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Showing posts from June, 2011

Goat Mutton Curry

Mutton is meat of goat. It is the most widely consumed meat in the world, a staple of, among others, Mexican, Indian, Greek and southern Italian cuisines.
Lamb (and mutton), a red meat, has always gotten a bad rap for many reasons. One reason is that it is often believed that white meat is healthier. But it is a great source of absorbed zinc & iron. Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions.
So here is how we roll in beautiful state of Orissa.... Ingredients: Mutton : 2kg (serves 8-10 people)Potato : 2 large cut into 4 piecesOnion: 3 large choppedGinger : 2 inchGarlic: 2 largeRed Chili: 4-5Tomato : 2 mediumCumin Powder : 2 tbspCoriander Powder : 2 tbspTurmeric Powder : 4 tbspChili Powder : 2 tbsp (more or less depending on how spicy you like)Salt : to tasteSugar : 1 tbspDry Bay Leave : 1Oil for cooking.Whole Cardamon : 4Whole Cinnamon : 1 inch Process:

Sweet Lassi

Its so hot today that even my swimming pool wants to go for a swim. So I decided to prepare something that would help take the mind of the scorching heat. What can be better than old fashioned sweet lassi.
Lassi is a popular and traditional Panjabi yogurt based drink. There are so many variations to it, like sweet, salty, mango, mint.........
Which ever you choose its really refreshing and cooling. So here we go.....
Curd: 2 cupsMilk: 1 cupSugar : 1/2 cupRipe Banana: 1Ice cubes: 4-5
Its really simple.... blend all the ingredients together in the blender till smooth. Serve it up in a chilled glass, garnished with your favorite food or mint leaves .
Enjoy this cool drink with your family and friends and have a great summer.
Till then Happy Blogging. Rakhee

Stuffed Capsicum

Capsicum is a vegetable that comes in different colors and is grown almost throughout the world. But it is native to America and in fact has been cultivated byfarmers in tropical America for thousands of years. Its also known as bell pepper or chili.
Apart from being good in taste it has many medicinal values. It is very good for eyes and skin. It is used as spices, medicine and of-course vegetable :)
Generally Stuffed capsicum is prepared with whole capsicums but to be honest its really big for one serving so I decided to go little different.
Capsicum: 1 Potato: 1 medium boiled Onion: 1 small finely chopped Green Chili: 2 finely chopped Coriander leaves: 1 tbsp finely chopped Salt : as per taste Coriander Powder: 1 tsp Cumin Powder: 1 tsp Chat Masala: 1 tsp Red Chili Powder : 1 tsp (add more if you like spicy) Oil for cooking
Wash and cut the capsicum into 1/2 inch rings. Mash the potato and add salt as per taste. In a pan heat 1 tsp oil and add chopped onion and green chili. O…

Chhena Poda (Orissa style cheese cake)

Chhena poda is a cheese desert from the beautiful state of Orissa. It is the only Indian dessert whose flavor is derived from caramelization of sugar. Chhena poda originated in the town of Nayagarh in Orissa and is now avalaible in all over the state. It is prepared in Oriya homes during religious festivals like Durga Puja and Raja.
I don't even remember when I first had it but it has always been something that you can bribe me with. When I was a little girl, we used to visit my grand parents at our native village for summer vacation and every time we would stop at this small maret just outside our village. One of my dad's best friends had a sweet stall and he would make sure I get to eat the yummy chhena poda for which his shop was famous :)
I always wanted to try out this dessert at home, so I did some research, took some advice and prepared chhena poda. It turned out to be pretty good. So here we go.
Cottage Cheese : 4 cupsSuji : 1/2 cupSugar: 2 cup (can add more i…

Dahi Vada

Dahi Vada (dahi bora) is a lip smacking Indian Chat. It is prepared by soaking vada in thick yogurt. In north India it is relised with imli (tamarind) chatani, Gujarati and Maharastrians prefer it in a more sweeter version. And we Oriyas enjoy it with dum aloo.
Every body in Orissa has their own favorite place for dahi vada and aloo dam, and mine would be at the Birupa Bridge connecting Charbatia and Cuttack. As per me the guy is best in the business, he has been selling dahi vadas from I don't know when.
I can't compete him but here is the recipe that I have learned from my mom.
Ingredients: Vada:Urad Dal : 1 cupGreen Chilli: 2-3 (finely chopped)Ginger: 1/2 inch (finely chopped)Salt: 1tbspSuji: 1/4 cupOil for deep frying Dahi: Curd : 2 CupsMustard seed: 1tspCurry leaves: 4-5Oil: 1 tspRed Chilli: 2Sugar: 1/2tbspSalt as per taste.
Soak the dal in water for 4-6 hrs. Drain and grind the dal into a smooth paste using little water. Don't use lot of water else the mix would be…