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Showing posts with label osa bara randha. Show all posts
Showing posts with label osa bara randha. Show all posts

Monday, November 7, 2016

Ambeda Sakkara ( Indian Plums in a Coconut Tamarind gravy )

The Mondays of the holy 'Kartika' month in Odisha are never complete without a good quality 'khatta' or sweet and tangy gravy. The somewhat astringent taste of the Habisa dalma definitely needs to be delicately balanced by the presence of this tang/sweetness on the side. And after getting bored with 'Aau' and 'Ambeda' khatta, I wanted a 'Sakkara' with my next Monday meal. Unlike the 'khatta' that does not rely on a external souring agent and depends primarily on the natural tang of the vegetable being cooked, the tamarind is an integral part of the Sakkara.

With good quality ash gourd (pani kakharu) not being easy to find in the markets, I decided to go ahead and experiment with some Ambeda that I got from the HAL market . Since the ambeda is not very sour, adding a tiny bit of tamarind and some extra jaggery to balance it out seemed the obvious choice. Left out the boiled Bengal gram and added loads of freshly grated coconut instead. Turned out to be nice and tangy.

Read on for the recipe -

















Preparation Time - 20 mins

Ingredients -

  • 250 gm Ambada/Ambeda/Indian Olives
  • 1/2 tsp tamarind paste
  • 3/4 cup sugar
  • 1-2 dry red chili
  • 1/4 tsp pancha phutana
  • a sprig of curry leaves
  • 2 pinch asafoetida
  • 1/4 tsp turmeric
  • salt to taste
  • 2 tsp oil
  • 2-3 tbsp freshly grated coconut for garnishing

Preparation - If the ambada is tender, cut each one into 4 halves. Else just put 3-4 slits on the surface.

Dilute the tamarind paste in 1/5 cup of hot water.

Cooking - Heat the oil in a wok. Add the pancha phutana and broken red chilis. Let it splutter.

Add curry leaves and asfoetida. Fry for 30 seconds before throwing in the ambada.

The ambada need to be cooked/stir fried till it turns brown and the skin is almost ready to peel off.

Now add 2 1/2 cups water, salt and turmeric. Let it simmer for a while to let the juices seep into the gravy.

Then add sugar, tamarind juice and boil some more till it reaches the desired consistency. Sprinkle the grated coconut just before removing from the flame. 



[Mash them up a bit if you want a thicker curry. However, it will also increase the sour quotient of the gravy and hence you have end up putting more sugar to balance it out]

Serve with arwa bhata and dalma !


















Note - This can be preserved in the fridge for a couple of days. 

Wednesday, December 16, 2015

Tarana ( A festive recipe for Bada Osa )

Women folk are unusually resourceful. Who else would have thought of coming up with a dish from what can be described as a side-effect of preparing another dish. The other dish that I have mentioned is the Gaja or manda pitha that is prepared for Bada Osa. The 'khali' or cooked batter that remains sticking to the walls of the container is made into a somewhat watery kheer called the 'Tarana'.

While the Tarana is rather thin in consistency, it packs in quite a punch with a combination of flavours like black pepper, green cardamom and bay leaf. As it is cooked twice, once in the form of a khali and another time as a kheer, it is very light and easy to digest.

But it can also be made with fresh arwa pithau too. This takes a little longer to cook but is equally delicious. Read on for the recipe -

















Preparation Time - 20-25 mins

Ingredients -


  • 3 tsp thick rice paste (jeera rice/ gobindobhog rice)
  • 2 cups water
  • 1 1/2 cups milk
  • 1/2 tsp crushed peppercorn
  • 2 bay leaves
  • 2 green cardamom
  • 1/2 tsp ghee
  • a pinch of salt
  • 3 tsp sugar



Preparation - Wash and soak the rice for 5-6 hours. Grind into a smooth paste.

Cooking - Bring the water to a boil. Add the batter little by little and mix continuously to thicken the mixture.

Cook for 10 mins on a medium flame. Add the milk and season with bay leaf, crushed peppercorn and cardamom.

Boil for another 10 mins. Finally add the salt, sugar and just a drizzle of ghee. Stir a little to dissolve the sugar.

Remove from the flame.

Serve at room temperature. 

Tuesday, October 27, 2015

Sprouts and Cracked wheat Khichdi

While most of the folks are done with Navratri and the fasting that goes with the territory, it is just the beginning of the fasting season for the people of Odisha. As the holy month of Kartik has already started and Margasira is next in queue, quite a few Odia folks will be scouting for 'no onion-no garlic' recipes. Not that Odia cuisine lacks such dishes, there are more then enough to last through these two months, but sometimes a little change is very much welcome.

This simple recipe is actually inspired by the 'Kanika', an aromatic and mildly sweetened rice preparation. I have given it a really healthy makeover by substituting the rice with cracked wheat or daliya and adding the goodness of sprouted lentils. It turned out to be a winner in all aspects and I enjoy this for lunch with a glass of spiced buttermilk.

Read on for the recipe -








Preparation Time - 15 mins

Ingredients -

  • 1/4 cup daliya
  • 1 cup sprouted lentils ( i mix green moong and kala channa)
  • 1/3 tsp cumin seeds
  • 1 dry red chili
  • 1/2 tsp ghee
  • 1 inch cinnamon
  • 1 green cardamom
  • 2 cloves
  • 6-7 peppercorns
  • 12-14 rasisins
  • salt to taste
  • pinch of turmeric

Cooking - Dry roast the daliya till it gives off a mild fragrance and turns brown by a few shades. Keep aside.

Heat the ghee in a pressure cooker. Add the red chili, cumin and spices. Roast till fragrant. Throw in the raisins and saute for 10 seconds.

Wash the sprouts and the daliya. Add to the cooker.

Add about  1 1/2 to 2 cups water, the turmeric, salt to taste and close the lid. Cook for 3-4 whistles on medium flame.

Keep aside till steam escapes. Open the lid and cook uncovered for a few minutes if it is too watery.

Serve warm with buttermilk


Monday, May 11, 2015

Raam Rochak Tarkari ( A no onion no garlic dumpling curry from Odisha )

Raam Rochak Tarkari can be described as a 'no onion no garlic version' of the 'Besan tarkari' or Moong Dal dumpling curry which is quite popular in Odisha. This particular version is also offered as prasad to Lord Jaganaath in Baripada's Jaganaath Temple.

Read on for the recipe -






Preparation Time - 40 mins

Ingredients -

for the dumplings -


  • 1 cup split yellow moong dal + 1 handful green moong dal
  • 1/2 tsp red chili powder
  • 1 pinch asafoetida
  • 2 pinch roasted jeera powder
  • salt to taste
  • sufficient oil for deep frying
For the curry -

  • 1 cup diced brinjal
  • 1 cup diced potato
  • 2-3 dry red chilis
  • 1 1/2 inch ginger
  • 1 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 inch cinnamon stick
  • 2 nos green cardamom
  • 1/5 tsp turmeric
  • 3-4 tsp oil
  • salt to taste


Preparation - Soak the green moong dal overnight. The split yellow dal can be soaked for 1-2 hours. Wash, drain all water and then grind them together into a coarse paste.

Add salt, roasted cumin powder, chili powder and asafoetida to this paste and mix well.

Grind the red chilis, cumin seeds, coriander seeds, cinnamon, cardamom and ginger into a fine paste. Keep this masala (spice) paste aside.

Cooking - Heat suficient oil for deep frying. Add teaspoonfuls of the seasoned moong dal batter into the hot oil and fry till golden brown on all sides. Remove the dumplings from the wok and keep aside.

Similarly, make more dumplings out of the moong dal batter.

Heat 3-4 tsp oil in another wok. Add the ground masala paste and fry till oil separates.

Add the diced potato and brinjal. Fry for 2-3 mins. Then add salt and turmeric. Cover with a lid and cook till the potatoes are 3/4 th done.

Add about 2-3 cups water and bring to a boil. Reduce to a simmer and then add the dumplings. Allow the curry to simmer for 4-5 mins.

Remove from the flame and keep aside. Garnish with some fresh cilantro if you like.


















Serve hot with white rice or Dala khichidi.



















Note - It is usually served with 'Dala Khichidi', another Baripada specialty.


Tuesday, January 6, 2015

Gurubariya Ambila ( A rustic vegetable soup from Odisha )

Well...excuse me for the 'Gurubariya' bit . I kept thinking of a name for this recipe and could not come up with anything better. While the Ambila is a popular dish from Odisha which is somewhat similar to the Andhra rasam, this version is made only during Manabasa Gurubar or the thursdays of the Hindu month of Margasira. Devoid of the generous garlic tempering and made to include only a few select vegetables ( sweet potato, radish, banana stem & taro ) that are usually offered to Goddess Lakshmi, this has a unique taste which is unlike the regular vegetarian version (click here for recipe) or the non-vegetarian version(click here for recipe).

Read on -







Preparation Time - 15-20 mins

Ingredients -


  • 1/2 cup radish (cut into circles)
  • 1/4 cup sweet potato (cut into circles)
  • 1/4 cup taro/arbi (cut into circles)
  • 1/4 cup banana stem (cut into small pieces)
  • 1 green chili
  • 1 dry red chili
  • 1 sprig curry leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp ginger juliennes (my addition)
  • 1 tbsp jaggery
  • 1 lemon sized ball of tamarind
  • pinch of asafoetida
  • salt to taste
  • 1/5 tsp turmeric powder
  • 1/2 tsp refined oil/ghee


Preparation - Mix the banana stem pieces with a bit of salt and set aside for 20 mins. Squeeze out the water from the pieces.

Soak the tamarind in 1/2 cup warm water for 15 mins. Mash it with hands and strain the liquid. Discard the solids.

Cooking - Add all the vegetables to a pressure cooker along with 4 cups of water, green chili, turmeric and salt to taste. Cook for 2 whistles. Remove from flame and keep aside till steam escapes.

Put the pressure cooker on a low flame. Add the jaggery and the tamarind to it. Allow to simmer for 6-7 mins. Adjust consistency.

Heat the oil/ghee in a small pan. Add the cumin seeds, asafoetida, broken red chili and curry leaves to it. Once it gets spluttering, pour the tempering over the contents of the pressure cooker. Boil for 1 minute before removing from flame.

Serve it hot with meals or enjoy as a light soup.







Wednesday, December 24, 2014

Ghadaghadiya Tarkari ( An authentic Odia Recipe for Samba Dashami )

'Samba Dashami' evokes images of women getting up early to take a bath before at the crack of dawn. The kitchens come alive with the clanging of utensils and the heavenly aromas drifting out of them. The rising sun rise is greeted with a cacophony of sounds like the blowing of the conch shells (sankha), the 'hulu-huli' ( a kind of sound uttered by mouth) and the ringing of bells. This ritual is observed for the good health and long life of the children and the mother usually offers a particular dish (year after year) to the Sun God for each one of brood. Usually various kinds of Pitha or sweets are offered along with the Ghadaghadiya tarkari. Another variety of prasad is offered to the Sun God during the noon. The final prasad is offered to Lord Yama in a ritual known as the 'Mahakala Puja'. This pooja is done at night and 'Budha Chakuli' is offered to the God.

The story of Samba Dashami is attributed to Samba, the son of Lord Krishna. It is said that Samba who was  afflicted with leprosy had prayed to the Sun God for 12 long years and finally he was cured. The temple dedicated to the Sun God still stands on the Chandrabhaga beach (near Konark temple). Devotees throng this place on the day of Samba Dashami.

Since it is offered to the God, 'Ghadaghadiya Tarkari' does not contain any onion or garlic. The vegetables which go into it are supposed to benefit those suffering from cold and cough, both of which are common ailments during the winter months. Samba Dashami is celebrated on the 10th day of the Shukla Pakhya (waxing moon) during the Odia month of Pausa. This year it falls on 31st December.

Read on  -










Preparation Time - 20 mins (plus extra time required to chop all the vegetables)

Ingredients -


  • 1 cup mati alu /yam (cubed)
  • 1 cup kakharu/pumpkin (cubed)
  • 1/2 cup amrutabhanda/raw papaya (cubed)
  • 1/2 cup shakarkand/sweet potato (cubed)
  • 1/2 cup saru/taro (cubed)
  • 1/2 cup alu/potato (cubed)
  • 1/2 cup mula/radish (cubed)
  • 1/2 cup baigana/eggplant (cubed)
  • 1/2 cup kancha kadali/raw banana (cubed)
  • 1 cup simba/broad beans (inch long pieces)
  • 1 cup jhudunga/yard long beans (inch long pieces)
  • 2-3 medium sized tomatoes (halved)
  • 1/2 cup gajar/carrot (cubed) (optional)
  • 1/2 cup potola/pointed gourd (cubed) (optional)
  • 1/2 cup janhi/ridge gourd(cubed) (optional)
  • 1 cup boiled lentils ( mix of bengal gram, kabuli chana, whole green moong, yellow peas) (optional)
  • 1/2 cup green peas (optional)
  • 1 cup fried badi
  • 2-3 dry red chilis
  • 1-2 tsp cumin seeds
  • 1 tsp roasted cumin-chili powder
  • 2 tsp oil
  • 1 tsp ghee
  • 1/3 tsp kala luna/black salt
  • 1/2 tsp turmeric powder
  • salt to taste
  • fistful of coriander leaves



Preparation - Wash and clean all the vegetables. Some of them like raw banana, eggplant have a tendency to blacken if left in the open for too long. So, immerse them in a bowl of water to which a little turmeric has been added.

Cooking - Heat the oil in a large wok/degchi. Add the broken red chilis and cumin seeds to it. Once it gets spluttering, add vegetables like yam, potato, sweet potato, raw banana, pumpkin, carrot and papaya. Saute for a few minutes before adding 2 cup boiling water, salt and turmeric. Cover with a heavy lid and allow to boil for 3-4 mins

Add the remaining vegetables along with the lentils and let it boil for another 5-6 mins or till the veggies are cooked.

Finally add the roasted cumin-chili powder and coriander leaves just before removing from the flame.

Add the black salt and badi when serving.

This curry is usually served piping hot and tastes good with parathas.
























Note - If making this curry on a regular day, one can add some fried onions, GG paste and freshly grated coconut to it.

Sunday, November 2, 2014

Phalahari Choley (No onion No garlic recipe)

Today is the first day of Panchuka or the five holiest days of the Hindu month of Kartika. While it is a standard practice among all (almost) oriya folks to refrain from eating non-veg throughout the month, these five days are strictly adhered to. The days begin with 'Brundawati Puja' or the worshiping of the Tulsi plant. Beautiful and colorful patterns called 'Muruja' ( Rangoli ) are drawn around the Tulsi 'Chaunra' or the pot/pedestal on which the plant has been placed. In addition those folks who observe 'Anla Nabami' or the day preceding 'Panchuka', a small 'anla' or gooseberry plant is also worshiped along with the Tulsi.

As this month is the peak time for all Shiva devotees, one witnesses long queues at the Shiva temples or 'Dhams' especially on the Mondays. Most folks residing in or around Bhubaneshwar try to visit Dhabaleshwara or Lingaraja, both of which are popular Shiva temples. Another popular destination during Panchuka is the Jaganaath Dham at Puri. Lord Jagannath and his siblings take up five different get-ups or 'Beshas' during those five days. These are in the order - 'Lakshmi-Narayana Besha', 'Bankachula Besha', 'Tribikram Besha', 'Lakshmi-Nrusingha Besha' and the 'Raja Rajeswari Besha'. The last day getup or the 'Raja Rajeswari Beshi' is a splendid sight with the deities decked up with huge golden ornaments and limbs.

In some of the Odia families Panchuka also means giving up on eating onions and garlic. Hence the lunch menu is largely restricted to dalma, arwa anna, saga, bhaja and khatta. For dinner, it is usually paratha/puri along with dalma or a no onion-no garlic version of alu dum/kabuli chana/santula/buta dali-kakharu tarkari. While I usually prepare kabuli chana/choley with onions, there is a very delicious version that is reserved for osa-bara days. Read on for the simple yet delicious recipe -






















Preparation Time - 30 mins


Ingredients -


2 cups kabuli chana/garbanzo beans
3-4 small potatoes (cubed)
1 1/2 cups pumpkin cubes
2 small tomatoes
1 1/2 tsp choley masala/curry powder (use a no onion-no garlic one)
1/2 tsp cumin seeds
1 tsp chili powder
1/2 tsp garam masala
1-2 dry red chili
1 tsp sugar
1 1/2 tbsp kasuri methi
1/2 tsp turmeric
salt to taste
3 tbsp oil


Preparation - Soak the kabuli chana overnight. Wash and cook with 1 cup water, salt and turmeric. Remove from flame after 4-5 whistles on medium flame. Keep aside till steam escapes. Drain excess water

Boil the potatoes and pumpkin cubes till just done. Drain the excess water and keep aside.

Cooking - Heat the oil in a wok. Add the broken chili and cumin seeds. Once they start to splutter, add the finely chopped tomato.

Allow the tomato (2-3 mins) to soften before adding the choley masala, chili powder, potato and pumpkin pieces. Fry for 4-5 mins till they start getting mushy. Add the drained kabuli chana at this stage. Mix together and cook for 3-4 mins.

Add 1 1/2 - 3 cups boiling water along with garam masala and sugar. Rub the kasuri methi between the palms to warm it before adding it to the wok. Bring to a boil and allow to simmer for 5-6 mins.

Remove from the flame. The consistency of the curry will thicken as and when it cools so be careful about the water proportion.

Serve hot or warm with paratha/phulka/rotis.


Monday, October 13, 2014

Budha Kakudi Khatta

Recently we were invited to a kid's birthday party. My husband and my mother in law also accompanied us to the event. Once the candles were blown out and the b'day song sung enthusiastically by everyone present, the hosts cut up the cake and served it to all. I had to help my little one finish off his piece first. And all the while he insisted on holding the spoon and eating it by himself. As I started to pick up my plate, he showed an interest in devouring my piece too. I just about managed to taste a tiny morsel as he eagerly demolished it. If you are wondering why I am narrating this incident, it is just to show how a mother makes sacrifices, whether small or big, every single day of her life. Happy Mothers Day to all mothers who are reading this. Because every day is special for a mother.

Coming back to the recipe. 'Budha kakharu' or ripened cucumber is one of the ingredients that go into the making of  'Dwitibahana ghanta'. But rarely is it made into a dish by itself. However, as the 'Kartika Somabar' staple 'Oou' is not available in Bangalore, I decided to make a sweet-savoury preparation with the available vegetables. The ripe yellow melons ( which are not exactly same as 'budha kakudi' which we get in Odisha but taste somewhat similar) caught my attention and I decided to give them a try. Read on for the recipe -








Preparation Time - 20-25 mins

Ingredients -

  • 1 Budha kakudi (melon)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 dry red chillis
  • 1 tsp tamarind paste
  • 3-4 tbsp sugar
  • 1/2 tsp turmeric
  • 1/3 tsp chilli powder
  • 1/2 tsp roasted cumin-chilli powder
  • 1/4 tsp pancha phutana
  • 3 tsp cooking oil
  • freshly grated coconut for garnishing
  • salt to taste


Preparation - Peel the budha kakudi and cut into medium sized cubes.

Grind the mustard and cumin seeds into a smooth paste.

Cooking - Heat the oil in a wok. Add the pancha phutana and broken red chilli. Allow to splutter.

Add the budha kakudi cubes to the wok. Sprinkle some salt and fry for a while till it starts turning a bit mushy. Add the mustard-cumin paste and fry for 1 minute. Add 2 cups of water along with salt, turmeric and chilli powder. Cover with a lid and allow to cook on medium flame for 10 minutes. (Keep checking in between and add more water if required )

Add the sugar and tamarind paste. Simmer for 5-6 mins.

Finally add the grated coconut and roasted cumin-chilli powder. Mix in and remove from the flame.

Serve with arwa bhata (rice) and dalma (dal cooked with veggies).

















Saturday, August 30, 2014

Matar Paneer (Without onion and garlic)

Sometimes fine recipes are born purely out of need. This Ganesh Chaturthi my husband wanted something different from the puri-buta dali combo that is the staple dinner on festival days. With it being a no onion - no garlic day, I was hard pressed for choice. Then I zeroed in on this 'Matar-Paneer' recipe that I had jotted down in my notebook. It is a simple one with a combination of sweet, sour and spicy flavours without being too rich.

Read on for the recipe -






Preparation Time - 20 mins

Ingredients -


  • 200 gm Paneer cubes 
  • 1 1/2 cup green peas (fresh or frozen)
  • 1 big tomato 
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 1 Kashmiri chili
  • 5-6 almonds
  • 7-8 cashews
  • 10-12 raisins
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 green cardamom (powdered)
  • 1 1/2 tbsp Kasuri methi
  • 1/4 tsp coriander powder
  • 1/2 tsp Kashmiri chili powder
  • a pinch garam masala
  • 1 1/2 tsp honey
  • salt to taste
  • 2 tsp butter


Preparation - Chop the tomato and transfer into a cooker. Add the raisins, cashews, almonds, cinnamon, cloves, cardamom, ginger, whole red chili and cumin seeds along with a little salt. Add 1/2 cup water. Cook for 2-3 whistles on medium flame.

Keep aside for steam to escape. Once the steam escapes, peel the almonds. Drain the water ( but do not throw it ) and transfer all the contents of the pressure cooker to a blender. Buzz till you get a smooth paste.

If using frozen peas, thaw them.

Add the panner cubes to a bowl of hot water.

Cooking - Heat the butter in a wok. Add the ground tomato-masala paste along with coriander powder, chili powder and garam masala. Rub the Kasuri methi between your palms to warm it a bit before adding to the wok.

Cook for 5-6 mins before adding the paneer cubes and green peas. Add about 1 cup hot water. Bring to a boil and simmer for 5 mins.

Add the honey and remove from flame.

Serve hot with puris/phulkas.





Saturday, August 16, 2014

Sev Tamatar ki Subzi ( sev tamatar nu shak )

Happy Janmasthami to all my readers!!!!!

Nal Lal. Bal Gopal. Kanhaiya. Devakinandan. Makhan Chor. Govinda. Murlidhar. These are some of Lord Krishna's popular names. Most of us would visualize him as a chubby toddler stealing 'Makhan' or as a teenager playfully teasing the Gopikas but most commonly as the charioteer cum adviser of Arjuna during the Mahabharata. Today as we celebrate his birthday with the breaking of the 'Dahi handi', I am sharing a simple no onion - no garlic recipe for all those who will be keeping a fast today. It is the simple 'sev tamatar  ki subzi' that is a favorite among most of my Jain friends and me too!!
 ( To know more about the story of Lord Krishna's birth , click here )


Recipe -






Preparation Time - 10-12 mins

Ingredients -



  • 2 medium sized tomatoes
  • 1/4 tsp chili powder ( one can reduce/increase the quantity )
  • 1/3 cup sev
  • 2 pinch turmeric
  • a pinch of asafotida
  • a pinch of garam masala
  • a pinch of cumin
  • salt to taste
  • 1 1/2 tsp oil ( one can also use ghee )
  • coriander leaves for garnishing (optional)
  • 1/2 tsp sugar (optional)



Preparation - Finely chop the tomatoes.

Cooking - Heat the oil in a wok. Add the cumin seeds and allow to splutter. Add asafoetida followed by the chopped tomatoes.

Cover with a lid for 1-2 mins to soften the tomatoes.

Add turmeric, chili powder, garam masala and salt along with 3-4 tbsp water. Cover till the tomatoes are completely cooked.

Add the sugar and stir in. Then add the sev and switch off the flame.

Finally garnish with some coriander leaves and serve hot with roti/parantha/puris.


















Note - One can also add onion , ginger and garlic to this recipe on non-fasting days.

Monday, August 4, 2014

Shakarkand ka halwa (sweet potato halwa)

Shakarkand or sweet potato is a rich source of fiber with almost twice as much fiber as compared to other potato varieties. Thus they are digested slowly and do not spike sugar levels as is the popular belief. Also they are rich in Beta-carotene, Vitamin B6, Vitamin C and Vitamin E. They are also loaded with manganese. All there nutrients make it good for the heart/arteries, regulating sugar levels and ofcourse a low-cost 'beauty food'. Yup, it is the combination of Beta-carotene, Vitamins C and E which go into the making of the beauty capsules for hair, skin and nails.

I like to have boiled sweet potato as an evening snack at times or even make it into a sweet-sour gravy. But very recently that I go to know that it can be made into a delicious halwa. This is Tarla Dalal's recipe which I have followed with some minor changes. This halwa is also consumed on fasting days especially during the ongoing Shravan month.







Preparation time - 20 mins ( including 10 mins standby )

Ingredients -


  • 1 medium sized sweet potato
  • 1/2 cup milk
  • 1 1/2 tsp ghee
  • 2-3 tsp chopped dry fruits ( almonds, pistachios, cashews, walnuts )
  • a pinch of saffron
  • 3 tsp sugar ( or to taste...I prefer less )


Preparation -  Wash and clean the sweet potato. Boil in a pressure cooker ( with 1 cup water )for 3-4 whistles . Keep aside till steam escapes. Peel and grate it.

Cooking - Heat the ghee in a wok. Add the nuts and fry for a minute. Remove and keep aside.
Add the grated sweet potato and fry till it is a little brown.

Add the milk, saffron and sugar at this stage. Mix till the milk is absorbed and it forms a creamy mixture. It should start leaving the sides of the wok once it is done. Finally add the nuts and remove from flame.

Garnish with a few strands of saffron and nuts. Serve hot or cold ( both taste good ).



Wednesday, March 26, 2014

Kadali Kasa (Raw banana fry)

Simple fries served hot with white rice, dal and raita happen to be among my favorite meal options. Of course, my first choice would be some nice one-pot meal but since kid loves these fries so much that the one-pot meals are becoming increasingly rare.

This stir fry is made with green banana that was boiled first. Hence it uses very little oil for cooking. Add that to the natural goodness of green bananas and you have a very healthy and tasty side-dish that will become a regular on your lunch/dinner menu. It was a regular at home when we were kids as we had a lot of these plants growing in our garden. It used to be fun plucking the fresh vegetables and taking them right into the kitchen for preparing lunch.

Read on for the super easy recipe:





Preparation Time - 15-20 mins

Ingredients - 

  • 1 raw banana
  • 1 dry red chilli
  • 1/5 tsp cumin-mustard seeds
  • a pinch of asafotida
  • few curry leaves (optional)
  • 1/5 tsp red chilli powder (optional)
  • 2 pinch turmeric
  • salt to taste
  • 2 tsp oil



Preparation - Cut the banana into two. Put it in a pressure cooker along with 1 cup water and little salt.

Cooking - Cook the banana for 2 whistles. Allow steam to escape before opening lid. Remove the peel from the banana (this step becomes a lot easy in this case as opposed to peeling the uncooked banana). Cut into small cubes.

Heat the oil in a wok. Add cumin-mustard seeds and broken red chilli. When it starts spluttering, add asafoetida and curry leaves. Allow curry leaves to brown a bit.

Add the banana pieces along with salt, turmeric and red chilli powder. Fry for a few minutes till raw smell of turmeric goes away. Remove from flame .

Serve with rice/rotis.



Thursday, December 26, 2013

Tawa Bara ( Pan fried Vadas )

Crispy vadas or 'bara' as we call them in Odisha are a perennial favorite with almost everyone I have come across.  But they are laden with oil and hence weight watchers/diabetics/people with blood pressure prefer to keep them off their menu.

However, during Manabasa Gurubar a pan-fried version of this delicacy is prepared for the Prasadam. Slightly flavored with curry leaves, green chillis, mango ginger and cilantro, they are a low-calorie treat. Read on for the recipe:




Preparation Time - 8 hours 30 mins ( 4 hours for soaking + 4 hours fermentation )

Ingredients - 2 cups chopa chada biri dali ( black lentil / urad dal ), 2 tbs chopped curry leaves, 2 tbs chopped cilantro, 2-3 chopped green chillis, 1 inch mango ginger (julienne), salt to taste, 4 tbs oil for pan frying.

Preparation - Wash and soak the black lentil for 3-4 hours. 

Drain excess water and transfer to a mixer jar. Grind into a smooth paste with minimum water. Keep aside to ferment for about 4 hours.

Add all the other ingredients except for oil. Mix thoroughly .

Cooking - Heat a frying pan. Drizzle with oil.

Put spoonfuls of batter on the tawa and lightly spread. Drizzle with more oil.




Flip over when cooked on one side.




Cook on the other side till light brown. Remove from the pan and serve hot.

Mango Ginger

Thursday, October 31, 2013

Cabbage Poriyal

'Poriyal' or vegetables lightly stir fried with a generous amount of freshly grated coconut is one of my favorites. I call it the south indian version of the oriya 'bhajja'. It is light and healthy. And takes minimum amount of time and effort. While one can make it with various vegetables (especially gourd), Cabbage poriyal is the diah that one encounters most frequently at the South indian restaurants serving thali meals. It is also called 'Thoran' in Kerala.

Last time I made this recipe without using onions ( it was a Monday ) and it turned out pretty well. Read on for the recipe:
















Preparation Time - 10-15 mins

Ingredients - 1 small cabbage (shredded into small pieces), 1/2 cup freshly grated coconut, 2 green chillis, 1 sprig of curry leaves, 4 tbs split urad/channa dal, 1/2 tsp mustard seeds, 1/4 tsp asafoetida, 1/4 tsp turmeric, 3 tsp oil, salt to taste.

Cooking - Heat the oil in a wok. Add mustard seeds and allow to splutter. Add channa dal/urad dal and fry for 2 minutes till they turn a few shades darker.

Make slits in the green chillis and add them to the wok. Follow with the curry leaves.
Finally add the asafoetida and then the cabbage. Mix in.

Sprinkle salt and turmeric. Mix and cover with lid for 3 minutes.

Remove lid and stir lightly at regular intervals till done.

Enjoy with piping hot rice and sambhar.



Saturday, October 26, 2013

Sagaa Bhajja ( Osa Bara Randha )

Sagaa Bhajja or fried Amaranthus leaves is one of the regular items in a oriya meal. It is a simple and yet flavorful dish. The wide variety of green leafy vegetables available in Orissa add a lot of versatility to this recipe. Kosala sagaa , Leutiya sagga, Khada sagaa, Kalama sagaa, Pita sagaa and Sunisuni sagaa are some of the commonly available ones.

As my grandma said the ideal sagaa bhajja is one in which the leaves should not be bunched together and it should be cooked just right (with a little bite left in it....somewhat like pasta ) and not mushy. She made sure that I perfected this recipe. She is no more but i think about her every time i make this dish.

Usually onions and garlic are added to this recipe but when cooking on a fasting day (osa bara) we rely only on pancha phutana, red chillis and freshly grated coconut to bring alive the flavours of this dish. One has to sure that the oil is heated to the right temperature so that the spices release all their flavours.

During the ongoing Kartika Masa, this is a must have on the Mondays along with a Habisa Dalma and Oou khatta. Read on for the recipe:
















Preparation Time - 10-12 mins

Ingredients - 4 cups of shredded ( finely cut ) sagaa ( I have used Khada sagaa), 2/3 tsp pancha phutana, 2 red chillis, 1/2 cup freshly grated coconut, 3 tsp oil, salt to taste.

Preparation - Heat the oil in a wok. One has to sure that the oil is heated to the right temperature so that the spices release all their flavours. Too cold a temperature will not allow the phutana to splutter while too hot will burn it and ruin the taste.

Add broken red chilli and pancha phutana. Allow the spluttering to start.

Add the shredded sagaa in small batches and mix with the spices.

Cover and cook for 1 minute on medium to high flame. Remove the cover and stir gently to prevent leaves from bunching/sticking together.

Repeat the above step alternately till saga is done and excess water evaporates. Add the salt and mix in. Switch off the flame and sprinkle freshly grated coconut. Mix thoroughly.

Serve hot with arwa anna, Habisa Dalma and Ouu khatta.


Thursday, October 24, 2013

Aau (Oou) Khatta

Ouu or Dillenia indica is an exotic looking fruit that is found in Asia ( Sri Lanka, India and Bangladesh). Even in India it grows only in the states of Orissa, Bengal, Karnataka, Andhra Pradesh and Assam. It bears fruit in the winter months.

Oou khatta is a very integral part of the Habisa ( Kartika Masa Sombar ) meals. It is added to the Habisa dalma and also made into a khatta ( sweet-sour gravy ). This fruit is said to possess medicinal properties and is touted to be good for diabetics. It is rich in phytochemicals and has anti-inflammatory benefits.




















Preparation Time - 30-35 mins

Ingredients - 1 Oou/Aau (elephant apple), 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dry red chillis, salt to taste, 1 cup sugar, 1/2 tsp turmeric, 1/3 tsp chilli powder, 1/2 tsp roasted cumin-chilli powder, 1 tsp pancha phutana, 3 tsp cooking oil, coriander/freshly grated coconut for garnishing.

Preparation - Pull away and cut the green petals of the oou ( Need to be careful during this as the liquid that oozes out is quite slippery ). Peel the outer skin and cut into long strips about 1 cm wide. Use a pestle or small stone to slightly crush the pieces.

Grind the mustard and cumin seeds into a smooth paste.

Cooking - Boil 3-4 cups of water with salt and turmeric. Add the crushed Oou pieces to this and boil for 5 mins. Drain off all the water and keep aside. (This takes care of the bitterness/astringency if any )

Heat the oil in a wok. Add the pancha phutana and broken red chilli. Allow to splutter.

Add the boiled Oou pieces to the wok and fry for 3-4 minutes. Add the mustard-cumin paste and fry for 1 minute. Add 2 cups of water along with salt, turmeric and chilli powder. Cover with a lid and allow to cook on medium flame for 10-15 minutes. ( Keep checking in between and add more water if required )

Add the sugar and cumin-chilli powder. Cook till the sugar dissolves into the gravy.

Garnish with grated coconut/coriander leaves. Serve with Arwa bhata - Dalma or Bhata - Mutton Curry.












Sunday, October 20, 2013

Habisa Dalma ( Kartika Masa Special Dalma )

Kartika Masa is perhaps the holiest month in the Hindu Calendar. Fasting on the Mondays of this month has a special significance as mentioned in the Puranas. Most people in Orissa give up non vegetarian items (and also onions and garlic in some cases) for the entire month. If not for the entire month, atleast the last five days or 'Panchuka' as it is called in oriya is strictly abided by many.

Womenfolk usually keep a fast and eat once a day on the Mondays of Kartika masa. Their meals consist of arwa anna, habisa dalma and aau khatta. This is a special kind of Dalma that is prepared without turmeric and the moong dal that is to be used is not roasted as usual. Only a few vegetables are sanctioned for this recipe. As 'Habisa' was primarily observed by widows in the earlier times, certain restrictions are imposed on the diet. But now a days quite a few married women observe the fasts and even a few rare men have started following these customs.

This changing profile of the devotees following Habisa has brought about a lot of change in the way this dalma is now prepared. Now people have also started adding turmeric and various vegetables. In fact some married women have this superstitious belief that turmeric should be added for making the dalma auspicious. Defying the very reason why widows are forced to skip adding turmeric. Personally, I don't buy any of this logic. Moreover I can't even use vegetables like Taro and yam as I have developed an allergy to these .

So, I will be sticking to the recipe that my MIL follows ( BTW i have added a pinch of turmeric as my son is a little picky ). Read on:


















Preparation Time - 15 mins

Ingredients -


  • 1 1/2 cups split moong dal
  • 1/2 cup saru/arbi/colocassia
  • 1/2 cup kancha kadali/raw banana
  • 1/2 cup mati alu/yam
  • 1/2 cup amrutabhanda/raw papaya ( Not used in authentic one )
  • 1/2 cup mula/radish (optional) ( Not used in authentic one )
  • 1 cup kakharu/pumpkin ( Not used in authentic one )
  • 1-2 pieces of aau (slightly crushed)
  • 2-3 whole red chillis ( Not used in authentic one )
  • 1 tsp cumin seeds ( Not used in authentic one )
  • 1 tsp jeera-lanka gunda ( roasted and powdered cumin seeds and dry red chilli )
  • 1 bay leaf
  • salt to taste
  • 2 tsp ghee
  • 1 tsp crushed ginger
  • grated coconut for garnishing


















Cooking - Heat the ghee in a pressure cooker. Add broken red chillis, cumin seeds and bay leaf. Fry for 20 seconds. (Skip the above step if you want to keep it really authentic. But it tastes much better this way. The logic behind this step is that Habisa dalma shud not be tempered hence some people add these tempering ingredients while cooking itself. Crazy logic rite ? But when has religion n logic ever gone together !)

Wash and transfer the dal along with 4 cups of water to the pressure cooker. Wash and add all the vegetables to it. Add the bay leaf too if you are skipping the tempering. Close lid and cook for 1-2 whistles.

Remove from flame and allow steam to escape before opening the lid. Add the crushed ginger, jeera-lanka gunda and grated coconut.

Serve with arwa anna (raw rice) and Oou Khatta / sagaa bhajja.


















This is offered as prasad to Dhabaleshwara ( Lord Shiva ) by the devotees before consumption.



















This above pic is a earlier one . I have used quite a few vegetables in this one and have also used a bit of tempering !!








Saturday, October 12, 2013

Mandira Khichudi

Khichdi or Khichudi as it is called in Orissa is a wonderful and healthy one pot meal. One can also add vegetables like beans, carrots, cauliflower and potato to it to up the nutritional content. However the version that is served at temples does not use any veggies. It is the clever use of spices and condiments that makes it super fragrant and delicious.

Preparation Time - 15-20 mins

Ingredients - 1 cup gobindobhog/sitabhog rice, 1 cup moong dal, 1 tbs cumin seeds, 2-3 bay leaves/annapurna leaves, 2-3 dry red chillis, 1 inch long ginger, 1/2 tsp asafoetida, 2-3 tsp sugar (optional), 1/3 cup raisins, 2-3 tbs ghee, 1/2 tsp turmeric.

Cooking - Heat a frying pan. Dry roast the moong dal till it gives off a faint fragrance. Remove and keep aside to cool down.

Wash the rice and moong dal. Mix in the turmeric and keep in a plate to dry a bit.

Heat 1 tsp ghee in a tadka pan. Add broken red chillis and cumin seeds. Once the seeds start spluttering, add the asafoetida and remove from flame. Keep aside.

Heat the remaining ghee in a pressure cooker. Add the rice and moong dal. Fry for 2-3 minutes.

Add 6-7 cups of boiling water. Add crushed ginger, bay leaves, raisins, salt and the contents of the tadka pan.

Close lid and cook for 3-4 whistles.

Allow the steam to escape before opening the lid. Stir in the sugar.

Serve with tomato khajuri khatta and sagaa bhajja on Osa bara / fasting days.

This is usually offered as a prasad to Goddess Durga on Ashtami/Navami.


Thursday, October 10, 2013

Makhane ki Kheer

Phool Makhana or Lotus seed is more commonly available in North India where it is used during vrats. As it not regarded as a cereal its atta is also used for making rotis and it finds use even in curries. It can even be consumed as a snack in the roasted form.

It is free from fat and cholesterol, rich in iron and phosphorus and is also a good source of antioxidants. Its nutritional profile makes it ideal for weight-watchers or people suffering from high blood pressure/cholesterol. It also helps digestion, reduces frequent urination, strengthens body and improves energy levels.

I used 'Phool Makhana' to make this delicious and nutritious kheer during the Navratri days. Read on for the recipe:

















Preparation Time - 15-20 mins

Ingredients - 1 cup phool makhana, 2 cups whole milk (boiled), 3 tsp sugar, 6-7 tbs milk powder/3-4 tbs condensed milk, 1 tbs ghee, handful of almonds, 3-4 glazed cherries, 2 pinch ground nutmeg, 1 pinch cardamon powder.

Preparation - Chop the almonds and cherries.

Cooking - Heat a pan. Add ghee and then the phool makhana. Roast for 3 minutes on a low to medium flame till crisp. Remove and keep aside to cool down.

Crush all the makhana lightly ( do not powder) except for 5-6 nos.

Add the almonds to the pan and roast for 2 minutes.

Bring the milk to a boil. Dissolve the sugar in it.

Add the crushed phool makhana and almonds. Boil for 10-12 minutes on a low flame.

Add the whole/intact phool makhanas and the milk powder along with the nutmeg and cardamon. Remove from flame after 1 minute.

Allow to cool down. (one can also refrigerate it)

Garnish with the cherries and serve.




Thursday, October 3, 2013

Khatti Meethi Dal

The humble 'Dalma' (link here) used to reign supreme on my menu on the fasting (Osa-bara) days till I discovered its tantalizing Western counterpart. Like a willful seductress it threatens to steer me away from my ever dependable wife 'dalma'. When I first glimpsed her while leafing through a Tarla Dalal cookbook, i was hardly impressed. But the supremely impossible task of feeding vegetables to my kiddie made me try it out. And i have been re-visting her ever since while side-stepping the risk that it poses to my digestive system ( Tamarind and my system are not exactly compatible ). But for the more fortunate beings, this tangy-sweet-spicy Gujrati Dal is a must try.

With Mahalaya today, the nine day Navaratri fasting/celebrations have begun and most of us will be avoiding the use of onion/garlic in our meals/snacks. I have adapted the original recipe for fasting days as the former makes use of onions. Read on for the recipe:

















Preparation Time - 20-25 mins

Ingredients - 1 cup toor dal, 1/2 cup whole/skinless masoor dal, 1 1/2 cups peeled and diced pumpkin, 1/2 cup diced carrot, 1/2 cup diced eggplant, 1/2 cup peeled and diced raw banana, 1 cup diced potato, 2 tbs powdered jaggery, 1 1/2 tbs tamarind paste, 1/2 tsp turmeric, salt to taste.

For tempering - 3 tsp oil, 1 tsp mustard seeds, 2 whole red chillis, 3 cloves, 1 inch long cinnamon stick, 2 sprigs of curry leaves, a pinch of asafoetida, 1/2 tsp red chilli powder (optional).

Preparation - Take the jaggery and tamarind in a bowl. Add 5-6 tbs water and make it into a paste.

Cooking - Wash and transfer the dals to a pressure cooker with 2-3 cups water. Add salt and turmeric .Cook for 2-3 whistles.

Allow to stand till steam escapes. Open lid and beat the dal with a heavy spoon to get a smooth mixture.

Boil the vegetables with 2-3 cups of water, little salt and turmeric. Remove from stove when done.

Heat the oil in a wok. Add the mustard seeds, broken red chilli, cloves and cinnamon. Fry for 20-30 seconds. Add the asafoetida and curry leaves followed by red chilli powder.

Add the dal an boiled vegetables to the wok. Boil for 2-3 minutes.

Add jaggery-tamarind paste. Simmer for 5-6 minutes.

Remove from flame and serve with rice.



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