Kanji (Oriya Dish)

Kanji is an authentic Oriya dish that is quite popular in Southern part of Orissa. It is basically a soupy based dish like Dal with a unique sour taste. Normally Kanji is cooked during summer. Since the Curd with lots of vegetables are being used as main ingredients, this seems quite a healthy dish by nature.

Ingredients:

·         Curd (Dahi) – 1 Cup (Curd must be little sour)

·         Besan (Gram Flour) – 3 tbsp

·         Pumpkin – 1(Small piece)

·         Radish – 1(Medium)

·         Lady’s Finger(Bhindi) – 7 pieces

·         Raw Papaya – 1(Small piece)

·         Green Chilly – 1

·         Garlic Cloves – 6

·         Turmeric Powder – 1 tsp

·         Mustard Seeds(Sarson) – ½  tsp

·         Cumin Seeds (Jeera)  – ½  tsp

·         Fenugreek Seeds(Methi) – ½  tsp

·         Fennel Seeds(Saunf) – ½  tsp

·         Red Chilly (Whole) – 3

·         Asafoetida (Hing) – ¼ tsp

·         Curry Leaves – 5

·         Cooking Oil – 2 tbsp

·         Water -  3 ½ Cup

Preparation Method:

Ø  Take a bowl and beat the curd.

Ø  Add Salt, Water, Besan, Turmeric Powder in curd and mix properly so that it doesn’t get any lumps.

Ø  Cut Pumpkin and Papaya in dice shape.

Ø  Cut Radish in round shape.

Ø  Wash and drain the cut vegetables.

Ø  Wipe Bhindi in damp towel and cut it in two pieces.

Ø  Cut Green Chilly in lengthwise.

Ø  Take a pan and heat 1tbsp of Oil and fry the Bhindi & Radish for 5 mins in low flame.

Ø  Take a heavy bottom pan & add the curd mixture with Green Chilly and boil it for 7 mins.

Ø  Add all the vegetables except Bhindi and boil for 5-7 mins.

Ø  Now add Bhindi and again boil till all the vegetables gets tender.

Ø  Take the pan out from heat and keep aside.

For Tadka:

Ø  Heat another 1 tbsp of Oil in a Frying Pan.

Ø  Add Mustard Seeds; Cumin Seeds; Fenugreek Seeds; Fennel Seeds; Asfoetida and fry till it crackles.

Ø  Add Red Chilly Whole; Curry Leaves; Garlic and fry for 1 min.

Ø  Add this Tadka in the vegetable pan and mix it well.

Ø  Now “Kanji” is ready.

“Kanji” is well served with Steamed Rice.

Mutton Curry

Hi Folks!! In my previous blogs, I have talked about the recipe for vegetarians. But today I am going to talk about a very delicious Non Vegetarian dish from Orissa called “Mansha Tarkari".  Mutton is called as Mansha in Orissa. Whenever I talk about this dish, my memory goes to my childhood days, when my father used to bring some Mutton during Sunday’s and asks my mom to cook for lunch. We were just eager to wait, when mom would call... hay guys come on …your Lunch is ready. Believe me…that moment is just inexplicable. Every one of us used to jump to the Kitchen and sit so quietly on the floor as if we were the best kids of the whole Universe.., eagerly waiting for the Lunch to be served. Indeed!! It was really a fun time. I can still feel that smooth taste. Let me tell you one more secret about this dish… if your husband is annoyed with you due to some reason, you can cook and serve this dish when he back home. I can assure,  you will be rewarded with hugs J Let me explain how we use to cook Mutton Curry in traditional Oriya Style… here is the recipe in case you would like to try…

Ingredients:

·         Mutton Pieces(Nice and Tender) – ½ Kg

·         Potatoes (Cut into halves) – 3 (Medium)

·         Onion (Slice) - 1(Medium)

·         Onion Paste - 3(Medium)

·         Garlic Paste – 10 Cloves

·         Ginger Paste - 1 inch piece

·         Garam Masala- 1 tsp

·         Black Pepper Corn (Gol Mirchi) – 5 Nos

·         Bay leaf (TejPatta) - 2

·         Cardamom (Elaichi) -3

·         Cloves (Laung) - 4

·         Cinnamon (Dalchini) – (Long stick)

·         Sugar – ½ tsp (For colour)

·         Turmeric Powder – 2 tsp

·         Red Chili Powder – 3 tsp

·         Cumin seeds – 1tsp

·         Salt as per taste

·         Cooking Oil – 6 tbsp

If you choose Mustard Oil…you can have the authentic taste.

Preparation Method:-

Ø  Heat Oil in a pressure cooker

Ø  Put Sugar with the oil and wait till it turns golden brown (this brings color to the curry)

Ø  Add cumin seeds, Black Pepper Corns, Cardamom, Bay Leaf, Cloves and fry for 5 secs.

Ø  Add Sliced Onion and fry till it turns golden brown.

Ø  Then add the Onion, Ginger & Garlic pastes and fry till the raw smell goes off.

Ø  Now add Mutton pieces; Turmeric Powder, Red Chili Powder  and Salt to the mixture and fry for 25 to 30 mins by covering the lid in low medium flame.

Ø  Keep on checking the mixture in between, so that it doesn’t stick to the vessel.

Ø  Then add Potato pieces and again cook for 10 mins

Ø  Add Garam Masala and cook for another 5 mins and finally add some water.

Ø  Pressure Cook the mixture till there are 2 whistles.

Ø  Cool the pressure cooker and check the tenderness of mutton.

Ø  If the mutton is not tendered, you can cook for some more time..

Ø  Ensure that the gravy in the curry gets little thicker.

Ø  Now “Mutton Curry” is ready. 

If you want you may add 1 chopped tomato to give a nice flavor to the dish. Add the tomato and fry for some time before adding water.

This curry is generally served with Steamed Rice, Pulao and even suits well with Roti or Chapati..