Lau Chingudi Rai ( My Odia Style) | LAUKI RECIPE | ODIA CUISINE | GREEN BOTTLE GOURD, POTATO AND PRAWN IN MUSTARD | LAUKI RECIPE WITH PRAWN | AUTHENTIC ODIA FOOD | MUSTARD MAGIC |

 I have created a new Odia Food Blog.....

Please check it out.
https://odiacuisine-from-snigdha.blogspot.in/2017/10/lau-chingudi-rai-my-odia-style-odia.html

HABISHA DALMA - A typical dal based recipe from Puri, the Land Of Lord Jagannath

pl visit my website
  http://www.snigdhamohanty.com/331/habisha-dalma/   for the recipe.

Thanks for taking the trouble:)

PICTURES of INGREDIENTS ( Vegetables )

1.  Brinjal / Eggplant / Aubergine/ Baingan ( in Hindi)/ Baigana ( in Odia )

2.  Cabbage / Bandhgobi, Pattagobi ( in Hindi)/ Bandha Kobi ( in Odia)

3. Capsicum,  Bell Pepper/  Shimla Mirch , Capsicum (both in Hindi, Odia)

MUTTON( GOAT MEAT) RECIPE 5: Mansha Kasa ( Spicy Mutton - Dry)

Mansha Kasa ( Spicy Mutton – dry)

Heat 4-5 tbsp oil( mustard/refined) in a pressure cooker. Crackle whole spices – 1 bay leaf, 2-3 pieces of cinnamon, 4-5 green cardamoms( lightly crushed), 1 black cardamom( slightly crushed) and 5-6  black peppers.  Add chopped onions( 2-3) and fry till golden brown.  Add chopped ginger( 1 inch long) and garlic( 7-8 cloves). Saute for a minute and add meat( ½ kg goat meat). Saute well till oil separates. Add haldi, salt, 1 tbsp dhania powder and a paste of red chilli( 2-3 soaked red chillies ground to a fine paste). Stir and saute the mix for a minute or two. Add curd( 2 tbsp) and cook covered on low fire for 2-3 mins. Add 3-4 tbsp of tomato puree. Saute for 2-3 mins. Add a few spoons of water and close the lid. Pressure cook on high flame for one whistle and then cook on sim for another 10 mins till meat is well done. Switch off and allow to cool normally for opening the lid. Flavour with ½ tsp garam masala powder. Consistency will be dry, with gravy just coating the mutton pieces.

May add ½ tsp jeera powder, and ½ tsp kasuri methi, if you like.

MUTTON(GOAT MEAT) RECIPE 4: Dahi Mansha ( Mutton in curd)

Dahi Mansha ( my simple style)

Marinate goat meat( ½ kg) with OGG paste (2 onions+6-7 cloves of garlic+1/2 inch healthy ginger), haldi, salt,1/3 tsp red chilli powder, 1 tsp garam masala, 4-5 tbsp curd and 1 tsp sugar.

Heat 3-4 tbsp mustard / refined oil.  Put 2 pieces of dalchini stick, 3-4 green cardamoms, 2-3 cloves and 1 tejpatta. Pour the meat along with the marination. Stir-cook on medium flame for some time. Cover and cook on medium to low fire – stirring intermittently, till oil separates.  Either cook covered on sim for long enough till mutton is fully cooked; or add a bit of water ( say 1 cup) and pressure cook on high flame for 1 whistle and then on sim for 10 mins. Cool, open and put back on the gas to adjust consistency by reducing gravy fully till oil shows up. Finish with dalchini powder  & green cardamom powder. Serve hot.

MUTTON( GOAT MEAT) RECIPE 3: MANSHA STEW ( MUTTON STEW WITHOUT OIL)

PAPA’S  MUTTON STEW ( WITHOUT OIL)

2-3 serves

( ½ kg good quality goat meat with fat of its own)

I fondly recall, we actually used to call it “Papa’s ” Mutton stew. Anytime, my mother or anyone else( including me ) dared try this, we used to reject saying – no, it does not give that “ papa, papa” flavour !!  I have made it quite a few times – comes out nicely – but not as good as when bapa used to do it. Perhaps, his trick was being subtle with each of the ingredients – I tend to be a little louder.

A confession !  Although no oil is used for this recipe, we do require good quality goat meat with fat of its own.  Yeah, it would be like soup only – so may not look too great to many – BUT I and my family just love the aroma and the great taste of the stew. Again, this is certainly a healthy way to take red meat.

In the body of a pressure cooker, mix together :  ½ kg  goat meat, 1-2  onion(sliced), ½ inch ginger(crushed), 7 to 8s garlic cloves (crushed),one small  tomato ( chopped ),whole dhania(1 tsp), whole jeera ( ½ tsp), whole black pepper (about ½ tsp), cinnamon pieces (2), small elaichi ( 3 to 4, pounded lightly), laung (3-4),  whole dry red chilli pieces(1 or 2, de-seeded and halved), 1 bay leaf, sprinkles of dhania powder, jeera  powder & red chilli powder, ½ tsp dalchini powder, a dash of haldi , salt, sugar(1/2 tsp) and enough water for soupy gravy( 2 cups or a bit more).

Close lid and cook on high flame for 1 whistle. Then bring gas to sim and cook for about 25-30 minutes. Leave to cool normally. Serve piping hot as a soup or with rice /roti /puri.

MUTTON ( GOAT MEAT)RECIPE 2 : Mansha Mahura ( Goat meat with mixed veg in Odia style)

Mansha  Mahura ( Mutton with Mixed Veg in Odia style)

3-4 serves; 300-400gm goat meat

Method 1 

Pressure cook mutton adding water, salt and haldi.  Keep aside.

In a pressure cooker, boil bhaja mooga dali( roasted moong dal) and vegetables         [aloo(potato), saru(colocasia), desi aloo(a kind of yam), papaya, kakharu( pumpkin), mula (raddish), kadali( raw banana), baigan(brinjal), beans/jhudang( long beans), jahni ( ridge gourd), potola( striped gourd), kunduri etc. Or whatever of these are readily available ) adding water or gravy of boiled mutton, salt, haldi, tomato( just a bit), jeera powder, pepper powder and a bit of dalchini powder. 

Cool and open lid and place the cooker back on burner. Cook on high flame for a minute or so to adjust consistency.

Heat mustard oil. Splutter jeera( or paanch phutan), red chilli, tejpatta and 1-2 crushed green cardamom – add chopped onion ( chunky pieces). Add boiled mutton and saute for a while. Add this to boiled veg-dal mix (mahura). Put a bit of sugar, dalchini powder and dhania patta(optional).

Method 2 :

Heat mustard oil. Splutter jeera/paanch phutan n tejpatta – add chopped onion. Fry till onion is brown. Add  tomato, jeera powder, pepper powder, dalchini powder and crushed small elaichi, haldi, salt, a dash of sugar and a dash of red chilli powder. Saute adding boiled mutton ( boiled addingly salt & haldi) or          pre-cooked left over mutton curry.  Add the chopped veggies ( aloo, papaya, saru,kakharu, mula, kadali, baigan, beans/jhudang, jahni, potola, kunduri etc.) and saute for some more time.  Add bhaja moong dal, a bit of masoor dal and water.  Transfer this to a pressure cooker and cook on high flame for one whistle. Switch off and cool. After opening cooker’s lid, adjust consistency ( semi-solid) and flavour with some more of dalchini powder and fresh coriander leaves.

You may add a spoon or two of OGG paste while frying masala powders.(optional)

Note : while personally I prefer using roasted moong dal for these recipes, plain moong dal can also be used without much difference to the taste.s

Method 3 :  Cook the mahura only with meat and vegetables following any of the above two methods, avoiding use of any dal.

In Odia Cuisine, any mixed curry with jeera powder & pepper powder as the main flavours is known as “Mahura” – just as any curry with mustard paste as the main flavour is known as “Besara”.