Kakra Pitha


Kakra Pitha, is one of oriya delicacy. It is prepared for every festivals and occasion.
Ingredients :
1 cup grated coconut
1 cup jaggery
2 cups water
1 + 1/3 cup Suji
A pinch of salt
2 tspn sugar
Oil for frying
Method to cook :
Cook coconut and jaggery together in a pan for 7-8 minutes. Jaggery should melt and mixe well with coconut.
Switch off the flame and allow the mixture to cool down
Heat 2 cups of water in a non-stick kadai.
As water starts boiling, lower the flame and add the rawa while stirring the mixture constantly.
Add 2 tspn sugar and pinch of salt. Cook it till rawa gets absorbed by the water and it becomes really hard to move the spatula through the mixture. It looks like a white dough.
Allow it to cool as well.
Heat oil for frying.
Take a little oil in palm, take a portion of dough , the quantity should be same which u use for making rotis. Make a small hole in between and fill the stuffing. The process is same which we use while making aloo parathas when we stuff potato into the atta dough.
Deep fry the stuffed balls. Allow it cool before you serve. It can stored for 2 3 days in fridge.

Tamarind Chutney


Ingredients :
1 cup Imli
2 cups water
1 cup gud
1/2 tbspn cumin seeds
1 dry red chilies
Method to cook :
Boil 1 cup of water. Add the imli and allow it to soak for 30 minutes.
Smash the imli well . Remove all the seeds and skin.
Add gud , 1 cup of water and boil for 20 minutes on slow flame.
The imli pulp will thicken .
Roast cumin seeds and red chilies on tawa for 1 minute. Grind well and add to the imli-gud pulp.
You can store for 4-5 days.
Can serve with Dahi Balle, Samosa, Kachori etc

Drumstick-Aloo ki Bhaji


Being a vegetable lover, when I got some very tender drumstick last Friday from one of my husband's colleague, it simply made my day. Her mother is really a sweetheart to send me those drumstick from their kitchen garden. It was a long time that I had eaten it . I prepared it in the style I used toe at it since childhood . It was truly a wonderful experience. The drumstick being tender, the juices where melting right in mouth making it even more exotic.
Ingredients :
5-6 drumstick cut into 2 inches long
2 big potatoes cut into long slices
2 tbspn mustard seeds
1 pod garlic
½ tspn turmeric powder
3-4 green chilies chopped
1 tspn coriander powder
1 dried mango piece
Salt to taste
2 tb spn oil
Method to cook:
Heat oil in a pan. Add the drumstick and cook on a low flame for 5-6 minutes.
Grind the mustard seeds along with garlic with a little water. Add the paste to the drumsticks.
Add Potatoes, turmeric, coriander powder and green chillies.
Add 1 cup of water, dried mango and cook on a low flame for few minutes.
Add Salt and cook till the water disappears and drumstick and potatoes are cooked
Serve with Rice and Daal

Green Chutney


Green Chutney can be served with any snack item like samosa, kababs, cutlets etc
Ingredients :
1 cup chopped cilantro
1 cup chopped mint
2-3 green chilies
4-5 garlic cloves
1 inch ginger
Salt to taste
Method of preparation :
Wash all the ingredients and grind them together.
Preparation time : 5-6 minutes

Sem-Muttor ki Sabji


Sem-Muttor ki Sabji , I learnt it from one of my Rajasthani friend. It is a good way of eating Sem as I don’t like its tastes normally. However, since it is extremely good for hair, I try to make it once in a while. Sem is nothing but Soya Bean.
Ingredients :
1.5 cups of Sem chopped finely
1.5 cups of Green Peas
0.5 cups of malai
3 green chilies chopped
¼ tspn turmeric powder
1 tspn coriander powder
1 tspn hing
1 tbspn oil
Method to cook :
Heat Oil in a pan.
Add cumin seeds , hing and green chilies.
Add turmeric powder, coriander powder and Malai(cream).
Cook for 2 minutes on low flame. Add chopped Soyan bean, Green peas and Salt to taste.
Cover the lead and cook for 8-9 minutes. Open the lid in between and the mix the ingredients well to prevent it sticking to the bottom

Jeera Rice


Jeera Rice, without much ado , I just type the recipe. There is nothing to write about Jira rice. Goes well with just plain daal, or any curry you can think of . Preparation time is 10-15 minutes. Whenever, you are tired after office, makes a great meal along with daal which is given a good tadka.
Ingredients :2 cups basmati rice
1 tbpn jeera
3-4 black pepper
2 cloves
2 green chilies chopped
1 tb spoon Oil/Ghee
Chopped coriander leaves
Method to cook :Soak Rice for 15 min in water
Heat Oil/Ghee in a deep wok.
Add Jeera, green chilies, cloves and black pepper.
Strain the rice and add it wok. Coat the rice well with oil.
Add Salt to taste and 3 cups of water. Put the lid and cook on a slow flame for 10 minutes.
Jeera Rice is ready to serve . You can garnish with coriander leaves.

Vermicili Idli


These are a good variation to the normal rice idlis . They are definitely healthier and also tastes better than the normal regular idlis. They are easy to make since, you will not have to take the pain of soaking rice and daal , grind them and ferment them.

Ingredients:
1 cup vermicelli
1 cup rawa
1.5 cup curd
1 tbspn ghee
4-5 curry leaves
1 tbspn coriander leaves chopped
4-5 green chilies
1 tspn mustard seeds
1 tbspn oil
1 tspn hing
1 tspn baking soda
1 tspn grated coconut
Salt to taste

Method to cook :
Heat ghee in a pan.
Add rawa and vermicelli and roast for 5 Min's.
Switch off the flame. Add curd and allow it to soak for 15 minutes. If the batter becomes too thick, add a little water till the batter becomes the same consistency as rice idli batter.
Add 1 tspn grated coconut, salt, coriander leaves and green chilies.
Heat oil in a small pan. Add mustard seeds, hing, curry leaves and baking soda. Add this to the curd-rawa-vermicelli batter and mix well.
Grease the idli pan.
Steam the idli for 15-20 minutes

Serve with coconut chutney

Chicken Keema kabab


Chicken Keema kababs look very much like chicken cutlets. But the method for preparing them is quiet differen. Also, It tastes very different.

Ingredients :

2 bonless chicken breast pieces cut into small pieces
4-5 green chillies chopped
4-5 red dry chilies
1 tbspn coriander seeds
1 tbspn black pepper
4 tspn besan
2 t bspn chopped coriander leaves
Salt to taste
1 tspn turmeric powder

Method to cook :

Grind boness breast pieces.
Gring Dry red chilies, black pepper and coriander seeds together.Add it to chicken keema prepared above.
Add Coriander leaves, Green chilies, besan, turmeric powder, salt and mix well.
Shape them into any size and shape you want. Make sure you use a little oil in your palms when your giving them a shape.
Grill in a pre-heated oven for 20 minutes at 350 degree centigrade.

Kenka Bhajjia


I heard this name for the 1st time in Pune…It is nothing but Pyaz ke pakode where the quantity of onion put is comparatively more.

Ingredients :
4-5 big onions cut into long julians
3-4 green chilli slit
1 tspn coriander chopped
1 tspn ajwain
Salt to taste
5-6 tbspn besan


Method to cook :
Mix together everything very well. Adding salt to onion generally leaves little water . Once onion leaves all water, add water accordingly so that the batter is of a very thick consistency.
Heat oil in a kadai . Add small lumps of thick battered to the oil. Deep Fry for 4-5 minutes.
Turn upside down and again fry for 2 3 minutes.
Take it out on tissue paper.4-5 big onions cut into long julians
3-4 green chilli slit
1 tspn coriander chopped
1 tspn ajwain
Salt to taste
5-6 tbspn besan
Method to cook :
Mix together everything very well. Adding salt to onion generally leaves little water . Once onion leaves all water, add water accordingly so that the batter is of a very thick consistency.
Heat oil in a kadai . Add small lumps of thick battered to the oil. Deep Fry for 4-5 minutes.
Turn upside down and again fry for 2 3 minutes.
Take it out on tissue paper or newspaper.

Avial


Avial is cooked daily in almost every South Indian family , specially in Kerela.There food is incomplete without Avial. I find this recipe as the easiest of all to cook and the healthiest of all recipes.The way vegetables are cooked, all vitamins and minerals are reatined.

Recipe of Avial
Ingredients:
1 cup potato cut into large cubes

1 cup tomato cut into large cubes
1 cup raw bananas cut into large cubes
1 cup yam cut into large cubes
1 drumstick cut into long pieces
cup pumpkin cut into large cubes
1 cup grated coconut
1 onion chopped coarsely
2 green chillies
1 tsp salt
1/4 tsp turmeric powder
4-5 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
Method to cook :
Mix all vegetables,add 1 cup of water,salt, turmeric powder and pressure cook till one whistle.
Iimmediately remove the whistle and allow the gas to come out.
Grind coconut, onion and green chillies together.
Heat a pan on low flame, add the half cooked vegetables and coconut paste and cook for 5 minutes.
Take oil in another small pan and heat it.
Add Cumin seeds, mustard seeds and curry leaves.
Once cumin seeds start spluttering , pour it over the vegetables and cook again for 3-4 mins.
Avial is ready to serve along with Rice/Roti