Vegetable khichdi (no onion garlic)

Basmati rice 1 cup

Moong dal 1/4 cup

Choice of vegetables (carrot, peas, potato, pumpkin,beans) 1 cup

Cumin seeds 1/2 tsp

Ginger 1/2 inch crushed 

Green chili 1

Bay leaf 1

Salt sugar 1/2 tsp 

Ghee 1-2 tsp

Broken cashew nuts 10-12

Turmeric 1/4 tsp

Coconut shredded 1/2 cup

Method:

- fry the moong dal and keep it aside

- Now heat the ghee in a pressure cooker add cumin seeds and bay leaf, 

- Then add cashew nuts and veggies, add ginger green chili and fry for a minute 

- Add in the water ( 2.5 or 3 cup),allow it to boil then add turmerc,washed rice,dal,coconut 

- Close the lid and allow it to cook for 2 whistles.

Chilli potato

Ingredients 

Bell paper 1 cup (cut in cubes)

Potato 1 cup (cubed)

Crushed ginger and garlic 1tsp

Crushed black paper 1/2 tsp

Onion 1 (cubed)

Green chili 2-3 

Cumin seed 1/4 tsp

 

Method

- Heat a wok and fry all the cubed potatoes and keep it aside

- Now heat another wok add some cumin seeds, then crushed ginger and garlic. Cook it for 15-20 secs then add onions and green chili.

- Add bell paper and cook it for around 2-3 min( or till the veggies are little translucent). Make sure onion and bell paper are still crunchy. 

-Sprinkle some black paper powder 

- Then mix fried potatoes to this and stir for some time. Now taste the salt and add 1tsp of soy sauce. 

- Mix well all of them and serve with any Indian bread or rice items.

Turnip Tawa fry (Oriya style)

Turnip 1 medium

Turmeric 1/4 tsp

Black pepper powder 1/4 tsp

Red chili powder 1/4 tsp

Crushed garlic 2 pods

Rice flour 1tbs

Salt to tast

Oil 1tbs

Method

- In a saucepan boil 1-2cups of water by putting some salt and turmeric powder.

- Slice the turnip around 1 inch diameter, and add this to boiling water and cook it for 10-15 mins

- Now drain all the water, then add all other spices along with rice flour to the turnip and rub it evenly

- Heat the Tawa/skillet add little oil and place turnips and cook in med to high heat till both the sides become light brown.(while cooking make sure all the turnips touching the skillet)

Ridge gourd with mushroom and potato(Oriya style)

Ingredients 

Ridge gourd gut in small cubes 1 cup

Small potato 1

Mushroom 1-2 cup

Mustard paste(mustard seed 1tbs + cumin seed1/4 tsp + garlic pod 3, grind these using little water)

Panch poran 1/4 tsp

Green chili/ dried red chili 1-2 

Turmeric 1/4 tsp

Coriander leaves for garnish 

Salt to taste

Oil 1-2 tsp

Dried mango small piece(optional)

Onion chopped 1tbs

Method

-  Heat oil in the pan put panch poran and chili, let it crackle then fry the onion till light brown

-  Now put mustard paste and turmeric powder and cook for 4-5 mins by adding little water

-  Put all vegetables and mushrooms, sprinkle salt and stir it for 2-3 mins and then add 1cup of water and cover the lid 

-  Cook it for 10-15 min in medium flame or till the vegetables are fully cooked, then garnish coriander leaves 

Achari paneer

Ingredients 

Paneer 200 gm

Achari masala 1tbsp 

Tomato 1 small

Cashew nuts 10-12

Ginger 1 inch

Onion 1/2 small (optional)

Method

- Make a paste out of tomato,ginger and cashew nuts and keep it aside

- Heat oil and fry the sliced onion till they are golden brown

- Put the Achanri masala, then the masala paste

- Let it cook till masala is fully cooked

-The add little water and paneer cubes

-Now sprinkle some chopped coriander leaves

-Cover the lid and let it cook for 5 more mins.

Mahura (mix veg curry)

Ingredients 

Vegetables cut in small cubes (arvi, yam,pumpkin,Kankada/spine gourd, brinjal) 2 cups

Shredded coconut 2 1/4 cup

Clarified butter/ghee  2tsp 

cumin seed 1/4 tsp

Dried red chili 1-2 

Salt to taste

Hing 1pinch 

Mustard paste 2tsp ( 2-3 tsp mustard seeds+1/8 tsp cumin seeds)

Method

- Heat ghee in a pan, then make the tempering by adding hing, cumin seeds, dried red chili 

- Now put all the vegetables and saute it for 2-3 mins

-Add salt and mustard paste, now cover the lid and cook till the vegetables are 1/2 done

-Then put all the shredded coconuts and let it cook for another 10-12 min.

Dal makhni

Ingredients 

Urad dal 2/3 cup 

Rajma 1/3 cup

1 big tomato puree

Katsuri methi 1-2 tsp

Butter/oil

Whole garam masala ( bay leaf, cinnamon, cardamom,jeera, black pepper, clove)

Ginger garlic paste 1 tbsp

Coriander powder 1 tsp

Cumin powder 1/2 tsp

Red chili powder 1/2 tsp

Turmeric 1/4 tsp

Salt

Yougurt 1 tbsp (you could use cream instead of Yougurt)

Method 

-Soak the dals over night and then pressure cook it till they are done

- Now heat oil/butter in pan and add whole garam masala, then ginger garlic paste. And cook it till the raw flavor of the masala goes out.

- Then add tomato purée and all other spices. And cook until masala looses oil.

- After that add the boiled dal, kasturi methi and salt. Cook this in low flame for at least 30 min.

- At the end add beaten yougurt and cook for another 5-10 min.

Radish ( mula) saag

Ingredients 

-Radish leaves  2 cups chopped

-Vegetables ( egg plant,arvi,potato,pumpkin, radish)cut in small cubes 1 cup

-Mustard paste 2tsp ( mix 2 tsp mustard seeds, 1/4 tsp jeera,2-3 garlic cloves and make fine paste using little water)

-1 green chili

-Onion and garlic sliced 1-2 tsp

-1tsp panch poran

-Turmeric 1pinch

-Salt

-Oil 1-2 tsp

-Fried Badi 3-4 nos(optional)

Method

-Heat oil put panch poran, then add slited green chili,sliced onion and garlic. Cook this till the onion changes its color slightly.

- Now put all vegetables along with saag and fry for around 1 min

-Then add mustard paste, turmeric and salt, and cook it till its done(around 30 mins on med-low flame)

-When it's done add crushed Badi and switch off the flame.

Tindora fry ( kunduru Bhaja)

Ingredients

tindora 1lb (cut in round shape or long strips)

Cumin seeds1/4 tsp

Mustard seeds 1/4 tsp

Pinch of hing

Coconut powder 1tbsp

Coriander powder 1tbsp

Red chili pow 1/2 tsp

Green chili 2 nos

Curry leaves 10-12 nos

Oil 1 tbsp

Salt 

Method

- Heat oil then put hing, cumin and mustard seed, allow it to splutter 

-Now add tindora and all other spices, and cover the lid for 4-5 mins

-After that fry it in hing heat without covering it for another 5-7 mins

This is a great side dish.

Garlic Asparagus

Ingredients

 Asparagus 1 cup 

Garlic 3-4 pods

Salt 

Black pepper powder 1/2 tsp

Olive oil

Panch poran 1/4 tsp

Method

- Heat 1tsp olive in a frying pan, and allow panch poran to splutter 

- Now put asparagus, crushed garlic, salt and blk pepper pow

- Fry it in high heat for 5-7 min and switch of the flame. 

Do not over cook it as we want this fry to be crunchy.

Mushroom with mustard paste ( Chatu besara dry)

Ingredients

Mushroom (around 1 1/2 cup)

Mustard paste( 2 tsp mustard seed+1/4 tsp cumin seed+ 2-3 pods of garlic+1 small green chili)

Oil 2 tsp

Turmeric 1/4 tsp

Salt to taste

Panch poran 1/4 tsp

Method

- Heat oil (preferred oil is mustard oil) put panch poran and allow it to crackle 

- Then add the mushrooms, salt, turmeric and fry it for 2-3 min

- Now add mustard paste along wil little water ( around 2 tbsp)

-Fry all this till all the water goes out and the masala stick to mushrooms.

Simba manji bhaja

Ingredients

Simba manji

Mustard paste(mustard seeds 3 tsp, cumin seeds 1/4 tsp, garlic 3-4 cloves)

Turmeric

Chili powder

Method

-Soak the lentil over night

- Boil it with salt and turmeric

- Drain out all the water and mix mustard paste, chili pow

- Put oil in a hot pan and fry the lentil 

 

This is a good side dish.

Dahi kadhi ( Dahi Kanji)

Ingredient

Yougurt 1 cup

Rice flour 2 tbsp

Vegetables 2 cup

(Brinjal,raddish,cauliflower,pumpkin, khada saag danga) cut in to small pieces  

Ghee 2 tsp

Turmeric 1/4 tsp

Salt

Garlic 3-4 cloves(roughly crushed)

Ginger 1/2 inch (crushed)

Red chili whole 2

Pinch of hing

Curry leaves

Panch poran

Procedure

- Boil 1 cup of water by adding some salt and turmeric

- Add the vegetables into the boiling water and cook it till they are 80% done. Make sure they are not mashed.

- In a bowl combine yogurt and rice flour, then add this mixture to the vegetable. Let it cook for another 10 min.

- Now take another pan add some ghee/oil, then hing, panch poran, curry leave.

-Then add the crushed ginger and garlic, fry this for 1-2 min or till the raw flavor goes.

-Add the tadka into vegetables and switch off the flame.

Ghuguni(without onion garlic)

Ingredients

yellow peas 1 cup(soaked for 3-5 hrs)

Potato 1 (small cubes)

1 bay leaf

1/4 tsp jeera

1/4 tsp sugar

Mustard oil 2 tbsp

For the masala paste :

(Ginger (around 1 inch  long)

Cumin seed1/3 tsp

Coriander seed 2 tsp

Little of cinnamon stick

1 red chilli whole)

Procedure

- take mustard oil in a pan, to that add sugar.. Wait till the sugar gets caramelized

- then put cumin seeds and bay leaf

- next add the masala paste

- cook that till oil separates 

- add cut potatoes and cook it till potatoes are 3/4 done

- to that add the boiled peas and required amount of water.. 

- let it cook for 7-10 mins

- add garam masala to it and switch off the flame.

Pumpkin leaf ( kakharu saaga)

Ingredients

Pumpkin greens finely chopped 1 bunch

Pumpkin small cubes 1/4 cup 

Egg plant small cubes 1/4 cup

Ridge guard( janhi) small cubes1/4 cup

Okra thinly sliced 1/4 cup

Milk 1/4 cup

Procedure

- take some water( around 1/2 cup) in a pan and let it boil

-put all the vegetables along with greens in to the boiling water

- sprinkle salt, simmer it and let it cook till the vegetables are nicely cooked

- now roughly mash all those using spatula..

-add some milk to it.. Cook for another 5-7 min

- enjoy it with rice/roti.

Bhindi tomato khatta

Ingredients 

Bhindi(15-20 mid sized)

Tomato 2 large 

1 small onion

For the masala paste u will need

2 tsp mustard seeds,1 tsp posto,2 pods of garlic,pinch of  cumin seed,1 green chilli.... Grind all the masalas and make fine paste and keep it aside

Preparation 

-Put 2 tsp oil into mid hot pan and fry the cut bhindis( u need to cut that in small pieces).

- After 2-3 min take it out.

-in that same pan take lil oil,add panch phutan then chopped onion. 

-Wait till the onion changes it's color slightly or till it becomes translucent, 

-add the masala paste..

-Cook it for around  3 mins by adding little water as needed.

-add the chopped tomato and cover the lid. 

-Wait till tomatoes are well done now add some water and let this splutter for 2 min.. 

-add the fried okra to it and cook for another 3-4 min.

Dalma (mandira style)

300 gms Toor dal
Mula
Parval
Kankada
Raw papaya
Shredded coconut (hand full)
Turmeric powder 1/2 tsp
Salt (to taste)
Pinch of hing
Crushed ginger(1 inch of ginger)
Ghee for tampering
Jeera
Whole red chili

1st soak the dal for 1-2 hrs. Then take a pan and boil the dal by adding some water salt and turmeric to it
Cut all the vegetable in to small cubes and keep aside
When the dal is 50 % done add the vegetables ,crushed ginger and hing
Now let it boil for about 10 min then add coconut and boil for some more time and switch off the flame
Now take another pan and heat up the ghee , then add cumin seed and dry red chili
When the tempering is done add that to the boiled dal and serve it with rice/ roti.

Santula Oriya recipe

Ingredients:
50gm brinjal (baigana)
50gm potato (alu)
50gm ridge-gourd (jahni)
50gm raw papaya (kancha amrutabhanda)
Pumpkin(kakharu)
1 small tomato
other green or red vegetables may also be used (not the leafy ones).
1 onion chopped
7-8 garlic cloves – chopped into small pieces (kata rasuna)
½ teaspoon panchpooran (pancha futana)
3-4 green chillies (kancha lanka)
2-teaspoon refined oil (refain tela)
salt to taste (luna)

Method:
Cut the vegetables into medium cubes. Boil the vegetables in a cooking pot by adding salt and turmeric to it.add tomato when the vegetables are half cooked.then cook them all. Heat oil in a frying pan. Add futana  when the oil is hot. Add chopped onions, fry it till it become light golden brown now add  chopped garlic cloves. Fry for couple of mins.Add green chilies and fry it a little. Then add boiled vegetables and stir properly.  Put the flame in simmer level for about 2-3 minutes. Your Santula is ready to serve. It can be served with either rice or chapatti.

Dalma Oriya recipe

Ingredients:
300gm pigeon pea /arhar dal (harada dali)
50gm raw papaya (kancha amrutabhanda)
50gm striped pear gourd / parwal (potala)
Pumpkin
Parval
Brinjal
50gm potato (alu)
1 big onion (piaja)
1 inch crushed ginger
1 tomato
3 chili (sukhila lanka)
½ teaspoon mustard (sorisha) / ghee
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi gunda)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon chili powder (lanka gunda)
salt to taste (luna)

Method:
Wash the vegetables thoroghly. Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder, bay leaf ,crushed ginger , tomato and 3 cups of water in a Pressure Cooker and put it on medium flame.
 After one whistle switch off the gas. A little later as the pressure of the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, chopped onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.

Variations:
What is mentioned above is a simple recipe of Dalma. You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain, and yam etc. A little scrubbed coconut may also be added. Using desi ghee (gua gheea) instead of refined oil lends subtle flavour to dalma. Also find another variety of dalma elsewhere on this page, where moong dal is used instead of arhar dal.