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POTALA RASA(TEMPLE STYLE)

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Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin...
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CHENAPODA

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Chenapoda is the FAMOUS cheese dessert from the state of Odisha in eastern India.  Chenapoda literally means burnt cheese in Odia. It is made of well-kneaded homemade cottage cheese or chena, sugar and raisins, and is baked for several hours until it browns. Chenapoda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar. INGREDIENTS:- Whole milk-1 gallon Lemon juice-juice of 1 big lemon or 3 tbsp vinegar(but I prefer lemon juice) Semolina-3 tsp Condensed milk-1/2 cup Sugar as per your taste(2 tbsp for caramel) Cardamom powder as per taste Ghee-2 tsp Milk-3 tbsp Raisins-handful(optional) METHOD:- 1-Boil milk in a heavy bottomed pan over medium flame,Once it come to boil, add lemon juice 2-The milk will curdle, boil for a minute then turn off the flame(you can see the chena separating from the water. 3-Put the curdled milk in a muslin cloth, drain out the water, place the muslin cloth with...
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PAKUDI TARKARI(PAKODA CURRY)

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INGREDIENTS:- FOR PAKODA(PAKUDI): Gram flour-1 cup Chopped onion-4 tbsp Ginger-Garlic paste-1/2 tsp Chili powder-1/2 tsp Baking soda-1/4 tsp Turmeric powder-2 pinch Hing-a pinch Salt to taste Water as need Oil for deep frying FOR CURRY: Chopped onion-1 large Chopped Tomato–2 Ginger-garlic paste-1 tbsp Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Chili powder–1/2 tsp Coriander powder-1/2 tsp Cumin Powder-1/2 tsp Turmeric Powder–1/4 tsp Garam masala-1/2 tsp Oil-1 tbsp Salt to taste METHOD:- 1-Mix all ingredients for pakoda(pakudi) except water in a large bowl.Then make a dumpling batter with the help of very little water.Mix  it well with spoon. 2-In a kadhai heat oil on medium heat.When oil is heated,drop batter in the oil using finger or spoon and fry till golden brown. Drain on paper towel to soak extra oil.Keep aside. 3-In a pan heat oil.add dry chili and...
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