CHENNA POLI

NEEDED;
FOR OUTER DOUGH"
Maida - 1 cup ,
wheat flour - 1 tbsp
1 tsp - condensed milk
fresh cream

in a bowl and maida and wheat flour .\
add mithaimate  , fresh cream little by little and knead to a soft dough. and keep aside .

FOR CHENNA STUFFING ;
for chenna ;
boil milk ( 1/2 lr ) , squeeze a lemon , let it curdle .
then filter it in a metal strainer.
the soft paneer u get without water is chenna .

mix powdered sugar to cheena.
this is ur stuffing .

METHOD 

• make sugar syrup ( sticky consistency) , add elachi powder and kesar color.
• make  small balls with the dough , roll it to small round.
• keep the chenna (1 tsp ) in the middle and fold .
• seal the edges  using  little water. ( the chenna should not come out)
• heat oil , check for heat and drop the poli inside the oil .
• fry on medium flame till golden on both sides .
• remove and drop inside the sugar syrup . remove after 5 min .
• repeat the same ,with rest of the dough.

RAGI DUMPLINGS

NEEDED:
ragi flour - 1/2 cup
mikl - 1 cup
paneer - 1 tbsp (crumbled)
mawa - 1 tbsp (opt) - crumbled
cashewnut , almond - chopped - little
sugar - 1/2 cup
elachi powder

METHOD

• in a bowl add ragi flour  and 1/.2 cup milk .
• mix it to a batter and keep aside.
• in a pan add 1/2 cup milk and sugar .
• cook till the sugar dissolves and comes to a boil.
• now add the ragi batter .
• cook on a medium flame  till it thickens .
• add the nuts, elachi powder , mix well .
• remove and allow it to cool.
• then add the paneer and mawa .
• mix well and make balls .
• then steam the ragi balls .
• (after removing from steam its very soft and collapsable )
• so remove and allow it to cool .

note 
if the ragi dough is stiff and non sticky then the steamed balls will be firm .

DALMA

Dalma is a unique and famous dish prepared in Orissa.it is a less oily & less spicy item which goes well with plain rice. time consuming  but very tasty , if not pressure cooked.

ingredients

• 1/2  cup- Toor dal &1/4 cup - channa dal
• 150 gm: Red Pumpkin cut into large pieces
• 2 no: Medium Sized Brinjal cut into medium size pieces
• 1 no: Green Banana cut into medium size pieces
• 150 gm: Green Papaya cut into medium size pieces
• 1 no: Medium Sized Potato, peeled and cut into large pieces
• 2 tsp: Fresh Grated Coconut
• 1 tsp: Pancha-phutana (Cumin Seed, Mustard Seed, Fennel Seed, Fenugreek Seed, Kala
  Jeera) seed
• 4 no: Dry Red Chillies
• 1 tbs: Ginger, minced
• 1 tbs: Turmeric powder
• 2 tsp: Cumin seed (Jeera)
• 2 tsp: Red Chilli powder
• 1 tsp: Ghee or Oil
• 1/2 tsp: Sugar
• Salt to taste

Method

1. Roast 1 tsp of cumin and red chilli in a pan till light brown.
2. Grind it together and keep it aside.
3. Boil 4 cups of water in the pressure cooker and add all vegetables (potato, banana, pumpkin, brinjal and papaya) and cook for 10 minuites without putting on the whistle
4. Add dal into this boiling vegetable, salt, minced ginger, turmeric, grated  coconut and pressure cook it for 2 whistles (If cooking without a Pressure Cooker, it should be cooked till the Dal is completely cooked)
5. Heat Ghee/Cooking Oil in a pan. Cracke the panch-phutana until in it, add 2 red chillies and then add it to the cooked dal and vegetables.
6. Sprinkle roasted cumin and chilli powder.
7. Garnish with coriander leaves.
8. Serve with hot steam rice.

TOMATO KATTA with dates/sweet pachadi

Tomato Khatta is a favorite temple side dish from Orissa.

Ingredients
2 tomato- cut into small pieces
5 seedless dates
sugar or jaggery (grate) i used jaggery
little salt

METHOD
in a pan add chopped tomatoes, dates and salt.
 Saute for few minutes until water from the tomatoes dries up.
Add jaggery and cook until it dissolves and the mixture thickens in consistency.

ALOO PARVAL DUM

Parval also called pointed gourd is a Small cucumber like vegetable with the skin being very thick and looks like a plumpier version of tindora / kundru/kovakai.

its very common veggie in eastern india, places like jamshedpur, bengal, orrisa.

This is an easy dish to prepare and goes very well with roti or as part of an Indian meal.

Ingredients:           serves : 4

1/2 kg parval scratched and sliced lengthwise to thin strips. remove seed.

2 medium sized potatoes peeled and sliced lengthwise, as for fries.

1 onion sliced lengthwise.( optional)

1 tsp cumin seeds

1 tsp turmeric powder/ haldi

garam masala powder - 1 tsp

chilli powder

2 tsp dhanajeera powder

oil for sauting

Salt to taste

to grind:

tomatoes- 4 if small, ginger 1 1/2 " piece , 2tsp corriander, garlic 2 flakes( optional).

method:

in a pan add 2 tbsp oil and temper jeera.

add the ground paste ,haldi , chilly powder , dhanajeera powder, garam masala, and salt .

fry till the color changes and  leaves oil in sides.

then add aloo and  parval. add 1/2 cup water and close the lid .

cook in medium flame and  till soft .

the gravy shd coat the vegetable .

remove and serve with roti , rice .