Budha Chakuli(A Sweet Variation to Set Dosa of South)

Budha Chakuli is a thick pitha/cake made of black gram dal& rice batter mix with jaggery,cottage cheese/paneer(chhena) and grated coconut.It is a very well known recipe of Orissa.

Ingredients

1 Cup Black Gram Dal(Biri)
1 Cup Rice(Arua Chaula)
2 Cardamoms(Crushed)(Ilaichi/Gujurati)
1 Coconut(Nariyal/Nadia)(Grated)
1 Cup Cottage Cheese/Paneer(Chhena)
If u could use Dahi chhena(Paneer made from Curd),it will be more good for taste.
1 Cup Sugar(Chini)/Jaggery(Guda)
1'' Ginger(Minced)(Adrakh/Ada)
Salt to Taste
Ghee/Oil

Method

Soak the dal & rice in water for 4-5 hours.
Grind to make a smooth batter.
Keep it 1hr for self formentation by adding salt & baking soda.
Mash the Cottage cheese/Paneer/Dahi Chhena properly.
Mix grated coconut,Sugar/jaggery & crushed cardamoms to it
Heat a pan and fry the above mixture for 5-10mins.
Mix it with minced ginger to the batter.
Heat ghee  in a Tawa.
Pour the batter to make a thick round shape.
Add some ghee over it and turn upside down.
Budha Chakuli is ready to serve.
Serve it with Milk or any curry of your choice.

Buta Dali Alu Tarkari(Chana Dal & Potato Curry)

A very popular dal dish from Orissa. It goes very well with rice,roti,paratha or puri.
This dal is a combination of Channa dal (protein) and potato ( starch) and tempered with Panch Phoron and garnished with finely chopped coriander leaves.
I prepare it very often as i love the taste.Recently i cooked it with Palakh paratha..the combination goes very well.

Ingredients

1cup Buta daal (channa daal/Bengal gram)
1 Potato(Washed,Peeled and cut in to cubes )                     
1 Onion(Finely chopped)
1 tsp Panch Phoron

1 tsp Cumin Powder                                                                        
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
Salt to Taste
Oil/Ghee
Finely Chopped Coriander Leaves

For Masala Paste

1 Tomato
1" ginger
4 flakes of garlic
1tsp Melon seeds

Prepare a smooth paste of the above ingredients.

Method

Soak dal for 10 mins. Pressure cook the soaked dal with potatoes and salt.
Heat ghee in a pan. Add panch phoron.
When they start to crackle add chopped onions with red chilli powder.
Fry the onions till they are translucent.
Now add the masala paste,cumin powder & coriander powder with salt.
Cook it till oil evaporates.Add water in between if needed.
Now add the boiled dal with garam masala powder and cook for couple of minutes.
Garnish it wih chopped coriander leaves.
Serve hot.

Kalmi Kabab

Serves: 2
Time: 15-20 mins

Ingredients:

Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
2 laung (cloves)-roasted and powdered
1/2 tsp dalchini-broken, roasted and powdered
1/2 tsp kala jeera-roasted and powdered
1/2 tsp Black pepper powder
1 tsp Kashmiri red chilly powder
A large pinch of kesar (saffron)
2 tbsp Lime juice
1/4 cup (30 gm) maida
1 egg slightly beaten
1 large onion sliced for garnishing

Method

Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing/
Let marinate for 2-3 hours.
Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.
A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.
Serve, garnish with sliced onions.

Fish Curry in Village Style

This recipe is prepared in villages of Orissa...In this no grinding required...its called as machha fry in Orissa...I love this curry a lottt as it is my grandma's recipe which i cooked recently and glad 2 share with u all ...im uploading snap of my recipe for the first time....if u like it, then i'll upload snaps always... :)
So here it goes:-

Serves:-4
Time:-20-30 mins

Ingredients

Fish (Catla or Rohu)-I used catla fish head with 3 other pieces(Cleaned & Fried in Mustard Oil)
U can use the whole fish(Cleaned & cut in to pieces for more people)
1 big Onion(Finely Chopped)
1 Tomato(Finely Chopped)
8-9 Flakes of Garlic(Minced)
1'' Ginger(Minced)
2 Green Chillies(Chopped)
1 tsp panch phoron
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder
Mustard Oil
Salt to Taste
Finely Chopped Coriander Leaves for garnishing


Method

Heat oil in a heavy bottomed pan.
Add lil sugar to the hot oil.
When bubbles appear,add panch phoron.
When it splutter add chopped onion with red chilli powder and fry till brown.
Add minced garlics & ginger to it and fry a lil.
Then add chopped tomato with salt & cook till it becomes smooth.
Now add cumin powder,coriander powder, & turmeric powder.Cook for 2 mins.
Add 2 Cups of water to the pan and let it boil.
Then add the fried pieces of fish with chopped green chillies and cook till the gravy thickens in medium flame.
Add garam masala powder and cook for 1 min.
Garnish with chopped coriander leaves and serve hot with rice.

Chhatu/Mushroom Besara

Ingredients
500 gm Chhatu/Mushroom(Washed and cut in to small pieces)
3 Finely cut midium sized Tomatoes
1 medium sized Potato(Boiled & Cut in to cubes)
2 Chopped green chillies
1 tsp Panch Phutan
Paste of 7-8 flakes of garlic & 3 tsp mustard seeds .
3 flakes of Garlic - minced
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Finely chopped coriander leaves for garnishing.


Method

Heat the pan and add oil.
Add mushrooms and fry till golden brown. Take out and keep them aside.
Add panch phutan with the chopped green chillies to the remaining oil and let them splutter.
Add minced garlics and fry a little.
Now add tomatoes, turmeric powder and wait till the tomatoes are nicely mashed and soft.
Add salt and a cup of water with the masala paste to the above .
Cover the lid of the pan and cook them for 2 mins.
Add fried mushrooms with the boiled potato cubes and cook till the gravy thickens a bit.
Garnish with chopped coriander leaves and serve hot with rice.




 Mushrooms

Badi Alu Besara--Orissa Spl.

'Besara' is a genre of Oriya recipe which is prepared with mustard paste as the primary masala/spices ingredient. In this case Vadi/Badi & potato(Alu) cooked in mustard paste is termed as Badi  Alu besara. Badi or Vadi as is called in some other parts of India-- is primarily sun-dried chunks made of batter prepared from black grams.

Ingredients

15 Badi
3 Finely cut midium sized Tomatoes
1 medium sized Potato(Boiled & Cut in to cubes)
2 Chopped green chillies
1 tsp Panch Phutan 
Paste of 7-8 flakes of garlic & 3 tsp mustard seeds
3 flakes of Garlic - minced
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Finely chopped coriander leaves for garnishing.

Method

Heat the pan and add oil.
Add Badis and fry till golden brown. Take out and keep them aside.
Add panch phutan  with the chopped green chillies to the remaining oil and let them sputter.
Add minced garlics and fry a little.
Now add tomatoes, turmeric powder and wait till the tomatoes are nicely mashed and soft.
Add salt and a cup of water  with the masala paste to the above .
Cover the lid of the pan and cook them for 2 mins.
Add fried badi  with the boiled potato cubes and cook them till the badis are soft.
Garnish with chopped coriander leaves and serve hot with rice.

*Note- It can be prepared without the potato and called as badi besara.

Ambila

Ambila is a dish of western Orissa, prepared very easily and good for health. It is similar to one form of Sambar.
My grandma used to make this when i was a child.....

Ingredients

200 gm Pumpkin
1 Radish
1 Brinjal
2-3 Drumsticks
2 Ladies Fingers
1 Big Deshi Tomato(Chopped)
1 tbsp Besan
4 tbsp Curd
1 tsp tamarind(soaked in water)
1 tsp Turmeric Powder
1 tsp PanchPhoran (Mix of Five whole spices).
1-2 Dry Red Chillis
Few Curry Leaves
1 tbsp Chopped Garlic
Few Coriander Leaves(Chopped)
Salt
Oil

Method

Cut all the vegetables (except Tomato) in cubes.
In a large shallow pan(dekchi or Handi) boil them adding turmeric powder (haldi) and salt.
In a seperate pan, fry the tomatoes in oil and keep it aside.
When the vegetables are half cooked, add the fried tomatoes.
Get a bowl and mix curd with besan, add water to make it consistant.
Add the mix  with tamarind water to the boiling vegetables before the vegetables are cooked.
Cook until all the vegetables are properly done.
Take oil in another pan.
When the oil is hot add Panch Phoran .
After it starts crackling, add chopped garlic, dry red chillis and curry leaves .
Cook till  garlics started changing colour .Add this tempering to the cooked vegetables.
Ambila is ready .Garnish it with chopped coriander leaves and serve hot or cold with rice.

Chingudi Mahura-Orissa spl.

Here  small chingudi(prawns) are added to the mahura curry with a lil variation.

Ingredients

300gm very small prawns(washed and peeled)
250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm potato
50gm raw banana(kancha kadali)
50gm arum(saru)
50gm sweet potato(kandamula)
20gm black/white chickpea(chana)(soaked over night)
100gm brinjal(baigana)
5tsp Cumin seeds(jeera)(soaked in water for 1/2hr)
1Onion
1 Tomato(chopped)
1tsp ginger-garlic paste
1 tsp Coriander seeds(dhania)(soaked with jeera)
1 tsp Chilli powder
1 tsp turmeric powder
Salt to taste
Mustard oil
Chopped Coriander leaves for garnishing

Method

Wash,peel and cut all the vegetables in to small pieces.
Fry the prawns,add salt and turmeric powder to it and keep aside.
Grind the cumin seeds,coriander seeds and onion into a fine paste.
Take mustard oil in a pan and add the above paste along with ginger-garlic paste,turmeric powder,chilli powder,chopped tomatoes and salt.
Fry till oil evaporates.
Now add the vegetables with water.Mix properly.Cook on low flame.
Add the fried prawns when vegetables are almost cooked.
Cook again for 5 more min.
Garnish with chopped coriander leaves.
Serve hot with rice.

Mahura

This is a prasad of Lord Jagannath,Puri...and it is a very famous temple style curry...
Speciality is in this curry,they use only the indian vegetables....

Ingredients:

250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm raw banana(kancha kadali)
50gm arum(saru)
50gm sweet potato(kandamula)
20gm black chickpeas(kala chana)(soaked over night)
100gm brinjal(baigana)
1 cup coconut(coarsely grated)
4 tsp Fennel seeds(saunf)(soaked in water for 1/2 hr)
2 tsp Cumin seeds(jeera)(soaked in water for 1/2 hr)
1" ginger paste

1tsp black pepper
1/4 tsp turmeric powder
Salt to taste

1 tsp jaggery powder.
Ghee

For Tempering :-

Ghee
2 tsp mustard seeds(sorisha)
2 red chillies(sukhila lanka)

Method:

Wash and cut all the vegetables in to thick pieces.
Grind the seeds soaked in water  with black pepper into a fine paste.
Take a pan and add the vegetables with the  seeds paste and ginger paste.
Mix well with grated coconut, kala chana, water, turmeric powder and salt.
Cover and cook till all the vegetables are properly done. Add jaggery and mix well.
Take ghee in another pan.
Add the mustard seeds and red chillies for tempering..
Mix the tempering to the curry properly and serve hot...

Poi Chingudi or Palanga Chingudi

Ingredients:

150 gm Chingudi or prawns(Washed,marinated with turmeric powder,salt and fried properly)
100 gm oil
100 gm chopped onion
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp jeera powder
100 gm pumpkin
100 gm potatoes
1  carrot
4-5 green mutter
150 gm tomato
200 gm poi or palakh(palanga) saag (Washed and cut)
1 tsp panch phuton
2 tbsp mustard paste
Salt

Method:

Heat oil in a kadai.
When the oil is hot put panch phuton and chopped onion.
Fry the onion till golden browen in colour and then add chopped tomatoes to it.
When tomatoes are cooked.add the saag and saute.
Now add diced vegetables in it.
Add  red chilli powder, garlic-ginger paste, jeera powder and mustard paste.
Cook it for 15-20 minutes and then add fried prawns.
Cook till done.
Serve with rice.