The Supreme Personality Of Godhead....Jagannath Swami..Nayan Patha Gami... Bhava Tume
Baripada Ratha Yatra second only to Puri.
The Famous M.P.C College, Which was once the Royal Palace of The Kings of Mayurbhanj
The only Place ,where only women pulls the chariot of Maa Subhadra.
Chariot Pulling In Progress.
Thursday, July 7, 2011
Come rainy or winter season and we want some hot pakudi and tea to go with the evening khatti. Have you ever tried eating pakudi with mudhi.......if no then i will recomend you try it once. And if you are in my group then who will know better then me about the taste nd fun about it.
In some parts of Odisa we eat pakudi with Pakhal bhata ,If you have never tried it i will suggest you to try this once . It tastes awesome.Pakudi can be eaten with a little bit of chat masala sprinkled over it , or with hot n sweet tomato sauce, or mint coriander chutney. It goes well in breakfast too. You can eat Maharastra Bhaji Pav by applying some green chutney to two slices of bread and keeping pakudis in between. So here goes the recipe for this yummy starter.
1/2 Potato1 big Onion
1 cup Spinach ,chopped
1/2 cup Bell pepper / Capsicum
1/2 cup Cabbage
Few florets of Cauliflower,chopped
1 inch Ginger grated or finely crushed
1-2 Green Chillies (as per taste)
1 sprig of Curry leaves.
2 cups of Besan /Gram Flour
1/2 tsp Carom seeds /Ajwain
1 tsp Kasoori methi
1 pinch of Sodium Bicarbonate
Oil to deep Fry.
Chop all the vegetables into thin long slices. In a deep mixing bowl mix all ingredients leaving the Oil for deep frying. I will suggest you to put water in it after you dry mix all the stuff,so that you have an idea how much water u need to make the dough.Add water to it,make sure it should not be runny. Leave it for 10 -15 mins so that everything will mix well and the flavour is absorbed. In a deep frying pan or kadai heat oil.Drop small amount of dough to the oil carefully . Fry the pakudis till it s golden brown in colour and crispy. Try to make thin and long shapes so that it will be well cooked and look beautiful. Sprinkle with chat masala and serve hot. A perfect recipe for any evening chat and catching up with friends n family.
A typical Oriya meal is served of Rice and one or two gravy and some fried vegetables. The gravy or jhola mainly made of mustard , khuskhus or (posta), cumin seeds, coriander seeds, onion ,garlic and ginger. Fish Curry in Odisa is prepared basically by using mustard and khuskhus. There are three ways to prepare the fish. One is with gravy, second one is a semi liquid or dry version,and the 3rd one is just deep fried. All the three types are delicious though. This time i prepared a gravy, so here goes the preparation for that.
500 gm Fresh water Fish (i took Rohu /Rohi)
2 tbsp Mustard seeds (soaked for 1hr)
1 tbsp Posta / Poppy seeds /Khuskhus( soaked in hot water for 1 hr)
1 medium sized Onion( sliced )
1 Big Tomato( sliced finely)1 tsp Turmeric powder
1/2 Green chillies
Oil for deep frying
Cilantro leaves to garnish
How I Made It:-
Wash the fish throughly . Marinate with salt and turmeric powder. In a frying pan fry the fish on both sides. Make a fine paste of mustard , posta ,green chillies with 1/2 tsp of salt. In a pan take 3 tsp oil, fry the onions till its light brown in color ,add the tomatoes ,turmeric powder stir well and cover and cook it till it is soft. Mix the mustard paste with 1cup of water and add on to the tomato gravy. Mix well and let it to be cooked for a while.(Never fry the mustard paste dry, as it gives a bitter taste to the gravy). Add 2 cups of water to the gravy( you can add water according to your gravy thickness you want). When the water starts boiling add the fried fish pieces into it,cover the lid and let it boil it for another 5 mins. Garnish with cilantro and serve hot with Rice.