Tinday aur Channa dal ki subzi

This one obviously draws inspiration from the kakharu-buta dali tarkari or dalma that is so popular in Odisha. In fact mixing gourds with lentils is common practice and we end up with quite a few combinations that go really well with roti/paratha or even puri !! The cooking process is similar for all recipes and it is a good way of squeezing in some veggies along with all that protein that comes from the lentils.

Read on for this recipe -

Preparation Time - 20 mins

Ingredients -

• 1 cup channa dal
• 2-3 medium sized apple gourd (tinday)
• 1-2 dry red chili
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 inch cinnamon
• 2 tsp oil
• 1/5 tsp turmeric
• salt to taste

Preparation - Wash and soak the channa dal for 2-3 hour so that it gets cooked easily.

Peel and chop the tinday into medium sized pieces. The onion needs to be chopped into small pieces.

Cooking - Wash the channa dal and boil in a pressure cooker for 3 whistles. Keep aside.

Heat the oil in a wok. Add the pancha-phutana, red chillis, cinnamon and bay leaf. Follow with the chopped onion pieces.

Fry till the onions turn translucent. Add the chopped tinda along with a little salt and cook for 5-6 mins till half done.

Add the channa dal, bring to a boil and let it simmer for a few mins or till the vegetable is completely cooked through.

Remove from flame and serve hot with rotis/parathas .

Bhubaneswar - A Foodie's Day Worth !!!

Bhubaneswar or the temple city has a rich cultural legacy and is also popular as the transit point for one's visit to the Puri Jaganaath pilgrimage. But that is not it's only claim to fame. The capital city of Odisha also has a unique and thriving food culture which is waiting to be discovered. Eating habits are a reflection of the socioeconomic status of people and nowhere it is more apparent than in this food paradise which is a melting pot of people from all regions of the state. The food is simple, good to eat without being too rich/heavy and the great variety suits all pockets . So what are we waiting for ? Join me as I take a guided tour of the city's favorite eats !!

Image courtesy - thebrokenscooter.com

The city wakes up to a breakfast of 'Dahibara ghuguni aludum', a curious mish-mash of watery dahi baras, yellow peas curry and dum aloo embellished with some chopped onions and sev, and spiked with a special chutney/masala. While one might have some misgivings before tucking into it, everything is forgotten after that very first bite which leaves a tantalizing feeling all over the mouth. It is the perfect breakfast, being lightly spiced and yet quite filling as well. Vendors carrying huge aluminium pots on cycles can be found at almost every corner of the city or wherever you can find a crowd in the morning hours. And they do some real brisk business as almost all of them are sold out before noon. This dish starts at a unbelievable Rs 5/- per plate and the price goes up depending on the quantity. While the dahi baras are mandatory, one can also choose to go with either curry instead of both.

Image courtesy - theyoungbigmouth.com

The melt-in-the-mouth 'Pahala rasgulla' is the next dish on one's itinerary. One has to travel about 20 kms from the center of Bhubaneswar on NH 5 to reach this small village. The best time to reach this place is around 11 am when the first lot of the day comes out and the freshly made rasgullas are still warm to touch. These dimpled cheese balls are tender beyond any stretch of imagination and just seem to melt away on one's tongue leaving behind a sensation of utter bliss. Having sampled some of these buff colored beauties with just the slightest hint of cardamom, one is sure to be addicted for life. And these rasgullas are not too sweet which makes it possible to dig into a couple of them without feeling too guilty about it !

Along the same route, one can sample yet another delicacy which goes by the name of 'Matihandi mutton'. This is mutton cooked in rustic style in earthen pots on a wood-fired flame. This slow cooking lends the meat a deliciously smoked flavour and also imparts it a darker hue while the earthen pot acts as a kind of sponge which absorbs the excess oil and fat. Without all that lard clogging one's tastebuds, one can relish the divine texture and exquisite taste of the meat which is still tender yet juicy. This dish goes best with some fine grained 'arua' rice. After a heavy lunch as this, one would do best with a seista but a foodie's quest is never ending. Hence we return to the center of Bhubaneshwar to sample more of the city's delights.

A short stopover at  Lingaraj Lassi at Shahid Nagar Pandal is next on the itinerary. After a spicy lunch, something as soothing as this rich and very unique lassi is most welcome. Apart from the usual yogurt and sugar, a multitude of addons like rabdi (the key ingredient), freshly grated coconut, chopped cherries, dry fruits and pineapple essence make this one unforgettable drink. Unlike the yogurt and milk lassi that one finds in Punjab, the yogurt and rabdi combination leave a very different feel all over one's mouth. It is sure to seep into those remote corners of one's tummy that might still be unoccupied after that sumptuous mutton lunch. The effect is such that one starts feeling real drowsy after consuming a glass. Not a big problem as one can squeeze in a bit of an afternoon nap before the next eating spree. The climate is hot and humid and the evening stalls come alive only after six.

Image courtesy : 101bhubaneswar.com

Come evenings and the multitude of chaat, gupchup ( a variation of pani-puri that has more aloo in it ), pav-bhaji, roll and Chinese fast food stalls start buzzing with activity. One of the city's favorite picks are the chaat stalls lined up in front of RD Women's college. The yellow peas curry topped with grated beetroot, carrot, coconut, broken papdi, sev, yogurt, onions, green chilis, chaat masala and ofcourse the 'dahi-bara' is served sizzling hot. The amalgamation of the hot, sour and sweet flavours are sure to fire up those taste-buds. But make it as point to reach there on time as the best stalls get stocked out quite .

Another unique combination that needs to be tried is the 'Malpua-Aludum' that is sold in Market building, one of the most visited shopping avenues. The sweet succulent Malpuas are dunked into a spicy Aludum gravy to create a strikingly remarkable gastronomic experience. The crunchy edges, the lusciously soft middle, the tangy-spicy gravy somewhat mellowed by the sugary syrup and even the deep fried potato chunks all have different textures and with each bite one gets to relish a different taste.

It is almost dinner time and one's mind might be begging for an encore after that delicious lunch of 'Matihandi mutton and arua bhata'. But it is not the time to let oneself be seduced by the lure of the flesh for our foodie voyage can hardly be complete without the final stopover at Priya's. This South Indian eating joint has been in business for more than 30 years and has considerably expanded its business from its first branch located at Kharavela nagar. But my husband still swears by the taste of its 'Butter Masala Dosa' which has remained unchanged since his school days. It also serves great choley-bhatura and other North Indian dishes. It is the lip-smacking taste combined with the variety and affordability which makes this place click. Since it is jam packed during the peak hours and one has to wait for up to an hour to find a table, it makes sense to reach the place before one is hit by those full fledged hunger pangs.

All good things must come to an end and thus it is time to bring our one day foodie tour of Bhubaneshwar to an end. Hope you enjoyed the journey !!

Batibasa Omelette

Was feeling quite lazy today and got this bad craving for some comfort food ! So decided to make some vegetable pulao and a nice omelette to go with it. But instead of a regular omelette, I thought of going for something that my grandma used to make for us.

Read on for the recipe -

Preparation Time - 12 mins

Ingredients -

• 2 eggs
• 1 tbsp chopped onion
• 1 green chili (chopped)
• 1/2 tsp mustard oil
• salt to taste

Preparation -  Take a thick steel bowl and rub oil on its insides. 

Beat two eggs with a little salt, onion and green chili . Pour into the greased bowl and add 4-5 drops of mustard oil on top.

Cooking - Cover and place the bowl on a tawa which has been placed on low flame. Cook for 7-8 mins. 

Batibasa omelette is ready.

Enjoy as it is or serve it with rice .

Stuffed Chachindra (Snake gourd)

Forget the zucchini boats or even the stuffed peppers ! This is a homegrown Odia dish that is as good as the imported ones. A rich stuffing of onions, freshly grated coconut and broken cashews lend this dish a sweet and rich taste. Some folks avoid adding potatoes to the stuffing but I just cant do without it.

And moreover this is one native dish that really looks beautiful without much effort on the presentation. I mean I have been working on my food photography skills to be able to click some decent photos of the food that I so painstakingly prepare. While I do not buy the logic of making food so good that one wants to take it home instead of eating it, I want my food to look presentable to a given degree. Sadly our dishes lacks the right amount of color but make up for it with the great taste.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 1 medium sized snake gourd (chachindra)
• 3 tsp oil
• a pinch of salt

For the stuffing -

• 2 medium sized potatoes (boiled, peeled and lightly mashed)
• 1 large onion 
• 1 cup grated coconut (chopped into medium pieces)
• 1 tsp grated ginger
• 1-2 green chilis (chopped into small pieces)
• 1/4 tsp cumin seeds
• 1/3 tsp red chili powder
• 1/4 tsp coriander powder
• 2 pinch garam masala
• 2 pinch turmeric
• 2 tsp oil
• salt to taste

Preparation - Wash and peel the snake gourd. Chop into 3 inch long pieces. Hollow them out by removing the mushy insides.

Cooking - Heat 2 tsp oil in a wok. Add cumin seeds and chopped green chillis. Wait for them to start spluttering.

Follow with the grated ginger and fry for 1 minute. Add the chopped onions and fry till red on the edges.

Add all the powdered masalas and fry for 2 mins. Finally add the potatoes and stir fry for a couple of minutes till everything is nicely mixed.

Add the grated coconut just before removing from the flame. Keep aside it is just warm to touch.

Stuff this into the hollowed out snake gourd.

Heat a wok or skillet on a low flame. Add the remaining oil. Place the stuffed snake gourd pieces on the skillet and sprinkle a little salt over them. Cover with a lid. Remove the lid at regular intervals and turn them on their sides.

Let it cook on a low flame till completely done. Remove from the skillet .

Garnish with some more grated coconut and cilantro. Serve hot with white rice and dal . 

Gosht Moplah Biryani

Yaaaawn!!! Yet another mutton biryani recipe. Have drummed up quite a repertoire for this delectable meat and rice one-pot-meal. And still have the appetite for more as it is one super duper comfort meal that suits lazy bums like me who do not like to compromise on the taste. The pressure cooker method of cooking biryani makes the task quite easy.

Got this one from a facebook forum, tried it myself (although with a slight modification) and loved the results !!! Read on - 

Preparation Time - 1 hour

Ingredients - 

For marinade - 

• 1/2 kg mutton
• 1/2 cup thick yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp Kashmiri chili powder
• 1/2 tsp hot chili powder
• 1/2 tsp turmeric
• 1-2 crushed green chilies
• 1/4 tsp shahi jeera
• 2-3 tsp ghee
• 2 medium onions (crisp fried to a brown )
• a handful of mint leaves.
• 2 tsp coriander stems (these have more flavour)
• 3 tbsp oil
• 1/4 cup thick coconut milk ( I did not have the fresh one so used the Maggie coconut milk powder)
• 15 curry leaves.
• 1 tbsp poppy seeds 
• Salt to taste

For cooking the rice -

• 1/2 kg biryani rice
• khada masala or whole spices ( 3 green cardamom, 1 black cardamom, 1 bay leaf, 3-4 cloves, 10-12 peppercorn, 1 mace, 2 inch cinnamon, 2 star anise )
• 1 tbsp ghee
• salt to taste

For final assembly -

• 3 tsp mint leaves
• 2 pinch saffron soaked in 1/4 cup warm milk
• 1 tbsp ginger juliennes
• 4 tbsp crisp fried onion
• chopped cilantro
• green chilis slit lengthwise (skip if you do not want too much heat)

Preparation - Marinate the mutton with all the ingredients listed except oil , shah jeera and curry leaves. Allow to stand for 3-4 hours.

Wash and soak rice for 1/2 hour.

Cooking - Heat the oil in a wok. Add shah jeera followed by curry leaves. Add the mutton after 30 seconds. Cook it covered till completely tender.

Bring the water to a boil . Add the whole spice and allow to boil for 5 mins before switching off the flame. Allow this to sit for 1 hour so that the aroma of the spice really gets into the water. 

Bring it to a boil once again and then add rice. Once half done, add the ghee and salt. Strain the water once it is 80 percent done.

Assembly -  Divide the rice into three parts. Take a thick bottomed vessel. Grease with ghee. Layer one portion of rice. Sprinkle saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. Spread half of the mutton over it.

Add another rice layer and top it with saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. Spread remaining half of the mutton over it.

Add the last rice layer. Sprinkle saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. 

Seal with a foil or put a heavy lid and seal the sides with dough. Cook on low heat for 20 mins. Allow to stand aside for 10 mins before opening and serving.

Serve hot with raita and pickled pearl onions.

Weekly Snapshot (17/05/2015 - 23/05/2015)

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• Fish and Spring Onion Dal Curry
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• Dahi Bara-Ghuguni - Aludum

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Chachindra Raee ( Snake gourd cooked in mustard paste )

Chachindra or snake gourd is not a very regular vegetable in my house. My mom used to cook it at times but I did not like it much as a kid. Later as I started making a lot of healthy changes in the menu, it started appealing to me as an easy to cook and tasty vegetable. As my husband is not fond of it, I usually make a quick 'Raee' or cook it along with channa dal/toor dal for lunch. Getting my kid habituated to all kinds of vegetables is my top priority and hence I an trying to introduce him to new vegetables (especially seasonal ones) on a weekly basis.

This is a simple recipe and the preparation is not different from the usual 'raee' that is prepared in most Odia homes. Read on for the recipe -

Preparation Time - 10 -15 mins

Ingredients -

• 4 cups chopped and peeled snake gourd
• 1 medium onion chopped (optional)
• 1/2 tsp pancha-phutana/mustard seeds preferred)
• 1 green chilli
• 2-3 garlic flakes (crushed)
• 1/3 tsp turmeric
• salt to taste
• 2 tsp oil
• 2/3 cup grated coconut
• cilantro for garnishing

For the mustard paste -

• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 garlic cloves
• 1 red chilli

Preparation -Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.

Chop onion into small pieces. 

Cooking - Heat 2 tsp oil in a wok. Add the broken green chilli and mustard seeds. Follow with the crushed garlic. Allow to garlic to brown lightly.

Add the chopped onion and stir fry for 2-3 minutes till translucent

Add the mustard paste along with 2 cups water. Add salt and turmeric, and bring to a boil.

Add the snake gourd pieces and cover with  a lid. Cook till it softens. (Do not throw away excess water as this curry tends to be watery.)

Garnish with grated coconut and cilantro.

Serve with rice and dal.