Odisha Mo Odisha

Potala is a rare affair for us.. especially because it's not a regular vegetable in the Indian markets.. and when it is.. it's so expensive to buy in bulk.. so we buy them in small amounts & tend to make delicate recipes with them rather than just fry them & have with "Pakhala" !! So here's a recipe that I tried.. I must have gone through 10 different potala rassa & curry recipes online before I reached this... I hope you like it !! Ingredients Around 15 to 20 small sized potala (pointed gourd) 1 bay leaf Masala Paste # 1 - 1/2 while onion + Ginger + Garlic + Red dried chillies + Cumin seeds + 1 inch cinnamon stick + wee bit water. Paste # 2 - 1/4 cup cashews + 2 table spoons poppy seeds + 1/2 cup grated coconut + wee bit water Salt + Turmeric + Turmeric + Cumin powder + Coriander powder + Garam masala powder Mustard oil Fresh coriander leaves - chopped. Process Scrape the potala & slit them length wise. Marinat

When it comes to making a prawns curry, I am always looking for new stuff to put in it & make it work magically for my family... sometimes the mere ratio of the ingredients makes such an impact.. and sometimes, the same ingredients.. put in a different order also result in a whole different & good taste... This experiment is also a different one that I tried.. I ground all the wet spices together even the tomatoes.. And the taste came out to be real nice..  Well.. we can't give al the credit to the spices now.. can we?? I think the majority of  the credit goes to the awesome succulent prawns.. YUM !! Just having a golden red prawn fried in a smoky mustard oil.. just takes me back to Odisha.. on a Wednesday or Friday.. when prawns would be a lunch or dinner affair... with white fluffy rice.. it's just perfect !! Here's my latest trial for the Shrimp curry..  Ingredients 1 Lb. Tiger prawns Mustard oil Salt + Turmeric Sugar (wee bit) C

Some days, we actually cook from our heart.. and when the recipes come from the heart.. they are o' so delicious..  This was one of those times... It was Sunday... and some festival day (I don't quite remember).. which means.. we had to eat vegetarian.. So I made an full fledged Odiya thaali..  Bhata.. Dalma.. Saaga bhaja.. Kunduri Besara.. Lembu & Lanka..(I'm sure there was papad also.. which isn't in the picture) Dalma recipe is here... Saaga bhaja recipe is here... Kunduri Besara recipe is here...

"This chicken curry is spicy & nice.. with white rice.. its awesome.. it will be awesome'r with garlic naan... will get some garlic naan for dinner... save some for later.." says my cousin.. he is a BIG chicken curry fan.. likes it spicy... and likes is curried.. :) This was one of those times.. when I prepped everything for a regular chicken curry but then then the people who I was cooking for didn't show up until the next day...so what did I do?? I marinated the chicken in everything that I had prepped for the curry... & stuck the bowl in the fridge... until next day.. when everyone had arrived... and we were ready to light the stove & cook chicken... without the fuss.. without the mess... Lovely !!! Here's what I used for the marination 2 lbs of bone-in chicken, cut into small pieces Salt + Turmeric + Black Pepper + Garam masala + Cumin powder + Coriander powder Paste made of onions + ginger + garlic + cumin seeds + coriander see

"Green khaiba katha... green khaile aakhi aau chuti bhala haba"... used to say my mom.. it literally means.. "You should eat greens.. if you eat them.. you'll have great eyes & hair"... well.. I don't know why but having greens was always a torture for me.. but my mom will always make sure that whenever there's something o' so delicious.. she'll sneak in the green colored lump of "Saaga Bhaja".. Its good for health she said.. Well.. I didn't agree then.. I mean..why should I .. right? I mean.. who serves spicy chicken curry or mustardy fish curry with a side of saaga bhaja...  But today is a different story altogether.. I love greens.. especially made the Odiya way.. Here's how..  And I have to comment this officially that I have apologized to my mother for being such a snob as a child..I have assured her that I am a different person now..  Ingredients to be used: Saaga (of course)... You may use many variet