Poee Chenccheda

'Poee Chenchedda' or Malabar spinach cooked with assorted vegetables and fish head is quite a delicacy. This Odia dish is low on spices and depends on the medley of the starkly different ingredients for a unique taste experience. Interestingly, for people who do not consume non-veg, malabar spinach is considered as 'amisha' or 'non-veg'. While I am not sure about the reason behind this classification, I do love this curry even without the addition of the fish head.

Cooking Time Required : 40 mins

Ingredients:

• 1/2 cup Pumpkin cubes
• 2-3 parval/potola/pointed gourd 
• 1/4 cup brinjal cubes 
• 100 gm Malabar spinach/poee
• 1 medium sized potato
• 1/2 cup ridge gourd cubes
• 1 medium sized tomato
• 1/2 inch ginger
• 8-9 pods garlic
• 1 medium onion 
• 1 inch cinnamon stick
• 2 green cardamom
• 1-2 cloves
• cumin seeds ( 1/3 tsp), 
• red chilli ( 2-3 nos)
• turmeric (1/5 tsp)
• 1 large fish head (Bhakura maccha munda)
• 4-5 tsp oil
• 1/2 tsp turmeric
• salt to taste

Preparation: Wash the vegetable and cut into large sized pieces. Keep aside

Marinate the fish with salt and turmeric for about 5 minutes.

Grind the onion, garlic, ginger, 1-2 red chilis, cardamon, cloves and cinnamon into a thick paste.

Cut the tomato into small pieces . Remove the tomato seeds.

Cooking: Heat oil in a large wok. Add the fish and fry till it turns reddish. Remove from wok and keep aside.

Add the red chillis and cumin seeds. Allow to splutter and then add masala the paste and cook till the raw smell goes away. Add the tomatoes and cook for 5 mins.

Add all the vegetables except the poee leaves. Allow the vegetables to be half-cooked and then add the poee leaves. Cook for another 5 minutes and then add the crushed fish head. Cover with a lid and cook for 5-6 minutes till the fish mixes thoroughly with the vegetables and the water disappears.

For folks who like the crispiness of the fish head, add the crushed pieces just before switching off the flame.

Serve hot with steamed rice.

The 'without fish head' version for vegetarian folks -

Note: Do not add any extra water. The vegetables need to be cooked in their own juices.

Suji Manda

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

Ingredients: Suji ( 500 gm ), coconut ( grated, 2 cups ), sugar ( 3-4 tsp ), cardamon ( 1-2 nos ), salt.

Preparation: Boil water in a wok ( Use water twice the volume of suji ). Add the suji and salt to the boiling water and keep stirring continously to avoid formation of lumps. Remove from fire once the water is completely absorbed and the suji forms a solid lump.

Allow to cool down a bit. Knead the suji into a smooth dough. The kneading should be done when the suji is still hot ( should have a tolearble temperature ).

Add sugar and cardamon powder to the grated coconut.Mix well.

Break the dough into small balls. Flatten the balls into small rotis. Stuff with the coconut mixture. Shape into small balls.

Boil water in a deep vessel. Place the suji balls on an idli stand. Put inside the vessel and cover tightly with a lid. Allow to steam for 10-12 mins.

Remove from the vessel and serve hot.

It can also be served as low calorie snack as it does not use any oil.

Poee Posto

Cooking Time Required: 15-2o mins
Cost of preparation: 30-40 rupees

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


Cooking: Wash and clean the poee leaves. Cut into small pieces. Keep aside.
Cut the potato and onion into fine pieces. Heat a tawa, add 2 tsp oil and the mustard-cumin seeds along with the red chillis. Add the onion and fry till golden. Add the potato and poee. Fry till it is almost cooked and keep aside.

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

Heat oil in a wok. When it starts smoking, add the posto-chili-garlic paste along with a cup of water. Bring to a boil. Then add the fried potato and poee. Cook for 5 mins. Remove from fire and serve with either rice .

Kancha Illisi Tarkari

Its a rocking weekend. My mom-in-law is here and i am savouring every moment of it. It always nice to have a extra pair of hands helping me out in the kitchen. And it is even better if they happen to be much more experienced.

My mom-in-law happens to be a great cook and these days i am enjoying her preparations. The 'kancha maccha tarkari' happens to be her forte. So, here i am sharing this wonderful preparation with all -

Cooking Time Required: 1 hour
Cost of Preraration: 250-300 Rupees

Ingredients: Illishi/King Fish ( 600 gm ), Tomato ( 2 medium ), garlic ( 6-7 pods),onion ( 1 large ), green chilli ( 3-4 no), cumin seeds ( 1 tsp), mustard seeds ( 3 tsp ), finely cut coriander leaves ( 3-4 tbs), oil, curd ( 2 tsp ), turmeric powder ( 1 tsp), mustard oil ( 3 tsp ), salt.

Preparation: Grind the dry mustard and cumin seeds into a coarse powder. Add a little water, 2 green chillis and garlic pods. Grind into a fine paste. Keep aside.

Cut the onion and tomato into small pieces. Mince the coriander leaves into fine pieces.

Wash and clean the fish. Add the mustard-cumin-garlic paste, onion pieces, tomato pieces, corinder leaves, mustard oil, curd, turmeric and salt. Mix well and allow to marinate for 30 mins.

Cooking: Transfer the marinated contents into a pressure cooker. Add 1 cup of water. Allow for two whistles.

Remove from the fire and serve with rice.

Lau Chana

Cooking Time Required: 30 mins
Cost of Preraration: 25-30 Rupees

Ingredients: Lau (bottle gourd, lauki)( 200 gm ), chana dal ( 100 gm ), red chilli ( 2-3 nos), pancha phutana ( 1/2 tsp ), ginger ( 1/2 inch,optional ), onion(1 small ), ginger garlic paste ( 1 tsp ), cumin-chilli powder ( 1/5 tsp ) , bay leaf ( 1 no ), garam masala (1/4 tsp optional) oil , salt.

Preparation: Soak the chana dal for 4-5 hours. Put in a pressure cooker. Allow for 3 whistles. Keep aside.

Peel the bottle gourd and cut into small pieces. Put in a pressure cooker and allow for a single whistle. Keep aside.

Cooking: Heat a wok. Add 2 tsp oil and allow it to smoke. Add the bay leaf, red chillis and pancha phutana. Follow it with the onion ( finely cut into long strips). Fry till the onion turns golden. Add the ginger garlic paste and the crushed garlic. Fry for 4-5 minutes.

Add the boiled gourd. Cook for 5-10 minutes. Add the boiled chana dal and bring to a boil. Keep on the boil for 5-6 minutes. Add the garam masala and clode the lid. Remove from the fire.

Serve hot with rotis or rice.

Tomato Khajuri Khatta

Cooking Time Required: 30 mins
Cost of Preraration: 15-20 Rupees

Ingredients: Tomatoes ( 200 gm ), garlic ( 2-3 pods, optional), red chilli ( 2 nos),
coriander seeds ( 1/5 tsp ), mustard seeds ( 1/5 tsp), fennel seeds ( 1/5 tsp ),curry leaves ( 4-5 nos), dates ( 7-8 nos ), cumin-chilli powder ( 1/5 tsp ) , oil , sugar ( 2-3 tsp or according to taste ), salt.


Preparation: Heat a wok. Pour 1-2 tsp oil and allow it to start smoking. Add the coriander, fennel and mustard seeds. Add the garlic, red chilli and curry leaves to the spluttering seeds. Cut each tomato into four halves and add to the wok.

Cover the wok with a lid. Allow the tomatoes to soften. Then add 1.5 cups of water and salt. Bring to a boil and add the dates. Keep on low flame and allow to simmer for 10-15 minutes.

Add the sugar and cumin-chilli powder. Take off from the fire after 5 minutes.

Serve with rice/rotis and even samosas.

Tip: One can avoid adding the dates and instead garnish the dish with fresh coriander leaves for a zingy flavour.

Khira/Chenna Payas

Khira or panner kheer is among one of the Mahaprasad's of Lord Jagannath. Thickened milk and chenna come togather in this glorious recipe to create magic on the tastebuds !!


Cooking Time Required: 40-50 min


Ingredients:

• 1.5 liter Milk
• 1/2 cup milkmaid/condensed milk
• 1 tsp ghee
• 7-8 nos cashews
• 1 tsp lemon juice ( 1 tsp )
• 1-2 green cardamon
• few strands of saffron
• sugar to taste

Preparation: Boil 1/2 litre of milk in a pan. When it comes to full boil, add the lemon juice. Boil for another 4-5 minutes so that the chenna ( solid portion of the milk) clearly separates from the remaining liquid. Drain the liquid. Allow the chenna to cool. Squeeze out the remaining liquid from the chenna.

Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside. Add some more ghee and the chenna. Stir fry the chenna till it turns to a golden brown. Keep aside.

Cooking: Heat a wok. Add the remaining milk and bring to a boil. Then add sugar and wait for 2-3 minutes till it dissolves. Add the fried chenna. Keep stirring at regular intervals till the mixture becomes thick ( rabdi like texture). Add the powdered cardamon, saffron strands, condensed milk and fried cashews. Mix well and remove from the fire after few minutes.

Store it in the fridge and serve chilled. (While it can also be had warm, it tastes much better if allowed to stand for 1-2 days. )

Tip: Instead of throwing away the liquid after making the chenna, one can also use it to knead dough for parathas along with a little bit of ghee. The parathas will turn out to be more tasty.

Pithau dia Bhendi Bhajja

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

Ingredients: Bhendi ( 250 gms), pithau ( 2 tsp), mustard seeds ( 1/3 tsp), red chilli ( 2-3 nos), turmeric (1/5 tsp), cumin powder ( 1/3 tsp), oil ( 2-3 tsp), salt.

Preparation: Wash the bhendi and cut into thin slices. Add the salt, turmeric, cumin powder and pithau. Mix thouroughly.

To prepare the pithau, soak the rice for 2-3 hours. Grind into a fine paste. (Instead of adding cumin powder, one can also grind cumin seeds along with the rice ).

Cooking: Heat a pan. Add the oil. When it starts smoking, add the mustard seeds and red chillis. When the seeds start spluttering, add the bhindi. Spread into a thin layer. Keep stirring at an interval of few minutes. Allow to cook till crispy.

Serve hot with rice and dal/dalma.

Hyderabadi Chicken Dum Biryani (Pressure cooker method)

Cooking Time Required: 45 mins
Cost of preparation: 100-150 rupees

Ingredients: Basmati Rice ( 2 cups), skinless chicken ( 600 gm), curd ( 1 cup ), cumin seeds ( 1 tsp), ginger garlic paste ( 2 tsp), coriander seeds ( 1 tsp), tomato puree ( 4 tbs), cinnamon ( 1 stick, medium), cloves ( 4 nos ), star anise ( 2 nos ), cardamon ( 2 nos ), javitri ( 1 no), nutmeg (2 pinch), onion ( 1 large ), oil ( 4 tsp), milk ( 1/2 cup), saffron ( 1 strand ), chilli powder ( 1 tsp), turmeric ( 1/2 tsp), handful of mint leaves, handful of coriander leaves, salt to taste.

Preparation: Heat a pan. Dry roast the coriander and cumin seeds and ground into a fine powder.

Beat the curd, cumin-coriander powder, ginger garlic paste, chilli powder, turmeric, tomato puree, salt, powdered cinnamon and cloves, star anise and javitri togather. Add the chicken pieces to it and allow to marinate for 2 hours.

Cut the onion into thin rings and keep aside. Soak the saffron in the milk.

Cooking: Heat a pan. Add the oil. When it becomes hot, add the onion rings, mint leaves, corainder leaves and stir fry till they turn opaque. Add the marinated chicken pieces and cook for 15-20 mins or till the chicken is 80% done.

Wash the rice and add to a pressure cooker. Add 2 cups of water, crushed cardamon, nutmeg and the saffron-milk along with the chicken pieces . Mix well. One can also add 1 tsp ghee at this stage to prevent the rice grains from sticking to each other. Close the lid and allow to cook for 10 minutes. Remove from fire and allow the steam to escape. Serve with raita.

Tip: The most important part of getting the biryani recipe is cooking the rice just right. Make a trial of cooking the rice in a cooker before making the biryani, just to get the cooking time and water proportion right.


[The below pics are my latest ones ( taken on 08/05/2014 ).....I guess blogging has really helped me improve on everything fom cooking to presentation and even my photography skills. ]

Pariba Kanji

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

Ingredients: Green Papaya (100 gms), brinjal (100 gm), tomato ( 100 gm), saru ( 50 gm), rice ( 2 tsp), ambula ( 3-4 pieces), pancha phutana ( 1 tsp), garlic pods ( 6-7 pieces ), curry leaves ( 6-7 nos), red chilli ( 1 no.), green chilli ( 1 no), oil, turmeric ( 1 tsp), salt to taste.

Preparation: Soak the rice for 1-2 hours. Grind into a fine paste and keep aside. Soak the ambula pieces for 2-3 hours. Crush the garlic pods.

Cooking: Cut the vegetables into medium sized pieces. Fill the pressure cooker with
sufficient water. Add the cut vegetables along with green chilli, turmeric and salt. Close the lid and put the cooker on the stove. Allow it to cook for 3-4 whistles.

Put a wok on the stove. Transfer the contents of the pressure cooker into the wok. Bring to a boil. Add the rice paste to thicken the stock , stirring the mixture continously all the while. Then add the ambula pieces. Allow to boil for 10-12 mins.

Heat a pan. Pour 1 tsp of oil on it. Allow to smoke. Add the pancha phutana, red chilli, crushed garlic pods and curry leaves. Stir gently for 1 minute. Remove the contents from the pan and pour it over the boiling stock. Remove from fire and serve with rice and dal.

Tips: One can also add sweet pumpkin and ladiesfinger pieces to this preparation. Stir fry the ladies finger pieces before adding to the rest of the vegetables. This takes care of the slimy content of the ladiesfinger.

Additional info - Kanjee is to the oriya people what rasam is to south indians. Its a tangy preparation with adds spice to the usually plain (some would term it as bland) oriya meals.It is popularly served during the summer months to keep the body cool .

Kannkada bhajja

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

Ingredients: Kaankada (250 gms), chilli-cumin powder (1/4 tsp), oil for frying, turmeric ( 1/5 tsp), salt to taste.

Cooking: Scrape off the outer covering of the kankada and cut it into thin circles.

Heat a pan. Add the kankada pieces, turmeric powder and salt. Sprinkle some water and cover with a lid. Keep checking and sprinkling water at regular intervals till the kankada gets half cooked.

Remove from the fire and transfer to a mixing bowl. Allow it to cool down . Then sprinkle cornflour, chilli-cumin powder and little bit of salt along with some water. Mix well.

Pour oil into a wok and place it on the stove. When it becomes hot, add the kankada pieces in small lots. Deep fry till it becomes crispy.

Enjoy either as a side dish with rice or serve as a snack.

Tip: Cut an onion into thin slices. Fry the onion along with peanuts and add to the deep fried kankada. Makes for a tasty snack.

Can also be served along with onion pakodas.

Kaankada or spine gourd is a traditional oriya vegetable which is fast disappearing from the lunch/dinner menu. It is also known as Meetha Karela, Khekhsa, Padora and Bhaat Karela. It has the ability to control sugar levels which is highly beneficial to diabetics.