A traditional Odia delicacy where a fried fish head is crumbled and cooked with a medley of vegetables and aromatic spices. This rustic, flavorful dish is a perfect accompaniment to steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
435cal
25gprotein
31gcarbs
25g
Ingredients
500 g Rohu Fish Head (Cleaned and cut into 2-3 large pieces)
0.25 cup Mustard Oil (For frying and cooking)
2 medium Potato (Peeled and cut into 1-inch cubes)
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
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.
About Machha Chhencheda, Bihari Arna and Odia Dalma
Homestyle Machha Chhencheda with protein-packed Arna and fiber-rich Dali. A truly soul-satisfying meal!
This odia dish is perfect for dinner. With 1264.29 calories and 48.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Pancha Phutana (Odia five-spice blend)
1 pcs Bay Leaf
2 pcs Dry Red Chili (Broken in half)
1 tsp Turmeric Powder (Divided use)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste, divided use)
1 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate and Fry the Fish Head
Thoroughly wash the fish head pieces. Pat them dry with a paper towel.
In a bowl, marinate the fish head with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Ensure all pieces are well-coated. Let it rest for 15 minutes.
Heat the mustard oil in a heavy-bottomed kadai or pan over medium-high heat until it's lightly smoking.
Carefully slide the marinated fish head pieces into the hot oil. Fry for 6-8 minutes on each side until they are deep golden brown and very crispy. Be cautious of oil splattering.
Once fried, remove the pieces with a slotted spoon and set them aside on a plate to cool. Once cool enough to handle, use your hands or a pestle to break them into smaller, coarse chunks.
2
Prepare the Masala Base
In the same kadai with the remaining oil, reduce the heat to medium. Add the bay leaf, dry red chilies, and pancha phutana. Let them crackle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes, stirring continuously, until the raw smell disappears.
3
Cook the Vegetables
Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy, releasing their oil.
Add the remaining 1/2 teaspoon of turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté the spices for 1 minute until aromatic.
Add the cubed potatoes, pumpkin, and brinjal, along with the remaining 1 teaspoon of salt. Mix thoroughly to coat the vegetables evenly with the masala.
Pour in 1 cup of warm water. Stir well, bring the mixture to a boil, then cover the kadai and reduce the heat to medium-low.
Let the vegetables cook for 10-12 minutes, or until they are about 80% tender. Stir occasionally to prevent sticking.
4
Combine and Finish the Dish
Uncover the kadai and add the fried, broken fish head pieces to the semi-cooked vegetables.
Gently mix everything together. Cover and let it simmer for another 5-7 minutes on low heat. This allows the flavors of the fish to meld with the vegetables.
Remove the lid. Using the back of your spoon or spatula, lightly mash some of the vegetables and fish pieces to create the characteristic coarse, semi-mashed 'chhencheda' texture.
Sprinkle the garam masala powder and freshly chopped coriander leaves over the dish. Give it a final gentle stir.
Turn off the heat, cover the kadai, and let the dish rest for 5-10 minutes before serving. This helps the flavors to settle.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
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.
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.
