Khadaa Tarkari / Amaranthus Stems Curry ( Yet another Rustic treat from Odisha )

'Khadaa Khia' in Odisha refers to the slang for an impoverished person who tries to pass off as belonging to a higher society. The term comes into use as 'khadaa' or the thickened stems of Amaranthus plant are mostly consumed by poor folks who do not have access to other vegetables. The plants require minimal care and grow wild in the mountainous areas where poor folks can forage some for their meals.

But since I have never embraced stereotypes, there is no question of reinforcing them. Hence I was delighted when I first glimpsed this vegetable in Bangalore (Bellandur market to be precise).  The stems can be made into a stir fry, added to curries and sometimes also to 'Kanji' while the leaves can go into a kharada or bhaja. Some folks also make a very delicious preparation with Khada, dried jackfruit seeds and badi.

Read on for my favorite preparation with 'Khadaa' -

Preparation Time - 20 mins ( plus 10-15 mins for cleaning and chopping )

Ingredients -

• 2 cups tender khadaa /amaranthus stems
• 1/2 cup pumpkin ( peeled and chopped into small pieces )
• 1/2 cup ridge gourd ( peeled and chopped into small pieces )
• 1/4 cup potato ( peeled and chopped into small pieces )
• 1 medium sized onion (roughly chopped)
• 1-2 garlic flakes (slightly crushed)
• 1-2 dry red chilis
• 1/5 tsp turmeric
• 1/5 tsp jeera powder
• 1/2 tsp pancha phutana
• 2-3 tsp oil
• salt to taste

Preparation -  The khadaa  needs to be soaked in water for 1/2 hour and then washed 2-3 times with fresh water to dislodge any sand/mud sticking to them. Chop into 2 inch pieces and peel them .

Cooking - Heat oil in a wok. Add the broken chili and pancha phutana. Once they start spluttering, add the chopped onion. Fry till they start turning red around the edges. Add the garlic and allow it to turn golden (but not brown).

Add the khadaa and other veggies at this point. Fry on medium flame for 3-5 mins.

Add about 1 1/2 cup water, salt, turmeric and jeera powder. Cover and cook till the all the vegetables are soft. If excess water remains, turn up heat for 2 mins.

Remove from the wok and serve hot with white rice.

Bio Oil Review

Yeah, It has been around for sometime. But since it is an oil, quite a few ladies whom I personally know have been skeptical about it. That is why I decided to go ahead and give it a try. And I haven't regretted it even one bit .

So, what is it ? Bio Oil uses the breakthrough ingredient PurCellin Oil which is highly effective in treating scars, stretch marks and any signs of aging . The product claims to fight -

• Scars
• Stretch Marks
• Uneven skin tone
• Aging skin
• Dehydrated skin

Pro's - 

1. A 60 mL bottle cost Rs 450/- but one can grab it on Nykaa at anything  between 375-400 during promotions.

2. It is easily absorbed.

3. No breakouts

4. Very light fragrance

5. Colorless and hence no stains on clothes/pillows.

Con's -

1. Not suitable for very oily skin.

2. May not work with very stubborn spots/pigmentation.

My experience with Bio Oil 

It has become a part of my routine. As my skin condition keeps changing ( both due to hormonal and climatic reasons ), I use it 2-3 times a week for massaging my skin at night. Just 2-3 drops are sufficient for the entire face and get completely absorbed in 5 mins.

It has lightened my pimple marks and some pigmentation marks on the forehead.

I also use it as a body moisturizer and my stretch marks seem to be fading(I wish I was more regular with it ). 

I also use it to remove my makeup /BB cream before washing my face with a good foaming face wash.

Rating - 4/5. Do try one ladies. 

Golden Fried Prawns

Among all the prawn dishes served at restaurants, the Golden fried prawns always deserves a special mention. However they vary so much in appearance, anything in the spectrum of a pale yellow ( beaten egg yolk shade ) to a robust orange red, that one could actually find fifty shades of golden fried prawns if one makes an earnest effort. Therefore one may actually be forgiven for thinking that the name is a misnomer.

Another interesting feature is the taste of the dish. The ones served at some Chinese eteries may seem like all crust and the inside flesh is just cooked but still very light pink and also a little on the bland side. However, try ordering some at a South Indian joint and you will be in for a surprise. The crust is minimal and the prawns are fried to right extent which turns them into that gorgeous orange shade without losing their juiciness. And most of it is served spicy just like the majority of Indians prefer it.

I usually take the middle path when it comes to this dish. A decent crust that has a good amount of crunch and a well seasoned flesh is what I prefer. So, try out my version and you won't regret it for sure -

Preparation Time - 15 mins

Ingredients -

FOr the marination -

• 7 nos Tiger prawns/Pink prawns
• a pinch of ground pepper 
• a few drops of soy sauce
• a few drops of vinegar
• a pinch of salt

For the crust -

• 1 tbsp all purpose flour
• 1 tsp corn flour
• 1 tbsp egg white
• 1 tsp oil
• 1/2 tsp water
• 1 garlic flake (grated)
• 1 green chili (grated)
• a pinch of baking powder
• a pinch of salt

Preparation - Wash the prawns. Remove the head and the shell while keeping the tail intact. Remove the black vein which runs along the outer side of the body. Make a light incision along the length and flatten out the flesh.

Add all the other ingredients mentioned under the marination process to the dressed prawns. Mix gently and keep aside for 15 mins.

Take all the ingredients mentioned for the crust into a mixing bowl. Whisk everything together to get a thick batter.

Cooking - Heat sufficient oil for deep frying in a wok.

Take each prawn. Dip it in the batter making sure to get an even coating. Place it the hot oil and cook for 2-3 mins on each side or till it is uniformly golden in color.

Remove from the wok and place on a paper towel to absorb excess oil.

Serve hot with tomato ketchup or even a mint chutney.

Weekly Snapshot ( 26/04/2015 - 02/05/2015 )

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Top 5 recipes for this week -

• Chenna Gajja
• Amrakhand (Mango Flavored Shrikhand )
• Zunka ( A rustic Maharashtrian Delicacy )
• Amritsari Alu Gobi
• Vegetarian Kheema Matar

Latest on Oriyarasoi

• Watch out for the blockbuster reviews of some amazing beauty products in the coming week ( Bio-Oil, Kaya Pigmentation reducing Complex, Eau Thermale Avene, etc )
• Updates on Sabitri brata coming up ( more online shopping sites to explore )!!

Restaurant Review Series : Wareabouts @Marathahalli, Bangalore

Yet another restaurant that offering a live barbecue !! Does it shine among the competition ? Or does it fade into the background ? Read on to know more about an experience that is still fresh in my mind !!

We walked into the place at around 7:45 pm on a Friday. As it was a holiday (May 1st), and it was early, we were the first customers. The place looked inviting and cozy. The tables were neatly arranged and enough space was available so that guests do not bump into each other. We were greeted by the friendly staff and seated in a comfortable corner. The menu of the day ( I was informed that they change it everyday) was made available to us and we were offered a cocktail which we denied.

We started with a Chicken Manchow soup  which was served by the staff. Coming to the starters, we were first offered the Chilly Garlic prawns. I noticed that it tasted a little different from the ones served at other restaurants (maybe they use a different sauce) but the prawns were juicy and delicious.

The grill was placed on the table and an assortment of chicken, fish and veggies were placed on it. The chicken kebabs were nicely done and one could make out that they use really fresh meat. The 'Bhatti ki Machali' was just out of this world and it just melted into the mouth. Had to go for seconds. The mutton seekh was equally delicious and tender. Even the Tangdi kebabs were nice and juicy unlike the burnt ones that are served at a few places. Among the Chicken variety, I like the Grilled Chicken with Chipotle sauce and cumin.

The vegetarian fare was also good . I liked the grilled pineapples, the Korean grilled veggies and the crispy sweet corn . Have to admit that I did not have much appetite left after hogging on the non-vegetarian starters.

The staff was quite attentive and kept replacing the skewers with fresh ones at regular intervals.

After the starters, I wanted something light before moving onto the mains. So, picked on some of the salads on offer. Coleslaw, Fish with mustard sauce, the grilled Haricot beans, Pasta in cocktail sauce and a Greek salad to be precise. The Greek salad turned out to the best among them.

The Main course offered a good mix of Indian and European cuisine. Some dishes I can remember are Chicken Stroganoff, Mandarin Fish, Sukka Gosht, Dhaniya Chicken, Paneer Butter Masala, Gatte ki Subzi, Palak Dal, Andhra Chicken Biryani, etc. The Sukka Gosht and the Dhaniya Chicken were really good. Even the Biryani was nice.

The food was hot and very fresh. Even the spiciness came from the garam masalas and not an overdose of chillis as used by some places. And other good thing was that they use oil in moderation. I could not find an extra smear/layer of oil around any of the dishes that I tried.

Moving onto the desserts, I felt that the variety as a little less. Gulab Jamun, Gajar Ka Halwa, Apple Jalebi, Chocolate Rum Balls, Pasty, Malai Rolls (more like a malpua rolled with Chenna Payas/Rabdi), Shahi Tukda, Qubbani Ka Meetha and fresh fruits with ice-cream were on the desserts menu. My favorites among the lot are the Chocolate Rum Balls, Apple jalebi and the Shahi Tukda.

Overall, the food was great and the ambiance very relaxing. The manager personally visited our table and checked with us about the food.

Rating - 4.5 / 5. ( I am yet to experience how the staff manages on a busy day ).

Amrakhand ( Mango Flavored Shrikhand )

It is the mango season and hence it is little wonder that the luscious fruit is making inroads into very possible dish that comes out of the kitchen. Mango rasam, mango rice, mango chicken curry, mango lassi, mango milkshake and even mango ice cream are some popular choices. So, it is hardly surprising when this wonder fruit became a part of Shrikhand, a yummy but easy to prepare dessert.

This is a very simple recipe and one can easily substitute sugar with sugarfree powder without compromising on the taste. Read on -

Preparation Time - 10 mins ( plus 2-3 hours extra if not using greek/thick yogurt )

Ingredients -

• 1 cup thick yogurt ( or 2 cups thin yogurt )
• 1/2 cup grated ripe mango 
• 2 tsp powdered sugar
• a spinch of saffron
• 3 tbsp roasted chiroli nuts

Preparation - If using thin curd, take it in a cheesecloth or muslin cloth. Gather into a bundle and hang in a cool place for 2-3 hours.

Take the thick curd in a mixing bowl. Add the powdered sugar and beat it to break any lumps. After 4-5 mins it will turn lighter and fluffier. At this point, add the mango pulp and mix in . 

Sprinkle the saffron and pop into the refrigerator for 1 hour atleast.

Whisk again before serving. Garnish with roasted chiroli nuts and serve chilled.

Chenna Gajja

Unlike the Pahala Rasgulla, whose fame has breached the frontiers of the state, another sweet from the same region remains little known even within Odisha. The Chenna Gajja or fried version of the Ragulla is equally delicious but very different from the latter in taste and texture.

If you have ever been to Pahala, then you might have seen these rust brown beauties arranged in a lovely stacked fashion in front of the numerous shop that also sell the rasgulla. Since the ragullas are busy swimming in large cauldrons hidden from the public view, it is the Chenna gajja that actually catches the eye of every passerby.

Read on for the recipe -

Preparation Time - 40-45 mins

Ingredients -

• 1/2 liter whole milk
• 1 tbsp semolina ( though I use very little just enough for binding )
• 1 1/2 cups sugar
• 2 pinch cardamom powder
• 1 1/2 tbsp vinegar
• Oil,for deep frying

Preparation -Bring the milk to boil on a medium flame in a thick bottomed vessel. Once it gets to a rolling boil, keep on the flame for another 2-3 minute.

Dilute the vinegar with 1/2 cup water.

Remove from flame and keep aside for 4-5 minutes. Add the diluted vinegar to one corner of the vessel till the milk shows signs of curdling. Using a spatula, mix the contents of the vessel thoroughly till the greenish water (whey) and milk solids (chenna) get completely separated. ( You might not need to add the entire cup of citric acid but use sufficient amount needed to split the milk )

Place a thin cloth on a metal strainer ( Do not use  plastic as the mixture is still very hot at this point ). Pour the contents of the vessel over it. Wash the chenna under running water for 2 minutes to remove all traces of citric acid. Bundle/gather the corners of the cloth and squeeze out all the water but do not squeeze too hard.
Hang it for 1 hour.

Remove the cloth and place the chenna on your sanitised kitchen counter / chopping board. Start kneading it with the heel of your palms. Then gather the chenna into a ball and start kneading again. Do this for 10 minutes.

Sprinkle the suji and powdered cardamom over the kitchen counter. Work them into the dough. Knead till you can no longer feel the graininess of the suji. The dough will start looking like an orange peel by this time with a dimpled appearance ( reminded me of cellulite which such (and also on the kneading surface).

Divide the dough into 7-8 portion. Shape each portion like a rectangle.

Heat oil for deep frying a wok. Gently put the pieces into the hot oil and fry to a golden color on both the sides. Remove and keep on a paper towel to absorb excess oil.

Take the sugar in a saucepan. Add 1/2 cup water and bring to a boil. Let it boil for 7 mins or till it takes on a thick consistency. This syrup will be quite thicker than the Pahala rasgulla syrup.

Remove from the flame and put the fried chenna gajja in the syrup. Let it be immersed for 1 hour or till the syrup feels just warm to touch.

Serve immedaitely.

Note - For a thicker and more crusty coating on sugar, allow the sugar syrup to become still thicker. Put in the chenna gajja for 1-2 mins, remove and allow it to dry outside for the sugar layer to form.

Zunka ( a rustic Maharashtrian delicacy )

Long before the Naveen Pattanaik government announced the populist measure of offering 'bhata-dalma' or rice and dal cooked with veggies at a subsidized rate for the poor in Odisha, the Maharashtra government also had a scheme which offered 'zunka-bhakri' to the poor of Maharashtra at subsidized rates. The Zunka is an important part of Maharashtra cuisine and it transcends all classes. Though it is mainly consumed in the rural parts of the state, it is equally popular in urban households. A simple yet delicious dish, it made with besan or chickpeas flour. It is ideal for those days when one has run out of veggies/meat.

Read on for the recipe -

Preparation Time - 10-12 mins

Ingredients -

• 1 cup besan/chickpeas flour
• 1 medium sized onion (finely chopped)
• 2 green chilis
• 3-4 garlic flakes
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• a pinch of asafoetida
• a pinch of turmeric
• 1 dry red chili
• 2 tsp oil
• salt to taste
• cilantro for garnishing
• 2 cups water

Cooking - Heat the oil in a non-stick skillet. Add red chili, asafoetida, mustard seeds, cumin seeds and garlic flakes. Fry till garlic takes on a golden hue. 

Add the chopped green chili and onions. Fry till translucent.

Add the besan and fry to a light brown color.

Finally add the water, adjust salt and cook till the zunka leaves the sides on the skillet.

Garnish with cilantro. Serve hot.

Small Changes Go a Long Way !!

Saving the Earth sounds like a big deal when you have weighty phrases like greenhouse effect, global warming, ozone hole and melting polar caps thrown in. But if you do an in-depth analysis of the causes that contribute to these phenomenon, one realizes that the root cause lies in the way we lead our everyday lives. Awareness is the key to getting anything to work. And we need to be aware that since our planet has limited resources, they have to be effectively managed to sustain quality life on the planet.

Image courtesy: koreaittimes.com

I have put down a few pointers which I believe will go a long way in saving our planet. Read on -

• Minimize use of products that contains detergents (soaps, shampoos, etc) - Detergents are poisonous to aquatic life, even the biodegradable ones. They lead to algae blooms which deplete oxygen levels in water bodies and often lead to the death of fish and other marine life. Switching over to a natural substitute like soap nuts is a available option. But sadly not enough research has gone into the use of soap nuts (also known as Reetha, comes from a tree known as Sapindus) and developing a commercially viable product that can replace detergent use on a large scale.

• Switch to a vegetarian diet - Unlike olden times when people depended on free range produce for meat or dairy products, the growing population has led to factory farming. A large number of animals are raised using industrial methods and the disposal of the farm waste ( faeces, pesticides, waste water, waste feed, antibiotics from the animal feed, etc ) is fast turning into a major nightmare. When some of this noxious waste makes way into the water bodies, it leads to

• Reduce dependency on usage of personal vehicles - Hop onto a bus/local train or hitch a metro ride. Not only it is lighter on the pocket, you would also be doing a favor to the carbon dioxide choked lungs of your city. Still don't want to trade the exclusivity that a car offers ? Get together with a few of your colleagues/neighbors and form a car pool instead. 

• Responsible planning of buildings goes a long way in countering the greenhouse effect -Living spaces and office spaces making use of too much glass not only contribute to the greenhouse effect but also put pressure on resources like electricity. Imagine how many rural homes could be lighted up if we did not consume obscene amounts of electricity to keep those glitzy glass houses cool and fancifully lighted up.

• Give those polythene bags a miss at the supermarkets - Opt for jute instead. Stock a few of those and carry it on your shopping expeditions. They are in vogue, degradable and no trees are harmed in their making.

• Order groceries online - The delivery trucks leave less carbon footprints in a single spree than the combined effect of the multiple cars or sedans that might have done the job individually. Still better, get together with your neighbours and order groceries/fruits/veggies on the same day from any online/offline store.

• Grow your own kitchen garden - Make use of thick polythene bags, empty tins and even the plastic take away containers for planting small herbs. Reuse the peels to create compost for the plants. Water from washing the fruits, veggies, lentils and rice can go into nurturing these plants. Plus it saves a trip to the nearest vegetable shop whenever one runs out of some coriander or green chilis or any other herbs. 

This entry is written for Green Yatra . Check out this video created in collaboration with Studio NH 47, a band from Namma Bengaluru :

Amritsari Alu Gobi

Amritsari Alu Gobi is a simple yet flavorsome Punjabi curry with a hint of a tang. The cauliflower florets and the potatoes are cooked to a very tender stage and as a result one gets a curry that has an almost mashed kind of texture. It goes great with some piping hot rotis !!

While it does remind me of our 'Phulakobi Jholo' or Odia cauliflower curry, this one has more tang, garam masala and almost zero bite when compared to the former. Call it an Odia thing if you wish, but we Odias prefer to have a bite to our veggies / meat. Almost like al-dente. And hence I take care not to overcook the cauliflower when I make this curry as my husband refused to eat it the first time.

Read on for the recipe -

Preparation Time - 40 mins

Ingredients:

• 250 gm Cauliflower
• 1 large onion
• 1 large potato 
• 2-3 green chilis
• 2-3 tsp ginger garlic paste
• 1 large + 1 medium sized tomatao
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• 1 tsp red chili powder
• 1/4 tsp garam masala
• 1/3 tsp cumin seeds
• 1/3 tsp mustard seeds
• 2 pinch asafoetida
• 1/4 tsp amchur (or as per taste)
• 2 tsp kasuri methi
• 1-2 nos green cardamon 
• 1 inch long cinnamon 
• 1-2 nos cloves
• 1 no bay leaf
• 5 tsp oil
• salt to taste
• 1/2 tsp sugar (my addition)
• cilantro for garnishing

Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.

Cut the onion into small pieces. Make a paste out of it and keep aside

Make a puree out of the tomato or chop into very fine bits.

Cooking: Heat 3 tsp oil in a wok. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.

Heat remaining oil in the same wok. Add mustard seeds, cumin seeds and whole spices. Fry till fragrant. Add the asafoetida and the chopped green chilis and fry for 30 seconds.

Add the onion paste along with the GG paste and fry till raw smell goes away. Add all the powdered masala (except amchur) and fry for 1 minute.

Add the tomato pureed/finely chopped . Cook till oil starts to separate out.

Add the fried florets and potatoes along with the kasuri methi, salt and 2-3 cups of water.

Boil for 8-10 mins or till the gravy thickens to ones' preference. Finally stir in the amchur powder and sugar just before removing from the flame.

Garnish with cilantro and serve hot with rotis/paranthas.

Weekly Snapshot ( 19/04/2015 - 25/04/2015 )

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Top 5 recipes for this week -

• Mustard Jackfruit Masala
• Vegetarian Kheema Matar
• Chicken Saagwala
• Dahibara-Ghuguni-Aludum
• Janhi Posta 

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• 1. Introduced new feature. Now browse recipes by region.
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