Monday, 11 December 2017

Dahi kanji - Odiya Cuisine



Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of Sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes. Yogurt is used in dishes. Many sweets of the region are based on chhena (cheese). 

Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes. Yogurt is used in dishes. Many sweets of the region are based on chhena (cheese). The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. 

Kanji is an authentic Oriya dish that is quite popular in Southern part of Orissa. It is basically a soupy based dish like Dal with a unique sour taste. Normally Kanji is cooked during summer. Since the Curd with lots of vegetables are being used as main ingredients, this seems quite a healthy dish by nature. This is our #Foodiemonday #Bloghop event, and this time we are back with #Odiyacuisine and my contribution is this Dahi kanji. check out the recipe below and enjoyyy this delicacy.


Ingredients:

1 Cup Curd
3 Tbsp Besan
1 Small piece Pumpkin, diced
1 medium Radish, cut in round shape
1 Green Chilly
6 Garlic Cloves
1 tsp Turmeric Powder
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Fennel Seeds
3 Red Chilly
1/4 tsp Asafoetida
5 Curry Leaves
2 tbsp Mustard Oil
31/2 Water 

Method:

1. Take a bowl and beat the Curd. Add Salt, Water, Besan, Turmeric Powder in curd and mix properly so that it doesn’t get any lumps. Cut Pumpkin in dice shape.

2. Cut Green Chilly in lengthwise. Take a pan and heat 1tbsp of Oil and fry the Radish for few minutes in low flame. Take a heavy bottom pan & add the curd mixture with Green Chilly and boil it for another 5-7 minutes.

3. Add all the vegetables except radish and boil for 5-7 mins. Now add Radish and again boil till all the vegetables gets tender. Take the pan out from heat and keep aside. Heat another 1 tbsp of Oil in a Frying Pan.

4. Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Asafoetida and fry till it crackles. Add Red Chilly Whole, Curry Leaves, Garlic and fry for 1 min. Add this Tadka in the vegetable pan and mix it well.

Your dahi Kanji is ready to serve.