Ingredients Chicken 500 gm Basmati rice 1 glass Oil 3 tablespoons Cinnamon 1 inch stick Bay leaves 2 Cloves 5-6 Cumin seeds 1 teaspoon Green cardamoms 3-4 Onions, sliced 4 medium Green chilies 4 Turmeric powder 1/4 teaspoon Cumin & coriander powder 1 teaspoon each Chicken masala powder 2 teaspoon Tomatoes, chopped 2 medium Salt to taste Ginger paste 3/4 tablespoon Garlic paste 3/4 tablespoon Red chilli powder 1/2 teaspoon Thick yogurt 1 cup Garam masala powder 1/2 teaspoon Ginger,cut into thin strips 1 inch piece Fresh mint leaves Fresh coriander leaves Method: Cut chicken in one inch pieces. Soak…
Author: Suchitra P
Ingredients: Mutton curry • 1.mutton-1/2 kg. • 2.onion–300kg.(finely chopped) • 3.ginger n garlic pest-2 tsp • 4.cumin powder-1 tsp • 5.coriender powder -1 tsp • 7. garam masala.(2 elaichi, 4 labang(clove),2 inch dalchini) • 8. mustard oil. • 9. salt to taste. • 10 mirchi powder n haldi powder-1 tsp each Method: Heat oil add chopped onion to it. Stir it till brown color. Then add Ginger garlic paste, haldi power, coriander powder, cumin powder, red mirchi powder and fry it for 10 mins. Then add Mutton and salt to it and cook for 45 mins. Then add Garam masala…
Ingredients: Chana Daal (1 cup) Maccha munda ( fish head, fish tail ) Tamato ( 1 nos, medium ) Patato ( 1 no, medium ) Ginger garlic paste ( 1 tbs ) Onion ( 2 medium ) cinnamon stick ( 1 inch long ) bay leaf ( 2 nos) Garam masala Powder red chilli ( 5 nos cumin Powder ( 1/2 tsp) coriander Powder ( 1 1/2 tsp) turmeric (1/4 tsp) Salt to tasteMethod: Wash and soak the channa dal for 2-3 hours. Wash the fish then add salt and turmeric powder in to it. Chop the tomato & potato…
INGREDIENTS Kalara (Bitter Gourd) – 250 gm Rasuna (Garlic) – 30 gm Pancha Phutana( Pancha Phoran) – 1 tsp Sukhila Lanka (Dry Chili) -2pc Oil – 4 tbsp Turmeric Powder – 1 tsp Salt to taste Method Cut the bitter gourd into thin round slices. Heat oil in a frying pan; put the pancha phoran, garlic and dry chili. Fry it till the garlic turns golden brown. Add the bitter gourd slices, turmeric powder and salt. Stir it and cover it. Lower the flame, stirring it time to time and fry it till the bitter gourd is well cooked. Then…
About the Recipe Ambila is a traditional sweet-n-sour dish of vegetables which is prepared mostly in the Ganjam district of Odisha. This old dish has perhaps now lost favour in the food preferences of modern homes. Ingredients Vegetables: Pumpkin (Kaddu /Kakharu) Sweet Potato (Shakkar Kand / Kanda Mula) Taro (Aravi /Kuji Saru) Radish (Mooli / Moola) Brinjal(Baigan/ Baigana) Tamarind (Imli/ Tentuli) Desi Ghee or Refined oil (Ghee/ Refine Tela) Panch Phutan (It is Combination of Jeera, Saunf, Sarson, Methi and Kalonji) Turmeric powder (Haldi / Haladi Gunda) Dry Chili (Sukhi Lal Mirch / Sukhila Lanka) Asafoeetida (Hing/ Hengu) Curry leaves…
About the Recipe Manja Rai is a typical dish of Odisha in which the inner stem of the plantain tree is used. The stem known locally as ‘Manja’ is a fibrous thing that’s good for health. In Odisha Manja is prepared and cooked in various ways. Here we take up the preparation of what is called ‘Manja Rai’ in Odia. Ingredients Stem of banana tree (Manja) Potato (Alu) Mustard seeds (Sorisha) Cumin seeds (Jeera) Garlic cloves (Rasuna) Chili powder (Lanka Gunda) Salt to taste (Luna) Edible Oil (Tela) Method Wash and clean a piece of the banana stem called as…
About the Recipe For one prescribed with fresh green vegetables, without spices and oil, nothing could be better than Santula. Even the small spoonful of oil that is used in the recipe, is only for spluttering of mustard. The milk content adds nutritional value to the dish. We may put this in the Satvik (holistic food) category. You may try this recipe with as many varieties of vegetables as you wish. Ingredients 50gm brinjal (baigana) 50gm potato (alu) 50gm ridge-gourd (jahni) 50gm raw papaya (kancha amrutabhanda) other green or red vegetables may also be used (not the leafy ones) 1 onion 7-8…
About the Recipe Odisha is a fish loving state. Rohu and Bhakur are the widely available varieties of fish available in the fish markets of the state. Here we have a typical way of cooking the fish, in the traditional Odia ‘Besara’ method. Ingredients 1 kg rohu or bhakur fish (rohi /bhakura) 1 onion (piaja) 2 tomatoes (tamatara) 2 teaspoon red chilli powder (lanka gunda) 1 teaspoon turmeric powder (haladi gunda) 5 garlic cloves (rasuna kola) 5 tablespoon mustard oil (sorisha tela) 3 tablespoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) Salt to taste (luna) Method Cut the fish into…
About the Recipe Arisa Pitha may be put under the category of traditional pancakes of Odisha. This tasty pancake is prepared especially on the occasion of Manabasa Lakshmi Puja in the month of Margashir. The dry and hardened Pitha, sweet is in taste, and is basically made of rice. Ingredients 2 cups rice (chaula) 1 cup sugar (chini) ½ litre refined cooking oil (rifaain tela) 1 tablespoon sesame seeds/ til (rashi) Method Soak the rice in water for about 3 hours. Wash it with water and then drain all the water. Keep the rice in room temperature to dry for…
About the Recipe The name ‘Chhunchi Patra” is derived from ‘chhunchi’ (needle) because the pitha is supposed to be very thin comparable to the sharp edge of a needle. However it’s better said than done. Prepare this ‘pitha’ the way you can, and enjoy the taste of this traditional delicacy from Odisha. Ingredients 2 cups aruwa rice (arua chaula) 1 shredded coconut (nadia kora) 1/2 cup gud/ sugar (guda / chini) 1/2 cup chenna (chhena) ½ tsp crushed black pepper (gol maricha) Pinhead measure edible camphor (karpura) Water or milk A piece of folded muslin cloth( stalks of dhuba patra/durva…