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Showing posts with label spring onion indian recipe. Show all posts
Showing posts with label spring onion indian recipe. Show all posts

Thursday, May 21, 2015

Fish and Spring Onion Dal Curry ( Adapted from the Odia Mudhi Ghanta )

That I love to experiment with recipes is nothing new to you. Usually I try to do a fusion/crossover with two different cuisines but with this recipe, I have tried to bring together two different Odia dishes and create a completely new one. 'Mudhi Ghanta' or channa dal cooked with fish and ' Muga Dali -Paija Patra Tarkari' are two completely different recipes. The first one is spicy while the second one is as light as it can get.

Using the common ingredient, which is the lentil, I made a dish which is lightly spiced and can go either with rice or rotis. Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

  • 1 cup channa dal 
  • 200 gm spring onions
  • 1 medium sized potato
  • 2 pieces lightly fried Rohu fish 
  • 2-3 dry red chillis
  • 1 green chili
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 5-6 nos garlic flakes
  • 2-3 pinch turmeric 
  • 3-4 tsp vegetable oil
  • whole spices ( 1 inch cinnamon, 2-3 cloves, 1 bay leaf )
  • salt to taste

Preparation - Wash the spring onions and drain excess water. Cut into inch long pieces. Peel and cut the potato into six halves.

Lightly mash the shallow fried fish .

Wash and soak the channa dal for 3-4 hours.

Cooking - Wash and transfer the dal to a pressure cooker. Add salt, turmeric, green chili, potato, whole spices and 2 cups of water. Close the lid and cook for 2-3 whistles.

Remove from the stove and allow steam to escape. Lightly mash the dal.

Add the spring onions to the mashed dal and cook on medium flame for 4-5 mins.

Heat oil in a wok. Add the mustard seeds, cumin seeds and broken red chillis. Crush the garlic
flakes lightly and add to the spluttering seeds. Fry for 10-20 secs.

Pour the contents of the wok over the dal and spring onions. Add the fish. Close the lid and simmer for 2 mins.

Serve hot with white rice/rotis.

Note: Adjust the consistency as per your liking. 

Sunday, January 5, 2014

Piaja Sandha Bara ( Onion flower stalk Fritters )

Onion stalks are another seasonal delicacy that has flooded the local markets in Orissa these days. These crunchy greens are great as a stir fry ( with some potatoes ) or as baras/fritters ( pithau bhaja ). Moreover they are quite easy to prepare. Read on the recipe:

Preparation Time - 15 mins

Ingredients - onion flower stalks/piaja sandha (500 gms), 1 1/2 tsp red chilli powder, 2/3 cup raw rice(for making pithau), 4-5 tbsp besan/gram dal flour, garam masala/meat masala ( 1/3 tsp), cumin powder (2/3 tsp), salt to taste, 4 tbsp oil.

Preparation - Soak the raw rice for 3-4 hours. Wash and grind into a smooth paste (this is called pithau).

Wash and chop the onion flower stalks into small pieces. Remember to discard the flowers.

Transfer into a mixing bowl. Add the rice paste, besan, salt, cumin powder, red chilli powder and garam masala/meat masala. Mix thoroughly into a dough without adding any water.

Cooking - Heat a non-stick frying pan. Drizzle with 1-2 tbsp oil.

Divide the dough into 10 equal portions. Put each portion on the pan and spread a little with your fingers. Repeat with the remaining portions. ( I made the fritters in 2 batches )

Cook till a little reddish brown and crisp .Then flip over and cook on the other side as well.

Remove from pan and serve hot with rice or just by itself.

Note - This recipe is also prepared with spring onion greens. In that case the besan is usually skipped and only pithau is used.

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