Recipe: To Try At Home Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic)

Recipe: To Try At Home Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic) Delicious, fresh and tasty.

Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic). Traditional culinary of Odisha consists of main meals and snacks as usual. These again are of two types, the Satwika ( vegetarian ) and the Tamasika ( non-vegetarian ). In the Satwika Ahara type again we have the common food items and the festive food items.

Start boiling entire milk in a deep vessel till bubble comes from the milk and then reduce the flame.

Start adding Lemon Juice or Vinegar to the milk and stir with a ladle to mix the souring agent properly to curdle the milk.

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You can have Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic) using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic)

1. You need of milk.

2. Prepare of lemon juice.

3. It’s of boiled potato.

4. Prepare of turmeric powder.

5. You need of salt.

6. Prepare of Masala paste (1 inch ginger,1/2tbsp cumin seeds, 1 dried chilli, 1/2inch cinnamon).

7. You need of sugar.

8. Prepare of dried chilli.

9. You need of oil.

10. It’s of refined oil for dip frying.

11. It’s of medium size chopped tomato.

12. It’s of bay leaf.

13. You need of gram flour.

14. Prepare of chopped coriander leaf.

It goes well with steamed rice or chapatti.

This is a no Onion no Garlic recipe.

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Traditional Odia Cuisine :-Chhena Tarkari / Chhena Kofta Curry (Without onion and garlic) step by step

1. Boil the milk in a vessel and add lemon juice to it and allow the milk to curdle..

2. Let cool it room temperature and strain the chhena from the whey..

3. Add the gram flour, 1/4tbsp turmeric, pinch of salt to it and mix it well..

4. Then make small balls from the chhena. Dip fry them in oil and keep aside..

5. In another pan heat oil in it and add the sugar for cancellation (in traditional method, this caramelization process helps the curry to become red and hence there is no need of using harmful artificial colours.).

6. Add the bay leaf and dry chilli to it, add the masala paste, turmeric powder and salt to it and cook till the oil becomes separate..

7. Then add the the chopped tomato to it and cook till the tomato is completely mix in it..

8. Cut the boiled potatoes into cube sizes and add it to the masala and cook it for again 5minutes..

9. Then add water to it and allow it to boil in high flame.Once the water boil then you must slow the flame to medium and after 5minutes add the chhena balls to it..

10. Cook it again for 2minutes and then switch off the flame..

11. Serve hot by garnishing it with coriander leaves with puri or paratha or roti..

Turmeric leaves are basic ingredients of this traditional delicacy.

Soak the chana dal in water for half an hour.

Clean and wash the fish head and cut it into small pieces to the extent possible.

Peel and cut the vegetables ito cubes.

Grind onion, garlic and ginger to a smooth paste.