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.

5 Fabulous 'Green' Desserts to Try This Diwali !!

Diwali is just a fortnight away and the preparations are in full swing. I am totally occupied with house cleaning, buying new furnishings, new clothes, putting the fairy lights in place and finally getting the ingredients for those delicious desserts that are the mainstay of this festival. For what is Diwali if not another grand excuse to indulge one's sweet tooth !!

But all Diwali sweets need not be calorie bombs ! Here are some fabulous green desserts that will have everyone asking for more even as the neighbors turn green with envy -

1. Green Papaya Laddoo -

Made from raw papaya and sweetened with Sugarfree, his amazing dessert won me the third position on Sanjeev Kapoor's Sugerfree Dessert Finale. So, it won't be wrong to say 'is dish me dum hai' !!

2. Creamy Spinach Granita -

Popeye's energy potion is loaded with antioxidants and other nutrients ! No wonder this superfood is on every health freak's kitchen counter. Though people swear by their Palak paneer or palak chicken, it makes for an equally mean granita !! Use brown sugar or demerara sugar instead of white sugar to add flavour to this fabulous dish .


3. Kiwi and Black Rice Pudding -

The exotic flavour of black rice combines with the tang of green kiwis to present a dessert that is visually striking !! However you need to taste it to experience the mind blowing flavours !


4. Paan and Gulkand Kheer -

Paan and Gulkand makes for the most unforgettable flavour combination ! Give it another twist by substituting the sugar with Demerara sugar !!


5. Vegan Mango Mousse -

With canned mangoes available around the year, you can try serving this yummy and healthy dessert to your guests ! One can also substitute mango with cocoa powder for creating another flavour .

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.

Raavan Bhaat ( Happy Dusshera )

It is Dusshera eve and the little voice in my head wants to have a free rein over my thoughts and potentially, any actions originating from them. Now this seemingly harmless voice has got me into trouble quite a few times in the past and hence I was not too keen to listen to it. And I guess neither would you if it keeps popping sacrilegious questions like 'Why do we celebrate the death of a devil who obviously died eons ago ( sometime during in the 'Treta Yug' ? Huh !! ). There are no written records about his life except for a few poetic accounts written by sages who might have been high on 'God-knows-what' substance.'

Or the pensive 'Was Ravan really so bad ?. The poor guy had only kidnapped another man's wife and taken her to another country. Something that can be effectively dealt under Section 360 and 365 of the Indian penal Code.'

Sometimes it borders on the outrageous. 'Where was the feminist lobby when Lakshman lopped off Srupanekha's nose ? For God's sake, she had merely indulged in some harmless adam-teasing !! In a country where women are burnt with acid, stabbed or even mowed down for repulsing the advances of certain men and these men then go scot-free, why was this 'khap'/'panchayat' style justice (or rather injustice) meted out to her. Should not they have demanded equal rights for women ? Or sat on a 'dharna' ?

By now you must have understood how dangerous this 'little voice' can become if not squashed in the nick of time. But as it happens more often than not, I ended up listening to it for a wee bit longer than advisable. No, it is not that I am being too soft. Rather it was the 'something' that it kept repeating. Strangely enough, it made a lot more sense than the other thoughts going around in my mind.

'Evil', as it told me, 'resides in each one of us. Each one of us is blessed those ten heads just like the much feared and sometimes revered demon'. And before I could counter it with a 'Whoa, you think I am bonkers ?', it quickly pointed out that the heads are merely symbolic. 'They stand for those ten traits that lead us to the path of evil and the subsequent downfall. Ego, attachment, anger, hatred, fear, jealousy, greed, lust, insensitivity and delusion, all of these ultimately corrupt a person. Hence it more sense for us to pledge to give up a bad habit on this day instead of thronging some overcrowded venue and participate in the burning of a effigy. It is just good money going up in bad smoke !!' it reasoned.

It does make sense, doesn't it ? Pick at least one bad habit that you have been planning to give up. Or, if you imagine yourself to be 'perfection personified' , just think about what has been making you unhappy or dissatisfied in the last couple of days. Once you are able to pinpoint the cause, I am sure you can trace it back to one of these ten evils and take corrective measures to get rid of it. It won't be easy but it will help you avoid bigger pitfalls in the long run.

The little voice has certainly redeemed itself to some extent. Maybe I will be more open to it when it pops around the corner the next time. But for now, let us come to this delicious recipe taken from Vikas Khanna's 'My Great Indian Cookbook'. Named after the demon for it supposedly prohibitive spice content, it is smoking hot, tangy and plain mind-blowing in every sense of the word. No wonder, I had to pair it with some chilled lassi to soothe my screaming palate.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

• 3 cups cooked Rice (Basmati or any other fragrant variety)
• 1 1/2 tsp tamarind juice ( as per taste )
• 2 tsp powdered jaggery ( as per taste )
• 1 tsp mustard seeds
• 2-3 pinch asafoetida
• 2 sprig curry leaves
• 2-3 dry red chili
• 2 tsp oil
• salt to taste

For the spice powder -

• 2 tbsp channa dal
• 2 tbsp urad dal
• 1/4 cup peanuts
• 2 tsp sesame seeds
• 5-6 red chilis ( you can double the quantity if you can bear the heat )
• 2 tsp fenugreek seeds
• 1/2 tsp coriander seeds

Preparation - Dry roast all the ingredients for the spice powder till fragrant. Remove from flame and transfer into a blender jar. Grind into a fine powder.

Cooking - Heat a wok. Add the mustard seeds, asafoetida, red chillis and curry leaves. Once the seeds start spluttering, add the tamarind paste and powdered jaggery along with 1/2 cup warm water.

Let it boil and then the reduce flame to a simmer. Once it turns thick, add the cooked rice along with the powdered spice and salt to taste.

Toss gently to ensure that the spices get distributed evenly without ever breaking the grains.

Remove from the flame and serve .

Makhana Malai Matar ( Navratri special No-onion No-garlic recipe)

Sattvik food has it's own health benefits. It detoxifies the body and improves one's stamina. At times, it is often referred to as the yogic diet as it is the preferred diet of ascetics who can endure long periods of meditation without food and water. To enable the body to adjust to such extreme conditions, it needs to be brought to a state of balance by following pure eating habits. Because the emphasis is more on the seasonal produce, ghee, nuts, whole grains and dairy products, consuming a Sattvik diet ensures that less amount of preservatives make their way into the body.

While it is tough to make the switch for people who are used to non-vegetarian food on a regular basis, one must try and adopt a Sattvik diet on certain days of the month. It is best when done on a periodic basis and also in moderation. The 'Kartika' and 'Margasira' months in the Odia calendar offers have earmarked days when one has to stick to a Sattvik diet. On these days, the usual dishes prepared in most Odia homes are Dalma (dal with vegetables), sagaw bhaja (stir fried green leafy vegetable), khatta ( sweet tangy chutney) and a few stir fried vegetables like raw banana, yam, radish or drumsticks . No onion or garlic is used in any of these preparations.

However, it sometimes happen that guests do come over on such days. And it becomes necessary to cook some universally accepted dishes for them. Especially for those folks who prefer North Indian food. This 'Makhana Malai Matar' is one such light gravy based dish that goes well with puris or rotis.

Read on for the recipe -

Preparation Time- 20 mins

Ingredients -

• 1 cup Makhana / puffed Fox-nuts
• 1/3 cup green peas
• 1/4 cup Malai or cream
• 1 tsp Kasuri methi
• 2 pinch garam masala (optional)
• 2 pinch turmeric
• 2 tsp ghee ( use oil if you prefer )
• salt to taste

For the gravy -

• 1/2 inch finely chopped ginger
• 3 tsp chopped coriander stems
• 2 dry red chilis (less spicy)
• 1 green cardamom
• 1 inch cinnamon
• 2-3 cloves
• 1 medium sized tomato
• 7 cashews ( soaked for 1-2 hours )
• 1 tsp oil
• a pinch of salt

Preparation - Heat 1 tsp of ghee in a pan. Add the Makhana and roast to a golden. Remove and keep aside.

Add 1 tsp oil to a wok. Add the whole spices and chilis. Wait for 20 seconds. Once fragrant, throw in the ginger and chopped coriander stem. Fry for 2-3 mins or till the raw smell of ginger goes off.

Finally add the tomato and sprinkle the salt over it. Cover for 2 mins to soften a bit. Once the tomatoes are mushy, add the cashews and fry for 1 minute. Remove from flame and keep aside.

Transfer to a blender jar once it has cooled down. Add 1/5 cup of warm water and blend into a smooth paste.

Cooking - Heat the remaining ghee in the wok. Throw in the green peas. Fry then for 2-3 mins.

Then add the masala paste and cook till the oil separates. 

Add 1 cup of warm water, turmeric, garam masala and Kasuri methi. Adjust the salt. Bring to a slow boil.

Let it simmer for a while before adding the malai or cream. 

Add the roasted Makhana just before switching off the flame.

Serve hot with rotis or puris. Goes well even with jeera rice.

For more recipes without onion and garlic check here -

• Rajma Masala
• Matar Paneer 
• Broccoli Butter Masala
• Vegetable Biryani
• others

A Tale Of Friendship

"When you are up in life, your friends get to know who you are.

  When you are down in life, you get to know who your friends are. "

30 years. Numerous ups and downs. Separated by a distance of more than a thousand miles. But our bond not only survives . It thrives. That's me and my best friend Appu. Though we hardly manage to catch up in person, technology has ensured that our friendship overcomes the barriers of corporeal separation. If not a phone call, a one line WhatsApp message ensures that we are more than aware of the happenings in each other's life.

I still remember when we met in the first year of school. From bonding over lunchbox and homework to squabbling over 'Pani-puri' and clothes and even visiting Dusshera fairs together, our relationship has seen it all. It would not be wrong to say that we have literally grown up together. Being together for the entire school career, it was an awkward moment when we decided to take up different courses in college. I stuck to engineering given my family tradition while she took up psychology. But we still continued meeting over the weekends or even sometimes on weekdays too. If everything else failed, the age old ruse of having 'Pani-puri' provided the perfect excuse to see each other ! However it is another story that we used to drive the old man crazy with our conflicting preferences of 'more onion, no chilli' and 'no onion, more chilli'. Needless to say, the poor guy often lost count of the number of 'Pani-puris' that he had dished out. Even a move to a different city, marriage and then motherhood could not put a dent in the armor of our friendship which continued to remain thick even as we bonded with new people.

Being with a wonderful person like her helped me realize that we need not have similar personalities to become friends. If anything, we need to accept people as they are and learn to enjoy the little  differences. In our case, we could not have been more dissimilar. Much like chalk and cheese. And yet we always find common ground. Or rather compliment each other in our own unique ways. When your best friend talks nineteen to the dozen while you would rather be happy listening to others, it is a win-win for both. That is exactly what happens with the two of us. And yet, almost by intuition, she knows when to hold her tongue and let me do the talking. Without ever judging me.

When we sometimes reflect about our friendship and wonder why we still turn to each other for every little advice, the most common thing that emerges is the fact that we never judge each other or try to impose our opinions on each other. Whether it was the time when she struggled with finding a decent job or when I was going through a breakup, we had an unwritten pact that we could reach out to the other person at any time of the day. A phone call or a chat was all it needed for one to hold on to sanity. It is the 'live and let live' philosophy, that we both hold so close to our heart, which has helped us keep going.

Coming to the 'Yaaron Ki Baraat' show on Zee TV that features celebrity friends and puts their friendship to test using some innovative and fun-filled tasks, it sure brings on a feeling of nostalgia. Watching this show in our respective homes, we are sure to be reminded of all those little things that one loved doing with a close friend. While in my case it was limited to homework, project assignments, picking outfits and some failed match-making efforts, one can be sure that these celebrities have much more to reveal. Do not miss the show for anything in this world. The curtains go up sharp at 8 pm on 8th October !!

Panjiri ( Navratri Collab with Delish Potpourrie and A Dollop Of That )

I have always wondered about the way in which the Hindu festivals are linked to the change of seasons . They are not merely symbolic as most people assume. Rather, the rituals or the prasadam involved in these celebrations mark a much needed shift in our eating habits to accommodate for the change in weather conditions.

The fasting observed during Navratri is actually one such period of cleansing as prescribed by Ayurveda. Apart from eliminating toxins from the system, it helps to activate 'Agni' or the digestive fire which needs to be maintained at it's peak during the cold months. It allows the body to prepare for the onslaught of energy rich foods that are normally consumed during winter. No wonder the sales of ghee and dry fruits shoot up around this time of the year.

'Panjiri' is one such high-energy food that is normally consumed in the Northern parts of India and Pakistan. Made with whole wheat flour roasted in copious amounts of 'desi' ghee and sweetened with 'bura' or natural cane sugar, it is delicious and quite filling too. While a few dry fruits are a mandatory addition to any Panjiri recipe, a friend's mother-in-law makes one that consists almost entirely of dry fruits and especially 'phool makhana'.

Apart from the various dry fruits, one can also add spices like saffron(for a lovely aroma), ajwain (for digestion), soonth (for heat) and even fennel/cardamom. Desiccated coconut and edible gum (or 'Gond' ) is usually put into this recipe.

A few spoonfuls with warm milk is enough to keep one going through the winters. But since there is quite a bit of roasted wheat flour in this recipe, it transforms magically into an 'Atta ka halwa' with some hot water. Nice and easy. And also my preferred way of having the 'Panjiri'.

Read on for my version of 'Panjiri' -

[ Plus check out the two bonus recipes at the bottom of this post which are a part of the Navratri Collaboration !! ]

Preparation Time - 1 hour

Ingredients -

• 2 cups whole wheat flour 
• 1/2 cup ghee or clarified butter
• 1/2 cup bura or unrefined sugar
• 1 tsp soonth powder (dry ginger powder)
• 2-3 pinch saffron strands

To be roasted and powdered separately

• 1 cup Phool Makhana or puffed fox nuts
• 12 almonds
• 12 cashews
• 12 pitachios (optional)
• 2 tbsp poppy seeds
• 2 tbsp char magaz ( melon seeds)
• a handful of raisins
• 7-8 dry dates
• 3 tbsp edible gum

Preparation - Heat the ghee in a thick bottomed pan.

One by one, add all the ingredients mentioned under 'to be roasted and powdered separately' . Each one needs to be roasted separately as the required time varies.

The phool makhana should be roasted to a light brown. The edible gum should be puffed up adequately.

Once each ingredient is roasted, separate the dates. Transfer the rest to a mixer jar and grind into a fine powder. Chop up the dates into small pieces and add to the powdered dry fruits mixture while discarding the seeds.

Add the whole wheat flour to the same pan and roast it till it turns darker by a few shades. The smell will also change by this time. Finally add the 'bura', soonth powder and saffron strands to the roasted flour. Roast for another minute or two before adding the powdered dry fruits and chopped dates.

Remove from the flame. Let it cool down completely before storing in an airtight jar.

Do not forget to check out these amazing Navratri recipes by my blogger friends -

Parinaaz's droolworthy Carrot Milkshake !!

and

Saswati's lip-smacking Chenna Bara Tarkari !!


For still more Navratri recipes, do check out HERE :) !

Kadali Chopa Patua ( Green Banana Peel Chutney )

Yet another testimony to the culinary prowess of the Odia woman of yore, this recipe is literally making the best out of waste. Much before the Masterchefs of the tech savy world took it upon themselves to invent a gastronomic masterpiece out of kitchen wastage (peels, seeds, leaves, etc), somebody had already incorporated the idea in a lip smacking dish. Today's recipe is a simple yet amazing dish made from the discarded peel of the raw bananas.

I remember tasting this heavenly dish prepared by my grandma's friend who used to make it on a 'sila' or 'silbatta'. She used to come to our house to pluck the green bananas right from the small grove in our backyard and in return, we got to sample some of her yummy creations. It was my Mom who learnt this recipe from her. Along with the peels, one can also use the very small bananas that are right at the bottom of the bunch.

It is tough to find such fresh vegetables when one does not possess a garden or a farm. But I prefer buying the green bananas from the local vendors instead of the supermarkets for best results. Try buying ones that have a uniform green color and are free from black spots or markings.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 raw banana ( we will use the peels for this recipe )
• 1 small potato ( cut into thin long pieces )
• 1/3 tsp mustard
• 5 garlic cloves
• 1 green chili
• 1/4 tsp turmeric
• 1 tsp mustard oil
• salt to taste

Preparation - Peel the banana and soak the peels in a bowl of water to which a little turmeric has been added.

Grind the peel along with the mustard seeds, green chili and garlic into a smooth paste.

Peel and chop the potato into tin long pieces. Mix the banana peel paste, chopped potato, mustard oil, salt and turmeric in a thick bottomed saucepan. Add about 1/4 cup water to it.

Cooking - Put the saucepan on a low flame and let it cook till the potatoes turn mushy. Keep stirring at regular intervals so that contents at the bottom do not get burnt.

Remove from the flame.

Serve at room temperature with white rice and dal . Or enjoy along with mudhi/bhel !!

Stuffed Spine Gourd Curry ( Pura dia Kaankada / Bharwan Kakrol )

The most popular spine gourd recipe in Odisha is the perhaps the stir fried or deep one, followed closely by the gravy version. While I do like this vegetables, all the above mentioned recipes consume a copious amount of oil which kind of puts me off. As a result, I rarely buy this vegetable these days.

But on my last trip to the local market, I found a strikingly verdant lot on display. Tempted by the freshness of it, I bought a few. But once I reached home, I was in again besieged by the same dilemma. After some thinking on the low calories versus taste debate, I decided to settle down on both by choosing to stuff it with some spiced cottage and potato.

The curry turned out to be super delicious as well as light. And worked well both with rice and rotis !!

Read on for the recipe -

Preparation Time - 35 mins

Ingredients -

• 6-7 Spine gourd/ Kaankada /Kakrol
• 1 medium sized onion
• 1/2 inch ginger
• 3-4 garlic cloves
• 1 medium sized tomato
• 1/3 tsp garam masala
• 1 dry red chili
• salt to taste
• 2 tsp oil

For the stuffing -

• 50 gm paneer
• 1 small potato (boiled and peeled)
• 1 small onion (finely chopped)
• 1/4 tsp GG paste
• 2 pinch coriander powder
• 2 tsp chili powder
• 1 pinch garam masala
• 2 pinch kasuri methi
• salt to taste
• 1 tsp oil

Preparation - Wash the spine gourd and rub the outer skin with a knife. Put a slit along the length .

Transfer to a pressure cooker and add 1 cup water. Close lid and cook on high for 2 whistles.

Keep aside till steam escapes.

Once it is bearable to touch, take each spine gourd and scoop out the innards without damaging the outer skin.

Cooking -

For the stuffing - Heat 1 tsp oil in a wok. Add the chopped onions and fry till translucent.

Add GG paste and fry till raw smell goes off. Add all the powdered spices, wait for 30 seconds and then add the mashed cottage cheese and potato. Season with salt.

Cook for 2-3 mins and then add kasuri methi. Cover and switch off the flame.

For making the gravy -

Heat 2 tsp oil in a wok. Add the dry red chili, diced onion, ginger and garlic cloves. Fry for 4-5 mins.

Then add tomato and cook till it starts to turn mushy.

Switch off flame, allow for cool down and transfer to a blender jar. Make a fine puree.

Transfer the puree back to the wok. Add 1/2 cup water and bring it to a slow boil. Season with salt and ddd garam masala. Reduce to a simmer.

Stuff the spine gourds and gently place them in the simmering gravy. Let it simmer for 5-6 mins.

Switch off the flame and garnish with chopped cilantro.

Serve hot with rice or rotis.

Talaa Pitha ( Ice Apple / Sugar Palm Fritters from Odisha )

Would you like to guess what is the first thing that comes to my mind when I think of the 'Talaa Pitha' which are a variety of incredibly aromatic and sweet tasting fritters. No, it is not the heavenly aroma that envelopes the entire household when they are being prepared nor it is the residual note of bitterness that lingers for a few seconds after the very last bite. Rather it is those old fashioned milk cans made from steel. The reason behind this bizarre connection is that that my grandmother used to get the sugar palm juice/extract from our native village in these milk cans. The mind certainly works in a strange fashion, doesn't it ?

Being an arthritic patient, she could not extract the juice herself as it requires a lot of effort. Hence we always got the extracted juice from our village which is a few hours distance from Rourkela. Since the sugar palm ripens during the cold winter months, the cool temperatures prevalent in the hilly regions of Western Odisha ensure that the fermentation process does not set in within a day or even two. Once the juice is cooked and made into these delicious fritters, they can be stored in air tight containers for up to a week.

I found this ripe fruit on my weekly trip to the HAL market in Marathahalli and could not resist buying one even though it cost me eighty rupees. One can get one for about 10 bucks in Odisha so it seemed rather steep at first. But the dormant foodie in me suddenly turned hyper thinking about the glorious possibilities that it could open up. And I ended up buying one. So, while a variety of dishes can be prepared using this wonderful fruit, the fritters and the poda pith happen to be my favorites. Here I am sharing the recipe for the fritters -

[This time does not include the 40-45 minutes of time required to extract the juice. Plus more time is required to boil and then cool it down completely before using it in any recipe. Refer to the process mentioned in the last section of this post.]

Preparation Time - 25 mins

Ingredients -

• 1 cup sugar palm juice / Talaa 
• 1 cup rice powder ( arua / jeera rice, approx as it depends on the thickness of the juice )
• 2 tsp semolina (suji)
• 3-4 tsp sugar (optional, the sugar palm already has loads of it )
• oil for deep frying

Preparation - Take all the ingredients in a mixing bowl. Mix together to get a thick but dropping consistency.

Let it stand for 10-15 mins.

Cooking - Heat sufficient oil in a wok for deep frying the fritters.

Drop a few teaspoons of the batter at a time. Fry on all sides to a rich brown shade.

Remove and keep aside.

Repeat the process for the remaining batter.

Let it cool down completely before enjoying the fritters. Keep away some of them in an airtight container as they taste even better on the next day.

Extraction and Prepping of the juice -

• When you buy the ripe Sugar Palm, check for one that is a little mushy when you press it.
• Wash the outer surface and slice off the top portion.
• Carefully peel the black fibrous outer layer and throw it away. 

• Put 1 cup water in a deep bowl and place the orange flesh in it. Squeeze and mash it to remove the hardened seeds. Throw away these seeds.
• Finally use a strainer to separate the juice from the fibers.

• Put this juice in a thick bottomed pan and place it on the burner. Bring it to a bubbling stage on a low flame.
• Let it bubble for 4-5 mins before switching off the flame. Remember to keep stirring it throughout.
• Once it cools down completely (takes a few hours), one can use it. Boiling the juice reduces the bitter notes in it though a slight bitterness can still be detected. Add a little sugar will mask it further.