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.

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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.