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Delicacies from the East coast

PHOTO: K.R. DEEPAK

Orissa conjures up images of Lord Jagannath, the famous Konark temple, the classical Odissi dance. So when there is an Oriya food festival, the curiosity level rises, for its is something not held often. Whereas Bengalis are considered to be the greatest food lovers. A leisurely meal of many items, which requires long hours of labour and ingenuity in the kitchen, has long been a major part of Bengali culture.

Hotel Taj Residency is currently hosting Oriya and Bengali Food Festival at its Harbour View restaurant till June 19.

Here are the recipes of a couple of delicacies from the two States.

Mansa Poorg

(Sambalpuri Mutton Curry)

Ingredients:

1 kg boneless goat meat
3 onions sliced
2 tomatoes sliced
4 tbs yoghurt
1 tbs garlic paste
1 tbs ginger paste
Turmeric powder
Black pepper powder
3 tbs mustard oil
Salt to taste
Freshly cut cilantro
Whole garam masala

Method:

Mix all the ingredients except oil, onion, tomato and cilantro. Marinate goat meat and leave for atleast one hour.Take mustard oil in a pressure cooker on medium flame. When oil is hot add whole garam masala. After a while add the marinated goat meat. Now stir occasionally.When the raw smell is gone, add sliced onions and tomatoes. Now stir it and add half cup of water. Cover the lid and put it to pressure.When the mutton is done, garnish with freshly cut cilantro.

Enjoy this Mansa Poorga with rice or roti or paratha.

Chingudi tarkari

(Prawn Curry)

Ingredients:

400 gms of prawns
1 onion finely chopped
1 tbs ginger paste
1 tbs garlic paste
Turmeric paste
Half tbs coriander powder
Quarter tbs cumin powder
1 tbs of meat masala
Red chilli powder
1 red tomato finely cut
1 potato peeled and cut into
long pieces
Panch-phutana
Whole gram masala
3 tbs refined oil
Salt to taste
Freshly cut cilantro

Method: Shell and wash prawns. Add quarter tbs of salt and a bit of turmeric powder to the prawns and marinate it.Deep fry potato pieces and keep aside. Take 1 tbs of refined oil in a skillet on medium flame.

Add prawns and fry it till it turns orange in colour and then keep aside. Take the rest of the oil in the skillet and add panch-phutan.

When the spluttering stops add finely chopped onions and fry till they turn golden.

Add giner and garlic paste, coriander powder, turmeric powder, chilli powder and fry. When the raw smell is gone add sliced tomato and salt.

Then add the fried prawns, potato and meat masala and mix properly. Now add 1 and half cup of water to it and bring it to boil.

Cook for 2-3 minutes and then garnish with freshly cut cilantro. Serve this with rice or roti.

(The recipes have been contributed by Shantanu Guha Roy, the Food and Beverages Manager of Taj Residency, Visakhapatnam)

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