Odisha Plates

Ingredients: 1. Mutton ... 1 kg 2. Mustard oil .. 1 cup 3. Curd ... 1 cup 4. Cloves ... 5 no 5. Salt ..according to taste  6. Sugar .. 1 tsp 7. Red Chili Powder .. 1 tbsp 8. Turmeric 1/2 tsp 9. Dry Ginger Powder 2 tsp 10. Aniseed Powder 2 tsp 11. Cumin Seeds 1 tsp 12. Garam Masala 1 tsp 13. Ghi 1 tsp 14. Asafoetida Powder  15. pinch 16. Kasmiri red chili powder  s oaked in water Preparation: Take a heavy round bottomed pot or you may also use clay pot. On pot pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint the Meat pieces with the Curd nicely, so that all pieces get evenly covered by it. When the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both the Meat a...

Ingredients : 1/2 tsp mustard,  1/2 tsp zeera,  1 tbsp black gram dal,  2 chopped green chilli ,  few chopped curry leaves  1 pinch of hing.  Just season all above ingredients and pour into  the idli paste mix nicely and make idli. Cool ,remove and serve with sambar and chutney.

Ingredients 1 cup Lobiya 1 cup gram flour 1 onion chopped 4 green chillies chopped 1 boiled potato 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon garam masala powder 1 pinch ajwain 1 pinch hing 1 tablespoon amchur powder Oil for frying Salt to taste Preparation: Wash well Lobiya and soaked for 4 hours or overnight. Then put in cooker with salt and Turmeric powder and boiled it. Stain and keep aside. Take a dry bowl mix all above ingredients along with boiled Lobiya mash it nicely.  Heat a frying pan with  oil.  Then with the help of palm make a ball and then press it smoothly . Do all mixer as said and then put fritters  in pan fry both the sides. Remove in absorbent paper. Ready to serve.

Kanika is Sweet Pulao of Odisha traditional rice dish. And a part of Chappan Bhog which served to Lord Jagannath at Puri Temple. This sweet rice specially prepared for Goddess Mahalaxmi on Margasira month. Kanika means Gold ; the rice as much a feast for the eyes as it is a treat for the palate. The turmeric transforms the rice from white to a vibrant yellow gold and shine comes from the ghee and kiss-miss,nuts play the role of gemstones. This is totally fragrant rice with mild sweetness and the whole spices,desi ghee and use of nuts  makes this recipe a very exceptionally high quality of recipe. Recipe.... Ingredients Rice – 2 cups Sugar 1cup Greated coconut 1/2 cup Almond- 10 Raisins- 10 Cashews- 10 Ghee- 4 tbsp Cloves 4 Cinnamon 2" stick 1 Bay leaves  2 Anise flower 3 A pinch of turmeric powder Salt to taste  Preparations: Heat water in a deep non stick pan. (2 cups rice to 4 cups of water is enough for fluffy rice.) When hot Add all whole spices to i...

Ingredients : 1cup shredded chicken 1cup cottage cheese 1/2 cup finely chopped coriander,mint,green chilli 1 tsp white pepper powder 1 cup semolina  Salt to taste  Oil for deep-frying Preparations : Take a large bowl add all above ingredients except semolina and oil and mix well. Divide the mixture into 10 equal balls.  Apply water or oil on your hand then take one ball  , Insert a ice cream stick in a ball shape them into oval shaped . Coat these in the semolina with giving little pressure.  Make all lollys like as mentioned above.  Heat sufficient oil in a deep frying pan . Deep-fry these lolly's till crisp. Drain on absorbent paper. Serve with hung curd dipping or plain curd dipping.

Ingredients: 4 medium potatoes 1 tablespoon melted butter pinch of turmeric powder pinch of chilli powder 1/2 tsp garlic powder salt to taste Preparations: Preheat the oven to 220°C. Wash the potatoes and cut  into 4 wedges. Boil the potato wedges along with salt . Remove in a kitchen towel dry it.  take a bowl add potato sprinkle chili powder, turmeric powder garlic powder, salt, and melted butter and toss gently to coat.  Arrange the wedges in a single layer on a greased baking tray. Bake for 30 min or until the wedges are golden brown  and crispy on the outside. Serve as side dish or snacks.

Ingradients: 2 cups Rice flour 1 cup Powderd Sugar 1/2 cup desi ghee 1 tablespoon cardamom powder 1/2 cup Mix nuts(casew,kissmiss,almonds,wallnuts 1/2 cup coconut powder 1/2 cup milk powder Pinch of salt Preparations: In a mixing bowl mix rice flour , powdered sugar , desi ghee , cardamom powder , nuts , desi ghee and milk powder thoroughly . Take a dry deep kadai fry this mixer continue stirring constantly until browned. Do not burn. Remove from heat to another dry plate. Mix all to form pliable dough like mixture if not pliable add more ghee.  Take one small portion out of this and form it like a ping pong sized ball (rounding and pressing hard with both the hands).  Similarly make with other remaining dough. Just like Ladoo . Enjoy the sweet rice Ladoo.