World knows Oriya recipes are well popular in other Countries for its unique taste. Cooking is a art of Oriya Boudis. Many of Oriya housewives loves to play at Kitchen. From the Kitchen of Odisha here we are presenting 3 beautiful oriya recipes Dhoka Tarkari, Chilly Gobi & Khajur Chatni. Try this today at your Dinner Party.
Oriya Recipe Dhoka Tarkari
This curry looks at the kitchen of Odisha’s & Bengali’s family. I am a fan to the taste of dhoka tarkari. Let it be a rainy day. You are with hot breads & dhoka tarkari.
Flow the following steps to perpare Dhoka Tarkari.
Ingredients for Dhoka Tarkari
- 250 gm besan
- 4 to 5 onions
- 2 garlics
- 6 to 7 green chillies
- Corinder leaves
- Corinder powder
- Termeric Powder & Salt (as required)
- Curd
- Red Chilly
- Refine Oil to fry
- Ginger
- Jeera
- 1 tamato
- 10 gm Kasturimethi
How to prepare Masala?
In a mixer add 2 onions, 1 Garlic, Some Ginger, 2 red chilly and few water and mix it properly. This is masala for the Curry. After mixture is ready, keep it in a pot near to the gas.
How to prepare Dhoka Tarkari?
Add 250 gm besan to a medium size pot. Cut garlic, green chilly, onion into small pieces. Mix the small pieces of garlic, green chilly, onion to the pot of besan. Mix this mixture with half to one glass of water. Keep it gravy. Switch on the Gas. Put kadai. Add 300 gm refine oil. Start frying small small pakodi like besan bada’s. Fry upto it look red brown. Then remove this to a plate.
Put another kadai, Add refine-oil 50 gm. Add jeera, green chilly & cut onion pieces. When this get fried properly add masala mix. Fry masala 10 minutes then add tamato pieces. Mix it and boil up to more 15 minutes. Then add kasturi-methi, coriander leaves, salt, turmeric powder and Coriander powder. Mix it and boil more 2 to 3 minutes. Add half glass of water. Wait up-to it boil. Then add the dhoka (besan pieces). After 3 minutes bring it to a plate. Add 4 to 5 spoon curds on the top of dhoka tarkari. Now your recipe is ready.
Eat it with thin hot breads or ghi parota’s.
Chilly Gobi
Ingredients for Chilly Gobi
- Cauliflower 500 gm
- Corn-floor
- 3 Onions
- 1 Garlic (in Pieces)
- Capsicum
- Green Chilly
- Soya Sauce, Chilly Sauce & Tomato Sauce
- Jeera Powder, Dhania Powder & Turmeric Powder
- 1 spoon Ginger paste & 2 spoon garlic paste
Cut Cauliflower & Capsicum in to small pieces. In a pot Add corn-floor, cut pieces of cauliflower & capsicum. Add jeera powder & dhania powder. As required add turmeric powder & salt. Mix it properly. Switch on the gas put the kadai. Boil refined oil and fry mixed cauliflowers. Fry up to it looks brown. Put a non-stick tawa on gas. Add some refined oil. Cut the garlic & green chilly and put this to hot refined oil. Now add onion & capsicum cutting pieces. After 2 minutes add garlic paste & onion paste. Mix bunch of salt, red chilly powder & turmeric powder. Also better if you add few jeera powder & coriander powder when capsicum & onion get partially fried. Now add fried Cauliflower and mix it well. Finally add 1 spoon chilly sauce, 1 spoon soya sauce, 2 spoon tomato sauce. Mix it and in slow gas keep it for 10 to 15 minutes. Now your recipe is ready to serve.
Khajur and Tamatoes Chatni
Ingredients for Khajur Chatni
- Tamato 500 gm
- 10 to 15 pieces
- Refined Oil
- Red Chilly & Chilly Powder
- Coriander Leaves
- Sugar & Salt (as required)
Keep khajur in-side water for 5 minutes. Put kadai, add refined oil. When oil get hot put jeera & red chilly. Fry it well. Cut the tamatoes in to small small pieces. Add this to fry in kadai. Mix bunch of salt and keep inside pressure for 5 to 10 minutes in boiling stage. Now add wet khajur’s, mix it properly and boil more 5 minutes. Add sugar and keep boiling until sugar get melted completely. Now your recipe is ready to serve. Take it in a plate. On the top of the dish add some jeera powder, red chilly powder & small pieces of Coriander leaves.
