OATS CHILLA

 Bored of having the regular oats!!

Many of you might not be eating oats because of its taste. You might be bored of switching between regular oats and masala oats.

      Well you should definitely try OATS CHILLA which is super easy, tasty and healthy. Believe me this is going to tickle your taste buds.

INGREDIENTS:

▪️ 1 tsp Mustard seeds
▪️ 1/2 tsp Cumin/Jeera
▪️ Few Curry Leaves
▪️ Few finely chopped Coriander Leaves
▪️ Salt to taste
▪️ 1 finely chopped onion
▪️ 2 green chillies
▪️ Chopped veggies of your choice
▪️ 1 cup Oats

▪️ ½ Yogurt

INSTRUCTIONS:

▪️ In a large pan heat oil and add 1 tsp mustard seeds, ½ tsp cumin and few curry leaves.

▪️ Saute and splutter on medium flame.

▪️ Now add Chopped Onions and Green Chillies. Saute well.

▪️ Further add all the chopped Veggies.

▪️ Add salt to taste.

▪️ Cook for 5 mins until the rawness of onions and veggies disappears.

▪️ Now in a bowl take the oats and add yogurt and chopped veggies and coriander leaves. Mix it well. Add water and salt if required.

▪️Make sure not to add too much water. The batter should be of smooth flowing consistency.

▪️Keep the batter aside for sometime for the oats to absorb the yogurt.

▪️ Next, heat a tawa or a flat pan.You may use an iron tawa or a non stick pan. 

▪️ If using iron griddle or tawa, then spread a bit of oil on the tawa. Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan.

▪️ Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the cheela does not break.

▪️ On a low  flame cook the oats chilla till the top begins to look cooked. Do not increase the flame as the cheela might get burnt.

▪️ Then drizzle ½ to 1 tsp oil on the chilla at the edges and all around. With a spoon spread the oil all over. Skip oil if you want to prepare oil free oats chillas.

▪️ Continue to cook till the base gets light golden. Then flip.

▪️ Now cook the other side of oats chilla.

▪️ Cook this side till you see golden spots on the oats chilla.

▪️ Fold and serve hot or warm with Chutney/Pickle.

DALIA UPMA || BROKEN WHEAT UPMA

 Dalia Upma is a savory broken wheat breakfast loaded with fresh vegetables. It is a quick and easy dish which is high in protein.

INGREDIENTS:

▪️  4tbsp oil
▪️ 1 tsp Mustard seeds
▪️ 1 tsp Urad Dal
▪️ 1/2 tsp Cumin/Jeera
▪️ Few Curry Leaves
▪️ 1 Dried Red Chilli
▪️ Cashews
▪️ Peanuts
▪️ 1 inch Chopped Ginger
▪️ 1/4 tbsp Turmeric
▪️ Salt to taste
▪️ 1 small finely chopped onion
▪️ 1 small chopped tomato
▪️ 2 slit green chillies
▪️ Chopped veggies of your choice
▪️ 1/2 cup Dalia/Broken Wheat

▪️ 3 cups of water

INSTRUCTIONS:

▪️ In a large Wok heat 4 tsp oil and add 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, few curry leaves, 1 dried red chilli, Peanuts and whole cashews.

▪️ Saute and splutter on medium flame.

▪️ Now add Chopped Onions, Ginger and Green Chillies. Saute well.

▪️ Further add 1 tomato and all the chopped Veggies.

▪️ Add ¼ tbsp turmeric and salt to taste.

▪️ Cover and cook for 5 mins.

▪️ Now add 1 cup Dalia/Broken wheat  and roast on low flame for 5 minutes.

▪️ Pour 3 cups of boiling water on roasted Daiya and keep on Low flame.

▪️ Cover and cook for few mins on Medium Flame until the Daliya absorbs all the water.

▪️ Finally, serve mixed vegetable Daliya Upma / Broken Wheat Upma hot with Chutney.

KAKHARU PHULA BHAJA || PUMPKIN FLOWER FRITTERS RECIPE

 This is a very popular recipe in Odisha and West Bengal. It is an easy and quick recipe and loved by everyone.  🎃🏵️

It can be served  as an accompaniment with steam rice 🍚or you can enjoy this  as a snack in the evening with Tea. ☕

INGREDIENTS:

▪️ Pumpkin Flowers: 20

▪️ Rice Flour: 4 Tablespoons (Soak the rice      for 30-40 minutes before blending it)

▪️ Ginger: 1/2 inch grated

▪️ Jeera/Cumin: 1/2 Teaspoon

▪️ Green Chillies: 2

▪️ Turmeric Powder: A pinch

▪️ Chilli powder: 2 Pinches

▪️ Chaat Masala: 3 Pinches (Optional)

▪️ Salt: As per Taste

▪️ Water: As required

▪️ Mustard Oil: For Shallow Fry

INSTRUCTIONS:

1. Soak the rice for 30-40 minutes.

2. Meanwhile, cut out lower part/sepal (which contains a stalk, a bottom and at center a stigma (0.5-1 inch length and yellow in color) of the flower, except the petals.

3. Wash the flowers individually under slow running water and pat dry on a paper napkin and keep aside.

4.Then grind the soaked rice, green chillies and ginger in a Blender and make a smooth batter of medium consistency. Make sure your batter is not watery.

5. Add salt, turmeric powder, chilli powder, Cumin to the Batter and mix well.

6. Now, heat mustard oil in a nonstick pan/tawa on a medium flame.

7. Take one flower at a time, dip in batter, shake off excess batter and place on the tawa.

8. Follow the above step for rest of the flowers.

9. Cook for 2 minutes or till crisp on one side. Then flip and cook the other side by drizzling a little oil on the sides.

10. Fry until both sides of the pumpkin flower is crisp.

11. Serve Kakharu Phula Bhaja/Pumpkin Flower Fritters) hot with steam Rice or can be sprinkled with chat masala and be served with Masala Chai during evenings.

PS: We only use male flowers to prepare this as the female flowers are capable of growing into Pumpkins.🎃

CHOCOLATE BISCUIT PUDDING

 

There are many posts surfacing on the internet on Biscuit Cake Recipe. Well did you know you can make another mouthwatering dessert out of Biscuits which is super easy and quick.  

Moreover the taste of the pudding is similar to that of the Chocolate Mousse we all are very fond of🤤🤩

INGREDIENTS:

▪️ Full fat Milk- 1/2 ltr

▪️ Biscuit- of your choice( I used 10 thin arrowroot biscuits and 4 oreo biscuits and 2 table spoon bournvita).

▪️ Sweetened Condensed milk- 100-150gm( optnl).

RECIPE:

1. First boil the milk in a medium flame and let it cool down slightly.

2. Crush all the biscuits and bournvita and blend it into fine powder. You may add chocolates or coffee powder as per your taste.

3. Then pour the boiled milk and the biscuit powder in the blending jar and blend it for 10-15 sec to give it a good mix and fine texture. (You can blend it or whisk it if u want but blending is easy and time saving option).

4. Then take a heavy bottom pan and set the flame between low to medium and put the milk and biscuit mixture in the pan and continue stirring.

5.Here I added some sweetened condensed milk to speed up the process of thickening.. You can skip this process(it is completely optional). If u don't want to add sweetened condensed milk then you may need to add some powdered sugar according to your choice.

6. Continue heating the mixture until it thickens fully.

7. Then take any shape of pot or tray of your choice and brush its bottom and sides with butter and then put the thickened mixture and let it set tightly.

8. Let it cool down a bit and then put it in the fridge for over night or at least 6-7 hrs.

9. After 6-7 hrs take it out and transfer it to another plate.. garnish it with any dry fruits or choco syrup and enjoy your Chocolate Biscuit pudding.😍 This is an extremely delicious recipe for all those who are craving for sweet delicacies.. 

Do give it a try!!

P.S. - You can try it with any biscuit of your choice and you may use custard powder as well if u want to thicken more.

NADIA-AMBULA RAI RECIPE

 ନଡ଼ିଆ ଆମ୍ବୁଳ ରାଇ / Coconut-Dried Mango Raita

This is a traditional Odia cuisine and the name itself (Nadia Ambula Rai) justifies the major ingredients.

In Odia Rai denotes mustard.

Ambula are dried mango pieces seasoned with salt which will be readily available in the kitchens of odia people, as we use it in many dishes even in Fish curry.

This sweet and sour Savory dish can be accompanied with rice/pulao.

It is also quick easy to make.

INGREDIENTS:

▪️Beaten curd

▪️Ambula / Dried Mango: 4-5 pieces soaked in water

▪️Grate Coconut

▪️Panchphoran / 5 spices mix

▪️ Mustard: 2tbsp soaked in water for 30 mins

▪️Green Chilli: 1

▪️Dried Red Chilli : 2

▪️Ginger: 1/2 inch cut into pieces

▪️Curry Leaves

▪️Jaggery/Sugar : 2tbsp

▪️Oil for tadka

▪️Salt as per taste

RECIPE:

1) Make a paste of soaked mustard seeds, green chillies and ginger pieces. Add little water to make a smooth paste

2) Let the paste sit for an hr before you use it. This is to reduce the raw smell of mustard seeds.

3) In a mixing bowl take the beaten curd and  add Ambula, Grated Coconut, Mustard Paste,Jaggery and salt to it.

4) Mix everything and keep aside.

5) Heat the skillet and pour some oil to it.

6) Add dried red chillies, Curry Leaves, PanchPhoran to the hot oil. Let them splutter.

7) Pour this tadka mix over the coconut mix and cover it for a while for the flavours to get infused.

8) And your Rai is done.👩‍🍳..

GULUGULA || INDIAN MINI DONUTS RECIPE

Gulgula is a popular sweet available in market places in various parts of India. This is also prepared in various festive occasions in rural areas.

Here is a simple and easy sweet recipe you can try on Festive/ special occasion.

INGREDIENTS:

▪️ 1/2 cup Jaggery

▪️ 1 cup Whole wheat Flour (Atta)

▪️ 1/2 Cup Rava (Sooji)

▪️ 1/2 teaspoon Fennel/Saunf, crushed

▪️ 1/4 teaspoon baking soda

▪️ Oil for Frying

INSTRUCTIONS:

1) First soak the Jaggery in hot water. Whisk and dissolve the jaggery.

2) Now add Flour(Atta), Rava(Sooji), Fennel (Saunf) and Baking Soda.

3) Add water if needed and mix everything well.

4) Knead it for 2-3 minutes until the dough is of thick consistency.

5) Cover and let it rest for 30-45 for it become soft and fluffy.

6) After 30 minutes, dip the hand in the water and make small balls of the dough.

7) Drop the small balls into hot oil.

8) Stir occasionally and fry on medium flame until it turns dark golden brown.

9) Drain off making sure all the oil is drained off.

10) Finally, enjoy Gulgula hot or store in an airtight container and have for 2-3 days.

Tradition Behind CHITALAGI AMAVASYA

 ଚିତଉ ଅମାବାସ୍ୟା ଉପଲକ୍ଷେ "ଚିତଉ ପିଠା"

Chitau Pitha: Pancakes made from rice flour and coconut batter.

We all know that on the eve of this Amavasya we offer this to Lord Jagannath.

However very few of us might be aware of  this Odia tradition that is celebrated in villages. During early times when Agriculture was the essence of our income people used to offer this to "Gendesuni" deity to appease her.

Gendesuni was believed to be the female power of all types of insects, slugs, snails and serpents that come out during rain. Since during primitive days farmers used to go to their farms early in the morning and there was no light in the villages as well, there were chances farmers used to get bitten by these species during rainy season. So the females used to go the fields and offer this pancake to Gendesuni deity to appease her and pray to her to avoid the wrath of these species, so that they do not bite/hurt the legs of the farmers who go to work in the fields.

ଚିତଉ ଅମାବାସ୍ୟା ଉପଲକ୍ଷେ "ଚିତଉ ପିଠା"