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Sapuri Khatta (Pineapple Sweet and Sour Chutney) Mahaprsad

Sapuri Khatta, a delightful sweet and sour pineapple chutney! It sounds like a delicious addition to any meal, especially with its traditional roots in the offerings at Puri Jagannath temple. The combination of pineapple, jaggery, and spices must create a wonderful burst of flavors. Sapuri Khatta (Pineapple Sweet and Sour Chutney) Sapuri Khatta is a traditional sweet and sour pineapple chutney…

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#Khatta #Sweet and Sour Chutney

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Mom's Mango and Jaggery Delight - Green Mango Kahata Mitha

Green Mango Kahata Mitha recipe, straight from Mom’s kitchen, embodies the essence of home-cooked goodness and the warmth of family traditions. It’s a delightful blend of sweet mangoes, aromatic spices, and rich jaggery, all brought together in a dish that’s sure to evoke fond memories and create new ones. Mom’s Mango and Jaggery Delight – Green Mango Kahata Mitha A treasured family recipe,…

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#aggeryDelight #ComfortFood #GreenMango #HomeCooking #SpiceBlend

[odiafoods]

Celebrating Odia Naba Barsha with Tanka Torani: A Tradition Rekindled

We all know about Tanka Torani in Odisha. Nowadays, Tanka is distributed freely at Badadanda (Grand Road) and the corners of the town connected to the Lord Jagannath Temple. But today is the day when we start distributing Tanka Torani: the day of Odia Naba Barsha – Maha Bisubha Sankranti. In the heart of Odisha, amidst the sacred ambiance of Jaganath Puri, lies a tradition that quenches not only…

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Pita Saga Rai

In the vibrant tapestry of Odia cuisine, one can find a myriad of flavors and ingredients that reflect the region’s rich cultural heritage. Among these, pita saga, scientifically known as Glinus oppositifolius, holds a special place. This annual herb, characterized by its bitter taste and much-branched structure, not only adds a distinctive flavor to Odia dishes but also carries a legacy of…

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Mahura: Nurturing Tradition and Palates at Shri Jagannath Temple

Mahura is another gem of Odia cuisine and is offered as Mahaprasad at the Shri Jagannath Temple in Puri. Mahura is a traditional dish prepared with a variety of vegetables and lentils, seasoned with aromatic spices. It holds significant cultural and religious importance in Odisha, especially during daily at the Jagannath Temple or in festivals and rituals of many temples of Odisha The…

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#mahaprasad

[odiafoods]

Kanji vada is indeed a delightful and traditional Rajasthani dish, known for its unique combination of tangy mustard-flavored liquid and crispy moong dal vadas. The preparation process involves soaking the moong dal overnight and then grinding it into a paste to make vadas, which are then deep-fried until golden brown. The tangy mustard-flavored liquid, known as 'kanji' or 'rai ka pani,' is prepared by fermenting water with mustard seeds, salt, and spices for a day or two, allowing the flavors to develop and mellow down. This liquid is what gives the dish its distinct flavor.

For the beetroot variation, large chunks of beetroot are marinated in the same mustard-flavored liquid, imparting a rich red color and tangy taste to the dish. This variation, known as 'Chukandar kanji,' is especially popular during the festival of Holi, adding a vibrant touch to the celebrations.

When serving kanji vadas, it's customary to provide plenty of the tangy liquid alongside the crispy vadas so that diners can enjoy a refreshing sip of kanji after relishing the savory vadas. This combination of flavors and textures makes kanji vadas a beloved snack, enjoyed by locals and visitors alike on the streets of Rajasthan.

*We have only replaced moog dall to Urad Dall other thing remain same as traditional Rajasthani dish.

Kanji (Fermented Tangy Drink with Beet Juice)

Ingredients:

Water

Asafoetida

Turmeric powder

Red chili powder

Yellow mustard

Salt

Black salt

Beet juice (for color and flavor)

Instructions:

Pour cool water into a glass or plastic container.

Add asafoetida, turmeric powder, red chili powder, yellow mustard, salt, black salt, and beet juice. Mix well.

Close the lid of the container and keep it aside for 3 days. Stir with a clean and dry spoon once a day.

Taste the water on the fourth day. Kanji is ready if it tastes tangy, spicy, and tasty.

Wadas

Ingredients:

Urad dal

Salt

Oil for frying

Instructions:

Clean urad dal, wash, and soak it in water for 2 hours.

Drain the water and grind the urad dal. Transfer the ground dal into a bowl, add salt, and beat the mixture.

Heat oil in a karai (wok). Make small wadas with your hands and fry 8-10 wadas in oil at one time until they become fluffy and brown.

Transfer the fried wadas onto a plate. Fry all wadas in this manner.

Soak the fried wadas in lukewarm water for 15 minutes. Drain the water after 15 minutes.

Serving:

Put 4-5 wadas in a glass.

Pour kanji over the wadas.

Serve and enjoy this refreshing drink.

This version includes the addition of beet juice to the Kanji, enhancing both its color and flavor. Enjoy your Kanji Vada with the added twist of beet juice!

#foodphotography #north indian cuisine #holicelebration

[odiafoods]

Pakhala: A Culinary Journey through Odisha's Beloved Dish

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#pakhala

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Embracing Tradition and Devotion with Khira Gaintha on Baula Amavasya

The process of making Khira Gaintha is a labor of love. Raw rice is carefully ground and shaped into small balls, symbolizing purity and devotion. These rice balls are then immersed in thickened milk, infused with saffron and cardamom, creating a heavenly concoction fit for the gods. The addition of coconut scrap and almond slivers adds texture and flavor, elevating the dish to a divine…

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Recipe: Saga Muga (Mixed Vegetable Curry with Moong Dal)

Saga Muga, also known as mixed vegetable curry with moong dal, is a traditional dish offered to Lord Jagannath as part of Mahaprasad. This recipe combines moong dal with a variety of vegetables such as yam, raw banana, taro root, sweet pumpkin, parval, brinjal, sweet potatoes, and amaranth leaves. The vegetables are boiled and then simmered with a spice paste made from coriander seeds,…

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#mahaprasad

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Embracing Kosala: Exploring the Health Benefits and Culinary Delights of Amaranth Leaves in Odisha

Nestled within the heart of Odisha’s culinary heritage lies an ingredient treasured for its nutritional richness and cultural significance: Kosala, the local name for amaranth leaves. Revered across generations, these versatile greens offer a vibrant tapestry of flavors and textures, enriching Odia cuisine with their exceptional health benefits and culinary versatility. In this exploration, we…

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#saga

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Unlocking the Benefits of Dry Fish: Nutritious, Convenient, and Flavorful

In recent years, there has been growing interest in the potential link between diet and mental health, particularly regarding the role of certain foods in mitigating depression. Among the various dietary options, dry fish stands out due to its rich nutritional composition and the presence of beneficial compounds known to support brain health. Dry fish, a staple in many cuisines around the world,…

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#dry fish #foodblogs #sukhua

[odiafoods]

Bengali Bliss: Savory Chicken Cutlets Infused with Spices

“Bengali-style chicken cutlets offer a tantalizing blend of flavors and textures, representing the rich culinary heritage of Bengal. These delectable treats are meticulously crafted with minced chicken, boiled potatoes, and an array of aromatic spices, creating a symphony of taste that delights the senses. In this traditional Bengali recipe, minced chicken is combined with mashed potatoes,…

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#Bengali CUISINE #chicken

[odiafoods]

Bengali-style chicken cutlet is a delicious and flavorful dish typically made with minced or shredded chicken, potatoes, and various spices. Here's a basic recipe to make Bengali-style chicken cutlet that i follow.

INGREDIENTS:

500 grams minced chicken

2 medium-sized potatoes, boiled and mashed (optional , i have not used this for my cutlet )

1 large onion, finely chopped

2-3 green chilies, finely chopped (adjust to taste)

1 spoon Red Chiles powder

2-3 cloves garlic, minced

1-inch piece of ginger, minced

1 teaspoon garam masala powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves, chopped

Fresh Podina leaves, chopped

Fresh Ajawain leaves, chopped

Bread crumbs

3 Eggs

Oil for frying

The egg coating adds a delicious crispy texture to the chicken cutlets and helps the bread crumbs adhere better. Enjoy your tasty chicken cutlets with this extra layer of flavor!

OdiaFoods.in primarily celebrates the rich cuisine of Odisha while also offering a glimpse into national and international culinary delights. Rooted in Odia tradition, it embraces diversity, catering to both local and global palates with authentic flavors and recipes.

#foodphotography #Kolkata foods #chicken #chicken cutlets

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Poi Saga Besara

Poi Saga Besara" is a traditional Odia dish featuring Malabar spinach (poi saga) cooked in a mustard-based sauce. To prepare, mustard seeds are ground with green chilies, garlic, and ginger to form a paste. The paste is then sautéed with Pancha Phutana (five-spice blend) for aroma before adding turmeric and chopped spinach. The dish is simmered until the spinach is tender, resulting in a flavorful and nutritious accompaniment to rice or roti, characteristic of Odia cuisine.

Ingredients:

250 grams Malabar spinach (poi saga), washed and chopped

2 tablespoons mustard seeds

2-3 green chilies, chopped

2-3 garlic cloves, chopped

1 tablespoon grated ginger

1 teaspoon turmeric powder

1 tablespoon mustard oil or any cooking oil of your choice

Salt to taste

Water as needed

1 teaspoon Pancha Phutana (five-spice blend) - typically includes equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds

Instructions:

Soak mustard seeds in water for about 30 minutes to soften them.

Drain the mustard seeds and grind them along with green chilies, garlic cloves, and grated ginger to make a smooth paste. You can add a little water if needed to facilitate grinding.

Heat mustard oil in a pan over medium heat. Once the oil is hot, add the Pancha Phutana (five-spice blend) and let it crackle for a few seconds.

Add Green Chilis if want extra spices in saag.

Add the ground mustard paste and sauté for 2-3 minutes until the raw smell of mustard disappears.

Add turmeric powder and stir well to combine with the mustard paste.

Add the chopped Malabar spinach (poi saga) to the pan and mix well with the mustard paste.

Season with salt according to your taste preferences.

Cover the pan and let the spinach cook for about 8-10 minutes, stirring occasionally. If the mixture becomes too dry, you can add a little water to adjust the consistency.

Once the Malabar spinach is cooked and tender, remove the pan from heat.

Serve Poi Saga Besara hot with steamed rice or roti.

#saag #odiafoods

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Divine Offering: Padma Khiri Recipe for Lord Jagannath on Padma Mukha Besha

Padma Khiri holds a special significance in the rituals surrounding Lord Jagannath, especially during the observance of Padma Mukha Besha, when the deity is adorned in lotus-themed attire. This sacred pudding serves as a reverent offering to Lord Jagannath, symbolizing devotion, humility, and gratitude. The day of Padma Mukha Bessa is marked by elaborate preparations and rituals, where devotees…

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#kheer #khir

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Bitter Bliss: Neem and Brinjal Fry

Bitter Bliss: Neem and Brinjal Fry is a unique and flavorful dish that brings together the natural bitterness of neem leaves with the earthy goodness of brinjals (eggplants). This traditional Odia recipe infuses the pungent and healthful flavors of neem leaves with the tender and slightly crispy texture of sautéed brinjals. It’s a delightful and nutritious side dish, rich in both taste and…

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#Brinjal #Neem Leaves

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"Makara Chaula: Culinary Harmony in Odisha's Makar Sankranti Celebration"

Makara Chaula, a traditional dish associated with the vibrant festival of Makar Sankranti, holds a special place in the culinary traditions of Odisha. As the sun makes its journey into the zodiac sign of Capricorn, symbolizing the end of winter and the onset of longer days, communities in Odisha come together to celebrate with rituals, festivities, and a culinary delight known as Makara Chaula.…

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