Odisha Street food

Street food

 

'World Pakhala Divas' celebrated on March 20

On 20th March 2017, odisha people celebrate the special "Pakhala Divas" all over the world. To promote odia delicious food , the people of odisha decided to celebrate this day as pakhala Divash.

Pakhala Divash
Image Source: Commons Wikimedia

Pakhala is an odia term , where the cooked rice washed or little fermented in water. The liquid portion called as torani. Every odisha people love to eat the pakhala , and this pakhala can be prepare in various types like jeera pakhala, Basi Pakhala, saja pakhala, Dahi Pakhala and Chaiin  Pakhala. This special recepie made in Lord Jagannath temple of puri.

Try to taste the odias Favourite food Pakhala with badichura, Saga, Baigana and tomato poda, alu bharta, ama chatani and various types of curry and fry you can take.Now a days for summer season Five Star Hotels of Bhubaneswar included it in their menu for typical desi food and attract the guests.

Soru Chakli Pithe with Sada Aloor Chorchori / Rice flour Pancakes with a simple Potato curry

Rice flour Pancakes
Ingredients: 

• 1 cup white lentil
• 1 cup rice
•  2 tablespoon oil
• Sufficient amount of water (or 2 cups)
•  Salt as per taste

Directions: 

• Soak white lentil and rice in water overnight. Then filter out the extra water and grind it to make a fine paste.
• For grinding add one cup of water. This will give the batter a fine texture.
• Keep aside the mixture for 4 to 5 hours for fermentation.
• Add salt and water to the paste for making the batter a little thin. Make sure the batter doesn't get too watery.
• Mix the batter well and place a pan on the stove.
• When the pan gets heated, add 1/2 tea spoon oil and spread it all over the pan.
• Take a small bowl of batter and spread it all over the pan in circular shape.
• Cover with a lid. The stove should be adjusted in a medium flame.
• After awhile uncover the lid, check the lower side of the cake.
• Once the lower side turns brownish, flip it to other side.
• When the pancake (pitha) is cooked well from both the sides, switch off the stove.
• Same way prepare all the pithas (pancakes).

Sada Aloor Chorchori 

Ingredients: 

• Potatoes - cut into long slices
• Kalo jeere / Kalonji / Nigella seeds
• Whole red chillies - broken
• Black pepper powder 
• Oil - I use mustard oil
• Salt
• Water 

Directions: 

• Heat oil in a kadahi.
• Add the Kalo jeere / kalonji and the red chillies.
• Let in the potato slices and stir well on high heat for around a minute. 
• Add enough water to submerge the potatoes.
• Add salt and cover and cook till the potatoes are tender.
• Check to see there is enough water in between. 
• When the potatoes are well cooked, add the black pepper powder and give a good stir.
• Remove from heat.

Egg masala curry

Ingredients: (240 ml cup used)

• 3 boiled eggs
• 1 ½ to 2 tbsp. oil
• 1 heaped cup of chopped onions
• 1 tsp. ginger garlic paste
• ¾ cup red ripe tomatoes
• 1 green chili (optional)
• ½ tsp red chili powder
• ¾ to 1 tsp good garam masala or kitchen king masala
• 2 tbsp. Fresh coconut or 12 cashew nuts (optional, to get good taste)
• Pinch of turmeric
• Salt as needed
• Coriander or mint leaves few finely chopped
• Spices
• ½ tsp cumin
• 1 bay leaf or 1 sprig curry leaves
• 3 cloves, 2 cardamoms, 1 inch cinnamon or
• ½ tsp. mustard

Instructions:

• Boil the eggs and remove the shell. pierce with a form randomly, this helps the eggs to absorb flavors.
• This step is optional. While the eggs boil, powder the cashews first and then add some warm water to it. Leave it to soak for sometime and then make a fine paste. If using coconut, blend to a smooth paste. Set aside.
• Heat a deep pan with oil, add spices and allow them to splutter.
• Add onions, sprinkle salt and fry till onions turn slightly brown or can caramelize to enhance the aroma.
• Add ginger garlic paste and saute till it becomes fragrant.
• Add tomatoes, fry till they turn mushy.
• Add chili powder, turmeric and masala powder. Fry till it begins to smell good of the masala.
• Pour the cashew paste or coconut paste, fry till the mix leaves the sides of the pan.
• Add eggs, mint leaves, coriander leaves. Fry for 2 mins , preferably till you get a mint aroma.
• Add water just enough to partially cover the eggs and cook till the curry thickens.