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Tuesday, February 14, 2012

Kakharu Phula Bara ( Pumpkin Flower Fries )

We Odias will eat anything as long as it is sourced from a plant. Not that we do not eat non-vegetarian food. We do with utmost delight. But are very fastidious about it. Certain cuts of meat will never ever make it to our dining tables and the same holds true for a variety of salt-water fishes. But when it comes to a plant based diet, we will happily munch on the fruits, flowers, leaves, stems and even the roots of certain plants.

The 'Kakharu phula' or the pumpkin leaf is considered to be quite a delicacy in Odisha. But interestingly, it is only the male flowers that are plucked for consumption. The female flowers are always left behind on the creepers to develop into fruits.

Read on for the recipe of 'Kakharu Phula bara' -



















Cooking Time Required: 10-15 mins

Ingredients  -


  • 20 nos Kakharu phula/Pumpkin flowers
  • 2-3 nos dry red chillis
  • 1/3 tsp cumin seeds
  • 5-6 tsp rice
  • 1 tsp besan
  • salt to taste
  • 3-4 tsp of any vegetable oil
  • 2 tsp freshly grated coconut ( optional ) 

Preparation - 



















Remove all the parts of the flowers except for the petals. Wash them gently and pat dry with a paper towel.

Soak the rice in a cup of warm water for about 2-3 hours.

Wash and grind the soaked rice along with the cumin, red chili and coconut into a smooth paste of medium consistency. Add the besan to this paste and mix it well.

Cooking: Heat a non-stick pan. Drizzle/spray a little oil.

Hold two of the pumpkin flowers together ( or you can do this with individual flowers too ) and dip into the batter. Put it on the pan.

Repeat with the remaining flowers.

Cook on one side till crisp and reddish. Flip over, spray a little oil and cook the other side till reddish in color .

Serve hot with rice as a side dish.


Thursday, February 9, 2012

Papad Tarkari ( Popadom curry )
















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

Ingredients: Yogurt ( 1/2 cup ), medium sized boiled potato ( 1 no ), green chillis ( 2-3 nos), chopped coriander stems ( 1 tbs ), mustard seeds ( 1/3 tsp ), mustard powder ( 1/5 tsp ), oil ( 3 tsp ), garlic flakes ( 2 nos ), fried and broken papad/papadom ( 1 cup), coriander leaves for garnishing, salt ( to taste).

Preparation: Peel and cut the potato into cubes.

Chop/slit the green chillis and completely crush the garlic flakes.

Add salt to the curd/yogurt in a mixing bowl along with 1/2 cup of water. Whisk it till no lumps remain.

Cooking: Heat the oil in a wok. Add mustard seeds followed by the crushed garlic, green chillis and chopped coriander stem. Stir fry for 30 secs.

Add the potato cubes to the wok. Fry for 2-3 mins. Switch off the flame and allow to
stand for 1 minute.















Add the whisked yogurt to the wok while stirring continuously. Do this for 2 mins.

Switch over to a low flame, add the mustard powder and continue stirring till the
contents come to a boil. Allow to boil for 3 minutes.















Add the papad pieces at this stage and switch off the flame.















Garnish with coriander leaves and serve immediately with plain white rice.

Note: I prefer using the Lijjat Urad dal papads for this recipe.

Wednesday, February 8, 2012

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.

Monday, February 6, 2012

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.

Wednesday, February 1, 2012

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.

Tuesday, January 31, 2012

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.

Tuesday, January 24, 2012

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.

Monday, January 23, 2012

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)



Friday, January 20, 2012

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.

Thursday, January 19, 2012

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.

Monday, January 16, 2012

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.

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