Ghanta Tarkari

GHANTA TARKARI

Ghanta Tarkari is a typical odia mix veg curry with lots of sprouts. Preparing this dish is a festival in almost every odia household. Ghanta tarkari is a almost similar to aviyal of Kerala or undhiyo of Gujurat. Its a complete meal in itself. Its very healthy also. Very less oil is used to prepare this dish.

Ghanta tarkari falls day after dutiya osha. Dutiya osha is a full day fasting done by the mothers. This fasting is done for the long life, prosperity of the children especially sons. In this puja whole veggies and fruits are offered as prasad to Lord Dutibahana. Next day ladies prepare this delicious curry with that veggies offered as prasad or bhog.

Preparation of this curry varies from household to household. In my maternal family this curry is made without onion and garlic and with ghee and panch phoran tempering. On the other hand my mother in law prepared this curry is made like a mutton curry. Onion, garlic and giner paste sauted properly and then cubed veggies to it and cooked. From my childhood I saw that whenever mom prepares this dish, she distributes it among our neighbours. Accordingly neighbours alsosend their curry to our home. This is the beauty of this dish.

This recipe is my mother in law's recipe.  She prepared it with lots of love. And this becomes a very tasty dish.

Here is the recipe...

Brinjal- 4medium

Pumpkin-1cup cubed

White Pumpkin- 1/2cup cubed

Long Beans- 10 to 12 cut into 1inch piece

Yam- 1/2cup cubed

Parval- 3 to 4 cut in cubes

(pointed gaurd)

Kankada- 3 cubes

(Teasle Gaurd)

plantain- 2 cut in cubes

colaccaasia- 3 to 4 cut in cubes

Ridge Gaurd- 1medium cut in cubes

Elephant apple- 3 to 4 pieces

(substitute of elephant apple is tomato- 3 medium)

Moong sprouts- 1/2cup

Black Chana sprouts- 1/2cup

Dried White Peas- 1/2 cup (soaked)

Salt to taste

Sugar- 1/2tsp

Haldi- 1tbsp

Red chili powder- 1tbsp

Coriander powder- 1.5tbsp

Cumin powder- 1.5tbsp

Whole cumin- 1tsp

Bay leaves- 2

Coconut cubes- 1/2cup

Scraped coconut- 1/4cup

Ginger Garlic paste-  3tbsp

Onion- 4medium

Mustard oil- 3tbsp

Sugar- 1tbsp

Roasted Masala

Cinnamon- 1inch piece

Clove- 3

Green Cardamom- 3

Clean and cut all the veggies in cubes. Put cubed potato, brinjal and pantain in water to protect them turning black. keep elephant apple aside.

Heat oil in a big kadai or handi, add sugar and let it caramel. Then add bay leaves and cumin to it and let it crackle.

Add ginger and garlic paste and saute up to raw smell goes. In the mean time peel and cut onions in cubes. Then make coarse pieces with the  help of grinder. Then add onion to ginger an garlic masala and saute.

If you have oou or elephant apple skip this step. But i don't have elephant apple so I have added tomatoes to the masala. Also add dry masala powder and cook up to tomatoes mushy and oil separates. At this stage add all the sprouts and mix.

Add all the cubes veggies to it and cook. Mix the veggies in regular basis so that the curry won't stick to the buttom. Cover the through out the cooking process. So that it will be easy for cooking veggies.

When veggies are half done add chopped coconut pieces and mix. Cover and cook up to the veggies are totally cooked.

Mean while dry roast the whole garam masala and make a powder.

When veggies are done add scraped coconut and roasted masala powder and mix.

Generally this curry is eaten with plain rice and dall. But this curry goes well with chakuli pitha 

(plain dosa) or tikona paratha.

Methi Chicken

METHI CHICKEN 

(chicken cooked in fenugreek leaves flavoured gravy)

Some years back we went to Banglore and Mysure. When we were returning from Mysure we had methi chicken and some other dishes. I don't remember all those dishes but methi chicken was too tasty and i remembered that flavour. It was creamy, soft and literally finger likcing. I tried to replicate that dish in my kitchen. I got an lovely recipe after some failed attempts. After that this dish became our one of favourite party dish. whenever I prepare this recipe I got appreciated by every one. 

Here is my version of Methi Chicken.

Chicken- 1/2kg

Onion- 3medium

Ginger and garlic paste- 1.5tbsp

Kasuri methi- 5tbsp

Haldi- 1tsp

Red chili powder- 1tsp

(i used kashmiri red chili powder)

Kaju- 3tbsp

Tomato- 1medium

Hung curd- 1/4cup

Salt to taste

Sugar- 1/4tsp

Whole garam masala- 1tbsp

(Cinnamon- 1/2inch

Clove- 3

Green cardamom- 2

Cumin- 1/2tsp)

Garam masal- 1/2tsp

Coriander powder- 1tsp

Butter- 1tbsp + 1tbsp

oil- 1/2tbsp

Green chili- 2

Warm half cup of water and add 4tbsp of kasuri methi in it. Keep Aside 1tbsp kasuri methi.

Wash and clean chicken. In a mixing bowl add chicken, curd, half 1/2tsp, 1/2tbsp of ginger and garlic paste and mix. Keep aside for 45mins to 1hour.

Slice onion thinly. In a kadai add 1tbsp of butter, add sliced onion and kaju. fry it up to brown. Let it cool down and make a smooth paste. Keep aside.

Heat oil and butter and add whole garam masala and let it infuse. Then add ginger and garlic paste and cook up to raw smell goes. When done add soaked kasuri methi and cook prperly. Keep the water left from soaked kasuri methi.  If required use this water to cook.

Now add marinated chicken to it. Also add salt, haldi, red chili powder, coriander powder and also chopped tomato and green chili. Cook it in high flame. When the water reduces, simmer the flame and cover and cook. 

When chicken is 3/4th cooked add onion and kaju paste. Cover and cook up to chicken is cooked properly.

Finally add sugar, garam masala and rest of kasuri methi. Mix properly. Serve hot with roti, naan or pulao or any flavoured rice.

Steamed Chana Dal Modak

Steamed Chana Dal Modak

Modak is a popular Indian sweet. Normally it is a steamed dumpling with sweet filling. This sweet filling is normally made from grated coconut and jaggery. Outer soft covering is made of rice flour dough.Sometimes wheat flour or maida is also used as the outer shell. But with time this modak has gone through many changes.

Lord Ganesha's favourite sweet dish is modak. Lord Ganesha is also known as Modakpriya (who likes modak). During Ganesh Chaturthi every household make modak as offering to the most popular God.  

There are lots of variety of modaks. Like steamed, fried and also made of mawa (khoya) or sooji (rava). Here i am sharing a recipe of  steamed modak where the stuffing is made of chana dal. Chana dal cooked with jaggery up to dry. Then stuffed inside the soft rice flour shell. 

Here is the recipe

Stuffing 

Chana Dal- 3tbsp

Jaggery - 2tbsp

Raisins- 1tbsp

Dessicated Coconut- 3tbsp

Green Cardamom Powder- 1tsp

Haldi- a pinch

Salt - 1/4tsp

Ghee- 1tbsp

Modak

Rice Flour- 1cup

Water- 1.5cup

Salt- 1/4tsp

Ghee- 1tbsp

Clean and soak chana dal for 2 hours. After 2 hours in a pressure cooker add soaked chana dal, salt and haldi and also add water. Cook up to 2 whistles. Keep aside and let it cool down naturally.

In a kadai heat ghee and add cooked chana dal and cook. Then add jaggery, coconut and green cardamom powder and cook up to dry. This is our stuffing. 

Again heat water in a kadai and add salt and ghee to it and let it boil up to bubbly. Then add rice flour and mix. Now switch off the gas and cover it and keep aside for 5 to 7 mins

After that remove the dough to it a big plate. Let it cool down.When it is cold enough to touch with hand knead it with adding little little water to a very soft dough.

Keep a steamer on gas with around 2.5 cups of water.

Now we will shape the modaks. Make small balls from the dough. Now grease yours hands with ghee. Flat the ball and shape like a small bowl. Then add the stuffing in that bowl. Gather the edges and press and shape like modak. It can be made with modak mould which id easily available in market. If needed grease your hand with water and ghee.

Now grease the steamer with little ghee. Place the modaks in that steamer. cover and cook for 7 to 10 mins.Then remove from steamer and keep aside to cool down. Serve as prasad to Lord Gnesha

Kesar Pista Sandesh

Kesar Pista Sandesh 

Every time janmastami comes with lots of happiness and festivity.. This year is also the same. We will fast for the whole day. In the day time we will prepare Prasad. Chhana Manda, chuda ghasa, suji khiri and many more.. In the evening we decorate our Krishna and do the puja. This year I have also made this yummy and easy sandesh. This will be ready in just half an hour time. Recipe of the sandesh is as follows..

1.5lit- milk

Vinegar- 4 to 5tbsp

Sugar powder- 1/4cup or as per taste

Saffron few strends

Green cardamom powder- 1tsp

Pista powder- 2tbsp

Chopped pista to decorate

Ghee- 1tbsp

Heat milk  up to boiling point. Then lower the flame and add vinegar and let the milk split.

Remove from flame immediately and strain with a colander. Now add water to the chhena and again put in a colander. Keep this for 15mins. Chhena should be very soft

In a mixing bowl add warm chhena and start kneading. Knead it properly without lumps. Approximately 10mins. Then add powdered sugar and knead. After adding sugar it will be little runny. Now add saffron, pista powder and green cardamom powder to it. Mix

Heat ghee in a non stick Kadai or pan. Add chhena mixture to it and cook up to dry.

Remove to a mixing bowl and let it cool down . Then again knead it up to a soft dough. Now grease your hand make sandesh . Shape as you choose. Even u can spread on a greased square tray.. Decorate with chopped pista..

Gulab Jamun

Gulab Jamun

Raksha Bandhan festival is nearby. Its a special festival for all the sisters and brothers. Do you need a 100% full proof recipe of Gulab Jamun? If yes, then go ahead. I will share a recipe. its a khoya (dehydrate milk) and paneer (cottage cheese) gulab jamun.

Me and my brother always relish gulab jamun. But whenever ma tried gulab jamun at home, it never came out perfect as market brought. There was always a hard part in the middle. After getting married also i tried many recipes and also tried market brought powder packets. But I was never satisfied with the result.

But this recipe blew our mind. After this we never purchsed gulab jamun from market. So here is the recipe of  delicious gulab jamuns. 

Khoya- 200gms

Milk- 500ml

Vinegar to split the milk

Sugar- 500gms

Water- 1lit

Maida- 3tbsp

Corn flour- 1tbsp

Baking powder- 1/4tsp

Green cardamom- 3

Boil milk and add vinegar to split the milk.. when  done strain it in a colander.

Grate khoya and mash with hand up to soft. 

In a separate bowl mash chhena up to soft

Now mix both khoya and chhena and up to soft. Add maida, corn flour and baking powder and mix up to a soft dough. 

Now make tight and crack free balls but with light hand.

Add water and sugar in a sauce pan also add green cardamom and boil up to little thick syrup. Switch off the gas. Keep it warm

Heat oil in pan and drop the balls and fry up to brown evenly from every side. 

Now drop it in the warm sugar syrup. Rest it for 3 hours and then serve as you wish..

Rajasthani Food Festival, Ramada Plaza

Rajsthani Food Festival, Ramada Plaza Chennai

Last weekend I received an invitation from Ramada Plaza, Chennai to taste their Rajasthani food at the Rajasthani Food Festival. This festival is happening from 15th feb to 24th feb.

People eat through their eyes first and the taste is also most crucial. In a food festival the decor and ambience matters a lot. My experience at that beautiful place.

While entering the Hotel, on the left side you will find there arrangements for the Rajasthani Food Fest. That decor is way too good. You will feel the vibe of Rajasthan there. Dolls, Hukkah, Badhini Dupattas, cute Umbrellas, pictures of the Rajasthani people, Char pai in the corner and camel cut out are just the perfect prop. They have put table piece, decorated as rajasthani man and women on a pencil is very beautiful and tempting.

The behaviour of the staff is very cordial and good. They are dressed up as Rajasthani male and female. Their dress is too colourful and enough for you to give the feel of Rajasthan

Now comes the food. I have tried their veg thali. I personally feel it’s the best Rajasthani food in town.  Here is What I had on that day

*Soup- Tamatar aaur Tulsi ka Shorba

*Salad- Moong Mogar Kachori

*Main course

Paneer Palak ki Bhurji

Ker Sangri

Gulab Jamun ki Sabzi

Rajasthani kadi

Dal Dhokali

Bhati/Ghee

Makkai Roti/ Do Pad Roti

Gatta Pulao

Malai Ghewar

Churma Ladoo

Non Veg Main Course

Murgh ka Swetha

Fish Jai Sambandi

I like each and every dish from the thali. Spinach and paneer ki bhurji is very tasty. Gulab jamun ki sabzi is super. Ker sangria gives the perfect feel of Rajasthan. Gatta pulao is just perfect. Bhati is also very tasty. Desserts are mind blowing. The best ghevar abd churma ladoo. But my personal favourite is moong kachori, ker sangria, gulab jamun  ki sabzi and malai ghevar. Master Chef Virendra Joshi, who came all the way of Rajasthan to prepare this meal, Also he came and described each and every dish he curated for the thali.

Gulab jamun ki sabzi and ker sangri is the most amazing and interesting dish I have had in that thali. Deep fried gulab jamuns are not with their best friend, sugar syrup. Rather in a sweet, tangy and makhani tomato gravy. That dish is perfect side dish for any pulao or biryani. It just tempted me to cook that dish. In my upcoming blogs I will share that recipe. Another dish is Ker sangri. It's basically a typical Rajasthani dish. It's a mix of 5 items which is called as panchkut in Rajasthan. It usually come in dry form. Chefs used to soak it before cooking. Chef Virendra Joshi made that dish some achari spices. It's literally a very tasty and tangy dish. Even this recipe will come in the upcoming blogs.

Price of the thali which we ate is 1099/- but at discount they are giving at 599/-. At night they are having dinner buffet which costs 1400/- but at discount they are giving 999/-.

Above all value for money, tasty and super delicious food, perfect ambience and most cordial staff. Worth visiting place..

Some more pics from that day

Basic eggless vanilla cake

https://youtu.be/GT8csUWCja4