Celebrate Birthday of Mahatma Gandhi with Milk Peda

Mohandas Karamchand Gandhi, popularly known as Mahatma Gandhi, was the preeminent leader of Indian independence movement when Britishers ruled India. I admire his quote, “Happiness is when what you think, what you say, and what you do are in harmony”. Happiness has many definitions. For most of us happiness is love, and for me happiness is “Love for Food”. BTW did you know some of the food that Mahatma Gandhi relished includes yogurt, brinjal, radish, beetroot, bottle gourd and fruit juice?

Milk Fudge Sweet or Milk Peda

Milk Fudge Sweet or Milk Peda

DYK that Mahatma Gandhi was strict vegetarian? Mahatma Gandhi relished simple Indian food such as daal, rice and chappati. Daal, dhal or dal is lentils stew or curry. Hope you enjoyed my Indian recipe cooked with lentils called “Dalma”. Among the desserts, Mahatma Gandhi relished Peda. Peda is traditional Indian milk fudge sweet. So let’s celebrate Gandhi Jayanti or birthday of the “Father of the Nation” with delicious Peda.

Ingredients:-

1 pinch of Saffron,

¾ cup Milk Powder,

4 Green Cardamoms,

1 pinch of Nutmeg Powder,

200 grams Condensed Milk,

½ tablespoon Clarified Butter.

Preparation Method:-

1. Mix condensed milk, milk powder plus clarified butter in a microwave bowl. Blend well and make sure that no lumps are left out. Crush cardamoms in to a fine powder. Discard the peels.

2. Microwave the mixture on high for a minute. Add cardamom powder, nutmeg powder and saffron. Stir this, microwave on high for a minute. Remove and stir again.

3. Microwave for 20 seconds on high, then check. If the mixture looks a bit liquid, microwave it for next 20 seconds. The mixture will thicken automatically.

4. If the mixture still has moisture and is in liquid form, then microwave again on high for 20 seconds.

5. When the mixture becomes warm, shape it into small balls. If the mixture is sticky, apply some oil or clarified butter while shaping into small balls. You can also give them beautiful shape with the help of cookie mould, creating an impression on the top as I have done.

6. On cooling, store these sweets in an airtight box. Refrigerate. Serve the milk pedas/milk fudge sweet when required.

Happy Gandhi Jayanti!

Happy Gandhi Jayanti!

Enjoy birthday of Father of the Nation with milk fudge sweet!

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Add Colors on Independence day with Chicken Dopiaza

Hey pals! How are you doing? Hope you have enjoyed my vegetarian recipe, Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy). India is not only popular because of it’s vegetarian recipes but non-vegetarian delights equally rule over the heart of millions. I am preparing Chicken Dopiaza today, wherein Hindi language “Do” means two and “piaza” means onion. Nevertheless Chicken Dopiaza is all about the rich chicken gravy with prominent flavors of onions. Not only this but “Lamb Dopiaza” is one of the most demanded curries in Indian homes and restaurants. I have used Garam Masala (Indian Powdered Ready-made Spices) here. It is available on general stores pretty easily. I also have a remedy for it if it isn’t available.

Spicy Chicken Do Pyaza!

Spicy Chicken Do Pyaza!

Garam masala is powdered mixture of black peppercorns, cloves, cinnamon, nutmeg and mace, black and green cardamom pods, bay leaf and cumin seeds. Hence you can prepare it easily at home to enjoy real flavors of any spicy Indian recipe. I have already kept a bottle at my home, you don’t require grinding these ingredients each time. Just like Dal Makhni, this recipe is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or steamed rice, if you are a rice eater just like me. I also like pairing it with Dry Fruit Fried Rice or Kashmiri Pulao. You must try this recipe also, rice lovers are gonna love it, I can bet. Let’s add some more colors and spice on the India’s Independence day with “Chicken Dopiaza”.

Ingredients:-

4 diced Onions,

1 teaspoon Salt,

8 Chicken Thighs,

2 chopped Tomatoes,

4 tablespoons Yoghurt,

3 chopped Garlic Cloves,

½ tablespoon Chilli Powder,

1 tablespoon of Mustard Oil,

1 teaspoon ground Turmeric,

½ tablespoon Garam Masala,

1 tablespoon Coriander Seeds,

1 1/2 tablespoons grated Ginger,

1 tablespoon Cumin Seeds Powder.

Preparation Method:-

  1. Blend onions, ginger and garlic. Set aside. Take a pan and heat oil. Put in the sliced onions and fry until golden brown. Remove the onions and set aside.

  2. Remove pan from the heat. Add the blended onion paste. Place the pan back on heat. Keep stirring the paste for 3 minutes, till it turns golden brown.

  3. Add coriander, cumin, turmeric plus chilli powder. Stir well. Add in two tablespoon of yogurt. Mix well. Add chicken. Stir for a minute. Let chicken be well coated with the spicy mixture in the pan.

  4. Add in tomatoes and salt. Stir thoroughly. Cover and simmer for 20 minutes. Sprinkle over garam masala and fried onions. Cook till the chicken is completely cooked.

  5. Serve with naan, lacha parantha or steamed rice.

Happy Independence Day!

Happy Independence Day!

Happy Independence Day!

Celebrate Independence Day with Dal Makhni

15 August plays very important role for Indians. Overthrowing colonial British rule led to India’s tryst with destiny, which was a major speech delivered by Jawaharlal Nehru, the first Prime Minister of India. Independence day is also celebrated in New York and other major cities in US. It is observed that more than 50,000 Indians showcase and enjoy the colors of their cultural extravaganza in New York City wherein dance performances are among the highlights of the programme. The atmosphere is nevertheless charged with vibrancy and festive spirit of Indian culture. If such is the spirit of Indians in US, imagine the celebration throughout India.

Dal Makhni

Dal Makhni

We may not be present there but we can definitely taste popular delicacy of India and cheers for Indians. So let’s prepare Dal Makhni or Daal Makhni. To add onto this, I am very fond of Indian recipes. Hope you have tried Traditional Rajasthani red meat recipe. Dal Makhni is a spicy and heavy vegetarian recipe prepared of black lentil, red kidney beans, butter, heavy cream and lots of Indian spices. It is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or plain boiled rice, if you are a rice eater just like me.

Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy)

Ingredients:-

4 cups Water,

Salt as required,

1 chopped Onion,

2 chopped Tomatoes,

6 cloves minced Garlic,

1 tablespoon Salted Butter,

1 teaspoon Cumin Powder,

½ teaspoon Turmeric Powder,

½ teaspoon Red Chili Powder,

3 tablespoons Full Fat Cream,

1 tablespoon shredded Ginger,

½ cup Red Kidney Beans (Rajma),

1 cup Whole Black Gram (Urad dal),

3 tablespoons Clarified butter (Ghee),

1 tablespoon Garam Masala (Indian Powdered Ready-made Spices).

Preparation Method:-

  1. Soak whole black lentils and red kidney beans overnight. Take a pressure cooker. Add all the ingredients with water.

  2. Pressure cook with 15 whistles. Let the cooker cool. Check if the lentils are cooked. Check by mashing them up with spoon. They must easily mash.

  3. If not cooked thoroughly, again pressure cook for 3 whistles more with 2 cups of water. Now again open the cooker, after cooling. Let the dal simmer in the cooker for 15 minutes. By this time, you achieve smooth and creamy consistency.

  4. Add one tablespoon of cream if desired. Simmer for 5 minutes more. Add on salted butter while serving.

  5. Serve with Naan, Lacha Patantha or Steamed Rice.

Happy Independence Day!

Happy Independence Day!

Happy Independence Day!

Cheung Chau Bun Festival and the Vegan Recipe

Highlighting wild lion dances, vibrant parades, funny bun scrambling contest and showcasing bun towers, here comes the most lively and colorful Hong Kong Festival, the Cheung Chau Bun Festival. This festival portrays tradition and folklore of China. The centre of attraction includes giant bamboo mountains which are covered with homemade buns. These are set up at Pak Tai Temple, where the main celebration takes place. Like every other fest, this too has a story related to it. There was an island which was hit by epidemic ruining many lives. Finally the local people got in God Pak Tai. He eradicated plague and killed evil spirits. Hence Pak Tai Temple is considered as the most religious centre of the island.

Ma Po Tofu

Ma Po Tofu

The festival’s parade includes colorful lions, marching bands, martial arts activities, flowery floats, loud drums and cymbals. The most unique and thrilling activities includes adults carrying children on their shoulders, dressed up like mythological Chinese deities. Their dressing-up like this symbolizes driving away the evil spirits. Next is the peculiar Bun Grabbing Contest. A tower of 60 foot is made, all covered by buns. You have to grab maximum buns in 3 minutes, isn’t it interesting? There are more fun activities to add on to this. During 3 days of the fest, entire island goes for a vegetarian diet. I am very fond of Chinese food. So let’s add some vegetarian yummzz from the land of China.

Vegan Mapo Tofu

Ingredients:-

3 sliced Scallions,

1 cup warm Water,

1 block diced soft Tofu,

2 minced Garlic Cloves,

1 teaspoon minced Ginger,

2 tablespoons Vegetable Oil,

15 dried Shiitake Mushrooms,

1 1/2 tablespoon Black Bean Sauce,

1 tablespoon Cornstarch with 2 tablespoons Water.

For Sauce:-

2 teaspoons Sugar,

2 teaspoons Soy Sauce,

2 teaspoons Sesame Oil,

2 ½ tablespoons Chili Bean Paste,

½ teaspoon ground Sichuan Pepper,

1 tablespoon Chinese Rice Wine or Dry Sherry.

Preparation Method:-

  1. Soak shiitake mushrooms in 1 cup of warm water for 20 minutes. Drain mushrooms, squeezing excess water. Keep this water. Discard the stems and chop the mushroom caps. Now let’s prepare the sauce. Take a small bowl. Add in leftover water and all the ingredients mentioned under sauce. Keep aside.

  2. Heat a wok. Add oil. Add the mushrooms, black bean sauce and stir-fry for 2 minutes. Reduce the heat to medium. Add scallion whites, garlic, ginger and stir-fry until fragrant for 1 minute.

  3. Pour in the sauce. Now add water. Bring it to boil, then simmer. Gently add tofu cubes. Allow the sauce to simmer for 4 minutes. Remove from heat.

  4. In a small pan, add in the cornstarch and water mixture. Heat for 1 minute, stirring continuously. Add to the tofu gravy. Allow to simmer till the gravy thickens.

  5. Garnish with green scallions. Serve hot with rice!

Cheung Chau Bun Festival

Cheung Chau Bun Festival

Enjoy the Chinese treat!

Wine, Baba Ghanoush and Baked Chicken – It’s Something

When was the last time you changed a light bulb? Today, yesterday, last month, a few months back or at most last year. These are the possible responses for this question. But there is a light bulb, which has been illuminating various places since 1901. Known as the “Centennial Light”, this bulb is currently housed in the Fire Department of Livermore, California. Due to its 114 years of service, this bulb is now very dim, but is still on. This will lead to food, wait! I’ve been planning for a trip to Del Valle Regional Park, near Livermore. I thought a bit of hiking might help lose those ‘thunder thighs’. However, this trip involves hiking, which eventually will lead to hard work, hence it’s still a plan. I was reading about Livermore and places to see around. This bulb topped the list with Wine securing the second position.

Baba Ghanoush

Baba Ghanoush

Wine growing is a part of Livermore’s culture having wine tasting tours. With around 40 wineries, Livermore sure has a long lasting bulb illuminating its Wine history. Though I’ll be going with Sigalas Assyrtiko because of its acidic, salty and briny flavors. So now we have a bulb (which we can’t eat) and Wine (which we can’t eat) far an upcoming recipe. We need something to eat – Baba Ghanoush. This simple appetizer full of various seasonings and egg plant should go with wine. I know, baba ghanoush and wine is a bit eccentric combination, but then I thought to give it a try. Well I had some guest yesterday all of a sudden, I juz had eggplants and some chicken in the fridge. This bulb reminds me of The Smiths song – There is a light that never goes out. Put it on your iPod, grab your fav wine and crackers, bake the eggplant, bake the chicken, and voila, you came up with something!

Ingredients:-

3 Eggplants,

1/3 cup Tahini,

1/2 cup Lemons Juice,

3 tablespoons Olive Oil,

2 minced Cloves Garlic,

Kosher salt as required,

Ground Black Pepper as required.

Preparation Method:-

1. Heat the oven to 450 D.F. In the mean time, rub outside of the eggplants with olive oil. Add in a roasting plan. Roast eggplants well until the skin has charred (goes blackish brown) and the interior is tender for 20 minutes. Let the eggplants cool.

2. When cool, remove the skin and seeds, roughly chop the flesh. Add to a bowl. Blend in a food processor.

3. Into the processor bowl add tahini, lemon juice, garlic, salt and pepper to taste. Also add in a few teaspoons of cold water. Process the mixture to a coarse paste. Keep adding a bit more water as needed to allow the mixture to blend well.

4. Adjust the seasoning with salt and pepper to taste. Serve with crackers, baked chicken and wine.

Baked Chicken with Homemade BBQ Sauce

Baked Chicken with Homemade BBQ Sauce

Have a good day!

Indian Cricket team and Indian Delicacies

Few things will never lose their charm – my blog (lol) and the diverse food. Indian cuisine has been developing over the years, from invasions by other countries or by cultural interactions. This philosophy of mixing up of different cultures and coming up with something surprisingly good applies to the Indian Cricket Team too – like MS Dhoni’s love for Meat Recipes. As Indian cuisine gave its own touch to foreign delicacies, Indian cricket team got hold of this English game and took it to a religious level too. This concoction of players from different cultures in India is a perfect blend for a good World Cup winning team. Let it be food or cricket , mixing up of spices or cricket players, India surely has a big shot at both of them.

Virat Kohli – Lamb Chops

Indian-style Lamb Chops

Indian-style Lamb Chops

Virat Kohli, the heartthrob of India and the Star batsman, was observed munching on lamb chops and salmon at various restaurants in Dhaka. During his tours and travels, he never misses a chance to relish the tangy meat and seafood yummz. These mushy rib chops hardly take any time to cook but are good enough to satisfy the tummy. Coated in garlic, tomato and other spicy flavors, the recipe loved by Virat Kohli is definitely every non-vegetarian’s all-time favorite.

Suresh Raina – Aloo Kadhi

Aloo Kadi

Aloo Kadi

Suresh Raina, the aggressive left-handed batsman, has a deadly craving for Aloo Kadhi. Aloo means potato in Hindi. The recipe is simple as well. Prepare potato fritters first and set aside. Blend well equal quantity of yogurt and water, set aside. In a wok, add 2 tablespoons of oil, curry leaves, cumin seeds, ginger and whole red chillies. Add in yogurt mixture and boil for 30 minutes, 15 minutes on high and 15 minutes on simmer. Now add in potato fritters. Cook on simmer for another 15 minutes. Enjoy with steamed rice.

Rohit Sharma – Poha

Healthy Vegetable Poha

Healthy Vegetable Poha

Did you know that Rohit Sharma loves poha prepared by his wife? Poha is uncooked flattened rice flakes. When added to water, these rice flakes swell-up. Poha is lite food and a popular Indian breakfast recipe. One can add in onion, tomatoes and other veggies like potatoes, peas etc. Fried groundnuts are also added to enhance the flavor and texture of this recipe. With the additional kick of chillies, curry leaves and lemon, the recipe is an all time winner. Serve with mint or tomato sauce.

Ravichandran Ashwin – Paneer Capsicum

Cheese Capsicum

Cheese Capsicum

Ravichandran Ashwin also said, “my favourite dish is the paneer capsicum my mother makes at home”. Moms are always special. Paneer capsicum is nothing but cottage cheese with loads of capsicum. The recipe is quite simple. First add in green chilies, onions, tomatoes and green bell pepper. After sauteing these veggies, throw in cottage cheese cubes. Lastly mix in heavy cream. The recipe is best paired with boiled rice tossed in clarified butter and cumin seeds or simply naan, the Indian bread.

Indian Cricket Team

Indian Cricket Team

Enjoy the World Cup with yummy food!

Valentine’s Day Special Vegan Dip

It is often said, ‘You are blessed doublee if you are in love’. So how many thumbs up for this? Valentine’s day is here, express your feeling of love, affection and friendship. No matter how you dice and slice it, food and love are always inextricably tied. What are you planning for the love struck holiday? If your girl is hot, I’ve got something to really heat up your romantic date. Appetizers is a must from small to large scale gathering and even for a date.

Hot Chili Dip

Hot Chili Dip

Hope you enjoyed my last year’s Valentine’s day special recipe, Cheesy hearts. A winning dip or spread can score big at any special occasion. This is a classic hot vegan dip that can be served with almost anything your soul mate likes whether it is crackers, chips or roasted vegetables. Do you really want the good times to roll? Serve her with something sizzling, tangy and spicy apart from your love.

Vegan Walnut and Red Pepper Dip

Ingredients:-

1 cup Water,

3/4 teaspoon Salt,

3 red bell Peppers,

1 small Garlic Clove,

1 1/2 teaspoons Paprika,

1 tablespoon Lemon juice,

2 slices Toast Pita Bread,

Black Pepper as required,

3/4 teaspoon ground Cumin,

1 tablespoon Balsamic Vinegar,

4 ounces toasted Walnut pieces,

2 teaspoons Extra-virgin Olive Oil.

Preparation Method:-

  1. Roast peppers over gas burner till they are black. Place in a bowl and cover with plastic wrap. Cool for 15 minutes. Peel and discard skin, stem and seeds. Keep aside.

  2. Toast pita bread until crisp. Break into 2 inch pieces and place in a bowl. Cover with water. Soak until soft for 10 minutes. Transfer to a sieve and drain well. Press out excess of water. Keep aside.

  3. Blend garlic and walnut pieces in a food processor. Now add paprika, cumin and reserved peppers and pita bread. Process for another 10 seconds.

  4. Add lemon juice, oil, vinegar and salt. Season with black pepper. Transfer to a serving bowl. Cover with plastic wrap. Refrigerate it overnight.

  5. Before serving, bring the dip to room temperature. Drizzle with oil. Garnish with walnuts. Enjoy with any snacks.

With Love

With Love

Happy Valentine’s Day

Celebrate the The Vegetarian Fest with Tofu and Peanut Dip

The Vegetarian Festival of Phuket, Thailand is celebrated each year from the end of September to beginning of October, which lasts for nine days. The largest island of Thailand, named as ‘Pearl of the South’ looks spectacular on this fest. On this fest, the Chinese community considers the event as the beginning of the month of ‘Taoist Lent’, according to which the followers of the Tao, restrict themselves from eating meat and meat products. The main centre where the festival is celebrated is Jui Tui temple. It is the oldest and well renowned temple of Phuket. Highlights include:

  • Walking on hot coals

  • Climbing knife-blade ladders

  • Piercing skin with sharp tools

I thought of making something out of tofu for the vegans/vegetarians. Hope you liked my vegan recipe ideas for Father’s Day special. You can smartly substitute almond with peanuts, for the people allergic to peanuts. Tofu can be deep fried directly or you can have it as follows.

Fried Tofu with Peanut Dipping Sauce Recipe

Fried Tofu with Peanut Dipping Sauce

Fried Tofu with Peanut Dipping Sauce

For Deep Fried Tofu

Ingredients:-

1 pound Tofu,

Oil for deep frying as needed,

4 tablespoons Cornstarch or Flour.

Preparation method:-

  1. Drain the tofu. Cut the tofu into triangles or squares as desired. Roll the tofu in the cornstarch or flour. Heat wok and add oil for deep frying. Heated the oil to 350 D. F.

  2. Fry, until the tofu is golden on both sides. Remove with a skimmer spoon and drain on paper towels. Keep warm while frying the remaining tofu.

  3. Serve with Chinese-Style Peanut Sauce.

For Chinese-Style Peanut Sauce

Chinese-Style Peanut Sauce

Chinese-Style Peanut Sauce

Ingredients:-

1 pinch Salt,

2 tablespoons Sugar,

2 tablespoons Vinegar,

7 sprigs sliced Cilantro,

1 teaspoon ground fresh Chili paste,

2 tablespoons toasted and crushed Peanuts.

Preparation Method:-

  1. Take a large microwave bowl to prevent over boiling. In a microwavable bowl, combine sugar, ground fresh chili paste, salt and vinegar. Heat up for a minute or till sugar is dissolved.  

  2. Stir the sauce with a spoon to blend all the ingredients in. Add the crushed, toasted peanuts and top with the sliced cilantro.

Shrine of Phuket

Shrine of Phuket

Enjoy the spirit of the fest!

Celebrate Independence Day with Chole Bhature

India celebrates Independence Day each year on August 15. The country became an independent nation on August 15, 1947. This is a gazetted holiday. The day is observed with flag-hoisting ceremonies, parades and cultural events from different parts of the country. People display national flag on their attires, homes, vehicles, accessories etc. People listen to the patriotic song, watch the patriotic movies, parades on television with the family and friends. Though entire India suffered, North India was in great turmoil, even after independence and contributed a lot for the nation. The land includes freedom fighters like Bhagat Singh, Shivaram Rajguru, and Sukhdev Thapar. So today I’m presenting a popular Punjabi Recipe, called Chole Bhature before you, which is popular in India as well as abroad. Chole are spicy curried chickpeas. Bhature is fried bread. In this recipe, we use a special type of spice powder called chole masala, that consists of bay leaf, cumin, coriander seeds, cloves, mustard seeds, red chillies, peppercorns and pomegranate seeds.

Chole Bhature

Chole Bhature

For Chole:-

Salt to taste,

2 tablespoons oil,

2 cloves grated Garlic,

1 finely chopped  Onion,

50 grams grated Ginger,

2 teaspoons Chilli powder,

2 teaspoons Chole masala,

2 cups Tomato paste,

1/2 teaspoon Cumin seeds,

1/4 teaspoon Turmeric powder,

1 tablespoon Coriander powder.

2 teaspoons dried Mango powder,

1 cup white Chickpeas (soaked overnight),

1 teaspoon Tea leaves (tied in a muslin cloth).

For Bhature

Salt to taste,

1/2 cup Plain flour,

Oil for deep-frying,

1 1/2 teaspoon Oil,

1/2 cup Potatoes, boiled and grated.

Masala Chana

Masala Chana

Preparation Method:-

For Chickpeas Curry:-

1. Pressure cook the chickpeas with the tea bag for 3 whistles, until they are soft . Drain and keep aside. Discard the tea bag.

2. Heat the oil in a pan. Add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic. Saute till the onions are golden brown. Add tomato paste and cook till the oil starts separating itself. This indicates the mixture is ready

3. Add the chole masala, and all other spices and saute for another minute on slow heat. Add the chickpeas with 1 cup of water and mix well. Simmer for 15 minutes. Serve with bhaturas and onion with lemon wedges.

Bhature

Bhature

For Bhature:-

1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.

2. Divide the dough into 4 equal parts and roll out into circles. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Enjoy the treat!!

Happy Independence Day

Happy Independence Day

Happy Independence Day!

Jagannath Ratha Yatra with Vegan Recipes

Ratha Yatra is AKA Roth Jatra or Chariot Festival. This is a famous Hindu Festival, and originated in Puri (Orissa). Ratha means Chariot and Yatra means journey. It marks annual journey of divinity in form of idols (Jagannath, Balarama, and Subhadra) to their aunt’s home. Ratha Yatra has gained popularity in famous cities of the world since 1968 because of ISKCON Hare Krishna movement. This festival is celebrated with great pomp and show in more than 100 cities including Dublin, Belfast, Birmingham, New York, Singapore, Toronto, Antwerp, Kuala Lumpur, Los Angeles, London, Bath, Melbourne, Montreal, Paris and Mexico. It is also celebrated in Bangladesh.

Dalma Recipe

Dalma Recipe

Well, hope you liked my blog, Indian meat recipes. My sister and her family went to India during this festival. They are very fond of Indian food. They participated in Ratha Yatra and also drew the wheel from Puri Temple to the sea. She found it very exciting doing the Hindu rituals and also wore saree (Indian culture dress) on the auspicious occasion, how lovely she looked in it. She loves Indian cuisine, just like me and taught she two yummy vegan recipes from East India. Dalma is the traditional Oriya lentil recipe. Khatta is a sweet and sour compote. The specialty of these recipe is that here we use panch phoron. Panch phoron consists of equal quantity of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.

Dalma (Lentils Curry)

Ingredients (Serving – 6)

Salt as required,

4 pieces long beans (1’ cut),

1 large diced Potato,

2 large diced Tomatoes,

2 pieces Dry red chillies,

1 medium diced Radish,

4 large diced Colocasia,

100 grams diced Jackfruit,

1 tablespoon Cooking oil,

½ cup yellow pigeon peas,

½ teaspoon Turmeric powder,

1 medium diced Raw banana,

2 medium diced Pointed gourd,

1 tablespoon Panch phoron,

3 tablespoons Grated fresh coconut.

Preparation Method:-

1. Pressure cook the vegetables with lentils, salt, and turmeric. Give it 2 whistles. Remove from heat. Wait till the steam is out. Add grated coconut into the pressure cooker, keep aside.

2. Heat oil in a large wok. When warm add to panch phoronand dry red chillies. Allow the spices to splutter. Add in the cooked vegetables and lentils.

3. Serve with rice and khatta (Sour accompaniment).

Khatta (Tangy Pulpy Tomato Sauce – Serving 6)

Khatta Recipe

Khatta Recipe

Ingredients:-

10 piece Dates,

Salt as required,

1 pinch Asafoetida,

100 grams Jaggery,

1 piece Dry red chilli,

1 tablespoon Cooking oil,

Curry leaves as required,

8 medium size diced Tomatoes,

1 piece split Green chillies,

½ teaspoon Panch phoron.

1. In a large wok, heat oil. Add panch phoron, green chilli, dry red chilli, asafoetida, and curry leaves. Add the tomato, dates and jaggery. Cook till ingredients are blended and soft.

2. Add one cup water and simmer for 5 minutes. Khatta is ready to be served. Enjoy with Dalma and boiled rice.

Happy Ratha Yatra!!