown.
.Add tomato, turmeric powder, salt and mix thoroughly.
Add sugar and a little water and leave it until tomato is cooked and gravy is thick Top with cilantro and serve.

Shrimp Curry

Ingredients:

1lb Shrimp
1 Onion finely chopped
1tsp ginger paste
1tbs garlic paste
Turmeric Powder
½tsp Coriander Powder
¼tsp Cumin Powder
1tsp of Meat Masala
Red Chili Powder(optional)
1 red tomato finely cut
1 potato peeled and cut into long pieces
Pancha-phutana
Whole Garam Masala
3tbs Oil
Salt to Taste
Fresh cut Cilantro Method:

Add 1/4tsp of salt and a bit of turmeric powder to the shelled Shrimp and marinate it. Deep fry potato pieces and keep aside.
Heat refine oil in a skillet on medium . Add shrimp and fry till red, then keep aside.
Add and fry panch-phutan to oil in another skillet, add finely chopped onion and fry till golden.
Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry till the raw smell is gone. Now add cut tomato and salt.
Then add fried prawns , potato and meat masala and mix thoroughly.
Add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro.
Serve this Chingudi Curry with Rice or Roti

Chhena Poda(Sweet)

Ingredients:

2 lbs Ricotta cheese
3 tbs Semolina
13-15 tbs of sugar
1/4 tsp of vanilla essence
1 cup water
Method:

Mix all ingredients in a pan thoroughly, using a spoon or a hand blender.
Transfer the batter intoa baking dish leaving about a 1 inch from top .
Pre-heat the oven at 350 F and bake it for 45-50mts till the top turns to light brown.
Cool and serve cut into desired shapes.



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