Odisha Cuisne Archives - I camp in my kitchen

Tomato Khatta - Tomato Chutney

Priya_Srinivasan — Sat, 12 Sep 2015 15:20:00 +0000

A simple tomato chutney made in so many different ways!! This chutney has a unique taste of panch-phoran, mixed with tangy tomato and spicy chili, and sugar brings a delicious flavor combining all together. When paired with the Nadia chihau pitha, it bursts out with all the flavors in your mouth, one great experience!!!

Ingredients

4 medium sized tomatoes, chopped

1 small piece of ginger, grated

1 small onion, chopped

4 nos green chillies chopped

1 teaspoon punch-phoran (equal amounts of mustard, methi, saunf, kalonji and cumin)

1 teaspoon sugar

¼ teaspoon turmeric powder

2 teaspoon of oil

Salt to taste

Source here

Method

Heat a oil in pan, add punch-phoran , let it splutter. Add onions, green chilies and grated ginger , saute until onions turn translucent.
Next add tomato, turmeric powder, salt, sugar and ¼ cup of water and mix well.
Let it cook until tomatoes turn soft and mushy. Serve it as side along with Nadia chithau pitha.

The post Tomato Khatta - Tomato Chutney appeared first on I camp in my kitchen.

Nadia Chithau Pitha with Tomato Khatta from Odisha/Orissa

Priya_Srinivasan — Sat, 12 Sep 2015 15:15:00 +0000

Today we are travelling to Odisha /Orissa for breakfast. We are already a big fan of tomato chuda and nadiya pachadi from this state. So, while looking for breakfast I came across this pitha made using coconut and rice @ +Srivalli Jetti space.

I was worried about how it will taste, since i contains nothing other than rice and coconut, I was wrong, it tasted good when served hot and paired with proper side. You can either make dalma or any spicy vegetable curry. I paired it with tangy and sweet tomato khatta/Chutney.

Source +Srivalli Jetti
Ingredients

1 cup rice

1 cup freshly grated coconut

salt to taste

oil for making the pitha's

Method

Soak rice for 2-3 hours. Drain the excess water, add the grated coconut and grind it to a fine batter. The Batter should be thin. Let the batter sit for 30 minutes.
Heat a pan/tava , pour a laddle of batter on the hot tava in circular motion. do not make like regular dosa, it has to be done like rava dosa.

Cover and cook in a slow flame. Do not flip the pitha. When the top portion of the pitha is cooked, take the cover off, and serve it hot along with a spicy curry.

I served it with spicy, tangy and sweet tomato khatta/Tomato Chutney.

Sending this to Come,join us for breakfast, happening @ +srivalli jetti space.

Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 56

An InLinkz
Link-up

The post Nadia Chithau Pitha with Tomato Khatta from Odisha/Orissa appeared first on I camp in my kitchen.

Tomato Chuda Santula & Nadiya Pachidi/Tomato Poha with Coconut Raita from Odisha

Priya_Srinivasan — Mon, 21 Apr 2014 04:03:00 +0000

Odisha/Orissa state that is so famous for The Puri Jagannath Temple and its Rath yatra. Apart from these two it is also famous for Chena Poda and Chanar jalebi. mmm, lip-smacking paneer/chena/chanar!!!! They even stuff chena/chanar in their pithas too. When i was looking for something interesting to make, i was like what to choose? It always happens when you have truck loads of choices to choose from.;)

So, first i thought of doing Mitha dali, Chana dal cooked with jaggery and tempered with panch phutan, it is also a Mahaprasad made as an offering to Lord Jagannath during the rath yatra, but this BM has really grown a paunch on my hubby!!! So, he strictly said no to sweet!! So , i settled with this simple, yet tasty Poha/Tomato Chuda for breakfast, i paired it with coconut raita to make it a complete meal.

Source here
Ingredients
½ Cup Thick Poha/Aval
1 Large Onion, chopped
2 Medium tomatoes, chopped
¼ teaspoon turmeric powder
½ teaspoon red chili powder
Salt to taste
fistful of fresh coriander leaves

Tempering
2 teaspoon groundnut oil
½ teaspoon mustard seeds
2 green chilies, chopped

1 teaspoon shredded ginger

a sprig of curry leaves

Method

Take poha/Aval in a colander and wash under running water for a minute. Let it sit in the colander and drain well.
Chop onion, tomatoes, chilies and ginger. I used my chopped for the same.
In a pan, heat oil given under tempering, splutter mustard seeds, add chopped onions, chilies, curry leaves and ginger. Saute until onions turn translucent.
Next add the chopped tomatoes, turmeric powder, chili powder, salt and ¼ cup of water. Let the tomatoes cook well. this will take 4-5 minutes in a medium flame.

When the water is almost absorbed, add the poha/aval to this and mix well. Let it be on the stove for another 2-3 minutes. Add fresh coriander, mix well. Take it off the stove. Serve hot.

Source here
Nadiya Pachidi/Coconut Raita
2 tablespoon fresh coconut
½ cup Yogurt
1 green chili, slited lenghtwise
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds/jeera
¼ teaspoon shredded ginger
a pinch of hing
Salt to taste

Method

Mix together Coconut and yogurt. Add salt and ginger to this.
Heat a tadka pan, add oil, splutter mustard seeds, crackle cumin,add the slited green chili.

Pour this sizzling tempering/tadka on the coconut-yogurt mixture. Serve as an accompaniment to rice dishes

I served it with Tomato Chuda Santula/Tomato Poha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Sending this to come, join us for breakfast, happening @ +srivalli jetti's space.

An InLinkz
Link-up

The post Tomato Chuda Santula & Nadiya Pachidi/Tomato Poha with Coconut Raita from Odisha appeared first on I camp in my kitchen.