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Showing posts with label odia food blogger. Show all posts
Showing posts with label odia food blogger. Show all posts

Friday, August 18, 2017

Madaranga Sagaw Raee

The woman stood still near the broken down gate. The sun was shining directly over head and everybody seemed to have vanished indoors to escape the yellow orb's fury.While she visited the compound everyday to draw fresh water from the well along with her friends, the desolate house scared her into inaction for a few moments. The ghost stories that floated around the neighborhood were of least concern to her. Her fear was real. God knows what kind of anti-social might have taken refuge in the rundown place.

She lingered on for a few more minutes looking out for any visible signs of recent occupation. And then pushed open the gate with a calculated force. The rusted hinges let out a loud creak. Walking determinedly up to the well, she put down the 'gara' or metal pot on the ground with a thud and then proceeded to lower the bucket into the well with another loud splash. It was a deliberate move to let everyone know that she meant business.

Once her pot was filled with the sweet tasting water, she stood straight and looked around once before getting down on her haunches. The small bushes of 'Madaranga sagaw' or Alternanthera sessilis that had sprung around the moist soil had been tempting her for many days. Maybe the previous owners of the house had planted a few stalks a long time back. Now it was all overgrown and quite a treat for the summer months given that the vegetable supplies has dried up. But picking those stalks in the morning hours would mean sharing it with the other women. While she had no qualms about doing so, it was a practical decision given that the number of mouths to be fed were more.

Gathering a modest sized bunch, she tied it up into a bundle using a piece of twine that was lying around. Her friends would surely notice the dwindled vegetation and start a discussion the next day. Maybe they might even overcome their superstitions and start plucking the nutritious greens on a regular basis. It might as well be the first and also the very last time she got some of it on her hands. Whatever maybe the case, she decided to keep it a secret and cook a delicious meal of 'Madaranga Sagaw Raee' with Pakhala for her family.

Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -
  • 200 gms of Madaranga Sagaw / Alternanthera sessilis 
  • 1 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 medium sized potato
  • 1 medium sized tomato ( country ones preferred )
  • 1 small onion
  • 5 garlic cloves
  • 2 dry red chilis
  • 2 tsp mustard oil
  • salt to taste
  • a handful of badi / vadi 


Preparation - Keeping aside a pinch of the mustard seeds, grind the rest along with the cumin seeds, 1 dry red chili and 3 garlic cloves into a smooth paste.

Pluck the leaves from the stems and wash them 2-3 times in sufficient water. Drain the excess water.
Finely chop into small bits.

The potato, tomato and onion also need to be chopped into small pieces.

Crush the remaining garlic cloves.

Cooking - Heat a wok and throw in the badis. Fry them without oil for a few minutes before drizzling with a few drops of the mustard oil. Fry for another minute or two. Remove and keep aside.

Add the remaining mustard oil to the same wok.

Add the broken red chili and a pinch mustard seeds .

Once it starts to splutter, add the 2 crushed garlic cloves. After a minute, toss in the chopped onions as well.

As the onions turn pink, add the chopped potato and tomato.

Cook till the tomato is mushy.

Add the chopped greens and cook for 4-5 mins on a medium flame.

Dilute the mustard paste and add to the wok. ( Straining this liquid before adding to the wok is a good idea as it removes the black residue which can lend a bitter note to the curry )

Add salt and cover with a lid till cooked.

Add the crushed badis just before removing the wok from the flame.

Serve with Pakhala or even hot rice !


















Tip - To get the most out of your 'raee' dish, season with some raw mustard oil and crushed garlic just before taking it off the flame. 

Saturday, June 24, 2017

Khaja / Pheni ( Happy Ratha Jatra to everyone )

Walking down the narrow lanes of Puri and turning on to the Bada Danda thronging with devotees, if there is one thing that is impossible to be miss, it is the 'Khaja' or 'pheni'. A crisp and flaky sweet that is a favorite of the Mahaprabhu, it makes it's presence felt right from the moment one enters Jagaanath Dham. Stacked in circular mounds or even heaped into baskets, there is so much of it in plain sight that one might just be mistaken into thinking that the copious quantities are meant to appease an army.

The parallel is apt though. Puri does witness an army of worshipers and tourists everyday. While most of them relish the Anna bhoja at the temple, the 'Khaja' is the dry or 'sukhila' Mahaprasad that they are able to carry back to their homes. And in large enough quantities to be able to distribute it among friends, relative and neighbors for sharing the Mahaprasad is considered to be a pious deed. Even my earliest memories about the Lord are tied up to this sweet that is delicately flavored with edible camphor.

Read on for the recipe -


















Preparation Time - 40 mins

Ingredients -


  • 2 cups of all purpose flour
  • 2 tsp ghee
  • a pinch of salt
  • cold water to make a tight dough


for the syrup -


  • 3 cups sugar
  • 2 cups water
  • 2 pinch edible camphor


Additional -


  • 2 tsp all purpose flour
  • 1 1/2 tsp ghee
  • sufficient oil for deep frying


Preparation -  Take the flour, salt and ghee in a mixing bowl. Rub together for 5 mins.

Add cold water little by little and knead into a pliable ball.

Smear a little ghee on the dough. And keep it aside for 30 mins.

Make a paste out of the 2 tsp flour and 1 1/2 tsp ghee.

Divide the dough into 4 equal parts.

Roll out each portion into a rectangular shape. 

Rub some of the flour-ghee paste on one such sheet. Place another sheet on it. Rub more of the paste over the second sheet. Roll into a tight cylinder.

Cut into 1 1/2 inch wide pieces. Roll out each into 5 inch long pieces. DO NOT make it too thin else it wont puff and turn flaky. 

Cooking - Heat the oil in a wok.

Once it gets heated to a sufficient temperature, put in 2-3 pieces at a time. Fry on both sides till a golden brown and crisp.

Remove and keep aside on paper towels to absorb excess oil.

Repeat the process with all the pieces. 

Keep them aside till completely cool.

For making a syrup, heat the sugar and water in a deep saucepan. Once the sugar melts and gets to a two string consistency, remove from the flame.

Dip the fried khaja in the warm syrup and remove immediately.  Sprinkle the powdered camphor all over the sweetened khajas.

Allow to cool down.

Serve warm. 




















Store the rest in airtight containers and store up to 2 weeks .




Friday, June 16, 2017

Luni Poda Pitha ( Savoury Rice Cake from Odisha )

Raja Parba has come and gone. And has left behind a legacy of Poda pithas never witnessed before in Odisha. Every Odia lady with a presence on social media has as gone out of her way to reaffirm her pitha making skills and even hone them further. In the last three days, my Facebook, twitter and instagram feed looked more like a beautiful kaleidoscope with Pithas of various shapes and hues. And as an Odia, it makes me feel proud indeed to witness the ethnic food from my region getting it's fair share of appreciation.

The Luni Poda Pitha is a savoury version of the more popular Poda Pitha. 'Poda Pitha' literally translates into burnt cake as the batter/dough is wrapped up in leaves before being tossed over the dying embers of a dying wood fire. But that was in the days of yore. Nowadays pithas are being prepared in ovens or even microwaves by the tons. Yes, they do lack the smokey flavor but everything else is just amazing.

My version is loaded with veggies like cauliflower, carrot, tomato, capsicum and onions. The seasoning is fairly frugal with some crushed green chili, ginger, a few curry leaves and freshly chopped cilantro.

Read on for the recipe -



















Preparation Time - 1 hour

Ingredients -

  • 1 cup skinless black lentil ( chopa chada biri )
  • 2 cups rice  ( arua chaula )
  • 1 1/2 cup chopped cauliflower (small florets)
  • 1/2 cup chopped carrot (small pieces)
  • 1 small capsicum (finely sliced)
  • 2 finely chopped tomatoes
  • 1 large onion ( thinly sliced )
  • 2 green chillis ( coarsely crushed )
  • 1 1/2 inch ginger ( finely crushed )
  • 3-4 tsp chopped cilantro
  • 1 sprig of curry leaves
  • 1/2 tsp baking powder
  • salt to taste
  • 2 tsp oil

Preparation: Soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow to ferment for 10-20 hours depending on the climate.

Cooking - Heat 1 tbsp oil in a wok.  Toss in the cauliflower and carrot. Saute for 5-6 mins on a medium flame.

Next add the capsicum and saute till it starts getting a bit limp.

Switch off the flame and let the veggies come down to room temperature.

Preheat an oven to 180 degrees centigrade for 10 mins.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with 1 /2 tsp oil.

Add the sauteed vegetables and the remaining ingredients to the batter and mix thoroughly.

Pour the batter into the baking dish.

Put in the oven and cook at 180 degrees for 30 mins. Then lower the temperature to about 150 degrees and bake for another 30 mins. Insert a toothpick to check if it comes out clean.

Remove from oven and let it cool down completely . Cut into pieces and serve with by itself or any curry of your choice.


























Have a great Raja with the Poda pitha !!

Tuesday, May 3, 2011

Bela Panaa



















Preparation Time: 10-15 mins

Ingredients -

  • 1 Ripened Bela/Wood apple/Elephant apple
  • 1 cup curd
  • 1 cup chenna/curdled milk or 3 rosogullas
  • 1 ripe banana
  • 3tbs sugar
  • ice-cubes
  • 1/4 tsp black pepper powder


Preparation: Break the shell of the wood apple on a hard surface and scoop out the
yellow flesh.

Put the yellow flesh in a mixing bowl and add 2 cups of cold water. Mix the flesh with the water using your fingers to extract the juice.

Strain the juice using a sieve. Transfer the remaining pulp back to the mixing bowl and add 1 cup cold water and extract any remaining juice.

Strain the juice and throw away the pulp.

Add sugar, banana, chenna/rosogulla, curd and black pepper. Mix well using your fingers.

Pour into glasses & top up with ice-cubes. Serve chilled.


Note: Bela ( also called Bel) pannaa is very popular in Orissa during the summer months.

It is offered to Lord Shiva on Panaa Sankranti day which falls on 14th of April. It is supposed to be an excellent coolant and is good for the bowels.

The leaves of this plant are also offered to Lord Shiva along with milk. Consuming a fistful of these leaves is supposed to reduce blood pressure & diabetes.









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