Contributor: Madhusmita Panda (Beirut, Lebanon)

# Simple Mango Chutney

# Khajur Khata Mitha - Dates in Tomato Gravy

# Papaya Curry

# Suji Ke Pede

# Buttermilk Fish Curry

# Radish Buttermilk Curry

# Makaai Pulao

# Masala Fish Curry

# Sour Onion Soup

# Bamboo Shoot Pickle

Simple Mango Chutney
 

Ingredients :

Posted since : 05-07-2008 

• Green mango (Peeled and chopped into 2 inch squares) - 1 small

• Sugar 2-4 tbsp

• Green chilies - 2-3 (according to your taste)

• Salt - to taste

Method :

• Blend the mango chunks, green chilies, salt and sugar.

• Mix well and serve with plain rice and tuvar dal or any curry of your choice.

• It gives 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 bread rolls, pakoras, french fries, fried chicken, fish or baked potaoes.

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Khajur Khata Mitha - Dates in Tomato Gravy

Ingredients :

Posted since : 21-06-2008

• Tomatoes, chopped into small pieces - 4 large

• Onion, finely chopped - ½

• Panchphuran (mixture of 5 spices - jeera, methi, sarson ,saunf &
  kala jeera) - 1 tsp

• Turmeric powder - 1 tsp

• Garam masala - 2 tsp

• Sugar - 2 tbsp

• Dates, dry khajur - 8 whole

• Coriander leaves - 1 tbsp

• Oil - 1 tbsp

• Salt - to taste

Method :

• Heat oil. Add panchphuran 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.

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Papaya Curry

Ingredients :

Posted since : 21-06-2008

• Papaya (small) cut into 1" chunks

• Garlic, fine chopped - 1 clove

• Oil - 1 tbsp

• Mustard seeds - 1 tsp

• Dry red chili - 1

• Tomato, chopped fine - ½

• Milk 2-3 tbsp

• Turmeric powder - ½ tsp

• Salt - to taste

Method :

• Pressure cook the papaya chunks with adding turmeric powder.

• Heat oil in a pan. When hot, add chopped garlic, mustard seeds and dry red chili.

• 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 minutes add milk and let it cook for 2-3 minutes.

• Serve it hot with rice and dal.

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Suji Ke Pede

Ingredients :

Posted since : 21-06-2008

• For Outer Layer:

• Suji (semolina) - 1 cup

• Water - 2 cups

• 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 dry ingredients of the filling mentioned above.

• Keep it aside.

• Now for the pede (balls) heat water in a pan.

• Add sugar and salt to it. When the water starts boiling add suji.

• Be careful so that the suji 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.

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

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Buttermilk Fish Curry

Ingredients :

Posted since : 01-04-2008

• Fish – 1 kg

• Buttermilk – 4 cups

• Coriander leaves - 1 tbsp

• Ginger-garlic paste - ½ tbsp

• Green chili - 1

• Onion, finely chopped - 1

• Tomato, cut into 4 pieces - 1

• Mustard paste - 1 tbsp

• Fish masala - 1 tbsp

• Coriander powder - 2 tsp

• Cumin powder - 1 tsp

• Turmeric Powder - 1 tsp

• Chili powder - 1 tsp

• Salt - to taste

Method :

• Wash the fish properly and cut into pieces.

• Marinate it with coriander powder, cumin powder, fish masala, turmeric powder, ginger-garlic paste, salt and chili powder.

• Mix it properly and leave it to marinate for at least half an hour.

• n 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 chili, 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.

• Note - This is a famous dish in the western part of Orissa. It is mainly made for lunch and is delicious with plain rice.

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Radish Buttermilk Curry

Ingredients :

Posted since :  01-04-2008

• Radish - 2-3 cut into 2"cube

• Buttermilk - 2 cups

• Water - 1 cup

• Gram Flour -1 tbsp

• Turmeric Powder -1 tsp

• Red Chili Powder - 1 tsp

• Salt - to taste

• Tomato, finely chopped -1

• Oil - 1 tbsp

• Coriander Leaves -1 bunch

• Green Chili - 1-2

• Mustard Seeds -1½ tsp

• Cumin Seeds - 1 tsp

• Dried Red Chili - 1 broken into 2 halves

• Curry Leaves - 2-3

Method :

• Pressure cook radish after adding salt to it. Keep it aside when done.

• To the buttermilk add water to make it to a thin consistency. Add gram flour, turmeric, salt and red chili powder to it and mix it well.

• Heat oil in a pan. Add chopped tomatoes. When it's done add the radish and fry for 2 minutes.

• Later add the buttermilk and keep stirring till it starts to boil, otherwise it will curl. Then on low flame let it boil for sometime.

• Blend coriander leaves, green chili and mustard seeds and add to the butter milk and let it boil for 5 minutes. Then keep it aside.

• In a pan heat little oil add mustard seeds, cumin seeds, dried red chili and curry leaves. Add this to the buttermilk.

• It's best taken with rice.

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Makaai Pulao

Ingredients :

Posted since : 01-04-2008

• Basmati Rice - 500gms

• Corn Seeds - 100gm

• Cinnamon Stick -1 piece

• Cardamom - 2

• Cloves - 2-4

• Bay Leaves - 2

• Black Pepper - 1 tsp

• Nutmeg Powder - 1 tsp

• Mace Powder - 1 tsp

• Garam Masala Powder -1 tsp

• Ghee / Refine Oil -1 tbsp

• Sugar -1 tsp

• Salt - to taste

Method :

• First wash the rice and let it dry.

• In a pan or pressure cooker heat ghee / refine oil. Add bay leaves, 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, nutmeg powder and mace powder.

• Mix well and cook on low flame for 5-10 minutes or till done.

• Serve it hot.

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Masala Fish Curry

Ingredients :

Posted since : 01-04-2008

• For fish marinade:

• Fish - 500 gms

• Salt - 2 tsp

• Garlic-ginger paste - 2 tsp

• Turmeric Powder - 2 tsp

• Red Chili Powder 2 tsp

• For gravy:

• Coriander Powder - 2 tsp

• Cumin Powder - 2 tsp

• Red Chili Powder -1 tsp

• Kashmiri Red Chili Powder - 2 tsp

• Turmeric Powder -1 tsp

• Onion, finely chopped -1

• Tomato Puree - 2 tsp

• Ginger-Garlic Paste - 2tsp

• Lemon - ½ or 1

• Coriander Leaves - a bunch

• Kashmiri Methi (fenugreek)

• Leaves - 1 tsp

• Green Peas - ½ cup

• Tomato, finely chopped - 2 small

• Sugar/Jaggery - 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 minutes.

• Then add the coriander powder, cumin powder, red chili powder, turmeric powder, kashmiri red chili powder and the kashmiri methi leaves. Fry again for 2-3 minutes till oil starts separating.

• Then add the chopped tomatoes, sugar or jaggery, salt, green chilies, green peas and tomato puree. Mix well and let it cook for 2-3 minutes.

• Then add 1 cup water.

• Let it cook on low flame for 5-10 minutes.

• Add coriander leaves and lemon juice and serve it hot with rice or roti.

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Sour Onion Soup

Ingredients :

Posted since : 01-04-2008

• Onions -1 big

• Oil  - 2tsp (for cooking) + for frying the onion rings

• Panchphuran  - 1 tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)

• Garlic, chopped finely - 2cloves
  Tomato - 1 small (cut into 5-6 pieces)

• Yogurt  - 250 ml

• Gram flour  - 1 tbsp

• Turmeric powder -1 tsp

• Salt - to taste

Method :

• Cut onions into rings.

• Fry them in oil for a little while till transparent. The onion rings shouldn't turn brown in colour. Keep it aside.

• Heat oil in a pan. Add the chopped garlic, panchphuran. When they start to splutter add the chopped tomatoes. Fry it for 1-2 minutes.

• In a bowl take the yogurt, add gram flour and whisk it properly.

• Add water to it according to the amount of consistency you want.

• Add it to the pan and keep stirring till it starts boiling. Add the fried onion rings, turmeric powder and salt.

• Let it boil for 4-5 minutes and serve it with rice.

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Bamboo Shoot Pickle

Ingredients :

Posted since : 01-04-2008

• Bamboo shoots  - ½ can (cut into thin long strands)

• Lemon juice - 2 tbsp

• Salt - to taste

• Turmeric Powder - 1 tsp

• Green Chili - 1 (cut into 2-3 pieces)

• Mustard Oil - 2 tbsp

Method :

• Wash the bamboo strands well.

• Add lemon juice, salt, turmeric powder, chili and mustard oil. Mix well and keep it in a sterilized jar.

• Keep it in the sun everyday for 14-15 days.

• You can have it with rice or chapati.

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