Fish head with baby potatoes and dried lentil dumplings

A very basic curry made with crushed fish head and potatoes, this one is symbolic of the very essence of Odia cuisine. Practicing frugality and making the most out of the scarce resources, the Odia women in rural areas come up with the most ingenious recipes to feed their families. This one for example used just the fish head (and also tail in some cases) with a large quantity of potatoes and onions. The abundance of potatoes make it somewhat sweeter in taste than the regular mustard gravies. The fat in the fish head melts and permeates the curry to give it that undeniably awesome flavor.

Cooking Time Required: 15-20 mins


Ingredients -

• 1 no. Maccha munda/Fish head 
• 1 tsp mustard-garlic paste
• 1 mediu sized onion 
• 1/2 tsp mustard seeds 
• 10-12 baby potatoes / 1 large potato (if baby potatoes are not available)
• 2 nos dry red chili/green chilli 
• 8-9 nos boris/dried lentil dumpings ( optional )
• salt to taste
• 1/4 tsp turmeric
• 3-4 tsp vegetable oil ( mustard oil is preferable )

Preparation: Clean the fish head thoroughly. Add salt and turmeric and keep aside for 15 mins. (Any large sized freshwater fish weighing 1 kg or more will do.)

Wash and cut the onion into chunks. Cut the baby potatoes into two.

Cooking: Deep fry the fish head till crispy, crush nicely and keep aside.

Heat 1 tsp of oil in a wok. Fry the boris/lentil dumplings to a reddish color and remove from the wok.

Add the remaining oil followed by the mustard seeds and broken red chillis . Allow seeds to crackle.

Add the onion chunks and stir fry till translucent. Add the baby potatoes at this stage and fry for 3-4 mins. Add the crushed fish head along with 1 cup of water, mustard-garlic paste, salt and turmeric . Bring to a boil.

Allow to simmer for 5-6 mins while stirring at intervals. Remove from fire, add the fried boris and keep aside for 10 mins.

Serve with rice and dal.

Note: Add 2 green chillis while making the mustard-garlic paste for upping the spice
content.

This is an old photo where I have used baby potatoes. For an added twist, this recipe is also prepared with dried/smoked fish.

Coffee and orange flavoured French Crepes

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Whole wheat flour ( 1/2 cup ), egg ( 1 no. ), milk ( 3/4 th cup ), cooking butter ( 3 tsp ), sugar ( 2 tsp ), salt ( a pinch ), baking powder ( 1/5 tsp ), grated orange rind ( 1/4 tsp ), coffee powder ( 1/4 tsp ), orange marmalade ( 2-3 tbs ).

Preparation: Break the egg in a bowl. Beat well. Add the milk, sugar, coffee powder, grated orange rind and salt. Beat for 2 mins.

Sift the flour with the baking powder. Add to the beaten egg and milk. Melt 2 tsp of butter and add to it. Beat for 4-5 mins.

Cooking: Heat a small frying pan to a low temperature. Add a few drops of oil/butter. Rub with a cloth to spread uniformly without leaving excess greasiness.

Take 2 tbs of the batter and tilt the pan to spread uniformly.

Cook for 40-45 secs on either side and remove from pan.

Spread a thick/thin layer ( as per taste ) of orange marmalade all over the pancakes
and twist into a tight roll. Cut up into bite sized pieces and serve immediately.

Masala Papad Cones

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

Ingredients: Boiled potato ( 1 small ), Lijjat papad ( 1 no ), chopped coriander ( 1
tbs ), chopped ripe tomato ( 2 tbs ), red chilli flakes ( 1/3 tsp ), lemon juice ( few drops ), olive oil ( 1/5 tsp ), roasted sesame seeds ( 1/2 tsp ), salt ( to taste), any vegetable oil for deep frying.

Preparation: Peel and cut the potato into very small pieces. Transfer to a mixing bowl.

Add all the ingredients except for the papad and oil . Mix well.
















Cooking: Heat sufficient amount of oil in a deep wok.

Cut the papad into 4 pieces (quarters) and roll each piece into a cone shape. Hold the shape with the help of a pair of tongs and dip into hot oil for 20-25 secs.

Remove fried papad from wok and keep on a blotting paper/paper napkin. Allow to cool
for 5 mins.
















Stuff the prepared mixture into the papad cone.

Garnish with coriander leaves and chilli flakes and serve immediately.

Note: Use fresh papads for best results. I used a packet which was opened a month back and the papads turned a little brittle.

Muga Dali-Piaja Patra Tarkari ( Moong dal-Spring Onion curry )

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

Ingredients: Muga dali/moong dal ( 1 cup ), spring onions ( 200-250 gm ), dry red
chillis ( 2-3 nos.), pancha-phutana ( 1 tsp), garlic flakes ( 5-6 nos), turmeric (2-3 pinch ), salt to taste, any vegetable oil ( 3-4 tsp ) .

Preparation: Wash the spring onions and drain excess water. Cut into inch long pieces.

Dry roast the moong dal till it gives off a sweet fragrance.

Cooking: Wash and transfer the moong dal to a pressure cooker. Add salt, turmeric and 2 cups of water. Close the lid and cook for 2-3 whistles.

Remove from the stove and allow steam to escape. Lightly mash the dal.

Add the spring onions to the mashed dal and cook on medium flame for 4-5 mins.

Heat oil in a wok. Add the pancha phutana and broken red chillis. Crush the garlic
flakes lightly and add to the spluttering seeds. Fry for 10-20 secs.

Pour the contents of the wok over the dal and spring onions. Close the lid and simmer for 2 mins.

Serve hot with white rice/rotis.

Note: Reduce/increase the water content depending on whether you are planning to have it as a curry or dal.

Dahi Pacchadi ( Apple & coconut raita )

Cooking Time Required: 10-12 mins
Cost of preparation: 25-30 rupees

Ingredients: Yogurt ( 1 cup ), apple ( 1 no ), freshly grated coconut ( 1 cup ), green chillis ( 2-3 nos), pudina/mint leaves ( a handful ), amba ada/mango ginger ( 1 inch ), black salt ( kala namak, 1/5 tsp ), jeera-lanka ( cumin-chilli ) powder ( 1/5 tsp ), oil ( 1 tsp ), mustard seeds ( 1/5 tsp ), chopped graped ( 1/3 cup), sugar ( 1 tsp), salt ( to taste).

Preparation: Cut the apple into small pieces (preferably like matchsticks).

Crush the mint leaves and extract the juice. Crush amba ada and green chillis. Keep aside.

Take the yogurt in a mixing bowl. Add jeera-lanka powder, amba ada, green chillis, mint juice, sugar, black salt and salt along with 3-4 tbs water. Beat well.

Add the apple pieces and grated coconut to the mixing bowl with required amount of water and mix well.

Heat the oil in a wok. Add the mustard seeds to it. Pour the spluttering seeds over the contents of the mixing bowl. Garnish with chopped grapes. ( Optional: Few mint leaves can also be added to the garnish )

Serve as a side-dish with any non-vegetarian/vegetarian meal.

Note: Mango ginger is a herb of the turmeric family. It has a mild mango flavour with notes of ginger. Used for tempering dals, raita, chutneys and pickles.

Muga Khichudi ( Whole green moong khichdi )

Cooking Time Required: 15-20 mins

Ingredients:

• 1 cup Rice
• 1/2 cup whole moong/ split moong (with skin)
• 1-2 dry red chilli
• 1/2 tsp fennel ( optional )
• 4 tbsp freshly grated/finely chopped coconut
• 2-3 pinch cumin seeds
• 3-4 bay leaves
• 1 inch cinnamon
• 1 green cardamon
• 2 cloves 
• 1 tsp ghee
• 1 pinch turmeric
• 1 tsp sugar
• salt to taste

Preparation: Soak the whole green moong overnight. Or if using the split variety, for 2-3 hours.

Wash the rice and moong and keep aside to drain excess water.

Cooking: Heat the ghee in a pressure cooker. Add the fennel seeds, cumin seeds,
cardamon, cinnamon, cloves, broken red chilli and bay leaf.

Fry for 30-40 secs till the fragrance of the spices fills the kitchen.

Add the washed rice and moong along with the coconut and stir fry for 3-4 mins. Pour
3-4 cups of water along with salt, turmeric and sugar.

Pressure cook for 3-4 whistles.

Serve warm/cold with curd or raita . (Excellent option for lunchbox)

Sukhua-Bilati Baigana ( Tomato ) Tarkari

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


Ingredients:

• 3-4 nos Sukhua (dried/smoked fish)
• 2 nos medium sized tomato
• 2 tsp cooking oil
• salt ( to taste)
• 1/6 tsp turmeric
• 2 green chilli 
• 5 garlic pods
• 1 tsp mustard seeds 
• 1/5 tsp pancha-phutana 

Preparation: Grind the mustard seeds with half of the garlic pods into a fine paste.

Cut the potato into chunks.

Soak the fish for 1-2 hours. Drain away the water.


















Cooking: Heat 2 tsp oil in a wok. Add pancha-phutana followed by crushed garlic pods
and green chillis ( broken into 2-3 pieces ).

Add the soaked fish, crush and fry lightly for 2 mins.


















Follow with the chopped tomato. Fry for 3-4 mins.


















Add the mustard-garlic paste along with salt, turmeric and a cup of water. Cover with a lid and cook for 8-10 mins.

Serve hot with white rice.

NOTE: Instead of using the salad variety of tomatos, use the desi ( country grown )
ones. The latter have a sour taste in addition to the sweetness which enhances the
flavour of the curry.

Posto Bara ( Khuskhus tikkis )

Cooking Time Required: 10-15 mins
Cost of preparation: 30-40 rupees

Ingredients: Posto(khus-khus/poppy seeds)( 6 tbs), finely chopped green chilli (2 nos), finely chopped onion (2-3 tbs), finely chopped coriander (1-2 tsp), mustard oil (2-3 tsp), salt to taste.


Preparation: Grind the posto into a thick coarse paste.

Add the finely chopped ingredients along with salt and a few drops of mustard oil. Mix well.




















Cooking: Heat a non-stick tawa/pan. Take small balls of the paste and flatten on the tawa ( just like tikkis ). Drizzle generously with oil.

Cook on both sides till light brown-red.
















Remove from fire and serve with white rice.


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

Happy New Year and a Product Review: Sundrop 10 min Yummeals

Happy New Year to all of you!!!! (I know its a bit late for the wishes but this happens to be my first post for 2012)

Having been busy for the past few months, i happened to realize that the Indian customers do not have many options when it comes to the Ready-to-eat
department. A quick and economical 'heat and eat' meal is indisposable for most of the hard pressed for time folks whose tribe happens to be increasing by the day. Staying away from family, 15-16 hour work schedules and a harrowing commute to work are turning home-cooked meals into something of a luxury.

Most of the brands available on the shelves are expensive and lack the 'Ghar-ka-khana' touch. Not many of us would prefer having Chicken Hyderabadi/Moghlai Chicken/Dal Bukhara ( the usual fare provided by Kitchens of India/MTR/Gits ) for dinner/lunch everyday. Also most of these brands have only the curries/dal stuff. One would still need to prepare the rotis/rice to go with them.

Given these drawbacks, I would rather consider the home delivery/ take away option provided by most restaurants as they are more pocket-friendly and eliminate the hassles of heating the meals.


Sundrop has launched the '10 min Yummeals' to bridge this gap. Each of these packets is a complete meal, consisting of rice and a curry/dal. There are 6 variants available:

Dal Tadka and Rice,
Chana Masala and Rice,
Aloo Mutter and Rice,
Palak Paneer and Rice,
Kadhi Pakoda and Rice,
Methi Malai Mutter and Rice.

Each packet is very economically priced at Rs 30/- and serves one. Eliminates the need to store the extra/unused portion. Good for bachelors who would ideally wolf down a packet or two of Maggie for dinner.

The rice needs to be cooked in a open pan/ pressure cooker/ microwave while the curry only needs to be heated. Both can be done well within 10 minutes.

Pros -
1. Economical - A complete meal for a family of 4 would cost 120/- (30/- X 4) rupees. Students can easily afford it.
2. Serving size - Each packet serves one, so elimintes the need to store leftovers.
3. Complete meal - Includes rice and curry. Add a bit of pickle/papad and one is all
set.
4. Less oily/spicy as compared to other brands.
5. Takes less than 10 minutes to prepare a meal.
6. The variety provided is what one ideally consumes in a home-cooked dinner.
7. No cholesterol/ trans-fat/ preservaties.
8. Indication of the spice content on the outer covering. ( Yeah just like one would
find on restaurant menus, example Pizza hut )
















Cons -
1. One needs to have a gas stove/ induction cooker/ microwave to prepare the meal.
2. Taste - None of the packaged stuff ever comes close to the 'home-cooked' flavour.
3. No South indian varieties on the menu.
4. The rice does not turn out to be too fluffy when prepared in a pan/pressure cooker.
5. The serving size is a little less for any adult ( especially for guys ).

This is how the prepared meal looks like:

Kahdi Pakoda and Rice














Dal Tadka and Rice ( the pickle is my own addition )














Overall the product is a good one and makes life easier for lots of working folks. This

is how i would rate it:
Taste - 3/5.
Quantity - 3.5/5
Pricing - 4.5/5.

I hope they add more variety to the menu.

Kadali Bhanda Patua ( Banana flower curry )

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

Ingredients: Kadali Bhanda/ banana flowers ( 1 no), potato ( 1 small ), mustard seeds ( 1 tsp), garlic flakes ( 4-5 nos), turmeric, salt, green chilli ( 1 no. ), mustard oil ( 2 tsp ).
















Preparation: Remove the layers of the banana flower till the innermost 2.5-3 inch long section remains. Cut this into small chunks.

Cut the potato into small pieces and keep aside.
















Grind the dry mustard seeds, add the chopped banana flower, green chilli, garlic pods along with a little water and grind into a coarse paste.
















Mix the above paste with chopped potato, salt, turmeric and mustard oil. Add a few tsp of water and transfer to a wok.

Cooking: Put the wok on the small burner and cover with a lid. Cook on low flame for
7-8 mins.

Optional: Add abt half tsp of mustard oil and 1-2 crushed garlic flakes just before
removing from the stove.

Serve with mudhi ( puffed rice ) or white rice.

Alternately the addition of water is avoided and the thick paste wrapped up in a banana leaf. This can be cooked in the microwave for 6-7 mins or roasted on an iron pan with a little oil for 10-12 minutes.

Kadali Bhanda Tarkari ( banana flower curry )

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

Ingredients: Kadali Bhanda/ banana flowers ( 1 no), potato ( 1 large ),onion ( 1 no., medium ), pancha phutana ( 1/5 tsp ), dry red chillis ( 3-5 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/3 tsp), cardamon ( 2 nos ), cinnamon stick ( 1 inch ), chopped ginger ( 1 tsp ), garlic flakes ( 5-6 nos ), bay leaf ( 2 nos), turmeric, salt, oil for cooking ( 5-7 tsp ).

Preparation: Clean and cut the banana flowers into inch long pieces( refer to my older post for the method ). Cut the potato into small pieces and keep aside.

Boil the flowers along with the salt and turmeric in a pressure cooker for about 5 mins. Drain and wash under running water to get rid of the bitterness. ( It is preferable to taste the flowers at this stage. If it still tasting too bitter for ones palate, it should be discarded.

Grind the onion, coriander seeds, cumin seeds, 3 red chillis, ginger, garlic flakes, cinnamon and cardamom into a smooth paste with a little water. Keep aside.

Cooking: Heat 1-2 tsp oil in a wok. Add the potato pieces and fry lightly. Remove and keep aside.

Add the remaining oil to the wok. Add the pancha phutana, bay leaves and 1-2 red chilli. Follow with the turmeric and masala paste, and fry till it turns brownish.

Add the boiled banana flowers along with the fried potato and stir fry till the excess water disappears.

Add 1/2 cup of water and salt to taste. Cover with a tight lid. Cook for 5 mins.

Remove from fire. Serve hot with rice/rotis.