Category: Food

Chhena jhili

Chhena jhili (Odia: ଛେନାଝିଲି ) is a popular dessert from Odisha, India’s cuisine. Nimapada, in the Puri district, is where it was born. It’s made with sugar syrup and fried cheese. Aarta Sahoo of Nimapara’s Shyam Sundarpur Village was the one who first began making this sweet.


Ingredients :

  1. Fresh Chhena/ Cottage Cheese- 400gm
  2. Sugar-2 tsp
  3. Wheat Flour-2 tsp
  4. Elaichi/ Cardamom Powder- 1/2 tsp
  5. Pure Ghee/ Oil-500ml
  6. Rawa/ Semolina-1 tsp
  7. Pinch Of Salt

Made for Sugar Syrup

  1. Water
  2. Sugar

Preparation Procedure :

  • Take a bowl and put everything in it. Chhena, wheat flour, semolina, sugar, elaichi powder (cardamoms powder), and a bit of salt are mixed to make a soft dough.
  • Preparation for Nimapada Chhena Jhili
  • To create a smooth texture, knead the dough on a flat surface with your palm. Kneading is a crucial step in this recipe that takes about 15-20 minutes.
  • In the palm of your hand, rub a small amount of oil. Flatten little balls of dough into thick patties. If you notice any breaking or cracking at that point, I recommend kneading further.
  • Now place these cheese balls in a different bowl and cover with a lid for a while.
  • All you need to make Sugar Syrup is some water and sugar. To make the sugar syrup, combine the same amount of water and sugar. Stir it all together and cook it for 10 minutes to form a thick syrup, then add some cardamom powder.
  • Deep-fried the balls in a separate hot wok filled with Ghee or Oil (Ghee is preferred) until they turn a lovely and rich dark brown color.
  • Remove it from the oven once it’s done and immediately place it in the hot sugar syrup.
  • Allow it to soak for 4-5 hours after stirring it again.
  • Dry fruits and elaichi can be used to decorate it.

Bara (Vada)

Bara (Vada) is a traditional Odisha street snack that is also popular throughout the country. This delectable dish is a popular snack in many households and is commonly offered as traditional tiffin in many parts of Odisha. The famed Dhenkanal Bara of Odisha is believed to be the most delicious and mouth-watering of all the different forms of Bara. Dhenkanal Bara has a wonderful spice scent and a crunchy and crispy texture on the surface with an exceptionally soft inside.

Ingredients :
Black Gram ( Urad dal) – 2 cups
Suji/ Rava/ Semolina – 3/4 cup
Chopped Green Chillies (add as needed )
Chopped Onion- 2 (Medium size)
Chopped Fresh Curry Leaves- 2 stems
a little amount of baking soda
white turmeric/Amba Ada (mango-flavored ginger)
salt (as per taste)
oil for fry
water

Procedure :
* The black grams (Biri) must be soaked in water for 6-7 hours or overnight before making Bara.
* Drain the water from the soaked Black grams.
* Blend the ingredients together to produce a thick batter, then set it outside to ferment for 40 minutes.
* In a large mixing bowl, combine the chopped green chilies, ginger, salt, chopped onion, chopped curry leaves, Semolina, and baking soda.
* Take a tablespoon of the airy batter and roll it into a little doughnut form in your hand. Make a little hole in the Bara’s center now.
* In a frying pan, heat the oil and drop the little balls of Bara into it.
* Deep-fried the balls until they turn a lovely golden brown hue.
* Bara is all set to serve you.


Try this Bara with Matar ghuguni (yellow pea curry), which is a delectable and finger-licking combination. Serve with green chutney or mango chutney on the side.

Santula

Santula is a vegetable dish from Odisha, India’s easternmost state. It can be fried or boiled (bhaja santula) (sijha santula). Potatoes, brinjal, papaya, and tomato are among the ingredients, which are boiled together before being fried in oil with sliced onion, panch phoran, and green chilies.

Benefits :
The dish is said to be easy to digest and helpful for persons with stomach problems because it is not hot. Nothing could be better than Santula for someone who is prescribed fresh green veggies and no seasonings or oil.

PHENI-KHAJA

This is one of famous prasad of Lord Jagannath chhapan bhog, in odisha puri temple, its taste was heavenly, it’s very crisp, not too sweet, and u can even store it.

INIGREDIENTS:

PURPOSE FLOUR, BUTTER, SALT, SUGAR, WATER, GREEN CARDAMOM POWDER, RICE FLOUR,OIL(FOR FRYING)

PROCEDURE:

  1.  Mix thoroughly with flour, 4 tablespoons of ghee, salt in a cup for cooking. Add cold water to make the smooth but stiff dough. Cover the dough and let it sit for at least 15 to 20 minutes.
  2. To make a smooth paste, mix 3 tablespoons of ghee and rice flour. Put it aside.
  3.  Meanwhile, add sugar and water to a pan and prepare the syrup. Cook until it reaches a boil and it is still sticky. We need 1 string stability. Add the cardamom powder. Add a slice of lemon to this syrup, avoiding the crystallization of sugar. Turn off heat. Cover the syrup to keep it warm.
  4. Divide the flour into equal portions. Take a ball and round it with a ball. Stick to all the balls. Do not roll too thin.
  5. Make the dough about 1mm thick, roll the vine into a rented or square bun.
  6. Paste the above paste on the bun evenly.
  7.  Now take the roti the vine in the roll
  8. Cut the log into 1 inch pieces and prepare it for 4 to 5 inches long pheni or khaja
  9. Heat oil in a pan and 2 to 3 pheni or khaja fry at a time.
  10. Bring to a simmer very low. In this process,pheni or khaja will also recover from the side.
  11.  Put aside from oil. Now pour the food into the syrup and place it on a colander.
  12.  For soft pheni you can soak the syrup.
  13.  Store the khaja in an airtight container by cooling.