Odisha Plates

  Ingredients... 300 g Maida 125 g  Cornflour 5 tbsp Sugar powder  1 teaspoon Instant yeast ½ tsp Baking powder ½ tsp Baking soda  Preparations..... Make a dough, cover and keep aside about 15 minutes.  Once the dough has doubled in size, punch it back and knead it again and keep 5 more minutes.  After 5 minutes remove and need and roll the dough apply oil and cut out rounds from the dough.  Place these small round cuts on greesed plate, fold over each round in half and then use a rolling pin to gently flatten the dough to form the bun shape. Cover a wet towel and keep this for half an hour.  Now its ready to be go in steamer. Steam the buns in batches for 10 to 12 minutes or until they are puffy and soft, and cooked all the way through. For filling.. Cut the chicken breasts into small cubes. Marinate with curd, salt, turmeric, red chilli powder. Refrigerate this marinated chicken for half an hour.  Heat oil fry until golden, and sprinkle pep...

 Here's a simple Prawns Ambotik recipe: Ingredients... 250g Prawns, cleaned and deveined 2 medium onions, chopped 2-3 dried Kashmiri red chilies, soaked in water 1 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp black peppercorns 1-inch ginger, chopped 4-5 garlic cloves, chopped 1/2 tsp turmeric powder Salt, to taste 2 kokum pieces (or 1 tsp tamarind paste) 2 tbsp oil Fresh coriander leaves, chopped (optional) Preparations.... Grind..soaked chilies, cumin, coriander seeds, peppercorns, ginger, and garlic to a paste. Heat oil in a pan, add chopped onions, and sauté until golden. Add the ground paste and sauté for 2-3 minutes. Add turmeric powder, salt, and 1 cup water. Mix well. Add kokum pieces and simmer for 5-6 minutes. Add prawns and cook for 3-4 minutes or until they turn pink. Serve hot with steamed rice. Adjust spice levels and tanginess to taste. Enjoy!

  Ingredients... Fish fillet  1 tail portion Red chilli powder ½ tsp Turmeric powder a pinch Lemon juice ½ tbsp Crushed black pepper ½ tsp Fried Garlic paste 1 tsp Mustard oil 2 tbsp Salt to taste Preparations.... .Choose tail portion for this grill,  it's taste better than hardest part of fish. Boneless or one bone fish is good for this. .Clean fish fillet, before marinate keep in refrigerator for a while. .To make the spicy sauce mix everything in one bowl. Don’t limit this sauce to fish alone. It’s amazing on grilled fish or tossed with grilled fleshy vegetables. Lightly oil a grill or stovetop grill pan and heat until medium-hot. Lightly season the flesh side of the fillets with salt and pepper and place them, skin side down, on the hot grill. Cook for 4 to 5 minutes, until the skins are lightly charred and crispy. Turn them over and cook another 2 to 3 minutes. When all done,remove on serving platter and garnish with few greens, lemon sli...

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 

  Ingredients..... Suji..1/2 Cup Sugar..1 Cup Milk1 1/2 Cup Ghee1 1/2 Tbsp Water1 1/2 Cup Cardamon Powder 5-6 Preparations..... Boil 1 1/2 cup milk approx 250 ml. Once milk starts boiling reduce the flame and add 1/2 cup semolina (suji / rava). Put 1 tablespoon ghee and 3 tablespoon sugar in the mixture. Keep mixing till semolina (rava) absorbs milk and becomes dry. Switch off the flame and let mixture cool down to room temperature. By the time you can make sugar syrup by adding 1 cup sugar in 1 1/2 cup water and boil it till sugar dissolves completely and syrup becomes sticky. Switch off the flame and add 5-6 cardamon powder to the chasni (sugar syrup). Now rava mixture might have cool down. Apply ghee to your palm and take small portion of rasgulla mixture and make round balls of all dough without any cracks. Keep rasgulla balls aside in plate. Now our sugar syrup is ready put all rava rasgullas in the chasni (sugar syrup). Heat rasgullas with chasni for 2-3 m...

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...

  These fritters make the perfect lunch or snack when you want something easy that tastes great and can be made with whatever you have on hand.  Making these vegetable fritters is really quite simple and you don’t need any fancy equipment, just use your palm, and a mixing bowl. And of course a frying pan😃   Ingredients...  Boil potatoes - 4 Boiled corn seeds - 2 tbsp Onion sliced - 1 cup Cabbage thin sliced -  2 tbsp Spring onions leaves - 2 tbsp Chopped garlic - 2 tbsp Butter - 1 tbsp Salt as per taste  Preparations.....   Take a mixing bowl, add all ingredients except boiled potatoes, chopped garlic and butter, add salt, and mix well; cover and keep to release the water from vegetables.    Once veggies release water, add potatoes, mash with it, and then add butter and chopped garlic; mix well.   Take a portion of it, flatten it nicely without breaking the shape, and fry it with enough oil.   Remove and serve as a side d...

  Ingredients....... Baby potatoes -1 kg Coriander leaves for garnish  Spice Mix ingredients ..... Urad dal - 2 tbsp Chana dal - 2 tbsp Coriander Seeds - 1 tsp Fennel Seeds - 1 tbsp Cumin seeds -1 tsp Dry Red Chillies - 6 Methi dana - 1 tsp Black Peppercorn -1 tbsp Dalchini 1" stick -1 Dry roast all the above ingredients till fragrant. Once cooled down, grind coarsely, and now add a few more ingredients to this masala..... Aam chur powder -1 tbsp  Chilli flakes 1 tbsp Fried Coconut flakes 2 tbsp Kashmiri chilli powder 1 tbsp Green chilli powder 1 tsp Dry roasted fresh curry leaves 2 tbsp Dry roasted and coarsely grounded methi dana  1 tbsp Salt and black salt as per masala required.  Mix well with grounded spices and keep in a air tight container.  Preparations..... Peel and wash all potatoes, fry potatoes along with a pinch of salt, and cook until the skin turns brown and crispy. Once well fried, remove to a dry plate along with oil. Keep aside. Heat 1 tsp...

  Another name for Dola Purnima is Dola Jatra, or the "Swing Festival."The idols of Radha and Lord  Krishna are embellished and  embellished. After that, pujari  swings them as they are on a  decked palki. Women apply  colored powder to the idols while  they sing hymns and bhajans.   According to the tradition of  Dolyatra, Lord Krishna declared  his unwavering love for Radha on  this day. Love has many colors, and love  for one person is a medley of  them.  That's why the colorful powder is  an essential part of the  celebrations, just like in Holi.  The term "phagu" refers in Odia language. Applying phagu involves a ritual. Phagu is utilized as a sign of  respect for God and then family members'  photos of the departed family  members, and then applied others. Enjoy a beautiful, vibrant Holi with your loved ones.        

  One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ  Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani.   Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds  1/2 tsp fennel seeds  20 crushed Garlic pods  2 dry red chili  Salt, to taste For garnish... Chopped onions  Chopped green chillies  And some seasonings  Preparations:   In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick.   Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...

  Hunan paneer Ingredients..... 10 dry red chilis powder  4 dry Kashmiri chilis powder  2 tbsp olive oil  2 more tbsp olive oil  1 tsp sichuan peppercorn powder  1 tsp black peppercorn powder  1 tbsp doenjang ( soyabean and chitkabra bean  both equal quantity,saoaked  overnight grind to a fine paste and keep for fermentation. This fermented paste is called doenjang sauce) 1 tbsp butter garlic paste  1 tbsp teriyaki sauce ( originally oyster sauce is used in this recipe, I prefer teriyaki sauce ) 1 tbsp rice wine ( homemade rice Vine)  1 tbsp white vinegar 1 tbsp chopped white part of spring onions  2 piece of chopped bok choy  1 inch ginger, minced 4 garlic cloves, minced 1 tbsp rice wine( homemade) 2.5 cups water 1 tbsp chopped enoki mushrooms  Half of capsicum into small size square piece 1 tbsp soy sauce Salt to taste  Preparations.....  Heat a tsp of oil in a wok over medium-low heat. Toast dry red chili...

   Georgian eggplant rolls are one of the most popular Italian dish. Which is known as Nigvziani badrijani. This dish is served cold as an appetizer, often as an accompaniment.   These are thin, fried brinjal slices, which are filled with walnut paste and walnut crushed and decorated with sesame seeds and peanut butter.  Ingredients....... 2 eggplants 1 garlic clove 50 grams walnuts Few crushes walnuts  4-5 tablespoons chopped fresh parsley 3 tablespoons mayo Salt Black pepper Olive oil Sesame seeds  Peanut butter  Preparations...... Wash eggplants, cut off and discard stems. On a cutting board, using a mandoline or sharp knife, slice each eggplant lengthwise in long pieces, ½-inch thick. Sprinkle eggplant slices with Kosher salt and place in a large colander to drain for 15 to 20 minutes. Discard liquid. Preheat the oven to 400F. Place sliced eggplants onto a baking sheet, drizzle with olive oil, and season pepper both sides, here no need to add ...

  Jackfruit 65 Ingredients..... ½ kg jack fruit 4 tblsp 65 masala powder  2 tsp rice flour  3 tblsp hung curd  1 tsp ginger-garlic paste Juice of 1 lemon Salt as required Oil for deep fry  Preparations....... Peel the outer skin and cut the jackfruit , including the rind and seeds, into nice big pieces. Prepare the marinade by mixing  65 masala, corn flour, ginger-garlic paste, lemon juice and salt as required in a bowl. Add curd into it add the jackfruit pieces. Mix well and keep in refrigerator for at least 30 minutes. Remove from refrigerator mix it well before frying. Heat enough oil in a pan and deep fry the marinated jackfruit pieces 4 at a time. Fry until they are crisp and nice dark in colour. Serve hot with or without any sauces or chutneys just enjoy the taste of vegetarian version of 65.

  You swallow the rice as soon as  the distinctively tangy sweet gravy of Odisha reaches  your tongue.😁.  The number of individuals who consume sweets with rice has decreased in the modern day, but Bhendi Sakara, an ancient Odia side dish has a flavor that will completely please your palette.No regrets, no complaints at the dining table, just a request for further finger-licking dishes. Ingredients..... 250 gm Bhendi  4 tbsp Jaggery  Lemon sized Tamarind  1 tsp Rad chilli powder  ¼ tsp Dhaniya powder  ½ tsp Jeera powder  Few Curry leaves  One onion (optional) 1 tsp Panch phoran Salt Oil Preparations......  Cut the bhindi into two pieces after washing. Add a spoonful of oil to a kadhai and cook the bhindies till they change color. Remove in dry plate. Add extra oil to the same kadhai, add panch phoran, and while it's spluttering, add onion. Don't brown it. Add all of the spices, including salt, tamarind water, and jaggery. Cook...

Biri chaula dantikili ******************* Ingredients...... Rice flour - 1 1/2 cup Urad dal -1 cup  Sesame seed - 1or 2 tsp Oil - 1 or 2 tbsp Salt - 1 or 2 tbsp Preparations..... Heat a pan, add urad dal, and roast them well, without changing colour. Once cool make a fine powder of it. Take a bowl, add rice flour, and urad dal flour, black sesame seed, two tbsp oil and salt and mix them well before adding water to this. Now gradually add warm water and knead until the dough is smooth, cover and keep aside. On dinning table spread a clean white sheet apply slightly oil on it . Take dantikili mould fill the dough close it tightly and start making dantikili on sheet as round shaped. Repeat until finish all your dantikili dough. Fill a dantikili mold with dough,  seal it tightly, and begin creating  circular foam dantikili on a sheet.  Continue until you have used up  all of the dantikili dough. Allow this uncooked circular dantikili to dry somewhat. In a pan, heat ...

  Raw Papaya and Shrimp Rai ***************************** Rai paste .... Take mustard seeds, cumin seeds, fennel seeds, garlic, dry chili, and onion and grind them into a paste. Cut and wash the papaya accordingly for family choices.  Clean the shrimp and marinate it. Fry the shrimp in oil in a pan, and add a little oil; fry one teaspoon of panch foran, onion, green chili, curry leaves, and dry chilli in it; add the rai paste and salt; add the papaya  and a little water; and cook until it is cooked. When it becomes thick, add the shrimp, add one tomato, and cook for another ten minutes. Eat it hot.

  Smokey Cherry Plumb Mojito  If you want to add something new to your healthy fresh cool drinks, include this smokey plum Mojito in your menu!   Choose both types of plums in this drink orange for sourness red ripen for sweetness.     Ingredients..... 2 smokey plums Few mint leaves  ½ lemon into 2 parts ½ teaspoon 3 mix powder  Soda water Ice cubes  Presentations... 3 mix powder.... Heat a pan on high flame and switch off the flame when heated up. On that hot pan add one teaspoon spoon full of cumin seeds keep continue stirring when start splutter remove and make a powder along with one teaspoon of white pepper and half teaspoon of salt.  Mojito making.... Slice smokey plums into pieces and place in tall glass.   Add mint, lime juice,  and 3 mix powder.  Using a muddler, muddle the plum and mint until the plum’s juices are released and mint leaves are slight broken apart. Add chilled water and then top with soda wate...

  Dahi lau santula is a healthy and refreshing side dish from the Odisha Cuisine made with steamed bottle gourd and curd. The recipe is very simple and requires a few basic ingredients. Ingredients.... 1 Bottle gourd  1 cup thick curd 1 green chilli  5 garlic cloves round slices  1 tsp urad dal 1 tsp mustard cumin seeds  2 Chopped dry red chillies  Few curry leaves  Oil Salt to taste  Preparations.... Wash bottle gourd peel it and cut into small pieces. In a pan add bottle gourd, little water and salt boil until bottle gourd smooth and transparent. Remove from flame. In a bowl add curd mash one green chilli and add salt mix well and pour this on boiled bottle gourd mix well keep aside  In a pan heat oil add all tempering ingredients one by one when all done spread this on top of dahi bottle gourd mix well and serve as side dish. You may also add chilled curd and serve like raita.

Ingredients...  1 cup of rice  1 liter of milk  1 Baiganapalli mango  1½ cups jaggery  4 whole Cardamom  1 large bay leaf  ⅓ tsp salt  ½ cup of desi ghee  Preparatory...   *Wash the rice and pat dry on a dry cloth, once completely dry transfer it to a dry bowl and keep aside.  * Bring the milk to a good boil, stir once and boil for few more minutes. No need to reduce  * Make a powder of cardamom and bay leaf and keep aside  * Wash mango and keep them in a bowl filled with water for at least 2 hours.  *Cut the mango, peel it and make a smooth puree. Keep aside. * To remove the impurities from the jaggery, soak it in little water, boil, and strain it. Keep aside. Preparation.....   In a pot, take desi ghee and melt it on low heat    After the ghee melts, add the rice and saute until light brown   Once rice roasted well, add jaggery water, cardamom - bay leaf powder and salt and cook until comple...