Method:
Make a smooth paste
of poppy seed with water (may be using mixer or grinder).
Deep fry the pieces of potato till it turns golden yellow.
Put 2 tbs of oil in a frying pan and put the cumin seeds and
let them splutter.
Add
green chillies and the poppy seed paste.
Fry
them and then add turmeric and fry for 5 mts.
Add potato and little water, salt and cook for 5-7mts
Jahni
Posta (Indian Zucchini - Poppy Seed Curry)
Ingredients:
3 medium sized jahni
(Indian zucchini) piled and sliced into small square pieces
3 tb spoon of poppy seeds, Cumin seeds, Green Chillies, Turmeric powder, Oil for frying,
Salt to taste
Method:
Make a smooth paste
of poppy seed with water (may be using mixer or grinder).
Put 2 tbs of oil in a frying pan and put the cumin seeds and
let them splutter.
Add
green chillies and the poppy seed paste.
Fry
them and then add turmeric and fry for 5 mts.
Add jahni and little water, salt and cook until jahni is
cooked properly
Alu
Potal Rasa (Potato - Parval Curry)
Ingredients:
3 medium sized
potato piled and sliced into medium square
(1.5in x 1.5in)
pieces
15 parvals cut vertically round pieces, 2 small
tomatoes sliced into small pieces
1 small red onion, 1 (1.5in size) piece of ginger, 3 cloves
of garlic, 2 cardamom
1 tsp of cumin seeds, 2 small pieces of
cinnamon, 3-4 cloves, 1 tsp of Cumin powder
1 tsp of Coriander powder, 1 tsp of garam masala
powder, Green Chillies, Turmeric powder
Oil for frying, Salt to taste
Method:
Make a smooth paste
of onion, garlic, ginger, cinnamon, cardamom, cloves with
water (may be using mixer or grinder).
Deep fry the pieces of potato and parval till it turns
golden yellow and almost cooked.
(These can be pan-fried if you are health concious)
Put 2 tbs of oil in a frying pan and put the cumin seeds and
let them splutter.
Add
green chillies and the masala paste prepared in step 1.
Fry
them and then add turmeric and spices and fry for 5
mts.
Add tomatoes and fry them for 5 mts
Add potato and parval from step 2, little water and salt
and cook for 5-7mts
Ghughuni
(Peas Curry)
Ingredients:
2 medium sized
potato boiled and piled and sliced into medium square
(1.5in x 1.5in)
pieces
1.5 cups of Yellow (or Green) Dried Peas soaked in water 4-5
hours
3 small tomatoes sliced into small pieces, 1 small red
onion, 1 (1.5in size) piece of ginger, 3 cloves of garlic
2 cardamom, 1 tsp of cumin seeds, 2 small pieces
of cinnamon, 3-4 cloves, 1 tsp of Cumin powder
1 tsp of Coriander powder, 1 tsp of garam masala
powder, Fresh Coriander leaves, Red Chilli
Powder to taste
Green Chillies, Turmeric powder, Oil for
frying, Salt to taste
Method:
Make a smooth paste
of onion, garlic, ginger, cinnamon, cardamom, cloves
with water
(may be using mixer or grinder).
Boil peas in a pressure cooker and give 3-4 whistles
(it should be well-cooked)
Put 2 tbs of oil in a frying pan and put the cumin seeds and
let them splutter.
Add
green chillies and the masala paste prepared in step 1.
Fry
them and then add turmeric and spices and fry for 5
mts.
Add tomatoes and fry them for 5 mts
Add potato and peas, little water and salt and
cook for 5-7mts
Add coriander leaves and serve them hot
Ghanta
Tarakari(Mixed Vegetables)
Ingredients:
2 medium sized
potato piled and sliced into medium square
(1.5in x 1.5in) pieces
1 lbs Yellow Sqaush piled and sliced into medium square
(1.5in x 1.5in) pieces
1 large brinjal (or eggplant) sliced into medium square
(2in x 2in) pieces
2 small taros piled and sliced into medium square
(1.5in x 1.5in) pieces
1 casaba root (desi alu) piled and sliced into medium square
(1.5in x 1.5in) pieces
few green beans cut into small pieces (optional)
1/4 cup of chana dal soaked in water (1-2 hours), 1
tsp of punch puran seeds, 2 small pieces of cinnamon
Ginger (2-inch piece) piled and minced, 3-4
cloves, small coconut piece minced, 1 tsp of
Cumin powder
1 tsp of Coriander powder, 1 tsp of garam masala
powder, Fresh Coriander leaves, Red Chilli
Powder to taste
Green Chillies cut into small pieces, Turmeric
powder, Oil for frying, Salt to taste
Method:
Put 2 tbs of oil in
a frying pan and put the punch puran seeds and let them
splutter.
add green chillies and ginger and fry them until
it turns yellow
Add all spices (all powder, cinnamon, etc), coconut and fry
them for 1 minute
Add all vegetables and soaked chana daal, salt, 1/2 cup
water & cover it & then cook it properly so
that all vegetables will mix
Add coriander leaves and serve them hot.
Jahni
Posta (Sambalpuri Style)
Ingredients:
3 medium sized jahni
(Indian zucchini) piled and sliced into small square pieces,
3 tb spoon of poppy seeds
Cumin seeds, Green Chillies, Turmeric
powder, Oil for frying, salt to taste
Method:
Marinate
paneer with yogurt, ginger-garlic paste and tandoori masala
and leave it for 3-4 hours
Heat
oil and fry all marinated Paneer for 10mts and keep aside
Put some oil in the same pan and fry onion until they turn
red
Add tomatoes and fry for 5mts and then add paneer, chili
powder and salt to taste
Fry for another 5 - 10 mts and dress with coriander leaves
and serve
Nadia Bora Tarkari
- (Potato and Coconut dish)
Category : Side Dish Preparation Time : 25 mts,
Region : Orissa Cooking Time : 30 mts, No. of Servings : 4
INGREDIENTS:
150 ml Oil,
50 gms Onions, Chopped, 1 tsp Ginger Paste, 1 tsp Garlic Paste,
˝ tsp Red Chili powder
˝ tsp Turmeric powder, 1 tsp Jeera (Cumin) powder, 400 gms Potatoes, cubed,
Salt to taste
For the dumplings :
2 Coconuts, grated and ground to a paste with 10ml water,
50 gms Flour
For the garnish :
1 tsp Green Chilies, chopped, 2 tsp Coriander Leaves, chopped
Method:
To make the Coconut dumplings :
Mix the Coconut paste with the Flour and shape into small balls.
Deep-fry them in some of the Oil.
Remove on a paper towel and keep aside.
In the remaining Oil fry the Potato cubes.
Remove and keep aside.
Heat 3 tbsp Oil in a kadai(wok).
Add the Onions and sauté till golden brown.
Add the Ginger and Garlic pastes and continue to cook.
Add Chili powder, Turmeric powder and Jeera powder.
Then add the fried Potato cubes.
Add the fried Coconut dumplings and mix in well.
Add Salt and stir.
Remove to a serving bowl and garnish with Green Chilies and Coriander leaves.
Kakharu
Alu Tarkari
Ingredients
400 gms Kakharu, 300 gms potato, 3 tbsp mustard oil,
1 tsp turmeric powder, 2 dry red chilies
2 tsp garam masala powder, salt to taste
Method:
Peel and cut the potatoes and Kakharu into medium-sized pieces.
Heat the oil and add the dry red chilies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy.
Alu tarkari
Ingredients
Serves 4-6
potatoes, 1
lb, salt, add to taste, sugar, half teaspoon, masala (curry) powder 1 table spoon.
sunflower (corn) oil, 2 table spoons, water, garlic, 1- 2
cloves, Onion, small - medium; diced.
Method:
Peel the potatoes and cut into four pieces.
Heat the oil, add the onion and garlic; fry until glazed.
Add the masala under stirring.
After doing this, add immediately the potatoes and water
until these are just covered.
Also add the sugar and salt (salt to taste).
Cook with medium heat until the potatoes are tender.
Options:
10 minutes before the potatoes are done, add a can (15˝ oz.)of drained Garbanzo beans (chick peas or ceci beans).
This is a side dish and can be served with steamy white rice, chicken - or fish curry and string bean, pumpkin or cabbage as a vegetable.
Saga
Sorisa Masala
Ingredients
150
gm Ghee, 250
gm Bathu, 300
gm Spinach, 30
gm Green Chilli, 100 gm Maize flour, 100 gm White
Butter,
50
gm Garlic chopped, 50 gm Ginger chopped, 1.5 kg fresh Sarson
(Mustard green)
Method:
Chop
the sarson, bathua, spinach finely and wash it with cold
water thoroughly.
Take
a pressure cooker and put the finely chopped sarson, bathua,
spinach and add 400 gm water, salt, whole green chilli and
cook it for 30 minutes.
Add
maize flour slowly and mix it with the help of a wooden
spoon.
Take
the saucepan and cook it well for about 15 minutes and
temper it with desi ghee, ginger garlic paste and finish
with white butter on top.
Chhatu Poda
Ingredients
250 gms of
oyster mushroom canned or fresh ( fresh will be better), 1
patato washed & sliced in to small pieces
3tsp mustard paste( grind 3 tsp mustard+1 red chilli+1 clove
garlic+1 tsp cumin seed ), 1/4 tsp turmeric powder
1 tsp oil ( Preferably Mustard Oil ), 1 Banana Leaf, 1 piece
of green chilli, salt to taste
Method:
Make slices of the mushrooms
in hand.
Dip them in water with some turmeric powder for a while.
Squeeze the mushroom from water & keep aside.
In a bowl take the Squeezed
mushrooms.
Add pieces of potato, mustard
paste, salt, green chili, turmeric powder and mustard oil.
Mix well.
Take a clean banana leaf, grease it with little mustard oil
and empty the mixture to the leaf.
With a thread wrap the mixture with the leaf.
Grill or roast upon open charcoal fire the wrapped banana
leaves.
Before serving pour the lemon
juice on top of the mushroom. Serve hot with boiled rice.
Hint:
1: For a variation you can add other green and leafy
vegetables as palak, brinjal, pumpkin etc
2: For non Vegetarians you can add shrimps to the mixture.
Process: Shell and wash prawns. Add 1/4tsp of salt and a bit
of turmeric powder to the prawns and marinate it. Add this
to the mushroom mixture and proceed and follow step 3 and
step 4.
(This item is contributed by
Pinee Sahu from Rourkela. An enginering graduate with
MBA in Finance Pinee has a passion for cooking. She is
currently working as a Associate Consultant in Hyderabad.
Kosala Saga
Ingredients
2 bunch of Kosala sag, 1
small potato, 1 small onion, 1 small or half of a eggplant,
2 cloves garlic crushed 1 dry red chili
Pancha phutana or just mustard seeds, 1 tsp oil, Salt to
taste
Method
Wash the Kosala sag properly
Cut it and & keep it aside.
Cut Potato, eggplant & onion to small pieces
Heat a pan in medium flame & add above vegetables with
a little water
After a few minutes add the cut Sag ( Don't add any extra
water)
Add some salt
Cover up the pan for next 4/5
minutes.
Heat another pan & add some oil in it.
Add panchu phutana, dried red
chili & crushed garlic then the boiled sag.
Fry it for 1 more minute.
Methi Saga
Ingredients
2 small bunch of methi sag (fenu
greek leaves), 3 small tomato sliced into small pieces, 7/8
vadi
1 small eggplant cut into small 1 inch sqaure pieces, 2
green chilies, 1 dry red chili,
1/2 tsp. mustard seeds, 2
tsp. oil, salt to taste, coriander leaves
Method
Wash the methi saga properly
Cut it & keep aside.
Heat 1/3 cup of water in a pan and add eggplant to it.
Cover this for 5 mts and then add methi sag and little bit
of salt.
Cook it for 10 mts and then
keep aside.
Heat a fry pan in medium flame & add tomato and salt and
little bit of water and make a thick paste.
Add the tomato paste made in step 4 to the cooked sag.
Heat a fry pan and fry Vadis in a little bit of oil till
they turn brown.
Add this to sag
Again heat a fry pan & add 2 tsp. of oil & then put mustard
seeds, green chilies & red chili & allow them to splutter
Then add sag to the seasoning (in step 8) and mix it
properly.
Add coriander leaves and
serve with rice.
