Steamed Veggie Appams ( Collaboration with Plattershare & FarmztoFamiliez )

A great day begins with a great breakfast ! For someone like me, it is the most important meal of the day as I really get hungry in the morning. And any compromise on the quality/quantity has serious ramifications like dizziness ( due to low sugar levels ), migraine and even acid reflux. That is apart from struggling with low energy levels throughout the day.

But making a hearty breakfast for the family takes time and one tends to neglect doing it during the morning rush. That is when the 'Ready to Prepare' products like FarmztoFamiliez which their wide range of traditional batters come into the picture. They are specially designed to ease out the congestion in our everyday routine without computerizing on health and nutrition.

These easy to prepare 'Steamed Veggie Appams' is prepared from the FarmztoFamiliez 'Ready to Prepare' Appam batter that was delivered to me in collaboration with Plattershare. Freshly ground and free from preservatives, it has all the goodness and taste that one expects from a home made one. While it certainly delivers those crispy and perforated appams, I choose to make a healthier version by mixing it with veggies and steaming it.

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

• 1 1/2 cup appam batter
• 1 cup mixed vegetables cut into small pieces ( broccoli, carrot, beans ) 
• 1 sprig curry leaves
• 1 small onion 
• 1/3 inch ginger (grated) 
• 2 garlic cloves (grated) 
• 1 chopped green chili (optional)
• 2-3 tbsp thick coconut milk 
• 1/4 tsp white pepper powder 
• 1 tsp sugar 
• salt to taste
• 1 tsp canola oil

Preparation - Adjust the consistency of the appam batter by adding salt, sugar and the coconut milk. (One can also add a little water instead of the coconut milk if required)

Cooking - Heat the oil in a wok. Add the chopped onions, green chili, ginger and garlic.
Saute till raw smell goes off.


Add the chopped vegetables along with the curry leaves. Sprinkle a little salt and cook till half done.
Add the white pepper powder and mix. Remove and keep aside.

Switch on the stove . Put water in the steamer and get it to a boil.

Take a steamer plate and pour half of the appam batter over it. Spread the veggies in a uniform layer. Top with the remaining appam batter.

Let it cook for about 15 mins or till firm.

Remove from the steamer and let it come down to room temperature .

Cut into pieces and serve with tea and chutney / ketchup or even just as it is .

Sankha Saru Tarkari ( Arbi cooked with tomatoes and lentil dumplings )

Taro (Arbi) or Saru is perhaps one of the most widely consumed vegetables in Odisha and finds it's way into a variety of dishes like dalma, santula, besara and ghanta. Though used in a smaller proportion as compared to other vegetables, it lends a thick consistency and sweetness to the curry. Upon being thoroughly cooked, the vegetable turns sticky and this kind of binds the lentils and vegetables together. This is why one should not add too much of this vegetable to any curry as one does not want to end up with a sticky gloopy mess.

But apart from the culinary aspect, this is one vegetable that boasts of multiple health benefits. It is easy on the digestive system, controls sugar levels, boosts the immune system and even speeds up the blood circulation. No wonder this vegetable is widely used during the fasting period of Navratri and even the  'no onion no garlic' days which are an integral part of the Hindu culture.

In Odisha, the taro plant along with the plantain, used to be an integral part of every garden/backyard in earlier days. The tubers used to be harvested only after the plants died off naturally (else they tend to be itchy) and then stored for use throughout the year. My parents still grow taro in our garden though not in very large quantity. It is enough to last us a few months. The 'Sankha saru' is a relatively larger variety of Taro and is so called as the shape resembles a conch. Apart from being used in the regular Odia dishes, it is often dipped in a rice batter and pan fried. But at times, when the vegetable supply dries up, as it usually does during the summer months, it is made into a light curry with some tomatoes, badi (lentil dumplings) and a light mustard gravy.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 200 gm Taro cubes
• 2 medium sized country tomatoes
• 1/2 of a small onion
• 1 dry red chili
• 2 pinch mustard seeds
• 2 pinch turmeric powder
• a handful of badi ( dried lentil dumplings ) 
• 3 tsp vegetable oil
• salt to taste

For the mustard paste -

• 2 tsp mustard seeds
• 2 dry red chilis
• 2-3 garlic flakes 

Preparation - Grind the mustard seeds, garlic and red chili into a fine paste.

Cooking - Heat 2 tsp oil in a wok. Add the badi and fry on a low flame till they start turning red. Remove and keep aside.

Add the remaining oil to the same wok. Once hot, add the mustard seeds and broken red chili. Once the seeds start spluttering, add the coarsely chopped onion.

Once onion turns translucent, add the chopped tomatoes. Sprinkle a little salt over them and cover with a lid for 2 mins to soften them.

Remove the lids and smash the tomatoes. Cook for another 2-3 mins .

Dissolve the mustard paste in 1 cup water and pour slowly into the wok . This ensures that the sediments of the mustard paste do not go into the curry and turn it bitter.

Now add the taro cubes, slat and turmeric. Cover with a lid till just cooked. Do not overcook as they will turn sticky.

Crush the badi lightly and add to the curry jsut before removing it from the flame.

Taro tends to absorb water and so does the lentil dumplings. So do not worry if there is any excess liquid remaining.

Serve at room temperature with steamed rice or even pakhala.

Blueberry and Mango Iced Tea

The scorching summers are tough for tea addicts like me ! We want our favorite brew and then end up feeling hot after a cup or two. Drinking the regular variety holds no charm if it is no longer steaming. So, the best solution is to go for iced ones with or without some kind of fruit in it.

While I do love the lemon iced tea that they used to serve at CCD, i prefer making my own brew these days. There is no harm in pampering oneself, isn't it ? I love to have mine in a tall glass while being propped up on a comfy sofa and flipping through a book. Or still better with a couple of friends.

There are just endless options of the things you can add to the iced teas. But my favorite turns out to be the kind of summer fruits. Yes, it is the mango which I love to infuse into my cold tea. Along with a couple of blueberries to amp up the charm. Wont u love to try some ? It is a pretty simple one too !!

Read on for the recipe -

Ingredients -

• 1 tsp tea leaves ( enough for 2 ppl )
• 300 ml mango juice
• sugar syrup as per taste
• chopped mangoes
• blueberries ( use fresh if available )
• ice cubes 

Preparation - Steep the tea leaves along with 2 cups of water for 4-5 mins in a glass kettle .  Drain carefully into a flask and pop it into the fridge.

Once the tea is cool, remove the flask from the fridge.

Assembly - Pour some mango juice and sugar syrup into the glasses. Top it with the chilled tea.

Garnish with the mango cubes, blueberries and ice cubes.

Serve immediately.

Omelette with Betel Leaf Pesto

IMP - Omelette with Betel Leaf Pesto is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com. 

After almost a decade, I am visiting my native in Western Odisha during the scorching summer. While I always time my visits to coincide with the pleasant weather prevalent during the months of October-November, circumstances dictated my travel plans this time. It is strangely comforting to be back in the midst of an oppressive heat wave that makes its presence felt even as early as daybreak and extends well into the late hours of the night. A train journey to this part of Odisha presents a stark contrast with the Coastal regions of the state which still has some greenery to boast. A landscape of yellowed, wilted, scorched and burnt vegetation stretches out for as long as one cares to look. Everything stands still and if at all the winds blow, they are hot enough to scald the skin.

Pakhala seems to be the only source of respite for most folks as the roads wear a completely deserted look during midday. But today's post is not about Pakhala. This one has been in the drafting stage for sometime as I had been tied up with a couple of things in the past weeks. A very daring and experimental recipe that involves making a pesto out of betel leaves, this is part of my efforts to add a touch of gourmet to everyday food. Getting the flavors of the pesto right is the toughest part of this recipe. One might just need to tweak the proportions of the pesto ingredients to adapt it to their taste-buds.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

For the pesto -

• 1/2 of 1 tender betel leaf
• a handful of coriander leaves
• 2 garlic cloves
• 4 tsp sesame seeds
• 1 tsp sugar
• 1 tsp lime juice ( or tamarind paste )
• 1 tsp oil
• salt to taste

Other ingredients -

• 2 eggs
• a few cherry tomatoes
• 2-3 betel leaves
• 2 pinch salt
• a few drops of oil

Preparation - Grind all the ingredients for the pesto into a coarse paste. Taste and modify the proportions of the coriander, sugar and lime to balance the acrid taste of the betel leaf.

 Cooking - Break the eggs into a bowl. Add a little salt and beat gently.

Heat a non stick frying pan . Smear with a few drops of oil.

Toss a few cherry tomatoes and sprinkle a little salt over them. Cook for 2-3 mins and then remove.

Pour the egg onto the same pan and spread it into an even layer. Cook on both without browning.

Remove and keep aside.

Spread a layer of the pesto on one half of the omelette and fold.

Serve on betel leaves along with the cherry tomatoes.

Zero Butter/Oil Butter Chicken

Call it the ultimate contradiction, an oxymoron or even a paradox, the Zero Butter Butter Chicken is here to stay !! Yes, you read it right the first time. A butter chicken without the butter, oil or even the cream. Difficult to imagine. Yes, I grant that but not entirely inconceivable. The trick lies in replacing the bad fat with a small amount of good fat and replicating the creamy texture of the gravy minus the cream.

Of course I had my doubts about tinkering with this dish classic which is one of the most popular Chicken recipes. I made a mental list of all those who love Butter Chicken and imagined their reactions to a zero grease version. Thankfully I have a vivid imagination and I realized that it would not be an easy task to win their approval. It took me a few trial runs to perfect this recipe but I have now nailed the formula for a Zero butter butter chicken that has been embraced happily by my family.

The oil + butter + cream has been replaced with milk and some extra almonds ( I always put almonds in my gravy as they contain a generous amount of good fat ). Read on for the recipe -

Preparation Time - 40 mins

Ingredients -

For the marinade -

• 500 gm Boneless chicken pieces
• 1/2 cup thick yogurt
• 2 tsp ginger-garlic paste
• 10 almonds
• 2 nos green cardamon
• 3 nos cloves
• 1 inch cinnamon
• 1 no bay leaf
• 2 dry red chilli
• 2 medium sized tomatoes
• 1/4 tsp turmeric
• salt 

For the gravy  -

• 4-5 crushed garlic flakes
• 1 large onion (roughly chopped)
• 1/2 tsp chilli powder (adjust as per taste)
• 1 1/3 cup skimmed milk
• 2 tsp finely chopped coriander leaves
• 1/5 tsp garam masala
• 1 1/2 tsp honey 
• 1 tsp kasuri methi
• salt to taste

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds (blanched and peeled) and tomatoes into a smooth paste. Add yogurt, ginger-garlic paste and blend for 5 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1-2 hours.

Cooking: Heat a non-stick wok. Add the chopped onions and crushed garlic .Fry for a few minutes on a low to medium till the onions start turning brown. Remove and keep aside till it cools down.

Grind into a smooth paste along with 2-3 tsp of milk.

Transfer this paste back to the wok and cook for a few minutes on a low flame.

Add the contents of the marination bowl. Stir fry for 10-12 mins or till the chicken starts to acquire a glaze. Add the milk and simmer for 8-9 mins.

Rub the kasuri methi between the palms and add to the wok. Also stir in the honey. Simmer for 5 mins.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with steamed rice or Laccha paratha .

Zero Oil Methi Murg ( Guilt Free Indulgence for Real )

 IMP - Zero Oil Methi Murg is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


How does one measure success ? Is it in terms of money alone or is it metered in terms of fame ? Or maybe both in balanced measure. While this hypothesis may hold true for the majority, a few people will always believe that true success is synonymous with bringing about a change. However small it may be.

I too believe strongly in making a difference in the lives of the people whom I come across in my everyday life. And my blog readers are one such group. It all started when I started putting up the recipes for 'zero oil matar paneer' and 'Bachelor's egg curry'. So many of you have written to me that you loved them and would love to try out more such low calorie recipes. Now I am all excited to experiment with regular recipes and bring out a zero oil (or atleast low calorie) version so that people can get to enjoy their favorite food but at a lower cost to their health.

While I still believe that diet is only one aspect of one's fitness goals and there is no substitute for regular exercise, a gradual realization has began to set in that some of us may not be able to workout given certain restrictions. Plus a busy schedule also prevents people from working out regularly. Hence, it becomes important to adopt healthy cooking methods and recipes that utilize less oil and provide maximum nutrition.

This 'Zero Oil Methi Murg' recipe has been adopted from www.cookingwithsukhi.com recipe 'Methi Murg' which he claims to be his family's favorite. It turned out to be one amazing dish when I tried it out. And I decided to experiment a bit with it and transform it into one 'guilt-free' recipe. It took two trials to get it right but I finally nailed it.

Read on for the recipe - 

Preparation Time - 30 mins

Ingredients - 

• 200 gm chicken pieces
• 1 medium sized onion (roughly chopped)
• 2-3 garlic flakes
• 1/2 inch ginger 
• 1 medium sized tomato
• 3-4 tbsp thick yogurt
• 1/2 cup fenugreek leaves (tighly packed)
• 2 pinch cumin seeds
• 1/4 tsp red chili powder
• 1/4 tsp coriander powder
• 2 pinch garam masala
• a pinch of turmeric
• 1/2 tsp kasuri methi
• salt to taste
• 1/2 tsp sugar

Preparation - Heat a wok. Add the cumin seeds and allow to splutter a bit.

Add the roughly chopped onion to the wok, sprinkle a little bit of salt and cook on low flame till the onions get caramelized.

Cook the tomato, ginger and garlic in a pressure cooker along with 1/2 cup of water. Keep aside till it cools down.

Strain the solids and grind into a paste along with the caramelized onions. Retain the water as it will be utilized later while cooking.

Wash the fenugreek leaves and grind it coarsely in a mixer.

Wash the chicken. Marinate with salt and turmeric. Let it stand aside for 30 mins.

Cooking - Heat another wok. Add the paste and cook for a few minutes to get rid if the raw smell.

Switch off the flame and add the beaten yogurt. Stir it for 2-3 mins before returning to a low flame. 

Add the red chili powder and coriander powder. Cook for 2 mins.

Add the fenugreek leaves and chicken pieces. Turn up the flame a tad bit and cook till the chicken stops giving out excess water.

Now add the retained water to the wok and cover with a lid till the chicken is cooked through.

Rub the kasuri methi between your palms and add to the wok along with the garam masala and the sugar. Adjust salt if required.

Mix and remove from the flame.

Serve hot with roti or steamed rice and dal. 

Spiced Banana Stem Buttermilk ( A digestive Summer drink )

"What !!! U made Sol Kadhi again ? ".

That was hubby wailing from the kitchen as he spotted yet another pitcher of light pink liquid sitting prettily on the counter. Unlike me who spent more that a year in Pune savoring the unique culinary heritage of the place, the poor guy is yet to acquire a taste for Kokum or it's pungent flavor profile as he described it to one of his Odia friends.

"Nopes. There you go again. Judging by mere appearances. Why don't you just take a whiff ?", I replied back. Silence ensued. A full minute ticked by and then some more time lapsed. The suspense was getting on my nerves. Finally I saved the Word document on which I had been slaving for sometime and stepped into the kitchen. 

"Gotcha". I surprised him and in the process almost made the glass slip out of his hands. After finding him sipping merrily from my pitcher and simultaneously being engrossed in his phone, that was the least I could do to get back at him. Not a word of appreciation !! Hmm....aren't men perfect examples of slobs ? 

After experimenting with a variety of raw vegetable juices that can be included in my family's menu, this one turned out to be a pleasant surprise. Not only it is loaded with soluble fibers, the raw banana stem is beneficial in curing a variety of gastro-intestinal disorders. And it is especially good after a heavy meal or during the summer months when the digestive tract turns sluggish. Plus it tastes really good when mixed with buttermilk and a few spices. In fact, I found it to be a good substitute for rasam ( which gives warmth to the body ) on the hot days. 

But the single greatest advantage of this recipe is that it can also be prepared by people who lack the skills to chop the banana stem. That has been the major hindrance i face when I advice people to include this wonderful vegetable in their regular diet. 

Read on for the recipe -

• a pinch of cumin seeds

Preparation Time - 10 mins ( plus 1 hour standby )

Ingredients - 

• 2 cups buttermilk
• 2-3 inches of tender banana stem
• a sprig of curry leaves
• 1 dry red chili
• 7-8 peppercorns
• 1/4 tsp mustard seeds
• 1/2 tsp oil
• salt to taste

Preparation - Remove the outer layers of the banana stem. Wash the inner core and wipe it dry. 

Slice off and discard about 1/2 inch of the banana stem from both the ends. Cut slices about 3-4 mm thick and soak the round pieces in the buttermilk. Keep aside for 1 hour.

Transfer the buttermilk and the banana stem to a blender jar. Give it a good buzz and then strain the liquid. Discard the fibrous solids.

Heat the oil in a tempering pan. Add the red chili, peppercorn, mustard and cumin seeds. 

Once they get popping, add the curry leaves too. Remove from the flame. 

Add the tempering to the buttermilk. Season with salt and check for the consistency. 

Serve at room temperature.

Can be enjoyed as a after-meal digestive drink. Or have it mixed along with rice during meals. 

Sugarfree Thandai Shrikhand ( A very Happy Holi to Everyone :) )

"Gulal hai Bhaiya ?"

"Kaunsa color chahiye Maam ?"

"Pink aur Green de dijiye ."

"Kaunse flavour mein doon ?"

"Excuse me."

"Madam kaunsa flavour chahiye ? Jasmine, mogra, gulab ya chandan ?"

I was almost tempted to ask "bas itni hai ? Aur char paanch flavor bhi rakhna tha na Bhaiya ". But better sense prevailed and I asked him to give whatever he wanted as I had to wind up last minute Holi shopping and get back home to prepare dinner.

However the next stall had an ever greater surprise in store. Gone are the days when we were happy with those pichkaris that cost around 10 bucks each. The salesman duly presented me with the latest water gun which had a 2 liter water storage tank attached to it. And even before I could close my jaw which had dropped to threatening levels, yet another specimen was placed in my hands. This one could spray three different colors. And predictably, this 'state of the art' did not come cheap. Each gun was marked above Rs 1000.

Anticipating another tantrum, I quickly placed them back on the makeshift counter and dragged the kid to another stall. His protests quickly drowned out as I handed him a 'Chota Bheem' gun which was priced much more reasonably.

The final stop happened to be the local supermarket. I needed a few things for preparing desserts for the next day. One look at the shelves revealed endless bottles of Thandai jostling for space with a variety of bottled beverages and tinned/canned sweets. A little voice in my head reminded me about my health/fitness resolutions. And that was the moment when I decided to ditch my plans for making kheer. I wanted to prepare something that captured the essence of the festival but without piling on the calories.

Thandai Shrikhand seemed to the prefect answer to my dilemma. I was anyways preparing Thandai for Holi so it was a smart choice to use some of the extract to flavor a home made Shrikhand sweetened with a Zero calorie sweetener like Sugarfree Natura. As I had predicted, none of my guests could guess that it was a sugarfree dessert.

Read on for the recipe -

Preparation Time - 15 mins ( plus overnight standby time for the hung curd )

Ingredients -

• 500 ml curd
• 1/3 cup milk
• 4 almonds
• 3 cashews
• 1/2 tsp khuskhus
• 1/2 tsp watermelon seeds
• 1/2 pinch fennel
• 1 green cardamon
• 4-5 peppercorns
• a few strands of saffron
• a few drops of rose syrup
• 3 tbsp Sugarfree Natura ( or as per taste )

For garnishing -

• Chopped pistachios
• dried rose petals
• rose syrup
• saffron strands

Preparation - Strain the curd overnight using a muslin cloth. This will remove all the excess water from it.

Soak the almonds, cashews, khuskhus and watermelon seeds together. (remove the almond skin once it is soaked)

Dry roast the peppercorns, fennel and cardamom till it gives off a fragrance.

Transfer the roasted spices to a grinder jar and powder them as finely as possible. Add all the soaked nuts to the same jar. Grind everything till it becomes a fine paste. [ Add 2-3 tsp milk to thin the consistency if it is getting too difficult to grind. ]

Heat the milk in a saucepan. Add the saffron strands to the still hot milk. Once it cools down to room temperature, add the nuts and spices paste along with rose syrup to it. Let it stand for 1 hour.

Use a muslin cloth to strain the extract into another vessel.

Transfer the hung curd, thandai extract and the sugarfree into a mixing bowl. Whisk together to get a uniform mixture. Refrigerate for a couple of hours.

Serve into small dessert bowls and garnish with rose petals, pistachios and saffron strands.

Serve .

Zero Oil Matar Paneer ( A Women's Day Special )

"Do I look fat in this dress ?"

"If my hips were smaller, I could easily slip into size 30 jeans !"

"This orange saree is so pretty. I wish I were fair enough to wear it ."

Doubts, doubts and more doubts. I wish we women had a genie who could appear by magic during moments like this and make us slim/tall/fair/whatever. But since that seems so far fetched a true friend will just about do. Someone who tells us stuff like  "Hey no problem . Just buy the next size" or "This looks so nice on you. The orange actually compliments your burnished skin tones.".

But since it is emotionally taxing for another person to continuously address our insecurities, every women needs to learn to love herself irrespective of shape, size or skin color. Because only then will you be allowing your inner beauty to shine through. Beauty that is sublime and yet radiates from within. The kind of beauty that transcends the passage of time and is able to reach the core of even the most hardened of souls. The kind of beauty that has the power to transform. To bring about a change in the way we perceive and act.

This women's day is yet another occasion when we can help it happen. By appreciating and helping ourselves. Not by merely sprouting mere rhetoric but actually reaching out and helping other women in every possible way that makes a difference. However small.

Dedicating this 'Zero oil Matar Paneer' recipe to all the women. Not because they need to lose weight in order to meet someone's approval. But because they need to stay fighting fit. For, whatever be our position in life or society, women never have it easy.

Read on for the recipe -

Preparation Time - 20-25 mins (plus 5-7 mins standby)

Ingredients -

• 200 gm Paneer / Cottage cheese
• 1 medium sized onion
• 4-5 garlic cloves
• 1 inch ginger
• 1 mediun sized tomato
• 1 cup green peas
• 1 inch cinnamon
• 1 green cardamom
• a tiny bit of mace
• 6-7 peppercorns
• a pinch of fennel
• 2 pinch cumin seeds
• 1-2 dry red chili 
• 1 tsp kasuri methi
• 10 raisins ( else add 1 tsp honey just before taking off the flame )
• salt to taste
• 1/2 cup milk (optional)

Preparation - Take all the ingredients except for the paneer, kasuri methi and milk in a pressure cooker. Add 1 cup water and a little salt.

Close the lid and cook for 2-3 whistles on medium flame.

Remove and keep aside till steam escapes. Open lid and drain the excess liquid into a cup . Once cool, puree the solids.

Add a small cube of paneer ( 1 inch ) to the blender jar and give another quick buzz.

Heat a wok. Transfer the puree to the wok along with the green peas and let it cook till any raw smell goes off (takes about 5 mins).

Add the reserved liquid and the milk to the wok. Rub the kasuri methi between your palms before adding them to the wok. Let the gravy simmer for 4-5 mins .

Add the paneer cubes. Switch off the flame immediately and let it stand for 5 mins before serving.

Taste great with Indian breads or steamed rice.

Mackarel Fish Curry ( With Mustard paste and dried mango )

Changing priorities dictates our changing preferences. From working out to eating out, nothing has been left untouched as we (my husband and me) inch towards the mid-thirties. With lifestyle diseases already taking a toll on some of our dear friends and colleagues, it could have hardly left us unaffected. Weight gain from a slowing metabolism, hyper-acidity from faulty eating habits, back ache and joint pains from the body being subjected to years of abuse, the signs of ageing slowly but surely start to manifest themselves. And hence the desire to hold on to 'youth' for a little longer. Not just to hoodwink death, even if it is for a fewer more breaths. But to live a life that is uncomplicated by health problems.

These days the workouts have become more regular and intense. Eating out has reduced drastically and even on those rare occasions, the menu is thoroughly scrutinized for healthier choices. The menu at home has not been spared either. Mutton is on the way out and fish is the preferred non-vegetarian favorite. So, it was but natural that we would start with exploring new varieties. While fish like Basa and Seer fish are undoubtedly tasty, they produce less than amazing results when prepared the traditional way. The mustard gravy is as essential part of the Odia meal and we love to stick to it also because it is lower in calories as compared to other curries. Out of the varieties that we experimented with, the Mackarel is the only one which passes the 'taste' test with flying colors. And thank god for it ! One of the richest sources of omega 3, it is one of your best bets to combat the aging process .

So, read on for this easy-to-prepare recipe -

Preparation Time - 30 mins

Ingredients -

• 600 gm Mackarel 
• 1 large potato 
• 1 large tomato
• 1 small onion
• 2 green chilis
• 2 garlic cloves
• 1/4 tsp mustard seeds
• 3 tsp mustard oil
• 1 tsp turmeric powder
• salt to taste
• juice of half lime
• cilantro for garnishing
• 1-2 dried mango pieces 

For the mustard paste -

• 3 tsp mustard seeds
• 1/2 tsp cumin seeds
• 5-6 garlic cloves
• 1-2 green chili

Preparation - Wash and clean the Mackarel fish.

Soak it in warm water ( 15 mins ) to which 1 tsp salt and lime juice has been added. This helps in removing the fishy odors to some extent.

Remove and pat dry with paper towel. Marinate with salt and turmeric.

Make a fine paste out of the mustard seeds, cumin seeds, green chilis and garlic cloves.

Chop the onion in small pieces . Quarter the tomato.

Peel and dice the potatoes.

Soak the dried mango in 1/2 cup warm water.

Cooking - Heat 2 tsp oil in a non stick pan. Add the fish and fry for 6-7 min on both sides on a medium flame.

Remove and keep aside.

Now throw in the potatoes and fry till light brown. Remove and keep aside.

Add the remaining oil to the same wok. Add the mustard seeds and let them start popping. Then add the slit green chili and crushed garlic.

Once garlic turns light brown, add onion pieces. Fry to a translucent.

Then add the tomato pieces and sprinkle little salt. Cover and cook till mushy.

Add the mustard paste along with two cups of warm water. Slide in the fried fish and potatoes.

Add a little turmeric and adjust the salt. Cover with a lid and let it simmer till the potatoes are done.

Add the soaked mango pieces along with the water used for soaking. Simmer for 3-4 mins.

Remove from the flame and garnish with the chopped cilantro.

Serve hot or warm with steamed rice.

Fish Head Masala ( Fish Head cooked in Typical Punjabi Style )

Food innovations are all about following one's instincts and cravings. And breaking all those rules can sometimes lead to delicious results. Most of my signature recipes are lessons in sheer craziness and yet they are delectable without a doubt. This Sunday my family had to put up with yet another episode of madness when I decided to cook the much revered Rohu fish head in a Punjabi style gravy topped up with a dash of Chinese flavoring.

Needless to say, husband had his reservations. He argued that the most prized part of the Rohu's anatomy could have been put to better use. "With a plethora of Odia recipes available, what is the need to try something else ?", he put forward his views. But I had become smitten by another recipe posted by a dear friend on Facebook and I just had to try this variation. The Chinese bit was my addition as I did not want a dominant 'garam masala' flavor. And the final product turned out to be drool-worthy.

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

• 1 Fish head ( big one cut into two halves )
• 1 Fish Tail 
• 1 mediun sized potato
• 1 medium sized onion
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 bay leaf
• 3 cloves
• 2 inch cinnamon
• 6-7 peppercorns
• 1 large country tomato 
• 1/2 tsp chili powder
• 1/4 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp soy sauce
• 1/2 cup finely chopped spring onions
• 1-2 slit green chilis
• 1-2 finely chopped garlic cloves 
• salt to taste
• 3 tsp oil

Preparation - Marinate the fish head and tail with 1/4 tsp turmeric and salt . Let it stand for 15 mins.

Grind the onion to a fine paste and keep aside.

Puree the tomato and keep aside

Cooking - Heat 2 tsp oil in a non-stick . Add the fish head and tail and fry for 7-8 mins . Then lightly crush the fish head so that it turns up a little more crisp. The whole process should take about 15 mins on a medium flame. Remove and keep aside.

Peel and cut the potato into 4 parts. Add it to the same wok and fry till they turn light brown on the sides. Remove and keep aside.

Add the remaining oil to the wok. Add the whole spices and fry till fragrant.

Add the ginger and garlic paste and cook for 2-3 mins.

Add the onion paste and cook to a light brown.

Finally add the tomato puree with the soy sauce and remaining powdered spices. Cook till oil starts to leave the sides.

Add the fried fish head, tail and potato pieces. Saute for 1-2 mins before adding 1 cup hot water. Cover and let cook for 6-7 mins or till potatoes are done.

Now add the chopped garlic and spring onions. Simmer for a minute.

Remove from the flame and serve hot with steamed rice or rotis !!

Black rice and Seafood salad

Salads are becoming a regular feature during lunch these days. I am absolutely smitten with 'one bowl' meals and what better than a gorgeous salad to fill up one of these. But with my husband and kid preferring some 'real khana' and my schedule more packed than usual, i have to throw together whatever I can lay my hands. As a result, sometimes the salad turns out to be just plain 'meh' and at other times it is just 'wow'.

Black rice is one of my usual suspects as it is packed with nutrients and delicious to boost. However I have to say that it is an acquired taste. While the nuttiness works really well for desserts, one takes a little time to get used to the savory dishes. Another ingredient that works really well with black rice is seafood. Think shrimps, octopus or even squid. However since I only had shrimps in stock, I made the salad using shrimps and a really amazing gourmet sauce. It turned out really well and hence it is eligible to make it to the blog. 

Read on for the recipe -

Preparation Time - 15 mins ( I had cooked black rice in stock else add another 15 mins of cooking time )

Ingredients -

• 1 1/2 cup cooked black rice ( firm to touch )
• 1/2 cup shrimps
• 1 red onion (finely sliced)
• 1 1/2 tsp ginger juliennes
• 1 tsp lime juice
• 1 tsp olive oil
• sea salt
• 2 tsp Sprig Mango Jalapeno Gourmet sauce (or as required)

Preparation - Toss shrimp with a bit of olive oil on a hot skillet till it turns pink.

Prepare a dressing with the thinly sliced red onions, SPRIG Mango Jalapeno gourmet sauce, ginger juliennes, lime juice and a dash of olive oil.

Take the cooked rice and the shrimps in a medium sized mixing bowl. Add the dressing and season with sea salt . Toss everything together.

Serve at room temperature.

Choley and Soya Masala ( 1 tsp Oil recipe )

 IMP - Choley and Soya Masala is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


It is not magic that makes food special. Nor it is the use of the most expensive or rare ingredients. Rather, it is that one indispensable ingredient called love and everything else that goes with it. Be it love for that someone special, for good food or even for great company, love is the driving factor behind almost every great meal. Imagine being engulfed by a feeling of inner joy when you see someone mop up every bit of that dish with great pleasure and yet take the time to carefully lick those fingers for any lingering traces of deliciousness. That's love for sure.

But then love takes on different interpretations for different folks. Without going into the intricacies of what is right or wrong T, I choose this Valentine's day to promote a bit of 'self-love'. And what better way of loving oneself than taking small steps for ensuring good health ? I am going to do just that by kicking off the ' 1 tsp oil recipe' series which will let one enjoy those favorite meals without the added guilt pangs and undesirable side effects.

The very first recipe of this series is a protein packed 'Choley and Soya Masala'. Usually people tend to associate 'choley' with copious amounts of oil, spices and some residual heartburn too. This preparation helps eliminate all that. Plus one gets the added benefit of soya protein.

Read on for the recipe -

Preparation Time - 30-35 mins

Ingredients -

• 1 1/2 cup Garbanzo beans
• 1/2 cup small soya chunks
• 1 medium sized onion
• 5-6 fat garlic cloves
• 1 inch ginger
• 3 tbsp chopped coriander roots 
• 1 large tomato
• 3-4 cloves
• 2 inch cinnamon stick
• 1 tsp oil
• 1/4 tsp turmeric
• 1/2 tsp red chili powder ( use less or more as desired )
• 1 1/2 tsp Tata Sampann Choley Masala
• salt to taste
• 1/2 tsp sugar (optional)
• 1 boiled potato (optional)
• green chillis for garnishing
• onion rings for garnishing
• lemon juice (optional)

Preparation - Wash and soak the garbanzo beans overnight or for 10-12 hours.

The soya chunks can be soaked in hot water 1-2 hours prior to cooking.

Grind the onion, ginger and garlic together into a smooth paste. The tomato needs to be pureed separately.

Clean the coriander roots thoroughly and chop into very small pieces.

Cooking - Transfer the garbanzo beans to a pressure cooker. Cook with 2 cups water, salt and turmeric for 3-4 whistles. Keep aside till steam escapes.

Squeeze out the water from the soya chunks. Wash them under fresh water 2-3 times before giving a final squeeze.

Heat the oil in the pressure cooker. Add the sugar and keep the flame low.

Once the sugar starts turning light brown, add the cloves and cinnamon. Quickly add the onion, ginger and garlic paste to avoid burning the spices.

Cook till the raw smell goes off.

Now add the tomato puree and cook for 3-4 mins. Add the chili powder, Tata Sampann Choley Masala and a wee bit of turmeric. Cook for 3 mins.

Drain the garbanzo beans and transfer to the cooker along with the soya chunks. Peel the potato and cube it before adding it the contents of the cooker.

Add 1 1/2 cup hot water, salt and the chopped coriander stems before closing the lid. Let it cook for 1 whistle on a low flame.

Serve hot with a dash of lemon juice, slit green chilies and onion rings.

Goes best with rotis or even steamed rice.

Garlicky Bok-Choy with Dried Shrimp !

Noodles. Fried rice. Manchurian. Chilli. Soups. Ummm. Cantonese. Hummmm. Ummm. Ahh....kung pao. And just when you think that you have exhausted the entire gamut of terms used to describe Chinese food, the real stuff reveals itself. By real, I do mean 'REAL' and not the heavily desi-fied variety that could literally give new meaning to the 'Hindi-Chini bhai bhai' sloganeering. I will leave those to some inspiration-deprived Bollywood bloke and his period drama. For now, I will just revel in the new found joy of discovering real Chinese food.

The Chinese are surely masters in the art of stir-frying. A chosen few ingredients, a large cooking surface that allows individual components to actually get fried instead of being steamed and the hottest flame that you can muster up in order to retain the crispness of the veggies are the key components that go into the making of this culinary dream. So, even before you attempt to replicate these stir fry recipes at home, make sure you have the right kind of wok and a really big burner. Else no amount of effort is going to give you the desired outcome.

Here is a real simple recipe to start with. I have stir fried Bok choy with some dried shrimp (as I was out of the fresh ones), lot of garlic and a dash of light soy sauce. Read on for the details -

Preparation time - 10 mins

Ingredients -

• 100 gm Bok-choy
• 1/4 cup dried/fresh shrimp
• 4-5 garlic cloves (finely minced)
• 1 tsp light soy sauce
• red chili (finely chopped)
• 1 tsp canola oil
• salt to taste

Preparation - If using dried shrimps, soak them in hot water for about 20 mins. Drain water, wash again with fresh water and squeeze dry.

Wash the bok-choy and chop it into medium sized bits.

Cooking - Take a wide wok. Add the oil and heat it to a high.

Add the minced garlic, red chili and shrimp. Stir fry at a high heat till the shrimp turns crisp. Takes about 3 mins.

Add the bok-choy and stir quickly to let off the steam without making it soggy.

Finally add soy sauce and very little salt . Give a quick stir and remove from the wok.

Serve hot.

Note - I personally like to have this stir fry with some steamed white/brown rice and a light dal/rasam.

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.

Almond Pumpkin and Shallots Soup (Vegan recipe)

A tentative foot inches out from beneath the blanket. The cold is intimidating. Almost on reflex, it is withdrawn immediately into the warm confines of the quilt. And just as the brain begins to lull itself to slip back into a dreamy state, the shrill alarm goes off. Yet again. Only to be put on a snooze.

This childish little game of peek-a-boo continues for half an hour ever morning before another alarm goes off. This time in another room. The kitchen to be precise. Letting out a sigh I throw off the quilt and swing my legs off the bed. My eyes are barely open as I stumble and fumble to reach and turn off the irritating device. Even before I switch off the alarm, I switch on the electric kettle placed right next to it. Throughout the year, I like to kick start my day with a glass of warm water. But with the cold weather playing havoc with my immune system, I need a glass of warm water even for splashing on to my face. Open pores be damned.

No wonder warm fluids are the mainstay of my life during the winter months. And after endless glasses of warm water and half a dozen cups of tea, piping hot soups are very much a part of my everyday routine. Especially on days like today when I have a bad throat and everything tastes like sawdust. As usual ended up skipping lunch in favour of a big bowl of Pumpkin and Shallots soup. Roasted the stuff in an oven for added flavor though it can also be prepared in a pressure cooker.

Read on for the recipe -

Preparation Time - 40 mins ( takes just 20 mins if pressure cooked )

Ingredients -

• 1 cups pumpkin slices (about 4 mm thickness)
• 10-12 shallots
• 2 cloves of garlic
• 4-5 almonds
• a dash of paprika
• a pinch of powdered cloves
• salt to taste
• olive oil
• 1/4 tsp sugar (optional)
• 2-3 cups vegetable stock

Preparation - Soak the almonds overnight . Wash and peel them.

Place the pumpkin slices , 4-5 shallots and garlic cloves on a baking tray. Drizzle with a little olive oil and a dash of salt.

Place it in a pre-heated oven and bake for 30 mins at 200 C. Remove .

Transfer the roasted vegetables to a blender jar along with the almonds and 1/2 cup of hot vegetable stock. Blend for 2 mins .

Pour the liquid into a saucepan and place it on a low flame. Add the sugar and paprika. Adjust the consistency of the soup by adding more vegetable stock. Let it simmer for a few minutes.

In the meanwhile, peel and chop the remaining shallots into tiny rings. Heat 1 tsp olive oil in a pan and add the shallots. Fry on low flame till they are caramelized. Remove and keep aside.

Pour the soup into the serving bowls. Garnish with the caramelized shallots.

Serve hot.