A PINCH OF HING

  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 ...