Wednesday, July 31, 2013

Traditional Poi Sorisha Rai

This is a Traditional Odia dish, that goes very well with Odia Pakhala( or watered rice). This has another variation that uses fish and is very famous. 
Poi or Pui (Vine or Malabar Spinach , scentific name - Basella Alba or Basella Rubra) has many health benefits. It is more nutritious compared to normal Spinach. Here are few of its benefits.
1- Poi leaves and stem are incredibly rich sources of Vitamin A. Thus, it is good for skin, eye sight, protects against lung and oral cavity cancer.
2- It has more Vitamin C content compared to normal Spinach.
3- Like spinach it is also excellent source of iron.
4- This is also a good source of Vitamin B complex, folate, vitamin B6 and riboflavin.
5- It is also good source of minerals like magnesium, potassium, calcium, manganese.
6- Similar to Spinach regular consumption of Poi helps prevent osteoporosis, iron- deficiency anemia.It is also helpful in prevention of cardiovascular diseases, colon cancer.
Here, I have a vegetarian recipe of it. For non-veg, small fried prawns is added to the curry when its almost done. Poi is also cooked with Ilisha/Hilsa. 

Ingredients :- 

Poi saaga- 250 gms with stem
Kakharu(pumpkin)- 100 gms cut into small pieces.
Potato - 1 medium size cubed
4 to 5 Arvi (Saru) - Peeled and halved
Onion- 1 small medium sized chopped
Garlic - 2 cloves
Ginger-1/2 inch
Panch putan(Cumin seeds, mustard seeds, fenugreek seeds, nigella seeds & fennel seeds)- 1/2tsp 
Turmeric powder- 1/2 tsp 
1 Green chili chopped
Sorisha bata / mustard paste - 2 tsp ( Mustard paste is made with mustard seeds, garlic cloves and water)

Methods :-
Cut leaves and stems of Poi into small pieces and keep it separately.  Cut stems into two inch pieces and if stems are thick, 
cut it again lengthwise into two pieces.
Heat oil in a pan, add pancha phutan and when it starts crackling add onions and green chili , then add cut vegetables(poi, pumpkin,potato & Arvi).
Add turmeric and salt. Cover and cook for about 10 mins till the vegetables are half cooked.
Now add the mustard paste and little water, cover and cook till mixture starts boiling. Simmer and cook till vegetables are cooked and gravy thickens.
Serve hot with Rice, Roti or traditional Pakhala. 

Tuesday, July 30, 2013

Mili juli sabzi with Chhena Balls

Chenna is an important ingredient of all Odia and Bengali dish.Many sweet dish and deserts are made from Chenna. Chenna curry is an traditional dish that 
is served in most of the occasions.Chenna balls are easily available in any Halwai shop in Odisha and Bengal. This has a rich taste.
It is somewhat similar to paneer but very very soft andthe important distinguishable fact is it absorbs lots of water and becomes too soft after cooking.
The size of balls almost becomes double after adding to gravy.Normally this soaks all the gravy. 


250 gms french beans , chopped
250 gms carrot , chopped
250 gms green peas
250 gms baby corn , cut into small pieces length wise
handful of chenna balls
Few small onions - peeled
Onion - 2 small sized roughly chopped
6 to 7 cloves garlic
1/2 inch garlic roughly chopped
2 green chili roughly chopped
2 medium size tomato roughly chopped
2 tbsp fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
oil for cooking
1 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp garam masala
salt to taste


Paste :- Heat oil, add 1/2 tsp cumin seeds when it crackles add green chili,chopped onions, garlic and ginger. Saute till onion turns pink remove from flame.
Grind this onion,ginger garlic with the tomatoes and make a smooth paste.
Fry all the vegetables till they become soft or half done.
Drain and keep aside, while preserving the water.
Heat the oil in a kadhai add 1/2 tsp cumin seeds, add the paste we have made.Add one bayleaf.
Add the fried vegetables, mix well and cook for 5 minutes.
Add the kasoorri methi and a pinch of garam masala, mix well and cover and cook on a slow flame for 5 minutes, stirring in between to avoid burning.
Remove from the flame, add the cream and mix well.
Serve hot.

Monday, July 29, 2013

Papad ka shaak

This is a traditional Rajasthani dish. Simple and easy to prepare.


1/2 red chili powder
2 -3 red chilies whole
1 tsp coriander powder
1 tbsp Bengal gram flour (besan)
1 tsp garam masala powder
3 tbsp oil
4 big size papads (masala papad)
1/4 tsp turmeric powder
a pinch asafoetida
1/4 tsp cumin seeds
2 cup yogurt (sour)
few curry leaves for tampering
few coriander leaves chopped for garnish

Method :-

Roast papads and break into medium sized pieces.
Whisk the yogurt, besan and 1 cup of water.
Soak papads pieces in 1 cup hot water for 2-3 minutes.
Strain and keep aside.
Heat up oil.Add cumin seeds.
When they begin to crackle, mix in asafoetida and broken red chillies and
curry leaves.Fry for a minute or so.
Mix in red chili powder and beaten yogurt.
Mix in rest of the spices and stir continuously.
As it begins to boil, mix in the papad.
Boil for a couple of minutes and decorate with cut coriander leaves.
Serve hot.

Dahi Kadhi Pakora

This is a traditional Punjabi dish that is my all time favorite. Kadhi can be prepared with many different add -in s like here it is Pakora that goes into the dish to make it a complete. Normally, kadhi is not prepared without adding any add ins. Be it Pumpkin, Pakora, ladies finger or any other ingredient of choice that is added to make it complete.

2 1/2 cups thick curds (dahi)
5 tsp besan (bengal gram flour)
2 tsp ginger-green chilli paste
salt to taste
2 tsp ghee or oil
1 1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
20 curry leaves (kadi patta)
1/2 tsp of turmeric powder

Pakora :-
4 tsp Besan
1 onion finely chopped
1 green chili chopped
pinch of turmeric powder
pinch of red chilli powder
salt to taste
oil to deep fry

Combine the curds and besan and whisk well.
Add the 4 cups water and mix well.
Add the ginger-green chilli paste, salt  and mix well and bring to boil.
In another pan, heat the ghee and add the cloves ans saute for 20 seconds.
Add the fenugreek and cumin seeds and saute for 10 seconds.
Add the asafeotida and pour the tempering on the kadhi and mix well.
Combine all Pakora ingredients and make a thick paste. Heat oil and deep fry small pakoras.
Add the pakoras to Kadhi and serve hot.

Friday, July 26, 2013

Tomato and Khajur(Date Palm) chuttney

This is a traditional Odia dish that is part of any Satwik Bhojan and is a common side dish at any special occasion. 

Tomato 250 gm Chopped
Ginger 1/2 table spoon Chopped
Coriander 2 table spoon Chopped
Onion 1 medium size Chopped
Hing 1/2 Pinch
Chilli Powder 2 table spoon
Oil 1 table spoon
Curry Leaves 2
Khajur (Date palm) 100 gm
Red Chilli 2
Panchphutana 1 table spoon
Turmeric Powder 1/2 table spoon
Rosted Jeera Powder 1/2 table spoon
Sugar/Jaggery 50 gm

Panchphutana (1 table spoon) - Mix of cumin, mustard, methi, nigella seeds (1/2 Pinch of each items)


Heat oil in a non stick kadhai. Add the panchaphutana & red chilli, let them splutter.
Then add curry leves, hing, chopped ginger & chopped onion into it & mix it, thoroughly until it turns brown.

  1. Add tomato, turmeric powder, little salt, chili powder mix it.
  2. Add sugar / jaggery, khajur & little water.
  3. Leave it until tomato & khajur cook properly (nearly 5 min) in medium flame.
  4. Let it be cool to the room temperature and put the chopped coriander leaves on it.