Soya Cutlet

INGREDIENTS

• 100gm Soya granules ,soaked previously in warm water
• 1 Medium Sized Onion, chopped finely
• Green Chillies as per taste, chopped finely
• 1 Inch Ginger, minced finely
• 1 Tspn Red Chilli powder or as per taste
• 1 Cup Coriander Leaves, chopped finely
• 1 Tspn Cumin Powder
• 1/4 Tspn Ajwain
• 1 Tspn Chat Masala
• 3- 4 Tbspn Gram Flour/Besan, roasted on a tawa for a couple of minutes
• ½ - ¾ Cup Bread Crumbs
• Salt as per taste
• 1/2 Tspn Lemon juice 

METHOD

• Squeeze and drain out excess water from the soya granules.
• Add the soya granules to a mixing bowl.
• To this, add all the remaining ingredients. Mix well.
• Make smooth round shapes or any other desired cutlet shape.
• Heat a tawa and add oil generously. Once the oil gets heated, add the cutlet’s one by one. The flame should be on low.
• Flip and cook each side till brownish.
• Soya cutlet’s are ready!!

Vegetable Chop

INGREDIENTS

• 2 Medium Potatoes
• 1 Medium Beetroot
• 1 Medium Carrot
• ½ Cup Shredded Cabbage
• ½ Cup Green Peas
• 1 Medium Onion
• Green chilli – as per taste
• 1 Tbspn Coriander Powder
• 1 Tbspn Cumin Powder
• ¾ - 1 Cup Bread Crumbs
• 1 Tbspn Ajwain
• 1 Tbspn Lemon Juice
• Turmeric
• Salt as per taste
• Oil for Deep Frying 

For the batter

• 2- 3 Tbspn Maida
• 1 Tbspn Corn flour
• Salt as per taste

METHOD

• Boil the potatoes. Mash them. Keep aside.
• Finely chop all the vegetables.
• In a pan, add oil. When the oil is hot enough, add cumin seeds.
• As soon as the cumin seeds crackle, add the finely chopped and shredded vegetables and fry till they are cooked.
• After about 5-6 minutes, the vegetables should be done. At this point, add the mashed potatoes.
• Add all the spices and stir well. Let this mixture cook for another 5 minutes.
• Switch off flame and allow it to cool down. Mould into desired shape.
• In a small bowl, mix the batter ingredients with water.
• Dip the pieces into the batter. Shake off any excess and then roll into bread crumbs.
• Deep fry these vegetable chops in hot oil, till they obtain a brownish red colour.
• Alternatively, they can be cooked on a tawa too, flipping each side till they obtain the desired brownish red tinge.
• Remove and drain excess oil on a tissue paper.
• Vegetable chops are ready. Goes very well with tomato ketchup or green chutney.

Taco Shells

INGREDIENTS

• 1 Cup Refined Flour/Maida
• 1 Cup Maize Flour
• Salt to taste
• Oil

METHOD

• Mix maida and maize flour in a mixing bowl with 2 Tbspn oil and salt.
• Knead into a soft dough with warm water.
• Pinch out small balls enough to roll out approximately 4” diameter discs.
• Prick the discs with a fork so as to avoid puffing.
• In a pan, heat oil for deep frying. Add the discs one at a time.
• Fry till crisp.
• After taking each disc out of the oil, place them on a thick kitchen towel (or folded 2-3 times). Place a rolling pin in the centre and press lightly so as to give the discs a shell like shape.
• Fill the taco shells with chilli or your favourite stuffing and enjoy!!

Veg Fried Rice

INGREDIENTS

• 2-3 Cups of Pre Cooked Rice
• 2 Medium Onions, chopped finely
• 1 Medium Carrot, chopped finely
• 1 Medium Capsicum, chopped finely
• ¾ Cup of shredded cabbage
• 10-12 French beans, chopped finely
• ½ Cup of chopped Spring Onions
• 4-5 Garlic cloves, minced
• ½ Tspn Pepper Powder
• 1 Tbspn Soy Sauce
• 1 Tbspn Vinegar

METHOD

• In a wok, heat some oil. Add all the vegetables. However, keep aside half of the spring onions (for garnish).
• Cook on high flame. Stir continuously.
• After about a couple of minutes, add the vinegar, soy sauce and salt as per taste.
• Then add the rice. Mix well.
• A couple of more minutes of stirring over the high flame and your veg fried rice is all ready to be consumed.
• Garnish with the remaining spring onions and serve hot !!

Baigan Ka Salan

INGREDIENTS

• 4 -5 Small Eggplants, slit at the bottom
• 1 Tbspn Sesame seeds
• 1 Tbsn Coconut Shavings
• 1 Tbspn Groundnuts
• 1 Large Onion, sliced
• 1 Tbspn Ginger Garlic Paste
• 1 Sprig Curry leaves
• 2 – 3 Sprigs of Corainder Leaves
• 2 – 3 Sprigs of Mint Leaves
• 1 Tspn Mustard seeds
• 1 Tspn Cumin seeds
• 1-2 Dry Red Chilli
• 1 Tbspn Cumin Powder
• 1 Tbspn Coriander Powder
• 2 Tbspn Whipped Curd
• Salt as per taste
• Chilli Powder as per taste

METHOD

• Slit the brinjals at the base so as to ease in cooking. Keep the green stalk intact.Deep fry the slit brinjals till tender. Alternatively, the brinjal can be cut into wedges and deep fried too.
• On a low flame, roast peanuts and sesame seeds. When they are more than half way done, add the coconut shavings.
• Once lightly roasted, blend them into a smooth paste with water. Keep aside.
• Heat a pan and add oil. When the oil gets hot, add mustard seeds, cumin seeds and the dry red chilli.
• Then add the sliced onions and curry leaves. Saute till onions are well cooked and appear golden brown. Add ginger garlic paste. Cook till raw flavour vanishes.
• Add salt, turmeric powder, chilli powder, cumin powder, coriander powder and salt as per taste. Also add the previously made groundnut, sesame and coconut paste. Mix well. Add water to the pan till the contents attain a watery consistency.
• Cook on a low flame till oil starts separating. This will take at least 20 minutes of slow cooking. Keep stirring occasionally and keep covered with a lid. The final gravy should be thick in consistency.
• Add finely chopped mint, coriander leaves and whipped curd. Mix well and bring to a boil.
• Add the fried baigan/ brinjal and simmer for another 5 minutes, after which yummy baigan ka salan will be ready.

Brinjal Fry/ Baigan Bhaja

INGREDIENTS

• Large Brinjal, washed and cut into 1” thick pieces
• Salt as per taste
• Turmeric

METHOD

• Mix the salt and turmeric and coat it on the brinjal pieces. Chilli powder can be added, however that’s optional.
• On a flat based kadai or tawa, add oil generously. Once the oil is hot, add the pieces one by one.
• Flip occasionally and cook till the brinjal is soft and mushy. A knife/fork can be inserted into the centre of one piece to check.

Tomato Khajuri (Dates) Khata

INGREDIENTS

• 4-5 Large and Ripe Tomatoes, chopped into 1” pieces
• 1 Sprig of Curry Leaf
• ½ inch Ginger minced finely
• 5-6 Dates (Khajuri)
• Salt, Sugar as per taste
• Panch phootan
• 1 Dry Red Chilli
• Oil

METHOD

• In a pan, heat some oil and then add the panch phootan.
• When it crackles, add the red chilli followed by the curry leaves.
• Stir well. Add the chopped tomatoes with little salt and turmeric.
• Cover with a lid, stirring occasionally. Cook on a medium flame.
• Once, the tomatoes are ¾ cooked, add the dates. Give it a stir and cover again.
• Within the next 5-6 minutes, the tomatoes along with the dates, should be cooked completely. At this point, add sugar (as per taste).
• The tomatoes shall start caramelizing and change colour.
• Cook on simmer for another couple of minutes.
• Switch off flame and garnish with chopped coriander.
• A fine accompaniment to any Indian meal!!

Sajana Saga Mooga Dali

Nutrients count totaling up to almost a century in count and half a century antioxidants !! Wow... that's Moringa leaves or Drumstick leaves for us :D. 

Packed with vitamins, medicinal properties, antioxidants and nutrients, these leaves make an excellent ingredient for any and every day dish.

Here's one -

 INGREDIENTS:

• 500gms Sajana Saga/Drumstick Leaves
• 250gms Moong Dal
• 5-6 Cloves of Garlic
• 1 Medium Sized Onion
• 1 Medium Sized Onion   
• 1 Green Chilly
• 1 Dry Red Chilly
• 1 Tbspn Panchphootan

METHOD:

• Boil moong dal in a pressure cooker.
• In another pan add oil, red chilli, phootan.
• Fry onions and then garlic. Add tomatoes and saute till pulpy.
• Add cooked mooga dali after tomato is well cooked.
• After mooga dali comes to a boil , add washed sajana saga and cook till saga is properly cooked.

Shahi Paneer

INGREDIENTS

• 200gm Paneer
• 1/2 Cup Curd
• 2 Tbspn Cream
• 1 Tspn Coriander Powder
• 1 Tspn Garam Masala
• 1 Tspn Chilly Powder, or as per taste
• 1 Tspn Turmeric Powder
• 1/4 Tspn Cardamom Powder
• A Pinch of Saffron
• 1 Medium Onion, chopped
• 1" Ginger, chopped
• 5-6 Garlic cloves
• 1 Green Chilly
• 1 Tbspn Almonds
• 1 Tbspn Cashews
• 1 Bay Leaf
• 2-3 Green Cardamom
• 1-2 Black Cardamom
• 2-3 Cloves
• 1" Cinnamon 
• 1/2 Tspn Shahi Jeera
• 1 Tspn Sugar
• Salt, as per taste

METHOD

• Boil the onion, garlic, ginger, cashew and almonds in water for about 10 minutes. Strain the stock and keep aside. Blend the boiled ingredients to a paste.
• Heat oil/ ghee/ butter in a pan and fry the whole garam masala's till fragrant. Then add the onion blend and saute till oil oozes. 
• Add the coriander powder, chilly powder, garam masala, salt and sugar. Mix well.
• Add the curd and the previously kept aside stock water. Stir till curd gets completely mixed with the gravy. Bring to a boil, then simmer.
• Now add the cream, cardamom powder and saffron. Stir well and add the paneer pieces. Mix gently so as not to break the paneer pieces. Simmer for another 5-6 minutes, till paneer gets cooked in the gravy.
• Garnish with cardamom powder.
• Serve shahi paneer with roti's or jeera rice or as most like it - with naan :D .

Dahi Baigan

INGREDIENTS:

• 2-3 Medium Sized Brinjals
• 250gm curd
• 1 Sprig of curry leaves
• 1 Dry red chilli
• 1 Tspn Panch Phootan
• A pinch of hing (asafoetida)

 METHOD:

• Slice the brinjals vertically so as to obtain 1cm thick pieces.
• Add salt and turmeric and mix the sliced pieces.
• Heat oil in a pan and add the brinjal pieces. Cook it completely. Take care to retain the shape of the brinjal slices. Drizzle oil on them if necessary. Keep aside.
• In another container, whisk the curd until smooth. Add salt as per taste.
• Heat oil in a pan and add the dry red chilli, curry leaves, hing and panchphootan. Once the panchphootan starts crackling, pour the entire contents into the container of curd.
• Add the pre-cooked brinjals. And, you’re ready with your ‘dahi baigan’ !!

Karela Chips

An excellent accompaniment to any Indian main course. The bitter gourd looses much of its bitter taste when turned into ‘karela chips’ .
                                       

INGREDIENTS:   

• Karela (Bitter Gourd)
• Besan (Gram flour)
• Oil for frying                        

METHOD:

• Slice the gourd into very thin slices. Add salt and turmeric.
• Sprinkle besan and mix until a thin coating appears on the outer surface of the karela. Sprinkle a little water if necessary.
• Deep fry the besan coated karela slices in hot oil. Fry until golden brown.
• Karela chips are ready.

Gobi Alu Masala

INGREDIENTS:

• 8-10  Cauliflower florets, cut into bite size
• 1 Medium Sized Potato, cut into 1” cubes
• 1 Green Chilly, slit length wise
• 1 Medium Sized Onion
• 1 Tspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1 Tspn Cumin Seeds
• 1 Tspn Kasuri Methi
• 1 Tspn Garam Masala

METHOD:

• Deep fry the cauliflower florets until cooked.
• In a pan over medium flame, add oil followed by cumin seeds.
• As the cumin seeds turn brown, add onion and green chilly. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Keep sautéing.
• Soon the oil shall leave the masala, indicating that the masala is done. To this masala, add the raw potato cubes and saute for another couple of minutes.
• In a pressure cooker, add this mixture with enough water to cover the potatoes. Cover the lid and let it give a whistle. Switch off flame.
• Alternatively, the potatoes can be deep fried. In this case, there is no use for the pressure cooker. The potatoes can then be directly added to the cooked masala.
• Add the fried cauliflower florets along with the garam masala and crushed kasuri methi. Stir carefully so as not to break the vegetable pieces.
• Switch off the flame in another couple of minutes.
• Gobi alu masala is ready to be served hot, with rice or roti.

Poi Saga Rai

INGREDIENTS:

• 250 gms – Malabar Spinach/Poi  leaves and stem
• 1 – Medium sized potao
• 100gms – Pumpkin
• 100gms – Brinjal
• 3- 4 Small Arbi
• 1 Green chilly
• 1 Tbsp Mustard paste
• 1 Tbsp Ginger garlic paste
• 1 TspnPanch phootan (Mustard seeds, cumin seeds, fenugreek seeds, nigella seeds and fennel seeds)

METHOD :

• Cut the stems into an inch long pieces. Add oil to a pan and fry the stems.
• When the stems are halfway done, add the leaves and continue frying till the leaves are cooked. Keep aside.
• Cut all the vegetables (potato, pumpkin, brinjal, arbi) into small cubes.
• Cook all the vegetables  in water ,along with the mustard paste and ginger garlic paste . Remember to add salt (as per taste) and a little turmeric powder too.
• The above can be pressure cooked as well as cooked in an open container.
• When the vegetables are done, add the previously cooked poi leaves and stem, to the mixture.  Keep aside.
• In another container, heat some oil and add a pinch of hing, a dry red chilli and panch phootan.
• When the panchphootan starts crackling, add the leafy vegetable mix. Stir well.  Simmer for a couple of minutes .
• Goes really well with steam rice or pakhala (watered rice).

p.s. Badi can be added (just before taking the dish off the heat) too for an enhanced Oriya touch.

Boota Alu Kakharu Curry

Any important festival and this curry is sure to make its presence felt in an Odiya household.

INGREDIENTS:

• 100gm Chana Dal – soaked previously for at least 30 minutes
• 100gm Red Pumpkin
• 1 Medium Sized Potato
• 1 Medium Sized Onion (optional)
• 1 Medium Sized Tomato
• 1 Tspn Ginger grated
• 1 1” Cinnamon stick
• 1 Bay leaf
• 1 Dry Red Chilli
• 1 Tbspn Hing
• 1 Tbspn Panchphootan
• Ghee

METHOD:

• In a pressure cooker heat ghee, add panch phutona and red chili to it.
• As the spices stop cracking add the bay leaf, cinnamon and let it cook for few seconds before adding onions.
• Cook the onions till they turn golden brown. (Adding onions is optional)
• Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
• Add the turmeric powder, salt to taste and a little sugar.
• Add 3cups of water and let it cook for another min.
• Add the dal and tomato the cooker. Cover and cook.
• Let all the pressure release on its own. Then open the cooker and put it in medium heat and cook till desired consistency is achieved.
• Before serving, sprinkle some roasted jeera and red chili powder, for an enhanced smell.
• Goes very well with hot and steaming pooris.

Sooji Veggie Sandwich

Sooji or rawa infused Vegetable Sandwich - A healthy and tasty start to your day!!

One fine evening, a dear friend calls me up.
As we begin to exchange our recent 'stories', she mentions a certain 'fast-food sandwich' which she had the opportunity to relish on in the recent past. Her verdict was - scrumptious, filling as well as healthy. The filling was supposedly made up of sooji/rawa, capsicum and onion.
And on this day, all I can say is thanks dear P for The Sandwich inspiration :D !! Have tried my way with the ingredients, altered some and finally have come up with the below recipe.... and, it's been a great hit in my family :D.

INGREDIENTS

• 3/4 Cup sooji
• 1 and 1/2 cup - mixed vegetables (finely chopped onions, tomatoes, capsicums, green chilly)
• Mint leaves - chopped finely
• Coriander leaves - chopped finely
• Freshly ground pepper
• Sandwich Bread
• Salt to taste

METHOD

• In a mixing bowl, add all the finely chopped vegetables along with the mint and coriander leaves.
• Add sooji.
• Add salt and pepper.
• Mix well. If necessary, add a little water to make a sticky paste.
• Apply this paste evenly on one side of a bread slice.
• Put some oil /butter on a tava and toast the bread .
• Make sure to first toast the side on which the paste is applied.
• Once this side starts gets slightly golden brown in colour, flip it and toast the other side as well.
• Can be eaten as a single piece or press two cooked slices together.
• This is an optional addition - sprinkle grated cheese (any cheese) .
• Serve hot. Tastes great by itself else can be accompanied with tomato sauce or mint chutney. 

Tip:
Do not add water in the very beginning. Usually there is sufficient moisture in the tomatoes to enable all the veggies and sooji to stick together as a paste. If not, sprinkle very little water.    

Veg Pizza

FOR 1 FAMILY SIZE PIZZA
REQUIREMENT:

• 1 Cup Maida
• Yeast
• Salt
• Sugar
• Water
• Mozzarella Cheese, grated
• Toppings (Capsicum and/or Tomato and/or Onion and/or Jalapeno and/or Olives or simply whatever your taste buds desire)
• 1 Tbspn Garlic, minced
• Olive Oil
• 8 Tomatoes
• 1 Small Capsicum, chopped finely
• Basil, Thyme, Rosemary 
• Ground Pepper

METHOD

• Take small quantity(quarter coffee cup) of warm water, add yeast (1gram for 1 cup of maida),1/2 teaspoon salt, ½ teaspoon sugar and a little maida. Mix well and keep aside for 10 minutes.
• Take  Maida and add olive oil (1 teaspoon for every 1 cup) . Add the above yeast solution and knead.
• Pat the finished dough with olive oil. Cover with moist cloth and keep aside for 2 hours in a warm place.
• After 2 hours, pound the dough and knead little. Keep aside for half an hour.
• After half an hour – Roll the dough into a 5mm thick base.
• Poke all over the base with a fork.
• Preheat the oven to 220 C . Bake the base for 2 minutes.

FOR THE SAUCE:

• Make a cross on the tomatoes along with little scratches. Place them in boiling water for 30 seconds. After 30 seconds, place them directly in cold water. Now peel the tomato skin.
• Cut the tomatoes and squash them with fingers.
• Heat a pan. Pour 3 teaspoons of olive oil.
• Add crushed garlic (2 whole). Fry for some time.
• Add finely chopped bell pepper.Fry for some time.
• Add crushed, chopped tomatoes. Add a little sugar and salt to taste.
• Cook on low flame for about half an hour.
• After it is almost cooked, add basil, rosemary, thyme and fresh ground pepper.

PREPARATION:

• After the base is baked for 2 minutes, take it out and turn over.
• Apply the sauce over the base.
• Sprinkle grated mozzarella cheese. Over the cheese, place toppings in a single layer (only).
• Then sprinkle salt, ground pepper, seasoning and a little drizzle of olive oil.
• Place it in a preheated oven of 220C.
• Cook for 9minutes or till the cheese turns golden brown.
• After cheese turns golden brown, switch off oven and keep a standing time of around 5 minutes.
• And now gobble, gobble, gobble.