ODISHA SPECIAL SOURLY KANJI

Kanji is an authentic and traditional Odiya recipe which is very popular in Southern part of Orissa. It is basically a soupy type curry with more liquid , which is tangy in taste and unique sourness.
Kanji is cooked during summer. Because in summer we love to eat pakhala.
Pakhala( watery rice ) water is used for kanji which is naturally gives tangy and soury taste.
Kanji we cook in varieties saag kanji,fish kanji, in vegetables we use lots of vegetables. All kids may love this soupy curry which is quite a healthy dish by nature.
After eating the kanji, the Remaining water is sipped with great relaxation.

Tampa ( ତମ୍ପା )

Ragi is known for its mind-blowing benefits, the millet is great for your family’s health. When made in the usual, boring way, it is difficult for you to persuade your family into eating it. So you can make one of these wonderful and tasty dish from ragi which will have your family drooling over it and without any discussion they finished their plate. Try this Odisha's authentic recipe Tampa. For full recipe in Odia language...click this link https://m.facebook.com/story.php?story_fbid=pfbid02ovJ4CxctrfM5y8iV2FhoL6mHMSNBCqEuDSPEaTNQuteBiSDctZ8jooj1dBqm58bwl&id=100064113931583 Ingredients.... 4 tbsp Ragi powder 2 tbsp Rice powder ½ Cup Grated Coconut 1 cup Jaggery Pinch of Salt 1 tsp Cardamom powder 1 Cup Desi Ghee P Preparation... Heat and boil the water along with jaggery, cardamom powder, and salt. When it comes to boiling point, keep on a low flame, add rice powder, ragi powder and then grated coconut; mix well and keep covered. When it starts to thicken, remove fr

Wood apple sharbat

Wood apple sharbat The word ‘Wood Apple’ should not be confused with another similar fruit Kaitha. Kaitha is tough and rough woody skin as bael but bael fruit is a sweet, aromatic fruit, where as kaitha is sour taste and eaten with salt and chilli powder. These both fruits differ in taste, colour and properties. Bael is good for stomach. This is instant body cooler and an energizer on a sunny day. If you are wondering, how to include these hard-exterior fruits in your daily diet, the best way is to drink homemade bael sherbat. Popular in Odisha festival known as Pana Shankrati this sherbat serves as prashad. Making progress.... Wash before using, hit the hard shell, decide into 2 parts. Scoop out all the pulps into a big bowl Add water 1 Cup of water, mash the pulp till it softens and turns into semi-fluid consistency. You may also grind the pulp for quick and easy process. Strain well to remove all solid impurities. Now add jaggery and chilled water. This

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

A PINCH OF HING

Search This Blog