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!!!




Macha Munda Ghanta / Macha Munda Chhencheda/Fish head with split bengal gramdal and cabbage- Odisha delicacy

Macha Munda Ghanta / Macha Munda Chhencheda/Fish head with split bengal gramdal and cabbage- Odisha delicacy


Preparation Time:10Minutes
Cooking Time: 50Minutes
Total Preparation Time:60minutes



My all time favourite machha munda ghanta/ chhencheda is a delicacy of Odisha and every odia would die to have!!!.My husband get fish only to prepare this dish!! Being far from home, really miss those authentic dishes so tried to prepare and satisfy our carves!!!😍




😃
Machha Munda ghanta./ machha munda chhencheda : This recipe is called by different names simultaneously. It is also referred as chhincheda/chhencheda. In Bengali cusine version is of more lentils called as Mudhi Ghanta.

In this dish main ingrident is fish heads.This recipe is very famous in Odiya wedding functions. Where you buy a whole fish and use the main pieces for some curry other recipes and head things is kept aside. The head and few other pieces like tail which is not used mostly in other recipes.which they use later for Machhha Ghanta/Chincheda. Those heads and other left out pieces are cooked with different vegetables and lentils and Indian spices.
For Maccha ghanta I’m using Bengal gram dal and cabbage with aromatic spices.So let’s enjoy this aromatic and tasteful delicacy from Odisha.





Rohi Macha munda ghanta/Fish head curry


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


INGREDIENTS


For Rohu Macha Munda Ghanta

  • Rohu Fish head 1 whole divided into 2 pieces 
  • Rohu fish fried pieces 4 (for procedure of fish fry click the link below)
  • http://www.lukitchen.com/2017/11/rohu-fish-fryrui-or-roho-labeo-labeo.html
  • Channa dal/bengal gram dal 1cup (soaked in 3 cup water atleast for 4 hours, overnight is best to use.)
  • cabbage 2 cup finely chopped
  • MasalaPaste
  • Potatoes(2 Medium size) chopped in cubes(optional)
  • 1 Medium Tomato (fine slice)
  • bay leaf 1
  •  cinnamon 1inch(crushed)
  •  cardamom 2 nos(crushed)
  •  Mustard oil(7-8)tbsp
  •  Kashmir chilli powder1 tbsp
  • Turmeric powder 1/2 tsp 
  •  sugar 1/2tsp
  • coriander leaves 1tbsp freshly chopped   
  • Water 2 cup 
  • Salt to taste
For Masala


  • 4 Medium onions(roughly chopped)
  • Garlic 8-10 pods
  • Ginger 1inch (roughly chopped)
  • Coriander seeds 1tsp
  • Cumin Seeds 1tsp
  • 2 Dry red chilli
  • 1 Green chilli
  • 1 small Bay Leaf
  • Cinnamon 1/2 inch
  • Cardamom 2 nos

Procedure to Make Masala:


Place all ingredients into mixie jar and put little water and  grind to paste.

Procedure:
  • Place a heavy bottom pan or kadhai put the oil and once the oil is heated, add the sugar
  • Let the sugar to caramelized (don't burn it) ,add crushed cinamon, cradmom and bay leaf, saute it for a minute
  • 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, saute for 5 minutes
  • Now add saoked channa dal/bengal gram dal and cabbage
  • Now mix everything well and saute for 5 miutes
  • Now add fish heads and other fish pieces.
  • Now add raw potatoes
  • Cook in medium flame, all dals cooked properly
  • Once the fish are became tender it can be crushed with help of ladle,just by pressing the ladle on it
  • Saute it till it roasted and dals cooked( all raw smell of masala goes off and oil start coming from sides)
  • Garnish it with chopped coriander leaves.
Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic recipes of Odisha with my twist!!!

Thursday, 16 November 2017

Orange punch Kheera/Milk pudding with cottage cheese with orange punch-Delicacy Of Odisha

Orange punch Kheera/Milk pudding with cottage cheese with orange punch-Delicacy Of Odisha


Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Cooking Time:1hour 10 minutes


One more fusion recipe from my experiment basket!

Kheera  is a sweet dish originally from coastal Odisha in eastern India.

Kheera made by boiling the milk on low heat for a long time until it becomes dense and changes its color to brownish and Sugar, spices and nuts are added to it to give it flavor. It is chilled and served with chenna/cottage cheese.  .Although  the milk and sugar, and boiled further until some of the milk evaporates and the dish acquires a thicker consistency, to form a rabdi. The mixture is seasoned with chenna/cottage cheese ,saffron,cardamoms and nuts before being served.

Please click the below mentioned link for authentic recipe of Kheera!!

http://www.lukitchen.com/2017/11/kheeramilk-pudding-with-cottage-chesse.html

I have came with my twist in it.. As winter has started and orange's are at there best now.. so gave a orange punch to it....Delicious,Easy, simple version.Hope you all will like it.





Course: Dessert
Cuisine: East India
Servings:4 person


Ingredients:


1 liter milk
1 cup Chenna/cottage cheese
1/2 cup sugar( add more sugar according to taste of oranges)
1/4 cup condensed milk 
orange pulp 1/2 cup
6 Cardamom
Few saffron strands
For cottage cheese
Milk half liter
Lemon juice 2tbsp

Procedure for making chenna/cottage cheese 


  • Place your saucepan and pour milk in it
  • Bring it to boil
  • Now add lemon juice to it
  • Boil it in medium flame and milk will start curddling
  • Once curdled cook for 10 minutes(chenna/cottage cheese will completely get separated)
  • Wash in running water ,to get rid off the lemon essence from it
  • And now tie in a muslin cloth and let all the water drain's out
  • Chenna/Cottage cheese is ready


Procedure:
  •  Take heavy bottom pan pour 1 ltr milk let it boil then add sugar 
  • Let all the sugar break down
  • Then add crushed cardamom( crush it using hand pestle)
  • Time to add condensed milk and keep stirring in regular intervals. 
  • As the layer of cream begins to form on the surface of the milk
  •  Take off to the side of the vessel. 
  • The process continues until the milk is exhausted(Keep stirring in interval of 5 mins)
  • The rabri thus formed is extremely creamy and very thick consistency
  • Take out in a bowl and keep it aside for cooling.
  • In meantime DE-seed and peel of your orange pods
  • Once cooled completely 
  • And refrigerate it for 2 hours
  • Before adding orange pulps, make sure rabri should be chilled.
  • Now add orange pulps and give a good mix
  • Topped with chenna /cottage cheese
  • Add few saffron strands as garnishing
  • Your Yummy and delicious kheera is ready!!
  • Serve it chill !
Thank you all for showing your interest in my blog!!!
Will be back soon with a more fusion recipes with my twist!!!

#Kheera #Pyasam #Food #kitchen#gluten free#veg recipes#kitchen#rabri#milkpudding

#Kheera #Pyasam #Food #kitchen#gluten free#veg recipes#kitchen#rabri#milkpudding

Kheera/Milk pudding with cottage chesse-Odisha signature dish

Preparation Time: Nil
Cooking Time: 1 hour
Total Cooking Time:1hour

As promised i'm back with one more authentic sweet dish of Odisha.

Kheera  is a sweet dish originally from coastal Odisha in eastern India. And it is one of the mahaprasad offered to lord Jaggantah in Puri temple!!!
I still remember in my childhood day's those how have tasted Kheera/ or Kheera is on the menu of any one's wedding considered to rich person!! Yes it was a Status symobol in those days(in 90's)..LOL..this is because to prepare authethic Kheera was a too costly and people will consume more..sounds weired. But I'm right Kheera was not available so easily in markets as it is now. People love to have it!!!

Kheera is Odisha signature dish!!!!

Kheera made by boiling the milk on low heat for a long time until it becomes dense and changes its color to brownish and Sugar, spices and nuts are added to it to give it flavor. It is chilled and served with chenna/cottage cheese.  .Although  the milk and sugar, and boiled further until some of the milk evaporates and the dish acquires a thicker consistency, to form a rabdi. The mixture is seasoned with chenna/cottage cheese ,saffron,cardamoms and nuts before being served.

For Orange punch kheera, please click the below link
http://www.lukitchen.com/2017/11/orange-punch-kheeramilk-pudding-with.html




Course: Dessert
Cuisine: East India
Servings:4 person


Ingredients:


1 liter milk
1 cup Chenna/cottage cheese
1/2 cup sugar
1/4 cup condensed milk 
6 Cardamom
Few saffron strands
For cottage cheese
Milk half liter
Lemon juice 2tbsp

Procedure for making chenna/cottage cheese 


  • Place your saucepan and pour milk in it
  • Bring it to boil
  • Now add lemon juice to it
  • Boil it in medium flame and milk will start curddling
  • Once curdled cook for 10 minutes(chenna/cottage cheese will completely get separated)
  • Wash in running water ,to get rid off the lemon essence from it
  • And now tie in a muslin cloth and let all the water drain's out
  • Chenna/Cottage cheese is ready


Procedure:
  •  Take heavy bottom pan pour 1 ltr milk let it boil then add sugar 
  • Let all the sugar break down
  • Then add crushed cardamom( crush it using hand pestle)
  • Time to add condensed milk and keep stirring in regular intervals. 
  • As the layer of cream begins to form on the surface of the milk
  •  Take off to the side of the vessel. 
  • The process continues until the milk is exhausted(Keep stirring in interval of 5 mins)
  • The rabri thus formed is extremely creamy and very thick consistency
  • Take out in a bowl and keep it aside for cooling.
  • Once cooled completely topped with chenna /cottage cheese
  • Add few saffron strands as garnishing
  • Your Yummy and delicious kheera is ready!!
  • Serve it chill !
Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic sweet recipes  of Odisha with my twist!!!


#Kheera #Pyasam #Food #kitchen#gluten free#veg recipes#kitchen#rabri#milkpudding

Dahi Bara/Dahi Vada/Thayir vadai/Doi bora-Odisha delicacy

Dahi Bara/Dahi Vada/Thayir vadai/Doi bora-Odisha delicacy


Preparation Time:30 Min
Cooking Time: 50 Min
Total Preparation Time : 1 Hr 20 Min


Dahi bara is not alone in Odisha, it is always paired with aloo dum(potato gravey)/ghughunyi(white peas curry)!!!The combination of these is nostalgic!!!
It is very famous in Katak and Bhubaneswar too!It's very famous street food consumed in breakfast and snacks.Now also the seller use the cycle to carry those pots hanging in their both handles.

Now also when ever I visit Bhubaneswar dahi bara aloodum/ghughunyi will be in my wishlist!!!!

Recipe for Alu dum click below link.
http://www.lukitchen.com/2017/12/aloo-dumalu-dumdam-aloois-paired-with.html

Dahi Bara/Dahi Vada is a popular snack in India.It is prepared by soaking vadas (fried flour balls) in thick dahi (curd)and  topped with different chutnies and spices.



Dahi  bara Odia Dahi Vada is also known as “dahi baray”in Urdu, “dahi bhalla in Punjabi, thayir vadai in Tamil, thairu vada in Malayalam,perugu vada in Telugu, mosaru vade in Kannada, and doi bora  in Bengali.

Odisha Dahi bara is simple and served without chutney. Want to know the recipe..
So lets start....

Course: Appetizer(Vegetarian)
Cuisine: East India
Servings :5 persons



 INGREDIENTS:

For Bara/Vada

Urad Dal-1cup
water 4 cup for soaking


Procedure to make Bara/Vada

  • Soak Urad dal for 2 hours
  • Wash soaked Urad lentils and ground into a batter for the vada( consitency should be thick not runny)
  • keep it aside for 1 hour
For Dahi
  • Curd-1/2 ltr( Whisked)
  • Water 2 n 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
  • Curry Leaves-10 to 12 leaves
  • Vegetable Oil 3tbsp
  • roasted cumin and dry chilli powder-1 tbsp
  • Corriander leaves for garnishing
Procedure of Dahi Bara

  • Place your frying pan ,add oil and let it heat
  • 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 urda dal batter(round shapes) in hot oil. (while pouring batter add litlle water in your plam,it will ease your work)
  • Repeat the same with other batches
  • Keep 2 cup water in big bowl
  • Now  first put the hot deep fried bara/vada in water 
  • keep it aside, let the bara/vada to soak the water copmletely
  • Now squeeze the bara's/vada's by keeping it in between your both plams
  •  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
  • Add curry leaves and satute for 2 miutes(dont burn it)
  • Now transefer the chonk/put it in the ready dahi bara/dahi vada
  • 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 pepperchaat masala.
  • Ready to serve!!!
Thank you all for showing your interest in my blog!!!
Will be back soon with the recipe of aloo dum/potato curry and ghughunyi(white peas curry) with my twist!!!

#Dahi Bara#Dahi Vada#Thayir vadai#Doi bora#Odisha delicacy#pure veg#gluten free#recipes#kitchen