Friday, 17 November 2017

Macha Munda Ghanta / Macha Munda Chhencheda/Fish head with split bengal gramdal and cabbage- Odisha delicacy

Macha Munda Ghanta / Macha Munda Chhencheda/Fish head with split bengal gramdal and cabbage- Odisha delicacy


Preparation Time:10Minutes
Cooking Time: 50Minutes
Total Preparation Time:60minutes



My all time favourite machha munda ghanta/ chhencheda is a delicacy of Odisha and every odia would die to have!!!.My husband get fish only to prepare this dish!! Being far from home, really miss those authentic dishes so tried to prepare and satisfy our carves!!!😍




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Machha Munda ghanta./ machha munda chhencheda : This recipe is called by different names simultaneously. It is also referred as chhincheda/chhencheda. In Bengali cusine version is of more lentils called as Mudhi Ghanta.

In this dish main ingrident is fish heads.This recipe is very famous in Odiya wedding functions. Where you buy a whole fish and use the main pieces for some curry other recipes and head things is kept aside. The head and few other pieces like tail which is not used mostly in other recipes.which they use later for Machhha Ghanta/Chincheda. Those heads and other left out pieces are cooked with different vegetables and lentils and Indian spices.
For Maccha ghanta I’m using Bengal gram dal and cabbage with aromatic spices.So let’s enjoy this aromatic and tasteful delicacy from Odisha.





Rohi Macha munda ghanta/Fish head curry


Course:Main Course(Non-Veg)
Cuisine: East India
Servings:4 Persons


INGREDIENTS


For Rohu Macha Munda Ghanta

  • Rohu Fish head 1 whole divided into 2 pieces 
  • Rohu fish fried pieces 4 (for procedure of fish fry click the link below)
  • http://www.lukitchen.com/2017/11/rohu-fish-fryrui-or-roho-labeo-labeo.html
  • Channa dal/bengal gram dal 1cup (soaked in 3 cup water atleast for 4 hours, overnight is best to use.)
  • cabbage 2 cup finely chopped
  • MasalaPaste
  • Potatoes(2 Medium size) chopped in cubes(optional)
  • 1 Medium Tomato (fine slice)
  • bay leaf 1
  •  cinnamon 1inch(crushed)
  •  cardamom 2 nos(crushed)
  •  Mustard oil(7-8)tbsp
  •  Kashmir chilli powder1 tbsp
  • Turmeric powder 1/2 tsp 
  •  sugar 1/2tsp
  • coriander leaves 1tbsp freshly chopped   
  • Water 2 cup 
  • Salt to taste
For Masala


  • 4 Medium onions(roughly chopped)
  • Garlic 8-10 pods
  • Ginger 1inch (roughly chopped)
  • Coriander seeds 1tsp
  • Cumin Seeds 1tsp
  • 2 Dry red chilli
  • 1 Green chilli
  • 1 small Bay Leaf
  • Cinnamon 1/2 inch
  • Cardamom 2 nos

Procedure to Make Masala:


Place all ingredients into mixie jar and put little water and  grind to paste.

Procedure:
  • Place a heavy bottom pan or kadhai put the oil and once the oil is heated, add the sugar
  • Let the sugar to caramelized (don't burn it) ,add crushed cinamon, cradmom and bay leaf, saute it for a minute
  • Now add in tomatoes and cook till the tomatoes turn little mushy.
  • Now add the turmeric and chilli powder,saute it for a few seconds
  • Time for masala to go in, saute for 5 minutes
  • Now add saoked channa dal/bengal gram dal and cabbage
  • Now mix everything well and saute for 5 miutes
  • Now add fish heads and other fish pieces.
  • Now add raw potatoes
  • Cook in medium flame, all dals cooked properly
  • Once the fish are became tender it can be crushed with help of ladle,just by pressing the ladle on it
  • Saute it till it roasted and dals cooked( all raw smell of masala goes off and oil start coming from sides)
  • Garnish it with chopped coriander leaves.
Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic recipes of Odisha with my twist!!!

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