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Dishes

:

- Dalma

- Sambhar

- Ghuguni

- Dal – Moong / Arhar / Chana

- Besan Ki Sabji

- Alu- Papaya

- Dahi Kadi

- Alu Posto

- Vegetable Bioled (Sija)

- Alu dum

- Mixed Vegetable

- Cabbage

- Cauliflower

- Brinjal fry

- Bendi fry

- Alu –Lauki

Dahi Bara recipe Makes about 20-25

Urad dal - 1 cup
Rice flour - few tbsps, about 2 tbsps
Salt - as per taste
Ajwain seeds - 1/2 tsp
Canola oil - for deep frying

Yogurt gravy

Canola oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red chillies - 2-3
Curry leaves - about 6-10
Grated ginger - 1 tbsp
Salt - as per taste

Ground and roasted cumin-red chilli powder - as per taste

• Soak urad dal overnight.

1 inch ginger. You can reduce the heat to Medium during this stage. • When the raw smell is gone. Continue roasting till the flavors are easily detectable. On summer days. It will remove the excess oil and make the bara soft and easy to soak the yogurt mixture. So take care in this stage. add 1 cup whole red chilli (no need to pack it in the cup). Mix well. • Add salt and ajwain seed.1 tsp Canola oil . You can half-cover it with a cover. • How to prepare the yogurt mixture? Heat a tbsp of canola oil. Add the oil mixture to the yogurt with salt and ground roasted cumin-red chilli powder.It is pungent. add the boiled potatoes. The paste will tend to splutter initially.as per taste Coriander leaves . 2 tomato) Dum Masala . curry leaves and grated ginger. usually by evening. Paratha or Puri\Luchi.5 large Onion-Ginger-Garlic-Tomato paste .2 Dry bay leaf . The prevents the mixture from sticking to your hand. Beat the yogurt with some water to thin the yogurt. So keep your exhaust fan on and if possible. • Blend it in food processor next morning and let it sit at room temperature for the urad dal to ferment. 6 garlic clove. It should be thick enough such that you can just hold the mixture with your hand and fry it. Add mustard seeds. add dry red chillies.You can have this Aloo Dum as-is with Roti. Continue stirring and cooking.1-2 tbsp Garam Masala . • Keep stirring the bara in the oil so that it is uniformly cooked. salt and garam masala and continue cooking. • If the mixture is too free-flowing. • How to prepare the ground and roasted cumin-red chilli powder? Dry roast 1 cup cumin seeds in a hot pan. It should not be too thick or too thin. Note of warning .10 tbsps (Blend 2 onion. Aloo Dum Potatoe . • Once removed from the oil. • Deep fry in hot canola oil. add the onion-ginger-garlic-tomato paste. • Add the dum masala. drop it into a bowl of water. if that helps.few tbsps • Heat canola oil. Once it crackles. a window or door open. • Garnish with Coriander leaves. Takes about 10-15 minutes.2-3 Salt .1 tsp Dry red chilli . Put your hand in the water before taking the mixture in your hand. Add dry red chilli and dry bay leaf. add a few tbsps of rice flour to thicken it. Note . Stir and let it cook on High heat. When the cumin is half-done. it is adequately fermented. . • When the chilli and bay leaf is roasted.

Top it with Bhujia. chopped chilli and coriander leaves. Ingredients: • 2 medium sized potatoes boiled. pealed and sliced into medium dices • 2 cups of dried peas soaked overnight in water • 3 small tomatoes sliced into small pieces • 1 small red onion • 1 tsp chopped ginger • 1 tsp chopped garlic • 2 cardamoms • 1 tsp of cumin seeds • 2 small pieces of cinnamon • 3-4 cloves • 1 tsp of cumin powder • 1 tsp of coriander powder • Fresh coriander leaves • Red chilli powder to taste • 2 Green Chilies • Turmeric powder • 2-4 tsp cooking oil • Salt to taste . How to assemble the Dahi Bara-Aloo Dum? Take two pieces of Dahi Bara in a container. You can add a sprinkle of rock-salt (optional). chopped onions. Add a spoon or two of the Aloo Dum.

cinnamon. cardamom. cloves with a little water • Boil the soaked peas with some salt till soft (You can pressure cook the peas) • Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter • Add green chillies • Add the masala paste prepared earlier • Fry them till light brown • Add turmeric powder. it will help you get the typical Oriya Mansha Tarkari aroma) For Marinating .Method: • Make a ‘masala paste’ of onion. coriander powder • Add finely chopped tomatoes and fry them till they are soft • Add diced potatoes and boiled peas. ginger.) • 3 medium sized onions • Garlic 8 -10 Cloves • Ginger 1 ½ inch • 1 tsp Garam Masala • 5-8 Black Pepper (Oriya: Gol Maricha) • 3 Bay Leaf (Oriya: Teja Patra) • 4 Whole Cardamom (Oriya: Aleicha) • 5 Cloves (Oriya: Labanga) • 1 Long Stick of Cinnamon (Oriya: Dalchini) • 1/2 tsp Sugar • 8 tsp of cooking oil (Again if you choose mustard oil. garlic. cumin powder. little water and salt and cook for 5-7mts • Garnish with coriander leaves and serve hot Ingredients: • 750 gms nice & tender mutton • 3-4 Medium Sized Potato Cut Into Halves • 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.

13. 21. 2. 11. Heat 7-8 tsp of cooking oil in a pressure cooker 8. Add a little turmeric. Fix the pressure cooker lid 19. you could cook it for some more time 22. You can add a little water if the masala starts to stick to the vessel. For a medium thick gravy. whole Cardamom. 20. Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown. Open the pressure cooker only after it cools down on its own. you can add up to 2 cups of water 17. 12. yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours. Add the marinated mutton at this point 14. Marinate the mutton with 1 tsp turmeric powder. Make a smooth paste of onion. • 2 tsp Turmeric Powder (Oriya: Haladi Gunda) • 2 tsp Red Chili Powder • 1 ½ tsp Salt • 4tsp Yogurt (Dahi) Method: 1. 10. Cloves 9. 6. If you require it to be softer. Add 1 tsp of garam masala 18. Garnish it with chopped coriander leaves. Add the masala paste prepared in step 1. Fry till the oil starts to come out. Bay leaf. Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil. Shallow fry the potatoes till they turn golden brown. Add 1-2 tsp of cooking oil 5. Heat up a Kadhai or any heavy bottom Pan 4. ½ tsp salt. 7. ginger and garlic and half an inch cinnamon (I somehow prefer the fresh paste than the ones available ready-made in the shops). . Check the tenderness of the mutton. Add water based on how much of gravy you want to make. ½ tsp red chili powder. Temper it with Black pepper. 3. Cook on high head for 1 whistle and then cook on low heat for about 20 mins. Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered 15. Cinnamon stick. But you can use the packed paste as well. Add fried potatoes 16.