KAJU BARFI

Kaju Barfi is a delicious Indian Sweet.

Ingredients:

1. 150gms Cashewnuts (Kaju)
2. 400gms Sugar (Chini)
3. 500gms Khoya (Khua)
4. Elaichi powdered (Aleicha Gunda)
5. Silver Foil (Optional)(Tabaka)

Method:

Dry grind the Cashewnuts (Kaju). Mix khoya (grated) and Sugar (Chini). Heat in a heavy pan, stirring continuously. Once the Sugar (Chini) dissolves, add the Cashewnuts (Kaju) (powdered) and Elaichi (Aleicha) to the Cooking, constantly stir till soft lump is formed and does not stick to sides. Roll on a flat surface to desired thickness and apply Silver Foil (Tabaka). Then serve it after Slicing.

METHI SAGA

Ingredients:

1. 500grams Methi saga 
2. 2 Tomatos (Bilati Baigana) sliced into medium pieces 
3. 6 Badi 
4. 1 Brinjal (Baigana) cut into small pieces. 
5. 2 Green Chilies (Kancha Lanka) cut into 2 pieces
6. 1 dry Red Chili (Sukhila Lanka) make into Pieces 
7. Mustard Seeds (Gota Sorisa) 
8. 2 tablespoon Refined Oil (Refine Tela) 
9. Salt (Luna) to taste 
10. Coriander Leaves (Dhaniya patra)

Method:

Wash the Methi Saga properly and then cut it and keep it in a pot so that it will release water. Heat about 1/2 cup of water in a pan and add Brinjal (Baigana) to it. Cover this for 4 minutes and then add Methi Saga and little bit of Salt (Luna). Cook it for 7-8 Minutes then put it in a bowl. Heat a frying pan in medium flame and add Tomato (Bilati Baigana) and Salt (Luna) and little bit of water and make a thick paste. Add the tomato paste made above to the cooked saga. Heat a frying pan and fry badi in a little bit of oil till they turn brown. Add this badi to the saga. Again heat a frying pan and add 2 spoon of oil and then put Mustard Seeds (Gota Sorisa), Green Chilies (Kancha Lanka) and Red Chili (Sukhila Lanka) and allow them to splutter. Then add Saga to the above seasoning and mix it properly. And finally add coriander leaves(Dhaniya Patra) and serve with watered rice or hot rice.

DAHI BAIGANA

Dahi Baigana is a delicious dish which is easy to prepare in less time.

Ingredients:

1. 250gms Brinjal(Baigana)
2. 200gms Curd(Dahi)
3. 2-3 Green Chillies(Kancha Lanka)
4. Curry Leaves(Bhusunga Patra)
5. 1/2 tablespoon Chilly Powder(Lanka Gunda)
6. 1/2 tablespoon Cumin Powder(Jeera Gunda)
7. 1 tablespoon Cumin, Mustard seeds, Methi, Black cumin(Phutana)
8. 2 tablespoon Sugar(Chini)
9. 200gms Mustard Oil(Sorisa tela)
10. Salt(Luna) to taste

Method:

Cut the Brinjal(Baigana) into thin slice. Blend the Curd(Dahi) and keep it aside. Split the Green chillies(Kancha lanka). Wash the Curry leaves(Bhusunga Patra). Heat Mustard Oil(Sorisa Tela) in a pan and deep fry the sliced Brinjal(Baigana) and keep it aside. Again heat oil and add (Cumin, Mustard seeds, Methi, Black cumin(Phutana)), Green Chillies(Kancha Lanka)and Curry Leaves(Bhusunga Patra). Then add fried Brinjal(Baigana), Salt(Luna) to taste and Sugar(Chini) and stir it properly. Then add the above to the Curd(Dahi) kept aside in another container and stir it well. Add the Cumin Powder(Jeera Gunda) and Chilly Powder(Lanka Gunda) to it and blend it well and serve it.

PANASA TARKARI

Ingredients:

1. 1 medium size Raw Jackfruit (Panasakatha)
2. 2 to 3 medium size Potato (Aalu)
3. 2 medium size Onion (Piaja)
4. 15 cloves Garlic (Galrlic)
5. 1 inch Ginger (Ada)
6. 100gms Tomato (Bilati Baigana)
7. 75gms Refine Oil (Refine Tela)
8. 1 tablespoon Turmeric Powder (Haladi Gunda)
9. 1 tablespoon Chilli Powder (Lanka Gunda)
10. 2 tablespoon Cumin (Jeera)
11. 1tablespoon Phutana ( Cumin, Mustard seed, Methi, Kala Jeera, Saunf)
12. 1tablespoon Cinnamon and Cardamom Powder (Dalchini, Gujurati Gunda)
13. Salt (Luna) to taste

Method:

Peel of the outer layer of the raw jackfruit (Panasa) and cut into small pieces. 

Cut the potato (Aalu) into small cubes.

Par boil the pieces of potato (Aalu) and jackfruit (Panasa).

Finely chop the onion (Piaja), ginger (Ada) and peel of the garlic (Rasuna) cloves.

Make a fine paste of the finely chopped onion (Piaja), ginger (Ada) ,garlic (Rasuna) and jeera ( Cumin).

Finely chop the tomatoes.

Heat oil in a frying pan, fry the boiled pieces of potato (Aalu) and jackfruit (Panasa) and keep it aside.

Again heat oil (Refine oil) and add phutana. After it starts spluttering add the above paste ,turmeric powder (Haladi Gunda) and chili powder (Lanka Gunda) and fry it

Then add the finely chopped tomatoes (Bilati Baigana) to it and fry.

Then add the boiled potatoes (Aalu) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .

Add water to it and stir well and cover the lid.

Cook on a lower flame.

After it is done, add the cinnamon and cardamom powder to it. Serve hot.

MALPUA

Ingredients:

1. 1 cup maida( all purpose flour)
2. water or milk to make a thick batter.
3. 1 ripe banana
4. 2-3 green cardamoms
5. 1 spoon of panamahuri(saunf)
6. A pinch of baking soda.
7. Sugar and water to make sira( Chasni or sugar syrup)
8. Ghee or oil for deep frying

Method:

Mix maida and water( or milk) to make a thick batter. Add baking soda to this and keep it for 4-5 hours. Then add the mashed banana, crushed green cardamoms and pana mahuri to it. In the mean time make sira by boiling 1 cup sugar with 1 cup water. Heat oil or ghee for frying. When hot  put one laddle of the batter into oil and fry until brown. Take it out and put it in sugar syrup for 2-3 mins till it absorbs it. Take it out and serve hot or cold.

TANDOORI CHICKEN

Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.

Ingredients:

1. 800 grams Chicken(whole)
2. 2 teaspoons Kashmiri red chilli powder
3. 3 tablespoons Lemon juice                                  
4. 1 cup Yogurt                                          
5. 2 tablespoons Ginger paste                                 
6. 2 tablespoons Garlic paste                                  
7. 1/2 teaspoon Garam masala powder                
8. 2 tablespoons Mustard oil                                  
9. 1/2 teaspoon Chaat masala                               
10. Onion(cut into rings) as required
11. Lemon(cut into wedges) as required
12. Salt to taste
13. Butter to taste

Method:

Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

CHITOU PITHA

This pitha is offered to Lord Jagannath in Puja on Chitalagi Amabasya (also known as Chitau Amabasya).

Ingredients:

1. 500 gm rice (chaula)
2. 1 coconut (nadia)
3. 1 cup milk (dudha)
4. Salt to taste (luna)

Method:

Soak the rice in water for about 2 to 3 hours. Grate the coconut. Wash the rice properly and then add milk and coconut to it. Grind the mixture of rice , milk and grated coconut to form a batter. Add cardamom powder and salt to it and thoroughly whip the same. Then keep the batter aside for 2 hours. Pre-heat the frying pan with ½ tea-spoon ghee. After the pan is heated put 2 table-spoon of batter and spread to give it the shape of a pancake. Cover the lead. Put the pan on low flame for about 2 minutes. Thereafter open the lid and take out delicious Chitau Pitha. This way you may prepare the pithas one after another, and serve hot soon after preparing the same.