Odisha Plates

  Ingredients.... Noodles  1 bowl chicken curry 2 tbsp Dry shrimps 2 Egg  1 half boiled egg ( for garnish) 1 tblsp chopped garlic 1 tbsp chopped green chillies  1 sliced onion 2 to 3 tbsp sliced cabbage 1 tsp garam masala Salt if needed  Oil Preparations...... One bowl of chicken curry, with small pieces of chickens or good to use leftover chicken curry. keep aside. Wash, clean rinse nicely and soak dry shrimps with little water. Bring a large pot of water to a boil. Cook the noodles accordingly your packages, Drain and rinse with cold water to stop the cooking process. Keep aside.  Heat a deep pan along with oil, make scrambled egg, scramble should look softly set and slightly runny in places, remove in a plate.      Again add oil to the same pan, then add garlic fry until brown, add shrimps fry for a while, add onions, chillies and cabbage. Cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the left over s...

  Ingredients.... 250 gm Fresh tuna 1 egg 80g sweetcorn 20g grated cheese 1 tbsp cornflour 1 tsp black pepper 1 tsp crushed garlic 1 tsp chilli flakes  Salt Oil Preparations... Wash, clean and fine chopped tuna fish and add sweetcorn, spices, egg and cornflour along with salt. Mix well keep this in refrigerator for 10 minutes for crispier fritters or else continue to fry. Heat oil in a frying pan, once hot, use your palm to create flatten patties from the mixture. You should have enough to make equal size patties, and probably enough space in your pan to cook 4 at a time. Fry 5 minutes and then using a flat spatula, carefully flip the fritters over, they should be golden brown on the bottom and well bound. Cook for a further 2-3 minutes until golden brown on both sides, then transfer to a plate while you complete the same process with the remaining fritter mixture. Serve alongside a salad or eat as is with a spicy dipping sauce.    Or don't wait for servings just rem...

  This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.  In almost every notable South Indian hotel and restaurant in the city, this vegetable kurma is served as a side dish with puris, chapati, and parotta, and with iddiyapam, apam, for breakfast and dinner. Try this once..... Ingredients... 2 onions 2-3 green chillies 1 tsp ginger garlic paste 3 cups mixed small cut 9 types of vegetables  1/2 cup milk 2 tbsp yogurt optional 2 tsp coriander powder / malli podi 1/2 tsp cumin / jeera 1/2 tsp black mustard seeds 1/4 tsp fennel seeds  2 string curry leaves 1 tbsp oil 2 tsp ghee Salt to taste For paste..... 4 cloves 2 ″ cinnamon stick 2 cardamom pods 5-6 cashew nuts 2 green chillies 1/4 cup grated coconut Preparations...... Add the ingredients under the list “to grind” into a small mixie jar or spice grinder. Grind to a smooth paste with water. I added about 1/2 cup water...

  Amba Nadiya palua thikiri Ingredients .... 1 Cup Arrowroot powder 1 Cup Mango pulp ¼ Cardamom powder ½ Cup grated tender smooth coconut Sugar if needed ½ Cup Milk 1 pinch Salt Desi ghee for grease the tray Preparations...... Grease the tray and keep this tray on refrigerator. Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down. After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water. Now take another mixing bowl add everything mix nicely to make like batter. Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously. When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray.  After it comes to room temperature cut into your choice of pieces. Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serv...

  Ingredients..... Radish greens 1 radish cut into small cubes 1 Onion chopped  1 tblsp of Garlic chopped  2 dry red chillies into 4 pieces ½ tsp cumin seeds ½ tsp mustard seeds Mustard oil Salt to taste  Preparations........ Wash properly leafy vegetables along with it's soft tender stems. Remove in a colander, when all water drains shred into thin and fine. Keep aside. Heat one cup of water with little salt add shredded saag cover and cook until dry and done. No need add more water, we need a dry fry side dish. Heat kadhai, add oil when it comes to smoking point add chopped garlic stir well fry until light brown, now add chopped onions fry till brown, spread these make a hollow add red chillies, Mustard, cumin, when spluttering mix every thing, now add boiled saag to this tempering mix nicely fry on high flame until it's done perfectly. Serve as side dish with rice or roti.

  Whole moong dalma  Ingredients..... ½ Cup Moong Hing 1tsp crushed ginger garlic 1 tsp Red chilli powder 1 tsp Turmeric powder 1 tsp fried red chilli & cumin powder 1 tsp panch futana  Mix Vegetables 1 Cup Plantain, Parwal, Potato, Brinjal, Taro, Pumpkin and Raw Papaya.  Cut into small cubes. Ghee Salt to taste  Preparations...... Wash moong well drain water and fry with ghee and then soak for 2 hours.  In a pot add moong along with it's water, turmeric and salt, when half   cooked add all vegetables, stir well, cover and cook until fully done. Heat ghee in a separate pan, add panch futana, hing,  crushed ginger garlic, red chilli powder saute nicely then add little water pour this on top of moong dal, stir well sprinkle cumin red chilli powder on top, cover the lid, stir on the time you serve.  Enjoy this with steam rice or roti.

  Ingredients.... .¼ cup golden raisins ¼ cup black raisins (seedless) ¼ cup cashews ¼ cup chopped candied orange peels or candied citrus peels 8 dried apricots 8 to 9 dates – small to medium-sized ¼ cup tutti frutti – optional 2 tablespoons dried cherries or glazed cherries 1 cup rum or 1 cup fresh orange juice or apple juice 1.5 cups all-purpose flour – 187 grams 1 cup whole wheat flour – 120 grams 1.5 cups demerara sugar – 250 grams – can also add instead 250 grams brown sugar or 250 grams white sugar or 250 grams powdered sugar/confectioner’s sugar 1 cup oil or melted butter, use any neutral flavored oil 1 cup soy milk or any nut milk or dairy milk 2 tablespoons apple cider vinegar or regular white vinegar 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon vanilla extract or ½ teaspoon vanilla essence stir nicely. Preparations... Start by chopping all the nuts and dried fruits. Put them in a bo...