Arbi with Spices

Arbi with Spices.

Arbi / Taro Root is pressure cooked as a whole till soft. It is then peeled and chopped into pieces. Chopped taro root is fried in oil till brown in color. Finally fried arbi is seasoned with powdered spices. Serve taro root fry with spices over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Arbi with Spices.

Ingredients:

Taro Root 5 – 6 Medium
Coriander Powder 1 Tbsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Ginger 1/2 inch Piece
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 – 2 Tbsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 2 – 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Peel and grate the ginger.

Heat oil in a nonstick pan on medium heat.
Add chopped taro root/arbi and fry them till they are golden brown around the edges.
Stir occasionally to avoid the taro root sticking to the bottom of the pan.
Make space in the middle of the pan, add few drops of oil, add all talimpu ingredients in order and then the ginger.
When urad dal changes color, mix everything well.
Then stir in coriander powder, red chili powder, turmeric powder and salt.
Stir well and remove from heat.
Serve taro root fry with spices over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat and pressure cook for one more whistle.
Other Names: Arbi with Spices.

Sweet Boondi

Teepi Boondi

Ingredients:

Besan/ Senagapindi 2 cups
Water 1 -1 1/4 cup
Soda-bi-carb a small pinch
Sugar 2 cups
Water 3-3 1/2 cups

Method of preparation:

In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated spoon to shield the oil.
Pour the batter onto the perforated spoon one spoon at a time.
Make sure to tap the perforated spoon to let the batter fall through the holes.
Stop when the wok is filled with boondi, let them turn little crisp.
Remove the boondi onto absorbent paper before they turn brown with the help of a skimmer.
Repeat the process until all the besan batter is finished.

Prepare the sugar syrup by boiling sugar and water on high flame for about 5-10 minutes.
The syrup is done when its thick but flowing without obtaining any color.
Drop all the boondi into the syrup and let it soak for half a day.
Serve.

Notes: Make sure besan batter is on thicker side rather than on thinner side.

Rasgulla

Rasagolla.

Rasagolla is a famous Orissa sweet made of freshly curdled milk called chenna. Chenna is kneaded thoroughly and made into small balls. These cheese balls are then cooked in bubbling mild sugar syrup till they are extremely soft and spongy. Cooked chenna balls are then soaked in light sugar syrup and served.
Makes: around 10 Rasagolla.

Ingredients:

Chenna 1 Cup
Sugar 2 Cups + 1/4 Cup

Method of preparation:

Crumble the chenna and thoroughly knead it with help of hands.
Refrigerate chenna for sometime helps in kneading.
After a lot of kneading (around 10 minutes), take lime sized chenna and roll it into soft ball.
Repeat the same with remaining chenna mixture.

For sugar syrup, heat a cup of water in a sauce pot.
Add two cups of sugar and bring it to boil.
When all the sugar dissolves and the sugar syrups thickens lightly, remove from heat.

Bring to boil a two cups of water on high heat in a deep pot, add quarter cup of sugar.
Once the water comes to heavy bubble, slowly drop couple of the chenna balls into the water.
Let the water bubble for 5 – 8 minutes, after which chenna balls almost double in size.
When the rasagulla feels very light and soft, remove them from hot water and dip into the sugar syrup.
Repeat the same with any leftover chenna balls.
Serve rasagulla chilled.
Notes:Make sure to chenna mixture doesn’t crumble once kneaded.

Suggestions:Chenna balls break in syrup – Knead the chenna mixture thoroughly next time. Test with one chenna ball and proceed with others. Don’t overcook them in the mild sugar syrup, else they break.
Variations: Chenna can be kneaded along with little amounts of sooji or plain flour. Sugar syrup can be flavored with saffron or rose water or green cardamom powder. Light syrup in which the chenna balls are cooked is sometimes made more viscous with plain flour. Chenna balls can be stuffed with various ingredients like sugar crystals, cashews, raisins, etc… Kheermohan, Chandrakala, Chum chum, Rasmalai , Sondesh etc…
Other Names:Rasagolla, Rasgulla, Rasgolla, Orissa Rasagulla.

Spicy Tomato Rice

Spicy Tomato Rice.

Freshly prepared tomato puree and onion are cooked in whole spices and fresh blend of powdered spices. For quick version of tomato rice, use the leftover rice or steamed rice and mix it with the tomato sauce. Cook for couple of minutes and serve spicy tomato rice with raita of your choice.
Makes: around 2 Servings of Spicy Tomato Rice.

Ingredients:

Tomato 2
Steamed Plain Rice 2 1/4 Cups
Onion 1
Ginger Garlic Paste 1/2 tsp
Green Chiles 2
Daliya / Roasted Gram 1 Tbsp
Coriander Seeds 1 Tbsp
Cloves 2
Cinnamon 1 inch Stick
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop the tomatoes.
Grind the chopped tomatoes into paste.
Peel and finely chop the onion.
Wash, remove stems and slice the green chiles.
Wash and finely chop the cilantro leaves.

Grind roasted gram into fine powder.
Grind coriander seeds, cloves, cinnamon into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for couple of seconds, stir in chopped onion.
Fry till onion is light golden brown, add green chiles and the ground spice powder.
Fry briefly, stir in pureed tomato, red chili powder and salt.
Boil till tomato puree cooks and thickens.
Stir in ground daliya powder, salt and steamed rice.
Stir carefully and cook covered on low for around 5 minutes.
Stir in cilantro and remove from heat.
Serve spicy tomato rice with your choice of raita.
Notes: Make sure rice is not overcooked.
Suggestions: Use leftover rice or refrigerated rice if possible. Make sure tomato puree is thick before adding steamed rice. Adjust spice according to taste.
Other Names: Spicy Tomato Rice.

Pulihora Avakaya

Pulihora Avakaya.

Raw mango is chopped into big chunks. Chopped raw mango is mixed with powdered mustard seeds and powdered red chili. Dals and spices are fried in oil and added to the mango pickle. Serve pulihora avakaya with steamed rice or with roti.
Makes: around 2 Cups of Pulihora Avakaya.

Ingredients:

Raw Mango 1
Red Chile Powder 2/3 Cup
Black Mustard Seeds Powder 2/3 Cup
Salt 2/3 Cup
Oil 2 Cups (app.)

Talimpu:

Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, clean and pat dry mango.
Cut the raw mango along with the seed into big chunks.
Grind mustard seeds into fine powder along with salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and dals change color, remove from heat.

In a clean mixing bowl, mix raw mango chunks, red chile powder, ground black mustard seeds powder together with half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar.
Leave it aside for atleast a day or two for the pickle to mature.
Serve pulihora avakaya with steamed rice or with roti.
Notes: If taken care to use dry utensils and to not expose to humidity, the pickle stays fresh for a year.

Suggestions: Depending on the sourness of the mango, adjust the salt.

Wash, clean and pat dry mango.
Cut the raw mango along with the seed into big chunks.
Grind mustard seeds into fine powder along with salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and dals change color, remove from heat.
In a clean mixing bowl, mix raw mango chunks, red chile powder, ground black mustard seeds powder together with half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar.
Leave it aside for atleast a day or two for the pickle to mature.
Serve pulihora avakaya with steamed rice or with roti.
Notes: If taken care to use dry utensils and to not expose to humidity, the pickle stays fresh for a year.
Suggestions: Depending on the sourness of the mango, adjust the salt.
Other Names: Pulihora Avakaya

Simple Tandoori Paneer

Simple Tandoori Paneer Tikka.

Paneer is cubed and the vegetables are chopped into chunks. They are then marinated in the yogurt mixture having spices and herbs. Then the marinated paneer pieces are threaded to the skewers and grilled on high heat for couple of minutes till done. Serve tandoori paneer with mint chutney if desired.
Makes: around 4 Skewers of Simple Tandoori Paneer.

Ingredients:

Paneer 12 (1 inch Cubes)
Yogurt 1 Cup
Red Bell Pepper 1 Small
Green Bell Pepper 1 Small
Onion 1 Small
Grape Tomatoes 4 – 6
Ginger 1 1/2 inch Piece
Garlic 3 Cloves
Lemon Juice 1 tbsp
Mint Leaves few Sprigs
Cilantro Few Sprigs
Salt to taste
Oil as required

Method of preparation:

Peel and grate the ginger and garlic.
Wash, remove stems, discard seeds and chop the bell pepper into chunks.
Peel, wash and chop the onion into chunks.
Wash and finely chop mint leaves and cilantro.

If using frozen paneer, soak the paneer in warm water for couple of minutes for it to soften.
Chop the paneer into inch cubes.

For marinade, add yogurt, ginger garlic paste, lemon juice, mint leaves and cilantro into a bowl.
Mix well and stir in chopped vegetables and paneer.
Cover and refrigerate the marinade for around 3 hours.

Use 4 – 5 wooden skewers to thread the pieces of the marinated paneer, bell pepper, onion and tomato.
Sprinkle salt and brush the skewers with oil.
Place the skewers on hot flat pan.
Let one side of the pieces turn dark golden brown before turning the skewer on other side.
Repeat on all sides and remove onto a plate.
Serve simple tandoori paneer with roti or as a starter.
Notes: Use a grill on high heat to make these tandoori paneer.

Suggestions: Use regular tomatoes and chop them into chunks discarding the seeds in case you can’t find grape tomatoes. Add few ground green chiles to the marinade for spice.
Variations: You can also add few sprinkles garam masala or chaat masala or cumin powder to the marinade. Use coloring in the marinade for red tandoori color or use few pinches of turmeric instead.
Other Names: Simple Tandoori Paneer.

Malabar Spinach Dal

Bacchali Aaku Pesara Pappu

Ingredients:

Malabar Spinach 1 bunch
Moong Dal 1 cup
Tamarind 1 inch ball
Onion 1
Green chillies 4
Turmeric powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Broken red chillies 4
Asafoetida a pinch
Oil 2 tsps

Method of preparation:
Wash thoroughly and chop malabar spinach leaves.
Remove stems, wash and slice green chillies into halves.
Peel and finely chop onion.
Soak tamarind in water for few minutes.
Extract thick tamarind pulp and discard any veins.

In a pot, bring to boil 4 cups of water.
Add moong dal and let it cook for around 20 minutes on medium flame.

Heat oil in a vessel, add all talimpu ingredients in order.
When dal changes color, add green chillies and onion.
When onion turns translucent, add spinach, tamarind extract, turmeric powder and salt.
Cook covered until the spinach is cooked.
Add this spinach mixture to above cooked moong dal and bring it to a bubble.
Serve hot with rice.

Notes: You can use toor dal instead of moong dal in the same manner.

Banana Pecan Smoothie

Banana Pecan Smoothie.

Ripe banana is used here to make the smoothie. Soy milk is used instead of regular milk to keep it vegan. Pecans give the smoothie a very nice texture and flavor. Blend all the ingredients for the banana pecan smoothie.
Makes: 1 glass of Banana Pecan Smoothie.

Ingredients:

Banana 1 Medium
Soy Milk 1/2 Cup
Pecans 3

Method of preparation:

Peel and roughly chop the banana.
Freeze the banana for couple of hours.

Smoothly blend the banana, soy milk and pecans using a juicer.
Remove the smoothie onto a serving glass.
Serve banana pecan smoothie immediately.
Notes: Choose ripe banana for best results.

Suggestions: Add a tsp of honey for sweetness. Soy milk can be replaced with skimmed milk if desired. Crushed ice can also be added.
Variations: You can also add walnuts or almonds etc…
Other Names: Banana Pecan Smoothie.