Amba Nadiya Palua Thikiri

Amba Nadiya palua thikiri

Ingredients ....
1 Cup Arrowroot powder
1 Cup Mango pulp
¼ Cardamom powder
½ Cup grated tender smooth coconut
Sugar if needed
½ Cup Milk
1 pinch Salt

Desi ghee for grease the tray

Preparations......
Grease the tray and keep this tray on refrigerator.
Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down.

After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water.
Now take another mixing bowl add everything mix nicely to make like batter.
Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously.
When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray. After it comes to room temperature cut into your choice of pieces.
Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serve as this done, or keep in refrigerator for chilled taste.
Once you keep in refrigerator it's slightly hard and taste is better than warmer thikiri.

Tips..

*Use more sweetest and pulpy mango to avoid extra adding sugar.

*Soaking arrowroot powder process is good for stomach.

* Tender coconut pulp is hard to grating so you may use chopper.

*You may also make this with oranges, with strawberry, with plums, with dry fruits. Or only with coconut, in this use coconut oil for more flavour full.

Kanji as one bowl meals

One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...

Spicy Baby potatoes

Ingredients....... Baby potatoes -1 kg Coriander leaves for garnish Spice Mix ingredients ..... Urad dal - 2 tbsp Chana dal - 2 tbsp Coriander Seeds - 1 tsp Fennel Seeds - 1 tbsp Cumin seeds -1 tsp Dry Red Chillies - 6 Methi dana - 1 tsp Black Peppercorn -1 tbsp Dalchini 1" stick -1 Dry roast all the above ingredients till fragrant. Once cooled down, grind coarsely, and now add a few more ingredients to this masala..... Aam chur powder -1 tbsp Chilli flakes 1 tbsp Fried Coconut flakes 2 tbsp Kashmiri chilli powder 1 tbsp Green chilli powder 1 tsp Dry roasted fresh curry leaves 2 tbsp Dry roasted and coarsely grounded methi dana 1 tbsp Salt and black salt as per masala required. Mix well with grounded spices and keep in a air tight container. Preparations..... Peel and wash all potatoes, fry potatoes along with a pinch of salt, and cook until the skin turns brown and crispy. Once well fried, remove to a dry plate along with oil. Keep aside. Heat 1 tsp...

Fula kobi kukuli macha rai

Ingredients.... . Cauliflower florets . Kokali fish ( anchovy) Turmeric powder .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares . Mustard oil Salt to taste Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...

Odisha Plates

Search This Blog