PAPAYA DISH (Papita tarkari)

Ingredients :
Papaya (small) cut into 1” chunks
Garlic 1 clove chopped fine
Oil 1 tbsp
Mustard seeds 1 tsp
Dry red chilli 1
Tomato (small) ½ chopped fine
Milk 2-3 tbsp
Turmeric powder ½ tsp
Salt according to taste

Method :
Pressure cook the papya chunks by adding turmeric powder. Heat oil in a pan. When hot add chopped garlic, mustard seeds and dry red chilli. When the garlic turns a little brown add the tomatoes. Let the tomatoes become soft and mushy. Then add the pressure cooked papaya and salt according to taste. After 1-2 mins add milk and let it cook for 2-3 mins. Serve it hot with rice and dal.

PS : This is a very healthy dish as garlic and milk add the subtle flavors required by the papaya which is in itself very nutritious.

Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India

KHAJRIA KHATA (Dates in tomato soup gravy)

Ingredients :

Tomatoes 4 large ones or 1 can (chopped into small pieces)
Onion ½ chopped into small pieces
Panchphutan 1 tsp
Turmeric powder 1 tsp
Garam masala 2 tsp
Sugar 2 tbsp
Dates (dry khajur) 8 (whole ones)
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt (according to taste)

Method :
Heat oil. Add panchphutan and when it starts spluttering add the chopped onions. When onions turn translucent add the chopped tomatoes. Stir for a minute. Add turmeric powder, garam masala and salt. Stir well and let it cook for a minute. Add sugar to it. Stir again. Close it with a lid. Stir well after every two minutes. When it starts boiling add the dates. Cook for two minutes and garnish it with chopped coriander leaves. This dish goes well with hot steaming rice in winter.
Note : If the soup is thick you can add water to make the soup thinner depending on the consistency you want your soup to acquire.

Contributed by : Mrs.Kusuma Manjari Patra, Gambhariguda,Kalahandi,Orissa.

BAIGAN MAIN (Eggplant buttermilk soup)

Ingredients :

Yogurt 250ml
Turmeric Powder 2tsp
Rice flour 1tbsp
Water 3 cups
Panchphutan 1tsp (mixture of 5 spices mentioned earlier in the Main recipe)
Green Chilli chopped 1
Eggplant chopped into 2 inch sizes 2
Garlic grated 1 clove
Onion chopped into thin long straps 1
Tomato chopped finely 1
Salt according to taste.

Method :
Mix water,turmeric powder,salt and rice flour to the yogurt and blend it for 2-3 mins.Keep it aside.Heat oil in a pan.Add green chillies and panchphutan.When it splutters add grated garlic.Stir for a minute.Add chopped onions to it.When they turn golden add the chopped eggplants.Sprinkle a little salt.When half done add chopped tomatoes to it.When half done add the blended mixture.Keep on stirring till it starts boiling.Let it boil for 5 mins.Serve it with hot steaming rice and savour the taste.

Contributed by : Mrs.Kusuma Manjari Patra, Gambhariguda,Kalahandi,Orissa.

MASLA MACH (MASALA FISH CURRY)

Ingredients :
(For fish marinade)
Fish 500 gms
Salt 2 tsp
Garlic-ginger paste 2 tsp
Turmeric powder 2 tsp
Red chilli powder 2 tsp

(For gravy)
Coriander powder 2 tsp
Cumin powder 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Kashmiri red chilli powder 2 tsp
Onion 1 (chopped finely)
Tomato puree 2 tsp
Ginger-garlic paste 2tsp
Lemon ½ or 1
Coriander leaves a bunch
Kashmiri methi leaves 1 tsp
Matar (Green peas) ½ cup
Tomato 2 small size (chopped finely)
Sugar/Gud 1 tsp
Oil 1 1/2 cup
Water 1 cup

Method :
Mix the fish with the marinade and leave it for a minimum of half-an-hour. In a pan heat 1 cup oil and deep fry the marinated fish. In another pan heat oil. Add chopped onion. When it turns golden add the ginger-garlic paste and fry again for 2-3 mins. Then add the coriander powder, cumin powder, red chilli powder, turmeric powder, kashmiri red chilli powder and the kashmiri methi leaves. Fry again for 2-3 mins till oil starts coming out. Then add the chopped tomatoes, Sugar or gud , salt, green chillies, matar and tomato puree. Mix well and let it cook for 2-3 mins. Then add 1 cup water . Let it cook on low flame for 5-10 mins. Add coriander leaves and lemon juice and serve it hot with rice or roti.

Contributed by: Mrs.Meena Panda, Kolkata, West Bengal, India.

KARDI ACHAR (Bamboo shoot pickle)

Ingredients :
Bamboo shoots ½ can (cut into thin long strands)
Lemon juice 2tbsps
Salt according to taste
Turmeric powder 1tsp
Green chilli 1 (cut into 2-3 pieces)
Mustard oil 2tbsps

Method :
Wash the bamboo strands well. Add lemon juice , salt, turmeric powder, chilli and mustard oil. Mix well and keep it in a sterilized jar. Keep it in the sun everyday for 14-15 days. You can eat it with rice or chappati
Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

KARDI BHAJA (Fried bamboo shoot strands)

Ingredients :
Bamboo shoot ½ can (cut into thin long strands)
Turmeric powder 1tsp
Rice powder 2tsp
Salt according to taste
Oil for frying

Method :
Wash the bamboo strands well. Squeeze the water out of it. Add salt, turmeric powder and rice powder to it. Make flat thin balls of it and deep fry. Serve it hot with rice and dal.
Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

PIYAZ KHATA (Sour Onion Soup )

Ingredients :
Onions 1 big
Oil 2tsp (for cooking) + for frying the onion rings
Garlic 2cloves (chopped finely)
Panchphutan 1tsp (mixture of 5 spices mentioned earlier in the Main recipe)
Tomato 1 small (cut into 5-6 pieces)
Yogurt 250ml
Besan 1tbsp
Turmeric powder 1tsp
Salt according to taste

Method :
Cut onions into round pieces just like the ones when you cut for salad. Fry them in oil for a little while. The onion rings shouldn’t turn brown in colour. Keep it aside. In a kadahi heat oil. Add the chopped garlic, panchphutan. When they start to splutter add the chopped tomatoes. Fry it for 1-2 mins. In a bowl take the yogurt add besan and whisk it properly. Add water to it according to the amount of consistency you want. Add it to the kadahi and keep stirring till it starts boiling. Add the fried onion rings,turmeric powder and salt. Let it boil for 4-5 mins and serve it with rice.
Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

KABULI CHANA TARKARI (Chickpea Curry)

Ingredients :
Chole (Kabuli chana)500gms
Potato 2
Oil 2tbsps
Onion (chopped finely)1
Onion,ginger & garlic paste 4tbsps
Turmeric powder 1tsp
Red chilli powder 1tsp
Chole masala / Curry powder 1tbsps
Salt according to taste


Method :
Pressure cook chole and potato with salt. In a pan heat oil. Add chopped onions. When they turn golden brown add the onion, ginger and garlic paste .When oil comes out of it add the chopped tomatoes. Add the turmeric powder, red chilli powder and fry for a little while. When oil starts coming out add the mashed potato to it. Mix well then add the pressure cooked chole to it. Add the chole masala or curry powder, salt and mix it well. Let it boil for a while then serve it hot with roti or paratha.

Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

AAM KHATA (Mango sweet & sour)

Ingredients :
Raw mango 200gms (peeled and chopped into 5-6 pieces)
Turmeric powder 1tsp
Panchphutan 1tsp (mix of five spices- jeera, meethi, sarson ,saunf & kala jeera)
Hing 1tsp (Asafoetida)
Kari patta 6-7 leaves (curry leaves)
Dried red chilli 1
Ginger-garlic paste 2tsp
Sugar / Gud/jaggery (1 cup) or according to the amount of sweet you want to eat.
Saunf powder 1tbsp (fennel seed powder)
Methi powder 1 tsp (fenugreek powder)

Water 1 cup

Oil 1 tbsp

Method :
In a pan take 1 cup water add the mango pieces, salt and turmeric powder and boil it.
In a kadai heat a little oil. Add panchphutan, kari patta, hing and dried red chilli. Fry till the phutan starts crackling. Then add ginger-garlic paste and fry it for 1-2 mins. Add gud or sugar. When it starts boiling add the boiled mango pieces to it. Then add saunf powder and methi powder and serve it with rice and dal.

P.N: I added gud (jaggery) which gave the dish this colour.If you add sugar the colour would be different so don't worry when the colour come out to be different when you use sugar.

Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India.

CHANA TARKARI (GREEN CHOLE CURRY)

Ingredients :

Green chole 500gms
Potatoes 3
Onion 1 (Chopped finely)
Tomato 1 (Chopped finely)
Turmeric powder 2 tsp
Curry powder 1tbsp
Red chilli powder 1tsp
Kala namak 1tbsp
Salt according to taste

Method :
Pressure cook chole and potato by adding salt to it . Heat oil in a pan . Add the chopped onions . Fry till it turns golden brown . Now add the chopped tomatoes and turmeric powder.Fry till oil comes to the sides.Mash one boiled potato and add it.Mix well and fry for 2-3 mins.Then add the boiled chole and rest of the potatoes cut into 3-4 pieces.Mix properly .fry for 2-3 mins.Add the curry powder , red chilli powder and kala namak. Add water according to the amount of gravy you want and let it boil properly.Serve it hot with roti or rice.

Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

SEMI BAIGAN (Semi eggplant curry)

Ingredients :

Semi 500gms
Eggplant 1 ( cut into very small pieces)
Turmeric powder 2 tsp
Mustard seeds 2 tbsp
Green chillies 3
Coriander leaves a bunch
Oil 1tbsp
Jeera 1tsp
Tomato 1 small (chopped into small sizes)
Salt as per taste

Method :

Cut the semi into 2-3 pieces. Be careful while cutting them as sometimes there are worms in it .Wash them properly. In a pan take semi, eggplant add water and turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to it. Later add the boiled semi and eggplant. Fry for 2-3 minutes. Then add the grinded paste. Let it cook for 1-2 mins . Add salt . Let it cook for 2-3 mins . Garnish it with coriander leaves and serve hot.

Contributed by : Mrs.Meena Panda , Kolkata, West Bengal, India.

SEMI

Ingredients :
Semi 500gms
Turmeric powder 2 tsp
Mustard seeds 2 tbsp
Green chillies 2
Coriander leaves a bunch
Oil 1tbsp
Jeera 1tsp
Tomato 1 small (chopped into small sizes)
Salt as per taste
Milk ½ cup

Method :
Cut the sembi into 2-3 pieces. Be careful while cutting them as sometimes there are worms in it.Wash them properly. In a pan take semi add water and turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to it. Later add the semi. Fry for 2-3 minutes. Then add the grinded paste. Let it cook for 2-3 mins . Add salt and add milk. Let it cook for 2-3 mins. Garnish it with coriander leaves and serve hot.

PS: Semi is eaten along with rice. The grinded mustard seeds add a different flavour to the dish.

Contributed by : Mrs.Kusuma Manjari Patra, Gambhariguda, Kalahandi, Orissa, India.

MAKKA PULOU

Ingredients :

Basmati rice 500gms
Corn seeds 100gm
Cinnamon stick 1 piece
Cardamom 2
Cloves 2-4
Tejpatta 2
Black pepper 1 tsp
Javitri powder 1 tsp
Jaiphal powder 1 tsp
Garam masala powder 1 tsp
Ghee / Refine oil 1 tbsp
Sugar 1 tsp
Salt according to taste

Method :
First wash the rice and let it dry. In a pan or pressure cooker heat ghee / refine oil. Add tejpatta, cinnamon stick, cardamom, cloves and black pepper. Fry it for 2-3 seconds. Add the dried rice to it and fry for a while . Now add the corn seeds, mix well and fry for a while. Add water to the rice (water should be double the amount of rice). Add salt and sugar according to taste. Now add the garam masala powder, javitri powder and jaiphal powder. Mix well and on low flame cook for 5-10 mins or till done. Serve it hot.

MULA MAIN (Radish buttermilk Soup)

Ingredients :
Muli 2-3 cut into 2 inches cube
Buttermilk 2 cups
Water 1 cup
Besan 1 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Salt as per taste
Tomato 1 chopped into small pieces
Oil 1 tbsp
Dhania patta 1 bunch
Green chilli 1-2
Sorson 1 and 1/2 tsp
Jeera 1 tsp
Lal mirch 1 broken into 2 halfs
Kari patta 2-3 leaves.


Method :
Pressure cook muli after adding salt to it. Keep it aside when done. To the buttermilk add water to make it to a thin consistency. Add besan, haldi, salt and red chilli powder to it and mix it well. Heat oil in a pan. Add chopped tomatoes. When it’s done add the muli and fry for 2 mins. Later add the buttermilk and keep stiring till it starts to boil otherwise it will curl. Then on low flame let it boil for sometime. Blend dhania patta, green chilli and sarson and add to the main and let it boil for 5 mins. Then keep it aside. In a pan heat little oil add sarson, jeera, lal mirch and kari patta. Add this to the main. It’s best taken with rice.

Contributed by : Ambuja Behera, Dallas, USA

BADI JHOL (Urad dal dumpling soup)

Ingredients :
Badis 7-8 (sun dried urad dal dumplings)
Ginger-garlic paste 1tbsp
Water 2 cups
Dhania powder 2tsp
Jeera powder 1tsp
Haldi powder ½ tsp
Lal mirch powder ½ tsp
Sarson ½ tsp
Jeers ½ tsp
Lal mirch 1 broken into 2 halfs
Garlic clove 1
Ghee 2tbsp
Milk 1 cup
Rice flour 1 tbsp

Method :
Fry the badis in 1 tbsp ghee for 2-3 mins on medium flame. Take them out and keep aside. In the same kadahi heat ½ tbsp ghee. Add ginger-garlic paste to it. It starts spluttering so add 2cups water immediately. Add dhania powder, jeera powder, haldi and lal mirch powder and let it boil. Meanwhile heat the milk and keep aside. When the water starts boiling and the fried badis and salt. Let the water boil for another 2 mins. Now add the rice flour to the milk . Mix it well and add it to the boling water.Let it boil on low flame for another 2-3 mins.Then keep it aside. In another pan heat the remaining ghee, add garlic crushed or chopped into very small pieces, jeera, sarson and lal mirch. Add this tadka to the badi jhol. It’s best taken with rice whether for lunch or dinner.

PS: Badis can be found in every kalahandia’s house. It’s something every kalahandia loves to have during their meal. Badis are of many shapes and varieties and so are the dishes made out of it.

Contributed by : Ambuja Behera , Dallas, USA.

MAIN (Buttermilk Soup)

Ingredients :
Muli 1 small size cut into 8-9 pieces
Pumpkin cut into 2inch cubes 6-7 pieces
Eggplant cut into 2 inch cubes 4-5 pieces
Okra 4-5 (cut it into long or small sizes as per your wish)
Oil 1tbsp
Yogurt 1 cup
Water 2 cups
Salt as per taste
Rice powder 1tbsp
Turmeric powder 1tsp
Kari patta 4-5 leaves
Panchphuran 1tsp (mix of five spices- jeera, meethi, sarson ,saunf & kala jeera)

Method :
Heat oil in a pan. Fry all the cut vegetables till they are all cooked. When the vegetables are done add turmeric powder and salt to it. In a bowl take yogurt. Add water and rice powder to it. Whisk it properly. Add it to the vegetables in the pan. Keep stirring it on a high flame till it starts boiling otherwise the yogurt will curdle. Let it boil properly for 5 minutes. Later if you like you can add the tadka of kari patta and panchphuran to it.

PS: Main is a favourite with the kalahandia household during the summer season.

Contributed by : Madhusmita Negi, Sambalpur, Orissa, India.

KAKER MAHUR (Cucumber curry)

Ingredients :

Cucumber 1 big
Mustard seeds ½ tbsp
Cumin seeds 2 tsp
Dry red chilli 1
Ginger ½ inch piece
Milk ¼ cup
Rice powder (Chuna gunda) 1 tbsp
Turmeric powder 1tsp
Oil 1tbsp
Salt as per taste

Method :
Cut the cucumber into very small pieces. Cut the seeds in between and use the other portions. Grind the mustard seeds, cumin seeds, red chilli and ginger. In a pan or kadai heat the oil. Fry the cucumber pieces. When it’s half done add turmeric powder and salt. Add the blended paste of mustard seeds too. Add the rice powder to the milk and whisk properly. When water evaporates completely from the pan add the whisked milk. Stir for another 2-3 minutes and serve it hot with rice and dal or roti.
PS: Cucumber is known as kaker in Kalahandi.

Contributed by : Madhusmita Negi, Sambalpur , Orissa, India.

MAIN MACH (Fish curry in buttermilk)

Ingredients :

1 kilo fish
4 cups main (buttermilk)
Coriander leaves 1tbsp
Ginger-garlic paste ½ tbsp
Green chilli 1
Onion 1 finely chopped
Tomato 1 cut into 4 pieces
Mustard paste 1 tbsp
Fish masala 1 tbsp
Coriander powder 2 tsp
Cumin powder 1tsp
Haldi 1tsp
Chilli powder 1tsp
Salt according to taste

Method :
Wash the fish properly and cut into pieces. Marinate it with coriander powder, cumin powder, fish masala, haldi ,ginger-garlic paste, salt and chilli powder .Mix it properly and leave it to marinate for atleast half an hour. In a pan take oil and fry the marinated fish pieces. It should not be deep-fried. Keep the fried fish pieces aside. Blend the buttermilk, green chilli, coriander leaves, tomato and mustard paste. Keep it aside. Heat a little oil in a pan and fry the chopped onion till golden brown. Add fish masala, coriander powder. Stir it for 2 seconds and add the blended buttermilk to it. Keep stirring till it starts boiling . Then add the fried fish. Close the lid and let it boil for five minutes. Garnish it with coriander leaves. Kalahandias love Main Mach. It is mostly taken during lunch. Try and enjoy this famous kalahandia dish.

Contributed by : Ambuja Behera, Dallas, USA.

CHAKEL ( A pancake)

Ingredients :

1cup white broken biri dal
2 cups rice
Salt as per taste
Oil for making the chakel.

Method :
Soak the biri dal and rice separately for 4-5 hours.Grind them separately.Add salt according to taste and whisk them properly.Then mix both the grinded stuffs and whisk again and set aside to ferment.In summer it takes less time to ferment than in winter.In winter leaving the chakel batter near a stove or heater helps in the fermentation.Then just like making dosa heat a non-stick tawa .Put a spoonful of batter .Spread it over the tawa .Pour oil to the sides.Turn it over and fry the other side too.Serve it hot with chutney,pickles or any curry of your choice.This is eaten as a snack in Kalahandi in the morning or in the evening.But this can also be eaten during lunch or dinner.It's not only healthy but aslo very filling.Try this and relish it.

Contributed by : Mrs.Nandika Mishra, Tokyo, Japan.