Sankha Saru Tarkari ( Arbi cooked with tomatoes and lentil dumplings )

Taro (Arbi) or Saru is perhaps one of the most widely consumed vegetables in Odisha and finds it's way into a variety of dishes like dalma, santula, besara and ghanta. Though used in a smaller proportion as compared to other vegetables, it lends a thick consistency and sweetness to the curry. Upon being thoroughly cooked, the vegetable turns sticky and this kind of binds the lentils and vegetables together. This is why one should not add too much of this vegetable to any curry as one does not want to end up with a sticky gloopy mess.

But apart from the culinary aspect, this is one vegetable that boasts of multiple health benefits. It is easy on the digestive system, controls sugar levels, boosts the immune system and even speeds up the blood circulation. No wonder this vegetable is widely used during the fasting period of Navratri and even the  'no onion no garlic' days which are an integral part of the Hindu culture.

In Odisha, the taro plant along with the plantain, used to be an integral part of every garden/backyard in earlier days. The tubers used to be harvested only after the plants died off naturally (else they tend to be itchy) and then stored for use throughout the year. My parents still grow taro in our garden though not in very large quantity. It is enough to last us a few months. The 'Sankha saru' is a relatively larger variety of Taro and is so called as the shape resembles a conch. Apart from being used in the regular Odia dishes, it is often dipped in a rice batter and pan fried. But at times, when the vegetable supply dries up, as it usually does during the summer months, it is made into a light curry with some tomatoes, badi (lentil dumplings) and a light mustard gravy.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 200 gm Taro cubes
• 2 medium sized country tomatoes
• 1/2 of a small onion
• 1 dry red chili
• 2 pinch mustard seeds
• 2 pinch turmeric powder
• a handful of badi ( dried lentil dumplings ) 
• 3 tsp vegetable oil
• salt to taste

For the mustard paste -

• 2 tsp mustard seeds
• 2 dry red chilis
• 2-3 garlic flakes 

Preparation - Grind the mustard seeds, garlic and red chili into a fine paste.

Cooking - Heat 2 tsp oil in a wok. Add the badi and fry on a low flame till they start turning red. Remove and keep aside.

Add the remaining oil to the same wok. Once hot, add the mustard seeds and broken red chili. Once the seeds start spluttering, add the coarsely chopped onion.

Once onion turns translucent, add the chopped tomatoes. Sprinkle a little salt over them and cover with a lid for 2 mins to soften them.

Remove the lids and smash the tomatoes. Cook for another 2-3 mins .

Dissolve the mustard paste in 1 cup water and pour slowly into the wok . This ensures that the sediments of the mustard paste do not go into the curry and turn it bitter.

Now add the taro cubes, slat and turmeric. Cover with a lid till just cooked. Do not overcook as they will turn sticky.

Crush the badi lightly and add to the curry jsut before removing it from the flame.

Taro tends to absorb water and so does the lentil dumplings. So do not worry if there is any excess liquid remaining.

Serve at room temperature with steamed rice or even pakhala.

Blueberry and Mango Iced Tea

The scorching summers are tough for tea addicts like me ! We want our favorite brew and then end up feeling hot after a cup or two. Drinking the regular variety holds no charm if it is no longer steaming. So, the best solution is to go for iced ones with or without some kind of fruit in it.

While I do love the lemon iced tea that they used to serve at CCD, i prefer making my own brew these days. There is no harm in pampering oneself, isn't it ? I love to have mine in a tall glass while being propped up on a comfy sofa and flipping through a book. Or still better with a couple of friends.

There are just endless options of the things you can add to the iced teas. But my favorite turns out to be the kind of summer fruits. Yes, it is the mango which I love to infuse into my cold tea. Along with a couple of blueberries to amp up the charm. Wont u love to try some ? It is a pretty simple one too !!

Read on for the recipe -

Ingredients -

• 1 tsp tea leaves ( enough for 2 ppl )
• 300 ml mango juice
• sugar syrup as per taste
• chopped mangoes
• blueberries ( use fresh if available )
• ice cubes 

Preparation - Steep the tea leaves along with 2 cups of water for 4-5 mins in a glass kettle .  Drain carefully into a flask and pop it into the fridge.

Once the tea is cool, remove the flask from the fridge.

Assembly - Pour some mango juice and sugar syrup into the glasses. Top it with the chilled tea.

Garnish with the mango cubes, blueberries and ice cubes.

Serve immediately.

Omelette with Betel Leaf Pesto

IMP - Omelette with Betel Leaf Pesto is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com. 

After almost a decade, I am visiting my native in Western Odisha during the scorching summer. While I always time my visits to coincide with the pleasant weather prevalent during the months of October-November, circumstances dictated my travel plans this time. It is strangely comforting to be back in the midst of an oppressive heat wave that makes its presence felt even as early as daybreak and extends well into the late hours of the night. A train journey to this part of Odisha presents a stark contrast with the Coastal regions of the state which still has some greenery to boast. A landscape of yellowed, wilted, scorched and burnt vegetation stretches out for as long as one cares to look. Everything stands still and if at all the winds blow, they are hot enough to scald the skin.

Pakhala seems to be the only source of respite for most folks as the roads wear a completely deserted look during midday. But today's post is not about Pakhala. This one has been in the drafting stage for sometime as I had been tied up with a couple of things in the past weeks. A very daring and experimental recipe that involves making a pesto out of betel leaves, this is part of my efforts to add a touch of gourmet to everyday food. Getting the flavors of the pesto right is the toughest part of this recipe. One might just need to tweak the proportions of the pesto ingredients to adapt it to their taste-buds.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

For the pesto -

• 1/2 of 1 tender betel leaf
• a handful of coriander leaves
• 2 garlic cloves
• 4 tsp sesame seeds
• 1 tsp sugar
• 1 tsp lime juice ( or tamarind paste )
• 1 tsp oil
• salt to taste

Other ingredients -

• 2 eggs
• a few cherry tomatoes
• 2-3 betel leaves
• 2 pinch salt
• a few drops of oil

Preparation - Grind all the ingredients for the pesto into a coarse paste. Taste and modify the proportions of the coriander, sugar and lime to balance the acrid taste of the betel leaf.

 Cooking - Break the eggs into a bowl. Add a little salt and beat gently.

Heat a non stick frying pan . Smear with a few drops of oil.

Toss a few cherry tomatoes and sprinkle a little salt over them. Cook for 2-3 mins and then remove.

Pour the egg onto the same pan and spread it into an even layer. Cook on both without browning.

Remove and keep aside.

Spread a layer of the pesto on one half of the omelette and fold.

Serve on betel leaves along with the cherry tomatoes.

Zero Butter/Oil Butter Chicken

Call it the ultimate contradiction, an oxymoron or even a paradox, the Zero Butter Butter Chicken is here to stay !! Yes, you read it right the first time. A butter chicken without the butter, oil or even the cream. Difficult to imagine. Yes, I grant that but not entirely inconceivable. The trick lies in replacing the bad fat with a small amount of good fat and replicating the creamy texture of the gravy minus the cream.

Of course I had my doubts about tinkering with this dish classic which is one of the most popular Chicken recipes. I made a mental list of all those who love Butter Chicken and imagined their reactions to a zero grease version. Thankfully I have a vivid imagination and I realized that it would not be an easy task to win their approval. It took me a few trial runs to perfect this recipe but I have now nailed the formula for a Zero butter butter chicken that has been embraced happily by my family.

The oil + butter + cream has been replaced with milk and some extra almonds ( I always put almonds in my gravy as they contain a generous amount of good fat ). Read on for the recipe -

Preparation Time - 40 mins

Ingredients -

For the marinade -

• 500 gm Boneless chicken pieces
• 1/2 cup thick yogurt
• 2 tsp ginger-garlic paste
• 10 almonds
• 2 nos green cardamon
• 3 nos cloves
• 1 inch cinnamon
• 1 no bay leaf
• 2 dry red chilli
• 2 medium sized tomatoes
• 1/4 tsp turmeric
• salt 

For the gravy  -

• 4-5 crushed garlic flakes
• 1 large onion (roughly chopped)
• 1/2 tsp chilli powder (adjust as per taste)
• 1 1/3 cup skimmed milk
• 2 tsp finely chopped coriander leaves
• 1/5 tsp garam masala
• 1 1/2 tsp honey 
• 1 tsp kasuri methi
• salt to taste

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

Grind the whole spices, almonds (blanched and peeled) and tomatoes into a smooth paste. Add yogurt, ginger-garlic paste and blend for 5 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1-2 hours.

Cooking: Heat a non-stick wok. Add the chopped onions and crushed garlic .Fry for a few minutes on a low to medium till the onions start turning brown. Remove and keep aside till it cools down.

Grind into a smooth paste along with 2-3 tsp of milk.

Transfer this paste back to the wok and cook for a few minutes on a low flame.

Add the contents of the marination bowl. Stir fry for 10-12 mins or till the chicken starts to acquire a glaze. Add the milk and simmer for 8-9 mins.

Rub the kasuri methi between the palms and add to the wok. Also stir in the honey. Simmer for 5 mins.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with steamed rice or Laccha paratha .

Wood Apple-Vanilla Smoothie ( A Western Take on Odisha's summer drink 'Bela Panna' )

 IMP - Wood Apple-Vanilla Smoothie is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


Think summers. Think icecreams, kulfi, lemonades, lassi, pina colada, fruit punch and endless other tantalizing concoctions. But somewhere in a remote corner of the world, summer is the time when the air hangs heavy with the smell of ripened tropical fruits. Mangoes, jackfruits and even the wood apples carry a scent which can only be described as heady. While the first two are much more popular and find their way into multiple cuisines, the wood apple is mostly confined to Odisha. A sad thing given that it is endowed with innumerable health benefits.

The wood apple has an intoxicating scent that reminds one of an overripe mango. Not something for the faint hearted for sure. But the flesh is sweet and varies widely from plant to plant. Some fruits have a nice creamy pulp with very few seeds and fibers, and a rich tatse that can be described as akin to a mango shrikhand. But much less sweeter ofcourse. Others have an astringent taste, a profusion of seeds and so much fiber that extracting the juice becomes a challenging task.

Wood apple is posessesd with multiple health benefits like aiding digestion, purifying blood, removing toxins, controlling diabetes, good for liver and kidney, curing earaches and also boosting energy levels. Not surprisingly, the seasonal fruit is available during the summer months when there is an abundance of stomach related ailments. That's Mother Nature watching over us and giving us hints to stay healthy throughout the year.

Coming back to the recipe, it is adapted from the traditional drink or 'panaa'. In Odisha, 'panna' refers to a drink in which diary products like milk, yogurt and cottage cheese have been added. But I wanted a vegan version with a gourmet twist to it, hence I skipped the milk products and went for some lime, vanilla extract and honey.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• Bael/wood apple 
• lime juice
• a few drops of vanilla extract
• honey to taste
• ice cubes
• 2 tsp chia seeds (soaked for 2 hours)

For garnishing -

• vanilla beans
• colored sugar

Preparation - Break the shell of the wood apple on a hard surface and scoop out the ripe flesh.

Put the flesh in a mixing bowl and add some 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 a little more cold water and extract any remaining juice.

Strain the juice and throw away the pulp.

Transfer the juice to a blender jar. Add lime juice, vanilla extract, honey and 1-2 ice cubes. Give it a quick buzz. Adjust consistency by adding water in required quantity.

Serving - Rub a little honey on the rim of the serving glass. Dip it in the colored sugar. Let it stand for a few minutes to dry. Repeat this step for all the glasses/

Pour the Bael smoothie into the glasses, add the chia seeds and garnish with a vanilla bean.

Serve immediately.

Check HERE for the traditional 'Bela Panaa' recipe !

Patra Ni Macchi ( Navroz Collaboration with ADollopOfThat & DelishPotporri )

The Parsi New Year Navroz or Nowruz literally means a new day or new light ! Celebrated on the first day of the first month of the Shehenshai calendar, it almost always falls on March 21st according to the Gregorian calendar. And just like everyone else, Parsis celebrate the day with new clothes and some great food. Of course there is the mandatory visit to the Fire Temple and the laying of the festive table with various items that symbolize the Parsi way to life. A copy of the Gathas, a lit lamp that symbolizes fire, a bowl with live goldfish, sprouted wheat, silver coins, painted eggs, flowers and sweets along with seven food items are some of the things that one can expect to find in every Parsi home on this day. Each one of these things is supposed to hold some kind of significance in life.

For the rest of us, it can be just about the food. While it does sound cliched, almost everyone thinks that Parsis are synonymous with great food. Of course they are but that is not all. Parsis are actually a very intelligent breed with an added sense of humor ( did anyone say Cyrus Broacha ) and immense business acumen ( Tata, Godrej, Wadia and so on.....). For an ethnic group with a population that does not even breach 6 digits, they sure have a way of making themselves seen and heard !

Getting back to the food (thank God for that), there are some favorites that feature on the Navroz menu every year. Prawn Patio, Ravo, Mithu dahi, Sev, Patra ni Macchi, Sali Chicken, Faludah are some of delicacies that are simple and yet sure to make one drool.

And simplicity was what I was looking for when I zeroed in on the 'Patri Ni Macchi' which literally means fish wrapped in leaves. Yup, it is a Pomfret or Ravas smeared in simple spices and very little oil, wrapped up carefully in tender banana leaves and steamed till done. That's it. Simple, rite ? But wait the best part is yet to come ! As one unfolds the leaves, a tantalizing aroma starts tickling the nostrils and as if one cue, the mouth starts watering. The final blow to the senses comes when one takes a bite of the succulent flesh. It can only be described as 'heady'. Trust me, I am not going to be thinking about grilled or fried fish for a long time.

But save some of that drool for there is more delicious to be sampled. Check out  Parinaaz's  and Saswati's !

Read on for the recipe of 'Patra Ni Macchi' -

Preparation Time - 40 mins

Ingredients -

• 6 pieces of rawas (fillets)
• 2 tsp lime juice
• 1 tsp oil
• salt to taste
• 2 banana leaves

For the green chutney -

• 1 cup freshly grated coconut 
• 1-2 green chilis
• 1 cup coriander leaves (lightly packed)
• 1/2 cup mint leaves (lightly packed)
• 1/2 inch ginger
• 5-6 garlic cloves
• 2 pinch cumin seeds
• 2 pinch sugar (optional)
• salt to taste

Preparation - Wash the fish pieces and dry with a paper towel. Add 1 tsp lime juice and salt to taste. Mix and let it stand for 20 mins.

Take all the ingredients mentioned under 'green chutney' into a mixer jar. Make a smooth paste using as little water as possible. Mix the lime juice into this paste.

Wash the banana leaves and dry them. Remove the stiff middle spine and cut into decent sized squares for wrapping the fish.

Brush a little oil on each leaf. Place a teaspoon of the chutney in the center and a fillet over it. Heap the fish fillet with more of the green chutney till it is completely smeared with a thick layer.

Fold each leaf individually and tie it up with a string. Repeat the process for each fillet.

Cooking - Get a steamer ready . Place the parcels inside it and steam for 20 to 25  mins.

Transfer to the serving dish and remove the strings.

Serve with the banana leaves. (To be opened just before eating)

And before you set off to buy fish, just take a few minutes to go through these two delicious recipes !! Maybe it will save you another trip to the market ;)

Check out the delicious Mithu Dahi by Parinaaz on 'A Dollop Of That!'

and the luscious Lagan Nu Custard by Saswati on 'Delish Potpourri'.

Zero Oil Methi Murg ( Guilt Free Indulgence for Real )

 IMP - Zero Oil Methi Murg is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


How does one measure success ? Is it in terms of money alone or is it metered in terms of fame ? Or maybe both in balanced measure. While this hypothesis may hold true for the majority, a few people will always believe that true success is synonymous with bringing about a change. However small it may be.

I too believe strongly in making a difference in the lives of the people whom I come across in my everyday life. And my blog readers are one such group. It all started when I started putting up the recipes for 'zero oil matar paneer' and 'Bachelor's egg curry'. So many of you have written to me that you loved them and would love to try out more such low calorie recipes. Now I am all excited to experiment with regular recipes and bring out a zero oil (or atleast low calorie) version so that people can get to enjoy their favorite food but at a lower cost to their health.

While I still believe that diet is only one aspect of one's fitness goals and there is no substitute for regular exercise, a gradual realization has began to set in that some of us may not be able to workout given certain restrictions. Plus a busy schedule also prevents people from working out regularly. Hence, it becomes important to adopt healthy cooking methods and recipes that utilize less oil and provide maximum nutrition.

This 'Zero Oil Methi Murg' recipe has been adopted from www.cookingwithsukhi.com recipe 'Methi Murg' which he claims to be his family's favorite. It turned out to be one amazing dish when I tried it out. And I decided to experiment a bit with it and transform it into one 'guilt-free' recipe. It took two trials to get it right but I finally nailed it.

Read on for the recipe - 

Preparation Time - 30 mins

Ingredients - 

• 200 gm chicken pieces
• 1 medium sized onion (roughly chopped)
• 2-3 garlic flakes
• 1/2 inch ginger 
• 1 medium sized tomato
• 3-4 tbsp thick yogurt
• 1/2 cup fenugreek leaves (tighly packed)
• 2 pinch cumin seeds
• 1/4 tsp red chili powder
• 1/4 tsp coriander powder
• 2 pinch garam masala
• a pinch of turmeric
• 1/2 tsp kasuri methi
• salt to taste
• 1/2 tsp sugar

Preparation - Heat a wok. Add the cumin seeds and allow to splutter a bit.

Add the roughly chopped onion to the wok, sprinkle a little bit of salt and cook on low flame till the onions get caramelized.

Cook the tomato, ginger and garlic in a pressure cooker along with 1/2 cup of water. Keep aside till it cools down.

Strain the solids and grind into a paste along with the caramelized onions. Retain the water as it will be utilized later while cooking.

Wash the fenugreek leaves and grind it coarsely in a mixer.

Wash the chicken. Marinate with salt and turmeric. Let it stand aside for 30 mins.

Cooking - Heat another wok. Add the paste and cook for a few minutes to get rid if the raw smell.

Switch off the flame and add the beaten yogurt. Stir it for 2-3 mins before returning to a low flame. 

Add the red chili powder and coriander powder. Cook for 2 mins.

Add the fenugreek leaves and chicken pieces. Turn up the flame a tad bit and cook till the chicken stops giving out excess water.

Now add the retained water to the wok and cover with a lid till the chicken is cooked through.

Rub the kasuri methi between your palms and add to the wok along with the garam masala and the sugar. Adjust salt if required.

Mix and remove from the flame.

Serve hot with roti or steamed rice and dal.