Oriyarasoi - Flavours from a oriya kitchen

Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are besara(mustard seeds ground with garlic), and pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin ). The main course invariably incorporates rice, dal and various vegetable prepartions. The low oil and spice content invariably makes it a delight for the calorie consious and those suffering from high blood pressure and hyperacidity related disorders.

Tuesday, February 14, 2012

Kakharu Phula Bara ( Pumpkin Flower Fries )

Cooking Time Required: 10-15 mins
Cost of preparation: 10-15 rupees

Ingredients: Kakharu phula/Pumpkin flowers ( 2 bunches or 20 nos ), dry red chillis (2-3 nos.), rice ( 5-6 tsp), cumin seeds ( 1/3 tsp ), turmeric ( 2-3 pinch ), salt to taste, any vegetable oil ( 3-4 tsp ), freshly grated coconut ( 2 tsp ) .

Preparation: Soak the rice in a cup of warm water for about 2-3 hours.

Wash and remove all the parts of the flowers except for the petals.

Wash and grind the soaked rice along with the remaining spices into a smooth paste of medium consitency.

Cooking: Heat a non-stick pan. Drizzle/spray a little oil.

Hold two of the pumpkin flowers togather and dip into the batter. Put it on the pan.
Repeat with the remaining flowers.

Cook on one side till crisp and reddish. Flip over, spray a little oil and cook the other side till reddish.

Serve hot with rice as a side dish.