Dahi Maccha ( Fish cooked in Yogurt gravy )

Cooking Time Required: 25-30 mins
Cost of preparation: 50-60 rupees

Ingredients: Fish ( Rohu/Bhakura/Mirkali, 4 pieces ), curd ( 5-6 tbs ), cumin seeds ( 1 tsp ), ginger ( 1 inch long ), garlic cloves ( 10-11 nos ), curry leaves ( 7-8 nos ), green chillis ( 3 nos ), pancha-phutana( 1/ tsp ), pithau ( rice paste, 1 tbs ), oil ( 4 tbs ), salt, turmeric.

Preparation: Grind the cumin seeds, ginger and garlic into a smooth paste with a little water.




Add a little bit of the masala paste to the fish pieces along with a little bit of salt and turmeric. Keep aside to marinate for 30 mins.



Cooking: Heat 1 tbs of oil in a frying pan. Add the marinated fish and cook lightly on both sides. Keep aside.



Heat the remaining oil in a wok. Add the pancha-phutana, curry leaves and green chillis ( slit along the length ). Stir fry for 30 secs.

Add the cumin-garlic-ginger paste with a pinch of turmeric . Cook for 3-4 mins. ( Do not overcook )



Add a little bit of water ( half cup ) to the wok to bring down the temperature before adding the curd.

Add the pithau to the curd with along with a little water. Beat for 2 mins to mix it. Add to the wok. Bring to a boil while stirring the curd gravy to prevent curdling.



Add the fried fish at this stage. Boil for 10 mins ( do not cover with lid ) on low flame to allow the fish to absorb the flavours.

Serve hot with rice.

Note:- Do not increase the flame at any point after adding the curd as it might result in curdling.

The rice paste is used to prevent the curdling.

Yogurt

Chaulaa Kheeri ( Mandira Preparation )

Cooking Time Required: 60-80 mins
Cost of preparation: 100-110 rupees

Ingredients:

• Fragrant rice ( 1/2 cup )
• milk ( 1 litre )
• ghee ( 3 tsp )
• sugar ( 2-3 tbs )
• cashews ( 1/2 cup )
• salt ( a pinch )
• cardamon ( 2 nos )
• condensed milk ( 1/2 cup )

Cooking: Wash the rice and transfer to a pressure cooker. Add 1/4 of the milk, ghee ,sugar and salt. Close the lid and cook for 2-3 whistles. Remove from fire and allow to cool down slightly.

Boil the milk separately. Fry the cashews and keep aside.

Transfer the contents of the pressure cooker to a wok. Add boiling milk and cashews. Allow the milk to boil till it thickens ( Takes about 1 hour ). Add cardamon powder and condensed milk at the last. Cook for 2-3 more mins. Remove fom fire and allow to cool.

Garnish with finely chopped almond/cashews and serve.

Note: Boiling the milk, sugar and ghee in the pressure cooker gives a lovely brownish clour to the kheer.

Buta Dalma ( Mandira Dalma )

Cooking Time Required: 20 mins
Cost of preparation: 35-40 rupees

Ingredients: Chana dal ( 11/2 cup ), pumpkin pieces ( 1 cup ), potatoes ( 1/2 cup ), freshly grated coconut ( 1/ cup ), roasted cumin-chilli powder ( 1 tsp ), turmeric (1/2 tsp ), salt.

For seasoning : Dry red chillis ( 3-4 nos ), cumin seeds ( 1/2 tsp ), fennel seeds ( 1/2 tsp ), asafoetida ( 1/3 tsp ), bay leaf ( optional ), ghee ( 2-3 tsp).


Cooking: Soak the chana dal for 5-6 hours. Wash and transfer to a pressure cooker, add the pumpkin and potato pieces along with 2-3 cups water (Do not add too much water as the dalma should have a thick consistency ). Add turmeric and salt. Close the lid and allow for 2-3 whistles.

Remove from fire and allow steam to escape.

Heat the oil in a wok. Add the red chillis, cumin seeds, fennel seeds, bay leaf and asafoetida. Remove from the fire in 30 seconds and pour over the boiled dal. Add the chilli-cumin powder and grated coconut . Mix well. Serve with puris/ aruwa bhata.

Note:- I have used cumin-fennel for seasoning as in Mandira dalma preparation. One can use pancha-phutana instead.

Cheesy Potatoes

Cooking Time Required: 20-30 mins
Cost of Preparation: 50-60 Rupees

Makes 8-10 nos

Ingredients: Potatoes ( 2 large ), ginger garlic paste ( 1 tsp ), cumin powder ( 1/2 tsp ), red chilli powder ( 1/2 tsp ), Amul cheese cubes ( 3-4 nos ), corn flour ( 4 tbs ), besan ( gram flour, 4 tbs ), oregano ( 1/2 tsp ), pepper powder ( 1 tsp ), baking powder ( 1 pinch ), bread crumbs, salt, oil for frying.

Cooking: Boil the potatoes in a pressure cooker . Keep aside to cool.

Mix the corn flour, gram flour, oregano, pepper, baking powder and salt with a little amount of water. The paste should have a thick consistency.

Peel the potaoes and mash them.

Heat 1 tsp oil in a pan. Add the ginger-garlic paste and stir fry for 2 mins.

Add the mashed potato, salt, chilli powder and cumin powder. Fry till the potato leaves the sides of the pan. Remove from fire and keep aside to cool.

Grate the cheese cubes, spreading evenly over a plate. Sprinkle the breadcrumbs over another plate.

Heat sufficient oil in a wok.

Shape the potato into small oblong pieces between the palm and the fingers.

Roll the pieces over the grated cheese and keep it between the two palms to allow cheese to stick firmly over the potato.

Dip the cheesy potato into the corn flour-gram flour batter. Roll it over the breadcrumbs.

Put into the hot oil . Fry till golden-brown.

Serve as a snack/starter.

Chinguri Bhajja ( Oriya Style Prawn Fry )

Cooking Time Required: 10-15 mins
Cost of Preparation: 80-100 rupees

Ingredients: Small/Medium sized Prawns ( 500 gm ), cumin powder ( 1 tsp ), red chillis ( 3-4 nos ), turmeric ( 1 tsp ), garlic pods ( 6-7 nos ), green chillis ( 2-3nos ), vegetable oil ( 3 tsp ), mustard oil ( 1 tsp ), salt .

Preparation: Wash the prawns and remove the veins while keeping the shell. Add salt and turmeric, keep aside for 10-15 mins for marination.

Cooking: Heat a pan. Add the vegetable oil. When the oil starts smoking, break the red chillis into 2-3 pieces and add to the pan.

Add the marinated prawn . Sprinkle cumin powder. Stir fry till almost cooked. Do not overcook as the prawns will lose their juices and become dry.

Add the mustard oil and cook for 2-3 mins. Remove from fire.

Crush the garlic pods and green chillis and add a little bit of salt. Serve with the fried prawns.

This preparation perfectly compliments 'pakhala bhata', an oriya rice dish popularly consumed during the summer.


Shrimp

Nadia Ambula Raee (coconut- ambula Raita)

Cost of Preparation: 15-20 rupees
Cooking Time Required|: 10-15 mins

Ingredients: Coconut ( 1 no. ), ambulaa ( 3-4 nos ), curd/yogurt ( 1 cup ), mustard seeds ( 1 tsp ), green chilli ( 2-3 nos), curry leaves ( 2-3 nos ), cumin-chilli powder ( 1/2 tsp ), mustard paste ( 1/3 tsp ), red chillis ( 2 nos ), oil ( 1 tsp ), salt.

Preparation: Soak the ambula for 2-3 hours. Slit the green chilli into long pieces.

Grind the coconut into a fine paste . Transfer to a mixing bowl; add curd, ambula,
cumin-chilli powder, green chillis, mustard paste and salt.

Heat oil in a pan. Add the red chillis, mustard seeds and curry leaves. Pour the spluttering seeds into the mixing bowl. Mix well.

Serve with rice.

Yogurt

Panasa Tarkari (Kathal ki Subzi/Jackfruit curry)

Cooking Time Required: 30-40 mins
Cost of Preparation: 30-35 mins

Ingredients: raw jackfruit ( 1 no., small ), green peas ( 1 cup), onion ( 1 no., medium ), tomato ( 1 no., small ), potato ( 1 no., small ), garlic flakes ( 7-8 nos ), cinnamon ( 1 inch long ), cardamon ( 2 nos ), cloves ( 2-3 nos ), ginger-garlic paste ( 1 tbs ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), red chilli ( 1/2 tsp ), whole red chillis ( 4-5 nos), cumin seeds ( 1/2 tsp), salt, turmeric, oil.

Preparation: Peel and cut the onion into cubes. Grind the onion cubes, garlic, red chillis, cardamon, cloves and cinnamon into a smooth paste.















Cooking: Cut the jackfruit into small cubes. Boil with salt for 5-10 mins and drain the water.















Heat a wok. Add 6-7 tsp oil . Add turmeric and cumin seeds. When the seeds start
spluttering, add the paste along with chilli powder. Stir fry for 1 minute.

Add the ginger-garlic paste along with salt. Cook the paste till the oil separates . Add cumin and coriander powder and the potato cubes. Stir fry for 3-4 mins.

Add the boiled jackfruit and green peas. Stir for about 5-6 mins.















Transfer to a pressure cooker and add 2 cups water. Close the lid and allow for 2 whistles.

Remove from the stove and allow steam to escape.

Serve hot with rice or rotis.


Jackfruit

Enduri Pitha ( Haldi Patra pitha )

Enduri Pitha is traditionally prepared during Prathamastami or Padhuanstami, a festival during which mothers offer prayers for their firstborn. Enduri pitha is also called 'Haldi patra pitha' in Western parts of orissa, especially in Sundargarh, Sambalpur, Bargarh districts. Prathamastami also marks the day when people first start making 'Badis' . The first batch of 'Badi' is worshipped with 'Doob' grass and vermilion (sindoor). Usually, people lay badi in these winter months (November-January) and store it for usage during the entire year. This is because the low temperature and mild sun ensure that the badi dries up evenly without cracking up at places.

In some parts of Orissa, like Cuttack or the nearby areas, seven pieces of Enduri pitha are offered to the God while other areas offer seven pieces of Chakuli as the prasad. The firstborn child is decked up in new clothes, Chandan/sindoor is applied on his/her forehead and 'Aarti' is done with raw rice, doob grass, flowers and a Deepam (lamp) in our place. However other parts of the state use about five to seven leafy greens to complete this ritual.

Cooking Time Required: 30 mins
Makes 8-10 pithas.

Ingredients: Black gram ( beeri dali, 1 cup ), rice rawa 3 cups or rice 2 cups, coconut ( 1 no. ), sugar ( 5-6 tsp ), ghee ( 1 tsp ), cardamom ( 1-2 nos ), turmeric leaves ( 8-10 nos ), salt, refine oil for greasing the leaves.

Preparation: Soak the black gram for 5-6 hours. Grind into a fine paste.

Soak the rawa for 1 hour. Squeeze out excess water. Add to the gram paste along with 1/2 tsp salt. Keep overnight or 10-11 hours.

Grate the coconut or cut into big pieces and grind into a coarse paste in a grinder.

Cooking: Heat a wok. Add 1 tsp ghee. Add the cardamon powder, grated coconut and sugar. Stir fry for 5-6 mins. Remove from the wok and keep aside to cool.

Heat water in a idli maker/pressure cooker. Bring to a boil.

Wash the turmeric leaves. Add 2-3 drops of oil and smear it all over each leaf. Take a blob of the batter and spread evenly on the leaf.

Spread 2-3 tsp of the coconut over the batter.
















Fold the leaf carefully and place on the idli stand.
















Repeat the process for the remaining batter/leaves. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the stove.

















Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma. Sada enduri ( without the sweet stuffing ) is very popular with Mutton Jholo or Mutton Kasa.

NOTE: Usually raw rice (aruwa) is used instead of rice rawa but I sometimes use rice rawa as it is cuts down soaking time and the subsequent grinding effort. The rice to black gram proportion is kept 2:1 . Rawa is used to cut down on the overall preparation time and simplify the dish without compromising on the taste.

Chuda Oats Bhajja ( Oats Chiwda )

Cost of Preparation: 20-25 Rupees
Cooking Time Required: 15 mins
Serves 2

Ingredients: Chuda ( Chiwda, 1 cup ), oats ( 1/2 cup ), cashew ( 1/3 cup ), raisins ( 1/4 cup ), curry leaves, onion ( 1 no., medium ), red chilli powder ( 1/ tsp ), red chillis (3-4 nos), fennel seeds ( 1/ tsp ), roasted coriander powder ( 1/ tsp ), oil, salt.

Preparation: Cut the onion into fine long strips.

Cooking: Heat a pan. Add 2 tsp oil. Roast the chuda for 4-5 mins. Remove from pan.

Add another tsp oil to the pan. Roast the oats for 5-6 mins. Remove from the pan.



















Heat 2 tsp of oil in a pan. Add the red chillis, fennel seeds, curry leaves, cashew and raisins. Roast for 1-2 mis till the cashews are puffed.



















Add the roasted chuda and oats. Stir fry for 1-2 mins.

Add the onions and coriander powder. Fry for another minute and remove from the fire.

Garnish with green chilli and coriander leaves.

Pumpkin-Kabuli chana curry

Cost of Preparation: 45-50 rupees
Cooking Time Required: 40-45 mins
Serves: 3-4

Ingredients: Pumpkin pieces ( 1 1/2 cup ), potato pieces ( 1 cup ), soyabean chunks ( 1 cup ), kabuli chana (chole, 1 cup ), onion ( 1 small ), tomato ( 1 small ), red chilli ( 5-6 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/ tsp ), garlic ( 5-6 nos ), cinnamon stick ( 1/2 inch long ), cardamon ( nos ), cloves ( 5-6 nos ), fennel ( 1/3 tsp ), oil for frying, salt, turmeric .

Preparation: Soak the chole for 7-8 hours. Transfer to a pressure cooker , add salt and turmeric. Allow for 1-2 whistles. Drain the water and keep aside.






















Wash the soya chunks, soak for 1-2 hours. Transfer to a pressure cooker, add salt and allow 1 whistle. Allow to cool and squeeze out all the water . Keep aside.

Boil the pumpkin and potato pieces for 5-6 . Keep aside.

Gring the coriander seeds, cumin seeds, 1-2 red chillis, garlic, cinnamon, cardamon, onion and tomato into a smooth paste.

Cooking: Heat oil for frying. Add the soya chunks and fry till reddish-brown. Remove and keep aside.






















Heat 2-3 tsp oil in a wok. Add the remaining red chillis, fennel and cloves. Fry for a minute . Add the paste along with 1/3 tsp turmeric.























Cook till the raw smell goes off ( 6-7 minutes ).

Add the soya chunks, boiled chole, pumpkin and potato pieces. Mix well and stir fry for 5-10 minutes.





















Add 1 cup boiling water . Cover with a lid and cook for 5 minutes.
Serve with rotis / puris.

Note: This dish is commonly prepared with bengal gram instead of chole .

Methi-Malai Paneer Tikka

Cooking Time Required: 20-25 mins
Cost of Preparation: 50-60 Rupees

Ingredients: Amul Malai paneer ( 200 gm ), tomato ( 1 no, small ), fresh methi(fenugreek) leaves ( 1 bunch, finely minced ), capsicum ( 1 no, medium ), sour curd ( 5-6 tbs ), chilli powder ( 1/2 tsp ), green chilli paste ( 1 tsp ), roasted cumin-coriander powder ( 1/2 tsp ), tomato puree ( 2 tsp ), turmeric ( 1/2 tsp ), salt, cooking butter ( 2 tbs ).

Preparation: Boil the paneer cubes along with salt and turmeric for 10 mins.

















Strain the water and keep aside to cool.

Transfer the paneer to a mixing bowl. Add the chilli powder, green chilli paste, sour curd, roasted cumin-coriander powder, tomato puree, finely cut tomato pieces and salt. Keep aside to marinate for 2 hours.


Cooking: Transfer the marinated paneer to a baking dish. Add the finely cut methi leaves along with the cooking butter.

















Pre-heat the oven for 5 mins to 180 degrees. Put the baking dish inside and allow to cook for 15 mins. Keep stirring in at an interval of 5 mins.

Add the capsicum pieces to the baking dish. Bake at 200 degrees for 5-6 mins.
Serve as a starter or a side-dish with the main course

Note: This malai panner-methi tikka is prepared without onion and garlic .One can also add diced onion pieces along with the capsicum for a different flavour.