To polish silver ornaments and silverware, rub toothpaste on them and then wash it off after it dries.
Friday 9 January 2009
Oriya Mansha Tarkari (Oriya Mutton Curry)
Ingredients:
* 750 gms nice & tender mutton
* 3-4 Medium Sized Potato Cut Into Halves
* 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
* 3 medium sized onions
* Garlic 8 -10 Cloves
* Ginger 1 ½ inch
* 1 tsp Garam Masala
* 5-8 Black Pepper (Oriya: Gol Maricha)
* 3 Bay Leaf (Oriya: Teja Patra)
* 4 Whole Cardamom (Oriya: Aleicha)
* 5 Cloves (Oriya: Labanga)
* 1 Long Stick of Cinnamon (Oriya: Dalchini)
* 1/2 tsp Sugar
* 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
* 3-4 Medium Sized Potato Cut Into Halves
* 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
* 3 medium sized onions
* Garlic 8 -10 Cloves
* Ginger 1 ½ inch
* 1 tsp Garam Masala
* 5-8 Black Pepper (Oriya: Gol Maricha)
* 3 Bay Leaf (Oriya: Teja Patra)
* 4 Whole Cardamom (Oriya: Aleicha)
* 5 Cloves (Oriya: Labanga)
* 1 Long Stick of Cinnamon (Oriya: Dalchini)
* 1/2 tsp Sugar
* 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
For Marinating
* 2 tsp Turmeric Powder (Oriya: Haladi Gunda)
* 2 tsp Red Chili Powder
* 1 ½ tsp Salt
* 4tsp Yogurt (Dahi)
* 2 tsp Red Chili Powder
* 1 ½ tsp Salt
* 4tsp Yogurt (Dahi)
Method:
* Make a smooth paste of onion, ginger and garlic and half an inch cinnamon (I somehow prefer the fresh paste than the ones available ready-made in the shops). But you can use the packed paste as well.
* Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
* Heat up a Kadhai or any heavy bottom Pan
* Add 1-2 tsp of cooking oil
* Shallow fry the potatoes till they turn golden brown.
* Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
* Heat 7-8 tsp of cooking oil in a pressure cooker
* Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
* Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
* Add the masala paste prepared in step 1.
* Add a little turmeric.
* Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
* Add the marinated mutton at this point
* Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
* Add fried potatoes
* Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
* Add 1 tsp of garam masala
* Fix the pressure cooker lid
* Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
* Open the pressure cooker only after it cools down on its own.
* Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
* Garnish it with chopped coriander leaves.
* Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
* Heat up a Kadhai or any heavy bottom Pan
* Add 1-2 tsp of cooking oil
* Shallow fry the potatoes till they turn golden brown.
* Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
* Heat 7-8 tsp of cooking oil in a pressure cooker
* Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
* Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
* Add the masala paste prepared in step 1.
* Add a little turmeric.
* Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
* Add the marinated mutton at this point
* Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
* Add fried potatoes
* Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
* Add 1 tsp of garam masala
* Fix the pressure cooker lid
* Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
* Open the pressure cooker only after it cools down on its own.
* Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
* Garnish it with chopped coriander leaves.
Serve it with hot steam rice. Enjoy !
Oriya Mansha Tarkari (Oriya Mutton Curry)
Ingredients:
* 750 gms nice & tender mutton
* 3-4 Medium Sized Potato Cut Into Halves
* 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
* 3 medium sized onions
* Garlic 8 -10 Cloves
* Ginger 1 ½ inch
* 1 tsp Garam Masala
* 5-8 Black Pepper (Oriya: Gol Maricha)
* 3 Bay Leaf (Oriya: Teja Patra)
* 4 Whole Cardamom (Oriya: Aleicha)
* 5 Cloves (Oriya: Labanga)
* 1 Long Stick of Cinnamon (Oriya: Dalchini)
* 1/2 tsp Sugar
* 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
* 3-4 Medium Sized Potato Cut Into Halves
* 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
* 3 medium sized onions
* Garlic 8 -10 Cloves
* Ginger 1 ½ inch
* 1 tsp Garam Masala
* 5-8 Black Pepper (Oriya: Gol Maricha)
* 3 Bay Leaf (Oriya: Teja Patra)
* 4 Whole Cardamom (Oriya: Aleicha)
* 5 Cloves (Oriya: Labanga)
* 1 Long Stick of Cinnamon (Oriya: Dalchini)
* 1/2 tsp Sugar
* 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
For Marinating
* 2 tsp Turmeric Powder (Oriya: Haladi Gunda)
* 2 tsp Red Chili Powder
* 1 ½ tsp Salt
* 4tsp Yogurt (Dahi)
* 2 tsp Red Chili Powder
* 1 ½ tsp Salt
* 4tsp Yogurt (Dahi)
Method:
* Make a smooth paste of onion, ginger and garlic and half an inch cinnamon (I somehow prefer the fresh paste than the ones available ready-made in the shops). But you can use the packed paste as well.
* Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
* Heat up a Kadhai or any heavy bottom Pan
* Add 1-2 tsp of cooking oil
* Shallow fry the potatoes till they turn golden brown.
* Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
* Heat 7-8 tsp of cooking oil in a pressure cooker
* Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
* Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
* Add the masala paste prepared in step 1.
* Add a little turmeric.
* Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
* Add the marinated mutton at this point
* Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
* Add fried potatoes
* Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
* Add 1 tsp of garam masala
* Fix the pressure cooker lid
* Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
* Open the pressure cooker only after it cools down on its own.
* Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
* Garnish it with chopped coriander leaves.
* Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder, yogurt/curd and 1-2 tsp mustard oil (optional) for 1-2 hours.
* Heat up a Kadhai or any heavy bottom Pan
* Add 1-2 tsp of cooking oil
* Shallow fry the potatoes till they turn golden brown.
* Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
* Heat 7-8 tsp of cooking oil in a pressure cooker
* Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
* Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
* Add the masala paste prepared in step 1.
* Add a little turmeric.
* Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
* Add the marinated mutton at this point
* Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
* Add fried potatoes
* Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
* Add 1 tsp of garam masala
* Fix the pressure cooker lid
* Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
* Open the pressure cooker only after it cools down on its own.
* Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time
* Garnish it with chopped coriander leaves.
Serve it with hot steam rice. Enjoy !
Oriya Fish Curry (Machha Tarakari)
Ingredients:
* 500gms fish (Preferably fresh water fish like Rohu, Catla, Hilsa. But you can use any other fish you like.)
* Oil for deep frying the fish
* 3 tsp cooking oil for curry preparation
* 1 tsp coriander seeds
* 1 tsp cumin seeds
* 1 tsp poppy seeds
* 2 large onions
* 4 garlic cloves
* 2 green chilies
* 1 large tomato
* Coriander leaves
* 1 tsp turmeric powder
* Salt to taste
* Oil for deep frying the fish
* 3 tsp cooking oil for curry preparation
* 1 tsp coriander seeds
* 1 tsp cumin seeds
* 1 tsp poppy seeds
* 2 large onions
* 4 garlic cloves
* 2 green chilies
* 1 large tomato
* Coriander leaves
* 1 tsp turmeric powder
* Salt to taste
Method:
* Grind coriander seeds, cumin seeds, poppy seeds, garlic and 1 onion in quarter cup of water to make a fine paste of spices. You might have to soak it for 10 minutes for better result.
* Cut the fish into big pieces and wash them properly in water.
* Add salt and turmeric powder to it and mix it well and keep aside for 10 minutes to marinate.
* Chop the onions
* Heat oil in a pan and deep fry the pieces of fish till they are brown. Remember not to over-fry them. Keep them aside.
* In a pan take 3 tsp of cooking oil
* Add chopped onions and sauté them till golden brown.
* Add the spices paste into to it. Lower the flame and sauté it for 4-5 mins till the spices are nicely brown.
* Add long slit green chilies.
* Add salt and turmeric powder.
* Add 2 cups water to it and stir well to mix the spices. (You can add water according to your preference of thickness of gravy)
* Cover the lid of the pan and leave it for 2-3 minutes till the water starts to boil.
* Add the pieces of fried fish into it.
* Let it boil for 2 minutes.
* Add a large tomato roughly cut to add some tangy flavor.
* Let it boil for 3 more minutes with the lid on.
* Garnish with some coriander leaves.
* Cut the fish into big pieces and wash them properly in water.
* Add salt and turmeric powder to it and mix it well and keep aside for 10 minutes to marinate.
* Chop the onions
* Heat oil in a pan and deep fry the pieces of fish till they are brown. Remember not to over-fry them. Keep them aside.
* In a pan take 3 tsp of cooking oil
* Add chopped onions and sauté them till golden brown.
* Add the spices paste into to it. Lower the flame and sauté it for 4-5 mins till the spices are nicely brown.
* Add long slit green chilies.
* Add salt and turmeric powder.
* Add 2 cups water to it and stir well to mix the spices. (You can add water according to your preference of thickness of gravy)
* Cover the lid of the pan and leave it for 2-3 minutes till the water starts to boil.
* Add the pieces of fried fish into it.
* Let it boil for 2 minutes.
* Add a large tomato roughly cut to add some tangy flavor.
* Let it boil for 3 more minutes with the lid on.
* Garnish with some coriander leaves.
Now serve it hot with steamed rice.
Ghanta - The Oriya mixed vegetable delicacy
Ingredients:
* 2 Medium size potatoes pealed and cut into large cubes (Aloo)
* 50 gm Yellow pumpkin cut into large cubes
* 50 gm arum / Arbi (Oriya: Saroo) pealed and cut into 4s
* 50 gm any form of Yam (The form of Yam which is locally used in Orissa is called ‘desi aloo’ but you can use any form available near you. Cut into large cubes.
* 50 gm Parwal (Oriya: Potala) URL: http://en.wikipedia.org/wiki/Parwal. Cut into 3 pieces.
* 2 Tomatoes chopped
* 5-6 Indian Beans / Lima Beans. (Oriya: Simba)Cut into 1/2 inch pieces.
* 7 French Beans
* 4 Long Beans (Oriya: Jhudunga)
* 1 Brinjal / Egg Plant (Oriya: Baigana) cut into large cubes.
* 1 cup mix of pulse seeds soaked overnight in water (Chick peas, dried peas and Indian beans seeds)
* ½ tablespoon turmeric powder
* 1 medium sized ginger
* 5 Cloves of garlic
* 1 Medium sized onion chopped
* 2 Bay leaves
* 1 tsp Cumin seed
* 1/2 tsp Mustard seed
* 4 Dried red chillies
* ½ Cup freshly coconut cut into small cubes
* 1 tsp Refined cooking oil
* Salt to taste
* 50 gm Yellow pumpkin cut into large cubes
* 50 gm arum / Arbi (Oriya: Saroo) pealed and cut into 4s
* 50 gm any form of Yam (The form of Yam which is locally used in Orissa is called ‘desi aloo’ but you can use any form available near you. Cut into large cubes.
* 50 gm Parwal (Oriya: Potala) URL: http://en.wikipedia.org/wiki/Parwal. Cut into 3 pieces.
* 2 Tomatoes chopped
* 5-6 Indian Beans / Lima Beans. (Oriya: Simba)Cut into 1/2 inch pieces.
* 7 French Beans
* 4 Long Beans (Oriya: Jhudunga)
* 1 Brinjal / Egg Plant (Oriya: Baigana) cut into large cubes.
* 1 cup mix of pulse seeds soaked overnight in water (Chick peas, dried peas and Indian beans seeds)
* ½ tablespoon turmeric powder
* 1 medium sized ginger
* 5 Cloves of garlic
* 1 Medium sized onion chopped
* 2 Bay leaves
* 1 tsp Cumin seed
* 1/2 tsp Mustard seed
* 4 Dried red chillies
* ½ Cup freshly coconut cut into small cubes
* 1 tsp Refined cooking oil
* Salt to taste
Method:
* Cut the vegetables after thoroughly washing them.
* Make a paste of onion, ginger, and garlic and keep it aside.
* Roast cumin seeds and red chilies in a pan and grind it to make a rough powder and keep it aside.
* Boil all the cut vegetables, soaked pulse seeds, coconut pieces till the vegetables are soft. Alternately pressure-cook it for 2 whistles.
* Add salt, turmeric powder, bay leaves
* Heat a tablespoon of cooking oil in a pan.
* Add ½ teaspoon each of cumin seeds and mustard seed. Allow it to sputter.
* Add the paste of onion, garlic and ginger and stir well.
* After the paste turns golden brown, add the boiled mixture of vegetables, pulse seeds. and stir continuously.
* Cook on low flame for 5 minutes.
* Sprinkle the cumin seeds and red chilli powder over it and stir well.
* Make a paste of onion, ginger, and garlic and keep it aside.
* Roast cumin seeds and red chilies in a pan and grind it to make a rough powder and keep it aside.
* Boil all the cut vegetables, soaked pulse seeds, coconut pieces till the vegetables are soft. Alternately pressure-cook it for 2 whistles.
* Add salt, turmeric powder, bay leaves
* Heat a tablespoon of cooking oil in a pan.
* Add ½ teaspoon each of cumin seeds and mustard seed. Allow it to sputter.
* Add the paste of onion, garlic and ginger and stir well.
* After the paste turns golden brown, add the boiled mixture of vegetables, pulse seeds. and stir continuously.
* Cook on low flame for 5 minutes.
* Sprinkle the cumin seeds and red chilli powder over it and stir well.
Now serve it with steamed rice and lentils.
Janhi Posta
Ingredients:
* 3 Medium Sized Jahni(Green Guard/Jhinga(Hindi)/Turai(Marathi)) - peel off the edges and slice into small square pieces
* 3 tbs poppy seeds (posta / khaskhas)
* 1 1/2 Cup water
* 1 tbs Cumin Seeds (Jeera)
* 2 Green Chillies (Lanka Maricha)
* Turmeric powder (Haladi Gunda)
* Cooking Oil
* Salt to taste
* 3 tbs poppy seeds (posta / khaskhas)
* 1 1/2 Cup water
* 1 tbs Cumin Seeds (Jeera)
* 2 Green Chillies (Lanka Maricha)
* Turmeric powder (Haladi Gunda)
* Cooking Oil
* Salt to taste
Method:
* Prepare a smooth paste of poppy seed(Posta) adding little water.
* Heat 2 tablespoon of oil in a frying pan and put the cumin seeds(Jeera) to splutter.
* Add green chillies.
* Add poppy seed paste saute for 3-4 mins.
* Add turmeric powder(Haladi).
* Add Jahni and little water, salt and cook until jahni is cooked properly.
* Heat 2 tablespoon of oil in a frying pan and put the cumin seeds(Jeera) to splutter.
* Add green chillies.
* Add poppy seed paste saute for 3-4 mins.
* Add turmeric powder(Haladi).
* Add Jahni and little water, salt and cook until jahni is cooked properly.
Badi/Vadi Besara (Vadi with Mustard Paste)
Ingredients:
* 15 Badi/Vadi (Oriya: Badi)
* 3 Finely cut midsized tomatos
* 2 Chopped green chillies
* 1 tsp Panch Phutana (In absense of this, you can manage with Mustard Seed and Jeera)
* 3 tsp mustard paste (you can use english mustard paste but does not taste as good as freshly ground paste)
* 3 cloves of Garlic - crushed
* 1/4 tsp turmeric powder
* 2 tsp of oil
* Salt to taste
* Finely chopped coriander leaves for garnishing.
* 3 Finely cut midsized tomatos
* 2 Chopped green chillies
* 1 tsp Panch Phutana (In absense of this, you can manage with Mustard Seed and Jeera)
* 3 tsp mustard paste (you can use english mustard paste but does not taste as good as freshly ground paste)
* 3 cloves of Garlic - crushed
* 1/4 tsp turmeric powder
* 2 tsp of oil
* Salt to taste
* Finely chopped coriander leaves for garnishing.
Method:
* Heat oil in a frying pan.
* Add Vadis and fry till golden brown and keep them aside.
* Add panch phutan or (cumin + mustard + methi + black jeera) to the remaining oil and allow them to sputter. If you feel the oil is less, you could add some more oil.
* Add crushed garlics and allow them to fry a little.
* Now add tomatoes, green chilies, turmeric and wait till the tomatoes are nicely mashed and soft.
* Add salt and a cup of water and allow them cook for 5 minutes. YOu can add more water if you want little more gravy.
* When the gravy starts to simmer nicely, add the mustard paste and crushed garlic. Cover the lid of the pan and cook them for 5 more mins.
* Add fried vadi and cook them for another couple of mins.
* Garnish with chopped coriander and serve hot with steam rice and lentils (dal)
* Add Vadis and fry till golden brown and keep them aside.
* Add panch phutan or (cumin + mustard + methi + black jeera) to the remaining oil and allow them to sputter. If you feel the oil is less, you could add some more oil.
* Add crushed garlics and allow them to fry a little.
* Now add tomatoes, green chilies, turmeric and wait till the tomatoes are nicely mashed and soft.
* Add salt and a cup of water and allow them cook for 5 minutes. YOu can add more water if you want little more gravy.
* When the gravy starts to simmer nicely, add the mustard paste and crushed garlic. Cover the lid of the pan and cook them for 5 more mins.
* Add fried vadi and cook them for another couple of mins.
* Garnish with chopped coriander and serve hot with steam rice and lentils (dal)
Thursday 8 January 2009
Food stains off your fingers
Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
Air Freshner for mirrors
Use air-freshner to clean mirrors. It does a good job and better still and leaves a lovely smell to the shine.
Remove old wax from a glass candle holder
To remove old wax from a glass candle holder, put it in the freezer for a few hours. Then turn it upside down. The wax will fall out.
VEG. MANCHURIAN
1 cup Grated Cabbage
1 cup chopped cauliflower
1/2 cup Grated Carrot
1 potato
1 cup maida
3 tsp Corn Flour
2 tsp ginger-garlic paste
pinch of ajinomoto (chinese salt)
vinegar
oil to fry
1 cup chopped cauliflower
1/2 cup Grated Carrot
1 potato
1 cup maida
3 tsp Corn Flour
2 tsp ginger-garlic paste
pinch of ajinomoto (chinese salt)
vinegar
oil to fry
Ingredients For Manchurian Gravy:
1/2 cup Chopped Spring Onion
1/2 cup thin strips Capsicum
soya sauce
tomato sauce
Chili sauce
1 tsp chopped garlic
1/2 cup Chopped Spring Onion
1/2 cup thin strips Capsicum
soya sauce
tomato sauce
Chili sauce
1 tsp chopped garlic
How to make manchurian balls :
1. Boil all vegetables.remove water from it & take them in one bowl.
2. Once get cool smash well all the vegetable. add ajinomoto, ginger-garlic paste, vinegar,maida, corn starch. mix all together & make a soft, thick dough of it.
3. Make 15-18 balls of this dough.
4. Dip fry all the ball in oil.
2. Once get cool smash well all the vegetable. add ajinomoto, ginger-garlic paste, vinegar,maida, corn starch. mix all together & make a soft, thick dough of it.
3. Make 15-18 balls of this dough.
4. Dip fry all the ball in oil.
How to make manchurian gravy :
1.Heat another pan with 2 tsp oil, add chopped spring onion, ginger-garlic paste in it. then add few chopped garlic in it.
2. Add 2 tsp of each sauce & capsicum. shallow fry it.
3. dip all the fried balls in this gravy & serve it.
2. Add 2 tsp of each sauce & capsicum. shallow fry it.
3. dip all the fried balls in this gravy & serve it.
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