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Dalma
Ingredients:
100gm pigeon pea /arhar
dal (harada dali)
50gm raw
papaya (kancha amrutabhanda)
50gm striped pear gourd
/ parwal (potala)
50gm potato (alu)
1 big onion (piaja)
3-5 dry chili (sukhila lanka)
½ teaspoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi
gunda)
3-teaspoon of any refined cooking
oil (refain tela)
½ teaspoon cumin seeds powder
(jeera gunda)
½ tea spoon chili powder (lanka
gunda)
salt to taste (luna)
Method:
Wash the vegetables thoroughly.
Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water
in a Pressure Cooker and boil on medium flame. After one whistle switch off the gas. A little later as the pressure of
the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped
onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of
the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2
minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.
Variations:
What's mentioned above is a simple
recipe of Dalma. You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain,
and yam etc. A little scrubbed coconut may also be added. Using desi ghee (gua gheea) instead
of refined oil lends subtle flavour to dalma. If you feel that the arhar dal is not getting boiled properly it may
be soaked in water for about 30 minutes before putting the same in pressure cooker. Also find
another variety of dalma elsewhere on this page, where moong dal is used instead of arhar dal.
|
| DALAMA |
Ingredients:
1/2 cup moong dal (muga dali)
1 tablespoon cumin seeds (jeera)
1 inch ginger - crushed (ada)
1 tablespoon ghee (desi gheea)
2 tea spoon cumin powder (jeera gunda)
chili power to taste (lanka gunda)
2 red chillies (sukhila lanka)
salt to taste
1 & 1/2 cups of cut vegetables such as:
pumpkin (kakharu)
yam (desi alu)
papaya (kancha amrutabhanda)
plantain (kancha kadali)
arum (saru)
radish (moola)
Method:
First of all dry- fry the moong dal in a kadai/ pan for about
2 minutes, not more. Soak the semi fried moong dal in water and keep it aside. Heat ghee in a pressure cooker.
Add cumin seeds and red chillies and let it splutter. Then add the crushed ginger and vegetables. Stir and fry it for
a minute. Add the soaked moong dal, salt, cumin powder and chilli powder. Also add water as required. Now close
the pressure cooker and let it cook for about 15 minutes. The muga dalma is ready. Serve this with steaming
hot rice. This kind of dalma is also known as Habishya Dalma and is used by women performing 'Habisha Brata'
in Orissa during the holy month of Kartik. (Use of vegetables like potato, tomato and brinjal is to be avoided if
this dish is being prepared exclusvely for the purpose of habisha.)
(Contributed by: Geetanjalee Mohanty, Noida)
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| MUGA DALMA |
Santula
Ingredients:
50gm
brinjal (baigana)
50gm potato
(alu)
50gm ridge-gourd
(jahni)
50gm
raw papaya (kancha amrutabhanda)
other green
or red vegetables may also be used (not the leafy ones).
1 onion
7-8
garlic cloves – chopped into small pieces (kata rasuna)
2-teaspoon
crushed or grated ginger (chhecha ada)
½
teaspoon mustard (sorisha)
3-4
green chillies (kancha lanka)
2-teaspoon
refined oil (refain tela)
boiled
milk-1 cup (sijha khira)
salt
to taste (luna)
Method:
Cut
the vegetables into medium sizes. Boil the vegetables in a cooking pot by adding salt to it. Heat oil in a frying pan. Add
mustard when the oil is hot. Add chopped onions, grated ginger and chopped garlic cloves after the mustards start cracking.
Fry till it all becomes golden brown. Add green chilies and fry it a little. Then add boiled vegetables and stir properly. Add the oiled milk. Put the flame in simmer level for about 2-3 minutes.
Your Santula is ready to serve. It can be served with either rice or chapatti. It is also considered a great diet for people
suffering from several ailments, due to its high vegetable content, absence of hot spices, and minimal oil content.
Ingredients:
1 kg rohu or bhakur
fish (rohi /bhakura)
1 onion (piaja)
2 tomatoes (tamatara)
2 teaspoon red chilli
powder (lanka gunda)
1 teaspoon turmeric
powder (haladi gunda)
5 garlic cloves
(rasuna kola)
5 tablespoon
mustard oil (sorisha tela)
3 tablespoon mustard
(sorisha)
½ teaspoon cumin
seeds (jeera)
Salt to taste (luna)
Method:
Cut the fish into
small pieces and wash thoroughly. Add turmeric powder and salt to it for marinating. Make a paste of mustard, tomatoes and
garlic. Cut the onion into slices. Pre-heat a pan on medium flame. Put oil and fry the fish in batches
of 2 or 3 pieces at a time for 4 to 5 minutes. Keep the fried fish aside. Putting the pan again on
medium flame take a little oil . Add cumin seeds and mustard ½
tea spoonful each. When the cumin seeds and mustard start cracking add the sliced onions. Stir a little. Add the
tomato/mustard/garlic paste, turmeric powder, red chili powder and salt to it. Also add 3 to 4 cups of water. Keep the
pan on flame for about 10 to12 minutes. When the curry starts boiling add
the fried fishes and boil it further for about 3 minutes. Maccha Besar is now ready to be served with
rice. Garnish it with coriander leaves before serving. (Feedback from a visitor says that she got a strong and pungent
taste after preparing the dish. The quantity of mustard should be adjusted in such cases. It is to be prepared in a watery
form, in stead of thick gravy one.)
|
| MACHHA BESARA |
Ingredients:
1 cup rice (arua chaula)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
4 cloves garlic (rasuna)
1 inch ginger (ada)
1 teaspoon sesame seeds (raashi)
1 teaspoon turmeric powder (haladi gunda)
1 cup refined cooking oil (rifaain tela)
salt to taste (luna)
Vegetables to be used (any, some or all):
plantain (kancha kadali)
yam (mati alu)
brinjal (baigana)
pumpkin (kakharu)
raw papaya (kancha amrutabhanda)
lotus stems (padma nada)
potato (aalu)
(some other vegetables may also be used)
Method:
First of all soak rice in water for one hour. Make a paste of the soaked
rice, cumin seeds, bay leaves, garlic and ginger by adding a little water in a grinder. Grind it to a
coarse paste till it gains consistency like the dosa batter. Shift the paste into a container and add turmeric powder,
sesame seeds and salt and mix well. Keep it aside. Now wash the vegetables and cut them into thin slices. Take a kadai / pan
and add the vegetables into a quantity water that would completely soak all the vegetables. Add turmeric powder. Now turn the
flame on and start boiling the vegetables. Add salt to taste. Keep in mind that you have to add a little more salt since the
water would have to be drained out later. Allow it to boil for about 5 minutes. Remember that we are here para boiling
rather than completely boiling the vegetables. Make sure that the vegetables are not over cooked. (You can directly use
brinjal and pumpkin without para boiling, since they are soft vegetables.) Now strain the vegetables and drain out water. Then heat the tawa on medium flame and pour a generous quantity of oil so that oil
is spread all over the tawa. Now soak the para boiled vegetables one by one in the rice batter and place them on the tawa.
You can cover the whole tawa with vegetable slices. After one minute turn each slice upside down and fry. If a little bit
more oil is required, add the same and allow all the slices to be fried well on both sides till they turn crisp. Then
serve hot with rice and dal.
This kind of dry fried vegetables in rice paste is quite popular
in Orissa. It is a quick recipe that uses lesser oil. You can also make the rice paste and keep it in refrigerator
for immediate use any time.
(Contributed by: Nibedita Sahu, Bhubaneswar)
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| PITHAU BHAJA |
Jahni Rai
Ingredients:
½ kg ridge
gourd (jahni)
1
tablespoon mustard (sorisha)
1
teaspoon cumin seeds (jeera)
5-6
garlic cloves (rasuna kola)
1 tomato
- chopped (kata tamatar)
1 onion
- chopped (kata piaja)
½
teaspoon red chili powder (lanka gunda)
1
tablespoon refined oil (rifain tela)
salt to
taste (luna)
Method:
Make a masala
paste by grinding mustard, cumin seeds and garlic cloves with a little water in a grinder. Wash and
peel the outer skin of ridge-gourd. Cut them into small pieces. Heat oil in a frying pan. Fry the chopped onion
till it becomes golden-brown. Add the vegetable pieces and stir well. Then add the masala paste and salt to it. Stir
well. Cover the pan with a lid and keep it on low flame. When about ¾th of the water evaporates switch off the flame and serve hot either with rice or parathas.
Chingudi Mahura (Non-veg)
Ingredients:
2 potatoes (aalu)
1
brinjal (baaigana)
2 raw bananas
(kancha kadali)
100
gm – yam (desi aalu)
100
gm – pumpkin (kakharu)
2
tomatoes (tamatar)
Other vegetables
may be added / replaced as per choice.
1
teaspoon turmeric powder (haladi gunda)
1
teaspoonful chilli powder (lanka gunda)
Salt
to taste (luna)
1
small ginger (ada)
5
garlic cloves (rasuna kola)
2
teaspoon cumin seeds (jeera)
1
teaspoon coriander seeds (dhania)
1
onion (piaja)
2
table spoon refined oil (rifaain tela)
300
gram – very small prawns (chhota chingudi)
Method:
Wash
the vegetables and prawns thoroughly. Clean the prawns properly and cut the vegetables
in to small pieces. Fry the prawns in ½ table spoon refined oil, add salt and turmeric powder to it. Keep it aside. Make a
paste of onion, cumin seeds, coriander, garlic, ginger. Fry the paste in a pan with refined oil. Then add all the washed vegetables,
salt ,turmeric powder and chili powder and mix them thoroughly. Pour water to it. Put the pan on low flame for about 3 minutes.
Add the fried prawns when the vegetables appear boiled and place the pan on low flame again for 5 minutes. Your chingudi mahura
is ready. Serve with hot rice.
Ghanta
Ingredients:
50 gm arum (saru)
50 gm potato (alu)
50 gm yam (desi alu)
50 gm pumpkin (kakharu)
50 gm striped pear gourd/
parwal (potala)
2 tomatoes (tamatar)
5-6 lima or indian beans
(simba)
7 french beans (bin)
4 long beans (jhudunga)
1 brinjal (baigana)
total 1 cup of dry yellow matar /kabuli chana/lima beans seeds (matar chana+kabuli chana+ simba manji)
½ tablespoon turmeric
powder (haladi gunda)
1 medium sized ginger
(ada)
5 garlic cloves (rasuna
kola)
1 onion (piaja)
2 bay leaves (teja
patra)
1 tablespoon cumin
seeds (jeera)
1/2 teaspoon mustard (sorisha)
4 red chillies (sukhila
lanka)
½ cup coconut – cut into small pieces (kata nadia)
1 tablespoon refined oil
(rifaain tela)
salt to taste (luna)
Method:
Cut the vegetables
after thoroughly washing them. Boil all the pulse seeds after soaking them in water for about 8 hrs. Make a paste of onion,
ginger, and garlic. Fry cumin seeds and red chilies in a pan and then make rough powder of the same. Boil all the cut vegetables, pre-boiled seeds, coconut pieces. Add salt, turmeric powder, bay
leaves. Take a tablespoon of oil in another pan and put it on medium flame. Add ½ teaspoon each of cumin seeds and mustard
to it. When mustards start cracking add the paste of onion, garlic and ginger and stir well. After the paste turns golden
brown, add the boiled mixture of vegetables etc. and stir continuously. Put the pan on low flame for 3 to 4 minutes. Add the cumin
seeds and red chilli powder to the pan and stir well. Now your Ghanta is ready to be served.
(Contributed by: Asha Lata Tripathy, Bhubaneswar)
Dahi Baigana
Ingrerdients:
200gm fresh curd (dahi)
250gm brinjal (baigana)
250ml refined oil
(rifaain tela)
4 green chilies
(kancha lanka)
½ teaspoon mustard
+ cumin seeds (sorisha + jeera)
6-8 curry leaves
(bhursunga patra)
salt to taste
Method:
Whip the curd well by
adding salt . Cut the brinjals into thick pieces of length around 2”. Fry the cut brinjals in a frying pan. Then put
them into the whipped curd . Heat two teaspoon of
refined oil in another frying pan. Add mustard, cumin seeds and curry leaves. When the seeds start cracking
add green chilies. Transfer the contents of the pan to the curd containing brinjals. Stir lightly. Keep the dish aside for
10 minutes and then serve with hot rice.
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| DAHI-BAIGANA |
Tomato
Khajura Khata
Ingredients:
250 gm tomato (tamatar)
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut
(nadia kora)
½ inch ginger (adaa)
2 dry red chillies (sukhila
lanka)
1 teaspoon turmeric powder (haladi
gunda)
50 gm sugar (chini)
1 tablespoon refined oil (refaain
tela)
salt to taste (luna)
Method:
Chop the tomatoes into small
pieces. Crush the ginger. Heat oil in a frying pan/kadhai. When the oil is considerably
hot, sauté the khajuri. Then transfer the khajuri to a plate. Put red chillies to the hot oil in the frying pan. Add the crushed
ginger and turmeric powder to it. Fry it for some time. Subsequently add the chopped tomatoes and salt to it. Stir it and
then cover the pan with a lid for some time. Keep stirring until the tomatoes make a thick paste. Then add ½ cup water to
it and leave the mixture to boil. Now add fried khajuri, grated coconut and leave
it to boil on a medium flame for about 5 minutes. Make sure the lid of the pan is closed before boiling. Then add sugar and continue boiling for another 5 minutes. Tomato khajuri khata is ready to served. You
may garnish it with coriander leaves (dhaniya patra).
(Contributed by: Jyotsna Mohanty, Mumbai)
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| TOMATO KHAJURA KHATA |
Kolatha Dali
Ingredients:
150gm horse gram
(kolatha dali)
100gm rice flour
(chaula gunda)
2 brinjals (baigana)
2 potatoes (aalu)
2-3 tomatoes (tamatar)
1-2 drumsticks (sajana
chhuin)
2 lima beans (simba)
50 gm pumpkin (kakharu)
1 teaspoon mustard
seeds(sorisha)
50gm garlic (rasuna)
2
teaspoon mustard oil (sorisha tela)
Salt to taste
Method:
Boil the kolatha
dali (horse gram) in pressure cooker. Cut and wash all the vegetables. Make a mixture of rice flour and water. Add the
vegetables to the cooked kolatha dali and place the cooker on the flame with its lid open. Add salt. As soon as the vegetables start boiling, add the flour mixture and go on stirring continuously. Fry mustard seeds and garlic in mustard oil and add to the prepared kolatha dali.
Now your Kolatha Dali is ready. It should be served hot. Tastes great if served with rice and fried vegetables, especially
in the winter season. This is a popular dish of Sambalpur district.
(Contributed
by: Subhadarsini, Sambalpur)
MachhaThukuthuka (Non-veg)
Ingredients:
250
gm very small fish (chuna machha)
2 teaspoon
mustard (sorisha)
½ teaspoon
cumin seeds (jeera)
5 cloves
of garlic (rasuna)
3 teaspoon
mustard oil (sorisha tela)
juice
of half a lemon (lembu rasa)
1 teaspoon
turmeric powder (haladi gunda)
1 teaspoon
chili powder (lanka gunda)
4 curry
leaves (bhursunga patra)
½ teaspoon
panch phootan mixture
(panch
phooutan: cumin+ mustard+ nigella+ fenugreek+ aniseed )
salt
to taste
Method:
Wash
the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This
is done to avoid any possible bitter taste. Add ½ teaspoon turmeric powder and salt to it for marinating. Make a fine paste
of mustard, cumin seeds and garlic. Now heat mustard oil in a pan and add curry leaves and panchafutana to it. When the futana
starts cracking add the mustard+cumin+garlic paste. Add water to the pan. Then
add the remaining turmeric powder and chili powder. Once the water starts boiling put the marinated fish into it and add salt
to taste. When the curry starts boiling add lemon juice and keep the pan on the flame for 2 to 3 minutes. Now the chuna
machha thukuthuka is ready to be served hot and relished by all. This item is very popular in Berhampur.
|
| MACHHA THUKUTHUKA |
Ghia Anna
Ingredients:
2 cups rice (chaula)
2 table spoon split bengal gram (chana dali / buta dali)
2 table spoon ghee (desi ghia)
10 curry leaves (bhursunga patra)
1 teaspoon cumin seeds (jeera)
2 red chillies (sukhila lanka)
2 table spoon lime juice (lembu rasa)
Salt to taste
Method:
Soak chana dali in water for one hour. Boil it along with rice in a pressure cooker with 4 cups of water and salt. You may also boil it
in a colander, but in that case add salt after boiling excess water (peja) . Then
heat ghee in a pan and add cumin seeds, chillies and curry leaves. Put this seasoning on the cooked rice and mix thoroughly.
Add lime juice and mix again. Serve with dalama or any vegetable curry. ‘Ghia Anna’ is quite
popular in Puri district.
(Contributed by: Priyadarsini Kar, Bristol,UK)
Pala Chhatu Bara
Ingredients:
500 gm mushroom (pala chhatu)
100 gm rice (arua chaula)
3 garlic cloves (rasuna kola)
1 teaspoon cumin seeds (jeera)
½ teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
2 tablespoon mustard oil (sorisha tela)
one big size onion (piaja)
Salt to taste (luna)
Method:
First of all prepare rice flour paste called pithau (for this, soak the rice in water
for about one hour and then grind the same with garlic and jeera). Wash the mushroom and cut into small pieces. Cut the onion
into medium slices. Mix the mushroom with the pithau, onion slices, turmeric powder and chilli powder. Add salt to
taste. Heat mustard oil in a tawa or frying pan on medium flame. Make flat baras ( giving them shape like kofta).
(Contributed by: Jyotsna Mohanty, Mumbai)
Chingudi Chadchadi (Non-veg)
Ingredients:
250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna)
Method:
Clean the tiny prawns but do not remove the shells. Take the prawns in
a kadhai or frying pan. Add the mustard paste to it. Also the turmeric powder, green chillies and salt. Then add the
mustard oil along with 1/3 cup of water. Mix well. Put the frying pan on medium flame. Stir frequenty. Cook until
it all becomes dry. Serve with hot rice.
(Contributed by: Jyotsna Mohanty,
Mumbai)
|
| CHINGUDI CHADCHADI |
Maansha Kasha (Non-veg) Ingredients:500gms
mutton (maansha)
2 medium size potatoes (aalu)
3 medium size onions (piaja)
40 gm ginger
(ada)
1 medium size whole garlic (rasuna)
1/2 teaspoon sugar (chini)
1/2
teaspoon tumeric powder (haladi gunda)
2 bay leaf (teja patra)
2 inches long cinnamon (dalchini)
3 small cardamoms (aleicha /gujurati)
100 ml. mustard oil (sorisha tela)
red chilly powder to taste (lanka gunda)
salt to taste (luna)
Method:
To begin with prepare
masala paste by grinding the onions, garlic and ginger. Make a coarse paste of it rather than fine paste.
Peel off and cut the potatoes into halves and semi-fry the same in a frying pan with a little mustard oil. Crush the cinnamon
and cardamoms and keep separately. Heat the presure cooker and put mustard oil into it. Then add 1/2 teaspoon sugart. As
the sugar gets heated and turns golden brown add the masala paste immediately and go on stirring. Now add the tumeric
powder, bay leaf and red chilly powder. Mix the same well as the open pressure cooker is on medium flame. Add a little
water. When the water dries out and oil begins to appear from out of the masala almost after 10 minutes, add
mutton add salt. Mix it all properly. Then stir the same intermittently for about 5 minutes. At his stage
add the crushed cinnamon and cardamom (garam masala) and the semi-fried potatoes and half a cup of water.
Put the lid tightly and pressure cook it for almost 10 minutess on low - medium flame. Your maansha kasha
is ready. If you wish to prepare the item in gravy form (called maansha jhollo) add 2 cups of hot
boiled water and boil it a little further. Before serving you may also garnish the same with onion, tomoto, carrot and
coriander leaves, if so desire
(Contributed
by: Jyotsna Mohanty, Mumbai)
|
| MAANSHA KASHA |
Ingredients:
1 litre milk (khira)
1 table spoon lemon juice / vinegar (lembu rasa)
2 potatoes (aalu)
1 big onion (piaja)
3 pods garlic (rasuna)
1 tomato (tamatar)
1/2 inch ginger (ada)
1 teaspoon cumin seed (jeera)
1 teaspoon coriander seed (dhania)
2 bay leaf (teja patra)
1/2 inch cinnamon (dalchini)
2 cardamom (aleicha)
3 cloves (labanga)
1/2 teaspoon turmeric powder (haladi gunda)
1 and a qurater table spoon gram flour (besan)
200 ml any refined cooking oil (rifaain tela)
coriander leaves (dhania patra)
chilli powder to taste (lanka gunda)
salt to taste (luna)
Method:
Here we are going to prepare something which is very different from the regular paneer curries. Hence we
need to prepare cottage cheese which is not as hard as paneer. Heat the milk to boiling point. Add the
lemon juice/ vinegar and switch off the flame. Allow the milk to curdle for 10-15 mins. Now strain the curdled milk in
a muslin cloth and hang it for some time. Squeeze out the water. No need to take out all the water like paneer, the chhena
should be soft but not very watery. (Alternatively the cottage cheese/ chhena readily available in
the market may also be used). Take the chhena. Add besan and knead it nicely. Make small balls
and flatten them like bara (similar to kofta). Deep fry the baras in oil and keep aside. (Do not
add salt to the baras). Grind the dry spices (cinnamon, cardamom and cloves), onion, garlic and ginger to a smooth paste. Cut
the potatos into the shape of cubes. Fry the potato cubes and keep aside. Heat oil in a wok/ kadai. Add the ground
masala, bay leaves, turmeric and chilli powder. When the oil separates from masala add tomatoes. Reduce heat and stir till
the tomato becomes tender. Now add the potato cubes and salt. After sauteing for a minute add water and bring it to a boil ensuring the
potatoes are cooked. Now add the baras and simmer for a minute. Garnish with coriander leaves before serving.
(Contributed by:
Priyadarsini Kar, Bristol,UK)
Ingredients:
1 cup moringa oleifra blossoms (sajana phula)
1 medium onion - chopped fine (piaja)
2 pods garlic - crushed (rasuna)
2 table spoons cooking oil (tela)
1 teaspoon pancha phutana mixture
(pancha phutana =
cumin+mustard+nigella+fenugreek+aniseed )
2 tablespoon beaten yoghurt (dahi)
1 pinch turmeric powder (haladi gunda)
salt to taste (luna)
chilli powder to taste (lanka gunda)
De-stem the sajana blossoms carefully making sure only the petals are retained. Wash and drain. Heat
the oil, sputter the pancha phutana. Add the blossoms, turmeric, salt and chilli powder. Mix well. The
moisture in the blossoms should help wilt them quickly (in two minutes or so). Otherwise, sprinkle some water to wilt the
florets. When done, mix in the yoghurt, take off the heat and serve hot alongwith the main course.
Sajana (moringa oleofera) blossoms in early spring and this is a delicate dish made from
its florets. Most rai recipes use mustard based spices mix, but this one uses a very subtle flavour of pancha phutata
alone. The yoghurt in the recipe lends a mild sourness and a gentle binding consistency to the rai. Green peas can also be
added to the rai.
(Contributed by: Laxmi Parida, New York)
|
| SAJANA PHULA RAI |
Ingredients:
250 gm moringa oleifra leaves (sajana saaga)
1 cup cut vegetables: potato and arum (aloo, saru)
½ cup moong daal (muga dali)
2 tablespoon refined cooking oil (refine tela)
2 red chillies (sukhila lanka)
1 teaspoon mustard seed (sorisha)
3 to 4 garlic cloves smashed (rasuna kola chhecha)
½ tea spoon turmeric (haladi gunda)
5 to 6 urad dal badi (badi)
Salt to taste (luna)
Method:
Boil the moong dal, vegetables with a pinch of turmeric powder
and salt in pressure cooker for 3 to 4 mins. Keep this aside. Fry the badi in oil and keep it aside. Wash the sajana leaves
well and pluck out the leaves. Heat oil on a frying pan. Add one teaspoon mustard seed and the red chillies. Fry until the
same crackles. Then add the smashed garlic and after 30 secs add sajana leaves. Fry a bit. Add salt add fried
badi. Mix well. Add 2 cups of water and cover it with a lid and let it boil for 10 to 15 minutes. Add the boiled moong
dal and vegetables to it. Cook a little further and try to smash the saaga with moong and vegetables thoroughly. It tastes
great. You can replace this sajana saaga with any other like 'koshla saaga' and 'methi saaga' (fenugreek
leaf) whichever is available seasonwise.
(Contributed by: Rashmirekha
Sutar, Los Angeles)
|
| SAJANA SAAGA KHARADA |
Ingredients:
Head of Katla /Rohu fish (bhakura
/ rohi machha munda)
(head portion of a 1.5 to 2 kg fish)
250 gms pumpkin (boiti
kakharu)
100 gms Taro (saru)
150 gms brinjal (baigana)
1 medium size green plantain (kanchcha kadali)
2 medium size potatoes (aalu)
1 medium size tomato (tamatar)
1 big onion (piaja)
1 inch ginger (ada)
1 teaspoon minced garlic (kata rasuna)
1 teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (sorisha)
1 bayleaf (teja patra)
2 red chillies (sukhila lanka)
1 table spoon chana dal (chana / buta dali)
3 tablespoon mustard oil (sorisha tela)
salt to taste
Method:
Soak the chana dal in water for half an hour. Clean and wash the fish head and cut it into small pieces
to the extent possible. Then marinate the same with half-a-teaspoon turmeric powder and 1/4 teaspoon salt. Peel and cut the
vegetables ito cubes. Grind onion, garlic and ginger to a smooth paste. Heat one-and-a-half tablespoon of oil in a pan/
kadai. Then hot fry the fish head pieces for about 5 minutes on medium flame. Remove and keep aside. Now put one-and-a-half-tablespoon
oil in a pan / kadai (of bigger size, so that it can hold all the vegetables). Heat oil on medium flame. Add cumin
seeds, mustard seeds, red chillies and bay leaf. Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli
powder and saute. When oil separates from he masala add tomatoes, salt and the fish heads. Then saute till tomatoes are cooked.
The fish heads need not be intact. They should get crushed while stirring the pieces. If they don't by this time, don't
worry. Add the vegetables and soaked chana dal and cover. Add a little water so that the veggies don't stick to the bottom
of the kadai until cooked. Cook on medium to low flame for about 10 minutes stirring once / twice. By this time the fish heads
would get crushed and the vegetables become cooked. Serve hot with boiled rice and dal for a sumptuous meal.
For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage of equal
qauantity.
(Contributed by: Priyadarsini Kar, Bristol, UK)
|
| CHHINCHADA |
Ingredients:
250 gms rice (chaula)
200 gms half-crushed green gram/ moong dal (muga dali)
1/2 tea spoon turmeric powder (haladi gunda)
1 table spoon cumin seeds (jeera)
1 pinch asafoetida (hengu)
100 gms pure ghee (gua gheea)
3 to 4 red chillies (sukhila lanka)
2 bay leaves (tej patra)
2 inches cinnamon (dalchini)
4 to 6 cardamom (aleicha/ gujurati)
salt to taste
Method:
Wash rice and moong dal properly. Then add 2 to 3 teaspoon pure ghee and
turmeric powder. Mix well and spread on a plate to let it dry for 10 minutes. Crush cinnamon and cardamom well to prepare
garam masala powder. Heat the pressure cooker and put the rest of pure ghee into it. (In the traditional kitchen
it is supposed to be cooked in an open pot; however pressure cooker may also be used). Add the cumin seeds. Then add bay leaves
and red chillies. Also add a pinch of turmeric powder. As it starts to crackle add the rice mix into it. Stir for about one
minute. Then add water. Ensure that the quantity of water added is almost the double of quantity of rice and dal mix. Add
salt to taste. Also add the garam masala powder into mix. Then put the lid on the pressure cooker. Cook it on medium flame.
After one whistle put off the flame. Open the lid after some time. You may also add a little pure ghee at this stage. Serve
hot. (Best to serve it with Raam Rochak Tarkari, the recipe of which is mentioned below). This is a famous prasad
of the Shri Jagannath temple in Baripada.
(Contributed by: Jyotsna Mohanty, Mumbai)
|
| DALA KHECHIDI |
|
| RAAM ROCHAK TARKARI |
Ingredients:
2 plantains (kancha kadali)
4 potatoes (aalu)
3 tablespoon gram-flour (besan)
1 onion (piaja)
2 green chillies (kancha lanka)
¾
cup grated coconut (nadia kora)
½
teaspoon chili powder (lanka gunda)
1 sprig coriander leaves (dhania patra)
2 to 3 tablespoon
refined cooking oil (rifaain tela)
salt to taste (luna)
Method:
Wash the plantains and potatoes well. Presure-cook them in water for 2 to 3 minutes. Then peel the skin
of the plantains and potatoes and mash them well. Now add gram-flour, chopped green chillies, chopped onion, chilli powder,
coriander leaves, grated coconut and salt to taste. Mix them well. You should get dough- like consistency. Then heat the
cooking oil on a non-stick pan. Make flat tikis (similar to koftas) and shallow-fry them on the non-stick pan. Serve
hot. You could also try the recipe without the use of gram-flour (besan).
(Contributed by: Madhumita Satpathi, London)
|
| KANCHA KADALI BARA |
Ingredients:
250
gms radish (mula)
400 ml curd (dahi)
100 gms pomegranate seeds (dalimba manji)
10-15
black grapes (angura)
1 orange (kamala)
black salt 1 pinch (saindhaba luna)
4 Teaspoons
sugar (chini)
1-2 green chillies (kancha lanka)
1 apple (seu)
salt to taste (luna)
coriander leaves (dhania patra)
shredded cocunut (kata nadia)
Method:
First
of all grate the radish in a container. Add curd to the same and set it aside. Then cut the black grapes into
halves (use seedless ones, if possible), chop the green chillies finely and unskin and cut the apple and orange
into small pieces. Now add all the ingredients (except the pomegranate seeds, coriander leaves and shredded coconut,
which are to be used for garnishing) to the mixture of radish and curd. Mix well. (You may substitute sugar
with honey, if you so wish.) Lastly garnish with the three ingredients as stated above. Your mula raita
is ready. Tastes great with vegetarian food. This age-old dish is traditionally offered to the deities in the Jagganath temple
of Puri during the holy month of Kartik. This recipe is a little different from the one known as "mooli
raita" in some of our neighbouring states.
(Contributed by: Basanta Manjari Das, Puri)
|
| MULA RAITA |
|
| MULA SAAGA |
Ingredients:
250 gms pear gourd /parwal (potala)
2 potatoes (aloo)
coconut milk of 1 coconut (nadia rasa)
2 teaspoon coriander powder (dhania gunda)
1 teaspoon cumin sedspowder (haladi gunda)
1 teaspon 'garam masala' powder (garam masala gunda)
paste of 1 onion + 1 inch ginger (ada piaja bata)
1 onion - sliced (kata piaja)
1 teaspoon ghee (desi gheea)
2 tablespoon refined oil (rifaain tela)
salt to taste (luna)
Method:
Coconut milk: Put scrubbed coconut in hot water and crush properly. Then
filter off the liquid.
Cut each striped pear gourd into thre circular pieces after peeling off
the skin. Peel off the potato skin and cut each into almost 8 pieces. Fry the pear gourd and potato with one table spoon oil
in a pan till it becomes red. Fry the sliced onions in another pan with rest of the oil. When the onion turns golden, add
the onion + garlic paste, cumin seeds powder, coriander powder, turmeric powder, and salt; and saute the mixture
well. After that add striped pear gourd and potato and saute for atleast 2 minutes. Then put the coconut milk to it and
boil the mixture. After boiling, add 'garam masala' powder and ghee and stir well. Potala rasa tastes best if served hot.
|
| POTALA RASA |
|
 |
|
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PITHA &
SWEET DISHES
Pithas are
special delicacies in an Oriya home. On traditional festivals sweet pithas form a part of the celebrations.
Even otherwise pithas are also routinely prepared and served in Oriya homes in normal days. The pitha may
be broadly put in the category cakes.
We present here a few pithas and sweet dishes that are simple
to prepare.
2 cups
rice (chaula)
1 cup
sugar (chini)
½ litre refined
cooking oil (rifaain tela)
Method:
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 ½ 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. (Feedbck from a visitor
says that she couldn't prepare this pitha in proper manner after following the steps. The solution lies
in 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.)
MANDA PITHA
Ingredients:
2 cups of crushed rice
(chaula chuna)
3 cups of milk (khira)
1 cup
of finely grated coconut (nadia kora)
¾ cup
sugar (chini)
5-6
small cardamom (aleicha)
1 teaspoon
black pepper powder (gol maricha)
salt
to taste (luna)
Method:
Stuffing
-
Mix finely
grated coconut and sugar in a heated frying pan. Add cardamom and black pepper powder and mix thoroughly.
Pitha
-
Heat milk. Add salt to the milk. Prepare dough by adding
crushed rice to the boiling milk. Stir it continuosly and boil further until you get a thick dough. Keep the dough in
room temperature and knead it by adding one spoon oil to make it more soft. Form 8 to 10 balls by rolling them with the
help of your palms. Flatten each ball and place the stuffing in it. Close the flattened balls after putting the stuffing and
carefully give them a rounded shape again. Steam the stuffed balls for 3-4 minutes in a steamer.
Put them on a sizzler plate and serve hot. It may also be seved in room temperature.
You may also prepare another variety of Manda Pitha where semolina (suji) is used instead
of crushed rice. This is known as Suji Manda. Follow the steps mentioned above. But replace 2 cups crushed rice
with 2 cups of semolina. However in this case use a little more milk (say 4 cups). For another kind of Manda
in which wheat-flour is used, please refer to the 'Variation' section of Kakara Pitha published elsewhere
on this page.
|
| MANDA PITHA |
Ingredients:
300gm
Rice (chaula)
150gm
black gram - without outer skin (chopa-chhada biri)
1
cup finely scrubbed coconut (nadia kora)
10-15
small pieces of thin coconut slices (nadia khandi)
200gm
sugar (chini)
50gm
chopped ginger (kata ada)
½
bowl of cashew nut – broken into pieces ( khandi kaju)
1
table spoon ghee or refined oil (ghia / refain tela)
½
teaspoon salt (luna)
1
teaspoon baking powder (baking powder)
Method:
Soak
the rice and black gram in water in separate bowls for about 4 hours. Wash them thoroughly. Put the black gram with water
in the grinder and form a fine batter. Do the same with rice too but keep in mind that the batter should be coarse and not
as fine as the batter of black gram. Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar,
cashew nuts and baking powder. Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation. Pre-heat
the pressure cooker. Form a thin layer of oil on all the inner surface of the cooker. Now pour the mixed batter into the cooker
and close the lid (without mounting the whistle-weight). Place the pressure cooker in simmer flame for about one hour.
Now your hot poda pitha is ready. When the cooker comes to normal temperature
take out the pitha carefully, and cut it into desired shapes and serve. (Note: Instead of pressure cooker, oven may also
be used)
Ingredients:
For dough (khali):
4-cups wheat flour (ata)
2-cups sugar (chini)
½
litre refined oil (rifaain tela)
For stuffing:
Grated coconut-1 cup (nadia
kora)
½ - cup sugar (chini)
1 teaspoon aniseed (pana-madhuri)
1 teaspoon black pepper (gol
maricha)
4 cloves small cardamom
(chhota aleicha)
Method:
For Dough
Add ½ cup water to ½ 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.
|
| KAKARA PITHA |
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)
½ 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 .
CHHENA PODA
Ingredients:
1
kg cottage cheese (chhena)
150
gm semolina (suji)
500
gm sugar (chini)
100
gm cashew nuts (kaju)
50
gm raisin (kismis)
50
gm cinnamon (dalchini)
Method:
Mix the
cheese, semolina and sugar and knead it properly to get a homogeneous batter. Add a little water if required while kneading.
Add cashew nuts, raisin and cardamom to the batter. Put the same in the dish container of oven leaving about one inch at the
top of the container empty. Pre heat the oven. Now bake the batter for about one-and-a-half hours (until the top appears brown).
Take the container out of the oven. Allow it to cool. Delicious chhena poda is ready.
Cut it into desired shapes like cakes before serving.
CHITAU PITHA
Ingredients:
500 gm rice (chaula)
1 coconut (nadia)
½ 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 ½ 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).
|
| CHITAU PITHA |
RASABALI
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)
POTOLI PITHA
Ingredients:
½ cup wheat flour (ata)
1 cup paneer (chhena)
½ 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)
Method:
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 the coconut 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 ½ 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)
CHUDA GHASA
Ingredients:
½ kg beaten rice (chuda)
75 gms clarified butter/ ghee (ghia)
150 gms jaggery (guda)
1 teaspoon black pepper powder (golmaricha
gunda)
½ 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: Priyadarsini
Kar, Bristol, UK)
|
| CHUDA GHASA |
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 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.
|
| SARU CHAKULI |
|
| ENDURI PITHA |
|
| 'KHAJA' OF THE PURI TEMPLE |
|
| DAHI BARA |
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)
|
| MODAKA |
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 presure 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, cashewnuts (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.
|
| KHIRI |
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.
|
| ATTAKALI |
 |
|
CHHAPAN BHOG
56 sacred items of Jagannath Temple, Puri
1 ) Ukhuda ( Sugar coated pup rice)
2 ) Nadia kora (Coconut ladu)
3 ) Khua (condensed
milk)
4 ) Dahi (Yoghurt)
5 ) Pachila kadali (Ripe Banana)
6 ) Kanika (Flavoured Rice)
7 ) Tata Khechudi (Dry Khechudi)
8 ) Mendha Mundia (A kind of cake)
9 ) Bada Kanti
(Fried Cake)
10) Matha Puli (A kind of Pan cake)
11) Hamsa Keli (Sweet cake)
12) Jhili
( Thin pan cake like Dosa)
13) Enduri ( Idli)
14) Adapachedi (Ginger Paste)
15) Saga Bhaja
(Fried leafy vegetables)
16) Kadali Bhaja (Fried Plantain)
17) Maric Ladu (Chilli Ladu)
18)
San Pitha ( Small size Cake)
19) Bara (Donalds)
20) Arisha (Sweet fried cake made of
rice flour)
21) Bundia (Sweet granules made of gram flour)
22) Pakhal (Water rice)
23)
Khiri (Milk Rice)
24) Kadamba (A kind of sweet)
25) Pat Manohar (Name of a sweet)
26)
Takuaa (Sweets shaped like tongue)
27) Bhaga Pitha (A kind of cake )
28) Gotai (A kind
of salty cake)
29) Dalma (Dal with vegetables)
30) Bada Kakara (Large Fried sweet cake)
31)
Luni Khuruma (Salty Biscuits)
32) Amalu ( Malpua, Sweet Puri)
33) Suar Pitha (Poda Pitha,
Baked Cake)
34) Biri Buha (Black gram cake )
35) Jhadai Nadaa (Small ball shaped cakes)
36)
Khasta Puri (Strong fried cakes)
37) Kadali Bara (Fried Plantain)
38) Sana Arisha (Small
fried cakes)
39) Sakar (Chatni)
40) Podo Pitha (Panned Cake)
41) Kanji (Sour Rice)
42) Dahi Pakhal (Curd rice )
43) Bada Arisha (Large size Fried cake)
44) Tipuri (Three
stage fillings)
45) Sakara (Sugar candy)
46) Suji Khir (Milk with samolina)
47) Muga
Sijha (Boiled green gram)
48) Manohar (A kind of sweet)
49) Magaja Ladu (A kind of sweet)
50)
Pana (Sweet Drink)
51) Anna (Rice)
52) Ghia Anna (Ghee rice)
53) Dali (Sweet
Dal)
54) Besar (Mixed veg. curry)
55) Mahur (Veg. curry with mustard seeds)
56) Sag (Leafy vegetables)
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| CHHAPAN BHOG FOR LORD JAGANNATH |
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ORIYA NAMES OF SOME SPICES
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English |
Hindi |
Oriya |
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Aniseed |
Saunf |
Panamahuri |
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Asafoetida |
Hing |
Hengu |
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Bay Leaf |
Tej patta |
Teja Patra |
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Black Pepper |
Kali Mirch |
Gol Maricha |
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Black Salt |
Kala Namak |
Saindhaba Luna |
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Cardamom |
Elaichi |
Aleicha |
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Chillies - Red |
Lal Mirch |
Sukhila Lanka |
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Chillies - Green |
Hari Mirch |
Kancha Lanka |
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Cinnamon |
Dalchini |
Dalchini |
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Cloves |
Laung |
Labanga |
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Coriander |
Dhania |
Dhania |
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Cumin |
Jeera |
Jeera |
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Curry Leaves |
Kadipatta |
Bhursunga Patra |
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Fenugreek Seeds |
Dana Methi |
Methi |
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Mustard Seed |
Rai |
Sorisha |
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Nigella |
Kalonji |
Kala Jeera |
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Nutmeg |
Jaiphal |
Jaiphala |
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Poppy Seeds |
Khas Khas |
Posta |
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Sesame |
Til |
Rashi |
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Tamarind |
Imli |
Tentuli |
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Turmeric |
Haldi |
Haladi |
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: Q U O T E S :
When men reach their sixties and retire,
they go to pieces. Women go right on cooking.
- Gail Sheehy
A cucumber should be well sliced, and dressed with pepper and
vinegar, and then thrown out, as good for nothing.
- Samuel Johnson
Be
content to remember that those who can make omelettes properly can do nothing else.
- Hilaire Belloc
The first law of dietics seems to be: if it tastes
good, it's bad for you.
- Isaac Asimov
On this twelfth day of my diet I would rather die satiated than
slim.
- Marge Piercy
Tell me what you eat and I will tell you what you are.
- Anthelme Brillat-Savarin
Other
men, live to eat, while I eat to live.
- Socrates
When baking, follow directions. When cooking, go by your own
taste.
- Laiko Bahrs
All cooking is a matter of time. In general, the more time the
better.
- John Erskine
The keynote to happines within the four walls that make any
home is plain, wholesome, well cooked food, attractively served.
- Louis P. De Gouy
My mother's menu consisted of two choices: Take it or leave
it.
- Buddy Hackett
A good cook is like a sorceress who dispenses happiness.
- Elsa Schiaparelli
When you become a good cook, you become a good craftsman, first.
You repeat and repeat and repeat until your hands know how to move without thinking about it.
- Jacques Pepin
A good cook is not necessarily a good woman with
an even temper. Some allowance should be made for artistic temperament.
- X.Marcel Boulestin
Cooking
is like love. It should be entered into with abandon or not at all.
- Harriet Van Home
What my mother believed about cooking is that if you worked
hard and prospered, someone else would do it for you.
- Nora Ephron
Nothing would be more tiresome than eating and drinking if
God had not made them a pleasure as well as a necessity.
- Voltaire
I feel a recipe is only a theme, which an intelligent cook can
play each time with a variation.
- Madam Benoit
I
don't even butter my bread: I consider that cooking.
- Cebrian Katherine
If cooking becomes an art form rather than a means of providing
a reasonable diet, then something is really wrong.
- Janie Tom
To the old saying that man built the house but woman made of
it a home might be added the modern supplement that a woman accepted cooking as a chore but man has made of it a recreation.
- Emily
'Tis an ill cook that cannot lick his own fingers.
- Wiliam Shakespeare
There is no spectacle on earth more appealing than that of a
beautiful woman in the act of cooking dinner for someone she loves.
- Thomas Wolfe
Give a man a fish and he has food for a day; teach him how to
fish and you can get rid of him of the entire weekend.
- Zenna Schaffer
The only way to keep health is to eat what you don't want, drink
what you don't like and do what you'd rather not.
- Mark Twain
It is not necessary to advertise food to hungry people, fuel
to cold people, or houses to the homeless.
- J.K.Galbraith
One cannot think well, love well, sleep well, if one has not dined
well.
- Virginia Woolf
Good painting is like good cooking;
it can be tasted, but not explained.
- Maurice de Viamink
Nothing will benefit human health and increase the chances for survival of life on Earth
as much as the evolution to a vegetarian diet.
- Albert Einstein
In France, cooking is a serious art
form and a national sport.
- Julia Child
There are so many things that come
into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
- Sally Schneider
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YOUR FEEDBACK PLEASE
Please let us know your views on the recipes published
on this page
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