Sunday, 19 November 2017

Mansha Aloo Jhol/Mutton Potato Curry/Mansho jhol_Odisha Delicacy

Mansha Aloo Jhol/Mutton Potato Curry/Mansho jhol_Odisha Delicacy


Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Total Preparation Time: 50 minutes

As promised, I'm back with one more recipe for all non vegetarian lover's!
In my childhood days Sunday was having very exciting and happy day for me!. As Maa used get our favorite breakfast Kachori and Aloo matar subzi. And in lunch means mansha aloo jhol/mutton potato curry in our home,and it was fixed in our home .Mansh means mutton not chicken tat to goat not sheep. Again classified into another specific category  as Khasi Mansha which means young goat!. In many odiya families chicken was prohibited due to some  cultural belief and restriction . In the whole process of buying Masha/mutton on sunday's was something like this, the male members (mostly my and 1st uncle) of the family would go out to the market to the known and trusted mutton shop pick a good portion of mutton.  


Mansha plays a very significant role in the palates of Oriyas, mutton also played a significant role in our culture too. As belong to a Khatriya family mutton is must at the time of Dushera/Durga puja( on Navami) and also in Rajo/raja festival.


Mutton plays a very significant part of an Odiya non-veg spread. I think every one have there own process to cook mutton and there is a variations in preparing mutton, across the state.


I'm going to prepare in my Maa style today!.

Yes, i follow a different style to prepare, and will update that recipe too😊😊.

Course:Main Course(Non-Veg)
Cuisine: East India
Servings:4 Persons
Ingredients:

Mutton – 1kg( curry cut)

Onion- 3 medium size(chopped in thin slices)
Potato- 8 nos(small size cut into half)
Tomato 1 medium size (chopped in slices)
Turmeric – 1tsp
Chilli powder – 2 tsp
Bay leaf –1
Cinnamon-1 inch (crushed in fine powder)
Cloves 2 nos
Cardamom 2 nos (crushed in fine powder)
Black cardamom 1 crushed
 Mustard Oil 8 tbsp( adjust according to fat(charbi) in mutton)

For Masala 

2 Medium onions(roughly chopped)

Garlic 20 pods
Ginger 2 inch (roughly chopped)
Dry red chilli 
2 

Coriander seeds 2tbsp
Cumin 1tsp
Green chilli 2nos

Bay Leaf 1 no
cinnamon  1 inch(crushed in fine powder)
Cardamom 2 nos
Poppy seeds/Khas khas/posto-5 tbsp


Procedure to Make Masala:


  • Place a  pressure cooker put the oil and once the oil is heated, add the sugar
  • Let the sugar to caramelized (don't burn it) ,add crushed black cardamom ,cloves and bay leaf, saute it for a minute
  • Add sliced onions,and saute till it turns golden brown(tips: add salt in this stage as it helps the onion to cook fast)
  • Now add in tomatoes and cook till the tomatoes turn little mushy.
  • Now add the turmeric and chilli powder,saute it for a few seconds
  • Time for masala to go in, it will go in batches and not all together
  • First  we will add garlic and chilli paste saute it till it roasted and till the raw smell goes off
  • Now add onion and spices paste and saute it for 5 miutes
  • Now add ginger and spices paste and saute for another 5 minutes
  • Now add the last masala poppy seeds paste, saute it for  2 minutes
  • Now add  mutton to it
  • Saute it till all raw smell of masala  and water that comes out from the mutton  dry up completely and oil start coming from sides
  • And now add potatoes(I prefer fried potatoes)
  • Now add water and Nd close your pressure cooker lid and give 2-3 whistle(whistle depends on the quality of the mutton, if not cooked can give 1or 2 more whistle)
  • Let it cool completely and then can open the lid and sprinkle fine powder of cinnamon and cardamom.
  • Close the lid and keep it aside for 5 miutes to settle the gram masala.
  • Serve hot with rice or chapatis( Indian breads).
Thank you all for showing your interest in my blog!!!
Will be back soon with a more Non vegetarian recipes with my twist!!!

Litu's Special Dry Roast Kadahi Chicken/fry chicken/sukha chicken

Litu's Special Dry Roast Kadahi Chicken!!


Preparation Time: 2 hours
Cooking Time: 30 Minutes
Total Preparation Time: 2:30 minutes

We went yesterday out for lunch to a very famous restaurant in our city. And we ordered there special chicken dry roast and it was super delicious. And you all don't believe guys the cook inside me waked up and we started finding out the spices used in the recipe with every bite we had..😝.Right from the table it was decided I'm going to try out tomorrow. 

Yes, yes ,yes tried out today and it was not perfect but it was next to it.I'm super happy with the result of my experiment and proudly add one more experiment to my basket!!

Thinking what to keep the name..didn't get any funky name so kept this"Litu's Special Dry Roast Kadahi Chicken!!", as it is exclusively my recipe.!!



Course:Main Course(Non-Veg)
Cuisine: East India
Servings:4 Persons

INGREDIENTS

Litu's special dry roast kadhai chicken

Chicken Boneless small size-500 gm

Masala Paste
1 bay leaf
1 inch cinnamon (crushed)
2 cardamom (crushed)
Vegetable oil 1/2cup 

Curd 1/2 cup
1 tbsp Kashmir chilli powder

1/2 tsp turmeric powder
All purpose flour-3tbsp
corn flour-2tbsp
Salt to taste
Curry leaves 1/2 cup    
Water 1/4 cup 

For Masala 


2 Medium onions(roughly chopped)

Garlic 8-10 pods
Ginger 1inch (roughly chopped)
2 Dry red chilli
1 Green chilli
1 small Bay Leaf

1 inch cinnamon (crushed)
2 cardamom 

Poppy seeds/Khas khas/posto-4 tbsp
Cashew 10
Fresh cream-2tbsp

Procedure to Make Masala:

  • Place garlic,dry chilli and green chilli add little water and  grind to paste.
  • Ginger, onion,bay leaf, cardamom and cinnamon add little water and  grind to paste.
  • Now poppy seeds, cashew and fresh cream add little water and  grind to paste.
Procedure:

  • First we will marinate the chicken and at least keep it aside for 2 hours.
  • For Marination:
  1. Wash your chicken (should be dry) and take mixing bowl
  2. Now add 1/2 tsp of garlic and chilli paste, 1 tbsp onion and ginger and spices paste and poppy seeds, cashew and fresh cream paste 1 tbsp
  3. Mix all ingredients add chicken and all purpose flour and corn flour
  4. Now add egg and mix and keep it in fridge for 2 hours
  • Place a heavy bottom pan or kadhai put the oil and once the oil is heated, 
  • Deep fry the marinated chicken,place it on a kitchen towel tissue
  • Repeat the same with all the batches
  • Now take out the extra oil from the Kadhai
  • Oil should be about 6-8 tbsp in the Kadhai
  • Now add crushed cinnamon, cardamom and bay leaf, saute it for a minute.
  • Now add half of the curry leaves and saute it for a minute
  • Now add the turmeric and chilli powder,saute it for a few seconds
  • Time for masala to go in, it will go in batches and not all together
  • First add garlic and chilli paste saute it till it roasted and till the raw smell goes off
  • Now add onion and ginger and spices paste and curd
  • Now add fried  and saute it till it roasted and almost cooked ( all raw smell of masala goes off and oil start coming from sides)
  • Now add the last masala poppy seeds,cashew and fresh cream paste, saute it for  2 minutes
  • Now add water and bring this whole thing to a good boil, cover and simmer for 2 minutes
  • Now add rest of curry leaves
  • Now add in fried chicken and cook for till the masala became dry, crispy.
  • Serve hot with rice and dal or chapatis( Indian breads).
Thank you all for showing your interest in my blog!!!
Will be back soon with a more fusion recipes with my twist!!!

Friday, 17 November 2017

Dahi baigana/Eggplant in yogurt -Odisha's Delicacy

Dahi baigana/Eggplant in yogurt -Odisha's Delicacy

Preparation Time: 20Minutes
Cooking Time: 15Minutes
Total Preparation Time: 35minutes



Dahi baigana (Odia) is an Odia dish prepared from dahi (yogurt) and eggplant/brijal especially during festivals. This dish can be prepared without using onion and garlic when they are not allowed in some auspicious festivals.

Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (pan mahuri), dry chilli (sukhila lanka maricha), curry leaves (bhrusanga patra), ginger, green chilli, salt and sugar.

Some variation of Dahi baigana is seen in Kashmiri cuisine as the Kashmiri version adds spice paste and a lot of chilli powder to the dish. Such preparation is somewhat golden rather than being yellowish white.

As usual I have came with my twist in Dahi Baigana/eggplant in yogurt and like to add this is one of my niece (Disha) favorite dish. My sister serve this recipe to make her taste buds lil better when ever she not well and don't want to eat anything. This recipe is dedicated to my sweetheart Dishu...

I prefer this recipe in hot climate and serve with spicy stuff in lunch as we have goodness of curd in it!!

Delicious,Easy, simple version of mine..Hope you all will like it.




Course:Side Dish for main course
Cuisine: East India

Servings:4 Persons


For Dahi Baigana/Eggplant with curd

  • Curd-1/2 ltr( Whisked)
  • Brinjal/Eggplant 4 nos( whole from bottom of eggplant cut into two slits )
  • Turmeric Powder 1/2 tsp
  • Kashmiri Red Chilli Powder 1/2 tsp
  • Oil for deep frying
  • Water 1/2 cup(optional ,need to add to curd if required by seeing your thickness of the curd used)
  • Sugar 1 tsp(optional, if required-if curd is sour)
  • chat Masala 1tsp
  • Salt to taste
For Tempering/chonk

  • Cumin 1tbsp
  • Mustard 1tsp
  • Dry red chillies-3-4 Whole
  • Ginger 1 inch( crushed)
  • Garlic 10 pods(crushed)
  • Green chilli 2 nos(crushed)
  • Curry Leaves-10 to 12 leaves
  • Vegetable Oil 3tbsp
  • Roasted cumin and dry chilli powder-1 tbsp
  • Corriander leaves for garnishing
Procedure of Dahi Baigana/eggplant with curd

  • Place your frying pan ,add oil and let it heat
  • Slit the brinjal/eggplant add 1 teaspoon salt, turmeric powder, chilly powder 
  • Rub on and inside the cut of the brinjal/eggplant the and keep it aside atleast for 15 minutes.
  • Mean time, lets prepare the dahi/curd
  • Mix water(1/2 cup) in curd and whisk it nicely. 
  • The consitency sholud be thick and creamy(not too runny)
  • Now add sugar,chat masala and salt
  • Keep it aside
  • Now then cook brinjal/eggplant in hot oil.
  • Repeat the same with other batches
  •  Then transferred to thick beaten, flavoured and creamy curd.
  • Now for tempering ,take a pan
  • Now add oil, once the oil is heated
  • Add cumin, mustard and whole dry chilli
  • Let it splutter
  • Now add crushed ginger,garlic and green chilli
  • Add curry leaves and satute for while(dont burn it)
  • Now transefer the chonk/put it in the ready dahi baigana/eggplant curd mix
  • Now mix it
  • Now sprinkle roasted cumuin and dry chilli powder
  • The vadas are soaked for a period of time before serving.
  • And topped with coriander  leaves, chili powder, crushed black pepper, chaat masala.
  • Ready to serve!!!
Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic recipes of Odisha with my twist!!!