Serve cold.Ī little more than ½ cup of pure ghee (gua gheea) Sprinkle the cumins seeds powder and red chili powder before serving. Then add all this to a container containing the curd. Add cumin seeds, mustard, curry leaves and red chilies and let them splutter. After the frying is over put the baras separately. Slightly flatten the same and using your thumb make a hole at the middle as you carefully slip it into the frying pan. Take a little of the batter and make a ball. You have the option either to make the bara in normal shape or with a hole in the middle. Then heat oil in a frying pan and fry the baras made out of the batter. Add semolina, baking powder and salt and mix well. Wash the black gram dal and soak it in water for 4 to 5 hours (best to soak overnight).
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½ tea spoon red chili powder (lanka gunda) ½ teaspoon cumin seeds powder (jeera gunda) skinless blackgram dal / dhuli urad dal (chopa-chhada biri)ġ & a half cup refined cooking oil (rifain tela) * Add the garam masala powder (step -6 ) and serve with Puri.Ģ50 gm. Boil it for 10-20minutes until the gravy thickness to the desired consistency. * Then add water (3/4 cup ) to it, add salt to it as per taste and stir it properly. * Add the tomatoes ( from step- 4 ), boiled potato and continue to fry till the paste is well cooked. * Stir the above mixture and fry this paste over medium flame until it begins turning light brown * Heat oil in that pan, add the masala paste ( from step - 4 ), and then add turmeric powder, chill powder to it * Make a powder of the cinnamon, cardamom, clove and black pepper. Then drain out the water, peel off the potatoes and cut into cubes. * Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. * Make fine paste from onion, garlic and ginger. * Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side. * Make small balls from the above dough, flatten each ball into a round shape. * Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough. Preparation For : 4 People | Preparation Time : 1 hour (Approx) After 2-3 minutes of boliling, sprinkle the pepper powder and remove from heat and server hot with white rice. Mix thorougly so that all he crabs are coated with the red masala.ħ. Now to this mixture add the crabs and the claws. Now to the above mixture, add the paste as mentioned in point 2 of Masala preparation.ĥ. Add a little water and bring to a boil.Ĥ. Make sure that the paste doesnot stick to the wok. Add the paste as mentioned in point 1 of Masala preparation. In a wok or karhai, heat the mustard oil to the smoking point. Now wash the crabs with normal water and put aside.ģ. As soon as the boiling starts, remove the vessel from heat and drain the water. Add 1 tbsp turmeric powder and salt and bring to a boil. In a vessel, put the crabs along with the claws. Mix the onion paste and the ginger garlic paste along with a little water to make a fine paste.ġ. In a bowl, mix the red chilli powder, coriander powder, 2 tbsp turmeric powder, salt with a little water to make a fine pasteĢ.
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Add cardamom powder, pepper powder and mix well. Add grated coconut and sugar/ jagerry together and saute for a while till the mixture becomes dry. Add salt to the fermented batter and mix well.Keep it for 10-12 hours for fermentation.Drain, rinse and grind them to a thick batter (i.e.Soak the rice and urad dal for 6-7 hours or overnight.Make ready 10-12 green turmeric leaves washed.The ingredients needed to make Haldi Patra Pitha: Odia pitha recipe is made with Turmeric Leaves.
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Bhubaneswar: Haldi Patra Pitha/Enduri Pitha is a variety of pitha made in the Indian state of Odisha mostly in the northern and central region.