Crispy Rice Vadas ( Chaula Bara )

It’s been raining heavily here and though many parts of the world are still enjoying their summer, we are ready to welcome the Monsoon here. The sounds of the rain drops in the window pane drove me back to my childhood memories when rainy days are welcomed with adrakwali chai and an array of foods like aloo chop, Bara, Singada(Samosa), Mudhi Mixture etc. As my father would never allow us to have those amazing street foods for which Odisha is famous for as he was very strict with hygiene, so my mother used to make all those delicious items at home. If you happen to ever land up in Bhubaneswar, you cannot escape the aroma of street food of the city. Among a plethora of foods to try out , Bara-ghuguni is a typical Odia comfort snack that you must not forget to try. Hot baras dipped in warm ghuguni in the monsoons is a snack to die for.

You must be wondering why am I going on about monsoon foods, you got me right, this is the theme for our 47th Foodie Monday Blog Hop #Monsoon Madness. Monsoon….a cup of tea…..and some hot crispy things on the plate and a good book is what I need to keep myself busy and of course happy.

Through my blog I have always taken you through various lesser known recipes belonging to Odisha , which are not only drool worthy , they are also amazing in taste. One such delicacy had caught my fancy and this seems the perfect backdrop for this crispy regional delicacy to have it’s introduction……CHAULA BARA ( Crispy Rice Vada) . This is very different from the Bara and Ghuguni we eat in the Coastal regions. The major difference is the use of rice in the Rice Vadas whereas we use Urad daal Vadas in our Bara Ghuguni.

Kosli cuisine or Sambalpuri cuisine is integral to the Kosli cultural identity and it is quite different in every sense from that of the coastal Odisha. Rice is the main component of the diet. Some of the important Kosli foods are Kardi (bamboo shoot), Hendua Chutchuta, Paatalghantaa Dhuldhulaa, Lethaa, Aambil, Thukthukaa, Chaul Bara and Bhuja. Basi Pakhal (fermented rice), Sukha jhuri (sun dried fish), Chitka, Rasbaraa (Prepared from green gram and sugar). Among others , Chaula Bara has caught the attention of many and now it has traveled to many places .These crispy rice vadas  are very famous street food in Sambalpur and these are  savored with fried chillis and green chilli chutney known as Mircha chutney.

Ingredients

• 1 cup Rice
• 4 tbsp urad daal
• 1/2 tsp carom seeds
• 1/2tsp cumin seeds
• 1 onion finely chopped
• 1 to 2 green chilli chopped
• salt as per taste
• ½ tsp baking soda
• Few curry leaves
• Oil for deep frying

 Let's Learn how to make this crispy Chaula Bara:

• Wash and soak the rice, urad dal overnight.
• Grind the soaked rice, urad dal to make a thick batter using less amount of water .
• Add chopped onion, green chillies, carom seeds, cumin seeds, baking soda, and salt. Mix well to form a smooth batter.
• Heat oil in a heavy bottomed pan , once the oil is hot, then take a spoonful of rice batter in your hand and carefully drop this in the hot oil . Fry till the colour of the baras changing  to golden brown. Flip and cook the  other side. Repeat the same with the remaining batter.
• Serve it with Tomato chutney and mircha chutney which is nothing but a tangy green chutney made with crushed green chillies, garlic, tamarind paste, coriander/ mint and salt.

Granola Yogurt Parfait

Granola is the most healthiest and easy breakfast food that I am hitched onto. Pair it with a silky smooth Greek Yogurt , throw some fruits of your choice like banana, strawberries, blueberries to get the best flavor out of it. Before some months When I used to see someone posting a Granola Recipe , I used to wonder what are these. After a bit of searching, I came to know that Granola consists of rolled oats, different nuts , honey or other sweeteners which are then baked until it is crisp and golden brown. Any dry fruits can be added in the granola like pecans,pine nuts, walnuts, raisins, dates etc. Granola can be used as a breakfast or as an evening snacks or it could be eaten throughout the day, because of it’s nutritious nature . Many people make it in the bar form so that it can be easily packed and carried for outdoor activities. You can also add flax seeds, sunflower seeds , melon seeds in the mix which improves our digestion.

Though Granola is easily accessible through any Departmental Stores, I prefer to make my Granola at home which is not only cheaper than the store brought ones, it is way healthier and tastier also. The most important component of the Granola is the Oats or Oatmeal or Oat bran which is a significant source of dietary fibre which contains a mixture of soluble and non soluble fibres. Beta –glucans is a soluble fibre found in oats which has proven to lower the blood cholesterol. Try to incorporate rolled oats rather than quick cooking oats which will fail to hold up the entire binding process. You can add other dry ingredients like pecans, walnuts, pumpkin seeds,  coconut flakes, flax seeds. 

To get a nice balance of flavor and texture, I follow the 6:1 ratio of 6 parts dry ingredients to 1 part wet ingredient. Out of my 6 parts of dry ingredients, I mix 3 parts of Oats, 1 Parts of nuts, 1 parts of seeds and I parts of fruits or dryfruits. Coming back to wet ingredients, I prefer my Maple syrup and Sunflower oil which is needed to coat the grains, nuts and seeds in sugar and fat and most importantly helps them to bind together. But in this recipe I have for the first time used extra virgin coconut oil and Maple Syrup.Coming back to Maple Syrup, which is one of the more popular sweeteners today as it claims to be more nutritious and healthier than sugar. The main thing that sets maple syrup apart from refined sugar, is that though both are made of 2/3^rdsucrose, the glycemic index score of maple syrup is about 54 compared to 65 for regular cane sugar.( Source: https://draxe.com/maple-syrup-nutrition). Compared to refined cane sugar which has absolutely no nutrients, maple syrup in that case contains some important antioxidants and minerals like Zinc and Manganese. 

 Recently I have been associated with Plattershare under their “Belly Nirvana” Associate programme where I have received the Coombs Grade A Dark Amber Maple Syrup from GoIndiaOrganic - India’s only platform that provides premium, exclusive & extra-ordinary naturally organic food products.  Maple syrup is made from the sugary circulating fluid (sap) of maple trees and over 80% of the world’s supply of Maple syrup is produced in Canada. You can find different grades of Maple syrup available in the market, which is Grade-A and Grade-B. Grade-A is further classified into Light Amber, Medium Amber and Dark Amber and Grade B is the darkest of them all.  Darker maple syrups are made from sap which is extracted later in the harvesting seasons and it has a stronger maple flavor for which it is mainly used in baking and other cooked recipes , while the lighter maple syrup can be used directly on pancakes, crepes etc.

Spices plays a major role in making Granola and I always use Cinnamon, ground ginger, Nutmeg, a bit of cloves in my Granola to perk up it’s taste. Besides the spices, I also use Dried Cherries, Raisins and sometimes apricot in my Granola but I add them after baking to avoid the drying of the fruits. The best thing about Granola is that you can customize it from making it more/less sweet, more/less spicy, more/less fruity and do not limit your imagination , go ahead and make your own Granola and for a reference you can always refer my recipe below.

Recipe Type: Breakfast/ Snack

Prep Time: 10 minutes

Cooking Time: 25 to 30 minutes

Yields: 1 medium Jar

Ingredients

• 2 cups rolled oats
• 1 cup grated carrot
• 1 cup walnuts
• 1 cup pistachios
• ½ cup shredded coconuts
• ½ cup raisin and cherries
• ¼ cup melon seeds
• ¼ cup maple syrup
• ¼ cup virgin coconut oil
• 1 tsp cinnamon powder
• 1/4tsp ginger powder
• ¼ tsp nutmeg powder
• a pinch of clove powder
• 1/2 tsp salt
• 400 grams vanilla flavored Greek yogurt

Let's Learn How to Make this :

• Pre heat oven to 200 degree C.

• Combine the oats, walnuts, pistachios, melon seeds, carrots, grated coconut, maple syrup, coconut oil, cinnamon, nutmeg, ginger, cloves and salt in a large mixing bowl. Toss well till they are perfectly combined.

• Transfer these mixture to a baking tray lined with parchment paper and spread evenly. Bake for 25 to 30 minutes and when it is halfway through, do not forget to stir it before the final round of baking.

• Remove from the oven and let it cool and comes to room temperature. Then add raisins and dried cherries and toss to combine.

• Divide the toasted granola among serving bowls, glasses or even jar like the way I did.Pour the Greek yogurt over it and place some more granola on top along with some fresh cherries. Serve immediately.

• Enjoy this homemade granola immediately, or store in a sealed container and store in a cool place for up to 2 weeks.

This granola parfait is going to be a part of our 46th #Bloghop theme of #dryfruits.

MUDHI MANSA - Puffed Rice with Goat Meat Curry

Mudhi  Mansa or puffed Rice with Mutton Curry and Baripada in Mayurbhanj district in Odisha are synonymous with each other. This famous delicacy is served as a main course where goat meat curry or Mansa tarkari is mixed with puffed Rice or Mudhi along with some other side items.  It is a belief with the people of Mayurbhanj that if you consume Mudhi after a meal, it will help in digesting the food you eat. No marriage seems complete in Mayurbhanj if you do not offer the Barajatris or Baratis, Mudhi Mansa. The popularity of Mudhi Mansa among  most of the Odia people speaks the volume about the delectable taste of the dish. It is rightly said , if you have visited Baripada and not tasted the Mudhi Mansa, you have not tasted anything.

In coastal parts of Odisha where I am born and brought up, Mudhi or  Puffed rice is generally considered as an ingredient for the evening snacks where it is mainly eaten with mixture . Whereas in Mayurbhanj, it is eaten during lunch and dinner also. It is such an integral part of their life that, Mudhi can be enjoyed with anything and everything.  You name it and they eat it. Mudhi mansa, mudhi aloodum, mudhi tarkari, mudhi machha,singada aloochop mudhi, dahi mudhi, mixture mudhi and even Baigan Poda with Mudhi and list is endless. Try it once and you will fall in love with its taste.

Recipe: Odia

Prep Time: 1 hour

Cooking Time: 20 to 25 minutes

Serves:4

Ingredients for the Mansa tarkari: 

• 500 gms Goat Meat with extra fat
• 2 large onions
• 2 medium potatoes cut into halves
• 1 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp red chilli powder
• 1 bay leaf
•  2-3 cloves
• 2 to 3 green cardamom
• 1 inch cinnamon
• 2 tbsp mustar oil (for the typical taste)
• 1 tsp sugar
• 1 tsp garam masala( grind 4 to 5 green cardamom and 1 inch cinnamon stick)
• Salt to taste

Let's learn How to make the Odia Mansa Tarkari:

• Marinate the mutton with 1 tsp mustard oil, turmeric powder and red chilli powder for 1 hour minimum.

• Chop the onions and tomatoes and keep aside. Peel the potatoes and cut into halves and keep aside.

• Heat Mustard oil in a Pressure cooker to a piping hot mode so that it would remove any strong odours from the oil .Shallow fry the potatoes and set them aside. 

• In the same oil, add the sugar and let it caramelize. Then add the whole spices (cloves, cinnamon, cardamon and bay leaf).

• Add the chopped onions and fry till it turns golden brown in clour. Then add your ginger garlic paste and fry till the raw smell of the paste goes away.

• Now add chopped tomatoes and cook till the oil separates from the spice mixture and then add coriander powder, chilli powder and a little water. Tomatoes are not usually added in the recipes in Odia Mutton curry but it is a personal preference , so I add, you can skip if you do not like.

• Now add the marinated mutton and coat it evenly with the spices. Keep frying the mutton for a few more minutes on a medium heat. You will notice the fat melting and adding to the richness to the masala. keep sauting on low flame till you see the masalas leaving the sides of the pot.Add potatoes now.

• Pour 2 cups of boiling water and cover the lid and allow it to cook on medium flame till you have the first whistle of the pressure cooker. Now lower the flame and cook for another 10 to 15 minutes. This would help the mutton fat to gradually melt and add to the richness and flavour of the dish.

• Let the pressure cooker release all the steams naturally and then open the lid and sprinkle the garam masala over it. 

• Your delicious Odia mutton curry is ready. There will be a thin layer of oil over the mutton curry, which indicates a good mutton curry.

Ingredients to make Mudhi Mansa:

• 1 cup Mudhi
• 1 onion finely chopped
• 1 green chilli finely chopped
• 2 to 3 tbsp chopped cucumber
• 1 tbsp chopped tomatoes
• Fresh sprig of coriander leaves, finely chopped
• A pinch of Odia jira lanka gunda (roasted cumin seeds and red chillies grind together )

Let's assemble the dish:

• Mix all the ingredients together and finally add a some mutton curry with a few chunks of meat. Your Mudhi Mansa is ready to be savoured.

This Mudhi Mansa, an exclusive odia delicacy Which remains a niche in its own state made from the  leftover gravy from the mutton curry mixed with onions, green chillies and fresh coriander along with the puffed rice , needs to be brought to the  limelight for the world to know. Hence,this delicacy is going to be part of the #44th Foodie Monday Blog Hop theme of #Indianspices.

Egg Croquettes- Celebrating the spirit of Ramadan

The love for food and understanding the importance of both the consumption and abstinence of it is the core of the holy month of Ramadan which ends in the breaking of the fast in Eid-al-Fitr. Ramadan or Ramzan  is the ninth month in the Islamic calendar when  Muslims around the world engage themselves in prayer, fasting, charity, and religious devotion. During this holy month, Muslims around the world abstain from eating and drinking during daylight hours. There's more to Ramadan than fasting and  avoiding food and drink from dawn to dusk. it’s a month of spiritual detox The holy month of Ramdan helps to cultivate self-discipline which will keep one practicing the rest of the year . 

All over the world ,Muslims are encouraged to take their  meal before dawn, and break the fast immediately after sunset. The fast is traditionally broken by eating dates and drinking water. The Ramadan fast is one of the five pillars or basic institutions of Islam which help strengthen a person’s faith, obedience to God and every part  of their life, be it morals, manners, food or dress.

• Shahadah: Professing your faith by affirming that  there is no deity but God and Mohammed is his messenger.
• Salat: offering Prayer five times daily.
• Zakat: Giving to charity to benefit the poor and needy
• Sawm: Fasting during the month of Ramadan.
• Hajj: Making a pilgrimage to Mecca at least once in a lifetime.

A typical Islam’s household would start their day with a plate of Shir Khurma for breakfast which is a vermicelli and milk pudding spiced with cardamom . Vermicelli is an integral ingredient which finds it’s place in multitude of dishes and sweets eaten during Ramadan and Eid across the world. I take this wonderful opportunity to include this wonder ingredient in my contribution to our 43rd Foodie Monday Bloghop theme of #Ramadan Special.......Egg Croquette.

Recipe Type: Snacks
Prep time: 40 minutes
Cooking Time: 10 minutes
serves:12 nos of croquette

Ingredients 

• 12 nos  eggs
• 1 kg boiled Potatoes
• 1 tsp grated ginger
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 1 tbsp chopped coriander leaves
• 1 /2 tsp garam masala
• 250 gms bread crumbs
• 4 nos of Egg whites
• 250 gms fine vermicelli
• Salt
• Oil for deep frying

Let’s learn how to make this:

• Boil the eggs as per your liking. Peel it and keep aside.

• Mash the potatoes well making sure that there are no lumps. Add salt, chilly flakes, grated ginger, cumin powder, garam masala and finely chopped coriander leaves and mix it well.

•  Make 12 balls out of this  potato mix. Flaten each of them, place a boiled egg in the center and make a ball.

• Take bread crumbs and vermicelli in two different plates. Dip the potato balls in egg white and roll them well in the bread crumbs. keep in the refrigerate for 30 minutes. Take out of refrigerator and dip them again in egg white and roll them in the vermicelli. 

•  Heat the oil for frying.Deep fry the croquettes on low flame till they turn light golden in color. Drain it and set aside. Repeat this with all the croquettes.

•  Serve it hot with Sauce of your choice.

Radhaballavi ( Stuffed Chana Daal Poori ) with Niramish Aloo Dum

Radhaballavi or Stuffed Chana Daal Poori is undoubtedly is the favorite breakfast of a typical Bengali Household. This mouth watering delicacy   found its way to the heart of many people just like me who despite not being a Bengali love this lip smacking Radhaballavi served with spicy aloo dum in a bowl of sal leaves . whenever I travel to Kolkatta, I make it a point to have this once, but I have never made it at home, despite it being high on my priority list.You will find this combo mainly made during Pujas and other  functions in many Bengali households where it is served either with cholar daal or aloo curry.

This recipe has got it’s name when  the Zamindars family offered these stuffed pooris to Lord Krishna in their temples. Though Radhaballavi and Hing er Kachuri are referred interchangeably, there is a huge difference between them. The Hing er Kachuri is smaller in size and flavoured with hing and urad daal as stuffing. However, radhaballavi is made with chana daal paste, ginger, green chilli, fennel and bhaja masala.. In other words both are same with stuffing of different daals.

I got a wonderful opportunity last Sunday, when I was treated with this delicacy at a friend’s place . Her mother taught me this recipe which I am going to share with you all. For a welcoming change from the regular Pooris, do try this Bengali delicacy at your home and treat your family to this traditional regional breakfast recipes from the state of west Bengal.

Cuisine: Bengali
Recipe Source: Jhimki Kar 

Prep Time: 30 minutes

Cooking Time:30 minutes

Serves: 4

Ingredients:

For TheRadhaBallavi

• 2 cups All purpose flour
• Salt to taste
• 2 tbsp Ghee
• Water as require to make a smooth dough.

For Stuffing

• 1 cup Chana daal   
• 2 tablespoon Oil or ghee/clarified butter
• 1 inch piece Ginger
• Green chili – 3 to 4
• 1 teaspoon Asafetida or hing
• 1 tsp Bhaja Masala( 1 tsp cumin seeds, 1 tsp fennel seeds, 2 dry red chillies dry roasted and ground to a coarse masala)
• Salt to taste
• Sugar to taste

Method

• Wash and soak the Chana daal overnight. Wash again and grind the lentils with green chillies , ginger and salt. Keep aside.

• Take the flour in a large bowl. Add ghee and salt. Rub the flour till it looks like breadcrumbs. Add lukewarm water gradually and  Knead until you get a  pliable dough that means when you see that the dough does not stick to your hands. cover and keep aside for 30 minutes.
• Now heat 2 table spoon ghee  in a nonstick pan. Add hing or asafetida then add the lentils ginger and green chillies paste. Stir well. Add sugar and the Bhaja masala. Mix well.Keep stirring until the mixture dried up completely. Scrape the sides and let the mixture cool.
• Make small balls from the dough. Flatten with your palm. Put one teaspoon stuffing in the middle. Bring the edges together. Close the ball completely. Roll the balls with rolling pin with the help of little oil and see that there is no crack in the surface. Repeat the process for rest of the pooris.
• Heat sufficient oil in a Kadhai or heavy bottomed pan. When heated slide the radhaballavi carefully in the oil. Press gently with a spatula to see it all puffed up and fry till both the sides are golden in color.Transfer to a kitchen towel to do away with excess oil in the pooris. Your Radhaballavi is ready to be served.

Ingredients for Niramish Aloo dum

• 6 nos of large potatoes
• 1 tsp cumin seeds
• 2 dry red chillies
• 1 tsp dry ginger powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• 1 tsp Hing or asafetida
• Coriander leaves for garnishing

Let;s Learn how to make this recipe:

• Wash, Boil, Peel and coarsely mash the potatoes so that large chunks remain intact.
• Make a paste of the dry ginger powder, turmeric powder , red chillii powder, garam masala powder with the help of a little water.
• Heat oil in a pan. Add dry red chilli and cumin seeds . Once it starts to splutter add the hing and turn off the gas.
• Add the masala paste and stir well and now turn on the gas and add the mashed potato along with salt to it. Saute for 1 minute and then add water as require for the gravy. Let it boil. Cover and cook on simmer for 5-6 minutes or till the desired consistency of the gravy is reached.
• Sprinkle coriander leaves on top .Serve this no onion garlic dum aloo or aloor dom with fluffy yummy Radhaballavi.

Note: The original recipe has not used the fennel seeds and Bhaja Masala , but I have added as per my own taste.

Eggless Strawberry Pancakes Recipe

Apart from providing us with energy, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre. The body needs these essential nutrients and research shows that if these are missed at breakfast, they are less likely to be compensated for later in the day. What’s better than a hot, warm stack of pancakes to start the day off with? A favorite of adults and kids alike, nothing feels cozy like a fresh batch of pancakes, preferably with a couple hot cups of coffee or a glass of fresh juice. If you’re tired of your bowl of typical bowl of oatmeal or cereal, these pancakes are a delicious treat to enjoy .

Adapted from The New York Times Cookbook, these pancakes are fluffy on the interior and crispy on the exterior. These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. You can easily cook these pancakes by dolloping the batter onto a hot griddle  or heavy based pan.

Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red.I wonder what is so special about these Strawberries that make them so desirable.  Is it the delicious smell, the taste, beautiful rich red color? I don't know the reason but they sure make me feel special. With a Pancake cravings so high, I decided to make these Strawberry filled Pancakes for my breakfast. The strawberries, along with the melted butter, give these pancakes that little something extra. So much so that you don’t even need toppings except for some delicious honey .

While most pancake recipes do call for eggs, it is possible to make delicious pancakes without them also. This is an easy to make recipe with goodness of fruits.

Eggless Strawberry Pancakes Recipe

Prep + Cooking : 15 mins
Yields: 8 Pancakes

Ingredients:

• 1 cup plain flour
• 1 tsp baking powder
• A pinch of baking soda
• 1 tbsp sugar 
• A pinch of salt
• 2 tsp  oil
• 1 cup + 2 tbsp milk
• 1/4 cup yogurt
• 1/4 cup Strawberries (fresh or frozen) + 2 to 3 Strawberries for serving
• 2 tbsp butter to spread on pancakes while cooking
• Honey for serving

Let's Learn How to make these pancakes:

• Mix Plain flour,Baking Powder, Baking Soda, Salt and sieve it for 2 to 3 times.
• In a bowl add together the flour, baking powder, baking soda  and mix well with a whisk to evenly mix all the ingredients.
• In a bowl add the yogurt and beat well without any lumps. Now add the sugar and salt and beat well until dissolved. Add the oil and beat well.
• Add the flour mixture sifted and kept a scoop at a time and mix well. Once the mixture starts to become thick add some milk and loosen the batter. Add milk and flour alternatively till the whole lot finishes. 
• The consistency should be that of an pouring batter .Using the whisk mix well without any lumps and set aside for 10 -15 minutes to ferment the batter.
• Heat a nonstick pan and add half a teaspoon of butter and once the butter melts add a ladle full of batter and do not spread the batter. Sprinkle some chopped strawberry on top.
• Close with a lid for even cooking once the top of the pancakes forms air bubbles slightly flip the pancake using a ladle.Cook the other side till golden colour appears.
• Serve it with some chopped Strawberries on top and pour some honey over it.

Sending this recipe to Cooking From Cookbook Challenge