Eat The Odia Way
Stuffed Capsicum with Coconut-Peanut Filling served alongside crispy Puris is just what you need. It brings together the earthy richness of roasted peanuts, the nutty aroma of sesame seeds, and the tropical sweetness of fresh coconut — all stuffed into tender bell peppers and paired with hot, puffed puris. Whether you’re planning a special weekend …
“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 …
India has it’s own versatility types of food preparing methods, cultivate from 1000 more of years fused with diffrent native areas, ton of cultural history … Daal Dhokali (Gujarati: દાળ ઢોકળી) is a Rajasthani and Gujarati dish made by boiling wheat flour pieces in a pigeon pea stew ( harada dali ). A similar preparation …
Govi musallam is a popular dish in the northern part of India where a whole cauliflower is roasted and coated with creamy Awadhi -inspired sauce. For blanching Gobi 1 medium size Cauliflower Salt to taste 1 inch Cinnamon stick 2-3 Cardamom Pods 3-4 Cloves 1 Black Cardamom Water as required ½ tsp Turmeric powder ½ …
Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is generally made with spices, rice and meat. Different varieties of biryani developed in Indian states are Mughal cuisine of Delhi, Awadhi cuisine of Lucknow and Hyderabadi Biryani from Telangana.
Dhokla – vegetarian food item that originates from Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Both dhokla and khaman (also called nylon dhokla) are two different dishes originating from Gujarat. …
ଉପକରଣ-ପାମ୍ପଲେଟ୍ ମାଛ -୬୦୦ ଗ୍ରାମ, ସୋରିଷ ବଟା-୧୦ ଗ୍ରାମ୍, ଅଦା ବଟା୧୦ ଗ୍ରାମ୍, ରସୁଣ ବଟା-୧୦ ଗ୍ରାମ୍, ଲେମ୍ବୁ -୨ଟା, ଗରମ ମସଲା-୫ ଗ୍ରାମ, ଜିରା ଗୁଣ୍ଡ-୫ ଗ୍ରାମ୍, ଲଙ୍କା ଗୁଣ୍ଡ-୫ ଗ୍ରାମ୍, ସୋରିଷ ତେଲ-୩ଚାମୁଚ, ଆଚାର (ପିନିଲା)-୧୦ ଗ୍ରାମ, ଲାଲ ର°ଗ-୨ ଗ୍ରାମ୍ ଓ ଆବଶ୍ୟକ ଅନୁସାରେ ଲୁଣ ନେବେ । ପ୍ରସ୍ତୁତି – ପ୍ରଥମେ ପାମ୍ପଲେଟ୍ ମାଛରୁ ପିତ୍ତକୁ କାଟି ବାହାର କରି ଏହାର ଉପରି ଭାଗକୁ ଛୁରୀରେ ଦୁଇ ଭାଗ କରି କାଟି …
ଉପକରଣ – ମାଂସ କିମା-୧ କିଲୋ, ଚୁଟ ଡ଼ାଲି-୨୦୦ ଗ୍ରାମ, ପିଆଜ-୨୦୦ ଗ୍ରାମ, କଟା କଞ୍ଚା ଲଙ୍କା-୧୦ଟା, କଟା ହୋଇଥୁବା ଅଦା-ଅଜ, କଟା ରସୁଣ-୨୦ କୋଲା, କର୍ଣ୍ଣଫେର୪ଟା ବଡ଼ ଚାମୁଚ, ଲବଙ୍ଗ-୮ଟା, ଡ଼ାଲଚିନି ଖଣ୍ଡେ, ଛୋଟ ଅଳେଇଚ-୮ଟା, ଅଣ୍ଡା-୪ଟା, ତେଲ-୪୦୦ ମି.ଲି. ଓ ସ୍ବାଦ ଅନୁସାରେ ଲୁଣ ନେବେ । ପ୍ରିସ୍ତୁତି – ପ୍ରଥମେ ମାଂସର କିମାକୁ ଭଲ ରୂପେ ଧୋଇ ଦେବେ । ଗୋଟିଏ ପାତ୍ରରେ କିମା, ବୁଟ ଡ଼ାଲି, ଅଦା, ରସୁଣ, ଲବଙ୍ଗ, ଡ଼ାଲଚିନି …
