Oriya Thali

Orissa Breakfasts : A Primer

One Page Cookbooks Orissa Breakfast – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Pakhala Bhat (Fermented rice) To one cup of cooked rice, add two cups of water, three spoons of yogurt and cover. Let ferment for 2-3 hours (or overnight). Mix in two pinches of salt, half a handful of chopped cucumber, a finely chopped green chili and a pinch of mint leaves. The watery portion serves as a refreshing drink – the Turani.	Pakhala Bhat Fermented rice is a popular rural breakfast in Bengal & Orissa. Chakuli, an Orissa specialty, comes in numerous variations. The crepe can be made from flour, a ground batter of rice, lentils or a combination of all these. They can be thick or thin, small or large. Chuda, or pressed rice is a much loved breakfast cereal across most of India. It can be eaten raw, cooked into a stir fry or roasted into a crunchy snack. Upma is made from a wide variety of starches. Rice flakes, bread, sago etc can be cooked into delicious porridges. A sweet version cooked with sugar and milk, is eaten as a dessert across India, but remains a breakfast food in Orissa. Khechidi One pot meals cooked with rice and lentils exist in almost every Indian cuisine. In the Oriya version, rice is cooked with mung dal and coconut. The basic north Indian roti, poori and parathas appear often in an Oriya breakfast. Pitha or cakes are another of Orissa’s signature dishes. Skillet cooked, baked or steamed versions of pithas made from rice, lentils, semolina are popular. Shopping List: 500 gms.(Atta (Wholewheat flour), Maida (refined wheat flour), Semolina, Thin Rice flakes, Thick rice flakes, Rice, Mung dal, Oil) 200 gms ( Carrot, Potato, Fresh Green peas, Cauliflower, Onion, Salt, Sago, Onions, Urad dal, milk, Yogurt) 50 gms (Cashew, raisins, Ghee, ginger, cumin, cardamom, cinnamon, Sugar, Mustard, curry leaves, dry red chili, Green chili, cucumber, fennel, cinnamon, lemon, mint, cilantro, turmeric powder, Chili powder, Roasted peanuts) www.ramkicooks.blogspot.com
2.: Instant Chakuli (Crepes) Mix a handful each of maida, gram flour ( besan), semolina ( suji), half a handful of chopped onion, a chopped green chili , two pinches each of salt and chopped coriander leaves. Mix in enough water to make a thick, soupy batter. Heat a non-stick skillet. Pour a ladle of batter and spread thin. Pour half a spoon of oil all around. Cook till holes appear on top. Flip over and cook the other side. Serve with chutney / pickle.
3.: Chuda Upma (Stir fried Rice flakes) Take two handfuls of pressed rice (chuda/ poha). Dunk in water and drain. Heat a spoon of oil. Add a pinch of mustard, curry leaves, a dry red chili and half a handful of chopped onions. Stir and cook till onions brown. Add a pinch of turmeric powder, two pinches of salt and half a handful of grated coconut. Mix in rice flakes. Stir and cook for a minute. (Can use puffed rice / chopped bread in place of rice flakes). If poha is too thin, it’ll turn into mush!
4.: Chuda Bhaja (Crispy rice flakes with mixed vegetables) Heat a pan. Add two handful of thin rice flakes (poha). Stir and roast over medium flame for two minutes. Remove from fire. Heat a spoon of oil. Add half a handful of chopped onion, a pinch of chopped ginger, a chopped green chili, two curry leaves and two pinches of salt. Stir and cook till onions brown. Mix in 1/2 handful of roasted and crushed peanuts & roasted rice flakes. Serve hot.
5.:. Sabudana Upma ( Sago Stir fry) Take a handful of sago. Soak in water for an hour. Drain. Heat a spoon of oil. Add a pinch of mustard, curry leaves, a dry red chili and a a spoon of crushed, roasted peanuts. Add a pinch of turmeric powder, two pinches of salt and half a handful of grated coconut. Mix in soaked sago. Stir well and remove from heat.
6.: Khechidi (Rice and lentil porridge) In a pressure cooker with the lid open, add two spoons of ghee. Add two pinches of cumin, a cardamom and a bit of cinnamon. Add two pinches of chopped ginger, a slit green chili, half a handful of grated coconut, a pinch of turmeric powder and three pinches of salt. Add half a cup of rice, half a cup of split and husked mung dal and three cups of water. Close cooker and pressure cook for 3 whistles. Wait 10 minutes for steam to settle. Open cooker & serve hot. Serve with Chutney / Pickle.
7.: Chittau Pitha (Thick Crepes) Soak a cup of rice in two cups of water overnight. Drain. Blend to a paste with half a handful of coconut, a pinch each of salt, baking powder and four pinches of sugar. Mix in half a cup of milk and stir well to a smooth batter. Let rest for an hour. Heat a non stick skillet. Pour a ladle of batter and spread to a thick disc, like a pancake. Pour half a spoon of ghee all around. Cook on medium flame till bottom starts to brown. Flip over and cook the other side. Serve with chutney / Dalma.
8.: Roti / . Paratha / Poori (North Indian flatbreads ) ( See recipe in Bengali Breakfast – a Primer)
9.: Mitha Suji (Semolina Pudding) Heat a pan. Add half a cup of semolina. Stir and roast for 2 minutes over low flame. Keep aside. Heat five spoons of ghee. Add a crushed cardamom and half a handful of crushed cashew and raisins. Stir and cook for a minute. Add pan. Add a cup of water and half a cup of milk. Bring to a boil. Add half a cup of sugar. Stir and mix well. Gradually stir in the roasted semolina and keep stirring till it resembles a thick batter (will thicken further on cooling). This sweet dish, consumed elsewhere as a dessert is breakfast food in Orissa & served with potato curry !
10.: Saru Chakuli (Thin crepe) Soak a cup of rice and half a cup of skinned whole urad dal in water for 4 hours. Drain water and blend to a paste, pausing often so that the batter does not get heated. Mix in three pinches of salt. Mix in some water if needed, to get the consistency of thick soup. Heat a non stick skillet (tava). Pour a ladleful of batter and spread to a thin round. Pour half a spoon of oil all around. Let cook till bottom browns. Fold in half & cook for a minute more. Serve with chutney. (Or pour the batter, but do not spread it thin. Cook both sides like a pancake and you get a Mota Chakuli).

Indian Curry Families - Orissa

One Page Cookbooks Orissa Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Dahi (Raw yogurt Curries) Sample Recipe :: Dahi Nadia Take a cup of yogurt. Mix in half a handful of grated coconut, a chopped green chili, two pinches of salt and a small bit of chopped ginger. Heat a spoon of oil. Add two pinches of punch phutana ( see sidebar) and fry. Add a pinch of curry leaves. Add to yogurt. (Can mix in raw salad vegetables / grilled / boiled vegetables. Very similar to a Raita)	Key Starches : Rice, wheat Typical breakfast Poori / Luchi, paratha, Upma, Chakuli, Khechedi, Pakhal Lunch : Rice served with dal, vegetable curries, fish curry , pickle and a dessert.. Key Flavourings: Panch phutana, turmeric, ginger, garlic, coriander seeds, cumin, Garam masala (a readymade powdered mix of roasted cardamom, cloves, cinnamon, bay leaves, star anise and coriander seeds) . Panch Phutana. Equal quantities of Mustard, Cumin, Nigella, Fennel, & Fenugreek seeds mixed together. Curry Bases : Mustard paste, yogurt, tomato, coconut Preferred fats : Mustard oil, Ghee, Protein Source: Lentils ( Masoor dal, Mung dal, Channa Dal, Tuvar dal), freshwater & sea fish, seafood, Chicken, Mutton & Eggs. Beef & Pork are uncommon. Common Vegetables: Orissa is the second largest producer and largest per capita consumer of vegetables among Indian states. Eggplant, Potato, Squash, Ridge gourd, Drumstick, Spinach, papaya, raw banana, yam, colocasia Pumpkin, Bitter gourd are all common. Building blocks Rice, Wheat, Vegetables, Lentils, Coconut, Yogurt. Souring agents : Green mangoes, dried mango powder, Tamarind, yogurt, tomatoes. Desserts : Sweets from cooked down milk ( Kheer, Kalakhand), Crepes ( pitha) , Sweets from milk solids (Rasmalai, Rasgolla , Chhena poda (probably the only Indian baked dessert) , Malpua ( pancakes in syrup) Shopping List 250 gms (, Potato, Okra Eggplant, Tomato, Onion, Spinach, yogurt, Maida, gram flour, rava, Coconut) Mung dal, Rice) 50 gms (Green chilies Salt, sugar, mustard, ginger garlic paste, cumin powder, turmeric powder, chili powder , ginger, coriander leaves, Badi)
2.: Chura (Dry Powdery curries) Sample Recipe:: Badi Chura Microwave half a handful of badi. ( Or deep fry) Crush / blend to a powder. (Optionally mix in a finely chopped garlic clove, green chili and onion). Mix in salt as needed. A variety of Badis / fried & ground prawns can also be mixed in. ( Similar to Tamil Podi)
3.: Chakata (Mashed curries). Sample Recipe:: Aloo Chakata : Take a handful of boiled potatoes. Mix in a pinch of chopped ginger, green chilies, a dash of mustard oil, half a handful of finely chopped onion and a pinch each of salt, cumin powder and chili powder. Use a variety of boiled vegetables in place of potato. Use fried/ grilled and mashed veggies and chakata becomes bharta.
4.: Bhaja (Stir-fried curries). Sample Recipe:: Bhendi Bhaja Heat four spoons of oil. Add two handful of okra cut into thick slices. Stir and cook for 5 minutes. Mix in a bit of ginger garlic paste, two pinches of salt, chili powder and a pinch of turmeric powder. Stir and cook till dry. Use a variety of boiled vegetables in place of okra.
5.: Khatta (Sweet & Sour curries) Sample Recipe :: Tomato Khatta Heat a spoon of oil. Add two pinches of punch phutan and fry. Add a half a handful of chopped onion. Stir and cook for 2 minutes. Add a chopped green chilli. Add a handful of chopped tomato, a pinch of turmeric powder, two pinches of sugar and three pinches of salt. Stir and cook for five minutes. Mix in some water if needed. Use tamarind / mango/ sour fruits in place of tomato.
6.: Saaga (Spinach curries) Sample Recipe :: Muli Saaga Heat a spoon of oil. Add two pinches of punch phutana and fry. Add two dry red chilies and a half a handful of chopped onion. Stir and cook for two minutes. Add half a handful each of chopped and boiled potato and eggplant. Sprinkle a handful of water and cook for 2 minutes. Add two handfuls of chopped radish greens ( or any spinach) and three pinches of salt. Stir and cook till vegetables are done.
7.: Santula (Mixed vegetable Curries) Sample Recipe :: Sijha Santula Heat half a spoon of oil. Add a pinch of panch phutana. Add half a handful of chopped onions. Stir for a minute. Add a bit of ginger garlic paste, a chopped green chili, half a cup of water / milk, two pinches of salt and a handful of chopped and boiled mixed vegetables ( (banana, eggplant, potato, ridge gourd, raw papaya etc). (Optionally mix in half a spoon of oil). Omit the water / milk, cook it into a dry curry and it becomes Bhaja Santula.
8.:. Besara (Mustard paste based curries) Sample Recipe :: Badi Besara : Heat a spoon of oil. Add two pinches of punch phutan and fry. Add two crushed garlic cloves, two chopped tomatoes, a chopped green chili, a pinch of turmeric and three pinches of salt. Stir and cook for 5 minutes. Add a cup of water. Mix in four pinches of mustard powder in a spoon of water. Add half a handful of fried badis ( sun dried lentil paste). Cook for a minute. Mix in chopped cilantro & serve. Use fish / prawns/ veggies in place of badis.
9.: Dali (Lentil Curries) Sample Recipe :: Channa Dali :: Soak a handful of chana dal in a cup ( 200 ml) water for an hour. Add a pinch of turmeric and two pinches of salt.In a pressure cooker with the lid open, heat a spoon of ghee. Add two pinches of panch phutana. Add a small bit of cinnamon, a clove, and half a handful of grated coconut. Add the soaked dal and three pinches of pepper powder. Close and pressure cook for three whistles. (Can use Mung dal / Tuar dal / Horse gram/ a mix of dals in place of chana dal)
10.: Dalma (Lentil & Vegetable curry) Sample Recipe :: Muga Dalma In a pressure cooker with the lid open, heat a spoon of oil. Add two pinches of panch phutana. Add a handful of chopped mixed vegetables (potato, squash, eggplant, raw banana). Add half a handful of mung dal, a bit of ginger garlic paste, a pinch each of turmeric powder, sugar, two pinches each of cumin powder, chili powder & 3 pinches of salt. Add a cup ( 200 ml) of water. Close cooker and pressure cook for three whistles. (Can use tuvar dal, chana dal, horse gram or a mix of dals)

Easy Orissa recipes 10

This cookbook lists 10 Orissa recipes, greatly simplified, so that a first time cook can easily cook them. The following recipes are listed in this cookbook.For detailed recipes & pictures, check out the links from my fellow bloggers below.

1.: Dahi Nadia ( Coconut yogurt curry)
2.: Badi Chura ( Badi : sun dried lentil dumplings; Chura – powder)
3.: Aloo Chakata   (Aloo- Potato; Chakata : Boiled & mashed curry)
4.: Bhendi Bhaja   (Bhendi: Okra; Bhaja : stir-fried curry).
5.: Tomato Khatta  (Khatta : Sweet & Sour curries)
6.: Saaga  (Saaga : Spinach based curries) 
7.: Chakuli  (Crepe)
8.:.Badi Besara (Besara : Mustard paste based curry)
9.: Pakhala Bhata (Bhat : Rice) ( Fermented rice with yogurt)
10.: Dalma  (Dalma : Lentil based curry)  

Orissa As early as 2600 years ago, Kalinga, as Orissa was then known, was a regional power. It controlled the trade routes in the Bay of Bengal, colonizing parts of Southeast Asia. Sri Lanka, Cambodia, Java, Sumatra, Bali, Vietnam and Thailand still bear traces of Kalinga influence.  The fierce Kalinga was conquered in 300 BC by Nanda from Maghada (Bihar). After the overthrow of Nandas by Chandragupta Maurya, Kalinga declares independence. Chandra Gupta’s grandson Ashoka waged a bloody war and re-conquers Kalinga (and renounces war, sickened by the slaughter). A century later, Kalinga rises again under the Jain king Kharavela to conquer almost half of India. Various Hindu dynasties rule Orissa for the next 1500 years. Of these, Yayati 795 AD, who built the Puri temple was the most notable. In 1568, Orissa falls to Moghuls, whose rule lasts 200 years. Marathas rule for 70 years and British for the next 150 years (under whom almost a million starve to death due to famine (1865) and mismanagement). This once great nation which had remained a potent force for almost 1500 years was decimated in the last 500 years and is now counted among the less developed states of India, with many of its people earning a pittance as manual labourers in Indian metros. 

Oriya Cuisine :
The east Indian cuisine ( of Bihar, Bengal and Orissa)  is  characterized by the following :

Staple: Both Rice & flatbreads are consumed.
 Meats: Like all coastal regions, fish and other   seafood (crab, shrimp) are popular. Chicken and mutton are also favourites.

Typical breakfast : Bread (Luchi, poori, paratha, curry, porridge (rice flakes, suji, sago porridges)

Lunch & Dinner : Rice,  Lentils, veggies, meat

Oil : Mustard oil is preferred

Unique Bases: Mustard & poppy seed pastes.

Spices: All Indian spices ( except asafetida) are used. Panch phutana is widely used for flavouring vegetable curries.
Souring agent :  Ambula (Dried mangoes  is chiefly used in Orissa) &  Amchoor are preferred.

Badis : Sun dried, spiced lentil paste is fried and used in Oriya cuisine.