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Ingredient
Top 5 dishes made from panch fodan
1 . Brinjal Chutney
Brinjal Chutney
#GA4 #WEEK4
Ingredient
1 1/2 cup
chopped Brinjal
1 tbsp
oil
1 tsp
turmeric powder
to taste
Salt
1 tbsp
tamarind pulp
2 tbsp
sugar
1 tsp
cumin powder
1 tsp
panch fodan
Few
Curry leaves
1 pinch
asafoetida
Cooking instructions
* Step 1
Heat oil in a pan and temper with panch phoron, chilli, asafoetida and curry leaves. Stir it for a few seconds only, then add chopped Brinjals. Add salt to taste, turmeric powder mix and covered.
* Step 2
Continue to stir it in intervals. Add sugar and tamarind pulp and mix it well. Then add 2 tbsp water in it. Cook it in slow flame.
* Step 3
Check the Brinjal, as you keep stirring it. When it is well cooked, add cumin powder and mix well. Serve hot with rice, roti.
Note: if there is a photo you can click to enlarge it
2 . Bhendi Rai
Bhendi Rai
#rainbowweek6
My family members like 'Bhendi Rai' very much. It is a sweet and tangy flavoured recipe, exceptional in taste.
Ingredient
250 grams
ladies finger
to taste
Salt
1 tsp
turmeric powder
1 tbsp
mustard seeds
1 tsp
cumin seeds
2 tbsp
mustard oil
1 strip
curry leaves
2 tbsp
jaggery
1 tbsp
tamarind pulp
1 3/4 cup
water
1 tsp
panch fodan
Cooking instructions
* Step 1
Wash and cut the ladies fingers 1/2" inch size. Grind the cumin seeds and mustard seeds like fine paste.
* Step 2
Heat oil in a kadai add panch fodan,chilli and curry leaves when crackling then add ladies finger, salt, turmeric powder mix it. Cover and cook for 5 minutes on slow flame, occasionally stirring it.
* Step 3
Then add jaggery and tamarind pulp again cook for 2 minutes on slow flame then add mustard paste mixture and water cook for 5 minutes. Cover and keep aside for 3 minutes. Then serve hot with rice.
Note: if there is a photo you can click to enlarge it
3 . Methi Sag
Methi Sag
#goldenapron3
Ingredient
1 bunch
fenugreek leaves chopped
1/2 cup
chopped potato
1/2 cup
chopped brinjal
1/2 tsp
panch fodan
1/2 cup
chopped onion
2 tbsp
oil
to taste
Salt
Cooking instructions
* Step 1
Heat oil in a kadai, add chopped onion cook for one minute then add panch phoron and chilli, cook it, then add potato, Brinjals, fenugreek leaves mix it thoroughly and cover and cook slow flame for 5 minutes.
* Step 2
Then sprinkle salt to taste. Again cover and cook for 10 minutes.
* Step 3
Mix it properly then again cook for 3 minutes, then ready to serve with rice or roti.
Note: if there is a photo you can click to enlarge it
4 . Nadia Pachidi
Nadia Pachidi
#colourwhite
Nadia pachidi is served on puja days and also in traditional Oriya marriage feast.
Ingredient
1 cup
grated coconut
1 1/2 cup
curd
to taste
Salt
1 tsp
oil
1 tsp
panch fodan
1 tbsp
curry leaves
1 tsp
ginger grated
1 tbsp
sugar
Cooking instructions
* Step 1
Beat the curd till it is smooth.
* Step 2
Add grated coconut, sugar, salt to the curd, mix well.
* Step 3
Heat the oil in a pan,add panch fodan, when splutter add curry leaves, chopped chilli, ginger paste, cook for 1 minute than remove from flame.
* Step 4
Now pour this tempering to the coconut mixture, serve it with white rice.
Note: if there is a photo you can click to enlarge it
5 . Sapuri khata
Sapuri khata
#goldenapron
Post 17
24.06.19
Pineapple is a delicious fruit and I always love making khata or chutney with this fruit.
Ingredient
4 tbsp
sugar
1 tbsp
oil
1 tbsp
mustard paste
1 tbsp
panch fodan
to taste
Salt
as required
Coriander leaves chopped
1 tsp
turmeric powder
few
curry leaves
Cooking instructions
* Step 1
Cut round shaped pineapple. Then heat oil in a kadhai, add panch phodan, curry leaves and green chillies.
* Step 2
Then add pineapple slices, cook for 2 mins, then add salt to taste, sugar and again cook for 5 mins. Stir it continuously. Again cover it cook for 5 minutes,
* Step 3
Thereafter, add mustard paste and 1 cup of water. Cover and cook for 10 mins, garnish with coriander leaves, serve with rice.
Note: if there is a photo you can click to enlarge it
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