Odisha Plates

  Jaipuri laal maas  is very hot and deep red in color. It is a slow-cooked hunter-style meat dish having rustic flavors, garlic, chili heat and cooked with whole spices. The dish gets its name from the color it gets because of red Mathania chilies. Lal Maas was traditionally prepared with deer or wild boar, so these chilies hid the stinky odor of the meat. But as of today, the dish is prepared with mutton and Mathania chilies. Kachari, a type of Rajasthani cucumber was used traditionally to marinate the meat but it is not available easily so it is better to marinate with regular cucumber. Ingredients.... 1 kg Curry cut Mutton  100 grms Onion chopped 100 gems Onions for garnish 1 Cucumber paste 10 grms Chopped Coriander leaves 1/2 tbsp Garam Masala 1 tbsp Coriander roughly crushed 3 tbsp Onion Paste 100 grms Curd 10 whole Red chillies 5 Whole red chilli paste 2 tbsp Garlic pas...

  Ingredients 2 cup of boiled chick peas 2 tomatoes chopped 1 cup tomato puree(4 red tomatoes) 1 green chili chopped ½ tsp turmeric powder ½ tsp red chili powder 1 tsp corriander powder 1 tsp garam masala powder           (without garlic) 1 ysp Aamchur powder Oil Salt to taste Preparations.... Soak chickpeas overnight or atleast for 6 hours.  Pressure cook by adding some salt and water. Boil till half done keep them aside. Heat oil in kadhai , add chopped green chillies, tomatoes saute for a while ,add tomato puree. Add all dry spice powder except garam masala powder and ½ tsp salt , stir well cover with kadhai lid. Cook on low heat for 10 minutes or until oil realise. Once tomatoes are cooked , add this paste to boiled chick peas ,add garam masala and aamchur powder. Taste the salt add if needed. Cook in low flame till 2 whistle. Cool down the pressure open the lid and stir well add coriander leaves and serve hot ...

Divine stories This story talks about many social issues like .....Dark side of Casteism Monopoly of higher class and powerful male ,Patriarchy ,Feminism ,Woman Empowerment ,Social Equality and many such issues. Being the Goddess of wealth, Devi Lakhsmi asked his husband Jagannatha if she could roam around the houses and see if people were properly worshipping her during her own festival or not. Jagannatha being an typical Indian husband asked her to cook his favourite dishes and then she could go wherever she wants. So Lakhsmi devi prepared food accordingly and then went out. She cook 56 bhojan for her husband. But she was disappointed to see people were not actually cleaning or worshipping her in proper manner.  Suddenly she found the house of a Chandaluni( lower caste woman), who had organised her home neat and clean and was worshipping Lakhsmi with all her heart.  Devi Lakhsmi was so pleased that she personally went to her house and blessed her with enormous wealth and pro...

  Princess Savitri *********************** Long long ago, there ruled a king named Ashvapati. He was a pious and virtuous man. However, he had no offspring. To acquire the same he resorted to a rigorous regimen of discipline, which included eating only a minimal amount of food at a specific time of the day and keeping the mind and body under strict control. Every day he would pour offerings into the sacred fires, accompanied by a hundred thousand chantings of the Gayatri mantra. After eighteen years, the goddess Gayatri was finally pleased with his devotion and manifested herself before him saying: "King! I am happy with your self-discipline and control over the senses. Ask whatever boon you want.” The king replied: "Kindly grant me a son to carry on my family name forward. The goddess gave an intriguing reply: "Dear king, I have already spoken to Lord Brahma regarding your desire for a son. However, he has instructed me to instead grant you a daughter who will outshine ...

  Ingredients....  6 Brinjals  2 tbsp of rice powder 1 tsp Red chilli powder  salt to taste  kasuri methi as per taste.  Oil  Preparations....  Wash and Cut 5 to 6 slits to a brinjal in lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. Put some salt on water put all sliced brinjal and leave it to get soft a little bit. And remove  Gently open each slit, sprinkle the masala powder (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside. Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds.  Once both the sides are slightly fried take a spoon press gently near the stem to open the slits ou...

  Ingredients.....  6 Boiled Eggs 1 Boiled potato into small cubes  1 onion slices  1 tomatoes chopped  1 tsp of GG paste  1 Cup tomato puree (HM) Handful of karuri methi 1 tsp Red chilli powder  ½ tsp of Garam masala powder  ½ tsp of curry masala powder  ⅓ tsp of turmeric powder  ½ tsp fried fenugreek powder. (HM)  ½ tsp fried garlic powder HM)  Preparation.....  Heat a kadhai saute methi leaves for a while remove and crushed, divide into 2 parts and keep aside.  Heat a tsp of oil, add the boiled eggs and a pinch of salt.Fry it for few minute the outer layer of egg is hard finally add a pinch of chilly powder and put off the flame toss well and remove in a plate keep aside.  Heat same kadhai add some more oil and add onions let them cook and give nice brown. add GG paste, chopped tomato , Add the pureed tomatoes along with all above dry spices and salt . Mix well and let the mixture cook until the oil starts ooz...

Ingredients....  1 Cup Wheat rawa/Lapsi 2 Cups of water  2 Cups grated jaggery  1 tbsp Desi Ghee 1 tsp Cardamom powder  2 tbsp mixed dry fruits  1 tsp Desi Ghee Preparations...  Wash wheat rawa and keep aside.  Heat kadhai along with ghee melt properly add washed wheat rawa and fry until it's raw smell gone. Now add water give a nice boil add jaggery cook till to a consistency which assembled together .  Remove from flame add 1 tsp ghee stir and keep this in room temperature and when the mixture slightly warm start making ladoos.  Take a 2 spoon full of ladoo mixture on your palm start rolling into round ball.  No need to grease your palm ghee release automatically when you start rolling.  Repeat the same with remaining mixture.  And keep in air tight container. Eat whenever you want.