Macha Besara the taste of Orissa

Macha Besara is a traditional Odia fish curry that combines the pungent flavor of mustard with the tanginess of tomatoes and the richness of spices. It's a delectable dish that's enjoyed with steamed rice.

Ingredients:

• 500 grams fish (preferably Rohu or Catla)
• 2 tablespoons mustard seeds
• 1-2 green chilies
• 1 small onion, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup mustard oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• A pinch of asafoetida (hing)
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Mustard Paste:

   • Grind the mustard seeds and green chilies together to make a smooth paste. You can add a little water to assist in the grinding process.

2. Marinate the Fish:

   • Rub the fish pieces with turmeric powder and a little salt. Let them sit for about 15-20 minutes.

3. Frying the Fish:

   • Heat mustard oil in a pan until it starts to smoke. Then, reduce the heat and let it cool slightly.
   • Gently fry the marinated fish pieces until they are golden brown on both sides. Remove them from the pan and set them aside.
     
     
     

4. Prepare the Curry:

   • In the same pan with some of the remaining oil, add chopped onions and sauté until they become translucent.
   • Add asafoetida, red chili powder, and chopped tomatoes. Cook until the tomatoes turn soft and the oil starts separating from the mixture.

5. Add Mustard Paste:

   • Add the mustard paste to the pan and continue cooking for a few minutes until the raw smell of the mustard disappears.

6. Add Water:

   • Add enough water to achieve your desired consistency for the curry. Bring it to a simmer.

7. Simmer and Add Fish:

   • Allow the curry to simmer for a few minutes until it thickens slightly.
   • Carefully add the fried fish pieces to the curry. Gently mix them in.

8. Finish and Garnish:

   • Cook for a few more minutes, ensuring the fish is cooked through.
   • Garnish with fresh coriander leaves.

9. Serve:

   • Macha Besara is best enjoyed hot with steamed rice.

Macha Besara is a delightful combination of mustard's pungency and the fish's natural flavor. It's a cherished dish in Odia cuisine, especially in coastal regions, where seafood is abundant. Enjoy the robust flavors of this traditional Odia fish curry!

Orissa

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Feel The Sweetness of Chhena Poda

Chhena Poda translates to "burnt cheese" in Odia, and it's known for its unique flavor and texture. It's a delightful dessert that's a must-try for anyone looking to explore Odia cuisine.

Ingredients:

• 2 cups fresh chhena (cottage cheese)
• 1 cup sugar (adjust to taste)
• 1/2 cup semolina (sooji)
• 1/2 cup milk
• 1/4 cup ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon baking powder
• A pinch of salt
• Chopped nuts (cashews, almonds) for garnish (optional)

Instructions:

1. Preparation:

   • Start by preparing fresh chhena. You can make it at home by curdling milk with lemon juice or vinegar and straining out the whey.
   • Preheat your oven to 180°C (350°F).

2. Caramelization:

   • In a heavy-bottomed pan, heat sugar on low heat until it melts and caramelizes to a light brown color. Keep a close eye on it to avoid burning.
   • Once caramelized, pour this hot caramel into the bottom of a greased and lined round cake tin. Tilt the tin to spread the caramel evenly on the bottom. Allow it to cool and harden.

3. Chhena Mixture:

   • In a mixing bowl, crumble the fresh chhena.
   • Add semolina, ghee, milk, cardamom powder, baking powder, and a pinch of salt to the chhena. Mix everything well to form a smooth and soft dough-like consistency. You can use your hands for this.
     
     
     

4. Assembling:

   • Transfer the chhena mixture into the caramelized cake tin. Press it gently to even it out.

5. Baking:

   • Place the cake tin in the preheated oven and bake for about 45-50 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.

6. Cooling:

   • Once done, remove the Chhena Poda from the oven and let it cool in the tin for about 10-15 minutes.

7. Demolding:

   • Carefully invert the tin onto a serving plate. The caramel layer will be on top, creating a beautiful design on the Chhena Poda.

8. Garnish and Serve:

   • Garnish with chopped nuts if desired.
   • Allow the Chhena Poda to cool completely before slicing it into pieces.

Chhena Poda is a delightful dessert with a unique blend of flavors from the caramelized sugar and the creamy cottage cheese. It's loved by people of all ages in Odisha and is a must-try for anyone looking to savor authentic Odia cuisine.

Orissa

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The Delicacy of Pakhala

Pakhala is a traditional Odia dish that holds a special place in the hearts of the people of Odisha. It is particularly cherished during the scorching summer months for its cooling and hydrating properties.

Ingredients:

• 2 cups cooked rice (preferably leftover rice)
• 3-4 cups water
• 1/2 cup yogurt (curd)
• Salt to taste
• For tempering:
  • 2-3 tablespoons mustard oil
  • 1 teaspoon mustard seeds
  • 2-3 dried red chilies
  • A pinch of asafoetida (hing)
  • Curry leaves
• Optional garnishes:
  • Chopped cucumber
  • Chopped tomato
  • Chopped onion
  • Fresh coriander leaves
  • Green chilies (if you like it spicy)

Instructions:

1. Preparation:

   • Take the cooked rice and spread it on a plate or a wide vessel. Let it cool to room temperature.

2. Fermenting the Rice:

   • Once the rice has cooled, sprinkle a little water over it and add yogurt. Mix well until the rice is coated with yogurt.
   • Add salt to taste and mix again.
     
     
     

3. Tempering:

   • Heat mustard oil in a small pan until it starts to smoke. Then, reduce the heat and let it cool slightly.
   • Add mustard seeds, dried red chilies, curry leaves, and asafoetida to the hot oil. Let them sizzle and release their flavors.

4. Mixing:

   • Pour the tempering over the rice and yogurt mixture. Mix everything thoroughly. The rice should have a slightly tangy and fermented taste.

5. Serving:

   • Pakhala can be served in various ways. It is traditionally enjoyed in two primary forms:
     • Jeera Pakhala: This is plain Pakhala with just the yogurt and tempering. It's often served with simple sides like pickles or fried fish.
     • Basi Pakhala: This version is left to ferment for a longer period, resulting in a slightly sour taste. It's usually served with a variety of side dishes, including fried vegetables, fish curry, or curries like "Dahi Baingan" (eggplant in yogurt sauce).

6. Garnish and Accompaniments:

   • Garnish with chopped cucumber, tomato, onion, fresh coriander leaves, and green chilies if desired.
   • Serve Pakhala with a range of accompaniments, which can include pickles, papad, fried fish, curries, or even just some roasted vegetables.

Pakhala is a beloved dish in Odisha, especially during the hot summer months, as it helps beat the heat and provides a delicious and wholesome meal. It's a unique way to enjoy rice and yogurt in a refreshing and healthy way.

Vegetarian

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