Baingan paheli ( Brinjal with mustard paste)

Baingan paheli

Brinjal with mustard paste

Ingredients

• Brinjal long slices                               20 nos
• Mustard seeds paste                            2 tbsp s
• Mustard seeds                                    1/4 tsp
• Cumin seeds                                       few
• Fennel seeds (soanf)                          few
• Methi seeds                                       few
• Fresh curd                                        1 cup
• Green chili slices                              6 nos
• Coconut milk                                   1 cup
• Coriander chopped                          2 tbsp s
• Mustard oil                                     4 tbsp s
• Garam masala powder                   1 tsp
• Sugar                                             1 tsp
• Salt to taste

Process

Take a non stick pan, add 2 tbsp s mustard oil and saute brinjal slices till golden and smooth. Transfer fried brinjal in to another bowl and set aside. Again add remaining oil in pan, add above 4 types of seeds and saute till mustard starts cracking, add chili slices and saute. Now add mustard paste and toss well and add fresh curd and toss for 5 mins in a lower flame. Now add 1 cup of coconut milk and stir well. Then add sugar, salt and garam masala powder and mix well. Now add fried brinjal and toss. Cover the pan with lid and cook in a lower flame till the gravy is medium thick and brinjals are tender. Now off the flame and garnish with chopped coriander. Baingan ka paheli is ready to serve with roti or phulka or with butter non.

Rabadi wala bread (Double metha)

Rabadi wala bread

(Double metha)

Ingredients

• Bread slices (brown or white bread)      6 slices
• Sweet less rabadi (condenced milk)       1 cup
• Sugar syrup (thin)                                1 cup
• Almonds (chopped)                              2 tbsp s
• Ghee                                                   6 tbsp s

Process

Remove all the sides of bread slices and fry in a non stick tawa adding 1 tsp ghee till golden brown both sides and set aside. Now prepare thin sugar syrup by 1 cup sugar with 1 cup of water in a pan and stir continuously and set aside. Now chop almonds. Now dip each ghee fried bread in the sugar syrup both sides and keep syrup soaked bread in a micro plate, now apply 1 1/2 tbsp s rabadi (sweet less condensed milk) on each bread slice and sprinkle 1 tsp chopped almonds. Now keep prepared bread in a pre-heated oven and cook  for 5 to 6 minutes. Now so tasty, yummy, delicious and mouth watering double metha rabadi wala bread is ready.   

Garlic Mustard fish (Odisha special Machoo Besoro)

Garlic Mustard fish

Odisha special Machoo Besoro

 Ingredients

• Fish pieces                                        6 nos
• Onion slices                                      1/2 cup
• Green chilies slices                           8 nos
• Tomato chopped                              1/4 cup
• Coriander chopped                          1/4 cup
• Mustard seeds                                 3 tbsp s
• Cumin seeds                                   few
• Curry leaves                                   few
• Garlic cloves                                 10 nos
• chili powder                                  1 tsp
• Turmeric powder                          1 tbsp
• Garam masala powder                  1 tsp
• Salt to taste

• Process

Clean fish with water, apply turmeric and salt and wash again and keep aside. Now place a bowl, marinate fish pieces with 3/4 tbsp haldi and 1/2 tsp salt. Now make a smooth paste of 3 tbsp s mustard seeds with garlic and a pinch of haldi powder. Place a pan on the flame, add 1 tbsp oil and fry (grill) marinated fish both sides in a lower flame till golden brown. Now take another pan on the stove pour 2 tbsp s oil, add mustard seeds, cumin seeds and karepatta and saute well. Now add onion slices, green chili slices and saute well till golden brown. Add mustard, garlic paste, mix well and after 5 minutes add 1 big cup of water and bring to boil. When it starts boiling add chopped tomatoes, chopped coriander, chili powder and salt. Mix well and  add fried fish pieces, cook for 5 minutes in a lower flame and add garam masala and toss. When the gravy is medium thick, off the flame and garnish with chopped fresh coriander and serve hot with steamed rice. Now yummy, healthy and tasty fish besoro is ready to eat.

Coconut Rice (Kobbariannam)

Coconut Rice

Kobbariannam

Ingredients

• Rice                                                      2 big cups
• Coconut milk                                        3 big cups
• Onion slices                                          1 cup
• Green chilies slices                               15 nos
• Ginger & garlic paste                           3 tbsp s
• Potato cubes (1 inch size)                     1 cup
• Carrot cubes (1 inch size)                    1/2 cup
• Bay leaves                                           3 nos
• Cardamoms                                        8 nos
• Cloves                                                8 nos
• Star anise                                           2 nos
• Cinnamon stick                                  2 inch piece
• Shah jeera                                         1/4 tsp
• Kasurimethi                                       1 tbsp
• Ghee                                                  1 tbsp
• Salt to taste

Process

Clean rice with water and set aside. Place a kadai on the stove, add ghee with 2 tbsp s oil and heat it. Now add shah jeera and bay leaves and saute it till golden brown. Now add ginger garlic paste and saute it then add cardamoms, cloves, star anise, cinnamon sticks and saute it. When done add onions, green chilies, potatoes and carrots and stir well toss for few mins. Now add 3 cups coconut milk, 2 cups water and salt. Now bring it to boil. When coconut milk starts boiling add rice and stir. Cover the kadai with lid and cook in a lower flame till the rice becomes soft. Now add kasurimethi and mix well and close the lid and do not allow the steam to come out. Now yummy coconut rice ready to serve with dahi raita.          

        

Aloo Jeera Masala with Ragi Paratha

Aloo Jeera Masala with Ragi Paratha

Ingredients

• Potatoes (boiled)                                  6 medium size
• Onion (chopped)                                 1/2 cup
• Tomato (chopped)                               3/4 cup
• Coriander (chopped)                           3 tbsp s
• Dhania powder (coriander pow)          1 tbsp
• Jeera powder (cumin pow)                 4 tsp s
• Turmeric powder (haldi)                    a pinch
• Chili powder                                      2 tsp s
• Sugar                                                a pinch
• Salt to taste

Process

Cut boiled potatoes in to 1/2 inch cubes and keep aside. Take a kadai, 2 tbsp s oil and toss chopped onions till golden brown. Then add chopped tomatoes and saute, now add potato cubes, 1 tsp fresh coriander, dhania powder, jeera powder, haldi, chili power,sugar and salt. Toss all the ingredients and add !/2 Lt water, stir well and cook in a low flame for 15 to 20 mins. Off the flame when the gravy is medium thick, add chopped coriander and cover with lid. Yummy aloo jeera masala is ready to serve with paratha.

Process of Ragi Paratha

Place a bowl, add 2 cups of whear flour (atta), 1/2 cup ragi flour, 1 tsp oil, 1 tsp sugar and salt to taste. Make a smooth dough by adding required amount of  water and cover with wet cloth for 1/2 an hour. Heat tawa , make small balls of the dough and spread each ball in to triangle shape paratha and roast both sides by adding 1 tsp oil. Healthy ragi paratha is ready to eat with potato sabji.

Hyderabadi Baingan ka Sabji (Without onion & garlic)

Hyderabadi Baingan ka Sabji

(Without onion & garlic)

Ingredients

• Medium size brinjals                       6 nos
• Ginger paste                                   1 tbsp
• Till seeds (roasted)                         4 tbsp s
• Peanuts (roasted)                           4 tbsp s
• Poppy seeds (khus khus)                1 tbsp
• Karepatta (chopped)                      few
• Coconut milk (thick)                     1 tsp
• Turmeric powder (haldi)              1/2 tsp
• Chili powder                                 1 tsp
• Pepper powder                             1/2 tsp
• Garam masala powder                 1 1/2 tsp
• Sugar                                           a pinch
• Salt to taste

                                            Process

Cut each brinjal into two halves and slit each half brinjal length ways into six keeping the stem intact. Rub 1 tsp salt and 1/2 tsp turmeric powder into the slit brinjals and set aside. Take a non stick pan heat it  and add 1 tbsp oil and saute marinated brinjals in a low flame till golden brown and keep aside. Now make a smooth paste of roasted till, peanuts and poppy seeds and keep aside. Take a non stick pan add 3 to 4 tbsp s oil and add ginger paste along with chopped curry leaves (karepatta) and saute it for few mins in a low flame, when done add the paste and stir and saute till the oil separates from the paste. Now add coconut milk, sugar, chili powder, pepper powder and salt. Stir well and bring it to boil. When it starts boiling add fried brinjals and garam masala powder and cook by covering the lid. Now lower the flame and cook. Cook till the oil separates from the curry. Garnish with chopped coriander and now hot, yummy, delicious and tasty hyderabadi baingan ka sabji is ready to eat with steamed rice or with phulka.

Khatta mitha poha

Khatta mitha poha

Ingredients

• Poha                                                 1 big cup
• Tamarind pulp (thick pulp)               3 tbsp s
• Lemon juice                                     1 tsp
• Green chilies (slices)                        5 nos
• Red dry chilies (pieces)                   10 nos
• Karepatta                                         few
• Mustard seeds                                 1 tsp
• Cumin seeds                                   1 tsp
• Hing                                              a pinch
• Broken urad dal                            1 tbsp
• Turmeric powder                         a pinch
• Roasted till powder                      2 tbsp s
• Sugar                                         2 tsp s
• Salt                                            to taste

Process

Clean poha with water in a bowl and keep aside. Now take a pan, heat it and add 3 tbsp s oil. Now add hing, mustard seeds, cumin seeds and saute for few mins in a low flame. When the color of mustard seeds changes add  broken urad dal and saute it. Saute till the color of urad dal changes in to golden brown add green chilies, dry chilies and karepatta. Now add tamarand pulp, turmeric powder, sugar and salt to taste. When the pulp starts boiling add poha, mix well and cook in a lower flame for 10 to 15 mins by covering lid. Open the lid toss well and finally sprinkle lemon juice with roasted till powder and mix well. Garnish with chopped coriander. Now hot yummy, healthy and delicious khatta mitha poha is ready to eat.

Special egg masala curry

Special egg masala curry

Ingredients

• Boiled eggs                                     6 nos
• Boiled egg (grated)                         4 tbsp s
• Onion (paste)                                  1 big cup
• Tomato (paste)                                3 tbsps
• Green chilies (long slices)              8 nos
• Chopped coriander                        2 tbsp s
• Ginger                                           1 inch
• Garlic                                           10 cloves
• Cardamoms                                  3 nos
• Cloves                                         3 nos
• Staranise                                     3 petals 
• Poppy seeds                                1 tbsp
• Cashew                                       10 nos
• Chinamon stick                           1/4 inch
• Curd (fresh)                               1 cup
• Fresh cream                              1/2 cup
• Magic masala                           2 tsp s
• Sugar                                       1/2 tsp
• Chili powder                            1 tsp
• Salt                                         to taste

 

Process

Boil eggs, grate 1 boiled egg, make onion rough paste, make tomato paste, make a paste of (ginger, garlic,cardamoms, cloves, staranise, poppy seeds, cashew, chinamon stick). Now take a pan on the stove, 2 tbsp s oil, toss onion paste till golden brown, when done add tomato paste, mix well and fry in a low flame. When done transfer it another bowl. Again take 2 tbsps oil in the same pan and now fry the above garam masala paste till golden brown. Now add the fried onion paste to the fried masala paste, mix well and cook for 2 to 3 mins. Now add 1/2 lt water, add chilies, chili powder, sugar, salt. Mix well and bring it to boil, add boiled eggs, cover it and cook for 10 /15 mins in lower flame. Now add curd, cream and magic masala powder and off the flame and garnish it with grated egg and chopped coriander. Now mouth watering yummy special egg masala curry is ready to serve.