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FISH BIRYANI

Happy 3rd Raja everyone.

The 3rd day of Raja is generally celebrated with big feasts. We odias love fish and love biryani. So made some fish biriyani for this occasion.

It is believed that the mother Goddess Earth undergoes menstruation during the first three days. The fourth day is called Vasumati Snana, or ceremonial bath of Bhudevi. The term Raja came from the Sanskrit word 'Rajas' which means menstruation and when a woman menstruates, she is called 'Rajaswala' or a menstruating woman, and in medieval times the festival became more popular as an agricultural holiday marking the worship of Bhudevi.

LUCHI AND CHINGUDI KASSA ( Fried bread and Prawns in gravy)

I will be uploading the recipe soon.

CHINGUDI DALMA AND USUNA BHATA

Odia cuisine is one of the most underrated cuisines. Try making this and know for yourself.
Contributing it to in authentic cuisine category.
By





Used flower pot by as a prop.

Recipe:-
Ingredients-
Prawns- 500 gm
Toor dal- 200 gm
Water-4 cups
Vegetables of your choice, cut into big cubes. I have used 2 potatoes, 1/2 big brinjal, 2 carrots, 2 radish and handful of frozen peas.
Salt- as per taste
Turmeric powder- 2 tsp
Garam masala- 1 tsp
Coriander leaves
Bay leaves-5
Mustard oil- 2 tbsp
Panch phoran- 1 tsp
Sliced onion-2
Diced tomatoes-2
Cinnamon-2
Black cardamom-2
Ginger- 1 inch
Tomato purée- 2 tbsp
Dry roasted cumin and red chilly powder- 1 tbsp

Instructions-
-Boil water in a pressure cooker, add salt, half turmeric powder, 3 bay leaves.
-After water starts to boil, add soaked dal, vegetables and pressure cook it for 2 whistles.
-In a pan add, mustard oil, panch phoran, 2 bay leaves and turmeric.
-Add sliced onions, fry till they are brown. Add diced tomatoes.
-Add salt, cumin powder, red chilly powder
-After 2 mins add ground paste of ginger, cinnamon and black cardamom.
-Add Tomato puree (optional)
-Add Garam masala and coriander leaves.
-Add pan fried prawns and frozen peas. If using fresh peas, pressure cook them with other veggies.
-Add the boiled dalma. Put dry roasted red chilly and cumin powder. Serve hot with parboiled rice and lemon, green chillies, salt.

AMBA PANA

Pana Sankranti or as we proud Odia's call it Odia New year is finally here and so is the love for an Odia special summer drink -pana , a natural coolant for the body in the scorching humid summers.
While Bela Pana is the most popular Pana, other variants are equally revered and prepared in abundance to celebrate the new year.

DAHI CHICKEN

It’s one of the healthy and easy to make chicken recipes !! The recipe uses just 1tsp oil or you can even make it oil free. You just need to use a non stick pan.
Recipe:-
Ingredients -
Mustard oil- 1tsp
Chicken-1/2 kg
Curd- 300 gm
Salt- as per taste
Ginger garlic paste- 1 tbsp
Chilly powder- 1/4 tsp
Green chillies- 6,7 whole
Chicken masala powder- 1 tsp
Cumin powder- 1tsp
Coriander powder- 1tsp
Turmeric powder- 1/2 tsp
Garam Masala powder- 1tsp
Kasuri methi powder- 1tsp
Chopped coriander leaves for garnishing

Method:-
-Marinate chicken pieces with Curd,
Salt, Ginger garlic paste, Chilly powder, Green chillies, Chicken masala powder, Cumin powder, Coriander powder, Turmeric powder, Garam Masala powder
-Heat a pan and add 1tsp mustard oil, add the marinated chicken. Cover and cook for 20 mins. Check in between and mix well so that it doesn’t stick to the pan.
-Add kasuri methi and coriander leaves and serve hot with preferably rice or roti.

FUDGY BROWNIE WITH VANILLA ICE-CREAM

I was craving for this from a long time. The first cafe for me and many of us was CCD. They served amazing brownies and vanilla icecream. I made it at home and topped it with chocolate whipped cream and some fruit and nut chocolates.
Before indulging in it, thought to share it with you guys as well. Let’s celebrate life❤️

KUNIA CHARCHA THALI ( THALI FOR GUESTS)

When guests arrive in odia household,
we try to mix and match all the cuisines to pamper our guests to the fullest.

In my thali today
Steamed rice
Dal fry
Kadhi pakoda
Alu jeera
Chicken korma
Gobi Manchurian
Paneer dopiaza
Green mango salsa
Kheer

CHINGUDI THALI (PRAWN THALI)

Happy utkala dibasa!!

Odisha Day, also Utkala Dibasa, is celebrated on 1 April in the Indian state of Odisha in memory of the formation of the state as a separate state out of Bihar and Orissa Province with addition of Koraput and Ganjam from the Madras Presidency on 1 April 1936.

This is how lunch at my home look like. Rice, dal, a curry, a stir fry- mostly comprises of some greens, some kind of chutney or salsa, green leaves stir fry, some crunchy elements like badi or papad.

In my thali today:-
Bhata- steamed rice with dollop of cow ghee
Dali- Dal
Chingudi tarkari - prawn curry
Ambula paga- dried mango salsa
Alu beans bhaja- stir fry potatoes and French beans

So few odia bloggers have come together to bring you different odia lunch thalis.

Check the delicious odia thali cuisines under


t.able




_delishhh









hungry.soul__

t.cmohapatra

THANDAI

Holi hai Bhai holi hai, bura na Mano holi hai❤️🤗
Happy holi to everyone.

Thandai is a must in holi party menu.

DHANIA LADOO/ GARMIYO KE LADOO/ SUMMER LADOO

These ladoos are made up of with equal amount of coriander powder and coconut powder. You can roast them with ghee or make it vegan by roasting it in coconut oil. You can add sugar syrup or Jaggery syrup to bind it. I have added roasted almonds, pistachios, cashews and some dried rose petals. I have also added cardamom powder and mace powder for flavour.

P.S.- happy dola purnima and happy holi

PAKHALA

To beat the heat this dish is cooked and cooled in a bowl of water. The word Pakhala has been derived from Sanskrit word ‘prakhyalana’ which means to wash with water. In traditional Odia kitchens, the leftover rice was kept in a earthen pot and some water and small amount of curd/ lime juice was added to lengthen the shelf life of cooked rice, so that it can be preserved for a longer time. After 7–8 hours the rice starts to get fermented. This fermented, cooked rice is known as pakhala. It can be eaten as it is by adding some salt. Or by adding different tempering and aromats as per ones choice. In summer, when the mercury rise, days become sultry and humid, this very humble rice dish gives huge relief to the body as well as control body temperature and regulates blood pressure.
Here I am presenting the Baghara (tempered) Pakhala Bhata with few side dishes:-

Alu, bilatibaigana, baramaja paagaw ( boiled potato, barbecued tomato, mixture chutney)
Chingudi bhaja (prawn stir fry)
Palanga Saga kharada ( spinach stir fry)
Kancha kadali bhaja ( raw bananas stir fry)
Potala bhaja ( pointed guard stir fry)
Keonjhar Phula Badi (seasame seed, Urad dal dumplings)
Kancha amba ( raw mango)
Sajana Chuin bhaja (drumsticks stir fry)

P.S. - happy Pakhala dibasa

HAPPY INTERNATIONAL WOMEN’S DAY

CUPCAKES WITH RAINBOW🌈

These are lemon cupcakes with lemon American buttercream. Sky blue color depicting the sky. White color are the clouds and I have used tutti fruity belts for rainbows.

Thank you!!!
To all the women in my life who have filled their beautiful colors in my life. To all the women who stood by me in my happy and sad times. For making my life beautiful and colorful.

MURG MALAI KABAB

I am a super lazy person so everyday I try to make something easy for lunch. But because I am a foodie, I want tasty food as well. So I checked the fridge today and found out, I have all the ingredients for murg malai kabab. It’s one of my favorite kababs and very easy to make. So here we go.

Method:-
500 gm chicken thigh cut into thin pieces
1tsp cardamom powder
1tsp Ginger garlic paste
1tsp white pepper powder
1tsp salt

Mix well and marinate for 1/2 an hour.

Take 2tbsp grated mozzarella cheese and make it into a paste with the use of your palm. Add 1tbsp curd, 1tbsp cream, 1tsp salt, 1tbsp cornflower and mix well so that there are no lumps. Add 2 green chillies and few coriander leaves that are chopped and hand pounded.
Mix it with marinated chicken and marinate in refrigerator for an hour.

Put it in your oven in the highest temperature in broil mode for 25 mins. Change the sides after 10 mins. Voila!!! We ate it along with some egg parathas. Missing in the frame.

CLUB SANDWICH AND FRENCH FRIES

Some club sandwich and fries for evening time. Easy to make. I have used bread, mayonnaise, lettuce, ham and bacons . The place of origin of this dish is USA. And I have served it with some French fries. And it’s origin is disputed between Belgium and France.

MUTTER CHICKEN MASALA, ALU KULCHA AND KHEER

Yes not butter chicken masala but mutter chicken masala🤪

Recipe for mutter chicken masala:-
Ingredients:-
Whole spice crushed:-
Green cardamom-3
Cloves- 3
Cinnamon- 1
Peppercorns- 5
Other ingredients
Chicken-500 kg
Onion sliced- 2 medium
Ginger garlic paste-2 tsp
Green chills slit- 2
Green peas- 1 cup
Whisked curd- 4 tbsp
Cashew paste -8 nuts
Red chilly powder- 1tsp
Turmeric powder- 1/2 tsp
Coriander powder-3 tsp
Garam masala- 1/2 tsp
Roasted kasuri metro powder- 1 tsp

Method:-
- Heat oil in pan and add sliced onions
- Fry in medium heat till brown
- Add ginger garlic paste and sauté for 2 minutes
- Add chicken and fry in high heat for 2 minutes
- Add crushed spices and slit green chillies, mix it well. Cook it for 5 minutes
- Add turmeric powder, coriander powder, red chilly powder and salt. Mix well and cook for 4 minutes
- Add green peas and cook for 2 mins
- Add whisked curd and keep stirring it continuously for 2 mins in low heat
- Add cashew paste and 200 ml water and mix well
- Add Garam Masala. Cover and cook for 25 mins or till the chicken becomes soft
- Add roasted kasuri methi powder in the end.

KULAJDA

Living in Prague (Czech Republic) has been a wonderful experience. I have fallen in love with this beautiful city and it’s culture, festival, language, people and food.

Thank you Prague for being a home to me.

And because we are talking about love “main apni favorite hun”. I believe we should not do anything in this world by hurting ourselves. Cheers to self love.

Contributing this to organized by

This is a kind of mushroom soup in czech style. And this is super yum.

Ingredients
* 800 ml water
* 4 medium potatoes peeled and chopped into chunks
* 30 grams or 1 oz of dried mushrooms
* 200 ml or ¾ cup of heavy cream
* 1 sprig of fresh dill chopped
* 5-7 tablespoons of roux
* 50 g or ¼ cup butter
* 4 eggs
* Caraway seeds
* Salt & pepper to taste
* White vinegar
Instructions
* Soak the dried mushroom beforehand for at least an hour but preferably overnight.
* Put the potatoes in a pot and cover with water, add the mushrooms and the water in which they were soaked in.
* Add a pinch of salt, pepper and caraway seeds.
* Cook for around 20 minutes until the mushrooms and potatoes are soft.
* Add the cream and thicken with the roux.
* Season with vinegar, add the butter to mellow the flavor and add the chopped dill.
* In a separate pan put some salt and a dash of vinegar and bring almost to a boil. Take a ladle and break an egg into it. Poach the egg in the ladle so the yolk remains soft and is encased in the egg white.
* Serve each portion with the poached egg.

Dhaba on my frame:- PAROTTAS, EGG LABABDAR, DAHI BUNDI, KESAR PISTA MILK, PICKLE, SMALL ONIONS AND LEMON, SALT AND WATER

SAMBA DASAMI PUJA SPREAD

According to the legend, Lord Krishna cursed his son Samba following which he was afflicted with leprosy. Samba was cured after worshipping the Sun God for twelve years near Konark. Hence on this auspicious day, mothers in Odia households offer prayers to the Sun God and observe special rituals for well-being and long life of their children.

So every mother or an elderly person decides a special food for a new born child in the household. Then that same food item is offered to Sun God and the 7 horses of his chariot on this day of samba dasami every year.

In our house, as my grandfather was elder, all the food items in our relative’s name were prepared at our place. And the trend continues as my father is also elder. Budha chakuli ( thick dosa), ghadghadia tarkari (mixed veg curry cooked in a particular way), khiri ( rice pudding) is must with addition of all other food items. So here presenting the spread.
FYI- The food in my name is Rasabali 😊

Cooked by - (mom)
PC - (sister)

MALPUA AND ALU KASSA

Frame:- “bidesh main desi breakfast”😋

Steaming hot breakfast in the cold winter morning is a complete bliss.

It's said that morning shows the day. A soulful breakfast is very important for everyone to get through the day. Odia cuisine provides an ample number of choices according to your appetite. So we Odia food bloggers are here once again, bringing quintessential flavors of Odisha in the form of breakfast, what we call as "Jalakhia" jala(water) khia(eating /eatery) that sums up the first meal of the day .

Nanaa’s Urban Dhaba
Chandrasekharpur, Bhubaneswar
-Chinese, North Indian, Odia cuisine

The food had that earthy dhaba taste to it. We ordered prawn patra poda, fish patra poda, chicken patra poda, mutton patra poda and mushroom patra poda. Everything was good. But prawn patra poda stood out. Don’t judge me on the amount of order, the quantity is for one person and we were many. It was super delicious. We had also ordered chicken manchow soup, chilly baby corn, butter naan and garlic naan, chicken do piazza, chicken kolhapuri and prawn kassa. Everything was delicious. The naan was thin and soft, just the way I love them.

The price is reasonable. The only problem is that they take a bit more time for preparing the patra podas. So please keep time with you when going there as you should not miss the patra podas.

Here we have
1- Fish patra poda( grilled fish inside leaf)
2- Chicken Manchow soup
3- Chicken Kolhapuri and prawn kassa
4- Garlic Naan and chicken do piazza
5- chilly baby corn

It’s the best place if you want to have a urban dhaba experience with delicious food.

EASY AND SIMPLE FRUIT CAKE

INGREDIENTS:-
1. Plain flour: 228g or 1 and 3/4 cups(loosely packed)
2. Mixed spice: 1 tsp
3. Cinnamon powder:1 tsp
4. Baking powder:1 tsp
5. Salt:1/2 tsp
6. Eggs (medium): 3
7. Vanilla Extract (optional):1 tsp
8. Soft dark or light brown sugar: 100g or 1/2 cup
9. Mollasses / Jaggery powder/ brown sugar : 3 tbsp
10. Butter: 226g or 2 sticks or 1 cup
11. Dried mixed fruit: 600-700g(you can use dry fruits of your choice and can choose candied peels or glazed cherries or nuts according to your preference)
12. Zest of 1 Lemon
13. Zest of 1 Orange
14. Dark Rum: 180ml or 3/4 cup

Dried fruits I used in this recipe;
Raisins-175-200g
Cranberries :175-200g
Prunes or dry plumes:175-200 g
Dates:75-100g
Pecans:50-75g

Getting everything ready
* Lightly grease a 7 inch or 8 inch cake tin with some butter/oil and neatly line with greaseproof paper (double thickness).The pan I used in the video is 7 inch pan.
* Chop the nuts and dried fruits into a large clean bowl .
* Grate the rind of lemon and orange and keep it aside.
* Sift the flour ,baking powder, mix spices, zest of orange and lemon and salt into another bowl.
* Pre-heat oven to 320 F 160°C .

Method
1.Boil the dry fruits
In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses/ Jaggery powder and dark rum and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.

2.Add all the rest of ingredients
Add the eggs (lightly beaten) and vanilla extract (optional) and the nuts.
Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.
Mix everything together, just until everything is well incorporated.

3.Bake the fruit cake
Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.
Large baking tray (8 inch) will take slightly less baking time.
Let the cake cool completely.
Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

PRATHAMASTAMI PITHA PLATTER

Pitha is a type of cake, dimsum or bread from the eastern regions of the Indian subcontinent.

This is my niece Mithi’s first prathamastami puja pitha platter.

Prathamastami is a rite held in Odisha and parts of south-western West Bengal for the life and prosperity of the eldest child who is offered a lighted lamp ovation by the senior female relatives followed by elaborate rituals during which the Mantras are recited.

The platter has 7 types of pitha as it’s a tradition to do so.

The plate contains:-
Haldi patra enduri pitha
Sijha manda pitha
Chana manda pitha
Kakara pitha
Arisa pitha
Muan pitha
Poda pitha
Khiri
Bundi ladu
Gulabjamun
Kadali

P.C.-



shines

Christmas time is family time and we must not spend the whole day cooking. So get your Christmas easy with quick and simple recipes and have a merry Christmas 🎄🎁

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@ Niladri Vihar, Bhubaneswar

CHICKEN BIRYANI THALI

When I remember of my fond college food memories, I remember of Friday dinner in MBA college hostel. There were many students studying from all over the country with varied taste buds. Some liked spicy food some liked simple food. And whatever the mess people did, everybody had something or the other to complain.

Though the the MBA college was fully residential, it was near to my house. I was too home sick to stay in hostel and found some or the other way to stay at home. And of course for this reason my room mate was always upset with me.
However every Friday night we had chicken biryani as dinner. It used to be super yum. And everyone in the hostel would look forward to this Friday dinner. There were few like me, who would stay at hostel for that night only just to have yum biryani for dinner.
I never knew we can eat Fryums with our meal until I ate in my college hostel mess.
And there was some kind of dessert like kheer, custard or some sweets along with our meals. So I have included fryums and kheer in the thali. And of course kachumber(Raita) is a must with biryani.

NARYAL LADOO/ COCONUT LADOO

I had made a big batch of rabdi during Diwali. I decided to make something different with half of the rabdi. I reduced it further more and added peanuts and desiccated coconut. And voila, coconut ladoos are ready.