Chena Poda OTG / Micro Oven backed

Chhena poda (Odia: ଛେନାପୋଡ଼) is a cheese dessert from the state of Odisha in eastern India. It is said that chhenapoda originated in the Odia town of Nayagarh in the first half of the twentieth century. The owner of a confectionery, a certain Sudarshana Sahoo decided to add sugar and seasonings to leftover cottage cheese one night, and left it in an oven that was still warm from earlier use. The next day, he was pleasantly surprised to find out what a scrumptious dessert he had created. Today, it is also made and is popular in many states of India. Also it is a very famous and popular desert in coastal Odisha, India.
I have twisted it little using Orange Zest and Nutmeg powder, those are not generally not used for making ChhenaPoda

• 250 gm. Cottage cheese or chhena (its crumble homemade cheese)
• 1 1/2 tbsp powdered sugar
• 1/2 tbsp semolina or suji or rawa
• 1/2 tsp green cardamom powder (elachi powder)
• 1/2 tsp Nutmeg powder
• 10-15 raisins
• 1/2 tbsp Orange Zest
• Few chopped Cashews / Pistachio / Almonds(optional)
• Ghee or butter for greasing
• 1/2 tbsp baking powder

In a bowl add Cottage Cheese, Semolina, Sugar Powder, some chhena water mix it well and add baking powder, ghee, cardamom powder, raisins, Pistachio, cashew nuts,Nutmeg powder mix it well.
Take baking tray grease it with ghee and pour the mixture into the mold, put it into the oven to 165 degree centigrade for 35 minutes.
Let it cool down, take it out on a plate, cut into slices and serve.

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 .

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.

Badhi Badam Chura

Urad Dal Badis 15-20
China Badam ( Peanut  )3 big spoon
Flakes of Garlic 8-9
4 Green Chillies
2 Rosted dy chilies
2-3 tsp of Mustard Oil
Salt to Taste

Heat a pan. Roast the Badis and Badam separately. Coarsely grind Garlic, Green Chillies, Dry chilies Badis and China Badam.. Mix salt and Mustard Oil to the above mixture. Your dish is ready. Serve it with Pakhala.

Aludum & Dahibara

If you are a  tourist, traveling in street of Cuttack, Bhubeneswar and Puri definitely you will notice one favorite street food of Odisha that is Dahi Bara Aludum. Most of college students and Office employee depend upon this street food delicacy. This food delight always shutdown the immediate hunger in urgent scenario..

We are including here some top links of  "How To Make Dahibara & Aloodum".. So jump here to get the perfect Dahibara & Aludum making procedure.

• The quintessential Cuttacki fare - Dahi Vada Aloo Dum aau Guguni Chaat aka "Dahi Bara Aloo Dum"
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• Dahibara Aloodum – The Yummy foodie landmark of Cuttack – Odisha Typical Food
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• Cuttack Dahi Vada Chaat
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• DAHI BARA,ALOO DUM AND GHUGUNI

Brinjal Curry

Ingredients 
3 Spoon Dhania ( coriander )
1 Spoon Postak ( poppy seeds )
1/2 Spoon Methi ( fenugreek seeds )
4  Garlic
6 Curry leaves
4 Dry Red Chili
1/2 Tomato chopped
4 Medium sized Brinjal

1/2 spoon mustard seeds
1/2 spoon jira
1 onion finely chopped
Tamarind  pulp 1 spoon
10 roasted cashew nuts


First cut the brinjal in a lengthy format,  then add the brinjal in water with 1 spoon haldi and pinch of salt. After 10 mintutes filter the brinjal from Hadli water and fry until tender. Then roast the ingredients like dhania, postak, methi. After roasted make it a fine paste adding garlic and dry red chili.

Heat oil in a large vessel and add mustard seeds and cumin seeds . After mustard seeds splutter, add chopped onions and chopped Tomato saute a while. After that add roasted masala paste add Tamarind paste, curry leaves mix well and cook for 2 - 3 min. After that add 3 cups of water give it a boiled and add fried brinjal . Add roasted cashew nuts and cook it covered on low flame for 15 mins. Garnish with chopped coriander and serve.

Baigana Badhi Besara

Prasarini Patra Bara

 

Gandha Prasarini ( Paederia foetida ) is a Ayurvedic medicinal herb, a specific remedy for rheumatic conditions associated with stiffness and contraction of the joints. Whole plant leaves roots are used for herbal medicine. Gandha Prasarini is known for the strong, sulphurous odour exuded when its leaves or stems are crushed or bruised. It is also used as a culinary spice in some traditional cooking in North Eastern and Eastern India.

Around 20-25 Gandha Prasarini leaves chopped fine.
A quarter red onion chopped fine
2 -3 green chillies chopped real fine
1 - 2 Onions chpped fone
3-4 table spoons besan
1 table spoon rice flour
Olive oil / Refine Oil

Mix everything except for the oil for pan-searing in a big bowl. You will need to sprinkle water as needed. The mix should be of thick consistency (thicker than pakoda batter).

Heat a non-stick pan on medium heat.
When hot, add oil for pan-searing and spread using a spatula or move the pan with your hands.
Add a spoonful of mix into the hot pan and pat it nicely so that the mix becomes like a small pancake.
Drizzle olive oil / Refine Oil again on top (very less). You could also use PAM for that matter.
Cook the "Prasarini Patra Bara"s (fritters) till both sides are cooked and have Red / brown spots all over.
Serve hot ...

Kakharu Saga Ghanta

Pumpkin leaves has most of medicinal values, it has No cholesterol,No sugar Very high in calcium,Very high in iron,Very high in manganese,Very high in magnesium, Very high in niacin,Very high in phosphorus,Very high in potassium,Very high in riboflavin Very high in thiamin,Very high in vitamin A,Very high in vitamin B6,Very high in vitamin C.

Ingredients

Ingredients
2 Cups Young Kakharu(Pumpkin) Leaves finely chopped
Cut Janhi and Pumpkins together 1/2 cups
1/2 cup rice floor
1 tablespoon mustard seeds
2 flakes of garlic
2  whole red chilis
Oil for seasoning(Chunka)

Method

Boil the leaves along with vegetables till done with salt. Do not add water because water that will come out from saga and vegetables is enough. add rice floor and boiled for absorb excess water. Heat 1 spoon oil in a pan. Add the mustard seeds, when they splutter, add the red chilis and the crushed garlic. Fry for a min. Then add the boiled saga and mix properly. Serve with rice.

Black Eyed beans Cow Peas ( baragudi) carrot curry no onion / garlic

Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Oil - 2 teaspoon
Tomato - 1 heaped cup (1 medium tomato)
Carrot - 2 large size
Green chilli - 4 no's (your little finger sized)
Mustard seeds - 1 teaspoon
Ginger Paste - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's
Haldi - 2 Chutki
Hing - 2 chutki
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)

Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking.

Boiled these in pressure cooker, remove the boiled water. In a kadhai, add oil and temper the ingredients Mustard seeds, Cumin seeds, Fennel seeds Green chilli, Curry leaves. After well temper, put tomato, Carrot, ginger paste and Haldi with required salt & saute. After few seconds of saute put Hing & dry Red chilli then add boiled Cow Peas seeds and mix well. Wait for 10 - 15 minutes bubbling. For garnishing you can use Grated coconut.

methi pampada photo with recipe

2 chota ( mini ) lizat masala papad (raw)
1 medium totao (chopped)
1 medium onion (chopped)
2-3 garlic (fine chopped)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon dhaniya powder
Salt to taste
1/2 cup water

1 - soak kasturi methi for 10 minutes
2 - Heat oil in pan, add chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
3 - Add water to it and bring it to boil. Add kasturi methi. Simmer for 5 minutes.
Turn off the heat, and then add raw(uncooked) papad.