Instant Chocolate Peda in Microwave

Instant Chocolate Peda in Microwave

I have got a very sweet tooth and crave for our desi style sweets now and then. So here is Chocolate version of peda which works  best for me and family taste buds as kids are always going to say one more for chocolate in anything.
In Microwave it just takes 2 minutes and delicious...

I have used organic cocoa powder which is high in iron, calcium and fibre...and I love to use cocoa powder for my daughters hot chocolate as opposed to store brought instant varieties.

Ingredients:

2 cups Milk Powder
1 1/4 cup Condensed Milk
2 Tbsp Cocoa Powder
1 Tbsp Ghee
Pinch of Cardamom
Few Roasted Cashews

Mix everything except cashews in a microwave safe bowl. Heat for 1minute and then take the bowl out and mix it well again . Again heat it for 1 min . Now the mixture will be crumbly...let it cool to handle. once its cooled shape your peda and garnish with roasted cashews.

Sajana Saaga Bhaja/ Drumstick leaves flower

Drumstick leaves also known as Moringa or sajana saaga in odia has got lots of health benefits.
It helps in blood purification and blood circulation. Leaves have great health benefits for blood pressure patients.

I love my  green vegetables especially any kind of saag. I can have saag dishes everyday happily and I will really be happy if my both the daughters are going to do the same as they grow up. This is one preparation which is one of my favourite and authentic odia dish.

Ingredients:

1/2 cup Pumpkin Chopped
3 cups drumstick leaves
2 Tbsp Cooked Rice
1 Tbsp Garlic Chopped and crushed with mortar and pestle
1 Tsp oil
1/4 tsp Mustard seeds
Salt to taste


Heat oil in wok. Add Mustard seeds and let it splutter. Now add the pumpkins with 1 cup water . cover and cook for 5-7 minutes. Add the rice and salt  and let it  cook for 5 minutes. Now stir in the drumstick leaves.and let it cook uncovered.once all the water evaporates mash the pumpkins with a bowl. At the end add the garlic and serve with hot rice and dal.

Bhendi Besara Khatta / Tangy okra in mustard sauce

The most regular way of having bhendi is a simple stir fry in most of the homes.This is also a easy recipe if you have mustard paste in your fridge. There are lots of odia recipes using mustard paste. This one is one of them and you will love the tanginess and mustard flavour of this recipe.

Ingredients:

250 gms Bhendi/ Okra cut into inch slice

2Tbsp Mustard paste

1 Ambula(dry mango slice)

salt to taste

1/2 tsp Turmeric

1 small onion chopped

1 small tomato chopped

1 tsp red chilli powder

1 Tbsp Mustard oil

For Mustard paste you can refer to my previous post cauliflower besara bhaja. 

If you dont have Ambula you can substitute with tamarind paste.

You can use any oil of your choice.

Heat oil in a wok stir fry okra with little salt and turmeric powder and keep it aside.

Take the rest of oil in the wok add onion and let it cook till onions are slightly brown in colour . Now add the chopped tomatoes,salt ,turmeric and redchilli powder and let it cook for some time. Now add the mustard paste and 1 cup water. Once it starts to boil add the fried okra and ambula to it.let it cook for only 2 minutes and garnish with coriander leaves. 

Phulkobi Sorisa masala Bhaja

Yes Yes I know its a bit long name for a dish. Actually its a dry sabji of cauliflower florets with a great flavour of mustard and garlic paste and is very easy to prepare. 
You can use any oil for this recipe but I prefer Mustard oil. I love this particularly with Rice and Dal and here is one of my comfort food.

Ingredients:

 Florets of 1 small Cauliflower
1 small onion Sliced
1 green chillies chopped
few coriander leaves chopped
1 Tbsp Mustard oil
1/2 tsp Panchphoron
Salt to taste
1/2 tsp Turmeric
1 Tbsp Mustard Paste

For Mustard paste:
Soak 2 tbsp cumin seeds and 3 Tbsp Mustard  seeds for 2 - 3 Hours and then make a paste of it by adding 6-7 cloves of garlic to it.

Heat mustard oil to smoking point add panchphoron and let it splutter .Then add sliced onion and let it cook till it is slightly light brown. Now add the green chillies and Cauliflower florets and mix together and cover and let it cook till half done. Now season with salt and turmeric powder.
Cook it till almost the cauliflower is cooked. Now add the chopped coriander and 1 tbsp of Mustard paste . Now just saute everything for a minute and your delicious dry cauliflower sabji is ready.

Orange flavoured Rasgulla

Being odia Sweets are loved by everyone in our family and Rasgulla being in the top of the list.
Recently I have been experimenting with different flavours and today I want to share with you the flavour of orange in our Rasgulla which has been a hit with my family.

Ingredients:

Milk - 1 litre
Lemon Juice - 2 Tbsp
Sugar - 2 cups
Water - 3 Cups
Fresh Orange Juice - 1 cup
Cardamom Powder - 1/4 Tsp
Rose essence - 1/2 tsp (optional)

Boil the Milk and when it starts boiling simmer and add the lemon juice to it. you will notice all the milk will curdle into chena.
Now using muslin cloth strain the chena and wash it with running cold water to get rid of the smell of lemon completely.
Now squeeze all the excess water completely.
Now take out the chena or paneer and knead it well for 10 minutes till it is smooth.
Now prepare small balls out of it.
Now take a Pressure cooker add water, sugar,  cardamom powder,orange juice,rose essence. Let it boil. Now keep it on medium flame. Slowly put all the paneer ball into it.
Close the lid and let it pressure cook for 3-4 whistles.

Aloo Chop / Aloo Bonda

This snack is popular in other states as Bonda but in eastern parts of India is popularly known as Aloo chop. One of my favourite evening snacks during the rainy days with a cuppa tea.

Today I want to share this with you as the taste differs from place to place home to home So this one is from my kitchen to yours.

Ingredients:

For Batter:

1cup Gramflour

1/2 tsp ajwain(Carom seeds)

Salt to taste

For Filling:

3 medium potatoes boiled and mashed

1 green chilli chopped

1 tbsp roasted and crushed peanuts

1 Tsp sliced coconut

1 tsp grated ginger

1 Tbsp oil

Salt to taste

pinch of turmeric

Oil to fry

In a bowl mix gramflour ajwain, salt and water to make a paste of semi thick consistency. Keep aside to rest for 5-10 minutes.

For the filling heat a pan add 1 tbsp oil . Add chopped coconuts , crushed peanuts and green chillies.saute for few seconds , to it add grated ginger and saute for few more seconds. Add  turmeric powder to it and immediately add the boiled mashed potato to it and season the filling with salt.

cook for 2 minutes. Let it cool for sometime.

Now make balls out of the filling . Dip in the prepared batter and fry in the oil. Enjoy these with afternoon tea.

Dry Peanut Chutney

Peanuts are available in almost everyone's kitchen. This dry chutney is often eaten over plain boiled rice with ghee drizzled over it.  This is the chutney which is also used for the famous mumbai street food Vada Pav. As I love the flavour of garlic I have added lots of it you can adjust to your taste. 

What you need:

1 cup Roasted Peanuts
10 cloves of Garlic Peeled
1 Tsp Red Chilli Powder
Salt to taste

How to prepare:

Grind all the above ingredients into coarse powder .

Aloo Potala Rassa : without onion Garlic

Potala is the pointed gourd in English and Parwal in Hindi  and has a very special place Odia Thali. Sometimes as a simple stir fry and as well as in Dalma and in Curries. As a kid, I never used to fancy this vegetable and was a favourite of my sister. So my portion of potala was always sneakingly shifted to my sisiter's Plate. But now it has found a place in our dining table loved by every member of my family including me. This is one of my favourite authentic odia recipe.

What you need:

2 Medium Sized Potatoes Cubed
Potala / Parwal / Pointed Gourd -12
Coconut Milk - 1 Cup
Tomato-1
Cumin Seeds- 1Tsp
Coriander seeds- 1 Tsp
Red chilli - 2
Turmeric Powder-1/2 Tsp
Salt to taste
Oil - 1 Tbsp
Cardamom -2 no
Cinamon- 1 inch

How to prepare:

Make a paste of coconut milk, tomato, cumin and coriander seeds, red chilli,cardamom and cinamon.

Heat oil in a pan fry potatoes and Potala with salt and turmeric. cook covered till the vegetables are cooked.Now add the masala paste and cook for 10 minutes.
Enjoy with steam rice or roti.

Beet and Moong Salad

What you need:

1 Beet boiled and chopped
1/2 Cup yellow moong dal soaked for 2-3 hrs
1/4 Tsp Cumin seeds
1 Dry Red chilli
Salt to taste
1 Tsp Lemon juice
1 Tsp Dessicated coconut
1 Tsp Olive oil

How to Prepare:
Heat oil add cumin seeds and red chilli to it.Fry till all the seeds crackle and red chillies are browned.
Now add the boiled beet and moong dal to it. Add salt and lemon juice to it and cok for 5 minutes.Add the dessicated coconut to it.
Your Healthy and easy salad is ready to enjoy.

Note: If you like spicy food , you can also add few chopped green chillies.

Shahi Dahi Paneer : without Onion and Garlic

Shahi Dahi Paneer is not a very rich dish rather is a healthier alternative to original shahi paneer. Easily prepared for a weekday dinner, very well paired with Roti or Rice.

What you need:

250 gms paneer cubed 
2 Tomatoes
5-6 Cashews
2 Tbsp  Yoghurt
1 Tsp Tandoori masala powder
1 Tsp Kitchen King Masala powder(optional)
1/2 Tsp Turmeric Powder
Salt to Taste
Whole Garam masala(1 Clove, 2-3 Blackpeppercorns, 1 Green Cardamom, 1 inch cinamom stick)
1 Tsp Kasoori methi
1/2 Tsp Cumin Seeds
1 Tbsp Oil

How to prepare:

Heat oil in a wok add cumin seeds and all the whole garam masala.Now add the paneer cubes , turmeric and all masala powders and fry for 1-2 minutes.
Blend tomatoes and cashews and add to the paneer. Season with salt.Add little water if required.
At the slow flame add the yoghurt and keep stirring.Now add the kasoori methi and let it cook for few minutes.

kadali palanga saaga bhaja

Saag is prepared almost everyday in an odia house. Although Spinach is not widely cooked but with so many varieties of greens available there it is a everyday dish and cooked with addition of potatoes and aubergine to it or any other vegetable to it or some times even on its own. Here as Spinach always there in my refrigerator , it is added to my dals or mixed vegetable and most of the time in my weekend menu as a Saag.

Today I have Added Kadali(Raw  Green Banana) and Aubergine to it. You can even omit adding garlic to this saag on puja days but is recommended for other days.

 What you need:

1 large bunch of spinach(or 1/2 a pack of frozen Spinach)
1 Green Banana Chopped
1 medium sized Aubergine Chopped
5-6 Cloves of Garlic chopped
1 Green Chilli Chopped
Salt to taste
1/2 Tsp Panchphoron
1 Tbsp oil

Heat oil in a wok add panchphoron to it and let it splutter.Add the green chillies and garlic. Fry for few seconds and then add Green banana and aubergine to it. Season with salt and cook for 3-4 minutes.
Now add all the chopped spinach to it and let it cook till all the water evaporates.

Dahi Ambula Rai / Odisha Cuisine

Ambula is Dried raw mango . Usually when in early summer raw mangoes are in season most of the homes in Odisha prepare their batch of Ambula. Cutting the raw mangoes into half or quarter ,they are mixed with salt and sun dried till they are completely dry and are used in various dishes as souring agent be it in dal or sabji(besara).

What you need:

6-8 Ambula (Dried Mangoes)
1 Cup Yoghurt
1/2 Tsp Mustard seeds
1 Tsp Fennel seeds(Saunf)
1 Green chilli
Few Coriander Leaves chopped
Few Mint Leaves Chopped
Salt to taste
1 Tsp Sugar

For tempering:
1/2 Tsp Mustard seeds
1 Dry Red chilli
Few Curry Leaves(optional)
1 Tsp oil


How to prepare:

Soak Ambula in water for half an hour.
Grind Mustard seeds, fennel seeds and green chilli with little water to a smooth paste.
Take out the soaked Ambula into a bowl add yoghurt, Salt, Sugar, Coriander leaves , Mint leaves and the mustard paste to it.
For Tempering, Heat oil and add mustard seeds, red chilli and curry leaves to it. once the seeds start to splutter add it to the mixture.
It will keep good in refrigerator for about a week. 

Kandamula Amba Khatta/ Sweet and Sour Sweet potato and Raw Mango

Usually the daily Odia thalis have a sweet and sour item in it. Some of the common being tomato khatta, Amba khatta, Amba tomato Khatta, oou khatta(Elephant apple), Amba Chutney, Ambula Rai, Dahi Ambula Rai or Dahi Baingan.
Kandamula Khatta is very delicious and having the goodness of sweet potato is usually cooked at my home.
This time I have tried to combine both Raw Mango and Sweet potato and it came out really good.

What you need:

3-4 Sweet Potato Chopped
2  Small Raw mango Chopped
1/2 Tsp Panch phoron
1 Tbsp oil
Pinch of Asafoetida/hing
Salt to taste
1/4 Tsp Turmeric
2 Tbsp Brown Sugar/ Jaggery
1 Tbsp Dessicated coconut
1 Tbsp Rice Flour
1 Tsp Roasted and Powdered Panch phoron Powder
1/2 Tsp Roasted Cumin chilli Powder

How to Prepare:
Heat oil in a pan add panchphoron and hing to it. Add the Sweet potato , salt and turmeric to it. Mix , cover and cook till sweet potatoes are cooked and soft.
Now add the Mango and sugar to it and sprinkle the dessicated coconut.Add Some Water to it.
Cook for 3-4 minutes. For the thickness add the rice flour to it and mix.cook for few more minutes.
Switch off the flame. Season with roasted panchphoron powder and roasted cumin chilli powder.

Kolatha Dali / Horsegram Dal

Horsegram dal is known as Kolatha in odia. Horsegram is high in protein and iron which makes it wholesome food that should be added to our regular diet.
It is known for its diuretic and astringent properties.
It has phenols which helps in reducing weight.
Horsegram also helps in lowering cholesterol levels.
It also helps in reducing flatulence.

Ingredients:

1 cup Kolatha dali (soaked for 1 hour and washed properly)
Salt to taste
1 Tsp Turmeric
Few sprigs of curry leaves
1/2 Tsp Panch phoron
Few cloves of Garlic Crushed
1 Piece Ambula(Dried Mango)
1 Dry red chilli
1 Tsp Oil

Pressure Cook the dal with salt and Turmeric for 2-3 whistles. Once it is slightly cool blend the cooked dal in the blender.
Now again Boil the dal and add Ambula to it.
For Tempering, Heat oil add panchphoron to it . When it starts to splutter add curry leaves, red chilli and crushed garlic to it. Fry lightly and the tempering to cooking dal.
Serve with Steamed rice and Sabji.

Odia Ghanta Tarkari/Mixed Vegetable Medley/ Odisha Special

This is a very common dish in Odia household. Having so many vegetables and lentils in this recipe it is  nutritious and healthy.You can add as many vegetables and add sprouts instead of soaked lentils, it makes it much more tasty and nutritious.

What you need:

1/2 Cup Soaked Green Moong(Soaked for 6-7 Hours)
1/2 Cup Soaked Yellow Peas(Soaked for 6-7 Hours)
1/2 Cup Soaked Kala Chana(Soaked for 6-7 Hours)
1 medium sized onion
1/2 inch Ginger
5-6 Cloves of Garlic
1 Bayleaf
1 tbsp chopped or sliced coconut pieces
2 Tbsp Dessicated coconut/ Grated coconut
1/2 Tsp Panchphoron
1 Tbsp Olive oil or any oil of your choice
1 Tbsp Ghee
Salt to taste
1 Tsp Turmeric
1 Tbsp Curry Powder
1 Tsp Roasted Cumin Chilli Powder(Bhaja Zeera Lanka Gunda)
1 cup cubed Yam(desi aloo)
1 cup cubed Arum(Saru)
1 Medium Sized Aubergine cubed
1 Raw Green Banana cubed
1/2 Cup Raw papaya Cubed
1 Cup Pumpkin Cubed
1 potato cubed
4-5 Simba / Broad beans
7-8 Green beans
1 Small Tomato
1 Cup Spinach Chopped
Few Cauliflower leaves with its Stem Chopped
10-12 Fried Lentil Dumplings/ Badi

How to prepare:

Cut all the vegetables and keep aside.

Heat  Oil and Ghee in a heavy bottom pan. Add Panchphoron to it. When it Starts to splutter add Whole Garam masala(black pepper,Cloves, Green Cardamom and cinamom), Bayleaf and Asafoetida.Add the sliced coconut pieces to it.

Add Onion , Ginger and Garlic and saute for few minutes.

Add all the soaked lentils to it and put the salt , turmeric ,curry powder at this stage so that the lentils will get its flavour.Again Saute for couple of more minutes.

Add all the vegetables to it except Spinach and tomatoes. Add the dessicated coconut/ fresh grated coconut.

Cook it covered on a medium to slow flame adding 1 cup water to it.

When almost all the vegetables are cooked add the tomatoes and chopped spinach to it and cook for 3-4 minutes.Also add the fried lentil dumpling/badi at this time.

Switch off the flame and season with roasted cumin chilli powder(zeera lanka gunda).

Enjoy this nutritious dish with steamed rice, roti or paratha.

French Marmalade Bread Toast

A Great Breakfast or Brunch time recipe specially for kids during their holidays.The filling of marmalade can easily be replaced by any other favourite jams and they will definitely love the crunchiness of cornflakes and almonds.

What you need:

8 Slices of bread
Orange marmalade
Almond flakes
Crushed Cornflakes
Milk (just to dip the bread)
oil for shallow frying

Cut the sides of the bread. you can use the sides for breadcrumbs.
Sandwich two slices of bread with orange marmalade and some almond flakes. Do the same with rest of the breads.
Cut thin longitudinal slices of bread.
In a plate mix crushed cornflakes and  Almond flakes.
Dip the Sandwich bread in milk and immediately roll it in cornflakes mixture.
Shallow fry till golden brown.  

Posto Bhujia

Posto / Poppy seeds contain Niacin and Folate and they are rich in minerals. Just 1 Tsp of poppy seeds provide calcium , Zinc and Iron.One teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.You’ll get 0.3 milligrams iron from a teaspoon of poppy seeds.One teaspoon of poppy seeds has 0.2 milligrams of Zinc or 2 percent of the daily intake for men and 3 percent for women.

Poppy seeds are effective in quenching thirst, fever, inflammation, constipation and irritation of the abdomen. Poppy seeds are one of the necessary ingredients in many cooling medicines.The oil from poppy seeds plant is useful in treating carcinoma as it contains monounsaturated fatty acids.Poppy seeds add flavour and texture to breads, cookies, muffins, cakes and other foods.

Posto Bhujia is a very easy to prepare dish and goes very well with hot steamed Rice. It is generally consumed in very hot weather to cool you down.\

Ingredients:

1/2 cup Posto / White poppy seeds (soaked for 2-3 hrs)

1 small onion chopped

1 Green Chilli Chopped

Few Coriander leaves chopped

Salt to taste(add very less salt as poppy seeds are very mild in taste)

1 Tbsp olive oil

Make coarse paste of poppy seeds with very little water. Now mix everything except oil.

Heat oil in a pan add the paste to it and cook for 5-7 minutes.

Enjoy with hot steaming rice.

Besanwali Spring onions

This is a very easy to prepare Spring onion recipe and very well goes as a side dish to rice or roti.

Ingredients:
1 Bunch of Spring Onions
1/2 Cup Gramflour/ Besan
Salt to taste
1/4 Tsp Turmeric
1/2 Tsp Red Chilli Powder
1/4 Tsp Mustard Seeds
1/2 Lemon Juice
1 Tbsp Olive oil

Roast Gramflour on a dry pan over a low heat till nice aroma comes.

Chop the spring onions.

Heat oil in a pan add mustard seeds to it and let it splutter.
Add all the whites of the onion and stir fry for sometime.

Add all the spice powders and cook for 2min.

Now add the greens and stir fry for couple of minutes.

Squeeze lemon to it.

Now add the roasted Besan to it and cook for few more minutes.

Banana and cranberry Muffins : Eggless and Healthy

One of the healthiest muffins I have ever prepared and this was a real experiment as I was having some real ripe bananas and was wondering what to prepare.
Instead of Butter or oil I have used peanut butter which gives nice crunchiness to muffins.
Instead of AP Flour I have used Chickpea Flour/ Gramflour. Beleive me taste is awesome and I am going to prepare this more often.

What you need:

3 mashed  Ripe Bananas
1/2 cup Crunchy Peanut Butter
1/2 Cup Dark Brown Sugar
1 Tsp Vanilla extract
1 1/2Cup Chickpea Flour
1/2 cup cooking Oats
1 Tsp Baking Powder
1 tsp Baking Soda
2 Tbsp Dried Cranberries
1 Tbsp Sunflower seeds

Note:For the best flavour use the ripest of the bananas.

In a bowl stir together Banana and Peanut butter until well blended. Mix dark brown sugar and vanilla extract.. Add the dried cranberries and sunflower seeds.

Combine flour, Oats, baking powder and Soda and fold in banana mixture.

Line the muffin trays with paper cups. Scoop the mixture in the paper cups filling 3/4th the cups.

Bake in an pre heated oven for 20 minutes at 190c.