Friday, February 13, 2009

Orissa Thali


Today I was so bored with cooking South Indian food that I thought I would make something different. I suprised A with a proper Orissa Thali with only the sweet missing. Any Orissa Thali would contain rice payash ( Rice Payasam). I did not have time for that so just made the rest. My Thali consisted of Phulkas instead of Puri, Cauliflower sabzi, Chana Dal and Pulav. I will be giving the recipe for the last three as you all know how to make phulkas :)

Phoolgobi tarkari/Cauliflower sabzi:

Ingredients-

1 Big Cauliflower cut into florets
1 Big Tomato
1 Onion
1 Green chilli (slit it)
1/4 teaspoon turmeric powder
1/4 teaspoon red chilly powder
1/4 teaspoon garam masala
1/4 teaspoon chat masala
salt
sugar
oil
kalonji (Kala Jeera)

Method-


Saute the florets in very little oil to remove the raw caulifower smell. By doing this it also adds flavour to the dish. Now In the same pan heat oil and add the kalonji with little sugar. Add the green chilly and onions and fry them. Add tomatoes followed by the masalas mentioned above. Add the fried florets with salt and cook this by covering it with a lid. Keep checking and stirring. Once the florets have become soft you can remove it from the flame.

If you want a little gravy to it then add 1/2 cup water and cook for some more time.



Chana Dal:

Ingredients-

1/2 cup chana dal (soak it for 2 hrs)
fresh coconut cut into small pieces (I use the shredded coconut in the US)
1 Green chilly
5 cloves
1 cinamon stick
1 tej patta(bay leaf)
sugar
salt
1/4 teaspoon turmeric powder
oil
kalonji

Method-


Pressure cook the dal with the cloves, cinamon stick and coconut. The dal has to be very soft so i pressure cook for 5 whistles. Heat a pan with oil and add kalonji and tej patta. Add the green chilly, turmeric powder plus sugar. Smash the dal and add to the pan. Add salt and water if you need. Let it come to a boil and stop cooking.



Pulav:

Ingredients-

1 cup Basmati Rice
5 cloves
3 whole cardamoms
2 cinamon sticks
1 bay leaf
1/4 teaspoon turmeric powder
salt
sugar
1 teaspoon ghee

Method-

Wash the rice and dry them. Heat the pan with ghee. Add the cloves, cardamoms, cinamon sticks, bay leaf and rice. Saute them and add the turmeric powder and the salt. Add 2 cups water and pressure cook, use rice coooker or cook directly on the flame. Once the rice is cooked sprinkle sugar and mix well. The Pulav is ready for eating.


2 comments:

  1. I've made the Dalchini Pulao, but I didn't know Oriya and Bengali styles were the same. I made it thinking it was only Bengali. The Phool Gobi also sounds a lot like how I make Aloo Gobi... same base, except I add ginger-garlic also. Everything else is the same... The Channa-Dal dish, I must try :) Wonderful recipe. I would dig rice any day over rotis. I guess it's the true-blue south indian in me.

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