Habisa Dalma – For the holy month Kartik


Habisa Dalma

Habisa Dalma

1 cup Mung Dal
2 raw bananas – chopped into small pieces
2 Saru or Arbi – peeled and chopped into small pieces
1 table spoon ghee
1 tea spoon cumin seeds
2 red chillies
2 green chillies
2 inch ginger – grated
1 tea spoon of dry chilly &  cumin seeds roasted and powdered
grated coconut
2-3 bay leaves
Salt to taste
(No Tumeric is added to this dal)
Oau: 4/5 long pieces, soaked in water if dried

Method :
-Take a pan and heat it.
-Add the mung dal and dry roast it until it starts changing color (at very low heat, It takes about 10-12 min.)
-Remove from heat and soak the dal for 1 hr.
-Boil the dal in a vessel with only salt and water.
-When it is half cooked add 5/6 curry leaves and , saru, kadali and grated ginger except Oau ) to the half cooked dal and let it cook.
-When the vegetables are about 3/4th Cooked add the Aau to this.
-The consistency of the dal like dalma but not too thick.
-Once everything is cooked, adjust salt to taste.
-When vegetables are fully cooked prepare a tadka of cumin seeds dry chili , and pour the tadka to the above dalma
– Add roasted dry chilly &  cumin seeds power(Jeera Lanka Gunda  )to the dalma
-It is ready to serve with plain rice and ghee.
(Alternatively you can just add ghee and jeera lanka gunda without the tadka)

Chingudi Jhola – Prawn Curry Odia Style

Ingredients :

Chingudi Tarkari

Chingudi Tarkari

Prawn – 500 gm
Potato – 2
Fried Onion Paste – 1/2 cup
Ginger and garlic paste- 2 tsp
Mustard Oil – 1/2 cup
Bay leave -1
Garam masala powder – 1 tsp
Chili powder – 1tsp
Coriander powder – 1tsp
Cumin Powder – 1tsp
Coriander leaves- 3 tsp
Water – 3 cup
Salt- for taste
Turmeric Powder – 1 tsp
Tomato – 2 medium size

-Clean the prawns with head part and wash those.
-Marinate with salt and turmeric powder.Fry those prawns.Place those in a plate.
-Cut the potato in vertical sized and fry those till become light brown color.
-Place those in a prawn’s plate.
-Add more Mustard oil in kadai, and bay leaves.add onion paste,saute for 5 mins till the odor will go.
-Add ginger and garlic paste,saute it for while and all the spices.saute it for 1/2 hours by adding little bit water.
-Add sliced tomato and salt for taste
. Saute it till that become soft and mash it properly and make a nice gravy.
-Add fried potato and prawns.Saute for 10 mins.So that the masala will go inside the prawns.
-Add Water , cook it for 15 minutes.when you feel the curry is ready , then add chopped coriander leaves.
-Serve with steam rice.

Suji Kakara -A Odia Pitha For Festivals

Kakara Pitha

Kakara Pitha


Suji (rawa ) -1 glass
Chini(Sugar) -1\2 glass
Pani(Water) – 2glass
Gujurati( cardamom)- 4 pcs
Refined Tela (Refined Oil)- As per requirement to fry
Salt – as per taste

PREPARATION: (Step wise)

Take water (double the amount of rawa) in a deep pan.
Add cardamom, sugar and salt as per the taste. Boil it.
When it starts boiling put small amount of rawa and stir it.
Do the same for the rest of rawa.
Stir it properly to avoid forming lumps.
Keep it on the flame for 2 min.
Remove from flame and keep aside.
Wait till the dough cools down to room temperature.
Make small balls from the above dough, rollout each ball into small round shape
Make the above balls into flat shape like puri’s, in between your palms.
Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
Kakara pitha is ready and serve it cool.

Gulab Jamun

Gulab Jamun

Gulab Jamun


For 20 -25 gulab jamuns
Gulab Jamun flour – 1 packet – 200 grams (available readymade)
Oil for deep frying

For making sugar syrup

Sugar -2 1/2 cups
Water – 3 cups
Cardamom pods -3 peeled or crushed

Method to prepare sugar syrup

In a big pan, mix sugar, water and 2-3 crushed cardamoms.

Bring it to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much. Keep it aside.

Method to make Gulab jamun

1. First mix the gulab jamun flour well with your hands to remove all lumps.

2. Then add water (according to the instructions on the pack) and make a soft pliable dough. Let it sit for a few minutes.

3. Divide the dough equally and make small balls without any creases. This is very important.

4. Heat oil and fry the gulab jamuns in medium heat so that the inside of the gulab jamun will also get cooked well. Keep stirring it gently for even cooking and browning. Remove with a slotted ladle when it becomes dark brown in color.

5. Allow the gulab jamuns to cool off a little, before dropping them in hot sugar syrup.

6. Let all the Gulab jamuns remain soaked in the sugar syrup for 1 hour. It can be served hot or cold.

Nadia Bara – Coconut Bada

Nadia Bara - Coconut Bada

Nadia Bara – Coconut Bada


Fresh Coconut pieces- 2 cup
Rice – 1\2 cup (Soaked in water for 1/2 an hr)
Onion small – 1 (chopped)
Garlic – 6-7 cloves
Ginger – 1 inch
Green chillies – 4\5 nos.
Gram flour (Besan) – 4tsp
Corn Flour – 2 tsp
Dry Mango (Amchur) Powder – 1/2 tsp
Cumin Seeds – 1/2 tsp
Chicken masala 1 tsp
Coriander leaves
Salt as per taste

Grind the coconut
Make a paste of onion, ginger, garlic, soaked rice, green chillies, and cumin seeds with very little water.
Then add grinded coconut, besan, corn flour, amchur powder, chicken masala, salt and mix well.
Heat a non-stick pan.
Put some oil.
Spread it all over.
Place small balls of this mixture and flatten it to thin round shape.
Fry it both the sides till becomes golden brown.
Now our COCONUT VADA ( Nadia Bara ) is ready to serve   :)

PUMPKIN FLOWER FRY (kakharu phula bhaja)


PUMPKIN FLOWER FRY (kakharu phula bhaja)

PUMPKIN FLOWER FRY (kakharu phula bhaja)

10 Pumpkin Flower
1 cup rice (arua \ basmati)
Mustard Oil
1 inch ginger
5-6 clove of garlic
2 green chillies
1\4 water
2 red chilli
1\4 tsp cumin
salt to taste


Sock rice in water for at least 30 mins.
Clean the flowers individually, remove stem, soak in turmeric water for 5 mins.
Takeout flowers & keep aside.
Take 2 flower, open them lenth wise & stuff one Flower into another lenth wise.
Just like one flower upon another.
Arrange all the flowers in this way .
Then grind the wet rice, ginger, garlic, green chilli, red chilli, cumin
make a semi-liquid batter.
Add salt according to teste.
Heat oil in a frying pan.
Now peak 1 of previously kept flower.
Dunk that in the batter, shake off excess liquid
Put it in the pan for dry.

Chilly Paneer Recipe


Chilly Paneer

Chilly Paneer


Paneer – 250 gm

Onion – 2 medium ( cubed )

Capsicum – 1

red chillies – 2( cut diagonally )

Minced ginger – 1 tsp

Minced garlic – 1tsp

Tomato sauce/ tomato ketchup – 3 tbs

Soya sauce – 2 tbs

Chilly garlic sauce – 2  tbs

Salt to taste

Corn flour – 1 tbs

Water – 3 tbs

Method :

Hit the gas, take a pan add 1 tablespoon oil into it, when the get hot lower the flame.

Add minced ginger, minced garlic, cubed onions and sauté until onions are soft.

Add tomato sauce, soya sauce, chilly garlic sauce and cook for few minutes until oil starts to separate.

Add capsicum and stir it until capsicums are half boiled.

Then add paneer cubes (without fried) and coat it in the sauces and cook it covered for 3- 5 minutes.

Finally dissolve 1 tbs of corn flour in 3 tbs of water and pour this to the paneer and mix well. Cook for another 1-2 minute and turn of the flame.

Chilli Paneer is ready.

This dish is mainly served with roti, naan or boiled rice.

Kankada Jhola – Crab Curry

Kankada jhola


Crab ( 8 medium size )
Potatoes (3midium cut into 4 pieces)
Onion ( 2 chopped )
Ginger-garlic paste (4 tbsp )
tomato (1 chopped )
Cinnamon stick ,(1/2 inch)
Green cardamom (3-4)
turmeric powder (1 tsp)
Red chilli powder,( 1 tsp)
cardamom & Cinnamon Power ( 1\2 tsp)
Salt to taste
Oil,(5 tbsp)
Water as required

Method :

First boil water in a large deep Pan,

Leave live crabs that.

Then immediately turn the gas off and peel the covers of crab.
After peeling off them set aside with little salt and turmeric powder.
Heat 1 tbsp oil and fry the potatoes until golden brown color.
In a large deep pan heat oil.
Add the crab pieces and fry them for around 10 mins.
Keep it aside and add cinnamon stick and green cardamom to the remaining oil.
Fry for 1 min and add chopped onions to that.
Then saute for 5 mins and add ginger garlic paste.
Cook until raw smell goes off and add tomatoes.
Cook for another 5 mins till tomatoes mix with the paste .
Add salt,turmeric powder,red chilli powder.
When gravy is cooked add potatoes and cook for another4\5 mins.
Then add fried crab and cook for another 20 mins.
Add little water when required.
If wants to pressure cook, give whistle for 2 and turn it off.
After 20 mins when the raw smell goes off add water as per requirement of gravy and let it boil.
Once done sprinkle the garam masala powder and cover it.
Serve hot with rice.

Bandha Kobi Tarkari – Cabbage Curry

Bandha Kobi  Tarkari - Cabbage Curry

Bandha Kobi Tarkari – Cabbage Curry


Patra kobi ( cabbage ) – 750gm
Piaja ( Onion ) – 100gm
Aada ( Ginger ) – 1inch
Rasuna ( Garlic ) – 15 cloves
Tamato ( Tomato) -75gm
Matara ( Green peas ) – 250gm
Aalu ( Potato ) – 150 gm
Sukhila Lanka ( Dry chilies ) – 1pc
Jeera ( cumin seeds ) -1tps
Sorisha ( Mustard seeds ) – 2tps
Haladi Gunda ( Turmeric powder ) – 1 tsp
Tela ( Refined Tela ) – 4btps
Luna ( Salt ) -As per requirement



Cut the cabbage into tiny slices. Also cut the potatoes into small cube sizes.
Takeout the seeds from the green peas and keep it aside. Cut the onion (100gm) into thin slices and cut the tomatoes into small pieces.
Make a fine paste of onion (100gm), ginger, garlic and dry chillies.
Heat oil in pan; add mustard seeds and cumin seed. Allow spluttering.
Then add the onion slices (from step-2) and fry it till it turns light brown.
Add the masala paste (from step-3) to it and stir it. Add half table spoon of Jerra powder and Coriander powder. Fry this paste over medium flame until it begins turning a light brown.
Add the tomatoes (from step-2) and continue to fry till the paste is well cooked.
Then add the cabbage, potatoes, green peas, turmeric powder and salt as per taste to it and stir it properly.
Lid the pan with a cover and cook it in a medium flame till the cabbage and potatoes tender cooked .Serve it hot with Roti or Phulkas.

Potala Aloo Tarkari- (Parwal Aloo Curry )


Aloo-Potala Jhola

Aloo-Potala Jhola

1. Parwals (8Potala)
2-potato (3-medium)
3-tomato ( 1 medium finely
4-onion ( 3 medium finely chopped)
5-ginger-garlic paste ( 3 tsp)
6-cumin seeds (1/3 tsp)
7-cumin coriander powder (1/2 tsp)
8- powder (1/3 tsp)
9-chili powder ( 1/2 tsp)
10-cinnamon & cardamom powder (1/3 tsp)
11-bay leaf ( 1 )
12- mustard oil (3tsp)
13-coriander leaves
14-turmeric powder(1 teaspoon)
15-salt to taste.
16-Kasuri Methi – 1/2 tsp

Cooking Method:

Wash and peel the parwals & cut each parwal in two halves.
Peel the potatoes and cut into 1/6pieces.
Hit the gas, take a pan add 1 tablespoon oil into it, when the get hot lower the flame.
Add the vegetables into it . Fry till the veggies get tender as well as golden brown.
When the vegetables are fried , keep it aside in a plate. Take another pan,add 2 tablespoon oil.
When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces.
Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens.
When the masala is ready add the fried vegetables. Fry for about 5 mins.
Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil. Then add Kasuri Meth i, after 2 mnts , Add the cinnamon & cardamom powder, mix and remove from fire.
Garnish with coriander leaves and serve hot, with roti or rice.


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