Odisha Style Dal Tadka

For folks residing in Odisha, Dal Tadka is not the usual thickened yellow dal with a heavenly tempering as it is for the rest of the country. Rather it is a wonderful medley of lentils ( mostly with skin ) that is cooked with onions, ginger garlic, spices and an abundance of tomatoes. While for me the egg bhurji that goes on top is the crowning glory (pun intended!!), some dhabas directly break the eggs on top of the boiling dal ensuring that it gets poached in that divine gravy. I also prefer to cook the lentils till they are tender but somewhat retain their shapes while my husband likes it gloriously mashed together. So, I end up mashing his portion after I have removed mine from the wok. Tasty and high of fiber and proteins, this one is a regular in my kitchen !!

Read on for the recipe -

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

Ingredients: Urad dal ( 1/2 cup ), whole green moong ( 1/2 cup ), channa ( 1/2 cup ), rajma ( 1/4 cup), onion ( 1 medium ), tomato ( 2 large ), ginger-garlic paste ( 1 1/2 tsp ), green chillis ( 2 nos ), cumin seeds ( 1 tsp), garam masala ( 2 pinches ), maggie magic cubes ( 2 nos ),turmeric, salt, oil ( 3 tsp ), egg ( 1 - 2 nos), butter( 1 tsp ).

Preparation: Soak the pulses overnite.

Chop the onion, green chillis and tomatoes into small pieces.

Cooking: Wash and transfer the pulses to a pressure cooker. Add salt and turmeric and just sufficient water to cover the pulses. Cook for 3-4 whistles or till the pulses are a little overdone.

Heat oil in a wok. Add the cumin and green chilli . Once the seeds crackle, add onions and fry till they turn translucent. Add ginger-garlic paste and cook till the onions are brown.

Add chopped tomatoes and cook till soft. Add the boiled pulses at this stage and cook for 5 mins.

Add the garam masala and crushed maggie cubes. Mix well, cover with a lid and remove from the fire.

Heat a little oil in another pan. Add the beaten eggs and scramble them .

Sprinkle the egg bhurji over the Tadka dal and add a tsp of butter.

Serve hot with rotis or naan or Kerala paratha.




















Note: Special Tadka masala is sold in Orissa and it adds a very good flavour to the dish. As i could not get my hands on it here, i used the garam masala and maggie cubes which tastes equally good.

One can also add yellow peas and whole masoor dal to this dish.

Atta Chakuli with Oats

Atta chakuli or pancakes made with wheat flour are a popular breakfast recipe in Odisha. Varying from savory and spicy to the sweet ones flavored with fennel, they are easy to prepare and quite filling too.

Cooking Time Required: 10-15 mins
Cost of preparation: 30-40 rupees

Ingredients: Whole wheat flour ( 1 cup ), oats flour ( 1 cup ), curry leaves ( 1 sprig , optional ), onion ( 1 small ), green chilli ( 2 nos ), salt, oil ( 1 tsp per chakuli if cooked on a non-stick tawa).

Preparation: Mix the whole wheat flour, oats flour, salt along with sufficient water into a smooth paste ( consistency should be same as that of dosa batter ).

Chop the onion and garlic into small pieces.

Cooking: Heat the dosa tawa. Sprinkle 1/2 tsp of oil. Add a pinch of pancha-phutana followed by the green chillis, onions and curry leaves.

Stir fry for 40-50 secs. Pour half of the wheat-oats batter into the pan and rotate the pan to spread it. Sprinkle a few drops on oil on the sides.

Cook on both sides for about 3-4 minutes each.

Serve hot .

Note: For People who like it sweet, skip the onion, green chilli, curry leaves and pancha-phutana . Instead add milk and sugar while making the batter for atta chakuli. Cook the chakuli using a little ghee instead of oil.

Oriya to English Translations of Popular Ingredients

Popular Spices:

Ada - Ginger
Charu manji- Charoli / Chironji
Aamba Ada - Mango ginger

Anasi phula - Star Anise

Annapurna patra - Pandan leaves  
Sorisha - Mustard
Posto - Poppy seeds
Pana mahuri - Fennel
Jeera - Cumin
Lanka - Chilli
Methi - fenugreek
Kala Jeera - Nigella
Khajuri -Dates
Badam- Almonds
Dhaniya - Coriander
Dhaniya patra - Coriander leaves
Teja Patra - Bay leaf
Dalchini - Cinnamon
Aleicha/Elaichi - Cardamon
Labanga - Cloves
Hingu/Hengu - Asafoetida
Soothi - Dry Ginger
Jai Phala - Nutmeg
Jaeetri/Javitri - Mace
Juani- Carom (Ajwain)
Haladi - Turmeric
Kala Maricha - Peppercorns
Rasi - Sesame
Juani - Carom seeds
Ambula - Dry Mango slices ( prepared by salting and sun-drying raw mangoes )
Nadia Kora - Shredded Coconut
Rasuna - Garlic
Tentuli - Tamarind
Luna - Salt
Bhrusunga Patra - curry leaves
Karpura - Camphor
Chinabadam - Peanuts

Popular Vegetable:

Aau - Elephant apple
Ambada - Indian olive
Bhendi - Ladies Finger
Simba - Flat beans, Lima beans
Guanra  - Cluster beans
Panasa - Jack fruit
Baigana - Brinjal/Aubergine
Lau - Bottle gourd

Dudka - Sponge gourd
Kalara - Bitter gourd
Kankada - Spine gourd
Potolo - Pointed gourd
Bandha Kobi - Cabbage
Phula Kobi - Cauliflower
Ganthi Kobi - knol knol /kohlrabi( Ganth kobi in Hindi )
Amruta Bhanda - Papaya
Kakharu - Pumpkin
Pani Kakharu - Ash gourd
Janhi - Ridge gourd
Saru - Colocasia
Karamanga - Star fruit
Chattu - Mushroom

Bantala Kadali - Plantain
Kadali Bhanda - Banana Flowers
Kadali Manja - Banana Stem
Poee - Malabar spinach
Sapuaa - Striped gourd/ Snake gourd
Khada saaga - Amaranthus
Piaja Sandha - Onion flower
Kaintha - Wood Apple (Limonia Acidissima)
Moola - Radish
Mati Aloo/Khamba Aloo/ Desi Aloo - Greater Yam

Olua - Lesser Yam
Jhudunga (barabatti) - Long beans
Chuein/ Sajana - Drumstick

Sajana Sagaw - Moringa
Bilati Baigana - Tomato
Kakharu Dunka - Pumpkin shoots
Kandamula/Sakara Kanda - Sweet Potato
Kunduree - Ivy Gourd
Karadi - Bamboo shoots
Kakudi - Cucumber
Gaja Muga - Sprouted green gram
Kakharu Phula - Pumpkin flowers
Khada - Stems of a mature Amaranthus plant
Poee - Malabar Spinach

Palua kanda - Arrowroot tubers

Pasaruni Patra - Stink vine

Panasa Manji - Jackfruit seeds 

Non-Vegetarian Items:

Anda - Egg
Maccha - Fish
Maccha munda - Fish head
Maccha lanja - Fish tail
Maccha Bihana ( manjee ) - Fish eggs
Chuna Maccha - Smelt Fish/Anchovies
Chingudi - Prawns
Kankada - Crab
Khasi/Cheli Mansa - Mutton
Kukuda Mansa - Chicken
Sukhua - Smoked or dried Fish/Prawns
Kalija - Liver
Charbi - Mutton Fat


Pulses & Lentils/Grains

Muga Dali - Moong Dal/ Split Green gram
Channa Dali - Split Bengal gram
Kabuli channa - Chick peas
Biri dali - Urad Dal/ Black Lentil
Harada dali - Pigeon Peas

Kandula - Local Pigeon peas
Buta dali - Yellow peas

Rumha/Jhunga Dal - Cowpeas
Kolotha - Horse gram
Masura Dali - Red lentil

Dhana - Paddy

Chaula - Rice

Usuna Chaula - Parboiled rice

Arua Chaula - Raw rice

Khudaw - Broken rice grains with some of the husk 
Chuda - Beaten rice
Mudhi - Puffed rice

Khaee - Popped rice

Huduma/Chaula bhaja - A kind of fried rice grains 
Mandiya- Ragi or Millet
Palua - Arrowroot

Gangei - Pearl millet

Kodaw - Kodo millet

Popular Fruits

Amba - Mango
Aata - Custard Apple
Angur - Grapes
Amrutabhanda - Papaya
Bedana - Pomegranate
Seu - Apple
Kadali - Banana
Karamanga - Starfruit
Naspati - Pear
Panasa - Jackfruit
Pijuli - Guava
Tarabuja - Watermelon
Tala saja - Palm
Licchu - Lychee
Koli - Berries
Sapuri - Pineapple
Kamala - Orange

Chini Alu - Jicama

Potolo Rasa

Potolo Rasa or pointed gourd cooked in a thick coconut based gravy is considered to be a treat by most Odia people. More popular in the coastal belt that includes a lot of coconut in their cuisine, it is rich, mildly spiced and has a hint of sweetness. On days when non-veg is banished from the Odia homes and yet guests turn up, this dish turns out to be a life savior.

Cooking Time Required: 30-35 mins

Ingredients:

• 8-10 nos Potolo (Parwal/pointed gourd)
• 1 large potato
• 1 medium sized onion
• 1 large tomato
• 1/2 cup grated onion
• 1 1/2 tbsp ginger-garlic paste
• 1 tsp poppy seeds
• 1/2 tsp cumin seeds 
• 1 tsp coriander seeds 
• 1/2 tsp chilli powder
• 2-3 dry red chillis
• 2 green cardamon
• 2 nos bay leaves
• 3 cloves
• 1 inch cinnamon
• 2 tsp kasuri methi
• 1/2 tsp fennel seeds
• 2 pinch garam masala
• 6-7 tsp oil
• 1/5 tsp turmeric
• salt to taste

Prepartion: Peel and cut all the parwal into two halves. Chop the potato into large
chunks.

Grind the onion, tomato, grated coconut, poppy seeds, cumin, coriander, whole red chillis and all the whole spices into a smooth paste.

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

Cooking: Heat 3-4 tsp oil in a wok. Sprinkle turmeric powder and then add the parwal & potatoes and fry for 10-12 mins.

Remove from wok and keep aside.

Add the remaining oil to the wok and add the red chilli powder and fennel seeds. Add the masala paste along with ginger garlic paste and cook for 5-6 mins.

Add the fried vegetables along with salt and mix well. Sprinkle the kasuri methi. Stir fry for 2-3 mins. Pour 2 cups of boiling water and allow to simmer on low flame for 5-6mins.

Sprinkle garam masala and remove from fire.

Allow to stand for 5 mins. Serve hot with rice/rotis.

Note: The original recipe does not use Kasuri Methi.

Lanka Bhaja ( Chilli fry )

Cooking Time Required: 5 mins
Cost Of Preparation: 5-10 Rupees

Ingredients: Fresh green chillis ( 8-10 nos ), mustard garlic paste ( 1 tsp ), crushed garlic ( 2 cloves ), mustard oil ( 1 tsp ), salt.

Preparation: Make a slit along the length of the chillis but do not halve them. Transfer to a mixing bowl.

Add salt, crushed garlic, mustard-garlic paste and a few drops of mustard oil. Rub it all over the chillis. Keep aside for 10 mins

Cooking: Heat 1 tsp oil in a pan. Add the chillis and fry for 4-5 mins.
Serve as a side-dish with pakhala or any non-vegetarian curry.

Sabitri Osa ( Brata )

Sabitri Osa is celebrated in Orissa by married women on the Sabitri Amavasya day ( no-moon day of the lunar calendar). It marks the occasion when Sabitri brought back her husband from the dead by pleading with and out-witting Lord Yama.

The day starts with the worship of Gods Lakshmi-Narayan. Prayers are offered for the
husband's long life. A new saree, sindoor, sankha-chudi, brata (sacred thread),aina(mirror), kajala (kajal) and alta are first worshipped and then worn by the women.



















Women then touch their husband's feet as a mark of respect and devotion. The katha (story) of Sabitri Satyawan ( has its roots in the Mahabharat ) is then read by one of the married ladies of the house.

Women keep a fast and eat only fruits, curd or sagu (subudana) twice during the day.















As eating cooked food items are not permitted, the sagu( which is more filling as compared to fruits ) is soaked for 2-3 hours. Cut fruits, curd, coconut and sugar are added to it and mixed. This is not offered as prasad to the Gods. Rather it is eaten in addition to the fruits which were worshipped.

Vanilla Float

Cost of Preparation: 50-60 Rupees
Preparation Time: 5-10 mins

Ingredients: Chilled Coke/Pepsi/Thums up ( 250 ml), vanilla icecream scoops ( 2 nos ), crushed mint leaves /strawberry syrup/orange zest ( any one flavour ), icecubes.
For serving: Small sized ( 150 ml ) glasses ( 2 nos ).

Preparation: Add abt 50 ml of the coke to the mixer jar. Add the flavour of your choice and ice-cubes. Churn for 30-40 seconds.

Pour immediately into the glasses in equal amounts. Top up with the remaining coke and add the icecream on top.

Serve immediately.

Note: One can also experiment with other flavours. I had tried out only the above listed ones and liked the minty flavour the most.

Another Recognition - Interesting Blogg(er) Award!!!

This wonderful award was passed on to me by Chandrani Banerjee of Cuisine Delights. She has a lovely blog with lots of delightful Bengali recipies. Will keep visiting you Chandrani for more recipies and hope that others will follow me.....

















I would love to share this award with my friends :

1. Ayeesha of http://torviewtoronto.blogspot.com/
2. Shanavi of http://jellybelly-shanavi.blogspot.com/
3. Priya of http://priyaeasyntastyrecipes.blogspot.com/
4. Mugdha of http://mugdha-cookingfundas.blogspot.com/
5. Deepa of http://hamareerasoi.blogspot.com/

Butter Chicken

Butter Chicken is perhaps one of the most popular dishes to be ordered at any Punjabi restaurant. Chicken pieces simmered in a rich gravy, this is one curry which is low on the heat index. As one moves towards the Northern reaches of India, it even gets progressively sweeter and richer. However at the same time, it has a calorie count that is guaranteed to send you scurrying for the nearest gym on the very next day. At least some health freaks like me would be feel the same way !!

But it is my personal opinion that this is one dish that is enjoyed best at the roadside dhabas where it acquires a whole new flavor !! This is my own recipe which is relatively lower in calories and equally tasty. The trick lies in marinating the chicken for a longer duration and then cooking it on a low flame.

Read for the recipe -

Cooking Time Required: 35 mins

Ingredients:

For marination -

• 300 gm chicken pieces
• 2 tbsp thick yogurt
• 1 tsp ginger-garlic paste
• 7-8 almonds ( 7-8 nos )
• 2 green cardamon
• 3 cloves
• 1 inch cinnamon
• 2 bay leaf
• 1/2 tsp red chilli powder
• 2 medium sized tomatoes
• 2 pinch turmeric ( a pinch )
• salt to taste

For cooking Butter Chicken :

• 4-5 crushed garlic cloves
• 1 large onion (finely chopped)
• 1/2 tsp chilli powder
• 1 inch cube cooking butter
• 2 tsp oil ( 1 tsp )
• 1/5 tsp garam masala
• 1 tsp kasuri methi 
• 2 tsp honey 
• salt

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a sooth paste. Add yogurt &
ginger-garlic paste and blend for 30 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.


Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Add 1 tsp coriander
leaves along with 1 cup water and simmer for 2 mins.

Remove from the stove and add the cream. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with rotis.

Carrot & Dates Milkshake

Cost of preparation: 20-25 rupees
Preparation time: 10-12 mins

Ingredients: Diced carrot ( 1 cup ), dates ( 6-7 nos), milk ( 1 glass ), condensed milk ( 1 tbs ), ice-cubes, chilled water.

Preparation: Soak the dates in a cup of milk for 3-4 hours. Deseed and add to a grinder along with the carrot cubes. Add a few tsps chilled water.

Grind into a smooth paste.

Now add the milk, condensed milk and ice-cubes. Churn for 1 min.

Pour into glasses and serve immediately. Add more ice-cubes if required.

Note: I have avoided adding sugar as the carrot, dates and the condensed milk contain sugar ( Also being calorie conscious i prefer less sugar ). One may add sugar as per taste.

Mango raita

Cooking time required: 20-25 mins
Cost of preparation: 15-20 rupees

Ingredients: Large green mango ( i used one that was just begining to ripen)(1 no), red chilli (2 nos), jaggery ( to taste ), garam masala ( 2 pinches ), jeera-lanka (
cumin-chilli ) powder ( 1 pinch ), salt to taste.

Cooking: Wash and put the whole mango inside the oven. Bake at 170-180 degrees for 18-20 mins.

Remove the mango and allow it to cool down. Remove the peel and scrape the pulp into a mixing bowl. Add the jaggery ( powdered ), cumin-chilli powder, garam masala and salt.

Roast the broken dry chillis on a pan without any oil for 30-40 secs, and add to the
mixing bowl. Slightly rub it into the mango.

Serve with rice and a non-vegetarian side dish.

Note: This is an authentic Malwani preparation which i happened to watch on the telly and the mango is traditionally cooked on a wood fire. The red chillis and cumin-chilli powder are not part of the original recipe.