Jhal Mudhi

Cooking Time Required: 10 minutes
Cost of preparation: 10-15 rupees

Ingredients: Mudhi (also known as muri or bhel) (100 gms), boiled bengal gram ( 1/3 cup), roasted/fried peanuts ( 1/3 cup), mixture (20 gm),onion ( 1 small), green chilli ( 2 nos), lemon juice(1/2 tsp), mustard oil (1/2 tsp), red chilli powder (1/4 tsp), coriander leaves, salt.


Preparation: Cut the onion, chilli and coriander into fine pieces.

Put all the ingredients in a large bowl and mix thoroughly. Consume immediately before the mudhi gets soggy.

The mixture used should be of the spicy and fiery variety. One can also add small bits of boiled potatoes to the mudhi.

Methi saga bhaja

Cooking Time Required : 15 mins
Cost of preparation: 10-12 rupees

Ingredients: Methi (fenugreek) leaves ( 2 bunches), potato ( 1 small), garlic pods ( 2-3 nos), green chilli/red chilli ( 1 no), mustard seeds (1/5 tsp), oil ( 2 tsp), salt.

Preparation: Wash the fenugreek leaves thoroughly and cut into fine pieces. The potato should also be cut into very small pieces. Crush the garlic pods.

Cooking: Heat a wok (kadai). Add the oil. When it starts smoking, add the mustard seeds, crushed garlic pods and chilli. Add the potato pieces to the spluttering seeds and stir for about 3-4 minutes. Lastly add the fenugreek leaves and salt.

Alternately stir fry and cook the with the lid covered till both the potato and fenugreek leaves are done.

Serve hot with rice or rotis.

Tip: Methi leaves are aromatic but leave a bitter taste in the mouth. Adding potato pieces or coarsely broken dal (toor or moong) helps to balance out the bitterness.

Ambula Raee

Cooking Time Required: 10 minutes
Cost of preparation: 10-12 rupees

Ingredients: Ambula (4-5 pieces), mustard seeds ( 1 tsp), garlic pods ( 5-6 nos), green chilli (2 nos), mustard oil ( 1 tsp), sugar ( 1 tsp), salt.

Preparation: Soak the ambula for 3-4 hours in a cup of water. Grind the mustard seeds and half of the garlic pods into a fine paste. Cut the chilli into small pieces.

Cooking: Mix all the ingredients except for sugar in a kadai . Add another cup of water.Put on the stove and bring to a boil. Keep it on the fire till the quantity reduces to half. Add the sugar and boil for another 2-3 minutes.

Cool it. Relish with rice.

Mansa Kasa (Mutton kasa)

Cooking Time Required: 1 hour (will vary with the quality of mutton)

Ingredients: Mutton ( 500 gm), onion ( 2 nos, medium), potato ( 1 large ), tomato ( 1
medium), green chilli ( 2 nos ), ginger garlic paste ( 2 tsp), cumin-mustard seeds ( 1/3 tsp), coriander powder ( 2/3 tsp), cumin powder (1/3 tsp), chilli powder (1/3 tsp), garam masala ( 1/4 tsp), mustard oil ( 2 tsp ), oil (5-6 tsp), turmeric, salt to taste.

Preparation: Wash the mutton thouroughly. Drain excess water . Add salt, turmeric and one tsp mustard oil. Keep aside to marinate for one hour.

Cut the potato along its length into four pieces. Heat a pan. Add one tsp oil and the potato pieces. Fry till the potato turns light brown.

Grate half an onion and cut the rest into small pieces.

Cooking: Heat 4 tsp oil in a kadai (wok). When it starts smoking, add the green chilli, cumin and mustard seeds. When the seeds start spluttering, add the grated onion. Stir fry for two minutes, and add the onion pieces. When the onion turns pinkish red, add the ginger garlic paste. Stir till the raw smell of ginger garlic goes away. Then add the mutton fat (charbi) and cook for 5 minutes.

Cut the tomatoes into small pieces and add to the wok along with coriander and cumin powder. Stir for 2-3 minutes and then add the mutton. Cook for another 20 minutes while stirring at regular intervals. The mutton should start to darken in color. Transfer the contents of the wok into a pressure cooker along with the fried potatoes and add garam masala. Add about 1/4 cup water. Cook for 10-15 minutes on low flame.

Remove from fire and allow steam to escape. The mutton should be tender. In case it is still not done, cook for another 5 minutes with the lid closed.

Enjoy hot with rice or rotis.

Paneer Curry

Cooking Time Required: 30 mins
Cost of Preparation: 50-60 rupees

Ingredients: Paneer (cottage cheese, 200 gm), potato ( 1 no, medium), tomato ( 1 no, large), onion ( 2 nos, medium ), green chilli ( 1 no ), ginger garlic paste ( 1 tsp), maggie bhuna masala ( 1 tbs ), cumin-fennel-methi seeds (1/3 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), garam masala (1/4 tsp), kasuri methi ( 1 tsp), turmeric , ghee ( 1 tsp), oil ( 3-4 tsp), salt to taste.


Cooking: Peel the onions and cut into two. Put in a pressure cooker along with the tomato, add 1 cup water, cover the lid and put on the stove. Keep it on for two whistles, then remove and keep aside to cool. Once cool, drain excess water and mash the boiled onion and tomato. Cut the paneer into medium sized cubes and keep aside. Cut the potato into four pieces along its length and keep aside. Soak the kasuri methi in a cup with some warm water.


Heat the ghee in a pan. When it becomes hot, add the paneer pieces. At the same time, take water in a pan and put on the stove. Add salt and turmeric to the water and bring to a boil.
Stir fry the paneer till the colour changes from white to light golden brown. Remove from the pan and add to the boiling water. Boil for 2 mins and keep aside.


Heat the oil in a kadai (wok). When it becomes hot, add the potato pieces. Fry for 5-6 mins, remove and keep aside. Then add the fennel-methi-cumin seeds along with the green chilli. Add the mashed tomato-onion paste to the spluttering seeds. Stir fry for 2-3 mins. Then add the ginger-garlic paste along with some salt. Stir fry till the paste darkens slightly. Add the cumin and coriander powder. Stir for about a minute, and add the maggie bhuna masala. Stir another two mins and add 2-3 cups water. Bring to a boil. Add the potato and paneer pieces. Boil for 10 minutes. Add the kasuri methi and garam masala. Boil for another 2-3 minutes and remove from the stove. Tastes equally good with rice, roti or puri.

Potala Alu Bhaja (Aloo Parwal Bhaji)

Cooking Time Required: 15 mins
Cost of preparation: 20-25 rupees

Ingredients: Potato (1 large), potala ( 5-6 nos), pancha phutana (1/3 tsp), chilli-cumin powder (1/4 tsp) oil ( 2 tsp), turmeric ( 1/5 tsp), salt to taste.

Cooking: Cut the potato into long pieces. Lightly scrape the outer covering of the potala and cut into four pieces along the length.

Heat a pan. Add two teaspoon oil. When it starts smoking, add the turmeric and pancha phutana. When the seeds start spluttering, add the potato and potola pieces. Stir fry for 3-4 mins. Then add salt and sprinkle little amount of water. Cover the pan with a lid. Remove the lid and stir at regular intervals till the vegetables are just cooked. Sprinkle some more water if it becomes too dry and the vegetables are still raw.

Add the cumin-chilli powder and mix 1-2 minutes before removing the pan from the fire. Serve with rice or roti. A tasty and low calorie side dish.

Dahi Aloo (Potato and curd raita)

Cooking Time Required: 10 mins
Cost of preparation: 10-15 rupees

Ingredients: Curd ( 1/2 cup), Potato (1 large), green chilli (1 nos), onion ( 1 small), coriander-mustard seeds (1/4 tsp), chilli-cumin powder (1/4 tsp) oil ( 1 tsp), salt to taste.

Cooking: Boil the potato and keep aside to cool. Cut the onion and chilli into small pieces.

Pour the curd into a mixing bowl, add salt and chilli-cumin powder. Mix well.

Peel the potatao, cut into small cubes and add to the mixing bowl along with the onion and green chilli.

Heat a pan. Put one teaspoon oil, add the coriander and mustard seeds. When the seeds start spluttering, pour into the mixing bowl. Serve with rice or roti.


Tips: Cool the potato before adding the curd. Otherwise the heat will turn the curd into paneer (cheese).

Meetha Suji (Suji ka Halwa)

Meetha Suji. I kind of grew up eating this version of 'Suji halwa' as it is popularly known in most parts of the country . Seasoned with bay leaves and just the right amount of ghee, it was the answer to every Odia kid's 4 o' clock hunger pangs. 

Cooking Time Required : 10-15 minutes

Ingredients -

• 1 cup Suji/semolina
• 4-5 tsp sugar 
• 1/4 cup ghee
• dry fruits (raisins and cashews, i skipped as my kid does not like )
• 2-3 nos bay leaves
• 1 pinch salt

Cooking: Heat a pan. Put 1 tsp of ghee on it. Add the suji and stir periodically till it darkens a few shades(light brown). Remove from fire and keep aside. Fry the cashews and keep aside.

Pour 2 cups of water into a deep vessel (kadai) and put on the stove. Bring to a boil. Add the roasted suji and mix it continuously to prevent lumps formation. When the suji starts solidifying, add the sugar, cardamon and ghee. Mix it till the sugar almost dissolves, add the cashews and raisins, and remove from the stove. Keep it covered for 5 mins. Serve it hot.

An old of mine with lots of added raisins and cashews :) :) !!

Aloo Posta (Potato and Khuskhus curry)

Cooking Time Required: 15-20 mins
Cost of preparation: 30-40 rupees

Ingredients: Potato (1 large), green chilli (1 nos), posto(khus-khus) ( 4 tbs), garlic (2-3 pods), red chilli (1 no.), mustard-cumin seed (1/4 tsp), mustard oil 2 tsp), turmeric powder (1/4 tsp), salt to taste.


Cooking: Cut the potato into fine pieces. Heat a tawa, add 1 tsp oil and the potatoes. Fry lightly and keep aside.

Grind the posto, garlic pods and green chilli into a fine paste.

Heat oil in a deep vessel. When it starts smoking, add the mustard-cumin seeds and red chilli. Fry till the red chilli darkens. Add the posto-chili-garlic paste along with a cup of water. Bring to a boil. Then add the fried potato pieces. Cook for 8-10 mins. Remove from fire and serve with either rice or roti.


Tip: Grind the dry posto seeds. Then add garlic ,green chilli and water and grind again. The paste will be much more fine.

Chicken n Kaleji Roll

Cooking Time Required: 30 mins
Required Preparation Time : 50-60 rupees

Ingredients: Chicken pieces ( 100 gm, includes 3-4 pieces of chicken liver), maida ( 1.5 cups, sufficient for 2 large rotis), tomato (1 small), onion (1 medium), green chilli (2 nos), ginger garlic paste (1/2 tsp), cumin powder (1/5 tsp), coriander powder (1/5 tsp), pepper powder (1 tsp), chilli powder (1/4 tsp), 2 eggs, tomato sauce, oil, salt to taste.


Preparation: Separate the bones from the chicken pieces. Add salt and turmeric to the pieces and marinate for half an hour.
Add a pinch of salt and 4-5 drops of oil to the flour. Mix well, add water and knead into a firm dough. Keep aside.


Cooking: Cut the onion into small pieces. Heat 2 tsp of oil in a cooker. When it starts smoking, add half of the cut onion pieces and one green chilli. Fry till the onion becomes slightly reddish, then add the ginger garlic paste. Fry for 3-4 mins, then add the tomato (finely minced), cumin and coriander powder. Add the chicken pieces along with salt after 1 min. Fry for 4-5 mins. Add little amount of water( the chicken should neither become too watery nor should it stick to the bottom of the cooker) , then close the lid of the cooker. Wait for a single whistle , then remove from fire.
Allow to cool and then break the chicken into small pieces.

Break the eggs into a bowl, add salt and beat well.

Separate the dough into two equal parts. Roll into large rotis.

Heat a pan. Put the roti on it. Cook on both sides. Pour a little of the beaten egg over the roti. Toss it over and remove from the pan after 30 seconds. Spread the onion pieces, chicken and liver pieces over the roti. Sprinkle pepper powder, chilli powder, salt and tomato sauce over it. Roll the rotis. Roll a paper napkin around one end .

Enjoy hot with a can of chilled coke/sprite.

Chattu Besara ( Odisha's delectable Mushroom curry)

Odisha is home to a huge variety of mushrooms, most of them sprouting in the wild during the humid monsoon months. I still remember the distinct flavor of the indigenous varieties like 'rugda', 'bihuduni', bhanu', 'nada' and 'pala' chattu which were sold in the local markets by the tribal women who gathered them from the forests. But most vivid are the memories of the 'bali' chattu or sand mushrooms that sprung up unexpectedly in our backyard during the rains. The incredible taste was reward enough for the hour or two that we had to spend in plucking them without damaging or breaking off the delicate stems.

Most of the mushrooms in Odisha are cooked in tangy mustard gravy . But sometimes, we used to stir-fry the delicately flavored ones with just a pinch of salt and turmeric. While the cultured varieties like the button mushrooms or the oyster mushrooms that are available in Bangalore can never match the sheer burst of flavor that the indigenous ones provide, once in a while I do cook the former in the traditional style. It is an easy-to-do recipe that is not only light but pairs up quite nicely with a simple steamed rice and yellow dal.

Read on for the recipe -

Cooking Time : 30-35 mins

Ingredients:

• 200 gm Button Mushrooms
• 1 medium potato 
• 1 medium tomato
• 1 small onion
• 10 garlic flakes
• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 1-2 sprig coriander leaves
• 1 green chilli 
• 2 dry red chilis
• 1/4 tsp mustard seeds (for tempering)
• 2 nos dried mango pieces (ambula)
• 3 tsp mustard oil
• 1/2 tsp turmeric
• salt to taste

Preparation: Fill a large vessel with water and add turmeric. Immerse the mushrooms in the water and leave for 10 mins. Drain the turmeric water and wash the mushrooms with sufficient fresh water. Pat them dry with a rough kitchen towel and use the same to remove their skin.

Grind the dry red chilis, mustard seeds, cumin seeds and garlic pods (4 nos) into a fine paste. Soak the dried mango pieces in about 1/2 cup of water.

Cut the mushroom, potato, onion and tomato into small pieces.

Cooking: Heat 2 tsp oil in a pan. When it starts smoking, add the mushrooms, potato pieces and little bit of salt. Stir fry till the potato is almost cooked.

Heat another pan. Add 1 tsp oil, 1/4 tsp mustard seeds, 4 flakes crushed garlic and 1 green chili. When the garlic starts to brown, add the chopped onion. Fry till the onion becomes transparent.

Add tomato pieces to the pan and sprinkle a little salt on them. When the tomato becomes mushy, add the mustard-garlic paste, turmeric and 2 cups of water. Bring to a boil. Then add the fried mushroom and potato. Adjust salt and let it simmer for 10 mins

Finally, add the soaked mango pieces(ambula) along with the water used for soaking . Boil for 5-6 mins. Add the coriander leaves, 2 crushed garlic flakes, a few drops of mustard oil and remove from the fire.

Serve at room temperature along with rice and yellow dal.

Note - To avoid making the curry bitter, dissolve the mustard-cumin paste in 2 cups of water and let it stand aside for 10 mins. Carefully drain the water into another bowl taking care that the solid residue is left behind. Add the drained water to the curry and throw away the solids.