tag:blogger.com,1999:blog-34225356646217468752024-02-19T20:26:09.555+05:30Upasana KitchenAs I am a die hard foodie.So thought of sharing some of them from Odisha Kitchen which can help all foodies.
Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin). The main course invariably incorporates rice, dal and various vegetable preparations.Anonymoushttp://www.blogger.com/profile/11924791206606450718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3422535664621746875.post-49749641949641517552016-06-22T21:01:00.002+05:302016-06-22T21:01:15.178+05:30PANI SANTULA ( an awesome dish from Odisha)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Most Odiya dishes are famous for their simplicity , , low use of oil and spices and down to earth dishes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are 2 types of Santula , I will give the recipe of pani santula here. basically many types of vegetables are boiled and a post tempering of garlic , onion , chili and spice is given.</span></div>
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><b><i>THE INGREDIENTS </i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Any vegetable can be used. in Varied quantity </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">here I have used</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Potato 1 cut to 3/4th inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ol kofi ( Kohlrabi ) 1 small cut to 1/2 inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Radish 1 cut to 1 inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin cut to 1 inch 8 pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brinjal 1 cut to 1inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> cauliflower cut 20 11/4 inch 6 pieces </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sim 6 cut to 1 inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">french beans 6 cut to 1 1/2 inch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Greens of radish, ol kopi and stems of matured spinch ( Sish Palak) . greens are normally not added. I just added instead of throwing them</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Other vegetables that can also be added , Papaya, drumstick, sweet potato, ridge gourd, Patol , green banana / plantain etc etc . You can use 1 or 2 tomato )</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder 3/4th tsp</span></div>
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><b><i>FOR THE TEMPERING </i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Panch phodon 1 heap tsp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">red dry chili 2 </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">green chili chopped 4 </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">garlic 8 cloves chopped </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">small onion 1 inch dia , chopped fine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oil 2 tsp ( I use 2 tsp ghee) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwvOAhVmcNms0Wbds090gz1IgkkxY_9vYNz99r_JHm42g-_M8d845Z5sDA-7UKUkLrJGSasU8vP-bzdA0p6R5rOhcVxI4_oDqg2yK33tz2q_GnTt_QIUbvUHPCOHH4SeClRztZQROOeGm/s1600/DSCN3811.JPG" imageanchor="1" style="color: #cc6633; margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwvOAhVmcNms0Wbds090gz1IgkkxY_9vYNz99r_JHm42g-_M8d845Z5sDA-7UKUkLrJGSasU8vP-bzdA0p6R5rOhcVxI4_oDqg2yK33tz2q_GnTt_QIUbvUHPCOHH4SeClRztZQROOeGm/s400/DSCN3811.JPG" style="border: 1px solid rgb(187, 187, 187); margin: 0px 0px 5px; padding: 4px;" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="color: blue;">OPTIONS IN TEMPERING </span></i></b> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The following variation is also used in tempering , like use mustard seeds or a combination of mustard and jeera in place panch phodon.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some recipes use ginger in the tempering . All these variations give a slight different taste .</span></div>
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><b><i>THE PROCESS.</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat minimum water, add turmeric and salt, When water comes to boil add vegetables in order of their softening point. Like add potato, radish and Ol kofi 1st and after few minutes add the other ingredients one by one. Brinjal will go in last. Cover and boil. DONT OVER BOIL the vegetables. Sufficient Water will be left with the vegetables. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a Khadai , heat oil / ghee , give tempering of red chili and panch Phodon. When the aroma comes add garlic, green chili soute for few seconds and onion. Fry on high heat for few minutes ( onion to become light brown.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_VhPQctlhSDZq0IbjGKAYBA7-pyBf79DPiRsGvPcX9ZLTY9VqH-HHMxGgwBLeBlnurVy1GiD1LO_epLQpY7c-J7pYU0VrePgwiFgxPdFkPZ1inK9R8ro3yF2aoFjLMReP_3S_hONBfsS/s1600/DSCN3812.JPG" imageanchor="1" style="color: #cc6633; margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_VhPQctlhSDZq0IbjGKAYBA7-pyBf79DPiRsGvPcX9ZLTY9VqH-HHMxGgwBLeBlnurVy1GiD1LO_epLQpY7c-J7pYU0VrePgwiFgxPdFkPZ1inK9R8ro3yF2aoFjLMReP_3S_hONBfsS/s400/DSCN3812.JPG" style="border: 1px solid rgb(187, 187, 187); margin: 0px 0px 5px; padding: 4px;" width="400" /></span></a></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.91499900817871px;"><br /></span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.91499900817871px;"></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.91499900817871px;">Immediately add the tempering to the boiled vegetables and cover. Mix the tempering. </span><br style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18.91499900817871px;" /><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.91499900817871px;">Eat with rice or roti. </span><br />
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Anonymoushttp://www.blogger.com/profile/11924791206606450718noreply@blogger.com0tag:blogger.com,1999:blog-3422535664621746875.post-80161196272981585842016-06-22T20:48:00.001+05:302016-06-22T20:48:42.480+05:30Dalma Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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It is a very simple and healthy recipe providing almost all the nutrients required for a balanced meal. It is among the 56 food items (Mahaprasad) offered to Lord Jagannath in the temple of puri. It is an ideal recipe for puja festivals as there is no use of onion and garlic.</div>
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<span style="box-sizing: border-box; color: black; font-weight: 700;">Dalma Recipe </span></div>
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<a href="http://realbharat.org/wp-content/uploads/2014/08/DSCN2847_1-1024x614.jpg" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-transition: background 0.2s ease-out, color 0.2s ease-out; background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; color: #ff5a00; text-decoration: none; transition: background 0.2s ease-out, color 0.2s ease-out;"><img alt="Dalma Recipe" class="alignright wp-image-1137" height="270" src="http://realbharat.org/wp-content/uploads/2014/08/DSCN2847_1-1024x614-300x179.jpg" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: block; float: right; height: auto; margin: 10px 0px 15px 20px; max-width: 100%; text-align: right; vertical-align: middle;" width="450" /></a>Serving- 4person</div>
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Preparation time- 15min</div>
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Cooking time- 30min</div>
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Course- side dish</div>
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Cooking level- medium</div>
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<span style="box-sizing: border-box; font-weight: 700;">Ingredients for dalma:-</span></h3>
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<li style="box-sizing: border-box;">Arhar dal – 75gm</li>
<li style="box-sizing: border-box;">Chana dal- 75gm</li>
<li style="box-sizing: border-box;">Vegetables cut into medium pieces-</li>
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Potato- 2 cups</div>
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Brinjal- 3/4cup</div>
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Raw banana- 3/4cup</div>
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Pumpkin- 1cup</div>
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Papaya- 3/4cup</div>
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<li style="box-sizing: border-box;">Turmeric powder- 1tsp</li>
<li style="box-sizing: border-box;">Ginger paste- 2tsp</li>
<li style="box-sizing: border-box;">Grated Coconut- ½ cup</li>
<li style="box-sizing: border-box;">Pancha-phoran (Mustard, Fennel, Cumin, Fenugreek) seed-2tsp</li>
<li style="box-sizing: border-box;">Dry Red Chillies- 5</li>
<li style="box-sizing: border-box;">Cumin – 3tsp</li>
<li style="box-sizing: border-box;">Ginger paste</li>
<li style="box-sizing: border-box;">Turmeric</li>
<li style="box-sizing: border-box;">Salt- as per taste</li>
<li style="box-sizing: border-box;">Ghee or Oil</li>
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<span style="box-sizing: border-box; font-weight: 700;">Method:-</span></h4>
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<li style="box-sizing: border-box; list-style: disc;">Soak the dals for atleast 30mins before cooking.</li>
<li style="box-sizing: border-box; list-style: disc;">Take 3tsp cumin seeds and 2 red chilies and roast it in a dry pan. Grind it into fine powder.</li>
<li style="box-sizing: border-box; list-style: disc;">In a large pan take about 6 cups of water and boil it. Add the dals to it. Also add ginger paste, turmeric powder, grated coconut and salt to taste. Cover the dal and boil until it is half cooked.</li>
<li style="box-sizing: border-box; list-style: disc;">Then add the pieces of vegetables to the dal and cover the pan till the vegetables are tender.</li>
<li style="box-sizing: border-box; list-style: disc;">In another pan, take 2tsp oil and add the pancha-phoran. After the seeds crackle, add the remaining 2 red chillies.</li>
<li style="box-sizing: border-box; list-style: disc;">Finally add the boiled dal and vegetable mixture to it slowly. Cover and cook for 5mins and then sprinkle the cumin and red chilli powder over it.</li>
<li style="box-sizing: border-box; list-style: disc;">Garnish with grated coconut, chopped coriander leaves and fried red chillies.</li>
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