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 "Culinaryxpress.com".

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:

Ingredients: 

    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
Method: 

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!!

STUFFED BRINJAL MASALA (BHARMA BAINGAN MASALA)

Ingredients
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 

Method

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.



Enjoyyyyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!! 

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 :)



Ingredients
  • 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.
- See more at: http://www.odiakitchen.com/dalma-2/#sthash.RJU7uf85.dpuf

6 comments:

  1. Mindblowing post dear.....,,Doing justice to some other cuisine requires respect for that cuisine....you have

    ReplyDelete
    Replies
    1. Thank you so much dear Alka...The approval of masterchef and ur roots are from Odisha so that important to satisfy your expectations :)

      Delete
  2. lovely recipe you have given let me try this one...thanks for sharing

    ReplyDelete
    Replies
    1. Thank you so much dear Vaani !!! Do try it, thts so delicious!!

      Delete
  3. That's so yummy and delicious Brinjal dish Wagmi.. Recently I have done roasted brinjal chutney, that too was superb though it was my first attempt with roasted brinjal.. :)

    ReplyDelete
    Replies
    1. Ohhh Good to know that, I will surely check ur chutney recipe dear seena!!! Thank you for stopping by:)

      Delete