"DRY FISH" or normally called it "SUKHUA" in odia language....it has very strong odour when we r frying it,but its taste good or even better when we take it with pakhala... 
So,lets try our hand this tasty tasty typical odia recipe.....
INGREDIENTS:
- Sukhua/dry fish-4-5 pieces.
- Mixed paste (1-onion,8-garlic cloves,1 tbsp mustard seeds,3-red chili )-3 tbsp.
- Turmeric powder-1 tsp.
- Sliced green chili-4.
- Sliced tomato-1.
- Mustard oil-4-5 tbsp.
- Salt to taste.
PREPARATION:
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| Sukhua rai |
- Clean the dry fish & fry it in 2 tbsp mustard oil for 3-4 min & keep aside.
*Do remember to switch on ur exhaust fan,otherwise ur house smell like fish market.
- Add 3 tbsp Mustard oil in the same pan,add cumin seed.When it start spluttering ,add mixed paste,turmeric powder, stir for 1 min.
*i have not used salt because of i have used salted dry fish,if u r taking dry fish without salt,then u can add salt as per ur taste.
- Then add sliced tomato,sliced green chili,stir it for another 1 min,then add fried sukhua & little water(~3 tbsp),mix it well,so that all the masala evenly coated on it,cook it till all the water evaporate.
- "Sukhua rai" is ready to serve.Serve hot with pakhala.
INGREDIENTS:
preparation time-10 min
cooking time-10 min
serve-6
- Okra/bhindi-250 gm.
- Gram flour-4 tbsp.
- Chili powder-1.5 tsp.
- Amchoor/dry mango powder-1 tsp.
- Cumin seeds-1 tsp.
- Broken cashew pieces-2 tsp.
- Chat masala-1 tsp.
- Lemon juice-1/2 tsp.
- Oil for deep fry.
- Salt to taste.
PREPARATION:
 |
| Bhindi kurkuri |
- Trim the ends of okra & chop in diagonal shape or give shape of your choice.Sprinkle salt & lemon juice,chili powder,mango powder,cumin & cashew pieces mix well & cover & keep aside for 10 min.
- Now sprinkle gram flour & toss gently(don't rub the flour),if it feels too dry then add 1-2 tsp water.
- Heat oil in a pan,deep fry these okras in small batches,don't crowd the pan.fry on medium heat,when become crisp & golden brown,drain on a tissue napkin,sprinkle some chat masala.
- "Bhindi kurkuri" is ready to serve.Serve with steamed rice & dal.
Parwal is a vegetable cultivated in northern and eastern parts of India. In southern states it is rarely available.so when i m staying in chennai...i rarely got pointed gourd in market,also in high price..when i got this,i usually make different different verities of this...
INGREDIENTS:
- Parwal/parval/pointed gourd-6-7.
- Mixed paste(1-onion,8-garlic cloves,1 piece of ginger,some cumin seeds,3-red chili)-5-6 tsp.
- Turmeric powder-1/4 tsp.
- Mustard oil-4-5 tsp.
- Salt to taste.
For the seasoning:
- Phutana(cumin seed+mustard seed+fenugreek seed+aniseed)-1/2 tsp.
PREPARATION:
Stuffing:
- Add 2 tsp mustard oil in a pan,add phutana. When it start spluttering
,add mixed paste,turmeric powder,salt stir till raw smell goes.Let it cool down.
Stuffing the parwal:
- Wash & peel the skin of parwal,Cut one-side lengthwise(don't cut into two pieces),now gently stuff the parwal without breaking.
- Heat rest of oil in a pan,add stuffed parwal one by one carefully in pan,sprinkle some salt over it to taste.Cook till golden brown color in all side.
- "Potol gota bhaja" is ready to serve.Serve it with steamed rice/Pakhala.
Its not a very pleasant looking bean
but it packed with a lot of fibre and nutrients like most good looking vegetables don't have. Today’s recipe is beans cooked in mustard seed paste(besara), a very basic recipe in odia kitchen...Hope this recipe helps all you broad bean haters will definitely love this....so lets go to do the traditional odia simba rai.....
INGREDIENTS:
- Simba(broad beans)-200 gm
- Potato(aalu)-2 medium size.
- Mixed masala (1-onion.8-garlic cloves,1-piece of ginger,1/4 tsp cumin seeds,1 tsp mustard seeds,4-red chili ).
- Phutana(cumin seed+mustard seed+fenugreek seed)-1/2 tsp.
- Turmeric powder-1/2 tsp.
- Salt to taste.
- Mustard oil-3-4 tsp.
PREPARATION:
- Wash the beans & potato,cut beans & potato into lengthwise pieces..
- Heat oil in a pan,add phutana,when it starts spluttering,add mixed masala,beans & potato,turmeric powder,salt stir it,then add 1/2 cup water.
- Cover it with a lid & allow it to boil 5-10 min in low flame.
- Open the lid,fry till water evaporated(add oil if required).
- Serve hot with steamed rice/pakhala.
INGREDIENTS:
- Ladies finger(bhendi)-200 gm(wash & cut into small pieces).
- Potato-2 medium size(wash,peel & cut into rectangular shape).
- Phutana(cumin seed+mustard seed+fenugreek seed)-1/2 tsp.
- Chopped Onion-1.
- Red chili-2.
- Turmeric powder-1/2 tsp.
- Salt to taste.
- Mustard oil-3-4 tsp.
PREPARATION:
- Heat oil in a pan,add red chilies,add phutana,let it crackle,add chopped onion,chopped ladies finger,chopped potato,turmeric powder,salt mix well & cover the lid for 4-5 min.
- Remove the lid,stir it 3-4 min in low flame till it become soft & light brown.
- Switch off the flame,hot bhendi bhaja is ready to serve.serve it with roti or rice & dal.
INGREDIENTS:
- Drumstick(sajana chuin)-5.
- Potato(aalu)-2 medium size.
- Mixed masala (1-onion.8-garlic cloves,1 tbsp mustard seeds,3-red chili ).
- Phutana(cumin seed+mustard seed+fenugreek seed)-1/2 tsp.
- Turmeric powder-1/2 tsp.
- Salt to taste.
- Mustard oil-3-4 tsp.
PREPARATION:
 |
| Drumstick potato fry |
- Wash & peel off the out-layer of drumstick & potato,cut drumstick into lengthwise pieces & potato into small round-wise pieces.
- Heat oil in a pan,add phutana,when it starts spluttering,add mixed masala,washed drumstick & potato,turmeric powder,salt stir it,then add 1/2 cup water.
- Cover it with a lid & allow it to boil 5-10 min in low flame.
- Open the lid,fry till water evaporated(add oil if required).
- "Drumstick potato fry" is ready to serve.Serve hot with rice/pakhala.
