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Dalma
Ingredients:
100gm pigeon pea /arhar
dal (harada dali)
50gm raw
papaya (kancha amrutabhanda)
50gm striped pear gourd
/ parwal (potala)
50gm potato (alu)
1 big onion (piaja)
3-5 dry chili (sukhila lanka)
½ teaspoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi
gunda)
3-teaspoon of any refined cooking
oil (refain tela)
½ teaspoon cumin seeds powder
(jeera gunda)
½ tea spoon chili powder (lanka
gunda)
salt to taste (luna)
Method:
Wash the vegetables thoroughly.
Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water
in a Pressure Cooker and boil on medium flame. After one whistle switch off the gas. A little later as the pressure of
the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped
onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of
the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2
minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.
Variations:
What's mentioned above is a simple
recipe of Dalma. You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain,
and yam etc. A little scrubbed coconut may also be added. Using desi ghee (gua gheea) instead
of refined oil lends subtle flavour to dalma. If you feel that the arhar dal is not getting boiled properly it may
be soaked in water for about 30 minutes before putting the same in pressure cooker. Also find
another variety of dalma elsewhere on this page, where moong dal is used instead of arhar dal.
|
| DALAMA |
Ingredients:
1/2 cup moong dal (muga dali)
1 tablespoon cumin seeds (jeera)
1 inch ginger - crushed (ada)
1 tablespoon ghee (desi gheea)
2 tea spoon cumin powder (jeera gunda)
chili power to taste (lanka gunda)
2 red chillies (sukhila lanka)
salt to taste
1 & 1/2 cups of cut vegetables such as:
pumpkin (kakharu)
yam (desi alu)
papaya (kancha amrutabhanda)
plantain (kancha kadali)
arum (saru)
radish (moola)
Method:
First of all dry- fry the moong dal in a kadai/ pan for about
2 minutes, not more. Soak the semi fried moong dal in water and keep it aside. Heat ghee in a pressure cooker.
Add cumin seeds and red chillies and let it splutter. Then add the crushed ginger and vegetables. Stir and fry it for
a minute. Add the soaked moong dal, salt, cumin powder and chilli powder. Also add water as required. Now close
the pressure cooker and let it cook for about 15 minutes. The muga dalma is ready. Serve this with steaming
hot rice. This kind of dalma is also known as Habishya Dalma and is used by women performing 'Habisha Brata'
in Orissa during the holy month of Kartik. (Use of vegetables like potato, tomato and brinjal is to be avoided if
this dish is being prepared exclusvely for the purpose of habisha.)
(Contributed by: Geetanjalee Mohanty, Noida)
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| MUGA DALMA |
Santula
Ingredients:
50gm
brinjal (baigana)
50gm potato
(alu)
50gm ridge-gourd
(jahni)
50gm
raw papaya (kancha amrutabhanda)
other green
or red vegetables may also be used (not the leafy ones).
1 onion
7-8
garlic cloves – chopped into small pieces (kata rasuna)
2-teaspoon
crushed or grated ginger (chhecha ada)
½
teaspoon mustard (sorisha)
3-4
green chillies (kancha lanka)
2-teaspoon
refined oil (refain tela)
boiled
milk-1 cup (sijha khira)
salt
to taste (luna)
Method:
Cut
the vegetables into medium sizes. Boil the vegetables in a cooking pot by adding salt to it. Heat oil in a frying pan. Add
mustard when the oil is hot. Add chopped onions, grated ginger and chopped garlic cloves after the mustards start cracking.
Fry till it all becomes golden brown. Add green chilies and fry it a little. Then add boiled vegetables and stir properly. Add the oiled milk. Put the flame in simmer level for about 2-3 minutes.
Your Santula is ready to serve. It can be served with either rice or chapatti. It is also considered a great diet for people
suffering from several ailments, due to its high vegetable content, absence of hot spices, and minimal oil content.
Ingredients:
1 kg rohu or bhakur
fish (rohi /bhakura)
1 onion (piaja)
2 tomatoes (tamatara)
2 teaspoon red chilli
powder (lanka gunda)
1 teaspoon turmeric
powder (haladi gunda)
5 garlic cloves
(rasuna kola)
5 tablespoon
mustard oil (sorisha tela)
3 tablespoon mustard
(sorisha)
½ teaspoon cumin
seeds (jeera)
Salt to taste (luna)
Method:
Cut the fish into
small pieces and wash thoroughly. Add turmeric powder and salt to it for marinating. Make a paste of mustard, tomatoes and
garlic. Cut the onion into slices. Pre-heat a pan on medium flame. Put oil and fry the fish in batches
of 2 or 3 pieces at a time for 4 to 5 minutes. Keep the fried fish aside. Putting the pan again on
medium flame take a little oil . Add cumin seeds and mustard ½
tea spoonful each. When the cumin seeds and mustard start cracking add the sliced onions. Stir a little. Add the
tomato/mustard/garlic paste, turmeric powder, red chili powder and salt to it. Also add 3 to 4 cups of water. Keep the
pan on flame for about 10 to12 minutes. When the curry starts boiling add
the fried fishes and boil it further for about 3 minutes. Maccha Besar is now ready to be served with
rice. Garnish it with coriander leaves before serving. (Feedback from a visitor says that she got a strong and pungent
taste after preparing the dish. The quantity of mustard should be adjusted in such cases. It is to be prepared in a watery
form, in stead of thick gravy one.)
|
| MACHHA BESARA |
Ingredients:
1 cup rice (arua chaula)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
4 cloves garlic (rasuna)
1 inch ginger (ada)
1 teaspoon sesame seeds (raashi)
1 teaspoon turmeric powder (haladi gunda)
1 cup refined cooking oil (rifaain tela)
salt to taste (luna)
Vegetables to be used (any, some or all):
plantain (kancha kadali)
yam (mati alu)
brinjal (baigana)
pumpkin (kakharu)
raw papaya (kancha amrutabhanda)
lotus stems (padma nada)
potato (aalu)
(some other vegetables may also be used)
Method:
First of all soak rice in water for one hour. Make a paste of the soaked
rice, cumin seeds, bay leaves, garlic and ginger by adding a little water in a grinder. Grind it to a
coarse paste till it gains consistency like the dosa batter. Shift the paste into a container and add turmeric powder,
sesame seeds and salt and mix well. Keep it aside. Now wash the vegetables and cut them into thin slices. Take a kadai / pan
and add the vegetables into a quantity water that would completely soak all the vegetables. Add turmeric powder. Now turn the
flame on and start boiling the vegetables. Add salt to taste. Keep in mind that you have to add a little more salt since the
water would have to be drained out later. Allow it to boil for about 5 minutes. Remember that we are here para boiling
rather than completely boiling the vegetables. Make sure that the vegetables are not over cooked. (You can directly use
brinjal and pumpkin without para boiling, since they are soft vegetables.) Now strain the vegetables and drain out water. Then heat the tawa on medium flame and pour a generous quantity of oil so that oil
is spread all over the tawa. Now soak the para boiled vegetables one by one in the rice batter and place them on the tawa.
You can cover the whole tawa with vegetable slices. After one minute turn each slice upside down and fry. If a little bit
more oil is required, add the same and allow all the slices to be fried well on both sides till they turn crisp. Then
serve hot with rice and dal.
This kind of dry fried vegetables in rice paste is quite popular
in Orissa. It is a quick recipe that uses lesser oil. You can also make the rice paste and keep it in refrigerator
for immediate use any time.
(Contributed by: Nibedita Sahu, Bhubaneswar)
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| PITHAU BHAJA |
Jahni Rai
Ingredients:
½ kg ridge
gourd (jahni)
1
tablespoon mustard (sorisha)
1
teaspoon cumin seeds (jeera)
5-6
garlic cloves (rasuna kola)
1 tomato
- chopped (kata tamatar)
1 onion
- chopped (kata piaja)
½
teaspoon red chili powder (lanka gunda)
1
tablespoon refined oil (rifain tela)
salt to
taste (luna)
Method:
Make a masala
paste by grinding mustard, cumin seeds and garlic cloves with a little water in a grinder. Wash and
peel the outer skin of ridge-gourd. Cut them into small pieces. Heat oil in a frying pan. Fry the chopped onion
till it becomes golden-brown. Add the vegetable pieces and stir well. Then add the masala paste and salt to it. Stir
well. Cover the pan with a lid and keep it on low flame. When about ¾th of the water evaporates switch off the flame and serve hot either with rice or parathas.
Chingudi Mahura (Non-veg)
Ingredients:
2 potatoes (aalu)
1
brinjal (baaigana)
2 raw bananas
(kancha kadali)
100
gm – yam (desi aalu)
100
gm – pumpkin (kakharu)
2
tomatoes (tamatar)
Other vegetables
may be added / replaced as per choice.
1
teaspoon turmeric powder (haladi gunda)
1
teaspoonful chilli powder (lanka gunda)
Salt
to taste (luna)
1
small ginger (ada)
5
garlic cloves (rasuna kola)
2
teaspoon cumin seeds (jeera)
1
teaspoon coriander seeds (dhania)
1
onion (piaja)
2
table spoon refined oil (rifaain tela)
300
gram – very small prawns (chhota chingudi)
Method:
Wash
the vegetables and prawns thoroughly. Clean the prawns properly and cut the vegetables
in to small pieces. Fry the prawns in ½ table spoon refined oil, add salt and turmeric powder to it. Keep it aside. Make a
paste of onion, cumin seeds, coriander, garlic, ginger. Fry the paste in a pan with refined oil. Then add all the washed vegetables,
salt ,turmeric powder and chili powder and mix them thoroughly. Pour water to it. Put the pan on low flame for about 3 minutes.
Add the fried prawns when the vegetables appear boiled and place the pan on low flame again for 5 minutes. Your chingudi mahura
is ready. Serve with hot rice.
Ghanta
Ingredients:
50 gm arum (saru)
50 gm potato (alu)
50 gm yam (desi alu)
50 gm pumpkin (kakharu)
50 gm striped pear gourd/
parwal (potala)
2 tomatoes (tamatar)
5-6 lima or indian beans
(simba)
7 french beans (bin)
4 long beans (jhudunga)
1 brinjal (baigana)
total 1 cup of dry yellow matar /kabuli chana/lima beans seeds (matar chana+kabuli chana+ simba manji)
½ tablespoon turmeric
powder (haladi gunda)
1 medium sized ginger
(ada)
5 garlic cloves (rasuna
kola)
1 onion (piaja)
2 bay leaves (teja
patra)
1 tablespoon cumin
seeds (jeera)
1/2 teaspoon mustard (sorisha)
4 red chillies (sukhila
lanka)
½ cup coconut – cut into small pieces (kata nadia)
1 tablespoon refined oil
(rifaain tela)
salt to taste (luna)
Method:
Cut the vegetables
after thoroughly washing them. Boil all the pulse seeds after soaking them in water for about 8 hrs. Make a paste of onion,
ginger, and garlic. Fry cumin seeds and red chilies in a pan and then make rough powder of the same. Boil all the cut vegetables, pre-boiled seeds, coconut pieces. Add salt, turmeric powder, bay
leaves. Take a tablespoon of oil in another pan and put it on medium flame. Add ½ teaspoon each of cumin seeds and mustard
to it. When mustards start cracking add the paste of onion, garlic and ginger and stir well. After the paste turns golden
brown, add the boiled mixture of vegetables etc. and stir continuously. Put the pan on low flame for 3 to 4 minutes. Add the cumin
seeds and red chilli powder to the pan and stir well. Now your Ghanta is ready to be served.
(Contributed by: Asha Lata Tripathy, Bhubaneswar)
Dahi Baigana
Ingrerdients:
200gm fresh curd (dahi)
250gm brinjal (baigana)
250ml refined oil
(rifaain tela)
4 green chilies
(kancha lanka)
½ teaspoon mustard
+ cumin seeds (sorisha + jeera)
6-8 curry leaves
(bhursunga patra)
salt to taste
Method:
Whip the curd well by
adding salt . Cut the brinjals into thick pieces of length around 2”. Fry the cut brinjals in a frying pan. Then put
them into the whipped curd . Heat two teaspoon of
refined oil in another frying pan. Add mustard, cumin seeds and curry leaves. When the seeds start cracking
add green chilies. Transfer the contents of the pan to the curd containing brinjals. Stir lightly. Keep the dish aside for
10 minutes and then serve with hot rice.
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| DAHI-BAIGANA |
Tomato
Khajura Khata
Ingredients:
250 gm tomato (tamatar)
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut
(nadia kora)
½ inch ginger (adaa)
2 dry red chillies (sukhila
lanka)
1 teaspoon turmeric powder (haladi
gunda)
50 gm sugar (chini)
1 tablespoon refined oil (refaain
tela)
salt to taste (luna)
Method:
Chop the tomatoes into small
pieces. Crush the ginger. Heat oil in a frying pan/kadhai. When the oil is considerably
hot, sauté the khajuri. Then transfer the khajuri to a plate. Put red chillies to the hot oil in the frying pan. Add the crushed
ginger and turmeric powder to it. Fry it for some time. Subsequently add the chopped tomatoes and salt to it. Stir it and
then cover the pan with a lid for some time. Keep stirring until the tomatoes make a thick paste. Then add ½ cup water to
it and leave the mixture to boil. Now add fried khajuri, grated coconut and leave
it to boil on a medium flame for about 5 minutes. Make sure the lid of the pan is closed before boiling. Then add sugar and continue boiling for another 5 minutes. Tomato khajuri khata is ready to served. You
may garnish it with coriander leaves (dhaniya patra).
(Contributed by: Jyotsna Mohanty, Mumbai)
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| TOMATO KHAJURA KHATA |
Kolatha Dali
Ingredients:
150gm horse gram
(kolatha dali)
100gm rice flour
(chaula gunda)
2 brinjals (baigana)
2 potatoes (aalu)
2-3 tomatoes (tamatar)
1-2 drumsticks (sajana
chhuin)
2 lima beans (simba)
50 gm pumpkin (kakharu)
1 teaspoon mustard
seeds(sorisha)
50gm garlic (rasuna)
2
teaspoon mustard oil (sorisha tela)
Salt to taste
Method:
Boil the kolatha
dali (horse gram) in pressure cooker. Cut and wash all the vegetables. Make a mixture of rice flour and water. Add the
vegetables to the cooked kolatha dali and place the cooker on the flame with its lid open. Add salt. As soon as the vegetables start boiling, add the flour mixture and go on stirring continuously. Fry mustard seeds and garlic in mustard oil and add to the prepared kolatha dali.
Now your Kolatha Dali is ready. It should be served hot. Tastes great if served with rice and fried vegetables, especially
in the winter season. This is a popular dish of Sambalpur district.
(Contributed
by: Subhadarsini, Sambalpur)
MachhaThukuthuka (Non-veg)
Ingredients:
250
gm very small fish (chuna machha)
2 teaspoon
mustard (sorisha)
½ teaspoon
cumin seeds (jeera)
5 cloves
of garlic (rasuna)
3 teaspoon
mustard oil (sorisha tela)
juice
of half a lemon (lembu rasa)
1 teaspoon
turmeric powder (haladi gunda)
1 teaspoon
chili powder (lanka gunda)
4 curry
leaves (bhursunga patra)
½ teaspoon
panch phootan mixture
(panch
phooutan: cumin+ mustard+ nigella+ fenugreek+ aniseed )
salt
to taste
Method:
Wash
the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This
is done to avoid any possible bitter taste. Add ½ teaspoon turmeric powder and salt to it for marinating. Make a fine paste
of mustard, cumin seeds and garlic. Now heat mustard oil in a pan and add curry leaves and panchafutana to it. When the futana
starts cracking add the mustard+cumin+garlic paste. Add water to the pan. Then
add the remaining turmeric powder and chili powder. Once the water starts boiling put the marinated fish into it and add salt
to taste. When the curry starts boiling add lemon juice and keep the pan on the flame for 2 to 3 minutes. Now the chuna
machha thukuthuka is ready to be served hot and relished by all. This item is very popular in Berhampur.
|
| MACHHA THUKUTHUKA |
Ghia Anna
Ingredients:
2 cups rice (chaula)
2 table spoon split bengal gram (chana dali / buta dali)
2 table spoon ghee (desi ghia)
10 curry leaves (bhursunga patra)
1 teaspoon cumin seeds (jeera)
2 red chillies (sukhila lanka)
2 table spoon lime juice (lembu rasa)
Salt to taste
Method:
Soak chana dali in water for one hour. Boil it along with rice in a pressure cooker with 4 cups of water and salt. You may also boil it
in a colander, but in that case add salt after boiling excess water (peja) . Then
heat ghee in a pan and add cumin seeds, chillies and curry leaves. Put this seasoning on the cooked rice and mix thoroughly.
Add lime juice and mix again. Serve with dalama or any vegetable curry. ‘Ghia Anna’ is quite
popular in Puri district.
(Contributed by: Priyadarsini Kar, Bristol,UK)
Pala Chhatu Bara
Ingredients:
500 gm mushroom (pala chhatu)
100 gm rice (arua chaula)
3 garlic cloves (rasuna kola)
1 teaspoon cumin seeds (jeera)
½ teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
2 tablespoon mustard oil (sorisha tela)
one big size onion (piaja)
Salt to taste (luna)
Method:
First of all prepare rice flour paste called pithau (for this, soak the rice in water
for about one hour and then grind the same with garlic and jeera). Wash the mushroom and cut into small pieces. Cut the onion
into medium slices. Mix the mushroom with the pithau, onion slices, turmeric powder and chilli powder. Add salt to
taste. Heat mustard oil in a tawa or frying pan on medium flame. Make flat baras ( giving them shape like kofta).
(Contributed by: Jyotsna Mohanty, Mumbai)
Chingudi Chadchadi (Non-veg)
Ingredients:
250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna)
Method:
Clean the tiny prawns but do not remove the shells. Take the prawns in
a kadhai or frying pan. Add the mustard paste to it. Also the turmeric powder, green chillies and salt. Then add the
mustard oil along with 1/3 cup of water. Mix well. Put the frying pan on medium flame. Stir frequenty. Cook until
it all becomes dry. Serve with hot rice.
(Contributed by: Jyotsna Mohanty,
Mumbai)
|
| CHINGUDI CHADCHADI |
Maansha Kasha (Non-veg) Ingredients:500gms
mutton (maansha)
2 medium size potatoes (aalu)
3 medium size onions (piaja)
40 gm ginger
(ada)
1 medium size whole garlic (rasuna)
1/2 teaspoon sugar (chini)
1/2
teaspoon tumeric powder (haladi gunda)
2 bay leaf (teja patra)
2 inches long cinnamon (dalchini)
3 small cardamoms (aleicha /gujurati)
100 ml. mustard oil (sorisha tela)
red chilly powder to taste (lanka gunda)
salt to taste (luna)
Method:
To begin with prepare
masala paste by grinding the onions, garlic and ginger. Make a coarse paste of it rather than fine paste.
Peel off and cut the potatoes into halves and semi-fry the same in a frying pan with a little mustard oil. Crush the cinnamon
and cardamoms and keep separately. Heat the presure cooker and put mustard oil into it. Then add 1/2 teaspoon sugart. As
the sugar gets heated and turns golden brown add the masala paste immediately and go on stirring. Now add the tumeric
powder, bay leaf and red chilly powder. Mix the same well as the open pressure cooker is on medium flame. Add a little
water. When the water dries out and oil begins to appear from out of the masala almost after 10 minutes, add
mutton add salt. Mix it all properly. Then stir the same intermittently for about 5 minutes. At his stage
add the crushed cinnamon and cardamom (garam masala) and the semi-fried potatoes and half a cup of water.
Put the lid tightly and pressure cook it for almost 10 minutess on low - medium flame. Your maansha kasha
is ready. If you wish to prepare the item in gravy form (called maansha jhollo) add 2 cups of hot
boiled water and boil it a little further. Before serving you may also garnish the same with onion, tomoto, carrot and
coriander leaves, if so desire
(Contributed
by: Jyotsna Mohanty, Mumbai)
|
| MAANSHA KASHA |
Ingredients:
1 litre milk (khira)
1 table spoon lemon juice / vinegar (lembu rasa)
2 potatoes (aalu)
1 big onion (piaja)
3 pods garlic (rasuna)
1 tomato (tamatar)
1/2 inch ginger (ada)
1 teaspoon cumin seed (jeera)
1 teaspoon coriander seed (dhania)
2 bay leaf (teja patra)
1/2 inch cinnamon (dalchini)
2 cardamom (aleicha)
3 cloves (labanga)
1/2 teaspoon turmeric powder (haladi gunda)
1 and a qurater table spoon gram flour (besan)
200 ml any refined cooking oil (rifaain tela)
coriander leaves (dhania patra)
chilli powder to taste (lanka gunda)
salt to taste (luna)
Method:
Here we are going to prepare something which is very different from the regular paneer curries. Hence we
need to prepare cottage cheese which is not as hard as paneer. Heat the milk to boiling point. Add the
lemon juice/ vinegar and switch off the flame. Allow the milk to curdle for 10-15 mins. Now strain the curdled milk in
a muslin cloth and hang it for some time. Squeeze out the water. No need to take out all the water like paneer, the chhena
should be soft but not very watery. (Alternatively the cottage cheese/ chhena readily available in
the market may also be used). Take the chhena. Add besan and knead it nicely. Make small balls
and flatten them like bara (similar to kofta). Deep fry the baras in oil and keep aside. (Do not
add salt to the baras). Grind the dry spices (cinnamon, cardamom and cloves), onion, garlic and ginger to a smooth paste. Cut
the potatos into the shape of cubes. Fry the potato cubes and keep aside. Heat oil in a wok/ kadai. Add the ground
masala, bay leaves, turmeric and chilli powder. When the oil separates from masala add tomatoes. Reduce heat and stir till
the tomato becomes tender. Now add the potato cubes and salt. After sauteing for a minute add water and bring it to a boil ensuring the
potatoes are cooked. Now add the baras and simmer for a minute. Garnish with coriander leaves before serving.
(Contributed by:
Priyadarsini Kar, Bristol,UK)
Ingredients:
1 cup moringa oleifra blossoms (sajana phula)
1 medium onion - chopped fine (piaja)
2 pods garlic - crushed (rasuna)
2 table spoons cooking oil (tela)
1 teaspoon pancha phutana mixture
(pancha phutana =
cumin+mustard+nigella+fenugreek+aniseed )
2 tablespoon beaten yoghurt (dahi)
1 pinch turmeric powder (haladi gunda)
salt to taste (luna)
chilli powder to taste (lanka gunda)
De-stem the sajana blossoms carefully making sure only the petals are retained. Wash and drain. Heat
the oil, sputter the pancha phutana. Add the blossoms, turmeric, salt and chilli powder. Mix well. The
moisture in the blossoms should help wilt them quickly (in two minutes or so). Otherwise, sprinkle some water to wilt the
florets. When done, mix in the yoghurt, take off the heat and serve hot alongwith the main course.
Sajana (moringa oleofera) blossoms in early spring and this is a delicate dish made from
its florets. Most rai recipes use mustard based spices mix, but this one uses a very subtle flavour of pancha phutata
alone. The yoghurt in the recipe lends a mild sourness and a gentle binding consistency to the rai. Green peas can also be
added to the rai.
(Contributed by: Laxmi Parida, New York)
|
| SAJANA PHULA RAI |
Ingredients:
250 gm moringa oleifra leaves (sajana saaga)
1 cup cut vegetables: potato and arum (aloo, saru)
½ cup moong daal (muga dali)
2 tablespoon refined cooking oil (refine tela)
2 red chillies (sukhila lanka)
1 teaspoon mustard seed (sorisha)
3 to 4 garlic cloves smashed (rasuna kola chhecha)
½ tea spoon turmeric (haladi gunda)
5 to 6 urad dal badi (badi)
Salt to taste (luna)
Method:
Boil the moong dal, vegetables with a pinch of turmeric powder
and salt in pressure cooker for 3 to 4 mins. Keep this aside. Fry the badi in oil and keep it aside. Wash the sajana leaves
well and pluck out the leaves. Heat oil on a frying pan. Add one teaspoon mustard seed and the red chillies. Fry until the
same crackles. Then add the smashed garlic and after 30 secs add sajana leaves. Fry a bit. Add salt add fried
badi. Mix well. Add 2 cups of water and cover it with a lid and let it boil for 10 to 15 minutes. Add the boiled moong
dal and vegetables to it. Cook a little further and try to smash the saaga with moong and vegetables thoroughly. It tastes
great. You can replace this sajana saaga with any other like 'koshla saaga' and 'methi saaga' (fenugreek
leaf) whichever is available seasonwise.
(Contributed by: Rashmirekha
Sutar, Los Angeles)
|
| SAJANA SAAGA KHARADA |
Ingredients:
Head of Katla /Rohu fish (bhakura
/ rohi machha munda)
(head portion of a 1.5 to 2 kg fish)
250 gms pumpkin (boiti
kakharu)
100 gms Taro (saru)
150 gms brinjal (baigana)
1 medium size green plantain (kanchcha kadali)
2 medium size potatoes (aalu)
1 medium size tomato (tamatar)
1 big onion (piaja)
1 inch ginger (ada)
1 teaspoon minced garlic (kata rasuna)
1 teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (sorisha)
1 bayleaf (teja patra)
2 red chillies (sukhila lanka)
1 table spoon chana dal (chana / buta dali)
3 tablespoon mustard oil (sorisha tela)
salt to taste
Method:
Soak the chana dal in water for half an hour. Clean and wash the fish head and cut it into small pieces
to the extent possible. Then marinate the same with half-a-teaspoon turmeric powder and 1/4 teaspoon salt. Peel and cut the
vegetables ito cubes. Grind onion, garlic and ginger to a smooth paste. Heat one-and-a-half tablespoon of oil in a pan/
kadai. Then hot fry the fish head pieces for about 5 minutes on medium flame. Remove and keep aside. Now put one-and-a-half-tablespoon
oil in a pan / kadai (of bigger size, so that it can hold all the vegetables). Heat oil on medium flame. Add cumin
seeds, mustard seeds, red chillies and bay leaf. Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli
powder and saute. When oil separates from he masala add tomatoes, salt and the fish heads. Then saute till tomatoes are cooked.
The fish heads need not be intact. They should get crushed while stirring the pieces. If they don't by this time, don't
worry. Add the vegetables and soaked chana dal and cover. Add a little water so that the veggies don't stick to the bottom
of the kadai until cooked. Cook on medium to low flame for about 10 minutes stirring once / twice. By this time the fish heads
would get crushed and the vegetables become cooked. Serve hot with boiled rice and dal for a sumptuous meal.
For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage of equal
qauantity.
(Contributed by: Priyadarsini Kar, Bristol, UK)
|
| CHHINCHADA |
Ingredients:
3
cups rice Basmati (basumati chaula)
(or any local rice with a fragrance may be used)
½ cup bengal gram (buta dali)
1 cup sugar 1 cup (chini)
salt to
taste
25 gms raisin (khismis)
1 tea tea spoon turmeric powder (haladi gunda)
3 tablespoon ghee (gua gheea)
Ghee 2 tbsp for garnish at the end ( you may skip this)
(NOTE: Vegans
can use hydrogenated oil like dalda or any smell-less white oil.)
SPICES(1):
3
bay leaves (teja patra)
6 black cardamom (bada aleicha)
6 white cardamom (chhota aleicha)
6
cloves (labanga)
1½ cinamon (dalchini)
SPICES(2):
Nutmeg
, one whole nut, freshly ground (Jai phala)
Mace ( Jayatri) 1 piece , freshly ground
( fine grinding is not necessary)
Method:
Wash
the rice and soak for 30 minutes, remove from water and spread for drying ( surface moisture only). Soak bengal gram for 1-2
hrs so that they swell up a bit.
Heat 6 cups of water close to boiling in a separate pan and keep covered. We will add
hot water to the rice later. Heat ghee in a thick bottom deep pan. (Do not overheat to smoking). Remove from heat and fry
the raisins , remove as soon as they swell up. Return pan to burner and give seasoning with bay leaf. Add the bengal
gram dal and stir fry for few minutes. Add the rice and shift gently few times to mix. (Do not try to stir too much.
It will break the soaked rice. This is true for all Pulao and fried rice cooking.) Add the boiling water, turmeric and salt.
Mix very gently, ( salt should be as much as for any other Pulao) Add all the spices under Spice-1 above. Bring
to boil and cook covered. ( stir gently from time to time. Prevent foaming up by controlling heat at the beginning.) When
the rice is almost cooked, add sugar, raisins and mix gently but thoroughly. ( Dont add sugar at the beginning, the rice wont
cook in sugar). Add the nutmeg and mace powder , ghee and mix and cover. When water dries up, the dish is ready . Keep covered.
This recipe is used generally in marriage , threading ceremony and
in many festive occasions in Orissa. It is a sweet vege Pulao with a strong fragrance of nutmeg, cardamom and clove.
You can eat it with vege side dishes like the famous Besara, Mahura, Chhinchada of Orissa, Dahi -Brinjal, Bengal gram dal,
tomato / Mango chutney, Paneer etc and with all kinds of non vege dish from Mutton and fish.
(Contributed by Ashima Padhi, Bellarpur)
|
| KANIKA |
Ingredients:
250 gms rice (chaula)
200 gms half-crushed green gram/ moong dal (muga dali)
1/2 tea spoon turmeric powder (haladi gunda)
1 table spoon cumin seeds (jeera)
1 pinch asafoetida (hengu)
100 gms pure ghee (gua gheea)
3 to 4 red chillies (sukhila lanka)
2 bay leaves (tej patra)
2 inches cinnamon (dalchini)
4 to 6 cardamom (aleicha/ gujurati)
salt to taste
Method:
Wash rice and moong dal properly. Then add 2 to 3 teaspoon pure ghee and
turmeric powder. Mix well and spread on a plate to let it dry for 10 minutes. Crush cinnamon and cardamom well to prepare
garam masala powder. Heat the pressure cooker and put the rest of pure ghee into it. (In the traditional kitchen
it is supposed to be cooked in an open pot; however pressure cooker may also be used). Add the cumin seeds. Then add bay leaves
and red chillies. Also add a pinch of turmeric powder. As it starts to crackle add the rice mix into it. Stir for about one
minute. Then add water. Ensure that the quantity of water added is almost the double of quantity of rice and dal mix. Add
salt to taste. Also add the garam masala powder into mix. Then put the lid on the pressure cooker. Cook it on medium flame.
After one whistle put off the flame. Open the lid after some time. You may also add a little pure ghee at this stage. Serve
hot. (Best to serve it with Raam Rochak Tarkari, the recipe of which is mentioned below). This is a famous prasad
of the Shri Jagannath temple in Baripada.
(Contributed by: Jyotsna Mohanty, Mumbai)
|
| DALA KHECHIDI |
|
| RAAM ROCHAK TARKARI |
Ingredients:
2 plantains (kancha kadali)
4 potatoes (aalu)
3 tablespoon gram-flour (besan)
1 onion (piaja)
2 green chillies (kancha lanka)
¾
cup grated coconut (nadia kora)
½
teaspoon chili powder (lanka gunda)
1 sprig coriander leaves (dhania patra)
2 to 3 tablespoon
refined cooking oil (rifaain tela)
salt to taste (luna)
Method:
Wash the plantains and potatoes well. Presure-cook them in water for 2 to 3 minutes. Then peel the skin
of the plantains and potatoes and mash them well. Now add gram-flour, chopped green chillies, chopped onion, chilli powder,
coriander leaves, grated coconut and salt to taste. Mix them well. You should get dough- like consistency. Then heat the
cooking oil on a non-stick pan. Make flat tikis (similar to koftas) and shallow-fry them on the non-stick pan. Serve
hot. You could also try the recipe without the use of gram-flour (besan).
(Contributed by: Madhumita Satpathi, London)
|
| KANCHA KADALI BARA |
Ingredients:
250
gms radish (mula)
400 ml curd (dahi)
100 gms pomegranate seeds (dalimba manji)
10-15
black grapes (angura)
1 orange (kamala)
black salt 1 pinch (saindhaba luna)
4 Teaspoons
sugar (chini)
1-2 green chillies (kancha lanka)
1 apple (seu)
salt to taste (luna)
coriander leaves (dhania patra)
shredded cocunut (kata nadia)
Method:
First
of all grate the radish in a container. Add curd to the same and set it aside. Then cut the black grapes into
halves (use seedless ones, if possible), chop the green chillies finely and unskin and cut the apple and orange
into small pieces. Now add all the ingredients (except the pomegranate seeds, coriander leaves and shredded coconut,
which are to be used for garnishing) to the mixture of radish and curd. Mix well. (You may substitute sugar
with honey, if you so wish.) Lastly garnish with the three ingredients as stated above. Your mula raita
is ready. Tastes great with vegetarian food. This age-old dish is traditionally offered to the deities in the Jagganath temple
of Puri during the holy month of Kartik. This recipe is a little different from the one known as "mooli
raita" in some of our neighbouring states.
(Contributed by: Basanta Manjari Das, Puri)
|
| MULA RAITA |
|
| MULA SAAGA |
Ingredients:
poi
(bachali kura / pohi) leaves and stems (poi saaga)
2 potatoes (aalu)
2 raw bananas (kancha
kadali)
1/4 of a medium size pumpkin (kakharu)
2 brinjal (baigana)
3-4 Colocassia/
Taro (saru)
1 Tomato (optional) (tamatar)
1 small onion - finely chopped (piaja)
5-6
cloves garlic - crushed (rasuna)
1 teaspoon turmeric powder (haladi gunda)
salt to taste
(luna)
1 teaspoon panch phutan (pancha phutana)
10 to 15 badi - fried (gently crurshed) (badi)
1 tablespoon
refined oil- 1tbs (Tela)
1 or 2 dry red chillies (sukhila lanka)
mustard oil –add
before serving for flavor (sorisha tela)
To make the masala paste:
1 tablespoon mustard seeds (sorisa)
1 tablespoon cumin seeds (jeera)
8 to 10 pieces green chillis (kancha lanka)
10 garlic cloves (rasuna)
1 small
onion (piaja)
Method:
Cut
poi leaves and stem into small pieces then steam it for 3-4 minutes (or until the stems are little soft) and drain out the
water. Take 1 tsp of oil in a pan and fry poi leaves and stems for couple of minutes. Then make the fine paste of the
mustard seeds, cumin seeds, green chilles, garlic and onion. Take a kadai, put the masala paste and add some water to it.
Add turmeric powder and salt and allow it to warm it for 2-3 minutes over medium flame. Then add the cut vegetables
to the warm masala water and cover the kadai. Let the vegetable cook for 3-4 mins. Don’t allow it to over cook. Then
add poi leaves and stems and allow it to boil for couple of minutes more. Keep the boiled vegetables aside. Put a frying pan
on a medium flame, add 2 tsp of oil, add pancha phutana, let it splutter, add red dry chillies, crushed garlic and finely
cut onion, occasionally stir until they are golden brown. Finally add the boiled vegetables with masala to the phutana mix
and season with mustard oil and serve hot with rice. To keep the crunchiness of Badi, add it before serving. (Or you can add
whole fried badi while adding phutana). It’s a low fat and nutrition full dish which is very commonly prepared in Oriya
kitchen.
Variation: In place of poi,
khakharu saga (pumpkin leaves) and stem can be used. With kakharu saga, garnish the dish with grated coconut. To make it non
vegetarian dish, fried prawn (chingudi) or small fish (chuna macha) can be added to it.
(Contributed by: Shubhra Mishra, Bhilai)
|
| POI RAI |
Ingredients:
6
pear gourds (parval / potal)
2 spoon refined oil (refine tela)
1/2 teaspoon turmeric
powder (haladi gunda)
1 medium sized boiled potato (gota sijha alu)
For stuffing:
2
teaspoon poppy seed (posta)
1 medium size onion finely sliced (piaja)
5 cloves of garlic
chopped (rasuna)
1 teaspoon cumin seeds (jeera)
1 dry red chilli (gota sukhila
lanka)
Method:
First peel all the parvals and wash
throughly.Then cut one side of the parvals and remove all seeds from inside. Then mix the seeds with all masalas for stuffing.
Mash the boiled potato after removing the skin. Now place a pan/kadai on the gas-stove and after heating put oil and
masala paste with mashed potato and add turmeric powder and salt to taste. Fry upto 3 minutes. The stuffing is ready.
Keep it aside.
Then take 1/2 tea spoon of salt and a pinch of turmeric powder with little water and spread it thoroughly inside
the parvals through the opening made by cutting one side of each parval. After that fill these parvals with the stuffings.
Then put a the pan /kadai on the gas-stove, heat oil and then put the parvals and cover the pan. Cook it on medium flame.
After 5 minutes just stir gently and cover it again. 10 minutes later switch off the gas. Stuffed parval is ready. May be
Served with rice or roti.
(Contributed by Sandhya Panigrahi, Bangalore)
|
| GOTA POTAL BHAJA |
Ingredients:
250 gms pear gourd /parwal (potala)
2 potatoes (aloo)
coconut milk of 1 coconut (nadia rasa)
2 teaspoon coriander powder (dhania gunda)
1 teaspoon cumin sedspowder (haladi gunda)
1 teaspon 'garam masala' powder (garam masala gunda)
paste of 1 onion + 1 inch ginger (ada piaja bata)
1 onion - sliced (kata piaja)
1 teaspoon ghee (desi gheea)
2 tablespoon refined oil (rifaain tela)
salt to taste (luna)
Method:
Coconut milk: Put scrubbed coconut in hot water and crush properly. Then
filter off the liquid.
Cut each striped pear gourd into thre circular pieces after peeling off
the skin. Peel off the potato skin and cut each into almost 8 pieces. Fry the pear gourd and potato with one table spoon oil
in a pan till it becomes red. Fry the sliced onions in another pan with rest of the oil. When the onion turns golden, add
the onion + garlic paste, cumin seeds powder, coriander powder, turmeric powder, and salt; and saute the mixture
well. After that add striped pear gourd and potato and saute for atleast 2 minutes. Then put the coconut milk to it and
boil the mixture. After boiling, add 'garam masala' powder and ghee and stir well. Potala rasa tastes best if served hot.
|
| POTALA RASA |
Ingredients:
1
elephant apple (ouu)
1 small piece of ginger thoroughly minced (ada)
2-3 red chillies (sukhila
lanka)
1/2 tsp mustard seed (sorisa)
30 gms jaggery (guda)
1/4 tsp turmeric powder
(haladi gunda)
2-3 tsp of refined oil (rifain tela)
Salt to taste (luna)
Curry
leaves (bhrusanga patra)
Method:
Cut
the ouu (elephant apple) into small pieces. Heat oil in a frying pan over a medium heat. Add mustard seeds and let them
splutter. Add curry leaves, red chilies and minced ginger and fry it for 2 minutes. Add cut ouu pieces, turmeric powder, salt,
and mix it properly until ouu becomes light brown in colour. Then add water, jaggery and cover the pan over a medium heat
until the ouu is properly cooked. Serve hot as a side dish with rice. You may also garnish the dish with shreded coconut before
serving. In Orissa ouu is available in Oct-Nov (Kartika masa) and it is also used in habisha muga dalma. Ouu is rich
in vitamin C and is mainly available in southeastern Asia. Its botanical name is Dillenia indica.
(Contributed by: Minati Satpathy, Atlanta, USA)
|
| OUU KHATA |
|
