Recipes From Orissa

Pakhala Bhata, Badi churra & Saaga:

Pakhala bhata:

Rice : 1 cup
Water : 3 cups
Yogurt: 1/4 of a cup
Green chilies: 1 chopped
Salt to taste
Cook 1 cup of rice & 2 cups of water in a rice cooker.
After the rice is done, add remaining cup of water (chilled), yogurt, salt and green chilies.

Badi Churra:

Badi (You get in any Indian store): 1 cup
Onion: 1 small
Tomatoes: 1 small
Green chilies : 2 chopped
Ginger: 1/2 tsp finely chopped
Red chilies : 2
Mustard Oil : To deep fry the badies
Salt to taste
chopped coriander leaves for garnish
Heat mustard oil in a wok. Once hot, deep fry the badies. After frying, drain and crush them and keep aside. Take 2 spoons of mustard oil in a frying pan and add ginger, onion, tomatoes and fry for a few minutes until the tomatoes are soft. add salt and crushed fried badies and garnish with chopped coriander leaves.

Saaga (Spinach):
Baby Spinach: 2 cups
Onion : 1/2 small
Tomatoes: 1 small
ginger : chopped 1/2 tsp
Cumin seeds : 1/2 tsp
Mustard seeds : 1/2 tsp
Whole Red chilies : 2
Chili powder : 1 tsp
Salt to taste
mustard oil – 2 tsp

Heat mustard oil in a frying pan and add mustard seeds. Once the mustard seeds start to splitter, add cumin seeds, red chilies and chopped ginger and fry for a minute. Add chopped onions and chopped tomatoes and fry for 3-4 minutes. Add Spinach, salt and chili powder and let it cook until the spinach is tender.

Mansa Kasha:

Mutton : 1 Kg
Onion : 1 medium
Ginger : 1 Tbl spoon chopped
Garlic : 1 Tbl spoon chopped
mustard Oil – 4 Tbl Spoons
Garam Masala : 1 tsp
Cumin seeds : 2 tsp
Coriander seeds : 2 tsp
Turmeric: 1 tsp
Bay leaves : 2
Chili powder : 1 tsp
Whole Red Chilies : 2

Roast cumin seeds and Coriander seeds in a pan. Add this to chopped onion, ginger, garlic, red chilies and grind to a fine paste. Mix the mutton with salt, turmeric and the paste above and keep aside for 30 mins. In a pan heat mustard oil, add bay leaves and the mutton. Fry for 5 minutes and add chili powder and garam masala. Add 2 cups of water and slow cook until mutton is soft. Cook in high flame until the gravy thickens and make it almost a dry dish.

Toor Daal : 1/2 cups
Vegetables (Potatoes, eggplant, squash) : 1 cup
Onion : 1/2 medium
Tomatoes: 1/2 medium
Cumin seeds : 1Tbl spoon
mustard seeds: 1/2 tsp
Whole Red chilies : 2
Grated coconut : 1 Tbl spoon
ginger garlic paster: 1 tsp
Turmeric : 1/2 tsp
Oil or Ghee: 2 Tbl spoons
Salt: to taste
Add vegetable, salt and coconut to toor daal and pressure cook until the daal is tender. Roast cumin seeds (keep 1/2 tsp aside) and red chili and grind it to a powder. Heat Oil (/Ghee) and add mustard seeds. Once it splutters, add cumin seeds, ginger garlic paste, chopped onion and tomatoes and cook for 4-5 minutes before adding the daal. Add turmeric and cook for another 10 minutes.

Machha Besara:


Fish (Rohu, Tilapia or King fish) – 4 pieces
Mustard seeds: 3 Tbl spoons
Garlic: 4 cloves
Onion: 1 small
Tomatoes: 2 medium
Red Chili powder: 2 tsp
Turmeric : 1 tsp
Cumin seeds : 1/2 tsp
Mustard oil – 5 Tbl spoons
Salt – to taste

Soak the mustard seeds for 20-30 minutes and grind it to a paste adding tomatoes and garlic. Add salt and turmeric to the fish and keep it aside for 30 minutes. Put oil in a pan and fry the marinated fish. Keep the lightly fried fish pieces aside and in the same oil add mustard and cumin seeds. Once the seeds start to crack ,add chopped onions and fry for 3-4 minutes. Add mustard, tomatoes and garlic paste, turmeric powder, red chili powder and salt. Add 3 cups of water and bring it to a boil. Add the fish pieces and cook for another 5-10 minutes.
Note: You can substitute tomatoes with 1/2 cup of yogurt. I like to use yogurt in my machha besara.

Amba Khatta (/Mango Chutney)
Mango: 2 medium
Fenugreek powder : 1/2 tsp
Cumin powder: 1/2 tsp
mustard and cumin seeds : 1/2 tsp each
Red Chili powder : 1/2 tsp
Sugar : 1/2 cup ( more or less depending on how sour or sweet the mango is)
Water: 1 cup
Green chillies : 2 finely chopped
Oil: 1 Tbl spoons
Curry leaves : 4 to 5
Salt : To taste

Peel the mango and cut into bite size pieces. Heat oil in a pan and add mustard and cumin seeds. Once the seeds start cracking, add curry leaves, green chilies, mangoes and salt and cook until the mangoes are soft. Add 1 cup of water and sugar and let it caramelize. Add fenugreek and cumin powder to it. Taste and add more sugar if needed (This dish is a mixed flavor of sweet and sourness but more on the sweeter side).

Kakara Pitha:
Wheat flour : 1 cup
Water: 2 cups
Sugar: 1 cup + 4 Tbl spoons for filling
Grated coconut: 1/2 cup
black pepper : 1 tsp
Aniseed : 1 tsp
Cardamom – 4
Oil (/Ghee) for deep frying

Roast black pepper, Aniseed and cardamom and grind to a paste. Add grated coconut to a hot frying pan (no oil), add the powder above and 4 Tbl spoons of sugar and stir for a couple of minutes until it is slight golden in color. Keep the stuffing aside.

Boil one cup of sugar and 1 cup of water together. Add 1 cup of water to 2 Tbl spoon of wheat flour and make a fine paste. Add the paste to the boiled sugar & water and stir to make sure no lumps. Add the rest of the flour and keep stirring until a dough like consistency. Take it out of the flame and let it cool before kneading it to a dough. Make small balls, put the stuffing inside and flatten ( like a kachori).

Heat oil(/Ghee) and fry the dough flatten balls until they are golden brown in colo


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