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Being from the state of Orissa where fish is the staple food, we are so used to eating fish and we even enjoy eating fish eggs and fish oil . Fish eggs are available only during the breeding season and really delicious when prepared nicely. So here is a simple recipe to make fitters out of fish eggs which is really simple and delicious. Ingredients: Fish Eggs: From one fish ( not sure how much it weighed  for us) Green chili: 2-3 finely chopped ( adjust as per taste) Onion: 1 small Finely chopped Garlic: 2 crushed Besan: 2 tbsp (add a little at a time till you reach a good consistency) salt: as per taste turmeric powder: 1 tsp Chilli powder: 1 tsp Oil for cooking. Procedure. Put all the ingredients except the oil in a bowl and mix together.  You will have to use a fork to mash up the fish eggs and make the whole thing into a thick paste. Heat oil in a shallow pan or tawa . Add a spoon full of the mix in the tawa and adjust the shape.  ...

I just came back from India and the memory of delicious food is still fresh. I made sure I got relish all my favorite  food and one of them is chaat that we get in cuttack. Its delicious and satisfies your taste buds. Of-course replicating the one made by the street vendor is not always possible, so here is the version my mom used to serve us. Ingredients: Ghuguni : 1 cup (per person) Tamarind Chutney: 1/2 cup Yogurt: 1/2 cup lightly sweeten  Tomato ketchup: 1/2 cup Onion: 1 medium finely chopped Green Chilli: 4-5 finely chopped Tomato : 1 large finely chopped Cilantro: 1/2 cup finely chopped Chaat masala: a pinch per person Sev: 1 cup Papdi: few per person. Oil: 1 tsp (per serving) Procedure: Heat a saute pan heat 1 tsp of oil. Add 1 tbsp  chopped onion, 1 tsp of chopped green chilli, 1 tbsp of chopped tomato and a pinch of salt. Saute for 1-2 mins and then add the ghuguni to the pan and saute for 1-2 more minutes and let it thickens ...

Back from a long long vacation from India and ready to get back to business as usual. A vacation with family reminds you how good you had till you decided to get married and move miles and miles and miles away from them. And it reminds you what cooks your mother and mother-in-law are ;) And it connects you to recipes that you had forgotten because you wanted to cook something fancy for the blog . So here is a very basic potala(parwal) curry. Ingredients: Potala: 15  Potato: 2 medium  Onion: 1 small finely chopped Ginger garlic paste: 2 tbsp Turmeric powder: 1 tsp Red chilli powder: 1 tbsp (adjust as per taste) Cumin Powder: 1 tbsp Coriander Powder: 2 tbsp Whole Cardamon: 2 Cinnamon Stick: 1/2 inch Salt: to taste Oil : 2 tbsp  water: 1-2 cup Procedure: To prep the potala you wash and the then script the outer skin of it with a knife and not use a peeler because that will remove too much and not much will be left to cook. If you find big...

Bhindi (Okra) is one of those vegetables that is loved by almost all or so I thought. Being prepared on a regular basis at home I had the mindset that everyone loves and knows how to handle it. But to my surprise I realized not all know how to cook it properly and despise it for its slimy texture. Many friends of mine mentioned that they tried okra and didn't like it because it was too slimy. I am guessing they didn't cook it right. So here is a simple and delicious recipe for Okra which is for sure not slimy at all. The trick is to find the right okra. When buying okra do this simple test of trying to break the tip off with your thumb and if it breaks easily then its really fresh and young, but if it gives a hard time then let it go, because if you cook it its gonna be a tuff to enjoy it. Ingredients: Okra: 1/2 pound or about 10 -15 Aloo (potato): 1 medium cut into cubes Onion: 1 medium chopped Pancha Putana: 1 tsp Dry red chili: 2 whole  Salt: taste ...

Unripe jackfruit is widely known as panasa katha in Odisha. It has a mild flavor and distinctive meat-like texture and is compared to poultry. It is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and (Odisha) and Keralan cuisines. The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving. Ingredients: Raw Jackfruit : 1 medium size (Peel of the outer layer of the raw jackfruit and cut into small pieces) Potato : 2  medium size cut into quarters Onion : 1 medium finely chopped Ginger Garlic Paste: 2 tbsp Tomato: 1 medium finely chopped Oil : 2 tbsp Turmeric Powder: 1tbsp Chilli Powder: 2 tbsp Cumin Powder: 1 tbsp Coriander Powder: 2 tbsp Cinnamon: 1/2 inch Cardamom : 2 bay leaf: 2 Salt to taste Method: Par boil the pieces of jackfruit with salt and some turmeric powder . Heat oil in a frying pan fry the boiled ...

I have prepared rasagulla quiet a few times, but never in a pressure cooker before. Lot of my friends use pressure cooker to do the same. So I decided to give it a try. I should say it turned our perfect and its quiet easy. Ingredients: Chenna(homemade cottage cheese): 1 cup Maida(All Purpose Flour ): 1 tsp Sugar: 1 cup Water: 3 cups saffron: few strands (optional) Procedure: Knead the chenna with the heel of your palm for about 1/2 min. Add flour and continue kneading till the grains disappear and chenna becomes soft and creamy. Divide the chenna into 1 inch balls (adjust the size depending on how big you want your rasogolla to be. Roll each ball with slight pressure between palms till smooth and even. Put sugar and water into pressure cooker and bring it to a boil and till the sugar s dissolved completely. Carefully place the chenna balls into the syrup. Close te cooker and bring it to a full pressure on high heat. Reduce the heat and cook for 7 mo...

Orrisa has different types of pitha's some need a lot of work and experience and some are real easy to whip up. Maida Chakuli is one such recipe that you can whip up in like blink of an eye. Its really quick, easy and yummy.  Ingredients: Maida – 1 cup Chini ( Sugar ) – 1/2 cup Pan Mahuri ( Aniseeds) – 2tsp Banana: 1 (Over Ripe) Milk: as required Tela ( Refind Tela ) – As per requirement Luna ( Salt ) – As per requirement Procedure :  Mash overripe banana into a paste Add maida, sugar, aniseed and required water to mashed banana to make a semi liquid batter (similar to pancake batter).  Whip well and keep it for 30 mins. Heat tawa (non stick will be better) on a medium flame. Spread a little oil (1tps) on the tawa. Take the batter in a tablespoon and spread it on the tawa like a dosa. Turn the pitha upside down after 1 min. When turns golden brown from each side, remove it from tawa and serve it hot. It can be served with your fav side dish like...

Here is a quick recipe from the oriya kitchen that can be served both as a yummy snack or a side dish with rice. Ingredients: Raw Banana (kancha kadali): 2  potatoes:2 Bread: 2 slices (crumbled) onion:1 medium finely chopped green chillies:2 chopped chili powder:½ teaspoon  coriander leaves:1 sprig  refined cooking oil:2 to 3 tablespoon  salt to taste Procedure: Wash the  banana (Kadali) 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 bread crumbs, chopped green chillies, chopped onion, chilli powder, coriander leaves, and salt to taste.  Mix them well  and make tikkis out of the mix  YThen heat the cooking oil on a non-stick pan.  Shallow-fry the tikki on the non-stick pan.  Serve hot with ketchup or chutney of your choice and enjoy. Till then happy blogging Rakhee

Baigan Bharta is a popular punjabi dish. It takes on a lot of prep work and cooking. I should say all the work is worth it. Its really delicious. But in Orissa there we prepare a different version of it, that is quick and easy. Its very popular in every household and is enjoyed a lot. Ingredients: Baigana ( brinjal/eggplant ):  1 large Onion :   1 medium finely chopped Garlic: 4  cloves finely chopped. Green chilies:  2 Mustard oil -2 tbsp Salt to taste Procedure: Brush Baigana(eggplant) with oil and roast it on a medium flame. Frequently turn the eggplant upside down, until fully roasted. Once done , hold it under running cold water or in a bowl of water. Cool it and peel off the blackened skin. Mash the flesh. Add the finely chopped onion, garlic, green chilies, sorisa tela(mustard oil) ,salt and mix it well and serve.  In another version you can roast so dry red chili and use it instead of green chilli. It makes for a g...

As I have mentioned earlier, besara is a very common and relished dish in Orissa. Here is another item that uses besara, is easy to make and delicious to eat. It makes a great side dish for pakhala and even rice dal or roti. Ingredients: Bhindi (okra): 1/2 pound cut into 1/2 inch pieces. Onion: 1 small finely chopped Tomato: 1 medium finely chopped Mustard seeds: 3 tbsp Garlic: 5-6 cloves Dry Red chili: 2 Pancha Phutana: 1 tsp Green Chilli: 2 whole Turmeric Powder: 1 tsp Oil: 1 tbsp Salt as per taste coriander leaves: 1 tbsp chopped for garnish. Procedure: Soak the mustard seeds & dry red chilli in warm water for 30 mins. Make a fine paste of mustard seeds, dry red chilli and garlic using little water. Heat oil in a kadhai add pancha phutana to it and as it stops spluttering add the chopped onion along with a pinch of salt. Mix well and cook till onions turn translucent. Add the garlic mustard paste and cook for 2 mins but don't let it burn. A...

My Nanaji was a great man, he was a business man with a huge heart. During his golden years he had  the capacity to feed a whole village and take care of them. He himself was a big time fan of good food. He loved to eat and feed others. As he grew old his strength along with his health started going down. But his eye for good food always remained the same. He is the one person from whom you should learn how to eat, he introduced us very delicious dishes. One of his favorite was fish fry in tomato gravy or as he called it tomato macha. It became my brother's favorite fish dish as well.  Its quick, easy and delicious. So lets get started. Ingredients: Fish : 4 slices (I used Tilapia) Onion: 1 medium thinly sliced Tomato: 1 - 2 large Chopped( adjust depending on how sour your tomatoes are) Garlic: 4-5 cloves crushed. Panca Phutana: 1 tsp Whole Dry Red chili: 1 broken Turmeric :  2 tbsp Green Chilli: 2-4 whole (adjust as per taste) Coriander powder: 1 tsp R...

Beans bhaja is one of Tanmaya's favorite side dishes, let it be with rice, roti or pakhala. Its easy, quick and delicious. Ingredients: French Beans: 1/2 pound cleaned and cut into 1/2 inch pieces. Potato: 1 medium peeled and cut into small cubes Ginger: 1/2 tbsp grated  Pancha Phutana: 1 tsp Dry Red Chilli: 1 Turmeric: 1 tsp Roasted red chili and cumin powder: 1 tbsp (adjust as per taste) Salt to taste Oil: 1 tbsp Procedure: In a kadhai heat oil. Add the pancha phutana and whole dry red chilli. As it stops spluttering add the turmeric powder to the oil and let it cook for 1 min, then add the grate ginger. Fry for 1 more minute and a beautiful aroma of ginger comes. Add the beans and potatoes to it, add salt to taste mix well, cover and cook till the vegetables are cooked through but not mushy. Remove the cover and cook on medium flame, string occasionally for 2 minutes. Add the roasted red chilli and cumin powder, mix well and cook till the vegeta...

Fish is  the life line of costal state of Orissa. There so many different ways to prepare it. Some are quick and some take some measurements and planning. When everybody is rushing to get ready and be on time for school and office, mom would be busy making something to feeds us. She would make this quick version of fish that would have not much spices and would have a very thin gravy, but would taste devine. Mom called it machha haladi jhola ( fish in turmeric gravy). This is my most cherished recipe from my moms kitchen. Here by I am sharing my love of fish with you. Ingredients: Fish is Tilapia: 4 pieces Potato: : 1 large cut into wedges. Onion: 1 medium finely chopped Pancha Phutana: 1 tsp Dry Red chilli: 1-2 Tomato: 1 large chopped Turmeric powder:1 tbsp Coriander leaves: 2 tbsp chopped Salt As per taste Oil: 2 tbsp Green chili : 2 or 3  Ambula (dried Mango): 1 small (optional) Method: Wash the fish pieces and place ...

As I have mentioned in my earlier post drumstick is used widely in Oriya cuisine. Here is another variation of this healthy vegetable. Ingredients :  Chuin ( Drumstick ) -7  Potato -2 medium size  Mustard seed -2tbsp  dry chili  -2  Garlic -7 cloves  Onion: 1 small finely chopped. Turmeric powder -1/ 2 tbsp  Pancha phutana : 1tsp Tomato: 1 medium finely chopped Ambula(dry mango): 1 oil  - 2 tbsp (preferably mustard oil, but you can use oil of your choice ) Salt :to taste Procedure :  Peel off the outerlayer of drumstick (chhuin) and cut it into 2 inch pieces.  Cut patato in to small pieces ( preferably circles or semi-circles).  Wash the pieces of potato and drumstick properly.  Make a fine paste of mustard seed , dry chili  and garlic cloves.  Heat oil in a pan and add pacha phutana and as it stops spluttering add the chopped onion along with a pinch of salt and cook till onion...

Fish is the best thing that you can eat, it is a good source of protein and omega 3. The smaller the fish the healthier it is. Now with all the Fukishima radiation news going on, we are becoming more and more skeptical about eating fish. As per my nutritionist, its safe to eat fresh water fishes like tilpia, carp and smaller fish. So don't give up this healthy food.  Ingredients: Pohola Maccha: 2 whole gutted ( I used fresh herring) Onion: 1 medium finely chopped Tomatoes: 1 large chopped mustard seeds: 2 tsp cumin powder:1/2 tsp  coriander powder:1/2 tsp  red chillis :2 nos pancha phutana: 1/4 tsp red chilli powder:1/4 tsp  garlic flakes :7-8  turmeric: 2 tbsp oil : 6 tsp coriander leaves:1 tbs Ambula( dried mango): 1 green chilli:2 salt: as per taste Oil: 2-3 tbsp Procedure: Clean the fish throughly. Add salt and 1/2 of the turmeric and keep aside for 5 mins. Grind the red chillis, mustard seeds and the garlic flakes in...

The auspicious month of Kartik is about to be over. But Tanmaya had enough of his share of vegetarian and started complaining that I don't give him anything rich any more. So I decided to make some delicious mushroom curry. A delicious veg curry that goes well with rotis or rice, Chattu Tarkari or Mushroom Curry is easy to make and highly delicious. Hereis the recipe for Chaatu Tarkari Ingredients: Fresh Mushrooms: 1 cup  Potato: 1 medium cut into small cubes Onion: 1 small chopped finely Green Peas: 1/4 cup Ginger paste: 1/4 tsp  Garlic paste: 1/2 tsp  Tomato paste(puree): 1 cup Whipping Cream: 1/4 cup  Red chilli powder: 1 tsp  Turmeric powder: 1/2 tsp Coriander powder: 1/2 tbsp Cumin powder: 1/4 tbsp Chopped Coriander leaves Oil 4tsp Procedure: Clean the mushroom and cut them into halves. Then soak them in turmeric water for 1/2hrs. Squeeze the mushroom properly to drain out the water. Take a pan & put 2tsp of oil and ...

Chuin or Drumsticks are available plenty in the state of Orissa. We have 4 trees in our backyard itself and fruit from 1 tree is too much to be consumed by a family of 4 ;) We distributed more than we ever used in our household. There are different versions of chuin bhaja and here is the most common and the easiest way to prepare it. Ingredients: Chuin (Drumstick) - about 4-5 longsticks Aloo (Potatoes) - about 2-3 small ones Oil - 1 tea spoon Panch Phutan Haldi (Turmeric) Salt Whole Red Chillies - 2  Procedure: Wash and Cut the Drumsticks to about 2 inches size. Wash and cut the potatoes in round shape. Do not take the skin off. Put the drumsticks and potatoes in a bowl with water and salt and turmeric and let it boil for 10-15 min until the drumsticks are a little soft. Drain water and keep aside. Take a deep pan, put the oil. Once it hot, add the red chillies and panch phutan. Let the phutan splutter for a ...

Durga puja is followed by the auspicious month of Kartik. In Orissa a lot of people turn vegetarian for a month and follow the fast of "Bada Ausa" on every monday of this month. Even a lot of people like my   parents even give up onion and garlic for the whole month. During the bada ausa the ladies who follow the fast eat only one meal a day, so most of the ladies prepare this special dalma called "habisha alma" with rice and may be some kind of saag and eat it after doing the puja late in the day but before suset so that they would not feel hungry during the night and would have some energy to carry out for the rest of the evening. This dalma is the only one curry in Odiya culture that is prepared without  turmeric, as only during inauspicious occasions people not use turmeric   is cooking. Also we do not use potato in this dish, its prohibited. Ingredients: Muga Dali : 1cup Saru (Arby) :2 cut into small square pieces Kancha Kadali (Raw Plantain) :...

As a kid mine and my brother's favorite food used to be chicken. My mom is an excellent cook and my dad rarely cooks but his chicken is one of the best I have ever had. Over the years I have tried and tested different measurements to achieve the same taste, even though I have never been completely successfully, still I got quite close and here is my version of chicken kasha.  Chicken Kasha has a very spicy and thick gravy and is really enjoy with roti, poori, naan and also with rice. Ingredients: Chicken: 2 lbs cut into small pieces Onion: 1 large thinly sliced Ginger garlic paste: 2 tbsp Garlic: 2 cloves crushed Tomato: 1 large chopped Salt: to taste Turmeric Powder: 2 tbsp Red Chilli Powder: 1 tbsp Coriander Powder: 1 tbsp Cumin Powder: 1/2 tbsp Whole garam masala: 4 cardamon, 2 cloves, 2 inch cinnamon  Bay Leaf: 2 Green chilli: 2 whole Oil: 2-3 tbsp Procedure: Marinate the chicken with 1tbsp turmeric powder, 1 tbsp oil and about 1tsp salt...

Chakuli Pitha is an Oriya flat, rice-based fried cake traditionally made in the state of Orissa. Chakuli pitha is mainly prepared during the as an offering to Goddess Durga. There are mainly 2 versions of this dish Saru Chakuli : This is thin pancake-like Dosa. Budha Chakuli : This is a thick pitha/cake made of black gram dal and rice batter mix with jaggery, cottage cheese/paneer (chhena) and grated coconut. It is a very well known recipe of Orissa. Ingredients: Black gram Dal: 1 cup  Rice: 1 cup  Oil Salt Procedure: Soak the skinless black gram dal and rice in water for two hours. Make a fine paste of the black gram dal and rice. Add salt and required water to make a semi liquid batter.  Whip well. Keep it covered for 20 mins. Heat tawa (non stick will be better) on a medium flame. Spread a little oil on the tawa. Take the batter in a tablespoon and spread it on the tawa like a dosa. Turn the pitha upside down a...