Machha Besara

Ingredients:
1 kg rohu or bhakur fish (rohi /bhakura)
1 onion (piaja)
1 tomato
3-4 Green chili
1-2 dry mango (tamarind can also be used)
2 teaspoon red chilli powder (lanka gunda)
1 teaspoon turmeric powder (haladi gunda)
5 garlic cloves
mustard oil (sorisha tela)
2 1/2 tablespoon mustard (sorisha)
1 tbsp posto
½ teaspoon cumin seeds (jeera)
Salt to taste (luna)

Method:
Cut the fish into small pieces and wash thoroughly.
 Add turmeric powder and salt to it for marinating.
Make a paste of mustard seed, posto and cumin seeds
 Cut the onion into slices.
Pre-heat a pan on medium flame.
Put oil and fry the fish for 4 to 5 minutes. Keep the fried fish aside.
Putting the pan again on medium flame take a little oil .
Add mustard ½ tea spoonful .When the mustard start cracking add the sliced onions and sliced green chilies . You don't need to make onions brown just sauté it till it become translucent then add tomato and dried mango to it and cook till the tomato is mashed up
Add the masala paste, turmeric powder, red chili powder and salt to it.
Cook that for around 5-10 min ,now add water and cook for another 10-15 min.
 When the curry starts boiling add the fried fishes and boil it further for about 7 minutes.
 Maccha besara is now ready to be served with rice. Garnish it with coriander leaves before serving.

Santula Oriya recipe

Ingredients:
50gm brinjal (baigana)
50gm potato (alu)
50gm ridge-gourd (jahni)
50gm raw papaya (kancha amrutabhanda)
Pumpkin(kakharu)
1 small tomato
other green or red vegetables may also be used (not the leafy ones).
1 onion chopped
7-8 garlic cloves – chopped into small pieces (kata rasuna)
½ teaspoon panchpooran (pancha futana)
3-4 green chillies (kancha lanka)
2-teaspoon refined oil (refain tela)
salt to taste (luna)

Method:
Cut the vegetables into medium cubes. Boil the vegetables in a cooking pot by adding salt and turmeric to it.add tomato when the vegetables are half cooked.then cook them all. Heat oil in a frying pan. Add futana  when the oil is hot. Add chopped onions, fry it till it become light golden brown now add  chopped garlic cloves. Fry for couple of mins.Add green chilies and fry it a little. Then add boiled vegetables and stir properly.  Put the flame in simmer level for about 2-3 minutes. Your Santula is ready to serve. It can be served with either rice or chapatti.

Dalma Oriya recipe

Ingredients:
300gm pigeon pea /arhar dal (harada dali)
50gm raw papaya (kancha amrutabhanda)
50gm striped pear gourd / parwal (potala)
Pumpkin
Parval
Brinjal
50gm potato (alu)
1 big onion (piaja)
1 inch crushed ginger
1 tomato
3 chili (sukhila lanka)
½ teaspoon mustard (sorisha) / ghee
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi gunda)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon chili powder (lanka gunda)
salt to taste (luna)

Method:
Wash the vegetables thoroghly. Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder, bay leaf ,crushed ginger , tomato and 3 cups of water in a Pressure Cooker and put it on medium flame.
 After one whistle switch off the gas. A little later as the pressure of the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, chopped onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.

Variations:
What is mentioned above is a simple recipe of Dalma. You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain, and yam etc. A little scrubbed coconut may also be added. Using desi ghee (gua gheea) instead of refined oil lends subtle flavour to dalma. Also find another variety of dalma elsewhere on this page, where moong dal is used instead of arhar dal.