Kankada Bhaja (Forest Bitter Gourd Fry)

Kankada bhaja or forest bitter gourd fry is a one of the liked side dishes with white rice amongst the Odiya people. Though this vegetable is from bitter gourd family, it doesn’t taste bitter.

It’s preparation is very simple. Read on for the recipe.


  1. Kankada (forest bitter gourd) -10
  2. Rice flour – 1 tbsp
  3. Turmeric powder – 1 tsp
  4. Red chilli powder – 1 tsp
  5. Salt – as per taste

Method of Preparation:

  1. Wash the forest bitter gourds thoroughly and cut those into disc like shapes.
  2. Add salt, turmeric, red chilli powder and rice flour to the cut veggies. Toss everything together. If needed add one tsp water in order to make the dry ingredients stick to the cut veggies.
  3. Heat oil in a pan and once oil is hot enough, place the forest bitter gourd pieces in it.
  4. Cover and let the veggies become tender.
  5. Uncover and turn the sides after few minutes. Let both the sides become golden brown.
  6. Now our delicious crispy kankada bhaja or forest bitter gourd fry is ready.

Hari Matar Pakodi Sabji (Curry with Green Peas Fritter)


I have learnt this recipe from my Mom. We had green peas lying in freeze for quite some time. And then Mom gave this idea to make curry out of it. This came out to be delicious.

For this curry, first we need to make fritters out of the green peas paste. And then we will make curry with those fritters.

Read on for the recipe.


  1. Green Peas – 2 cups
  2. Garlic – 8 to 10 cloves
  3. Green chilli – 2
  4. Chopped onion – 1 medium
  5. Rice flour – 1 tbsp
  6. Salt – to taste
  7. Turmeric powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Curry paste – 2 tbsp
  10. Ginger garlic paste – 2 tsp
  11. Oil – 1 tbsp
  12. Oil – for deep frying fritters
  13. Water – for gravy

Method of Preparation:

  1. Soak raw green peas in water over night.
  2. Next morning wash the green peas nicely and put in blender along with garlic cloves and green chillies. Blend to a coarse paste.
  3. Take the paste out in a container and add salt, turmeric, coriander powder, rice flour and half of chopped onions to it. Mix everything well.
  4. Heat oil in pan for deep frying. Make small small fritters of the green peas paste. Once the oil is hot enough, add these fritters to the oil.
  5. Fry on low flame till both the sides are light golden brown.
  6. Take out the fritters on a paper towel so that the extra oil will be absorbed.
  7. Now take 1 tbsp oil in another pan and heat it.
  8. Add rest of the chopped onions to it. Let the onions sweat.
  9. Then add curry paste and ginger garlic paste. Add little water if required.
  10. Cover and let it be cooked for few minutes.
  11. Now add 3-4 cups of water and let it simmer for 15-20 minutes.
  12. Add the fritters carefully and let it simmer for five more minutes.
  13. Now switch off the flame. Serve with hot white rice.
  14. Be careful while serving so that the tender fritters do not break.
  15. Adjust the water quantity while preparing gravy as the fritters tend to soak up water.
  16. Optional: one small mashed boiled potato can be added while preparing the gravy in order to make it thick.


Cheesy Soya Cutlet – with Video

Cheesy Soya Cutlet is a delicious snack that can be savoured at any time of the day. It’s a perfect companion for a hot steaming cup of tea. Cheese and soya being healthy options also brings more points to the dish. 

Do check out the video for the entire process. The recipe is also mentioned below. 


  1. Soya granules – 1 cup
  2. Mashed boiled potato – 1
  3. Chopped onions – 1 medium
  4. Chopped green chilli – as per taste
  5. Salt – as per taste
  6. Turmeric powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Red chilli powder – as per taste
  10. Grated cheese (any variety of your choice) – 1/2 cup approximately
  11. Oil – 1 tbsp

Method of Preparation:

  1. Soak soya granules in hot water with a pinch of salt for 15 minutes.
  2. To the mashed boiled potato, add soaked soya granules, chopped onion, chopped green chilli, salt, turmeric powder, coriander powder, cumin powder and red chilli powder.
  3. Mix everything well with hand.
  4. Take a small portion of this mixture and shape it like a flat round cutlet. On top of it put little grated cheese. And again top it with another soya mixture cutlet. (Do check the video for the process).
  5. It will be like two soya mixture layers enclosing the grated cheese.
  6. Heat a pan and all oil.
  7. Place the cutlets one by one carefully. 
  8. Shallow fry from both the sides till brown. 
  9. Be careful while flipping to not break the cutlets.
  10. Take out on a plate. Garnish with grated cheese.
  11. Serve hot with tomato ketchup or any dip of your choice. 

Cheesy Paneer Bhurji

Paneer bhurji (mashed cottage cheese curry) is an instant no fuss item which requires minimum effort. Not much of spices are required for this. 

I have prepared this with a little twist by adding grated cheese. I used mozzarella cheese. However any cheese of your choice can be used here. 

Paneer bhurji tastes delicious when served hot. Read on further to know the  recipe.


  1. Paneer – 200 gms
  2. Shredded mozzarella Cheese – 1/2 cup
  3. Green pea (frozen) – 1/2 cup
  4. Sweet corn (frozen) – 1/2 cup
  5. Tomato (cut into small pieces) – 1
  6. Turmeric – 1 tsp
  7. Shahi paneer masala (optional) – 2 tsp
  8. Salt – as per taste
  9. Red chilli powder – 2tsp (as per taste)
  10. Oil – 3 tsp

Method of Preparation:

  1. Grate paneer.
  2. Heat oil in a pan. Add tomato pieces. Then add green peas and sweet corn.
  3. Saute for few minutes till the tomatoes are tender.
  4. Add salt, turmeric, shahi paneer masala, red chilli powder. Mix everything well. 
  5. Add grated paneer and mix everything nicely. 
  6. Let it be cooked for few minutes. Do stir in between so that the paneer does not stick to bottom of the pan. 
  7. Now add grated cheese and give a good mix. 
  8. Switch off the flame. Cheesy paneer bhurji is ready to be served. 
  9. It goes well with roti, paratha, naan, puri. 


Country Chicken Curry

Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

This recipe is by my sweet li’l sis Nibedita. Thanks dear. 

Let us check out how this country chicken is cooked in Odisha.

Ingredients Used:

  1. Country chicken – 800 grams
  2. Bay Leaves (Teja patra) – 2
  3. Cardamom (Dalchini) – 2,3 small sticks
  4. Green cardamom (Choti Elaichi) – 1
  5. Black cardamom (Moti Elaichi) – 1
  6. Black paper corn (Golmaricha) – around 10 to 12
  7. Clove – 3 to 4
  8. Curry leaves – 5 to 6
  9. Dried red chilli – 3
  10. Medium sized onion – 3
  11. Tomato – 2
  12. Coriander powder – 3 Tsp
  13. Cumin powder – 1 Tsp
  14. Red chilli powder – 2 Tsp (according to taste)
  15. Pav bhaji masala – 1 Tbsp
  16. Turmeric powder – 1 Tsp
  17. Garam masala powder – 2 Tsp
  18. Ginger garlic paste – 2 Tbsp
  19. Salt – according to taste
  20. Oil – 3 Tbsp

Method of Preparation:

  1. Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
  2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
  3. Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
  4. Straight cut one medium sized onion and keep aside.
  5. Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
  6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.
  7. Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
  8. After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
  9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas. IMG-20160706-WA0013

Chilli Babycorn

Chilli Babycorn is an indo-chinese dish. The recipe is the basic recipe used for preparing any chilli based indo-chinese dish named chilli paneer, chilli soyabean, chilli veggies etc. 

So, here babycorn can be replaced with any of the ingredients mentioned above. The original recipe calls for deep frying the Babycorn with a thin coat of corn flour batter. But as I have mentioned in my earlier blogs, I limit usage of corn flour and refined flour in my kitchen. So here I am replacing it with rice flour and shallow frying it instead of deep frying.


  1. Baby corn (peeled and cut into pieces) – 200 gms
  2. Rice flour – 2 tbsp
  3. Olive oil – 2 tbsp
  4. Green bell pepper or capsicum (small) – 2 (cut into small pieces)
  5. Onion (medium) – 2 (slit length wise)
  6. Garlic – 4 cloves (cut into small pieces)
  7. Salt – as per taste
  8. Chilli powder – 2 tsp (can be adjusted to taste)
  9. Black pepper powder – 1 tsp
  10. Soya sauce – 1 tsp
  11. Tomato sauce – 2 tsp
  12. Green chilli sauce – 1 tsp (optional)
  13. Water – 3 to 4 tbsp

Method of Preparation:

  1. Make a thick batter of rice flour, salt and half of the chilli powder. Put the Babycorn pieces in the batter and coat those properly. 
  2. Heat oil in a pan and shallow fry the coated babycorns till a nice crunchy coating. Remove the pieces and place on kitchen paper so that excess oil will be absorbed by the paper. 
  3. Now to the same oil, add garlic, capsicum and onion pieces. Add rest of the chilli powder, salt. Saute the veggies till they sweat.  Keep those crunchy. 
  4. Now add the fried Babycorn pieces and mix. Add black pepper powder, soya sauce, green chilli sauce and tomato sauce. Mix everything well. 
  5. Let it be cooked for few minutes till raw smell of the sauces goes away. 
  6. Now hot chilli babycorn is ready. It’s generally served as a starter. 

Gobi 65

Gobi 65 is a popular restaurant dish in India. It can be served as a starter or snack item. 

Read on for the ingredients and method of preparation.


  1. Cauliflower florets – 150 grams
  2. Rice flour – 2 tbsp (can be replaced with all purpose flour)
  3. Red chilli powder – 2 tsp
  4. Turmeric – 1 tsp
  5. Salt – as per taste
  6. Kasuri methi or dried fenugreek leaves – 2 tbsp
  7. Coarsely ground white sesame seeds (optional)
  8. Onion (small) – 1/2 (cut into small pieces)
  9. Cumin seeds – 1 tsp
  10. Coriander powder – 1 tsp
  11. Hung curd – 3 tbsp
  12. Oil (for frying) – 3 tbsp

Method of Preparation:

  1. Soak the cauliflower florets in water mixed with little turmeric powder for 15 minutes. This will help in discarding toxins if any. 
  2. Make a thick batter by mixing rice flour, salt, half of turmeric, chilli powder. Coat the cauliflower florets in this batter. 
  3. Heat oil in a pan. Deep fry the coated cauliflower florets. Remove those on a kitchen paper towel so that excess oil will be absorbed. 
  4. Now add coriander powder,  rest of the salt, turmeric powder and chilli powder to the hung curd. Mix well.
  5. In another pan heat 1 tsp oil. Add cumin seeds. Once those splutter, add in the curd mixture. Keep the flame low. Add little water (around 2 tsp). 
  6. Add in the deep fried cauliflower pieces to the curd gravy and mix everything well. Make sure that the florets are well coated and there should not be any liquid remaining.
  7. Remove from heat and garnish with coarsely ground white sesame seeds and small raw onion pieces.
  8. Enjoy while it’s still hot. 

Dahi Baingan

Dahi Baingan (fried eggplant in tempered yogurt) is an authentic popular Odiya side dish. You will definitely find this item in almost all functions. 

Read on to know the recipe of our beloved Dahi Baingan.


  1. Eggplant (big) – 1 cut length wise
  2. Yogurt – 1 cup
  3. Onion (small) – 1 (cut into small pieces)
  4. Turmeric powder – 1 tsp
  5. Red chilli powder – 2 tsp
  6. Salt – as per taste
  7. Coriander powder – 1 tsp
  8. Oil – 2 tbsp
  9. Panch phoran – 1 tap
  10. Asafoetida – 1 pinch
  11. Curry leaves – 8 to 10
  12. Water – 1 cup

Method of preparation:

  1. Cut the eggplant length wise and chop the onion into small pieces.
  2. Toss the eggplant pieces with salt, half of both turmeric and red chilli powder taken. 
  3. Heat 1 and 1/2 tbsp oil in a pan. Add the eggplant pieces. Cover and let it cook. 
  4. Take yogurt in a bowl. Add to it salt, coriander powder, rest of the turmeric and red chilli powder. Beat well. Add water as per desired consistency. I used one cup of water. 
  5. Once the eggplant pieces are nicely done, add those to the yogurt mixture. 
  6. For tempering, heat oil and add panch phoran to it. After they splutter, add asafoetida, curry leaves and onion. Sweat the onion and then add 3-4 tbsp water. Let the water boil and switch off the flame. 
  7. Add this tempering to yogurt and eggplant mixture. Stir gently. 
  8. Dahi Baingan is ready to be served.