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Chakuli pitha is a flat Odia rice-based fermented cake that has been popular in Odisha for centuries. During festivals, it is made and served.
Rice flour, black gram, refined edible oil (ideally ghee or mustard oil), and salt are used to make the meal.

Preparation :
To make the batter, combine rice flour, black gram, warm water, and salt. For several hours, the batter is covered and left to ferment. After that, the batter is placed into a skillet to make round flat cakes.
Chakuli pitha can be eaten alone or with ghuguni, sambhar, sugar, jaggery, tea, milk, vegetables, and meat as a side dish.

Variation :
Chakuli pitha comes in a variety of flavors. Saru Chakuli is a thinner version of Dosa that is identical to it. Burha Chakuli is a thicker version of the dish made with jaggery, paneer, and grated coconut.

Chaul bara is a rice-based snack or breakfast dish popular in western Odisha. In a 10:1 ratio, combine rice and Vigna mungo|Black gram (Biri) and soak for at least 5 hours in freshwater. Filter the water and grind it with a grinder or in a thick form with a combination. Add a pinch of baking soda and a small amount of smashed onion to the mixture. When the thick mixture is dropped into hot oil, it will be ready to eat when it appears red and crunchy.
Western Odisha’s famed breakfast. Everyone enjoys it with their breakfast. Now it’s possible to get it wherever in Odisha. Western Odisha kids who have left home for higher education miss this terribly. But, amazingly, a CHAUL BARA at a modest hotel or on a sidewalk is more delectable than one in a large restaurant.

MANJA is the banana stem (The tree is used to be cut down after the banana yield is cut. The fragile stem core, known as Manja, is then removed) and RAI is mustard paste. In Odisha, this delectable delicacy is called ‘MANJA RAI’ since it is created using banana stems and mustard paste. Every home in Odisha prepares this traditional Odia meal.

Benefits :

Banana stem, also known as Manja, is high in fiber, vitamin B6, and potassium, all of which aid in the creation of insulin and hemoglobin. It’s very useful for people who are trying to lose weight. It helps to keep High Blood Pressure in check. It acts as a diuretic and aids in the detoxification of the body. It has a pleasant cooling effect. Banana stem is thought to be beneficial in the treatment of kidney stones.

Ingredients :

• 6-8 inch long Kadali Manja (Banana Stem)
• 1 no. of potato
• 1 no. of Colocasia (Arbi)
• 1 no. of brinjal
• 2 tablespoons mustard oil
• 1 teaspoon Panch Phoron
• 2 nos. green chilies, 1 no. dry red chilies
• Curry leaves – 1 spring
• 1/2 teaspoon turmeric powder + 1 tablespoon
• 8-10 badi (sun-dried lentil dumplings)
• 2 teaspoons grated coconut
• a handful of coriander leaves (chopped)
• a pinch of salt (to taste)
• Water (as required)

Mustard Paste :

• 2 teaspoons mustard seeds (soaked in water for 15-20 minutes)
• 2 tbsp cumin seeds
• 2 No of Garlic cloves
• 2 No of Dry Red Chilly
• 1 No of Tomato (chopped)

Preparation Procedure :

• To begin, thoroughly clean the banana stem (Manja). Thinly slice the stem into circular slices.
• Thin threads will emerge while cutting slices, which can be removed by gently rubbing one finger in a circular motion between each slice and the main stem.
• Place each slice in a mixing basin and chop it into small pieces. Mix in 1 tablespoon of salt and 1 teaspoon of turmeric powder, then set aside for 20-25 minutes. Squeeze the excess water from the cut stem cubes using your hands.
• Make a fine paste using cumin seeds, mustard seeds, red chilies, green chilies, garlic cloves, tomato, and a little water in the meantime.
• Cut brinjal, potato, and Arbi into small cubes after peeling colocasia (Arbi) and potato.
• In a nonstick kadhai deep pan, heat the oil. Toss in the Panch Phoron, dry red chili, and curry leaves. Add the potato, Arbi, brinjal cubes, and squeezed banana stem pieces when it starts to sputter. Fry the tor for 2 to 3 minutes. Mix in the turmeric powder and salt well.
• Then gradually stir in the mustard paste. Cook for 20-25 minutes on low medium heat, covered, until done. It should be stirred now and again.
• Turn off the heat and stir in the fried badi and grated coconut. Manja rai is now ready to eat.
• Serve the Manja rai (banana stem curry with mustard paste) with a steaming hot bowl of plain rice, garnished with chopped coriander leaves.

Notes :

• When cutting banana stems, try to remove as many thin threads as possible.
• To avoid darkness, keep the banana stems in a dish of water after cutting.

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.