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Showing posts with label odia recipes. Show all posts
Showing posts with label odia recipes. Show all posts

Sunday, January 22, 2017

A (Fish) Bone Of Contention and Some Delicious Resolutions

Though I have been rather fond of eating fish right from my childhood days, the 'fish head' was one part of the anatomy that was strictly off limits for me. I always found it too intimidating and it was much later (sometime in my mid twenties) that I gathered the courage (plus some accompanying good sense) to attempt a go at it. And it was made possible only because some good Samaritan introduced me to a fish head curry without giving away the secret ingredient. Most of them are quite delicious and with a multitude of ingredients, it is tough to pick out the fish unless one encounters the bony pieces.

But in most Odia homes, the head of the family and the fish head are considered to be a match made in heaven. The uncanny Odia folks do know a thing or two about good (read nutritious) food. While many communities discard the fish head or dress it up to a such an extent that whatever remains is barely a few pieces of bone joined together by a bit of cartilage. The Odia people however place a lot of stress on preserving every possible bit of the fish head which they believe to be highly nutritious. And regular consumption is rumored to make a person intelligent. Although the last statement is highly debatable, the fish head contains high levels of Vitamin A, Omega 3 fatty acids, iron, zinc and calcium. No wonder the head of the family, who is often the one making the highest contribution to the household kitty, stakes a n undisputed claim to it.

But during the community feasts, there would have been too many claimants on this bounty. Any kind of refusal could only lead to slighted egos and fights. Hence, some devious chef might have come up with this idea to appease everyone's egos and palates. Instead of dunking the fish heads into the gravy, they were cooked with an assortment of vegetables, leafy greens or even lentils. Not only a new non-vegetarian dish was added to the menu, it was also extremely delicious . And it also spared me the horror of looking into those lifeless eyes. Or the guilt of tossing it into the waste.

Here is a list of those delectable 'Fish Head' preparations that grace Odia cuisine. These are the more common ones  -

1. Fish Head cooked with Malabar spinach and other vegetables ( Poi Chenchedda ) -































Read recipe HERE.

2. Fish Head cooked with Cabbage (Bandha Kobi Chenchedda ) -






























Read recipe HERE.

3. Fish head cooked with lentil dumplings (badi), potatoes and mustard paste
 ( Maccha Munda Besara ) -


















Read recipe HERE.

4. Fish head cooked with split Bengal gram and few vegetables (Mudhi Ghanta) -






























Read recipe HERE.

5. Fish Head cooked with a medley of seasonal vegetables (Maccha Mahura) -
































Read recipe HERE.

Thursday, November 17, 2016

Kakharu Patra Bara ( Tender Pumpkin leaf Fritters )

Pumpkin leaves or 'Kakharu patra' is one of the many greens consumed in Odisha. Though the leaves are rather coarse to touch and one might have initial misgivings about consuming them, they are quite delicious if prepared properly. While the 'Kakharu Dunka Raee' is the most popular recipe that makes use of the leaves, there are lesser known stir fries made with the tender ones.

But it was one of those days when I wanted something crispy to go with my rice and dal. And these leaves were the only thing I had in stock. Hence I ended up chopping them finely, mixing them with some garlic, onion and a binding agent to prepare some nice pan-fried fritters.

Read on for the recipe -

















Preparation Time - 20 mins

Ingredients -

  • 9-10 tender pumpkin leaves
  • 1-2 small garlic cloves (finely chopped)
  • 1 small onion (finely chopped)
  • 1/5 tsp red chili powder
  • 1 tsp besan
  • 1 tsp cornflour
  • salt to taste
  • 3-4 tsp for pan frying


Preparation - Wash and shake off the excess water from the pumpkin leaves. Chop into fine pieces.

Take into a mixing bowl along with the garlic, onions, besan, cornflour, red chili powder and salt. Mix everything using a few drops of water.

Cooking - Heat a frying pan. Drizzle a teaspoon of oil all over the surface.

Take spoonfuls of the mixture on the pan and flatten into small discs. Drizzle more oil around each one.

Cook till brown spots appear on the surface. Flip them over.

Drizzle little more oil around each one. Remove them once they are crisp and done on both sides.

Serve hot with rice and dal.

Monday, October 17, 2016

Plantain - The Gastronomical Wonder Ingredient of Odia cuisine!!

A thick shiny green trunk tinged with shades of brown and red. Large dark green older leaves, some of them fraying and yellowing at the edges. Light green ones emerging at the top, the newest one still rolled tight. Not a solitary sentinel, but one that thrives in a communal setting. No wonder, a plantain grove makes for an amazing sight !

If you happen to be one of the lucky ones who have had the opportunity to spend a few years in a small town, chances are that you might be used to having a small plantain thicket in the backyard along with the 'de rigueur' Tulsi plant. And there is a good reason behind omnipresence of this multi-utility plant ! From the green fruit to the ripe ones, the fibrous white stem to the purple-yellow flowers, even the peel of the green fruit is completely edible. But that is a not all. The glorious verdant leaves are considered to be a platter fit for the Gods and are actually rated higher than utensils made out of precious metals. Coming back to lesser beings like us, they multitask beautifully as the most aromatic wrap for desserts/savory dishes and as disposable plates for those sit-down lunches and dinners!

The widespread use of plantain in cooking lies in the numerous health benefits that it holds. All parts of the banana plant are high in fiber and hence beneficial for weight loss. The ripe fruit is an excellent source of carbohydrates and has a low glycemic index. People suffering from gastrointestinal disorders can benefit from the regular consumption of various parts of the banana plant.

Each of these above mentioned ingredients hold a special place in Odia cuisine. Be it the 'dalma', 'ghanta', 'santula' or even any of the mixed vegetable preparations, plantain is an integral ingredient of each one. These are some of the famous Odia recipes which showcase the various parts of the plantain plant -

1. Kadali Manja Raee ( Made from plantain stem ) - Rich in potassium and vitamin B6, it is touted as the traditional cure for a variety of ailments like kidney stones, constipation, gastric disorders, UTI and even diabetes.

While the juice is especially beneficial, it is good to include it as a vegetable 1-2 times in one's weekly diet.

This delicious preparation with minimal spices is one of the best ways to make it a part of your everyday menu.

















2. Kadali Bhanda Raee ( made from plantain flower ) - It is most beneficial for women as it keeps the uterus in good condition. Consuming banana flower on a regular basis reduces free radical activity, prevents excess bleeding, alleviates the symptoms of PMS and also help in milk production among lactating women. Just like the stem, it is also rich in fiber and helps ease constipation .

Though it can also be consumed as a juice, it is best to eat the flowers to get the maximum benefits .

Cooking in the signature Odia style with mustard paste, garlic and chili, the delectable dish is sure to have to hooked on to this vegetable.

















3. Kadali Chopa Patua ( made from the peels of green plantain ) - A rich source of potassium, the peels are supposed to contain higher amounts of soluble and insoluble dietary fiber. This part of the plantain is also rich in Trytophan, an amino-acid that increases the production of serotonin or the 'happy chemical' that improves one's mood.

Lutein, an important antioxidant present in the peel, is especially beneficial for eye health.

Making the best use of waste, save the peels for this yummy side dish when you cook green bananas the next time.





4. Kancha Kadali Bhaja ( made from green/raw plantain ) - The green banana is a good source of fiber, vitamins (mainly potassium), minerals and most importantly resistance starch which is known to reduce the risk of developing diabetes. Resistance starch helps lower the blood cholesterol levels and leaves one feeling full for a longer period of time.

Though it takes almost zero effort to prepare, this simple pan fried dish will make a convert out of most people.
















5. Malpua ( made from ripe plantain ) - Considered to be the best among the lot, they have the highest concentration of antioxidants along with Vitamin B6, Vitamin C, potassium and fiber. They are touted to keep away a host of diseases like Alzheimer's, cancer, heart disorders, osteoarthritis, obesity, depression and even kidney stones.

















For people who can't make do without desserts, this simple dish made out of overripe bananas is the prefect indulgence. To reduce the calories consumed, just pan fry the malpuas and drizzle with some sweetening agent like 'nolen gur' or even maple syrup.

Sunday, November 16, 2014

Sajana Phula Bara (Drumstick flower fritters)

Another easy recipe with drumstick flowers !! This one is in the form of a snack and takes minimal effort. Given the fact that it is loaded with nutrients, your guests will be more than happy at being served a plateful of good health.

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -


  • 2 cups (packed lightly) drumstick flowers
  • 1 large potato (boiled, peeled & mashed)
  • 1 medium sized onion (finely chopped)
  • 1/2 tsp chili powder
  • 2 pinch garam masala
  • a pinch of turmeric
  • 2 tsp coriander leaves (chopped)
  • 1-2 green chili (finely chopped)
  • 1 tbsp besan (gram flour)
  • 4-5 tsp cooking oil
  • salt to taste


Preparation - Wash and clean the drumstick flowers. Be careful to retain only the fresh flowers and buds.


















Cooking - Heat 3 tsp oil in a wok. Add the onions and fry till translucent.

Add the flowers and fry for 2 mins .

Add the mashed potato along with chili powder, garam masala, salt and turmeric. Fry for 3 mins.

Finally add the green chili and coriander leaves, mix in and remove from flame.

Allow to cool down till it is bearable to touch. Pinch small portions and shape into flattened discs.

Make a thin batter of the besan. Season it with a little salt and chili powder. Lightly brush the discs with the batter. (one can also roll them with some bread crumbs to get a crispy outer layer)

Heat a non-stick tawa. Sprinkle a few drops of oil. Place the discs on the hot tawa and cook on both sides till there is a little browning.


















Remove from tawa and serve hot with ketchup.


Tuesday, July 9, 2013

Biri Poda Pitha ( Sweetened Rice cake from Odisha )

Ratha jatra or the Car festival is one of the most important and eagerly awaited festivals in the Odiya calendar. It marks the annual trip made by Lord Jagannath to his mausi's abode. It is being celebrated on 10th of July this year.

Among the famous offerings being made to the Lord during his visit the one that stands out most is the 'Poda pitha'. This slowly baked cake made by using firewood and an earthern hearth is an intrinsic part of many odiya folklores.

Not to be confused with the 'Raja poda pitha', this one  has it own unique flavour. While the 'poda' prepared during Raja has 'chaula chuna' or rice flour as its main ingredient, Lord Jagannath's favorite makes use of 'biri chaula pithau' or black lentil and rice batter. Enriched with many aromatic ingredients like desi ghee, crushed ginger, crushed peppercorns, cardamom powder, jaggery, freshly grated coconut and coconut slices, this 'desi' cake can easily give the imported variants a run for their money.

I have given a slight twist to this traditional recipe by substituting the freshly grated coconut with a roasted and slightly caramelized version. Also, adding a tiny bit of baking powder helps with the leavening ( as fermentation takes longer in the cool climate of Bangalore ).



















Here's the recipe :

Ingredients:


  • 1 cup skinless black lentil ( chopa chada biri )
  • 2 cups rice  ( arua chaula )
  • 3-4 tbsp sugar/Jaggery ( adjust as per requirement )
  • a handful of dry fruits ( raisins and chopped cashews )
  • 1/2 cup chenna ( ricotta cheese ) 'Optional'
  • 1/2 cup grated coconut
  • 1/2 cup thin coconut slices
  • 3 tbsp ghee
  • 1/3 cardamom powder
  • 1 tsp coarsely ground peppercorn
  • 1 1/2 inch ginger ( finely crushed )
  • 1/2 tsp baking powder
  • salt to taste


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.

Heat 1 tbsp ghee in a frying pan. Add the grated coconut and roast on a low flame till it starts turning brown. Add 2 tsp sugar and cook till the sugar melts and coats the coconut evenly giving it a beautiful brown hue. Allow this mixture to cool down.


















Mix the salt, remaining sugar/jaggery , dry fruits, cardamom powder, pepper, ginger, ghee, coconut slices and also the caramelized coconut into the batter. Finally add the baking powder and give it a good whisk. Let it stand for 5 mins before popping into the pre-heated oven.

Cooking: Preheat an oven to 180 degrees centigrade.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with a good quantity of ghee.

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 ghuguni and kheeri.

Have a great time enjoying the Poda pitha !!

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