Khatta Meetha papaya

Cooking Time Required : 10-15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Raw Papaya ( 1 no, small ), lime ( 1 no, medium), sugar ( 5-6 tbs ), oil ( 1 tsp ).

Cooking: Peel the papaya and cut into very thin slices .

Heat a wok. Add 1 tsp oil. Add the papaya pieces.

Stir for 1-2 mins. Add the sugar over the papaya pieces and allow it to melt.

Add 1 cup water. Bring to a boil on a low flame. Allow to simmer till most of the water evaporates and a thick sugary syrup is formed. This take about 5-6 mins.

Do not allow the papaya to turn to soft.

Squeeze the lime over the papaya and sugar syrup. Remove from fire.

Allow to cool. Serve as a low calorie dessert.

It can also be served with aruwa rice and muga dalma especially during the Kartika Somavar and Margasira guruvar, which are considered to be very pious days in every Oriya household.

Apple Tart

Cooking Time Required : 30-35 mins
Cost of preparation: 80-90 rupees

Ingredients: Bread slices ( 6 nos, large ), apple ( 2 nos ), milk ( 1 cup ), sugar ( 4-5 tsp, powdered ), cinnamon powder ( 1 tsp ), ghee/ cooking butter ( 3 tsp ), almonds ( 1/2 cup, finely cut).

Preparation: Toast the bread slices in a oven/microwave for 10 minutes. Grind in a grinder to get bread crumbs.

Cut the apples into small pieces. Keep aside a few which need to be cut into very small pieces.

Cooking: Heat a pan. Add 1/2 tsp ghee . Add the apple slices and stir fry for 2-3 mins. Add 1 tsp sugar powder and the cinnamon powder. Mix well and remove from pan after 1-2 mins.

Mix the bread crumbs, milk, sugar and ghee into a thick paste/dough. Divide into two halves.

Grease a baking dish. Spread one half of the dough on the bottom of the pan. Put the cooked apple pieces over it in an even layer.

Mix the nuts and remaining apple pieces with the other half of the dough. Spread it over the apple layer. Glaze with ghee/cooking butter.

Pre-heat the oven for 5 mins to 180 degrees. Put the baking tray inside and bake for 12-15 mins.

Capsicum Masala

Cooking time Required: 20-25 mins
Cost of Preparation: 34-40 rupees

Ingredients: Capsicum ( 3 nos, large), garlic ( 6-7 nos ), cumin seeds ( 3/4 tsp ), mustard seeds ( 2 tsp ), fenugreek powder ( 1/2 tsp ), pancha phutana ( 1/3 tsp), red chillis ( 3-4 nos, whole ), oil( 4-5 tsp ), salt , turmeric ( 1/4 tsp ).

Preparation: Cut the capsicum into even sized pieces. Remove the seeds.

Grind the mustard, cumin and garlic pods into a fine paste.


Cooking: Heat the oil in a wok. Add the red chillis and the pancha-phutana. When the seeds start spluttering, add the fenugreek powder. Follow immediately with the capsicum pieces.

Stir fry the capsicum till the vegetable juices dry up.

Add the cumin-mustard-garlic paste , salt and turmeric along with half a cup of water. Allow to cook till the paste forms a layer around the vegetables and the oil separates out.

Serve with rice or rotis.

Paneer wali Maggie

Cooking Time Required: 15-20 mins
Cost of preparation: 40-25 rupees

Ingredients: Maggie ( 2 packets ), Paneer ( 100 gms), green peas ( 1 cup ), onion ( 2 nos, medium ), cornflour ( 2 tbs ), ginger garlic paste ( 1 tsp ), cumin powder ( 1/3 tsp ), chilli powder ( 1 tsp ), tomato sauce ( 2-3 tbs ), coriander leaves ( 2 tbs, finely cut) oil, turmeric ( 1/2 tsp ), salt.

Preparation: Cut the paneer into small cubes. Boil water in a saucepan along with 1 tsp salt and 1/2 tsp turmeric . Add the paneer cubes and boil for 6-7 mins till they become very soft. Drain the water and keep paneer aside to cool.

Cut the onion into thin slices.Grate one-half of an onion .

Mix the cornflour, ginger-garlic paste, cumin powder, chilli powder (1/3 tsp), onion paste and salt along with a little water into a thick paste.

Cooking: Heat oil in a wok for frying the paneer cubes. Coat the paneer cubes with the cornflour paste and put into the oil. Fry till golden brown on both sides. Remove and keep aside on blotting paper to absorb excess oil.

Boil 4-5 cups water in a saucepan. Break each maggie into 4 pieces and put into the pan.

Boil for a minute and remove from fire when it is still firm. Wash for 2 minutes under running water. Keep aside to drain away any excess water.

Heat a large sized frying pan. Pour 3-4 tsp oil. Add the onions and green peas. stir fry till the onions turn golden/pink. Add the maggie in small batches and stir fry for about 5 mins.

Add the fried paneer cubes. Sprinkle the maggie masala all over the maggie. Allow to fry for 1-2 mins. Add the sauce and stir gently to mix it in.

Remove from pan and garnish with raw onion rings and coriander leaves.

Tomato Besara poda ( Tomatoes cooked in mustard garlic sauce )

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

Ingredients: Tomato ( 2 nos, large ), garlic pods ( 5-6 nos ), onion ( 1 medium ), green chilli ( 2 nos ), finely cut coriander leaves ( 2 tbs ), mustard seeds ( 1 tsp ), mustard oil ( 1 tsp ), salt.

Cooking: Grind half of the garlic pods along with the mustard seeds into a smooth paste.

Cut the onion, tomatoes and green chillis into large pieces. Put all the ingredients in a wok along with 1-2 cups of water and mix well.

Put on the stove and allow to cook on low to medium flame for 10 mins. Garnish with finely minced coriander leaves.

Serve with plain rice.

Kobi Santula

Cooking time required: 25 mins
Cost of preparation: 30-35 rupees

Ingredients: cauliflower ( 1 no, medium ), tomato ( 1 large ), onion ( 2 nos, medium ), green chilli ( 1 no ), red chilli powder ( 1 tsp ), ginger garlic paste ( 1 tsp ), turmeric (1/4 tsp), salt, oil ( 4-5 tsp ), pancha phutana ( 1/2 tsp), garam masala ( 1/3 tsp , optional ).

Preparation: Dice the cauliflower into large sized florets . Cut the onion into thin long slices. Cut the tomato into long slices along its length and remove the seeds.

Cooking: Heat a pan . Add 3 tsp oil. Add the cauliflower florets along with salt and turmeric. Stir fry for 10 mins on medium to high flame or till the florets are almost cooked. Remove from pan and keep aside.

Heat a wok. Pour the remaining oil into it. Add the pancha phutana and green chilli followed by the onions. Stir fry till the onions turn golden. Add the ginger garlic paste and cook for 3-4 mins till the raw smell goes off. Add the fried cauliflower florets and the tomato slices. Sprinkle red chilli powder and a little salt. Cover with a lid and cook till the tomatoes soften and mix with the rest of the ingredients.Take care that the cauliflower is not overcooked.

Add the garam masala and mix well. Remove from the stove. Serve with rice, rotis or parathas.

Note: One may puree the tomato instead of adding the slices. This also helps reduce the cooking time.

Prawn pokoda

Cooking Time Required: 20-30 mins
Cost of preparation: 180-200 rupees

Ingredients: Prawns (medium sized, 250 gms), cornflour (4-5 tsp), ginger-garlic paste( 1-2 tsp), onion ( 1 small, grated ), chilli powder or flakes ( 1 tsp ), turmeric ( 1 pinch), coriander powder ( 1/2 tsp), cumin powder (1/2 tsp), salt , oil for frying.


Preparation: Wash the prawns and remove the shell. Add salt and turmeric, and mix well.

Add the remaining ingredients into a mixing bowl along with some water and make into a thick paste.

Cooking: Heat 1-2 oil in a flat pan. When it starts smoking, add the prawns and fry till golden brown. Remove from pan and allow to cool slightly.

Heat oil in a wok for deep frying . Dip the fried prawns into the cornflour batter and add to the wok in batches. Fry till brown. Serve with ketchup or a mint chutney,

This can be served as a snack as well as starter.


Shrimp

Mustard garlic chicken

Cost of preparation: 40-45 rupees
Cooking Time Required: 15-20 mins

Ingredients: Chicken pieces ( 250 gm ), onion ( one small, optional ), garlic ( 15-17 pods), mustard powder ( 1 tsp ), curd ( 1 tsp ), ginger garlic paste ( 1 tsp ), tomato sauce ( 2 tsp ), chilli powder ( 1 tsp ), asafoetida ( 1/2 tsp ), turmeric ( 1/4 tsp ), salt, oil ( 3-4 tsp ).

Preparation: Cut the chicken into even sized pieces, wash and add salt, turmeric, ginger-garlic paste , mustard powder, curd and chilli powder. Allow to marinate for 4-5 hours.

Mince the garlic and onion.

Cooking: Heat a wok. Pour in the oil. Add the minced onion and garlic. Stir fry for 1 min.

Add the marinated chicken pieces. Stir at regular intervals. Cook uncovered till the chicken is almost done.

Add the tomato sauce . Stir for a minute or two.

Dissolve the asafoetida in 2-3 tbs water. Sprinkle half of it over the chicken. Remove from the wok after 2 minutes.

Serve with tomato sauce and mint chutney.


Mint chutney preparation : Grind 2 bunches of corianader leaves, 1 inch tamarind, 3-4 garlic cloves, green chutney and salt along with 2-3 tbs water.

I am sending this recipe to Dr Sameena's 'Chicken Recipe Event'.

Paneer chilli

Cooking Time Required: 25-30 mins
Cost of preparation: 50-55 rupees

Ingredients: Paneer ( 250 gms), capsicum ( 1 no, medium ), onion ( 2 nos, medium ), red chillis ( 3-4 nos), cornflour ( 2 tbs ), ginger garlic paste ( 1 tsp ), cumin powder ( 1/3 tsp ), chilli powder ( 1 tsp ), tomato sauce ( 2-3 tbs ), chinese salt ( 1/3 tsp, optional ), oil, turmeric, salt.

Preparation: Cut the paneer into large cubes. Boil water in a saucepan along with 1 tsp salt and 1/2 tsp turmeric . Add the paneer cubes and boil for 6-7 mins till they become very soft. Remove and keep aside to cool.

Cut the onion and capsicum into big chunks.Grate one-half of an onion .

Mix the cornflour, ginger-garlic paste, cumin powder, chilli powder (1/3 tsp), onion paste and salt along with a little water into a thick paste.

Cooking: Heat oil in a wok for frying the paneer cubes. Coat the paneer cubes with the cornflour paste and put into the oil. Fry till golden brown on both sides. Remove and keep aside on blotting paper to absorb excess oil.

Heat a frying pan. Pour 2-3 tsp oil. Add the red chillis. Stir for 30 secs and then add the onion and chillis. Stir for 2-3 mins and then add the paneer cubes. Sprinkle salt, chinese salt and chilli powder. Stir fry on high flame for 1-2 mins and then add the sauce. Fry till the water goes off. Serve hot with rice and dal fry.

Tip: Cook on a high flame to ensure that the vegetables retain their crunchiness and do not turn soggy.

Anda Tarkari ( Odisha style Egg curry)

Egg Curry is one of my favorites right from the childhood days. Since half of the family members were vegetarian by choice, egg used to be the most preferred non-veg ingredient unless we had guests coming over. And after I got married, I discovered that it is not only tasty but also easy to prepare. Luckily, I was able to convince my hard-core non-vegetarian husband into trying it out. But not without it's share of drama. But all's well that ends well. My efforts paid off for now he is a fan of the humble yet flavorsome Egg curry.

Read on for the recipe -

Cooking Time Required: 25-30 mins

Ingredients:

• 4 Eggs
• 1 large potato
• 2 medium sized onion
• 1 large tomato
• 1 inch ginger 
• 8-9 garlic cloves
• 1 tsp cumin seeds
• 1 tsp coriander
• 2 dry red chillis
• 2 inch long cinnamon
• 2-3 cloves
• 2 green cardamom
• 1 bay leaf
• 2 pinch garam masala powder 
• 1/4 tsp turmeric
• 4 tsp oil
• salt to taste
• 1 tsp sugar

Preparation: Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell.

Grind the onions, cumin seeds, coriander seeds, ginger, garlic, red chillis, cinnamon, bay leaves, cloves and cardamon into a fine paste along with a little water.

Make a puree out of the tomato.

Cooking: Heat 2 tsp of oil in a wok. Add a pinch of turmeric and the eggs. Fry till eggs turn reddish brown. Remove from wok and keep aside.

Cut the potatoes into long slices/cubes and add to the wok. Stir fry till it turns golden brown. Remove from wok and keep aside.

Pour the remaining oil into the wok. Add the sugar and wait for it to turn a little brown.

Add the masala paste along with salt (helps in cooking faster) and keep stirring at regular intervals till the raw smell goes off.

Follow with the pureed tomato.  Add 3-4 cups of water to the paste and bring to a boil.

Add the fried eggs and potatoes and boil for 5-10 mins. Sprinkle garam masala on top and remove from fire.

Serve hot with either rice or roti.

Maccha karadi ( Fish cooked with bamboo shoots )

An Odia delicacy made with fish and bamboo shoots, this hardly calls for any expensive ingredient. The flavors of the fish and the unmistakable tartness of the bamboo combines with the pungent mustard, garlic and chilli paste to create the most unforgettable sensory experience . But do try this with caution as 'karadi' is more of an acquired taste. Highly recommended for those who like to get adventurous with food !

Cooking Time Required : 15 mins

Ingredients:

• 1 small bowl of Karadi ( bamboo shoots )
• 1 large portion of fish ( Rohu/Catla, preferably the fatty(stomach) part of the fish )
• 1 tsp mustard seeds 
• 2-3 flakes of garlic 
• 1-2 nos green chilli 
• 2 tsp mustard oil 
• salt to taste
• pinch of turmeric

Preparation: Grind the mustard seeds ( keeping aside a few for tempering ) along with the garlic pods into a fine paste.

Marinate the fish with salt and turmeric for 10 mins.

Cooking: Heat a pan and drizzle with oil. Fry the fish till it turns slightly brownish.Keep aside.

Heat a wok. Pour 2 tsp oil into it . Add the mustard seeds and green chilli ( slit into two ). When the seeds start spluttering, add the fried fish and crush it slightly. Fry it for 2-3 mins.

Dissolve the mustard-garlic paste in a cup of water. Let it stand for 5 mins before pouring the liquid portion carefully into the wok. Bring it to a boil and add the bamboo shoots along a pinch of turmeric and salt.

Allow to cook on low flame for about 10-12 mins or till the bamboo shoots turn tender. Serve with rice.

Bamboo Shoots