Nadiya Diya Chenna Bhaja ~ Paneer Coconut Chop



BM #104 Day 12 - 

 Here is the last Odiya snack in this series. This was also suggested by Aunty and it was one of the best snacks so far. I always felt paneer and potato go well in any dish and this is not an exception.

 The flavors were so mild which made the taste of paneer pop out. So if that flavor is something which needs to be masked, please increase the spices accordingly.

 Here is a recap of the past two weeks..

 Week 1 - Sweets from Andhra -




Day 5 - Pala Munjalu


Week 2 - Snacks from Odisha -


After a short Sunday break, I shall be back with some snacks of my family's choice.

 Recipe Source Padma's mom
Ingredients - 

 Potatoes 2 (medium size)
Paneer, crumbled 1 cup
Coconut, shredded 1/2 cup
Salt, Green chilies, Red Chili Powder as needed
Coriander leaves finely chopped 2 Tbsp
Oil 1-2 Tbsp for shallow frying

Method Of Preparation -
Boil potatoes and mash. Mix in the crumbled paneer, shredded coconut and finely chopped green chilies.

 Add in salt, red chili powder and chopped coriander leaves.

 Mix well and adjust the flavors.

 Make 14-15 equal portions of the mixture. Knead each portion and make a thick disc (Patty).

 Heat a griddle and add 1-2 tablespoons of oil and shallow fry each of the patties.

 After both the sides of the each patty are golden brown, remove from heat and serve with chutney of your choice.






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Preparation Time 30 minutes
Makes 14-15

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Posted by Harini R on Saturday, September 14, 2019
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Methi Bora ~ Fenugreek Fritters



BM #104 Day 11 - 

 For the 5th day of snacks from Odisha, check these fenugreek Fritters or Methi Bora as they are called in Odiya.

 These are super simple to make if methi leaves are handy.
My kids complained that they were a tad bitter but the adults loved it. I later asked my kids to eat it with yogurt rice and they finished their share :).

 Recipe Source here
Ingredients - 

*Fenugreek leaves / Methi leaves  chopped 1 cup
Ajwain 1 tsp
Green Chilies crushed as needed
Salt, Grated Garlic, Red Chili Powder, Garam Masala as needed
Besan / Gram Flour 1/2 Cup or as needed
Water as needed

 *I used Frozen Methi which I thawed which came to be a cup

Method Of Preparation -

 In a bowl, add the chopped methi, salt, ajwain and set aside for a while.

Add in the crushed Green Chilies, Red chili powder, Grated Garlic, Garam Masala as needed.

Add besan and mix well to make a stiff batter.

Heat oil and make teaspoon sized portions and gently drop them into the hot oil and allow them to fry all over.

Remove them on to paper towels when they are golden brown.

Continue frying the rest of the batter.





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 Preparation Time 45 minutes
Serves 4-5

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Posted by Harini R on Friday, September 13, 2019
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Panasa Cutlet ~ Jackfruit Cutlet



BM #104 Day 10 - 

 Another unique recipe from the state of Odisha using Raw Jackfruit. I understand that the use of raw jackfruit is very unique to certain regions of India.

 When we lived in Assam in the later half of  70's, I remember we had a huge jackfruit tree in our yard. But my parents weren't too keen on the jackfruit and would always gift it to our neighbors. Even today, I am sure my parents don't have any particular affinity to the fruit. 

 But I have recently grown to admire this fruit in quite a few recipes both raw and as a fruit. So when Aunty mentioned a cutlet with raw jackfruit, I immediately tried it out and we loved the flavor immensely.

 Recipe Source Padma's Mom
Ingredients - 

 *Raw Jackfruit shredded 2 cups
Potato , boiled 1 cup (I medium sized)
Bread Crumbs 1 cup
Salt, Red Chili Powder, Green Chili, Ginger, Garlic as needed
Amchur Powder 1 tsp (Or fresh grated raw mango 1 Tbsp)
Chaat Masala 1 tsp
Dhania Powder 1/2 tsp
Jeera Powder 1/2 tsp
Garam Masala 1/2 tsp
Onion finely chopped 1/2 cup
Peanuts, roasted and coarsely crushed 1/4 cup
Oil to shallow fry as needed
(Traditionally Mustard oil is used but I have used Coconut oil)

 *I have used frozen shredded raw jackfruit. If using fresh raw jackfruit, chop and pressure cook along with salt and turmeric and use in the recipe.

Method Of Preparation -
Thaw the frozen jackfruit. I microwaved for 5 minutes and mashed it in a processor.

 Peel and boil potato and mash. set aside.

 Pulse the bread slices to make crumbs.

 In a mixing bowl, add the mashed jackfruit, mashed potato, salt, turmeric, finely chopped green chili, grated ginger, grated garlic, red chili powder, dhania powder, jeera powder, garam masala, chaat masala, amchur powder, coarsely crushed peanuts and bread crumbs.

 Knead the mixture well and form a stiff dough. If the dough happens to be runny, add some gram flour (which I didn't have to add).

 Pinch equal sized portions (12-14) of the mixture, pat them into thick discs and shallow fry until they are golden brown on both sides.






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Preparation Time 30 minutes
Makes 12

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Posted by Harini R on Thursday, September 12, 2019
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Badi Chura



BM #104 Day 9 - 

 Today we have Badi chura (Badi = Wadi, Chura = crushed), a traditional side dish/snack from Odisha.

 Traditionally Badi chura is used as a side dish to Pokhala Bhaat which is a fermented rice variety which is consumed during the summer months to cool off. But it is also served as a snack with tea in the late evenings.

 I bought a bag of Moong Wadi which turned out to be super spicy for our palates and so I had to omit the green chilies in the recipe as given by Aunty.

 I found that it tastes amazing in our very own yogurt rice.

 Here are the snacks from Odisha which I have posted in this series..

 Pithau Bhaja ~ Yam Cutlet
Padma Manjee Bora ~ Makhana Vada


 Recipe Source Padma's mom
Ingredients - 

 Wadi 1 cup (I used store bought spicy version of Moong wadi)
Onion, finely chopped 3 Tbsp
Green Chilies, finely chopped 1/2 tsp (or more as needed)
Garlic, grated 1/2 tsp
Coriander leaves, finely chopped 2 Tbsp
Peanuts Roasted and Crushed  3-4 Tbsp
Mustard Or Sesame Oil 1 Tbsp

Method Of Preparation -
In a heated pan, add oil and roast the wadis until they are evenly browned. (It took me approximately 7-8 minutes on  medium heat). Keep stirring as they tend to burn easily.

 Using a mortar and pestle, roughly crush the roasted wadis and transfer them into a wide serving bowl.

 Add in the chopped onions, grated garlic, crushed peanuts, chopped green chilies, chopped coriander leaves. Toss them gently until they are evenly mixed.

 Serve immediately. I noticed that this stayed crunchy for upto a couple of hours after which it got slightly soggy.

 This snack is perfect with a cup of steaming hot masala chai.




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 Preparation Time 15 minutes
Serves 3-4

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Posted by Harini R on Wednesday, September 11, 2019
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Padma Manjee Bora (Makhana Vada)



BM #104 Day 8 - 

 Makhana Vada, natively called Padma Manjee Bora are super delicious and a great way to enjoy the goodness of Fox nuts / Makhana. 

 Special thanks to Aunty for sharing such a wonderful and unique snack. Read on for the recipe of this traditional snack from Odisha.

Recipe Source Padma's mom
Ingredients - 

 Phool Makhana 2 cups
Ghee 1 tsp
Besan / Gram Flour 1/2 cup
Onion chopped 1/2 cup
Green Chili, finely chopped 1-2 (as preferred)
Cumin Seeds 1 tsp
Salt, Turmeric and Red Chili Powder as needed
Coriander Leaves, finely chopped 3 Tbsp
Curry Leaves finely chopped 2 tsp
Oil to deep fry

 Pickled Onions - Sliced onions, salt, red chili powder and lime juice mixed well and set aside for a few minutes.

Method Of Preparation -

 In a heated pan, add ghee and roast the makhana until they are crisp. Remove from heat and allow them to cool.

 In a mixing bowl, combine all the ingredients - besan, onion, green chili, cumin seeds, salt, turmeric, red chili powder, coriander leaves, curry leaves and roasted makhana.

 Mix well and gradually add water to form a thick batter. Adjust the salt and spices to taste.

 Heat a wok/frying pan with the required oil. After the oil reaches the ideal temperature [when a sample dough rises to the top as soon as it is dropped in the oil], pinch bite sized portions of the dough and gently drop into the hot oil.

 Let those pakoras cook uniformly and get a golden brown color. Remove them onto paper towels to absorb excess oil.

 Serve them hot sprinkling some chaat masala and a side of pickled onions and Tea. 





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 Preparation Time  45 minutes
Serves 4-5

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Posted by Harini R on Tuesday, September 10, 2019
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Pithau Bhaja ~ Yam Cutlet



BM #104 Day 7 - 

 Welcome to another week of the Mega Marathon. This week I am going to present some savory snacks from the Indian state of Odisha.

 Pithau Bhaja is typically made either with yam or mushroom. Pithau translates to rice paste and any item coated with pithau is called Pithau dia bhaja. I have opted to make this bhaja using yam.

 All the recipes from this week are from my Odiya friend's mom, verbatim. Thanks to her I came to know some rare and traditional recipes. Some of them I was unable to make as the ingredients were difficult to access. 

 As per Aunty, they are traditionally served with any spicy chutney and sliced onions and of course tea :).

 Recipe Source Padma's Mom
Ingredients - 

 Yam / Suran / Kandagadda peeled, cubed 1 cup
Salt, Turmeric, Lime juice as needed
Oil to shallow fry
Rice Paste - 
Rice 3 Tbsp soaked for an hour
Garlic 2 cloves
Ginger 1/2 inch piece
Cumin Seeds 1/2 tsp
Green Chilies 2

Method Of Preparation -
Prepare the yam and pressure cook it with salt and turmeric until it is cooked through. I used frozen yam so I just cooked in the microwave for 5 minutes and it was ready to use.

 Drain the soaked rice, add ginger, garlic, green chilies, cumin seeds and grind into a fine paste adding as little water as possible. To the ground paste add the cooked yam and pulse it so that the yam and the rice paste blend well.

 Remove from the yam-rice mixture from the processor and adjust the spices.

 Pinch 8 equal portions of the mixture and flatten each of them into 1/4 inch discs (tikkis).

 Heat a griddle, add about a tablespoon of oil and gently slide the prepared discs and allow them to cook on both sides. 

 After the discs are golden brown on both sides, remove onto paper towels to absorb the excess oil. Continue until the yam mixture is all used up.

 Serve with a spicy sauce and onions as a tea time snack.





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Preparation Time 40 minutes
Makes 8

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Posted by Harini R on Monday, September 9, 2019
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Teepi Vadalu ~ Sweetened Vada



BM #104 Day 6 - 

 To conclude this series of Sweets in this month long Marathon, here is a simple yet a traditional sweet from the North Coastal Andhra region. These Urad Dal dumplings are fried and soaked in Jaggery syrup.

 I typically make the savory version of these vadas and decided make a sweet version for Varalakshmi Pooja this year along with Pala Munjalu. 

 The initial reaction to making this sweet version was of surprise and my family couldn't accept the idea. But then after they tasted one they couldn't stop until they were all gone!

 Here is a recap of the sweets I have posted this past week..






Day 5 - Pala Munjalu

I have used jaggery as the sweetener for the sweets this past week and successfully stayed away from white sugar and maida (all purpose flour). 

After a brief break for sunday, I will be back with some Savory snacks from the Indian state of Odisha.

Ingredients - 

 Urad Dal 1/2 cup
Rice 1 Tbsp
Salt as needed
Powdered Jaggery 1/2 cup
Cardamom Powder 1/4 tsp
Oil for deep frying



Method Of Preparation -
Wash and soak the urad dal and rice for about 2-3 hours.

 Drain and grind into a thick and fine batter adding water as little as needed.

 Add salt to the batter and beat to make the batter fluffy.

 Heat oil in a wok and keep the heat to medium.

 While the oil is heating up, in another pan, heat jaggery powder adding about 2-3 tablespoons of water until a one string consistency of the syrup is achieved. Remove from heat but make sure the syrup stays warm.

 If the batter is thick enough, shape it like a flat disc and gently slide it into the hot oil. As the batter got runny in my case, I just scooped the batter with a small spoon and dropped gently into the hot oil.

 Fry the vadas until they are all golden brown. Remove using a slotted spoon and drop them into the warm syrup.

 Let them soak up the syrup for about an hour. Remove and allow them to dry.

 Serve and enjoy.




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 Preparation Time 45 minutes
Serves 6-8

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Posted by Harini R on Saturday, September 7, 2019
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Pala Munjalu



BM #104 Day 5 - 

 Here we have another traditional festival delicacy from the shores of North Andhra even bordering Odisha. It is also known as Sooji Kakara Pitha in Odiya. It is a jaggery coconut filling with a semolina-milk outer crust.

 The first time I came across this sweet was when I was talking to my Odiya friend. I later realized that there was an Andhra equivalent. 

 These cute cousins of boorelu were a pleasure to make and enjoy.

Recipe Source here
Ingredients - 
For the Outer cover - 
Sooji / Bombay Rava / Semolina 1 cup
Milk 2 cups
For the Filling -
Chana Dal 3/4 cup
Jaggery (powdered) 3/4 cup
Cardamom Powder 1/2 tsp


 Method Of Preparation -
To prepare the outer cover - 
In a saucepan, boil 2 cups of milk.

 Gradually add the semolina to the boiling milk and stir continuously without any lumps.

 Reduce the flame to low and let the mixture cook for a couple of minutes or until it thickens.

 When the mixture thickens, remove it from heat allow it to cool down.

 When the mixture is warm enough to handle, knead it well with lightly greased palms, to make a smooth dough.
Grease your hands with little ghee and divide the dough into 10-12 portions. Knead each portion well. Cover and set aside.

 To prepare the filling (Poornam) - 
Wash and boil chana dal either in the pressure cooker or on the stove top until it is just tender.

 Drain the extra water and let the cooked dal cool. Grind the cooked dal into a fine powder (though it will be a moist one).

 Meanwhile heat the grated jaggery with about 1-2 tablespoons of water until it melts.

 Pass the jaggery solution through a metal tea strainer and discard the impurities. (Optional)
Add the powdered dal from step 2 to the and cook for a few minutes. It should result in a stiff dough. If it is runny, heat it further and let the extra moisture evaporate. Remove from heat and allow it to cool.

 Make about 10-12 lime sized portions of the filling.
To Prepare the Pala Munjalu - 
Knead each portion of the outer cover and slowly make a cup shape to accommodate the filling. Place the filling and seal neatly making sure that there are no cracks so that the filling doesn't ooze out.

 Cover the prepared ones with a moist cloth so that they don't dry out.

 Prepare the rest of the pala munjalu(dumplings) and keep them covered.

 Meanwhile heat oil in a kadai/wok and when the oil is hot enough, gently slide 5-6 of these prepared dumplings and fry until they are evenly browned all over.

 Remove with a slotted spoon onto paper towels to drain excess oil. 

 Continue frying the remaining dumplings until they are all fried.

 Serve warm as part of a festival meal or snack.






 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
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Preparation Time 45 minutes
Makes 12

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Posted by Harini R on Friday, September 6, 2019
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