bay leaves · chili powder · cilantro · cinnamon · cooking oil · coriander · fish · garam masala · ginger garlic · Indian · Main Course · masala · medium · mustard oil · onion · potato · salt · seafood · sugar · sweetener · tomato · turmeric · Uncategorized · water

A page from my Ma’s cookbook ~Odia style fish curry/ Maachha Aloo Jhola/Macha Tarkari~

As the aroma of the fish curry wafted through the hallway into the bedroom, M (that’s my hubby) came sniffing into the kitchen. Often it’s quite unlikely to elicit such a response from him when I am conjuring up a fish recipe. But this as you might have guessed was a very pleasant surprise. It is my tested way of getting assured that this dish is here to stay and going to be served on demand on many mundane occasions. More so a total win especially when you are trying to think of ways you can make fish recipes without it tasting fishy. Quite tricky eh? Ahh yes and to complicate things – I am an absolute fish eating, true Odia at heart. So you see my attachment to this very sensitive subject and my extensive efforts to make this a success. My memories of this recipe goes way back to days when I came home from school to a plate of piping hot rice served with this special hand licking fish curry. In those days, the comfort and luxury of getting delicious meals without preparing them was a

asafoetida · chilli · cilantro · cooking oil · eggplant · garam masala · gelling agent · Indian · masala · medium · mustard oil · onion · pepper · salt · side dish · sugar · sweetener · tomato · turmeric · Uncategorized · yogurt

Thinking out-of-the-box with baby eggplants ~ Achari Baingan~

Our Sunday morning visits to the local farmer's market have become a weekly ritual that I really look forward to these days. Heading out to pick veggies for the week, brings about an innate sense of responsibility and satisfaction of going the extra mile to take care of the self. The soothing sight of fresh and vibrant produce complement the hustle and bustle of the accompanying frenzy and bring back pleasant memories of visiting a busy Indian vegetable market (much more cleaner and organized though!). If given an option, I would just about buy everything that looks fresh and appetizing. It's really that tempting! But one of the challenges that I often face when I am back home, is to step out of my thinking box and try something new especially when on a time crunch. The biggest criteria being - it has to be appetizing as well as healthy and easy to cook for a regular day to day meal. Personally, I try to experiment as much as I can by trying out altogether different recipes or on some

cooking oil · cumin seed · curry leaves · garlic · green chilli · Indian · jeera · Main Course · medium · mustard oil · mustard seed · non vegetarian · onion · salt · seafood · shrimp · sugar · sweetener · turmeric · Uncategorized · yogurt

The simple Odia classic – “Chingudi Dahi Besara”/ Steamed yogurt and mustard shrimp curry

Before I begin, I must admit that this post is sure going to have a counter for the word “simple” and might even break the records - the only reason being that this recipe is truly-that-SIMPLE. Being an iconic Odia dish, time and again this preparation would accompany a few more curried dishes on our lunch/dinner table but still manage to hold its place impressively well. Fresh shrimp marinated with yogurt-mustard paste and steamed till the shrimp is melt-in-the-mouth tender does indeed sound like a very good proposition. While “good” shrimp and fish curries are relatively easy to find at the restaurants, rarely have I seen this preparation on any of the restaurant menus here at all and that makes me very sad every time. Time and again my Ma would prepare this shrimp curry and I would be blown away every single time. Honestly I have been craving for this recipe for a long while now and what better opportunity than to learn from the in-home chef a.k.a my Ma when she was visiting me. So

chili powder · chilli · cilantro · citrus · cooking oil · dairy free · Indian · lemon · medium · mustard oil · onion · ovo vegetarian · salt · serrano chili · side dish · sugar · sweetener · tomato · Uncategorized · vegan · vegetarian

“Bilati Baigana Poda” (Spicy roasted tomato salsa) – The quick appetizer-dip-chutney

Typically, Indian meals are one course meals with several small portions served up together on the same platter at the same time.The overall meal is prepared keeping in mind the coherence of the dishes and their comprehensive flavor.So when I began planning the menu, the appetizer did not quite feature at all. Truly, it all came together in that one moment as I lay on my bed watching Rachael Ray on TV, unwinding after finishing up preparations for dinner.Watching her give her own spin to salsa, I wondered - How about making a quick roasted tomato salsa as a dip for some store bought tortilla chips? So in that one moment, thankfully, it all came together. Prior to that, many-a-times on visits to Mexican restaurants, I have always pondered on the similarity of Salsa Fresca and our own "Tamata poda chutney". For newbies,Salsa Fresca is a very popular Latin American dip/sauce made of raw tomatoes, onions, jalapeno chilies, chopped cilantro and a dash of lemon juice. Its fresh and utterly d

canola oil · chili powder · chilli · cooking oil · curry leaves · garlic · Indian · Main Course · medium · mustard oil · mustard seed · non vegetarian · onion · pepper · salt · seafood · sugar · sweetener · tilapia · turmeric · Uncategorized · yogurt

“Macha Besara” or Fish in spicy mustard gravy

In days when I crave for some fish, there’s this one tried and tested recipe that always comes to mind. To begin with, I am an ardent fish lover, so anything -in fish, with fish or even on fish and I am in for it, even in its raw form as sushi. Fish, I believe, is one of those delicate pieces of art in the culinary world which demands to be handled with the gentlest of hands. It could be ruined with even a slight overdose of those heavy spices. Every fish has its own unique taste and a best way to make it. Never been a fan of those heavily spiced fish gravies where the delicacy and the tenderness of the fish is lost. Handled beautifully with light spices is what makes any fish curry absolutely finger-licking delicious. Odia cuisine, the one I have grown up with, is known for its simplicity and delicate treatment of food products. Cuttack being on the banks of the River Mahanadi, we always had an access to a lot of fresh riverine fish. Unlike the sea water salty fish, fresh water fish s