Odisha Plates

N C Poda pitha Poda pitha is the most authentic and festive dish. Poda meant burnt and pitha means cake. Poda pithas come in two varieties - salty and sweet. Salty goes well with non veg curries and sweets are serve without any side dishes. On covered kadhai hot charcoal was placed on top and fires lit underneath, while the slow cooking ensured that doesn't burnt and done perfectly. Ingredients : 3 cups Rice suji 1 cup Black gram dal 1 tsp salt 2 cup big sized sugar (powdered) 1 cup Fresh chenna 2 tsp curd (whisked) ½ tsp baking soda 1 cup thick coconut paste 1 cup coconut extract 1 tsp Desi ghee 1 tsp white pepper powder. 1 tsp dry ginger powder Preparations : Wash rice suji ,drain the all water keep aside. Wash black gram dal soak for 1 hour grind it with a fine paste remove in large vessel add soaked rice, salt and mix well ; it should be thick batter. Keep this over night for fermentation. Next day preparation..... Grate the chenna spread on ...

Beatroot potato cheese Croquettes Ingredients: Potatoes 4 boiled and mashed Cheese 250 gm grated Beatroot big 1 fine grated Salt Pepper ½tsp Oregano ½ tsp Dry chilli flacks 1 tsp Oil for deep frying Corn flour  2 tbsp Capsicum, Tomato and onions squares for garnishing Preparations : Make a solution of corn flour and water and keep a side. Add the all above grated ingredients and spices ,mix until well incorporated. Measure heaped tablespoonfuls of the mixture, roll it into balls and place onto a large plate. Refrigerate for a couple of hours to harden. Remove the balls from the fridge and quickly shape into perfect balls. One by one dunk into the solution and keep in a dry plate. Repeat with the remaining balls, then repeat the corn procedure. This gives it a better and thicker crispy crust. Fry the croquettes in the oil until dark in color, being careful as you turn them as they may split and burst open. Drain on paper towels as you fry the remaining ...

Macha chechada In combination, some foods not only taste great, but they help you absorb nutrients more effectively. Fish Chechada is an Unique Odia curry made of green leafy vegetables (saaga),fish head ,fish tails and mixed up vegetables. A Non veg version of mixed vegetables curry. Ingredients: Fish head 4 PC Fish tail 2 pc Pumpkin Potatoes Brinjal Colocasia All vegetables cut into cubes Amaranth leaves chopped 2 cups roughly chopped Tomato chopped Onions chopped Ginger-Garlic Paste Turmeric powder ½ tsp Curry masala ½ tsp Garaam masala 1 tsp Cumin seeds ¼ tsp Mustard seeds ¼ tsp Bay leaves 2 Dry red chilies 2 oil Salt to taste Preparations.... Add a tsp of salt and turmeric to the fish pieces. Keep it aside. Heat enough oil in a pan to saute the fish pieces. And remove in a plate on same oil add cumin ,mustard seeds, bay leaf and dry chilies to crackle. Add onions till light brown ,add ginger-garlic paste . Fry till oil st...

Aloo chop Ingredients : Potatoes 6 nos Besan 3 cups Hing 1 pinch Jeera ¼ tsp Mustard ¼ tsp Saunf ¼tsp Onions 2 chopped Turmeric powder ½ tsp Red chili powder ½ tsp Garam masala ½ tsp GG roughly pastes Green chilies chopped Preparations : Boil the potatoes with salt and mash it properly. Heat kadai add oil along with hing ,add jeera,mustard and saunf when start crackling add chopped onions fry till brown ,add turmeric powder , red chili powder, garam masala, GG pastes and chopped green chilies fry till spices leaves oil from the sides of pan. Add mashed potatoes mix nicely. Remove from flame cool it and Make round balls of mashed aloo mixture. And keep this in refrigerator for little harder texture. Add water to besan and make a batter of medium consistency. Now add turmeric powder and salt to the batter. Dip each ball in the batter. Fry it till it turns light brown. Serve hot with or without any sauce or with fried green chilies.

Janhi Alu posta Ingredients: 2 long Ridge Gourd into cubes 2 Boiled Potatoes into cubes 2 Onion sliced 2 tbsp Poppy Seed ¼ tsp termeric powder (optional) ¼ tsp red chilli powder ( optional) 1 Bay leaf 2 Red Whole Chilli 4 Green Chilli's 1 tbsp GG paste 1 pinch of sugar Salt Mustard Oil Preparations : Soak the poppy seeds in luke warm water for 10 minutes.  Grind soaked poppy seeds adding a whole rgreen chillis with water into a thick paste. Heat oil. Add pinch of sugar ,Add onion ,red chillis Bay leaf and fry them till they turn brown. Add GG paste , posta paste, termeric powder,chilli powder and salt fry until it begin to leave oil on sides. Add  potato and fry for a second Add ridge gourd. Mix properly cover and cook on low flame. Ridge gourd releases moisture. The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done. Open the lid stir well if liquid is there c...

Marchawahang Marchwangan Korma Marchwa hang korma An extremely spicy hot mutton preparation of Kashmir region.  Kashmiri Pandits do not eat onions and garlic they prefer lamb as their primary meat source (beef of course is strictly prohibited). They also use dry ginger and asafetida as a substitute for adding that extra layer of flavor to their non-vegetarian dishes . Kashmiris have used high-calorie foods to get the extra energy needed to boost the bone chilling cold of the winter months. Ingredients Mutton cut into bite size pc 1kg Tamarind paste 1 tsp Asafoetida ½ tsp Desi Ghee 5 tbsp Green cardamoms 2 nos Black cardamoms 1 nos Cinnamon powder ½tsp Cinnamon stick one 1" Cloves 4 Kashmiri chili paste ½ cup Whole Kashmiri chilli's 4  Dry chilli powder 1 full tsp Turmeric powder ½ tsp Garam masala ½ tsp Saunth ½ tsp Fried fennel powder 1½ tsp Preparations: Before preparation...... In a bowl mix the Kashmiri chili paste in 3 ...

Janhi posta Ingredients: 2 long Ridge Gourd into cubes 2 Boiled Potato into cubes 2 Onion sliced 2 tbsp Poppy Seed ¼ tsp termeric powder (optional) Red Chilli Powder – (Optional) 1 Bay leaf 2 Red Whole Chilli 4 Green Chilli's 1 tbsp GG paste 1 pinch of sugar Salt Mustard Oil Preparations : Soak the poppy seeds in luke warm water for 10 minutes. Grind soaked poppy seeds adding a whole red chilli with water into a thick paste. Heat oil. Add pinch of sugar ,Add onion , Bay leaf and fry them till they turn brown. Add GG paste , posta paste, termeric powder,chilli powder and salt fry until it begin to leave oil on sides. Add  potato and fry for a second Add ridge gourd. Mix properly cover and cook on low flame. Ridge gourd releases moisture. The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done. Open the lid stir well if liquid is there cook until the gravy is thick enou...