Types of Food which odias people cannot live.

Odisha the Land of Lord Jagannath, Lord Balabhadra and Maa Shubhadra, has a very rich religious, tradition and culture  which is reflected in the food as well.
Here we have listed some top food of odisha.

1. Pakhala
Pakhala or water rice is such an dish which people eat every day and specially on summer day if you eat with saga bhaja and badi chura the entire meals turns wow.

Image source: Odisha sun Times

2. Dalma
Dalma specially made of toor dal with the addition of various vegetables and grated coconut. Eating with plain rice, kichdi , roti or puri.

Dalma

3. Dahibara Aludam
In odisha people eat the snacks like bada Ghuguni or dahibada Aludam which gives a luscious taste.

Dahibada Aloodum

4. Aloo Bharta
It is too much easy to prepare and very good taste to eat. Specially kids love to eat.

Alu Bharta

5. Kakharu phula fry
It is a seasonal dish.

Kakharu Phula

6. Chakuli Pitha
Chakuli pitha is a traditional dish which is common dish for all odia families.

Chakuli Pitha

7.Chenna poda
If you wants to have a sweeth tooth , then chena poda is the best example. It made of fresh cheese, baked and roasted with cashew and raisin. Love it too much

Chenna Poda

8. Paga(Lemon, Mirchi, and salt, Garlic)
Eevry odias take the combo of Nimbu, mirch, salt and garlic to their meals, It is spicy and tasty.

Lembu Lanka and Garlic

Odias favorite dish.            

Sabudana Kheer special for Mahashivratri puja.

Maha Shivratri is a Great festival where people spend the entire day and night by fasting. And pray to Lord shiva for well wishes of their family. In odisha Maha shivratri puja celebrate with a great way and most people who's health is little weak they can break the fast after the Mahadeep. 

You can break the fast with rice Kheer, sabudana Kheer, Lauki ki halwa, or Sooji ki Halwa.

Sabudana Kheer

Sabudana Ingredients:

4 cups: Fat Milk or Dry milk(Amul)

2 tbsp: Sago granules

3/4 cup: Sugar 

1/4 tsp: Cardamom powder 

1 cup: Water

Method:

1. Wash and drain the sago granules, keep aside for 10 to 15 minutes.

2. When sagu Granules moisture is absorbed, Loose the sagu grains.

3. Heat water in a bottom Pan. Add sago, bring to a boil while stirring.

4. Reduce flame, simmer for 7-10 minutes, and add a water if it required.

5. Add the milk , wait for boil.

6. Simmer for 5 minutes. Add sugar, cardamom.

7. Stir continously, simmer till sago granule is cooked, but not thickness.

8. Check by pressing it between thumb and finger. It should flatten on pressing.

9. Serve hot, with various types of nuts if you like.

Odia Style Summer Dish Badi chura.

Ingredients:

2 cup desi badi

2 tsp mustard oil

2-3 curry leaves

2-3tsp chopped Garlic

1 onion chopped

1 tsp Green chilli chopped

1/2 tsp mustard seeds

Method:

 Heat 1 table spoon mustard oil in a deep pan and fry the badi till golden color.

 Keep the badi aside it and crushed it into small pieces.

 Again heat 1 table spoon mustard oil and add Mustard seeds, curry leave and    leave them for splutter.

 Add chopped green chili,garlic and onion. Fry it for 2-3 min

 Then add crushed badi and fry for just for 1 to 2 min.

 Now Badi chura is ready serve it with Odia Pakhal, Steamed rice.

Badi chura

Home Made Paneer or Chenna Kheer.

Paneer Kheer is one of the most easiest dessert and also taste more.

Ingredients :

1.500ml of full cream milk for chhena

2.500ml milk for ras

3.1 lemon

4.1 cup sugar for ras

5.1 Tin of Milkmaid

6.1 teaspoon good quality rose water

7.2 tablespoon finely chopped dry fruits to garnish

8. Few Kesar strands soaked in 1 tsp milk

Preparation 

1. For chhena or Paneer preparation, boil 500 ml milk and curdle it by adding     lemon juice.Keep stirring it continuously.

2. Drain the curdled milk through a thin muslin cloth and squeeze the chhena.  Wash it under running tap water.

3. Drain out the excess water from Paneer. Mix it well. Keep aside.

4. To make ras, heat milk in a bottom pan and add sugar to it. Allow it to cook for about 5-6 minutes or till the desired consistency is reached. Add milk maid & stir well.

5. Add the chhena to the syrup and cook for 10-15 minutes . Chhena will swell and puff up.

6. On cooling, add 1 teaspoon good quality rose water if you need,kesar soaked milk and garnish with chopped dry fruits.

7. Refrigerate it and serve chilled.

Paneer Kheer

HOW TO MAKE CRISPY ONION PAKODA AT HOME ?

Garam  Garam  Onion  Pakoda  is an all-time favorite starter snack in every Indian party.

Ingredients:

1 Cup Gram flour (Besan) 

1 cup Onion finely sliced. 

1 Green chillies finely chopped ( You can put chilli as per your choice) 

Salt to taste

1 tsp cumin seeds

10 Curry leaves finely chopped 

Some Little Coriander leaves finely chopped  

Refined Oil for deep frying 

Onion Pakoda

Preparation:

Take a large deep mixing bowl and add gram flour, sliced onions, green chilies, cumin seeds, curry leaves, coriander leaves, and salt as per your taste. First thing don’t mix water, mix them well all the ingredients. Add little water to make a thick paste. Then take a deep kadhai and put the oil and heat it. Drop the paste in the pan in very small size. Fry them till they turn into golden brown color.  Remove from heat and put in the tissue paper that the oil will be pulled. Serve hot with green dhania chutney or tomato sauce.  Try with puffed rice and Raw onions. Try with Hot tea or coffee.

Preparation of Sweet Boondi.

Sweet Boondi gives a yummy taste, it is of small round crisp balls made of besan which mixed with water, deep fried until golden brown and put the balls into sugar syrup which slightly stick to your hand to touch. 

Ingredients:

1 cup besan

1 tbsp elaichi powder

1 tbsp rice flour

1 pinch baking powder

2 cups sugar

1 cup water

Refined oil for frying the boondis.

Big spoon with small round holes.

Boondis

method:

1. Mix the besan, rice flour, baking powder to make a smooth batter , don't put too much water.

2. Heat the oil in deep Khadai.

3. Take the boondi batter and put in the spoon which have so many small round holes. Scroll it smoothly that the batter balls fall into the oil. Fry them when the boondis are light gold in color.

4. Put the water and sugar in a saucepan and boil in medium high, when the syrup comes to boil add the elaichi powder and fried boondis.

5. Mix well and keep it for 1 to 2 hours so that the boondi will soak well in the sugar syrup.

6. Now drain the excess syrup and store them, our delicious yummy boondi is ready to eat,

7. Serve it with Kheer or puri.

Suji Kakara Pitha – A Traditional Sweet Recipe of Orissa

1. 500 gms Suji (Rava)

2. 6 Tablespoons sugar as per your taste.

3. Salt as per your taste.

4. 1 finely Grated Coconut 

5. 1 Tsp Cardamom Powder 

6. Vegetable Oil to Fry 

7. 1 Tablespoon Desi Ghee 

Suji Pitha

1. Boil 1 Liter of water in a deep Kadhai,

2.  Once the water start boiling add 4 Tablespoons of Sugar and Little bit Salt and mix well. 

3. Reduce the flame, and add all Suji (Rava) too slowly and mixed with other hand that will be no lumps.

4. Once the suji batter is ready off the flame and let it to cool.

5.In another pan, heat the Grated coconut and mix 2 Tablespoons of Sugar and 1 tablespoon Cardamom powder. Once it mixed,off the flame and keep it aside to cool. 

6. When the Suji dough is cooled kneed the suji dough with Ghee to make it softer and softer.

7. Make small round balls from the dough, Flatten them and fill the coconut mixture in them.

8. Close the round balls to make a ball again and flatten a bit by pressing from both sides.

9. Heat Oil in a deep Kadhai and fry the flattened balls till they turn golden brown on both sides.

Now serve the Suji (Rava) pitha hot  to get the real taste.