Odisha Plates

The taste of the tomato leaves, whether as a puree, sauce or paste is quite different from sauces Chutney and puree. The tomato leaves are extremely fragrant. Whenever I hold a leaf just start crushing after crushing it I really enjoying the fragrance . The beautiful smell of the leaf give me an idea of what should I do with this without losing the smell. Now I have used tomato leaves to Sandwiches, Pizza toppings,egg bhurji , Salad , any curry instead of coriander leaves I switched to tomato leaves. Chopped handful of leaves after finishing curry just sprinkle and cover the lid. Use tomato leaves as herbs for its wonderful savory smell. ( Do not use tomato stems or branches because it's a full of toxic in nature ) Ingredients: 4 Cups Tomato leaves ( only leaves) 1 Large Onion 2 Green Chillys 1/2" ginger 2 Garlic Cloves 1" Radish 1 tsp vinegar Oil Salt Preparations: In a pan add all ingredients along with salt accept leaves fry till they slightl...

Lentils and pulses are good source of protein. This is my favourite lentils soup . This tastes so yummy that I cook it often and enjoy my day. I mostly skip my breakfast for this wonderful protein based soup. Ingradients: Mixed lentils Toor , Moong, Channa Dal, Masoor Dal,Urad Dal Each 1 tbsp Black pepper 1/2 tbsp Hing 2 pinch Garam masala powder 1 tsp Turmeric powder 1/2 tsp Onion 1 roughly chopped Garlic roughly Crushed Ginger 1" Butter 1/2 tsp Oregano few for garnishing Salt to taste Preparations: Wash properly all lentils and Soak in 3 cup of water for half an hour. In a pressure cooker add the soaked dal and cook for about 10 minutes . Cook on low flame and remove with one whistle. Cool down and slightly beat with egg bitter. Take a soup pot add butter then add boiled dal stir well. Garnish with oregano. Serve hot in a soup bowl or a coffee mug.

Here is another special recipe from my favourite Drumstick leaves.   I love drumstick leaves from my childhood and I never ever say no to any recipes from drumstick leaves. These leaves are available all seasons but in winter season the drumstick leaves are very soft and smooth and very fresh small size branches which is removed within a day from tree. These fresh drumstick leaves are full of nutrients. Good for children but due to bitter in taste they avoid to eat. I ensure that my daughter enjoy this wonderful leaves without creat any problems. So I choose to make soup from this. Ingradients: Drumstick leaves 2 cups Salt to taste Black pepper powder 1/2 tsp Fresh cream 1 tbsp Preparations: Wash the leaves properly and put it on pressure cooker along with 1 cup of water , boil till 2 whistle. And remove from flame wait for cool down. Once it is cool, blend it in a mixer to make a smooth puree. Transfer this puree in the pan again and add one cup of wat...

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Pigeon peas are the main bean which turned out lentils and used to make the popular recipe all over in India is "Dal". Pigeon peas are also known as Whole Red Gram , Arhur or Kache Toor ke beej in Hindi, Thuvarai in Tamil and in Odia it's Kancha Kandula Manji or Harada Manji. Mostly we use dry peas  by soaking process. But I got some raw pigeon peas on this season. My mom makes with jackfruit , potatoes and dry pigeon peas masala curry which is my favourite. Due to the season jackfruit is not available in market so I prefer using the fresh beans pairing it with only potatos in a thick gravy . It tastes great when made with fresh peas.  Ingredients: 4 Potatoes  1 Cup fresh pigeon peas 2 Chopped Tomatoes  2 Sliced  Onions 1 tsp Ginger/garlic paste ½ tsp Curry masala ½ tsp Garam masala ½  Turmeric powder ½  Chili powder  Presentations: Shell the pigeon peas ,wash them and place them on pressure cooker along with 1 cup of water. Cook the pigeon ...

Ingredients: 2 cups all-purpose flour 1 cup pumpkin puree 1 cup salty milk powder (To skip milk powder ;You may also use Hung Curd  for nice texture and taste ) 1 tsp cinnamon powder 1 tsp chilli paste 1 tsp onion paste 1 tsp ginger/garlic paste Pinch of hing Salt to taste Presentations: Combine all ingredients in one bowl mix nicely to avoid any lumps. Add warm water mix well cover and keep this mixture for ½ an hour. After half an hour stir again ,the batter should be soft and smooth. Coat a pan with butter Over low-medium heat, pour 1 laddle of batter onto hot pan do not spread. Cover and cook this pancakes about 3 to 4 minutes per side, or until cooked through. Do the same process for all batter. Serve with your choice of Chutney or sauces.

I feel bad throwing the leftovers away.  These tasty rice pancakes are something that I used to make for my daughter when I m in hurry to make breakfast and when  there some rice from yesteday is leftover. I make these rice pancakes  in varieties. with few veggies, with only coriander leaves,with mint flavour, with spinach, with egg,with cheese and with green masala which today I served. Ingredients: 2 cups leftover cooked rice 1/2 cup wheat  flour 2 tbsp green masala 1/2 tsp turmeric powder 1cup hung curd 1/2 cup chopped coriander 2 tbsp green chillis Salt to taste Oil for frying Presentations: Combine all ingradients in a bowl and mix continuously until well combined like a batter. Heat a pan with oil and pour 2 full ladles of the batter onto pan and spread  smoothly until it is a circle and about 5 to 6 inches round. The pancakes need to cook for about 5 minutes on each side. Flipping them too early will result to loose the bat...