Dosa

Dosa is thin pancake. It’s also called dosai. Which is also derived from south india. But currently its popular in all over india. Dosa is a balance diet.it is a fat less food. Its main ingredients rice and black gram, this is a great achievement of protein84% carbohydrate and 16% protein is available in plain dosa without oil. Vitamin B and C also available Se in it.

PREPARITION PROCEDURE:

 A mixture of rice and black gram soaked in water is prepared with finely grinding to make a solution. Some also add handful of soaked fenugreek seeds. The rice ratio in dal is usually 3:1 or 4:1. Batters are left overnight for fermentation, before they are mixed with water to achieve desired consistency. After this batter is lubricated with oil or ghee (butter) and put on the hot pan. Make pancakes by mixing a bowl or a ladle. It can be thick, thin, or crisp like pancakes. One dosa is served when it is turned half round or rolled like a wrapper. It is generally presented with chutney and sambar. The mixture of black gram and rice can be replaced with highly refined wheat flour or semolina.

SERVING PROCEDURE:

Dosa can be filled with vegetables and sauces to make quick food. They are usually served with a vegetarian side dish that varies according to regional and individual preferences. Common side items are:

* Chutney– (Examples include coconut chutney (coconut, lentil), a semi – solid paste made from green pepper and mint or coriander.)

* Sambar (There is a lentil based vegetable, cooked with broth of pigeon pea and tamarind.)

*A variety of chutney is served with dosa.

TYPES OF DOSA:

The most popular [quotation desired] version of the masala dosa is filled with potato masala filling. The Mysore spice is the spiced version of it. The plain (plain) is without filling; Paper dosa is a slim and crisp version. The dosa is made from semolina. New recipes have been developed which use fusion, such as sugar dosa, cheese dosa, cheese dosa and many more. Although dosa generally refers to the version made from rice and dal, many other versions are present.

Rasabali

Rasabali is a sweet dish of odisha, india.  Rasabali is offered to baldevjew. it was originated from baldevjev temple in kendrapada. This one of the well-known offerings  of the jagannath temple.

Ingredients

1lit milk,1-cardamom powder, 2 tsp milkmaid, 2 tsp maida, dry fruits, saffron pinch, oil ,1 tsp vinegar or  lemon

Procedure

To get chhena(cottage cheese), First boil the1/2 lit milk and bring lemon or vinegar  juice into it. When milk is torn, take the chhena(cottage cheese)  out of a pot with the help of a sieve or muslin clothes. Then wash the chhena(Cottage cheese)   thoroughly so that the smell of lemon or vinegar can be removed. To make a grainy if possible, put a little flour. Make the balls from its appropriate place and be printed in the big size.Deep fries in oil or ghee according to your choice. Filter the big deal and put in it on one side.Now put this on gas stove with another1/2 liter milk. Pour powdered milkmaid and cardamom on low flame to simmer for 40 min. Add sugar and keep full stirring. After slow 40 min, we get the rabri texture. Add the roofing instrument. Simmer for 10 to 15 minutes. Completely cool and decorated with saffron and nuts.

Dahibara Aludam

Dahibara is a famous  street food of cuttack district,situated in the state of odisha (orissa).now this dish is popular all over india. In year 2020, it won the award at the national street food festival in new dilhi. march 1 of the year is celebrated in odisha as Dahibara Aludam divas.

soul food of dahivada aloo dum, cuttack ,odisha. dahivada, made in odia style, is server with aloo dum and ghuguni along with the chat toppings. it makes an extraordinary supper for any time.

FOR DAHI BARA

  1. urad da -3cup ( soaked atleast 5 hour)
  2. small piece mango ginger (optional)
  3. curd-3cup
  4. mustard seeds-2tsp
  5. cumin jeera-2tsp
  6. urad dal split-2 tsp
  7. dry red chilli- 3 pieces
  8. divide 2 half green chillies in length
  9. 12-15 curry leaves
  10. semolina-3tbsps
  11. salt according to taste
  12. chopped ginger

  FOR ALOO DUM

  1. 6 PATATO
  2. ONION -3 PIECE
  3. TOMATOES-2PEICE (SMALL )
  4. RED CHILLIES(DRY)
  5. BAY BLEAF
  6. TURMERRIC – 1 TSP
  7. PINCH ASFOETIDA
  8. RED CHILLI POWDER – 1TSP
  9. CUMIN POWDER – 2 TSP
  10. GARAM MASALA
  11. GARLIC & GINGER – 2TBSP

FOR GARNISHING

  1. CUMIN POWDER – 1 TBSP
  2. BLACK SALT – ½ TSP(NOT REQUIRE IF USING CHAT MASALA)
  3. CHOPPED ONION
  4. CORINDER  FRESHLY CHOPPED – 1 TBSP
  5. CHAT MASALA POWDER- 2 TSP

Macha Ghanta and Mudhi ghanta

Mudhi ghanta is an odia food which is extremely famous in odisha. This is a recipe in which the fish head is cooked with bengal gram (chana dal) and other special vegetables. Mudhi ghanta is also known as fish head and chickpea curry. You can eat this food item with rice or roti. Mainly this item is prepare in marriage party at the most of the places of odisha.

As odisha is a coastal eastern state of india and has many rivers, it has access to the best and freshest seas and fresh water harvests. In odisha you get lots of fish dishes and fish dishes along with lentils and vegetables.

Inigrant

Get 3 headed marinated fish.

1 cup bengal gram(chanadal) shoked in hot water for 1 hour.

Chopped onion

Chopped green 🌶

Minced garlic-1tablespoons

Grated Ginger-1 tablespoons

Chopped one tomato

Coriander powder -1 teaspoon

Cumin powder -1 teaspoon

Take 1 teaspoon fish curry powder

1/2 teaspoon kasmira red chilli powder

1/2teaspoon garam masala powder

1/3teaspoon turmeric powder

According to salt of taste

2 tablespoon mustard oil.

Bay leaves

  • First boil the soaked bengal gram (chana dal), chopped patato & turmeric powder
  • fry the Marinoid fish head in a low medium flame in the oil(both side). Mash them into small pieces.
  • heat the oil in the pan. Cook until sliced onions, green chillies, bay leaf and translucent.
  • add ginger, garlic, tamato, salt and red chili powder. Simmer on low heat till the tamato softness oil separates and melts.
  • mash the fish head and the contents of the remaining dry seasoning (excerpted garam masala) cook over low heat for 3 minutes
  • Stir the boiled chickpeas and potatoes together with the fish head masala and cook in low heat for 5 minutes. – turn off the gas and add the garam masala.mix thoroughly.
  • This traditional recipe in odisha is now ready to serve .

Thank you