Odisha Recipes

Soak black gram dal and rice for about six hours. Wash the dal and rice cleanly and grind it. The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours.
Grate the coconut.
Cut ginger into very small cub sizes.
Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well
Pre-heat oven for 10 minutes and grease it with ghee.
Pour the paste into the tray and keep it in the oven. Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes. It should be checked with a needle and when its colour is golden brown the Poda Pitha is ready to eat.
Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.
Cut it into small pieces and serve it with any chutney preferably with coconut chutney.

Boil 2 ltrs water in a wide mouth pan, add sugar,salt,cinnamon powder and 1 tbsp ghee
Pour semolina slowly and stir continuously, cover the pan and reduce the flame
Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
Knead it properly to make a smooth dough.
Heat a pan, add coconut and sugar, fry till the coconut turns golden brown.
Make small balls of semolina dough, roll it and stuff it with the fried coconut.
Deep fry till golden brown.

Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
Knead it properly to make a smooth dough. Make small balls and roll each to the size of puri's (with about 3mm thickness).
Deep fry till golden brown.

Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
Knead it properly to make a smooth dough. Make small balls and roll each to the size of puri's (with about 3mm thickness).
Deep fry till golden brown.

Squeeze out water from the cheese.
Add Maida, baking powder and ghee.
Add cheese to it and mash it with hand. Keep it for half an hour.
Divide it into 10 parts. Prepare 6 cm long rolls out of each part and prepare the jilabi shape out of it.
Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick.
Heat oil in a pan and fry the jilabi over low flame.
Put the jilabi in the sugar syrup.

Grind the grated coconut. Add 3 cups warm water to it. Pour out the coconut milk and keep aside.
Grind the onion, ginger and cumin seeds and make a smooth paste.
Peel the skin and cut the parwal into two pieces.
Cut the potatoes into pieces.
Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder. Cover the lid for sometime. Then fry it till it is red.
Add the grated spices and powdered spices and fry.
Then add the coconut milk and grated coconut to it and let it boil till it is cooked.

Dry roast 1 tsp of cumin and red chilli in a pan.
Grind it properly and leave it aside.
Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger, turmeric and sugar and leave it until Dal is half cooked.
Add all vegetables viz. potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender.
Fry the panch-phutana until it crackle and then add it to the cooked dal.
Sprinkle roasted cumin and chilli powder.
Decorate with grated coriander leaves (optional).
Serve with hot steam rice.

Wash the rice and dal properly.
Cut the coconut into small pieces.
Put oil in a pan and fry the coconut pieces and cashew nut. Keep it aside.
Chop the ginger and chillies.
Heat oil and put the cumin seeds and cardamom and cinnamon pieces. Add the rice and dal. Put the chopped ginger and chillies, salt and turmeric powder and fry it for 10-15 minutes.
Add 5cups of water to it.
Put the resins, cashew nuts, sugar, fried coconut pieces and cover the lid.
Take out when cooked.

Grate the coconut. Mix with black peeper and one cup jaggery and fry it for 5 minutes.
Divide it into 20 parts.
Take the other cup of jaggery and salt. Add 3 cup water to it. When the water comes to 2/3 boils add the rice and flour to it and cook it for 5 minutes over low flames.
Mash the dough thus prepared nicely. Divide this dough into 20 parts.
Inside each part put the coconut stuffing and shape it.
Heat oil and fry the kakara.