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POTALA RASA / POINTED GOURD CURRY

Hello !!!

Today I am sharing a very delicious recipe from the odia cuisine.I am always intrigued by the simplicity of Odia Cuisine. I love pointed gourd and i am so glad I can find them here easily . I make stir fries, stuff and curry with these lovely vegetable. They are called Parval or Patal or Potal.

Parval is loaded with nutrients and has lot of health benefits. This vegetable is widely eaten in Bangladesh and India.

When Sasmita from https://www.firsttimercook.com/ posted this Potala Rasa in odia style , i was tempted to try this recipe immediately. For Recipe Swap Challenge this month I was paired with Sasmita. So here i present this absolutely lip smacking pointed gourd curry for this challenge.Check out her recipe here.

Recipe for Potala Rasa :

Ingredients:

  • 7 Pointed Gourd
  • 2 Potato
  • 4 Garlic Pods
  • 2 Onions Finely Chopped
  • 1 Red Chilli
  • 1 Inch Ginger
  • 2 Tomatoes Finely Chopped
  • Bay Leaf
  • 1 Green Cardamom
  • 1/2 Tsp Coriander Powder
  • 1 Tsp Cumin / Jeera
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • Salt to Taste
  • 3/4 Tsp Turmeric
  • 1/2 Tsp Sugar
  • 6 Tbsp Mustard Oil

Method:

Wash and clean the pointed gourds and potatoes. Trim the ends.You may scrape the pointed gourd if you wish . I like them with the skin . Cut each pointed gourd diagonally into 2 halves . Keep them in a mixing bowl. Add salt and turmeric and mix and keep them aside.

Peel and cut the potatoes proportionally to the size of the pointed gourd.Keep them in another mixing bowl.Add salt and turmeric and mix well.Keep them aside.

Blend onions,red chilli, ginger and garic to a fine paste without adding water.Tranfer the fine paste to a bowl. Blend the tomatoes as well to a fine paste.

Heat a wide bottom pan. Add mustard oil.Once it is hot fry the potato and pointed gourd pieces untill they turn brown on all sides. You can fry them separately if you wish .Transfer the fried chunks to a plate. In the same pan add sugar and allow it to melt.Add green cardamom, bay leaf and cumin seeds.Once they splutter add the onion -chilli-ginger-garlic paste and cook on medium flame untill the raw smell is gone. Once the oil starts to leave the sides add tomato puree and stir. Add balance turmeric powder,coriander powder, cumin powder,red chilli powder,salt and mix.

Once the masala is cooked and oil starts to leave the sides add the fried pointed gourd and potato chunks.Mix well and cook for about 2 minutes.Later add 1.5 Cup water and close the lid. Once it starts to simmer and the veggies are cooked ,sprinkle garam masala. Let it cook for 1 minute.

Switch off the stove and serve this delicious hot curry with Rice, rotis or phulkas.

Enjoy!!!!!!!

Potala 1

RAGI MUDDE /FINGER MILLET BALL

This week I am sharing one of the staple and healthy recipe from Karnataka. Most popular Ragi Mudde recipe.Ragi flour is cooked with ghee and water .Ragi has a lot of nutritional benefits. It is diabetic friendly and also increases resistance power .It is cooked with and without rice. It is usually served with saru , sambhar or gojju. I love to have it with Gojju.

Ragi mudde is known a poor man’s food as it is mostly eaten by the rural population.Seeing the health benefits of Ragi it is mostly eaten by majority of people.We usually have it for lunch on weekends. It keeps us full for a longer period. Small balls are to be dipped in any gravy and swallowed.It is not to be chewed. I love ragi mudde with Gojju.Simple pleasures of life.

This week’s theme for 199th #Foodiemonday #Bloghop #RagiTales was suggested by Poonam who blogs at https://poonambachhav.blogspot.com . Check out her wonderful blog for traditional recipes.

Recipe for Ragi Mudde:

Ingredients:

  • 1 Cup Ragi Flour
  • 2.5 Cups Water
  • 2 Tsp Rice
  • 2 Tbsp Ghee
  • Salt to Taste

Method:

Take a wide bottom pan. Add water and ghee (Keep some ghee for later use).Bring it to boil.Add the cooked rice and ragi flour slowly and keep mixing it to make sure there are no lumps.Keep mixing with a wooden Spatula in one direction and cover it untill the flour is cooked on low flame for about 5 minutes.

Switch off the flame once it is done. Smear the plate with remaining ghee .Tranfer the contents on to the plate. Make small balls but take care not to burn your palms.

Serve Ragi Mudfe with extra ghee and gravy of your choice. I served with my favourite gojju.

Eat healthy and enjoy!!!!!!!!!!!!!!!!

http://multipurpose powder

Check out more ragi recipes:

Potala 1

POTATO & BABY PEA SHOOTS PATTY

Ramadaan Kareem to all my readers who are fasting during this holy month and eagerly waiting to celebrate Hari Raya this week. Sharing a easy and delicious starter recipe to please your family and friends.I have made a vegetarian Potato & baby pea shoots patty that can be used in burges or eaten just like that with any dip,sauce or chutney.

Meat lovers can add meat to this recipe and enjoy the dish. This week our fellow bloggers decided to share some wonderful recipes for Ramzan which will help our readers to plan what to cook in case they are still not sure what to cook.

My humble contribution for 98th #Foodiemonday # Bloghop theme #EidWithFoodies is this delicious Potato and baby pea shoots Patty.

Recipe for Potato and Baby Pea Shoots Patty:

Ingredients:

  • 4 Potatoes boiled and Peeled
  • 150 Gms Baby Pea Shoots Finely Chopped
  • 1.5 Tbsp Flaxseed Meal
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Amchur Powder
  • 1.5 Tsp Tava Fry Masala
  • Salt to Taste
  • 1 inch Ginger Finely Chopped
  • 2 Green Chillies Finely Chopped
  • 1 Tsp Jeera
  • 4 Tbsp Besan / Gram Flour
  • Some water for Thick Paste
  • 1 Cup Vermicelli for Coating
  • Oil for Frying

Method:

Take a wide bottom bowl.Mash the potatoes and ensure it is lump free. Add flax seed meal,chopped baby pea shoots, chopped green chilli, chopped ginger,jeera, chilli powder, tava fry masala, amchur powder and salt. Mix well. Mix well and allow it to rest for 15 to 20 mins. Shape them into round patties .

Take another bowl add besan and little water to make a thick paste. Add water slowly and add some salt to the thick batter.

Heat oil in a wok. Dip the round patties in the besan batter and roll it on the vermicelli and deep fry.

Transfer them on to a plate and serve with any dip / chutney / sauce.

I served them with yogurt and dill leaves dip. It tasted fabulous!!!

Potala 1

RAGI KANJI /FINGER MILLET PORRIDGE

Hello!!

I am just back from my India Trip. Had a wonderful time in Delhi with Colleagues and friends.Weather is getting hotter day by day.Summers are in full swing in many parts of the world.I am always looking for some healthy home made summer coolers to keep you hydrated all the time.

Today I am sharing a very simple ,easy and healthy recipe that can be had for breakfast or anytime of the day to beat the heat.It is filling and delicious.

This is my contribution for #flavorsofregionalcooking.This month we have decided to share recipes from Tamil Nadu.

Recipe for Ragi Kanji / Finger Millet Porridge:

Ingredients:

  • 3 Tbsp Ragi Flour
  • 1.5 Cup Water
  • 1.5 Cup Butter Milk
  • Salt to Taste

For seasoning:

  • 1/2 Tsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Urad Dal
  • 1/2 Tsp Channa Dal
  • 1 Red Chilli Broken into Pcs
  • A generous pinch of Hing / Asafoetida
  • 1 Sprig Fresh Curry Leaves

Method:

Mix 3/4 cup of water and Ragi flour in a pan and ensure it is lump free.Cook on medium flame until it is cooked and thickens. Mix well and ensure it does not burn.Switch off the flame and allow it to cool completely.

Take a big bowl. Add water,buttermilk,salt and whisk well.Pour it onto the Cooled ragi and whisk again to mix well.It should be lump free.

Heat a small pan with oil. Add channa dal, urad dal ,red chilli and once it turns slightly brown add mustard seeds , curry leaves and asafoetida.Pour it on to the Ragi Mixture. Serve in small earthern pots.

Enjoy this delicious and healthy Summer Cooler!!!!!

Do try this healthy and yummy recipe and share your feedback. https://preethicuisine.com/ragi-ambali-summer-cooler/

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RATALYACHA GOD HALWA /SWEET POTATO HALWA

Hello!!!

I recently joined a group Recipe Swap Challenge where the members are wonderful bloggers. We are paired one blogger and we have have to cook any recipe from their blog. I was paired with Archana who blogs at
https://themadscientistskitchen.com/ . I had short listed many recipes but settled to make Sweet Potato Halwa / Ratalyacha God Halwa.Glad I tried this recipe. I did tweak in a little as i did not have condensed Milk.You can read original recipe here.

Recipe for Sweet Potato Halwa / Ratalyacha God Halwa :

Ingredients:

1 Big Sweet Potatao

2 Tsp Brown Sugar

2 Tbsp Ghee

A generous pinch of Cardamom Powder / Elaichi Powder

1 Tbsp Milk

8 Raisins

4 Almonds Chopped

Few Strands of Saffron

Method:

Pressure cook the sweet potato upto 2 whistles. Allow it to cool .Peel the skin once it reaches room temperature.Mash the sweet potato and ensure it is lump free.

Soak Saffron in milk and set aside.

Heat a wide bottom pan. Add ghee and fry the almonds and raisins and keep it aside.In the same wok add the mashed sweet potato to the remaining ghee and allow it to cook for about 5 mins on low flame. Now add sugar and saffron soaked milk and cook it on low flame.The gooey halwa will start to thicken as the ghee leaves the sides of the pan. Garnish with raisins and almonds roasted earlier. Switch off the flame .

Serve hot and Enjoy!!!!!!!!!!!!

Potala 1

CARROT VADA / CARROT FRITTERS

Hello!!

I am back with my Monday Post .This week I have a very interesting recipe for our theme.The main ingredient is Carrot .

Did you know that the International Carrot Day or the Carrot Day is
celebrated every year on April 4th and is the pinnacle for carrot lovers all around the world. It is the day when the carrot is celebrated through carrot parties and other carrot related festivities.
The Carrot Day was founded 2003 to spread knowledge about the carrot and its good attributes around the world.The day is increasingly popular and April 4th 2012 carrot celebration was reported from France, Italy, Sweden, Russia, Australia, UK and Japan. Source:Internet


 
      

This week’s wonderful theme was suggested by my fellow blogger Poonam who is an amazing blogger and blogs at https://poonambachhav.blogspot.com/ .    Do check her blog for some recipes. My humble contribution for 189th #Foodiemonday #Bloghop theme #CarrotkaJalwa is Carrot vada.

Now coming back to the recipe.I wanted to try something different and delicious at the same time. As I saw the flaxseed meal in my pantry , this carrot vada idea stuck me. It was so delicious and was wiped off in a jiffy.

Recipe for Carrot Vada / Carrot Fritters:

Ingredients:

  • 2 Cups Grated Carrot
  • 1.5 Cup Rice Flour
  • 3/4 Cup Flaxseed meal
  • 1Tsp grated Ginger
  • 2 Green Chillies finely chopped
  • 1/4 Tsp Asafoetida
  • 1/4 Red Chilli Powder
  • Salt to Taste
  • 1/2 Cup Finely Chopped Fresh Coriander
  • 1/2 Tsp Jeera
  • 1/4 Cup Water
  • Oil for Shallow frying

Method:

Take a wide bottom bowl. Add grated carrots, rice flour, flaxseed meal ,grated ginger,red chilli powder, asafoetida ,freshly chopped coriander,salt and green chillies. Mix all the ingredients well. Add water slowly to get a nice soft dough. Allow the dough to rest for 10 mins.

Take small portions and shape it in round flat vada. Heat oil in a wok. Once the oil is hot shallow fry the vadas. Remove from the wok once both sides are cooked. Serve hot with any Red Chutney / Green Chutney /Ketchup or Chiili Sauce.

This is good for your kids lunch or snack box. Fussy eaters will fall in love with this vada.

Enjoy!!!!!!!!!

Potala 1

NAVALKOL PALYA / KOHLRABI STIRY FRY

Hello!!

As a part of my our final series of exploring Recipes from Karnataka this month, I would like to share a simple and healthy Navalkol Palya. This is a simple stir fry that goes well with Phulkas , rotis and Rice. This is a simple recipe that can be easily made by an newbie who wants to learn cooking or even for bachelors.I am sure your family will be impressed. Simple recipes are always the best.

The taste and texture of kohlrabi are similar to those of a  broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet .

The bulbous kohlrabi stem is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.It is also known as Navila Kosu in Karnataka.

Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Source:Internet

Recipe for Navalkol Palya:

Ingredients:

  • 4 Medium Sized Navalkol / Kohlrabi
  • 1 Tsp Mustard Seeds
  • 1/4 Tsp Asafoetida
  • 3 Red Dry Chillies roughly torn
  • Salt to Taste
  • 1 Tsp Coconut cream
  • 1/2 Cup grated fresh coconut
  • 1/2 Tsp Urad dal / uddina bele
  • 1/2 Tsp Channa dal / kadale bele
  • 10 Curry leaves
  • 1/2 Tsp Oil

Method:

Wash Navalkol and peel the skin. Finely chop them and keep it aside. Take a wide bottom pan. Add oil. Now add channa dal and urad dal .Ensure you do not burn .Once they turn slightly brown add mustard seeds and asafoetida.

Once the mustard seeds splutter add red chillies and mix well. Later add the chopped navalkol and mix well. Add salt , 1/2 cup water and keep it on medium flame. Cover the lid and allow it to cook for about 15-20 mins.Once the vegetable is cooked add coconut cream and grated coconut and mix well. Mix well and let it cook for about 1-2 minutes.

Once done garnish with curry leaves and serve with Rotis /Phulkas /Hot Rice.

Enjoy!

Potala 1

MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI

Hello

This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.

Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.

Recipe for Murungai Keerai Poriyal:

  • Ingredients:
  • 2 Cups of Fresh Moringa Leaves without the stem roughly chopped
  • 1/2 Cup Moong dal / Split Mung beans
  • 3/4 Cup Karamani / Black eyed peas
  • 1 Tsp Jeera
  • 1/4 Cup Freshly grated Coconut
  • 3 Red Dry Chillies
  • Salt to taste
  • Generous pinch of Hing
  • 1/4 Tsp Mustard seeds
  • 1 Tbsp Vangibath Masala
  • Few Curry Leaves
  • 1/4 Tsp Haldi /Turmeric
  • 1 Tbsp Ghee
  • 1/4 Tsp Amchur Powder / Dry Mango powder

Method:

  • Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
  • Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing. Once it splutters add the roughly chopped moringa leaves .Allow it to cook on medium flame for about 10 mins.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.Mix well. Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste. Mix well and let it cook for another 7-8 mins.
  • Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
  • Enjoy this poriyal / Subzi at the comfort of your home.
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BATATA HARRA / SPICY ROASTED POTATOES

Hello!!!

I am here with a very simple and delicious recipe from the Lebanese Cuisine. In my quest to search Levantine Cuisine I have come across such wonderful recipes ranging from salads to dips to spicy vegetables. Levantine Cuisine includes recipes from Syria , Lebanon, Palestine.Israel, Jordon , Cyprus(East Mediterranean shore). I wanted to make so many recipes but stuck to a simple one as I am travelling and have limited access to many Ingredients.

181St #Foodiemonday #Bloghop theme #LevantineCuisine was suggested by Sujata Shukla who blogs at https://www.pepperonpizza.com/. Thanks for suggesting such a wonderful theme that introduced us to many wonderful cuisines.

Recipe for Batata Harra / Spicy Roasted Potatoes:

Ingredients:

6 Medium Size Potatoes Peeled and boiled

2 Garlic Cloves minced

1.5 Tsp Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

2 Tsp Crushed Coriander Seeds(Must be Coarse)

1 Tsp Turmeric

1/2 Cup Fresh Cilantro finely chopped

1/2 Cup Fresh Dill Leaves finely chopped

1/2 Cup Fresh Parsley Leaves

3/4 Tsp Coarsely ground Pepper

Salt to taste

Juice of 1 Lemon

Method:

Boil the potatoes and allow it to cool. The potatoes should be cooked but ensure it is still firm. Once cooled cut them into bite size cubes.

Heat a wide bottom pan. Add Extra Virgin Olive Oil. Add minced garlic and
turmeric and coarsely crushed Coriander seeds. Roast for a few minutes. Now add the cubed Potatoes and mix well.Add half of parsley , cilantro and dill leaves and chilli flakes. Mix well untill the potatoes are well coated for about 5 mins.
Add salt and Coarsely ground pepper ..Once done switch off the flame. Add lemon juice and mix well.

Garnish with remaining Parsley , Cilantro ,dill leaves and chilli flakes.

Serve with any Rice dish or you can just have it like this .

Enjoy!!!!!!!!!!!!!!

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ROASTED FOXNUT SALAD / MAKHANA SALAD

 

It’s Monday !!!!!!!! I am back with another quick healthy and yummy recipe this week. Today’s recipe is a low calorie recipe without any fancy dressing.It can be whipped within 10 mins .It is light and filling at the same time.Low calorie recipes are good for weight watchers. Always consult a professional nutrition who can advise you as per your body conditions. When we are not hungry we prefer to have something light. This recipe comes to my rescue.

For 180th #Foodiemonday #Bloghop theme #LowCalorieFood my humble contribution is this simple and delicious Roasted foxnut salad.This theme was suggested by fellow blogger Sujata roy who blogs at https://batterupwithsujata.wordpress.com. Check out some wonderful low calorie recipes from my fellow bloggers too.

Recipe for Roasted foxnut salad/ Makhana Salad:

Ingredients:

1 Cup Makhana / Foxnut

1/2 Green Bell Pepper finely chopped

1/2 Carrot finely Chopped

1 Japanese Cucumber finely chopped

1/2 Tsp Jeera / Cumin

1/4 Tsp Red Chilli Powder

Salt to Taste

Juice of 1/2 lemon

1/2 Tsp Coarse Pepper powder

1/2 Cup Finely Chopped Coriander

Method:

Take  a wide bottom pan. Add 1/4 tsp oil. Add jeera /Cumin .Once it splutters add the foxnut or makhana. Now add chilli powder and salt to taste and roast on low flame for about 3-4 minutes.Once done switch off the flame.

In a wide bowl add finely chopped Japanese cucumber, Green bell pepper ,carrots and coriander. Sprinkle salt , coarse pepper powder and lemon juice. Mix with a spatula. Add the roasted foxnut just before serving so that  foxnut is nice and crisp.

Enjoy this simple low calorie salad anytime !!!!!!

http://salad