I always prefer to take a healthy as well as a tasty breakfast...Upma is one of them...its also so easy to prepare & colorful as we add vegetables in it..it is going best with the ghuguni/sambar.
... now go to the recipe...
INGREDIENTS:
- Semolina/sooji-1 cup.
- Onion-1(finely chopped).
- Ginger-1 inch(finely chopped).
- Green chili-2.
- Carrot-1/2.
- Beans-2.
- Cauliflower floret-1.
- Coriander leaves-few.
- Tomato-1.
- Green peas-8-10.
- Salt to taste.
For the seasoning:
- Mustard seeds-1/2 tsp.
- Chana dal(Bengal gram)-1/2 tsp.
- Skinless Urad dal-1/2 tsp.
- Curry leaves-little.
- Refined oil-1 tbsp.
Method:
 |
| Sooji upma |
- Dry roast sooji well in a pan in medium heat & keep aside.
- Chop all the vegetables & sliced the green chili & keep aside.
- Heat 1 tbsp of refined oil,add mustard seeds when it splutters,add chana dal+urad dal+curry leaves,saute it.
- Then add chopped onion,Saute till it become transparent,add ginger+green chili+tomato & saute a little.Add all the vegetables & cook for few more minutes(don't overcook).
- Add 2 cups of water+salt & bring it to boil,when water boil,add sooji gradually to the boiling water stirring,so that it does not form lumps.
- Cook in low flame till done,lastly add chopped coriander leaves & mix it.
- "Sooji upma" is ready to serve.Serve it with "Ghuguni"/"Sambara".
Ghuguni,a most popular accompaniments to snack in odisha...It served with most popular snack like "Bara","Idli","Chakuli","Dahibara" & "upma".Even it served as a side dish in lunch & dinner.
...we can make it chaat by adding chopped onion,lemon juice,coriander leaves & chaat masala.
INGREDIENTS:
- Dried yellow peas-1 cup.
- Potato-2.
- Mixed paste(1-onion,8-garlic cloves,1 piece of ginger,3-red chili)-3-4 tbsp.
- Chopped tomato-1.
- Red chili powder-1/2 tsp.
- Coriander powder-1/2 tsp.
- Turmeric powder-1/2 tsp.
- Garam masala-1/2 tsp.
- Cumin powder-1/2 tsp.
- Mustard oil-2-3 tbsp.
- Salt to taste.
Method:
 |
| Ghuguni |
- Soak the yellow peas for minimum 4-5 hours,cut the potato into halves.
- Take a pressure cooker,add the soaked peas,potato & salt,pressure cook it for 1-2 whistle,make sure that it is soft,then remove it from pressure cooker,remove the outer skin of potato & cut into cubes & keep aside.
- Heat mustard oil in a pan,add mixed paste,stir it for 1 min,then add chopped tomato,stir it 1 min,then add red chili powder,cumin powder,Turmeric powder & coriander powder,mix well & stir it in medium flame constantly to avoid burning,u can add little water if the masala starts to stick to the vessel,stir it till oil appear in the masala.
- Then add boiled peas & potato,mix it properly,so that masala is coated over it,add 1/2 cup of water & garam masala into it,cover & cook for 3-4 min or till the desired consistency.
- "Ghuguni" is ready to serve.Serve it with any snack whatever u wish.
"DRY FISH" or normally called it "SUKHUA" in odia language....it has very strong odour when we r frying it,but its taste good or even better when we take it with pakhala... 
So,lets try our hand this tasty tasty typical odia recipe.....
INGREDIENTS:
- Sukhua/dry fish-4-5 pieces.
- Mixed paste (1-onion,8-garlic cloves,1 tbsp mustard seeds,3-red chili )-3 tbsp.
- Turmeric powder-1 tsp.
- Sliced green chili-4.
- Sliced tomato-1.
- Mustard oil-4-5 tbsp.
- Salt to taste.
PREPARATION:
 |
| Sukhua rai |
- Clean the dry fish & fry it in 2 tbsp mustard oil for 3-4 min & keep aside.
*Do remember to switch on ur exhaust fan,otherwise ur house smell like fish market.
- Add 3 tbsp Mustard oil in the same pan,add cumin seed.When it start spluttering ,add mixed paste,turmeric powder, stir for 1 min.
*i have not used salt because of i have used salted dry fish,if u r taking dry fish without salt,then u can add salt as per ur taste.
- Then add sliced tomato,sliced green chili,stir it for another 1 min,then add fried sukhua & little water(~3 tbsp),mix it well,so that all the masala evenly coated on it,cook it till all the water evaporate.
- "Sukhua rai" is ready to serve.Serve hot with pakhala.
Being an odia ,i think mutton is favorite of almost odia families...In every special occasion like "RAJA","CHADAKHAI","NEW YEAR","MARRIAGE PARTY" mutton is playing a very significant role in the palate of odia....
....so lets try to cook some very typical odia "Mansa tarakari" ....
INGREDIENTS:
- Mutton-500 gm.
- Potato(large size)-2.
- Large onion-3(finely chopped).
- Ginger+garlic paste--3 tbsp.
- Red chili powder-1 tbsp.
- Cumin powder-1 tsp.
- Turmeric powder-1 tbsp.
- Coriander powder- 1 tbsp.
- Garam masala powder-1 tsp.
- Juicy tomato-1(chopped).
- Pinch of sugar.
- Mustard oil-5 tbsp.
- Salt to taste.
- Whole garam masala(1-bay leaf,2-cardamom,1 inch long cinnamon,2-3 cloves).
Method:
 |
| Mutton curry |
- Wash & clean the mutton,marinate the mutton with 1 tsp turmeric powder+ 1 tsp salt+1 tbsp of mustard oil,mix well & leave it for 1/2 an hour.
- Meanwhile cut the potato into halves,Take a pan,heat 1 tsp mustard oil & fry the potato till golden brown in color & keep aside.
- Heat rest of the mustard oil in a pressure cooker,add sugar for nice color,add whole garam masala,when sugar turns golden brown,add chopped onion,fry it till it turns golden brown.
- Add gg paste & chopped tomato,stir it 2 min,then add red chili powder,cumin powder & coriander powder,mix well & stir it in medium flame constantly to avoid burning,u can add little water if the masala starts to stick to the vessel,stir it till oil appear in the masala.
*it will take approximately 20-30 min.
- Then add marinated mutton ,mix it properly,so that masala is coated over it,stir it 15 min in medium flame,then add fried potatoes.
- Add water based on how much gravy u want to make,then close the lid of pressure cooker & cook it for 3-4 whistle,switch off the flame.
*if u want to make it more soft,then u can give more whistle.
- Open the pressure cooker lid,when it release all the gas on its own,add garam masala powder,mix well & cover the lid & open the lid after 5 min.
- Delicious "Mutton curry" is ready to serve.Serve it with hot steam rice...enjoy....
INGREDIENTS:
- Prawns-250 gm.
- Onion-1(medium size).
- Green chili-1.
- Turmeric powder-1/2 tsp.
- Mustard oil-3-4 tbsp.
- Salt to taste.
Method:
 |
| Chingudi chhecha |
- Wash & clean the prawn & marinate with salt & turmeric.
- Heat 2-3 tbsp oil in a pan,add marinated prawn,fry it for 4-5 min in medium flame & keep aside.Cut the onion into 4 halves.
- Take a mortar & pestle,add fried prawn,onion,green chili & salt,make it a coarse paste,remove it from the mortar & pestle to a bowl,lastly add 1 tsp mustard oil into the paste & mix well.
*if u don't have mortar & pestle,then u can grind it, but never make it smooth paste,make it coarse paste,so that it taste better..
- "Chingudi chhecha" is ready to serve.Serve it along with the pakhala.
