Sunday, 4 March 2018

Cone Aloo chaat

Cone Aloo chaat

Preparation Time: Nil
Cooking Time: 1 hour
Total Cooking Time:1hour
Let tell you first about "Aloo chat".
It can be served as a snack, a side dish or a light meal.It is made from boiled and fried cubed potatoes served with chat masala. It is a versatile dish that has many regional variations. The word “aloo” means potatoes Hindi and the word “chaat” is derived from Hindi word chatna which means tasting. Thus, aloo chaat means a savory potato snack.

Aloo chat is very popular snacks/savoury available in Odisha.We are big fan of Aloo chaat.
Tried in cone Aloo chaat for the first time..result is in front of you all.So thought to share this recipe with all of you!!

Course: Appetizer
Cuisine: East India 
Servings:4 person

For cone

  • 4 Papad cut into half


  • Boiled potato 1 medium size cut into pieces
  • Boiled white peas 1 cup
  • Tomatoes 1/4  cup finely chopped
  • Onion 1/4 cup finely chopped
  • Carrot 1/4 cup grated
  • Hung curd 2 tbsp cup
  • Pink salt 1/4 tsp
  • Rosted cumin  n chilli powder 1/4 tsp
  • Coriander powder 1/4 tsp
  • Chat masale 1/4tsp
  • Green chilli finely chopped as per taste
  • Sev for Garnish

👉I have dry roasted the papad on a skillet
👉while roasting papad do not keep on one side for too long.
👉Also do not apply pressure at same place while roasting papad, the excess pressurized part will be burnt
👉Quickly roll the papad in your desired shape before it cools
👉For filling take mixing bowl and all ingridents and mix together except sev
👉Now fill the papad cones with spicy stuffing we prepared
👉 Cone papad chat are ready.
👉Garnish with some coriander leaves and sev serve immediately.

Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic recipes  of Odisha with my twist!!!

Friday, 2 March 2018

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 Mansha/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

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 

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:

  • Grind garlic and green Chilli into fine paste, transfer to a bowl
  • Now grind onion,red Chilli and best leaf to fine paste and transfer to bowl
  • Now grind ginger, coriander,cumin, cardamom and cinnamon to fine paste and keep it aside
  • Now grind poppy seeds into fine paste

  • 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