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Sajanaa Saaga Kharada with Muga Dali and Saru | Drumstick Leaves with split green gram without skin and colocassia | Unique Iron Rich Odia Drumstick Leafy Green Recipe |

November 18, 2017 by Snigdha

For the recipe with pictures, please visit the following link :

 

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Lau Chingudi Rai ( My Odia Style) | LAUKI RECIPE | ODIA CUISINE | GREEN BOTTLE GOURD, POTATO AND PRAWN IN MUSTARD | LAUKI RECIPE WITH PRAWN | AUTHENTIC ODIA FOOD | MUSTARD MAGIC |

November 16, 2017 by Snigdha

I have started a new exclusive food blog. Please visit the link below for the recipe details. I will be so grateful if you also visit my other posts there.

https://odiacuisine-from-snigdha.blogspot.in/2017/10/lau-chingudi-rai-my-odia-style-odia.html

Thanks for visiting. Feedback is always welcome and can be very motivating.

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Simple Kobi Gajar Khichdi | Vegan Recipe |Moong Dal Khichdi | Simple Arua Khichudi | Sadha Odia Phula Kobi Gajar Khichudi| Non Onion Garlic Vegan Khichdi

January 7, 2016 by Snigdha

Simple Moong Dal Khichdi with Cauliflower and Carrots| Simple Kobi-Gajar Khichdi ( Arua, No Onion-Garlic)

2-3 serves

In the body of a pressure cooker, heat pure ghee ( 1 tsp). Splutter jeera( 1 tsp). Add hing( 1/4 tsp), haldi( 1/2 tsp) , salt to taste, chopped cauliflower( 5-6 florets), carrot( 1 medium), moong dal( 3/4 th cup), rice( 1 cup) and water( 3 1/2 – 4 cups). Just give it a stir and close the lid. Cook for one whistle on high flame. Open after 1 minute or so, by cooling under running tap. Finish with some more pure ghee and chopped fresh coriander.

Optional: Red chilli powder may be added while adding turmeric etc.

A super- quick, tasty, wholesome dish!

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Habisa Dalma | Vegan Recipe | Authentic Odia Food

May 14, 2014 by Snigdha

 

Habisa Dalma

  

 Habisha or Habisa Dalma is typically prepared in the month of ‘Kartik’ in Odisha, especially in Puri- the land of Lord Jagannath, when many Odias observe “habisha” in which only satwik( veg without onion –garlic-mustard oil) and humble food is consumed. The specific dish for this month is  Habisha Dalma made out of moong dal(skinned & split green gram) with only kadali/kaccha kela (raw banana), saru/arbi(colocasia),  oou( elephant pear), ginger, grated coconut and pure ghee.

 *Oou is a typical vegetable available in Orissa/Odisha and it tastes tangy               (khatta). 

 

OOU  ( perhaps called Elephant Pear ) . 

         

      Oou when halved. The slimy interior          oou is a layered vegetable. Layers

     needs to be taken out & discarded             need be separated & skinned before

                                                                           slicing

BE CAREFUL WHILE CHOPPING OOU, AS IT IS SLIMY  AFTER PEELING ITS SKIN!!

 

Procedure  ( traditional type)

 

For 3-4 serves

Place a deep bottomed pot on fire with enough water( 4-5 cups) in it. Add  ( 1 cup or a little more) and bring it to the boiling point. Lower the flame and let it boil. Take out the scum (white foam) as they come up.  After 2-3 mins, add salt, diced arbi (saru/colocasia – 7-8 nos). After 3-4 mins of cooking, add diced kachha kela ( kadali/raw banana – about 1 large or a little more), 1 slit green chilli, generous amount of crushed ginger ( 1-2 inch) and sliced Oou*( 6-7 slices). Cook on sim, half-covered, till dal is tender and each grain splits ( say for 12-15 mins after adding kela. Do not overcook, otherwise moong dal turns slimy. By that time, both raw banana and colocasia would have got cooked right also. Adjust consistency by adding some more water, if necessary. Keep the consistency of dal a little running- not thick at all.Add grated coconut ( 5-6 tbsp, or more if you like). Switch off.

Seasoning:

Heat refined oil/dalda. Splutter jeera ( 1 tsp) and dry red chilli pieces.

 When jeera turns fragrant, add this seasoning to the dal and cover immediately for the flavour to get absorbed. Add 1 tsp of pure ghee ( or a little more). Serve hot with plain rice.

 

Usually, the platter contains plain rice flavoured with pure ghee, habisha dalma, baigan bhaja, kankana bhaja, arua saaga, tomato khajuri khata/oau khata etc. accompanied by slices of tender cucumber, lemon, green chilli and salt on the side!! Tastes divine.

Must eat freshly made and hot. Smash-n-grind a bit of green chilli with your fingers into the dalma while eating.

Do not want such an elaborate platter ? Just go for rice, habisha dalma, one simple fry and cucumber+green chilli+lemon+salt on the side. Soul-satisfying.

Habisha Dalma, with kela ( which blackens the dish) and without haldi, looks a bit uninviting – but taste it and you will promise never to go by the appearance ever again.

 

Variations:

1. if you do not have Oou ( which is seasonal & mostly not available elsewhere), add a bit of amchoor ( mango powder) instead of OOU towards the end.  Follow rest of the procedure.

2.Avoid seasoning and just add pure ghee to the dalma after adding coconut and serve.

3. Avoid tanginess altogether by not using oou or aamchur. Just use lots of crushed ginger and coconut. Add pure ghee without /with seasoning.

 4. Use dry-roasted moong dal, instead of raw dal, follow the full procedure and garnish with chopped dhania patta( coriander leaves).

Some people also add other vegetables like brinjal and pumpkin. But I stick to only colocasia and raw banana(plantain) for this recipe. And guess what! I love the aamchur version without seasoning, but with a generous dollop of pure ghee !! So, now-a-days, I do not miss oou , though I am a great fan of Habisha Dalma J

 ………………………………………………………..Jay Jagannath……………………………………………………………………………………


 

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MUTTON(GOAT MEAT) RECIPE 5: Mansha Kasa ( Spicy Mutton-Dry)

June 11, 2013 by Snigdha

Mansha Kasa ( Spicy Mutton – dry)

 Heat 4-5 tbsp oil( mustard/refined) in a pressure cooker. Crackle whole spices – 1 bay leaf, 2-3 pieces of cinnamon, 4-5 green cardamoms( lightly crushed), 1 black cardamom( slightly crushed) and 5-6  black peppers.  Add chopped onions( 2-3) and fry till golden brown.  Add chopped ginger( 1 inch long) and garlic( 7-8 cloves). Saute for a minute and add meat( ½ kg goat meat). Saute well till oil separates. Add haldi, salt, 1 tbsp dhania powder and a paste of red chilli( 2-3 soaked red chillies ground to a fine paste). Stir and saute the mix for a minute or two. Add curd( 2 tbsp) and cook covered on low fire for 2-3 mins. Add 3-4 tbsp of tomato puree. Saute for 2-3 mins. Add a few spoons of water and close the lid. Pressure cook on high flame for one whistle and then cook on sim for another 10 mins till meat is well done. Switch off and allow to cool normally for opening the lid. Flavour with ½ tsp garam masala powder. Consistency will be dry, with gravy just coating the mutton pieces.

May add ½ tsp jeera powder, and ½ tsp kasuri methi, if you like.

 

 

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MUTTON( GOAT MEAT) RECIPE 4: Dahi Mansha ( mutton in curd in Odia style)

June 11, 2013 by Snigdha

Dahi Mansha ( my simple style)
Marinate goat meat( ½ kg) with OGG paste (2 onions+6-7 cloves of garlic+1/2 inch healthy ginger), haldi, salt,1/3 tsp red chilli powder, 1 tsp garam masala, 4-5 tbsp curd and 1 tsp sugar.
Heat 3-4 tbsp mustard / refined oil.  Put 2 pieces of dalchini stick, 3-4 green cardamoms, 2-3 cloves and 1 tejpatta. Pour the meat along with the marination. Stir-cook on medium flame for some time. Cover and cook on medium to low fire – stirring intermittently, till oil separates.  Either cook covered on sim for long enough till mutton is fully cooked; or add a bit of water ( say 1 cup) and pressure cook on high flame for 1 whistle and then on sim for 10 mins. Cool, open and put back on the gas to adjust consistency by reducing gravy fully till oil shows up. Finish with dalchini powder  & green cardamom powder. Serve hot.

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MUTTON ( GOAT MEAT) RECIPE 3: Mansha Stew ( Mutton Stew without oil)

June 11, 2013 by Snigdha

PAPA’S  MUTTON STEW ( WITHOUT OIL)
2-3 serves
( ½ kg good quality goat meat with fat of its own)
I fondly recall, we actually used to call it “Papa’s ” Mutton stew. Anytime, my mother or anyone else( including me ) dared try this, we used to reject saying – no, it does not give that “ papa, papa” flavour !!  I have made it quite a few times – comes out nicely – but not as good as when bapa used to do it. Perhaps, his trick was being subtle with each of the ingredients – I tend to be a little louder.
A confession !  Although no oil is used for this recipe, we do require good quality goat meat with fat of its own.  Yeah, it would be like soup only – so may not look too great to many – BUT I and my family just love the aroma and the great taste of the stew. Again, this is certainly a healthy way to take red meat.
In the body of a pressure cooker, mix together :  ½ kg  goat meat, 1-2  onion(sliced), ½ inch ginger(crushed), 7 to 8sgarlic cloves (crushed),one small  tomato ( chopped ),whole dhania(1 tsp), whole jeera ( ½ tsp), whole black pepper(about ½ tsp), cinnamon pieces (2), small elaichi ( 3 to 4, pounded lightly), laung (3-4),  whole dry red chilli pieces(1 or 2, de-seeded and halved), 1 bay leaf, sprinkles of dhania powderjeera  powder & red chilli powder, ½ tsp dalchini powder, a dash of haldi , salt, sugar(1/2 tsp) and enough water for soupy gravy( 2 cups or a bit more).
Close lid and cook on high flame for 1 whistle. Then bring gas to sim and cook for about 25-30 minutes. Leave to cool normally. Serve piping hot as a soup or with rice /roti /puri.

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