Marwadi Bhindi ( or Besanwali Bhindi )

Bhindi or Okra is one of the most versatile vegetables. Available throughout the year and easy to prepare, it is omnipresent in our lunch/dinner menu. From a plain stir fried version to a more dressy stuffed one and even as a sweet-sour gravy, we love it in all forms. But during fasting days, I get into a quandary as most of our odia recipes use garlic along with Bhindi. That's one of the reasons why I am always on the lookout for 'no onion no garlic' recipes.

Surfing through the net, I chanced upon this easy fried Okra recipe by Sanjeev Kapoor. The fragrant chick peas flour and spices coat the okra and form a thick layer of powdery deliciousness over the crisp veggies. It was a hit with the family and I ended up making it three times within the span of five days.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients - 

• 15 medium sized okra
• 4 tbsp besan or  chickpea flour
• 1/2 tsp red chili powder
• 1/4 tsp amchur
• 1 tsp coriander powder
• 2 tsp turmeric
• 1/4 tsp garam masala
• 2-3 tsp canola oil
• 1 tsp ghee 
• salt to taste
• lemon juice for garnishing
• cilantro for garnishing

Preparation - Cut the okra into diagonal pieces.

Cooking - Heat the oil in a nonstick skillet. 

Add the okra and fry till crisp. Remove and keep aside.

In the same skillet, add the ghee. Add the besan and fry till fragrant. 

Add the coriander, amchur, chili powder, turmeric and garam masala. Fry for 30 seconds.

Add the okra, sprinkle a few teaspoons of water and fry till the vegetables are evenly coated. Remove from the skillet.

Garnish with lemon juice and chopped cilantro.

Serve immediately .

Lemon Chili Popsicles ( A Blast from the Past )

Summers can be quite unforgiving in the interiors of Odisha. The oppressive dry heat coupled with hot gusts of wind can sap up one's energy levels within the first few hours of the day leaving one with that listless and parched feeling. Not very surprisingly, digging into something chilled on such days actually feels like being offered Manna from heaven. One such sweet memory from my growing up years in Rourkela, a tiny steel township in Odisha, is that of  'Popsicles', then fondly referred to as the 'kathi' (meaning stick) ice-cream or ice lollies.

Imagine the plight of a bunch of school kids being held to ransom ( for knowledge, no ulterior motives detected here ) behind the huge wrought iron gates of a convent on the blazing summer days. The interiors of the classrooms being no better than the fiery blast furnaces that the city is known for. We would wait eagerly for the last bell to go off before rushing out to descend on the lone ice-cream vendor stationed outside the gate. That too for the ice lollies which were available in just 1 flavor and about three to four shades. Talk about being uncomplicated. Orange, beetroot red and yellow, three distinct shades which were sadly identical in taste, but were labelled as different flavors by the wily vendor. Now that my memory cells are all jogged up, I remember that there was a white one too. Milk ice-cream to be precise but which was kept always relegated to the last. Only to be picked when the others ran out. While those lollies did a great job of quenching our parched throats, there were some obvious side effects. The dripping liquid stained the hands, tongue and sometimes even one's cheek. But the worst was when it dripped all the way down to strain our pristine white uniforms and socks. No prizes for guessing the fallout. That could take up another blog post or two if I were to put it in candid details. However with the advent of branded ice-cream parlours, the ice lollies became a thing of the past and I conveniently forgot about them. That is till they re-emerged in a brand new avatar. The dazzling display of colors that stared at me from the pages of a leading daily seemed nothing like the ice lollies that we had relished. Food ! Indeed, it has come a long way.

But then I have come a long way too. 1816 kilometers to be precise. No less. Jokes apart, sitting in the cool confines of my Bangalore flat, I admit struggling to get used to this alien sounding name which kind of interferes with those sepia tinted memories of mine. "What's in a name?", Shakespeare may proclaim. " A bunch of memories and maybe some more too", would have been my reply a new months back. But not any more.

Inhibitions are the single largest factor that get in our way to achieving 'food nirvana'. This realization hit home when I tried out octopus and squid for the first time (of course with a lot of trepidation)  and fell in love instantaneously. That led me to create a bucket list of all those wonderful dishes/ingredients that I had been missing for the longest time. And i have been revising it ever since.

So, when I tried my hand at making popsicles, I went all out in my efforts to make it something memorable. And hence the birth of the 'Lemon Chili Popsicles' which also packs the freshness of mint and that subtle flavor of sea salt ( or 'Himalayan pink salt' for the more fastidious folks ). It turned out to be a double delight when my popsicles ran out within 20 mins of making their maiden debut and within another hour, I got a email mentioning 'Sweet and spicy' to be the current #foodventures theme. Now, if you have been following my blog, 'Foodventures' is an exciting venture by my food inspiration Vikas Khanna, and my favorite food and travel writer cum host Vir Sanghvi which promises to change the way we have been looking at food.

For now, check out the recipe for 'Lemon Chili Popsicles'  -

Preparation Time - 20 mins ( plus 4-5 hours freezing time )

Ingredients -

• 1/2 cup lime juice
• 2/3 cup sugar syrup
• 1 cup water
• a handful of mint leaves 
• 3-4 green chilis
• 2-3 pinch sea salt/ Himalayan salt

Preparation - To get the sugar syrup ready, boil sugar and water in equal quantities for a few minutes. Once it thickens, remove from flame and keep aside to cool down.

Take the green chilis and chop into small rings. De-seed them to minimize their heat. (It is ok if a few seeds are left behind)

Take 1/2 cup lime juice, 2/3 cups sugar syrup, 1 cup water, 6-7 mint leaves, a wee bit of green chili and 2-3 pinch sea salt in a blender jar. Blend for 2 mins.

Strain and pour the liquid into the popsicle molds and top each one with a few mint leaves and chilis .

Pop the molds into the freezer and let it set for 4-5 hours. Overnight is always preferable.

De-mold by rubbing each one between the palms. Serve immediately.

That was my version of a 'Sweet and Spicy' foodventure. Check out this fabulous video which features the culinary giant, Vikas Khanna,  with his 'Sweet and Spicy' foodventure - 

If you are also passionate about embarking on adventures with food and have something in mind that fits the bill of being 'Sweet and Spicy', share it on #Foodventures by Axis Bank Dining Delights HERE. Who knows it might just be your lucky day and you could get a chance to feature in a video with one of the two food visionaries - Vikas Khanna or Vir Sanghvi !

Do not forget to drop a comment or two on the blog. I love to read them all.

Sabudana Chiwda ( Navratri Special )

The navaratri celebrations ( or fasting ) are drawing to a close. And I have been gloriously lazy this time around and almost skipped doing a special series for the folks who have been fasting. So, this is a last ditch effort to redeem myself with a yummy snack that is going to be in vogue even when the days of fasting are long over.

With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.

Read on for the recipe -

Ingredients -

• 1 cup Sago/sabudana ( big pearls )
• 1/3 cup peanuts
• 1/5 cup raisins
• 1/5 cup cashews
• 1/5 cup thin coconut slices
• 1 tsp pepper powder ( as per taste )
• 1/2 tsp black salt (or pink salt)
• Canola Oil for deep frying

Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a  metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.

Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)

Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.

Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )

Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )

Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.

Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )

Chattua Panaa ( The Vegan Version )

Panaa Sankranti or the Odia New year is marked by the consumption of the signature drink, 'Panna' . Cooling and refreshing, this traditional drink comes in many versions. Infact everyone I seem to know has their own 'secret little ingredient' for this drink. Little wonder that none of the ones I have sampled over the years has ever tasted alike.

My favorite panaa however is the 'Bael Panna', a light drink made with just 3 ingredients. Wood apple pulp, yogurt and sugar diluted with water, this has the most unique taste experience that one can come across. But since the fruit is not available easily outside Odisha, I end up making the 'Chaatua panna' or 'Aam panna' most of the times. But this summer, I have reduced my intake of the 'Aam panna' as it requires copious amounts of sugar.

With today being 'Panaa Sakranti' and me being caught up in one of those #govegan moods, I decided to try out a vegan version for the 'Chattua Panna'. Used some almond milk instead of using yogurt and chenna. And added a tiny amount of rose water to the concoction. Turned out to be super delicious and healthy too !!

Read on for recipe -

Ingredients -

• 3 tsp chattua ( roasted gram flour )
• 1 cup almond milk 
• 1 small banana
• 1/2 of one apple
• a few green grapes
• 2 tsp powdered jaggery
• a pinch of cardamom
• a few drops of rose water
• a few slices of fresh coconut 
• 1 tsp freshly grated coconut
• water to adjust the consistency

Preparation - Chop the banana and apples into small pieces.

Transfer everything (except coconut slices) into a grinder jar. Buzz for a few seconds till the jaggery gets dissolved.

Check the consistency. While it is generally kept thick, you can add a little more water if you prefer a thinner consistency.

Pour into a glass and garnish with coconut slices/grated coconut. (Add 2-3 ice cubes if you want it chilled)

Serve immediately.

Note - To prepare the almond milk, soak 1 cup almonds overnight. Next morning, discard the water and peel them. Blend on high for 3-4 mins along with 2 - 2 1/2 cups water. Strain and remove the pulp. Use the extracted milk within 3-4 days ( when refrigerated ).

The pulp can be kneaded into the dough for making rotis/puris/parathas.

Shukto ( The Run up to the Bengali new Year and apprehensions galore )

Situation A ( Girl is gonna meet boy for the first time )
No. Never. There is no way I am going to wear a saree just to meet HIM.

But you do like wearing a saree. You wear it sometimes to office or even for a puja.

Yes. But not in this case. I feel that most guys have certain prejudices when it comes to a saree clad female . It is not something I would wear when I am meeting a guy for the first time. Btw where am I supposed to meet HIM ?

Preferably at Minu Aunty's place.

What ? How can you Mom? What is the point of meeting him there instead of inviting the guy to our own house? You know about my ambiguous feelings for your adorable cousin. As for the rest of her clan, the less I say, the better it is.

Ok. Do whatever you want. I will ask them to shift the venue to your favorite restaurant.

That's a lot better. Mom you are a sweetheart. And finally, who all are going to be there with him ?

His Mom and a few cousins .

Cousins ? Is this supposed to be a swayamvar where I can pick a guy of my choice? Why can't I just meet the guy and his Mom ? Haven't you heard that too many cooks spoil the broth. And in this case I might end up sampling this broth for the rest of my life. I just don't want too many surprise elements for this one. Anyways his Mom is going to the deciding factor.

Ok. Then it will be just HIM and his Mom. But then go easy on her else you will end up with a bitter experience.

Huh. Aren't they all the same. Anyways I got it !!

Situation B (Your's truly is cooking Shukto for the first time)
No. Never. There is no way I am going to cook Shukto with Karela.

But you do like Karela. You have it sometimes as a fry or a bharta.

Yes. But not in this case. I find it to be too overpowering. I don't want it to be the sole reason I end up hating Shukto for life. What about the other veggies in it ?

Those are your regular Dalma vegetables. Aubergine, green banana, raw papaya, pumpkin, string beans, drumsticks and sweet potato.

What ? Do I really need to buy so many veggies ? You know how i feel about aubergine and sweet potato. What will I do with all the leftover veggies ?

Ok. Use whatever you find in the fridge. Except for those imported veggie that you love so much.

That's so much more acceptable. And what about the seasoning ?

Try ginger, panch phoran and radhuni .

That's too much. Let's just leave out the panch phoran. I keep adding that to every other dish. Just want to get acquainted with Radhuni. Anyways it's going to be the deciding factor in this case.

Ok. But then go easy on it. It tends to leave a bitter aftertaste in mouth.

Huh. Don't I know Mom.

---------------------------------------------------------  X  ---------------------------------------------------------


Apprehensions. Apprehensions. Apprehensions. Phew !! First acquaintances can be really awkward . Don't you agree ? And it turned out to be no different when I cooked and savored Shukto for the first time. Despite all the apprehensions I had in mind, it turned out to be  real light and delicious, the classic 'love at first bite' kind of encounter . Do try out this perfect side dish for a summer meal. Or cook some for the 'Poila Baisakh' festival. Highly recommended.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 1 cup green banana pieces
• 1 cup raw papaya pieces
• 1 cup potato pieces
• 1 cup pumpkin pieces
• 1/2 cup string beans
• 2 tsp oil 
• salt to taste

For the tempering -

• 1/2 tsp Radhuni
• 1 bay leaf
• 2 dry red chilis
• 1 1/2 inch long ginger (crushed)
• 1 tsp oil (mustard preferably)
• 1 tsp sugar

The paste -

• 1/2 tsp mustard seeds
• 2 tsp poppy seeds

Preparation - Cut all the vegetables into long pieces of medium thickness. Dunk the banana pieces into a bowl of turmeric water to prevent then from turning black.

Make a fine paste out of the mustard and poppy seeds. One can also add a bit of radhuni to this paste but i skipped it.

Cooking - Heat the oil in a wok. Add all the veggies along with a sprinkling of water and some salt. Cook till it is almost done. ( To minimize the use of oil, i sprinkled water from time to time and kept it covered most of the time )

Remove the veggies to a bowl.

Heat the remaining oil in the wok. Add the broken red chili, radhuni seeds, sugar and bay leaf. Follow it with the crushed ginger. Cook the ginger for 1-2 mins till raw smell goes.

Add the cooked veggies to the same wok. Give a toss to mix the seasoning with the veggies. Stir frry for 2-3 mins.

Dilute the mustard-poppy paste with 1 cup water and add to the wok. Let it simmer for 4-5 mins.

Remove from the flame and serve at room temperature.

Goes really well with white rice and yellow dal.

Note - This cannot be tagged as an 'authentic Bengali recipe' as I have made quite a few modifications to it. Mainly, this is targeted at folks who are scared of having a bitter experience while attempting to venture into alien territory. 

Oats Kothimbir Vadi ( And a Happy Gudi Padwa/Ugadi to All )

Kothimbir Chi Vadi. This healthy steamed snack from Maharashtra is a wonderful 4 pm friend. Yep, that's when the hunger pangs begin to strike when you are particular about your meal times.  And if you have had a wonderfully light lunch, this is exactly when you are tempted to binge on those super oily samosas/bhajjis/ pakoras . End result ? Not only you end up undoing all the good work, you are also saddled with those tiny guilt pangs that keep bothering you for the rest of the day.

That is why it is very much important to ensure that snacking remains healthy. And this super healthy version of the 'Kothimbir Vadi' is my tribute to the 'World Health Day'. Substituting most of the gram flour with oats is just one way of adding more of oats  to one's diet without compromising on that very important aspect - taste ! Oats contain a specific dietary fiber called beta-glucan which helps to lower bad cholesterol levels.

This recipe is a 'no onion no garlic recipe' which is apt for people who usually avoid these ingredients during fasting. One can also serve it during the ongoing navratri festival.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

• 2 cups finely chopped coriander leaves
• 4 tbsp powdered oats
• 1 tbsp besan
• 1 tbsp rice flour ( optional during navratri )
• 2 tsp yogurt
• 1 tsp lemon juice
• 1 tsp chili powder ( adjust as per taste )
• 1 tsp canola oil
• 1 tsp sugar
• 1 tsp grated ginger
• a pinch of baking powder
• salt to taste
• 1/5 tsp turmeric

For seasoning -

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp sesame seeds
• 1 sprig curry leaves
• a pinch of asafoetida
• 1 tsp canola oil

Preparation - Take all the ingredients into a mixing bowl. Knead into a firm and smooth dough. Keep aside for 15 mins.

Cooking - Roll the dough into cylindrical shapes.

Boil water in a steamer. Once it gets to steaming, steam the dough at medium high for 15 mins.

Remove and keep aside till it cools down. Cut into small bite sized circles.

Heat the remaining oil in a wok. Add the mustard and cumin seeds, followed by the asafoetida, curry leaves and sesame seeds.

Add the vadis and toss gently to ensure that each and every bite is coated with the aromatic seasoning.

Serve hot with some tea.

Pomfret Recheado ( The Truly Goan 'Chakna' )

N: What's your idea of a perfect paradise for travelers ?

P: A place lined with endless pristine beaches buffeted by the enigmatic blue green waters that stretch as far as one can see.

N: Sigh, that's interesting. Did you miss anything ?

P: How about some heritage buildings to bring on that old world charm !

N: Good doing. Anything else you want to add to that list ?

P: Ummm. Maybe a hidden cove or two to up the mystery quotient.

N: Ahh. Now you getting better. How about capping it up with something to cater to those baser instincts ?

P: Yesss. How could I forget ? I wish for dozens of beach-side shacks serving seafood to the tune of some exotic music ( Bollywood, gimme a break ),

N: That's my girl ! Now you are getting almost as good as me ! You have almost seduced me into believing that Nirvana is within arm's length. I could spend my entire life listening to the music made by the waves while lying in one of those seaside shacks. Goa, here I come !!!

Snap. Snap. But just as I am about to slip into the throes of this fantastic daydream, I remind myself that the blog post needs to be up before the terminator arises from his afternoon siesta. (Focus, focus, focus.) Still wondering about that conversation ? That's just me ( P aka Poor little pedestrian me who is happy to make do with whatever life throws at me ) and my doppelganger ( N aka Narcissist me who is always striving to break free and reach for the stars ) making those noises in my head. :)

Back to the beaches of Goa. Given the reputation of being a drunk's paradise, it is hardly surprising that Goan food includes some delectable 'chaknas' or those finger foods that go wonderfully well with alcohol. Spicy and tangy, and often marinated in some kind of toddy (local brew), they add punch to the beers and the fenis that are part of the Goan charm. One such dish is the fish Recheado. While it can be made with other varieties, I picked up a nice and juicy Pomfret for mine.

And since my family tree is very much restricted to the eastern parts of the country, I had to refer to this wonderful recipe by Chef Sainora ( Marriott resort, Miramar). Tweaked it a bit as per my preferences and it turned out to be amazing !! I served it with white rice, yellow dal and a salad.

Read on -

Preparation Time - 1 hour 15 mins ( includes 1 hour marination time)


Ingredients -

• 1 Pomfret fish ( 250 gm )
• 4 dry red chili
• 2 inch cinnamon
• 3-4 cloves
• 2 green cardamom
• 10-12 garlic flakes (fat ones)
• 1 inch ginger
• a thumb nail sized piece of tamarind
• a pinch of cumin seeds
• 1/4 tsp black peppercorns
• 1 small onion(finely chopped)
• salt to taste
• 1 tsp lemon juice
• 1/3 tsp sugar
• 2 tbsp oil for frying
• 2-3 tsp vinegar( toddy vinegar preferably )
• lemon wedges for garnishing
• onion rings for garnishing

Preparation - Soak the dry spices and the ginger and garlic in vinegar . Grind into a smooth paste along with the tamarind.

Cooking - Brown the onions using about 1 tsp oil. Add the spice paste to the same wok. Fry for 2 mins. Add the sugar and salt to taste. Remove from heat and keep aside.

Clean the fish,make a slit and remove everything from the belly. Also remove the soft mass from the head. Make 2-3 slits on each side. Stuff the masala inside the fish and also rub it all over the sides.

Sprinkle lemon juice and salt over the fish. Marinate in the fridge for 1 hour.

Heat the oil in a skillet. Add the fish and fry on each side for 7-8 mins.

Remove from skillet and garnish with lemon wedges and onion rings.

Serve hot.

Roasted Aam Panna ( Aka Smoked Mango Nectar )

Beginning with the day the first blossoms were spotted on the mango trees to the day when the last fruit of the season was plucked ( or brought down by the rains ), a period of sheer madness would descend on the household. The mornings would begin with a round of close inspection wherein each and every branch was inspected for the tiny fruits ( amba chaana ) that emerged slowly amidst the masses of sweet smelling flowers. Multiple sighs would follow each tiny fruit that was found lying on the ground. And since a lot of then actually dropped off, one can easily imagine the plight of the poor family member who did the inspection and broke the news to the others.

An agonizing period of waiting followed till the tiny mangoes turned somewhat bigger and plumper. Not they hadn't ripened. But one could still savour them raw in the form of many chutneys, an occasional pickle or the most awaited combination with some salt and red chili powder. Such simple bliss. Sadly, it would easily turn into sheer agony when one went overboard with the mangoes or the red chili powder. And when such occurrences turned frequent, the elders would take turns ensuring that we did not venture too close to the mango trees.

But the elders were not the only ones who kept the kids in check. Tradition demanded that the first fruit be offered to Lord Krishna on Dola Purnima ( Holi ). And a rather strict grandmother ensured that the mischievous kids fell in line with that diktat of hers. The stories concocted by her would seem dubious in hindsight but at a young age, they instilled enough fear in mind to quell any lingering notions of mischief.

However, once the curfew on the green mangoes got lifted, they would lose their charm all too rapidly. Everyone looked forward to relishing the sweet flesh of the ripe yellow ones. And most of the ripening would be done at home. Once the mangoes reached a certain size and took on a particular hue, they would be plucked carefully and tucked into a dark corner within the house to ripen in the safety of those bamboo baskets. Apparently, homo sapiens are not the only species who enjoy this delicious fruit. Other species ( and your neighbors too ) can also take a shine to this rather yummy fruit . Hence, the extra protection, though painful at times, is always recommended.

But everything is forgotten once the mangoes start to ripen and fill the house/garden with their excruciatingly sweet smell. Suddenly mangoes are a part of every meal. For mango lovers like me, this period of sheer bliss is nothing less than an annual honeymoon. And a guaranteed one too. This is often followed by a period of abstinence (thanks to the overdose of mangoes) which is quickly replaced by renewed enthusiasm as the mango seasons draws to an end. And finally one says goodbye to the mango with a heavy heart. Sigh !!

But worry not. This is just the start of the mango season and the recipe that I am sharing is one made from the green mangoes. 'Aam Panna' or the green mango drink is sheer delight on the senses. It is a traditional summer cooler which is a great way to beat the heat without resorting to bottled drinks with loads of added chemicals. While panna is usually made from boiled mango pulp, I have roasted the green mangoes to infuse the flesh with a smokey flavor. Also, I have used jaggery instead of sugar which makes it all the more healthy.

Read on for this refreshing recipe -

Preparation Time - 15 mins

Ingredients -

• 1 green mango
• 3 tsp jaggery or as per taste
• 2 pinch black salt
• a pinch of table salt ( recommended for the sour mangoes )
• 2 pinch pepper powder
• a pinch of cardamom 

Preparation - Wash and dry the mango. Roast it on the gas burner on a low to medium flame till the skin is 60 to 70 percent blackened.

Remove and cover with a steel bowl. Keep aside till it cools down. Peel the burnt skin and chop the flesh.

Transfer the flesh to a blender jar along with the remaining ingredients, 2 cups water and a few ice cubes. Blend together.

Serve immediately. Else keep it chilled and serve within a day or two.

Note - The color of the panna will vary according to the sweetener used. Sugar will give it a pale yellow color while jaggery will give it golden brown to richer brown tones.

Oria Arna ( Odisha Special )

With rice being the staple grain of Odisha, there many kinds of 'Khichidi' that one can find in this state. Unlike the Southern states which have rice varieties that include veggies and a whole lot of spices, the Odia folks simply cannot do without their dal. The running joke in the community is that even if one serves a guest with half a dozen gravy dishes along with rice, they would still berate the fact that the host forgot to serve dal. The only exception to this 'till dal does us apart' rule is the 'pakhala' , a watery rice dish that is served mostly during summers. This dish dispenses the need to pair it with anything that remotely resembles a gravy. As for the others, no exceptions can be made. Never ever.

One such little known but nevertheless delicious rice variety is the 'Oria Arna', an offering at the famous Lingaraj temple in Bhubaneshwar. A simple rice and lentil preparation with a seasoning of ginger, bay leaf and asafoetida in desi ghee, it is sheer delight on the taste buds. Apart from the 'no onion no garlic' days, I also like to cook this dish on the days when I am feeling lazy and want an easy one pot meal.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 1 cup arwa rice ( jeera rice)
• 1 cup split yellow moong dal
• 2-3 tsp desi ghee
• 2 tsp sugar
• 2 bay leaves
• 1 1/2 inch ginger
• 2 pinch asafoetida
• 1/4 tsp turmeric
• 4 tsp chopped cashews
• 4 tsp raisins
• 4-5 tsp finely chopped coconut pieces
• salt to taste

Preparation - Wash the lentil and rice together. Strain and mix in the turmeric. Air dry on a flat surface for 2 hours.

Crush the ginger and keep aside.

Cooking - Heat 2 tsp ghee in a deep vessel. Add the cashews and raisins. Fry for 5-6 seconds and remove.

Add the bay leaf to the ghee. Once it releases fragrance, add the rice and dal to the same vessel. Stir fry for 3-4 mins till the ghee coats each and every grain.

Add 4 cups water, crushed ginger, sugar and salt. Also, add the finely chopped coconut.

Cook till done.

Heat the remaining ghee in a tempering pan. Add the asafoetida and allow it to crackle. Pour this tempering over the rice. Mix in the fried cashews and raisins.

Serve warm.

Note - I personally like to have it with some fried papad and occasionally some thick yogurt too.

Citrusy Coconut Pasta ( Vegan Pasta Recipe )

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

The twain shall meet ! And how !!

Well, my latest experiment of fusing South Indian flavors with the Italian staple aka pasta only reinforces my faith that cross-cultural marriages are not just stimulating but fraught with numerous possibilities. For example, I have always been a big fan of light summery pasta sauces that just about tickle the taste buds without ever dominating the natural taste of the pasta. And the citrus coconut combination is just that.

Keeping it vegan, I omitted the cream and instead opted for freshly squeezed coconut milk. The slight notes of garlic and curry leaf add subtle character to this sauce while the coconut milk infuses it with sweet overtones. But the best part is the uplifting citrus notes that make it the perfect pasta dish for the oppressive Indian summers.

But given that some people are not too fond of coconut, I have tested this recipe by substituting a spot of cream instead of the fresh coconut milk. And it works just as fine. Just remember to go easy on the cream as we do not want to add up on the calories.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 cup chifferi rigate / penne
• 1/2 cup orange juice
• 2 tsp lemon juice
• 1/2 tsp honey
• 2 garlic flakes (minced)
• 1/4 cup coconut milk
• 1/2 tsp chili flakes
• 1 sprig curry leaves
• 2 tsp canola oil
• salt to taste

Preparation - Bring 5 cups water to boil in a large saucepan. Once it gets to bubbling, add salt and then when it gets to a rolling boil, throw in the pasta. It will take about 15 mins to cook to an al-dente stage.

Once the paste is done, save a cup of the pasta water and drain the rest using a colander. Give a good shake to the colander to prevent the pasta from sticking to each other.

Cooking - Heat the oil in a wok. Add the minced garlic and fry till golden. Add the orange juice and lemon juice along with the honey. Cook on low flame till it thickens.

Remove from the flame. Add the coconut milk and stir it in for 1-2 mins.

Throw in the cooked pasta along with the curry leaves and chili flakes. Add about 2-3 tsp of the pasta water as it helps the sauce to stick to the pasta. Put it back on the burner and cook for 1 minute.

Remove and allow to cool down.

Serve at room temperature.

Dahi Gujjiya ( Wishing Everyone a very Happy Holi )

Whether it be the slightly watery 'dahi bara' served with onions, green chilis and black salt in Odisha or the more decadent version slathered in thick yogurt and drizzled with a 'teekhi' and a 'meethi' chutney in the Northern parts of the country, 'Dahi Vada' or 'Dahi Bhallas' are a favorite with most people in India. I have even encountered a version in Hyderabad where the dip the Vada in a sweetened yogurt and top it with loads of grated carrot. Not a bite of chili in this one if one overlooks the occasional peppercorn that might make it's way into one's mouth.

But one of the best that I have ever had was served at a family function by an very enterprising caterer in Bhubaneshwar. They had a yummy stuffing of bell peppers which were stuffed with a samosa masala in turn. Everything was cooked and seasoned to perfection. While I have had a chance to sample stuffed dahi vadas on other occasions, nothing even comes close to it.

Talking of stuffed dahi vadas, which are a relatively new invention, I came across the 'Dahi Gujjiya' a few days back. It is a traditional recipe, no less, that is specially prepared for Holi. The stuffing consists of ginger, raisins, green chilis and coriander but one can also add nuts and coconut pieces to it. As one bites into it, the heat from the ginger and the green chilis forms a wonderful contrast with sweetness of the raisins, the coconut bits and the nuts. My husband loved it and so did I. And it can also be enjoyed on 'no onion no garlic days' . But it is not something i would recommend serving to kids.

One of those must try recipes. Read on for the steps -

Preparation Time - 45-50 mins

Ingredients -

For the batter -

• 1 1/2 cup split urad dal
• salt to taste
• 2 pinch baking powder
• oil for deep frying

For the stuffing -

• 1/4 cup raisins
• 1/4 cup coconut slices
• 2-3 tsp melon seeds/ charoli / cashews ( i skipped this )
• 2 tsp chopped green chilis
• 2 tsp chopped coriander leaves
• 3-4 tsp ginger juliennes

For the 'meethi chutney' -

• 2 lemon sized tamarind balls
• a pinch of asafoetida
• 2 tbsp jaggery
• 1/4 tsp chili powder or pepper powder
• salt to taste

For the 'Teekhi chutney' -

• a handful of mint leaves
• a handful of coriander leaves
• 4-5 greens chilis
• 2-3 garlic flakes (optional)
• salt to taste

Final assembly -

• 2 cups thick curd (preferably chilled)
• salt to taste
• coriander leaves 
• thin sev (optional)
• chili powder (optional)

Preparation - Wash and soak the urad dal overnight.

Grind into a fine paste using as little water as possible. Consider it ready when it stops sticking to one's wet finger.

Keep aside for 2-3 hours.

Add salt and baking powder. Beat it till it turns light ad fluffy.

Take all the ingredients mentioned under 'For stuffing' in a mixing bowl. Sprinkle a pinch of salt and mix together.

For the chutneys -

Grind all the ingredients mentioned under 'Teehki chutney'. Adjust the consistency by adding water. Keep aside.

For the meethi chutney, soak the tamarind in  1 1/2 cup hot water to obtain its pulp. Discard the solids. Take the pulp, jaggery, salt, asafoetida and pepper in a saucepan. Boil till it reduces to 2/3 rd.
Keep aside till it cools down.


Cooking - Heat sufficient oil for deep frying.

Take a thick plastic sheet or banana leaf. Spread a little oil over the surface.

Put a dollop of the batter on the sheet. Wet fingers and pat gently to make a thick circle. Place a tsp of the stuffing in the center and fold the sheet/leaf to form a semi circle.

Gently coax the gujjiya to leave one side of the sheet and then remove from the other side as well. Slide it into the hot oil. This is best done with wet fingers . Fry on both sides till golden brown. Remove from the wok and dip it in sparingly salted water.

Final Assembly - 

Gently squeeze the gujjiyas out of the water . Place it in a bowl.

Beat the curd with some salt and pour it over the gujjiyas. Drizzle with 'teekhi' and 'meethi' chutney. Finally garnish with coriander leaves, chili powder and sev .

Serve immediately.