RCI is a fantastic event started by Lakshmikof Veggie Cuisine– ‘Celebrating the Regional Cuisines of India’ . It gives us an opportunity to explore the varied cuisines of India.
This month Swapna of Swadis hosting RCI: Oriya.
Searching for Oriya recipes made me realize how little I know about the cuisine from this costal state of India!Swapna was kind enough to provide links to some sites featuring authentic Oriya recipes, which were a great help.
Thank you, Swapna for hosting RCI:Oriya .I have learnt a lot about Oriya Cuisine!
Today I made Alu Posta (Potato in poppy seed curry) and Khajur Khatta– chutney like side dish with Tomato and Dates.
I followed the recipes for both from here and here.
For the Alu Posta, I did not deep fry the potatoes as required in the original recipe. (I have been indulging in a lot of deep fried eats for the past week and my stomach can’t take it anymore.)
I loved Alu Posta with the potatoes soaked in the poppy flavour.
The Khajur Khatta was an instant hit with my little one, who otherwise is not very fond of sweet taste!
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Alu Posta recipe
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2 medium sized potato peeled and cubed
2 tbsp spoon of poppy seeds (Khuskhus) soaked in warm water for 15-20 minutes
- xbd tsp mustard seeds
- xbd tsp seeds Cumene
- 3 Green Chillies chopped
- ~ 4 tsp Oil
- to taste Salt
- Grind the poppy seeds to a smooth paste using some water.
- Heat oil in a Kadai/wok.
- Add the mustard seeds and cumene seeds.
- Add the potatoes.
- Cook covered till the potatoes become soft.
- Add the green chillies and fry for a few seconds.
- Now add the poppy paste and salt.
- Add a little water and mixed nicely.
- Serve hot with Roti.
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- Khajur Khatta recipe
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- 7-8 Dates (Khajur) deseeded
- 2 medium sized tomato cut into small pieces
- 2 green chillies chopped into pieces
- xbd tsp punch-phutana (xbd tsp each mustard, cumene, fenugreek,fennel and ajowain/carom seeds)
- 1 lemon sized ball jaggery
- 1/4 tsp turmeric powder
- 2 tsp of oil
- Salt to taste
- Heat oil in a pan.
- Add the punch-phutana and let them splutter
- Add green chillies.
- Add tomato, turmeric powder, salt, dates, jaggery and mix it properly
- Add a little water and cook till tomatoes and Dates become soft. Cook to a thick gravy .
Serve as a side dish with Roti and Alu Posta.
Both the dishes look nice. I am going to try the khajur khatta for sure 🙂 NIce entry 🙂
@ Thanks Archana and I am sure you will love the sweet-sour Khajur Khatta
Great entries! I prefer just stir frying the Aloos too, you don’t have fry. Kajur Khatta is yum!:)
@Thanks Asha
madhuli, isn’t posta great? the odiya version usually has garlic, lots of it (like 10 cloves – there’s a recipe on jugalbandi with jahni alu posta), the bong version doesn’t. try it with garlic. it’s awesome.
@ Wow Bee your version of Posta looks so good and thanks for that Garlic tip..I am a garlic fan and don’t mind it at all..
i agree with asha – aloo stir fry is better than aloo deep fried. posta is one dish in odiya cuisine that i can get along with – which is why i think your entry is the best!!
some background: there are two cuisines that i believe dont have good vegetarian fare, one of them is odiya. during my MA, we would celebrate regional festivals on campus. nau khai was the odiya fest and while i would gladly do short odissi performance i would dread lunch – because the veggie fare would be hoooorrrrrible. 😀
way to go madhuli, your posta rocks!!!
@ Thanks Lakshmi. Thanks to the RCI we are going to get many recipes (I hope vegetarian).Are you from Orissa?
Hi Madhuli,
today I have added you to my favorite blogroll. Have a look. I just like exchanging comments with you, you re always so full of life 🙂
The date chutney looks nice, do you think that a little chopped chili would spoil the taste? It looks a bit to sweet like this…
@ I have added 2 chillies but removed them after the Khatta was done so that it wouldn’t be too spicy for my little one. In fact next time I decided to add more chillies so that it won’t be very sweet!
Great entry! the khajur khatta looks yum!
@ Thanks Manasi
That date chutney sounds so tangy and delicious!
@ Thanks Nupur and very easy to make too!
never tried anything with khajur…got to try this..good choice of dishes for the entry
@ Thanks Bhags…my choice was influenced by the ease of cooking these dishes to some extent!
nah – im am tamilian – a tambram to be precise :D. i learnt odissi when we were in delhi for about six years. i blog on food with my mom (latha) at The Yum Blog.
i love odiya culture, but the food is a BIG no no for me. its way too garlicky and spicy at times – and then sometimes one discovers raisins while eating dal. overall its something that doesnt agree with my pallette
there are few dishes i like though – posta, santula and the fattening malpua 🙂
@ Ok. I love your yummy recipes ..especially the one for Rava Dosa. 🙂
Madhuli, the khajur khatta looks quite tempting…. have run out of khajur though…. when i get some, will try it out:)
@ Priyanka go get some Khajur and let me know 🙂
i want to try tht khajur khatta ….not only the pic even the name is tempting ….v v tempting 🙂
@ 🙂 Thanks Rahin and let me know the verdict!
Can I make your dish and send my entry as well? 🙂 I can browse the internet, right? And the foodcourt is on the internet, right? So, with your permission, can I just post the pics? And the recipe? :-))))))
Lovely stuff… the chutney I will try for sure.
@ 🙂
hey the kajur kattah receipe ……sounds grt……bt im nt sure abt the ingrdients ………fennel and ajowain/carom seeds….can u please tell me abt it……
@ Fennel also called as Saunf in Hindi and Ajowain or carom seeds are also called Bishops weeds.You will get them in any Indian stores in the spices section I think. Let me know if you can’t find them
Surely will try it .
Vidya
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Tips for healthy living
http://www.vidyaprabhu.com
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