Aamba(Mango) Khatta: Hot, Sweet And a bit Sour. Just like Life!

First of all, this one is dedicated to all my vegetarian friends and my Father.

And now about the dish... It is strangely, not a curry and not a pickle. It's different. Try it. Taste it and eat it for days. And, kick yourself in the ... (ahem, ok wherever you like) when it gets over... ;)

But seriously, all you need is a refrigerator. And this special recipe right from my granny's hearth stays perfect for at least 10 days. I firmly believe my mum makes the best Aamba Khatta in the whole wide world. For the love of her and for the great pride I have in her craft, I don't touch it if someone else makes it, and it doesn't look right, and audaciously calls it Aamba Khatta. However, I deviate from this promise if they say they have made Mango Jelly (which is almost always on the menu in Odiya weddings). Because, in case of this recipe (followed by a pregnant silence and almost mute coughs), there is everything in a name. LOL, I should have been in a drama school.

Doesn't that look drool worthy, creating desires in your heart that seemed to have spent a lot of time sleeping. Huh... enough of hysterics now. By the way this dish is a Father's day special for me. It was for the first time I made it all by myself (of course under the expert supervision of my super mum). But really, I was doing something other than cooking on Father's day as well. That will be revealed in my next post(s) for it will NOT be about food.

Remember, this one thing. And trust me it is very important. If you venture to make this amazing recipe, try your hands at it if you get ONLY this particular variety of mangoes (see pic alongside). Anything other than this variety in particular, and your dish will be a let down! This variety of raw mangoes is called Kalami in Odiya. The advantage of using this variety is that unlike others it doesn't get all squishy squashy and pulpy.The flesh of the mangoes remain intact and yet get to bit into that oh-so-delicious sweet something. And it is not just sweet... There is a hint of sourness because of the rawness of the mango and there is a bit of hotness because of the chilli powder. 

Try your hand at it and revel in a tsunami of flavors. But most importantly, try your hand at it before the season of mangoes ends. 

Let's get down to brass tacks then. Here's what you will need:

• 1 kg of Kalami mangoes
• 1/2 kg of Palm Jaggery (Khajuri Guda)( This one gives a great taste and much better than the sugarcane version)
• 20 dates (you can add more if you like, doesn't matter whether they are seeded or seedless)
• A fistful of Raisins (Kismis)
• 1.5 tbsp Asafoetida (Hing)
• 1.5 tbsp Fennel Seeds (Saunf)
• 1 tbsp Onion seeds (Kalonji)
• 1 tsp Turmeric Powder
• 1 tbsp Red Chilli Powder
• Ginger 2 inch (grated)
• Cardamom 5-6 (coarsely ground)
• 1 tbsp Salt
• 2 tbsps of refined oil
• 1 tbsp of atta (flour)
• A bunch of Curry Leaves
• Water

And the process. Here's how it goes:

Cut the mangoes into big chunks. Do not peel the mangoes. As you can see in the collage (top right) the endocarp remains but you must make sure that you remove the kernel. Put them in a colander and thoroughly wash. Do not cut the mangoes into bit size pieces because they will melt away when cooked.

Heat the wok. Add the oil. When the oil heats up add the Asafoetida. Do not let it burn. Immediately add the Fennel Seeds followed by Onion Seeds. The moment it starts spluttering add the grated ginger followed by curry leaves. Saute the mixture. You will start floating in an aromatic environment.

Get your feet on the ground. Add the cut and washed mangoes. Mix everything well. Add the Jaggery. On a medium flame keep mixing the entire stuff. Add the turmeric, salt, chilli powder, dates and raisins. The salt will cause the mangoes to release water.  Keep stirring on a slow flame. The jaggery will melt away to form a very thick gravy. Add about 2 cups of water. Keep cooking and continue checking the consistency. Add the ground cardamoms and let the Khatta simmer. 

The trick: If it is too watery and you want that jelly like gravy without mushing up the mango pieces, just add 1 tbsp of atta (flour) to 2 tbsps of water. Mix it well and add it to the simmering Khatta.

Check the mangoes. They should be perfect neither overcooked nor uncooked. Just perfect, radiant, golden, succulent pieces beckoning you pick them up and savor the hot-sweet-sour fleshy delight. Remove from heat and cool it.

Eat it on a meatless Monday/Thursday or with your meat. Seriously, who cares! That heavenly awesome side dish belongs to you. It's yours!

Let me know how it was... Having your granny's kitchen come to your's.

Love,

Amrita

Machha Dopiaza or Fish Dopiaza: The easiest fish dish ever!

Consuming onions could lower the risk of several types of cancer, improve mood and maintain the health of skin and hair. Using onions as the chief ingredient with fish creates a lip-smacking delicacy. Don't tell me you never knew about about it. And even if you did not... well now you do! Cheers!!!

The goodness of onion and the greatness of fish. Presenting to you Machha Dopiaza, a simple and scrumptious affair. My mum prefers to call it Machha Dobhaji because the fish is fried twice. But then what's in a name? The fish cooked this way would taste just as great!

Just a little insight before you proceed. How would you know whether the fish that you purchased is actually the freshwater (read river) variety? It is simple... You would know for yourself when you fry it. It wont give out the regular fishy odor but a sweeter fragrance would waft up to your nostrils and fill your entire house. 

Here's the list that you need. 

• 500 gms of Rohu / Catla fish
• 1 tbsp Turmeric powder
• 1 tbsp Ginger Garlic paste 
• 1 tsp Chilli Powder
• 1 tsp Cumin Seeds
• 2 large onions 
• 3-4 green Chillies 
• 1/2 cup coarse grated carrot
• 1/4 cup green peas (frozen/fresh)
• 1 large boiled potato cubed
• 1 small capsicum 
• 1 medium tomato
• 2 bay leaves
• Salt
• Cooking Oil (Mustard/Refined)
• Chopped coriander for garnishing

And now that you have all the ingredients ready, let's do first things first. And that is marinade the fish. Clean and marinade the fish with 1/2 tbsp turmeric powder, 1/2 tbsp salt, 1 tsp chilli powder and 1 tbsp ginger garlic paste and keep it aside for half an hour.

In the meanwhile, chop the onions. Boy, you need 2 large onions... After all this is Dopiaza. Onions are what you would eating when you dont have your mouth full with that heavenly fish. So cry all you can but onions you must chop! 

A little tip becomes handy here. If you cut the onions lengthwise in thin strips or cube it, you must follow the similar cuts for the capsicum and tomato. Why? Because it looks good that way. :)

Fine Fine.... So the veggies are all ready. Time to light the stove.

Take a kadhai and add some oil. Let it heat. First of all fry the fish, all of it. I would suggest you not to use too much oil.  We are using large sized fish and it has a tendency to release its oil while frying. Better to use little amounts and supplement whenever necessary. Do not deep fry the fish and do not fry it lightly too. The key here is to fry the fish right. Remove the fish when you see the outer side becoming reddish brown.

Once the fish is fried use that same left-over oil. Add the cumin seeds, followed by green chillies slit length wise. Saute and then add the bay leaf and onions. When the onions start turning transparent, add the capsicum. Again saute and add the carrot. When the carrot gets a bit cooked add the tomatoes. Saute for some more time and then add the cubed boiled potatoes. Mix it all well and add the green peas and some salt. Cover it and let it cook on a slow flame for some time. Now add the fish and 1/2 cup of water. Mix everything well and cook it on a slow - medium flame for some time. Switch off the stove when all the water has evaporated leaving behind a slight gravy. Garnish with coriander, raw onion cut into rings and serve.

Since this is an almost dry item, you would need some dal with your rice. Happy cooking and eating folks. Try this extremely easy dish and let me know how it came out. Put in your comments before. I would be more than happy to help!

Love,
Amrita

Dahi Machha: A tale of curd and the fish

It does not matter who originally owned this recipe, Odiyas or Bengalis. If you made it and it tastes great, its yours. Period. And I know it would taste great because

"Great ingredients make great food"

As promised in my last post on Odia's and their love for fish, here's the recipe for the much awaited Dahi Machha.

Fish that melts in your mouth leaving the tangy after taste of curd, a hint of lime and mustard. The goodness of whole spices and those whole flakes of garlic that open the windows to heaven. And while you savor the dish with some Usuna Bhaata (Double boiled rice) make sure you smash those almost whole green chillies for that fiery effect. Oh I can write an ode to the tantalizing Dahi Maacha...

So what are the ingredients for this master craft. Since many of you reading this blog will be trying the dish for the first time, I will suggest smaller portions... I am sure it will be a hit... but isn't it great to be left wanting for more!

Soak 1.5 tsp of mustard seeds (the bigger sized ones) and 1.5 tsp of cumin seeds in water for about half an hour. This will ensure that they get ground to a smooth paste. And then you grind it.

We will obviously need 500 gms of fish (make sure that they are cut into bigger sizes so that they do not disintegrate during the initial shallow frying). I used Rohi for my boys love its taste. you can use Bhakura (Catla) if you wish to. Wash and marinade the fish in some 1 tbsp salt, 1 tbsp of turmeric powder and 1.5 tbsp of lemon juice.

N.B: Make sure you do not overshoot the marination time of 15-20 mins.

**There is a tip that you can use for the best taste. When you buy the fish ask the vendor to give you a portion from a fish that weighed 2-2.5 kgs when it was a whole one. Years of fish eating has made me realize that fish of this weight category are sweeter in taste and have lesser bones. 

Add a pinch of sugar and whisk 2 cups of curd/yogurt (regular cups and not the larger sized ones). you may omit the sugar if you want to... However adding it normalizes the sour taste of the curd. Absolutely your wish. I did not add because I love it when my teeth sing.

Chop 2 medium sized onions lengthwise (they look good that way). Just peel the skin of 10 flakes of garlic and keep them whole. Make tiny incisions on few green chillies (5-6) so that they do not splutter on your face when you offer them to the oil. You will also need 1 tsp of the smaller variety of mustard seeds, 5-6 peppercorns and 3-4 cloves. A sprig of curry leaves and 2 tbsps of chopped coriander will make the dish look verdant and add to the aroma.

Odiyas and Bengalis love their fish cooked in mustard oil, however if you are allergic to the smell then use the regular refined oil. Do not worry this dish does not use too much oil. you will hardly need 4 tbsps of oil (Mustard/Refined).

And now let the rendezvous begin.

Heat a kadhai. Add 3 tbsps of mustard oil. Shallow fry the fish so that they just look a shade of light brown colour on both the sides and keep them aside.

** While frying fish, make sure the oil is really hot (some fumes should appear). Immediately after you leave the fish in the oil, flip it over. This ensures that the fish does not stick to the pan)

Normally when you fry the fish, the fish releases some oil... So you will have plenty of oil for the curry. Now add the mustard seeds, watch it splutter. Add the green chillies. Saute it a couple of times. The peppercorns and cloves go in next. Add the curry leaves followed by the onions and the whole garlic flakes. Saute them for some time till the onion start turning transparent. And please follow the sequence. All these activities are to be done on a slow to medium flame.

Remember the paste that we had made in the beginning? The one that had mustard seeds and cumin seeds? Well, its time has come. Add this to the pan. This paste is like the soul of the dish. And it has to be cooked for a minute to let any raw taste go away.

Our semi-fried fish comes in next. Add the fish and gently saute the entire mixture in the pan for half a minute. The last one to go in is the curd. Add the curd and add 2 cups of water. Mix everything well, add some more salt (according to your taste) and keep it on a low flame. This will prevent the curd from boiling over and will gradually increase the thickness of the gravy. You may have to wait on it for about 20 mins till the gravy becomes thick and creamy. When you switch off the flame add 1 tsp mustard oil and garnish with chopped coriander leaves.

You must have it with rice as that only will make the meal complete. Oh you must not forget your afternoon siesta after this. That is a must, for you need to lust after the dish in your dreams as well.

Happy cooking folks.... And drop in your comments below and let me know how it was!

My dear friend Padmaja inspired me to finally get serious about food blogging after I sent her the above pic on Whatsapp... Cooking has always been my passion and I experiment a lot, but getting myself to write was a very tough task.. Finally I nailed it on my blog site. Thanks to you and all my friends on Facebook who wanted it, this recipe saw the light of the day!

We Odiyas love a "fishy" affair!

Seriously we do!

The reason why fish forms a predominant part of the Odiya culinary culture is not hard to fathom. This coastal state of India has the sea on one side and several rivers and tributaries crisscrossing their paths across the body of the state. There are also man made and natural lakes and ponds. Needless to say these waterbodies abound in fishes of myriad varieties.

A newly wed bride has to be accompanied by a parcel of fresh fish, curd and saaga (green leafy vegetables). We offer fish as an offering to Goddess Durga on the ninth day of the Durga Puja (just like our neighbors from the state of Bengal do). There is also a folklore attached to the presence of fish in the Mahaprasad offered to the state deity Lord Jagannath. Once upon a time an ascetic residing at the Emara Matha near Jagannath Temple. It was a ritual that Mahaprasad would be served to the ascetics residing there. This particular ascetic while partaking his food found a small fish in his Mahaprasad. He did not throw away his food. Instead he took a bite of the fish and said... "well, well now that this little fish was found in the Mahaprasad, this becomes a Mahaprasad too".

There is also a historical account about Odiya's and fish as well. Mahatma Gandhi had once come to Odisha on a "padayatra". One day when he sat down to eat his lunch he found his host Pandit Nilakantha Das sitting across and relishing his Rice and Fish Curry. The Mahatma criticized him and said, "You follow the path of Ahimsa and yet you eat fish. That is disgraceful". Pandit Nilakantha Das promptly replied, "Mahatma, you come from a state where there is abundance of Milk, Butter, Ghee, Curd etc. Ours is a poor state and fish is the only source of animal protein. Besides, here the price of milk is far too much higher that the price of fish." And that made Gandhiji realize his mistake. He is even quoted to have said that the poor can eat fish for their nutrition. I guess that is enough of history!

Based on their origin, the taste of the fishes differ starkly. If the fish came from the river it would have a very sweet taste obviously because of the flowing fresh water; if it is from a pond, it will have a distinct earthy taste, if it is from the sea, you will know it because of its slightly saline taste and if it is from Andhra (which happens to be the case mostly) it will be insipid (you need to add extra flavors) and even the texture of the flesh reminds you of its brief stay in the cold storage.

Well I am from Cuttack and thank God I can get my hands on some really fresh fish straight from the rivers Mahanadi and Kathajodi. And of course I must thank my father for it. He is one one who wakes up early in the morning and is almost always the first customer of our trusted fish seller. We call it Nai Maachha (River Fish). It could be Rohi (Rohu, Rui, Rahu) or Bhakura (Catla) or Mirikali (Mrigal), Kala Bainsi (Calbasu), Pohala and the the famous Ilisi (Hilsa) just to name a few. Odiya's swear by its sweet taste and can eat it fried or curried or steamed.

You will have to wait just a little bit more for the rendezvous to begin.

Coming up soon the famous Dahi Maachha recipe....