An 'Eventful' Independence Day Lunch!

Oriyan/Odiyan Cuisine! I never imagined that I would actually try out anything so radical and actually emerge successful. I am very much in the learning stage as far as cooking is concerned and I simply had to contribute to this month's RCI. A search for a simple recipe started and I ended up with two! Jeera Pakhala and Aloo Cabbage Rasa. I actually came across some amazing examples and illustrations of cusine in Orissa. I hope I have done justice to their way of cooking.

This post is titled an 'eventful' lunch because I made a meal which will help me contribute to four events this month. The other three are:

Jeera Pakhala: sent for JFI - Rice

Jeera Pakhala, also sent for: Sunita's 'Think Spice... Think Cumin'

Litchy Lemon Cooler for AFAM. Recipe posted here.

Here is the meal that we are going to make.


Jeera Pakhala/Odiyan Jeera Rice

This recipe is very similar to the normal jeera rice. I slightly modified it and added sliced onions and chilly powder.


What I Used:

Basmati rice - one glass/1.5 cups
Thinly sliced onion - 1 small
Jeera seeds - 2 tbsp
Jeera powder - 1 tsp
Bay leaves - 1
Chilly powder - 1 tsp
Vegetable oil - 1 tbsp
Salt - to taste

How I Made It:

1. Wash rice and soak in water for 15 mins.
2. Heat oil in a pan and add cumin seeds. When the cumin seeds start spluttering, add the onions and fry until the onions turn transparent in color.
4. Then add cumin powder and chilly powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker for one whistle.

Basic recipe from here.

I am also sending this entry to this month's JFI - Rice, hosted by Neivedyam.
and Think Spice... Think Cumin hosted by Sunita.










Odiyan Aloo Cabbage Rasa/Oriyan Dry Cabbage Curry

This is a very simple and easy-to-prepare curry that goes well with a variety rice dishes. The original recipe was for aloo-gerkins rasa but I changed it to cabbage cuz its been some time since I cooked the vegetable. I also thought it would blend well with the aloo gravy.


What I Used:

Cabbage - 250gm, finely sliced
Potatoes - 2, cubed
Oil - 1 tbsp
Turmeric powder - 1/4 tsp
Chili Powder - 1 tsp
Cumin/jeera powder - 1/4 tsp
Coriander powder - 1/4 tsp
Ginger garlic paste - 2 tsp
Bay leaves - 2
Garam masala - 1/2 tsp
Salt - to taste

How I Made It:

Fry cubed potatoes in hot oil in a wok until lightly browned.
Remove from oil and keep aside.







To the same hot oil in the wok, add cabbage, sprinkle with salt,
stir and cover and simmer for 5 minutes.





To the water given out by the cabbage, add the masala pastes.
Stir and fry until masala are well blended with the cabbage.



Next, add 1/4 to 1/2 cup water - just sufficient to cook the potatoes. Stir and add potatoes. Adjust salt to taste.

Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.

Finally, in a frying pan, heat oil, add the bay leaves and garam masala. Stir fry a couple of minutes and pour over the cabbage mix. Stir for 2 minutes and remove from fire.

Basic recipe from here.


Jeera Pakhala with Odiyan Aloo Cabbage Rasa - my entry to this month's Regional Cuisine of India hosted by Swapna of Swad.