Eat The Odia Way
“Kadali Vanda Aloo Besara Curry” is a delightful and flavorful Odia dish that celebrates the unique taste and texture of banana blossoms, locally known as “Kadali Vanda.” This traditional curry captures the essence of Odisha’s culinary heritage with its vibrant blend of aromatic spices and the natural goodness of the banana flower. “Kadali Vanda Besara …
Poi Khadi cook in a mustard gravy, very popular in Odia family is called Poi Khadi Besara. Poi Khadi refers to the cuttings or stems of the Malabar Spinach plant, which is commonly found in India and other parts of Asia. In Odia cuisine, Poi Khadi is a popular ingredient that is used in a …
1 – Better size Pinapple ( Cut in thinner square sized pieces )2 – 2 full spoon mustard paste3 – Green Chili 2 pieces4 – Pancha Futan 1 spoon5 – Dry mirichi 1 pieces6 – Salt as per taste7 – 2 Cury leaves8 – 4 drops lemon8 – Oil Put 1 spoon oil in hot …
“Chuna Macha,” a delightful dish, celebrates the rich flavors of small river fishes like kerandi, mahrali, and jarali. This recipe, enriched with mustard oil and an array of spices, promises a culinary journey through the riverside regions. The aromatic blend of Pancha Futan, combined with the tangy twist from sour orange juice, elevates the traditional …
Temple Besara is a traditional vegetarian curry that is popular in the Odisha region of India and is often prepared in the Jagannath Temple as part of the Mahaprasad, which is the sacred food offered as Bhog (offering) to Lord Jagannath. The Mahaprasad is a significant part of every Hindu’s life and is considered one …
ଉପକରଣ – ଶିମ୍ବ-୨୫୦ ଗ୍ରାମ୍, ସୋରିଷ-ଆଧ ଟେବୁଲ ଚାମୁଚ, ରସୁଣ-୨କୋଲା, ବଡ଼ି-୪ଟା, ସୋରିଷ ତେଲ-୧ ଗୋଟବୁଲ ଚାମୁଚ, କଞ୍ଚାଲଙ୍କା-୧ଟା, ଆବଶ୍ୟକ ଅନୁସାରେ ଲୁଣ ଓ ହଳଦି ନେବେ । ପ୍ରସ୍ତୁତି ପ୍ରଥମେ ଶିମ୍ବକୁ ଧୋଇ ଛୋଟ ଛୋଟ କରି କାଟି ରଖିବେ । ରସୁଣ, ସୋରିଷ ଓ କଞ୍ଚାଲଙ୍କାକୁ ବାଟି ରଖିବେ । ଗରମ ତେଲରେ ଶିମ୍ବା ପକାଇ ଭାଜିବେ । ସେଥିରେ ଲୁଣ ଓ ହଳଦି ପକେଇ କମ ଆଞ୍ଚରେ ବସାଇବେ । ଶିମ୍ବା ସିଝିଗଲେ …