Flavors and Recipes Odisha

  Dahi Baingan, also known as Dahi Begun, is a popular dish from the state of Odisha, located on the eastern coast of India. This delicious recipe combines tender eggplants with a tangy yogurt sauce, creating a perfect balance of flavors that is sure to please your taste buds. In this blog post, we will explore the traditional method of making Dahi Baingan and give you some tips on how to make it at home.   Ingredients: 4 small eggplants 1 cup plain yogurt 1 tsp mustard oil 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp salt (or to taste) 1 tbsp chopped cilantro leaves Oil for frying   Instructions: Wash the eggplants and cut them into 1-inch cubes. Soak the eggplant cubes in salted water for 10-15 minutes. Drain the water and pat them dry with a paper towel. Heat the oil in a pan over medium heat. Once the oil is hot, add the eggplant cubes and fry until they are golden brown. Remove the eggplants from

Odisha, also known as Orissa, is a state on the eastern coast of India, known for its rich cultural heritage, ancient temples, and delectable cuisine. The cuisine of Odisha is an amalgamation of various flavors and aromas from different regions and cultures, making it a unique experience for food lovers. In this blog, we will explore some of the most popular dishes and flavors that define the cuisine of Odisha.   Pakhala Pakhala is a traditional Odia dish that is consumed as a staple food during the hot summer months. It is a simple dish made by soaking cooked rice in water and letting it ferment overnight. The next day, the rice is mixed with curd and served with various accompaniments like fried fish, roasted vegetables, and pickles.   Chhena Poda Chhena Poda is a sweet dish that is unique to the state of Odisha. It is made by mixing fresh cottage cheese with sugar, cardamom, and semolina, and baking it until it turns golden brown. The result is a caramelized, spongy cake

Pakhala is a popular rice-based dish from the state of Orissa. It is typically served as a summer meal and is known for its cooling properties. Here's the recipe for Pakhala: Ingredients: 2 cups cooked rice (preferably leftover rice) 4 cups water 1/4 cup curd 1 onion, finely chopped 1 green chili, finely chopped 1/2 tsp cumin seeds Salt to taste Fresh coriander leaves, chopped for garnish   Instructions: Rinse the cooked rice thoroughly with water and drain the excess water. Transfer the rice to a large mixing bowl. Add 4 cups of water to the rice and let it soak for 30 minutes. After 30 minutes, add the curd, chopped onion, chopped green chili, and salt to the bowl. Mix well to combine all the ingredients. In a small pan, heat the ghee and add the cumin seeds. Fry for a few seconds until the seeds start to splutter. Add the fried cumin seeds to the rice mixture and mix well. Cover the bowl and let the mixture sit at room temperature for 6-8 hours. This allows the rice to ferment s

  Chhena Poda Chhena Poda is a delicious dessert from Orissa that is made with cottage cheese, sugar, and cardamom. It is a popular sweet that is often served at festivals and special occasions. In this blog post, we will be sharing a step-by-step recipe for making chhena poda at home.   Ingredients: 2 cups crumbled cottage cheese (chhena) 1 cup sugar 1/4 cup semolina (sooji) 1/4 cup wheat flour (atta) 1/2 tsp baking powder 1/2 tsp cardamom powder 2 tbsp ghee Chopped pistachios and almonds for garnish   Instructions: Preheat the oven to 180°C. In a large mixing bowl, combine the crumbled cottage cheese and sugar. Mix well until the sugar is dissolved. Add the semolina, wheat flour, baking powder, and cardamom powder to the bowl. Mix well until everything is combined. Grease a cake tin with ghee and pour the mixture into the tin. Smooth out the surface with a spatula. Bake the chhena poda in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted i

  Dalma Dalma is a delicious and nutritious dish from Orissa that is made with split pigeon peas and vegetables. It is a simple yet flavorful dish that is perfect for a comforting meal. In this blog post, we will be sharing a step-by-step recipe for making dalma at home.   Ingredients: 1 cup split pigeon peas (toor dal) 2 cups water 1/2 tsp turmeric powder 1 tsp cumin seeds 1 inch ginger, chopped 1 green chilli, chopped 1/2 cup pumpkin, cubed 1/2 cup brinjal, cubed 1/2 cup potato, cubed 1/2 cup tomato, chopped Salt to taste 2 tbsp ghee 1 tsp mustard seeds 1 dried red chilli 1 sprig curry leaves Coriander leaves for garnish   Instructions: Rinse the split pigeon peas in cold water until the water runs clear. Soak the dal in water for 30 minutes. Drain the water and transfer the dal to a pressure cooker. Add 2 cups of water, turmeric powder, cumin seeds, chopped ginger, and green chilli. Close the lid and pressure cook for 3-4 whistles or until the dal is cooked. Once the pressure has re