Tag: #best odisha food

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 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

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

Chingri curry is also known as shrimp malai curry made from shrimp and coconut milk and is preferred with spices. This dish is most popular all over odisha &bengal and served during celebrations, fest and guests and was also very popular between british in calcutta.

Gentle prawn curry with a soothing taste of coconut milk, cinnamon, fresh ginger and yogurt is a celebration for your senses. Perfect dish to prepare in about 30 minutes! Easy, fast and simple, make it for the dinner party. Mix with boiled rice for a full meal.

Procedure

Marinate the prawns in turmeric and salt for an hour. Fry the prawns in hot oil. Remove from the pan. Fry whole garam masala and diced onion in the same pan for a minute. Add ginger, sugar, turmeric, red chilli powder and cumin powder. Add Fried prawns, coconut milk, yogurt and salt to the pan. Boil for 7-8 minutes Add the ghee and cook the prawns for 2 minutes. Garnish the green coriander leaves and serve it warm.

Inigrants

prawns, fresh coconut milk, onions, cinnamon, cloves, green cardamoms, bay leaves, dried red chillies, fresh ginger, turmeric powder, cumin powder, red chilli powder, cooking oil, yogurt, sugar, ghee, salt