Corn-Peas pulao with Fried chicken and Apple raita

Cooking Time Required: 30-40 mins
Cost of Preparation: 150-160 rupees
Serves : 2

For the Corn-Peas pulao:

Ingredients: Basmati rice ( 2 cups ), corn ( 1/2 cup ), green peas ( 1/2 cup ), coriander stems ( cut into small pieces, 1 tsp ), jeera ( 1/2 tsp, optional ), jeera-lanka ( roasted cumin-chilli ) powder ( 1/2 tsp ), chilli powder ( 1/3 tsp ), star anise ( 2-3 nos), javitri ( 1-2 flowers ), ghee ( 1-2 tbs ), salt.


Cooking: Boil the basmati rice using sufficient water ( 4-5 times the quantity of rice ) in a open vessel. Add salt, star anise, javitri and 1 tsp ghee to the water.

Cook the rice for 10-12 mins or till it is almost done. Strain all the water and keep aside.

Heat the remaining oil in a wok/pan . Add the jeera, followed by the coriander stems, green peas and corn with a pinch of salt. Stir fry for 2 mins.

Now add the jeera-lanka powder and red chilli powder. Add the strained rice after 30 secs.

Mix well. Add more salt if desired.

Keep covered for 2-3 mins.

For the Fried Chicken:

Ingredients: Chicken legs ( 2 nos ), lemon juice ( 1 tsp ), thick curd ( 1 tsp ), chicken tandoori masala ( 2/3 tsp ), coriander powder ( 1/2 tsp ), cumin powder ( 1/2 tsp ), chilli powder ( 1/3 tsp ), ginger garlic paste ( 1/2 tsp ), turmeric ( 1 pinch ), onion ( 1 no., small ), garam masala ( 1/4 tsp , optional ), salt, oil ( 3-4 tsp ).

Preparation: Mix all the ingredients into a thick paste except for the chicken legs, onion and oil.

Make small cuts/slits into the chicken legs . Rub the paste all over and keep in the fridge to marinate for 5-6 hours ( 1-2 hrs will also suffice if you do not have time ) .

Grate the onion and keep aside.

Cooking: Heat the oil in a wok. Add the onion paste and fry till it turns brown. Add the marinated chicken.

Stir for 2-3 mins and add a little it of water. Cover with a lid for 5 mins.

Uncover and stir fry till the chicken is done. Remove and keep on a bloting paper to absorb excess oil.


For the Apple Raita :

Ingredients: Apple ( 1 no. ), yogurt/curd ( 5-6 tbs ), jeera-lanka powder ( 1/3 tsp ), roasted coriander powder ( 1/5 tsp ), sugar ( 1 tsp ), salt.

Preparation: Beat the yougurt with salt, sugar , coriander powder and jeera lanka powder, Add water to get desired consistency.

Cut the apple into small pieces . Add to the yogurt and mix well.

Serve with the corn-peas pulao.

Patra Bhajja (Bandha Kobi Chilli)

Cooking Time Required: 10-15 mins
Cost of Preparation: 40-50 Rupees

Ingredients: Bandha Kobi/Cabbage ( 1 no., small ), onion ( 1 no., large ), ginger ( 1 inch , cut into thin strips ), red chilli powder ( 1 tsp ), tomato sauce ( 2-3 tsp ), soya sauce ( 1/2 tsp ), salt, oil ( 3-5 tsp ).

Prepparation: Cut the onion into thin long pieces. Similarly, cut the cabbage into thin strips and remove the thick stems .

Cooking: Heat the oil in a frying pan. Add the ginger pieces followed by the onion . Fry till the onion turns translucent.

Add the cabbage pieces along with the red chilli powder. Fry till the cabbage is almost done .

Sprinkle the salt, tomato sauce and soya sauce. Fry for 3-4 mins.

Serve hot.

Cabbage

Chinguri Sukhua Chura

Cooking Time Required: 10-15 mins

Ingredients -

• 2 cups dried shrimp (chingudi sukhua)
• 3 dry red chillis
• 7 garlic flakes
• 2 green chillis
• 1 tsp mustard oil
• 1 small onion
• 1 tsp chopped cilantro
• Salt to taste

Preparation: Wash and drain the prawns . Crush the garlic flakes .

Cut the onions and green chillis into small pieces.

Cooking: Heat 1 tsp of oil in a wok. Break the red chillis into 2-3 nos and add to the wok along with the crushed garlic flakes.

Fry till the prawns become crispy .


















Remove from the wok and crush the prawns with a rolling pin. Add the onions and green chillis. Sprinkle a few drops of mustard oil and salt. Mix well .

Serve with pakhala/ rice and dal .

Note: One can also make this preparation with fresh small prawns.
Crush in a grinder for 5-6 secs instead of using a rolling pin.


Shrimp

Dhaba style Masala Egg Bhurji

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

Ingredients: Eggs ( 3 nos ), onion ( medium, 1 no. ), green peas ( 1/3 cup ), tomato ( small, 1 no. ), green chilli ( 2-3 nos ), roasted cumin-chilli powder ( 1/3 tsp ), coriander powder ( 1/3 tsp ), cooking butter ( 3 tsp ), garam masala ( a pinch ), minced coriander leaves ( 1 tbs ), salt.

Cooking: Break the eggs in a bowl . Add salt and beat well.

Heat oil in a wok. Add the onions and fry till translucent. Add green peas , chilli and tomato along with a little salt. Stir fry for 3-4 mins.

Add the beaten eggs and allow it to firm a bit. Stir vigorously at this stage to break the egg into small pieces and mix well with the other vegetables . Add the powdered masalas.

Cook for 2-3 mins.

Remove from the wok and garnish with minced coriander leaves.

Coffee n Strawberry Shake

Cost of preparation: 40-45 rupees
Time Required: 10 mins
Serves : 2-3 nos

Ingredients: Cold Milk ( 2 cups ), water ( 2/3 cup ), Nescafe coffee powder ( 3-4 tsp ), chocolate powder ( 1 tsp ), cream ( 2-3 tsp , optional ), strawberries ( each sliced into two, 1 cup ), ice cubes ( 5-6 nos ), sugar ( 3-4 tsp ), dark chocolate cube ( 1 no ).

Preparation: Add all the ingredients except for the ice cubes and dark chocolate to a juicer jar. Mix for 2-3 mins on a low speed till the froth shows a creamy texture.

Add ice cubes at this stage and mix for a few seconds.

Pour into a tall glass/mug . Grate the chocolate cube over it.

Note: Check if the coffee gets dissolved in cold water. If not, dissolve in a little amount of warm water.

Badi Tarkari

Remember the story of the ant and the grasshopper ? I am sure most of you have already read it. But for those who havn't, I am putting it in a nutshell. It is all about a hardworking ant who slaves throughout the bountiful spring to ensure that he has enough to eat throughout the harsh winter months. Everytime I read this story, I am able to relate it to some hardworking Odia lady who seems to have take a leaf out of the ant's life.

Badi tarkari used to be a regular feature of the Odia meals during the summer months when the vegetable supplies used to dry up (especially in the days before the Green revolution). The lentils dumplings are prepared during the winter months in anticipation of the scarcity during the summers. And it used to involved a lot of work. Right from the soaking of a fresh batch of black lentils to rubbing off their peels, grinding them on a stone, leavening them to make them light and finally laying out the dumplings, the whole process lasted about 15-16 hours. Whopping amount of work, isn't it ??

As I kid I used to wonder why the ladies took so much pain in the back breaking cold when the whole thing could be easily replicated throughout the year with the exception of the monsoon season. While the explanations I received as a kid ( and I was a curious one too) were rooted in religious practices and customs, I now understood the science behind it. The chilly weather is perfect for making these dumplings as it ensures that the batter does not go sour (get fermented) even as it soaks up the wintry sun-rays. Nor do the dumplings develop cracks due to excess evaportaion of moisture from the surface.

While I can recollect quite a few varieties like the Kakharu badi, rasi badi, khaee badi and masala badi being laid out on the terrace on my parental home, this recipe is prepared with the 'Kakharu badi' or ash gourd - lentil dumplings. My grandma and  mom used to cook this one with baby potatoes, shallots and a few sprigs of garlic leaves( lightly fried ) which lend it a very different flavour. But since I havn't been able to find good quality baby potatoes of late, I made them with the regular ones. Plus, I have incorporated a few changes of my own. Depending of the quantity of gravy retained, the curry can be consumed with 'pakhala' ( a watery rice preparation) or 'garam bhata' ( steamed rice ).

Read on for the recipe -

Cooking Time Required: 15-20 mins

Ingredients -

• 1 large Potato
• 10-12 shallots 
• 1 medium sized country tomato
• 1 cup Kakharu badi ( made with the pulp of ash gourd )
• 4 dry red chilis
• 1/4 tsp pancha phutana
• 1 tsp mustard seeds
• 3-4 garlic flakes
• 2 tsp oil
• a pinch of turmeric ( optional but I prefer it )
• salt to taste
• ambula/dry mango ( optional )

Preparation: Cut the potato into medium sized cubes and keep aside. Peel the shallots and cut each one into two halves.

Grind the mustard seeds along with the garlic flakes and 2 red chillis into a fine paste. Dissolve in 1 cup water and let it stand aside.

Roast the badis ( with/without oil ) and break them if required into smaller pieces( My badi's were already broken during the flight). Keep aside.

Soak the ambula in 1/4 cup warm water.

Cooking : Heat a wok. Add 1 tsp oil. Add the shallots and stir fry till translucent. Add the potatoes at this stage and stir fry for 2 mins. Remove from wok and keep aside.

Add 1 tsp oil to the wok. Add pancha phutana and red chillis . Allow to splutter for 5-10 seconds.

Cut the tomato into 4 parts and add to the wok. Cover with a lid and allow it to soften a bit.

Carefully pour the contents of the cup into the wok while taking care to retain the black residue at the bottom of the cup . Add the fried onion-potatoes, salt and turmeric.

Cover with a lid and cook for 10 mins or till the potato is almost done. Add the ambula along with the crushed badi at this stage. Cook for 1-2 mins more.

Remove from fire and allow to stand for 5 mins.

Serve with rice and dal or Pakhala.

DO check out another delicious Badi recipe from Sundargarh district Badi Phulaa .

Lau ( Lauki ) Chopa Raee

Cooking Time Required: 15-20 mins
Cost of Preparation: 10-12 Rupees

Ingredients: Lau chopa/lauki peels, potato ( 1 no., medium ), mustard ( 2/3 tsp ), garlic ( 5-6 flakes ), mustard oil ( 1 tsp ), salt, turmeric, pancha phutana ( 1/6 tsp ), red chillis ( 2 nos ).

Preparation: Grind the mustard seeds and garlic flakes into a fine paste.

Cooking: Wash and cut the peels into very small pieces. Also cut the potato into very small pieces.


















































Heat the oil in a wok. Break the red chillis and add to the wok along with the pancha phutana. Add the peels and the potato pieces.

Stir fry for 2-3 mins. Add the mustard-garlic paste, crushed garlic flakes, turmeric, salt and 1 cup water.

Cover with a lid and allow to boil for 10 mins. Add more water if required.

Cook till the potato turns mashy and all the water evaporates.

Serve with rice/rotis.

Bottle Gourd

Lau ( Lauki ) Pitha

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

Ingredients: Rawa ( 2 cups ), lau/lauki/ridge gourd ( cut into large pieces, 2 cups ), freshly grated coconut ( 1 cup ), ghee ( 2 tbs ), sugar ( 1-2 tbs ), cardamon ( 2 nos ), salt ( 1/5 tsp ).

Preparation: Put the lau pieces in a pressure cooker. Cook for 1-2 whistles. Drain excess water if any. Grind to a fine paste.

Wash the rawa and drain excess water. Add the lau paste and the coconut ( cut into small pieces ). Also add sugar, salt, cardamon powder and ghee. Mix well.

Cooking: Grease a baking tray with ghee. Sprinkle some flour to prevent the pitha from sticking to the sides and bottom.

Pour the batter into the baking tray forming a 1-2 inch thick layer. Sprinkle ghee on top of the batter.

Pre heat the oven to 160 degrees. Place the baking tray and cook for 35-40 mins . Remove from oven and allow to cool down completely.

Cut into small squares and serve.

This pitha is very wobbly and sticky when hot. It becomes firm after cooling down.


Bottle Gourd

Kadali Bhanda Raee ( Banana flowers cooked in mustard paste )

Cooking Time Required: 15-20 mins


Ingredients:

• 1 no Kadali Bhanda/ banana flowers bunch
• 1 small potato
• 1 small tomato ( optional )
• 5-6 garlic flakes
• 2 tsp mustard seeds
• 2 green chilli
• 1 dry red chili
• 1 tsp mustard oil
• 1/5 tsp turmeric
• 2 tsp vegetable oil
• salt to taste

Preparation: Preparing the banana flowers is a time consuming and messy affair. It might just seem to be a daunting task for first timers.

Here is the list of steps that one needs to follow :

1. Rub a little bit of oil on your palms and fingers. This is to prevent blackening caused due to the sticky juice of the flowers.

2. Keep a bowl of water with salt and turmeric at hand.

3. Remove the outer hard dark pink/crimson-colored bracts. These are not edible.















4. Now remove the bunch of yellowish pink flowers just under the hard layers. Remove the thin long stamen (with a thick head) and a hard petal-like layer (tepal) from each flower. These two parts are not edible.

5. Cut up the flower into small pieces and immediately dunk it into the turmeric water. This prevents the flowers from darkening due to oxidation.

6. Repeat the process for each layer. After the first 5-6 layers, the flowers will be closed. Hold each bunch in one hand and rub your palm over the top part to open up the flowers. Now it will be easier to remove the stamen and the tepal.

7. The flowers will keep getting smaller in size. Once it reaches a length of 1.5 inch, one need not remove any of the parts. These can be chopped and added to turmeric water.

8. Boil the flowers along with the salt and turmeric water for about 3-4 mins. Drain and wash under running water to get rid of the bitterness. ( It is preferable to taste the flowers at this stage. If it still tastes too bitter for one's palate, it should be discarded ).


Cooking: Heat 3 tsp oil in a wok. Drain and squeeze the banana flowers and add to the wok. Stir fry for 5 mins. Remove from wok and transfer to a pressure cooker.

Cut the rest of the vegetables into small pieces and add to the pressure cooker.

Grind the dry red chili, mustard seeds, and half of the garlic flakes into a smooth paste. Add to the pressure cooker along with 1/4 cup of water.

Add the green chilies ( slit into 2 ), remaining garlic flakes, mustard oil, salt, and a pinch of turmeric.

Mix the contents of the pressure cooker and close the lid. Put on stove and allow to cook for 2 whistles.

Allow the steam to escape. Open the lid and check if there for excess water remaining. If so, put it back on the stove and cook on a high flame with the lid open to evaporate the water.

Serve with rice.

Note: This curry tastes best when cold and it is even better the next day. Most of the curries prepared with mustard and garlic taste best when served cold.

Khira santula

Cooking Time Required: 15-20 mins
Cost of preparation: 40-50 rupees

Ingredients: Raw papaya pieces ( 2 cups), pumpkin pieces ( 1 cup ), lau/lauki pieces( 2 cups ), janhi ( ridge gourd, 1 cup ), potato pieces( 1 cup ), red chillis ( 2-3 nos), onion ( 1 small), pancha phutana ( 1/2 tsp ), turmeric, salt, khira/milk ( 1/2 cup ), jeera-lanka (cumin-chilli ) powder ( 1/5 tsp ), oil ( 1 tsp ).

Preparation: Cut the onion in small pieces .

Cooking: Heat a wok .Add 1 cup of water along with the vegetables, turmeric and salt. Close the lid and cook till all the vegetables soften.

Add the milk and cook for 2 mins.

Heat the oil in a pan. Add the pancha phutana and red chillis. When the seeds start spluttering, add the onion pieces. Fry till the onion turns translucent.

Pour over the boiled vegetables. Sprinkle cumin chilli powder. Mix well.
Remove from fire after 30 secs.

Delicious and healthy santula is ready to eat. Serve with rotis.


Note: One can also add vegetables like sweet potato/ brinjal/ parwal/raw banana according to ones taste. Using ghee instead of oil adds a lovely aroma to the santula. On osa bara or vrat days this recipe is made without adding the onions.

The milk maybe skipped if one is lactose intolerant.

Spicy Chicken Jholo ( with herbs )

Cooking Time Required: 15-20 mins
Cost of Preparation: 60-70 rupees


Ingredients: Chicken ( 350 gm ), potato ( 1 medium sized ), maggie bhuna masala ( 2 tbs ), mint paste ( 1 tsp ), coriander paste ( 1 tsp ), methi paste ( 1 tsp ), kasuri methi ( 1 tsp ), tomato puree ( 2 tbs ), sour curd ( 1 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ), whole red chillis ( 4-5 nos ), chilli powder ( 1/2 tsp ), turmeric powder ( 1/3 tsp), salt, oil ( 4 tsp ).



Preparation: Soak the kasuri methi with 2-3 tsp warm water for 5 mins.



Marinate the chicken with mint paste, coriander paste, fenugreek paste, sour curd, tomato puree, turmeric and salt. Add the soaked kasuri methi to the marinate. Mix well and allow to stand for 2 hours.



Cooking: Heat the oil in a wok. Peel and cut the potato into small cubes. Add to the wok and stir fry for 4-5 mins. Remove and keep aside.



Add a pinch of turmeric and whole red chillis to the wok. When the chillis darken, add the bhuna masala. Stir for a minute.



Add the marinated chicken pieces with the chilli powder, coriander powder and cumin powder. Stir fry for 2-3 mins on a high flame.



Add 3 cups of warm water along with the potato pieces and salt. Bring to a boil. Close the lid and allow to simmer on low flame.



Cook for the 10 mins or till the chicken softens.



Serve hot with rice/rotis.



Note: Each paste is prepared from ground fresh leaves.