Buckwheat and Sesame Halwa ( Makar Sankranti Collab )

 IMP - Buckwheat and Sesame Halwa is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.

Sugarcane. Freshly harvested rice. Sesame seeds. Jaggery. A whole lot of ingredients that remind one of Makar Sankranti (also known as Gudi Padwa or Lohri in different parts of the country). Curiously enough, unlike other Hindu festivals, this is one festival that falls on 14th of January every month. Apart from being a harvest festival, it also marks the beginning of six months of 'Uttaarayan', an auspicious period for the Hindus. Hence most parts of the country celebrate this festival by distributing sweets among friends and relatives as a gesture of goodwill.

One of the most popular Makar Sankranti recipes is the 'til-gud' or 'til ki barfi'. Both the primary ingredients used in this recipe are believed to keep the body warm and their consumption is considered to be beneficial during the cold months. But since sesame and sugar are high in calories, I put my own twist by substituting a portion of the sesame with buckwheat flour.

And if you happen to be thinking on the lines of why buckwheat, here are 5 reasons why you absolutely need to make this gluten-free and allergy-free grain a part of your everyday diet -

1. Helps prevent diabetes
2. Lowers Cholesterol and blood pressure
3. High fiber content
4. High quality protein
5. Rich in Antioxidants

As part of my resolution (mentioned in the earlier posts), I will be including more of the indigenous superfoods in my everyday diet this year. So, read on for this 'gluten-free' and ' dairy-free' recipe -

[ Do not forget to check out more Makar Sankranti recipes shared by my blogger friends Parinaaz and Saswati ]

Preparation Time - 20 mins

Ingredients -

• 1 1/2 cup buckwheat flour
• 1/2 cup sesame seeds
• 3 tbsp jaggery
• 1/4 cup date syrup
• 1 tsp ghee
• extra sesame seeds for garnishing

Preparation - Toast the sesame seeds on a skillet. Remove from flame and allow to cool down. Grind into a fine powder.

Heat 1 tsp ghee in a wok. Add the buckwheat flour and roast on a low flame till the flour takes on a pink color. Remove and keep aside.

Add the powdered jaggery and date syrup along with 1 cup of water to a wok. Bring to a boil and let it boil for 3-4 mins before adding the roasted buckwheat flour and powdered sesame seeds. Cook for another 2-3 mins before removing from the flame.

Sprinkle the remaining sesame seeds on a greased plate. Spread the halwa over the seeds and let it cool down before cutting into desired shapes.

Store in a airtight container in the fridge. Consume within the week.

That's not all !!! More yumm-e-ness to be discovered when you scroll down -

Parinaaz's  Til and Nuts Chikki (Sesame seeds and mixed nuts brittle bars)

The Original Turmeric Latte (Haldi Wala Doodh)

"Turmeric Latte ?? Really ?" ROFL. Some more ROFL. "Do you mean that yucky yellow drink that Mom used to force down my gullet ?",says my friend as she lets out a mock shiver.

"Yeah. But a lot more yuckier than the stuff we used to have in our days ", I replied back. "Now they add coconut milk and even some virgin coconut oil to it ", I added. Now it was my turn to let out an involuntary shiver.

"And yet there are others who really go for it with all guns blazing. How else does one come up with gems like cayanne, chia seeds, hazelnut butter, vanilla extract or something equally exotic ?". My words added to her growing horror.

Thankfully I am able to check myself before the whole post turned into a continuous rant about how the Western world embraces these 'magic' potions with a zeal that could easily rival that of village bumpkins out to get the 'darshan' of a so-called holy man. And to think that they call us superstitious.

This post is dedicated to the original 'Haldi wala doodh' which more than deserves its '15 minutes of fame'. For one, I swear my it's effectiveness is soothing down my throat inflammation.

Read on for the recipe -

Preparation Time -

Ingredients -

• 1/2 inch fresh turmeric (else use 1/2 tsp powder)
• 2/3 cup skimmed milk
• 1/2 cup water
• 2 cloves
• 6-7 peppercorns
• 1/3 inch cinnamon
• 1 green cardamom
• a few drops of ghee
• honey to taste (optional)

Preparation - Slice the knob of raw turmeric.

Coarsely pound all the spices in a mortar.

Cooking - Add the 1/2 cup of water along with the ground spices and the turmeric to a saucepan.
Simmer it on low flame for a few minutes .

Add the milk to the same vessel. Let it boil for 2-3 mins on a low flame.

Strain into a glass/cup and stir in the ghee and honey.

Drink it while it is still hot.

Note - Unlike the Western diet which advocates going off all dairy products for a complete detox, the Ayurveda actually includes milk, turmeric and ghee as essentials for a detox ritual.

Black Rice Sushi ( Welcome 2017 )

A fresh new year. New hopes. And new beginnings. Without any doubt, it is that day of the year when we are at out optimistic best. The more superstitious among us would like to put the events unfolding on this very day as the harbinger for the rest of the year. But it is important to believe that while cosmic events do influence our life, we too are an integral part of the universe. And the vibes (both positive/negative) given out by us are ultimately adding to the energies that surround us.

Apart from the 'positive thinking', 'eating healthy' happens to be one of my top resolutions for 2017. While it is true that I did not actually wait for the year to commence to get on with my resolutions, I plan to stick to it with greater diligence this year. It includes cutting down on meat and fish to introducing more of superfoods like broccoli, black rice, quinoa, chia seeds in my everyday diet. Plus there will be greater focus on native superfoods like amaranth, spinach, gooseberry, turmeric, alsi (flaxseeds) and subza(basil) .

Starting the year on a healthy note, the first post of 2017 is a super healthy 'Black Rice Sushi' with a filling of tofu, avocado, carrot and cucumber. This is one recipe that can easily be made a part of one's lunchbox. I am skipping the Nori sheets as I want to keep it completely vegan. Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

• 1 cup sticky Black rice
• 1 small carrot (cut into long pieces)
• 1 small cucumber (cut into long pieces)
• Tofu (cut into long pieces)
• avocado (cut into long pieces)

For the Sushi rice vinegar or 'Tezu' -

• 1 tsp apple cider vinegar ( use rice vinegar if you have it )
• a drops of soy sauce
• 1/2 tsp water
• 1/2 tsp honey
• salt taste

Preparation  - Soak the black rice overnight.

Steam the carrot pieces till tender.

Mix the ingredients for the 'Tezu' in a cup.

Cook the black rice till it is slightly mushy. Add the tezu and mix it in. Allow to stand till it cools down and is just bearable to touch.

Take a aluminium foil and spread some of the black rice in a rectangle shape keeping about 1 1/2 - 2 inch space from the margins.

Place the tofu and the vegetable slices in the center of the rectangle. Lightly moisten the edges of the rice.

Gently grabbing the foil from the sides and using your fingers, roll it over keeping the vegetables in the center. Roll over a few times .

Remove the aluminium foil

Take a very sharp knife, moisten it and cut the sushi into 1 1/2 inch sized pieces.

[ Do check the video at the bottom of this post to learn the tricks of making a Sushi. ]

Serve it with pickled ginger, wasabi and soy sauce.

How to roll a sushi without using a Nori sheet -

Black Rice And Pumpkin Soup ( My experiments with Ambila )

 IMP - Black Rice And Pumpkin Soup is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


Ambila. Sweet, sour and with a hint of chilli, this traditional soup from Odisha is a hot favorite during the winter months. It has quite a few variations in terms of the vegetables used and the choice of souring ingredient. While availability of certain ingredients is definitely an important factor, the major influence lies in the preference of the local populace. Though dried mango is the most popular souring agent used, tamarind or even sour curd is preferred by certain people. The sweetness also varies as per personal preferences. Strangely enough, the absence of any sweetening agent is enough to label it as 'Kanji', another close cousin of the ambila.

While both these traditional recipes are quite popular in my home, I picked the 'Ambila' for a makeover because of the 'sweet' component. The strong earthy flavor of black rice pairs rather well with coconut and jaggery, both of which are integral to the 'Ambila'. The deep hue (anthocyanins) of the black rice adds a whole new appeal to this traditional recipe.

Read on for the recipe -

Preparation Time - 35 mins ( plus 30 mins soaking )

Ingredients - 

• 1/2 cup sliced pumpkin
• 3-4 tbsp black rice ( coarsely ground )
• 4 tsp jaggery ( or as per taste )
• 1/3 cup freshly grated coconut
• 1-2 dried mangoes pieces
• 1/2 tsp pancha phutana 
• 1-2 dry red chilis
• 1 1/2 tsp canola/rice bran oil
• a  pinch of turmeric
• salt to taste

Preparation - Soak the coarsely powdered rice for 30 mins in 1/2 cup. 

Soak the dried mango pieces separately in 1/3 cup water

Cooking - Heat 1/2 tsp oil in a deep vessel. Add the pumpkin slices along with a pinch of turmeric. Fry for 3-4 mins.

Add about 4 cups of water and bring to a boil. Add the soaked rice and let it boil for 15 mins.

Stir in the jaggery and grated coconut. Boil for 5 mins.

Finally add the dried mango along with the water used for soaking. Adjust the salt. Keep boiling for 5 mins.

In another small pan, heat 1 tsp oil. Add the broken red chili and pancha phutana. Once it starts spluttering, pour it over the ambila.

Serve hot.

Kahwa Bubble Tea ( And the last Collab for 2016 )

'Eat clean, workout everyday and live healthy'. This just about summarizes my health resolutions for the next year. And while everyone is waiting for the clock to strike midnight on the eve of New Year for going ahead with their resolutions, I believe in doing it 'now'. Yes, my resolutions are very much 'on the floor' as I am consciously making healthy choices even as I eat out (rarely though) during this festive period. For example, just last night I opted for an 'Penne Arrabiata' instead of digging into those sinful pizzas, pies and creamy pastas that everyone was ordering. And picked a plain lime water to go with it. No soda . No sugar. Hardly a bad choice when I think about the number of calories that I avoided in one single meal. Small changes that go a long long way in one's battle against the bulge.

And since I am totally focused on the 'eat clean' goal for 2017, 'drink clean' also becomes an inseparable part of my goal by default. It is hardly possible to meet the goal of keeping one's system clean if one is guzzling up on those chemical/alcohol/sugar laden drinks. And for that sole reason, I will be sharing more about natural drinks on the blog in the coming year.

Coming back to our last collaboration ( with Parinaaz's A Dollop Of That ) for 2016, we are sharing the recipes for some celebratory drinks/mocktails that will add zing to your house parties. Skipping the alcohol, we are keeping it colorful and refreshing. My contribution is a Kahwa flavored bubble tea. Sourced from the pristine Kashmir valley, this variety of green tea is much more flavorful that the others I have tried till date. And as far as bubble teas are concerned, they are going to be the next big thing ! Don't you want to be the first one to introduce it to your guests ?

Read on -

Preparation Time - 20 mins ( plus standby time for soaking the tapioca pearls )

Ingredients -

• 1/2 cup tapioca pearls ( the bigger the better )
• 3 tsp Kahwa Green Tea ( or use regular green tea )
• a few strands of saffron
• 1 cinnamon stick
• 1-2 green cardamom
• honey as per taste
• 4-5 cups water 
• edible blue color ( I used dried Aparajita flowers. also called 'clitoria ternatea' )

Preparation - Wash and soak the tapioca pearls overnight.

Take out 2 tsp of the soaked pearls and add to a saucepan along with 2 cups of water and a pinch of saffron. Boil till you get a thick gel like consistency.

Color the remaining pearls with the blue dye.

Boil 4 cups water in a saucepan along with cinnamon and cardamom. Switch off flame after 5 mins. Add the green tea and cover. Keep aside for 5 mins. Strain and let it cool down. Pop it into the fridge for 15-20 mins. Sweeten with honey as per preference.

For assembling the final drink - Place 2 tbsp of the blue pearls at the bottom of a tall glass. Top it up with the golden saffron flavored gel. Now very carefully, top it up with the chilled Kahwa tea.

Serve immediately.

Don't forget to check out another amazing drink by an awesome blogger -

Blue Mule Mocktail by Parinaaz !!

Fried Forbidden Rice ( Easy Chinese Fried Rice recipe with Black Rice )

Fried rice with black rice ! I could almost imagine a pair of slit eyes fixed on me in a stern stare even as the 'Fu Manchu' mustache quivered ever so slightly in anger. I barely suppressed a laugh as I imagined the receding hairline that lay hidden beneath the Imperial crown. Would he have lunged at me and snatched away my delectable meal ? Or would he have ordered the royal guards to behead me ? After all, I was relishing the 'Forbidden rice' which was exclusively meant for the Chinese emperor.

No, I am not referring to a certain Timur/ Taimur who is once again hogging the limelight after all these years. Nor do I have anything against his infant namesake who might end up being the butt of all kinds of 'lame' jokes. For those who missed the humor, the original Taimur was actually lame as suggests his nickname 'Timur-e-Lang'. The guy is rumored to have perished while trying to get past the great wall so it must have been someone from the Ming dynasty who forbid the peasant class from consuming  black rice. But anyways, the point is that this strikingly beautiful hued rice was once the exclusive forte of the royals. And for a good reason !

Those who have been following my blog religiously must be quite aware that I have been smitten with it for sometime. And though this one is yet another of my experiments with the nutty flavored rice which turns a deep purple once cooked, it made me fall in love with it once again. For the umpteenth time .

Quick, easy-to-prepare and heavenly in taste, this one is a must-try. Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

• 2 cups cooked black rice
• 2 tsp apple cider vinegar ( or rice vinegar )
• 1 tsp light soy sauce
• 1 teaspoon (heaped) brown sugar
• 3-4 finely chopped garlic cloves 
• 1/3 cup finely chopped carrot pieces 
• 1/3 cup finely chopped spring onions 
• 1/4 tsp chilli powder
• 1 tsp sesame oil
• salt to taste

Preparation - Take the vinegar, soy sauce, sugar, chili powder, 2 pinch salt and 3 tsp water in a cup. Mix well.

Cooking - Heat a skillet. Add the sesame oil.

Once oil is hot, thrown in the garlic and let it release it's aroma.

Add the vegetable and saute on high for 2 mins.

Add the sauce and cook for a minute.

Stir in the cooked black rice. Stir fry on high for 2-3 mins.

Adjust salt.

Remove from the flame and serve hot with some fried tofu.

Check Out more Black Rice Recipes. 

Root Vegetables Roast ( A Vegan Side for Christmas Dinner )

As I opened today's newspapers, a disturbing piece of news caught my attention. Farmers in UP are being forced to plough their potato produce into the fields, dump them on the roadsides or even abandon them outside the cold storage facility for lack of buyers. Before you dismiss this as yet another side-effect of the much debated 'demonetization' policy of the Modi government, I need to remind you that the story has been much the same every time there is a bumper harvest. India still needs to figure out how to store it's surplus produce and facilitate an effective distribution channel to ease the hunger problems of the poor. Especially potatoes, which are increasingly seen as one of the most cost effective solutions for solving world hunger.

While grains have long been the mainstay of the population in most countries, the yield of these are currently stagnating after reaching a peak thanks to the green revolution. And in turn, that is causing the prices to spike to levels that have been unheard of. In comparison, spuds or potatoes have never received enough attention and they continue to be farmed in an inefficient manner in most parts of the world. Apart from being a good source of nutrients, potatoes take less effort and time to cultivate which is why the scientists have been focused on developing varieties they can survive and thrive in the most trying climatic conditions. No wonder we have countries like India, China, Peru and Malawi cultivating the potato in huge numbers. In fact, one of the shining example of the tuber being effectively utilized to solve nutritional deficiency comes from Uganda. A GM version of the sweet potato is being used to deliver the daily Vitamin A requirements of their children in order to prevent child stunting. It is high time we adopt and popularize this wonderful vegetable !

On my part, I am very fond of tubers, especially the ones available during the winter months like the sweet potato and yams. Combining them with root vegetables and doing a quick roast is an easy way to include more of it in your diet. Since they are quite popularly used in the pot roast prepared during Christmas, I decided to do my own vegan take on it. Here is the recipe which turned out to be just yummy -

Preparation Time - 45 mins

Ingredients -

• 1 cup peeled and cubed potatoes
• 1 cup peeled and cubed  sweet potato
• 1 cup peeled and cubed carrot
• 1 cup peeled and cubed beetroot
• 1 cup cubed pumpkin/squash (retain skin)
• 3-4 garlic heads
• 1 tbsp mustard oil
• a drizzle of honey
• sprinkling of dried rosemary
• sprinkling of dried oregano
• a dash of rock/sea salt
• a dash of freshly ground pepper
• rind from one orange ( optional )

Preparation - Separate the beets from the rest of the vegetables as we don't want the pink juices to stain everything. Chop the garlic heads into halves along the length.

Mix the oil, honey and seasonings in a cup.

Cooking - Heat an oven to 200 C . Spread the vegetables over a tray taking care to use a separate one for the beets.

Place in the oven for 6-7 mins or till they begin to look a little tender .

Remove from oven. Add the dressing, toss to coat the vegetables evenly and put it back into the oven at 200 C.

After about 20 mins, throw the orange rind ( roughly torn ) over the vegetables in the first tray.

Wait for 5-6 mins and then remove the first tray containing the vegetables . Let the beets roast for another another 10-15 mins.

Remove and mix together.

Serve as a side with your Christmas meal.

Thai Raw Papaya Salad

"But everyone is posting those great cakes and cookies these days. Who will relish a salad when such tempting food is staring them in the face ?", hubby voiced his concerns.

"Huh ! I have always been a rebel. Love to buck the trend", pat came the reply with my mind on autopilot mode even as I  photo-shopped the clicks. Zap. My mind is jolted out it's state of inertia. Newton's first law is at play with my husband being the external force. "Did you just say 'Great' ? What is it with you guys ? Do they really have to use the word 'great' in every situation? Or did your entire clan execute a collective 'Shift + Delete' on words like awesome, gorgeous, divine, delirious, delectable, etc."

He gives me a blank look. I roll my eyes before letting off some steam .

"How was the movie ?" . "Great".

"How is the butter chicken ? I slaved the entire evening over it.". "Great".

"How is my new dress ? ". "Great"

" I think I have lost some weight. Can you make out any difference ? ". A cursory look followed by the inevitable. "Great".

Hubby shifts to damage control mode. Physics makes way for statistics as he talks about trending keywords, blog views and stuff like that. "Don't crib if your blog post fails to garner the desired hits !", is his final statement as he rests his case.

"Well then...maybe I have to give them something else to look at ! How about I pose in that size 8 dress that I bought last week ? Of course I will be holding the salad in one hand ! Maybe that can give them some goals ! Or resolutions for next year ", I reply quite cheekily. Now it's his turn to roll his eyes .

No guesses on who won the debate ! But at the end of the day, this salad is a sure shot winner. And not to forget, your ultimate weapon in the battle of the bulge. Full of fiber and free from any fattening dressings, it is easy to prepare and delicious enough to eat a whole bowlful just before heading out for a party. ( Don't forget to thank me if those luscious desserts and sinful meats start to look a whole lot less appealing !! )

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 cups raw papaya ( juliennes )
• 1 medium sized tomato ( thinly sliced )
• 2 tsp soy sauce ( or fish sauce if you are not vegetarian )
• 2 tsp brown sugar
• 1 1/2 tsp lime juice
• 2 garlic flakes 
• 2 tsp minced coriander roots 
• 1 red chili ( de-seeded and cut into thin strips )
• 1 small red onion ( or spring onion )
• a pinch of salt
• roasted and lightly crushed peanuts 

Preparation - Dunk the raw papaya and tomato slices in cold water and refrigerate for 30 mins.

Take the brown sugar, garlic, coriander roots, lime juice and soy sauce in a small cup. Muddle together.

Strain the vegetables and transfer to a mixing bowl. Add the seasoning along with the chili, onion and peanuts. Add salt. Toss everything together.

Serve.

Schezwan Matar Chaat ( A Crazy Indo-Chinese Fusion experiment )

Stick to a desi palate ? Or try some Chinese 'chatka' for a change (does not matter even if it is for the 500th time). One of the perennial dilemmas that I face everytime I venture out for some street food is to make up my mind. Walking down one of those lanes is sheer torture for me with the tongue tickling panipuris, chaats, pav-bhajis and dahi vadas trying to lure me with their tantalizing appearance even as the sinful aromas drifting from a nearby Chinese stall has my mind in the throes of what can only be described as a 'culinary orgasm'. Often I end up ordering both. Only to regret wasting food. That is if I am lucky enough to escape the obligatory tummy-ache.

It was during yet another bout of such a dilemma on an idle winter afternoon that I thought of marrying two of my all time favorites so that I could enjoy both at the same time. "Only an idle brain can come up with something so insane ", retorted the husband as he promptly dismissed the idea. "Hah ! Wait till I execute my idea. You will be asking for seconds", replied back the incensed rebel (aka me). Though the first trial did not go as well as I had expected, a little bit of perseverance paid off. It was no longer a toss between the two. Instead I had the perfect amalgamation of two of my favorite street foods.

A simple ragda chaat is infused with the flavors of Schezwan egg noodles. Minus the noodles bit of course. Read on for the recipe -

Preparation Time - 30 mins

Ingredients - 

• 1 cup yellow peas (soaked overnight)
• 2 eggs
• 1 medium sized potato
• 1 large capsicum
• 1 small carrot 
• 1/2 cup finely sliced onions
• 1/2 cup finely sliced cabbage
• 5-6 finely chopped garlic cloves
• chopped green chillis 
• 3-4 tsp Schezwan sauce
• 3 tbsp tomato sauce
• 2 tsp vinegar
• 1 tsp light soy sauce
• 3 tsp oil
• 2 pinch garam masala
• a pinch of turmeric
• 1 tsp sugar
• salt to taste
• cilantro for garnishing
• fried papad for garnishing 

Preparation - Wash and cook the yellow peas with 2 cups water, the potato, turmeric and salt to taste. Remove from flame after 2-3 whistles. The peas should be thoroughly cooked without turning mushy.

Drain the excess water. Peel the potato, roughly mash it up and add it to the cooked peas.

Cut the capsicum and carrot into long slices.

Cooking - Heat a wok. Add 2 tsp oil.

Add the finely chopped garlic and green chilis. Once the garlic is fragrant, add all the veggies and saute on high for 2-3 minutes so that they do not lose their crispiness. 

Add the sugar, schezwan sauce, soy sauce, tomato sauce and vinegar. Toss for 1 minute.

Add the boiled peas and potato along with a generous sprinkle of water. Adjust the salt.

Cook for 2-3 mins. Sprinkle garam masala and mix in. (If it looks too dry at this point, sprinkle some more water. The yellow peas tend to absorb a lot of water)

Around the same time, scramble the eggs in another skillet.

Transfer the schezwan chaat to the serving bowls/plates. Top with the scrambled eggs, sliced onions, more green chili (optional), crushed papad and cilantro.

Serve immediately.

Ghora Pitha

Thanks to the promulgation of culinary shows, the ranks of home chefs are burgeoning in every state/city and Odisha is no exception to this phenomenon. While there are enough varieties of 'pithas' in Odisha to keep one's palate occupied, I keep coming across new ones on a regular basis. A small twist here or there, and maybe the addition of a brand new ingredient, and voila, a new one is born. And the numbers only seem to increase by the day.

On my recent visit, I was pleasantly surprised to come across one such innovation in my Mom's kitchen. Her enthusiasm to try out something new makes her create awesome dishes even though she is in her sixties. I guess the innovation genes are hardwired in the family DNA. Anyways getting back to the dish, it is a simplified form of the 'ghora manda' or 'ghura manda' that is usually prepared during the Manabasa Gurubar puja.

Read on for the recipe -

Preparation Time - 30-35 mins

Ingredients -

• 1 1/2 cup arwa rice
• 1/4 cup coconut (chopped into small bits)
• 1/2 tsp salt
• sugar as per taste
• 1 tsp ghee
• a pinch of camphor

Preparation - Wash and soak the rice for 2-3 hours. Drain excess water and grind into a fine paste. Adjust the consistency to a flowing liquid one ( just like Chittau Pitha batter or Neer Dosa batter ).

Cooking - Slowly drain the batter into a large wok taking care to leave behind any solids (residue) in the bottom of the grinder/mixie jar. (If this residue gets into the wok, it makes the pitha grainy and spoils the overall texture.)

Add salt and sugar to the wok. Switch on the flame taking care to keep it low. Keep stirring at regular intervals so that it does not catch at the bottom. Once the mixture thickens to that of a custard ( or somewhat thicker than Ragi malt ) consistency, stir in the coconut pieces, powdered camphor and the ghee. Switch off the flame.

Pour the hot mixture onto a greased steel plate with raised sides (about and inch and a half is good). Allow it to rest till it is completely cool.

Cut into pieces and serve. Tastes better on the next day so do pop in some of it into the fridge.

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.

Ambeda Sakkara ( Indian Plums in a Coconut Tamarind gravy )

The Mondays of the holy 'Kartika' month in Odisha are never complete without a good quality 'khatta' or sweet and tangy gravy. The somewhat astringent taste of the Habisa dalma definitely needs to be delicately balanced by the presence of this tang/sweetness on the side. And after getting bored with 'Aau' and 'Ambeda' khatta, I wanted a 'Sakkara' with my next Monday meal. Unlike the 'khatta' that does not rely on a external souring agent and depends primarily on the natural tang of the vegetable being cooked, the tamarind is an integral part of the Sakkara.

With good quality ash gourd (pani kakharu) not being easy to find in the markets, I decided to go ahead and experiment with some Ambeda that I got from the HAL market . Since the ambeda is not very sour, adding a tiny bit of tamarind and some extra jaggery to balance it out seemed the obvious choice. Left out the boiled Bengal gram and added loads of freshly grated coconut instead. Turned out to be nice and tangy.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 250 gm Ambada/Ambeda/Indian Olives
• 1/2 tsp tamarind paste
• 3/4 cup sugar
• 1-2 dry red chili
• 1/4 tsp pancha phutana
• a sprig of curry leaves
• 2 pinch asafoetida
• 1/4 tsp turmeric
• salt to taste
• 2 tsp oil
• 2-3 tbsp freshly grated coconut for garnishing

Preparation - If the ambada is tender, cut each one into 4 halves. Else just put 3-4 slits on the surface.

Dilute the tamarind paste in 1/5 cup of hot water.

Cooking - Heat the oil in a wok. Add the pancha phutana and broken red chilis. Let it splutter.

Add curry leaves and asfoetida. Fry for 30 seconds before throwing in the ambada.

The ambada need to be cooked/stir fried till it turns brown and the skin is almost ready to peel off.

Now add 2 1/2 cups water, salt and turmeric. Let it simmer for a while to let the juices seep into the gravy.

Then add sugar, tamarind juice and boil some more till it reaches the desired consistency. Sprinkle the grated coconut just before removing from the flame. 

[Mash them up a bit if you want a thicker curry. However, it will also increase the sour quotient of the gravy and hence you have end up putting more sugar to balance it out]

Serve with arwa bhata and dalma !

Note - This can be preserved in the fridge for a couple of days. 

Baked Malpua Tarts with Creamy Khira !! (Diwali Desserts Collaboration)

The fairy lights have come up and the house smells of freshly washed curtains and cushion covers. A sporadic burst of crackers can be heard now and then. The cracker shops can be spotted at every clearing with the crowds thronging them seeming to be rather oblivious to the fact that it is all about perfectly good money up in smoke. Something we could do without in cities that already have their lungs choked with smoke and pollution.

Personally, I have resolved to skip bursting crackers to celebrate Diwali and instead use the money to spread a few cheers. A rocket worth five hundred bucks may not make you smile for more than five seconds but imagine the joy of your maid/driver/watchman when they get a few hundred extra bucks to celebrate this festival. It may translate into that new t-shirt that their kid has been demanding or the high school textbook that their child score better marks in the board/entrance examination. Small gestures can make a lot of difference.

And I am really one to believe in the power of small changes. That is why I ended up buying a lot more clay lamps this year to support the potters who earn the lion's share of their living during this season. Even as I enjoy the faint sizzle and the earthy smell as these lamps soak a tub of water, it is time to add the most awaited post for the ongoing Diwali collaboration.

Giving the perfect twist to the traditional Malpuas, I baked them in the shape of earthen lamps and filled them with lightly chilled Khira (or chenna payas ) just before serving.

[ Yumm Alert - More mouthwatering dishes to be discovered at the bottom of this post !! ]

Read on for the recipe -

Preparation Time - 25 mins for Malpua  + 1 hour  for Chenna Payas

Ingredients -

For Malpua -

• 1 cup Whole wheat flour
• 1 overripe banana 
• 2 tsp condensed milk 
• 2 tsp cream 
• 1 tsp powdered fennel (pana mahuri)
• oil for frying
• pinch of baking powder
• a pinch of salt
• 1 tsp butter
• 1/2 cup brown sugar ( as per taste  )
• milk required to make a tight dough

For Khira - 

• 1.5 liters whole milk ( or 1 liter milk and 2/3 cup Ricotta cheese )
• 1/2 cup sweetened condensed milk
• 7-8 cashews
• 2 tbsp raisins
• 1 tsp vinegar
• 1-2 tbsp Demerara sugar ( or as per taste )
• 1 vanilla bean or few drops of vanilla extract 
• 1/2 tsp ghee/clarified butter

Preparation - 

For the Malpua - Add the butter to the wheat flour and rub it in so that it resembles bread crumbs.

Take the banana in a mixing bowl and mash it nicely using a fork. Add the remaining ingredients and mix everything into a tight dough. Pop it into the fridge for 30 mins.

Dust a working surface. Take out the dough and roll it into a sheet about 3 mm thick. Cut out circles from the rolled dough, pierce them with a fork and place them into the cavities of a muffin tray. Using slightly wet fingers shape the edges to resemble earthen lamps. 

Pre heat oven to 180 degrees for 10 mins. Put in the tray and bake for 12-14 mins till the tarts start browning a bit. Remove from the oven and allow to stand outside till completely cooled down.

For the Creamy Khira -

Dilute the vinegar with 2 tbsp water.

Boil 1/2 litre of milk in a pan. When it comes to full boil, add the diluted vinegar. Boil for another 4-5 minutes so that the chenna/ricotta cheese ( solid portion of the milk) clearly separates from the remaining liquid. Drain the liquid. Wash the chenna/ricotta cheese under running water to remove traces of vinegar. Squeeze out the remaining liquid from the chenna/ricotta cheese. Allow it to cool down.

Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside.
Add the raisins to the same pan and lightly fry for 30 seconds. Remove from pan.

Heat a thick bottomed wok. Add the remaining milk and bring to a boil. Put a slit in the vanilla bean and toss it into the wok. Allow milk to reduce to half the original volume.

Then add condensed milk, sugar and fried cashews. Let it simmer for 10 mins before you add the chenna/ricotta cheese.

Keep stirring at regular intervals till the mixture becomes thick ( 'rabdi' like consistency ), Add the pistachio flakes, remove from the flame and keep aside.

Allow it to chill in the refrigerator for 1 hour before serving.

Take the Baked Malpua tarts and fill them with the slightly chilled and delicious creamy khira . Serve to your guests and brace yourself for the deluge of compliments.

And do check out these fabulous recipes by my fellow bloggers !!!

Saswati's luscious  Mawa Cupcakes with Kesar Pista Malai Frosting !


And

Parinaaz's tantalizing Paan Pops !!

Happy Diwali ! Let the lights guide you !!

Eggless Pumpkin Oats Cookies ( Diwali Collaboration )

Along with delectable desserts that are the highlight of every Diwali celebration, savory snacks like Namak para, mathri, khara boondi, sev and murukku also form an unavoidable part of the festive menu. Unfortunately, most of these call for deep frying or at least kneading with copious amounts of fat to make them crispy and flaky.

While the desserts can be prepared with a Sugar substitute or even replaced to some extent with fruit based desserts, the savory goodies were my primary concern. I was wondering what could be done to introduce some health and nutrition in this part of the menu when I stumbled upon the 'OatoberFest' series being run in the TOI by Quaker Oats and my culinary God Vikas Khanna. That gave me the idea to try something with oats. However I did not want to proceed with any of the usual flavor combinations.

I wanted the cookies to take on some traditional flavor and yet make them seem exotic at the same time. Going though my own blog for inspiration, I stumbled upon this 'Sri Lankan Pumpkin Curry' that I had prepared sometime back. With a large pumpkin siting on my kitchen counter, it seemed a wonderful option. Since I make this curry quite often (whenever I am faced with a deluge of fresh pumpkin), I already had the curry powder in my fridge.

Deciding against the use of wheat flour or maida, I decided to make the cookies with oats, grated pumpkin, freshly grated coconut, a touch of the curry powder, brown sugar and just a little bit of grease. Even as the first batch was taking on a light brown hue in the oven, exquisite aromas enveloped the entire house. As expected the cookies turned out to be moist, chewy and mind-blowing good. Enough to get the compliments flowing.

But that is not all ! This being a part of a blogger collaboration with my talented friends Parinaaz and Saswati , there are more savory goodies to be discovered at the end of this post.

Read on for the recipe -

Preparation Time - 50 mins

Ingredients -

• 2 cups Quaker Oats
• 1 cup grated pumpkin (tightly packed)
• 1 cup freshly grated coconut ( lightly packed )
• 2-3 tsp brown sugar (or Demerara sugar )
• 1/4 cup Rice bran oil
• 1 tsp Sri Lankan Curry powder (recipe HERE)
• 1/2 tsp coarsed ground peppercorns
• salt to taste

Preparation - Take all the ingredients in a mixing bowl. Mix everything thoroughly into a tight dough.

Take a baking tray and line it with parchment paper. Pinch small portions of the dough and shape into flat discs or squares. Put them on the baking tray.

Cooking - Preheat the oven at 180 degrees for 10 mins. 

Pop in the tray and let it cook for 10 mins on the middle rack. 

Remove the tray and flip them over. Put back into the oven and bake for another 6-7 mins. The cookies will have become firm and browned on both sides.

Remove from oven and let them cool down. Store in airtight jars.

Do check out these fabulous snacks by my fellow bloggers -

Parinaaz's Chegodilu or Ring Snacks

and 

Saswati's Nimki !!

Kadali Bhanda Bara (Plantain Flower Fritters with Oats)

'Ek muthi ka poshan' says my culinary God. And it sticks in my head. Jut like every other day, I go around like clockwork making breakfast and lunch for the family even as his words ricochet inside my skull. Without missing a beat, I pick up that packet of oats even as I take out the lentil jar from the cupboard. A small wok is put on the burner while I chop the vegetables. Two fistful of oats get slow roasted for 3 minutes as I carry on with my cooking. The vegetables are now being cooked and I am getting ready to knead the flour for making rotis. The roasted oats have cooled down and I give it a quick buzz to make a fine powder out of it.Three fourths of it go into my 'atta' while the rest is kept aside for lack of inspiration.

The lunch is almost ready and as I gather the ingredients for the final dish, a bulb suddenly lights up in my head. A teaspoon and half of the powdered oats make their way into the mix for my plantain flower fritters. I continue to make them the usual way, that is pan-fried with very less oil. And as every time they turn out to be delicious. Lesson learnt. Moral of the story is that it does not need to be path breaking all the time. As long as it gets the job done, it is perfectly fine.

So, here is the recipe inspired by Vikas Khanna and Quaker's #OatoberFest, a week long celebration of health and nutrition -

Preparation Time - 10 mins

Ingredients - 

• 2 cups cleaned and chopped plantain flowers
• 1 1/2 teaspoon Oats
• 1 1/2 teaspoon besan
• 1 tsp cornflour
• 1/4 tsp red chili powder
• a pinch of garam masala
• salt to taste
• 2 tsp oil for pan frying

Preparation - Add the chopped plantain flowers to a saucepan of boiling water for 5 mins. Drain and wash under running water to remove all bitterness.

Squeeze out all water before transferring to a mixing bowl. Add the rest of the ingredients along with very little water to get everything together.

Cooking - Drizzle a few drops of oil on a ceramic pan. Once it is hot, add small portions of the mixture to the pan and pat gently to spread into a layer which is about 2-3 mm thick.

Cook till done on one side. then flip it over and add some more oil.

Once cooked on both sides, remove from the pan.

Serve hot.

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.

Desi Kukuda Jholo ( Country Style Chicken Curry )

Ok. I am done with the ranting and raving. Accompanied with a generous amount of head smacking, banging my head on the walls and tearing out my hair, it has left me looking like something that has been dragged out of the dumpster by a bunch of notorious canines. After all, it is India and every stone you throw is bound to finds it mark on an obnoxious canine or an even more obnoxious chauvinist.

If I ever had any inkling of doubt about the total chauvinist leanings of our society , those have been effectively squashed by the Supreme court and Delhi High Court verdicts. 'Hindu son can divorce wife if she tries to separate him from aged parents' sermonizes the first one, only to be backed by an equally regressive and undoubtedly fawning subordinate which rules 'Denying sex to husband for long period ground for divorce'. If it had been a fair world, all these words like 'son', 'wife', 'husband', etc would have been ditched in favour of the all encompassing 'spouse', thus giving equal rights to both parties in a marriage.

Now some may cry hoarse that there are many women-centric laws and evil women use those to harass hapless in-laws. Some of them even get helpless men arrested on charges of rape, harassment, stalking and so on. But I have rarely come across any cases of 'groom burning' nor have I seen lascivious groups of women stalking/teasing the poor guys in bus stands, metro stations or even as they avail public transport. So, I do not care much about laws that protect the endangered male species. And with that I rest my case.

Coming back to business as usual ( do I even have a choice ? ), today's recipe is a simple but amazing Country style chicken curry from Odisha. Since country chicken has a texture that mimics mutton and also take quite longer to cook as compared to farmed 'broiler' chicken, it's preparation is similar to that of a mutton curry. It is pan cooked for a long time till the chicken gives up some juice and takes on a shiny texture. We called the process 'kasha' in Odia and that is usually the key to the final taste of the curry. Too less 'kasha' means that one can make out the rawness of the ingredients while too much 'kasha' gives a blackish color to the curry and changes the aroma for the worse.

Read on for the recipe -

Preparation Time - 1 hour 20 mins

Ingredients -


250 gm country chicken (desi kukuda)
1 medium sized potato
1 large onion + 1/2 of a medium onion ( the chopped onion should be equal in volume to the mutton pieces )
1 1/2 tbsp coarse garlic paste
1 1/2 tbsp coarsely chopped ginger
3-4 dry red chillis
1 big cardamom
1 bay leaf
2 2" cinnamon sticks
1/4 tsp turmeric
salt to taste
6 tsp mustard oil + 1 tsp for the marination

Preparation - Wash the chicken pieces and drain away all the water. Add salt, turmeric and 1 tsp mustard oil. Mix well and keep aside.

Cut the onions into medium sized pieces. Crush lightly using a mortar and pestle. Keep aside.

Also crush the ginger and garlic in the same way but just a little more fine.

Cut the potatoes into big chunks.

Cooking - Heat the oil in a pressure cooker.

Add the potatoes and fry till golden brown. Remove and keep aside.

Add the red chillis followed by the cardamom, bay leaf and cinnamon sticks to the hot oil. Fry till they turn fragrant.

Add the onions, ginger and garlic. Fry them on low flame till they turn quite red in color. (This is a sign that the onions have started turning sweet due to the caramelization process)

Next add the chicken pieces. Fry them till they stop oozing water. You do not have to stir continuously. Keep the lid on the cooker without completely closing it. Stir once every few minutes. This process takes a long time so keep patience ( grab a snack/drink something if all that heavenly smell is making you hungry ).

Once you see that the chicken pieces start leaving oil ( a sure sign that the water had dried up ) and take on a shiny coat, add 1 1/2 - 2 cups of boiling water along with the fried potato pieces. Adjust salt. Close the lid and cook for 1-2 whistles. Remove from flame.

Allow steam to escape before opening lid. Check if the chicken is done. Else add another half cup water and cook for another 1 whistle or two.

Serve hot with rice/rotis.

Note - If you do not want to use pressure cooker, use a thick bottomed copper vessel for best results.