Cuisine Of Orissa

Non-Veg.

....................

Fish Masala

Ingredients:

500 gms fish cleaned and cut into medium pieces

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tbsp lemon juice (Marinate the fish for 1/2 hour)

2 onions,

chopped finely 1 tomato,

chopped finely 1/2 cup tomato pulp

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp cummin powder

1 tsp coriander powder

1 tsp garam masala powder

3 tbsp oil Salt as per taste

Coriander leaves for garnishing

1/4 cup grated coconut

Method:

Heat oil in a pan Fry onion till goden brown Add ginger-garlic paste Simmer for 2 minutes Add tomatoes and simmer for 3 minutes Add pulp and all the powders and salt Cook till oil separates Add 1 cup water Add fish and cook till fish is done (don't overcook the fish) Take in a bowl Garnish with grated coconut and coriander leaves Serve with rice .

Dhania Chicken

Ingredients:

1 Kg Chicken (cut into desired sized pieces)

2 large bundles of fresh dhania leaves (washed and chopped fine)

1 bundle of mint (pudina) leaves (washed and chopped fine)

3-4 large onions (chopped fine)

2-3 ginger-garlic paste

3-4 green chillies chopped fine (or add more if you want spicier)

1/4 kg curd 3-4 sp. dhania powder

1 1/2 sp. jeera powder

1/2 sp red chilli powder

Salt to taste and Oil

Method:

Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder, mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn. Add the curd left over from the chicken marinade and the other half too, mix well Add the dhania and mint leaves, and mix well. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot, and grate a little paneer on top if desired.

Prawn Curry

Ingredients:

1lb Prawn

1 Onion finely chopped

1tsp ginger paste

1tbs garlic paste

turmeric Powder

½tsp Coriander Powder

¼tsp Cumin Powder

1tsp of Meat Masala

Red Chili Powder(optional)

1 red tomato finely cut

1 potato peeled and cut into long pieces

Pancha-phutana(panch puran)

½tsp of Coriander powder

Whole Garam Masala

3tbs Refine Oil Salt to Taste

Fresh cut Cilantro

Method:

1. Shell and wash prawns. Add 1/4tsp of salt and a bit of turmeric powder to the prawns and marinate it. 2. Deep fry potato pieces and keep aside. 3. Take 1tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside. 4. Take the rest of the oil in the skillet, add panch-phutan. 5. When spluttering stops add finely chopped onion and fry till golden. 6. Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry. 7. When the raw smell is gone add cut tomato and salt. 8. Then add fried prawns , potato and meat masala and mix properly. 9. Now add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro. Serve this Chingudi Curry with Rice or Roti.

Bhaji

Alu-Beans Bhaji

Ingredients:

1 lb beans thoroughly washed and cut into small pieces

2 medium size potato piled and cut into small square size pieces

1 green chilli cut into pieces

1 small piece of ginger piled and minced

1 tsp turmeric powder

1 tsp chilli powder

1/2 tsp cumin powder

1/2 spoon mustard

1/2 spoon cumin seed

Salt to taste

oil for frying

Process:

1. Heat a fry pan on medium heat and put 1 1/2 spoon of oil 2. Add mustard and cumin after the oil is hot and let them splutter 3. Add green chillies and ginger and fry them for 2 minutes 4. Add turmeric powder and mix it properly 5. Then add beans and potato and leave and stir it 6. Add chilli powder and cumin powder and cook in medium-low until beans is cooked 7. Serve it with rice or roti .

Bhendi Masala

Ingredients:

frozen or fresh bhendi(lady's finger)

1 medium size onion

1 tomato

1 green bell pepper

coriander leaves-to garnish

1tsp cumin powder

1tsp coriander powder

1/2 tsp turmeric powder

1tsp ginger paste

1tsp garlic paste

2 tsp oil 1tsp amchur powder

1 tsp whole cumin seeds

Salt-to taste

Process:

1. Cut all okras into small pieces about one inch size. 2. Cut t onion,bell pepper,tomato into small pieces and keep those aside. 3. Warm the frying pan and put oil into it and then turn it into medium flame 4. When oil is little warm ,a dd cumin seeds into it and let it splutter 5.Add the chopped onions,fry it till little golden brown and then add the chopped tomato and again fry it for two minutes. 6. Then add ginger paste,garlic paste,cumin and corriander powder, turmeric powder and saute it for one to two minutes. 7. Then add the cut okras and bell pepper to it and just fry it for few minutes and add salt to taste. 8. When okra starts getting tender add amchur powder and mix it properly 9. Garnish your Bhendi Masala with chopped corriander leaves before you serve.