Orissa cuisine

Luchi and Ghuguni

Iam a bit late for the RCI oriyan cuisine and Asha had already announced the RCI for karnataka too. Thought that Aug 30 was the last date... anyhow doesn't want to miss this and hope Swapna accepts the late entry.I have never been to Orissa nor had an oriyan friend ...so before the announcement of RCI Orissa, I knew nothing about their cuisine. Googled and read abt their cuisine here and here. I have always thought 'Rasagullas' to be a bengali sweet , but was surprised to learn that they were originated from orissa. Their curries too are different from the usual spicy indian curries.

I wanted to try out a sweet from their cuisine ,as oriyans are very fond of sweets but as I have posted lots of sweets I thought I would try Luchi and Ghuguni.

Luchis are nothing but pooris made with maida. Ghuguni is a simple dish made with peas and potatoes. This is my contribution to RCI Orissa hosted by Swapna and started by Lakshmik.

Luchi

Ingredients

Maida- 2 cups

oil/ghee- 2 tsp

salt to taste and water for the dough

oil for deep frying

Method

Mix all the ingredients and knead to a soft dough. Set aside for 1/2 an hour . Make small balls as u do for puris ,roll out and deep fry it in hot oil.

Ghuguni

Ingredients

Green peas(dried)- 1/2 cup

Potato- 1 medium

onion- 1

tomato-1

oil- 5 tsp

cumin seeds- 1/2 tsp

salt to taste

cinnamon- 1 piece

cloves- 3

ginger garlic paste- 1 tsp

chiili powder-1 tsp

coriander powder- 1 1/2 tsp

cumin powder, turmeric powder, garam masala- 1/4 tsp each

coriander leaves- a few chopped finely

Method

Soak the peas overnight and pressure cook it. Boil the potatoes and cube it.

Grind onion and tomato with all the powders and ginger garlic paste.

Heat oil in a pan and add cumin, cinnamon and cloves. Then add the ground paste and some water. Let it boil for some time till the raw smell disappears.

Add the cookes peas and potato and keep in medium flame for 5 to 10 mins . Garnish with coriander leaves.

Serve hot with puffed up luchis.

Paal poli/puri

I was very excited to get this rocking girl award from SRA of 'When my soup came alive'. Thank you very much Sra.
Felt really happy to receive the award and thought I would post a sweet for this. Happened to see this 'paal poli' recipe form viji's blog and decided to try it out. It turned out very well and even my husband who doesn't like sweets much, loved it.Thanks viji for the wonderful recipe.

Ingredients

whole milk- 6 cups
sugar- 1/2 cup or acc to taste
pistachios- 10 0r nuts of ur choice - crushed coarsely
saffron- a few strands
cardomom powder- 1/4 tsp
maida- 1/2 cup
rava- 1/2 cup
salt - a pinch
ghee- 1 tsp
oil for deep frying

Method

Knead maida and rava into a stiff dough using little water. ( viji suggests to beat the dough with roller pin to make it soft.) Keep aside for half an hour.
Boil milk in a heavy bottomed pan and add saffron and pistachios to it . Simmer the flame for 8 to 10 minutes or till the milk thickensa bit and add sugar to it.
Roll out the dough into very small and thin puris . I made it in the size of paani puris(u can make into bigger size too or in roll out into triangle shapes as, viji did). Deep fry in hot oil .
Add the milk to the deep fried puris . Let it cool for a couple of hours and refrigerate. serve cold.

I would like to pass on this Award to Suganya of 'Tasty palettes', 'Menu today',and Richa of 'As dear as salt'.

Vegetable pulav/biryani

You can call this however u want ... biryani or pulav. Generally they say there is a difference in making biriyani and pulav. My recipe is close to pulav where rice , masala and veggies are cooked together, but I call this as biryani.

This is my entry to 'JFI Rice', started by Indira of Mahanandi and hosted by 'Sharmi of Neiveidyam'.

Basmati rice is a very special type of aromatic rice known world over for their extra long grains, and pleasant and distinct aroma. Traditional Basmati rice is not only in great demand in the domestic markets, but is also seen in the menu of connoisseurs worldwide creating a staggering billion-dollar export market.

Read abt the food facts of Basmati rice here

Ingredients

Basmati rice-2 cups
onions- 1 medium cut into long strips
green chillies- 6 cut into slits
Tomato- 1 medium chopped finely
ginger garlic paste- 1 1/2 tsp
coriander + mint - a few chopped finely
Turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp or acc to taste
Garam masala powder-1/2 tsp
salt to taste
Lemon juice- 1/2 tsp
coconut milk- 3/4 cup if fresh(if using canned milk,take 1/2 cup of milk and mix 1/4 cup water)
mixed vegetables(Beans,carrot,peas,potatoes,cauliflower)- each 1/2 cup chopped
oil+ ghee- 3 tbsp
For seasoning
Bay leaves- 2
cinnamon- 1 piece
cloves- 4
Cardomom- 2
Saunf- 1/2 tsp
Star Anise- 1

Method

Soak rice in water for 15 mins ,drain it well and microwave it with a tsp of oil for 2 mins. keep aside .
Heat oil+ghee in a pressure cooker and when hot add the seasonings . Add onions and green chillies and fry for few minutes till the onions become transparent. Now add ginger garlic paste and fry till the raw smell disappears and add tomato and fry for sometime.
Then add the washed and chopped vegetables, turmeric powder and salt. Fry for some time and add chilli powder, garam masala powder and coriander+ mint. Saute for a minute and add the coconut milk+3 cups of water(I add slightly less water than the 1:2 ratio.)
When the water boils add the rice and lemon juice. mix well, check for salt and close with a lid. Simmer for 5 minutes after the 1st whistle.
Serve hot with Raita.