Odisha Mo Odisha

Recently, an indo-chinese restaurant opened near our place and like moths to fire, we all flocked the place to try the food out. Food was undoubtedly good but it was all like good old India, oily and very very spicy.  So I thought, if I could collect all ingredients at home and make my own info style Chinese Hakka noodles which will have my level of spices and my choice of veggies in it. How wonderful... I thought to myself.  One fine day, I was all set to make my very own veg. Hakka noodles and alas.. there was no regular noodles in the pantry. My heart sank to the deepest of the deep because I was actually looking forward to having some nice home made indo-chinese noodles on that cold rainy evening. What I had was whole wheat spaghetti though so I thought, I can make noodles sometime later but I could settle for normal pasta that day. So I started... and in the process I decided to make the exact same recipe for the Indo-chinese noodles with the whole wheat spaghetti. I st

There's always a time that I question my culture & values.. well I am human too you know.. This time it was a silly remark about how we can't have the Italian favorite home cooked spaghetti with meatballs in marinara sauce in Italian restaurants because the meat balls are made of beef/pork (I am not really sure) and our religion does not allow us to eat that.. We have a mental block to not consume any other meat than chicken, goat or lamb.. beef & pork are a big no no in the religion.. God knows how exactly that came into being.. But then yesterday, while trying to imagine things that I could do with some ground chicken lying in the freezer... the idea came to my mind.. that a masala chicken meat ball (similar to ground chicken kofta) should be made with good old spaghetti with some yummy sauce.. and what could be more yummier than old fashioned marinara sauce.. so here it is.. Spaghetti with chicken meat balls in marinara sauce... since it was weeknight.. the marina

We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too.. It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :) What I used Around 1.5 Lbs of chicken drummets (small chicken legs) 2 table spoons of black & yellow mustard seeds 1 table spoon o

A weeknight early dinner idea which struck me as I was having some friends visit me midweek.. I needed something filling & healthy & veggie & less-time-consuming & tasty.... Well its like searching for a perfect bride or groom which takes forever.. But.. thanks to our aunty.. I got the idea of making pizza topping on a bread and baking it to crispy perfectness of snack... Paired with hot tea, this was a perfect light snack for all of us... which kind of took us through dinner too.. :) Here's what I used.. 6 slices of white bread (brown will be fine too, I think, haven't tried though) 3/4 of one green bell pepper chopped very fine 1/4 of a medium onion chopped very fine 1 celery stalk chopped very fine 8 - 10 olives chopped very fine 6-7 springs of green coriander leaves chopped very fine Grated cheese as needed (I used Mozzarella) Tomato ketchup as needed Salt + Black Pepper powder Process Pre-heat oven to 375 F. Mine is a conventiona

In my " Pakhala Party " post, I had mentioned that we had an Odiya friend a.k.a P bhaina bring Dry Prawns Masala which was a BIG HUGE HIT with pakhala.. Well.. I tried to re-live the recipe & came wee bit close.. I still believe, that P bhaina's "Chingudi Kassa" is still the BESTest in the world.. :) As I promised in my previous post, here is the recipe that I tried.. there are some variations that you can make.. and make it your own.. Hope you try & enjoy it... as much as we did... What I used 1.5 Lbs of medium size prawns..cleaned (head-on + left the tail cover on too) marinated in salt + turmeric for about 15 -20 mins. 2 inch Ginger + one full garlic (around 10 -12 pods) --> Crushed in mortar-pestle 1 medium size white onion finely chopped 1 medium tomato finely chopped 2 green chillies slit Masala powders (all to your taste of course) -- Jeera powder + Dhaniya powder + Garam masala powder + red chili powder 1 tea spoon whole je

Weeknight... Store bought dosa batter staring back at you from the corner of the refrigerator.. its expiry date blinking like the red light indicator.. so what should we do??? Well... we all know the most friendly vegetable of all.. "Potatoes" (clap.. clap.. clap)... Take that with any one veggie.. (I picked frozen green peas)... and turn that into an overly simple.. very less ingredient .. .quickie stir fry... Took me about 8 - 12 mins in total in front of the gas stove.. I boiled the potatoes in the microwave.. so I don't count that as cooking time.. although its cooking time for the potatoes.. but not for me.. I don't have to stand there.. I go watch TV :) Here's what I used (The list is so small... ) 2 medium sized potatoes (boiled in the MV.. peeled & cut into small pieces) 1/2 white onion chopped ion long slices 1 cup frozen green peas (no thawing.. just drop them directly) 1 tea spoon full of mustard seeds + 2 tea spoons of urad dal for

This story is an old one... :) The sad story of working girls is that, we don't get enough time for our own friends... its family in the morning, work in the day, gym in the evening and family again at night... Suddenly, all my girl friends started to feel the same way that I did.. so we decided to have a girls night in.. where no guys were invited, just us girls.. it was a potluck... So emails started flowing from friends.. as to who would make what !! Once of my very good friends.. emailed me.. asking if I can make my "kass-kass-paneer"... I was like.. "I have no idea.. what that is".. and she goes.. am sure.. you made it somewhere... else how will I know.. But then, I was already assigned dessert.. so I kept quite.. but it still kept me inquisitive as to what is kass-kass-paneer.. so I started searching.. and while doing that.. I understood .. she meant.. "khas-khas" i.e. poppy seeds. or posto as we call it.. So in the next lunch

Morning breakfast is a process which is usually ignored in my household.. Its either "Deri Helani" (meaning its late).. or "Ghare kichi nahi" (there's nothing at home).. or some other excuse. But this recipe that I learnt over internet somewhere (I don't quite remember).. is easy and uses very less ingredients.. all sitting in the pantry and fridge.. well in my house at least..and gets done in no time... :) It worked out well for us because it does not have onion or garlic, so here we are.... I'm so sorry for the picture & the even more silly Odisha-Mo-Odisha tag. But I've very less time during the mornings you see.. (Here goes another excuse) Ingredients Besan - 1 cup Grated zuchini (to add a veggie touch) - 1/2 cup will do Grated ginger (skip if no time) water + salt + turmeric Wee bit of baking soda (to fluff up the peethas) Olive oil - to roast the peethas. Optional : add red chili powder or garam masala if

Chuda Ghasa (or Ground Flattened Rice) is famous and widely used in Odisha as prasad for Ganesh Pooja (and Saraswati pooja)..especially in the bigger pooja pandals..  the basic recipe is simple.. and it can be beautified with a variety of ingredients depending on your taste and palate... Here goes a very simple version of Chuda Ghasa.. that I made for Ganesh Pooja day 2. What I used... 2 cups of chuda/poha/flattened rice 2 table spoons of desi ghee 1 table spoon tightly packed jaggery powder (more if you like more sweet) 1 tea spoon of black pepper powder 1/2 cup grated coconut (fresh or frozen-thawed) 1/4 cup finely chopped apples (more if you love fruits) Fistful raisins Grapes for decorating (and eating of course..) Process Dry roast chuda/poha in a open pan till crispy.. in US, we get poha which is not so fresh. so dry roasting helped me bring back the crisp taste of chuda..  Let it cool a bit. while still warm.. grind it into a coarse powder.. I have a chopp

Today is Ganesh Pooja.. a.k.a Ganesh Chaturthi.. a.k.a Ganpati.. A day which I always wait for.. My family is a great follower of Lord Shree Krishna.. and so am I too.. But lord Ganesha always have a very special place in my life.. my heart.. my soul.. and today.. I cooked soulfully for him.. (I wish he could taste and give me some feedback... I'm sure his feedback will matter the most).. :) Back home, Ganesh Pooja was only one day holiday and Mami'd make nice aromatic pulao & some gravy.. There'd be " manda peetha" for sure which I can only dare to imagine to make at home.. some day.. some day soon I hope !! Awesome food would be followed by a two-wheeler trip in the city (cars are out of the question on pooja days in Cuttack).. visiting all the Ganesh Pandals & tasting nice Kataki style Ganesh Pooja bhoga (Modak, Laddoo, Chuda Ghassa, Panchamrita.. etc etc) Today was simple food.. vegetarian of course.. no onions .. no garlic.. Satwik Khadya..

Some week days are just lonely and depressing.. just plain boring I'd say. I was not in a mood to do anything... anything at all.. Well, then I thought, people have to eat, right?? It was kind of cold outside due to clouds. The California weather is deceptive. You never know what's coming your way. Well anyways, the cold weather made my tummy yearn for some hot food... hot and spicy food. Now, you see, that is the problem. No mood for serious cooking + severe craving for hot and spicy food = Innovation for lazy ones !! So I somehow dragged myself out of the couch to the refrigerator. The first thing I saw was the Frozen Idly packet. It was like a cute little bulb that got lit in my brain.. imagine the ones that you see in cartoon movies.. it goes.... "tttiiinnnggg" !! We have had spicy fried idly many times before in vegetarian south indian restaurants and this time, I decided to make my very own fried idly. Simple yet filling. Colorful and spicy. And

Baked Pomfret Curry ... Is this baked fish??.. or is this a curry??? ... Interesting yes? Recipe.. As simple as it gets... I made this on a week day.. Thursday if I recall.. while working from home.. literally made it during my coffee/otherwise breaks.. :) Hope you enjoy it... we surely did.. tasted awesome with fluffy white basmati rice.. hmmm.. yummy.. Could not give it to the little one though, because I made it spicy..and he isn't ready for it yet.. :) But some day.. some day soon !! What I used.. 7 pomfret pieces (actually three pomfret steaks & 4 or so pomfret tails - Kind'a leftover fish from last time, I think) --> Washed & marinated with salt & turmeric for about 30 mins. Masala Paste - Ground with water to a smooth paste (add more water if masala is too thick) 1/2 cup frozen grated coconut 2 table spoons mustard seeds (Black + yellow mixed) 2 tea spoons cumin seeds 2 green chillies - chopped 1/2 tea spoon turmeric Salt to taste

Sometimes, it just beats me, as to why is Indian cooking so time-taking and tedious. Well, no doubt its very very tasty... I'd give my life for it.. but if its a weekday and you are hungry and you have to make something at home because you are too tired to go out.. what would you do????? What do I do?? I take a hot bath first... and try to think of one pot meals.. :) The kottu paratha is one of my favorite one-pot meals (meaning which cooks in one pan only & you don't need another side dish). It isn't Odiya...it's a Tamil dish (I think). I have seen many variations in the preparation but when it came to making at home.. I had no idea what to put in it.. so I put whatever I could recollect .. I hope you try it and it comes out all nice for you too... Ingredients here... Frozen Malabar Paratha (diced up real nice) .. I'm not very proud of it, but I can't make malabar paratha at home yet.. come on.. people need time !! 1 big juicy to

Today is lord Krishna's birthday which is celebrated with much joy and pomp all over India & also in those parts outside India where Indians reside... All temples are decorated beautifully & many temples have small swings for lord, which usually commoners like me are allowed to pull a bit to participate in the celebrations.. :) Well, this year, we celebrated Krishna Janmashtami at home and we went to the temple too.. so here goes my pooja bhoga (food offering for the pooja).. Kaanika with green peas & potola rassa. Matar Kanika Ingredients 1 cup basmati rice - washed thoroughly & soaked for about 30 mins. Handful of cashews & raisins 2 table spoons ghee 2 cardamoms pods + 1 inch stick of cinnamon + 6 - 7 peppercorns 2 -3 tablespoons sugar (or more if you like your kaanika sweeter) Wee bit turmeric powder Wee bit salt 1/2 cup green peas (thawed or fresh) Process Heat ghee in a nonstick pan. Next goes the cashews & raisins. Fry a

In Katak (where I grew up).. making the ever so delicious goat curry is typically a Sunday affair.. Baba will get up early in the morning, have his tea & take the "non-veg" bag (Yes.. however funny it sounds, its still followed in Odisha.. there are different bags for vegetables..grocery stuff & then non-veg things)..  Anyways.. Baba'd then meet up with his friends.. and I remember one uncle who actually knew a very good butcher.. who'd then cut fresh goat meat and pack different bags for the gentlemen who'd have gathered around his butcher's block or may be sipping the second cupp'a tea in the nearest tea stall while all the cutting & chopping is happening.. :) I know.. I know.. its a boring detail of a much less than mundane life.. why I share it with you? Well.. we always need to remember our roots you see.. The root to an awesome Odiya style goat curry a.k.a Khaasi Mangsha Tarkaari is in fact strictly driven by the quality of the goa

By public demand, I am adding this Non-Odiya dish to my blog (for the lack of a better place to keep the recipe safe). What the experiment had : Grilled Salmon (marinated with indian spices) + whole wheat paste with roasted pepper sauce.  What I used ..... Marinade for the fish: 4 small salmon fillets (enough for 2 adults.. the little one does not like salmon.. *sigh*) Salt + pepper to taste Any tandoori masala - I used shan's boti kabab masala Squeeze of lemon (the yellow one.. because it has a sweeter taste) Kashmiri chili powder - less spice, more color.  No oil.. No butter... :) Marinated for over an hour. To grill the fish, I used my over-the-stove grill pan. It's awesome and made great grill marks. But I kind of messed it towards the end when I could not keep track of direction while turning the fish around. Better luck next time.. I guess !! For the pasta.... One jar of fire roasted peppers (around 16oz or so) - chopped roughly 1/2 y

Simple recipe to make a quick rice kheeri . Quick because I have used evaporated milk. This can be done even more easily in a pressure cooker, but thats for another day.. :) What I used 1/4 cup golden raisins 1/4 cup chopped cashews 2 teaspoons ghee 4 cardamom pods - lightly pound 1/2 cup basmati rice - washed thoroughly & soaked for about 1 hour 1 full can of evaporated milk 1/2 cup sugar (or more if you like your kheeri sweeter) Process (I did it in a deep sauce pan) Heat ghee in the deep sauce pan. When little hot, add the cardamom pods + cashews When cashews are little bit brown, add the raisins Next goes in the rice, fry a little bit In goes the evaporated milk + 1/2 cup of water + sugar Keep the flame on low and let the rice + milk mixture come to boil.  If you have the patience to check every 2 mins, then close the lid on the sauce pan.  If not, then leave it open & you might have to add more water. After the rice is totally cooked and mushe

I am not sure about others, but there are days when my heart (and tummy) craves for spicy eggs and white rice. I am yet not sure why would that be, because egg is not my favorite. So all I do is boil some eggs and make Egg Curry. This is probably a life saver when guests some in to our house and we do not have decent vegetables or fish in the fridge to serve lunch or dinner. Egg curry serves the purpose to the best of extent. Every Odiya loves eggs and egg curry on a warm winter night is till date the favorite of students I think. What you need: 5 Medium eggs (hard boiled) 1 medium onion 3-4 green chillies chopped. 2 small tomatoes (or 1 medium tomato) 1 tea spoon jeera seeds 1 tbl. spoon ginger garlic paste 1/2 tea spoon garam masala 1/2 tea spoon red chili powder 1/2 tea spoon turmeric powder Salt to taste Fresh green coriander to garnish Oil for cooking Start cooking... Start with hard boiling the eggs, peel them off and make small cuts with knife. Now, hea

Dedicated to my dearest of all cousins.. a foodie by heart.. a foodie by soul.. a foodie by hands, legs, eyes, ears.. almost everything... Abyss (Abhi Das) Here's to you and your love for Mami's Chittau Peetha... :) I know you'll never make it.. so I'll make and you can come home and have it.. Ingredients 2 cups basmati rice - soaked overnight in water. 1 cup grated coconut 1.5 cups water Sugar (To sprinkle on top of the peetha) Salt (wee bit) Process Grind the soaked rice + grated coconut + 1 cup water to a fine paste. The batter should be watery.  Remove batter in a wide mouth bowl. Add more water if you think the batter isn't watery enough. To test, take a spoonful of batter and tilt the spoon. If the batter flows down smoothly just like fruit juice, then its ready.  Now, add wee bit of salt and mix again. Let this mixture rest to ferment for about 4 hours (may take longer, if you stay in US and have a cold house like me). Try

Thanks for my Odiya friends here in the bay area, that I am continuously reminded of the yummy food that we miss every day.. far from home.. they are the ones who feed me till my throat with tasty home-made Odiya food.. Especially, in this hot summer, "Pakhala" is almost a every day affair now.. either in the morning or night.. the combination of overcooked soft rice, curd or lemon, green chillies, ginger etc.. makes this dish a completely fragrant one.. which when put into mouth disappears immediately... When its a potluck with Odiya friends.. and everyone has so many ideas of side dishes.. we decided to take one side dish each.. and try our hands on them.. It was a potluck so the responsibility was one everyone.. so here goes the menu, a few pictures and the recipes (very very simple and easy to make at home). Occasion : Nothing special.. It's summer.. and we all wanted to eat Pakhala.. :) Menu: Pakhala Bhata with (Rice cooked and kept overnight + water

With the hot summer these days in California, " Pakhala Bhata " is a must on the weekends especially Saturdays lunch. Saturdays are usually free, because the idea of weekend is fair and fresh in my mind. Its only after lunch that I start realizing that I have so many other non-office stuff to do over the weekend.. and that kind of ruins my Sunday.. well.. almost always.. :) Back to Pakhala .... Any fry, fritter, bharta, bhaja.. applies as the side dish.. so this time, its a very simple fish fry .. The " Pabda " fish itself is buttery and soft and nice.. but we bought it frozen from the Bangla Bazaar.. after that it was kept outside for coming to room temperature for like 15-20 mins.. I did not defrost in the microwave, I am scared of doing that to any indian fish.. I did not cut the fish, just cleaned the gill part and done.  Marinate with salt + turmeric + lemon juice + wee bit red chili powder (Yes, exactly 5 ingredients including the fish.. no