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How to Make Khira Gaja Recipe in Odisha?

In India, Diwali is a very big festival. Specially in North India people celebrate this festival grandly. This festival is celebrating for five days. The first day is Dhanteras, the second day is Narak Chaturdashi, the third day is Diwali, the fourth day is Govardhan Puja and the last fifth day is Bhai Dooj.

The story is after 12 years of vanvas Lord Ram returns to his native place Ayodhya. In India, remember this day celebrate Diwali. Before two- or three-days people clean their houses, paint with color decorate with the light of lamps in their houses. Buy new things like clothes, jewelry, etc. How could it possible without sweets the Diwali will be celebrated?

I have made Gulab Jamun and Khira Gaja in this Diwali, bur here I am going to sharing with you how to make Khira Gaja. Khira Gaja is an authentic Odia sweet. My grandfather’s sweets shop is famous for Khira Gaja is our town. In my childhood days when my grandfather made this sweet, I was sitting beside him and used to learn to make this sweet.



One cup khoya

One cup all-purpose flour

Three tbsp ghee

one tsp fennel seeds (crushed little)

pinch of baking soda

oil for dip fry

water as need

For sugar syrup:

One cup Sugar

Half cup of water

one tsp cardamom powder


Fast we make the sugar syrup. For the syrup, fire on, put a kadhai or wide pan. Add sugar and water, then add cardamom powder in it. Be sure you will make one thread syrup.

Now sieve the flour. Add baking soda, ghee and grated khoya in it. Mix well in your fingers. Add little water and make a dough as roti or chapati dough.

Cover the dough with a cloth for fifteen minutes. After 15 minutes press the dough. Divide the dough into four parts. Then joint all the parts. Again, make roti with a rolling pin. Repeat this process four to five times so that some air bubbles store inside the dough. Now make the dough as a brick shape. Cut the dough in one-inch size.

Then put sufficient oil in a wide kadhai or pan. Put the gas flame in slow. Otherwise, it will burn. Put the cut piece dough in the oil. It will cook slowly. The bubble will come slowly from it. Fry both sides till it turns to deep brown color. Then collect all the Gajas from oil. In this process fried all the Gajas.

Heat up the sugar syrup again. Put the gajas in it. Cover the lid for few times. After that put the Gajas from sugar syrup on a plate and enjoy the Khira Gaja with your friends and relatives. You can store these any airtight container for a few days. On this festival of light, I pray that your happiness is multiplied and your sorrows divided. May this auspicious festival bring you and your family health, wealth and success. Happy Diwali!!!

Fish Fingers Recipe

Fish fingers, known as fish sticks in North America are processed food made using a whitefish. Traditional homemade fish fingers are the perfect food for the kids.


Plain flour 3 tbsp
Fillets of white fish, partially thawed 400 gm
Breadcrumbs 120 gm
Oregano 2tbsp
Grated parmesan cheese 2 tbsp
Beaten egg, 1
Vegetable oil 100 ml
Freshly ground pepper and salt as taste


Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish. Put the flour in a strong freezer bag and season with salt and black pepper and oregano.

Heat the oil in a non-stick frying pan. Toss each piece of fish in the seasoned flour bag until evenly coated.

Dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.

When the oil became hot dip the fish fingers carefully and fry for 5–6 minutes turning occasionally until golden brown and crisp on all side.

Remove the fish from oil and drain on kitchen paper. Serve the fish fingers with slices of freshly buttered bread and lots of ketchup on the side or some salad.

Tips: You can garnish the fish fingers with red chili flacks. You can also serve with french fries.

Rajasthani Papri Curry

Low in budget and light in taste Rajistani papri curry is a wonderful healthy recipe. Curd has been made this recipe tasty and delicious.

It will take with rice or chapattis. It is a traditional recipe of Rajasthan. Rajasthan papri curry is so famous that you can find it in any Rajasthani hotel or restaurant in India.

Ingredients:rajastani papri curry

Papads –  4
Gram flour – 200 gm
Yogurt  – ½ kg (sour)
Turmeric powder  – 1 Teaspoon
Coriander powder – 1 Tablespoon
Cumin seed – ½ tsp
Chopped Green chili – 3
Tommato paste – 2 tbsp
Garlic paste – 2 tbsp
Red chili powder – 2 tbsp
Oil – 2 tbsp
Salt to taste
Chopped Coriander leaves for garnishing

In a bowl mix gram flour with yogurt. In gas stove heat a pan and put big spoon of oil in it. Crackle cumin seed. Add green chili, garlic paste and saute for some times. Then add tommato paste and all the dry mashala powder one by one. Cook the mixture properly.

Now add prepared gram flour mixture in it and stir continually till the spices get fried. Then add some water and cook it on a low flame for 2 to 3 minutes.

Roast the papads on flame. Broken these roasted papads into small pieces. Then put those pieces into the boiling curry. Add salt according to your taste.

Let it cook for 2-3 minutes. Now your papri curry is ready for serve, put it in a bowl and garnish it with freshly cut coriander leaves.

You can serve it with roti or paratha or rice.

Dahibara Aloodum Recipe

Dahibara Aloodum and ghuguni is a famous mouth leaking street food. In Odisha, Cuttack is famous for Durga Puja (Dashahara), Dahibara aludum and ghuguni. In other parts of India only dahi bara or Dahi bhalle is available as a  street food. This food is garnished with some chopped onion, chopped coriander leaves, chumin powder, red chili powder and some bhujia.


For the Dahibara:dahibara-ghuguni-1
1 cup Urad dal (soaked)
1 1/2 cup sour curd
2 tbsp semolina (suji)
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
Salt to taste
Oil (for frying)
For Tempering:
Bunch of curry leaves
2 dry red chilis
Pinch of asafoetida
1 tsp grated ginger
1 tsp panch phoron (mustard seed, cumin seed, fenugreek seed, coram seed, fennel seed)
1 tbsp oil
For the Aloodum:
12 medium boiled potatoes or 1 big potato
2 tbsp chopped onion
1 tbsp ginger garlic pest
1 tsp chopped green chili
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmiric powder
1 tsp red chili powder
1 tbsp garam mashala
1 bay leaf
2 tbsp oil
2 tbsp chopped coriander leaves
Salt as taste

For the Ghuguni:

1 1/2 cup yellow peas (soaked)
1 chopped medium tomatodahibara-ghuguni-2
1 tbsp chopped onion
1 tsp ginger garlic pest
1 tsp chumin seed
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam mashala powder
1 pinch baking powder
2 tbsp oil
1 tbsp chopped coriander leaves
Salt as taste

For Garnishing:

1 finely chopped onion
Bunch of chopped coriander leaves
2 chopped green chili
1 cup fine bhujia
Black salt
Roasted chumin and dry red chili powder

Method of Dahibara:

Grind the soaked urad dal then make a fine paste. Add semolina and salt in it and mixed well. Keep aside for 1-2 hours for fermentation. After 1 to 2 hour the batter will rise. Mix baking powder into the batter and mix it thoroughly.

In a big bowl take some water and put it near gas stove which will help you to soak the baras. Mix curd and salt in a large bowl and keep aside. Then heat sufficient oil in a kadhai. Put some batter in your hand. Shape it as bada size then carefully put the bada in to the hot oil kadhai.

Fry this 6-7 times per batch of baras. Fry both side till golden brown color. Then remove the fried vadas from oil and put in to water. Continue this process till the batter finish. Now squeeze the badas from water and put them in the whipped curd.

For tampering, heat oil in a tadka pan. Crackle the panch phoron in it. Add grated ginger, asafetida, dry red chili, curry leaves in it. Pour this tampering mixture over the dahi-baras then keep aside.

Method Alu dum:

Heat some oil in a wok. Fry the boiled chopped potatoes for few minutes. Remove the fried potatoes from oak. Crackle the chumin seed. Add chopped onion. When those onions are turned into pink color add ginger garlic paste. Add bay leaf. Add turmeric powder, red chili powder and garam mashala powder in it.

Add chopped tomatoes in it. Add salt in it. Put little water in it otherwise the mashala will burn and taste will bad. Fry till raw smell goes away. Add the fried potatoes in it. Add 1/2 cup boiled water in it. Let it cook for 5 minutes. Then sprinkle the chopped coriander leaves on over it.

Method of ghuguni:

Put the soaked yellow peas in a cooker along with salt, turmeric powder and baking powder. Cook for until 2 whistles from cooker. Remove and keep aside to cool. Heat some oil in a heavy bottomed pan. Crackle the cumin seeds. Add chopped onion. When the onion color will change in pink add ginger garlic pest in it.

Add chopped tomatoes in it. When the tomatoes will be mashy add the dry spice powder in it. Then cook the mashalas in a medium heat till the raw smell will go.

Add the boiled peas in it. Add little water in it. The consistency will be gravy. Cook it in low flame till 10 minutes. Then switch off the flame. Sprinkle chopped coriander leaves over it.

How to arrange the Dahi Bara Alu dum and Ghuguni ?

In a plate place 2 baras along with some of the watery curd. Put some aloodum over it. Pour some ghuguni over it. Then sprinkle finely chopped onion, coriander leaves, green chillis, black salt, roasted chumin and dry chili powder and fine bhujia on it. The article is dedicated to my childhood friend Sheetal, who remembered my school time.

Sambar Vada Recipe


Vada is one of traditional South Indian breakfast. It is a typical term for various sorts of flavorful fricasseed snacks from India. In restaurant vadas are served with sambar, coconut chutney and or onion tomato chutney.


Urad dal (husked & split) – 1 cupsambar vada

Chopped green chilies -2

Chumin seed 1 tsp

Crushed black peppercorns -1 tsp

Finely chopped onion 1

Chopped curry leaves 2 sprig

Finley chopped ginger 1 tsp

Chopped coriander leaves 2 tbsp

Oil for deep frying

Salt as taste


Soaked urad dal for over night.wash the dal two to three times. Drain and grind in a blender. Try to make the batter dry. do not use extra water to grind.Using 1 or 2 tsp water make the batter. Then add chopped onion, chopped green chili, curry leaves, ginger, crushed peppercorn, chopped coriander leave and salt as taste. Mix all thoroughly.

Put a heavy but-tamed kadhai on gas. Put sufficient oil in it. When oil become hot. Wet your hand with water. Take some batter in your hand flatten it slightly. Make a whole in the middle. Then slowly drop the shaped batter into the hot oil very gently. Fry the vadas till golden and crisp both side

Remove the vadas from oil and place it on paper towel to drain excess oil. Repeat the process for the rest of the batter. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.


Sambar and Vada is a famous breakfast of South Indian people. In daily breakfast people of South India usually they eat dosha, idly, vada, uttapam, appam and idiappam etc. Sambar is the common curry/soup along with these. My husband like these items very much. He said Shibani, in your hand made samber is yammi and delicious.

So I make a lots of sambar. He like sambar along with steem rice, plane dosha, vada or idly. When his friends are come to our home they demand for sambar vada.

Typically sambar is a South Indian recipe prepare by lot of vegetables. Lot of vegetables can add in sambar such as radish, carrot, capsicum, pumpkin, brinjal, ladies finger, drumstick etc. Depend on your taste which vegetables are you like to add in sambar. Please try to add some drum stick in sambar which is give some more taste.


1 cup toor dal (arhar dal)

1/4 teaspoon turmeric powdersambar vada

1 drumsticks cut into 75 mm. (3”) pieces

1/4 cup chopped brinjals

1/4 cup chopped bottle gourd

1/2 cup shallots (madras onions)

1/2 cup chopped tomatoes

1 tbsp tamarind pulp

salt to taste

For tempering:

1 tbsp refined oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1 tsp chopped garlic

2 dry whole red chili

6 to 7 curry leaves

1/4 tsp asafoetida

For The Sambhar Masala:

1 tbsp chana dal (split bengal gram)

1 tbsp urad dal (split black lentils)

1 tbsp coriander (dhania) seeds

1 tsp fenugreek (methi) seeds

1 tsp turmeric powder (haldi)

1/2 tsp asafoetida (hing)

6 to 8 whole dry red chillies

2 tbsp freshly grated coconut

1 tsp refined oil


First wash the arhar dal and put the dal in a pressure cooker. Add turmeric powder and salt in it. Cook it in low flame till the cooker give 4-5 whistles. Let it cool before opening the lid. Mash the dal with a masher or back side of the laddle.

Now add the chopped vegetable in the cooled dal. Cook again for one whistle in medium flame. let it cool for some time. Skip the pressure settles down on its own, then remove the lid.

Add chopped shallots, tomatoes, tamarind pulp and the prepared sambar masala powder mix well. Check the water consistency and cook on a medium flame for 2 to 3 minutes. If need add more water in it.

For tadaka:

Heat oil in a heavy buttamed pan. Add fenugreek seed and mustard seeds.When seeds crackle, add curry leaves and asafoetida. saute on a medium flame. Add chopped garlic and dry red chili in the pan, fry till the garlic colored in golden brown. Pour the sambar in to the tempering oil, stir the samber well and cook on a slow flame for 5 minutes.

Sambar Masala:

Heat 1 tsp oil in a kadhai. Put all the dry ingredients. Saute on a slow flame for 4 to 5 minutes or till they release flavour. Let it cool for few minutes. Then blend in a mixer for a fine powder. Keep aside. Add this powder in prepaired samber or you can use MDH Sambar Masala which is available in market .

Serve hot sambar with vada. You can serve sambar with steamed rice or dosha or idly also.

Thanks for asking as we are more than happy to provide new and delicious recipes to our viewers.

Corn Pakoda Recipe

Now this time lots of sweet corn in market in chip price due to the real season. I have also brought some corns from market. Lot of recipe can made with corn like corn chat, corn pakoda, corn dosha etc. Yesterday evening I have made corn pakodas in snacks.

After eating these pakodas my husband impressed. He said that please share this recipe in your website, so that other readers of your website can use this recipe at home. It is a healthy and testy snack. Due to health consus I have added some chopped fenugreek leaves in it.


2 cup sweet corn kernels (coarsely ground)corn pakoda
1cup chopped fenugreek leaves
1 tbsp grated coconut
1 chopped onion
3 finely minced green chilies
1 1/2 ” piece ginger(greated)
3 tbsp beshan (chickpea flour)
1 tbsp rice flour
1 tsp oil
oil for deep frying
1 pinch hing (asafetida)
2 tbsp chat mashala
salt as taste
2 tbsp chopped coriander leaves
tomato sause for garnishing


In a mixing bowl put the coarsely grounded corn. Add fenugreek leaves, grated ginger, chopped onion, salt, chopped green chilies, and grated coconut in it. Then add beshan, rice flour, chopped coriander leaves, one tbsp chat mashala and mix all the ingredients. Keep it aside. Now place a tadka pan on Gas stove. After heat the pan add one tsp oil. When oil will heat switch off the gas. Add pinch of hing (asafetida). Pour the hing oil in to the corn mixture. Then mix well all these things in the pan.

Heat the oil in a deep kadhai. Make some balls deep-fry those balls in middle flame till they turn into golden brown colour from all the sides. Then drain them on absorbent paper, so the extra oils are extracted. Prepare corn pakora with the rest of the mixture. Then take some pakodas in a plate, sprinkle some chat mashal on the pakodas and serve.

Garnish with chopped coriander leaves and tomato ketchup.

Calicut banana halwa Recipe

Calicut Halwa or Kozhikodan Halwa is the famous Kerala style wheat halwa. This halwa has rubbery yet soft texture which melts when put into mouth. Traditionally this halwa is made with jaggery. You can also use brown sugar which also gives the same taste. you can also use regular sugar if jaggery or brown sugar is not available.


Ripe Banana 1 and 1/2

Sugar – 2 and 1/2 cupsbanana-halwa1

Water – 1/2 cup

Lemon juice – 1/4 cup

Ghee – 3/4 cup

Cardamom powder – 1/4 tsp

Cashews roasted or plain – handful for decoration

All purpose flour – 3 tsp



Pressure-cook the bananas until soft. Remove the outer black skin. Mash the bananas to a paste in a blender or food processor.

Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency.When this consistency is reached.Add the lemon juice and again allow it to reach the same thick consistency. Add the mashed bananas in it.

Mix flour and water. Stir well, so the flour dissolved in the water. Slowly add flour mixture and stir it continuously until the halwa comes to the thick consistency.


Add ghee little by little. When this becomes a thick mass add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews.Allow to cool and cut into squares. This can be stored in refrigerator for a week minimum.

Jackfruit Biryani

Jackfruit goes well as a substitute of non-veg. In this summer season lot of jackfruits harvest. In market it is available in low price. In this season you can buy both raw and ripe jackfruit. Jackfruit is known as the vegetarian meat. There are so many dishes of jackfruit. Sweet dishes are made with ripe jackfruit.


Raw jackfruit 1/2 kg
Basmati rice 1 1/2 cups (soaked and drained)
Fried cashew nuts and raisins 1 cup
Green cardamoms 4Jackfruit
Black cardamoms 4
Cloves 3
Cinnamon 2
Onions 4 (thinly sliced)
Ginger & Garlic paste 1 tsp
Green Chili 2
Pure ghee 3 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Turmeric powder 1 teaspoon
Red chili powder 2 teaspoons
Cumin powder 1 teaspoon
Coriander powder 2 teaspoons
Tomatoes chopped 3 medium
Yogurt whisked 1 1/2 cups
Fresh coriander leaves finely chopped 1 bunch
Fresh mint leaves torn 1 bunch
Saffron (kesar) 5-6 strands (soaked in Milk 2 tablespoons)
Kewra water 1 tablespoon
Oil to deep fry
Salt as taste


Before you cut Jack fruit grease your hands with little oil. Grease the cutting knife and chopping board too. Cut the jackfruit in to cube size. Wash and drain the jackfruit .Half cook the rice in six cups of water. Add some salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon.

When rice will half cook drains the water. Refresh the half cooked rice under the cold water.
Heat oil in deep kadai and fry the jackfruit cubes. Drain extra oil from jackfruit and put on an absorbent paper and set aside.

In the same kadai deep fry the half onion. Put on an absorbent paper.Heat ghee in another pan, crackle the sahi jeera. Add remaining onion sauté for some time. Add ginger garlic paste in it. Add turmeric powder, cumin powder, and red chili powder and chopped tomatoes. Cook little more. Add fried jackfruit.

Stir all the mashala and jackfruit.When the mashala coat on jackfruit. Add whisked cord in it. Add salt as taste. Heat ghee in a pot. Arrange half of the jackfruit mixture. Spread a layer of half the rice over this. Sprinkle little saffron milk, garam masala powder

Drop little mint leaves and kewara water over it. Arrange remaining jackfruit mixture and rice this way.Spread the fried onion, mint leaves, remaining kewra water and fried cashew nut raisins on top. Cover with aluminum foil. Cover the lid. Place a heavy weight over it. Cook in low flame. After 5 to 10 minutes. Open the lid mix gently and serve warm with raita or korma.

Idiyappam recipe

Idiyappam or String Hoppers are made in steaming process. It is a common breakfast food item in Kerala, Tamilnadu, Karnataka, lakshadweep and Sri Lanka.  Idiyappam served with vegetable curries, Korma, chicken curry, egg curry etc. Idiyappam is a soft food and small children, old people. It is the traditional food recipes of Kerala.


Rice flour – 2 cups, dry roast for 7-8 mints on low flame
Boiling water – 2 cups
Ghee or oil 1/2 teaspoon
Grated coconut1/2 cup
Salt as taste


Boil the water along with ghee and salt. Slowly pour the hot water (2 cups) little by little into the rice flour and mix with a wooden spoon. It will be difficult to mix but try to bring it all together. Place lid and leave aside for 15 minutes. Let it cool for little time. Divide the dough into equal portions. Grease the idiyappam maker and the idli plates. Sprinkle little grated coconut into each depression of the idli plate. Place the dough into the idiyappam maker. Close the lid and hand press the dough into swirls onto the idli plates. Steam for 12-15 minutes and allow cooling a bit. Serve warm with either sweetened coconut milk, Stew, Chicken or Egg curry, sumber as you like.


Don’t make too many layers while making because the flour will not get cook.
If the first batch is steaming in process use a wet cloth to cover the dough otherwise it will become dry soon.

Afghan lamb pilaf recipe (Kabuli Pulao)

Afghan lamb pilaf recipe or kabuli pulao is popular recipe in all over world. In Afghan party is incomplete without kabuli pulao. It is a traditional recipe in Afghan.


Sella basmati rice 1 kg  (soaked in cold water for 4 hours or overnight)
Lamb leg or shoulder 800 gm (on the bone, chopped into 6cm pieces)
Vegetable oil 200 ml
Chopped onion 1afghani_pulao2
Garlic paste 1 tsp
Ginger paste 1 tsp
White sugar 1/2 cup
Garam masala (made from ground cloves, bay leaves, cardamom and cinnamon) 2 tsp
Freshly ground cardamom 1 ½ tsp
Carrots 250 gm (peeled and cut into batons)
Sultanas 75 gm
Salt as Taste
Water (8 cups)
Mixed slivered almonds and pistachios for garnish


Heat 50 ml of the oil in a large frying pan over medium–high heat. Add Onion.fry until golden brown. Add the lamb pieces. Add garlic paste and 1 tbsp of the salt. Cook in low flame. Fry the lamb until it is well browned on all sides. Add the water, reduce heat to low and cook, stir the surface occasionally, for 1 ½ hours. When lamb is tender.  Remove lamb from pan and set aside. Reserve the stock.

Place a pan on gas in medium heat. put half of sugar in the pan. When sugar is caramel, carefully add 250 ml (1 cup) of reserved stock. Add the remaining salt, 1 tsp of garam masala and a pinch of cardamom powder. Bring a boil, then remove from heat and keep aside.

Drain the soaked rice. Wash thoroughly. Cook in a large saucepan. When rice is cooked. Drain the water and return to pan. Pour over the caramelized sugar mixture. Add a pinch of garam masala and cardamom powder and stir until rice is evenly coated.

In a separate pan, sauté the carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté the raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.

Heat the remaining oil in frying pan. Pour oil over the rice. With the handle of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal the pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.

When you have to serve remove the lamb and spiced carrots, and mix rice well. Cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot. Garnish with almonds and pistachios. Serve hot with raita or salad.

There most probably will be left over stock that is very good even as a soup on its own and probably served that way in an Afghani household.