Indian Recipes : Sesame Green Chutney Recipe

Ingredients:    

• 2 tbsp Roasted Sesame seeds
• 2 Green chillies
• 2 Garlic Cloves
• 1 Bunch Coriander Leaves
• 1 Small Onion (chopped)
• 1/4 Bunch Mint Leaves
• 1/4 Inch piece Ginger (chopped)
• 1/2 Cup Lime Juice
• 1 tsp Tamarind
• 1 tbsp Water
• Salt to taste

How to make Sesame Green Chutney:

•    Soak the tamarind in hot water.
•    Now grind the above with chopped onions, mint leaves,coriander leaves, sesame seeds, green chillies ginger and garlic cloves in a blender. Add salt
•    Pour little water and lime juice while grinding.
•    Sesame Green Chutney is ready.
•    Serve it with sandwich or samosa.

A recipe from http://www.indobase.com/recipes/details/sesame-green-chutney.php

Til Chutney (Sesame-Peanut Chutney)

2 C sesame seeds
½ C peanuts
7 hot dry red chilli peppers (or to taste)
a few garlic cloves (optional)
salt

Roast the peanuts in a pan or in the microwave (2 min). Cool and
skin. Roast the sesame (with the red chillies) in a pan till popping
and aromatic (2 min or so). If using garlic, grind it first in the jar
of your dry grinder. Add the red chillies and blitz till you see
flakes. Add the peanuts and pulse till coarsely powdered. Remove. Pulse
the roasted sesame seeds for just a few seconds – the sesame seeds must
remain mostly whole. Mix everything and season with salt. Store in a
clean dry jar.

I would think it has a shelf life of at least a few weeks but this
quantity lasts just about a week in our house. Go on, get into winter! Happy Holidays!

A recipe from http://madteaparty.wordpress.com/2006/12/21/til-chutney-sesame-peanut-ch...

cleaning mirrors with newspaper

If you want to clean your mirror, you better use a paper from your daily newspaper, those papers don’t leave imprints and drop peaces of paper on the mirror and also it will not harm slight mirrors. It might be the useful tool in your home to burnish your mirrors.

Orissa Tourism

The landscape of Orissa is dotted with a large number of temples. The temples of Orissa conform to the Indo Aryan Nagara style of architecture, with distinctive features specific to this region. The best known of these are theLingaraja temple at Bhubaneshwar, Jagannath Temple at Puri and theSun  Temple at Konark. The temples of Orissa exhibit a majestic grandeur. An Orissan temple (deul) usually consists of a sanctum, one or several front porches (jagamohana) usually with pyramidal roofs, a dancing hall (nata mandir) and a hall of offerings (bhog mandir).

The Lingaraj temple at Bhubaneswar boasts of a 150 foot high deul while the Jagannath Temple at Puri is about 200 feet high and it dominates the skyline of the town. Only a portion of the Sun Temple at Konark, the largest of the temples of the Golden triangle exists today, and it is still staggering in size. It stands out as a masterpiece in Orissan architecture.

Orissa is also well known as a Buddhist and Jain pilgrimage destination. North-east of Cuttack, about 100 km from Bhubaneswar, there are Buddhist relics and ruins at the three hilltop complexes of Udayagiri and Khandagiri Caves, which still bear witness to Buddhism's fruitful tryst with this region until well into the 13th century.

Orissa's varying topography – from the wooded Eastern Ghats to the fertile river basin - has proven ideal for evolution of compact and unique ecosystems. Thereby creating such treasure troves of flora and fauna that even seem inviting to many migratory species of birds and reptiles. Bhitar Kanika National Park is famous for its second largest mangrove ecosystem. The bird sanctuary in Chilika (Asia's biggest brackish water lake) and the  tiger reserve and waterfalls in Simlipal National Park are integral part of any eco tours in Orissa, arranged by Tourism of Orissa.

The Gharial Sanctuary at Tikarpada and the Olive Ridley Sea Turtles inGahirmatha turtle sanctuary also feature on the list of avid nature watchers. The city wildlife sanctuaries of Chandaka and Nandan Kananare a must visit for the lessons they teach is conservation and revitalization of species from the brink of extinction.

Orissa is blessed with around 500 km long coastline and has some of the most beautiful beaches in the world. Chilika, Asia's largest brackish water lake, not only provides a haven for millions of birds, but is also one of the few places in India where one can view dolphins.

The lush green forest cover Of Orissa plays host to a wide variety of flora and fauna, including the famed Royal Bengal Tiger. Amidst the picturesque hills and valleys nestle a number of breathtaking waterfalls and rivulets that attract visitors from all over. Orissa beaches include Puri, Gopalpur-on-Sea, Chandipur, Ramachandi Beach, Balighai Beach, Astarang Beach, Paradeep Beach.

Orissa People & Lifestyle

Ancient
Orissa was a confluence of racial streams. History tells us that the Aryans
entered Orissa from the north-east, subjugated the primitive people living
there and imposed on them their language and culture. The story could not
be so simple; for the people then living in the land were not perhaps all
of the primitive type, nor were they subjugated culturally. What might have
happened in all Probability was a racial and cultural amalgamation.

Geographically Orissa stands as a coastal corridor between the northern and
southern India cut off by the intractable Vindhyas. It is natural therefore
that an assimilation of the races and cultures of the Aryans and the Dravidians;
must have taken place here in the days of gore.

At the same time successive racial and cultural tides might have surged up from
the different sides, rolled in and broken over this Bound culminating in the
indo-cultural synthesis.

Orissa, which is largely rural, the traditional values are still kept alive.
In general the values have no doubt
weakened but they are not lost. Among die innocent Advisees dwelling in the
wooded hinterland and forested hill slopes, India's earliest civilization is
retained in its pristine form.

Not only in their secluded hamlets, bet also in the countless thousands of villages
in the country sides one can catch a glimpse of the dwindling horizon of humanity,
through the innocent and benign outlook of tile villagers.

A sensitive person who happens to be a prisoner of the modern society with its
stress and strain will not, while in a typical village, fail to mark the relationship
of its common people with God, nature and their fellow men.

An article from orissatourism.net

Dalia (Broken Wheat) Moong Khichdi

If you don’t want to eat rice and you
love khichdi, this Dalia moong khichdi is the best solution. It is easy
to prepare. This khichdi is very nutritious as it is full of fiber and
wellness of broken wheat as well as moong dal. It is a light meal so
you can even have it as breakfast.

INGREDIENTS:

1. Dalia ( Broken Wheat ) - ½ cup
2. Washed split moong dal ( yellow mung beans) - ½ cup
3. Green Peas – 2 tbsp
4. Chopped French Bean – 1 tbsp
5. Chopped Capsicum – 1 tbsp
6. Chopped Carrot – 1 tbsp
7. Onion – 2 tbsp
8. Chopped Green chili – ½ tsp
9. Water – 2 cups
10. Oil or Pure Ghee– 1 tbsp
11. Red Whole Chili – 1
12. Heeng powder (asafoetida) – ½ pinch
13. Cumin seeds – 1 tsp
14. Salt to taste

METHOD:
1. Wash
mung dal and dalia 2 times and leave in a colander for 5 min. Heat ½
tsp of ghee in a pan and add dalia and moong dal mixture. Fry it till
it turns light brown. Remove the mixture from heat and set aside.

2. Again heat the pan with
remaining ghee or oil. Add cumin seeds and Red whole chili. When they
crackle, add the chopped onions, heeng powder and fry till light golden
brown. Add the rest of vegetables chopped beans, capsicum, carrot,
green chili and green peas. Mix well and keep stirring for 3-4 min on
medium heat. Add dalia and moong dal mixture to it. Mix it well.

3. Add 2 cups of water and salt
according to taste. Mix it and put a lid. Let it cook for about 8-10
min at low heat. Garnish with anything which you like in salad. Khichdi
is ready.

A recipe from rashmi.blogspot.com

Dalia Khichdi

Ingredients (For 2 people):
Dalia (Cracked Wheat) - 2/3 cups
Moong dal - 1/3 cup
Onion - 1 medium
Carrot - 1 medium
Potato - 1 medium
Peas - 1/4 cup, frozen, thawed under running hot water or in microwave
Green Chilies - 4
Ginger - 1"piece
Curry leaves - 10
Cumin Seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Hing - a pinch
Salt & Pepper - to taste

Method:

0 - 5 minutes: Prepping the veggies and heating the pans.

• Heat a pressure cooker on medium-low flame and a non-stick pan on medium-high flame.
• Chop the veggies into chunks (don't have to be finely chopped, but make sure that all the veggies are almost the same size).

5 - 20 minutes: 

• Add
  dalia to the non-stick pan and roast till light brown. Remove and keep
  aside. Next roast the moong dal until fragrant and slightly brown. This
  will take about 5-6 minutes. I rinsed and drained roasted dalia and
  moong dal at this stage, but it is optional.
• Mean
  while add 1tbsp oil in the pressure cooker, add cumin seeds and hing.
  After the seeds crackle, add ginger, green chilies and curry leaves.
  Fry for 30 seconds, add the onions, potatoes and carrots. Saute for 3
  minutes.
• Add the roasted dalia and dal along with 2 cups of water, peas, salt and pepper. Pressure cook on high till 2 whistles.
• Let the cooker cool and enjoy khichdi with any chutney, pickle or left over curry.