Dahi Pakhala, Saga Bhaja, Badi Chura - famous food in Odiya people

Dahi Pakhala | Pakhala Bhata
Ingredients

• Cooked Rice – 1 bowl
• Water – 2 bowls
• Curd – 1 cup
• Mustard – 1 tbsp
• Curry leaves – 10
• Salt – As per test
• Dry chili – 1
• Ginger – 1 inch (smashed)
• Oil – 1 tbsp
•  Basi Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool. Keep for 6-8 hours.
• For Saja Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
• Put a pan on medium flame. Once hot add, add 1 tbsp oil. Add mustard seeds, curry leaves and dry chili and wait till it crackles. Now simmer the flame add ½ cup water. Allow it to cool. Add this along with curd, smashed ginger and salt to the bowl containing rice and water. Mix well.

Kosala Saga bhaja | Green leafy math fry

Ingredients

• Kosala saga or Green leafy math leaves – 1 large bowl (washed and cut finely)
• Mustard seeds – 1 tbsp
• Garlic – 8 cloves (peel and crushed)
• Dry red chili – 1 medium
• Oil – 2 tbsp
• Salt – 1/2 tsp
• Potato – 1/4 bowl (washed and cut into small pieces

Put a kadai on medium flame with oil and once hot add mustard seeds, dry red chili. After the mustard seeds crackle, add the crushed garlic. Saute for a min. Add potato and saute for 3 mins.

Now add green leafy math leaves and again saute for 2 mins.Cover it for 3 mins (if leaves and potato are not cooked properly then again cover for 3 mins). Add salt and mix properly.

Badi Chura | Mangauri Choora

Ingredients

• Badi/(urad daal ki mangauri) – 1 bowl
• Coriander leaves – 1/2 bowl (washed and cut finely)
• Mixture – 1/2 bowl
• Fried Peanut – 2 tbsp
• Onion – 1 big (peels and cut medium)
• Green chili – 1
• Dry red chili powder – 1/2 tsp
• Mustard Oil – 2 tsp
• Salt – 1/2 tsp
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Place a kadai in medium flame and add badi. Sauté for 3 mins and add the mustard oil. Again sauté for 2 min (up to badi changes its color to light brown). Put all the fried badi, mixture, green chili, coriander leaves, onion, peanut in the grinder and grind it for 20 sec (don’t make it a paste). Add salt, red chili powder and mix it well.

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Odia Style Mati Handi Mutton Kasa

Mati Handi Mutton Kasa

The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.

Preparation Time : 5-10 minutes

Cooking time : 25-30 minutes

Servings : 4

Mati handi Mutton  is one of the hot favorite  at any roadside eatery on Cuttack-Bhubaneswar road . Mati handi mutton is marinated with spices and prepare in less oil.It is a  non veg popular Mutton dish in India.You can prepaid a variate of item of Mutton

Ingredients:

• Mutton – 500  gm
• Sugar – (Chini )  - 1 tsp
• Bay leaf- ( Teja Patra) – 2 no
• Cardamom - ( Gujurati ) – 3 no
• Cinnamon - (Dalchini)  – 2 no
• Clove - (Labanga ) – 4 no
• Onion – (Piaja) – 4 no.
• Garlic paste – 2 tsp
• Ginger paste – 2 tsp
• Tomato-( Bilati )  – 2 no
• Turmeric powder -(Haladi Gunda ) – 1 tsp
• Chili powder – (Lanka Gunda) – 2 tsp
• Yogurt - (Dahi ) – 1 tbsp
• Garam masala – 1 tsp
• Salt – ( Luna ) – As per test
• Mustard Oil – 4 tsp.

Preparation:

• Cut and wash the mutton properly up to 3,4 times.
• Crush the cardamom, cinnamon and clove and keep it separately.
• Cut the onion into small paces.
• Peal and crush the ginger and garlic and make pest separately.
• Take a mati handi and heat it 10,15 minutes.
• Then hit mustard oil then sugar and fry till the sugar change into brown.
• Then add bay leaf, cardamom, cinnamon, clove, onion and fry it.
• Add ginger and garlic paste and tomato mix it well and fry a minutes.
• Also add turmeric and chili powder, mix all of them.
• Then stirring it 10,15 minutes.
• Then add mutton pieces and mix with the masala properly .
• After that add Yogurt and salt with it and mix all of them.
• Add 1 cup of warm water and cover it for cook until mutton is done.
• Garam masala then add with it and remove it.
• Garnishing with coriander leaves and onion  slice.
• Serve it hot with rice , roti , paratha.
• The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.

Spicy gravy based curry Alu Potala Rasa

Alu Potal Rasa

Alu Potala Rasa is the spicy gravy based curry of Odisha, made with potala  and alu.

Preparation Time : 0-5 minutes

Cooking time : 25-30 minutes

Servings : 3

Alu Potal rasa  is prepared in the northeast part of India. It is cooked with oil, Potatoes,parwal, ginger, garlic, onions, coconut milk,and some spices. This is a  oriya style recipe that will make your family and guests asking for more.You can serve it hot with plane rice , Roti, Paratha as a side dish.

Ingredients :

• Parwal – (Potala ) – 150 gm
• Potatoes – (Aloo ) -  2 no
• Onion – (Piaja ) – 1 no
• Ginger ( Ada )  - 1 inch
• Garlic – ( Rasuna ) -  3,4 cloves
• Tomato - ( Bilati ) - 1 big size
• Coconut milk  - 1 Cup
• Coriander powder – ( Dhaniya Patra ) – 1 tsp
• Cumin powder  - ( Jeera Gunda ) – 1 tsp
• Garam masala  - 1 tsp
• Cardamom – ( illaichi ) – 1 no
• Bay leaves – ( Teja Patra ) – 2 no
• Dhaniya Patra – Coriander leaves
• Cocking Oil – 4 tsp
• Salt - as per test
• Cashew Nuts - ( Kaju ) - 1/2  cup

Preparation: 

• Peel and cut the potato into small paces.
• Heat oil in pan and fry the parwal and potato with  till it becomes golden brown.
• Take the ginger and garlic and make a pest.
• Peel the skin of parwal & into the circular pieces.
• Heat 2 tsp of oil in a pan adds sugar, when it turns to brown color, add bay leaves.
• Crush the cardamom and make a powder and add with it.
• Peel and cut the onion into small paces.
• Then add with the oil and fry it.
• When it changes into brown color add add ginger garlic paste, turmeric powder, cumin, coriander powder, and salt as per test.
• Fry it well then add fried parwal and potato and fry it 3,5 minutes.
• Add coconut milk to it and boil the curry.
• After boiling, add garam masala and mix it well
• Garnishing with coriander leaves and cashew nuts.
• Remove it and serve hot with serve hot with rice, roti or paratha.

Indian style Paneer Masala prepation

Indian Food

Paneer  masala is an Indian dish. It is essentially made from paneer tikka, which is served in a spiced gravy. It is prepare by paneer  and some spices .It is a popular dish that is widely available in India and countries with an Indian .You can prepare verities  of dishes with paneer. This dish famous in all over India.You can serve it with plane rice , roti as a main dish. 

                                              Paneer Masala

Ingredients:

• Tomato - ( Bilati ) - 2 big size
• Curd – ( Dahi ) - 60  gm
• Paneer  - 200 gm
• Onion - (Piaja) – 2 big size
• Turmeric powder - ( Haladi Gunda ) – ½  tsp
• Ginger ( Ada )  - 1 inch
• Garlic – ( Rasuna ) -  3,4 cloves
• Garam Masala - 1 tsp
• Chat masala powder- ½  tsp
• Black Pepper powder-1 tsp
• Cumin Powder – ( Jeera Gunda) – ½  tsp
• Jeera – (Cumin) - ½ tsp
• Capsicum - 2 big sizes
• Green chilly ( Kancha Lanka ) – 2 no
• Cocking Oil – 4 tsp
• Salt - as per test
• Dhaniya Patra – Coriander leaves

Preparation:

• Take curd in vessels and add chat masala, turmeric powder, ½ tsp chili powder to it and mix it well.
• Cut the paneer and capsicum into cube size.
• Then keep paneer cubes with the mixture up to 20 to 30 minutes.
• Heat oil in a pan and add paneer cubes with it and fry till it changes into golden brown.
• Heat 1 tsp of oil  in a pan and add cumin then onion sliced.
• Fry till it change in to brown color.
• Peal the ginger and garlic a make a ginger – garlic pest.
• Then add green chilies, garlic paste, chili powder, Coriander powder, cumin powder, black pepper powder and garam masala and cook it5,10 minutes.
• Now add chopped tomatoes, capsicum and the marinated paneer cubes in the pan and mix it well.
• Garnishing with coriander leaves and serve it hot.

Make Mushroom Masala Fry in Odia Style

Odia Food

Mushroom Masala Fry is a simple, quick and easy to make dish. Mushroom have no fats, no cholesterol, very low carbohydrates, high proteins, vitamins and minerals, a lot of water and fiber.It Is Prepare with Mushroom and some spices.You can prepare verities  of dishes with mushroom. This dish famous in all over India.You can serve it with plane rice , roti as a main dish. 

Mushroom Masala Fry

Ingredients:

• Mushroom - (Chhatu) - 200 gm
• Onion - (Piaja ) – 2 big size
• Tomato - ( Bilati ) - 1 big size
• Ginger ( Ada )  - 1 inch
•  Garlic – ( Rasuna ) -  3,4 cloves
• Turmeric powder - ( Haladi Gunda ) – 1 tsp
• Chili powder - (Lanka Gunda ) - 1 tsp
• Green chilly ( Kancha Lanka ) – 2 no
• Garam Masala – 1 tsp
• Cocking Oil – 4  tsp
• Cinnamon - ( Dalchini ) - 1 inch
• Cardamom - (Elaichi) – 2 no
• Salt - as per test

Preparation:

• Wash and peal the ginger and garlic and make a fine pest.
• Cut the onion and tomato into small pieces.
• Crush the cinnamon, cardamom and make it a powder.
• Take vessels Put some water and add ½ tsp of turmeric powder.
• Put the mushroom about 10,15 minutes and wash it clearly .
• Heat oil in a pan and put cinnamon, cardamom powder and sliced onion, green chili and sauté until the onions turn golden brown.
• Add ginger garlic paste and Sauté for about 10,15 second.
• Then add the turmeric powder, chili powder and then sauté for a few seconds.
• Add sliced tomato  and salt as per test. and cover it 4,5 minutes for cock.
• Then add mushroom and cover it for 10, 15 minutes.
• Then add garam Masala and remove it.
• Garnishing it  with coriander leaves .
• Serve it hot with roti or plane rice.

Indian Cabbage Kofta Curry Recipe

Indian Food

Cabbage kofta is a rich curry dish, very popular in north India. This recipe of cabbage kofta is quite delicious and is slightly strongly spiced but not hot. Reduce the quantity of whole spices used in the masala paste, garam masala used in Indian food.served with rotis, parathas or naan. It also goes well with steamed rice or jeera rice or saffron rice.

Cabbage  Kofta Curry

Ingredients:

• Bandha Kobi – (Slice Cabbage) – 3 cups
• Besan – (Gram Flour) – 1 cup
• Bilati – (Tomato ) – 2 No
• Lanka Gunda – (Chili Powder) – 2 tsp
• Haladi Gunda – (Turmeric Powder) – 1 tsp
• Rasuna – (Crushed Ginger) – 5,6 cloves
• Ada – (Ginger) – 1 inch
• Dhaniya Gunda – (Coriander Powder) – ¼ tsp
• Jera – (Cumin) – 1 tsp
• Jeera Gunda – (Cumin Powder) – 2 tsp
• Cocking Oil – 4 tsp
• Luna – (Salt) – as per test
• Piaja – (Slice Onion) - 2 No
• Garam Masala-1 tsp
• Chini – (Sugar) -1 tsp

Preparation:

• Cut then boil the cabbage until smooth after boiling drain the water and keep aside.
• Peal and crush 3,4 no. of  garlic properly.
• Then put the boiled cabbage in a bowl and add ½ tsp chili powder, ½ tsp turmeric powder, Crushed Ginger, Coriander powder, Cumin seeds and salt as per test.
• Then add gram flour with little water with it.
• Then make those small round shaped balls (koftas).
• Then heat 2 tsp of oil and fry the koftas properly.
• Heat 2 tsp of oil in a pan and add slice onion and fry until the onion becomes brown in color.
• Take rest garlic and ginger and make a ginger garlic pest.
• Wash and cut the tomatoes into small pieces.
• Then add the ginger garlic paste and slice tomatoes and fry it well.
• Add coriander powder, cumin powder, and turmeric powder, sugar ,chili powder and garam masala with it.
• Then add some water and fry it properly up to 10,15 minutes.
• Finally add the koftas and cook for 3,4 minutes .
• Remove and garnishing with coriander leaves.
• Serve it hot with roti, paratha and plane rice.

Odiia style coconut chutney Recipe

Odia Food

Coconut chutney is a South Indian spicy chutney use as aside dish . This is prepare in grind coconut  mixed with other spices and urad dal. Coconut  and urad dal are the main ingredients. This dish served with Idli, Dosa,  and even with cooked rice also it is served with cooked rice at lunch and dinner.

Coconut Chutney 

Ingredients:

• Fresh Coconut grind - 3 cup
• Dry chilies  -  3 no.
• Green Chili  -  2 No
• Dhaniya Patra  - (Coriander Leaves)
• Rasuna  -  (Garlic)  -  4 cloves
• Salt – as per taste
• Sorisa -  (Mustard ) - 1 ½  tsp
• Biri dali  - ( Urad dal)  - 1 ½ tsp
• Cocking Oil – 2 tsp
• Curry leaves  - 4,5 leaves

 Preparation :

• First grind the fresh Coconut properly.
• Roasted Dry chilies and crush the garlic.
• Cut the green chili and coriander Leaves.
• Take a large bowel and put the grind coconut, green chili and dry chili.
• Then put coriander Leaves and garlic mix it properly.
• Heat oil in a pan when it hot add mustard seed .
• When it splutter add add the curry leaves, Dry chili and urad dal.
• Stir it and mix it properly up to 9,10 minutes.
• Then remove and serve with Idli or Dosa