Oriya chicken curry
1 no: Chicken (skinned and jointed)
3 no: Tomatoes (large, skinned, deseeded and chopped)
2 no: Onions (ground)
½ tsp: Kashmiri mirch
1 ½ tsp: Roasted, ground fennel seeds
1 tsp: Ginger powder
2 no: Cloves
2 no: Cardamoms (large)
2 tsp: Oil/ butter
350 ml: Water/ stock
Method
Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
Return chicken to the pan and simmer over a gentle flame until tender.
Strain the juices and
serve with the chicken.
Chinchida
Ingredients: Head of Katla /Rohu fish (bhakura / rohi machha munda) (head portion of a 1.5 to 2 kg fish) 250 gms pumpkin (boiti kakharu) 100 gms Taro (saru) 150 gms brinjal (baigana) 1 medium size green plantain (kanchcha kadali) 2 medium size potatoes (aalu) 1 medium size tomato (tamatar) 1 big onion (piaja) 1 inch ginger (ada) 1 teaspoon minced garlic (kata rasuna) 1 teaspoon turmeric powder (haladi gunda) 1 teaspoon chilli powder (lanka gunda) 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon mustard seeds (sorisha) 1 bayleaf (teja patra) 2 red chillies (sukhila lanka) 1 table spoon chana dal (chana/ buta dali) 3 tablespoon mustard oil (sorisha tela) salt to taste.
Method: Soak the chana dal in water for half an hour. Clean and wash the fish head and cut it into small pieces to the extent possible. The marinate the same with half-a-teaspoon turmeric powder and 1/4 teaspoon salt. Peel and cut the vegetables ito cubes. Grid onion, garlic and ginger to a smooth paste. Heat one-and-a-half tablespoon of oil in a pan/ kadai. Then hot fry the fish head pieces for about 5 minutes on medium flame. Remove and keep aside. Now put one-and-a-half-tablespoon oil in a pan / kadai (of bigger size, so that it can hold all the vegetables). Heat oil on medium flame. Add cumin seeds, mustard seeds, red chillies and bay leaf. Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli powder and saute. when oil separats from he masala add tomatoes, salt and the fish heads. Then saute till tomatoes are cooked. The fish heads need not be intact. They should get crushed while stirring the pieces. If they don't by this time, don't worry. Add the vegetables and soaked chana dal and cover. Add a little water so that the veggies don't stick to the bottom of the kadai until cooked. Cook on medium to low flame for about 10 minutes stirring once / twice. By this time the fish heads would get crushed and the vegetables become cooked. Serve hot with boiled rice and dal for a sumptuous meal. For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage of equal qauantity.
Chingudi (Prawn)
Ingredients:
250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna)
Method:
Clean the tiny prawns but do not remove the shells. Take the prawns in a kadhai or frying pan. Add the mustard paste to it. Also the turmeric powder, green chillies and salt. Then add the mustard oil along with 1/3 cup of water. Mix well. Put the frying pan on medium flame. Stir frequenty. Cook until it all becomes dry. Serve with hot rice.
MachhaThukuthuka
Ingredients: 250 gm very small fish (chuna machha)
2 teaspoon mustard (sorisha)
½ teaspoon cumin seeds (jeera)
5 cloves of garlic (rasuna)
3 teaspoon mustard oil (sorisha tela)
juice of half a lemon (lembu rasa)
1 teaspoon turmeric powder (haladi gunda)
1 teaspoon chili powder (lanka gunda)
4 curry leaves (bhursunga patra)
½ teaspoon panchafutana mixture
(panchafutana: cumin+mustard+nigella+fenugreek+aniseed )
salt to taste
Method: Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste. Add ½ teaspoon turmeric powder and salt to it for marinating. Make a fine paste of mustard, cumin seeds and garlic. Now heat mustard oil in a pan and add curry leaves and panchafutana to it. When the futana starts cracking add the mustard+cumin+garlic paste. Add water to the pan. Then add the remaining turmeric powder and chili powder. Once the water starts boiling put the marinated fish into it and add salt to taste. When the curry starts boiling add lemon juice and keep the pan on the flame for 2 to 3 minutes. Now the chuna machha thukuthuka is ready to be served hot and relished by all. This item is very popular in Berhampur.