6. Rasagola.

Rasagola is a famous sweet dish from the Indian state of Odisha, made from chhena (cottage cheese) balls cooked in sugar syrup.

Here are some reasons why Rasagola is so popular and considered a famous food of Odisha:

1. Traditional and cultural significance: Rasagola has been a part of Odia culture and tradition for centuries. It is believed to have originated in Odisha and is associated with various festivals and special occasions.
2. Unique taste and texture: Rasagola has a unique taste and texture that is hard to resist. The soft and spongy cottage cheese balls soaked in sweet syrup give it a delicious flavor and texture.
3. High-quality ingredients: Rasagola is made from high-quality ingredients such as chhena (cottage cheese) and sugar syrup, which are locally produced in Odisha.
4. Variety of flavors: Rasagola is available in a variety of flavors such as rose, Kesar, and cardamom, which adds to its popularity.
5. Health benefits: Rasagola is a healthier dessert option compared to other sweets, as it is low in fat and calories. The cottage cheese used in Rasagola is also rich in protein and calcium.
6. National recognition: In 2019, Rasagola received a Geographical Indication (GI) tag from the Government of India, recognizing it as a unique and traditional product of Odisha.

How to make Rasagola?

Rasagola (famous food of Odisha) is a delicious sweet dish made from chhena (cottage cheese) balls cooked in sugar syrup.

Here is a simple recipe to make the famous food of Odisha – rasagola at home:

Ingredients:

• 1 liter of full-fat milk
• 1-2 tbsp of lemon juice or vinegar
• 4 cups of water
• 2 cups of sugar
• 2-3 cardamom pods (optional)
• A few strands of saffron (optional)

Instructions:

1. In a pot, bring the milk to a boil over low-medium heat.
2. Once the milk comes to a boil, add 1-2 tbsp of lemon juice or vinegar to it and stir gently.
3. Keep stirring continuously the milk until it curdles and the whey separates from the curd.
4. Turn off the gas and let it rest for 5 minutes.
5. Line a sieve or a muslin cloth over a bowl and strain the curdled milk through it. This will separate the chhena (cottage cheese) from the whey. Rinse the chhena with cold water to remove any sourness.
6. Squeeze the chhena to remove excess water and knead it for 5-10 minutes to make it smooth and soft.
7. Divide the chhena into small balls and roll them between your palms to make smooth, crack-free balls.
8. In a separate pot, add 4 cups of water, 2 cups of sugar, and cardamom pods (optional). Bring it to a boil.
9. Once the sugar syrup comes to a boil, add the chhena balls to it and let them cook for 10-15 minutes on low heat.
10. Cover the pot with a lid and let the chhena balls cook in the sugar syrup for another 5-10 minutes.
11. Turn off the heat and let the rasagola cool in the sugar syrup.
12. Once cooled, transfer the rasagola to a serving bowl and add a few strands of saffron (optional) on top.
13. Chill the rasagola in the refrigerator for a couple of hours before serving.

Your delicious homemade and the famous food of Odisha – rasagola is ready to be enjoyed!

7. Dahi Bara Aloo Dum.

Dahi Bara Aloo Dum is a popular street food of Odisha, India. It consists of two main components – Dahi Bara (fried lentil dumplings soaked in thick yogurt) and Aloo Dum (spicy potato curry).

Here are some reasons why Dahi Bara Aloo Dum is a famous food of Odisha:

1. Unique taste and flavor: Dahi Bara Aloo Dum has a unique and delicious taste that is hard to resist. The combination of tangy yogurt, crispy lentil dumplings, and spicy potato curry gives it a rich and flavorful taste.
2. Availability and affordability: Dahi Bara Aloo Dum is easily available at various street vendors and small eateries throughout Odisha, making it an affordable and convenient food option.
3. Cultural significance: Dahi Bara Aloo Dum is a part of Odia culture and tradition and is often served during special occasions and festivals.
4. Nutritional value: Dahi Bara Aloo Dum is a nutritious food as it is made from lentils, potatoes, and yogurt, which are all high in protein and essential nutrients.
5. Fusion of flavors: The combination of different flavors and textures in Dahi Bara Aloo Dum, including sweet, sour, spicy, and creamy, makes it a unique and satisfying food experience.
6. Tourism attraction: Dahi Bara Aloo Dum has become a popular food item among tourists visiting Odisha, which has helped to increase its popularity and fame.

How to make Dahi Bara Aloo Dum?

Here’s a simple recipe to make the famous food of Odisha – Dahi Bara Aloo Dum at home:

For Dahi Bara: Ingredients:

• 1 cup of urad dal (split black gram)
• 1 tbsp of ginger paste
• 1 tbsp of cumin seeds
• Salt to taste
• Oil for deep frying

For Dahi (Yogurt) Dressing:

• 2 cups of thick yogurt
• 1 tbsp of sugar
• 1 tsp of roasted cumin powder
• Salt to taste
• Water as required

For Aloo Dum:

• 4 medium-sized potatoes, boiled and peeled
• 1 tbsp of ginger paste
• 1 tbsp of cumin seeds
• 1 bay leaf
• 2-3 dried red chilies
• 1 tsp of turmeric powder
• 1 tsp of red chili powder
• 1 tsp of garam masala powder
• 1 tsp of coriander powder
• Salt to taste
• 2 tbsp of oil

For Garnish:

• Chopped onions
• Chopped coriander leaves
• Sev (crispy chickpea noodles)

Instructions:

1. Soak the dal (urad) in clean water for at least 4 hours or overnight.
2. Drain the water and grind the dal with ginger paste, cumin seeds, and salt to a smooth batter.
3. Add a little water if required to make a thick and smooth batter.
4. Heat cooking oil in a deep frying pan over medium heat.
5. Wet your hands and take a small portion of the batter and shape it into a round ball.
6. Gently drop the ball into the hot oil and fry till it turns golden brown.
7. Remove the fried vadas with a slotted spoon and keep them on a paper towel to absorb excess oil.
8. Repeat the process with the remaining batter and make vadas.
9. In a bowl, whisk together thick yogurt, sugar, roasted cumin powder, salt, and water until smooth.
10. Soak the fried vadas in the yogurt mixture and let them soak for at least an hour.
11. Meanwhile, heat the cooking oil in a pan over medium heat.
12. Add cumin seeds, bay leaf, dried red chilies, and ginger paste and sauté for a minute.
13. Add boiled potatoes, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt to taste.
14. Mix well and sauté for 3-4 minutes.
15. Add some water and let it cook for another 5-7 minutes until the potatoes are coated with the spices and the gravy thickens.
16. Serve the Dahi Bara with Aloo Dum and garnish with chopped onions, chopped coriander leaves, and sev.

Your delicious homemade and famous food of Odisha –Dahi Bara Aloo Dum is ready to be served!

8. Khaja.

Khaja is a famous sweet delicacy from the Indian state of Odisha. It is a crispy and flaky pastry made from maida (all-purpose flour), ghee (clarified butter), and sugar syrup. Here are some reasons why Khaja is a famous food of Odisha:

1. Rich history and tradition: Khaja has been a part of Odia culture and tradition for centuries and is often served during festivals and special occasions.
2. Unique taste and texture: Khaja has a unique combination of crispy and flaky layers with a sweet and syrupy taste that melts in the mouth, making it a popular dessert.
3. Availability and affordability: Khaja is easily available at various sweet shops and street vendors throughout Odisha, making it an affordable and convenient food option.
4. Nutritional value: While Khaja is not the healthiest food, it is made from maida, which is a good source of carbohydrates and provides energy.
5. Tourism attraction: Khaja is a popular souvenir and gift item among tourists visiting Odisha, which has helped to increase its popularity and fame.
6. Versatility: Khaja can be prepared in different shapes and sizes, and can be enjoyed plain or with various toppings such as dry fruits, saffron, and cardamom.

How to make Khaja?

Here’s a recipe to make the famous food of Odisha – khaja at home:

Ingredients:

• 2 cups of all-purpose flour (maida)
• 1/2 cup of ghee (clarified butter)
• 1/2 cup of water
• 1 cup of sugar
• 1/2 cup of water
• Oil for deep frying

Instructions:

1. In a large mixing bowl, combine the all-purpose flour and ghee. Mix well with your hands until the mixture becomes crumbly.
2. Add 1/2 cup of water, a little at a time, and knead to make a smooth and firm dough.
3. Cover the smooth dough with a cloth and let it rest for 30 minutes.
4. After 30 minutes, divide the dough into small equal-sized balls and roll each ball into a thin circle.
5. Fold the circle into half and then into quarters. Repeat with all the balls.
6. Heat the cooking oil in a deep frying pan over medium heat.
7. Add the folded dough pieces to the hot oil, a few at a time, and deep fry until they turn golden brown and crispy.
8. Remove the fried khajas with a slotted spoon and place them on a paper towel to absorb excess oil. Repeat with the remaining dough pieces.
9. In a separate pan, combine the sugar and 1/2 cup of water and bring it to a boil. Cook for a few minutes until the sugar syrup thickens.
10. Add the fried khajas to the sugar syrup and coat them well with the syrup.
11. Remove the khajas from the sugar syrup and place them on a wire rack to cool.
12. Once the khajas are cool, store them in an airtight container.

Your delicious homemade Khaja (famous food of Odisha) is ready to be served! Enjoy the crispy and flaky texture with a sweet and syrupy taste.

9. Chingudi Jhola.

Chingudi Jhola is a famous seafood delicacy from the Indian state of Odisha. Here are some reasons why it is popular:

1. Fresh and abundant seafood: Odisha is blessed with a long coastline and abundant seafood, which makes it a perfect destination for seafood lovers. Chingudi Jhola is made using fresh prawns, which are readily available in the region.
2. Easy to prepare: Chingudi Jhola is a simple dish that can be prepared with a few ingredients and in a short time. This makes it a popular choice for home cooks and street vendors alike.
3. Delicious taste: Chingudi Jhola has a spicy and tangy taste, which is achieved by using a mix of traditional Odia spices and ingredients like cumin, coriander, turmeric, and tamarind.
4. Nutritious value: Prawns are a good source of protein, vitamins, and minerals, making Chingudi Jhola a healthy and nutritious food choice.
5. Cultural significance: Chingudi Jhola is a popular dish during festive occasions like Durga Puja, where it is served as a part of the traditional Odia cuisine.
6. Tourism attraction: Chingudi Jhola is also a popular food item among tourists visiting Odisha, who want to explore the local cuisine and try out the fresh seafood.

How to cook Chingudi Jhola?

Chingudi Jhola is a delicious and popular dish from the state of Odisha, India. It is a spicy prawn curry made with simple and flavorful ingredients.

Here is a recipe to make the famous food of Odisha – Chingudi Jhola at home:

Ingredients:

• 500 grams of prawns, cleaned and deveined
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons mustard oil
• Water as needed
• Fresh coriander leaves for garnish

Instructions:

1. Heat mustard oil in a deep pan or kadhai over medium heat.
2. Add all the chopped onions cut before and saute until they turn translucent.
3. Add the minced garlic and grated ginger and fry for a minute.
4. Add the chopped tomatoes and green chilies and cook until the tomatoes turn soft and mushy.
5. Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt to taste.
6. Mix well the gradients and cook the spices for a minute.
7. Add the cleaned prawns and stir well to coat the prawns with the spice mixture.
8. Add enough water to cover the prawns and bring the curry to a boil.
9. Reduce the heat to low and simmer the curry for 10-15 minutes or until the prawns are cooked through.
10. Check the seasoning and adjust salt and spices as needed.
11. Garnish with coriander leaves very well and serve hot with steamed rice.

Enjoy your delicious and spicy Chingudi Jhola (the famous food of Odisha)!

10. Kheeri.

Kheeri is a famous food in the Indian state of Odisha for several reasons. Kheeri is a type of rice pudding that is sweet, creamy, and flavored with cardamom, saffron, and other spices. Here are some reasons why Kheeri is popular in Odisha:

1. Traditional dish: Kheeri is a traditional dish of Odisha and has been prepared for generations. It is a popular dessert and is often served during festivals and celebrations.
2. Availability of Ingredients: Odisha is known for its rich agriculture, and it is the largest producer of rice in India. The availability of high-quality rice makes it easy to prepare Kheeri.
3. Easy to prepare: Kheeri is easy to prepare and requires only a few ingredients, which are easily available in Odisha. It can be made quickly and is perfect for those who have busy schedules.
4. Nutritious: Kheeri is a nutritious dish that is rich in carbohydrates, protein, and vitamins. It is a great source of energy and is often served to children and athletes.
5. Taste and flavor: Kheeri is delicious, and its flavor is enhanced by the use of cardamom, saffron, and other spices. The creamy texture of Kheeri makes it a favorite dessert for many people.

How to make Kheeri?

Kheeri, also known as rice pudding, is a delicious and popular dessert in India. Here’s a simple recipe to make kheeri at home:

Ingredients:

• 1 cup of rice (preferably basmati rice)
• 4 cups of milk
• 1/2 cup of sugar
• 4-5 cardamom pods (crushed)
• A pinch of saffron
• Nuts and raisins (optional)

Instructions:

1. Wash the rice in water and soak it for about 30 minutes.
2. In a heavy-bottomed pot, bring the milk to a boil.
3. Add the soaked rice to the pot and stir well.
4. Cook the rice on low heat for about 25-30 minutes, stirring occasionally, until the rice is soft and the milk is thick and creamy.
5. Add sugar to the pot and mix well. Continue to cook for another 10-15 minutes until the sugar is dissolved and the mixture thickens further.
6. Add crushed cardamom pods and saffron to the pot and mix well.
7. If using nuts and raisins, roast them in a separate pan and add them to the kheeri.
8. Remove the kheeri from heat and let it cool to room temperature.
9. Serve the kheeri in bowls, garnished with more nuts and raisins if desired.

Your delicious kheer (famous food of Odisha) is now ready to be served!

11. Aloo Potala Rasa.

Aloo Potala Rasa is a popular, and traditional dish from the Indian state of Odisha. This dish is made with potatoes and pointed gourd (Potala) cooked in a spicy tomato-based gravy, flavored with a blend of spices, and garnished with fresh coriander leaves.

There are several reasons why Aloo Potala Rasa is considered a famous food of Odisha:

1. Cultural significance: Odisha has a rich cultural heritage, and food plays an important role in its culture. Aloo Potala Rasa is a popular dish that is prepared in most Odia households and is often served on special occasions like weddings, festivals, and other celebrations.
2. Availability of ingredients: Odisha is known for its rich agricultural produce, and potatoes and pointed gourd are readily available and widely grown in the state. This makes Aloo Potala Rasa an affordable and accessible dish for the people of Odisha.
3. Delicious taste: Aloo Potala Rasa is a flavorful and aromatic dish with a perfect balance of spices and flavors. The tangy tomato-based gravy and the earthy flavors of the potatoes and Potala make it a mouth-watering dish that is loved by everyone.
4. Nutritional value: Potatoes and pointed gourd are both rich in vitamins, minerals, and dietary fiber. Aloo Potala Rasa is a healthy and nutritious dish that provides essential nutrients and is a favorite among health-conscious people.

How to cook Aloo Potala Rasa?

Here’s a recipe for Aloo Potala Rasa which is a famous food of Odisha.

Ingredients:

• 2 medium-sized potatoes, peeled and cubed
• 2 pointed gourds (Potala), cut into thin slices
• 2 medium-sized onions, chopped
• 2 medium-sized tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 2-3 green chilies, slit
• Salt to taste
• Oil for cooking
• Water as required
• Fresh coriander leaves for garnishing.

Instructions:

1. Heat the cooking oil in a pan, add cumin seeds and mustard seeds. Let them crackle.
2. Add the chopped onions and saute very well until they turn translucent.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped fresh tomatoes and cook until they turn soft and mushy.
5. Add one spoon of turmeric powder, red chili powder, and coriander powder. Mix well.
6. Add the cubed potatoes and sliced pointed gourds. Mix well.
7. Add salt to taste and enough water to cover the vegetables.
8. Cover the pan and let it cook on medium flame until the vegetables are soft and the gravy has thickened.
9. Add the slit green chilies and mix well. Cook for another minute.
10. Garnish with fresh coriander leaves.
11. Serve hot with rice or chapatis.

Enjoy your delicious Aloo Potala Rasa (the famous food of Odisha)!

12. Chhena Jhili.

Chhena Jhili is a famous food of Odisha for the following reasons:

1. It is a traditional dish of Odisha that has been made for generations and is often served at festivals and special occasions.
2. Chhena Jhili has a unique taste and texture, with a crispy outer layer and a soft, spongy interior that is soaked in fragrant sugar syrup.
3. It is a popular dessert that is enjoyed by people in Odisha and has gained a reputation outside the state, with many people across India and even abroad being drawn to its unique flavor.
4. It is a versatile dish that can be made with different variations, such as adding nuts, saffron, or cardamom to the sugar syrup to enhance the flavor.
5. It is made from simple and easily available ingredients like cottage cheese, sugar, and water, making it an accessible dessert for people of all economic backgrounds in Odisha.
6. It is a part of the state’s culinary culture and has become an integral part of the cuisine of Odisha.

How to make Chhena Jhili?

Here’s how to cook the famous food of Odisha – Chhena Jhili, the famous dessert from Odisha:

Ingredients:

• 2 cups of fresh homemade chhena (cottage cheese)
• 2 cups of sugar
• 3 cups of water
• 1 teaspoon of cardamom powder
• 1 cup of oil for frying

Instructions:

1. In a large bowl, knead the chhena until it becomes soft and smooth.
2. Roll the chhena into small balls, about the size of a marble.
3. Heat oil in a deep frying pan and fry the chhena balls until they turn golden brown. Remove all the chhena Jhili from the oil and drain them on a paper towel.
4. In a separate pot, bring water and sugar to a boil until the sugar dissolves completely.
5. Add cardamom powder to the sugar syrup and stir it well.
6. Soak the fried chhena balls in the sugar syrup for at least an hour.
7. Serve the Chhena Jhili hot or cold, and enjoy!

Note: It’s important to use fresh homemade chhena for this recipe to get the best taste and texture. You can also add some chopped nuts or saffron to the sugar syrup for added flavor.

13. Enduri Pitha.

Enduri Pitha is a famous food of Odisha for several reasons:

1. Traditional Recipe: Enduri Pitha is a traditional recipe that has been passed down for generations in Odisha. It’s made using locally available ingredients and prepared with traditional techniques, making it a beloved dish in the region.
2. Unique Taste: Enduri Pitha has a unique flavor that comes from the use of turmeric leaves, which impart a distinct aroma and taste to the dish. The filling is made from coconut, jaggery, and black gram dal, which gives it a sweet and savory taste.
3. Festive Significance: Enduri Pitha is typically prepared during the festivals of Raja and Rath Yatra in Odisha. It’s considered a special dish and is an important part of festive celebrations.
4. Nutritious: Enduri Pitha is a healthy and nutritious dish that’s made with whole wheat flour, coconut, and jaggery. It’s a good source of fiber, protein, and essential vitamins and minerals.
5. Versatile: Enduri Pitha can be prepared in many different ways, depending on the region and the occasion. It can be steamed, fried, or baked, and can be filled with a variety of ingredients, including vegetables, fish, and meat.

How to cook Enduri Pitha?

Here’s how to cook the famous food of Odisha – Enduri Pitha, a traditional dish from Odisha:

Ingredients:

• 2 cups of whole wheat flour
• 1 cup of grated coconut
• 1 cup of jaggery, grated
• 1/2 cup of black gram dal, soaked in water for 3 hours
• 1 teaspoon of fennel seeds
• 1 teaspoon of cardamom powder
• Salt to taste
• 10-12 turmeric leaves (or banana leaves)

Instructions:

1. In a mixing bowl, combine the whole wheat flour, salt, and enough water to make a smooth dough. Cover and let it rest for 30 minutes.
2. In another bowl, mix the grated coconut, jaggery, black gram dal, fennel seeds, and cardamom powder.
3. Take a turmeric leaf and place a spoonful of the coconut-jaggery mixture in the center. Fold the leaf to make a packet and tie it with a string. Repeat the process with the remaining leaves and filling.
4. Steam the packets in a steamer for 20-25 minutes.
5. Remove the packets from the steamer and let them cool for a few minutes.
6. Carefully unwrap the packets and serve the Enduri Pitha hot or at room temperature.

Note: If you don’t have access to turmeric leaves, you can use banana leaves as a substitute. You can also add some grated ginger to the filling for added flavor.

14. Chakuli Pitha.

Chakuli Pitha is a famous food of Odisha for several reasons:

1. Simple Recipe: Chakuli Pitha is easy to make and requires only a few ingredients, making it a popular breakfast or snack option in Odisha. The ingredients for the batter include rice, urad dal, and water.
2. Versatile: Chakuli Pitha can be prepared in many different ways, depending on the region and the occasion. It can be made thin or thick, crispy or soft, and can be served with a variety of accompaniments, including chutney, dalma, or aloo dum.
3. Nutritious: Chakuli Pitha is a healthy and nutritious dish that’s made with rice and urad dal, which are good sources of carbohydrates, protein, and essential vitamins and minerals.
4. Cultural Significance: Chakuli Pitha is a popular food item during festivals and special occasions in Odisha, such as Makar Sankranti and Raja Parba. It’s often offered as prasad to the deities during religious ceremonies.
5. Popularity: Chakuli Pitha is widely consumed across Odisha, and is a staple breakfast food in many households. It’s also popular among tourists who visit the state and want to experience its unique cuisine.

How to make Chakuli Pitha?

Here is a recipe to make the famous food of Odisha – Chakuli Pitha, a traditional dish from Odisha:

Ingredients:

• 2 cups of rice
• 1/2 cup of urad dal
• Water, as required
• Salt, to taste
• Oil or ghee, for cooking

Instructions:

1. Wash the rice and urad dal separately, and soak them in water for at least 4-5 hours.
2. Drain the water from the rice and grind it into a smooth batter in a blender or grinder. Add clean water as required to make a smooth batter. Transfer the batter to a large mixing bowl.
3. Next, grind the urad dal into a fine paste. Add the urad dal paste to the rice batter and mix well.
4. Add salt to taste and mix well. Cover the bowl with a lid and let the batter ferment for at least 6-8 hours or overnight, depending on the temperature of your kitchen.
5. Once the batter has fermented, mix it well with a ladle.
6. Heat a non-stick tawa or griddle over medium heat. Once hot, add a few drops of oil or ghee to the tawa and spread it evenly.
7. Pour a ladleful of batter on the tawa and spread it evenly in a circular motion to form a thin pancake.
8. Drizzle some oil or ghee around the edges of the pancake and let it cook for 2-3 minutes until the edges turn golden brown.
9. Flip the pancake carefully and cook the other side for another 2-3 minutes.
10. Remove the Chakuli Pitha from the tawa and serve hot with chutney, Dalma, or aloo dum.
11. Repeat the process with the remaining batter to make more Chakuli Pitha.

Note: You can adjust the consistency of the batter by adding more water if it’s too thick or more rice flour if it’s too thin. You can also add some grated ginger, cumin seeds, or chopped onions to the batter for added flavor.

15. Manda Pitha.

Manda Pitha is a famous food of Odisha for several reasons:

1. Unique taste: Manda Pitha has a unique sweet and savory taste that sets it apart from other pitha dishes. The outer layer is made of rice flour, and the filling is a mixture of coconut, jaggery, and cardamom powder, giving it a distinct flavor.
2. Cultural significance: Manda Pitha is a traditional food item that is commonly prepared during festivals and special occasions in Odisha, such as Raja Parba and Durga Puja. It is often offered as prasad to the deities during religious ceremonies.
3. Nutritious: Manda Pitha is a nutritious dish that is made with rice flour, coconut, and jaggery, all of which are good sources of essential vitamins and minerals. It is a healthy snack option that can provide energy and nutrition.
4. Popularity: Manda Pitha is a popular food item in Odisha, and it is often made at home or purchased from local markets. It is loved by locals and tourists alike, and it has become an iconic dish of the region.
5. Easy to prepare: Manda Pitha is easy to make, and the ingredients are readily available in most grocery stores. It can be prepared in a short amount of time, making it a convenient snack option.

How to make Manda Pitha?

Here’s how to make the famous food of Odisha – Manda Pitha, a traditional dish from Odisha:

Ingredients:

• 2 cups of rice flour
• 1 cup of grated coconut
• 1 cup of jaggery (or brown sugar)
• 1 tsp of cardamom powder
• 1/2 cup of water
• Oil or ghee for greasing

Instructions:

1. In a pan, heat the grated coconut and jaggery (or brown sugar) over low heat. Stir constantly until the jaggery melts and the mixture becomes sticky. Add the cardamom powder and mix well. Remove from heat and let it cool.
2. In a mixing bowl, add the rice flour and water, and mix until it forms a smooth dough. Cover the smooth dough with a damp cloth and let it rest for 10-15 minutes.
3. Take a small portion as per your choice of dough and shape it into a ball.
4. Flatten the small ball to form a small circle with your palms. Repeat the process with the remaining dough.
5. Take a small amount of the coconut-jaggery mixture and place it in the center of the flattened dough. Fold the edges of the dough to enclose the filling and shape it into a ball.
6. Repeat the process with the remaining dough and filling mixture.
7. In a steamer or a large pot, boil some water. Grease a steamer basket or plate with oil or ghee.
8. Place the stuffed dough balls in the steamer basket and steam for 15-20 minutes on medium heat until cooked.
9. Remove the Manda Pitha from the steamer and let them cool for a few minutes.
10. Serve hot with tea or as a snack.

Note: You can also add some roasted sesame seeds or grated coconut on top of the Manda Pitha for added flavor.

16. Bara Chura.

Bara Chura is a popular and famous food in Odisha, and it has gained its fame due to several reasons:

1. Simplicity: Bara Chura is a simple dish made of fried lentil cakes (bara) and crushed or grated vegetables (chura) such as onions, tomatoes, and green chilies. Despite its simplicity, it is a delicious and flavorful dish that has become a staple in many households in Odisha.
2. Nutritious: Bara Chura is a healthy dish that is packed with nutrients. Lentil cakes are a good source of protein and fiber, while vegetables provide essential vitamins and minerals.
3. Convenience: Bara Chura is a quick and easy dish to prepare, and it requires only a few basic ingredients. It is a popular street food in Odisha and can be found in many local markets and roadside eateries.
4. Versatility: Bara Chura is a versatile dish that can be customized according to individual preferences. You can add different types of vegetables or spices to make them more flavorful.
5. Cultural significance: Bara Chura is a dish that is deeply rooted in the culinary traditions of Odisha. It is often served during special occasions and festivals, such as weddings and religious ceremonies.

How to make Bara Chura?

Here is a recipe to make the famous food of Odisha – Bara Chura:

Ingredients:

• 1 cup urad dal (black lentils)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp grated ginger
• 1 tsp cumin seeds
• Salt to taste
• Oil for frying

Instructions:

1. Rinse the urad dal thoroughly and soak it in water for at least 4-5 hours. Drain the water and grind the dal into a smooth paste using a blender or food processor. Add a little water if needed.
2. In a mixing bowl, add the dal paste, cumin seeds, and salt. Mix well and beat the mixture using a spoon or whisk until it becomes light and fluffy.
3. Heat cooking oil in a deep frying pan or wok. Take a small portion of the batter and drop it into the hot oil using a spoon or your hands. Fry the lentil cakes (bara) until golden brown and crispy on both sides. Repeat the process with the remaining batter.
4. Once all the lentil cakes are fried, transfer them to a plate and let them cool.
5. Crush or grate the fried lentil cakes (bara) into small pieces using your hands or a grinder. Do not make them too fine; the texture should be a bit coarse.
6. In a mixing bowl, add the crushed lentil cakes, chopped onion, tomato, green chilies, grated ginger, and salt to taste. Mix everything well.
7. Serve the Bara Chura (famous food of Odisha) as a snack or a side dish with rice and dal.

Note: You can also add some chopped coriander leaves, grated coconut, or lemon juice to enhance the flavor of the Bara Chura.

17. Alu Chakta.

Alu Chakta is a popular dish in Odisha, and it has gained its fame due to several reasons:

1. Simplicity: Alu Chakta is a simple dish made of mashed potatoes (alu) and a few basic ingredients such as onions, green chilies, and mustard oil. Despite its simplicity, it is a delicious and flavorful dish that has become a favorite of many people in Odisha.
2. Nutritious: Alu Chakta is a healthy dish that is rich in carbohydrates, dietary fiber, and essential vitamins and minerals. It is a good source of energy and is often served as a snack or a side dish in many households in Odisha.
3. Comfort food: Alu Chakta is a comfort food that is often served during cold winter days. It is warm, filling, and easy to digest, making it a perfect meal for those who are feeling under the weather.
4. Versatility: Alu Chakta is a versatile dish that can be customized according to individual preferences. You can add different types of vegetables, spices, or herbs to make it more flavorful.
5. Cultural significance: Alu Chakta is a dish that is deeply rooted in the culinary traditions of Odisha. It is often served during festivals and special occasions, such as weddings and religious ceremonies.

How to make Alu Chakta?

Here is a simple recipe to make the famous food of Odisha – Alu Chakta:

Ingredients:

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp mustard oil
• 1 tsp cumin seeds
• Salt to taste
• Coriander leaves for garnishing

Instructions:

1. In a pan, heat the mustard oil and add the cumin seeds. Let them splutter.
2. Add the chopped onion and green chilies and sauté until the onions turn golden brown.
3. Add the mashed potatoes and mix well. Add salt to taste and continue to stir for a few minutes until all the ingredients are well combined.
4. Garnish with coriander leaves and serve hot.

Note: You can also add other vegetables like carrots, peas, or beans to make the dish more nutritious and flavorful. Additionally, you can add some turmeric powder and red chili powder to the dish to give it a more spicy flavor.

18. Poda Pitha.

Poda Pitha is a famous food of Odisha for several reasons:

1. Traditional recipe: Poda Pitha is a traditional recipe of Odisha, and it has been prepared in the region for generations. It is a staple food item during festivals like Raja and Janmashtami.
2. Unique taste: Poda Pitha has a unique smoky flavor that comes from the slow roasting process. It is made with a blend of rice flour, black gram flour, jaggery, and coconut. The smoky aroma and the sweet taste make it a delicious treat.
3. Nutritious: Poda Pitha is a nutritious dish that is packed with essential vitamins and minerals. The black gram flour used in the recipe is a good source of protein, and the coconut adds healthy fats.
4. Easy to make: Although Poda Pitha requires a bit of preparation time, it is relatively easy to make. The ingredients are simple and readily available, and the recipe does not require any complicated cooking techniques.
5. Cultural significance: Poda Pitha is an essential part of Odia cuisine and culture. It is often served during functions, festivals, and special occasions, and it is a popular food item among locals and tourists alike.

How to make Poda Pitha?

Here is a simple recipe to make the famous food of Odisha – Poda Pitha:

Ingredients:

• 2 cups rice flour
• 1 cup black gram flour (urad dal flour)
• 1 cup jaggery, grated
• 1 cup grated coconut
• 1/2 cup milk
• 1/2 tsp cardamom powder
• 1/2 tsp salt
• Banana leaves
• Water

Instructions:

1. In a mixing bowl, add rice flour, black gram flour, grated jaggery, grated coconut, milk, cardamom powder, and salt. Mix all the ingredients well.
2. Slowly add water to the mixture to form a smooth batter. The batter should be thick, but not too thick or too thin.
3. Preheat the oven to 180°C/350°F.
4. Take banana leaves and wash them properly. Cut them into rectangular shapes and lightly grease them with oil.
5. Pour the batter into the banana leaves, filling them up to two-thirds.
6. Place the banana leaf wraps on a baking tray and put them in the oven. Bake for about 45 minutes to an hour until the Poda Pitha is cooked and has a golden-brown color.
7. Once done, take out the Poda Pitha from the oven and let it cool for a few minutes.
8. Peel off the banana leaves and serve the Poda Pitha (famous food of Odisha) hot or cold.

Note: If you do not have an oven, you can also prepare Poda Pitha in a pressure cooker. In this case, place the banana leaf wraps in the cooker and cook for about 45 minutes without the whistle.

19. Badi Tarkari (Famous Food Of Odisha).

Badi Tarkari is a popular dish in Odisha and is widely enjoyed for several reasons:

1. Versatile dish: Badi Tarkari is a versatile dish that can be made with a variety of vegetables like potatoes, eggplants, ridge gourds, and pumpkins. This makes it an ideal dish for any season or occasion.
2. Nutritious: Badi Tarkari is a nutritious dish as it contains a variety of vegetables and lentil dumplings (badis). The lentil dumplings are a good source of protein and the vegetables provide essential vitamins and minerals.
3. Delicious taste: Badi Tarkari has a delicious and distinct taste that comes from the spices used in the recipe. It has a tangy, slightly sweet, and spicy flavor that is sure to satisfy anyone’s taste buds.
4. Easy to make: Badi Tarkari is a relatively easy dish to make. The ingredients used in the recipe are easily available and the dish can be prepared quickly.
5. Popular dish: Badi Tarkari is a popular dish in Odisha and is enjoyed by locals and tourists alike. It is mainly served at weddings, festivals, and other special occasions.

How to cook Badi Tarakari?

Here is a recipe for Badi Tarkari which is a famous food of Odisha.

Ingredients:

• 1 cup mixed vegetables (potatoes, eggplants, ridge gourds, pumpkins, etc.)
• 1/2 cup badi (lentil dumplings)
• 1 onion, chopped
• 1 tomato, chopped
• 2-3 green chilies, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 2 tbsp oil
• 1 tbsp chopped coriander leaves (optional)

Instructions:

1. Heat oil in a pan over medium heat. Once the cooking oil gets hot, add cumin seeds and let them crackle.
2. Add all the chopped onions and spicy green chilies and saute until the onions turn translucent.
3. Add the chopped tomatoes and sauté until the tomatoes are soft and mushy.
4. Add all the mixed vegetables to the cooked pan and mix well. Cook for a few minutes until the vegetables are slightly tender.
5. Add turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix well and cook for another minute.
6. Add the badi to the pan and mix well. Cover the pan and let it cook on low heat for 10-15 minutes until the vegetables are fully cooked and the badi is soft.
7. Once the Badi Tarkari is done, turn off the heat and garnish with chopped coriander leaves (optional).
8. Serve Badi Tarkari (famous food of Odisha) hot with rice or roti.

Note: You can use any vegetables of your liking in this delicious recipe. You can also add other spices like garam masala, fennel seeds, or mustard seeds to enhance the flavor of the dish.

20. Dahi Baingan (Famous Food Of Odisha).

Dahi Baingan is a popular dish in Odisha and is widely enjoyed for several reasons:

1. Unique taste: Dahi Baingan has a unique taste that comes from the combination of yogurt, eggplant, and spices. The creamy yogurt balances the spicy and tangy flavors of the spices, creating a flavorful dish.
2. Nutritious: Dahi Baingan is a nutritious dish as it contains eggplants that are rich in fiber and antioxidants. The dish also includes yogurt which is a good source of protein and calcium.
3. Easy to make: Dahi Baingan is a relatively easy dish to make. The ingredients used in the recipe are easily available and the dish can be prepared quickly.
4. Versatile dish: Dahi Baingan is a versatile dish that can be served as a side dish or a main dish. It can be enjoyed with rice, roti, or naan.
5. Popular dish: Dahi Baingan is a popular dish in Odisha and is enjoyed by locals and tourists alike. It is always served at weddings, festivals, and other special occasions.

How to make Dahi Baigana?

Here is a simple recipe to make Dahi Baingan at home which is a famous food of Odisha.

Ingredients:

• 2 medium-sized eggplants (baingan)
• 1 cup yogurt (dahi)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 dried red chili
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Wash all the good quality eggplants and cut them into small cubes.
2. In a bowl, whisk the yogurt until it is smooth. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the yogurt and mix well.
3. Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, and dried red chili to the pan. Let the seeds crackle.
4. Add the eggplants to the pan and stir well. Cover the pan and let the eggplants cook on low heat until they are soft and tender.
5. Once the eggplants are cooked, turn off the heat and let the pan cool for a few minutes.
6. Add the yogurt mixture to the cooking pan and mix them very well.
7. Garnish with fresh coriander leaves and serve the Dahi Baingan with rice or roti.

Note: You just adjust the spices and salt according to your taste. If you prefer a thicker consistency, you can strain the yogurt before adding it to the eggplants. You can also add a pinch of sugar to balance the flavors.

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