This is a very healthy & tasty recipe & also easy to make....i give a twist the shape(heart shape) 
of this cutlet from its regular round shape.....
INGREDIENTS:
- Oats-1 cup.
- Potatoes-2 (Boiled & mashed).
- Grated carrot-1/4 cup.
- Chopped beans-1/4 cup.
- Chopped onion-1.
- Sprouted moong dal(green gram)-2 tbsp.
- Green chutney-1 tbsp. (*click this link for mint chutney recipe)
- Red chili powder-1/2 tsp.
- Amchoor powder-1/2 tsp.
- Curd-2 tbsp.
- Lemon juice-1 tbsp.
- Chopped coriander-2 tbsp.
- Salt to taste.
- Oil for shallow fry.
Method:
- Mix all the ingredients with oats,mash well to bind it.Make 8-10 balls of the mixture.
- Take a heart shape cutter, put it on your palm,then fill this mixture & shape it into heart, remove the cutter from your palm & gently place the mixture in a preheated non stick pan by adding little oil.
- Cook the hearts in medium heat till both sides r done.
- "Oats heart shaped cutlet" is ready to serve.Serve hot with tomato ketchup.♥♥♥♥♥♥♥♥
Its a popular chutney prepared by using fresh mint leaves & coriander leaves..It can be served as an accompaniment of any Indian appetizers like tikkas & kebabs and also to prepare our favorite roadside snacks 
........
INGREDIENTS:
- Chopped mint leaves-2 cup.
- Chopped coriander leaves-1 cup.
- Lemon juice-2 tbsp.
- Green chilies-2/3.
- Salt to taste.
Method:
- Combine all the ingredients & grind to a smooth paste in a blender & using very little water.
- "Mint/pudina chutney" is ready...Refrigerate & use as required.
Before going to the recipe,i want to wish all of my dear friends a happy CHADAKHAI ....i always love to eat non-vegetarian food...but in the month of kartik,non-veg is not allowed to eat in odia culture
... so,today is the day,where all waiting comes to an end after a long gap 
....Well after lots of drooling
lets come to the main point...how to make the "MACHHA BESARA"......
Friends many people prepared besara in different different way,i learn this besara recipe from my mom..& its outcome is fantastic...so hope 
u also like this....
so friends,here is the recipe...
INGREDIENTS:
- Rohu fish-1 kg.
- Mixed paste-(medium size onion--1,garlic cloves-8,mustard seeds-1 tbsp,red chili-3).
- Dry mango(ambula)-1.
- Sliced tomato-1.
- Slit green chili-2.
- Turmeric powder-1 tbsp+1/2 tsp.
- Mustard oil-3 tbsp+oil for frying fish.
- Salt to taste.
Method:
- Cut the fish in small pieces & wash them thoroughly,then marinate it with salt & turmeric & keep aside for 10-15 min.
- Heat oil in a pan,fry the fish in batches of 3 or 4 pieces at a time & keep aside.
- Again heat oil in a pan,add mustard seeds,when it splutter,add mixed paste,dry mango,turmeric pwd & salt,stir it for 1 min,then add 1 cup of water,let the curry boil.
- Then add fried fish,slit green chili & sliced tomato,boil it 2-3 min,switch off the flame.
- Finger licking"MACHHA BESARA" is ready to serve.Serve hot with steamed rice.
Aloo methi is a delicious dish...which is made with potatoes,fenugreek leaves & combination of spices..The best part of this dish is made without onion & garlic.
.So that u can take it in pooja & brata 
....Now days,the wholy "PANCHUKA-a sacred festival of odisha" ,which is celebrated
last 5 days of the month kartika" is going on.In these days,the people of odisha give up their non-vegetarian food..so,i think its the best time to share this recipe with u.....
INGREDIENTS:
- Potato-4(medium size).
- Fresh Fenugreek leaves-/dry fenugreek leaves(Kasturi methi)-a handful.
- Amchoor(dry mango) powder-1/2 tsp.
- Red chili powder-1 tsp.
- Coriander powder-1/2 tsp.
- Turmeric powder-1/2 tsp.
- Cumin seeds-1/2 tsp.
- Pinch of hing.
- Refined oil-3 tbsp.
- Salt to taste.
Method:
- Boil the potatoes,peel the skin & cut in small cubes.
- Heat oil in a pan,add cumin seeds,when it splutters,add hing in low flame,add red chili powder,coriander pwd,turmeric pwd,salt with fenugreek leaves,saute it 1 min.
*if u r using dry fenugreek(kasturi methi),then 1st soak it in water about 4-5 min,then add it in masala.
- Then add potato cubes & amchoor pwd,mix it well,so that masala coated over it,sprinkle some water,cook it for 5-7 min in medium flame by covering the pan,do stir it 1 or 2 times in between,once it done,switch off the flame.
- "Aloo methi" is ready to serve,serve hot with rice/roti...
INGREDIENTS:
- Dried yellow peas-1 cup.
- Potato-2(medium size).
- Mixed paste-(1 inch Ginger+2 green chili+1 Chopped tomato).
- Cumin seeds-1 tsp.
- Red chili powder-1/4 tsp.
- Turmeric powder-1/2 tsp.
- Coriander powder-1/2 tsp.
- Garam masala powder-1/2 tsp.
- Chopped Coriander leaves-1 tbsp.
- Refined oil-2 tbsp.
- Hing a pinch.
- Dried fenugreek leaves (kasturi methi)-few.
- Sugar a pinch.
- Salt to taste.
Method:
- 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.
- Take a bowl,mix the mixed paste with red chili pwd,coriander pwd,turmeric pwd with ¼ cup water.
- Heat oil in a pan,add sugar,let it caramel,then add cumin seeds,when it splutters,add hing.
- Now add spicy mix,keep stirring & cook till the oil separates.
- Then add boiled peas & potato,kasturi methi & salt,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.
- "Matar tarkari" is ready to serve.Serve hot with rice/roti..
Hi folks...
Before i talk about today's recipe,i want to wish all my reader friends a very Happy and Prosperous Diwali....
DAHI BARA
INGREDIENTS:
For vada:
- Skinless urad dal-1 cup.
- Semolina(Sooji)-1/4 cup(optional).
- Baking soda/eno fruit salt-1 tsp.
- Salt to taste.
- Oil for deep fryng.
For Dahi:
- Yogurt-2 cup.
- Curry leaves-10-15.
- Mustard seeds-1 tsp.
- Red chili-2.
- Sugar-1/2 tsp.
- Roasted red chili powder-1 tbsp.
- Roasted cumin powder-1 tbsp.
- Pinch of hing.
- Salt to taste.
Method:
- Wash & soak the urad dal 4-5 hr or overnight,grind it into smooth paste,don't add too much water because the batter should be a thick paste.
*if the batter is little bit watery then u can add sooji to adjust its consistency.
- Beat the batter in your hand to make the vada more soft & fluffy.Add eno & salt to taste,mix well & keep aside.
- Heat oil in a kadai,Apply some water in your palms & finger,take a small amount of batter & flatten it with help of your fingers & make a hole in the middle & drop it in the hot oil carefully,fry till golden brown in all side,drain the oil & put it on cold water 4-5 min.
- At the same time,blend the curd with some water to make it little watery,pour it in a bowl,then add sugar(optional),cumin powder,red chili powder & salt.
- Now take the vada out of the water & squeeze it & add it to the curd mixture.
- Heat 1 tsp oil in a pan,add broken red chili,mustard seeds,let it splutter,add curry leaves,switch off the flame,pour this to the dahi vada & mix slowly.
- "Dahi vada" is ready,lets go for aloo dum & ghuguni....
ALOO DUM
INGREDIENTS:
- Potato-2(medium size).
- Mixed paste(1-onion,8-garlic cloves,1 piece of ginger,3-red chili)-3-4 tbsp.
Chopped
tomato
-1.
Red chili powder-1 tsp.
Cumin powder-1/2 tsp.
Coriander powder-1/2 tsp.
Turmeric power-1/2 tsp.
Sugar-1/6 tsp.
Garam masala powder-1 tsp.
Mustard oil-3 tbsp.
Salt to taste.
Method:
- Wash,peel & cut the potato into cube shape.Heat oil in a pan,add sugar(for nice color),add mixed paste,stir it 1 min,then add chopped tomato,red chili powder,cumin powder,turmeric powder,coriander powder, garam masala pwd & salt stir it till oil appear in the masala.
- Add potato cubes into it & mix well.add 2 cup of water & cover it with a lid.let the gravy boil till it cooked properly.
- "Aloo dum" is ready,keep it aside..
GHUGUNI
INGREDIENTS:
- Dried yellow peas-1 cup.
- 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:
- Soak the yellow peas for minimum 4-5 hours,cut the potato into halves.
- Take a pressure cooker,add the soaked peas & salt,pressure cook it for 1-2 whistle,make sure that it is soft,then remove it from pressure cooker & 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,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 & keep it aside.
For the garnish:
Chopped onion-1 tbsp.
Chopped coriander leaves-1 tbsp.
Sev bhaji-1/2 cup.
Roasted red chili powder-1 tsp.
Black Salt to taste.
Assembling the dahibara,aloo dum & ghuguni:
Take a bowl,place 4-5 dahi bara with little bit of dahi,then add some aloo dum & ghuguni,add chopped onion,sev bhaji,chopped coriander leaves,roasted red chili powder & black salt.
Mouthwatering"DAHI BARA,ALOO DUM & GHUGUNI" is ready to serve...Enjoy
...
u also like this....
...It is my personal favorite too!
...When i was on college,i usually ate this in my college,that moment is soooo soooo unforgettable when our last desperate plea to dahibara bhainaa for some more dahi paani("tike dahi paani daba bhaina")..... that beautiful days passed & i got married & shifted to chennai,after that its a dream to get "dahi bara,aloo dum & ghuguni"
with result....OK,lets go to the recipe....
