Sunday, October 23, 2016

Prawn Fry

hmm i have cleaned the prawns, deep with one spoon vinegar after a minute mixed with corn floor and salt... set aside - used wooden toothpick for straight positioning..

Deep fry 6 pods garlic / 3 green chili in 2 cup hot oil, then take out these garlic and chili.. in that oil i have put prawns and deep fry.. just take out these prawns served with tomato sauce with fried garlic and chili .. sprinkle mirchi powder for extra hot flavor who prefer.

Oou Khata Mitha

Ouu Khatta (ଓଉ ଖଟା) or Ou Tenga is a sweet and sour Chutney made of elephant apple (ouu) Dillenia indica in jaggery in the Indian state of Odisha and Assam mostly in post monsoon season. Sometimes ouu added to dal or dalma. It is rich in vitamin C.

According to popular Oriya legends Ouu plant was only found in Paradise. Goddess Parvati brought it to earth along with the Betel vine.

Ouu Khatta Mitha

- Ouu ( Elephant Apple)
- Mustard Seeds 1 Spoon roasted & Grind
- Curry Leaves
- Jaggery 15 gram ( As per your sweet taking habit)
- Turmeric powder - 1/2 tsp
- Panch Phutan -1 tsp (A mix of cumin, mustard, fenugreek, fennel and kalonji in equal proportion)
- Whole Red chilly - 2 pieces
- Oil - 2 tbsp
- Salt to taste

Cut the Oou as like the way i have posted in below picture. Harmer little to the Oou Pieces then boiled these in salty haldi water. After boiled filter these Oou and set aside.. Take kadhai put 2 spoon Vegetable oil, put pancha futan keep cracking then add Curry leaves. Then after few seconds add whole red chilly (may be broken to 2/3 pieces). Then add boiled Ouu those are Harmer little, and  Stir for  3 to 4 minutes. Add one and half cup of water Cover with lid and wait till it boil(approximately 3 to 4 minutes). After that i have added Jaggery. Again let it boil for 2 to 3 minutes. Add the roasted mustard powder. Again boiled for 2 minutes more.

Traditional women in Odisha fear to cut this flower inside the fruit.. they believe cutting inside flower of Oou may arise problem in future pregnancy. so they keep extra vigilant for cutting Oou .

Saturday, October 22, 2016

Beetroot Sooji Halwa

3/4 Cup - Sooji/Rava/Semolina
3 Cups - Grated Beetroot or 2 Medium
1 1/2 Cups - Water
1 3/4 Cups - Sugar
4 tbsp - Ghee
12-14 - Halved Cashews nuts
1/2 tbsp - Raisins
1/2 tsp - Fresh Cardamom Powder

Peel, wash and grate beetroot.. In a pan or wok heat 1 tbsp ghee and roast sooji/rava until light brown and frangant around 5 minutes in medium flame with continous stirring, remove roated rava in another plate and keep aside. Add remaining ghee to wok and add grated beetroot roast in low to medium flame until beets gets cooked and strink to half of quantity, keep stirring in regular intervals around 8 to 10 minutes. I have grind them with 3 cup boiled milk and sugar . Put it in kadhai and boiled them again and. Add roasted sooji (semolina) mix well and saute for a min in low flame. Cover and cook for 5 minute in low to medium flame, water will be absorbed almost.. Stir well and cook for a 1 to 2 minutes without cover until halwa becomes dry, add cardamom powder, roasted nuts and mix well, off flame.