LUNCH / DINNER - RECIPES



Indian Lunch & Dinner - Recipes (Odisha Style)

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CONTENT


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Page - 1

(1) Pakhala Bhat - Recipe


PROCESS

INGREDIENTS

  • COOKED RICE – 1 BOWL
  • WATER – 2 BOWLS
  • CURD – 2 CUP
  • SALT – 2 TABLE SPOON
  • OIL – 1 TABLE SPOON
  • MUSTARD SEEDS – 1 TABLE SPOON
  • CRUSHED GINGER – 1 TABLE SPOON
  • CURRY LEAVES – 2 TABLE SPOON
  • DRY RED CHILI – 1 
METHOD

  • ADD 1 BOWL OF COOKED RICE WITH 2 BOWLS OF WATER.
  • HEAT 1 TBSP OIL IN A PAN ON MEDIUM FLAME. ADD MUSTARD SEEDS, WHEN IT STARTS CRACKLES ADD CURRY LEAVES AND DRY CHILI.
  • NOW TAKE IT OUT FROM THE FLAME AND POUR ON RICE WITH WATER AND ALLOW IT TO COOL. ADD THIS ALONG WITH CURD, GINGER AND SALT TO THE BOWL AND MIX WELL.
  • NOW PAKHALA RICE IS READY TO SERVE.

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Page - 2

(2) Dalma - Recipe

PROCESS

INGREDIENTS
  • ARHAR DAL /HARAD DALI - 175 GM
  • POTATO /ALOO – 100 GM
  • RAW PAPAYA /PAPITA/AMRUTA BHANDA– 150 GM
  • EGGPLANT /BAIGANA – 50 GM
  • PUMPKIN/KADDU/MAKHAN – 100 GM
  • DRUMSTICK/MUNGA – 100 GM
  • ONION/PIAJ - 100 GM
  • BEANS – 25 GM
  • TOMATO/PATALGHANTA -50 GM
  • RAW BANANA/KANCHA KADALI – 50 GM
  • TURMERIC POWDER/HALADI – 1 TABLE SPOON
  • MUSTARD OIL/SORISA TELA – 3-4 TABLE SPOON
  • MUSTARD SEED/ SORISHA – 1 TABLE SPOON
  • GRATED GINGER – 1 TABLE SPOON
  • CUMIN SEED/JEERA - 2 TABLE SPOON
  • BAY LEAF /TEJA PATRA - 2 TABLE SPOON
  • DRY RED CHILI /SUKHA MARICHA– 2-3
  • SALT /LUNA – AS PER REQUIREMENT

 METHOD

  • SOAK THE ARHAR DAL IN WATER FOR ABOUT 3-4 HOUR.
  •  WASHED ALL VEGETABLES AND CUT INTO MEDIUM SIZE PIECES.
  • IN A PAN TAKE 3 TSPOON CUMIN SEED AND 2 PIECES DRY CHILI AND FRY LITTLE.
  • THEN MAKE A FINE POWDER OUT OF IT AND KEEP ASIDE.
  • TAKE 4-5 CUPS OF WATER IN A PAN AND BOIL. ADD TURMERIC POWDER (1TABLE SPOON), A PINCH OF SALT AND DAL INTO IT.
  • WHEN HALF COOKED ADD ALL THE VEGETABLES TO IT.
  • WHEN DONE; REMOVE FROM FLAME AND KEEP ASIDE.
  • NOW HEAT OIL IN A PAN. ADD THE MUSTARD SEED, CUMIN SEED, BAY LEAF AND DRY CHILI. WHEN CRACKLE ADD GRATED GINGER, ONION SLICES AND FRY IT UNTIL GOLDEN BROWN.
  • POUR THE BOILED DAL AND VEGETABLE MIXTURE TO IT.
  • THEN SPRINKLE THE CUMIN CHILI POWDER ON IT THEN REMOVE FROM THE PAN AND KEEP A SIDE.
  • NOW DALMA IS READY TO SERVE.

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Page - 3

(3) Baigan Bharta - Recipe

PROCESS

INGREDIENTS
  • MASHED EGGPLANT – 1 LARGE SIZE
  • CURD – 2 CUP
  • GRATED GINGER – 1 TABLE SPOON
  • GRATED GARLIC – 2 TABLE SPOON
  • CHOPPED ONION – 1 MEDIUM SIZE
  • CHOPPED TOMATO – 1 MEDIUM SIZE
  • CHOPPED GREEN CHILLI – 1 TABLE SPOON
  • SALT – AS PER REQUIREMENT.
  • TURMERIC POWDER – 1 TABLE SPOON
  • OIL – AS PER REQUIREMENT
  • PANCHPHUTAN – ½ TABLE SPOON
  • GARAM MASALA –( GRIND 2 CLOVES, 2 BAY LEAVES/TEJ PATAA, 1CINNAMON, 1GREEN CARDAMOM, PINCH OF JAYETRI (MACE) AND MAKE A POWDER) – 1 TABLE SPOON

 METHOD

  • IN A BOWL TAKE CURD, TURMERIC POWDER AND SALT. MIX WELL AND KEEP A SIDE FOR 10 MINS.
  • HEAT OIL IN A PAN. ADD PANCHPHUTAN AND GREEN CHILLIES.
  • THEN ADD GRATED GINGER AND GARLIC.
  • STIR FOR A MINUTE THEN ADD CHOPPED ONIONS TO IT.WHEN THEY TURN GOLDEN IN COLOUR ADD THE MASHED & ROASTED EGGPLANTS.
  • WHEN HALF DONE ADD CHOPPED TOMATOES TO IT. SPRINKLE A LITTLE SALT.
  • WHEN HALF DONE ADD THE BLENDED MIXTURE AND MIX WELL.
  • LET IT COOK FOR 5-6 MINS THEN SERVE IT AND ENJOY.

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Page - 4

(4) Aambila Khata - Recipe

PROCESS

INGREDIENTS
  • PUMPKIN (CUT IN SQUARES) – 200 GMS
  • BRINJAL (CUT IN CUBES) – 2
  • CARROTS (CUT IN CUBES) – 1
  • RADISH (CUT IN CUBES) – 1
  • DRUMSTICKS (CUT INTO 1 INCH) – 3-4
  • LADIES  FINGERS (CUT INTO ½ INCH) – 7-8
  • ARUM (CUT IN CUBES) – 50 GMS
  • CHOPPED TOMATO – 1
  • GRAM FLOUR – 1 TABLE SPOON
  • TURMERIC POWDER – ½ TABLE SPOON
  • PANCHPHUTAN – ½ TABLE SPOON
  • MASHED GINGER - GARLIC – 2 TABLE SPOON
  • TAMARIND PULP - ½ CUP
  • CURD – 2 CUP
  • SALT – AS PER REQUIREMENT
  • OIL – 2 TABLE SPOON
  • HING – 1 PINCH
  • CURRY LEAVES – 2 TABLE SPOON
  • DRY RED CHILIES – 2-3

 METHOD

  • IN A BOWL TAKE 2 CUP CURD AND 1TBPS GRAM FLOUR AND MIX WELL WITH WATER.
  • BOIL WATER IN A VESSEL. ADD HALDI AND SALT.THEN ADD ALL VEGETABLES TO IT. WHEN HALF COOKED ADD THE ABOVE PREPARED CURD-GRAM FLOUR MIXTURE AND TAMARIND PULP TO IT.
  • WHEN VEGETABLES ARE PROPERLY COOKED SWITCH OFF THE FLAME AND KEEP ASIDE.
  • HEAT OIL IN A PAN THEN ADD PANCH PHUTAN. WHEN IT STARTS CRACKLING ADD PINCH OF HING, DRY  RED CHILLIES, MASHED GINGER – GARLIC, CURRY LEAVES AND COOK FOR 1-2 MINUTES.
  • NOW ADD ALL THE VEGETABLES TO IT.
  • NOW AAMBILA KHATA IS READY TO SERVE.

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Page - 5

(5) Tomato Khata - Recipe

PROCESS

INGREDIENTS
  • FINELY CHOPPED TOMATOES – 5 MEDIUM SIZE
  • FINELY CHOPPED ONION – 1 MEDIUM SIZE
  • PANCHPHUTAN – ½ TABLE SPOON
  • TURMERIC POWDER - 1 TABLE SPOON
  • GARAM MASALA - 1 TABLE SPOON
  • JAGGERY/SUGAR - 2 TABLE SPOON
  • KHAJUR – ½ CUP
  • CORIANDER LEAVES - 2 TABLE SPOON
  • OIL - 2 TABLE SPOON
  • SALT – AS PER REQUIREMENT
METHOD

  • HEAT OIL IN A PAN THEN ADD PANCHPHUTAN/MUSTARD SEEDS.
  • WHEN IT STARTS CRACKLES ADD THE CHOPPED ONIONS AND STIR UNTIL GOLDEN BROWN IN COLOUR.
  • THEN ADD THE CHOPPED TOMATOES. STIR FOR A MINUTE. THEN ADD TURMERIC POWDER, SALT AND GARAM MASALA AND STIR FOR AN ANOTHER MINUTE.
  • ADD JAGGERY/SUGAR TO IT AND CLOSE IT WITH A LID.
  • STIR WELL IN REGULAR INTERVALS.
  • THEN ADD THE KHAJUR AND COOK FOR 2-3 MINUTES.
  • NOW KHATA IS READY.GARNISH IT WITH CHOPPED CORIANDER AND SERVE HOT.

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Page - 6

(6) Fish Fried - Recipe

PROCESS

INGREDIENTS
  • FISH/MACHHA – ½ BOWL
  • ONION – 500 GM 
  • TOMATO- 200 GM
  • GINGER- 2 TABLE SPOON
  • GARLIC – 2 TABLE SPOON
  • GREEN CHILI - 2 TABLE SPOON
  • TURMERIC POWDER- 3 TABLE SPOON
  • CHILI POWDER - 2 TABLE SPOON
  • COOKING OIL - AS PER REQUIREMENT
  • TAMARIND JUICE/PASTE – ½ CUP

 METHOD

  • WASH THE FISH PROPERLY, ADD 2 TSP TURMERIC POWDER,SALT AND MIX WELL AND KEEP ASIDE FOR 30 MINS.
  • MAKE A FINE PASTE OF ONION, GARLIC, AND GINGER.
  • MAKE A PASTE OF TAMARIND AND MIX ONION, GINGER-GARLIC PASTE.
  • NOW DROP THE FISH PIECES INTO THE PASTE AND KEEP IT FOR 30 MINS.
  • CHOPPED ONION, TOMATO, GARLIC AND GREEN CHILIES.
  • AFTER 30 MIN ADD THE ONION, TOMATO, GARLIC AND GREEN CHILLIES SLICE TO THE ABOVE MIXTURE.
  • THEN ADD CHILI POWDER, TURMERIC POWDER AND SALT AND KEEP IT FOR ANOTHER 15 MIN.
  • NOW TAKE A DEEP PAN, HEAT OIL, PUT PIECES OF FISH WITH THE MASALA AND FRY IT TILL GOLDEN BROWN ALL AROUND.
  • WHEN DONE, REMOVE TO A PLATE AND SERVE IT HOT.

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Page - 7

(7) Fish Masala Curry - Recipe

PROCESS

INGREDIENTS

  • FISH/MACHHA – ½ KG
  • FINELY CHOPPED ONION – ½ KG
  • FINELY CHOPPED TOMATOS - ½ BOWL
  • GINGER-GARLIC PASTE - 2 TABLE SPOON
  • SALT 2 TSP
  • GREEN PEAS/MATAR CHANA – 1 TABLE SPOON
  • RED CHILLI POWDER 2 TABLE SPOON
  • TURMERIC POWDER - 3 TABLE SPOON
  • CORIANDER POWDER 2 TABLE SPOON
  • CUMIN POWDER 2 TABLE SPOON
  • JAGGERY/SUGAR  - 2 TABLE SPOON
  • TOMA  PUREE – ½ CUP
  • OIL – AS PER REQUIREMENT
  • KASTURI METHI - 1 TABLE SPOON
  • WATER - AS PER REQUIREMENT

 METHOD

  • HEAT OIL IN A PAN AND DEEP FRY THE MARINATED FISH.
  • TAKE AN ANOTHER PAN AND HEAT OIL. THEN ADD CHOPPED ONION.
  • WHEN ONIONS TURNS INTO GOLDEN BROWN ADD THE GINGER-GARLIC PASTE AND STIR FOR 2-3 MINUTES.
  • THEN ADD THE CORIANDER POWDER, CUMIN POWDER, RED CHILLI POWDER, TURMERIC POWDER, KASTURI METHI AND COOK FOR 2-3 MINUTES.
  • WHEN OIL STARTS COMING OUT ADD THE CHOPPED TOMATOES, SALT, GREEN CHILLIES, MATAR CHANA, TOMATO PUREE, JAGGERY/SUGAR AND WATER. MIX WELL AND LET IT COOK FOR 10-15 MINUTES ON LOW FLAME.
  • FINNALY ADD CORIANDER LEAVES AND LEMON JUICE.
  • NOW FISH MASALA CURRY IS READY TO SERVE.

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Page - 8

(8) Mutton Kasha - Recipe

PROCESS

INGREDIENTS

  • MUTTON – 1KGONION/PIAZ – ½ KG
  • GARLIC/LASSUN PASTE- 2 TABLE SPOON
  • GINGER/ADRAK PASTE– 2 TABLE SPOON
  • TURMERIC POWDER/HALDI – 3 TEASPOON OIL
  • RED CHILLI POWDER- 3 TABLE SPOON
  • GARAM MASALA –( GRIND 2 CLOVES, 2 BAY LEAVES/TEJ PATAA, 1CINNAMON, 1GREEN CARDAMOM, PINCH OF JAYETRI (MACE) AND MAKE A POWDER) – 1 TABLE SPOON
  • BAY LEAF/TEJ PATAR- 1

 METHOD

  • MAKE A FINE PASTE OUT OF ONION, GINGER AND GARLIC.
  • MAKE A PASTE OF 1 TEASPOON OIL, 2 TEASPOON TURMERIC POWDER, 1 TEASPOON CHILLI POWDER AND SALT.
  • NOW DROP THE MUTTON PIECES INTO THE PASTE AND KEEP IT FOR 1 HOUR.
  • NOW HEAT 2 TABLESPOON OIL IN A PAN, ADD TEJA PATTA AND GARAM MASALA.
  • WHEN DONE, ADD THE ONION, GINGER-GARLIC PASTE TO IT.
  • THEN ADD 2 TEASPOON CHILLI POWDER,TURMERIC POWDER AND STIR WELL.
  • WHEN OIL STARTING RELEASES FROM THE SPICES ADD THE MUTTON PIECES TO IT.
  • COVERED THE PAN AND COOK WELL.
  • FINNALY GARNISH WITH CORIANDER LEAVES AND SERVE HOT.

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Page - 9

(9) Chingudi Kasha - Recipe

PROCESS

INGREDIENTS


  • SHRIMP/ CHINGUDI - 1 KG
  • POTATOES – 2 (MEDIUM SIZE)
  • TOMATO- 2 (SMALL SIZE)
  • ONIONS- 3 (MEDIUM SIZE)
  • GINGER- 2 TABLE SPOON
  • GARLIC- 2 TABLE SPOON
  • CLOVES – 3-4
  • CINNAMON- 1 STICK
  • GREEN CARDAMON - 2 -3
  • TEJA PATTA - 1
  • TURMERIC POWDER - 2 TABLE SPOON
  • CHILLI POWDER- 2 TABLE SPOON
  • CUMIN POWDER- 1 TABLE SPOON
  • CORIANDER POWDER – 1 TABLE SPOON
  • SALT – AS PER REQUIREMENT
  • OIL – AS PER REQUIREMENT
  • WATER – AS PER REQUIREMENT 

 METHOD

  • MAKE A FINE PASTE OUT OF ONION, GINGER AND GARLIC.
  • GRIND CINNAMON, CLOVES AND CARDAMON AND MAKE A DRY MASLA POWDER. 
  • NOW PEEL THE SHRIMP AND WASH PROPERLY.
  • MAKE A PASTE OF 1 TEASPOON OIL, 2 TEASPOON TURMERIC POWDER, 1 TEASPOON CHILLI POWDER AND SALT.
  • NOW DROP THE SHRIMP INTO THE PASTE AND KEEP IT FOR 1 HOUR.
  • HEAT 2-3 TABLE SPOON OIL IN A PAN AND FRY SHRIMP LIGHTLY. WHEN DONE KEEP ASIDE THE SHRIMP.
  • ADD ANOTHER TABLESPOON OF OIL TO THE SAME PAN AND ADD TEJ PATAA AND DRY MASLA POWDER. 
  • THEN ADD 1 CHOPPED ONION AND FRY UNTIL GOLDEN BROWN.
  • THEN ADD CHOPPED TOMATOS AND COOK WELL.
  • NOW ADD THE ONION, GINGER-GARLIC PASTE TO THE PAN AND COOK WELL.
  • NOW ADD TURMERIC POWDER, CHILLI POWDER, CUMIN POWDER, CORIANDER POWDER AND COOK FOR APPROX. 10 MINS.
  • SLICE POTATES INTO PIECES AND ADD TO THE PAN AND COOKED COVERED UNDER MEDIUM FLAME.
  • WHEN DONE, ADD 1CUP OF WATER AND SHRIMP TO IT AND MIX WELL.
  • COVER THE PAN AND COOK WELL.
  • WHEN DONE, TAKE IT FROM FLAME AND SERVE HOT.

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Page - 10

(10) Chhole / Kabuli Chana Masala - Recipe

PROCESS

INGREDIENTS

  • CHHOLE/KABULI CHANA - 250GMS
  • SLICED POTATO  – 2 MEDIUM SIZE
  • GINGER-GARLIC PASTE – 4 TABLE SPOON
  • FINELY CHOPPED ONION – 2 MEDIUM SIZE
  • FINELY CHOPPED TOMATOS – 1 SMALL SIZE
  • OIL – AS PER REQUIREMENT
  • TURMERIC POWDER – 1 TABLE SPOON
  • RED CHILLI POWDER - 1TABLE SPOON
  • KITCHEN KING MASALA/CURRY POWDER - 1TABLE SPOON
  • SALT – AS PER REQUIREMENT
METHOD

  • MAKE A FINE PASTE OUT OF ONION, GINGER AND GARLIC.
  • TAKE CHHOLE AND POTATO IN A PRESSURE COOKER AND BOIL FOR 8-10 MINS.
  • IN A PAN HEAT OIL. THEN ADD CHOPPED ONIONS. WHEN THEY TURN INTO GOLDEN BROWN IN COLOR ADD THE ONION-GINGER-GARLIC PASTE.
  • WHEN OIL STARTS RELEASES ADD  CHOPPED TOMATOES TO IT. STIR TO MIX WELL.
  • THEN ADD TURMERIC POWDER, RED CHILLI POWDER AND STIR FOR 2-3 MINUTES.
  • THEN ADD CHHOLE AND SLICED POTATOS TO IT AND MIX WELL.
  • ADD 1TABLE SPOON KITCHEN KING MASALA/CURRY POWDER , SALT AND MIX IT WELL.
  • STIR WITH REGULAR INTERVALS.
  • WHEN DONE SERVE IT HOT WITH RICE AND ROTI.

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Page - 11

(11) Anda Curry/ Egg Curry - Recipe

PROCESS

INGREDIENTS

  • BOILED EGGS - 5
  • CHOPPED GREEN CHILLIES - 2
  • CHOPPED GARLIC – 1 TABLE SPOON
  • CHOPPED GINGER - 1 TABLE SPOON
  • FRESH CREAM - 1 TBSP
  • CURD – ½ CUP
  • OIL– AS PER REQUIREMENT
  • CHOPPED ONION – ½ CUP
  • CHAAT MASALA - 1 TABLE SPOON
  • GARAM MASALA - 1 TABLE SPOON
  • RED CHILLI POWDER - 1 TABLE SPOON
  • CORIANDER LEAVES - 2 TABLE SPOON
  • KASOORI METHI - 2 TABLE SPOON
  • SALT – AS PER REQUIREMENT
  • WATER – AS PER REQUIREMENT

 METHOD

  • MAKE A FINE PASTE OUT OF ONION, GREEN CHILLIES, GINGER AND GARLIC.
  • HEAT OIL IN A PAN AND FRY ONION, GREEN CHILLIES, GINGER AND GARLIC PASTE FOR 2-3 MINUTES.
  • NOW ADD CURD AND FRESH CREAM TO THE PAN AND MIX WELL.
  • NOW ADD GARAM MASALA, RED CHILLI POWDER SALT AND KASOORI METHI TO IT AND STIR WELL.
  • NOW ADD 1 CUP OF WATER AND LET IT COOK FOR 10 MINUTES.
  • NOW ADD BOILED EGGS INTO THE PAN. LET IT COOK FOR ANOTHER 5-6 MINUTES.
  • NOW ADD SOME CHAAT MASALA AND FRESH CORIANDER LEAVES.
  • EGG CURRY IS READY. SERVE IT HOT.

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Page - 12

(12) Chilly Chicken - Recipe

PROCESS
INGREDIENTS

  • DICED CHICKEN (BONELESS) - 500 GM
  • GINGER PASTE – 1 TABLE SPOON
  • GARLIC PASTE – 1 TABLE SPOON
  • SALT – AS PER REQUIREMENT
  • CORN FLOUR POWDER - 1/2 CUP
  • BESAN – 1 TABLE SPOON
  • OIL – AS PER REQUIREMENT
  • CHOPPED ONION – 2 MEDIUM SIZE
  • CHOPPED GREEN CHILLIES - 2 TABLE SPOON
  • VINEGAR - 2 TABLE SPOON
  • SOY SAUCE - 1 TABLE SPOON
  • TOMATO SAUCE- 2 TABLE SPOON
  • GREEN CHILLY SAUCE – 2 TABLE SPOON
  • WATER - AS PER REQUIREMENT

 METHOD

  • MAKE A FINE PASTE OUT OF CORNFLOUR, BESAN, GINGER-GARLIC PASTE, SALT AND WATER.
  • DROP THE CHICKEN PIECES ON THE ABOVE PASTE SO THAT CHICKEN PIECES COATED WITH THE BATTER. LEAVE THIS FOR ABOUT 30 MINS.
  • HEAT OIL IN A PAN AND DEEP-FRY THE CHICKEN PIECES OVER HIGH HEAT. FRY UNTIL THE CHICKEN IS COOKED THROUGH.
  • TAKE THE COOKED CHICKEN PIECES ON A ABSORBENT PAPER TO ABSORVE EXCESS OIL.
  • HEAT 2 TABLE SPOON OF OIL IN A PAN AND ADD CHOPPED ONIONS AND STIR OVER HIGH HEAT UNTIL THEY ARE TRANSLUCENT.
  • THEN ADD GREEN CHILLIES AND SAUTE FOR A MINUTE.
  • THEN ADD SALT, VINEGAR, SOY SAUCE, CHILLY SAUCE, TOMATO SAUCE AND THE COOCKED CHICKEN TO THE PAN AND MIX WELL.
  • NOW CHILLY CHICKEN READY TO SERVE.

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Page - 13

(13) Chilly Gobi / Chilly Cauliflower - Recipe

PROCESS
INGREDIENTS

  • MAIDA/ALL PURPOSE FLOUR – 2 TABLE SPOON
  • CORNFLOUR – 3 TABLE SPOON
  • BESAN/BROWN FLOUR – 1 TABLE SPOON
  • CAULIFLOWER – ½ BOWL
  • CURD – 2 TABLE SPOON
  • GINGER-GARLIC PASTE – 2 TABLE SPOON
  • OIL FOR DEEP FRYING
  • SALT TO TASTE
  • CORIANDER LEAVES – 2 TABLE SPOON

 METHOD

  • IN A BOWL TAKE CAULIFLOWER FLORETS AND ADD ALL PURPOSE FLOUR, CORN FLOUR, CURD, GINGER GARLIC PASTE AND MIX WELL.
  • KEEP IN REFRIGERATOR FOR ABOUT 2 TO 3 HOURS FOR PROPERLY MARINATION.
  • THEN HEAT OIL IN A PAN ON HIGH FLAME AND DEEP FRY MARINATED CAULIFLOWER.
  • WHEN DONE REMOVE IT TO A SERVING PLATE AND GARNISH WITH CORIANDER LEAVES.

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Page - 14

(14) Chilly Mushroom - Recipe

PROCESS
INGREDIENTS

  • MUSHROOM – ½ BOWL
  • CHOPPED ONIONS – 1 CUP
  • CHOPPED GINGER – 1 TABLE SPOON
  • CHOPPED GARLIC – 1 TABLE SPOON
  • CHOPPED GREEN CHILLIES – 1 TABLE SPOON
  • SLICED SIMLAMIRCH/CAPSICUM – ½ CUP
  • CRUSHED BLACK PEPPER/KALIMIRCH – 1 TABLE SPOON
  • SALT – AS PER REQUIREMENT
  • OIL – AS PER REQUIREMENT

 METHOD

  • HEAT OIL IN A PAN, ADD CHOPPED GARLIC, GINGER AND GREEN CHILLIES AND SAUTÉ WELL ON A MEDIUM FLAME FOR 1 MIN.
  • THEN ADD CHOPPED ONION AND CAPSICUM AND COOK ON A MEDIUM FLAME FOR 1-2 MINUTES.
  • THEN ADD MUSHROOMS, SALT, MIX WELL AND COOK ON A MEDIUM FLAME FOR 2 TO 3 MINUTES.
  • MIX CORNFLOUR AND WATER THEN POUR IT TO THE PAN.
  • ADD BLACK PEPPER, MIX WELL AND COOK FOR 2-3 MINUTES ON A MEDIUM FLAME.
  • STIR ON REGULAR INTERVALS.
  • NOW CHILLY MUSHROOM IS READY TO SERVE.

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Page - 15

(15) Dahi Bundi / Boondi Kadhi - Recipe

PROCESS
INGREDIENTS

  • DRY BOONDI – 1 CUP
  • CURD/DAHI – 2 CUP
  • BESAN/GRAM FLOUR – 3 TABLE SPOON
  • GINGER-GARLIC PASTE – 2 TABLE SPOON
  • CHOPPED GREEN CHILLY – 1 TABLE SPOON
  • RED CHILLY POWDER – 1 TABLE SPOON
  • TURMERIC POWDER - 1 TABLE SPOON
  • FENUGREEK SEEDS – ½  TABLE SPOON
  • CUMIN SEED – ½  TABLE SPOON
  • CURRY LEAVES – 4-5 TABLE SPOON
  • CORIANDER LEAVES – 2 TABLE SPOON
  • SALT – AS PER REQUIREMENT
  • OIL - AS PER REQUIREMENT
  • WATER - AS PER REQUIREMENT

 METHOD

  • MIX DAHI AND BESAN IN BOWL AND BLEND THOROUGHLY SO AS TO ENSURE THAT THERE ARE NO LUMPS.
  • THEN ADD RED CHILLI POWDER, TURMERIC POWDER, CHOPPED GREEN CHILLIES, GINGER-GARLIC PASTE, SALT AND WATER AND MIX PROPERLY.
  • HEAT OIL IN A PAN AND ADD FENUGREEK SEEDS, CUMIN SEEDS, CURRY LEAVES THEN ADD ALL THE MIXTURE TO IT AND COOK FOR 10 MINUTES ON LOW FLAME.
  • STIR AT REGULAR INTERVALS.
  • THEN ADD 1 CUP BOONDI AND COOK FOR 5-6 MINUTES.
  • ADD 2 TBSP CORIANDER LEAVES AND SERVE HOT.

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Page - 16

(16) Panasa Tarkari/Kathal Sabji/Jackfruit Curry-Recipe

PROCESS
INGREDIENTS

  • RAW JACKFRUIT – 500 GRAMS
  • BOILED POTATO – 2 MEDIUM SIZE
  • CHOPPED ONIONS – 4 SMALL SIZE
  • CHOPPED GREEN CHILI  – 1
  • CHOPPED TOMATOES  –  2 MEDIUM SIZE
  • GINGER-GARLIC PASTE – 1 TABLE SPOON
  • GARAM MASALA POWDER – 1 TABLE SPOON
  • CUMIN POWDER – 1 TABLE SPOON
  • CORIANDER POWDER – 1 TABLE SPOON
  • TURMERIC POWDER – ½ TABLE SPOON
  • RED CHILI POWDER – 1 TABLE SPOON
  • SALT – ACCORDING TO TASTE
  • BLACK PEPPER POWDER – ½ TABLE SPOON
  • TEJ PATTA/BAY LEAF – 1
  • DRY RED CHILI – 2
  • PANCH PHUTAN – 1/2 TABLE SPOON
  • CUMIN SEEDS – 1/2 TABLE SPOON
  • COOKING OIL – 3 TABLESPOONS
  • BUTTER – 1 TABLE SPOON

 METHOD

  • CUT THE JACKFRUIT INTO 1-INCH CUBES.
  • THE TAKE THE JACKFRUIT PIECES IN A PRESSURE COOKER AND BOIL FOR 3 WHISTLES ON HIGH FLAME. LET THE PRESSURE RELEASE FROM THE COOKER NATURALLY. THEN DRAIN THE WATER AND KEEP THE JACKFRUIT PIECES ASIDE.
  • HEAT OIL IN A PAN, ADD CUMIN SEEDS, PANCH PHUTAN, BAY LEAVES AND DRY RED CHILIES AND STIR WELL.
  • THEN ADD CHOPPED ONIONS. WHEN ONIONS CHANGES COLOUR ADD GINGER-GARLIC PASTE TO IT AND COOK FOR 2 MINS.
  • THEN  ADD CHOPPED TOMATOES AND COOK TILL TOMATOES MIX WELL.
  • THEN ADD TURMERIC POWDER, RED CHILI POWDER, CUMIN POWDER, CORIANDER POWDER, SALT AND BLACK PEPPER POWDER AND STIR WELL.
  • NOW ADD JACKFRUITS, BOILED POTATOS AND WATER TO IT.
  • COVER THE PAN AND COOK FOR ABOUT 40-45 MINS ON LOW FLAME.
  • NOW SPRINKLE SOME GARAM MASALA AND COOK FOR ANOTHER 2-3 MINUTE THEN SWITH OFF THE FLAME.
  • NOW KATHAL SABJI / JACKFRUIT CURRY IS READY TO SERVE.


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