Odia Recipes

Ingredients Baigana ( Eggplant/Brinjal ) -250gm Dahi ( Yogurt ) -200gm Green chilies -2-3 Nos Bhusanga Patra ( Curry leaves ) Lanka Gunda ( Chilli Powder ) -1/2 tbsp Jeera Gunda ( Cumin Powder ) – 1/2 tbsp Phutana ( Cumin, Mustard seed, Methi, Black cumin )-1tbsp Chini ( Sugar) ...

  Ingredients Medium carrots,grated pure ghee skimmed milk green cardamom powder sultanas khoya,grated sugar free nature diet sugar pistachios,blanched ,peeled and sliced Method 1-heat pure ghee in kadai.add grated carrots and saute for about five minutes. 2-add skimmed milk and cook. 3-add green cardamom powder,sultanas,sugar free nature diet sugar and ...

What is it? Santula is a non spicy vegetable curry made of watery vegetables like Green Papaya (Kancha Amruta Bhanda), Pumpkin (Boitalu) and gourd vegetables like Snake Gourd (Badi Potala), Ridge Gourd (Jahni) and Potato (Alu) & Brinjal (Baigana). You can choose any one or two type of vegetable along ...

What is it? Tomato Khata (Sweet Tomato Curry) is a sweetened vegetable curry with made with Tomato and grated coconut and date palm. Ingredients 250 gm tomato (tamatar) 100 gm date palm (khajuri) 2 tablespoon freshly grated coconut (nadia kora) ½ inch ginger (adaa) 2 dry red chillies (sukhila lanka) ...

Ingredients 50 gm arum (saru) 50 gm potato (alu) 50 gm yam (desi alu) 50 gm pumpkin (kakharu) 50 gm striped pear gourd/ parwal (potala) 2 tomatoes (tamatar) 5-6 lima or indian beans (simba) 7 french beans (bin) 4 long beans (jhudunga) 1 brinjal (baigana) total 1 cup of dry ...

Ingredients 2 Cup Rice 25 gm Kala Jeera 2 spoons Oil curry leaf(Bhrusunga Patra) Red pepper(Sukhila Lanka) Method Boil the rice(like we prepare normal rice). Remove the water from it and u get normal rice. Then put oil into the frying pan(Kadei). When the oil is hot enough put the ...

Ingredients 3 cups rice Basmati (basumati chaula)(or any local rice with a fragrance may be used) ½ cup bengal gram (buta dali) 1 cup sugar 1 cup (chini) salt to taste 25 gms raisin (khismis) 1 tea spoon turmeric powder (haladi gunda) 3 tablespoon ghee (gua gheea) Ghee 2 tbsp ...

Ingredients 2 cups rice (chaula) 2 table spoon split bengal gram (chana dali / buta dali) 2 table spoon ghee (desi ghia) 10 curry leaves (bhursunga patra) 1 teaspoon cumin seeds (jeera) 2 red chillies (sukhila lanka) 2 table spoon lime juice (lembu rasa) salt to taste (luna) Method Soak ...

Ingredients 250 gms rice (chaula) 200 gms half-crushed green gram/ moong dal (muga dali) 1/2 tea spoon turmeric powder (haladi gunda) 51 table spoon cumin seeds (jeera) 1 pinch asafoetida (hengu) 100 gms pure ghee (gua gheea) 3 to 4 red chillies (sukhila lanka) 2 bay leaves (tej patra) 2 ...

Ingredients 1/2 cup moong dal (muga dali) 1 tablespoon cumin seeds (jeera) 1 inch ginger – crushed (ada) 1 tablespoon ghee (desi gheea) 2 tea spoon cumin powder (jeera gunda) Chili power to taste (lanka gunda) 2 red chillies (sukhila lanka) Salt to taste 1 & 1/2 cups of cut ...

Ingredients 100gm pigeon pea /arhar dal (harada dali) 50gm raw papaya (kancha amrutabhanda) 50gm striped pear gourd / parwal (potala) 50gm potato (alu) 1 big onion (piaja) 3-5 dry chili (sukhila lanka) ½ teaspoon mustard (sorisha) 1 teaspoon cumin seeds (jeera) 2 bay leaves (teja patra) ½ teaspoon turmeric powder ...

  One of the traditional and Popular Delicacies of Orissa is the Mahaprasad (Avada)- the holy food served to Lord Jagannath as bhog. This is mostly available at the Anand Bazar near the Jagannath Temple. The specialty of ‘mahaprasad’ preparation lies in its massive cooking by unique steaming process in ...

Among the Popular Delicacies of Orissa you can opt for the different kinds of pithas (Cakes) prepared from rice powder and gram dal. The various pithas made in Orissa are like Peda,Chitau, Manda, Arisa, Kakara , Podapitha, Chakuli pitha and Enduri Pitha.. The sweet ones, Chhenapoda pitha are delicious. These ...

Sweets Orissa cuisine involves extensive usage of coconut even in desserts. People of Orissa include dessert in their regular meal. Some of the desserts which are famous in Bengal and all over India are the invention of Orissa. History says that the well admired Kheeri or Kheer (rice pudding) preferred ...

Talking of the Cuisine in Odisha, we must mention the fish and seafood which are specialties here. Crabs, prawns and lobsters cooked in curd or coconut milk with little oil are the special dishes of Odia Cuisine. What is rich and plentiful is the diverse selection of seafood, with crabs ...

Paddy being the principal crop of Orissa, Rice is naturally the staple food of the people. Wheat, though not grown in plenty, has the privilege of being the second. Side dishes are prepared from a variety of pulses and vegetables like Brinjal, pumpkin, gourd, colocasia, cauliflower, cabbage, tomato, papaya, beans, ...

Food is an important and integral part of various traditions and has cultural significance in the life of the people of Orissa. Orissa cuisine is an amalgamation of affluent usage of spices and local ingredients. The food pattern has a striking resemblance with that of some of its neighboring states ...