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Monday, June 28, 2010

Bread Pizza - Nothing oriya about it!!!


Cooking Time Required: 5 mins
Cost of preparation: 15-20 rupees

Ingredients: Bread (4 slices), Tomato ( 1 no., medium), Capsicum (1 no., medium), onion (1 small), garlic (1-2 pods), cheese (2 cubes), pepper powder( 1 tsp), salt to taste.

Preparation: Cut the tomato, capsicum, and onion into thin slices. The garlic should be minced into flakes.

Cooking: Heat a pan. Layer the tomato, capsicum and onion over the bread slices. Grate the cheese cubes over it. Add pepper, garlic flakes and salt to taste. Place the bread on the pan and cover with a lid. Wait for 2 mins and remove pan from stove. Keep it covered for about 2-3 mins.
Eat it hot with tomato/tabasco/mustard sauce.


Tips: For those who are not very inclined towards onion and garlic, shredded cabbage can be used as an ideal substitute.

Carrot Vermicelli Kheer




















Cooking Time Required: 30-40 min
Cost of preparation: 50-60 rupees


Ingredients: Carrot ( 200 gm or 2 nos), vermicelli (1/2 cup), milk (1/2 ltr), milkmaid (condensed milk, 1 cup), ghee (3 tsp), raisins, kaju , sugar to taste.

Preparation: Grate the carrot and keep aside. Roast the vermicelli in a pan using very little ghee. Also fry the kajus to a golden shade.


Cooking: Heat a deep vessel. Add the ghee followed by the grated carrot. Fry the carrot for about 5 mins. Add milk, and bring to a boil. Allow to cook slowly for 15 mins. Add raisins, kaju and milkmaid. Boil for another 5 mins and add sugar (according to taste).

Tasty kheer is ready to eat.

Sunday, June 27, 2010

Chicken Kosha


















Cooking Time Required: 1 hour
Cost of preparation: 50-60 rupees

Ingredients: Chicken pieces (250 gm), onion ( 1 large), tomato puree ( 2 tsp), green chilli (1 no.), lemon ( one half), ginger garlic paste ( 1 tbs), coriander powder ( 1/2 tsp), cumin powder (1/2 tsp), chilli powder (1/2 tsp), fennel seeds (1/2 tsp), soya sauce (1/2 tsp), garam masala (1/3 tsp), turmeric , oil (5-6 tsp), salt to taste.

Preparation: Wash the chicken pieces. Add turmeric, lemon juice and salt. Allow to marinate for 30 mins. Cut the onion into two halves. Grate one half and mince the other half into fine pieces.

Heat oil in a kadai. when hot, add fennel seeds . Then add the grated onion . Fry for about 2 mins. Add the finely cut onion and green chilli pieces, followed by the ginger garlic paste after another 2 mins. Fry for about 5 mins. Add tomato puree, coriander powder, cumin powder and chilli powder. Add the marianated chicken after 1-2 mins. Cover with a lid and cook till the chicken softens. Then add the soya sauce and garam masala. Mix thouroughly and remove from fire. Keep covered for about 5 mins. Enjoy with hot rotis.


Tips: For those who are forever looking for short-cuts, the grated onion, ginger garlic paste and tomato puree can be substituted with Maggie Bhuna Masala.

Chicken Breast- صدور الدجاج on Foodista

Broiler Chicken- الفروج المشوي

Sunday Fish Dhamaka


Cooking Time Required: 2 hours
Cost of Preparation: 150 - 200 rupees

Ingredients: Pomfret (2 nos, medium), Rohu ( 200 gm), fish eggs (100 gm), onion (1 small), green chillies ( 2 nos), rice (3 tsp), coriander powder ( 2 tsp ), cumin powder (2 tsp), red chilli powder (2 tsp), turmeric powder (1 tsp), oil (suffient for frying), salt to taste.

Preparation: Wash the fish and fish eggs separately. Add turmeric, cumin powder, coriander powder, chilli powder and salt to the fish. Keep aside for 5-10 mins. Soak the rice overnite and grind into a fine paste. Add to the fish eggs along with the cumin, coriander, chilli powder, turmeric and salt.

Heat a flat pan. Add 5-6 tsp oil. When it starts smoking, add the pomfret and rohu pieces. Fry on both sides till the fish turns slightly reddish. Remove from pan and place on tissue paper to absorb excess oil.

Heat a kadai (deep vessel). Add sufficient oil for deep frying. when the oil becomes hot, add blobs(pakodas) of the fish egg mixture. Fry the blobs (pakodas) till they turn reddish brown. Remove from oil and place on tissue paper.

Amba Khatta ( Mango syrup dish )



















Cooking time required: 20-25 mins
Cost of preparation: 15-20 rupees

Ingredients:


  • Raw mango (2 nos)
  • curry leaves (4-5 nos)
  • red chilli powder (1/2 tsp)
  • turmeric powder (1/5 tsp)
  • pancha phutana (1/3 tsp)
  • oil ( 2 tsp)
  • sugar
  • salt to taste


Cooking: Peel and cut the mangoes into thin slices along the length. Heat 1 tsp of oil in a pan, add the turmeric, salt, and mango slices. Stir for about 5 mins. Then add sugar and 2-3 cups of water. Boil till the water reduces to half and the mixture gets a syrupy texture. Remove from fire.

Heat the remaining oil in a pan. When it becomes hot, add the mustard, fennel and coriander seeds. Then add curry leaves and red chillies. Fry till the red chillis become slightly dark. Then add to the mango syrup.

An excellent side dish with any non-veg meal.

Background: Sunday lunches are usually the highlight of the week for every oriya home (well almost..). Elaborate meals, visits from relatives and loads of gossip are some of the things which make the day rather special. The next few posts will be featuring Sunday specials which form the mainstay of my childhood memories.

Saturday, June 26, 2010

Dahi Mula ( Mooli ka Raita )

'Dahi-Mulaa' or Mooli Raita is one of the dishes prepared for Lord Jaganaath's Midday meal, also known as the 'abhada'. With a generous amount of coconut and a tinge of sweetness, it is a nice thick raita that tastes wonderful when served with anna, dali and besara. However, I enjoy it with plain rice and yellow dal or even paratha.


















Cooking time required: 10-15 mins

Ingredients:


  • Radish(mooli) ( 1 large)
  • freshly grated coconut ( 1 cup)
  • curd (3/4 th cup)
  • sugar ( 1-2 tsp)coriander seeds (1 tsp)
  • mustard seeds (1/4 tsp)
  • red chillies (1-2 nos)
  • curry leaves (5-6 nos)
  • oil (1 tsp)
  • salt to taste
  • 2-3 pinch coarsely ground pepperorns (golmaricha)


Cooking: Grate the radish, squeeze out excess water and transfer to a mixing bowl. Add the grated coconut, curd, sugar, ground peppercorn and salt. Mix well and keep aside.

Heat the oil in a pan, when smoking add the spices (red chilli, coriander seeds and mustard seeds) and a few curry leaves (curry leaf flavor should not dominate the dish). Pour the spluttering mix into the mixing bowl and mix.

Serves as a excellent side dish for any vegetarian meal (personally, i prefer not to have radish with any non-vegetarian dish. Not a very good idea to have two dominant flavors fight it out among themselves).



Besan Tarkari ( moong dal preparation )



















Cooking Time required: 1.5 hours
Cost of preparation: 40-50 rupees


Ingredients:


  • Moong dal (250 gm)
  • potato (1 medium)
  • onion (1 large)
  • coriander seeds(1-2 tsp)
  • cumin seeds (1 tsp)
  • garlic (2-3 pods)
  • red chilli (1 no.)
  • cinnamon stick (1/2 inch long)
  • green chilli (1-2 nos)
  • methi(1/5 tsp)
  • mustard seeds(1/5 tsp)
  • turmeric powder
  • oil ( 6-7 tsp)
  • salt to taste


Preparation: Wash and soak the moong dal overnite. Grind the soaked dal into a coarse paste. Separately grind the coriander seed, cumin seeds, red chilli, cinnamon, garlic and onion into a fine paste.

Cooking: Heat a non-stick tawa (flat pan) . Pour 1/4th of the moong dal paste and spread into a thick layer (slightly thicker than a oothapam). Spinkle oil from all sides. Allow it to cook on one side. Then toss and allow the other side to cook till golden brown. Repeat the process with the remaining moong dal paste.Cut the moong dal dosa into small squares (1.5 inch X 1.5 inch).

Heat about 2 tsp oil in a deep vessel. Add the green chillies, methi and mustard seeds. When the seeds start spluttering, add turmeric powder and the ground masalas . Cook till the paste turns slightly darker, then add the potato pieces. Fry for about 5 mins and add 4-5 cups water. Bring to a boil and add the moong pieces.

Cook till the moong pieces become very soft. Remove from fire and serve with rice or rotis.



Chicken pakoda (Orissa preparation)



















Cooking Time Required: 1 hour ( marination time 30 mins)
Cost of preparation: 60-80 rupees

Ingredients:


  • Chicken (boneless, 250 gms)
  • egg white ( 1 no.)
  • cornflour (3-4 tsp)
  • soya sauce (1/2 tsp)
  • ginger-garlic paste( 1 tsp)
  • vinegar (1/2 tsp)
  • tomato sauce ( 1 tsp)
  • chilli powder or flakes
  • turmeric ( 1 pinch)
  • coriander powder ( 1/2 tsp)
  • cumin powder (1/2 tsp)
  • salt
  • oil for frying


Marination: Cut the boneless chicken into inch sized cubes. Put in a bowl, add all the other ingredients , mix well and keep aside for 1/2 hour.


Preparation: Heat the oil in a deep vessel. When smoking, add the chicken pieces and fry till reddish brown. Garnish with chopped onions, tomato sauce and chilli sauce.

Sprouts chaat



















Cooking Time Required: 5-1o mins
Cost of preparation: 10-15 rupees

Ingredients:


  • Green moong( 50 gm)
  • bengal gram ( 30 gm)
  • lemon (1 nos)
  • cucumber (half, medium size)
  • onion (1 no., small)
  • tomato (1 no, large)
  • mint (pudina leaves)
  • green chilli ( 1 no.)
  • black salt ( to taste)
  • pepper powder ( 1/2 tsp)
  • cumin-chilli powder (1/4 tsp)
  • 1 tsp olive oil



Preparation: Soak the green moong and bengal gram overnite. Wash in the morning and keep in a germinator. If the germinator is not available, keep the pulses in a normal kitchen colander(used for draining excess water) or put in a muslin cloth and hang it( my mon still uses this method ) . Basically, the germinating vessel should be such that it allows free circulation of air.

Allow for 10-12 hours of germination time( this will vary according to the time of the year, i.e., germination is much faster during the hot summer months.


Cooking: Heat the olive oil in a pan. Add the pulses, and stir fry for about 4-5 mins. Mince the tomato, cucumber, chilli, mint leaves and onion into very small pieces. Transfer all the ingredients to a mixing bowl, add the black salt, lemon juice, pepper powder, cumin-chilli powder. Mix well and you have a healthy snack time option.

Alternately, instead of stir-frying the pulses in olive oil, the oil can be directly added to the mixing bowl.

Thursday, June 24, 2010

Aloo Baingan Bharta



















Cooking Time Required: 20-25 mins
Cost of preparation: 20-30 Rupees

Ingredients:


  • Brinjal ( 1-2 large)
  • potato (1 medium)
  • tomato ( 1 no, medium)
  • green peas (fresh or frozen)
  • onion (1 large)
  • garlic(2-3 pods)
  • ginger (1/2 inch)
  • green chillies (2 nos)
  • cumin(jeera) powder(1/2 tsp)
  • chilli powder (1/2 tsp, optional)
  • mustard seeds(1/4 tsp)
  • cumin seeds (1/3 tsp)
  • coriander seeds (1/2 tsp)
  • turmeric (1/2 tsp)
  • oil (3-4 tsp)
  • sugar (1/2 tsp)
  • salt to taste.


Cooking: Boil the potato and keep aside. Roast the brinjal on low flame till it softens. Remove from fire, keep on a plate and cover with a vessel. This will help cook the brinjal completely. Remove the vessel after 5-10 mins, peel the brinjal and mash it. Also peel the potato and dice it into cubes. Cut the onion into fine rings, the ginger and tomato should be cut into small pieces.
Heat the oil in a Kadai(deep pan). When smoking, add the garlic pods. Fry till the garlic turns slightly brown. Remove the garlic, and add sugar(for a reddish color). Add mustard, cumin and coriander seeds. Also add the ginger pieces and green chillies. Fry for about 2 mins, then add onion. When the onion turns slightly red, add the turmeric and potato pieces. Fry for about 4-5 mins, then add tomato. Add the mashed brinjal, green peas, chilli powder and cumin powder after 2 mins. Cook on medium flame for 5-6 mins. Remove from fire , garnish with coriander leaves and serve with roti or rice.


Tips: If you are suffering from hyperacidity, boil the brinjal instead of roasting it. Adding pudina leaves to the garnish not only adds a different flavour but also helps alleviate acidity .

Tips for making mustard paste


Grind the dry mustard seeds into a coarse powder in a grinder/mixer. Then add water and grind again. The mustard paste will be much more smoother.

Badi Jholo ( A Frugal delight from Odisha )

In a country of 631 million women, how is it possible to have just one ideal of beauty ? The Dove advertisement rightly challenges the concept of the fair skinned and dove eyed beauty that has been ingrained into our psyche for generation. In the face of such diversity, it makes much more sense to celebrate our uniqueness instead of looking for stereotypes.

The same applies to our cuisine as well. Somewhere in between the opulent excess of the North Indian cuisine (again a misnomer) and the fearsome spices of the Southern states, there are many unacknowledged cuisines that need to be explored. And one of them is the cuisine of Odisha. Odia cuisine revels in it's frugality and simplicity. And this curry is yet another example of both traits.

Badi Jholo is a rather simple dish which consists of Urad dal vadis cooked in a thin gravy of mustard and garlic. The right amount of chilis and just a hint of acidity is what makes this dish click. And for that reason it was usually prepared when one was convalescing from a fever or cold. Along with the 'Kanji', it is considered to be a sure-shot remedy for bitter taste buds. My grandmother used to call it 'Badi Phulaa' because once we put the fried Badi in the gravy, it tends to soak up the water and doubles up in volume. 'Phulaa' literally means 'to swell up'. Quite an interesting name for a recipe, isn't it ?

While it tastes best when prepared with the 'Kakharu Badi' or urad dal badis made with ash gourd extract, the regular badis will also do. Read on for the recipe -

















Cooking time: 15 mins

Ingredients:

  • 10-12 Urad dal Vadi/Badi (the pumpkin(pani kakharu) variety)
  • 3-4 nos green chillies
  • 1 dry red chili
  • 4 tsp mustard seeds
  • 7-8 garlic cloves
  • 4 tsp mustard oil
  • pinch of turmeric
  • salt to taste
  • 1 piece of ambula (dried green mango)

Pre-cooking: Keep aside 2 garlic pods and 1/4 tsp mustard seeds. Grind the rest into a fine paste along with the dry red chili.

Pure Nostalgia - Coconut shell bowl to keep the ground spices

















Slightly crush the garlic pods and the green chillies.

Preparation: Heat 2 tsp oil in a pan. Fry the Badi till it becomes slightly golden and keep aside.

Add 2 tsp oil to a kadai (deep vessel). When it starts smoking, reduce the flame. add the mustard seeds, pounded garlic pods and green chillies.

Once the seeds start spluttering, add 1/2 cup water to the kadai. This cools down the temp and prevents the mustard paste from curdling.

Now add the mustard paste and another 2 cups water. Boil for about 6-7 mins.

Add the fried Badi and the ambula. Simmer for another 2 mins.

Take off the fire and let it stand for a while. Serve at room temperature.


Wednesday, June 23, 2010

Drumstick potato vadi curry ( chuien aloo badi )



















Cooking time required: 20-30 mins
Cost of cooking: 30-40 rupees

Ingredients: Drumsticks ( 4 nos), potato ( 1 large), tomato ( 1 medium ), onion ( 1 large, optional ), garlic pods (5-6 nos), mustard seeds ( 3-4 tsp), turmeric powder (1/2 tsp), Badi (sun dried balls made from rice and dal paste), red chilli (1-2 nos), oil (2-3 tsp), salt to taste.

Preparation: Cut drumsticks into 2-3 inch long pieces. Also cut the potato and onion into medium sized chunks. The tomato should be finely cut . Grind the mustard seeds along with garlic pods into a fine paste.

Cooking: Heat oil in pan. Add turmeric, potato and onion pieces. Fry till the potatoes are half cooked . Then add the drumstick and tomato pieces. Fry for 2 more mins. Add the mustard paste and hot water (2-3 cups). Add salt to taste and cover the pan. Cook on medium flame for about 5-10 mins.
Fry the badi separately . Add to the curry just before removing from the fire. Serve hot with rice.


Tips: The traditional oriya recipe substitutes potato with Colocasia( also called saaru in oriya ).

Mango chutney

Cooking time : 10-15 mins
Cost of preparation: 10 -15 Rupees

Ingredients: Mangoes ( 1-2 nos, slightly ripened), 1 onion( medium to large depending on the number of mangoes), coriander seeds (2-3 spoons), jaggery (1-2 big chunks, according to taste), salt to taste, 1 tsp oil.

Preparation: Grate the onion and mango . Roast coriander seeds(without oil) and grind into coarse powder.
Heat oil in a pan, add the grated onion and mango. Cook for about 5 mins. Then add coriander powder, salt and jaggery. Keep on fire for about 5 mins. Remove and serve with rice.

Green pumpkin curry - oriya preparation

Cooking time : 30 mins
Cost of preparation: 50 rupees

Ingredients: Green pumpkin( 250 gm), tomato (2 medium sized), garlic pods (lagre,5-6 pieces), green chillies(2-3 nos.), mustard seeds (4-5 tsp), cumin seeds( 1/2 tsp), sunflower oil (3 tsp), mustard oil (1 tsp), coriander leaves, turmeric powder, salt to taste.

Preparation: Discard the outer rind of green pumpkin and cut into small pieces. Grind the mustard seeds and garlic pods into a smooth paste.

Cooking : Heat the sunflower oil in a pan. When smoking, add turmeric, cumin and mustard seeds. Add the green pumpkin pieces to the spluttering seeds and cook for about 4-5 mins. Remove from fire.
Put the half cooked cucumber pieces into a pressure cooker, add the diced tomato pieces, green chillies, mustard-garlic paste, mustard oil, coriander leaves and salt. Close lid, put on fire and allow for one whistle. Remove from fire and serve hot.

Dahi pakhala - an authentic rice preparation from orissa

















Cooking Time Required : 20 Mins
Cost of preparation : 20-30 Rupees

Ingredients: Par boiled rice ( 1/2 kg ), curd (200 ml), onion ( 1 medium, diced ), green chilli (2-3 nos), curry leaves, coriander leaves,cumin seeds (1-2 tsp), salt to taste.

Preparation: Wash rice thoroughly (3-4 times) . Boil water in a vessel. Add washed rice and cook till soft( keep it slightly more soft than regular rice ). Drain off excess water. Add sufficient fresh water to completely cover the rice and allow to stand for 2-3 hours.
Add diced onion, green chilli, curd and salt to the rice. Heat oil in a pan. When it starts smoking, add cumin seeds and curry leaves. Pour the contents over the rice and garnish with coriander leaves. Eat with roasted papad/badi chura, spinach bhaji or fried ladies finger or any stir fry/poda.

Optional seasoning: Freshly grated coconut.

Makes for an excellent meal during the hot summer months.


Chicken curry - oriya preparation


The traditionally made chicken curry from Odisha ! Tastes best when country chicken is used.........


















Cooking time required: 1 hour (approx)
Cost of preparation: Approx. 200-250 rupees

Ingredients: Chicken pieces( preferably Country chicken )(600 gm), Potato (1 large), Onion( 1 large), tomato( 1 medium), ginger garlic paste (1 tbs), cumin seeds (1/2 tsp), sunflower/rice bran oil ( 4 tps), mustard oil(1tsp), coriander powder( 1tsp), chilli powder (1/2 tsp), cumin powder (1/2 tsp)turmeric (1 tsp ), green chilli (2 nos), garam masala( 1 stick cinnamon, 2 pods small cardamon), sugar(1/2 tsp), salt ( to taste ).

Pre-cooking: Marinate chicken pieces with turmeric, salt and mustard oil. Set aside for 1 hour.

Grate half the onion and cut the rest into small pieces. Puree/dice the tomato . Cut the potato into 4 pieces along its length, deep fry and keep aside.

Cooking: Heat oil in a deep vessel. When smoking add 1/2 tsp sugar and a pinch of turmeric( for adding color). Add the cumin seeds. When the seeds start spluttering, add chilli and onion(grated & pieces). Cook for about 3 mins.

Add the ginger garlic paste and salt. Fry the paste for about 3-4 mins. Then add tomato, coriander powder, chilli powder, cumin powder. Cook for about 2 mins.

Add the marinated chicken pieces. Cook till the chicken changes color and oil starts to separate out. Put the contents in a pressure cooker, add potato pieces, 1-2 cups hot/warm water and allow for 1-2 whistles.

Take off the fire and allow steam to settle down. Open lid , add garam masala and mix thoughly.Close lid and keep aside for 2-3 mins.

Serve with par-boiled rice and papad.

Dalma - dal cooked with vegetables



















Cooking time required: 20-25 mins (approx)Cost of preparation: Approx. 25-35 rupees
Ingredients: Dal (200 gms), vegetables ( string beans(4-5 nos), green banana( half ), raw papaya(100 gm), tomato ( 1nos, optional), potato ( 1 smal, optional ), drumsticks (2-3 nos ), green chilli ( 1 no.), cumin seeds (1 tsp), saunf (1 tsp), ghee (2-3 tsp), cumin-chilli powder (1/2 tsp), turmeric powder(1/2 tsp), salt, coriander leaves.

Preparation : Wash the dal and put in a pressure cooker. Add sufficient water cover dal and stand about 2-3 inches above it. Wash and cut vegetable into medium sized pieces . Keep the drumsticks aside and add rest of the vegetables to dal. Add turmeric powder and salt, and close the lid. Cook on medium flame.Allow for 2 whistles. Remove from fire and keep aside for 5-6 mins. Open lid, add the drumstick pieces and close lid. Put on stove for 3-4 mins on high flame. Remove from fire and keep aside.
Heat ghee in a pan. Add cumin and saunf seeds. Pour the spluttering seeds over the cooked dal. Add chilli-cumin powder and mix. Garnish with coriander leaves.


















Dalma Chakuli(Dosa)

For preparing chilli-cumin powder : Heat a iron pan, put whole red chiilies and cumin seeds. Roast till the chillies darken a little. Remove from pan, and grind into a coarse powder. Store in a airtight jar and use within 1 month.

Note - In authentic dalma recipe, tomato is not used . Yam, green papaya, taro and raw banana on the other hand are must haves !

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