Mudhi Ghanta ( Fish Head cooked with Lentil and select Vegetables )

Much before chicken became the meat of choice (though convenience is more appropriate word), fish was a regular feature in most Odia housholds. Except for the Sundays which were reserved for mutton, non-vegetarian preparations consisted of a variety of fish recipes. While fish is mostly cooked on it's own, the fish head is often prepared with lentils and/or select vegetables. Maccha Ghanta, Maccha Mahura and Mudhi Ghanta are example of such dishes.

Mudhi Ghanta used to a regular at weddings in the coastal districts of Odisha much like the Potolo Rasa, Aau/Ambada Khatta, Nadia Raee and Chenna Tarkari.

Read on for the recipe -

Cooking Time Required : 35 mins

Ingredients:

• 1 cup Channa dal, 
• 1 large tomato 
• 1 medium potato (cut into cubes)
• 1/2 cup pumpkin cubes 
• 2-3 potolo/pointed gourd ( peel and cut each into 3 pieces )
• 1 fried fish head 
• 1 fried fish tail (optional)
• 1/2 tsp turmeric powder
• 1/3 tsp cumin seeds
• salt to taste
• 5-6 tsp mustard oil ( can use any vegetable oil )

For the masala paste -

• 1 medium onion
• 1 inch ginger
• 7-8 garlic cloves
• 1 inch cinnamon stick
• 2 green cardamom,
• 2-3 cloves
• 2 nos bay leaf, 
• 2-3 dry red chilli 

Preparation: Wash and soak the channa dal for 2-3 hours.

Grind the onion, ginger and garlic along with the spices (except bay leaf) into a smooth paste.

Cooking: Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1-2 whistles. Keep aside till steam escapes.

Heat 2 tsp oil in the wok. Add the potato, pumpkin and pointed gourd. Sprinkle some salt. Fry for 4-5 mins.

Transfer the fried vegetables into the pressure cooker. Cook for 1 whistle on a high flame along with dal. Keep aside.

Add another teaspoon of oil to the same wok. Add the fish and crush it with a spatula. Fry on medium high till it turns reddish. Remove and keep aside.

Heat remaining oil in the wok. Add the cumin seeds and bay leaf.

Allow seeds to crackle and then add a little turmeric ( for color ). Take care not to burn it.

Add the masala paste. Cook the masala for 5-6 mins till raw smell goes away.

Add the chopped tomato and cook for another 5 mins for it to soften. Add the boiled channa dal and veggies. Mix well and cook for 3 mins.

Add 1/2-1 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins or till you get the desired consistency.

Finally add the fried and crushed fish pieces . Mix well and remove from the flame.

Serve hot with dal-rice/rotis.

Poda Pitha And Ratha Jatra (The famous Chariot Festival of Puri)

Ratha Jatra also known as the Chariot festival or Car festival, is one of the most important festivals in Orissa and also a major tourist attraction. This festival is celebrated in honour of Lord Jaganaath who is an incarnation of Lord Vishnu.

Every year in the month of Asada, the Chariots of the Lord Jaganath accompained with those of his siblings, Lord Balabhadra & Goddess Subhadra roll from Srimandira to Gundicha temple, the abode of his Mausi maa ( Mother's sister ). The sight of the sea of humanity which follows the Gods during this journey is a truely overwhelming experience.















The majestic sandalwood chariots take more than two months to prepare and are built newly every year. The chariots also have very interesting names :
Nandighosa - Lord Jaganath's chariot
Taladhwaja - Lord Balabharda's chariot
Darpadalan - Lord subhadra's chariot.

Important rituals on this day are :
Pahandi - the Lords are carried from the temple to the chariots in a grand procession; and
Chera pahanra - the chariots of the Lords are swept by the incumbent King of Puri with a broom which has a few gold strands in it.

The chariots are pulled by the eager followers who believe it be aspicious. The journey takes about midday to evening. In case the Lords are not able to complete the journey on the same day, they resume the remaining jouney on the next day.

The Lords stay at Gundicha temple for 7 days and return to Shri mandira in a similar procession which is called the Bahuda or Ulta Ratha Jatra.

During their stay at the Mausi Maa Mandira, various edibles are offered to the Lords as prasad. SOme of them are Khaee, Khira Kadali, Gajja, Pheni, Poda pitha, Manda pitha, Enduri pitha, Arissa pitha and Karaka pitha.

Ratha jatra is also celebrated at the ISKON temples and by the oriya community settled in various parts of India and abroad.

Catch the live action in Hyderabad @ Jaganath Temple, Banjara Hills or @ ISKON temple, Secundrabad.

Jai Jaganath!!!

Chicken Makhan Malai - My 200th post

This is my 200th post and i wanted a special dish to commemorate this milestone. Was thinking of posting an authentic oriya curry/sweet for this post. But later decided to create a new recipe. This dish is my original creation and must say it turned out to be a delight. Named it as Chicken Makhan Malai not becoz its laden with these two fattening ingredients but coz of its melt-in-the-mouth kinda texture !!!!!

Cooking Time Required: 50 mins
Cost of Preparation: 100-120 Rupees

Ingredients:

For the tandoori chicken : medium sized chicken pieces (500 gm), salt, turmeric ( 1/5 tsp) , ginger garlic paste( 1 tsp ), curd ( 1 tbs ), tandoori masala ( 1/2 tsp).

For the gravy: Onion ( 1 large), tomato ( 1 1/ medium sized ), garlic cloves ( 6-7 nos ), ginger garlic ( 1 tsp ), coriander seeds ( 1 tsp ), cinnamon ( 1/2 inch ), cardamon ( 1 no ), kasuri methi ( 1/2 tsp ), oil.

During cooking: turmeric, kashmiri lal mirch ( 2/3 tsp ), garam masala ( 1/4 tsp ),
roasted cumin powder ( 1/3 tsp), butter ( 2 tsp ), cream ( 2 tsp ), capsicum ( 1
medium ), coriander leaves.

Preparation: Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.

Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200
degrees. Keep turning at intervals. Remove from oven and keep aside.
















Cooking: Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves,
coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage .
















Remove from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.

Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir
fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 mins.

Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder. Mix well and stir fry for 3-4 mins.

Add 2 1/2 cups water along with salt and bring to a boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.

Mix well. Cover with lid and cook for 4-5 mins on a low flame.
Remove from fire and garnish with coriander leaves.


Serve hot with Basmati rice/tandoori rotis/rumali rotis.

Spicy Coconut Rice

Cooking Time Required: 10 mins
Cost of Preparation: 20-25 rupees

Ingredients: Cooked Rice (1 1/2 cup), channa dal ( 2 tbs ), fresh coconut pieces ( 1/3 cup ), green chilli ( 1-2 nos ), jeera/cumin powder (2 pinch), coriander powder ( 2 pinch), red chilli powder ( 2 pinch ), pancha phutana ( 1/5 tso), curry leaves ( 1 sprig), salt, oil ( 1 tsp ).

Preparation: Grind the coconut into a fine powder without adding any water and keep
aside.

Cooking: Heat 1 tsp of oil in a pan. Add the green chillis, pancha phutana, curry
leaves and saute for 30 secs. Add the channa dal and stir fry for 1-2 mins till it
starts turning reddish/brown.

Add the cooked rice and coconut and sprinkle salt, chilli powder, jeera powder &
coriander powder. Stir fry for 3-4 mins on a low flame.

Eat it hot or pack in a lunch box.

Note: This is one quick and easy to make breakfast/lunch box recipe. Usually i make it a bit more spicy if i have to pack it for lunch.

Instant Sabudana Kheeri

Cooking time required: 5-8 mins
Cost of preparation: 15-20 rupees

Ingredients:

• 1/2 cup Sabudana/Sagu
• 1 1/2 milk 
• 3 tsp raisins
• 2 tsp cashews 
• 3-4 tsp sugar 
• 1/2 tsp ghee 

Preparation: Soak the sabudana for 2-3 hours.

Cooking: Heat the ghee in a saucepan. Add 1 tsp sugar and allow it to turn brown.

Next add the raisins & cashews. Stir fry till the raisins swell.

Add the milk and soaked sabuadana.

Boil for 5-6 mins while stirring at short intervals as it tends to stick to the bottom of the pan.

Serve hot.

Note: One can also add a little cardamon/saffron for the flavouring.

Sending this recipe to :

Food Blog News

Tomato n Garlic Noodles

Cooking time required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Maggie Noodles ( 1 packet, Masala/Tomato flavour ), ripe tomatoes ( 2 nos, large ), red chilli powder (1/2 tsp), garlic flakes ( 7-8 nos), onion powder (optional, 1/6 tsp), pepper powder ( 1/5 tsp), oil ( 2 tsp), butter ( 1 tsp ), salt to taste.

Preparation: Cut the tomatoes into small pieces.

Cooking: Heat the oil in a saucepan or any deep vessel.

Add the tomato pieces and sprinkle some salt. Stir fry till it softens. Crush the tomato pieces in the saucepan itself.

Add 3 1/2 cup water. Add the red chilli powder, pepper powder, onion powder and crushed garlic flakes . Bring to a boil.

Add the broken maggie noodles and the seasoning. Boil for 5 mins and add more salt if required.

Pour into soup bowls ( makes 3 ). Sprinkle a little pepper powder and add a little
butter on top.

Comforting soup is ready.

Note: One can add also finely cut onion pieces instead of onion powder. Add it before the tomato pieces and fry till translucent.

Kora Amba Achara ( Grated Mango chutney )

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

Ingredients: Raw Mango ( use ones that have just started ripening, 2 large ones), red chilli powder (1/2 tsp), turmeric powder ( a pinch), roasted cumin powder (1/4 tsp), pepper/cinnamon powder ( 1/5 tsp), oil ( 2 tsp), jaggery ( 4-5 tbs or according to taste), salt to taste.

Preparation: Wash and peel the mangoes. Grate them and keep aside.

Cooking: Heat 2 tsp oil in a wok. Add the turmeric, chilli powder, grated mangoes and jaggery. If the jaggery is in the forms of lumps ( not powdered ), it will melt with the heat.

The grated mango will leave a lot of water. Allow all the water to evaporate.

Sprinkle the salt, roasted cumin powder and pepper/cinnamon powder . Fry for 3-4
minutes and remove from the pan. Do not make it too fry.

Allow to cool down, then store in a air-tight container and keep in the fridge. It will stay fresh for 4-5 weeks.

Chinguri Cutlet (Prawn fritters)

Cooking Time Required: 10-15 mins
Cost of preparation: 70-80 rupees

Ingredients: large sized prawns ( 8 nos no.), cornflour (3 tsp), besan ( 2 tsp), bread crumbs ( 1 tsp ), cumin powder ( 1/6 tsp ), coriander powder ( 1/6 tsp), oil ( 4 tsp), turmeric ( 2 pinch), chilli powder ( 2 pinch ), lemon juice ( 6-7 drops ), ginger garlic paste ( 1/4 tsp), salt.

Sufficient bread-crumbs for rolling the prawns.

Preparation: Wash and clean the prawns. Make a deep cut through the back(outer side) of the prawns. Open out the prawns and beat then lightly to make a thin layer.

Add salt, turmeric, ginger garlic paste and lemon juice to the flattened prawns. Mix
well and marinate for 30 mins.

Cooking: Heat oil in a pan.

Make a thick paste out of the cornflour, besan, bread crumbs, cumin powder, coriander powder, chilli powder and salt by adding a little amount of water.

Dip each prawn in this paste and roll it over the bread crumbs.

Add to the frying pan. Repeat for each prawn. Cook on both sides till it turns to a brownish color.

Serve hot as a starter.

Idli with coconut-lentil chutney (Oriya Preparation)

Cooking Time Required: 20-25 mins
Cost of preparation: 30-35 rupees

Ingredients:

For Idli: Urad dal ( de-husked, 1 cup ), rice rawa ( 3 cups ).

For Chutney: Coconut pieces( 1 cup ), channa dal( 1/2 cup ), red chilli ( 3 nos ), green chilli ( 2 nos ), curry leaves ( 3-4 sprigs), asafoetida ( 2 pinches ), cumin seeds ( 1/5 tsp), coriander seeds ( 1/5 tsp), tamarind ball ( a tiny one or according to taste), oil ( 3 tsp ), salt to taste.

Preparation: Wash and soak the urad dal for 5 hours. Grind into a smooth paste.

Soak the rawa for about 1-2 hours. Wash and drain completely. Add to the urad dal paste along with salt and keep aside for 3-4 hours. Do not let it become sour.

Cooking: Heat a pan. Add 2 tsp oil followed with the green chilli, cumin seeds, coriander seeds, 2 sprigs curry leaves and green chilli. Add the coconut pieces and channa dal.
















Fry for 5 mins. Transfer to a mixer-grinder and add some water, salt and the tamarind. Grind into a little coarse paste. Transfer to a mixing bowl.

Heat the remaining oil in a pan. Add the broken red chillis, 1 tbs channa dal and curry leaves. At the asafoetida at last and pour the tempering over the contents of mixing bowl.

Delicious chutney is ready.

Bring water to a boil in the idli maker.

Grease the idli plates with a little oil. Pour a the batter into the holes. Put the idli plates inside the idli stand and steam for 12-15 minutes.

Remove the idlis from the idli plates using a spoon or a knife.

Serve the hot idlis with the chutney.


Note: I have reduced the fermentation time to 3-4 hours as the idlis in Orissa are generally made from fresh batter. They do not have the distinct ( not sure if i can call it a little sour ) taste which is found down South.

If one prefers the fluffy idlis from the South, then leave the batter overnight to ferment. Also add abt 1/3 tsp of fenugreek seeds while grinding the urad dal.

Check out the idlis made from the same batter after fermenting for 10 hours:

Piaji Tarkari ( Dal Vade ki subzi )

Cooking Time Required: 30-35 mins
Cost of preparation: 35-45 rupees

Ingredients: Piaji ( 8-10 nos), potato ( 1 large ), onion ( 1 medium ), tomato ( 1 large ), garlic flakes ( 3-4 nos ), ginger-garlic paste ( 1 tsp ), cumin seeds ( 1/2 tsp), coriander seeds ( 1 1/2 tsp), chilli powder ( 1/2 tsp), dry red chillis ( 3-4 nos), cardamon ( 2 nos ), bay leaves ( 1-2 nos), cloves ( 2 nos ), cinnamon ( 1 inch long ), fennel seeds ( 1/2 tsp), garam masala ( 2 pinches ), turmeric, salt, oil ( 6-7 tsp ).

Prepartion: Chop the potato into large chunks.

Dry roast the cumin seeds , coriander seeds, 2 whole red chillis, cardamon, cinnamon, and cloves.

Grind the all the whole spices without adding any water . Then add the chopped onion, tomato and garlic flakes along with water and grind into a smooth paste.

Cooking: Heat the oil in a wok. Add the potato pieces along with a pinch of turmeric. Fry for 5 mins, remove from wok and keep aside.

Add the red chillis and bay leaves followed by the ground onion-tomato-masala paste and turmeric, and stir fry for 4-5 mins. The add the ginger garlic paste. Fry till the raw smell goes off ( abt 5 mins). Add the red chilli powder and fried potatoes and stir fry for 2 mins.

Add 3 cups of water along with a little amount of salt. Bring to a boil and allow to simmer for 2-3 mins.

Add the piaji and simmer for another 8-10 mins or till the piaji softens. Do not stir vigourously so the piaji might break.

Serve with rice/roti.

Note: Refer to my earlier post for preparing the piaji :

Piaji ( Split Gram fritters )

Janhi Posta ( Ridge gourd cooked with poppy paste )

Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins

Ingredients: Ridge gourd ( cut into large chunks, 1 1/2 cups ), potato ( cut into thin slices, 1/3 cup ), onion ( 1 small ), red chillis ( 2 nos ), garlic cloves ( 1-2 nos ), poppy seeds ( 1 tsp ), coriander seeds ( 1/5 tsp ), fennel seeds ( 1/5 tsp ), turmeric ( 1 pinch ), oil ( 2-3 tsp), cumin seeds ( a pinch ), salt.

Preparation: Grind the poppy seeds without water to crush them. Add the garlic cloves along with a little water and grind for 5 secs to get into a coarse paste.

Cooking: Heat a pan. Add 1 tsp oil followed by the ridge gourd & potato pieces. Sprinkle some turmeric and stir for 4-5 mins. Remove from pan and keep aside.

Add the remaining oil to the pan. Add the coriander, fennel and cumin seeds along with the broken red chillis. Stir for 30-40 secs.

Add the chopped onion and cook till it turns translucent. Add the poppy seeds paste.
Cook for 2-3 mins. Add the fried ridge gourd and potato pieces along with 1/2 cup water and salt.

Bring to a boil and allow to simmer till all the water evaporates. Remove from pan and serve with white rice .

Note: The sweet taste of ridge gourd and potatoes is enhanced by the use of fennel, coriander & poppy seeds. Tastes heavenly when served with a spicy curry as it offsets the spiciness.