Prawn pokoda

Cooking Time Required: 20-30 mins
Cost of preparation: 180-200 rupees

Ingredients: Prawns (medium sized, 250 gms), cornflour (4-5 tsp), ginger-garlic paste( 1-2 tsp), onion ( 1 small, grated ), chilli powder or flakes ( 1 tsp ), turmeric ( 1 pinch), coriander powder ( 1/2 tsp), cumin powder (1/2 tsp), salt , oil for frying.


Preparation: Wash the prawns and remove the shell. Add salt and turmeric, and mix well.

Add the remaining ingredients into a mixing bowl along with some water and make into a thick paste.

Cooking: Heat 1-2 oil in a flat pan. When it starts smoking, add the prawns and fry till golden brown. Remove from pan and allow to cool slightly.

Heat oil in a wok for deep frying . Dip the fried prawns into the cornflour batter and add to the wok in batches. Fry till brown. Serve with ketchup or a mint chutney,

This can be served as a snack as well as starter.


Shrimp

Mustard garlic chicken

Cost of preparation: 40-45 rupees
Cooking Time Required: 15-20 mins

Ingredients: Chicken pieces ( 250 gm ), onion ( one small, optional ), garlic ( 15-17 pods), mustard powder ( 1 tsp ), curd ( 1 tsp ), ginger garlic paste ( 1 tsp ), tomato sauce ( 2 tsp ), chilli powder ( 1 tsp ), asafoetida ( 1/2 tsp ), turmeric ( 1/4 tsp ), salt, oil ( 3-4 tsp ).

Preparation: Cut the chicken into even sized pieces, wash and add salt, turmeric, ginger-garlic paste , mustard powder, curd and chilli powder. Allow to marinate for 4-5 hours.

Mince the garlic and onion.

Cooking: Heat a wok. Pour in the oil. Add the minced onion and garlic. Stir fry for 1 min.

Add the marinated chicken pieces. Stir at regular intervals. Cook uncovered till the chicken is almost done.

Add the tomato sauce . Stir for a minute or two.

Dissolve the asafoetida in 2-3 tbs water. Sprinkle half of it over the chicken. Remove from the wok after 2 minutes.

Serve with tomato sauce and mint chutney.


Mint chutney preparation : Grind 2 bunches of corianader leaves, 1 inch tamarind, 3-4 garlic cloves, green chutney and salt along with 2-3 tbs water.

I am sending this recipe to Dr Sameena's 'Chicken Recipe Event'.

Paneer chilli

Cooking Time Required: 25-30 mins
Cost of preparation: 50-55 rupees

Ingredients: Paneer ( 250 gms), capsicum ( 1 no, medium ), onion ( 2 nos, medium ), red chillis ( 3-4 nos), cornflour ( 2 tbs ), ginger garlic paste ( 1 tsp ), cumin powder ( 1/3 tsp ), chilli powder ( 1 tsp ), tomato sauce ( 2-3 tbs ), chinese salt ( 1/3 tsp, optional ), oil, turmeric, salt.

Preparation: Cut the paneer into large cubes. Boil water in a saucepan along with 1 tsp salt and 1/2 tsp turmeric . Add the paneer cubes and boil for 6-7 mins till they become very soft. Remove and keep aside to cool.

Cut the onion and capsicum into big chunks.Grate one-half of an onion .

Mix the cornflour, ginger-garlic paste, cumin powder, chilli powder (1/3 tsp), onion paste and salt along with a little water into a thick paste.

Cooking: Heat oil in a wok for frying the paneer cubes. Coat the paneer cubes with the cornflour paste and put into the oil. Fry till golden brown on both sides. Remove and keep aside on blotting paper to absorb excess oil.

Heat a frying pan. Pour 2-3 tsp oil. Add the red chillis. Stir for 30 secs and then add the onion and chillis. Stir for 2-3 mins and then add the paneer cubes. Sprinkle salt, chinese salt and chilli powder. Stir fry on high flame for 1-2 mins and then add the sauce. Fry till the water goes off. Serve hot with rice and dal fry.

Tip: Cook on a high flame to ensure that the vegetables retain their crunchiness and do not turn soggy.

Anda Tarkari ( Odisha style Egg curry)

Egg Curry is one of my favorites right from the childhood days. Since half of the family members were vegetarian by choice, egg used to be the most preferred non-veg ingredient unless we had guests coming over. And after I got married, I discovered that it is not only tasty but also easy to prepare. Luckily, I was able to convince my hard-core non-vegetarian husband into trying it out. But not without it's share of drama. But all's well that ends well. My efforts paid off for now he is a fan of the humble yet flavorsome Egg curry.

Read on for the recipe -

Cooking Time Required: 25-30 mins

Ingredients:

• 4 Eggs
• 1 large potato
• 2 medium sized onion
• 1 large tomato
• 1 inch ginger 
• 8-9 garlic cloves
• 1 tsp cumin seeds
• 1 tsp coriander
• 2 dry red chillis
• 2 inch long cinnamon
• 2-3 cloves
• 2 green cardamom
• 1 bay leaf
• 2 pinch garam masala powder 
• 1/4 tsp turmeric
• 4 tsp oil
• salt to taste
• 1 tsp sugar

Preparation: Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell.

Grind the onions, cumin seeds, coriander seeds, ginger, garlic, red chillis, cinnamon, bay leaves, cloves and cardamon into a fine paste along with a little water.

Make a puree out of the tomato.

Cooking: Heat 2 tsp of oil in a wok. Add a pinch of turmeric and the eggs. Fry till eggs turn reddish brown. Remove from wok and keep aside.

Cut the potatoes into long slices/cubes and add to the wok. Stir fry till it turns golden brown. Remove from wok and keep aside.

Pour the remaining oil into the wok. Add the sugar and wait for it to turn a little brown.

Add the masala paste along with salt (helps in cooking faster) and keep stirring at regular intervals till the raw smell goes off.

Follow with the pureed tomato.  Add 3-4 cups of water to the paste and bring to a boil.

Add the fried eggs and potatoes and boil for 5-10 mins. Sprinkle garam masala on top and remove from fire.

Serve hot with either rice or roti.

Maccha karadi ( Fish cooked with bamboo shoots )

An Odia delicacy made with fish and bamboo shoots, this hardly calls for any expensive ingredient. The flavors of the fish and the unmistakable tartness of the bamboo combines with the pungent mustard, garlic and chilli paste to create the most unforgettable sensory experience . But do try this with caution as 'karadi' is more of an acquired taste. Highly recommended for those who like to get adventurous with food !

Cooking Time Required : 15 mins

Ingredients:

• 1 small bowl of Karadi ( bamboo shoots )
• 1 large portion of fish ( Rohu/Catla, preferably the fatty(stomach) part of the fish )
• 1 tsp mustard seeds 
• 2-3 flakes of garlic 
• 1-2 nos green chilli 
• 2 tsp mustard oil 
• salt to taste
• pinch of turmeric

Preparation: Grind the mustard seeds ( keeping aside a few for tempering ) along with the garlic pods into a fine paste.

Marinate the fish with salt and turmeric for 10 mins.

Cooking: Heat a pan and drizzle with oil. Fry the fish till it turns slightly brownish.Keep aside.

Heat a wok. Pour 2 tsp oil into it . Add the mustard seeds and green chilli ( slit into two ). When the seeds start spluttering, add the fried fish and crush it slightly. Fry it for 2-3 mins.

Dissolve the mustard-garlic paste in a cup of water. Let it stand for 5 mins before pouring the liquid portion carefully into the wok. Bring it to a boil and add the bamboo shoots along a pinch of turmeric and salt.

Allow to cook on low flame for about 10-12 mins or till the bamboo shoots turn tender. Serve with rice.

Bamboo Shoots

Quickie pudding

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

Ingredients: Eggs ( 2 nos ), fruit bread ( 4 slices ), milk ( 3/4 th cup ), sugar ( 3tsp ), vanilla essence ( 4-5 drops ), raisins ( 1/4 th cup ), cashews ( 1/4 th cup ), salt ( a pinch ), ghee ( 1/3 tsp ), sweetened cornflakes/wheatflakes ( 1/2 cup ).

Preparation: Cut and remove the sides of the fruit bread. Break into small pieces and soak in a mixing bowl with warm milk for about 15 minutes.

Whisk the two eggs and add to the mixing bowl along with the sugar, raisins, cashews and vanilla essence. Beat well.

Cooking: Grease the sides of steel bowl ( one with a lid that fits tightly ). Pour in the mixture. Close with the lid.

Add 2 cups of water to a pressure cooker. Transfer the bowl into the pressure cooker and close the pressure cooker lid. Put on the stove and allow for 3-4 whistles ( 12-15 mins).

Remove from the stove and allow steam to escape. Open the pressure cooker and remove the bowl. Cut the pudding into small pieces and sprinkle the crushed cornflakes over it.
Relish it hot.

Kakara Pitha

Cooking Time Required: 30-40 mins
Cost of preparation: 70-80 rupees

Ingredients: Suji ( 250 gm ), maida ( 1 cup ), coconut ( grated, 2 cups ), chenna ( cottage cheese, 1 cup ), sugar ( 3-4 tsp ), raisins ( optional, 1 cup ), fennel ( saunf, pana mahuri, 1 tsp ), cardamon ( 1-2 nos ), ghee ( 1 tbs ), oil for frying, salt.

Preparation: Boil water in a wok ( Use water twice the volume of suji ). Add the suji, maida, fennel and salt to the boiling water and keep stirring continously to avoid formation of lumps.

Remove from fire once the water is completely absorbed and the mixture forms a solid lump.

Allow to cool down a bit. Add the ghee. Knead the mixture into a smooth dough. The kneading should be done when the dough is still hot ( should have a tolearble temperature ).

Add sugar, raisins, cashews, chenna and cardamon powder to the grated coconut.Mix well.

Break the dough into small balls. Flatten the balls into small rotis. Stuff with the
coconut-chenna mixture. Shape into small balls.

Cooking: Heat a wok. Add sufficient oil for frying. When the oil is sufficiently hot, add the stuffed balls. Fry till the balls are cooked and turn golden brown.

Remove from the wok and serve hot.

Tip to avoid lumps in the dough - Dissolve 1 tsp maida in cold water and add to the boiling water before adding the rest of the maida and suji.

Note - This Pitha can be made entirely with Suji which makes it very crispy. Or with maida with just a hint of suji for that melt in touch texture without the crispy feel.

Kaankada Jholo

Cooking Time Required: 45-50 mins
Cost of preparation: 120-150 rupees

Ingredients: Crab meat ( 1 Kg.), onions ( 2-3 large ), cumin seeds ( 2 tsp), garlic pods ( 18-20 nos ), red chilli ( 3-4 nos ), ginger ( 2 inch long ), tomato ( 2 medium ), turmeric ( 1 tsp), cinnamon ( 2 inch long ), small cardamon ( 3-4 nos), oil ( 10-15 tsp ), salt.

Cooking: Put a wok on the stove and put 6-7 tsp oil in it . When the oil starts smoking, add the crab meat along with turmeric. Stir fry till the crab meat turns red and all the excess water evaporates.

Remove from the wok and keep aside. Grind the onion, garlic, ginger, cumin and red chillis into a fine paste . Powder the cinnamon and cardamon.

Heat a wok. Add the remaining oil. Add the paste and salt along with two cups of water. Cook till the raw smell goes away. Add the minced tomatoes and cook for 5-6 minutes till it is softened. Add the crab meat along with the garam masala powder. Stir fry for another 5-10 mins.




Add 4-5 cups of water. Bring to a boil . Allow to simmer for 10 mins. Crab curry is ready to eat.

Serve with rice .

Badi-Palanga saaga

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

Ingredients: Palanga (palak, spninach) leaves ( 2 bunches), tomato ( 1 small), red chilli ( 2 nos ), pancha phutana (1/3 tsp), oil ( 3 tsp), badi ( 1/2 cup ), salt.

Preparation: Wash the palanga leaves thoroughly and cut into fine pieces. The tomato should be cut into very small pieces.

Cooking: Heat a pan and add 1 tsp oil. Add the badis and drizzle with some more oil on top. Stir fry till the badis are golden brown. Transfer to a bowl and crush into small pieces.

Heat a wok (kadai). Add the oil. When it starts smoking, add the red chillis (broken into 2-3 pieces each) and pancha phutana. Add the tomatoes to the spluttering seeds.
Fry till the tomatoes are well cooked.

Add the palanga leaves and salt. Cook uncovered till the leaves are done. Remove from the wok into a serving bowl. Add the crushed badis. Mix well.

Tip: This dish can also be prepared without adding the tomatoes. Instead brinjal ( cut into small cubes ) can also be used.

Instead of adding the badi, one can also add roasted moong dal. The moong dal should be dry roasted and broken into small pieces.

Poee Chenccheda

'Poee Chenchedda' or Malabar spinach cooked with assorted vegetables and fish head is quite a delicacy. This Odia dish is low on spices and depends on the medley of the starkly different ingredients for a unique taste experience. Interestingly, for people who do not consume non-veg, malabar spinach is considered as 'amisha' or 'non-veg'. While I am not sure about the reason behind this classification, I do love this curry even without the addition of the fish head.

Cooking Time Required : 40 mins

Ingredients:

• 1/2 cup Pumpkin cubes
• 2-3 parval/potola/pointed gourd 
• 1/4 cup brinjal cubes 
• 100 gm Malabar spinach/poee
• 1 medium sized potato
• 1/2 cup ridge gourd cubes
• 1 medium sized tomato
• 1/2 inch ginger
• 8-9 pods garlic
• 1 medium onion 
• 1 inch cinnamon stick
• 2 green cardamom
• 1-2 cloves
• cumin seeds ( 1/3 tsp), 
• red chilli ( 2-3 nos)
• turmeric (1/5 tsp)
• 1 large fish head (Bhakura maccha munda)
• 4-5 tsp oil
• 1/2 tsp turmeric
• salt to taste

Preparation: Wash the vegetable and cut into large sized pieces. Keep aside

Marinate the fish with salt and turmeric for about 5 minutes.

Grind the onion, garlic, ginger, 1-2 red chilis, cardamon, cloves and cinnamon into a thick paste.

Cut the tomato into small pieces . Remove the tomato seeds.

Cooking: Heat oil in a large wok. Add the fish and fry till it turns reddish. Remove from wok and keep aside.

Add the red chillis and cumin seeds. Allow to splutter and then add masala the paste and cook till the raw smell goes away. Add the tomatoes and cook for 5 mins.

Add all the vegetables except the poee leaves. Allow the vegetables to be half-cooked and then add the poee leaves. Cook for another 5 minutes and then add the crushed fish head. Cover with a lid and cook for 5-6 minutes till the fish mixes thoroughly with the vegetables and the water disappears.

For folks who like the crispiness of the fish head, add the crushed pieces just before switching off the flame.

Serve hot with steamed rice.

The 'without fish head' version for vegetarian folks -

Note: Do not add any extra water. The vegetables need to be cooked in their own juices.

Suji Manda

Cooking Time Required: 30-40 mins
Cost of preparation: 50-60 rupees

Ingredients: Suji ( 500 gm ), coconut ( grated, 2 cups ), sugar ( 3-4 tsp ), cardamon ( 1-2 nos ), salt.

Preparation: Boil water in a wok ( Use water twice the volume of suji ). Add the suji and salt to the boiling water and keep stirring continously to avoid formation of lumps. Remove from fire once the water is completely absorbed and the suji forms a solid lump.

Allow to cool down a bit. Knead the suji into a smooth dough. The kneading should be done when the suji is still hot ( should have a tolearble temperature ).

Add sugar and cardamon powder to the grated coconut.Mix well.

Break the dough into small balls. Flatten the balls into small rotis. Stuff with the coconut mixture. Shape into small balls.

Boil water in a deep vessel. Place the suji balls on an idli stand. Put inside the vessel and cover tightly with a lid. Allow to steam for 10-12 mins.

Remove from the vessel and serve hot.

It can also be served as low calorie snack as it does not use any oil.