#how to make coriander upma at home

[suchananewsblog]

Tried Coriander Upma? Here's A Quick Recipe For This Healthy Dish

Tired of the same old upma? Let’s face it: most of us are bored of eating these “healthy breakfast dishes” every day. But we have to do it, don’t we? Well, one idea that can make things better is giving a fresh twist to these dishes. You might have heard of the many ingredients people add to their poha to liven it up. You can do something similar with upma too. There are many varieties of upma…

[harik999]

Delicious Sambar Masala Recipe with Suhana Sambar Masala 

Do you know about the origins of Sambar? This lentil-based stew prepared with vegetables, tamarind, and spices was introduced in Tamil Nadu during the Marathi reign in Tanjore and can be found throughout South India. Having a tangy and savoury taste, sambar goes well with rice, dosa, idli, upma, vada, etc. It’s rich in protein, and you can have it for breakfast, lunch, and dinner, making you feel satiated. You can make an authentic sambar with the right spices at home. If you can’t, here’s an easy way to make sambar – through Suhana Masala. Here’s how you can make traditional South Indian sambar at home easily!  

How do you make a sambar using the traditional South Indian method? 

List of the ingredients needed for making authentic sambar  

Here’s what you need to make sambar:  

Toor dal – 1 cup   

Vegetables of your choice – shallots, drumstick, potato, capsicum, broad beans, ladies finger, cut into broad pieces (you can add any one of these with shallots to make sambar)  

Tamarind pulp – 1 cup (soak a lemon-sized tamarind in hot water and extract the pulp)  

Suhana sambar masala – 2 tablespoons  

Oil, mustard seeds, hing, dry red chillies, and curry leaves for tempering.   

Water and salt as required  

Jaggery – 1 tablespoon (optional)  

Coriander leaves (optional)  

Step-by-step sambar recipe with Suhana sambar masala   

Add toor dal and vegetables of your choice to a pressure cooker and cook for four to five whistles.   

Meanwhile, peel the shallots. In a kadhai, add oil and fry the shallots. Once cooked, add the tamarind pulp and let it cook for some time until the shallots become soft. Ensure to cook this on simmer mode. If you do this on high flame, the tamarind pulp may become thick in no time, and it might affect the taste of your sambar.   

Once your toor dal and vegetables are cooked, add the mashed lentils and vegetables to the tamarind pulp and shallots mix, with Suhana sambar powder and jaggery, with salt and let it boil for 10 minutes.   

You can also cook the vegetables directly in the tamarind pulp, but this may take a while. So, if you are on a time crunch, just use a pressure cooker!  

Add water if your sambar is thick. If not, add oil and mustard seeds in a small frying pan. After they splutter, add hing, curry leaves and dry red chilly. Add this to your sambar and turn the stove off.   

Authentic South Indian sambar is ready with a Suhana mix in no time!   

Serving Suggestions   

Serve it hot with rice, idli, or dosa. If eaten with rice, adding ghee or sesame oil may enhance the sambar taste! You can garnish with coriander leaves before serving. However, it’s entirely your choice, as the taste does not alter with coriander, but this will give off a wafting aroma!   

Health benefits of spices and herbs used in Suhana sambar masala  

Suhana sambar masala has no added preservatives or MSG, making it completely safe to consume. Turmeric in the masala acts against inflammation in the body and reduces infections and allergic reactions. Cumin and fenugreek aid in digestion, regulate blood sugar levels and promote healthy blood circulation. You can add sambar to your daily diet, and it’s highly nutritional. Protein-packed lentils and vegetables like shallots will help your body cool down during summer!   

Here’s to making delicious sambar at home with Suhana! You can get this from our website.   

FAQs  

Can I use other types of lentils instead of toor dal?  

You can also add moong dal to sambar, but this may alter the taste of sambar a bit. Or you can use both, depending on your choice!  

Is it necessary to use tamarind pulp, or can I substitute it with something else?  

Tamarind pulp is necessary to make sambar. If you don’t use tamarind, add local tomatoes instead of apple tomatoes for a tangy flavour.   

What vegetables can I add to the sambar?  

To your sambar, add potato, drumstick, raw mango, broad beans, carrot, capsicum, radish, pumpkin (white and red), and shallots.   

[juilojio753]

Vegetable Upma.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, vegetable upma. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegetable Upma is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They are nice and they look fantastic. Vegetable Upma is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have vegetable upma using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vegetable Upma:

{Prepare 200 gm of Rava.

{Take 600 ml of Water.

{Make ready 3 tbsp of Oil.

{Get 1 tsp of Mustard seeds.

{Make ready 1 tsp of Urad dal.

{Prepare 1 tsp of Chana dal.

{Get 2 tsp of Curry leaves.

{Make ready 1 inch of Ginger.

{Take 1 of Chopped green chilli.

{Prepare 1 of Chopped onion.

{Make ready 1 of Chopped tomato.

{Take 1 of Carrot.

{Make ready 1 of Potato.

{Prepare 1/4 cup of Beans.

{Take 1 handful of Green peas.

{Get 1/2 tsp of Turmeric powder 1/2 tspn.

{Take to taste of Salt.

{Prepare 2 tsp of Cooking Oil/Ghee (For Frying the Parathas).

{Prepare 2 tsp of coriander leave for garnishing.

Instructions to make Vegetable Upma:

Take all ingredients first.

Take a pan add oil, mustard seeds crackle add chana dhall and Urad Dall. Then add onion, green chillies, ginger and Curry leaves..

Add Tomatoes and all the vegetables cook 5 minutes in low flame. And then add rava Cook 10 minutes..

Add hot water, Turmeric powder, salt, ghee and coriander leaves cook 5 minutes in high flame..

So that's going to wrap it up for this special food vegetable upma recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[curutquit]

Chuda Upma.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, chuda upma. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Chuda Upma is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It's easy, it's fast, it tastes delicious. Chuda Upma is something which I have loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chuda upma using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chuda Upma:

{Get of soft chuda quickly washed with water.

{Take of booked potato chopped into chunks.

{Take of onion chopped.

{Make ready of boiled corn kernels.

{Make ready of boiled green peas.

{Take of tomato chopped.

{Get of curry leaves.

{Prepare of green chillies.

{Make ready of ginger julienne.

{Prepare of chopped green coriander.

{Get of mustard seeds.

{Make ready of urad dal.

{Take of chana dal.

{Take of turmeric powder.

{Get of Salt.

{Take of cooking oil.

Instructions to make Chuda Upma:

Heat oil and put mustard, let them splutter..

Add both the dals and curry leaves. Fry till golden brown of dal colour..

Add and saute onions,ginger and chopped green chili..

When the onions are translucent, add potato chunks and corn kernels..

Fry for two minutes. Add salt and turmeric powder..

Mix well. Fry for some seconds. Now add Pav-bhaji masala. Further mix well..

Mix tomatoes and green peas. Sauté till tomatoes leave rawness..

Add and mix well the soaked chuda. Mix the chopped green coriander and serve hot with chutney. Thanks.

So that is going to wrap it up with this special food chuda upma recipe. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[gelasssoek]

Red Quinoa upma.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, red quinoa upma. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Red Quinoa upma is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Red Quinoa upma is something that I've loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook red quinoa upma using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Red Quinoa upma:

{Prepare 1 cup of red Quinoa.

{Get 1/2 cup of white quinoa.

{Get 1/4 cup of green peas boiled.

{Prepare 1/4 cup of corn kernels.

{Take 1/4 cup of chopped carrot.

{Take 2 tbsp of roasted peanuts.

{Make ready 1 of small onion (chopped).

{Make ready 1 teaspoon of mustard seeds.

{Get 5-6 of curry leaves nicely washed.

{Get to taste of salt and black pepper.

{Take 1 teaspoon of cooking oil.

{Prepare 1 of green chilli.

{Prepare 3 cups of Water.

{Make ready handful of Coriander leaves for garnish.

Steps to make Red Quinoa upma:

After washing both types of quinoa 3-4 times under running water, cook it in an open pan in water using very little salt.

Heat oil in a non-stick pan and add mustard seeds, when they crackle add curry leaves..

Add peanuts and sauté a little.

Add chopped onions and green chillies and sauté, till onions turn pink.

Now sauté boiled peas,corn kernels And chopped carrots too till the raw smell goes away.

Now add the seasoning according to your taste and then add cooked quinoa Mix everything well with light hands with the help of a spatula.

Garnish with Coriander leaves.

So that's going to wrap it up with this special food red quinoa upma recipe. Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[ladystylestores]

Quick easy noodles masala recipe, homemade noodles masala

Quick and easy noodles masala recipe with a shortcut easy version. Homemade noodles masala using sambar powder. Can be used in other dishes too.

Who does not like instant noodles? Have fond memories with instant noodles. The first time I ate was only after I started staying in hostel. Amma made buying it in nearby shop and first time I did not like it. It happens with me in many other new items, I try for first time and I don’t like, that includes Pizza! But later I started loving it. Mom makes just like any other upma, but I love it.

That is temper and sautee onion and make it. She used to make it and pack it, early in morning (Along with lunch packed too) when I leave to hostel so that I can have it before going to class. It used to be divine. Never ate maggie as such, it is always upma version. But Aj doesn’t like anything in his noodle. Just plain one. Some how stopped him eating it when the controversy rose about harmful ingredient in it.

Never thought to attempt the masala at home during that time even though many videos and recipes popped that time. Now, after reading this recipe in twitter form an account I follow, convinced me to try. I tried many times since then. After many mistakes in-spite of a recipe in hand, this is my best version I could share as of now. I did tried the original version with red chilli, coriander, cumin, methi powders. I felt cumin powder or something was over powering, and giving raw smell in the noodles. But I found sambar powder one the very close to my liking.

Indian style masala pasta recipe

Masala pasta is a spicy Indian style pasta with all the spice powders to jazz up the dish to suit our taste buds. Step by step detailed post.

Check out this recipe

I have used my sambar powder I use ineveryday cooking. but you can also make the same with store bought sambar powders (Aachi or Sakthi will work) as well as Indian curry powder you get in groceries will also work in this.

Using this masala powder for bajji, pakora and any fritter, dal, parathas, masala upmas. Use it in upmas (semiya upma, millet semiya upmas) and give it to your kids as alternate to instant noodles, they would love it!

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easy noodles masala recipe, Homemade noodles masala

Quick and easy noodles masala recipe with a shortcut easy version. Homemade noodles masala using sambar powder. Can be used in other dishes too.

Cup measurements

Ingredients

1 tbsp + 1 tsp sambar powder

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Corn starch white corn flour

1/2 tsp ginger powder

1/2 tsp sugar

1/4 tsp amchoor powder

1/4 tsp garam masala powder

1/4 tsp fennel seeds powder optional

1/4 tsp black pepper powder

Instructions

In a mixing bowl, add all ingredients and mix well.

Store in an airtight container. use upto 1 month.

Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Notes

According to the sambar powder you use, the flavour also varies.

Avoid the sambar powder with kopra/ coconut in it.

I liked the addition of a little bit of fennel seeds powder in my masala as my sambar powder doesn’t have fennel in it.

You must use onion powder and garlic powder. Ginger powder can be skipped.

Noodles masala method:

In a mixing bowl, add all ingredients and mix well.

Store in an airtight container. use upto 1 month.

Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Use this in noodles, upmas and I have made semiya upma with this and it is a 💣 Perfect alternate for Instant noodles!

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[hyderabadiruchuluvideos]

Tomato Kothimeera Pachadi Recipe in Telugu | Tomato Coriander Chutney Preparation

New Post has been published on https://hyderabadiruchulu.com/tomato-kothimeera-pachadi-recipe-in-telugu-tomato-coriander-chutney-preparation/

Tomato Kothimeera Pachadi Recipe in Telugu | Tomato Coriander Chutney Preparation

Preparation of Tomato Kothimeera Pachadi in Telugu | టమాటో కొత్తిమీర పచ్చడి

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Tomato Kothimeera Pachadi Recipe

Let us know the making of kothimeera tomato pachadi in telugu. Tomato Coriander Pickle Making at Home

Course Breakfast Pickle

Cuisine Indian

Keyword Kothimeera Pachadi Recipe, kothimeera tomato pachadi, tomato coriander pachadi, tomato coriander pickle

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

1/2 Kg Tomatoes

Salt

Curry leaves

3-4 Dried chillies

1/2 tbsp Mustard seeds

1 tbsp Grated jaggery

1 cup Coriander leaves

4-5 Number Green chillies

20 grams Tamarind

1 tbsp Bengal gram

2 tbsp Coriander seeds

1.5 tbsp Cumin seeds -

7-8 number Garlic cloves

Recipe Notes

టమాటో కొత్తిమీర పచ్చడి Recipe in Telugu

Lets see how to make tomato coriander leaves chutney Tomato kothimeera pachadi is a great combination with rice or roti Here I used 1/2 kg tomatoes, 1 cup coriander leaves (stems also could be used), 4-5 green chillies and 20 grams washed tamarind Heat 1 teaspoon oil in pan Add 2 teaspoons black gram, 1 teaspoon bengal gram, 2 tablespoons coriander seeds and fry till they change colour Now add diced green chillies and fry for a minute Move them into a different plate Heat 1 teaspoon oil in pan Add diced tomatoes and fry Then add the coriander leaves stems and cook till they become soft Close lid and cook After tomatoes become soft, add 1 teaspoon salt, 1/2 teaspoon turmeric powder and mix Then add the soaked tamarind and mix Mix and cut off the stove To a mixie jar, add the previously fried seeds, green chillies along with 1 teaspoon cumin seeds, 7-8 garlic cloves, 1 teaspoon grated jaggery and grind it into a paste Next, add the tomato coriander leaves mixture and grind it into a paste again Move it into a serving bowl Lets prepare tempering for it now Heat 1 tablespoon oil in pan Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 3-4 dried chilli pieces, curry leaves and fry Now, add the prepared tomato coriander chutney and mix Tomato coriander chutney is ready to serve! Serve hot with dosa, upma, rice or roti!

Therefore Subscribe to our YouTube Channel Hyderabadi Ruchulu for more latest and interesting cooking videos in Telugu

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Quick Vegetable Rava Upma Recipe

Today we are going to make vegetable rava upma recipe also known as Suji upma Recipe. It is one of my favorite upmas which I love to have for my breakfast with coconut chutney. This upma is made with the same Rava which is used to make idli. 

So today I am going to show you the tips and tricks of how to make a perfect vegetable rava upma recipe at home. And I am sure once you make this recipe you will never ever go wrong. 

Without wasting any extra minutes lets just dive in and I’ll show you how to make this recipe.

To begin how to make upma with idli rava, the first thing I am going to do is boil some water in a pan. And this step is extremely important while making the suji upma. If you are going to add some vegetables this the perfect time to add the vegetables to the water.

So let’s start quick upma recipe:

Take 3 cups of water in the pan. 

For every cup of suji, you will be adding 3 cups of water.

Add chopped carrots.

Add ¼ cup of chopped beans.

Add some salt as well.

Let them boil till we roast our suji.

Let the vegetable be cooked and keep the water warm.

It is important to add warm water when you are adding this to your roasted suji.

So the next step is to roast the suji.

For that, add 2 spoons of ghee in the pan. 

Half spoon of mustard seeds.

Add split white urad daal.

Allow the mustard seeds to crackle and dal to turn light golden brown and crispy. To make the daal golden brown it is important to cook it on low flame.

Add 1 chopped onion, ginger and green chilies.

Saute the onions properly.

Now add 1 cup sooji or rava to the pan.

Roast it for 1 minute on medium heat.

Make sure that the raw smell of the suji has gone.

Now add the warm water to the roasted suji. Keep stirring it. 

Add another spoon on ghee and cover the pan for 3-4 minutes.

Add curry leaves at the end for more flavor. 

And your vegetable suji upma recipe is ready to be served.

Squeeze the lemon and chopped coriander leaves and it’s done. Enjoy!!!

Also, check Upma recipe chef Meghna its super easy to make and tasted amazing.

[easyfoodnetwork]

Quick easy noodles masala recipe, homemade noodles masala

Quick and easy noodles masala recipe with a shortcut easy version. Homemade noodles masala using sambar powder. Can be used in other dishes too.

Who does not like instant noodles? Have fond memories with instant noodles. The first time I ate was only after I started staying in hostel. Amma made buying it in nearby shop and first time I did not like it. It happens with me in many other new items, I try for first time and I don’t like, that includes Pizza! But later I started loving it. Mom makes just like any other upma, but I love it.

That is temper and sautee onion and make it. She used to make it and pack it, early in morning (Along with lunch packed too) when I leave to hostel so that I can have it before going to class. It used to be divine. Never ate maggie as such, it is always upma version. But Aj doesn’t like anything in his noodle. Just plain one. Some how stopped him eating it when the controversy rose about harmful ingredient in it.

Never thought to attempt the masala at home during that time even though many videos and recipes popped that time. Now, after reading this recipe in twitter form an account I follow, convinced me to try. I tried many times since then. After many mistakes in-spite of a recipe in hand, this is my best version I could share as of now. I did tried the original version with red chilli, coriander, cumin, methi powders. I felt cumin powder or something was over powering, and giving raw smell in the noodles. But I found sambar powder one the very close to my liking.

Indian style masala pasta recipe

Masala pasta is a spicy Indian style pasta with all the spice powders to jazz up the dish to suit our taste buds. Step by step detailed post.

Check out this recipe

I have used my sambar powder I used for everyday cooking. but you can also make the same with store bought sambar powders (Aachi or Sakthi will work) as well as Indian curry powder will also work in this.

Using this masala powder for bajji, pakora and any fritter, dal, parathas, masala upmas. Use it in upmas (semiya upma, millet semiya upmas) and give it to your kids, they would love it!

Print Pin

0 from 0 votes

easy noodles masala recipe, Homemade noodles masala

Quick and easy noodles masala recipe with a shortcut easy version. Homemade noodles masala using sambar powder. Can be used in other dishes too.

Course Condiments

Cuisine Indian

Prep Time 15 minutes

Cook Time 0 minutes

Servings 3

Cup measurements

Ingredients

1 tbsp + 1 tsp sambar powder

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Corn starch white corn flour

1/2 tsp ginger powder

1/2 tsp sugar

1/4 tsp amchoor powder

1/4 tsp garam masala powder

1/4 tsp fennel seeds powder optional

1/4 tsp black pepper powder

Instructions

In a mixing bowl, add all ingredients and mix well.

Store in an airtight container. use upto 1 month.

Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Video

Notes

According to the sambar powder you use, the flavour also varies.

Avoid the sambar powder with kopra/ coconut in it.

I liked the addition of a little bit of fennel seeds powder in my masala as my sambar powder doesn’t have fennel in it.

You must use onion powder and garlic powder. Ginger powder can be skipped.

Noodles masala method:

In a mixing bowl, add all ingredients and mix well.

Store in an airtight container. use upto 1 month.

Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Use this in noodles, upmas and I have made semiya upma with this and it is a Perfect alternate for Instant noodles!

The post Quick easy noodles masala recipe, homemade noodles masala appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/31bIO1L https://ift.tt/3eqnn0G

Quick and easy noodles masala recipe with a shortcut easy version. Homemade noodles masala using sambar powder. Can be used in other dishes too.

Who does not like instant noodles? Have fond memories with instant noodles. The first time I ate was only after I started staying in hostel. Amma made buying it in nearby shop and first time I did not like it. It happens with me in many other new items, I try for first time and I don’t like, that includes Pizza! But later I started loving it. Mom makes just like any other upma, but I love it.

That is temper and sautee onion and make it. She used to make it and pack it, early in morning (Along with lunch packed too) when I leave to hostel so that I can have it before going to class. It used to be divine. Never ate maggie as such, it is always upma version. But Aj doesn’t like anything in his noodle. Just plain one. Some how stopped him eating it when the controversy rose about harmful ingredient in it.

Never thought to attempt the masala at home during that time even though many videos and recipes popped that time. Now, after reading this recipe in twitter form an account I follow, convinced me to try. I tried many times since then. After many mistakes in-spite of a recipe in hand, this is my best version I could share as of now. I did tried the original version with red chilli, coriander, cumin, methi powders. I felt cumin powder or something was over powering, and giving raw smell in the noodles. But I found sambar powder one the very close to my liking.

Indian style masala pasta recipe

Masala pasta is a spicy Indian style pasta with all the spice powders to jazz up the dish to suit our taste buds. Step by step detailed post.

Check out this recipe

I have used my sambar powder I used for everyday cooking. but you can also make the same with store bought sambar powders (Aachi or Sakthi will work) as well as Indian curry powder will also work in this.

Using this masala powder for bajji, pakora and any fritter, dal, parathas, masala upmas. Use it in upmas (semiya upma, millet semiya upmas) and give it to your kids, they would love it!

Print Pin

0 from 0 votes

easy noodles masala recipe, Homemade noodles masala

Quick and easy noodles masala recipe with a shortcut easy version. Homemade noodles masala using sambar powder. Can be used in other dishes too.

Course Condiments

Cuisine Indian

Prep Time 15 minutes

Cook Time 0 minutes

Servings 3

Cup measurements

Ingredients

1 tbsp + 1 tsp sambar powder

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Corn starch white corn flour

1/2 tsp ginger powder

1/2 tsp sugar

1/4 tsp amchoor powder

1/4 tsp garam masala powder

1/4 tsp fennel seeds powder optional

1/4 tsp black pepper powder

Instructions

In a mixing bowl, add all ingredients and mix well.

Store in an airtight container. use upto 1 month.

Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Video

Notes

According to the sambar powder you use, the flavour also varies.

Avoid the sambar powder with kopra/ coconut in it.

I liked the addition of a little bit of fennel seeds powder in my masala as my sambar powder doesn’t have fennel in it.

You must use onion powder and garlic powder. Ginger powder can be skipped.

Noodles masala method:

In a mixing bowl, add all ingredients and mix well.

Store in an airtight container. use upto 1 month.

Add 2 tsp, heaped – of prepared masala and required salt for single serving of the Instant noodles.

Use this in noodles, upmas and I have made semiya upma with this and it is a Perfect alternate for Instant noodles!

The post Quick easy noodles masala recipe, homemade noodles masala appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/31bIO1L via Blogger https://ift.tt/3ewG9DN

[vsplusonline]

An ode to the common broad bean

New Post has been published on https://apzweb.com/an-ode-to-the-common-broad-bean/

An ode to the common broad bean

I used to look forward to winter as a child growing up in Hyderabad, waiting to escape the city’s unrelenting heat through the year. Winter meant stories of seasonal food, mostly of avarakkai (Hyacinth beans/ broad beans), not available in Hyderabad around the year.

The meals at home, in our nuclear family, were always simple, fuss-free, vegetarian fare. My mother focused on eating local and seasonal — a guiding principle at home. As I write this, I wonder how this is the exact food concept that has taken over the world right now — of eating seasonal foods from the region.

Family affair

Come winter, the seasonal avarakkai would make its much-awaited appearance. My mom would regale us with stories of how shelling the beans and then removing the outer skin was once a family affair. She also spoke of how the best beans were the ones that had the characteristic sogadu — aroma of the beans harvested at the right time — and how the bean made its way into almost everything from idli, dosa, upma, rice, rasam and sambhar.

One winter my father returned from Bangalore with a bag full of avarakkai. The distinctive smell of the beans in a cloth bag is something I can never forget. Excited, my parents, sister and I sat together to shell the beans; I kept looking at my fingers change colour from the oily texture of the bean pod. My mother explained that sogadu is also when the bean is at its best size and flavour and is usually harvested after a spell of rainfall. The next few days were all about avarakkai — from avarakkai saaru (rasam), a recipe that she learnt from her mother, to avarakkai uppitu (upma) and akki roti (rice rotis).

However, my favourite was the hittaku avarebele huli (sambhar made with peeled beans). When I first tasted it, I knew it was unlike the regular sambhar we had at home. This one was made using the beans cooked in ground masala and not the traditional dal.

Sweet and fried

Years later when we shifted to Bengaluru, winters meant easy access to the much-loved avarakkai as well as seeing it in many other forms including in a halwa and as a fried savoury snack. At my first newspaper job in Bengaluru, the office canteen served it with poori and it tasted exactly like what we used to eat at home.

Winter is also when the avarakkai mela takes place at Bengaluru’s Sajjan Rao Circle, an annual affair that sees crowds throng to sample myriad interpretations of the bean. After visiting several editions of the festival, I can say that there is something new to look forward to every year.

The bean can make its appearance even in your pani puri and gulab jamun. The versatility of this bean and the way it blends into so many dishes is really like no other. People also believe that the name of the city was inspired by the bean as it was called Bendakala Ooru (the city of baked beans) that eventually became Bengaluru. Avarakkai, for me, is a food memory that I cherish and hold close to my heart.

Photo: Bindu Gopal Rao  

Hittaku Avarebele Huli

Ingredients

200 grams avarakkai without skin

2 medium onion

2 medium tomatoes

A few sprigs fresh coriander

100 grams dry coconut

4-5 dry red chillies

100 grams fresh coconut

2-3 green chillies

1 stick cinnamon

A few cloves garlic (optional)

1 tsp mustard seeds

1 tsp cumin seeds

A pinch asafoetida

1 tsp turmeric

2 sprigs curry leaves

1 tbsp oil or ghee

1 tbsp sambhar powder

1 tbsp rasam powder

50 ml tamarind juice

Salt to taste

Method

1. Fry onions, dry coconut, cinnamon, garlic and red chillies and set aside. Once cool, grind them with fresh coconut, green chillies, fresh coriander, garlic and tomato into a coarse paste.

2. Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves and asafoetida. Once the mustard seeds sputter, add the ground masala and fry for a few minutes.

3. Add the washed avarakkai beans and fry for some time. Add a little water, salt, turmeric, sambhar and rasam powder. Keep adding water in small quantities as the dish starts to thicken. Cover and allow the avarakkai to cook in the ground masala.

4. Add tamarind juice and bring to a boil.

5. Serve hot. This can be had with rice, chappati or poori the way you like it — thick or watery.

The freelance writer and photographer from Bengaluru seeks offbeat experiences through travel.

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[roajer]

Idli Upma

Idli upma is an easy and simple breakfast recipe with leftover idlis in just a few mins. It is also an excellent lunch box recipe.

How to make idli at home?

Idli is a traditional South Indian breakfast. It is made with rice and lentils, easy to prepare at home. It stays gentle in the stomach, easy to digest and recommended to the babies by pediatricians.

Here is the idli recipe,

Idli Rice – 2 cups

Urad Dal – 0.50 cup

Fenugreek Seeds – 0.50 tsp

Poha – 0.25 cup (optional)

Wash and soak the idli rice and fenugreek seeds separately for 5 hours.

Wash and soak the urad dal separately for 5 hours.

Wash poha and soak for 20 minutes, if you are using it.

Strain the water from soaked idly rice and poha. Grind idly rice and poha together until smooth by adding fresh water little by little. A little coarse batter is fine.

Strain the water from soaked urad dal and grind to a smooth and fluffy batter by adding fresh water little by little.

Combine both the batter, add salt and mix well with a hand. Cover the batter and keep in the warm place for fermentation for 8 to 10 hours. Depending on the weather.

The batter should rise well after fermentation. Pour batter in the idli molds and steam for 12 – 15 minutes.

Remove the idlis using a spoon and serve with sambar or coconut chutney. Refrigerate the leftover idlis. It stays good for a week in the refrigerator. It also freezes well and stays good in the freezer.

Smart Cooking Tips:

Adding vegetables are optional. But it adds nutrition to the upma.

Refrigerating the idlis helps crumble into a fine texture.

Pulse the idlis in the blender/mixer for a fine sooji/rava texture.

Simple Breakfast Idea:

Idli upma is a simple breakfast idea, it takes only 10 to 15 minutes. I usually steam extra idlis and store in the refrigerator. Whenever needed I take few idlis from the fridge and quickly make idli upma or fried idlis for breakfast or my son’s lunch box.

  Idli Upma

Idli upma is an easy and simple breakfast recipe with leftover idlis in just a few mins. It is also an excellent lunch box recipe. 

10 no Idlis (Left Over and Refrigerated)

1 no Onion

1 cup Cabbage Chopped

1 cup Carrot Chopped

1 cup Beans Chopped

1 no Green Chilies

10 no Curry Leaves

2 tbsp Coriander Leaves Chopped

1 tsp Mustard Seeds

1 tsp Urad Dal

1 pinch Asafoetida

Chop the idlis into small pieces and pulse them coarsely in a blender.

In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida and mix well.

Add chopped onion, green chilies, curry leaves and cook until the onion becomes soft.

Add turmeric powder and mix well. Add chopped cabbage, carrot, beans and cook until the vegetables become soft.

Add crumbled idlis, salt and mix well. Garnish with chopped coriander leaves.

How to serve Idli upma?

Serve Idli upma as a breakfast or lunch. It tastes good as it is. You can also sprinkle idli podi on top and serve.

The post Idli Upma appeared first on Anto's Kitchen.

from Anto's Kitchen https://ift.tt/2K79MeQ via Anto's Kitchen

[lindafrancois]

4 Healthy Snacks Recipes with Brown Bread to Lookout For!

Want to switch to healthy snacks recipes for your kids and family instead of frying them smileys and chicken nuggets when hunger pangs strike? Opt for brown bread and its health benefits. But before you pick up a pack of brown bread, be totally aware of the labels that are often too confusing and misleading while buying brown bread which mean 100 percent whole wheat bread. Always read the label and ingredients carefully while buying brown bread in the market and double check if the bread is made of 100 percent wheat or has white flour or maida mixed in it. In case the label and ingredients confirm the presence of white flour in the brown bread, keep it where it was and move on! Choose only bread that says 100 percent whole wheat bread.  

So let us make your healthy snacks recipes even healthier by baking our own brown bread at home. What could get better than that?

How To Make Brown Bread At Home

Brown Bread is a healthier choice

Ingredients

250 gms whole wheat flour

10 grams yeast

¾ teaspoon sugar

1 teaspoon butter

¾ teaspoon salt

Oil as required

Method

Preheat the oven at 180°C.

Dissolve yeast and sugar in little warm water.

In a large bowl combine together whole wheat flour, yeast sugar, salt, butter and sufficient water to make a soft dough.

Cover with damp cloth and let it rest for fifteen minutes.

Again knead the dough and shape it into a loaf.

You can sprinkle sesame seeds or any other seeds like chia, flax seeds or sabja on the loaf [1].

Grease the bread tin and put the loaf into it and let it prove for fifteen to twenty minutes.

Bake for ten to twelve minutes.

Let it cool before slicing it and serving.

  With most people opting for brown bread instead of the white ones, here we have 4 interesting and healthy snacks recipes where the main ingredient is brown bread.

1. Air Fried Brown Bread Rolls (A healthy snack recipe)

Ingredients

6-8 slices of brown bread

2 medium Boiled and peeled potato

1 small chopped onion

1 cup boiled green peas

1/2 teaspoon red chili powder

3/4 teaspoon crushed cumin seeds

1 tablespoon chopped coriander leaves

salt to taste

1 tablespoon oil to cook the potato and pea filling

To Make Potato and Pea Stuffing

Bring together all the ingredients.

Boil, peel and mash the potatoes.

Heat oil in a pan and add chopped onions and saute until they turn pink.

To this, add boiled peas and saute for 1-2 minutes.

Add all the spices.

Now add the boiled potatoes and chopped coriander leaves and mix well.

Keep it aside.

How To Stuff The Brown Bread

Take water in a bowl.

Dip the brown bread in water and squeeze out all the water and slightly flatten the bread.

Keep the potato and pea stuffing in between the flattened brown bread.

Once you have placed the potato and pea mix into the bread, start rolling the bread so that the stuffing is completely covered and is inside the bread.

Now place the brown bread rolls in the air fryer and fry them.

Serve hot with green chutney or tomato ketchup.

  2. Brown Bread Upma

Brown Bread Upma healthy snack

Ingredients

6-8 slices of brown bread

1 tablespoon extra virgin olive oil

1 medium onion

¼ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon asafoetida

2 green chilli

1 medium boiled and peeled potato

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

Salt to taste

Chopped coriander leaves

1 teaspoon lemon juice

Method

Heat extra virgin olive oil in a non-stick pan.

Add mustard seeds to the pan and when they splutter, add cumin seeds, asafoetida and onion and sauté.

Add a few curry leaves for extra flavour.

Chop green chillies.

Dice the potato into medium cubes.

Now add green chillies and potato and mix well.

To this, add turmeric powder and red chilli powder.

Cut the brown bread into small pieces and add to the pan.

Sprinkle a few drops of water.

Now add salt and mix well.

Sprinkle the coriander leaves and squeeze in the lemon juice into it.

Serve hot.

3. Brown Bread Sandwich (An easy and healthy snack recipe)

Brown Bread Sandwich as healthy snack

Ingredients

6 brown bread slices

2 tablespoons butter

2 teaspoons olive oil

2 cloves chopped garlic

5-6 chopped spring onions

5-6 chopped mushrooms

1 chopped celery stalk

1 teaspoon red chilli flakes

Salt and black pepper powder

4 tablespoons grated cheese

Mustard sauce (optional)

Method

Take brown bread slices and apply butter and mustard sauce (optional) on one side.Set aside.

In a non-stick frying pan, heat olive oil and sauté garlic and spring onions for two minutes.

Add mushrooms and celery and stir-fry for two minutes. Add red chilli flakes, salt and black pepper powder and sauté for two to three minutes.

Remove from heat and divide this filling into four portions.

Put one portion of the filling on one side of a bread slice and spread it evenly.

Sprinkle one tablespoon of grated cheese on top and cover it with a slice of buttered bread and serve.

You can even toast this sandwich as per your choice.

4. Healthy Snacks – Brown Bread Samosa 

Brown Bread Samosa as healthy snacks

Ingredients

8 brown bread slices

1 teaspoon oil for brushing

For The Stuffing

1 tablespoon oil

1 teaspoon cumin seeds

1 cup boiled and mashed potatoes

1/2 cup boiled and crushed green peas

1/2 teaspoon amchur powder

1/2 teaspoon red chili powder

1/2 teaspoon dhania powder

Salt to taste

Method

For the stuffing

Heat the oil in a deep non-stick pan and add the cumin seeds.

When the seeds crackle, add all the other ingredients.

Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Keep aside.

To Make The Samosa Crust

Remove the sides from all the brown bread slices.

Flatten the brown bread slice using a rolling pin.

Cut it horizontally into 2 equal portions using a sharp knife.

Take a portion and join the edges to make a cone and seal it with little water.

Stuff the cone with ½ tablespoon of the prepared stuffing and apply little water on the edges to seal it.

Make sure that you do not overstuff them lest they start breaking.

Do the same with all brown bread slices. Brush all the samosas lightly with oil.

Place the brown bread samosas on a greased baking tray and bake them at 200-degree Celsius for 10 minutes in a preheated oven.

Serve hot with green chutney, imli chutney or tomato ketchup.

So try these healthy snacks recipes for your family and friends and let us know how they turned out to be, by leaving us a comment in the comment section below. Also, for more healthy alternatives for your regular foods, talk to our Truweight Nutritionist who will introduce you to a whole world of healthy and nutritious food without you compromising on your palates. The first consultation is on us. Click here to avail it. 

The post 4 Healthy Snacks Recipes with Brown Bread to Lookout For! appeared first on Blog.

4 Healthy Snacks Recipes with Brown Bread to Lookout For! published first on https://dietariouspage.tumblr.com/

[newhealthyrecipes2016]

Oats Upma Recipe | Vegetable Oats Upma | Healthy Breakfast Ideas | Weight Loss Recipe | Ruchi

http://www.buyspirulinaalgae.com/ http://www.buyspirulinaalgae.com/best-spirulina-powder/ sitemap http://ow.ly/10kjVU Blogspot Learn How To Make Vegetable Oats Upma Recipe, a Healthy Breakfast Idea and a Weight Loss Recipe, from Chef Ruchi Bharani, only on Rajshri Food. Make this easy to make Quick and Easy Weight Loss Recipe at home and share your experiences with us in the comments section below.

Ingredients:- ½ cup Oats 2½ cups Water 2 tbsp. Green Peas 1 Carrot, finely chopped 1 tsp. Mustard seeds 1 tbsp. Urad Dal (White Lentil) Curry leaves 1 Green Chilli, roughly chopped ½ tsp. Asafoetida 1 tbsp. Cashew nuts 1 Onion, finely chopped ½ cup Semolina 2 tbsp. Beaten curd Salt, to taste Lemon juice Sugar (optional) ½ cup Freshly Grated Coconut (optional) Coriander leaves

Method:- 1. Roast the oats until the colour changes and transfer to a plate and let it cool down to room temperature. 2. Cook green peas and carrot in boiling water and keep aside. 3. Heat a pan and heat ghee in it. 4. Add mustard seeds, white lentils, curry leaves, green chilli, asafoetida, cashew nuts, onion and saute until onion softens. 5. Now add semolina and roast for a few minutes. 6. Add the roasted oats, water with cooked vegetables and keep stirring. 7. Once thick enough add beaten curd, salt, lemon juice, sugar, grated coconut and coriander leaves.

Oats Upma is ready to eat! HAPPY COOKING!!!

Host: Ruchi Bharani Director: Vaibhav Dhandha Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant Editing: Dinesh Shetty Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited

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The post Oats Upma Recipe | Vegetable Oats Upma | Healthy Breakfast Ideas | Weight Loss Recipe | Ruchi appeared first on Healthy Recipes.

[juilojio753]

Oats vegetables innovative upma. Learn How To Make Vegetable Oats Upma Recipe, a Healthy Breakfast Idea and a Weight Loss Recipe, from Chef Ruchi Bharani, only on Rajshri Food. Oats Upma - Healthy Vegetable Oats Upma. I prepare this oats upma the way I make Rava upma.

Skinny Recipes. oats upma - oats for breakfast - healthy breakfast recipe with oats. Vegetables will enhance the nutrition & taste of the oats upma. Always keep track of the amount of water you use in the recipe to avoid the whole thing turning mushy. vegetable oats upma is my husband's favourite recipe and he can have it any day and any time. secondly, it is very easy and quick to prepare as compared to the traditional upma. moreover, there is less chance of going wrong with oats, as compared to rava and eventually an ideal recipe during busy. oats upma with vegetables is far healthier than the traditional upma which is made from rava.

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, oats vegetables innovative upma. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Learn How To Make Vegetable Oats Upma Recipe, a Healthy Breakfast Idea and a Weight Loss Recipe, from Chef Ruchi Bharani, only on Rajshri Food. Oats Upma - Healthy Vegetable Oats Upma. I prepare this oats upma the way I make Rava upma.

Oats vegetables innovative upma is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Oats vegetables innovative upma is something which I've loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have oats vegetables innovative upma using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Oats vegetables innovative upma:

{Get 1/2 of packets plain oats.

{Take 1 of onion.

{Make ready 2 of tomatoes.

{Prepare 1 of carrot.

{Make ready 1 bowl of cauliflower.

{Prepare 1 bowl of french beans.

{Make ready 3,4 of Green chillies.

{Make ready 1 bowl of roasted peanuts.

{Prepare 1 tbsp of mustard seeds.

{Prepare 1 tbsp of cumin seeds.

{Get 7 of curry leaves.

{Prepare as per need of coriander leaves.

{Prepare 1 of lemon.

{Get 3 tbsp of refined oil.

{Get as per taste of Salt.

Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Vegetable Oats Upma - Learn how to make easy vegetable oats upma recipe with step by step image instructions along with tips and Video. I had many requests to make recipes with oats and millets as they are healthy and has become one of the staple foods for diabetic patients.

Instructions to make Oats vegetables innovative upma:

Firstly take half packets oats and roast in a low flame till oats become crispy, chopped all vegetables in to small pieces..

Take a pan add oil in it and allow to heat then add mustard seeds cumin seeds curry leaves peanuts together fry for 3 minutes after that add chopped onion, green chillies and pinch of salt fry for 5 minutes add chopped tomatoes, salt as per taste and all vegetables mix it well and cook for 2 minutes.

Cover with plate pour half cup of water in the plate and cook for 2 minutes,at low flame after 2 minutes open the plates it seems cook add roasted oats and mix it well.

Add half cup of water in it and mix well and cook for 10 minutes at low flame, add Coriander leaves and lemon juice now our delicious oats vegetables innovative upma is ready to eat keep it in a bowl or serving plate and garnish with coriander leaves and lemon.

Now our oats upma is ready to serve it hot with lemon and coriander leaves.

If you like my recipes please like, share and comments.

Oats upma is a healthy dish prepared from oats, vegetables and spices. This south Indian recipe of upma prepares a healthy dish that is suitable to be served Taste: Salty and mild spicy taste of spices, vegetables and oats. Serving Ideas: Serve this healthy upma with tea in the morning for breakfast or. After eating you will surely agree, diet food need not not mean boring bland food. You can skip the vegetables and just make it as plain upma too.

So that is going to wrap this up for this exceptional food oats vegetables innovative upma recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[bestketodiet]

Oats Upma Recipe | Vegetable Oats Upma | Healthy Breakfast Ideas | Weight Loss Recipe | Ruchi

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Learn How To Make Vegetable Oats Upma Recipe, a Healthy Breakfast Idea and a Weight Loss Recipe, from Chef Ruchi Bharani, only on Rajshri Food. Make this easy to make Quick and Easy Weight Loss Recipe at home and share your experiences with us in the comments section below.

Ingredients:- ½ cup Oats 2½ cups Water 2 tbsp. Green Peas 1 Carrot, finely chopped 1 tsp. Mustard seeds 1 tbsp. Urad Dal (White Lentil) Curry leaves 1 Green Chilli, roughly chopped ½ tsp. Asafoetida 1 tbsp. Cashew nuts 1 Onion, finely chopped ½ cup Semolina 2 tbsp. Beaten curd Salt, to taste Lemon juice Sugar (optional) ½ cup Freshly Grated Coconut (optional) Coriander leaves

Method:- 1. Roast the oats until the colour changes and transfer to a plate and let it cool down to room temperature. 2. Cook green peas and carrot in boiling water and keep aside. 3. Heat a pan and heat ghee in it. 4. Add mustard seeds, white lentils, curry leaves, green chilli, asafoetida, cashew nuts, onion and saute until onion softens. 5. Now add semolina and roast for a few minutes. 6. Add the roasted oats, water with cooked vegetables and keep stirring. 7. Once thick enough add beaten curd, salt, lemon juice, sugar, grated coconut and coriander leaves.

Oats Upma is ready to eat! HAPPY COOKING!!!

Host: Ruchi Bharani Director: Vaibhav Dhandha Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant Editing: Dinesh Shetty Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited

Share this video on Facebook – https://goo.gl/0EkObm Tweet about it – https://goo.gl/HjISyK

Subscribe & Stay Tuned – http://www.youtube.com/user/rajshrifood?sub_confirmation=1

For more videos log onto http://www.youtube.com/rajshrifood

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from Best Keto Diet http://best.ketodietfactorfiction.com/weight-loss/oats-upma-recipe-vegetable-oats-upma-healthy-breakfast-ideas-weight-loss-recipe-ruchi/%20

[drinksanddestinations]

Let me make it clear. I’m not exactly a foodie. Certainly not one when it comes to cooking. But I do have a keen palate and appreciation for flavours in good food. And, no one knows that better than my mother who had to bear the brunt of my fussy eating habits for a long time. I began to value her cooking, during my post graduation years, which I spent in Bangalore and Pune. The big realization happened only after I almost starved myself to death while battling it out with the canteen food in college.

Besides the occasional treats at Udipi restaurants in Bangalore and the weekend indulgences at popular hangout places in Pune, most of the time it was the boring and mindless eating that took a toll on the taste buds. Thankfully it didn’t last too long!

I am an Oriya (or should I say Odia) by birth. My father is from the southern part of Orissa called Brahmapur and mother from the northwestern part, Sambalpur. And from high school till end of college years I lived in the heart of the state- one of the twin cities, Cuttack. The reason for this description of origin is to offer you an insight into the food fusion I have experienced in early years of my life, which made me, well, ‘chintzy’.

 My father’s job took us to a new place in the state every few years, so my palate never got used to any particular kind of food. I most certainly got confused. The food in every part of Orissa is so different from one another that my young mind couldn’t cope with my mother’s tryouts in the kitchen.

 Just when I was beginning to appreciate the Andhra inspired ‘Charu Paani (spicy rasam), sambhar, Idli, dosa, suji upma served with a gravy’ kind of cooking in Brahmapur (a city in Ganjam district which is close to Andhra Pradesh), we moved to a town near my maternal grand mother (Naani)’s home in Sambalpur district. Next 6 years, which comprised of a major part of my growing up years, was spent in the comfort of my Naani’s house specially holidays and summer vacations. Somehow, her food habits influenced mine too.

 I don’t have much memory of the first 5-6 years of my existence, which was in Brahmapur, except that of the ‘daal’ cooked by one of my chaachis (aunt). The smell of the turmeric laden ‘daal’, was pretty much all I can remember of the food that she cooked. Where as being close to my Nanni’s home kind of structured the taste buds.

To understand Oriya cuisine better, you have to understand its geography. In my context, all three cities that I spent 20 years of my life have some influence from the neighbouring states. Andhra Pradesh influences southern Oriya food; Chhattisgarh has significant influence on several dishes prepared in a Sambulpur household or vice versa and the food from Cuttack certainly has similarities with Bengali cuisine. After all, until 1936, Bihar, Orissa and West Bengal were one state.

Coming back to my ‘Naani’, we weren’t quite fond of each other back in those days, obviously, because she took me as the sole troublemaker in her daughter’s (my mother’s) otherwise peaceful life. While all my sisters were her favourites, I was the notorious one, throwing a fit every time we sat down for a meal. But my frequent visits to her house and my mother’s proximity to her own family even shaped her cooking skills. ‘Naani’ may not agree but I think I get that fussiness from her. Why? Because I remember how she liked her ‘aambil’ (a kind of kadhi prepared with vegetables and loaded with pure ghee with garnish of green chili and coriander). So much so that she would actually carry some green chilies to the village feasts at times so that she could adjust the taste of her favourite ‘aambil’ herself if needed. That was the time when the food at the family functions was served on Khali patra (plates made of the dried banyan leaves often hand stitched, somewhat round). That made the whole eating experience extraordinary. And, so was eating from copper plates and bowls at home. My Naani is around 85 yrs. old right now, hale and hearty and I wonder if she still carries her own stash of green chilies to the banquets.

  The hand-stitched leaf plate used for serving food during functions in Western Orissa.

  By the time we moved to Cuttack, my mother had become an expert on all sorts of cooking. Except that she could never perfect the art of making ‘roti’ (chapattis). Odias are not exactly ‘roti’ eaters, you see. In fact, just the other day, I had an argument with my husband about the states in India that are considered as the ‘Rice Bowl’ of the country owing primarily to the quantity of rice production. While I argued that it is mostly, Chhattisgarh (the state that he comes from), Orissa, Andhra Pradesh and West Bengal, he maintained that it is just Chhattisgarh. He might have been right. But by practice I believe I wasn’t wrong.

I began to like the food at home when my mother started making Tomato khatta, (kind of chutney made of tomato, dates and paanch phodan), Kaasa Mansa (Mutton Kosha) and Baigan Bhaja (Baigon Bhaja in Bengali which is round cut Brinjal coated with masalas and rice flour and fried in mustard oil) and also Dahi Baigan (Brinjal and curd preparation). A lot of that transition in the kitchen took place because of my father. Though he was from southern Orissa; years of travel had inured his taste buds to enjoy all sorts of culinary adventures. And, one thing he never stopped doing was getting bag full of vegetables to the house, which occurred almost every alternative day. That made me develop taste for every vegetable available in the market. By the time I was ready to leave home for further studies, I had deeply fallen in love with my mother’s cooking and every food item that she made at home.

Street Food-Dahi Bara Aloo dum

Different types of Rasogollas

Street food-Ghugooni chaat shop

Mutton chop and Chap

A typical Oriya home-cooked meal

Anyway, Cuttack was the place that pretty much summarized my Oriya food sojourn. The street foods of Cuttack could give any other city street food in the country a run for its money.

I only get to eat the authentic Oriya food occasionally, mostly when I visit my hometown, when I over indulge myself with my mother’s cooked food and the street food (the famous Cuttack mutton chop, dahi baara aloo dum, ghoogni, gup chup) and sweets such as Rasogola from Pahala, Chena Jhilli and Chena Poda. Where I relive my teenage years, Cuttack, the city where I actually fell in love with Oriya Cuisine.

 Trivia: Did you know that the age-old fight, ‘Whose Rosogola is it’, has been resolved? It has been proved that the delicious mouth watering sweet dish actually originated in Orissa and not Bengal.

The Oriya Palate Let me make it clear. I’m not exactly a foodie. Certainly not one when it comes to cooking.