Sunday, 27 September 2015

Dalma with Stuffed Brinjal Masala

Compared to other regional Indian cuisines, Odia cuisine used relatively less oil and is less spicy but of great taste. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. Food is traditionally served on disposable plates made of Sal leaves.

Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. Yoghurt is also used in various dishes. Many sweets of the region are based on Chhena (Indian cottage cheese).

I had never tried any Recipe from this cuisine....Thanks to my fellow bloggers and #Bloghop Event Group who gave me this cuisine to try in our next 7th #FOODIEMONDAY #BLOGHOP challenge.. This week our theme is #IndianCuisine. In our Group, different regions members are there....Like one is Punjabi, southindian, Gujarati, Odia, I am a mixture of Rajasthani and Gujarati....So Its so incredible to try each others Cuisine.....When we were deciding who gonna make what??? That was a super fun :) I hope my Group members got me right what am I talking about.....Hahahaha ;)...That was so confusing and hilarious....;) Thats the only USP of any group when members understands each others thinking.... I love this group and so much proud of being a part of it.....Well, my one fellow blogger and my dearest friend +alkajena who is from this very well known and super delicious region ODISHA.....She suggested me to try this very famous recipe of this cuicine called "DALMA"...I read the recipe from her blog, and got the complete Idea that how to make this Yummy Daal....You can also check her blog which she runs called "".

On this weekend I served this daal in my lunch with Bharma Baingan and some Salad and Roti....The lunch was awesome and my hubby told me that today's Daal was so delicous...Thanks to Alka dear :) Sometimes you really like a food with mild flavor and this Daal is so mild and fingerlicking...

So, Check out the recipe and for this you will need:


    1/2 Cup Pigeon Peas Split lentil (Toor Daal)
    1 no Carrot, Diced
    1/2 no Drumstick, Cut in 2 inch long piece
    Small Piece of Pumpkin, Diced
    3 no Beans, Cut in 2 inch long piece
    1 No Potato, Diced
    1 Eggplant or Brinjal
    1/2 Ripe Tomato
    1/2 no Raw Banana
    1/2 inch Ginger, Paste or Grated
    1 Bay leaf
    1 Tbsp Mustard Seeds
    3 tsp Cumin seeds,
    11/2 tsp Turmeric Powder
    4 Pcs Dry chilli
    2 tsp Ghee (Clarified Butter)
    1 Tbsp Fresh or dry Grated coconut
    Salt to taste

1. Wash the vegetables thoroughly; cut them into medium size pieces, cut beans and drumstick        into 2 inch long pieces. 

2. Soak the daal in water for about 1 hr.

3. Roast cumin seed and 2 pc dry chili slightly, then make a fine powder out of it, keep aside.

4. Boil 6, 7 cups of water in a deep pan. Add the dal, turmeric powder(1tsp) and cook it. When half cooked add the vegetables and ginger to it. Add salt.

5. When the vegetables are half cooked add the tomato pieces. Cook it till everything is well cooked. Remove from flame and keep aside.

6. Heat oil in a deep pan. When hot add the mustard seed, cumin seed, bay leaf and dry chili let them splutter. Now add cumin seeds and Dry chili Powder and Add the boiled dal and vegetable mixture to immediately. Cover it. Remove from flame Serve hot with rice or roti and Salad. and garnish it wth some fresh grated coconut, I could not find instantly a fresh coconut in doha, so used Dried..

I am Serving this Dalma with Stuffed Brinjal Masala (Bharma Baingan)
check out the recipe for Bharma Baingan Masala also!!


7-8 Baby brinjals slit
1 no potato, Thin sliced
1 Tbps Oil
1 Tbsp Mustard seeds
1/2 tsp Cumin seeds 

For Stuffing

 2 Tbsp Peanuts powder
 1 tsp Chili powder
 1/2 tsp Turmeric Powder 
 11/2 Tbsp Coriander Powder
 1/2 tsp Garam Masala Powder  
 1/4 tsp Dry mango powder (Amchur Powder)'
  2 Tbsp Chopped Coriander leaves
 Salt to taste 


1. Wash the Brinjals very well. Slit the Brinjal as shown in picture. 

2. In a large bowl combine together roasted peanuts, red chili powder, turmeric powder, coriander powder, Garam masala powder, dry mango powder and salt add some chopped coriander leaves too. This makes mixture soooo Delicious. Mix them well.

3. Stuff half the peanut and other masala mixture in the Baingan and keep it aside. Heat oil in a kadai and add mustard seeds, cumin seeds. When it starts spluttering add stuffed Baingans to it. me and my hubby love to have some potatoes in this Sabzi so adding some sliced potatoes as well..(Note: You can simply avoid it, If you are adding then take care that cut the potatoes in thin slices, so that they will not get too much time to be cooked as Brinjal will not take much time to be cooked). 

3. Cover and cook for some minutes. Add the remaining peanut and other masala mixture cook till baingans and potatoes are tender. Sprinkle little water if required. Serve hot garnish with chopped coriander leaves.


Note: 1. You can add Fresh grated coconut in Dalma, here I am using dried coconut just bcoz I could find it instantly in doha, yes, definately it is available here...But when I need that, It was not :(
2.. In Stuffed Brinjal masala you can also add onion and garlic-ginger paste too..I personally like simple sabzi of this stuffed brinjal, you can add them for sure :)

  • Papita (Raw Papaya) – 200gm
  • Aloo (Potato) – 100 gm
  • Baigana (Brinjal, Eggplant) – 75gm
  • Sajana Chhuin (Drumstick) – 80 gm
  • Saru (Arum, Arbi) – 120 gm
  • Beans – 20 gm
  • kancha kadali (Raw banana) – 65 gm
  • kakharu (Pumpkin) – 120 gm
  • Tomato -80 gm
  • Piaja (Onion)- 100 gm
  • Harad Dali (Pigeon Pea, Arhar Dal) -150 gm
  • Sorisha (Mustard Seed)- 2tsp
  • Jeera (Cumin Seed)- 4 tsp
  • Haladi Gunda (Turmeric Powder) – 2tsp
  • Teja Patra (Bay Leaf) -2 pc
  • Sukhila Lanka (Dry Chili) – 3pc
  • Refine Tela (Refined Oil) – 3tbsp
  • Luna( Salt) – as per taste
Preparation : Step wise
  • Wash the vegetables thoroughly; cut them into medium size pieces, cut beans and drumstick into 2 inch long pieces. Cut thin slices of onion.
    Soak the dal in water for about 1 hr.
  • Fry 3 tsp cumin seed and 2 pc dry chili slightly, then make a fine powder out of it, keep aside.
  • Boil 6, 7 cups of water in a deep pan. Add the dal, turmeric powder(1tsp) and cook it. When half cooked add the vegetables to it. Add salt.
  • When the vegetables are half cooked add the tomato pieces. Cook it till everything is well cooked. Remove from flame and keep aside.
  • Heat oil in a deep pan. When hot add the mustard seed, cumin seed, bay leaf and dry chili. When splutter add the onion slices, fry it till turns golden brown.
  • Add the boiled dal and vegetable mixture to it slowly. Cover it. Finally sprinkle the cumin chili powder (step-3) on it. Remove from flame Serve hot with rice or roti.
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Wednesday, 23 September 2015

Eggless Coconut cake

Sometimes, You crave for a typical taste or a typical flavor !! Same things happened with me also ;) Today I was Craving to have some cupcake or a cake, I have a big packet of Desiccated Coconut in my kitchen cupboard and need to use it ASAP....So I thought why not make some coconut Flavor Cake!!!!

I simply went to the kitchen, Normally in my kitchen baking ingredients are always there, 2-3 Cans of Condense milk are always in my fridge. We are not so butter addict people, but yeah when I need it I simply go to the shop and buy it....This time I already had it in my fridge, So No problem at all....All Ingredients are there in front of me.....Yippee....

So, Just wore my apron, Preheat the Oven.....Mix the Dry and wet Ingredients, made the batter, pour it in a cake pan and finishhhhhhhh......Pan in oven for baking and I simply went back to my living room and enjoying my favorite songs on #TraceUrban, One by One my songs came that includes #justinbieber, #selenagomes #nickiminaj......and many more...Yeah How can I miss #Akon....

Well, If you go by Ingredients this Cake will be a small cake, we are just two and half people...hehheeh...I mean me, my hubby and my lil 2.5 years baby...:) So, we don't need Biiiiiiig cake...And Yeah From tomorrow, Here in Doha, EID holidays are ON, So hubby will be at home, I know he will definitely ask me for some snacks or something to eat during the holidays as Our Full plan to complete Our yet to watch episodes of #TGOT (The Game of Thrones)....So all the preparations are On its way.....So within a 30 minutes I had this yummmmy looking and Delicious cake on my Table.....and seriously Itsssssssss so moist and melt in a mouth cake....Coconut Flavor Rocks in any form.....Check out the Recipe and Do try this once...

 So, For this You will need:


200 gm Condense Milk
2 Tbsp Butter
1/4 tsp Baking Soda
3/4 tsp Baking Powder
3/4 Cup All purpose Flour
1/4 Cup Desiccated Coconut
3-4 Drops Coconut essence (If you cant get it you can simply add vanilla essence)
Milk as required


1. Line up all the Ingredients. Preheat oven to 200 degrees. Grease the cake pans. Dust with flour; tap out excess.

2. In a medium bowl, combine Condense Milk, Baking Powder, Baking Soda, and Essence mix this mixture until fluffy.

 3. Add Butter in the above mixture and again mix it well until the better becomes fluffy.

4. Now Add All purpose flour and Desiccated Coconut and Fold them very well.

5. Add milk to reach the pouring consistency of the batter.

5. Pour batter into prepared pan. Bake 13-15 minutes or until cake tester inserted in center comes out clean.

6. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.

Your Rich and Yummy Egg less Coconut Cake is ready to serve in just 30 minutes including baking time.

Note: 1. Well, This cake will Cut in to 6-7 Small pieces as it will be a small cake.
2. You an simply double the quantity to make big cake, the flavor will be awesome..


Monday, 21 September 2015

Pepperoni Pasta with Red & White Sauce

Pasta is a staple food of traditional Italian cuisine. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried pasta  and fresh pasta.

Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.

Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs. In Northern Italy white sauce is more common. However Italian cuisine is best identified by individual regions. Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood.

Well, I am a big big Fan of Italian food, I can have any Veg dish of Italian cuisine in lunch in dinner at anytime :) Specially White sauce is my Favorite, That taste takes me to heaven... Love it so so much. And When I was thinking to have something Tangy and tasty Pasta dish, My #foodiemonday #bloghop #foodbloggers decided to have our 6th #bloghop theme is #pasta and I was literally very happy to make this delicious Pasta very soon.... So here I am presenting pepperoni Pasta with Double sauce, The combination of Red and white Sauce... As I said I love white sauce but this time I thought that lets make both the sauces and merge them, Trust me the taste was awesome, That silky white sauce and some coarsely crushed tomato paste made these pasta sooooo Yummmmm!!!! so Indulge in this delicious and heavenly pasta ...

For this we will need:


1 1/2 cups cooked Penne Pasta (You can any Pasta of your choice)
2 cups blanched Tomatoes
1 Tbsp Dry Basil leaves
2 tbsp olive oil
1/2 cup sliced onions
1 1/2 tsp finely chopped garlic
1 Cup Sliced Bell Peppers
1/2 cup tomato ketchup
1 tsp dried oregano
1 1/2 tsp red chili flakes (paprika)
1/2 tsp Black pepper
 salt to taste

For White Sauce


1 tbsp butter
1 tsp finely chopped garlic
1 tbsp plain flour (All purpose flour)
2 cups milk
1 tsp dried oregano
1/2 tsp Black pepper
salt and freshly ground black pepper (kalimirch) to taste
2 tbsp grated processed cheese

How to cook Perfect pasta

    1. Bring a large saucepan of salted water to the boil. ... add 1 Tbsp Oil in it.

    2. Add the pasta and stir occasionally to stop the pasta from sticking to the bottom of the pan. ...
    3. Cook the pasta following packet directions or until al dente, which is Italian for "to the tooth".


   1. Line up all the Ingredients.

 Lets make First Both the sauces.

1. For red paste, Take a mixer jar and add Blanched Tomatoes and Dry basil leaves (Note: You can take Fresh basil leaves also, I could not find them here in Doha :(, So took Dry basil leaves) and garlic, crush them to the coarsely paste. Keep it aside.

 2. For white sauce, Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the plain flour and cook on a slow flame for a few seconds, while stirring continuously.

3. Add the milk gradually and cook no a medium flame for 3 to 4 minutes or till the sauce is thick, while stirring continuously.

 4. Add the oregano, cheese, salt and pepper, mix well and cook on a medium flame for 1 minute.
Your white Sauce is Ready. Mmmmm Yummm!!!

5. Now Take a Pan and heat it with Olive Oil and add Onions and sauté them, Now add Three color Bell peppers in it and Saute them with salt but keep them crunchy.

6. Now Add Tomato-basil Paste and again sauté it, add the seasoning.


7. Add White Sauce in it and also add Tomato Ketchup, mix with spatula and finally add Pasta in these mixture of Both the sauces and seasoning.

8. cook for a minute and add parsley in it. Take out in a Bowl and serve it immediately.

 Garnish it with some Black Olives. Ohhhh, cant stop myself to have it on the spot. Love it :)