Sabudana ki Kheer..

Today is Dussehra, Vijaya Dashmi.. and a day to enjoy. Cleaned up all the house and offered puja to all the electronic items. Mom told me to prepare some kheer and offer to Goddess Mahalaxmi. So i thought of trying something new today. Thou experimenting something for the first time and not having someone here to taste it and give a verdict.. is pinching me... but i can assure,that its tasting awesome.. :) .. and its true... hehe

Sabudana ki Kheer ( For 2, Preparation time : 15 mins)
Ingredients:

1 cup sabu dana (sago)
1/2 litre milk
1 tsp cardamom powder
few dryfruits(almod, cashewnut & raisins) chopped for garnishing
1/2 cup sugar
1/2 cup Mawa

Preparation:

Soak sabudana in water for an hour (Dont soak more than that, else it becomes very soft)
Boil the milk and add the sugar.
Drain the water from the sabu dana and add them into the milk
Let it boil till the consistency is a bit thick.
Now mix in the cardamom powder and mawa.( i took some grounded peda instead)
Kheer is ready.
Garnish with chopped dry fruits.

Enjoy Cooking!!!

Jahni Alu Posto

Another Oriya specialty which I tried last evening, turned out quite well. Surprisingly my friend was very impressed with it and I promised to share the recipe of Jahni Alu posto with her. The name doesn’t click to non oriyas, so for them it’s a dish made of Ridge gourd and khus khus and very much unique to oriya cuisine with no masala at all.
Don’t know what else can be prepared with this vegetable, except 2, one that I learned at my house ( Jahni Kaari) and other that is more often eaten at hubby’s house (jahni alu posto).
Though the preparation varies from home to home, my version is very simple and purely suited to our taste buds and preference. So here it is.

Jahni Alu Posto ( For 4, Preparation time : 20 mins)

Ingredients:

3 medium sized Ridge gourd (Jahni/Dodka/Turiya)
2 medium sized Potatoes (Alu)
1 Onion
½ tsp mustard seeds
8-9 cloves of garlic
6-7 cashewnuts ( Kaju)
1 tbsp KhusKhus ( Posto) soaked in water for half an hour
3 green chillies
5-6 curry leaves
2 tsp Oil

Preparation:

Remove the edges from skin of Ridge gourd.
Cut the potatoes, onion and ridgegourd in thin n medium length sizes.
Make a paste of garlic, khuskhus and kaju
Heat oil in a Kadhai and put in the mustard seeds & curry leaves
Add the onions and green chillies and let it fry
Then fry the ridgegourd and potatoes.
Add salt acc to taste
Mix in the paste and cook on medium heat, till its cooked.
Add little milk, if consistency is too thick.
Serve Hot with Chapatis.

Enjoy Cooking!!!

Tomato - Khajuri Khatta

This is my post after almost a month, cos I didn’t have anything substantial to write. Suddenly an idea struck to me to write a little bit about my other hobby (hobby out of compulsion) and that is Cooking. Thou I am still a Learner and haven’t got my permanent license yet, some of my experiments do turn out well and i get praises from few, apart from the only victim of my so called culinary skills, my Hubby.
Yesterday being an Sunday and having bunked college, I had all the time to prepare for a perfect lunch consisting of Pakhala, Machha fry (bhaja) and Mashed Alu with badi chura. Later in the evening our friends were to come, so on demand of hubby, I prepared one of the most unique and easiest dish of Oriya household.
Tomato- Khajuri Khatta, which normally acts as a side dish with dal, rice and vegetable fry else it can be taken alone with Vegetable Pulav. Below I have tried to give my version of the khatta.

Tomato- Khajuri Khatta. (For 4, Preparation time: 10 mins)
Ingredients:

4-6 juicy Tomatoes
4-6 pieces of seedless dates (Khajur)
3 tbsp jaggery
Pinch of salt
½ tsp chilli powder
½ tsp mustard seeds (sorisa), cumin seeds (jeera) and fennel (saunf) mixed
1 tsp cooking oil

Preparation:

Cut the tomatoes into small pieces.
Heat the oil in the kadhai and put in the mustard seeds, jeera and saunf
Then add the chopped tomatoes and the salt
Fry till tomatoes become soft.
Add in the jaggery, dates and chilli powder.
Cook in medium heat till the tomatoes are boiled completely & gravy becomes thick.
Serve it hot /cold. Anything will do.

Enjoy Cooking !!!