Odisha Plates

Idiyappam is a traditional and common breakfast dish in Kerala and Tamilnadu. Which is also known as String Hoppers in Sri Lanka. This is a fresh rice noodles which made of rice flour and is a  very healthy breakfast because like idly ; this is also steam cooking process. Idiyappam  means " broken down pancakes" . Idii means broken and appam is pan cake. Very popular combination with this is chicken curry, egg curry, prawn curry and  with coconut milk dish known as Rasayana which is sweet in taste. Due to healthy food process it generally served as breakfast and dinner but not in lunch. IDIYAPPAM Preparations in short..... Heat water mix  rice flour add oil or ghee according to your taste stir continously to make a smooth dough. I add coconut oil to give axact taste of kerla style idiyappam Remove  the hot dough on plate ,cool it and mash it properly and fill on " Idiyappam prees"  press tightly and it removed like...

We odia's very famous for consuming sweet dishes , sweet rice, sweet Curry's sweet chutneys and sweet pakodas . We love almost all sweet dishes. Here is our another traditional recipe which very much favorite of kids is known as "Gulgulla". A sweet pakoda. We usually love ripe bananas. But after 2 -3 days we never eat those bananas which skins is black in colour and extra ripen it not look good but in taste it is very sweet and smell is also very strong. Don't throw these leftover banana . You may use leftover bananas or you can use fresh banana as well. The taste is more when its more ripen. Gulgulla tastes best when it fried in desi ghee only. You may also use oil. Banana is optional as many people don’t like the flavor banana. You can skip this and make without bananas. We used to combine sweet with spicy so Gulgulla we serve with channa tarkari. For evening snacks with a cup of tea its so relaxing . Ingredients: 1 Cup Whole wheat flour 1 ½ Cup J...

Ingredients: For Sweet masala 1 Coconut finely grated 2 Cup grated Apple ½ Cup Semolina 1 Cup grated jaggery 2 tablespoons cardamom powder ½ teaspoon black pepper powder ½ teaspoon ground cinnamon ½ tsp salt For the dough 5 Cups wheat flour ½ teaspoon salt 2 tablespoon oil 1 Cup Powdered sugar Salt to taste Sweet masala Preparations: In a small pan, add all above sweet masala ingradients fry over medium heat until it becomes dry and brown in colour then remove from heat and allow to cool completely. In a large bowl, sift all dough ingredients along with sweet masala, combining the wet and dry ingredients using your fingers. Mix until it forms a soft, cohesive, clay-like dough, much like dough for tortillas. Knead for 3-4 minutes until the dough is elastic and smooth. Cover the dough with a cloth and let it rest at room temperature for 30 minutes. Uncover the dough, and on top of dry, clean kitchen towels, divide the dough into 10-...

I made this only for my husband who loved chicken with lots of masalas , fried , roasted , oily which is not good enough. To avoid more masala and oil ;  I choose to do something simple look curry but the taste should be great . What I cooked was really really amazing in taste, the tenderness of chicken, the sweetness of onion, the tangyness of tomatoes and the juices taste is just mouth licking. The whole onion ,whole tomato and whole garlic give a separate taste to your palate. And when you start chewing the slice of the coconut you may enjoy the taste. More happy to see this ,  My family enjoyed this curry on table and sharing the feelings of their tastes. Hope you may also like this curry. Ingradients: 1 kg Chicken 1  Coconut 6  Midium sized onions 6. Midium sized Tomatos 6  Garlic cloves 4  Green Chillys 1 table spoon saffron mix 1 Black cardamom 1/2 tsp  termeric powder 1/2 tsp red chilli powder Few Curry leaves Sal...

Ingredients: 2 Cups Hung curd 1 Cup Cottage cheese scrubled 1 tbsp corn powder mixed with water 1 Cup Bread crumbs 2 Bread slices 2 tbsp Coriander leaves chopped 1 TSP Chaat masala 1/2 tsp Amchur powder Salt to taste Oil to deep fry Preparations: In a bowl mix together, curd, bread, cheese coriander leaves, chaat masala, dry mango powder, salt mix well to form a soft dough. Divide into equal portions. And shape into small balls. Dip each ball in corn flour and roll in bread crumbs. Heat oil in a deep frying pan. Deep fry the balls till crisp and golden brown. Drain and remove on kitchen paper. Serve hot with spicy curd chutney or any sauces. Serve with spicy curd dipping.

In Odisha Vegetables eaten are mainly of leafy variety, which grow as wild weeds. During rainy and summer season, when the vegetables are in short supply, tribal people collect various of edible weeds in a bamboo baskets from their fields to sell Street to Street by walk . These women hawkers often make sound of short lyrical calls to hawking their products. "Madaranga saaga neba Madaraaaaaaasaaaga". Ingredients: 1 Bunch green leaves 2 Dry red chillies broken 10 Garlic cloves crushed 1 Onion sliced 1 tbsp Oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Split black gram dal Salt to taste Preparations : Remove the leaves from its stem and soak for a while rinse properly and remove in a colander to strain all excess water. Heat oil in a pan and then add mustard ,cumin seeds in it. When seeds starts to sputtering​ , add split black gram dal and broken red chillis and garlic fry little bit then add sliced Onions ...

Panch mel    is a mix of 5 lentils, 5 nutrients and 5 different tastes. And good source of protein. This Dal is mainly prepared with Bati and Churma which is a complete meal. After popularity of this Dal in other regions It may served with rice, tandoori roti, roti,naan etc. With adding single vegetable it change the colour, taste and texture. Ingredients: 2 cups of equal quantity Toot dal , Mashoor Dal , Moong dal, Chana dal, whole green Moong dal 2 tbspChopped Green Chilly 2 tsp Ginger Garlic paste 1/2 tsp Mustard seed 1/2 tsp Cumin seeds 2 Dry red chillies 1 tbsp coconut paste 1/2 tsp turmeric powder 1/2 tsp chilli powder A pinch of hing 2 tbsp of oil Salt to taste For garnish grated coconut and few Coriander leaves. Preparations: Pressure cook the dals till done. Let the dal cool remove the lid and whisk the dal properly. Keep aside. Heat oil deep vessel Add hing, mustard ,cumin seeds red chilli saute for while. Add gi...