A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
About Macha Anda Bhaja, Bhaja Bhaat, Odia Dalma and Tomato Khatta
Crispy fish roe fritters with fluffy rice, protein-packed dal, and tangy tomato. A soul-satisfying meal!
This odia dish is perfect for lunch. With 1611.23 calories and 57.53g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Besan (For binding)
0.33 cup Mustard Oil (For shallow frying)
Instructions
1
Marinate the Fish
Thoroughly clean the fish pieces and pat them completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, combine the fish pieces with 0.5 tsp salt, turmeric powder, red chili powder, and lemon juice.
Gently rub the spice mixture evenly over all sides of the fish. Set aside to marinate for at least 10 minutes.
2
Prepare the Egg Batter
In a shallow, wide bowl suitable for dipping, crack the two eggs.
Add the finely chopped onion, green chilies, coriander leaves, besan, and the remaining 0.25 tsp of salt.
Whisk vigorously until the mixture is well combined, uniform, and slightly frothy. The besan should be fully incorporated without lumps.
3
Shallow Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed frying pan or skillet over medium-high heat. Wait until the oil is very hot and just begins to smoke lightly; this mellows its pungent flavor.
Reduce the heat to medium to prevent burning. Take one piece of marinated fish and dip it into the egg batter, ensuring it's generously coated on all sides.
Carefully slide the coated fish into the hot oil. Repeat with another 1-2 pieces, being careful not to overcrowd the pan.
Fry for 4-5 minutes on the first side, or until a deep golden-brown crust forms. Avoid moving it too much.
Using a spatula, carefully flip the fish and fry for another 3-4 minutes on the other side until it is cooked through and equally crispy.
Remove the fried fish from the pan and place it on a wire rack or a plate lined with paper towels to drain excess oil.
4
Serve Immediately
Serve the Macha Anda Bhaja immediately while it's hot and at its crispiest. It pairs wonderfully with steamed rice and a simple dal.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
0.5 tsp Roasted Cumin Powder (optional, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
Once the oil is hot, add the dried red chilies and panch phoron. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the curry leaves and sauté for another 10 seconds, being careful as they may splutter.
2
Sauté Aromatics and Tomatoes
Add the finely chopped onion to the pan and cook until it turns soft and translucent, stirring occasionally (about 3-4 minutes).
Add the grated ginger and sauté for one more minute until its raw aroma disappears.
Now, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything together well.
3
Cook the Tomato Base
Cover the pan and cook the tomatoes on low to medium heat for 10-12 minutes.
Stir every few minutes to prevent sticking. Use the back of your spoon to mash the tomatoes as they cook.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
Continue cooking until the tomatoes are completely soft, pulpy, and the oil begins to separate from the mixture.
4
Simmer and Sweeten the Khatta
Add the grated jaggery, chopped dates (if using), and 1/2 cup of water to the pan.
Stir continuously until the jaggery dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 7-8 minutes, or until the khatta thickens to a glossy, jam-like consistency.
5
Finish and Serve
Turn off the heat. If using, stir in the roasted cumin powder for an extra layer of flavor.
Let the Tomato Khatta cool slightly; it will continue to thicken as it cools.
Serve warm or at room temperature as a side dish with rice, dal, roti, or as a relish with snacks.
