Badi Chura

Ingredients : Cucumber 1 (chopped fine) Tomato 1 (chopped fine) Carrot 1 (chopped fine) Onion 1/2 (chopped fine) Badi 1 cup (crushed) Oil 2-3 tbsp Method : Take a serving dish and put the cucumber,tomato,carrot and onion in it.Heat a wok / kadai.Add oil, when hot add the crushed badis and saute till it turns golden brown.Add it to the veggie mix and serve immediately after garnishing with the coriander leaves.Goes very well with rice,daal and curries.

Kainsi Kumda (Courgette)

Ingredients :
Cumin seeds : 1 tsp
Dry red chilli/ green chilli : 1
Young pumpkin (kainsi kumda/Courgette ) : 5 (peeled and chopped into mid size cubes)
Milk : 1/4 cup
Salt : to taste
Garam masala : 1 tsp
Oil : 2 tsp

Method :
Heat oil in a pan.Add cumin seeds and dry/ green chilli.When the cumin seeds splutters, add the courgette/kainsi kumda with salt.Cover and let it cook.Stir in between after 2-3 mins.When half done add garam masala.Cover and cook.When almost done,add milk and cook for 1-2 mins and serve hot.

Dahi Baigan (Eggplant in Yogurt)

Ingredients :
Yogurt -250 gms
Eggplant -1 small cut lengthwise
Salt -to taste
Cumin -1/2 tsp (roasted and powdered)
Oil -to fry

Method :
Sprinkle salt on the eggplant pieces and leave aside for 10-15 mins.Drain water.Heat oil in a pan and fry the eggplant pieces till golden brown.Keep aside on a kitchen towel to soak all the excess oil.In a bowl whisk yogurt and salt till no lump remains. In a serving dish pour the whisked yogurt.Layer the eggplant pieces on the top.Sprinkle the cumin powder and serve.

Munga Kharda (Drumsticks)

Ingredients :
Munga / Drumsticks - 500gms (cleaned & cut into 4 inch long sticks)
Turmeric - 1/2 tsp
Oil - 1 tbsp
Ginger-garlic paste - 2 tbsp
Onion - 1 cut lengthwise
Potato - 1 cut lengthwise
Salt - to taste


Method :
Pressure cook or boil the drumsticksnin water, salt and turmeric till done. Heat oil in a non-stick pan. Saute ginger-garlic paste for 2-3 secs. Add onion,potato and cook till half done.Add the drumsticks and cook till done. Serve hot with plain rice and dal of your choice.

TEA (Cha)

Ingredients :
Milk -1/2 cup
Water - 1/4 cup
Sugar - 1 tsp
Tea leaves - 1 tsp / 1 satchet tea bag
Bayleaf - 1

Method :
Heat a saucepan.Add milk and the rest of the ingredients. Let it boil for 2-3 mins. Strain it with a tea strainer and serve hot with biscuits or cake of your choice.

PN : Makes 1 cup. Something as simple as a cup of tea can be enhanced by adding different kinds of flavour.Normally in Kalahandi people prefer milk tea.But these days they do love to try coffee and different varieties of tea available everywhere.

Sesame Balls (Til ladu)

Ingredients :
Sesame seeds - 200gms
Peanuts - 50gms
Jaggery - 100gms
Ghee - 1 tsp
Water - 1 tsp = half a bowl to test the jaggery

Method :
Dry roast the sesame seeds till light golden and keep aside to cool. Meanwhile crush the peanuts with a rolling pin and keep aside. Heat a non-stick pan. Add ghee and the jaggery with water and let it melt. Don't forget to stir in between.
Take a small bowl with water half filled. When the jaggery starts simmering scoop a tsp of it and drop it in the bowl of water. If it settles down and solidifies the jaggery is ready otherwise let it simmer till it passes the water test.
In another bowl take the sesame seeds and the peanuts.Mix it well. Pour a little jaggery and mix well so that jaggery gets coated properly. Now make balls of it with your palm. Let it cool and store in an airtight container and relish it whenever you want.

Dry Meat Curry (Mansa Kharda)

Ingredients :

Yogurt : 1 tbsp
Turmeric : 1 tsp
Coriander-cumin paste : 4 tbsp
Mustard oil : 5 tbsp
Ginger-garlic paste : 2 tbsp
onion paste : 6 tbsp
Meat : 1 kg
Salt : according to taste
Jaggery grated/ Sugar : 1 tbsp
Bayleaf : 2

Method :
Take a big bowl.Add yogurt,tumeric,jaggery / sugar, coriander-cumin paste, salt and a tbsp of mustard oil. Mix it all properly. Add the meat to it and mix it well till properly coated and let it marinate for atleast 15 mins.
Heat a pressure cooker.Add the rest of the mustard oil to it.Heat it till smoking hot and then let it cool.After it gets cool,heat it once again.In this way the bitterness of the oil goes away and whatever is cooked tastes delicious.
When the oil is hot add the bayleaf.Saute it for a few seconds.Then add the onion paste and saute.When half done add the ginger-garlic paste.Saute till it's done.When the oil starts welling at the edges you can know it's done.At that point add the marinated meat and saute it well so that the onion paste gets well coated to the meat.Cover the lid and wait for 4-5 whistles or till done.Serve it hot with rice and dal.
In my family this kind of meal is served with Arisa pitha (recipe already shared before) on the next day of Nuakhai also known as Nukhai basi.

PN : You can increase or decrease the quantity of the ings according to your liking and taste.Happy cooking !!!

BAHAL SAAG

Though I am not so fond of saags, I love Bahal saag and can have it anytime, any day and anywhere. My mamunani (maternal grandmaa) used to prepare it for me specially when we used to spend the summer vacation at their place.

Ingredients :

Bahal saag - 500 gms
Oil - 1 tbsp
Phul badi - 1 tbsp (fried)
Mustard seeds - ½ tsp
Dried red chilli - 1-2
Onion (chopped) - ½
Main (buttermilk) - 2 cups (small)
Salt - as per taste
Milk - ¼ cup
Chuna gunda (Rice powder) - 2 tsp

Method :

Clean the saag properly. Chop it fine. Heat oil in a pan. Add mustard seeds. When they start sizzling, add the dried red chilli and sauté for a second. Add onion and sauté till they turn light pink. Add main and let it boil properly. Add saag to it. After 2 minutes add salt and mix well. Cook again till the main evaporates. Mix chuna gunda to the milk properly and add it to the saag. When the saag gets dry, take it off fire and add fried phul badi before serving.

PN : Bahal saag is mostly available in summer. The young leaves are plucked to prepare this delicious saag.

CHEN SAAG

Ingredients :

Chen saag - 500 gms
Oil - 1 tbsp
Phul badi bhaja (crushed) - 1 tbsp (optional)
Mustard seeds - ½ tsp
Dried red chilli - 1-2
Main (buttermilk) - ¼ cup
Salt - as per taste


Method :

Clean the saag properly and roughly chop it. Heat oil in a pan. Add mustard seeds. When they start sizzling add the dried red chilli and sauté for a second. Add main. When it starts boiling, add the saag. Let it cook for 2 minutes. Add salt and cook again till the saag is done. Take it off fire and add badi chura before serving.

KULER SAAG

Ingredients :
Kuler saag - 500 gms
Oil - 1 tbsp
Mustard seeds - ½ tsp
Dried red chilli - 1-2
Onion (chopped) - ½
Salt - as per taste
Milk - ¼ cup

Method :
Clean the saag and chop it finely. Heat oil in a pan. Add the mustard seeds. When they start sizzling, add the dried red chilli and sauté for a second. Add onion and sauté till they turn light pink. Now add the saag and cook. When it is half done add salt to it. When the saag is cooked properly, add milk and cook again till the milk evaporates. Take it off fire and serve during lunch.

PN : Saag when cooked reduces a lot, so it’s better to add salt when it’s half done. Otherwise there is a chance of the saag becoming salty.

MEETHI SAAG

Ingredients :
Meethi saag - 500 gms
Oil - 1 tbsp
Mustard seeds - ½ tsp
Dried red chilli - 1-2
Potato (chopped fine) – 1
Eggplant (chopped fine) – 1
Salt - as per taste
Badi chura (optional) - 2 tbsp

Method :
Clean the saag properly and roughly chop it. Heat oil in a pan. Add mustard seeds. When they start sizzling, add the dried red chilli. Saute for a second. Add potato and eggplant and sauté till they get half done. Add salt and saag and mix well. When the water evaporates and saag gets cooked properly, take it off fire and add badi chura and mix well. Serve it with rice and piyaz khata (the recipe has been posted here earlier) .

PALANG SAAG (PALAK SAAG)

Ingredients :
Palak saag -500 gms
Oil - 1 tbsp
Phul badi - 1 tbsp
Mustard seeds - ½ tsp
Dried red chilli - 1-2
Garlic (crushed) - 1-2 cloves
Onion (chopped) - 1 small
Salt - as per taste

Method :
Clean the saag properly and roughly chop it. Heat oil in a pan. Add mustard seeds to it. When it starts sizzling add dried red chilli. Saute for a second. Add garlic and sauté till it turns light pink. Add onion and sauté till it turns light pink. Add saag and salt. When saag gets cooked properly take it off fire and serve with dishes of your choice.

PN: In Kalahandi, saag is taken as lunch with rice,dal,main,curry and bhaja.

PALANG MUGA SAAG (PALAK MUNG SAAG)

Ingredients :
Palang saag -500 gms
Mung dal (cooked) -100 gm
Grated coconut -100 gm
Oil -1 tbsp
Mustard seeds - ½ tsp
Dried red chilli - 1-2
Garlic (crushed) - 1-2 cloves (optional)
Milk - ¼ cup
Salt - as per taste

Method :
Clean the saag and chop it roughly. Heat oil in a pan. Add mustard seeds. When it starts sizzling add the dried red chilli. Saute for a second and add garlic. When garlic turns light pink add the saag. When half done add mung dal, salt and grated coconut. Saute till the saag is properly cooked. Then add milk. When the milk gets soaked completely take it off fire and serve hot or cold as you please.

KUMDA SAAG

Ingredients :
Kumda saag (pumpkin leaves) -500 gms
Mustard seeds -1/2 tsp
Dried red chilli - 1
Garlic (optional) (crushed) -2 cloves
Pumpkin (chopped finely) - 100 gm
Eggplant (chopped finely) - 100 gm
Salt - as per taste
Milk - ¼ cup
Oil - 1 tbsp

Method :
Clean the kumda saag and chop finely. In a pan heat oil. Add mustard seeds. When they start sizzling add the dried red chilli and fry for a second. Later add the garlic . When it turns light pink add the saag. When saag starts becoming soggy add pumkin and eggplant. Add salt and let the water evaporate .When the eggplant and pumpkin gets cooked add milk. When the gets completely soaked in the saag take it off fire. Serve it with rice, dal , curry of your choice and aloo bhaja.
PN: Saag is very nutritious. Make it a part of your everyday meal and enjoy its benefits along with your family.

Dahi Pakhal

Ingredients :
Rice – 2 cups
Yougurt – 1 cup
Salt – according to taste
Cucumber (grated) – 1
Carrot (grated) – 1
Onion (chopped) – 1
Aam adaa (grated) – ½ inch piece
Lemon leaves (crushed) – 4-5
Green chilli (chopped) – 1

Method :
Boil 5 cups of water in a pan. Add rice to it and cook till done. Donot strain the water from the rice . Let it cool. While serving add the rest of the ingredients and enjoy it with Badi and Baigan bharta.

PN : This is a summer delicacy.The water and yogurt in it helps beat the summer heat and quench thirst. Due to its popularity it’s available in the menus of 5 star restaurants in Orissa during summer. Try it out in lunch and enjoy a siesta under the shades in your lawn or in the confines of your sweet home.

BHAJI SAAG

Ingredients :
Bhaji saag – 500 gms
Onion (chopped)- 1
Garlic (chopped) – 2 cloves
Salt – to taste
Oil – 2 tsp
Mustard seeds – ½ tsp

Method :
Pluck the leaves of Bhaji saag from its stems. Clean and leave aside.Heat oil in a pan. Add mustard seeds. When it sizzles add add garlic. Saute for 2-3 seconds and add onion. Saute till they turn pink. Add the saag. When it leaves water and becomes dry add salt and cook for a minute.Serve it with rice,dal and curry of your choice.

Amil (Sour veg soup)

Ingredients :-
Pumpkin – 50 gm,

Khada – 50 gm,

Eggplant – 50 gm,

Cucumber – 50 gm,

Red chole – 50 gm (soaked in water overnight),

Salt – to taste,

Haldi – ½ tsp,

Mustard-green chilli paste – 2 tbsp,

Besan / rice powder- 1 tbsp,

Tamarind – 50 gm,

Oil – 1 tbsp,

Kari patta – 1 sprig,

Panchphuran – 1 tbsp,

Red / green chilli – 1,

Water – 1 lt.

Method :
Chop pumpkin,khada,eggplant and cucumber into medium sizes.Pressure cook this in water along with red chole till one whistle.Then add salt and turmeric and let it boil for a minute. In a bowl take mustard-chilli paste and besan / rice powder and mix well. Add this to the soup. Boil for 5 minutes. Add tamarind and cook for 5 minutes. In a tadka pan heat oil.When hot add panchphuran, red / green chilli, kari patta. When they start sizzling add it to the soup.

PS :- Amil used to be a must in the weddings in summer.The menu was incomplete without this dish. In summer vegetables are scare .So seasonal vegetables are used in this recipe. I came across an interesting fact about Amil which I thought I should share here with all of you. Amil was used to clean hands. Surprised ? Well I was too till I was explained about it. People used their hands to serve rice during weddings. Rice is sticky making it difficult to get rid of with plain water.Pouring Amil on the hands would make it easier to wash. Amazing ,isn’t it ? Well go ahead and check it out and do let me know about your experience.

KAKHARU SAKRA (SOURY PUMPKIN)

Ingredients :

Pumpkin 250 gms
Oil 1 tbsp
Panchphuran 1 tsp
Dried red chilli 2
Curry leaves 7-8
Buttermilk / tamarind juice 2 cups
Turmeric powder ½ tsp
Salt to taste
Mustard paste 2 tsp
Rice powder 2 tsp

Method :

Chop the pumpkin into medium sizes and cook them in water. Heat oil in a pan. Add panchphuran, dried red chilli and curry leaves. Sauté for a few seconds till the panchphuran pops. Add the cooked pumpkin to it. Saute for a min. Now add buttermilk / tamarind juice. Add turmeric powder, salt and mustard paste. Let it boil. Add rice powder mixed in water to the buttermilk / tamarind mixture. When the mixture becomes thick, serve it with rice.

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

ARISA PITHA

Ingredients :

Rice powder 750 gms
Molassses (Gud) 500 gms
Sesame seeds 2 tsp
Aniseed (saunf) 1 tsp
Cardamom powder ½ tsp
Water ½ cup

Method :

Boil water in a pan. Add molasses (gud) to it. When the syrup becomes of a thread like consistency (you can check by pouring a drop between two fingers.When you press the fingers together and it leaves a thin string when opened, it’s done ). At this stage add 1 tbsp rice powder at a time and blend it well with the molasses. While mixing add the sesame seeds, aniseed and cardamom powder. Mix well. Let it cool for a while. Make small balls and flatten with palms to make like small puris. Heat a kadai and deep fry the puris on low flame. Serve it hot.

PN: It’s specially made during festivals. Goes well with kheer.

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

KHUDMA

Ingredients :

Maida 1 cup
Kalajeera 2 tsp
Salt to taste
Oil as required (lukewarm to knead the dough) + to deep fry
Water as required to make the dough.

Method :

Take maida, kala jeera and salt in a bowl. Add lukewarm oil to it. 1 tbsp at a time and mix well. When you press the mixture in your palm and it retains it’s shape, that’s when you know it’s done. Now add as much water as required to make a dough. Make balls out of the dough. Roll each ball with a rolling pin and make a circle. It should be a thick one. Now make horizontal cuts all through with a knife .Then make vertical cuts. You would get a diamond shape. Deep fry them till golden brown. Drain on kitchen paper and let it cool. Serve it with tea or as snacks along with shakes.

PN : You can store these in an airtight container for a week or two.
Contributed by : Mrs Meena Panda, Kolkata , West Bengal, India.

BHENDI KHATA

Ingredients :

Ladiesfinger 250 gms
Oil 1 tbsp
Panchphutan 1tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)

Curry leaves 7-8
Tomato chopped 1 medium
Yogurt 1 cup
Water 1 cup
Mustard seeds 2 tsp
Green chilli 1
Gramflour / Rice powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Coriander leaves 1 tbsp (optional)

Method :

Chop ladiesfinger into small pieces. Heat oil in a wok. Add panchphuran and curry leaves. Let it pop. Then add tomatoes and sauté till it becomes soft. Mash it properly. Mix yogurt, water and mustard and green chilli paste. Whisk it well. Add gramflour / rice powder and whisk again for a few seconds. Add to the wok. Add turmeric powder and let it boil. When it starts boiling add the ladiesfinger, salt and let it boil again for 5 mins. Garnish with coriander leaves and serve with plain rice.

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

PODA PITHA (URAD DAL CAKE)

Ingredients :
Urad dal broken (Biri dali) 1 cup
Rice (Chaul) 2 cups
Bay leaves (Tejpatar) 3-4
Coconut chopped (nadia ) 50 gms
Mixed nuts 50 gms
Sugar (Chini) 2 tbsps
Salt (Luna) ½ tsp
Baking powder ½ tsp
Ghee 1 tbsp

Method :
Soak urad dal and rice in water for 5-6 hours. Grind it with water to make a fine batter. Add sugar, salt and baking powder and leave it to rest for 3-4 hours. Grease a microwave safe dish with ghee. Add bay leaves to the batter and mix well. Pour the batter onto the greased dish and sprinkle nuts and coconut on the top. Microwave it for 6 minutes or till done. When you insert a knife into the cake and it comes out clean, you can know that it’s done. Savour this as a breakfast or snack. This is healthy, quick to make and quite yummy.
PN : You can also bake this cake in an oven.

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

MACH PURGA (Steamed small fish)

Ingredients :

Burji Mach (small fish) 200 gms
Yogurt 4 tbsp
Tomato 1 medium (chopped length wise)
Salt to taste
Turmeric ½ tsp
Mustard oil 2 tsp
Mustard seeds ½ tsp,Cumin seeds ½ tsp,Garlic cloves 5,Green chillies 2 (Blend it with water to make a paste)
Dhania patta (coriander leaves) 1 tsp chopped
Kari patta (curry leaves) 1 tsp

Method :

Add everything to the fish and mix well. Cook it for 4-5 mins and serve it hot with rice and dal. You can make it liquid or dry as you like according to your taste.Goes well with rice and dal.

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

CHAT PATTA BHENDI (TANGY OKRA)

Ingredients:
10-15 Okra (bhendi) two inches long sliced
2 Onions (piyaj) chopped
2 Tomatoes (paatal ghantaa) chopped
1 Potato (aalu) two inches long sliced
2.5 tsp Ginger Garlic Paste (ada lesun bata)
¼ tsp Turmeric (haldi) powder
½ tsp Cumin (jeera) powder
½ tsp Coriander (dhania) powder
1 tsp Garam masala
¼ tsp Red Chili (lal marich) powder
2 tsp Sugar (chini)
Salt (nun) to taste
2 tsp Vegetable Oil (kheba tel)
{Coriander and mint leaves for garnishing (dhania aaru pudina patar sajaba lagi)}

Method:
Heat oil in a pan. When hot enough add the sliced onion and fry till light brown, add a pinch of salt .Later add ginger garlic paste to it and fry for 2 min. Add chopped tomatoes, haldi, jeera, dhania and red chilli powder. Then add sugar and salt as per your taste. Saute it for another 5 mins then add garam masala and cook for 1 min .Add long and sliced potatoes and ladies fingers and mix well .Cover it and cook for few minutes on medium flame.Don’t add water .When the potates are cooked properly garnish with coriander and mint leaves and serve it hot with rice or roti.

Contributed by : Kabitanjali Behera, Mahabirpada, Bhawanipatna .

AAM CHUTNEY (Mango Chutney)

Summer without mangoes are unheard of in India.Here i was lucky enough to get raw mangoes on my trip to the Indian shop last weekend.So today i made this easy,simple and quick mango chutney.Delicious and tangy chutney made me nostalgic.

Ingredients :
Green mango (Peeled and chopped into 2 inch squares) 1 small

Green chillies 2-3 (according to your taste)
Sugar 2-4 tbsp
Salt to taste

Method :
Blend the mango chunks, green chillies, salt and sugar.Mix well and serve with plain rice and toor dal (harad dali) or any tarkari (curry) of your choice.It adds a zing to even plain rice and dal.Simple and quick to make this is a wonderful side dish to relish in the summer.You can also use this chutney as a dip along with pakoras ,paneer tikkas, seekh kebab or with finger strips of cucumber,fried or baked potatoes.Try them and let me know your views.Enjoy it whenever you try them as much as i did.

Source : Mrs Meena Panda, Kolkata, West Bengal.

Suji Halwa (Semolina sweet treat)

Ingredients :

Ghee 2 tbsp + 1 tbsp to be added at the end
Bay leaf 1 (optional)
Milk 2 cups
Semolina (suji) 1 cup
Sugar 4 tbsp
Nuts (almonds,raisins,pine nuts,cashewnuts) chopped 1 tbsp

Method :

Heat a pan.Add ghee.Check with a wooden spoon if it sizzles when dipped in ghee then add the bay leaf (optional). Saute for a second. Add semolina and fry till it turns light brown.Be careful not to burn it. Take it off the heat and keep aside in a plate. In the same pan pour milk and let it simmer on medium heat.Add sugar when the milk starts boiling and mix properly.Later add the semolina. It would soak all the milk after a min or two so add a little ghee at this stage. Take it off the pan.Garnish with nuts and serve hot.

Note : You can add elaichi powder while boiling the milk.Don’t add bay leaf if you want to use elaichi powder.Oil can be used instead of ghee.I prefer ghee as it lends a special aroma and enhances the taste of the dish too.You can increase or decrease the amount of the ingredients according to your preferences.

Lembu Bhat (Lemon Rice)

Ingredients :

Rice (boiled with salt added to it beforehand ) 1 cup
Butter 4 tbsp
Oil 1 tbsp
Kari patta 2 sprigs or about 8-10 leaves
Mustard seeds 1/2 tsp
Dry red chillies broken 2
Urad dal 2 tbsp
Chana dal 1 tbsp
Capsicum (chopped fine) ½ of a big one
Turmeric powder 2 tbsp
Lemon juice 1 ½ tbsp
Nuts (almonds,pine nuts, cashewnuts) 2 tbsps (optional)

Method :

Heat a pan or kadai (a non-stick one is better).Add butter and oil (adding oil to the butter ensures that butter doesn’t get burnt). When hot add mustard seeds,kari patta and red chillies. Saute for a sec. Add the urad dal and chana dal. Saute till they turn light pink. Add capsicum and sauté till it turns soft. Add turmeric powder. Mix well. Add rice little by little and mix well. Make sure that each grain of rice gets coated with turmeric evenly. When all the rice grains are done add lemon juice mix well and serve hot after garnishing with the chopped nuts.

ALOO BHAJA (Fried potatoes)

Ingredients :

Potato 1 small (cut into round layers)
Besan (Gramflour)/ Rice powder 1 tbsp
Salt to taste
Turmeric powder ½ tsp
Jeera powder ½ tsp (optional)
Water as required
Oil to deep fry

Method :
Make a batter of besan / rice powder, salt, turmeric powder and jeera powder with water. The batter should be thick enough to coat the potatoes thinly. Heat oil in a wok or kadahi and deep fry the potatoes. Serve it with rice, dal and curry of your choice.

PN: You can also use different vegetables along with / instead of potatoes like cauliflower, raw banana, onion, pumpkin, pumpkin flowers, bitter gourd (karela), etc.I prefer rice powder to gramflour as it adds a crispiness to the veggies fried .

PIYAZ ALOO SANTHLA (Stir fried onion & potato fingers)

Ingredients :
Onion 1 large (sliced into long thin straps)
Potato 1 large (cut into long fingers ½ inch wide)
Oil 1 tbsp
Turmeric powder 1 tsp
Jeera whole 1 tsp
Jeera powder 1 tsp (roasted and crushed)
Salt as per taste

Method :
Heat oil in a pan . When hot enough, add the whole jeera. Let it crackle. Add onion, potatoes, turmeric powder, salt and mix well. Cover and let it cook on low heat .Use your spatula to check if the potatoes are done. If the spatula pierces through the potato fingers without any pressure from your hand then it’s done. Sprinkle jeera powder. Mix well and serve hot with roti or paratha.

ALOO KOBI TARKARI (Potato cauliflower curry)

Ingredients :

Potato 1 large (peeled and chopped into medium pieces)
Onion 1 small (chopped finely)
Cauliflower 1 small (cut into florets)
Jeera whole 1 tsp
Turmeric powder 1 tsp
Oil 2 tbsp
Garam masala 1 tsp
Coriander leaves 1 tbsp (chopped)
Salt as per taste

Method :
Heat oil in a pan . Add jeera and let it splutter. Add onion and sauté till it becomes translucent. Add potato, cauliflower, salt, turmeric powder, garam masala cover it and cook on low heat till done. If the spatula can pierce through the potato pieces without using pressure then you can know that it’s done. Add a little water if the potato or cauliflower starts sticking to the bottom of the pan. Garnish it with coriander leaves before serving. It is sufficient for 2 persons. If you like you can also add tomato or tomato puree after the onion becomes translucent and later add potato, cauliflower, etc.

KHIRI (Rice pudding)

Ingredients :
1 handfull basmati rice
1 lt milk
250 gms condensed milk
2 tbsp sugar
2 tbsp dry fruits
1 tbsp dessicated coconut

Method :
Clean the rice in a kadahi properly. Add little milk to it and boil. When the milk becomes thick add a bit more (just to bring it over the level of rice). Be careful not to let the milk burn. Keep on repeating this process till you come to the last amount of milk left. When adding this amount add sugar,dry fruits,dessicated coconut & condensed milk too. Serve it hot or cold as you wish.

Contributed by : Mrs Nandika Mishra,Tokyo,Japan.

KAKUDI SAKRA (CUCUMBER IN SWEET AND SOUR YOGURT SOUP)

Ingredients :
Cucumber 2 small (cut into thin long 8 pieces each)
Turmeric powder 1 tsp
Salt as per taste
Oil 1 tbsp
Panchphutan 1tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)
Tomato chopped 1 small
Yogurt 1 cup
Besan 1 tbsp
Mustard seeds 2 tsp
Green chilli 1
Sugar 1 tsp
Coriander leaves 1 tsp (for garnishing)

Method :
Boil the cucumber pieces with salt and ½ tsp turmeric powder till done. Blend the mustard seeds and green chilli to a fine paste. Take yogurt in a bowl and add besan ,1/2 tsp turmeric powder, blended mustard and green chilli paste and mix well. Keep it aside. In a pan heat oil. When hot add panchphutan. Let it sizzle. Add the chopped tomatoes .Saute till the chunks get mashed. Add the boiled cucumber pieces. Saute for a minute. Now add the yogurt mix and keep on stirring. Add sugar and salt. Let it come to a boil and cook for 1-2 minutes after it comes to a boil. Garnish with coriander leaves and serve hot.

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

GOROS KOBI NADA SIJHA (Cauliflower stems in milk)

Ingredients :
Eggplant cut into small pieces 1 small
Potato cut into small pieces 1 medium
Red chickpeas ½ cup soaked in water overnight (Nagchana)
Kobinada cut into small pieces ( 1 big cauliflower) (Cauliflower stems)
Cauliflower leaves chooped ½ cup
Oil 1 tbsp
Mustard seeds 1 tsp
Dry red chilli 1
Milk 2 tbsp or more according to your taste
Badi chura (sun dried urad dal dumplings fried and crushed) 2 tbsp
Salt as per taste

Method :
Pressure cook or boil the cauliflower stems, potato, red chickpeas, cauliflower leaves and eggplant pieces till done. If using the pressure cooker cook it till 1 whistle. In a pan heat oil. When hot add mustard seeds and red chilli broken into two pieces. Let them sizzle. Then add the boiled veggies and cook till the moisture evaporates. Add salt. Mix well. Add milk and mix well and cook for a minute or two. Add the badi chura (sun dried urad dal dumplings fried and crushed) at the end. Mix properly. Let it stand for a minute and serve it hot with rice and dal.

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

BESAR KOBI NADA (Cauliflower stems with mustard paste)

Ingredients :
Stems of cauliflower cut into small pieces ( 1 big cauliflower)
Eggplant cut into small pieces 1 small
Potato cut into small pieces 1 medium
Oil 1 tbsp
Salt as per taste
Turmeric powder ½ tsp
Mustard seeds 2 tbsp
Green chillies 2
Tomato chopped 1 medium
Panchphutan 1tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)

Method :
Pressure cook or boil the cauliflower stems, potato and eggplant pieces till done. If using the pressure cooker cook it till 1 whistle. Blend the mustard seeds and green chillies to a fine paste. In a pan heat oil. When hot add panchphutan and let it sizzle. To this add chopped tomatoes. Saute for 1 min then add the boiled veggies. Add salt and turmeric to this. Mix well and cook for 2-3 mins till the moisture evaporates. Then add the blended mustard and green chilli paste and mix well. Let it cook for 2-3 mins or till done. Serve it hot along with rice and moong dal.

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

SUJI MANDA (Semolina balls)

Ingredients :
For the Suji manda –
Water 2 cups
Suji (semolina) 1 cup
Sugar 5 spoons
Salt (a pinch)
Oil for deep frying

For the filling –
Cottage cheese 1 cup
Sugar ½ cup
Cardamom powder 1tsp
Black pepper powder ½ tsp

Method :
For the filling add all the ingredients of the filling mentioned above .Keep it aside. Now for the manda (balls) heat water in a pan. Add sugar and salt to it. When the water starts boiling add the suji (semolina).Be careful so that the suji (semolina) doesn’t form lumps. Then make balls out of it by spreading a little water on your hands .Fill the balls with the filling kept aside. Deep fry the balls and savour them.

P N : You can use any kind of filling you like .Grated coconut can also be used by replacing cottage cheese.

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

CHHENA PODA (A sweet dish made of cottage cheese)

Ingredients :
Cheese 1 kg
Semolina 150 gms
Sugar 500 gms
Cashewnuts 100 gms
Raisins 50 gms
Cinnamon 50 gms

Method :
Mix the cheese, semolina, sugar and knead it properly to get a homogeneous batter. Add a little water if required while kneading. Add cashewnuts ,raisins and cardamom to the batter .Put the same in the dish container of oven leaving about one inch at the top of the container empty. Preheat the oven. Now bake the batter for about 1 ½ hours or until the top appears brown. Take the container out of the oven. Allow it to cool. Cut into desired shapes before serving.

Source : oriyanari.

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.