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Thursday, July 29, 2010

Yellow dal


















Cooking Time Required: 20 mins
Cost of preparation: 10-15 rupees

Ingredients: Toor dal ( 1 cup), garlic pods ( 4-5 nos), green chilli ( 1 no), mustard seeds ( 1/3 tsp ), coriander seeds (1/4 seeds), fennel seeds (1/4 tsp), red chilli powder (1/5 tsp, optional), finely cut coriander leaves ( 2 tsp), turmeric, oil ( 1 tsp), salt to taste.

Preparation: Wash and soak the daal in warm water for 2-3 hours.

Cooking: Add the dal to a pressure-cooker along with salt and turmeric. Add about one and half cups of water. Close the lid and put on the stove. Allow for two whistles. Remove from the fire and keep aide to cool. Once the steam escapes, open the lid and mash the dal .

Chop the garlic into small pieces. The chilli should be diced into 3-4 pieces along its length.

Heat 1 tsp oil in a pan. When it starts smoking, add the mustard, coriander and fennel seeds, followed by the garlic pieces and red chilli powder. Also add the green Chilli. Stir for 20-30 secs and pour over the dal along with half cup warm water . Sprinkle the coriander leaves over the dal and close the lid. This will help the dal to absord the flavours of the tadka.

Serve hot with rice or rotis.

Enjoying a hard earned meal : Rice with Yellow dal and tomatao-badi curry.

Friday, July 23, 2010

Soya Chilli




















Cooking Time Required: 20-25 mins
Cost of preparation: 15-20 rupees

Ingredients: Nutrela Soyabean chunks ( 2 cups), frozen green peas ( 1/2 cup), onion ( 1 medium ), green chilli ( 1-2 nos), ginger (1 inch long), ginger-garlic paste (1/2 tsp), cumin powder (1/3 tsp), tomato sauce ( 2 tsp), maida ( 1 tsp), cornflour ( 1 tsp), oil for frying, salt.

Cooking: Wash the soya chunks and put in a pressure coooker. Add 1-2 cups water and salt. Boil for 5 minutes. Remove from stove and keep aside to cool.

Squeeze out the water from the soya chunks, add ginger-garlic paste, cumin powder, maida , cornflour and a pinch of salt. Mix well. Heat oil in a deep kadai (wok). Add the soya chunks and fry till they turn reddish brown. Keep aside.

Cut the onion, green chilli and ginger into thin long pieces. Heat 1 tsp oil in a non-stick pan. Add the ginger,chilli and onion pieces and fry till the onion turns pinkish. Add the soya chunks and green peas. Stir fry for about 3-4 mins. Drizzle the tomato sauce over the pan and fry for a minute. Remove from fire and serve hot with rice/roti/puri.



One can also add spring onions and yellow/red peppers to this preparation.

Tuesday, July 20, 2010

Jhal Mudhi


Cooking Time Required: 10 minutes
Cost of preparation: 10-15 rupees

Ingredients: Mudhi (also known as muri or bhel) (100 gms), boiled bengal gram ( 1/3 cup), roasted/fried peanuts ( 1/3 cup), mixture (20 gm),onion ( 1 small), green chilli ( 2 nos), lemon juice(1/2 tsp), mustard oil (1/2 tsp), red chilli powder (1/4 tsp), coriander leaves, salt.


Preparation: Cut the onion, chilli and coriander into fine pieces.

Put all the ingredients in a large bowl and mix thoroughly. Consume immediately before the mudhi gets soggy.

The mixture used should be of the spicy and fiery variety. One can also add small bits of boiled potatoes to the mudhi.

Methi saga bhaja


Cooking Time Required : 15 mins
Cost of preparation: 10-12 rupees

Ingredients: Methi (fenugreek) leaves ( 2 bunches), potato ( 1 small), garlic pods ( 2-3 nos), green chilli/red chilli ( 1 no), mustard seeds (1/5 tsp), oil ( 2 tsp), salt.

Preparation: Wash the fenugreek leaves thoroughly and cut into fine pieces. The potato should also be cut into very small pieces. Crush the garlic pods.

Cooking: Heat a wok (kadai). Add the oil. When it starts smoking, add the mustard seeds, crushed garlic pods and chilli. Add the potato pieces to the spluttering seeds and stir for about 3-4 minutes. Lastly add the fenugreek leaves and salt.

Alternately stir fry and cook the with the lid covered till both the potato and fenugreek leaves are done.

Serve hot with rice or rotis.

Tip: Methi leaves are aromatic but leave a bitter taste in the mouth. Adding potato pieces or coarsely broken dal (toor or moong) helps to balance out the bitterness.

Ambula Raee


Cooking Time Required: 10 minutes
Cost of preparation: 10-12 rupees

Ingredients: Ambula (4-5 pieces), mustard seeds ( 1 tsp), garlic pods ( 5-6 nos), green chilli (2 nos), mustard oil ( 1 tsp), sugar ( 1 tsp), salt.

Preparation: Soak the ambula for 3-4 hours in a cup of water. Grind the mustard seeds and half of the garlic pods into a fine paste. Cut the chilli into small pieces.

Cooking: Mix all the ingredients except for sugar in a kadai . Add another cup of water.Put on the stove and bring to a boil. Keep it on the fire till the quantity reduces to half. Add the sugar and boil for another 2-3 minutes.

Cool it. Relish with rice.

Sunday, July 18, 2010

Mansa Kasa (Mutton kasa)



















Cooking Time Required: 40 min
Cost of Preparation: 100-150 rupees

Ingredients: Mutton ( 500 gm), onion ( 2 nos, medium), potato ( 1 large ), tomato ( 1
medium), green chilli ( 2 nos ), ginger garlic paste ( 2 tsp), cumin-mustard seeds ( 1/3 tsp), coriander powder ( 2/3 tsp), cumin powder (1/3 tsp), chilli powder (1/3 tsp), garam masala ( 1/4 tsp), mustard oil ( 2 tsp ), oil (5-6 tsp), turmeric, salt to taste.

Preparation: Wash the mutton thouroughly. Drain excess water . Add salt, turmeric and one tsp mustard oil. Keep aside to marinate for one hour.

Cut the potato along its length into four pieces. Heat a pan. Add one tsp oil and the potato pieces. Fry till the potato turns light brown.

Grate half an onion and cut the rest into small pieces.

Cooking: Heat 4 tsp oil in a kadai (wok). When it starts smoking, add the green chilli, cumin and mustard seeds. When the seeds start spluttering, add the grated onion. Stir fry for two minutes, and add the onion pieces. When the onion turns pinkish red, add the ginger garlic paste. Stir till the raw smell of ginger garlic goes away. Then add the mutton fat (charbi) and cook for 5 minutes.

Cut the tomatoes into small pieces and add to the wok along with coriander and cumin powder. Stir for 2-3 minutes and then add the mutton. Cook for another 10 minutes while stirring at regular intervals. Transfer the contents of the wok into a pressure cooker and add garam masala along with little water. Cook for 10-15 minutes.

Remove from fire and allow steam to escape. The mutton should be well cooked . In case it is still not done, cook for another 5 minutes with the lid closed.

Enjoy hot with rice or rotis.

Friday, July 16, 2010

Paneer Curry


Cooking Time Required: 30 mins
Cost of Preparation: 50-60 rupees

Ingredients: Paneer (cottage cheese, 200 gm), potato ( 1 no, medium), tomato ( 1 no, large), onion ( 2 nos, medium ), green chilli ( 1 no ), ginger garlic paste ( 1 tsp), maggie bhuna masala ( 1 tbs ), cumin-fennel-methi seeds (1/3 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), garam masala (1/4 tsp), kasuri methi ( 1 tsp), turmeric , ghee ( 1 tsp), oil ( 3-4 tsp), salt to taste.


Cooking: Peel the onions and cut into two. Put in a pressure cooker along with the tomato, add 1 cup water, cover the lid and put on the stove. Keep it on for two whistles, then remove and keep aside to cool. Once cool, drain excess water and mash the boiled onion and tomato. Cut the paneer into medium sized cubes and keep aside. Cut the potato into four pieces along its length and keep aside. Soak the kasuri methi in a cup with some warm water.


Heat the ghee in a pan. When it becomes hot, add the paneer pieces. At the same time, take water in a pan and put on the stove. Add salt and turmeric to the water and bring to a boil.
Stir fry the paneer till the colour changes from white to light golden brown. Remove from the pan and add to the boiling water. Boil for 2 mins and keep aside.


Heat the oil in a kadai (wok). When it becomes hot, add the potato pieces. Fry for 5-6 mins, remove and keep aside. Then add the fennel-methi-cumin seeds along with the green chilli. Add the mashed tomato-onion paste to the spluttering seeds. Stir fry for 2-3 mins. Then add the ginger-garlic paste along with some salt. Stir fry till the paste darkens slightly. Add the cumin and coriander powder. Stir for about a minute, and add the maggie bhuna masala. Stir another two mins and add 2-3 cups water. Bring to a boil. Add the potato and paneer pieces. Boil for 10 minutes. Add the kasuri methi and garam masala. Boil for another 2-3 minutes and remove from the stove. Tastes equally good with rice, roti or puri.

Potala Alu Bhaja (Aloo Parwal Bhaji)


Cooking Time Required: 15 mins
Cost of preparation: 20-25 rupees

Ingredients: Potato (1 large), potala ( 5-6 nos), pancha phutana (1/3 tsp), chilli-cumin powder (1/4 tsp) oil ( 2 tsp), turmeric ( 1/5 tsp), salt to taste.

Cooking: Cut the potato into long pieces. Lightly scrape the outer covering of the potala and cut into four pieces along the length.

Heat a pan. Add two teaspoon oil. When it starts smoking, add the turmeric and pancha phutana. When the seeds start spluttering, add the potato and potola pieces. Stir fry for 3-4 mins. Then add salt and sprinkle little amount of water. Cover the pan with a lid. Remove the lid and stir at regular intervals till the vegetables are just cooked. Sprinkle some more water if it becomes too dry and the vegetables are still raw.

Add the cumin-chilli powder and mix 1-2 minutes before removing the pan from the fire. Serve with rice or roti. A tasty and low calorie side dish.

Dahi Aloo (Potato and curd raita)




















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

Ingredients: Curd ( 1/2 cup), Potato (1 large), green chilli (1 nos), onion ( 1 small), coriander-mustard seeds (1/4 tsp), chilli-cumin powder (1/4 tsp) oil ( 1 tsp), salt to taste.

Cooking: Boil the potato and keep aside to cool. Cut the onion and chilli into small pieces.

Pour the curd into a mixing bowl, add salt and chilli-cumin powder. Mix well.

Peel the potatao, cut into small cubes and add to the mixing bowl along with the onion and green chilli.

Heat a pan. Put one teaspoon oil, add the coriander and mustard seeds. When the seeds start spluttering, pour into the mixing bowl. Serve with rice or roti.


Tips: Cool the potato before adding the curd. Otherwise the heat will turn the curd into paneer (cheese).

Thursday, July 15, 2010

Meetha Suji (Suji ka Halwa)

Meetha Suji. I kind of grew up eating this version of 'Suji halwa' as it is popularly known in most parts of the country . Seasoned with bay leaves and just the right amount of ghee, it was the answer to every Odia kid's 4 o' clock hunger pangs. 



















Cooking Time Required : 10-15 minutes

Ingredients -

  • 1 cup Suji/semolina
  • 4-5 tsp sugar 
  • 1/4 cup ghee
  • dry fruits (raisins and cashews, i skipped as my kid does not like )
  • 2-3 nos bay leaves
  • 1 pinch salt

Cooking: Heat a pan. Put 1 tsp of ghee on it. Add the suji and stir periodically till it darkens a few shades(light brown). Remove from fire and keep aside. Fry the cashews and keep aside.

Pour 2 cups of water into a deep vessel (kadai) and put on the stove. Bring to a boil. Add the roasted suji and mix it continuously to prevent lumps formation. When the suji starts solidifying, add the sugar, cardamon and ghee. Mix it till the sugar almost dissolves, add the cashews and raisins, and remove from the stove. Keep it covered for 5 mins. Serve it hot.
















An old of mine with lots of added raisins and cashews :) :) !!

Tuesday, July 13, 2010

Aloo Posta (Potato and Khuskhus curry)


Cooking Time Required: 15-20 mins
Cost of preparation: 30-40 rupees

Ingredients: Potato (1 large), green chilli (1 nos), posto(khus-khus) ( 4 tbs), garlic (2-3 pods), red chilli (1 no.), mustard-cumin seed (1/4 tsp), mustard oil 2 tsp), turmeric powder (1/4 tsp), salt to taste.


Cooking: Cut the potato into fine pieces. Heat a tawa, add 1 tsp oil and the potatoes. Fry lightly and keep aside.

Grind the posto, garlic pods and green chilli into a fine paste.

Heat oil in a deep vessel. When it starts smoking, add the mustard-cumin seeds and red chilli. Fry till the red chilli darkens. Add the posto-chili-garlic paste along with a cup of water. Bring to a boil. Then add the fried potato pieces. Cook for 8-10 mins. Remove from fire and serve with either rice or roti.


Tip: Grind the dry posto seeds. Then add garlic ,green chilli and water and grind again. The paste will be much more fine.

Sunday, July 11, 2010

Chicken n Kaleji Roll




Cooking Time Required: 30 mins
Required Preparation Time : 50-60 rupees

Ingredients: Chicken pieces ( 100 gm, includes 3-4 pieces of chicken liver), maida ( 1.5 cups, sufficient for 2 large rotis), tomato (1 small), onion (1 medium), green chilli (2 nos), ginger garlic paste (1/2 tsp), cumin powder (1/5 tsp), coriander powder (1/5 tsp), pepper powder (1 tsp), chilli powder (1/4 tsp), 2 eggs, tomato sauce, oil, salt to taste.


Preparation: Separate the bones from the chicken pieces. Add salt and turmeric to the pieces and marinate for half an hour.
Add a pinch of salt and 4-5 drops of oil to the flour. Mix well, add water and knead into a firm dough. Keep aside.


Cooking: Cut the onion into small pieces. Heat 2 tsp of oil in a cooker. When it starts smoking, add half of the cut onion pieces and one green chilli. Fry till the onion becomes slightly reddish, then add the ginger garlic paste. Fry for 3-4 mins, then add the tomato (finely minced), cumin and coriander powder. Add the chicken pieces along with salt after 1 min. Fry for 4-5 mins. Add little amount of water( the chicken should neither become too watery nor should it stick to the bottom of the cooker) , then close the lid of the cooker. Wait for a single whistle , then remove from fire.
Allow to cool and then break the chicken into small pieces.

Break the eggs into a bowl, add salt and beat well.

Separate the dough into two equal parts. Roll into large rotis.

Heat a pan. Put the roti on it. Cook on both sides. Pour a little of the beaten egg over the roti. Toss it over and remove from the pan after 30 seconds. Spread the onion pieces, chicken and liver pieces over the roti. Sprinkle pepper powder, chilli powder, salt and tomato sauce over it. Roll the rotis. Roll a paper napkin around one end .

Enjoy hot with a can of chilled coke/sprite.

Chicken Breast- صدور الدجاج on Foodista

Chattu Besara ( Odisha's delectable Mushroom curry)


Odisha is home to a huge variety of mushrooms, most of them sprouting in the wild during the humid monsoon months. I still remember the distinct flavor of the indigenous varieties like 'rugda', 'bihuduni', bhanu', 'nada' and 'pala' chattu which were sold in the local markets by the tribal women who gathered them from the forests. But most vivid are the memories of the 'bali' chattu or sand mushrooms that sprung up unexpectedly in our backyard during the rains. The incredible taste was reward enough for the hour or two that we had to spend in plucking them without damaging or breaking off the delicate stems.

Most of the mushrooms in Odisha are cooked in tangy mustard gravy . But sometimes, we used to stir-fry the delicately flavored ones with just a pinch of salt and turmeric. While the cultured varieties like the button mushrooms or the oyster mushrooms that are available in Bangalore can never match the sheer burst of flavor that the indigenous ones provide, once in a while I do cook the former in the traditional style. It is an easy-to-do recipe that is not only light but pairs up quite nicely with a simple steamed rice and yellow dal.

Read on for the recipe -

















Cooking Time : 30-35 mins

Ingredients:
  • 200 gm Button Mushrooms
  • 1 medium potato 
  • 1 medium tomato
  • 1 small onion
  • 10 garlic flakes
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1-2 sprig coriander leaves
  • 1 green chilli 
  • 2 dry red chilis
  • 1/4 tsp mustard seeds (for tempering)
  • 2 nos dried mango pieces (ambula)
  • 3 tsp mustard oil
  • 1/2 tsp turmeric
  • salt to taste



Preparation: Fill a large vessel with water and add turmeric. Immerse the mushrooms in the water and leave for 10 mins. Drain the turmeric water and wash the mushrooms with sufficient fresh water. Pat them dry with a rough kitchen towel and use the same to remove their skin.

















Grind the dry red chilis, mustard seeds, cumin seeds and garlic pods (4 nos) into a fine paste. Soak the dried mango pieces in about 1/2 cup of water.

Cut the mushroom, potato, onion and tomato into small pieces.

Cooking: Heat 2 tsp oil in a pan. When it starts smoking, add the mushrooms, potato pieces and little bit of salt. Stir fry till the potato is almost cooked.

Heat another pan. Add 1 tsp oil, 1/4 tsp mustard seeds, 4 flakes crushed garlic and 1 green chili. When the garlic starts to brown, add the chopped onion. Fry till the onion becomes transparent.

Add tomato pieces to the pan and sprinkle a little salt on them. When the tomato becomes mushy, add the mustard-garlic paste, turmeric and 2 cups of water. Bring to a boil. Then add the fried mushroom and potato. Adjust salt and let it simmer for 10 mins

Finally, add the soaked mango pieces(ambula) along with the water used for soaking . Boil for 5-6 mins. Add the coriander leaves, 2 crushed garlic flakes, a few drops of mustard oil and remove from the fire.































Serve at room temperature along with rice and yellow dal.

Note - To avoid making the curry bitter, dissolve the mustard-cumin paste in 2 cups of water and let it stand aside for 10 mins. Carefully drain the water into another bowl taking care that the solid residue is left behind. Add the drained water to the curry and throw away the solids.

Wednesday, July 7, 2010

Masala dia Maccha Jholo( Fish Curry )


















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

Ingredients: Rohu (4-5 pieces, 250 gm), onion ( 1 large), tomato (1 large), ginger-garlic paste(1-2 tsp), green chillies ( 1-2 nos), maggie bhuna masala ( 1 tbs), pancha phutana (1/5 tsp), turmeric (1/3 tsp), oil (6-7 tsp), garam masala (1/4 tsp), cumin powder (1/3 tsp), coriander powder (1/2 tsp), tamarind (1 small piece), salt to taste.

Preparation: Add salt and turmeric to the fish pieces. Heat 3-4 tsp oil in a non-stick pan and fry the fish till it turns slightly reddish on both sides.
Gring the onion & tomato into a fine paste and keep aside.

Heat 3 tsp oil in a deep vessel. When it becomes hot, add the green chillis and pancha phutana. when the seeds start spluttering, add the onion-tomato paste . Fry for 3-4 mins and then add the ginger-garlic paste, turmeric and salt. Cook till the smell of the ginger garlic goes off and paste turns brownish. Add the bhuna masala, cumin powder and corinader powder. Fry for 2 mins, then add 2-3 cups water. Bring to a boil. Add the fried fish. Boil till the fish softens. Add the tamarind and boil for about 5 mins. Finally add the garam masala and close the lid. Remove from fire.

Serve hot with rice.

Tips: Peel the onion, cut into two halves and put in a pressure cooker. Cut the tomato into two, and add to the cooker along with little bit of salt and sufficient water. Boil for 5-10 mins. Remove from fire and keep aside to cool .Crush the boiled mixture into a fine paste. Tomato-onion paste is ready without shedding any tears. Also useful given the frequent power cuts which prevent one from using the mixer.

Sunday, July 4, 2010

Ghuguni



















Preparation Time - 25 mins


Ingredients: Yellow peas (200 gm), potato ( 1 small), tomato ( 1 medium), onion ( 1 medium), ginger-garlic paste ( 1 tsp), cumin seeds (1/5 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), chilli powder ( 1/2 tsp), garam masala powder (1/5 tsp), bay leaf ( 1 no.), oil (2 tsp), coriander leaves, turmeric powder, salt to taste.

Preparation: Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Wait for 2 whistles. Remove and keep aside to cool.
Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.


Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the potato pieces ,tomatoes, salt and turmeric powder. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.
Add the garam masala, mix and remove from fire. Garnish with coriander leaves and serve hot.




Facts: Some of the combinations in which Ghuguni is consumed in orissa are idli-chutney-ghuguni, aloo chop-ghuguni, dahi wada-ghuguni.


















A platter consisting of ghuguni, aloo chop, pakoda and chicken kasa.

Saturday, July 3, 2010

Gupchup - orissa style 'Pani-puri'


Cooking Time Required: 30 mins
Cost of preparaton: 40-50 rupees


Ingredients:

For the puri - Maida(flour) (1 cup), Suji(semolina) (1 cup), rice flour (1 tsp, optional), salt, oil for frying the puris.

For the filling - Potatoes ( 2 large), onion ( 1 large), boiled yellow peas (1/4 cup), green chillis (2 nos), coriander leaves, coriander powder (2/3 tsp), cumin-chilli powder (2/3 tsp), salt to taste.

For the pani - Tamarind, jal jeera (1/3 tsp, optional), chilli powder, coriander leaves(minced), salt to taste.

Preparation:

Puris - Mix the maida, rice flour, suji, salt and few drops of oil. Add very little water and knead into a stiff dough. Make small balls out of the dough. Spread into thin rotis and cut out small circles using a cutter. Fry till its puffs up well and becomes really crisp.

Filling - Boil the potatoes and yellow peas. Allow to cool. Peel the potatoes and mash it. Finely chop the onions, green chillies and coriander leaves. Add the yellow peas, chopped onions, chillies, and coriander leaves to the mashed potaoes. Sprinkle coriander powder, cumin-chilli powder and salt over it. Mix well.



Pani - Add water to the tamarind and squeeze out the pulp. Add more water, jal-jeera, chilli powder, coriander leaves and salt. The pani should be slightly sour and spicy.




Serving - Make a small hole on one side of the puri. Put in the mashed potato-onion-peas filling. Dip the puri into the tangy pani and savour the taste.

Thursday, July 1, 2010

Bhendi Sorisha Khatta



















Cooking Time Required: 15 mins
Cost of Preparation: 15-20 rupees

Ingredients: Ladiesfinger(bhendi) (200 gm), green chilli (1 no.), curry leaves (5-6 nos), garlic (5 pods), coriander seeds (1/4 tsp), mustard seeds (2 tsp), lemon (1 no), turmeric powder(1/4 tsp), oil, salt to taste.

Preparation: Wash the ladiesfinger and cut across the section into 1.5 inch sized pieces (do not slit it along the length). Keep aside a few mustard seeds and one pod of garlic for the tempering. Grind the mustard seeds and remaining garlic pods into a fine paste.

Cooking: Heat 2 tsp oil in a deep vessel and fry the ladiesfinger pieces till the stickiness goes away.
Remove from vessel and keep aside. Add another tsp oil. When it starts smoking, add the coriander and mustard seeds. Add the curry leaves, green chilli and garlic pod to the spluttering seeds. Stir for about a min and add the mustard-garlic paste along with 1 cup of water. Bring it to a boil and add the fried ladiesfinger pieces along with turmeric powder and salt to taste. Allow the curry to boil for 5 mins or till the ladiesfinger becomes soft. Then squeeze the lemon over it and cook for another 30 secs. Remove from the fire and serve with rice.


Tips: The lemon can also be substituted with tamarind (tentuli/imli) or dried mango pieces (ambula). Boil the curry for an additional 5-7 mins for the sour taste to get imbibed.

Maccha Posta Jholo


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














Ingredients: Rohu (4-5 pieces, 250 gm), posto(khuskhus seeds) ( 3 tbs), sorisha(mustard seeds) ( 2 tsp), garlic (7-8 pods), green chillies ( 1-2 nos), cumin-mustard seeds (1/5 tsp), turmeric (1/3 tsp), mustard oil (4-5 tsp), coriander leaves salt to taste.

Preparation: Add salt and turmeric to the fish pieces. Heat 3 tsp oil in a non-stick pan and fry the fish lightly on both sides.
Keep aside two pods of garlic for the tempering. Grind the posto, sorisha and remaining garlic in a fine paste.

Heat 1 tsp oil in a deep vessel. When it becomes hot, add the green chilli, garlic pods and cumin-mustard seeds. when the seeds splutter, add the posto-sorisha-garlic paste along with 2-3 cups of water and salt. Bring the mixture to a boil and then add the fried fish and 1-2 tsp mustard oil. Let it boil for about 10-15 mins. Add the coriander leaves and remove from fire.

Serve hot with rice.

Tips: Grind the dry posto and mustard seeds at first. Then add garlic pods, little bit of salt and water. Grind the wet mixture into a fine paste.

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