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Showing posts with label no onion no garlic recipe. Show all posts
Showing posts with label no onion no garlic recipe. Show all posts

Monday, October 10, 2016

Raavan Bhaat ( Happy Dusshera )

It is Dusshera eve and the little voice in my head wants to have a free rein over my thoughts and potentially, any actions originating from them. Now this seemingly harmless voice has got me into trouble quite a few times in the past and hence I was not too keen to listen to it. And I guess neither would you if it keeps popping sacrilegious questions like 'Why do we celebrate the death of a devil who obviously died eons ago ( sometime during in the 'Treta Yug' ? Huh !! ). There are no written records about his life except for a few poetic accounts written by sages who might have been high on 'God-knows-what' substance.'

Or the pensive 'Was Ravan really so bad ?. The poor guy had only kidnapped another man's wife and taken her to another country. Something that can be effectively dealt under Section 360 and 365 of the Indian penal Code.'

Sometimes it borders on the outrageous. 'Where was the feminist lobby when Lakshman lopped off Srupanekha's nose ? For God's sake, she had merely indulged in some harmless adam-teasing !! In a country where women are burnt with acid, stabbed or even mowed down for repulsing the advances of certain men and these men then go scot-free, why was this 'khap'/'panchayat' style justice (or rather injustice) meted out to her. Should not they have demanded equal rights for women ? Or sat on a 'dharna' ?

By now you must have understood how dangerous this 'little voice' can become if not squashed in the nick of time. But as it happens more often than not, I ended up listening to it for a wee bit longer than advisable. No, it is not that I am being too soft. Rather it was the 'something' that it kept repeating. Strangely enough, it made a lot more sense than the other thoughts going around in my mind.

'Evil', as it told me, 'resides in each one of us. Each one of us is blessed those ten heads just like the much feared and sometimes revered demon'. And before I could counter it with a 'Whoa, you think I am bonkers ?', it quickly pointed out that the heads are merely symbolic. 'They stand for those ten traits that lead us to the path of evil and the subsequent downfall. Ego, attachment, anger, hatred, fear, jealousy, greed, lust, insensitivity and delusion, all of these ultimately corrupt a person. Hence it more sense for us to pledge to give up a bad habit on this day instead of thronging some overcrowded venue and participate in the burning of a effigy. It is just good money going up in bad smoke !!' it reasoned.

It does make sense, doesn't it ? Pick at least one bad habit that you have been planning to give up. Or, if you imagine yourself to be 'perfection personified' , just think about what has been making you unhappy or dissatisfied in the last couple of days. Once you are able to pinpoint the cause, I am sure you can trace it back to one of these ten evils and take corrective measures to get rid of it. It won't be easy but it will help you avoid bigger pitfalls in the long run.

The little voice has certainly redeemed itself to some extent. Maybe I will be more open to it when it pops around the corner the next time. But for now, let us come to this delicious recipe taken from Vikas Khanna's 'My Great Indian Cookbook'. Named after the demon for it supposedly prohibitive spice content, it is smoking hot, tangy and plain mind-blowing in every sense of the word. No wonder, I had to pair it with some chilled lassi to soothe my screaming palate.

Read on for the recipe -






Preparation Time - 25 mins

Ingredients -
  • 3 cups cooked Rice (Basmati or any other fragrant variety)
  • 1 1/2 tsp tamarind juice ( as per taste )
  • 2 tsp powdered jaggery ( as per taste )
  • 1 tsp mustard seeds
  • 2-3 pinch asafoetida
  • 2 sprig curry leaves
  • 2-3 dry red chili
  • 2 tsp oil
  • salt to taste
For the spice powder -
  • 2 tbsp channa dal
  • 2 tbsp urad dal
  • 1/4 cup peanuts
  • 2 tsp sesame seeds
  • 5-6 red chilis ( you can double the quantity if you can bear the heat )
  • 2 tsp fenugreek seeds
  • 1/2 tsp coriander seeds

Preparation - Dry roast all the ingredients for the spice powder till fragrant. Remove from flame and transfer into a blender jar. Grind into a fine powder.

















Cooking - Heat a wok. Add the mustard seeds, asafoetida, red chillis and curry leaves. Once the seeds start spluttering, add the tamarind paste and powdered jaggery along with 1/2 cup warm water.

Let it boil and then the reduce flame to a simmer. Once it turns thick, add the cooked rice along with the powdered spice and salt to taste.

Toss gently to ensure that the spices get distributed evenly without ever breaking the grains.

Remove from the flame and serve .



Monday, March 28, 2016

Oria Arna ( Odisha Special )

With rice being the staple grain of Odisha, there many kinds of 'Khichidi' that one can find in this state. Unlike the Southern states which have rice varieties that include veggies and a whole lot of spices, the Odia folks simply cannot do without their dal. The running joke in the community is that even if one serves a guest with half a dozen gravy dishes along with rice, they would still berate the fact that the host forgot to serve dal. The only exception to this 'till dal does us apart' rule is the 'pakhala' , a watery rice dish that is served mostly during summers. This dish dispenses the need to pair it with anything that remotely resembles a gravy. As for the others, no exceptions can be made. Never ever.

One such little known but nevertheless delicious rice variety is the 'Oria Arna', an offering at the famous Lingaraj temple in Bhubaneshwar. A simple rice and lentil preparation with a seasoning of ginger, bay leaf and asafoetida in desi ghee, it is sheer delight on the taste buds. Apart from the 'no onion no garlic' days, I also like to cook this dish on the days when I am feeling lazy and want an easy one pot meal.

Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -


  • 1 cup arwa rice ( jeera rice)
  • 1 cup split yellow moong dal
  • 2-3 tsp desi ghee
  • 2 tsp sugar
  • 2 bay leaves
  • 1 1/2 inch ginger
  • 2 pinch asafoetida
  • 1/4 tsp turmeric
  • 4 tsp chopped cashews
  • 4 tsp raisins
  • 4-5 tsp finely chopped coconut pieces
  • salt to taste


Preparation - Wash the lentil and rice together. Strain and mix in the turmeric. Air dry on a flat surface for 2 hours.

Crush the ginger and keep aside.

Cooking - Heat 2 tsp ghee in a deep vessel. Add the cashews and raisins. Fry for 5-6 seconds and remove.

Add the bay leaf to the ghee. Once it releases fragrance, add the rice and dal to the same vessel. Stir fry for 3-4 mins till the ghee coats each and every grain.

Add 4 cups water, crushed ginger, sugar and salt. Also, add the finely chopped coconut.

Cook till done.

Heat the remaining ghee in a tempering pan. Add the asafoetida and allow it to crackle. Pour this tempering over the rice. Mix in the fried cashews and raisins.

Serve warm.




















Note - I personally like to have it with some fried papad and occasionally some thick yogurt too.

Sunday, November 1, 2015

Red Cabbage pakoda ( with Amaranth flour )

I always knew that government officials are a tardy lot who take forever to move files and cannot be budged into action without the lubricating effect of a few crisp currency notes (aka bribes). But copying or plagiarizing from blogs ?? Incredulous !! I find it tough to believe this. Even more than the fact that there are others who have turned blogging into a social media circus.

Honestly this is a creative thing and the biggest appreciation comes when someone reads our stuff and complements us . But can I possibly accept compliments for a borrowed piece of work ? Bullshit !! Other than garnering a few likes and a complement or two, it does nothing good for a blogger. And surely it does not earn you some great 'fans' or friends as I like to call them. Thank you Nidhi dear for pointing it out to me.

Anyways getting back to all things good, I actually tried this out during the Navratri days but could not get it published in time. Since I had given up onion and garlic for a few days, I had tried this yummy snack one afternoon. As part of my 'desi'-fication drive, I adopted yet another foreign vegetable and tried to give it an Indian twist.

Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -

  • 2 cups shredded red cabbage
  • 2-3 tbsp amaranth flour (rajgire ka atta / Farari flour)
  • 1 tsp cornflour
  • 1/2 tsp red chili powder
  • 1/4 tsp coriander powder
  • 2 pinch roasted cumin-chili powder
  • a pinch of garam masala
  • a pinch of turmeric
  • salt to taste
  • 2 tsp chopped cilantro
  • very little water to loosely bind the ingredients


Preparation - Take all the ingredients in a mixing bowl. Add a little water and bind it lightly.

Cooking - Heat oil in a wok. Add a small amount of the mixture and fry it for a few mins. Remove and keep aside on paper towels to absorb excess oil.

Repeat with the remaining mixture.

Serve hot !!


















Note - This is inspired by a loose kind of onion pakoda that I sometimes prepare. But one can chop the cabbage into still finer bits and add more binding to get the regular kind of pakoda. 

Tuesday, October 27, 2015

Sprouts and Cracked wheat Khichdi

While most of the folks are done with Navratri and the fasting that goes with the territory, it is just the beginning of the fasting season for the people of Odisha. As the holy month of Kartik has already started and Margasira is next in queue, quite a few Odia folks will be scouting for 'no onion-no garlic' recipes. Not that Odia cuisine lacks such dishes, there are more then enough to last through these two months, but sometimes a little change is very much welcome.

This simple recipe is actually inspired by the 'Kanika', an aromatic and mildly sweetened rice preparation. I have given it a really healthy makeover by substituting the rice with cracked wheat or daliya and adding the goodness of sprouted lentils. It turned out to be a winner in all aspects and I enjoy this for lunch with a glass of spiced buttermilk.

Read on for the recipe -








Preparation Time - 15 mins

Ingredients -

  • 1/4 cup daliya
  • 1 cup sprouted lentils ( i mix green moong and kala channa)
  • 1/3 tsp cumin seeds
  • 1 dry red chili
  • 1/2 tsp ghee
  • 1 inch cinnamon
  • 1 green cardamom
  • 2 cloves
  • 6-7 peppercorns
  • 12-14 rasisins
  • salt to taste
  • pinch of turmeric

Cooking - Dry roast the daliya till it gives off a mild fragrance and turns brown by a few shades. Keep aside.

Heat the ghee in a pressure cooker. Add the red chili, cumin and spices. Roast till fragrant. Throw in the raisins and saute for 10 seconds.

Wash the sprouts and the daliya. Add to the cooker.

Add about  1 1/2 to 2 cups water, the turmeric, salt to taste and close the lid. Cook for 3-4 whistles on medium flame.

Keep aside till steam escapes. Open the lid and cook uncovered for a few minutes if it is too watery.

Serve warm with buttermilk


Wednesday, October 14, 2015

Broccoli Butter Masala ( Navratri Special )

When it comes to 'sattvik' or 'niramish' fare, i.e., cooking without using any onion or garlic, many of us have a mental blockade. "Will it taste good ?" or even "there can be no substitute for fish/chicken/or any other meat of your choice", are some of the common nags that I have come across. But over a period of time I have explored the sattvik fare from various regions of India and most of it has turned out to be delicious. For example, let us take the Monday/Thursday meals cooked in most households in Odisha. Rice, dal with veggies, minimal spices and a ghee tadka, a sweet-sour chutney kind of thing, stir fried veggies and greens (either stir fried or cooked with moong dal). Simple and, nourishing yet delicious enough to qualify for an everyday meal. People who prefer rotis over rice can opt for a simple 'vrat ke alu' or 'kachey kele ki subzi' with rotis or parathas made with Rajgire ka atta.

Having tackled the first question, let us move on to the second one. But what is one supposed to serve if guests drop in ? Well, there are 'no onion no garlic' versions of most curries like the Navratan korma, matar paneer and butter masala (and it is also available on my blog) along with delicious sattvik 'no onion no garlic' biryanis that one can choose from.

The 'Broccoli Butter Masala' is just an addition to this list and the fruit of my efforts to marry Indian cooking with exotic ingredients. Read on for the recipe -


















Preparation Time - 25 mins

Ingredients -


  • 2 cups broccoli florets
  • 2 medium sized tomatoes
  • 10 cashews
  • 15 raisins
  • 1 cup milk
  • 2 tsp fresh cream
  • 1/2 tsp coriander powder
  • 1/2 tsp kashmiri chilli powder
  • a pinch of garam masala
  • 2 pinch turmeric
  • 1 tsp butter
  • 2 tsp oil
  • salt to taste
  • 1 tsp kasuri methi
  • few whole spices ( 1 green cardamom, 2-3 cloves, 1" cinnamon, 1 bay leaf, 6-7 peppercorns )


Preparation - Boil sufficient water in a saucepan.Once it gets to a bubbling boil, add the broccoli florets and let it cook for a minute or two.

Remove and immediately dunk in cold water. Drain the water after 5 mins. This helps bring out the gorgeous green hue of the broccoli.

Soak the cashew and raisins in 1/2 cup warm water for 20 mins. Grind into a smooth paste.

Puree the tomatoes.

Make a paste out of the coriander powder, garam masala, red chili power and turmeric along with a little (2-3 tsp) water.

Cooking - Heat the oil and butter in a wok. Add the masala paste and fry for 2 mins.

Add the tomato puree and fry till oil starts to separate.

Add the cashew and raisins paste and cook for 3 mins.

Finally add the milk and 1/4 cup water along with the blanched broccoli florets. Sprinkle Kasuri methi on top.

Bring to a boil on low heat and let it simmer for a while till the broccoli turns soft and the gravy coats the florets evenly.

Add the cream. give it a mix and remove from flame.

Serve hot with puris or a simple pulao.










Tuesday, October 13, 2015

Wishing all my Readers a very Happy and Auspicious Navratri !!

May the Mother Goddess shower You with all Her Blessings !!


















Nine glorious days of festivities. Of prayers. And ofcourse family gatherings. Most of us await eagerly for this time of the year.

Here is a quick list of some of the delicious dishes and offerings one can prepare during these 'no onion no garlic days' -




For more recipes click here .


Wednesday, May 20, 2015

Dahi Waley Tinday

Yes. It is yet another tinda recipe ( plz excuse me for doing those back to back). And a quite simple one at that. It reminds me of the 'Dahi-aloo' that I make quite often. Lazy, refreshing and quite good with a couple of rotis. Perfect for the hot summers .

Read on for the recipe -


















Preparation Time - 10 mins

Ingredients -


  • 1 cup apple gourd /Indian baby pumpkin /tinday (peeled and chopped into medium sized cubes)
  • 1 cup yogurt
  • 1/4 tsp mustard seeds
  • 1/4 tsp grated ginger
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • a pinch of asafoetida
  • 1 green chili
  • 1 tsp oil
  • salt to taste
  • cilantro for garnishing

Preparation - Take the cumin and fennel seeds. Pound them into a coarse mixture.

Take the yogurt in a mixing bowl and beat lightly to break any lumps. Add a little salt .Mix.

Cooking - Heat the oil in a pressure cooker. Add the asafoetida followed by the mustard seeds and the broken  green chili. Once the chili turns somewhat brown, add the pounded spices. Stir fry for 10 seconds.

Add the chopped apple gourd and mix with the spices. Add very little water (3-4 tbsp), salt and close the lid. Cook for 1 whistle on medium flame.

Remove from the flame and keep aside for 10 mins.

Open the lid and transfer the contents into the mixing bowl containing the curd. Sprinkle chopped cilantro.

Serve at room temperature with rotis or jeera rice. 




Sunday, May 17, 2015

Gatta Pulao ( No onion No garlic version )

For someone living south of the state of Rajasthan, the term 'gatta' sounds almost alien. Quite a few of us have grown up thinking that 'gatta' is just another vegetable that could be native to the arid lands of the state. So, it was quite a surprise when I had a chance to taste the famous delicacy. 'Gatta' is nothing but 'besan'/'gram flour dumplings that are first cooked in boiling water, cooled, fried and then later added to any dish. It serves as a substitute for vegetables which are hard to come by in a desert.

It is when most of us want to try such exotic dishes, that we seek to connect with someone who has had experience/expertise with it. And that is where 'TalkToChef' comes in with help at hand. It is  a platform that allows one to connect with real chefs and get any cooking queries answered on a real time basis. TalkToChef is not about recipes but real folks who are ready to dish out information with their vast culinary experience. Make your meals healthier and fix any last minutes issues with expert help so that you do not have to rely on takeaways or frozen meals.Their mantra is simple and can be summed up in the following words - "we envision every table adorned with a home cooked meal as if it were prepared by a professional chef". 

If spicy curries are not your thing and you prefer the sheer comfort of rice dishes, this is another 'gatta' recipe that you must try. While chopped onions and garlic paste do form a part of this rich pulao, I have kept this version 'niramish' so that it can be had on fasting days too. Read on -




















Preparation Time - 30-45 mins

Ingredients -

For the Gatta -

  • 1 cup besan
  • 2 tsp curd
  • 2 tsp oil
  • 1/3 tsp chili powder
  • 1/2 tsp crushed coriander seeds
  • 1/4 tsp cumin seeds
  • a pinch of asafoetida
  • salt to taste



For the pulao -


  • 3 cups cooked rice ( use Basmati or Jeera rice )
  • 1/2 cup green peas
  • 1/2 tsp coriander powder
  • 1/2 tsp chili powder (optional)
  • 1/5 tsp garam masala
  • 2 pinch turmeric
  • 2-3 green cardamom
  • 1 1/2 inch cinnamon stick
  • 3-4 cloves
  • 1 black cardamom
  • 1 tsp cumin seeds
  • 3-4 tbsp raisins
  • 3-4 tbsp broken cashews
  • 3 tsp ghee
  • 1 tsp oil
  • salt to taste
  • cilantro for garnishing

Preparation - Take all the ingredients for the 'gatta' in a mixing bowl. Mix together into a tight dough. If it feels too dry, sprinkle a few drops of water. Cover with a cloth and keep aside for 10-15 mins.

Divide into 3-4 portions. Roll each portion into a sausage like cylinder .

Boil water in a saucepan. Add the cylinders into the water and allow to cook for 12-13 mins. Remove from the water and keep aside till cool. Cut into smaller portions of about an inch long.

Cooking - Heat the oil and ghee in a wok. Add the 'gatta' and fry lightly for 2-3 mins. Remove and keep aside.

Add the whole spices and cumin seeds. Fry till fragrant and then add the raisins and cashews. Add the green peas after 30 seconds. Fry for 2-3 mins.

Add the powdered masalas, fried gatta and salt.  Fry for 1 minute. 

Finally add the cooked rice along with the chopped cilantro. Switch off the flame and mix everything together.

Serve it hot with fresh curd.

Monday, May 11, 2015

Raam Rochak Tarkari ( A no onion no garlic dumpling curry from Odisha )

Raam Rochak Tarkari can be described as a 'no onion no garlic version' of the 'Besan tarkari' or Moong Dal dumpling curry which is quite popular in Odisha. This particular version is also offered as prasad to Lord Jaganaath in Baripada's Jaganaath Temple.

Read on for the recipe -






Preparation Time - 40 mins

Ingredients -

for the dumplings -


  • 1 cup split yellow moong dal + 1 handful green moong dal
  • 1/2 tsp red chili powder
  • 1 pinch asafoetida
  • 2 pinch roasted jeera powder
  • salt to taste
  • sufficient oil for deep frying
For the curry -

  • 1 cup diced brinjal
  • 1 cup diced potato
  • 2-3 dry red chilis
  • 1 1/2 inch ginger
  • 1 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 inch cinnamon stick
  • 2 nos green cardamom
  • 1/5 tsp turmeric
  • 3-4 tsp oil
  • salt to taste


Preparation - Soak the green moong dal overnight. The split yellow dal can be soaked for 1-2 hours. Wash, drain all water and then grind them together into a coarse paste.

Add salt, roasted cumin powder, chili powder and asafoetida to this paste and mix well.

Grind the red chilis, cumin seeds, coriander seeds, cinnamon, cardamom and ginger into a fine paste. Keep this masala (spice) paste aside.

Cooking - Heat suficient oil for deep frying. Add teaspoonfuls of the seasoned moong dal batter into the hot oil and fry till golden brown on all sides. Remove the dumplings from the wok and keep aside.

Similarly, make more dumplings out of the moong dal batter.

Heat 3-4 tsp oil in another wok. Add the ground masala paste and fry till oil separates.

Add the diced potato and brinjal. Fry for 2-3 mins. Then add salt and turmeric. Cover with a lid and cook till the potatoes are 3/4 th done.

Add about 2-3 cups water and bring to a boil. Reduce to a simmer and then add the dumplings. Allow the curry to simmer for 4-5 mins.

Remove from the flame and keep aside. Garnish with some fresh cilantro if you like.


















Serve hot with white rice or Dala khichidi.



















Note - It is usually served with 'Dala Khichidi', another Baripada specialty.


Tuesday, February 24, 2015

Navratan Korma ( Without Onion and Garlic )

Navratan Korma derives it name from the nine jewels of Mughal emperor Akbar's court. The dish is supposed to consist of an equal number of vegetable simmered in a sweet and mildly spiced creamy gravy. While the regular version of this recipe makes use of an onion, ginger and garlic paste, I have prepared a no onion- no garlic verison that can be consumed on 'vrat' or auspicious day too.

The have used eight vegetables and paneer along with a paste of poppy seeds, almonds and cashews for the recipe. The vegetables have been boiled in milk instead of water to add richness and sweetness to the gravy. But since milk slows down the cooking process, it is best to have the vegetables half cooked by the time milk is added. Read on for the recipe -



















Preparation Time - 1 hour

Ingredients -


  • 1 cup cauliflower florets
  • 1/2 cup carrot (small cubes)
  • 1/2 cup capsicum (long strips)
  • 1/2 cup beans ( inch long pieces)
  • 1/2 cup potatoes ( peeled and cubed)
  • 1/2 cup baby corn ( inch long pieces)
  • 1/2 cup green peas
  • 200 gm paneer/cottage cheese ( long pieces)
  • 2 large tomatoes (freshly pureed)
  • 1 1/2 cup milk
  • 3 cardamom 
  • 2 inch long cinnamom stick
  • 2 cloves
  • 1/2 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tbsp kasuri methi
  • 2 tsp honey
  • 1/3 cup raisins and broken cashews (mixed)
  • salt to taste
  • 3 tsp oil
  • 1 tsp ghee


For the paste -

  • 2 tsp poppy seeds
  • 12 cashews
  • 4-6 almonds


Preparation - Soak the poppy seeds, cashews and almonds in a cup of hot water for 1-2 hours. Drain the excess water and peel the almonds before grinding everything into a smooth paste.






Cooking - Heat the ghee and oil in a wok. Add the whole spices followed by the chili, turmeric, coriander and garam masala powders. Roast for 10 seconds before adding the tomato puree. Cook everything till oil separates from the tomato paste.




















Then add all the chopped vegetables and stir fry them till half cooked. Alternately cover with a lid for faster cooking.






Add the poppy seeds and nuts paste to the wok along with a little milk. Mix in. Add the rest of the milk, cashews and raisins. Adjust salt and allow the curry to simmer till the vegetables are completely cooked.



















Add the paneer cubes, kasuri methi ( rub it lightly between palms before adding ) and honey. Simmer for 2 minutes before removing from the flame.

Garnish with coriander leaves before serving hot. Goes best with all Indian flat breads and mildly spiced rice dishes.

Sunday, November 2, 2014

Phalahari Choley (No onion No garlic recipe)

Today is the first day of Panchuka or the five holiest days of the Hindu month of Kartika. While it is a standard practice among all (almost) oriya folks to refrain from eating non-veg throughout the month, these five days are strictly adhered to. The days begin with 'Brundawati Puja' or the worshiping of the Tulsi plant. Beautiful and colorful patterns called 'Muruja' ( Rangoli ) are drawn around the Tulsi 'Chaunra' or the pot/pedestal on which the plant has been placed. In addition those folks who observe 'Anla Nabami' or the day preceding 'Panchuka', a small 'anla' or gooseberry plant is also worshiped along with the Tulsi.

As this month is the peak time for all Shiva devotees, one witnesses long queues at the Shiva temples or 'Dhams' especially on the Mondays. Most folks residing in or around Bhubaneshwar try to visit Dhabaleshwara or Lingaraja, both of which are popular Shiva temples. Another popular destination during Panchuka is the Jaganaath Dham at Puri. Lord Jagannath and his siblings take up five different get-ups or 'Beshas' during those five days. These are in the order - 'Lakshmi-Narayana Besha', 'Bankachula Besha', 'Tribikram Besha', 'Lakshmi-Nrusingha Besha' and the 'Raja Rajeswari Besha'. The last day getup or the 'Raja Rajeswari Beshi' is a splendid sight with the deities decked up with huge golden ornaments and limbs.

In some of the Odia families Panchuka also means giving up on eating onions and garlic. Hence the lunch menu is largely restricted to dalma, arwa anna, saga, bhaja and khatta. For dinner, it is usually paratha/puri along with dalma or a no onion-no garlic version of alu dum/kabuli chana/santula/buta dali-kakharu tarkari. While I usually prepare kabuli chana/choley with onions, there is a very delicious version that is reserved for osa-bara days. Read on for the simple yet delicious recipe -






















Preparation Time - 30 mins


Ingredients -


2 cups kabuli chana/garbanzo beans
3-4 small potatoes (cubed)
1 1/2 cups pumpkin cubes
2 small tomatoes
1 1/2 tsp choley masala/curry powder (use a no onion-no garlic one)
1/2 tsp cumin seeds
1 tsp chili powder
1/2 tsp garam masala
1-2 dry red chili
1 tsp sugar
1 1/2 tbsp kasuri methi
1/2 tsp turmeric
salt to taste
3 tbsp oil


Preparation - Soak the kabuli chana overnight. Wash and cook with 1 cup water, salt and turmeric. Remove from flame after 4-5 whistles on medium flame. Keep aside till steam escapes. Drain excess water

Boil the potatoes and pumpkin cubes till just done. Drain the excess water and keep aside.

Cooking - Heat the oil in a wok. Add the broken chili and cumin seeds. Once they start to splutter, add the finely chopped tomato.

Allow the tomato (2-3 mins) to soften before adding the choley masala, chili powder, potato and pumpkin pieces. Fry for 4-5 mins till they start getting mushy. Add the drained kabuli chana at this stage. Mix together and cook for 3-4 mins.

Add 1 1/2 - 3 cups boiling water along with garam masala and sugar. Rub the kasuri methi between the palms to warm it before adding it to the wok. Bring to a boil and allow to simmer for 5-6 mins.

Remove from the flame. The consistency of the curry will thicken as and when it cools so be careful about the water proportion.

Serve hot or warm with paratha/phulka/rotis.


Monday, October 13, 2014

Budha Kakudi Khatta

Recently we were invited to a kid's birthday party. My husband and my mother in law also accompanied us to the event. Once the candles were blown out and the b'day song sung enthusiastically by everyone present, the hosts cut up the cake and served it to all. I had to help my little one finish off his piece first. And all the while he insisted on holding the spoon and eating it by himself. As I started to pick up my plate, he showed an interest in devouring my piece too. I just about managed to taste a tiny morsel as he eagerly demolished it. If you are wondering why I am narrating this incident, it is just to show how a mother makes sacrifices, whether small or big, every single day of her life. Happy Mothers Day to all mothers who are reading this. Because every day is special for a mother.

Coming back to the recipe. 'Budha kakharu' or ripened cucumber is one of the ingredients that go into the making of  'Dwitibahana ghanta'. But rarely is it made into a dish by itself. However, as the 'Kartika Somabar' staple 'Oou' is not available in Bangalore, I decided to make a sweet-savoury preparation with the available vegetables. The ripe yellow melons ( which are not exactly same as 'budha kakudi' which we get in Odisha but taste somewhat similar) caught my attention and I decided to give them a try. Read on for the recipe -








Preparation Time - 20-25 mins

Ingredients -

  • 1 Budha kakudi (melon)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 dry red chillis
  • 1 tsp tamarind paste
  • 3-4 tbsp sugar
  • 1/2 tsp turmeric
  • 1/3 tsp chilli powder
  • 1/2 tsp roasted cumin-chilli powder
  • 1/4 tsp pancha phutana
  • 3 tsp cooking oil
  • freshly grated coconut for garnishing
  • salt to taste


Preparation - Peel the budha kakudi and cut into medium sized cubes.

Grind the mustard and cumin seeds into a smooth paste.

Cooking - Heat the oil in a wok. Add the pancha phutana and broken red chilli. Allow to splutter.

Add the budha kakudi cubes to the wok. Sprinkle some salt and fry for a while till it starts turning a bit mushy. Add the mustard-cumin paste and fry for 1 minute. Add 2 cups of water along with salt, turmeric and chilli powder. Cover with a lid and allow to cook on medium flame for 10 minutes. (Keep checking in between and add more water if required )

Add the sugar and tamarind paste. Simmer for 5-6 mins.

Finally add the grated coconut and roasted cumin-chilli powder. Mix in and remove from the flame.

Serve with arwa bhata (rice) and dalma (dal cooked with veggies).

















Saturday, August 30, 2014

Matar Paneer (Without onion and garlic)

Sometimes fine recipes are born purely out of need. This Ganesh Chaturthi my husband wanted something different from the puri-buta dali combo that is the staple dinner on festival days. With it being a no onion - no garlic day, I was hard pressed for choice. Then I zeroed in on this 'Matar-Paneer' recipe that I had jotted down in my notebook. It is a simple one with a combination of sweet, sour and spicy flavours without being too rich.

Read on for the recipe -






Preparation Time - 20 mins

Ingredients -


  • 200 gm Paneer cubes 
  • 1 1/2 cup green peas (fresh or frozen)
  • 1 big tomato 
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 1 Kashmiri chili
  • 5-6 almonds
  • 7-8 cashews
  • 10-12 raisins
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 green cardamom (powdered)
  • 1 1/2 tbsp Kasuri methi
  • 1/4 tsp coriander powder
  • 1/2 tsp Kashmiri chili powder
  • a pinch garam masala
  • 1 1/2 tsp honey
  • salt to taste
  • 2 tsp butter


Preparation - Chop the tomato and transfer into a cooker. Add the raisins, cashews, almonds, cinnamon, cloves, cardamom, ginger, whole red chili and cumin seeds along with a little salt. Add 1/2 cup water. Cook for 2-3 whistles on medium flame.

Keep aside for steam to escape. Once the steam escapes, peel the almonds. Drain the water ( but do not throw it ) and transfer all the contents of the pressure cooker to a blender. Buzz till you get a smooth paste.

If using frozen peas, thaw them.

Add the panner cubes to a bowl of hot water.

Cooking - Heat the butter in a wok. Add the ground tomato-masala paste along with coriander powder, chili powder and garam masala. Rub the Kasuri methi between your palms to warm it a bit before adding to the wok.

Cook for 5-6 mins before adding the paneer cubes and green peas. Add about 1 cup hot water. Bring to a boil and simmer for 5 mins.

Add the honey and remove from flame.

Serve hot with puris/phulkas.





Saturday, August 16, 2014

Sev Tamatar ki Subzi ( sev tamatar nu shak )

Happy Janmasthami to all my readers!!!!!

Nal Lal. Bal Gopal. Kanhaiya. Devakinandan. Makhan Chor. Govinda. Murlidhar. These are some of Lord Krishna's popular names. Most of us would visualize him as a chubby toddler stealing 'Makhan' or as a teenager playfully teasing the Gopikas but most commonly as the charioteer cum adviser of Arjuna during the Mahabharata. Today as we celebrate his birthday with the breaking of the 'Dahi handi', I am sharing a simple no onion - no garlic recipe for all those who will be keeping a fast today. It is the simple 'sev tamatar  ki subzi' that is a favorite among most of my Jain friends and me too!!
 ( To know more about the story of Lord Krishna's birth , click here )


Recipe -






Preparation Time - 10-12 mins

Ingredients -



  • 2 medium sized tomatoes
  • 1/4 tsp chili powder ( one can reduce/increase the quantity )
  • 1/3 cup sev
  • 2 pinch turmeric
  • a pinch of asafotida
  • a pinch of garam masala
  • a pinch of cumin
  • salt to taste
  • 1 1/2 tsp oil ( one can also use ghee )
  • coriander leaves for garnishing (optional)
  • 1/2 tsp sugar (optional)



Preparation - Finely chop the tomatoes.

Cooking - Heat the oil in a wok. Add the cumin seeds and allow to splutter. Add asafoetida followed by the chopped tomatoes.

Cover with a lid for 1-2 mins to soften the tomatoes.

Add turmeric, chili powder, garam masala and salt along with 3-4 tbsp water. Cover till the tomatoes are completely cooked.

Add the sugar and stir in. Then add the sev and switch off the flame.

Finally garnish with some coriander leaves and serve hot with roti/parantha/puris.


















Note - One can also add onion , ginger and garlic to this recipe on non-fasting days.

Monday, August 11, 2014

Jain Pav Bhaji

Jain food happens to be an extension of the Jainism philosophy of 'Ahimsa' or non-violence. Hence it does not include any ingredient which is harvested in a manner that causes death or injury to any living being. That eliminates all the root vegetables as it involves uprooting/killing the plant and displacing small organisms living in the vicinity. Also, foods that stimulate feelings of anger/negativity ( 'tamas') like onions and garlic are also prohibited.

My first taste of Jain pav bhaji came during my stay in Pune. This is a city that offers some really amazing jain food though I have forgotten the names of the places after so many years. Coming back to the Pav Bhaji, it is a really simple one made without using onion, garlic or even potatoes. Hence it is something that can be eaten/served to guests on 'Vrat' or fasting days. One just needs to buy a 'Pav Bhaji Masala' that eliminates onion and garlic among its ingredients and one is good to go. I got the 'no onion-no garlic' masala from a brand called 'Kapol'.

Read on for the recipe -






Preparation Time - 25-30 mins ( this includes a standby of 10-12 mins )

Ingredients -



  • 1/2 raw banana
  • 1/2 cup green peas
  • 1 1/2 cup cauliflower florets
  • 1 cup shredded cabbage
  • 1 medium sized capsicum
  • 2 medium sized tomatoes
  • 1 tsp pav bhaji masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 2 pinch cumin seeds
  • 3 tsp oil
  • salt to taste
  • 4-5 pav/buns
  • butter as required
  • coriander leaves for garnishing
  • 1 tsp lemon juice
  • lemon wedges for garnishing


Preparation - Wash the cauliflower, cabbage and green peas. Transfer to a pressure cooker.

Wash and peel the raw banana and cube it. Add to the cooker along with 1/2 cup water, a pinch of turmeric and salt. Cook on medium flame for 2-3 whistles.

Keep aside till steam escapes. Use a hand blender to mash up the boiled veggies into a coarse/chunky paste. ( one can also use a traditional masher instead )

Chop the capsicum and tomatoes into small pieces.

Cooking - Heat 3 tsp oil and a bit of butter in a pan.  When sufficiently hot, add the cumin seeds.

Once the seeds stop spluttering, add chopped capsicum. Fry for 1 minute before adding the tomatoes. Cover with a lid for 1 min. Remove lid and crush the softened tomatoes with a spatula.

Add all the powdered masalas along with a little salt. Fry for 1-2 mins before adding the mashed veggies.
Cook for 8-10 min to blend all the flavours. Adjust salt if required and add a few teaspoons of hot water if it is getting too dry. Sprinkle coriander leaves and remove from flame.

Heat  1-2 tsp butter in a separate pan. Fry the pav to a light golden.

Garnish the bhaji/curry with a dollop of butter, more coriander leaves and lemon wedges. Serve hot with the pav.



















Note - Use Kashmiri red chili powder if you want a reddish hue to the bhaji. Also, I have kept the quantity of chili powder quite less as I was making it for my toddler. Add more if you want it hot.

Tuesday, March 18, 2014

Vangi Baath (Brinjal rice)

Vangi baath or brinjal rice is a spicy and sour rice dish (with a hint of sweetness which is optional) that is quite easy to prepare. Though I had tasted this for the first time in Hyderabad, I did not quite like it at the time. But it was reintroduced to me by one of my roomies who used to cook it with a special home-made masala and I have been a fan ever since. Maybe the fact that she was a Kannada Brahmin made all the difference. After all, its origins are attributed to the Brahmin community of Karnataka.

I made it with parboiled rice ( which is healthier) but usually people make it with raw rice. I quickly made a bit of 'Vangi baath masala' at home (got the recipe on net) but it is quite easily available in the shops. And even my kid likes it when I reduce the amount of 'Vangi baath' masala and add a sprinkling of jaggery. Read on for the recipe:





Preparation Time - 15 mins ( if you have cooked rice else add time needed to prepare rice )

Ingredients -


  • 1 cup cooked rice
  • 1 1/2 cups sliced brinjal
  • 8-10 cashews
  • 2 tsp channa dal
  • 1/2 tsp thick tamarind paste
  • 1 red chilli
  • 1/2 tsp mustard seeds
  • 4 tsp cooking oil
  • 2 pinch turmeric
  • salt to taste


For the Vangi baath Masala


  • 2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek (methi) seeds
  • 6-7 cloves
  • 2 red chilli
  • 1 marathi moggu
  • 1 inch cinnamon
  • 2 tbsp split urad dal
  • 1 tsp oil


Preparation - Add a little salt and turmeric to the brinjal slices. Keep aside for 10 mins.
Cooking - Heat 1 tsp oil in a frying pan. Add all the ingredients for Vangi Baath Masala and fry till a  fragrance starts to fill the kitchen. Remove and allow to cool a bit. Grind into a fine powder.

Heat 2 tsp oil in a wok. Add the brinjal slices and fry till cooked.

Add 1 1/2 tsp of the Vangi Baath Powder ( I keep it less spicy ) along with the tamarind paste (diluted with 3-4 tsp water). Fry for 1 minute.

Add the cooked rice and mix in. Adjust salt.

Heat 1 tsp oil for the tempering. Add broken red chilli, mustard seeds and channa dal. After channa dal turns a little brown, add cashews. Pour the tempering over the rice. Mix in.

Serve hot with yogurt and papad.



















Note - If you like a hint of sweetness, add about 1-2 tsp powdered jaggery while adding the tamarind paste.

Thursday, December 26, 2013

Tawa Bara ( Pan fried Vadas )

Crispy vadas or 'bara' as we call them in Odisha are a perennial favorite with almost everyone I have come across.  But they are laden with oil and hence weight watchers/diabetics/people with blood pressure prefer to keep them off their menu.

However, during Manabasa Gurubar a pan-fried version of this delicacy is prepared for the Prasadam. Slightly flavored with curry leaves, green chillis, mango ginger and cilantro, they are a low-calorie treat. Read on for the recipe:




Preparation Time - 8 hours 30 mins ( 4 hours for soaking + 4 hours fermentation )

Ingredients - 2 cups chopa chada biri dali ( black lentil / urad dal ), 2 tbs chopped curry leaves, 2 tbs chopped cilantro, 2-3 chopped green chillis, 1 inch mango ginger (julienne), salt to taste, 4 tbs oil for pan frying.

Preparation - Wash and soak the black lentil for 3-4 hours. 

Drain excess water and transfer to a mixer jar. Grind into a smooth paste with minimum water. Keep aside to ferment for about 4 hours.

Add all the other ingredients except for oil. Mix thoroughly .

Cooking - Heat a frying pan. Drizzle with oil.

Put spoonfuls of batter on the tawa and lightly spread. Drizzle with more oil.




Flip over when cooked on one side.




Cook on the other side till light brown. Remove from the pan and serve hot.

Mango Ginger

Saturday, October 26, 2013

Sagaa Bhajja ( Osa Bara Randha )

Sagaa Bhajja or fried Amaranthus leaves is one of the regular items in a oriya meal. It is a simple and yet flavorful dish. The wide variety of green leafy vegetables available in Orissa add a lot of versatility to this recipe. Kosala sagaa , Leutiya sagga, Khada sagaa, Kalama sagaa, Pita sagaa and Sunisuni sagaa are some of the commonly available ones.

As my grandma said the ideal sagaa bhajja is one in which the leaves should not be bunched together and it should be cooked just right (with a little bite left in it....somewhat like pasta ) and not mushy. She made sure that I perfected this recipe. She is no more but i think about her every time i make this dish.

Usually onions and garlic are added to this recipe but when cooking on a fasting day (osa bara) we rely only on pancha phutana, red chillis and freshly grated coconut to bring alive the flavours of this dish. One has to sure that the oil is heated to the right temperature so that the spices release all their flavours.

During the ongoing Kartika Masa, this is a must have on the Mondays along with a Habisa Dalma and Oou khatta. Read on for the recipe:
















Preparation Time - 10-12 mins

Ingredients - 4 cups of shredded ( finely cut ) sagaa ( I have used Khada sagaa), 2/3 tsp pancha phutana, 2 red chillis, 1/2 cup freshly grated coconut, 3 tsp oil, salt to taste.

Preparation - Heat the oil in a wok. One has to sure that the oil is heated to the right temperature so that the spices release all their flavours. Too cold a temperature will not allow the phutana to splutter while too hot will burn it and ruin the taste.

Add broken red chilli and pancha phutana. Allow the spluttering to start.

Add the shredded sagaa in small batches and mix with the spices.

Cover and cook for 1 minute on medium to high flame. Remove the cover and stir gently to prevent leaves from bunching/sticking together.

Repeat the above step alternately till saga is done and excess water evaporates. Add the salt and mix in. Switch off the flame and sprinkle freshly grated coconut. Mix thoroughly.

Serve hot with arwa anna, Habisa Dalma and Ouu khatta.


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