Mango Lassi

Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins
Makes : 3-4 glasses


Ingredients: Thick Curd ( 3 scoops ), milkmaid ( condensed milk, 1-2 tsp ), ripened Badami/Bainganpalli Mango ( 3 scoops ), sliced almonds ( 3-4 tsp, optional ), mango ice-cream ( 1-2 scoops), cold water ( 1 cup ), powdered sugar ( 2 tsp or equivalent sugar-free), cardamon ( 1-2 nos), ice cubes.

Preparation: Churn the curd, mango, milkmaid, sugar and 1 cup of water in a blender till they are mixed well.

Powder the cardamon. Add to the blender along with the ice-cubes.

Pour into glasses till 3/4 th full. Top up the mango icecream over it to make it full. Sprinkle the sliced almonds over the glasses.

Serve immediately.

Note: I ground a few almonds into a paste and added to the lassi instead of using it for garnishing. Gives a nice flavour. Skipped the ice-cream to reduce the calories.

Soya Biryani

Cooking Time Required: 12-15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Basmati Rice (1 cup), onion ( 1 small ), nutrela soya granules ( 1/3 cup ), tomato puree ( 1 tbs ), dry red chilli ( 2 nos ), biryani masala ( 1/3 tsp), cumin powder ( 1/5 tsp), coriander powder ( 1/5 tsp), salt, oil ( 1 tsp ).

Preparation: Cut the onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the red chilli and onion and saute till it turns brown along the edges. Add the boiled soya and fry for 2 mins.

Add tomato puree, biryani masala, cumin powder and coriander powder. Stir fry for 2-3 mins.

Spread the cooked rice over the fried soya granules and sprinkle salt . Mix carefully without breaking the rice grains. Remove from fire after 2 mins.


Note: This is one quick and easy to make lunch box recipe. Goes well with any raita, especially the fruity ( pineapple/apple) ones.

Pohala Maccha Jholo

Cooking Time Required: 15-20 mins
Cost of preparation: 30-35 rupees

Ingredients: Pohola Maccha ( 300 gm ), potato ( 1 large ), tomatoes ( 2 nos, large ), mustard seeds ( 2 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ),red chillis ( 2 nos), fennel seeds ( 1/4 tsp), red chilli powder ( 1/4 tsp ), garlic flakes ( 7-8 nos), salt, turmeric, oil ( 6 tsp ), coriander leaves ( 1 tbs ), coriander stem ( 1 tsp), green chilli ( 2 nos ).

Preparation: Clean the fish throughly. Add salt and turmeric and keep aside for 5 mins.

Grind the red chillis, mustard seeds and half of the garlic flakes into a smooth paste.

Cut the potato in long pieces.

Cooking: Heat a flat pan. Add oil followed by the fish. Fry lightly on both sides and keep aside.

Add the potato pieces to the pan. Stir fry till golden brown. Remove and keep aside.

Now add turmeric, red chilli powder and the fennel seeds followed by the tomato pieces.

Sprinkle salt. Cook till tomato is mashy.

Add the mustard-garlic paste, cumin powder and coriander powder. Stir for 30-45 secs. Add 2-3 cups of water along with more salt . Bring to a boil.

Add the fried fish along with the crushed garlic, slit green chillis, coriander stem and potato; and allow to boil for 10 mins on low flame while stirring at intervals.

Remove from fire, sprinkle coriander leaves and keep aside for 5 mins.

Serve with par-boiled rice and dal.

Note: This curry is usually prepared with pohola or small rohu/bhakura/mirkali fish. The fish is cooked as a whole and hence small sized fishes each measuring between 6-8inches long and each weighing between 80-150 gms are best suited for this curry.

Fish curry is best eaten with par-boiled rice ( Usuna ) while the mutton/chicken dishes go well with raw rice ( Arwa ).

Poee Chingudi Tarkari (Malabar Spinach-prawn curry)

Cooking Time Required : 15-20 mins
Cost of Preparation: 25-30 rupees

Ingredients: Poee/Malabar Spinach ( 1 bunch ), Arbi/saru (1 medium, cut into small pieces), pumpkin ( 1/2 cup, cut into small pieces), onion ( 1 small ), dry/fresh shrimps, red chilli (2 nos), garlic (2-3 pods), mustard seeds (1/2 tsp), pancha phutana ( 1/6 tsp), turmeric powder (1/4 tsp), salt to taste, oil for cooking.

Preparation: Wash and clean the poee leaves. Cut into small pieces. Keep aside.Cut the onion into fine pieces.

Wash & clean the shrimp.Keep aside.

Grind the garlic pods and mustard seeds into a fine paste.

Cooking: Heat a wok, add 1 tsp oil and the shrimps. Fry for 4-5 mins. Remove from pan and keep aside.

Add 2 tsp of oil to the wok. Add pancha phutana along with the red chillis. Add the onion and fry till golden.

Add the arbi and pumpkin pieces. Fry for 2-3 mins followed by the poee. Fry till the water almost evaporates. Add mustard paste, fried shrimps & salt along with 1 cup water.

Boil for 5 mins till water evaporates.Remove from fire and serve with white rice & dal.

Note: I have used dried shrimps in this preparation. One can skip the arbi & pumpkin if one is not too fond of mixing veggies and leafies.

Shrimp

Vine Spinach

Kosala Saaga with Muga dali - Nadia

Cooking Time Required: 15-16 mins
Cost of Preparation: 10-15 Rupees

Ingredients: Kosala saaga/spinach ( 250 gms), muga dali/moong dal ( 1/2 cup), feshly shredded coconut ( 1/2 cup), onion ( 1 small), oil ( 2-3 tsp), dry red chillis ( 3-4 nos), fennel seeds ( 1/5 tsp), mustard seeds ( 1/6 tsp), fenugreek seeds ( a pinch ), salt.

Preparation: Dry roast the muga dali till it gives off its distinct fragrance. Wash and soak for 1-2 hrs.

Wash the kosala saaga, drain excess water and cut into small pieces. Cut the onion into thin long strips.

Cooking: Heat the oil in a wok. Add the dry chillis along with the fennel, fenugreek & mustard seeds.

When the seeds splutter, add the onions and fry till reddish. Add the drained moong dal along with the kosala saaga and salt. Mix well and cook in the open.

When the saaga is very fresh, it releases a lot of water. One should cook the saaga on a high flame for a few minutes in such case to evaporate excess the water. This is necessary to keep the saaga from being over-cooked.

Keep stirring at regular interval to prevent the formation of lumps and enable even cooking. Will be cooked in about 5-6 mins. Do not allow to become completely dry.

Add the shredded coconut. Mix and cook for 1-2 mins. Remove from the fire. Keep covered for 5-6 mins.

Serve hot with rice/roti & dal.

Note: Do not add water unless absolutely necessary. One can give the onions a miss when fasting or if one does not consume onions.

I am sending this recipe to the event 'Veggie/Fruit A Month Event - Spinach' hosted by Reshmi.

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.

Vegetable Korma ( recipe without Onion & Garlic )

Cooking Time Required: 30-35 mins
Cost of preparation: 40-50 rupees

Ingredients: Parwal/potolo ( 450 gm), cauliflower ( 250 gm ), potato ( 300 gm ), ginger paste ( 1 1/2 tbs ), broken cashew bits-watermelon seeds paste ( 3-4 tbs), roasted cumin powder ( 2/3 tsp), roasted coriander powder ( 2/3 tsp), chilli powder ( 1/2 tsp), dry red chillis ( 4-5 nos), garam masala powder ( 1/4 tsp), finely cut coriander leaves ( 3-4 tbs), kasuri methi ( 3 tsp), turmeric, salt, oil for frying.

Prepartion: Cut all the vegetables into large chunks.

Heat oil for frying in a wok. Deep fry all the vegetables searately.

Soak the kasuri methi in 1/3 cup warm water.

Cooing: Heat 3-4 tsp oil in a wok. Add the red chillis followed by the ginger paste and fry for 30-40 secs.

Add the cashew watermelon paste and cook for 3-4 mins. Add the chilli powder, corinader powder, cumin powder, turmeric and stir fry for another minute.

Add the fried vegetables along with salt and mix well. Pour 2 cups of boiling water and allow to simmer on low flame for 8-10 mins.

Sprinkle kasuri methi, corinader leaves and garam masala and mix. Close the lid and
remove from fire.

Allow to stand for 3-4 mins. Serve hot with rice/rotis.

Pudina Rice with Soya Granules

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

Ingredients: Rice (1 cup), Nutrela soya granules ( 1/3 cup ), onion ( 1/2 , small ), green
chilli ( 1 no ), cut mint leaves ( 2 tbs ), cut coriander leaves ( 1 tbs ), cumin seeds ( 1/6 tsp), fennel seeds ( 1/6 tsp), mustard seeds ( a pinch ), salt, oil ( 1 tsp ).

Preparation: Grind the onion along with the green chilli, coriander leaves and mint
leaves and keep aside for 15-20 mins( this will neutralize the raw onion smell).

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the cumin, fennel & mustard seeds and allow it to splutter.

Add the boiled soya and fry for 2-3 mins.

Add the paste and stir for 30-40 secs. Add the cooked rice. Sprinkle salt and stir for 3-4 mins. Add a few mint leaves and remove from fire.

Serve with curd and fried chicken/stir fried veggies.

Note: The low spice content & presence of mint ( pudina) makes it an ideal lunch-box
option during the hot indian summers.

Ghuguni / Mixed Choley( Without Onion & Garlic )

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

Ingredients: Chickpeas ( 1 cup ), yellow peas ( 1 cup ), potato ( 1 no, medium ), tomato ( 1 no, large ), coriander seeds ( 1 tsp ), red chillis ( 2 nos ), grated ginger ( 2/3 tsp ), coriander leaves ( 1 small bunch ), cumin seeds ( 1 tsp), garam masala (1 pinch), turmeric, oil ( 2 tsp ), salt.

Preparation: Soak the yellow peas & chickpeas overnight.

Cooking: Boil the chickpeas, yellow peas & the potato in a pressure cooker with a little salt & turmeric. Cook for 1 whistle on low flame.

Remove from fire and check if the peas are cooked. It should be firm and not mashy. If required cook for another 1-2 whistles on a high flame.

Boil the tomato separately for 5 mins.

Dry roast the red chilli & coriander seeds.

Transfer the boiled tomato to a grinder. Add the roasted chilli & coriander seeds. Cut off the coriander stems from the bunch. Grind the stems with the other ingredients into a smooth paste.

Heat the oil in a wok. Peel the potato and dice it. Add to the wok and stir fry for 3-4 mins. Remove from wok and keep aside.

Add the cumin seeds. When the seeds start spluttering, add the grated ginger and stir for 30 secs.

Add the tomato paste and cook for 5 mins. Add the potatoes and boiled peas along with 1 cup of water.


Allow for boil for 4-5 mins. Add the garam masala & coriander leaves. Remove from fire and serve hot with puris/paratha/rice.

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

Cooking time required: 20-25 mins


Ingredients:

• 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.

Mutton Biryani

Cooking Time Required: 1 hour
Cost of Preparation: 250-300 rupees
Serves: 4-5 nos.

Ingredients:
For the marinade: Mutton (1/2 kg), ginger garlic paste ( 1 tbs ), mustard oil ( 1 tsp), sour yogurt ( 1 tbs ), dry red chillis ( 3-4 nos), salt, turmeric.

For the gravy: Onion ( 1 medium ), red chilli ( 2 nos), coriander seeds ( 1 1/2 tsp ), cumin seeds ( 1 tsp ), cardamon ( 3 nos ), cinnamon ( 1 inch long ), cloves ( 3-4 nos), tomatao ( 2 nos, medium ).

For the biryani rice: Basmati rice (1/2 kg), ghee ( 1 tbs ), bay leaf ( 1 no), star
anise ( 2-3 nos), javitri ( 1 flower), onion ( 1 medium), red chilli (2-3 nos), salt to taste.

For cooking: 5-6 tsp oil ( mix of oil and ghee is also good ), ginger garlic paste ( 1 tsp ).

Preparation: Mix all the ingredients for marination and keep aside for 2 hours.

Grind all the gravy ingredients into a fine paste.

Cut the onion into rings and keep aside.

Cooking: Heat the oil in a wok. Add the ground paste along with a bit of salt. Allow to cook for 3-4 mins. Add ginger-garlic paste and cook till the oil separates from the masala.

Add the marinated mutton and cook for 10 mins in the open vessel. Transfer to a
pressure-cooker and add 1-2 cups water along with salt. Close lid and cook for
2-3 whistles or till it is soft.

Remove from fire and keep aside.

Wash the basmati rice, drain and keep aside.

Heat another pressure cooker ( large one, 5ltr preferably). Add the ghee followed by the whole masalas and red chillis, and fry for 30 secs. Add the cooked mutton and the washed rice. Mix well.

Add 1 1/5 cups of water for every cup of rice. Sprinkle salt and the onion rings. Close lid and allow to cook for 2 whistles.

Remove from fire and allow to stand for 10 mins. Serve with ajwain raita.


Note: Tastes best when the mutton has a bit of fat in it.





Mutton Biryani