Cuttack Special – Aludum & Dahibara

Cuttack Special – Aludum & Dahibara

Cuttack Special – Aludum & Dahibara

250 gm. skinless blackgram dal or urad dal(Biri)
4 to 5 red chillies(Lanka) 1/2 teaspoon mustard Seeds(Sorisa)
1/2 teaspoon Cumin Seeds(Jeera)
1 & a half cup refined cooking oil
1/2 tea spoon red chilli powder(Lanka powder)
1/2 teaspoon baking powder Curry leaves(Bhursanga patra)
1/4 litre curd(Dahi) Salt to taste(Luna)

Method For Dahibara:
Soak black gram dal in water overnight. Grind it. Add baking powder and salt to it and mix well. Leave it for 1hr. From the batter make small balls or baras. Slightly flatten them. In a frying pan heat the refined oil. Fry the baras . After the frying put the baras separately. Now heat 3 teaspoon oil again in the frying pan. Add mustard seeds, curry leaves and red chilies and let them splutter. Add this mixture to the curd in a separate container. Then put the fried baras into this curd and leave for sometime to cold. Cumin seeds powder and red chilli powder can be sprinkled before serving.

Potatoes 500gm(Alu) Mustard oil
1/2 cup(Sorisa Tela) Cumin Seeds
1 tsp(Jeera) Cloves 3 nos(Labanga) Asafoetida
1 pinch(Hengu) Red Chili Powder(Lanka Powder)
2 tsps Turmeric 1/2 tsp(Haladi) Ginger,Garlic Paste
2tsp(Ada,Rasuna bata)
Salt to taste(Luna)
Curd 2 tsp(Dahi) Garam Masala
1tsp Mixed Big Cardamom, Cinnamon and Black Pepper Powders

Method For Aludum:
Boil the Potatoes in enough water. Cool theboiled Potatoes in cold water, and peel these by using thumb In a Kadahi, add musturd oil.Then fry bolied alus for 5 mins. Then Add Cloves, Cumin seeds and Asafoetida to it. Then add ginger garlic paste and fry it .Then add salt. After some time add curd to it and fry it for 5 to 7 mins. Then fried potatoesto it.Fry it for sometime.Then add some water to it. When the Spiced Gravy and oil, soaks to the very core of the Potatoes, and these turn brown Then add Garam Masala to it. Then remove it from stove.

3 cups of dried peas soaked overnight in water
3 small tomatoes sliced into small pieces
1 small red onion
1 tsp chopped ginger
1 tsp chopped garlic
2 cardamoms
1 tsp of cumin seeds
2 small pieces of cinnamon
3-4 cloves
1 tsp of cumin powder
1 tsp of coriander powder Fresh coriander leaves
Red chilli powder to taste
2 Green Chilies
Turmeric powder
2-4 tsp cooking oil
Salt to taste

Method For Guguni :
Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water Boil the soaked peas with some salt till soft Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter Add green chillies Add the masala paste prepared earlier Fry them till light brown Add turmeric powder, cumin powder, coriander powder Add finely chopped tomatoes and fry them till they are soft Add boiled peas, little water and salt and cook for 10-15mts Garnish with coriander leaves and serve hot.

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