Traditional
Cuisine of Odisha.
Khanti
Odiya Khadya
Traditional
culinary of Odisha consists of main meals and snacks as usual. These again are
of two types, the Satwika ( vegetarian )
and the Tamasika ( non-vegetarian ). In the Satwika Ahara type again we have
the common food items and the festive food items. Because during certain
festivals we have specific types of food items made in traditional style like
the Khai Chena Chanda for Kumara Purnima, the Haladi patara Pithe for jeyastha
Purnima etc. As ancient traditional cuisine, Odisha is famous for the Chapana
Bhoga of Lord Jagganath Temple Puri. More than 256 varieties of items coming
under the Chhapana Bhoga are prepared in the sacred kitchen every day for the
Lord and thousands of believers full fill their wishes of having the Mahaprasad
every day. Odisha or Jagganath Dham at Puri is a Unique Food destination of all
kinds of food items. Traditionally various kinds of veg and non-veg dishes are
prepared in all Odiya Homes. Seasonal vegetables play important role. Tribal
dishes also are prepared occasionally. Mustard, Garlic, Ginger, Pepper, Poppy
Seeds (Postak) and Dryed Salted Mango are integral Herbal ingredients of an
Odiya kitchen . Mostly the way to an Odiyas Heart is thru his stomach. Cooking
or rather Great cooking keeps on in Odiya homes across all of rural Odisha .
And primarily Odiya delicacies are served on fresh cut banana leaves, sprinkled with fresh water and salt,
lemon and green chilli served alongside. And of course a large brass
tumbler full of drinking water placed on
the left side.
Menu
Sweets
& Snacks ( Vegetarian )
Biri
Bara |
|||
Bundi
Ladoo |
Badam
Ladoo |
||
Khai
Chena Chanda |
Kheera |
Kadamba |
Khasta
Gajja |
Mallapua |
Malai
Bara |
Nimiki |
Nadia
Ladoo/ Kora. |
Poda
Pitha |
Phenne |
Panna |
|
Rassi
Ladoo |
Saru
Chakulli |
||
Sirini |
Suji
Nadia Ladoo |
Suji
Kheri |
Gulugulla |
Gaintha
Guddi |
Khira
Pulli |
Jhelli |
Jalepi |
Ukhuda |
Manda
Pitha |
|
|
Main
Course Vegetarian.
Aada Khechaddi |
Aalu Dum
|
Aambula Rai |
Ambadda Khatta |
Balli Chatu Tarakari |
Buta Dali Bada Tarakari |
Bandha Kobi Tarakari |
Baddi Churra |
Chupi Posta |
|||
Janhi Posta |
Ghugunni |
||
Kadali Bada Tarakari |
Kancha Aamba Khatta |
Kannika |
|
Kanjee |
Kassa Katha |
Manji Chadachaddi |
Kalara Chadachadi |
Kadali Phula Rai |
Lau Rai |
Lau Khira Tarakari |
|
Muga Bada Tarakari |
Manja Rai |
||
Piajja Sain Rai |
Poda Tamato Khata |
||
Poda Baigan Bharata |
Pithau Bhajja |
||
Posta Nadia Bada |
Poi Rai |
||
Tentuli Khatta |
|||
Habisa Dalema |
Karamanga Khatta |
|
|
Main
Course – Non-Vegitarian.
Dahi Machha |
Mudhi Mansa |
||
Mudhi Machha |
Machha ( Chandi) Bhajja |
Machha Jholla |
Patara Podda Mansa |
Baunsa Podda Mansa |
Kokulli Ambula Rai |
Pohalla Rai |
Kankada Jholla. |
|
|
|
|
ODIYA NAMES OF SOME SPICES
English |
Oriya |
Aniseed |
Panamahuri |
Asafoetida |
Hengu |
Bay Leaf |
Teja Patra |
Black Pepper |
Gol Maricha |
Black Salt |
Saindhaba Luna |
Cardamom |
Aleicha |
Chillies - Red |
Sukhila Lanka |
Chillies - Green |
Kancha Lanka |
Cinnamon |
Dalchini |
Cloves |
Labanga |
Coriander |
Dhania |
Cumin |
Jeera |
Salted Dry Mangos |
Ambulla |
Fenugreek Seeds |
Methi |
Mustard Seed |
Sorisha |
Nigella |
Kala Jeera |
Nutmeg |
Jaiphala |
Poppy Seeds |
Posta |
Sesame |
Rashi |
Tamarind |
Tentuli |
Turmeric |
Haladi |
|
|
ATTAKALI
(Contributed
by Minati Satpathy, Atlanta, USA)
Ingredients:
150
gm raw rice (arua
chaula)
75 gm sugar (chini)
1 cup scrubbed
coconut (nadia
kora)
1/2 teaspoon black pepper
powder (gol
maricha gunda)
salt to taste (luna)
Method:
Soak
the rice in water for about an hour. Separate the water from rice and leave the
rice aside to dry a little. Then grind the rice to make a fine powder. Take
about one-and-a-half cup water in a container and heat the same on flame. Add
salt, black pepper powder and 1/2 cup of scrubbed coconut and stir well. Then
slowly go on adding half of the available rice powder to the container while
it's still on the flame and as you go on stirring continuously. At the end you
should get a thick dough. Take the container out and kep aside to let it cool
down to room temperature. Then using your palms, make small balls of this dough
(of the size of marbles). Add a little water to the remaining rice-powder to
get a semi-liquid form. Now take about 6 cups of water in another container and
boil the same. Add sugar, salt and all the remaining scrubbed coconut to it and
heat further. Now little by little pour this semi-liquid rice powder into the
boiling syrup in the coitainer and continue stirring. Then add the marble sized
balls and boil further for a little while. Now take the container out of the
flame and your attakali is ready. Let it cool down before being
served. This item is specially prepared on the occasion of
Bakula Amabashya and Manabasa Gurubar in Orissa.
*************************
2 cups rice (chaula)
1 cup sugar (chini)
˝ litre refined cooking oil (rifaain tela)
Soak
the rice in water for about 2 to 3 hours. Wash it with water and then
drain all the water. Keep the rice in room temperature to dry for about 2
to 3 minutes. Grind it to make a semi-rough powder of it by using a
grinder. Heat ˝ cup of water and add 1 cup of sugar. As you go on stirring on
medium flame, the boiling water forms a syrup. The syrup should be consistent.
Slowly add 2 cups of rice powder to the syrup and stir continuously to
form a batter. Take the batter in small portions and flatten the
same with the help of your palms in the shape of small thick puris/
kachoris . Fry the thick puris (pithas) in oil till they become
golden brown. Take them out and serve hot. The pitha also tastes great
when served after cooling. A hard pitha may also be preserved in room
temperature for about two weeks. Most important is getting the right consistency ("paga") of the
dough that you get after adding sugar syrup to the rice powder. As
you try again and again, experience will tell you how to reach
the right consistency.
Back to menu
BUDHA CHAKULI
(Contributed by:
Jayashree Singh, Bhubaneswar)
Ingredients:
2
cups rice (arua
chaula)
1 cup black gram (biri dali)
1 table spoon
refined edible oil (rifaain
tela)
salt to taste (luna)
1 cup molasses (pania guda)
1 cup grated coconut
(nadia
kora)
10-15 small pieces
of thin coconut slices (nadia
khandi)
2 ripe banana (pachila kadali)
Method:
Soak
rice and black gram seperately in water for about 4 hours. For this purpose you
should use only the skinless black gram. Grind the softned rice and black gram
to a fine paste. Then mix the batter. Add salt. Then add grated coconut and
small pieces of thin coconut slices. Then smash the ripe banana and add to the
batter. Now add mollasses to it. (In case mollasses is not available, you may
manage with sugar.) Then add water to get a semiliquid batter and whip well.
Heat tawa (non-stick tawa is most suitable) on medium flame. Spread a
little oil on the tawa. Lower the flame. Take the batter in a big spoon and do
not spread the same on the tawa or karai . Cover the lid. Turn the pitha upside
down. Then take the same out carefully. This way go on making pithas one after
another. Remember to grease the surface of tawa with edible oil every
time. This pitha may also be tried without the use of banana. Serve hot. It is
an age old typical Odia dish.
(Contributed
by: Jayashree Singh, Bhubaneswar) |
CHHENA PODA
(Contributed by Minati Satpathy,Atlanta,
USA)
Ingredients:
3 cups(850 gms) ricotta cheese(chenna)
(or home made
cheese)
3 tbsp semolina (sooji)
1 cup sugar(chini)
˝ cup brown
sugar/Jaggery (guda)
1 teaspoon cardamom
powder(gujarati)
8 pieces roasted
cashew nuts (kaju)
15 raisins (kismis)
100 gms
butter-unsalted (optional)
Method:
Mix the ricotta cheese, semolina, sugar and
brown sugar in a big bowl. Use a hand mixer to make a smooth batter. Then add a
butter stick (optional). Mix it again; add cardamom powder, roasted cashew
nuts, and raisins to the smooth batter. Pre heat the oven at 350 şC, grease the
container with butter and pour the smooth batter to the container and bake the
cheese for 40-45 mins until the top turns light brown in color at 350 şC . Then
use broil for 2-3 mins to get a baked (podo) look on the top. Take out the
container and allow it to cool down. Cut into pieces and serve.
(Tips: 1. Adding
brown sugar or jaggery gives a typical authentic look and taste to the chenna
podo.2. While cooling down the chenna podo, make sure to cover the container
with a foil, so that the chenna podo will remain moist).
CHANDRA KANTI
Ingredients:
200gm split
green gram (mung
dal / muga dali)
200gm sugar (chini)
50gm
rice (chaula)
1
cup milk (khira)
1
teaspoon cardamom - powdered (aleicha)
˝
litre refined oil (rifain tela)
Method:
Soak
mung dal and rice in water for about 3 hours. Wash them thoroughly and then
grind finely and make a batter. At first pre-heat the pan. Put the milk in the
pan and add sugar to it. Stir the milk so that the sugar coagulates with the
milk. Add the batter to the pan. When the batter gains its consistency, add
elaichi powder and stir well. Now apply a coat of oil on a plate and pour the
mixture into it. Keep the plate unaltered for 15 minutes so that the
mixture hardens and attains the shape of the plate. Cut the settled mixture
into desired shapes. Pre-heat the oil in a frying pan. Fry the cut tikkis on
low flame till they become golden brown. Now the chandrakanti pieces are ready
to serve .
Ingredients:
500 gm rice (chaula)
1 coconut (nadia)
˝ tea-spoon baking powder (baking
powder)
1 cup milk (khira)
1 cup sugar (chini)
8 teaspoon ghee (ghia)
6 cardamom (aleicha)
Salt to taste (luna)
Method:
Soak the rice in water
for about 2 to 3 hours. Grate the coconut. Grind the cardamom. Wash the
rice properly and then add milk and coconut to it. Grind the mixture of
rice , milk and grated coconut to form a batter. Add sugar, baking powder,
cardamom powder and salt to it and thoroughly whip the same. Then keep the
batter aside for 2 hours. Pre-heat the
frying pan with ˝ tea-spoon ghee. After the pan is heated put 2 table-spoon of
batter and spread to give it the shape of a pancake. Cover the lead. Put
the pan on low flame for about 2 minutes. Thereafter open the lid and take
out delicious Chitau Pitha. This way you may prepare the pithas one after
another, and serve hot soon after preparing the same This pitha is offered
to Lord Jagannath in Puja on Chitalagi Amabasya (also known as Chitau
Amabasya).
CHUDA GHASA
(Contributed
by: Priyadarsini Kar, Bristol, UK)
Ingredients:
˝ kg beaten
rice (chuda)
75 gms
clarified butter/ ghee (ghia)
150 gms
jaggery (guda)
1 teaspoon
black pepper powder (golmaricha gunda)
˝ shell coconut
– scraped (nadia kora)
2 cardamom (aleicha)
Fruits / nuts
for garnishing (khismis / seo/ kadali)
Method:
Grind the chuda coarsely in
dry jar mixer. Take the ground chuda
in a big bowl. Add ghee to it. Do not
melt the ghee. Put the same in chuda
and mix it by hand. You need to do it thoroughly so that the ghee melts in the
body temperature of your hands and smoothens out the chuda. Add the jaggery powder (do not use jaggery in liquid form)
to it and then mix. The body heat again will soften the chuda and jaggery too will get blended thoroughly. Best way is to
take a small amount at a time and mix it by keeping the same in between both
your palms. It takes a minimum of 20 minutes to get a perfect consistency. At
this stage add the scraped coconut, black pepper powder and cardamom powder.
Mix again for 10 minutes. At this point the moisture from the coconut would
further soften the chuda, but it
won’t soak it. Now add dry fruits like raisins and /or fruits like apples and
banana (cut into small pieces). Your Chuda Ghasa is now ready. A great
deal of physical exercise - wasn’t it ! But you are surely going to be
compensated for the hard labour with the appreciative words of the people who
get to taste it. This delicacy is offered as prasad (bhoga) during Ganesh Puja and Saraswati Puja in Orissa. This is
also a special delicacy that is offered to lord Shiva during Shiva Ratri celebrations at the Sri
Lokanath temple in Puri.
(Contributed by: Aparna Raut, Bangalore)
Ingredients:
250 gm. skinless blackgram
dal / dhuli urad dal (chopa-chhada biri)
3 to 5 red chili (sukhila
lanka)
˝ teaspoon mustard (sorisha)
˝ teaspoon cumin seeds (jeera)
1 & a half cup refined cooking oil (rifain
tela)
˝ teaspoon cumin seeds powder (jeera
gunda)
˝
tea spoon red chili powder (lanka
gunda)
Ľ cup semolina (suji)
˝ teaspoon baking powder (khaiba
soda)
Curry leaves (bhursunga
patra)
Ľ liter curd (dahi)
Salt to taste (luna)
Method:
Wash the black gram dal and soak it in water for 4 to 5 hours (best
to soak overnight). Then grind it properly.
Add semolina, baking powder and
salt and mix well. Leave it for a while. Then heat oil in a frying pan and fry
the baras made out of the batter.
You have the option either to make the bara in normal shape or
with a hole in the middle. For this first wet your palm with water. Take a
little of the batter and make a ball. Slightly flatten the same and using your
thumb make a hole at the middle as you carefully slip it into the frying
pan. After the frying is over put the baras separately. Now heat 3 teaspoon oil in a frying pan. Add
cumin seeds, mustard, curry leaves and red chilies and let them splutter. Then
add all this to a container containing the curd. Now put the fried baras
into this curd. Your dahi bara is ready. Sprinkle the cumins seeds
powder and red chili powder before serving. Serve cold.
Ingredients:
1 & a half cup rice (chaula)
1 cup black gram (biri)
1 cup scrubbed coconut (nadia
kora)
100 gm cottage cheese (chhena)
150 gm jaggery (guda)
3 small cardamoms (gujurati
/ aleicha)
6 peppercorns (golmaricha)
Green turmeric leaves (haladi
patra)
Salt to taste (luna)
Method:
Soak rice and
blackgram for about 4 hours. Use only the skinless blackgram for the
purpose. Wash the same thoroughly and then grind into a thick batter. It
need not be a very fine paste. Grind leaving a little coarseness in
the rice. Whip well. Leave the batter for fermenting for
about eight hours. Add salt and mix well. Now to prepare the
stuffing, place a frying pan on medium flame. Put the scrubbed coconut,
cottage chheese and jaggery. Stir and fry the same till
it becomes a little dry. Then add powdered cardamom and blackpepper. Mix
well and keep aside. Now to prepare the pitha take one whole green
turmeric leaf (If the leaf is of bigger size you may trim it). Put a
little batter on the leaf and flatten the same. Then
put the required quantity of stuffing on the batter and fold the
turmeric leaf lengthwise in such a way that the stuffing gets sandwitched in
between two layers of batter. Tie a thread around the folded leaf to keep it
secured. Now we are going to steam it in the traditional way. It is similar to
the way we steam idli. But the round shaped moulds found inthe idli stands
won't do. Because our pitha is long shaped. So if you are using an idli stand
instead of using the round shaped moulds make suitable modifications. Other
wise to follow an age-old Oriya method take a wide mouthed pot. Fill it upto
half with water. Then tie a muslin cloth tightly around its
mouth. Carefully place the tied leaf containing stuffed batter on the
cloth. Cover it with a concave shaped lid. Steam it till done and fork
comes out clean. This way go on steaming pithas one after
another. The delicate aroma of turmric leaf is a special
feature of the pitha. In case of non-availability of green turmetic
leaf, you could also alternatively use plantain leaf. But in that case the
aroma of turmeric leaf would be missing.
Enduri pitha
is a special delicacy of the Prathamastami festival. This has been a part
of the traditional Oriya festivities. There is a striking similaity of the
pitha with patholi, a popular dish of
Kerala. It is surprising how this recipe found common acceptance in two
different remote culinary cultures centuries back.
Ingredients:
2 cups refined flour (maida)
A little more than ˝ cup of
pure ghee (gua gheea)
One & a half cup sugar (chini)
One & a half cup refined cooking oil for frying (rifaain tela)
(Pure ghee may also be used for frying)
Salt to taste (luna)
Method:
First of all make a paste of ghee and flour by
mixing half a cup of ghee with equal quantity of flour. Keep this paste aside.
Add a pinch of salt and three teaspoon of ghee to the remaining flour. Mix
thoroughly well and then add water slowly as you go on kneading. You should get
a stiff dough and not a watery one. Knead it further till the dough gets
smoothened. Now roll the dough into a rectangular shape with the thicknes of a
chpati (roti). Then spread the ghee+flour paste evenly over the rectangular
surface. Now roll the rectangular dough from one side to give it a
rope like shape. Then cut it into one inch size pieces. Roll each
piece again to make about 5 inch long khaja. Now heat oil in a frying pan
and deep fry the pieces of khaja on medium to low flame. After the frying is
over, prepare a syrup of sugar with water. For this add sugar to boiling
water and continuously go on stirring till you get a sticky syrup. Now dip the
khajas into it (one at a time) and take out. Serve after the same becomes cold.
It is prepared in the kitchen of the Jagannath Temple of Puri daily for being
served as prasad.
KHIRI
Ingredients:
200
gm basmati or raw rice
(arua chaula)
400
gm sugar (chini)
1
litre milk
(khira)
25
gm cashew nut
(kaju)
25
gm raisin
(khismis)
4
bay leaves
(teja patra)
5
cardamom
(gujurati/ aleicha)
a
pinch of salt
(luna)
Method:
Take
water in a pressure cooker and put the rice in it. Add salt and the bay leaves.
Boil the same till first whistle. Remove the lid of pressure cooker only after
the steam gets fully released in due course. Now take the bay
leaves out of the boiled rice. Then boil milk in another
container. Pour the boiled milk into the pressure cooker (You have
also the option to add a little condensed milk / khoa at this stage). Add sugar and stir well. Now
put the pressure cooker (without its lid on) on medium flame. Remember to go on
stirring at regular intervals. As the contents start boiling, lower the flame
and boil further for about 15 minutes. Continue stirring as before. At this
stage add raisin, cashew nuts (broken into small pieces) and crushed/ powdered
cardamom. As the contents turn semi-thick, switch off the flame. Your khiri is
ready. Serve cold.
Khiri
(which is known as 'khir' in the Hindi belt) is a common dessert that's popular
throughout the country. But what remains unknown is that this recipe originated
from Puri in Orissa. Yamuna devi, a popular cooking writer stumbled upon this
2000 year old recipe while going through the old records in Puri. It
was earlier known as bhat payasa in Orissa.
Ingredients:
For dough (khali):
4-cups
wheat flour (ata)
2-cups
sugar (chini)
˝ litre refined oil (rifaain tela)
For stuffing:
Grated
coconut-1 cup (nadia kora)
˝ - cup sugar (chini)
1
teaspoon aniseed (pana-madhuri)
1
teaspoon black pepper (gol maricha)
4 cloves small cardamom (chhota aleicha)
Method:
For Dough
Add
˝ cup water to ˝ table-spoon wheat flour to make a paste. Heat 5 cups of water
and 2 cups of sugar in a frying pan. Add the paste to the pan when the sugar solution
becomes saturated and stir well. Make sure that no lump is formed while
stirring. Leave the pan on the flame for 2 minutes for the mixture to boil. Now
add rest of the flour to the mixture and lower the flame. Stir it properly. Now
transfer the mixture from pan to a flat plate. Knead to make a smooth dough by
adding 1 tablespoon of refined oil. The refined oil prevents formation of
lumps.
For Stuffing ..Roast aniseed, black pepper
and cardamom and then powder them. Fry grated coconut and sugar in a
frying pan. Do not add oil. Add the powdered ingredients to it and stir. The
stuffing is ready.
Make
small balls of the dough. Flatten each ball and put the stuffing on it and
again form a ball so that the stuffing remains at the center. Now flatten the balls
to give it the shape of a kachori. Heat the oil in the pan and fry the
flattened balls till it becomes golden brown. Your kakara pitha is ready to
serve.
Variation:
A small
variation in the above recipe may be made to prepare modak (also known
as manda pitha in
certain areas of Orissa). The difference lies only in the final shape of the
pitha. At the end of the procedure, instead of flattening the balls to give
them the shape of kachori,
leave them in the shape of round shaped balls and fry as stated.
Your modak / manda
is ready.
Ingredients:
500
gm. wheat flour (atta)
3cups
milk (khira)
2
cups finely grated coconut (nadia kora)
250
gm powdered sugar (chini)
7
finely chopped cardamoms (aleicha)
1/2
teaspoon black pepper powder (golmaricha)
2
powdered cloves (labanga)
250
gm desi ghee (gua
gheea)
Method:
Stuffing
-
In
a pre-heated frying pan take finely grate coconut. Fry till it turns brown.
Then add powdered sugar. Add chopped cardamom, powdered black pepper, and clove
to it and fry for one minute.
Preparation
of Dough -
Heat
milk and add 125 gm. sugar to it. Prepare thick dough by gradually adding the
wheat flour to it. It is important to go on stiring as you slowly add the wheat
flour. You should get a thick dough. Put the dough on a tray and
knead well.
Now
make 15 to 20 balls of the dogh by rolling them in the palms. Then flatten each
ball one by one and put the previously prepared stuffing into it. Close the
flattened balls and give them a round shape. Finally take desi ghee in a pan and
fry the rounded balls till they turn brown. Your Modakas are now ready to
be served. This is a special delicacy offered to Lord Ganesh on the occasion of
Ganesh Chaturthi in Orissa.
(Contributed by: Manorama Rath,
Balangir)
Ingredients:
˝ cup wheat flour (ata)
1 cup paneer (chhena)
˝ cup molasses (paania
guda)
4 cup refined flour (maida)
2 cup grated coconut (nadia
kora)
2 cup sugar (chini)
1 teaspoon cardamon powder (aleicha
gunda)
300gms ghee (ghia)
salt to taste (luna)
Take
three-and-a-half cup of refined wheat flour in a bowl and add water and salt to
it. Make a thick batter of it. While preparing the batter ensure that no lump
is formed in it. Take grated coconut in another bowl. Add paneer and sugar to
it. Mix them thoroughly. Heat a pan and fry thecoconut and paneer mixture on
it. Then add cardamon powder to it. ( This mixture is later to serve as
the stuffing). Now take another pan and heat
it. Take a tablespoon of the refined flour batter which was prepared earlier
and spread the same on the pan with the back of the spoon, spiraling from the
middle to the circular edge of the pan. Ensure that the spread is thick. Then
put the coconut and paneer mixture in the middle of that batter spread . Fold
the spread from four sides to give it the shape of a four-folded rectangle.
Make as many such four-folded pithas as possible. Now take ˝ cup refined flour,
wheat flour, molasses and water in a bowl and make a thin paste of the same.
Then dip the rectangular pithas into it . Subsequently deep-fry the same in
ghee until both sides of the pitha become red-brown. Now your patoli pitha is
ready. This pitha is regularly offered as prasad to the Lord of the
famous Baladev Jew temple of Kendrapara.
(Contributed
by: Bijayalaxmi Patri, Kendrapara)
Ingredients:
500 gm paneer (chhena)
3 to 4 teaspoon wheat flour (ata)
250 gm sugar (chini)
2 gm cardamom (aleicha)
500 ml milk (khira)
300 ml refined oil (rifain tela)
Method:
Mash
the paneer after adding wheat flour to it. Then add 2 teaspoon sugar and
cardamom powder. Mix them well to make a smooth batter. Make small balls of the
batter. Take one ball on your left palm and spread it with the help of
your right palm to give it a round
shape. Heat oil in a pan and deep-fry the round shaped rasabalis in it. Add the
remaining sugar to the boiled milk and stir well. Then add the fried rasabalis
to the milk and keep the same on low flame for a minute. This sweet delicacy of
Kendrapara area is now ready to be served.
(Contributed
by: Bijayalaxmi Patri, Kendrapara)
Ingredients:
1
litre milk to make chhena (khira)
lemon juice (lembu)
1 tsp all purpose
flour (maida)
2 cups sugar (chini)
1 tsp cardamoms
powder (gujurati
gunda)
˝ tsp Rose water (golapa jala)
Method:
Part
I: Making Chenna - Heat milk in a pan over a medium heat and bring it to boil
for about 10 minutes. Add lemon juice and stir it well. Paneer (Chenna) will
separate out and when you see clear water, turn off the flame. Let it cool for
10-15 mins. Then drain off all the water, put paneer on a muslin cloth over a
strainer. Wash paneer with fresh water to get rid off the lemon smell. Then
squeeze the muslin cloth with paneer and tie a knot to remove all water from
the paneer. Leave it aside for 4-5 hrs or overnight.
Part
II: Making Rasgolla and sugar syrup – Put the paneer in a container, add flour
and fine cardamoms powder (optional) and knead the paneer to make it soft and
smooth.(Tips: the more you knead the more soft the rasgollas will be). Then
make small paneer balls and keep it aside. (Tips: to make the rasgolla pink
which is typical of Orissa rasgolla, put a small sugar caramel piece in the
center of the paneer while making each ball. To make sugar carmel- Take 1 tsp
of sugar and fry it on a heated pan for couple of minutes which will first turn
brown liquid then turn into hard brown coloured sugar solid, after cooling down,
you can break it into tiny pieces with your hand). For sugar syrup, mix 2 cups
of water and 2 cups of sugar, cardamom powder, rose water in a pressure cooker
and put the paneer balls in the cold mix. Make sure that you add enough sugar
water to dip the balls. Then cook the balls for 30-45 mins over a low to medium
heat in the pressure cooker. Usually after 2 whistle over medium heat, your
rasgollas are ready. It really tastes like famous Pahala Rasgollas of Orissa.
Contrary to what is popularly believed, Rasagolla originated at Puri in Orissa
about 600 years back long before travelling to the neighbouring state of
Bengal.
(Contributed by Minati Satpathy,
Atlanta, USA)
SARU CHAKULI
Ingredients:
2
cups rice (arua
chaula)
1
cup black gram (biri
dali)
1 table
spoon refined edible oil (rifaain tela)
salt
to taste (luna)
Method:
Soak
rice and black gram together in water for about 4 hours. For
this purpose you should use only the skinless black gram. Grind
the softned rice and black gram to a fine paste. Add salt. Then add water
to get a semiliquid batter and whip well. Heat tawa (non-stick
tawa is most suitable) on medium flame. Spread a litle oil on the
tawa. Lower the flame. Take the batter in a big spoon and spread
the same on the tawa as is done while preparing dosa or omelette. Turn the
pitha upside down. Then take the same out carefully. This way go on making
pithas one after another. Remember to grease the surface of tawa with
eible oil once every two or three pithas. The thinner variety
(similar to plain dosa) is called saru chakuli . You have to use a little more batter
and make thicker pithas in the shape of pancakes to prepare what is
called just chakuli. Tastes great if served with dalama
or coconut chutney.
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 ˝ 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.
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)
˝ 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)
|
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) Back to menu
Chhinchada (Non-veg)
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) Back to menu
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)
˝ teaspoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja
patra)
˝ teaspoon turmeric powder (haladi
gunda)
3-teaspoon of any refined cooking oil (refain
tela)
˝ teaspoon cumin seeds powder (jeera
gunda)
˝ tea spoon chili powder (lanka
gunda)
salt to taste (luna)
Wash the
vegetables thoroughly. Cut them into small pieces.
Put the vegetables, arhar dal, salt, ˝ 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. Back to menu
250gm
brinjal (baigana)
250ml
refined oil (rifaain tela)
4
green chilies (kancha lanka)
˝
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.
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) Back to menu
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)
˝
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)
˝
cup coconut – cut into small pieces (kata
nadia)
1
tablespoon refined oil (rifaain tela)
salt
to taste (luna)
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 ˝ 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)
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)
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)
Ingredients:
˝
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)
˝
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 ľth of the water
evaporates switch off the flame and serve hot either with rice or
parathas.
Ingredients:
2
plantains (kancha kadali)
4
potatoes (aalu)
3
tablespoon gram-flour (besan)
1
onion (piaja)
2
green chillies (kancha
lanka)
ľ
cup grated coconut (nadia
kora)
˝
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)
Ingredients:
3
cups rice Basmati (basumati chaula)
(or any local rice with a fragrance
may be used)
˝ 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)
1˝ 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)
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
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)
Machha Besara (Non-veg)
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)
˝ teaspoon cumin seeds (jeera)
Salt to taste (luna)
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 ˝ 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.)
250 gm very small fish (chuna
machha)
2 teaspoon mustard (sorisha)
˝ 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)
˝ teaspoon panch phootan
mixture
(panch phooutan: cumin+
mustard+ nigella+ fenugreek+ aniseed )
salt to taste
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 ˝ 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.
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)
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)
Ingredients:
250 gm radish leaf (mula saaga)
1 cup cut vegetables (kata pariba)
(vegetables like potato ,
brinjal, pumpkin and radish may be used)
1/3 cup grated coconut (nadia kora)
2
tablespoon refined cooking oil (rifaain
tela)
Ľ
cup mustard paste (sorisha
bata)
2
red chillies (sukhila
lanka)
1
teaspoon panch phootan (paancha
phootana)
(panch
phootan = cumin +mustard +nigella + fenugreek + aniseed)
1
table spoon cooking oil
˝
tea spoon turmeric (haladi)
5
to 6 Badi / Wadi / Bodi (badi)
Salt
to taste (luna)
Method:
Wash the radish leaves well and cut
into small pieces. Heat oil on a frying pan. Add one teaspoon paanch phootan
and the red chillies. Fry until the same crackles. Then add the radish leaves
and vegetables. Fry a bit. Now add the mustard paste with a bit of water. Also
add turmeric powder and salt. After they are boiled add grated coconut with
fried badi. (Use of ‘badi’ may be avoided if you can’t get it). Mix well. Cook
a little further. It is the most awesome saaga (sag) that Oriya people
eat. Good for health.
(Contributed by: Sanjitarani Santra,
Arizona, USA)
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)
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
chillies 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 shredded 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)
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.
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)
Ingredients:
500 gm mushroom (pala
chhatu)
100 gm rice (arua chaula)
3 garlic cloves (rasuna
kola)
1 teaspoon cumin seeds (jeera)
˝ 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)
Ingredients:
1 cup chopped white gourd (pani
kakharu)
1 table spoon panch phutan (pancha
phutan)
(panch phutan:
cumin+mustard+nigela+fenugreek+aniseed)
˝ cup grated coconut
(nadia kora)
˝ cup tamarind water (tentuli
rasa)
˝ cup sugar or jaggery (chini /
guda)
curry leaves (bhursunga patra)
4 dried black-gram chunks (baddi)
2 red chillies (sukhila lanka)
2 teaspoon pickle masala (achar
masala)
1 table spoon cooking oil (tela)
salt to taste (luna)
Method:
Heat
oil in a pan. Then add the pancha phutan, curry leaves and baddi. After the
baddi turns brown add chopped white gourd. Also add pickle masala, sugar/
jaggery and salt. Fry for a while. Then add water. Cook until the white gourd becomes
soft. Top it with grated coconut. Boil for two more minutes. Pani kakharu
sakarara is ready to be served.
(Contributed
by: Geetanjalee Mohanty, Noida)
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)
Ingredients:
100 gms green gram / moong dal
(muga dali)
1 pinch baking powder (baking
powder)
1 pinch asafoetida (hengu)
1/2 teaspoon red chilli powder
(lanka gunda)
1 tablespoon cumin seeds (jeera)
1 inch ginger (ada)
3 to 4 red chillies (sukhila lanka)
250 gm brinjal (baigana)
1 medium size potato (aloo)
1 table spoon coriander
powder (dhania gunda)
1/2 teaspoon turmeric powder (haladi gunda)
˝ teaspoon garam masala powder
(garam masala gunda)
100 gms refined oil (rifaain tela)
Salt to taste (luna)
Method:
Soak moong dal in water for 2 to 3 hours after washing it
thoroughly (half-crushed moong dal with peel may be used for better flavour and
aroma). Grind the same into a not-so-fine paste. Cut brinjal and potato
into 1 inch cubes and keep aside. For preparing masala, make a fine paste of
cumin seeds, ginger and red chillies. Now add one teaspoon of the the masala
paste, a pinch of asafoetida and a pinch of baking powder to the moong dal
batter. Mix it well. Heat oil in a pan / kadhai and deep-fry moong dal baras
(by making small baras / vadas out of the batter) till the same turn golden brown.
Keep the fried baras aside. Now heat about 50 gms of refined
oil and add about 2 tablespoon of the cumin seeds + ginger + chilly
paste (masala) prepared earlier. Add 1 tablespoon of coriander powder and ˝ teaspoon turmeric powder to it and stir
till the oil comes out of the fried masala. When oil comes out of the masala,
you are ready for the next step. Add the brinjal and potato cubes to it and add
chilli powder and salt to taste. Cover the pan/ kadhai and cook it for some
time on medium flame. Keep stirring in between. When it is cooked add 1 glass
of water for gravy and let it boil for about 1 minute. Then add the fried baras
into it. Let it again boil for about 2 to 3 more minutes. Add 1/2 teaspoon garam masala powder into
it. Serve hot with rice. Makes a great combination with Dala Khechidi
(See the recipe mentioned above). Raam
Rochak Tarkari is popular in the Baripada region of Orissa.
(Contributed by: Jyotsna Mohanty,
Mumbai)
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)
˝ 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)
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 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)
Method:
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 Saaga Kharada
Ingredients:
250
gm moringa oleifra leaves (sajana
saaga)
1
cup cut vegetables: potato and arum (aloo,
saru)
˝
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)
˝
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)
Tomato Khajura Khata
Ingredients:
250 gm tomato (tamatar)
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut
(nadia kora)
˝ 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 ˝ 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)