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.

Chicken Curry – Kukuda mansa tarakari


Chicken Curry

Chicken Curry

•    1.chicken-1/2 kg.
•    2.onion–300kg.(finely chopped)
•    3.ginger n garlic pest-2 tsp
•    4.cumin powder-1 tsp
•    5.coriender powder -1 tsp
•    7. garam masala.(2 elaichi, 4 labang(clove),2 inch dalchini)
•    8. mustard oil.
•    9. salt to taste.
•    10 mirchi powder n haldi powder-1 tsp each

Method of Cooking:

Wash the chicken properly and keep aside.
Heat oil add chopped onion to it. Stir it till brown color.
Then add Ginger garlic paste, haldi power, coriander powder, cumin powder, red mirchi powder and fry it for 10 mins.
Then add Chicken and salt to it and cook for 45 mins.
Then add Garam masala powder & fresh coriander leafs.
Your Chicken curry is ready to serve now with rice.

Chuda Upama :) (Aval/flattened rice Upama,Poha)


Aval (flattened rice)- 1 cup

Onion – 1

Green chilli -1 finely chopped
Ginger – 1/2 tsp finely chopped

Chuda Upama

Chuda Upama

Turmeric powder – a pinch
Roasted peanuts – 2 tbsp
Lemon juice – 1/2 tsp
Oil -1 tbsp
Mustard – 1 tsp
Cumin seeds/jeera – 3/4 tsp
Hing – (1-pinch)
Red chillies -1
Curry leaves – few
Grated coconut – 1 tbsp
Finely chopped coriander leaves

Wash aval (poha) in water for 2-3 times. Keep it in a food strainer for 10 minutes to drain excess water. Heat 2 tablespoons oil in a kadai.

Add peanuts and shallow fry them for 1-2 minutes over low flame. Drain them and transfer to a plate.

Add mustard seeds and cumin seeds in same oil. When seeds begin to sputter, add whole grams and curry leaves. Cook until dals become light brown.

Add chopped onion, grated ginger and chopped green chillies. Sauté until onion becomes translucent.

Then add Hing – (1-pinch), turmeric powder and salt and mix well. Add previously soaked poha and mix well. Cook for 1 minute.

Add shallow-fried peanuts and mix well. Now You can add lemon juice.

Turn off the flame.

Our delicious  CHUDA UPAMA / aval upma is ready.

Garnish with coriander leaves and grated coconut.



Chakuli Pitha -A Odia Breakfast


*Biri (black gram dal skinless) -2 cup
*Arua chaula (rice flour) -4 cupindex
*Mustard oil & salt as per taste
*2 chopped onion
*1 tbsp chopped coriander (dhania)
*2green chillies , chopped
*½ tsp finely chopped ginger
Method :

Soak the skinless black gram dal and rice in water for 4 hours.Make a fine paste of the black gram & rice.Add salt and required water to make a semi liquid batter,whip well.Keep it covered for 4 hours,then add chopped onion, coriander& chopped ginger.whip well. Heat a pan on medium flame.Spread a little oil on the pan, take the batter in a tablespoon and spread it on the pan, like a dosa.Turn the chakuli upside down after 1 min.When it looks cooked , Spread a little mustard oil on the chakuli pitha. Once again turn the chakuli upside down after 1 min.When it looks like ll brown then remove it & serve hot.

Aloo Paratha – A Oriya Breakfast


Aloo Paratha

Aloo Paratha

*For The Dough
2 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp oil

*For The Stuffing

2 Medium size boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
2green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
Salt to taste
1 tsp oil

Method :

*For the dough…..
Sieve the flours with the salt. Add the oil and mix well. Add enough water and make a semi-soft dough. Keep the dough aside for 1/2 an hour.
*For the stuffing…….
Mash the potatoes coarsely or cut into very small pieces. Keep aside.
Add the cumin seeds, onion, green chillies, salt, coriander, chilli powder and amchur powder. Mash it so that there are no lumps. Ensure that your potato mash is not watery. Keep aside.
Then Make balls of the dough, Roll one ball at a time into a thick small circle, place the potato mash in the centre. Fold it, ensuring that no filling is exposed. Roll this dumpling so that it becomes a proper round again. Sprinkle some dry flour on the ball and the board. Very gently roll the ball in to a flat not to thin circle. Keep in mind that the stuffing should not come out. Cook the paratha on a tava (griddle), using a little oil until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas. Now  Alu Paratha is ready to eat.


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