Dishes List

Dishes:
- Dalma
- Sambhar
- Ghuguni
- Dal – Moong / Arhar / Chana
- Besan Ki Sabji
- Alu- Papaya
- Dahi Kadi
- Alu Posto
- Vegetable Bioled (Sija)
- Alu dum
- Mixed Vegetable
- Cabbage
- Cauliflower
- Brinjal fry
- Bendi fry
- Alu –Lauki
Dahi Bara recipe Makes about 20-25
Urad dal - 1 cup

Rice flour - few tbsps, about 2 tbsps
Salt - as per taste
Ajwain seeds - 1/2 tsp
Canola oil - for deep frying
Yogurt gravy
Canola oil - 1 tbsp

Mustard seeds - 1 tsp
Dry red chillies - 2-3
Curry leaves - about 6-10
Grated ginger - 1 tbsp
Salt - as per taste
Ground and roasted cumin-red chilli powder - as per taste
• Soak urad dal overnight.

• Blend it in food processor next morning and let it sit at room temperature for the urad dal to ferment. On
summer days, usually by evening, it is adequately fermented.
• If the mixture is too free-flowing, add a few tbsps of rice flour to thicken it. It should be thick enough such
that you can just hold the mixture with your hand and fry it. It should not be too thick or too thin.
• Add salt and ajwain seed. Mix well.
• Deep fry in hot canola oil. Put your hand in the water before taking the mixture in your hand. The prevents
the mixture from sticking to your hand.
• Keep stirring the bara in the oil so that it is uniformly cooked.
• Once removed from the oil, drop it into a bowl of water. It will remove the excess oil and make the bara soft
and easy to soak the yogurt mixture.
• How to prepare the yogurt mixture? Heat a tbsp of canola oil. Add mustard seeds. Once it crackles, add dry
red chillies, curry leaves and grated ginger. Beat the yogurt with some water to thin the yogurt. Add the oil
mixture to the yogurt with salt and ground roasted cumin-red chilli powder.
• How to prepare the ground and roasted cumin-red chilli powder? Dry roast 1 cup cumin seeds in a hot pan.
When the cumin is half-done, add 1 cup whole red chilli (no need to pack it in the cup). Continue roasting till
the flavors are easily detectable. Note of warning - It is pungent. So keep your exhaust fan on and if
possible, a window or door open.
Aloo Dum
Potatoe - 5 large
Onion-Ginger-Garlic-Tomato paste - 10 tbsps (Blend 2 onion, 6 garlic clove, 1 inch ginger, 2 tomato)
Dum Masala - 1-2 tbsp
Garam Masala - 1 tsp
Canola oil - 1 tsp
Dry red chilli - 2
Dry bay leaf - 2-3
Salt - as per taste
Coriander leaves - few tbsps
• Heat canola oil. Add dry red chilli and dry bay leaf.
• When the chilli and bay leaf is roasted, add the onion-ginger-garlic-tomato paste. Stir and let it cook on High
heat. The paste will tend to splutter initially. So take care in this stage. You can half-cover it with a cover, if
that helps.
• Add the dum masala, salt and garam masala and continue cooking.
• When the raw smell is gone, add the boiled potatoes. Continue stirring and cooking. You can reduce the
heat to Medium during this stage. Takes about 10-15 minutes.
• Garnish with Coriander leaves.
Note - You can have this Aloo Dum as-is with Roti, Paratha or Puri\Luchi.
How to assemble the Dahi Bara-Aloo Dum?
Take two pieces of Dahi Bara in a container. Add a spoon or two of the Aloo Dum. Top it with Bhujia,
chopped onions, chopped chilli and coriander leaves. You can add a sprinkle of rock-salt (optional).
Ingredients:
• 2 medium sized potatoes boiled, pealed and sliced into medium dices
• 2 cups of dried peas soaked overnight in water
• 3 small tomatoes sliced into small pieces
• 1 small red onion
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 2 cardamoms
• 1 tsp of cumin seeds
• 2 small pieces of cinnamon
• 3-4 cloves
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• Fresh coriander leaves
• Red chilli powder to taste
• 2 Green Chilies
• Turmeric powder
• 2-4 tsp cooking oil
• Salt to taste
Method:
• Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water
• Boil the soaked peas with some salt till soft (You can pressure cook the peas)
• Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter
• Add green chillies
• Add the masala paste prepared earlier
• Fry them till light brown
• Add turmeric powder, cumin powder, coriander powder
• Add finely chopped tomatoes and fry them till they are soft
• Add diced potatoes and boiled peas, little water and salt and cook for 5-7mts
• Garnish with coriander leaves and serve hot
Ingredients:
• 750 gms nice & tender mutton
• 3-4 Medium Sized Potato Cut Into Halves
• 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
• 3 medium sized onions
• Garlic 8 -10 Cloves
• Ginger 1 ½ inch
• 1 tsp Garam Masala
• 5-8 Black Pepper (Oriya: Gol Maricha)
• 3 Bay Leaf (Oriya: Teja Patra)
• 4 Whole Cardamom (Oriya: Aleicha)
• 5 Cloves (Oriya: Labanga)
• 1 Long Stick of Cinnamon (Oriya: Dalchini)
• 1/2 tsp Sugar
• 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari
aroma)
For Marinating
• 2 tsp Turmeric Powder (Oriya: Haladi Gunda)
• 2 tsp Red Chili Powder
• 1 ½ tsp Salt
• 4tsp Yogurt (Dahi)
Method:
1. Make a smooth paste of onion, ginger and garlic and half an inch cinnamon (I somehow prefer the fresh
paste than the ones available ready-made in the shops). But you can use the packed paste as well.
2. Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp
mustard oil (optional) for 1-2 hours.
3. Heat up a Kadhai or any heavy bottom Pan
4. Add 1-2 tsp of cooking oil
5. Shallow fry the potatoes till they turn golden brown.
6. Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
7. Heat 7-8 tsp of cooking oil in a pressure cooker
8. Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
9. Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
10. Add the masala paste prepared in step 1.
11. Add a little turmeric.
12. Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
13. Add the marinated mutton at this point
14. Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
15. Add fried potatoes
16. Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2
cups of water
17. Add 1 tsp of garam masala
18. Fix the pressure cooker lid
19. Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
20. Open the pressure cooker only after it cools down on its own.
21. Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
22. Garnish it with chopped coriander leaves.

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Dishes:

- Dal – Moong / Arhar / Chana

- Vegetable Bioled (Sija)

Dahi Bara recipe Makes about 20-25

Urad dal - 1 cup

Canola oil - 1 tbsp

Ground and roasted cumin-red chilli powder - as per taste

• Soak urad dal overnight.

• 2 cups of dried peas soaked overnight in water

• 3 small tomatoes sliced into small pieces

• 1 small red onion

• 1 tsp chopped ginger

• 1 tsp chopped garlic

• 1 tsp of cumin seeds

• 2 small pieces of cinnamon

• 1 tsp of cumin powder

• 1 tsp of coriander powder

• Fresh coriander leaves

• Red chilli powder to taste

• 2-4 tsp cooking oil

• Add green chillies

• Add the masala paste prepared earlier

• Fry them till light brown

• Add turmeric powder, cumin powder, coriander powder

• Garnish with coriander leaves and serve hot

• 3-4 Medium Sized Potato Cut Into Halves

• 3 medium sized onions

• Garlic 8 -10 Cloves

• 1 tsp Garam Masala

• 5-8 Black Pepper (Oriya: Gol Maricha)

• 3 Bay Leaf (Oriya: Teja Patra)

• 4 Whole Cardamom (Oriya: Aleicha)

• 5 Cloves (Oriya: Labanga)

• 1 Long Stick of Cinnamon (Oriya: Dalchini)

• 1/2 tsp Sugar

• 2 tsp Red Chili Powder

• 4tsp Yogurt (Dahi)

3. Heat up a Kadhai or any heavy bottom Pan

4. Add 1-2 tsp of cooking oil

5. Shallow fry the potatoes till they turn golden brown.

6. Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.

7. Heat 7-8 tsp of cooking oil in a pressure cooker

10. Add the masala paste prepared in step 1.

11. Add a little turmeric.

13. Add the marinated mutton at this point

15. Add fried potatoes

17. Add 1 tsp of garam masala

18. Fix the pressure cooker lid

22. Garnish it with chopped coriander leaves.

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