non-vegetariansoy-free
odia
Macha Bhaja, Bihari Arna and Odia Dalma
Crispy Macha Bhaja with protein-packed, gut-friendly Dalma & Arna – a delicious, soul-satisfying combo!
45 min
981 cal
46gProtein
131gCarbs
32gFat
3Recipes
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Quick to make Sijha Anda Fry with Chai - a protein-packed, energy-giving combo for busy mornings!
A quick and savory Indian-style fried egg dish, spiced with onions, tomatoes, and green chilies. Perfect for a speedy breakfast or a light meal with roti or bread, ready in under 20 minutes.
Serving size: 1 serving
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving
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Quick to make Sijha Anda Fry with Chai - a protein-packed, energy-giving combo for busy mornings!
This odia dish is perfect for snack. With 402.04999999999995 calories and 18.189999999999998g of protein per serving, it's a high-fiber option for your meal plan.
Heat oil in a non-stick skillet or pan over medium heat. Once hot, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 3-4 minutes, pressing down with your spatula, until the tomatoes turn soft and mushy.
Add the spice powders: turmeric powder, red chili powder, and salt. Mix everything well and cook the masala for 1-2 minutes, until you see oil starting to separate from the edges.
Reduce the heat to low. Make four small wells in the masala mixture and crack one egg into each well. This helps them cook evenly.
Cover the pan and let the eggs cook for 2-3 minutes, or until the whites are fully set but the yolks are still runny. If you prefer well-done yolks, cook for an additional 1-2 minutes.
Once cooked to your liking, sprinkle garam masala and freshly chopped coriander leaves over the top. Serve immediately.
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.