My state Orissa historically known as Utkal / Kalinga is a state located on the east coast of India, by the Bay of Bengal . It was established on 1 April 1936. 1 April is therefore celebrated as Utkal Dibas( Orissa Day). Orissa is home to the Hirakud Dam, one of the longest dams in the world. Orissa has several popular tourist destinations. Puri, with the Lord Jagannatha's temple near the sea known for its annual Rath Yatra or Car Festival, and Konark, with the Sun Temple, are visited by thousands of tourists every year. Orissa is blessed with around 500 km long coastline and has some of the most beautiful beaches in the world. Chilika, Asia's largest brackish water lake, not only provides a haven for millions of birds, but is also one of the few places in India where one can view dolphins. Odissi is one of the classical dance forms of India. Orissa is famous for the unique and beautiful applique artwork of Pipili, silver filigree ornamental works from Cuttack, the Patta chitras (palm leaf paintings), famous stone utensils of Nilgiri (Balasore) and various tribal influenced cultures.
But above all Orissa is also famous for its authentic cuisines. The kitchen of the famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand chefs, working around 752 wood-burning clay hearths called chulas, to feed over more than 10,000 people each day producing 56 types of Prasad called “chapan bhog”. Rasagolla & Kheer one of the most popular desserts in India are in fact Oriya invention. Today I am going to write about some delicious authentic Oriya recipes.
Dalma
This is a great recipe which can be used in main course. It’s a very healthy recipe & you can also cook it without putting onions & garlic.
So it can also be used for puja.
Ingredients:
150gm pigeon pea /arhar dal / Toor Dal
50gm pumpkin
50gm of raw banana
100gm of mixed vegetables (Cauli Flower,Carrots, French Beans) (Optional)
50gm striped pear gourd / parwal (Optional)
50gm potato
50gm tomato
3-5 dry red chillies
½ teaspoon mustard (Optional)
1/2 teaspoon cumin seeds
2 bay leaves (tej patta)
1/4 teaspoon turmeric powder
2-teaspoon of any refined cooking oil or desi ghee
1 teaspoon cumin seeds & red chilli powder (First fry the cumin seeds & dry red chillies .Then coarsely grind them.)
salt to taste
coriander leaves for garnishing
Method:
First wash the vegetables. Cut them into medium sized square pieces.Put arhar dal, all vegetables, large chopped tomato , bay leaves, salt as per taste, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and put it on medium flame. After 3/4 whistles or when the vegetable or dal has been cooked switch off the gas. A little later as the pressure of the cooker comes down, open the lid. Now heat 2 teaspoon of oil in a frying pan. Add jeera, and 2-3 dry red chilies.(Optional: If you want then you can also add mustard seeds.). Now add the boiled dal and vegetables of the pressure cooker into it and stir well. Add cumin & chili powder. Now cook it further for 2 minutes. Then sprinkle chopped coriander leaves. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.
Different types of Dalma:
You can make dalma using different Dals.
It is also made by using moong dal & Channa Dal.
Moong Dal Dalma:
Ingredients:
100gm moong dal
50gm pumpkin
50gm potato
3-5 dry red chillies
1/2 teaspoon cumin seeds
2 bay leaves (tej patta)
1/4 teaspoon turmeric powder
2-teaspoon of any refined cooking oil or desi ghee
1 teaspoon cumin seeds & red chilli powder (First fry the cumin seeds & dry red chillies .Then coarsely grind them.)
salt to taste
Method:
First wash the vegetables. Cut them into medium sized square pieces.Put arhar dal, all vegetables, bay leaves, salt as per taste, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and put it on medium flame. After 3/4 whistles or when the vegetable or dal has been cooked switch off the gas. A little later as the pressure of the cooker comes down, open the lid. Now heat 2 teaspoon of oil in a frying pan. Add jeera, and 2-3 dry red chilies. Now add the boiled dal and vegetables of the pressure cooker into it and stir well. Add cumin & chili powder. Now cook it further for 2 minutes. Your dalma is ready. Tastes best when served hot. It is served with rice.
Channa Dal Dalma:
Ingredients:
100gm Channa dal
50gm pumpkin
50gm potato
1-2 dry red chillies
Onion-1
2 teaspoon Ginger Garlic Paste
1/2 teaspoon cumin seeds
2 bay leaves (tej patta)
1/4 teaspoon turmeric powder
2-teaspoon of any refined cooking oil or desi ghee
1/2 teaspoon chilli powder
1 teaspoon Curry powder
1/2 teaspoon garam masala
1 tomato chopped
salt to taste
coriander leaves for garnishing
Method:
First make a paste of 1 medium sized onion & 1/2 red chillies with some water. First wash the vegetables. Cut them into medium sized square pieces.Put arhar dal, all vegetables, bay leaves, salt as per taste, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and put it on medium flame. After 3/4 whistles or when the vegetable or dal has been cooked switch off the gas. A little later as the pressure of the cooker comes down, open the lid. Now heat 2 teaspoon of oil in a frying pan.Then put that onion & chillie paste. Then add ginger garlic paste.
Then add curry powder & chilli powder.Then add chopped tomato. Instead of chopped tomato you can also add tomato puree. Then when the masala starts leaving oil put the dal & vegetables.
Then add garam masala & cook for 2 more minutes. Then sprinkle chopped coriander leaves. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.
Thursday, January 29, 2009
Wednesday, January 28, 2009
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