Tag: #best odisha food

Mudhi Mansa is a famous food in north Odisha. it particularly comes from Baripada, a small town in the Mayurbhanj district.

People have an emotional attachment to this meal and take pride in their “Mudhi Mansa.” It must be served with puffed rice (mudhi) and mutton gravy combined with onions, green chilies, and fresh coriander.

There are many legends surrounding the history of Baripada’s ‘Mudhi Mansa.’ Some say it was a gift from the Mughals, while others say the Mayurbhanj ruler discovered it.

Ingredients :

• Goat Meat (Khasi)250 gms
• 1 no Large Onion, finely chopped
• 1 tsp Ginger & Garlic paste
• 1 no Tomato chopped(optional)
• Mustard Oil 1 cup
• Garam Masala 1 tsp
• Turmeric powder 1 tsp
• Red Chili Powder 2 tsp
• meat masala
• 2 tsp – Coriander powder
• 2 tsp – cumin powder
• 1 tsp – Sugar (optional)
• salt(as per taste)
• 1 no Cinnamon Stick
• 1 no of Bay Leaf
• 2 nos of Cardamoms
• 2-3 nos of Cloves
• 1 no of Potato, peel and cut into halve (optional)

• Mudhi (Puffed Rice) 2 cups

preparation Procedure :

1. Marinate goat meat (Khasi)with turmeric powder, red chili powder, and 4 tsp mustard oil for 2-3 hrs.
2. In a pressure cooker, heat mustard oil over high heat until the mustard smell disappears.
3. Potatoes should be shallow fried and set aside.
4. In the same oil, caramelize the sugar, then add all of the spices ( cardamom, bay leaf, cinnamon, cloves)Add onions when it is cooked look browny then add ginger & garlic paste, and then u can add tomato. Allow it to become soft and mushy.
5. Then add cumin powder. coriander powder and meat masala.
6. Then add the marinated meat and season with salt to taste and cook it for 3-4 minutes.
7. Pressure cook for 5-6 whistles with 1 cup of water
8. Add Garam masala and then Serve with Mudhi (Puffed Rice) and a sprinkling of chopped tomatoes, onion, and green chile.

Note: If you use a clay pot to prepare this mutton curry, tastes so delicious.

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.