Odisha Plates

FRITTATA is an egg-based Italian dish similar to an omelette or Quiche but quiche is thicker than FRITTATA. Stuffing can be endless possibilities. 4 ingredients Recipe Egg Bread Salt  Butter Preparations: Heat a pan with butter. Crack 2 eggs into a small bowl. Whisk with adding salt. Pour egg mixture into the pan and tilt so the mixture covers the base.  Now arrange the bread slices evenly above the omelette leave it for 2 to 3 minutes. Crack another 2 eggs whisk with salt. Pour the egg mixture you made above out over the bread slices to cover all the bread's. Make sure its evenly distributed in the pan. cook over low to medium heat until eggs are almost set. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg. Good for breakfast and dinner. You may also add for stuffing cheese, boiled potatoes , spinach , fried mushrooms, fried cauliflower, using boiled or fried veggies may give more taste.

Postaka is authentic Odia curry. The taste is very close to korma. Postaka may cook with combination of vegetables like *Janhi(Ridge Gourd) and potatoes. *Potala(Pointed gourd) and potato And only with potatoes. Potato enhanced the taste of Postaka. Ingredients: Potatoes 4 (big in size) Cauliflower 10 florets  Poppy seeds 4 tbsp Cardamom 4 Star anise 1 Cinnamon 1 Bay leaf 1 Cloves 4 Ginger/garlic paste 1 TSP Turmeric powder 1/2 TSP Green Chillies 2 Onion 1sliced Tomato 2 chopped.(Optional) Preparations: Heat a pan on medium heat, add poppy seeds and reduce heat to low. Carefully roast them until they change the colour and remove from pan to a plate to cool in room temperature. Now soak the poppy seeds in warm water for 30 minutes or keep it in a refrigerator for fast cooking. Drain and grind to a smooth paste along with the green chillies. If it is very thick, add a little bit of water to the paste. It should be always thick paste. Keep aside. Was...

Ingredients: 6 Orange  1 Orange chopped 2 cups semolina 1 cup fresh curd 4 cups  Sugar 1 tablespoon Orange zest 2 pinch salt 1 cup clarified butter(desi ghee) Preparations: Preheat the oven to 180 degrees and grease a cake tin.  Whiz up a whole orange in a food processor. Make 3 cups of pulps . In a large bowl beat curd and 2 cups sugar with an electric beater until creamy and sugar are dissolved.  Do not over beat. Add butter to the above mixture and beat again. Once light in colour, combine 2 cups orange pulps,half of orange zest,salt and chopped oranges mix well and pour into the prepared cake tin and bake for approximately 45 minutes or check in a skewer if skewer comes out clean the Cake is finally done. Now allow to cool the cake. for syrup: Combine the water, 2 cups sugar and orange peels and pulps in a heavy-bottomed saucepan. Stir to combine, bring to a boil and cook until the sugar dissolves, stirring occasi...

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...