About the Recipe This way of cooking tomato and dates (khajoor) together to come up with a sweet-cum-sour tasting dish, was a commonality in Odia homes decades back. Now,some how, this traditional dish does not make frequent appearance in the Odia thali being served as lunch or dinner, perhaps because home- makers are obsessed more with exotic food. But in the feasts thrown open in marriages or other occasions still one usually comes across this tasty item. Ingredients 250 gm tomato (tamatar) 100 gm date palm (khajuri) 2 tablespoon freshly grated coconut (nadia kora) ½ inch ginger (adaa) 2 dry…
Author: Suchitra P
About the Recipe Mati Handi Mansa is a traditional way of cooking the mutton. In this recipe the use of pressure cooker is avoided and the mutton is allowed to be cooked in an earthen pot for a pretty long time, so that the goodness and finer aroma of the earthen pot also gets absorbed into the mutton. A tasty dish indeed! Ingredients Mutton (Bakri ka maans/ Chheli mansa) Potato – Optional (Alu) Ginger (Adrakh /Ada) Garlic cloves (Lehsun/Rasuna) Onion (Pyaj/Piaja) Potato (Alu) Bay leaf (Tej patta/ Teja patra) Dry Chilli (Sukhi mirch/ Sukhila lanka) Turmeric powder (Haldi powder/Haladi Gunda)…
About the Recipe Various parts of Sajana / Muniga / Moringa are used in Odia cuisine in an effective way, such as its sticks , flowers and the leaves. The leaves in a way serve as a healthy leafy vegetable and the ‘kharada’ mentioned here is only one of the many recipes involving this followed in the Odia homes. In this recipe here vegetables are added to the saaga. We also have another recipe elsewhere on this website/ app where this dish is prepared without vegetables also. Ingredients 250 gm moringa oleifra leaves (sajana saaga) 1 cup cut vegetables: potato…
About the Recipe- ‘Poi’ is a leaf vegetable which is also known as Vine Spinach or Malabar Spinach elsewhere. In India it finds place in the food traditions of West Bengal, Odisha, Karnaka and Maharashtra states. We present here one way of cooking Poi in the “Rai” form, which is followed in Odisha. Ingredients poi (bachali kura / pohi) leaves and stems (poi saaga) 2 potatoes (aalu) 2 raw bananas (kancha kadali) 1/4 of a medium size pumpkin (kakharu) 2 brinjal (baigana) 3-4 Colocassia/ Taro (saru) 1 Tomato (optional) (tamatar) 1 small onion – finely chopped (piaja) 5-6 cloves garlic…
Baby Potatoes 15 Dry Coriander seeds : 2 tbsp Cumin Seeds : 1 tbsp Black Pepper corns : 1 tbsp Fennel Seeds (Pana Madhuti) : 1 tbs Dried red chilled : 4 Oil : 2 tbsp Asafoetida (Hengu) : 1/4 tbs Onion seeds (Kala Jeera) : 1/2 tbs Ginger, Finely chopped 1 tbs Garlic, Finely chopped : 1 tbs Red chilli powder : 1/2 tbs Dried Mango Powder : 1/2 tbs Coriander Leaf Salt to taste Method of Cooking Dum Aloo Boiled and peeled the Potatos Dry roast coriander seeds, cumin deeds, black peppercorns, fennel seeds and dried red chillies…
Cauliflower 2cups Onion 2 large (cut into cubs) Capsicum 1lage (cut into cubs) Green chilies 2 crushed Garlic 6-8 pods crushed Ginger 1inch crushed Garama masala powder 1tsp Turmeric powder ¼ tsp Corn flour ¼ cup Besan/gram flour 2tbsp Maida/all purpose flour 2tbsp Soya sauce 1 ½tbsp Tomato sauce 1tbsp Chili sauce 1tbsp Vinegar 1tbsp Salt to taste Curry leaves few Oil for deep frying & seasoning Process of Cooking Wash & cut the cauliflower into small pieces. Boil the cauliflower pieces in the turmeric powder water for 2-3 minutes on a medium flame. Drain them & allow to it…
Chicken-500gms Dahi-3 spoon Haldi pwd-1spoon Lanka pwd-1 spoon Jira and dhania pwd -1 spoon kasthuri methileafes(sukhila)1 spoon 1 large tomato 1 onion kancha lanka kata 2pcs Ada rasuna bata 2 chamacha Oil and salt as taste First marinate chicken ,dahi all masala pwd ,methi patra and leave it for 1/2nd hr. In a pan add oil cut onion pcs green chilies ada rasun paste fry it for 3mns add cut tomatoes ,salt and haldi pwd last add chicken and cover it 5 to 7mins Murgh masala is now ready serve with hot rice or roti .
1 packet of fresh cut mushrooms 1/2 an onion cut into think slices (Optional) 2-3 Dried mango slices ( ambula ) soaked in water for 1/2 hr 1 tea spoon mustard seed 2-3 tea spoon mustard paste( grind 2-3 tea spoon mustard seeds + 1/2 tea spoon Jeera seeds + 3 cloves garlic ) turmeric powder to taste salt to taste 1 tea spoon Oil 1-2 green chillies Heat oil in a pan. Add mustard seeds and once it sputters add the green chillies. Add the Onions and fry for 2-3 minutes. Then add the Mushrooms and add salt and…
Poha – 2 cups, (beaten rice/atukulu/aval) Turmeric powder – 1/4 tsp Salt to taste To grind to a paste: Coconut – 1/3 cup, fresh and grated Green chilis – 2 Coriander leaves – 3/4 cup, fresh and chopped Lemon juice – 1 1/2 tsps Rasam powder – 1/2 tsp (homemade or store bought) Jaggery – 1 tsp, grated or sugar For poppu/tadka/tempering: Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cinnamon stick – 1/2″ Asafoetida – pinch (optional) Curry leaves – 1 sprig Oil – 1 1/2 tbsps Wash the beaten rice and drain. Sprinkle 4 to 5…
Prawn -250g Coconut milk Tomato -1 Onion -1 Potato -1 Cinnamon, Cardamom, Clove (2-3 pieces of each) Oil, salt, chilli powder and turmeric 1) Cut onion, tomato to small pieces 2) In a pan take some oil and add the whole spices to it and roast it for a minute 3) Then add the onions,chilli powder and pinch of turmeric (just for color). Fry till onions are golden brown 4) Add the tomatoes, boiled potatoes and fry till they are soft and half done, cook for around 4-5 mins 5) Then add coconut milk, salt (as per taste) and and…