Ingredients :
Basmati rice 500gms
Corn seeds 100gm
Cinnamon stick 1 piece
Cardamom 2
Cloves 2-4
Tejpatta 2
Black pepper 1 tsp
Javitri powder 1 tsp
Jaiphal powder 1 tsp
Garam masala powder 1 tsp
Ghee / Refine oil 1 tbsp
Sugar 1 tsp
Salt according to taste
Method :
First wash the rice and let it dry. In a pan or pressure cooker heat ghee / refine oil. Add tejpatta, cinnamon stick, cardamom, cloves and black pepper. Fry it for 2-3 seconds. Add the dried rice to it and fry for a while . Now add the corn seeds, mix well and fry for a while. Add water to the rice (water should be double the amount of rice). Add salt and sugar according to taste. Now add the garam masala powder, javitri powder and jaiphal powder. Mix well and on low flame cook for 5-10 mins or till done. Serve it hot.
Thursday, March 29, 2007
Monday, March 26, 2007
MULA MAIN (Radish buttermilk Soup)
Ingredients :
Muli 2-3 cut into 2 inches cube
Buttermilk 2 cups
Water 1 cup
Besan 1 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Salt as per taste
Tomato 1 chopped into small pieces
Oil 1 tbsp
Dhania patta 1 bunch
Green chilli 1-2
Sorson 1 and 1/2 tsp
Jeera 1 tsp
Lal mirch 1 broken into 2 halfs
Kari patta 2-3 leaves.
Method :
Pressure cook muli after adding salt to it. Keep it aside when done. To the buttermilk add water to make it to a thin consistency. Add besan, haldi, salt and red chilli powder to it and mix it well. Heat oil in a pan. Add chopped tomatoes. When it’s done add the muli and fry for 2 mins. Later add the buttermilk and keep stiring till it starts to boil otherwise it will curl. Then on low flame let it boil for sometime. Blend dhania patta, green chilli and sarson and add to the main and let it boil for 5 mins. Then keep it aside. In a pan heat little oil add sarson, jeera, lal mirch and kari patta. Add this to the main. It’s best taken with rice.
Contributed by : Ambuja Behera, Dallas, USA
Muli 2-3 cut into 2 inches cube
Buttermilk 2 cups
Water 1 cup
Besan 1 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Salt as per taste
Tomato 1 chopped into small pieces
Oil 1 tbsp
Dhania patta 1 bunch
Green chilli 1-2
Sorson 1 and 1/2 tsp
Jeera 1 tsp
Lal mirch 1 broken into 2 halfs
Kari patta 2-3 leaves.
Method :
Pressure cook muli after adding salt to it. Keep it aside when done. To the buttermilk add water to make it to a thin consistency. Add besan, haldi, salt and red chilli powder to it and mix it well. Heat oil in a pan. Add chopped tomatoes. When it’s done add the muli and fry for 2 mins. Later add the buttermilk and keep stiring till it starts to boil otherwise it will curl. Then on low flame let it boil for sometime. Blend dhania patta, green chilli and sarson and add to the main and let it boil for 5 mins. Then keep it aside. In a pan heat little oil add sarson, jeera, lal mirch and kari patta. Add this to the main. It’s best taken with rice.
Contributed by : Ambuja Behera, Dallas, USA
BADI JHOL (Urad dal dumpling soup)
Ingredients :
Badis 7-8 (sun dried urad dal dumplings)
Ginger-garlic paste 1tbsp
Water 2 cups
Dhania powder 2tsp
Jeera powder 1tsp
Haldi powder ½ tsp
Lal mirch powder ½ tsp
Sarson ½ tsp
Jeers ½ tsp
Lal mirch 1 broken into 2 halfs
Garlic clove 1
Ghee 2tbsp
Milk 1 cup
Rice flour 1 tbsp
Method :
Fry the badis in 1 tbsp ghee for 2-3 mins on medium flame. Take them out and keep aside. In the same kadahi heat ½ tbsp ghee. Add ginger-garlic paste to it. It starts spluttering so add 2cups water immediately. Add dhania powder, jeera powder, haldi and lal mirch powder and let it boil. Meanwhile heat the milk and keep aside. When the water starts boiling and the fried badis and salt. Let the water boil for another 2 mins. Now add the rice flour to the milk . Mix it well and add it to the boling water.Let it boil on low flame for another 2-3 mins.Then keep it aside. In another pan heat the remaining ghee, add garlic crushed or chopped into very small pieces, jeera, sarson and lal mirch. Add this tadka to the badi jhol. It’s best taken with rice whether for lunch or dinner.
PS: Badis can be found in every kalahandia’s house. It’s something every kalahandia loves to have during their meal. Badis are of many shapes and varieties and so are the dishes made out of it.
Contributed by : Ambuja Behera , Dallas, USA.
Badis 7-8 (sun dried urad dal dumplings)
Ginger-garlic paste 1tbsp
Water 2 cups
Dhania powder 2tsp
Jeera powder 1tsp
Haldi powder ½ tsp
Lal mirch powder ½ tsp
Sarson ½ tsp
Jeers ½ tsp
Lal mirch 1 broken into 2 halfs
Garlic clove 1
Ghee 2tbsp
Milk 1 cup
Rice flour 1 tbsp
Method :
Fry the badis in 1 tbsp ghee for 2-3 mins on medium flame. Take them out and keep aside. In the same kadahi heat ½ tbsp ghee. Add ginger-garlic paste to it. It starts spluttering so add 2cups water immediately. Add dhania powder, jeera powder, haldi and lal mirch powder and let it boil. Meanwhile heat the milk and keep aside. When the water starts boiling and the fried badis and salt. Let the water boil for another 2 mins. Now add the rice flour to the milk . Mix it well and add it to the boling water.Let it boil on low flame for another 2-3 mins.Then keep it aside. In another pan heat the remaining ghee, add garlic crushed or chopped into very small pieces, jeera, sarson and lal mirch. Add this tadka to the badi jhol. It’s best taken with rice whether for lunch or dinner.
PS: Badis can be found in every kalahandia’s house. It’s something every kalahandia loves to have during their meal. Badis are of many shapes and varieties and so are the dishes made out of it.
Contributed by : Ambuja Behera , Dallas, USA.
MAIN (Buttermilk Soup)
Ingredients :
Muli 1 small size cut into 8-9 pieces
Pumpkin cut into 2inch cubes 6-7 pieces
Eggplant cut into 2 inch cubes 4-5 pieces
Okra 4-5 (cut it into long or small sizes as per your wish)
Oil 1tbsp
Yogurt 1 cup
Water 2 cups
Salt as per taste
Rice powder 1tbsp
Turmeric powder 1tsp
Kari patta 4-5 leaves
Panchphuran 1tsp (mix of five spices- jeera, meethi, sarson ,saunf & kala jeera)
Method :
Heat oil in a pan. Fry all the cut vegetables till they are all cooked. When the vegetables are done add turmeric powder and salt to it. In a bowl take yogurt. Add water and rice powder to it. Whisk it properly. Add it to the vegetables in the pan. Keep stirring it on a high flame till it starts boiling otherwise the yogurt will curdle. Let it boil properly for 5 minutes. Later if you like you can add the tadka of kari patta and panchphuran to it.
PS: Main is a favourite with the kalahandia household during the summer season.
Contributed by : Madhusmita Negi, Sambalpur, Orissa, India.
Muli 1 small size cut into 8-9 pieces
Pumpkin cut into 2inch cubes 6-7 pieces
Eggplant cut into 2 inch cubes 4-5 pieces
Okra 4-5 (cut it into long or small sizes as per your wish)
Oil 1tbsp
Yogurt 1 cup
Water 2 cups
Salt as per taste
Rice powder 1tbsp
Turmeric powder 1tsp
Kari patta 4-5 leaves
Panchphuran 1tsp (mix of five spices- jeera, meethi, sarson ,saunf & kala jeera)
Method :
Heat oil in a pan. Fry all the cut vegetables till they are all cooked. When the vegetables are done add turmeric powder and salt to it. In a bowl take yogurt. Add water and rice powder to it. Whisk it properly. Add it to the vegetables in the pan. Keep stirring it on a high flame till it starts boiling otherwise the yogurt will curdle. Let it boil properly for 5 minutes. Later if you like you can add the tadka of kari patta and panchphuran to it.
PS: Main is a favourite with the kalahandia household during the summer season.
Contributed by : Madhusmita Negi, Sambalpur, Orissa, India.
KAKER MAHUR (Cucumber curry)
Ingredients :
Cucumber 1 big
Mustard seeds ½ tbsp
Cumin seeds 2 tsp
Dry red chilli 1
Ginger ½ inch piece
Milk ¼ cup
Rice powder (Chuna gunda) 1 tbsp
Turmeric powder 1tsp
Oil 1tbsp
Salt as per taste
Method :
Cut the cucumber into very small pieces. Cut the seeds in between and use the other portions. Grind the mustard seeds, cumin seeds, red chilli and ginger. In a pan or kadai heat the oil. Fry the cucumber pieces. When it’s half done add turmeric powder and salt. Add the blended paste of mustard seeds too. Add the rice powder to the milk and whisk properly. When water evaporates completely from the pan add the whisked milk. Stir for another 2-3 minutes and serve it hot with rice and dal or roti.
PS: Cucumber is known as kaker in Kalahandi.
Contributed by : Madhusmita Negi, Sambalpur , Orissa, India.
Cucumber 1 big
Mustard seeds ½ tbsp
Cumin seeds 2 tsp
Dry red chilli 1
Ginger ½ inch piece
Milk ¼ cup
Rice powder (Chuna gunda) 1 tbsp
Turmeric powder 1tsp
Oil 1tbsp
Salt as per taste
Method :
Cut the cucumber into very small pieces. Cut the seeds in between and use the other portions. Grind the mustard seeds, cumin seeds, red chilli and ginger. In a pan or kadai heat the oil. Fry the cucumber pieces. When it’s half done add turmeric powder and salt. Add the blended paste of mustard seeds too. Add the rice powder to the milk and whisk properly. When water evaporates completely from the pan add the whisked milk. Stir for another 2-3 minutes and serve it hot with rice and dal or roti.
PS: Cucumber is known as kaker in Kalahandi.
Contributed by : Madhusmita Negi, Sambalpur , Orissa, India.
MAIN MACH (Fish curry in buttermilk)
Ingredients :
1 kilo fish
4 cups main (buttermilk)
Coriander leaves 1tbsp
Ginger-garlic paste ½ tbsp
Green chilli 1
Onion 1 finely chopped
Tomato 1 cut into 4 pieces
Mustard paste 1 tbsp
Fish masala 1 tbsp
Coriander powder 2 tsp
Cumin powder 1tsp
Haldi 1tsp
Chilli powder 1tsp
Salt according to taste
Method :
Wash the fish properly and cut into pieces. Marinate it with coriander powder, cumin powder, fish masala, haldi ,ginger-garlic paste, salt and chilli powder .Mix it properly and leave it to marinate for atleast half an hour. In a pan take oil and fry the marinated fish pieces. It should not be deep-fried. Keep the fried fish pieces aside. Blend the buttermilk, green chilli, coriander leaves, tomato and mustard paste. Keep it aside. Heat a little oil in a pan and fry the chopped onion till golden brown. Add fish masala, coriander powder. Stir it for 2 seconds and add the blended buttermilk to it. Keep stirring till it starts boiling . Then add the fried fish. Close the lid and let it boil for five minutes. Garnish it with coriander leaves. Kalahandias love Main Mach. It is mostly taken during lunch. Try and enjoy this famous kalahandia dish.
Contributed by : Ambuja Behera, Dallas, USA.
1 kilo fish
4 cups main (buttermilk)
Coriander leaves 1tbsp
Ginger-garlic paste ½ tbsp
Green chilli 1
Onion 1 finely chopped
Tomato 1 cut into 4 pieces
Mustard paste 1 tbsp
Fish masala 1 tbsp
Coriander powder 2 tsp
Cumin powder 1tsp
Haldi 1tsp
Chilli powder 1tsp
Salt according to taste
Method :
Wash the fish properly and cut into pieces. Marinate it with coriander powder, cumin powder, fish masala, haldi ,ginger-garlic paste, salt and chilli powder .Mix it properly and leave it to marinate for atleast half an hour. In a pan take oil and fry the marinated fish pieces. It should not be deep-fried. Keep the fried fish pieces aside. Blend the buttermilk, green chilli, coriander leaves, tomato and mustard paste. Keep it aside. Heat a little oil in a pan and fry the chopped onion till golden brown. Add fish masala, coriander powder. Stir it for 2 seconds and add the blended buttermilk to it. Keep stirring till it starts boiling . Then add the fried fish. Close the lid and let it boil for five minutes. Garnish it with coriander leaves. Kalahandias love Main Mach. It is mostly taken during lunch. Try and enjoy this famous kalahandia dish.
Contributed by : Ambuja Behera, Dallas, USA.
Wednesday, March 21, 2007
CHAKEL ( A pancake)
Ingredients :
1cup white broken biri dal
2 cups rice
Salt as per taste
Oil for making the chakel.
Method :
Soak the biri dal and rice separately for 4-5 hours.Grind them separately.Add salt according to taste and whisk them properly.Then mix both the grinded stuffs and whisk again and set aside to ferment.In summer it takes less time to ferment than in winter.In winter leaving the chakel batter near a stove or heater helps in the fermentation.Then just like making dosa heat a non-stick tawa .Put a spoonful of batter .Spread it over the tawa .Pour oil to the sides.Turn it over and fry the other side too.Serve it hot with chutney,pickles or any curry of your choice.This is eaten as a snack in Kalahandi in the morning or in the evening.But this can also be eaten during lunch or dinner.It's not only healthy but aslo very filling.Try this and relish it.
Contributed by : Mrs.Nandika Mishra, Tokyo, Japan.
1cup white broken biri dal
2 cups rice
Salt as per taste
Oil for making the chakel.
Method :
Soak the biri dal and rice separately for 4-5 hours.Grind them separately.Add salt according to taste and whisk them properly.Then mix both the grinded stuffs and whisk again and set aside to ferment.In summer it takes less time to ferment than in winter.In winter leaving the chakel batter near a stove or heater helps in the fermentation.Then just like making dosa heat a non-stick tawa .Put a spoonful of batter .Spread it over the tawa .Pour oil to the sides.Turn it over and fry the other side too.Serve it hot with chutney,pickles or any curry of your choice.This is eaten as a snack in Kalahandi in the morning or in the evening.But this can also be eaten during lunch or dinner.It's not only healthy but aslo very filling.Try this and relish it.
Contributed by : Mrs.Nandika Mishra, Tokyo, Japan.
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