Piaja Sandha Bhaja ( Onion flower stalk fry )

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

Ingredients: Piaja Sandha/Onion flowers stalks ( 1 bunches ), potato ( 1 no, medium
sized ), dry red chillis ( 2-3 nos.), roasted cumin-chilli powder ( 1/3 tsp ), turmeric ( 2-3 pinch ), salt to taste, vegetable oil ( 3-4 tsp ), pancha phutana ( 1/2 tsp ).

Preparation: Wash and cut the onion flower stalks into inch sized pieces.

Wash and cut the potato into small pieces so that both vegetables can cook togather.

Cooking: Heat a non-stick pan. Drizzle a little oil. Turn the flame to high.

Add the broken red chillis and pancha-phutana. Allow seeds to crackle.

Add the potato and onion stalk pieces. Sprinkle turmeric and salt. Mix well and cook
covered for 8-10 mins. Stir occasionally so that the vegetables do not stick to the pan.

Sprinkle the chilli-cumin powder, mix well and remove from the stove.

Serve hot with rice or rotis.

In a slight variation of this recipe, swap the pancha phutana with mustard seeds and add 1 tsp of mustard paste (diluted with 1-2 tbsp of water) towards the end of the cooking. Once this liquid is absorbed, swap the roasted cumin chili powder with fried and crushed urad dal badis. Remove from the flame and serve immediately to retain the crunch provided by the badis.

Onions flower stalks are available twice a year in most markets in Odisha, first during the early winter and then during late spring. They make a wonderful side dish with Pakhala too.

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 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)

Janhi Tarkari without onion-garlic

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Ridgegourd/Janhi (250 gm), tomato (150 gm), curry leaves( 2 sprigs), whole red chilli (1-2 nos), turmeric powder (1/5 tsp), mustard seeds (1 pinch), red chilli powder ( 1/4 tsp ), coriander stems ( 3/4 tsp), oil ( 3 tsp), coriander powder ( 1/3 tsp), cumin powder ( 1/3 tsp), garam masala ( 1/4 tsp, optional ), salt to taste.

Preparation: Peel and cut the rigdegourd into cubes. Chop the tomato into small pieces.

Cooking: Heat 2 tsp of oil in a wok. Add the ridgegourd cubes along with a little salt and turmeric, and fry for 1-2 mins. Remove and keep aside.

Now add the chopped tomato to the wok. Stir fry for 3 mins till it softens.

Then add the fried ridgegourd along with chilli powder, coriander powder, cumin powder, remaining salt and turmeric. Add a little water and cook for 4-5 mins.

Heat 1 tsp of oil in a wok. Add the whole red chillis, mustard seeds and coriander stem. Fry for 30 secs and pour over the contents of the wok. Sprinkle garam masala. Cover immediately and remove from stove after 30 secs.

Note: Add a little bit of jaggery if you like a sweet-sour flavour.

Channa Chadchadi

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

Ingredients: Bengal gram ( 1 cup ), onion (1 no., small), green chilli ( 1 no.),
coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), mustard seeds ( 2 pinch ), fennel seeds ( 2 pinch ), fenugreek seeds ( 1 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion and green chilli into small pieces.

Soak the Bengal gram overnight. Wash and cook for 2-3 whistles. Drain the excess water and keep aside.

Cooking: Heat the oil in a pan. Add the seeds ( mustard, cumin, fennel & fenugreek ) followed by the onion pieces and fry till translucent. Add the green chilli and boiled bengal gram along with salt.

Stir fry for 5 mins. Add the coriander powder, oasted cumin-chilli powder and chopped coriander leaves. Remove from fire.

Serve with mudhi/muri/bhel as a snack or with rice and dalma as part of a meal.

Note: Channa chadchadi with white rice and
href="http://authenticoriyafood-oriyarasoi.blogspot.com/2010/07/cooking-time-required-10-mins-cost-of.html">Dahi Aloo is a quick-fix lunch option and can be prepared in less than 15 mins ( if one boils the channa and potato the previous night ).















To reduce the calories, one can also substitute the yogurt in Dahi Aloo with
buttermilk.

Cookies Stuffed Paratha (meetha parata)

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


Ingredients:

For Paratha: Wheat flour ( 1 1/2 cups ), ghee ( 1 tsp ), ripe banana ( one half ), salt ( a pinch), water to knead the ingredients into a soft dough.

For Stuffing: Crumbled chocolate-chips cookies ( 3-4 nos), sugar ( 3 tsp).















Ghee to fry the parathas.


Preparation: Mix all the ingredients for the paratha togather along with a little warm water. Keep aside for 10 mins covered with a warm moist cloth.















Divide the dough into 4 equal parts. Roll out the balls into small roties ( more like a puri )and keep aside.

Spread the crumbled cookie and sugar over one roti and close by putting another roti over it.















Roll the sides or press a little to close the parathas.

Repeat for the second paratha.

Cooking: Heat 1 tsp of ghee on the pan. Add the parathas and cook on each sides for 2mins each.

Serve hot.

Kosala Saaga with Muga dali - Nadia

Cooking Time Required: 15-16 mins
Cost of Preparation: 10-15 Rupees

Ingredients: Kosala saaga/spinach ( 250 gms), muga dali/moong dal ( 1/2 cup), feshly shredded coconut ( 1/2 cup), onion ( 1 small), oil ( 2-3 tsp), dry red chillis ( 3-4 nos), fennel seeds ( 1/5 tsp), mustard seeds ( 1/6 tsp), fenugreek seeds ( a pinch ), salt.

Preparation: Dry roast the muga dali till it gives off its distinct fragrance. Wash and soak for 1-2 hrs.

Wash the kosala saaga, drain excess water and cut into small pieces. Cut the onion into thin long strips.

Cooking: Heat the oil in a wok. Add the dry chillis along with the fennel, fenugreek & mustard seeds.

When the seeds splutter, add the onions and fry till reddish. Add the drained moong dal along with the kosala saaga and salt. Mix well and cook in the open.

When the saaga is very fresh, it releases a lot of water. One should cook the saaga on a high flame for a few minutes in such case to evaporate excess the water. This is necessary to keep the saaga from being over-cooked.

Keep stirring at regular interval to prevent the formation of lumps and enable even cooking. Will be cooked in about 5-6 mins. Do not allow to become completely dry.

Add the shredded coconut. Mix and cook for 1-2 mins. Remove from the fire. Keep covered for 5-6 mins.

Serve hot with rice/roti & dal.

Note: Do not add water unless absolutely necessary. One can give the onions a miss when fasting or if one does not consume onions.

I am sending this recipe to the event 'Veggie/Fruit A Month Event - Spinach' hosted by Reshmi.

Vegetable Korma ( recipe without Onion & Garlic )

Cooking Time Required: 30-35 mins
Cost of preparation: 40-50 rupees

Ingredients: Parwal/potolo ( 450 gm), cauliflower ( 250 gm ), potato ( 300 gm ), ginger paste ( 1 1/2 tbs ), broken cashew bits-watermelon seeds paste ( 3-4 tbs), roasted cumin powder ( 2/3 tsp), roasted coriander powder ( 2/3 tsp), chilli powder ( 1/2 tsp), dry red chillis ( 4-5 nos), garam masala powder ( 1/4 tsp), finely cut coriander leaves ( 3-4 tbs), kasuri methi ( 3 tsp), turmeric, salt, oil for frying.

Prepartion: Cut all the vegetables into large chunks.

Heat oil for frying in a wok. Deep fry all the vegetables searately.

Soak the kasuri methi in 1/3 cup warm water.

Cooing: Heat 3-4 tsp oil in a wok. Add the red chillis followed by the ginger paste and fry for 30-40 secs.

Add the cashew watermelon paste and cook for 3-4 mins. Add the chilli powder, corinader powder, cumin powder, turmeric and stir fry for another minute.

Add the fried vegetables along with salt and mix well. Pour 2 cups of boiling water and allow to simmer on low flame for 8-10 mins.

Sprinkle kasuri methi, corinader leaves and garam masala and mix. Close the lid and
remove from fire.

Allow to stand for 3-4 mins. Serve hot with rice/rotis.

Ghuguni / Mixed Choley( Without Onion & Garlic )

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

Ingredients: Chickpeas ( 1 cup ), yellow peas ( 1 cup ), potato ( 1 no, medium ), tomato ( 1 no, large ), coriander seeds ( 1 tsp ), red chillis ( 2 nos ), grated ginger ( 2/3 tsp ), coriander leaves ( 1 small bunch ), cumin seeds ( 1 tsp), garam masala (1 pinch), turmeric, oil ( 2 tsp ), salt.

Preparation: Soak the yellow peas & chickpeas overnight.

Cooking: Boil the chickpeas, yellow peas & the potato in a pressure cooker with a little salt & turmeric. Cook for 1 whistle on low flame.

Remove from fire and check if the peas are cooked. It should be firm and not mashy. If required cook for another 1-2 whistles on a high flame.

Boil the tomato separately for 5 mins.

Dry roast the red chilli & coriander seeds.

Transfer the boiled tomato to a grinder. Add the roasted chilli & coriander seeds. Cut off the coriander stems from the bunch. Grind the stems with the other ingredients into a smooth paste.

Heat the oil in a wok. Peel the potato and dice it. Add to the wok and stir fry for 3-4 mins. Remove from wok and keep aside.

Add the cumin seeds. When the seeds start spluttering, add the grated ginger and stir for 30 secs.

Add the tomato paste and cook for 5 mins. Add the potatoes and boiled peas along with 1 cup of water.


Allow for boil for 4-5 mins. Add the garam masala & coriander leaves. Remove from fire and serve hot with puris/paratha/rice.

Adraki Aloo

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

Ingredients: Boiled & peeled potato ( 1 no., large ), yogurt ( 4-5 tbs ), ginger ( 1
inch long ), cumin ( 1/2 tsp ), green chilli ( 2 nos ), salt, oil ( 3 tsp ).

Cooking: Cut the potato into medium sized cubes. Heat 1 tsp oil in a wok. Add the
potatoes and stir fry for 3-4 mins. Remove and keep aside.

Add the remaining oil into the wok. Add the cumin seeds and the crushed ginger & green chillis. Fry for 1 minute. Add 1/4 cup water to cool down the wok temperature.

Beat the yogurt with 1/2 tsp corn flour and 2-3 tsp water. Add to the wok along with
salt. Bring to a boil while stirring continuously. Add the stir fried potatoes.

Boil for 7-8 mins or till most of the water evaporates and the yogurt forms a thick
layer around the potatoes.

Serve with puris.

Note: This is a no onion-garlic recipe which can be served on fasting days. Tastes best with lightly sour yogurt .

Baked Soya Tikkis

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

Ingredients: Nutrela Soya granules ( 1 cup ), potato ( 1 small ), onion ( 1 small ), green chilli ( 2 nos ), coriander powder ( 1/3 tsp ), cumin powder ( 1/3 tsp ), garam masala ( a pinch ), kasuri methi ( 1 tsp ), salt, tomato puree ( 1 tbs ), oil ( 1 tsp), pancha phutana ( 1 /4 tsp ).

Preparation: Cut the onion and green chilli into small pieces. Boil the potato, peel and keep aside.

Boil the soya granules for 5 mins. Drain out the water.

Cooking: Heat a wok. Add oil followed by the pancha-phutana. When the seeds start spluttering, add the onion and green chillis. Fry till onion turns translucent.

Add the soya granules and fry for 2 mins. Add the mashed potatoes, coriander powder, cumin powder, kasuri methi, garam masala, tomato puree and salt. Add 2-3 tbs water and cook for 3-4 mins till it forms a sticky mass.

Remove from fire and keep aside to cool slightly. Shape into tikkis. Brush the tikkis with a few drops of oil.

Keep on a baking tray. Pre-heat oven to 180 degrees. Put the tray inside and reduce heat to 160 degrees. Bake for 5 mins.

Serve hot with ketchup/chutney.

Note: One can give the onion a miss on fasting days. Add fresh coriander leaves instead.

Stuffed Papaya Paratha

Cooking Time Required: 20-25 mins
Cost of preparation: 30-35 Rupees

Ingredients: Flour ( sufficient for 8 rotis ), raw papaya ( 100 gms ), ajwain ( 1 tsp ), red chilli powder ( 1/2 tsp ), salt, ghee ( 2 tsp ), cooking butter/nutralite for frying the parathas.

Preparation: Knead the flour into a soft dough. Cover with a moist cloth and keep aside.
Peel and finely grate the papaya .















Cooking: Heat 2 tsp ghee in a wok. Add the ajwain followed by the grated payaya. Sprinkle salt and red chilli.

Cook for 8-10 mins till the papaya is cooked. Remove from stove and keep aside to cool down.

Make small balls out of the dough. Roll into small chappatis.

Spread the papaya stuffing over a chapati. Put another one over it. Roll the sides and join the rotis.

Heat a pan. Add 1-2 tsp of nutralite butter. Add the parathas and fry till done on both sides.

Serve with more butter/pickle/chutney.

Khira santula

Cooking Time Required: 15-20 mins
Cost of preparation: 40-50 rupees

Ingredients: Raw papaya pieces ( 2 cups), pumpkin pieces ( 1 cup ), lau/lauki pieces( 2 cups ), janhi ( ridge gourd, 1 cup ), potato pieces( 1 cup ), red chillis ( 2-3 nos), onion ( 1 small), pancha phutana ( 1/2 tsp ), turmeric, salt, khira/milk ( 1/2 cup ), jeera-lanka (cumin-chilli ) powder ( 1/5 tsp ), oil ( 1 tsp ).

Preparation: Cut the onion in small pieces .

Cooking: Heat a wok .Add 1 cup of water along with the vegetables, turmeric and salt. Close the lid and cook till all the vegetables soften.

Add the milk and cook for 2 mins.

Heat the oil in a pan. Add the pancha phutana and red chillis. When the seeds start spluttering, add the onion pieces. Fry till the onion turns translucent.

Pour over the boiled vegetables. Sprinkle cumin chilli powder. Mix well.
Remove from fire after 30 secs.

Delicious and healthy santula is ready to eat. Serve with rotis.


Note: One can also add vegetables like sweet potato/ brinjal/ parwal/raw banana according to ones taste. Using ghee instead of oil adds a lovely aroma to the santula. On osa bara or vrat days this recipe is made without adding the onions.

The milk maybe skipped if one is lactose intolerant.

Methi-Malai Paneer Tikka

Cooking Time Required: 20-25 mins
Cost of Preparation: 50-60 Rupees

Ingredients: Amul Malai paneer ( 200 gm ), tomato ( 1 no, small ), fresh methi(fenugreek) leaves ( 1 bunch, finely minced ), capsicum ( 1 no, medium ), sour curd ( 5-6 tbs ), chilli powder ( 1/2 tsp ), green chilli paste ( 1 tsp ), roasted cumin-coriander powder ( 1/2 tsp ), tomato puree ( 2 tsp ), turmeric ( 1/2 tsp ), salt, cooking butter ( 2 tbs ).

Preparation: Boil the paneer cubes along with salt and turmeric for 10 mins.

















Strain the water and keep aside to cool.

Transfer the paneer to a mixing bowl. Add the chilli powder, green chilli paste, sour curd, roasted cumin-coriander powder, tomato puree, finely cut tomato pieces and salt. Keep aside to marinate for 2 hours.


Cooking: Transfer the marinated paneer to a baking dish. Add the finely cut methi leaves along with the cooking butter.

















Pre-heat the oven for 5 mins to 180 degrees. Put the baking dish inside and allow to cook for 15 mins. Keep stirring in at an interval of 5 mins.

Add the capsicum pieces to the baking dish. Bake at 200 degrees for 5-6 mins.
Serve as a starter or a side-dish with the main course

Note: This malai panner-methi tikka is prepared without onion and garlic .One can also add diced onion pieces along with the capsicum for a different flavour.

Vegetable Biryani ( without onion and garlic )

Cooking Time Required: 1 hour + 25 mins
Cost of preparation: 50-70 rupees
Serves 2

Ingredients: Long grained Biryani rice ( 2 cups ), diced vegetables ( 2 1/2 cup , includes beans, cauliflower, green peas , potato ), milk ( 1 cup ), cashew ( 6-7 nos ), khus-khus or posto ( 1 tsp ), khada garam masala ( cloves, cinnamon, bay leaves, mace, star anise, peppercorn, cardamon ), ghee ( 1 tbs ), sour curd ( 2 tbs ), tomato puree ( 2 tbs ), cumin powder ( 1 tsp ), coriander powder ( 2 tsp ), fenugreek powder ( 1/2 tsp ), red chilli powder ( 1 tsp ), tumeric ( 1 tsp ), oil ( 3 tsp ), salt.

Preparation: Transfer the diced vegetables to a mixing bowl. Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, turmeic and salt. Mix well and marinate for 1 hour.
















Grind the khus-khus and cashews into a fine paste.

Cooking: Heat oil in a wok.















Add the khada garam masala and fry for 1 min. Add the khus-khus and cashew paste. Fry for 4-5 mins and then add the marinated vegetables.

Cook the vegetables till they are done. Remove from fire.















Wash the rice and transfer to a pressure cooker. Add the cooked vegetables, 1 cup water, 1 cup milk, ghee and salt and mix well . Cover the lid and allow to cook for 13-15 mins or 2 whistles.

Remove from stove. Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita.

Note : I have not used garlic or onion for this preparation, instead the cashew-khuskhus paste is used to add richness to the dish.


Vegetable Biryani