## Ingredients

-  Noodles
-  1 teaspoon Salt
-  2 tablespoons Oil
-  1 teaspoon Garlic paste
-  1/2 cup Beans finely long cut 
-  1/2 cup Cabbage finely long cut  
-  1/2 cup Carrot finely long cut   
-  1/2 cup Capsicum long cut, 
-  2 tablespoon Green chilli sauce
-  1 tablespoon Tomato sauce
-  1 tablespoon white vinegar
-  Chopped Coriander leaves or spring onion for garnishing

## Preparation

- Boil water in a large pot 
- Add half spoon of salt to the water 
- When the water boils, add noodles to it
- When the noodles is Al dante or 90 percent cooked, drain the excess water and wash them in cold water.Keep aside
- In another pan, heat about 3 teaspoon of oil
- Put ginger paste followed by garlic paste. Saute them well till golden brown.
- Now add all the vegetables to the pan
- Add Salt according to taste
- Saute everything well
- Add vinegar, green chilli sauce and tomato sauce
- Mix them well and now add the boiled noodles to them
- Toss well with the vegetables.
- Garnish with some chopped coriander leaves or spring onion and serve hot

Veg Hakka Noodles

Vegetables Noodles with a twist of both Indian and Chinese flavours

Appetizing Indo-Chinese Veg Hakka Noodles

Poha/ Chuda Upma is a traditional Indian Breakfast made with beaten rice flakes which famously called as Chuda or Poha in India. The other main ingredients are onions, peanuts and lemon juice. This recipe is very delicious to eat and quick to make. You can skip the chillies if preparing for kids.

## Ingredients
- 2 cups beaten rice flakes(Poha)
- 1/2 cup finely sliced onion
- 2 tablespoon oil (mustard oil or any vegetable oil)
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 cup raw peanuts
- 1-2 finely chopped green chillies
- 4-5 curry leaves
- 1/2 teaspoon turmeric powder
- Lime/lemon juice 1 tablespoon
- Salt to taste

## Method
- Wash the rice flakes/ poha well in a sieve and kept aside.
- Add oil in a pan and heat for 2 minutes
- Add cumin seeds and mustard seeds and let them splutter
- Add peanuts and saute well
- Add onion,curry leaves and green chillies and saute on a medium flame for 2-3 minutes
- Now, add the turmeric powder and rice flakes to the pan and sprinkle with salt according to taste
- Stir well on medium flame and pour the lemon juice evenly
- Turn off the flame and serve with Indian styled tea


Poha or chuda upma

Kanda Poha is a famous Indian breakfast recipe which is both vegetarian and mouth watering

Kanda Poha/ Chuda Upma

## INGREDIENTS
- 2.5 cups whole wheat flour (atta) 
- 1/2 Teaspoon salt or add as required
- Water add as required
- Ghee(clarified butter) add as required, for roasting, can use vegetable oil also

## STEPS
- In a large mixing bowl, take 2 cups water. Add salt to it. Then add whole wheat flour.
- Mix well using your fingers like spatula. 
- After doing like this for 2 minutes add water in portions and begin to mix and knead the dough.
- Make the it a soft and pliable dough. 
- Add more water if required while kneading. 
- Cover the dough with a clean cloth or lid and keep it  aside for 20-30 minutes.

## PREPARATION
- Pinch out a ping-pong ball size dough from the dough. 
- Firstly mold it like a ball using your hands.
- Then, flatten and dust with some flour.
- Sprinkle some flour on the working surface where you are going to roll the dough ball.
- With a rolling pin, roll into a circle of about 4 inches diameter.
- Grease some ghee on the dough circle. Fold into a half.
- Here also grease some ghee on the side.
- Fold sideways and here you will get a triangle shaped fold
- Dust some flour on the folded triangle and begin to roll the triangle until you get the desired size.
- Don't make it more thin like paper, keep it as thinck as a normal dining table coaster.

## FOR PAN FRYING
- Heat a griddle or flat pan until it's really hot. 
- Lower the heat to medium to high and place a paratha on the griddle, and wait until bubbles appear, approximately in 1 minutes.
-Flip over the paratha and lightly brush some oil on the surface. 
- When the bottom side is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear. You can brush some more ghee to make it more yummy.
- Repeat with rest of the dough
- Serve rightaway 


Paratha

Paratha is a famous Indian breakfast recipe.

Paratha or Parotta

## INGREDIENTS
- 1.5 cups gram flour (besan), 180 grams
- 1 tablespoon rava (or semolina) 
- 1 tablespoon sugar
- 1.5 inch ginger paste or finely crushed
- 1.5 teaspoons chopped green chillies paste 
- 2 - 3 pinches turmeric powder
- 1 - 2 pinch asafoetida (hing)
- 1 tablespoon oil - any cooking oil
- 1.5 to 2 teaspoons eno (fruit salt) or 3/4 teaspoon baking soda
- 1 teaspoon salt or as per taste
- 1.5 tablespoon lemon juice or 1/2 teaspoon pure citric acid
- 1-2 cups water

## FOR TEMPORING
- 2 tablespoons cooking oil 
- 2-3 tablespooon water
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds 
- 2 teaspoons white sesame seeds
- 10 to 12 individual curry leaves
- 1 teaspoon chopped green chilies 
- 2 teaspoons sugar (if want that sweet and sour taste)

## FOR GARNISHING
- 2 to 3 tablespoons chopped coriander leaves
- 2 to 3 tablespoon grated fresh coconut

## INSTRUCTION 
- Get ready the steamer before you prepare the batter.
- Grease a steamer pan with 2 to 3 teaspoons of oil.
- Take besan or gram flour in a mixing bowl or pan.
- Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
- Add 1 cup water or as required to make thick yet flowing batter. The amount of water based on the quality of your flour, so add as required.
- Stir well and then add the rava or sooji (semolina).
- Make sure there are no lumps.
- The batter should be thick yet flowing. If the batter become very watery, then add 1 to 2 tablespoons besan. 
- Bring to a boil 2 to 2.5 cups of water in a steamer pan or a stove-top pressure cooker. 
- The amount of water to be added depends on the size of the steamer or pressure cooker.
- Now add the eno or fruit salt to the batter. Try to sprinle it all over.
- Stir briskly and quickly. The eno should be mixed evenly with the batter. 
- You will see a frothy and bubbly batter then you have to be quick to proceed.
- Pour the batter in the greased pan.

## STEAMING OF DHOKLA
- Place the pan in a steamer.
- The water should already be boiling or hot when you place the pan with the batter. 
- When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- Steam in a deep vessel or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
- To check the doneness, insert a toothpick or sharp knife and if it comes out clean without catching any raw batter, the dhokla is done. If the toothpick/knife has some batter on it, then steam the dhokla for some more time.
- When the dhokla become lukewarm or cool, then with a butter knife gently slid along the edges. 
- Keep a plate top of the pan and invert the pan. If it was greased well, the dhokla will come out easily. Slice in cubes or as you like and keep aside.

## TEMPORING THE DHOKLA
- In a small pan, heat oil.
- Add mustard seeds and let them to crackle.
- When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).
- Stir and then add some sesame seeds.
- Fry the sesame seeds for a few seconds, don't let them be brown.
- Add water slowly Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
- Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
- Then pour this tempering mixture evenly on the steamed and sliced khaman.
- Garnish with chopped coriander seeds and grated coconut.
- Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
- If serving khaman after many hours, then do not garnish with coconut and coriander leaves.
- The dhokla can be served with any indian chutney and goes well with indian tea.

Rasawala Dhokla

It is light, spongy and includes a hint of great savory flavor from a simple combination of gram flour (besan), spices, and herbs. 

Dhokla

## INGREDIENTS

- 1/2 cup whole Wheat Flour
- 1 ripe Banana
- 1/2 cup Sugar
- 3 Tablespoon Milk
- 1/2 Teaspoon Fennel seeds
- 1/2 Teaspoon Black Pepper
- 1-2 pinch of Baking soda
- Oil for deep frying
- 1 Tablespoon Milk Powder(optional)

## PREPARATION

- Crush the ripe banana with a fork or using your hand to a fine paste
- Crush the fennel seeds and black pepper in a mortar or in a small mixture jar
- In a bowl add the crushed banana, wheat flour, sugar, crushed fennel seeds and black pepper powder, baking soda and a teaspoon of oil. 
- Add milk powder if you have. Mix well.
- Add milk slowly as needed to make a thick consistency batter. You can add more if your batter is too thick.
- Mix everything very well and better, if mixed in one direction.
- The Batter should be the consistency of Pakora batter.

## STEPS

- Heat oil in a pan on medium to high heat.
- To check if the oil is at right tempreture, put one drop of batter into the oil. The batter should come up floating but should not change color right away.
- Drop onle small ball of batter at a time in to the oil you can use spoon to drop one spoon full of batter into the oil.
- Don’t over crowd the frying pan. The balls should have enough room to float.
- Fry the balls till they change color to golden brown from all the sides
- Turn the sides occasionally. 
- It will take 3-4 minutes to cook properly.
- Remove the balls from oil and keep on a plate coverd with paper towel.
- It can be serverd right away or can be stored for one day at the room temepreture.


gulgula mini donut

Sweet and fluffy donut like balls made with wheat flour and ripe banana. 

Gulgulla- Wheat Flour and Banana balls

## INGREDIENTS
- Toor Dal / Split pigeon peas – 1/3 cup
- Masoor Dal / Pink lentiles – 1/3 cup
- Moong Dal – 1/3 cup
- 1 inch Ginger grated or finely crushed
- Turmeric powder – ½ tsp
- Water – 2 cups
- 1/3 Cup 1 inch chopped green Beans
The following vegetables should be cut in big chunks
- 1 Medium Potato 
- 1 Brinjal/Eggplant
- 1 Big tomato or 2 medium size Tomato 
- 1/2 cup Chopped Yam(suran)
- 1/2 cup Pumpkin or Squash 
- 1/3 cup Big Chopped Carrot 
- 1/3 cup chopped Plantain
- 1/3 cup chopped Taro root 
- 1 Teaspoon dry roasted and crushed powder of Cumin and dry red chilli
- Salt according to taste
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Panch Phooran( Its a mixture of Fennel seeds (Saunf), Cumin seeds (Jeera), Nigella seeds (Kalonji), Yellow or Black mustard seeds (Rai),  Fenugreek seeds (Methi)
- 1 Tablespoon Ghee or Vegetable Oil

## PREPARATION
- Rinse the dals well and soak till you chop the vegetables
- Chop the above mentioned vegetables in 1 inch chunks

## STEPS
- Heat 2 glasses of water in a deep vessel like a sauce pan.
- Add soaked dal and chopped veggies to the wather
- Add Turmeric powder and Salt
- Cover the lid and put the flame high
- After 3-4 minutes simmer the flame to low to medium 
- In 20-25 minutes open the lid(careful for the escaping smoke) and mix everything well.
- Check the consistency and add little hot water if needed

## FOR TEMPERING
- Add Ghee or oil to a deep vesseled pan
- When heated up add cumin and panch phooran to it
- Add one or two whole dry chilli
- Add the crushed Ginger
- Saute for 2 minutes
- Add the boiled dal mix to it ( careful for the escaping smaoke)
- Mix well and turn off the flame in 2 minutes
- Sprinkle some chopped grean coriander leaves and our prepared cumin-chilli dry roasted powder
- Serve with Rice or Paratha

Oriya Special Dalma

 Dalma carries an authentic taste of  Oriya cuisine. In this recipe I used Moong Dal, Yellow split pigeon peas and Moong daaled with Masoo Dal and a lot of veggies  pigeon peas

Oriya Special Dalma 

## INGREDIENTS
- Split Moong beans/dal 1 cup
- 1 small size tomato, chopped 
- 1 inch of peeled and finely chopped ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon of green split green chillies or red chili powder or cayenne pepper
- 1 Tablespoon ghee or any cooking oil
- 1 pinch Asafoetida powder (optional)

## METHOD
- Dry roast the split dal on a medium flame for 2-3 minutes. It brings out aroma of the dal to the surface.
- Rinse the dal well
- Add it to a saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Add tomato, salt and turmeric powder to it
- Bring the dal to a boil on high flame, then cover the lid and cook until the dal beans are very tender and mixture has thickened, usually 15 to 20 minutes. 
- If necessary, add more water, and stir.

## TADKA
- Heat ghee or oil in a small saucepan 
- When hot add cumin seed and chillies. 
- Add Asafoetida powder and grated ginger, stir for 2 minutes without burning
- Pour this mixture on the cooked dal 
- You can add some chopped coriander leaves on top and serve with rice, or roti 

Split moong dal

Split Moong Dal is used as a side dish in Indian cuisine or it can be used as a soup itself . It is a super tasty and easily digestible dish prepared without any hassle.

Split Moong Dal

## INGREDIENTS
- 1 pound of whole boiled and peeled potatoes
- 2 tablespoon finely chopped onion
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chilly finely chopped
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/3 teaspoon red chilli powder or black pepper powder (optional)

## PREPARATION
- To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
- Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium. 
- After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.

## METHOD
- Heat a medium-sized pot on medium heat. 
- Add ghee to it 
- When it melts, add cumin seeds and mustard seeds and allow them to splutter.
- Add the remaining spices to it.
- Add the cooked potatoes to the pot and mix well
- Break and smash them apart when you mix. But don't overdo it.
- Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
- You can add more water to adjust the curry to your desired consistency. 
- Garnish with cilantro and serve as a soup or as a side dish with roti or naan.


Aloo Soup

Simple Aloo curry or Potato soup is very easy and quick to make. It doesn't require a lot of ingredients and it can be used as a soup or as a side dish.

Simple Aloo Curry 

## INGREDIENTS
- 1 cup white unscented rice
- 1 cup grated coconut or dessicated coconut
- 2 tablespoon ghee (clarified butter)/ butter or any cooking oil
- 1/4 teaspoon salt
- A pinch of baking soda.

## PREPARATION
- Wash and soak the rice in a deep vessle for approximately 7-8 hours
- wash the rice again and put in blender
- Add the coconut to the bleder and add 1/2 cup of water
- Make a fine paste, add water to make a pancake like consistency
- Add salt 1/4 teaspoon or according to taste
- Add a pinch of baking soda to the batter and mix well
- Cover the batter and keep it for 2 hours

## STEPS
- Place a pan, preferably kadai on stove 
- Heat it with medium flame
- Grease the surface with ghee or refined oil or ghee with a spoon or brush
- Pour a ladle full of batter in it and cover it with a small lid just to cover our pitha/ pancake and not the full pan.
- Sprinkle water to the edge of the cover so that water can seep into our pitha 
- Cook for 2 minutes
- Remove the lid and gently remove the pitha with a smooth spatula(chances of breaking it are high so be careful)
- Likewise, repeat the same for other loads
- Serve the pithas hot and fresh with cooking cream, milk and sugar combined or individually as you like.

Chitau Pitha

Chitau Pitha is a kind of soft pancake made with rice and coconut. It's a traditional Odia recipe usually made on the occasion of Chitalagi Amavasya.

All Recipes: Page 3