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Showing posts with label regional cuisine. Show all posts
Showing posts with label regional cuisine. Show all posts

Sunday, September 29, 2013

Berhampur Alu Chips

My husband spent his college days in Berhampore. This has turned him into a huge fan of the local cuisine. He keeps raving about the snack (Jala khia) items which he considers to be out of this world. But there was this place called 'Nandan' that he misses the most and in particular its 'Chattu' tarkari or mushroom curry and 'panner tarkari'. We have been planning to visit this place after marriage but have not found the time to do so.

One of his favorite items from the college days is the vegetable chips, crisp fried vegetables with a generous dose of sesame. Potato being the mandatory ingredient, the other vegetables that can be added are potolo (pointed gourd)/kaanada (spine gourd)/kalara (bitter gourd). However we prefer to use only the potatoes as even my little one likes it. Read on for the recipe:

Preparation time - 20 minutes

Ingredients - 2 medium sized potatoes, 1 tsp rice flour, 1 tsp corn flour, 1 tsp besan, a pinch of turmeric, 2-3 tsp sesame, 1/5 tsp coriander powder, 1/2 tsp chilli flakes, salt to taste, oil for deep frying.

Preparation - Wash and peel the potatoes. Cut them into thin strips ( thinner than those you make for french fries ). Transfer to a mixing bowl.

Add all the remaining ingredients except for oil. Mix together so that all the strips are coated properly.

Cooking - Heat oil in a deep wok.

Add the potato strips in small batches and fry on medium heat for 4-5 minutes or till they turn crisp.

Remove from wok and keep on paper towels to absorb excess oil.

Serve with rice or have them as snacks/starters.

Note - This stays fresh for a few hours after frying so one can prepare it in advance if any guests are coming over for lunch/dinner.

Tuesday, May 3, 2011

Bela Panaa

Preparation Time: 10-15 mins

Ingredients -

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

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

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

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

Strain the juice and throw away the pulp.

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

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

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

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

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

Saturday, April 16, 2011

Amba Sorisha Khatta ( A sweet sour Mango relish from Odisha )

Cooking time required: 20-25 mins


  • 1 Large green mango (kancha amba)
  • 2 sprigs of curry leaves
  • 1/2 tsp red chilli powder
  • 1/5 tsp turmeric powder 
  • 1/2 tsp cumin seeds 
  • 2 tsp mustard seeds ( use half the quantity if you are not used to the pungency 
  • 2 tsp oil ( 2 tsp)
  • jaggery / sugar as per taste ( also depends on the sourness of the mango )
  • 1/2 tsp pancha-phutana
  • 1/4 tsp roasted cumin-chilli powder (jeera-lanka gunda)
  • salt to taste

Preparation: Grind the mustard and cumin seeds into a fine paste.

Peel and cut the mango into long pieces.

Cooking: Heat 2 tsp of oil in a pan, add the pancha-phutana and curry leaves. Stir for about 30 secs. Add the mango pieces and stir fry till soft.

Add the mustard-cumin paste along with 3-4 cups water. Add chilli powder, turmeric and salt. Bring to a boil and allow to simmer.

When the water reduces to 2/3rd add sugar and boil for 3-4 mins. Sprinkle jeera-lanka powder and remove from fire.

Serve with non-veg curry or dalma rice.

Note: I usually prepare it with Mansa jholo/Maccha jholo.But it tastes equally good when had with arwa chawal & dalma.

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