Well......while the Panchuka period officially got over by Sunday (Kartika Purnima), the succeeding days of Monday and Tuesday had many people putting their 'Chadaa Khai' plans on hold. Hence the majority of us who had forsaken non-vegetarian items for the Kartika month (or atleast the Panchuka period ) will be eating out to our heart's content today.
Here is the 'Maccha Besara' that my mom made for Chadaa Khai. However if you are not particularly budget conscious ( and i really mean it as the prices of Non-veg goes through the roof during Chadaa Khai in Orissa ), I would recommend the mouth-watering Kancha Illisi Tarkari, or the very delicious Mansa Kasa (though you can also opt for Mutton Rogan Josh if you like light gravies). For the Chicken lovers, there is the Classic chicken curry or the Chicken Kasa waiting to be sampled.
It's my special dish for today. Needless to say Mom's cooking is always special (more so if you are staying away from her). Get the recipe below:
Preparation Time : 20 mins
Ingredients :
For the mustard paste :
Preparation: Add salt and 1/4 tsp turmeric to the fish pieces. Allow to marinate for 10 minutes.
Dry grind mustard, cumin and red chilli. Add the garlic flakes and a little water. Grind into a smooth paste.
Chop tomato and onion into small pieces and keep aside. Peel and cut the potato into chunks.
Cooking: Heat a non-stick tawa or skillet. Drizzle with 3 tsp oil. Add the marinated fish pieces and cook on both sides till light brown. Remove from tawa and keep aside.
Heat the remaining oil in a wok. Add the potatoes. Fry till light brown, then remove and keep aside.
Add the chopped onion and green chilli . Saute till the onions turn translucent.
Add chopped tomatoes and sprinkle a little salt on them. Keep covered for 1-2 minutes till they turn a little soft.
Dissolve the mustard paste in 1/2 cup water. Drain into the wok slowly while taking care to leave any solid residue in the cup. Add another 1 1/2 cups of water.
Bring to a boil. Add the fried potato and fish pieces. Sprinkle 1/2 tsp of turmeric powder and add more salt if needed. Cook covered till the potatoes are done. Add the dry mango and simmer for 2-3 minutes.
Mash 2-3 pieces of potatoes into the gravy if you need a thicker version.
Drizzle a little mustard oil (about 1/2 tsp) over the gravy if you like the raw smell of mustard oil. Switch off the flame.
Serve hot with white rice.
Here is the 'Maccha Besara' that my mom made for Chadaa Khai. However if you are not particularly budget conscious ( and i really mean it as the prices of Non-veg goes through the roof during Chadaa Khai in Orissa ), I would recommend the mouth-watering Kancha Illisi Tarkari, or the very delicious Mansa Kasa (though you can also opt for Mutton Rogan Josh if you like light gravies). For the Chicken lovers, there is the Classic chicken curry or the Chicken Kasa waiting to be sampled.
It's my special dish for today. Needless to say Mom's cooking is always special (more so if you are staying away from her). Get the recipe below:
Preparation Time : 20 mins
Ingredients :
- 4-5 pieces Rohu fish
- 1 large potato
- 2 medium sized tomato
- 1 small onion
- 1-2 green chillis
- 4-5 tsp mustard oil
- 1/2 tsp turmeric powder
- salt to taste
- 1 small piece of dry mango (ambula)
For the mustard paste :
- 2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 5-6 garlic flakes
- 1 dry red chilli
Preparation: Add salt and 1/4 tsp turmeric to the fish pieces. Allow to marinate for 10 minutes.
Dry grind mustard, cumin and red chilli. Add the garlic flakes and a little water. Grind into a smooth paste.
Chop tomato and onion into small pieces and keep aside. Peel and cut the potato into chunks.
Cooking: Heat a non-stick tawa or skillet. Drizzle with 3 tsp oil. Add the marinated fish pieces and cook on both sides till light brown. Remove from tawa and keep aside.
Heat the remaining oil in a wok. Add the potatoes. Fry till light brown, then remove and keep aside.
Add the chopped onion and green chilli . Saute till the onions turn translucent.
Add chopped tomatoes and sprinkle a little salt on them. Keep covered for 1-2 minutes till they turn a little soft.
Dissolve the mustard paste in 1/2 cup water. Drain into the wok slowly while taking care to leave any solid residue in the cup. Add another 1 1/2 cups of water.
Bring to a boil. Add the fried potato and fish pieces. Sprinkle 1/2 tsp of turmeric powder and add more salt if needed. Cook covered till the potatoes are done. Add the dry mango and simmer for 2-3 minutes.
Mash 2-3 pieces of potatoes into the gravy if you need a thicker version.
Drizzle a little mustard oil (about 1/2 tsp) over the gravy if you like the raw smell of mustard oil. Switch off the flame.
Serve hot with white rice.
