Odisha Plates

  Ingredients.... Mix vegetables 1 bowl ( Brinjal, radish, plantain, taro and tomato) 6 to 7 coconut slices 4 Dry mango 4 to 6 kakharu badhi ( ash gourd vadi ) For paste.... 1 tbsp Mustard seeds 1 tsp Cumin seeds 4 Red chillies 10 Garlic cloves For seasonings.... Pinch of Hing 1 Onion sliced 2 Red chillies ½ Mustard Cumin seeds ½ Fennel seeds ⅓ Fenugreek seeds Few curry leaves Salt Oil Preparations..... Heat kadhai along with 1 tbsp of oil fry vadies remove in a dry plate keep aside. Make a fine paste of all above paste ingredients. Keep aside. Wash dry mangoes to remove all coated salt and soak in 2 cup of warm water and keep aside. Cut all vegetables in 4" long and keep aside. Heat oil, add hing stir well, add onions saute till transulate,  collect onion and keep one side of kadhai, add all seasonings when they start pop-up, add ambula with it's water give a nice boil , add the paste stir add all vegetables, sliced coconut and salt as per taste . Cook till done switch off th...

  Ingredients.... For plantain fish patties 4 Plantain 2 Onions chopped 4 Green chillies Salt to taste 2 tbsp Besan 1 tsp Garam masala For gravy ... 4 Onions finely chopped 4 Tomato finely chopped ½ cup coconut cream 1 tsp curry powder 1 tsp Garam masala ½ tsp turmeric powder 1 tsp Coriander powder 1 tbsp GG paste ¼ tsp Hing Oil Salt Water Preparations.... Cut raw plantains with skin in half and boil till they don not boil as much as it's soft and soggy, remove keep in kitchen towel to absorb all excess water. We need dry plantain for best texture to make fish shape. Mash all above kofta ingredients together to mix them well. Do not use water.  Apply little oil in your palm to avoid sticking the mixture Take a big size ball and make an oval with the mixture. The upper part of the oval is thicker than the lower part where we make a hole with our finger and give an exact shape of fish cuts. Fry or deep fry all fish shaped koftas. Heat kadhai along with oil add hing add onions fr...

  Easy South Indian style potato dry dish serve with rice or chapatti . Ingredients 4 medium size Potato 1 tbsp Fine grated Coconut Few Curry Leaves  1 tbsp Green chillies  ¼ tsp Turmeric Powder  ½ tsp Mustard & Cumin seeds  1 tsp Bengal gram 1 tsp Coconut Oil Salt to taste Preparations.... Wash and peel potato then cut into small cubes.Heat coconut oil , add all above seasonings fry and then add potato cubes, turmeric powder, coconut and salt along with little water , cook till soft. Do not stir continuously.  Serve hot as side dish . 

  Cook this unique combination of banana stem and chicken. Believe me, you won't regret to cook this incredible dish. Banana stem clearly qualifies as a superfood. Banana stem can be cooked or consumed raw in juice form. The stem is cooked in various ways in South Indian and East Indian cuisines.  Here banana stem is used with nonveg curry . As it was chewy and soft. The inside is a fibrous, it's crisp in texture and mild in flavor. It has a sweeter and tart flavor, when cooked in meat it absorbs all the flavors of meat when you start eating first you feel the flavorfull of meat juice and then it's chewing like chewing gum.  I just love to chew these juicy meat flavored stems. Try once.... Ingredients...... 1 kg Curry cut chicken 12" Banana stem cut into big size chunks  2 Onion sliced 1 tbsp GG paste 1 tbsp Chicken masala 1 tsp Dry red chili pdr 1 tsp Turmeric powder 1/2 tsp Coriander powder 1 tsp Garam masala 1/2 tsp Kashmiri chili powder 1 tsp green chillies chopp...

  Ingredients.... 4 Yellow banana peels 2 Greene chillies 2 Dry Red chillies 1 Small Onion 1 tsp Lemon juice/ tamarind paste Salt to taste Oil for frying Preparations..... Wash banana peels before cooking. Heat kadhai along with oil add all above ingredients just Sautee on high flame .  Remove cool on room temperature . Grind into rough paste.  Add lemon juice stir well and serve with snacks or with rice or with chapatti .

Ingredients...... 1 cup Double beans 2 Onions sliced 1 Tomato cut into cubes 1 Tomato into chopped 1 tsp GG paste 1 tsp Mutton masala ½ tsp Coriander powder ½ tsp Garam masala 1 tsp Red chilli powder ½ tsp Turmeric powder Salt to taste 2 tbsp Oil  Preparations... Wash and soak double beans in enough water for overnight. Pressure cook soaked beans adding water and little salt.  Cook in low flame for one whistle. Heat a cooking pot along with oil add onions fry till light brown add gg paste stir ,add chopped tomatoes stir it nicely, sprinkle little water add all above spices stir well and fry till the aroma spread. Strain beans from its broth add to sauteed masala cook for 2 minutes now add all beans broth to it stir check salt add if needed. Add cubed tomatoes cover and cook until it's thicken . Sprinkle garam masala stir when you serve. Serve as side dish.  

  Ingredients..... 2 Drumsticks into ,3 inches 1 big size potato into 6 pieces Turmeric powder For seasonings..... 1 tsp of mustard, cumin and funnel seeds For paste... ½ tsp Mustard seeds ⅓ tsp Cumin seeds 1 Red chilli 4 Garlic cloves Salt to taste Oil for fry Water as per needed Preparations.... Soak all paste ingredients in a bowl fo 5 minutes. Grind well into a fine paste by adding a little water. No need to make fine paste  Heat the mustard oil in kadhai. Add all seasonings when starts spluterning, Add veggies along with turmeric powder and water and stir well cook until half done  Add the ground paste stir nicely, cover and cook until the potatoes are cooked or till all the water dries out and perfectly veggies coating with masala.  Do not over cook mustard masala in any curry or fries ; over cooked mustard paste always been bitter in taste. Serve hot with plain rice as side dish.