Makhana Malai Matar ( Navratri special No-onion No-garlic recipe)

Sattvik food has it's own health benefits. It detoxifies the body and improves one's stamina. At times, it is often referred to as the yogic diet as it is the preferred diet of ascetics who can endure long periods of meditation without food and water. To enable the body to adjust to such extreme conditions, it needs to be brought to a state of balance by following pure eating habits. Because the emphasis is more on the seasonal produce, ghee, nuts, whole grains and dairy products, consuming a Sattvik diet ensures that less amount of preservatives make their way into the body.

While it is tough to make the switch for people who are used to non-vegetarian food on a regular basis, one must try and adopt a Sattvik diet on certain days of the month. It is best when done on a periodic basis and also in moderation. The 'Kartika' and 'Margasira' months in the Odia calendar offers have earmarked days when one has to stick to a Sattvik diet. On these days, the usual dishes prepared in most Odia homes are Dalma (dal with vegetables), sagaw bhaja (stir fried green leafy vegetable), khatta ( sweet tangy chutney) and a few stir fried vegetables like raw banana, yam, radish or drumsticks . No onion or garlic is used in any of these preparations.

However, it sometimes happen that guests do come over on such days. And it becomes necessary to cook some universally accepted dishes for them. Especially for those folks who prefer North Indian food. This 'Makhana Malai Matar' is one such light gravy based dish that goes well with puris or rotis.

Read on for the recipe -

Preparation Time- 20 mins

Ingredients -

• 1 cup Makhana / puffed Fox-nuts
• 1/3 cup green peas
• 1/4 cup Malai or cream
• 1 tsp Kasuri methi
• 2 pinch garam masala (optional)
• 2 pinch turmeric
• 2 tsp ghee ( use oil if you prefer )
• salt to taste

For the gravy -

• 1/2 inch finely chopped ginger
• 3 tsp chopped coriander stems
• 2 dry red chilis (less spicy)
• 1 green cardamom
• 1 inch cinnamon
• 2-3 cloves
• 1 medium sized tomato
• 7 cashews ( soaked for 1-2 hours )
• 1 tsp oil
• a pinch of salt

Preparation - Heat 1 tsp of ghee in a pan. Add the Makhana and roast to a golden. Remove and keep aside.

Add 1 tsp oil to a wok. Add the whole spices and chilis. Wait for 20 seconds. Once fragrant, throw in the ginger and chopped coriander stem. Fry for 2-3 mins or till the raw smell of ginger goes off.

Finally add the tomato and sprinkle the salt over it. Cover for 2 mins to soften a bit. Once the tomatoes are mushy, add the cashews and fry for 1 minute. Remove from flame and keep aside.

Transfer to a blender jar once it has cooled down. Add 1/5 cup of warm water and blend into a smooth paste.

Cooking - Heat the remaining ghee in the wok. Throw in the green peas. Fry then for 2-3 mins.

Then add the masala paste and cook till the oil separates. 

Add 1 cup of warm water, turmeric, garam masala and Kasuri methi. Adjust the salt. Bring to a slow boil.

Let it simmer for a while before adding the malai or cream. 

Add the roasted Makhana just before switching off the flame.

Serve hot with rotis or puris. Goes well even with jeera rice.

For more recipes without onion and garlic check here -

• Rajma Masala
• Matar Paneer 
• Broccoli Butter Masala
• Vegetable Biryani
• others

A Tale Of Friendship

"When you are up in life, your friends get to know who you are.

  When you are down in life, you get to know who your friends are. "

30 years. Numerous ups and downs. Separated by a distance of more than a thousand miles. But our bond not only survives . It thrives. That's me and my best friend Appu. Though we hardly manage to catch up in person, technology has ensured that our friendship overcomes the barriers of corporeal separation. If not a phone call, a one line WhatsApp message ensures that we are more than aware of the happenings in each other's life.

I still remember when we met in the first year of school. From bonding over lunchbox and homework to squabbling over 'Pani-puri' and clothes and even visiting Dusshera fairs together, our relationship has seen it all. It would not be wrong to say that we have literally grown up together. Being together for the entire school career, it was an awkward moment when we decided to take up different courses in college. I stuck to engineering given my family tradition while she took up psychology. But we still continued meeting over the weekends or even sometimes on weekdays too. If everything else failed, the age old ruse of having 'Pani-puri' provided the perfect excuse to see each other ! However it is another story that we used to drive the old man crazy with our conflicting preferences of 'more onion, no chilli' and 'no onion, more chilli'. Needless to say, the poor guy often lost count of the number of 'Pani-puris' that he had dished out. Even a move to a different city, marriage and then motherhood could not put a dent in the armor of our friendship which continued to remain thick even as we bonded with new people.

Being with a wonderful person like her helped me realize that we need not have similar personalities to become friends. If anything, we need to accept people as they are and learn to enjoy the little  differences. In our case, we could not have been more dissimilar. Much like chalk and cheese. And yet we always find common ground. Or rather compliment each other in our own unique ways. When your best friend talks nineteen to the dozen while you would rather be happy listening to others, it is a win-win for both. That is exactly what happens with the two of us. And yet, almost by intuition, she knows when to hold her tongue and let me do the talking. Without ever judging me.

When we sometimes reflect about our friendship and wonder why we still turn to each other for every little advice, the most common thing that emerges is the fact that we never judge each other or try to impose our opinions on each other. Whether it was the time when she struggled with finding a decent job or when I was going through a breakup, we had an unwritten pact that we could reach out to the other person at any time of the day. A phone call or a chat was all it needed for one to hold on to sanity. It is the 'live and let live' philosophy, that we both hold so close to our heart, which has helped us keep going.

Coming to the 'Yaaron Ki Baraat' show on Zee TV that features celebrity friends and puts their friendship to test using some innovative and fun-filled tasks, it sure brings on a feeling of nostalgia. Watching this show in our respective homes, we are sure to be reminded of all those little things that one loved doing with a close friend. While in my case it was limited to homework, project assignments, picking outfits and some failed match-making efforts, one can be sure that these celebrities have much more to reveal. Do not miss the show for anything in this world. The curtains go up sharp at 8 pm on 8th October !!

Panjiri ( Navratri Collab with Delish Potpourrie and A Dollop Of That )

I have always wondered about the way in which the Hindu festivals are linked to the change of seasons . They are not merely symbolic as most people assume. Rather, the rituals or the prasadam involved in these celebrations mark a much needed shift in our eating habits to accommodate for the change in weather conditions.

The fasting observed during Navratri is actually one such period of cleansing as prescribed by Ayurveda. Apart from eliminating toxins from the system, it helps to activate 'Agni' or the digestive fire which needs to be maintained at it's peak during the cold months. It allows the body to prepare for the onslaught of energy rich foods that are normally consumed during winter. No wonder the sales of ghee and dry fruits shoot up around this time of the year.

'Panjiri' is one such high-energy food that is normally consumed in the Northern parts of India and Pakistan. Made with whole wheat flour roasted in copious amounts of 'desi' ghee and sweetened with 'bura' or natural cane sugar, it is delicious and quite filling too. While a few dry fruits are a mandatory addition to any Panjiri recipe, a friend's mother-in-law makes one that consists almost entirely of dry fruits and especially 'phool makhana'.

Apart from the various dry fruits, one can also add spices like saffron(for a lovely aroma), ajwain (for digestion), soonth (for heat) and even fennel/cardamom. Desiccated coconut and edible gum (or 'Gond' ) is usually put into this recipe.

A few spoonfuls with warm milk is enough to keep one going through the winters. But since there is quite a bit of roasted wheat flour in this recipe, it transforms magically into an 'Atta ka halwa' with some hot water. Nice and easy. And also my preferred way of having the 'Panjiri'.

Read on for my version of 'Panjiri' -

[ Plus check out the two bonus recipes at the bottom of this post which are a part of the Navratri Collaboration !! ]

Preparation Time - 1 hour

Ingredients -

• 2 cups whole wheat flour 
• 1/2 cup ghee or clarified butter
• 1/2 cup bura or unrefined sugar
• 1 tsp soonth powder (dry ginger powder)
• 2-3 pinch saffron strands

To be roasted and powdered separately

• 1 cup Phool Makhana or puffed fox nuts
• 12 almonds
• 12 cashews
• 12 pitachios (optional)
• 2 tbsp poppy seeds
• 2 tbsp char magaz ( melon seeds)
• a handful of raisins
• 7-8 dry dates
• 3 tbsp edible gum

Preparation - Heat the ghee in a thick bottomed pan.

One by one, add all the ingredients mentioned under 'to be roasted and powdered separately' . Each one needs to be roasted separately as the required time varies.

The phool makhana should be roasted to a light brown. The edible gum should be puffed up adequately.

Once each ingredient is roasted, separate the dates. Transfer the rest to a mixer jar and grind into a fine powder. Chop up the dates into small pieces and add to the powdered dry fruits mixture while discarding the seeds.

Add the whole wheat flour to the same pan and roast it till it turns darker by a few shades. The smell will also change by this time. Finally add the 'bura', soonth powder and saffron strands to the roasted flour. Roast for another minute or two before adding the powdered dry fruits and chopped dates.

Remove from the flame. Let it cool down completely before storing in an airtight jar.

Do not forget to check out these amazing Navratri recipes by my blogger friends -

Parinaaz's droolworthy Carrot Milkshake !!

and

Saswati's lip-smacking Chenna Bara Tarkari !!


For still more Navratri recipes, do check out HERE :) !

Kadali Chopa Patua ( Green Banana Peel Chutney )

Yet another testimony to the culinary prowess of the Odia woman of yore, this recipe is literally making the best out of waste. Much before the Masterchefs of the tech savy world took it upon themselves to invent a gastronomic masterpiece out of kitchen wastage (peels, seeds, leaves, etc), somebody had already incorporated the idea in a lip smacking dish. Today's recipe is a simple yet amazing dish made from the discarded peel of the raw bananas.

I remember tasting this heavenly dish prepared by my grandma's friend who used to make it on a 'sila' or 'silbatta'. She used to come to our house to pluck the green bananas right from the small grove in our backyard and in return, we got to sample some of her yummy creations. It was my Mom who learnt this recipe from her. Along with the peels, one can also use the very small bananas that are right at the bottom of the bunch.

It is tough to find such fresh vegetables when one does not possess a garden or a farm. But I prefer buying the green bananas from the local vendors instead of the supermarkets for best results. Try buying ones that have a uniform green color and are free from black spots or markings.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 raw banana ( we will use the peels for this recipe )
• 1 small potato ( cut into thin long pieces )
• 1/3 tsp mustard
• 5 garlic cloves
• 1 green chili
• 1/4 tsp turmeric
• 1 tsp mustard oil
• salt to taste

Preparation - Peel the banana and soak the peels in a bowl of water to which a little turmeric has been added.

Grind the peel along with the mustard seeds, green chili and garlic into a smooth paste.

Peel and chop the potato into tin long pieces. Mix the banana peel paste, chopped potato, mustard oil, salt and turmeric in a thick bottomed saucepan. Add about 1/4 cup water to it.

Cooking - Put the saucepan on a low flame and let it cook till the potatoes turn mushy. Keep stirring at regular intervals so that contents at the bottom do not get burnt.

Remove from the flame.

Serve at room temperature with white rice and dal . Or enjoy along with mudhi/bhel !!

Stuffed Spine Gourd Curry ( Pura dia Kaankada / Bharwan Kakrol )

The most popular spine gourd recipe in Odisha is the perhaps the stir fried or deep one, followed closely by the gravy version. While I do like this vegetables, all the above mentioned recipes consume a copious amount of oil which kind of puts me off. As a result, I rarely buy this vegetable these days.

But on my last trip to the local market, I found a strikingly verdant lot on display. Tempted by the freshness of it, I bought a few. But once I reached home, I was in again besieged by the same dilemma. After some thinking on the low calories versus taste debate, I decided to settle down on both by choosing to stuff it with some spiced cottage and potato.

The curry turned out to be super delicious as well as light. And worked well both with rice and rotis !!

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

• 6-7 Spine gourd/ Kaankada /Kakrol
• 1 medium sized onion
• 1/2 inch ginger
• 3-4 garlic cloves
• 1 medium sized tomato
• 1/3 tsp garam masala
• 1 dry red chili
• salt to taste
• 2 tsp oil

For the stuffing -

• 50 gm paneer
• 1 small potato (boiled and peeled)
• 1 small onion (finely chopped)
• 1/4 tsp GG paste
• 2 pinch coriander powder
• 2 tsp chili powder
• 1 pinch garam masala
• 2 pinch kasuri methi
• salt to taste
• 1 tsp oil

Preparation - Wash the spine gourd and rub the outer skin with a knife. Put a slit along the length .

Transfer to a pressure cooker and add 1 cup water. Close lid and cook on high for 2 whistles.

Keep aside till steam escapes.

Once it is bearable to touch, take each spine gourd and scoop out the innards without damaging the outer skin.

Cooking -

For the stuffing - Heat 1 tsp oil in a wok. Add the chopped onions and fry till translucent.

Add GG paste and fry till raw smell goes off. Add all the powdered spices, wait for 30 seconds and then add the mashed cottage cheese and potato. Season with salt.

Cook for 2-3 mins and then add kasuri methi. Cover and switch off the flame.

For making the gravy -

Heat 2 tsp oil in a wok. Add the dry red chili, diced onion, ginger and garlic cloves. Fry for 4-5 mins.

Then add tomato and cook till it starts to turn mushy.

Switch off flame, allow for cool down and transfer to a blender jar. Make a fine puree.

Transfer the puree back to the wok. Add 1/2 cup water and bring it to a slow boil. Season with salt and ddd garam masala. Reduce to a simmer.

Stuff the spine gourds and gently place them in the simmering gravy. Let it simmer for 5-6 mins.

Switch off the flame and garnish with chopped cilantro.

Serve hot with rice or rotis.

Talaa Pitha ( Ice Apple / Sugar Palm Fritters from Odisha )

Would you like to guess what is the first thing that comes to my mind when I think of the 'Talaa Pitha' which are a variety of incredibly aromatic and sweet tasting fritters. No, it is not the heavenly aroma that envelopes the entire household when they are being prepared nor it is the residual note of bitterness that lingers for a few seconds after the very last bite. Rather it is those old fashioned milk cans made from steel. The reason behind this bizarre connection is that that my grandmother used to get the sugar palm juice/extract from our native village in these milk cans. The mind certainly works in a strange fashion, doesn't it ?

Being an arthritic patient, she could not extract the juice herself as it requires a lot of effort. Hence we always got the extracted juice from our village which is a few hours distance from Rourkela. Since the sugar palm ripens during the cold winter months, the cool temperatures prevalent in the hilly regions of Western Odisha ensure that the fermentation process does not set in within a day or even two. Once the juice is cooked and made into these delicious fritters, they can be stored in air tight containers for up to a week.

I found this ripe fruit on my weekly trip to the HAL market in Marathahalli and could not resist buying one even though it cost me eighty rupees. One can get one for about 10 bucks in Odisha so it seemed rather steep at first. But the dormant foodie in me suddenly turned hyper thinking about the glorious possibilities that it could open up. And I ended up buying one. So, while a variety of dishes can be prepared using this wonderful fruit, the fritters and the poda pith happen to be my favorites. Here I am sharing the recipe for the fritters -

[This time does not include the 40-45 minutes of time required to extract the juice. Plus more time is required to boil and then cool it down completely before using it in any recipe. Refer to the process mentioned in the last section of this post.]

Preparation Time - 25 mins

Ingredients -

• 1 cup sugar palm juice / Talaa 
• 1 cup rice powder ( arua / jeera rice, approx as it depends on the thickness of the juice )
• 2 tsp semolina (suji)
• 3-4 tsp sugar (optional, the sugar palm already has loads of it )
• oil for deep frying

Preparation - Take all the ingredients in a mixing bowl. Mix together to get a thick but dropping consistency.

Let it stand for 10-15 mins.

Cooking - Heat sufficient oil in a wok for deep frying the fritters.

Drop a few teaspoons of the batter at a time. Fry on all sides to a rich brown shade.

Remove and keep aside.

Repeat the process for the remaining batter.

Let it cool down completely before enjoying the fritters. Keep away some of them in an airtight container as they taste even better on the next day.

Extraction and Prepping of the juice -

• When you buy the ripe Sugar Palm, check for one that is a little mushy when you press it.
• Wash the outer surface and slice off the top portion.
• Carefully peel the black fibrous outer layer and throw it away. 

• Put 1 cup water in a deep bowl and place the orange flesh in it. Squeeze and mash it to remove the hardened seeds. Throw away these seeds.
• Finally use a strainer to separate the juice from the fibers.

• Put this juice in a thick bottomed pan and place it on the burner. Bring it to a bubbling stage on a low flame.
• Let it bubble for 4-5 mins before switching off the flame. Remember to keep stirring it throughout.
• Once it cools down completely (takes a few hours), one can use it. Boiling the juice reduces the bitter notes in it though a slight bitterness can still be detected. Add a little sugar will mask it further. 

Sorisa Broccoli ( Broccoli in Mustard Paste )

I have often been asked "Can simple food be good enough ? We have invited so and so for the dinner/lunch". And every time the reply has been "Of course, simple will be the best. That is why they also call it soul food. It ties up one's soul to those memories embedded in some corner of the mind. It does not stop at just appealing to the senses, it goes beyond and strikes a connection at multiple levels." And that is usually enough to shut them up ! Though a few keep grumbling afterwards, it is in the best interests of one's sanity to shut out such discordant notes.

However the term soul food, which is actually African American in origin, holds different connotations for different folks. For someone like me, bred on a diet of lentils, rice and a mind boggling variety of vegetables, any meal which includes the all three qualifies as 'soul food'. The whole idea behind soul food is to evoke that feeling of emotional well-being. Without getting high. Period.

Mustard paste is the most widely used ingredient (or sauce) across Odia cuisine. It can be used to flavor anything from stir fries, curries and even a few varieties of relish. Almost every indigenous vegetable barring a few can be cooked with a flavoring of mustard paste, garlic, green/red chili and some mustard oil. The best thing about such preparations, which employ low heat, is that it retains the original flavor of the main ingredient.

However, it is a bit of a challenge to adapt new vegetables to this method of cooking. It invariably takes the trail and error route. I have tried my hand at quite a few exotic greens and some have been disasters. This post is dedicated to the lone surviver, the one that passed with flying colors and no less. The broccoli turned out to be the clear winner in this desi-fication drive. Given that it has some inherent bitterness which can get enhanced by the addition of mustard paste, I added a bit of tang to balance out the flavors.

Read on the recipe -

Preparation Time - 20 mins

Ingredients -

• 250 gm broccoli
• 2 tsp big mustard seeds
• 2 dry red chili
• 5 garlic cloves
• 1-2 tsp mustard oil 
• 2 dried amchur pieces ( or 1/3 tsp amchur )
• salt to taste
• 2 pinch turmeric

Preparation - Cut the broccoli into medium sized florets. Blanch and keep aside.

Make a fine paste out of the mustard seeds, garlic and red chili. Dilute with 1/2 cup water and let it stand for 10 mins.

Slowly drain off the water into another cup while retaining the solids at the bottom. Throw away these solids which can sometimes lead to a bitterness in the curry.

Soak the amchur pieces in 3-4 tbsp of hot water for 10-15 min.

Cooking - Take the blanched broccoli, mustard water, soaked amchur, turmeric, salt and 1 tsp of mustard oil in a thick bottomed casserole (small size). Mix everything together before putting it on a low flame.

Let it cook for 10-12 mins or till the broccoli is done. There should not be any excess water in the casserole.

Remove from flame.

Drizzle with raw mustard oil just before serving at room temperature. Goes best with a simple meal of dal, rice and a salad.