Friday, August 12, 2011

Orissa Food Recipes



100gm pigeon pea /arhar dal (harada dali)

50gm raw papaya (kancha amrutabhanda)
50gm striped pear gourd / parwal (potala)
50gm potato (alu)
1 big onion (piaja)
3-5 dry chili (sukhila lanka)
½ teaspoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi gunda)
3-teaspoon of any refined cooking oil (refain tela)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon chili powder (lanka gunda)
salt to taste (luna)


Wash the vegetables thoroughly. Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and boil on medium flame. After one whistle switch off the gas. A little later as the pressure of the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.

                                          2. Muga Dalma
Muga Dalma

First of all dry- fry the moong dal in a kadai/ pan for about 2 minutes, not more. Soak the semi fried moong dal in water and keep it aside. Heat ghee in a pressure cooker. Add cumin seeds and red chillies and let it splutter. Then add the crushed ginger and vegetables. Stir and fry it for a minute. Add the soaked moong dal, salt,  cumin powder and chilli powder. Also add water as required. Now close the pressure cooker and let it cook for about 15 minutes. The muga dalma is ready. Serve this with steaming hot rice. This kind of dalma is also known as Habishya Dalma and is used by women performing 'Habisha Brata' in Orissa during the holy month of Kartik. (Use of vegetables like potato, tomato and brinjal is to be avoided if this dish is being prepared exclusvely for the purpose ofhabisha.)
3. Santula

50gm brinjal (baigana)
50gm potato (alu)
50gm ridge-gourd (jahni)
50gm raw papaya (kancha amrutabhanda)
other green or red vegetables may also be used (not the leafy ones).
1 onion
7-8 garlic cloves – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
½ teaspoon mustard (sorisha)
3-4 green chillies (kancha lanka)
2-teaspoon refined oil (refain tela)
boiled milk-1 cup (sijha khira)
salt to taste (luna)


4. Machha Besara

Machha Besar

1 kg rohu or bhakur fish (rohi /bhakura)
1 onion (piaja)
2 tomatoes (tamatara)
2 teaspoon red chilli powder  (lanka gunda)
1 teaspoon turmeric powder (haladi gunda)
5 garlic cloves (rasuna kola)
5 tablespoon mustard oil (sorisha tela)
3 tablespoon mustard (sorisha)
½ teaspoon cumin seeds (jeera)
Salt to taste (luna)


Cut the fish into small pieces and wash thoroughly. Add turmeric powder and salt to it for marinating. Make a paste of mustard, tomatoes and garlic. Cut the onion into slices. Pre-heat a pan on medium flame. Put oil and fry the fish in batches of 2 or 3 pieces at a time for 4 to 5 minutes. Keep the fried fish aside. Putting the pan again on medium flame take a little oil . Add cumin seeds  and mustard ½ tea spoonful each. When the cumin seeds and mustard start cracking add the sliced onions. Stir a little. Add the tomato/mustard/garlic paste, turmeric powder, red chili powder and salt to it. Also add 3 to 4 cups of water. Keep the pan on flame for about 10  to12 minutes. When the curry starts boiling add the fried fishes and boil it further for about 3 minutes. Maccha Besar is now ready to be served with rice. Garnish it with coriander leaves before serving. (Feedback from a visitor says that she got a strong and pungent taste after preparing the dish. The quantity of mustard should be adjusted in such cases. It is to be prepared in a watery form, in stead of thick gravy one.)

5. Pithau Bhaja

Pithau Bhaja
1 cup rice (arua chaula)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
4 cloves garlic (rasuna)
1 inch ginger (ada)
1 teaspoon sesame seeds (raashi)
1 teaspoon turmeric powder (haladi gunda)
1 cup refined cooking oil (rifaain tela)
salt to taste (luna)
Vegetables to be used (any, some or all):
plantain (kancha kadali)
yam (mati alu)
brinjal (baigana)
pumpkin (kakharu)
raw papaya (kancha amrutabhanda)
lotus stems (padma nada)
potato (aalu)
(some other vegetables may also be used) 
First of all soak rice in water for one hour. Make a paste of the soaked rice, cumin seeds, bay leaves, garlic and ginger by adding a little water in a grinder. Grind it to a coarse paste till it gains consistency like the dosa batter. Shift the paste into a container and add turmeric powder, sesame seeds and salt and mix well. Keep it aside. Now wash the vegetables and cut them into thin slices. Take a kadai / pan and add the vegetables into a quantity water that would completely soak all the vegetables. Add turmeric powder. Now turn the flame on and start boiling the vegetables. Add salt to taste. Keep in mind that you have to add a little more salt since the water would have to be drained out later. Allow it to boil for about 5 minutes. Remember that we are here para boiling rather than completely boiling the vegetables. Make sure that the vegetables are not over cooked. (You can directly use brinjal and pumpkin without para boiling, since they are soft vegetables.) Now strain the vegetables and drain out water. Then heat the tawa on medium flame and pour a generous quantity of oil so that oil is spread all over the tawa. Now soak the para boiled vegetables one by one in the rice batter and place them on the tawa. You can cover the whole tawa with vegetable slices. After one minute turn each slice upside down and fry. If a little bit more oil is required, add the same and allow all the slices to be fried well on both sides till they turn crisp. Then serve hot with rice and dal.
This kind of dry fried vegetables in rice paste is quite popular in Orissa. It is a quick recipe that uses lesser oil. You can also make the rice paste and keep it in refrigerator for immediate use any time.

6. Jahni Rai

½ kg ridge gourd (jahni)
1 tablespoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
5-6 garlic cloves (rasuna kola)
1 tomato - chopped (kata tamatar)
1 onion - chopped (kata piaja)
½ teaspoon red chili powder (lanka gunda)
1 tablespoon refined oil (rifain tela)
salt to taste (luna)


7. Chingudi Mahura

2 potatoes (aalu)
1 brinjal (baaigana)
2 raw bananas (kancha kadali) 
100 gm – yam (desi aalu)
100 gm – pumpkin (kakharu)
2 tomatoes (tamatar)
Other vegetables may be added / replaced as per choice.
1 teaspoon turmeric powder (haladi gunda)
1 teaspoonful chilli powder  (lanka gunda)
Salt to taste (luna)
1 small ginger  (ada)
5 garlic cloves (rasuna kola)
2 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds (dhania)
1 onion (piaja)
2 table spoon refined oil (rifaain tela)
300 gram – very small prawns (chhota chingudi)


8. Ghanta
50 gm arum (saru)
50 gm potato (alu)
50 gm yam (desi alu)
50 gm pumpkin (kakharu)
50 gm striped pear gourd/ parwal (potala)
2 tomatoes (tamatar)
5-6 lima or indian beans (simba)
7 french beans (bin)
4 long beans (jhudunga)
1 brinjal (baigana)
total 1 cup of  dry yellow matar /kabuli chana/lima beans seeds (matar chana+kabuli chana+ simba manji)
½ tablespoon turmeric powder (haladi gunda)
1 medium sized ginger (ada)
5 garlic cloves (rasuna kola)
1 onion (piaja)
2 bay leaves (teja patra)
1 tablespoon cumin seeds (jeera)
1/2 teaspoon mustard (sorisha)
4 red chillies (sukhila lanka)
½ cup  coconut – cut into small pieces (kata nadia)
1 tablespoon refined oil (rifaain tela)
salt to taste (luna)


Cut the vegetables after thoroughly washing them. Boil all the pulse seeds after soaking them in water for about 8 hrs. Make a paste of onion, ginger, and garlic. Fry cumin seeds and red chilies in a pan and then make rough powder of  the same. Boil all the cut vegetables, pre-boiled seeds, coconut pieces. Add salt, turmeric powder, bay leaves. Take a tablespoon of oil in another pan and put it on medium flame. Add ½ teaspoon each of cumin seeds and mustard to it. When mustards start cracking add the paste of onion, garlic and ginger and stir well. After the paste turns golden brown, add the boiled mixture of vegetables etc. and stir continuously. Put the pan on low flame for 3 to 4 minutes. Add the cumin seeds and red chilli powder to the pan and stir well. Now your Ghanta is ready to be served.

9. Dahi Baigana



200gm fresh curd (dahi)

250gm brinjal (baigana)
250ml refined oil (rifaain tela)
4 green chilies (kancha lanka)
½ teaspoon mustard + cumin seeds (sorisha + jeera)
6-8 curry leaves (bhursunga patra)
salt to taste


10. Tomato Khajura Khata


250 gm tomato (tamatar)
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut (nadia kora)
½ inch ginger (adaa)
2 dry red chillies (sukhila lanka)
1 teaspoon turmeric powder (haladi gunda)
50 gm sugar (chini)
1 tablespoon refined oil (refaain tela)
salt to taste (luna) 

Chop the tomatoes into small pieces.  Crush the ginger. Heat oil in a frying pan/kadhai. When the oil is considerably hot, sauté the khajuri. Then transfer the khajuri to a plate. Put red chillies to the hot oil in the frying pan. Add the crushed ginger and turmeric powder to it. Fry it for some time. Subsequently add the chopped tomatoes and salt to it. Stir it and then cover the pan with a lid for some time. Keep stirring until the tomatoes make a thick paste. Then add ½ cup water to it and leave the mixture to boil.  Now add fried khajuri, grated coconut and leave it to boil on a medium flame for about 5 minutes. Make sure the lid of the pan is closed before boiling.  Then add sugar and continue boiling for another 5 minutes. Tomato khajuri khata is ready to served. You may garnish it with coriander leaves (dhaniya patra).

12. Kolatha Dali

150gm horse gram (kolatha dali)
100gm rice flour (chaula gunda)
2 brinjals (baigana)
2 potatoes (aalu)
2-3  tomatoes (tamatar)
1-2 drumsticks (sajana chhuin)
2 lima beans (simba)
50 gm pumpkin (kakharu)
1 teaspoon mustard seeds(sorisha)
50gm garlic (rasuna)
2 teaspoon mustard oil (sorisha tela)
Salt to taste


Boil the kolatha dali (horse gram) in pressure cooker. Cut and wash all the vegetables. Make a mixture of rice flour and water. Add the vegetables to the cookedkolatha dali and place the cooker on the flame with its lid open.  Add salt. As soon as the vegetables start boiling, add the flour mixture and go on  stirring continuously. Fry mustard seeds and garlic in mustard oil and add to the prepared kolatha dali. Now your Kolatha Dali is ready. It should be served hot. Tastes great if served with rice and fried vegetables, especially in the winter season. This is a popular dish of Sambalpur district.

13. MachhaThukuthuka  

Machha Thukuthuka


250 gm very small fish (chuna machha)
2 teaspoon mustard (sorisha)
½ teaspoon cumin seeds (jeera)
5 cloves of garlic (rasuna)
3 teaspoon mustard oil (sorisha tela)
juice of half a lemon (lembu rasa)
1 teaspoon turmeric powder (haladi gunda)
1 teaspoon chili powder (lanka gunda)
4 curry leaves (bhursunga patra)
½ teaspoon panch phootan mixture
(panch phooutan: cumin+ mustard+ nigella+ fenugreek+ aniseed )
salt to taste


Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste. Add ½ teaspoon turmeric powder and salt to it for marinating. Make a fine paste of mustard, cumin seeds and garlic. Now heat mustard oil in a pan and add curry leaves and panchafutana to it. When thefutana starts cracking add  the mustard+cumin+garlic paste. Add water to the pan. Then add the remaining turmeric powder and chili powder. Once the water starts boiling put the marinated fish into it and add salt to taste. When the curry starts boiling add lemon juice and keep the pan on the flame for 2 to 3 minutes. Now the chuna machha thukuthuka is ready to be served hot and relished by all. This item is very popular in Berhampur.

14. Ghia Anna       

2 cups rice (chaula)
2 table spoon split bengal gram (chana dali / buta dali)
2 table spoon ghee (desi ghia)
10 curry leaves (bhursunga patra)
1 teaspoon cumin seeds (jeera)
2 red chillies (sukhila lanka)
2 table spoon lime juice (lembu rasa) 
Salt to taste

Soak chana dali in water for one hour. Boil it along with rice in a pressure cooker with 4 cups of water and salt. You may also boil it in a colander, but in that case add salt after boiling excess water (peja) . Then heat ghee in a pan and add cumin seeds, chillies and curry leaves. Put this seasoning on the cooked rice and mix thoroughly. Add lime juice and mix again. Serve withdalama or any vegetable curry. ‘Ghia Anna’ is quite popular in Puri district. 

15. Pala Chhatu Bara       

500 gm mushroom (pala chhatu)
100 gm rice (arua chaula)
3 garlic cloves (rasuna kola)
1 teaspoon cumin seeds (jeera)
½ teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
2 tablespoon mustard oil (sorisha tela)
one big size onion (piaja)
Salt to taste (luna)

First of all prepare rice flour paste called pithau (for this, soak the rice in water for about one hour and then grind the same with garlic and jeera). Wash the mushroom and cut into small pieces. Cut the onion into medium slices. Mix the mushroom with the pithau,onion slices, turmeric powder and chilli powder. Add salt to taste. Heat mustard oil in a tawa or frying pan on medium flame. Make flat baras ( giving them shape like kofta).

16. Chingudi Chadchadi     

250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna)

Clean the tiny prawns but do not remove the shells. Take the prawns in a kadhai or frying pan. Add the mustard paste to it. Also the turmeric powder, green chillies and salt. Then add the mustard oil along with 1/3 cup of water. Mix well. Put the frying pan on medium flame. Stir frequenty. Cook until it all becomes dry. Serve with hot rice. 

                                         17. Maansha Kasha  
3 small cardamoms (aleicha /gujurati)
100 ml. mustard oil (sorisha tela)
red chilly powder to taste (lanka gunda)
salt to taste (luna)
Method:To begin with prepare masala paste by grinding the onions, garlic and ginger. Make a coarse paste of it rather than fine paste. Peel off and cut the potatoes into halves and semi-fry the same in a frying pan with a little mustard oil. Crush the cinnamon and cardamoms and keep separately. Heat the presure cooker and put mustard oil into it. Then add 1/2 teaspoon sugart. As the sugar gets heated and turns golden brown add the masala paste immediately and go on stirring. Now add the tumeric powder, bay leaf and red chilly powder. Mix the same well  as the open pressure cooker is on medium flame. Add a little water. When the water dries out and oil begins to appear from out of the masala almost after 10 minutes, add mutton add salt.  Mix it all properly. Then stir the same intermittently for about 5 minutes. At his stage add the crushed cinnamon and cardamom (garam masala) and the semi-fried potatoes and half a cup of water. Put the lid tightly and pressure cook it for almost 10 minutess on low - medium flame. Yourmaansha kasha is ready. If you wish to prepare the item in gravy form (called maansha jhollo) add 2 cups of hot boiled water and boil it a little further. Before serving you may also garnish the same with onion, tomoto, carrot and coriander leaves, if so desire

18. Chhena Tarkari

1 litre milk (khira)
1 table spoon lemon juice / vinegar (lembu rasa) 
2 potatoes (aalu
1 big onion (piaja)
3 pods garlic (rasuna)
1 tomato (tamatar)
1/2 inch ginger (ada)
1 teaspoon cumin seed (jeera)
1 teaspoon coriander seed (dhania)
2 bay leaf (teja patra
1/2 inch cinnamon (dalchini)
2 cardamom  (aleicha)
3 cloves (labanga)
1/2 teaspoon turmeric powder (haladi gunda)
1 and a qurater table spoon gram flour (besan)
200 ml any refined cooking oil (rifaain tela)
coriander leaves (dhania patra)
chilli powder to taste (lanka gunda)
salt to taste (luna)
Here we are going to prepare something which is very different from the regular paneer curries. Hence we need to prepare cottage cheese which is  not as hard as paneer. Heat the milk to boiling point. Add the lemon juice/ vinegar and switch off the flame. Allow the milk to curdle for 10-15 mins. Now strain the curdled milk in a muslin cloth and hang it for some time. Squeeze out the water. No need to take out all the water like paneer, the chhena should be soft but not very watery. (Alternatively  the cottage cheese/chhena readily available in the market may also be used). Take the  chhena. Add besan and knead it nicely. Make small balls and flatten them like bara(similar to kofta). Deep fry the baras in oil and keep aside. (Do not add salt to the baras). Grind the dry spices (cinnamon, cardamom and cloves), onion, garlic and ginger to a smooth paste. Cut the potatos into the shape of cubes. Fry the potato cubes and keep aside. Heat oil in a wok/ kadai. Add the ground masala, bay leaves, turmeric and chilli powder. When the oil separates from masala add tomatoes. Reduce heat and stir till the tomato becomes tender. Now add the potato cubes and salt. After sauteing for a minute add water and bring it to a boil ensuring the potatoes are cooked. Now add the baras and simmer for a minute. Garnish with coriander leaves before serving.

19. Sajana Phula Rai

Sajana Phula Rai

1 cup moringa oleifra blossoms (sajana phula)
1 medium onion - chopped fine (piaja)
2 pods garlic - crushed (rasuna)
2 table spoons cooking oil (tela)
1 teaspoon pancha phutana mixture
(pancha phutana =
cumin+mustard+nigella+fenugreek+aniseed )
2 tablespoon beaten yoghurt (dahi)
1 pinch turmeric powder (haladi gunda)
salt to taste (luna)
chilli powder to taste (lanka gunda)
De-stem the sajana blossoms carefully making sure only the petals are retained. Wash and drain. Heat the oil, sputter the pancha phutana. Add the blossoms, turmeric, salt and chilli powder. Mix well. The moisture in the blossoms should help wilt them quickly (in two minutes or so). Otherwise, sprinkle some water to wilt the florets. When done, mix in the yoghurt, take off the heat and serve hot alongwith the main course.
Sajana (moringa oleofera) blossoms in early spring and this is a delicate dish made from its florets. Most rai recipes use mustard based spices mix, but this one uses a very subtle flavour of pancha phutata alone. The yoghurt in the recipe lends a mild sourness and a gentle binding consistency to the rai. Green peas can also be added to the rai.

20. Sajana Saaga Kharada


250 gm moringa oleifra leaves (sajana saaga)
1 cup cut vegetables: potato and arum (aloo, saru)
½ cup moong daal (muga dali)
2 tablespoon refined cooking oil (refine tela)
2 red chillies (sukhila lanka)
1 teaspoon mustard seed (sorisha)
3 to 4 garlic cloves smashed (rasuna kola chhecha)
½ tea spoon turmeric (haladi gunda)
5 to 6 urad dal badi (badi)
Salt to taste (luna)

Boil the moong dal, vegetables with a pinch of turmeric powder and salt in pressure cooker for 3 to 4 mins. Keep this aside. Fry the badi in oil and keep it aside. Wash the sajana leaves well and pluck out the leaves. Heat oil on a frying pan. Add one teaspoon mustard seed and the red chillies. Fry until the same crackles. Then add the smashed garlic  and after 30 secs add sajana leaves. Fry a bit. Add  salt add fried badi. Mix well. Add 2 cups of water and cover it with a lid and let it boil for 10 to 15 minutes. Add the  boiled moong dal and vegetables to it. Cook a little further and try to smash the saaga with moong and vegetables thoroughly. It tastes great. You can replace this sajana saaga with any other like 'koshla saaga' and 'methi saaga' (fenugreek leaf) whichever is available seasonwise.

21. Chhinchada


Head of Katla /Rohu fish (bhakura / rohi machha munda)
(head portion of a 1.5 to 2 kg fish) 
250 gms pumpkin (boiti kakharu)
100 gms Taro (saru)
150 gms brinjal (baigana)
1 medium size green plantain (kanchcha kadali)
2 medium size potatoes (aalu)
1 medium size tomato (tamatar)
1 big onion (piaja)
1 inch ginger (ada)
1 teaspoon minced garlic (kata rasuna)
1 teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (sorisha)
1 bayleaf (teja patra)
2 red chillies (sukhila lanka)
1 table spoon chana dal (chana buta dali)
3 tablespoon mustard oil (sorisha tela)
salt to taste
Soak the chana dal in water for half an hour. Clean and wash the fish head and cut it into small pieces to the extent possible. Then marinate the same with half-a-teaspoon turmeric powder and 1/4 teaspoon salt. Peel and cut the vegetables ito cubes. Grind onion, garlic and ginger to a smooth paste. Heat one-and-a-half tablespoon of oil in a pan/ kadai.  Then hot fry the fish head pieces for about 5 minutes on medium flame. Remove and keep aside. Now put one-and-a-half-tablespoon oil in a pan / kadai (of bigger size, so that it can hold all the vegetables). Heat oil on medium flame. Add cumin seeds, mustard seeds, red chillies and bay leaf. Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli powder and saute. When oil separates from he masala add tomatoes, salt and the fish heads. Then saute till tomatoes are cooked. The fish heads need not be intact. They should get crushed while stirring the pieces. If they don't by this time, don't worry. Add the vegetables and soaked chana dal and cover. Add a little water so that the veggies don't stick to the bottom of the kadai until cooked. Cook on medium to low flame for about 10 minutes stirring once / twice. By this time the fish heads would get crushed and the vegetables become cooked. Serve hot with boiled rice and dal for a sumptuous meal.
For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage of equal qauantity.

22. Kanika


Ingredients:3 cups rice Basmati (basumati chaula)
(or any local rice with a fragrance may be used) ½ cup bengal gram (buta dali)
1 cup sugar 1 cup (chini)
salt to taste
25 gms raisin (khismis)
1 tea tea spoon turmeric powder (haladi gunda)
3 tablespoon ghee (gua gheea)
Ghee 2 tbsp for garnish at the end ( you may skip this)
(NOTE: Vegans can use hydrogenated oil like dalda or any smell-less white oil.)
SPICES(1):3 bay leaves (teja patra)
6 black cardamom (bada aleicha)
6 white cardamom (chhota aleicha)
6 cloves (labanga)
1½  cinamon (dalchini)

SPICES(2):Nutmeg , one whole nut, freshly ground (Jai phala)
Mace ( Jayatri) 1 piece , freshly ground
( fine grinding is not necessary)

Method:Wash the rice and soak for 30 minutes, remove from water and spread for drying ( surface moisture only). Soak bengal gram for 1-2 hrs so that they swell up a bit.
Heat 6 cups of water close to boiling in a separate pan and keep covered. We will add hot water to the rice later. Heat ghee in a thick bottom deep pan. (Do not overheat to smoking). Remove from heat and fry the raisins , remove as soon as they swell up. Return pan to burner and give seasoning with bay leaf. Add the bengal gram dal and stir fry for few minutes. Add the rice and shift gently few times to mix. (Do not try to stir too much. It will break the soaked rice. This is true for all Pulao and fried rice cooking.) Add the boiling water, turmeric and salt. Mix very gently, ( salt should be as much as for any other Pulao) Add all the spices under Spice-1 above. Bring to boil and cook covered. ( stir gently from time to time. Prevent foaming up by controlling heat at the beginning.) When the rice is almost cooked, add sugar, raisins and mix gently but thoroughly. ( Dont add sugar at the beginning, the rice wont cook in sugar). Add the nutmeg and mace powder , ghee and mix and cover. When water dries up, the dish is ready . Keep covered.
This recipe is used generally in marriage , threading ceremony and in many festive occasions in Orissa. It is a sweet vege Pulao with  a strong fragrance of nutmeg, cardamom and clove. You can eat it with vege side dishes like the famous Besara, Mahura, Chhinchada of Orissa, Dahi -Brinjal, Bengal gram dal, tomato / Mango chutney, Paneer etc and with a

23. Dala Khechidi


250 gms rice (chaula)
200 gms half-crushed green gram/ moong dal (muga dali)
1/2 tea spoon turmeric powder (haladi gunda)
1 table spoon cumin seeds (jeera)
1 pinch asafoetida (hengu)
100 gms pure ghee (gua gheea)
3 to 4 red chillies (sukhila lanka)
2 bay leaves (tej patra)
2 inches cinnamon (dalchini)
4 to 6 cardamom (aleicha/ gujurati)
salt to taste
Wash rice and moong dal properly. Then add 2 to 3 teaspoon pure ghee and turmeric powder. Mix well and spread on a plate to let it dry for 10 minutes. Crush cinnamon and cardamom well to prepare garam masala powder. Heat the pressure cooker and put the rest of pure ghee into it. (In the traditional kitchen it is supposed to be cooked in an open pot; however pressure cooker may also be used). Add the cumin seeds. Then add bay leaves and red chillies. Also add a pinch of turmeric powder. As it starts to crackle add the rice mix into it. Stir for about one minute. Then add water. Ensure that the quantity of water added is almost the double of quantity of rice and dal mix. Add salt to taste. Also add the garam masala powder into mix. Then put the lid on the pressure cooker. Cook it on medium flame. After one whistle put off the flame. Open the lid after some time. You may also add a little pure ghee at this stage. Serve hot. (Best to serve it withRaam Rochak Tarkari, the recipe of which is mentioned below). This is a famous prasad of the Shri Jagannath temple in Baripada.

24. Raam Rochak Tarkari


100 gms green gram / moong dal (muga dali)
1 pinch baking powder (baking powder)
1 pinch asafoetida (hengu)
1/2 teaspoon red chilli powder (lanka gunda)
1 tablespoon cumin seeds (jeera)
1 inch ginger (ada)
3 to 4 red chillies (sukhila lanka)
250 gm brinjal (baigana)
1 medium size potato (aloo)
1 table spoon coriander powder (dhania gunda)
1/2 teaspoon turmeric powder (haladi gunda)
½ teaspoon garam masala powder (garam masala gunda)
100 gms refined oil (rifaain tela)
Salt to taste (luna)

Soak moong dal in water for 2 to 3 hours after washing it thoroughly (half-crushed moong dal with peel may be used for better flavour and aroma). Grind the same into a not-so-fine paste. Cut brinjal and potato into 1 inch cubes and keep aside. For preparing masala, make a fine paste of cumin seeds, ginger and red chillies. Now add one teaspoon of the the masala paste, a pinch of asafoetida and a pinch of baking powder to the moong dal batter. Mix it well. Heat oil in a pan / kadhai and deep-fry moong dal baras (by making small baras / vadas out of  the batter) till the same turn golden brown. Keep the fried baras aside. Now heat about 50 gms of refined oil and add about 2 tablespoon of the cumin seeds + ginger + chilly paste (masala) prepared earlier. Add 1 tablespoon of coriander powder  and ½ teaspoon turmeric powder to it and stir till the oil comes out of the fried masala. When oil comes out of the masala, you are ready for the next step. Add the brinjal and potato cubes to it and add chilli powder and salt to taste. Cover the pan/ kadhai and cook it for some time on medium flame. Keep stirring in between. When it is cooked add 1 glass of water for gravy and let it boil for about 1 minute. Then add the fried baras into it. Let it again boil for about 2 to 3 more minutes. Add  1/2 teaspoongaram masala powder into it. Serve hot with rice. Makes a great combination with Dala Khechidi (See the recipe mentioned above).  Raam Rochak Tarkari is popular in the Baripada region of Orissa.

25. Pani Kakharu Sakara

1 cup chopped white gourd (pani kakharu)
1 table spoon panch phutan (pancha phutan)
(panch phutan:
½ cup grated coconut (nadia kora)
½ cup tamarind water (tentuli rasa)
½ cup sugar or jaggery (chini / guda)
curry leaves (bhursunga patra)
4 dried black-gram chunks (baddi)
2 red chillies (sukhila lanka)
2 teaspoon pickle masala (achar masala)
1 table spoon cooking oil (tela)
salt to taste (luna)

Heat oil in a pan. Then add the pancha phutan, curry leaves and baddi. After the baddi turns brown add chopped white gourd. Also add pickle masala, sugar/ jaggery and salt. Fry for a while. Then add water. Cook until the white gourd becomes soft. Top it with grated coconut. Boil for two more minutes. Pani kakharu sakarara is ready to be served.
(Contributed by: Geetanjalee Mohanty, Noida)

26. Kancha Kadali Bara


2 plantains (kancha kadali)
4 potatoes (aalu)
3 tablespoon gram-flour (besan)
1 onion (piaja)
2 green chillies (kancha lanka)
¾ cup grated coconut (nadia kora)
½ teaspoon chili powder (lanka gunda)
1 sprig coriander leaves (dhania patra)
2 to 3 tablespoon refined cooking oil (rifaain tela)
salt to taste (luna)
Wash the plantains and potatoes well. Presure-cook them in water for 2 to 3 minutes. Then peel the skin of the plantains and potatoes and mash them well. Now add gram-flour, chopped green chillies, chopped onion, chilli powder, coriander leaves, grated coconut and salt to taste. Mix them well. You should get dough- like consistency. Then heat the cooking oil on a non-stick pan. Make flat tikis (similar to koftas) and shallow-fry them on the non-stick pan. Serve hot. You could also try the recipe without the use of gram-flour (besan). 

27. Mula Raita

mula raita

Ingredients:250 gms radish (mula)
400 ml curd (dahi)
100 gms pomegranate seeds (dalimba manji)
10-15 black grapes (angura)
1 orange (kamala)
black salt 1 pinch (saindhaba luna)
4 Teaspoons sugar (chini)
1-2 green chillies (kancha lanka)
1 apple (seu)
salt to taste (luna)
coriander leaves (dhania patra)
shredded cocunut (kata nadia)
Method:First of all grate the radish in a container. Add curd to the same and set it aside. Then cut the black grapes into halves (use seedless ones, if possible), chop the green chillies finely and unskin and cut the apple and orange into small pieces. Now add all the ingredients (except the pomegranate seeds, coriander leaves and shredded coconut, which are to be used for garnishing) to the mixture of radish and curd. Mix well. (You may substitute sugar with honey, if you so wish.) Lastly garnish with the three ingredients as stated above. Your mula raita is ready. Tastes great with vegetarian food. This age-old dish is traditionally offered to the deities in the Jagganath temple of Puri during the holy month of Kartik. This recipe is a little different from the one known as "mooli raita" in some of our neighbouring states.

28. Mula Saaga


250 gm radish leaf (mula saaga)
1 cup cut vegetables (kata pariba)
(vegetables like potato , brinjal, pumpkin and radish may be used)
1/3 cup grated coconut (nadia kora)
2 tablespoon refined cooking oil (rifaain tela)
¼ cup mustard paste (sorisha bata)
2 red chillies (sukhila lanka)
1 teaspoon panch phootan (paancha phootana)
(panch phootan = cumin +mustard +nigella + fenugreek + aniseed)
1 table spoon cooking oil
½ tea spoon turmeric (haladi)
5 to 6 Badi / Wadi / Bodi (badi)
Salt to taste (luna)

Wash the radish leaves well and cut into small pieces. Heat oil on a frying pan. Add one teaspoon paanch phootan and the red chillies. Fry until the same crackles. Then add the radish leaves and vegetables. Fry a bit. Now add the mustard paste with a bit of water. Also add turmeric powder and salt. After they are boiled add grated coconut with fried badi. (Use of ‘badi’ may be avoided if you can’t get it). Mix well. Cook a little further. It is the most awesome saaga(sag)

29. Poi Rai


Ingredients: poi (bachali kura / pohi) leaves and stems (poi saaga)
2 potatoes (aalu)
2 raw bananas (kancha kadali)
1/4  of a medium size pumpkin (kakharu)
2 brinjal (baigana)
3-4 Colocassia/ Taro (saru)
1 Tomato (optional) (tamatar)
1 small onion - finely chopped (piaja)
5-6 cloves garlic - crushed (rasuna)
1 teaspoon turmeric powder (haladi gunda)
salt to taste (luna)
1 teaspoon panch phutan (pancha phutana)
10 to 15 badi - fried (gently crurshed) (badi)
1 tablespoon refined oil- 1tbs (Tela)
1 or 2 dry red chillies (sukhila lanka)
mustard oil –add before serving for flavor (sorisha tela)
To make the masala paste:1 tablespoon mustard seeds (sorisa)
1 tablespoon cumin seeds (jeera)
8 to 10 pieces green chillis (kancha lanka)
10 garlic cloves (rasuna)
1 small onion (piaja)
Method: Cut poi leaves and stem into small pieces then steam it for 3-4 minutes (or until the stems are little soft) and drain out the water. Take 1 tsp of oil in a pan and fry poi leaves and stems for couple of minutes. Then make the fine paste of the mustard seeds, cumin seeds, green chilles, garlic and onion. Take a kadai, put the masala paste and add some water to it. Add turmeric powder and salt and allow it to warm it for 2-3 minutes over medium flame.  Then add the cut vegetables to the warm masala water and cover the kadai. Let the vegetable cook for 3-4 mins. Don’t allow it to over cook. Then add poi leaves and stems and allow it to boil for couple of minutes more. Keep the boiled vegetables aside. Put a frying pan on a medium flame, add 2 tsp of oil, add pancha phutana, let it splutter, add red dry chillies, crushed garlic and finely cut onion, occasionally stir until they are golden brown. Finally add the boiled vegetables with masala to the phutana mix and season with mustard oil and serve hot with rice. To keep the crunchiness of Badi, add it before serving. (Or you can add whole fried badi while adding phutana). It’s a low fat and nutrition full dish which is very commonly prepared in Oriya kitchen.

Variation: In place of poi, khakharu saga (pumpkin leaves) and stem can be used. With kakharu saga, garnish the dish with grated coconut. To make it non vegetarian dish, fried prawn (chingudi) or small fish (chuna macha) can be added to it.


Ingredients:6 pear gourds (parval potal)
2 spoon refined oil (refine tela)
1/2 teaspoon turmeric powder (haladi gunda)
1 medium sized boiled potato (gota sijha alu)
For stuffing:2 teaspoon poppy seed (posta)
1 medium size onion finely sliced (piaja)
5 cloves  of garlic chopped (rasuna)
1 teaspoon cumin seeds  (jeera)
1 dry red chilli (gota sukhila lanka)
First peel all the parvals and wash throughly.Then cut one side of the parvals and remove all seeds from inside. Then mix the seeds with all masalas for stuffing. Mash the  boiled potato after removing the skin. Now place a pan/kadai on the gas-stove and after heating put oil and masala paste with mashed  potato and add turmeric powder and salt to taste. Fry upto 3 minutes. The stuffing is ready. Keep it aside.
Then take 1/2 tea spoon of salt and a pinch of turmeric powder with little water and spread it thoroughly inside the parvals through the opening made by cutting one side of each parval. After that fill these parvals with the stuffings. Then put a  the pan /kadai on the gas-stove, heat oil and then put the parvals and cover the pan. Cook it on medium flame. After 5 minutes just stir gently and cover it again. 10 minutes later switch off the gas. Stuffed parval is ready. May be Served with rice or roti.

31. Potala Rasa

potala rasa

250 gms pear gourd /parwal (potala)
2 potatoes (aloo)
coconut milk of 1 coconut (nadia rasa)
2 teaspoon coriander powder (dhania gunda)
1 teaspoon cumin sedspowder (haladi gunda)
1 teaspon 'garam masala' powder (garam masala gunda)
paste of 1 onion + 1 inch ginger (ada piaja bata)
1 onion - sliced (kata piaja)
1 teaspoon ghee (desi gheea)
2 tablespoon refined oil (rifaain tela)
salt to taste (luna)
Coconut milk: Put scrubbed coconut in hot water and crush properly. Then filter off the liquid.
Cut each striped pear gourd into thre circular pieces after peeling off the skin. Peel off the potato skin and cut each into almost 8 pieces. Fry the pear gourd and potato with one table spoon oil in a pan till it becomes red. Fry the sliced onions in another pan with rest of the oil. When the onion turns golden, add the onion + garlic paste, cumin seeds powder, coriander powder, turmeric powder, and salt; and saute the mixture well. After that add striped pear gourd and potato and saute for atleast 2 minutes. Then put the coconut milk to it and boil the mixture. After boiling, add 'garam masala' powder and ghee and stir well. Potala rasa tastes best if served hot.


Ingredients:1 elephant apple (ouu)
1 small piece of ginger thoroughly minced (ada)
2-3 red chillies (sukhila lanka)
1/2 tsp mustard seed (sorisa)30 gms  jaggery (guda)
1/4 tsp turmeric powder (haladi gunda) 2-3  tsp of refined oil (rifain tela)
Salt to taste (luna)Curry leaves (bhrusanga patra) 

Cut the ouu (elephant apple) into small pieces. Heat oil in a frying pan over a medium heat.  Add mustard seeds and let them splutter. Add curry leaves, red chilies and minced ginger and fry it for 2 minutes. Add cut ouu pieces, turmeric powder, salt, and mix it properly until ouu becomes light brown in colour. Then add water, jaggery and cover the pan over a medium heat until the ouu is properly cooked. Serve hot as a side dish with rice. You may also garnish the dish with shreded coconut before serving. In Orissa ouu is available in Oct-Nov (Kartika masa) and it is also used in habisha muga dalma. Ouu is rich in vitamin C and is mainly available in southeastern Asia. Its botanical name is Dillenia indica.