What to eat in orissa

Chuda
1. Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. .....
Dali
2. Dali is perhaps most wellknown for dishes historically cooked by the Bai, one of its ethnic minority groups, and should certainly not be missed by those stopping in the area. However, the city is a meltingpot for many different cultures, and offers visitors the chance to sample numerous foods from around Yunnan Province and other Chinese delicacies. .....
Buta Dali
3. Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. .....
Dalma
4. Dalma is a vegetarian dish of the Oriya cuisine in Orissa, India. It is made of lentils and vegetables boiled together with salt and then fried with turmeric, ginger, garlic and brown sugar. .....
Khechedi
5. Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals. .....
Mandia Jau
6. Boiled Ragi cooled overnight .....
Chhatua
7. There are various kinds of Chhatua eaten as daily breakfast. Its a paste that has flour made from fried whole grain or wheat or rice and then mixed with sugar, banana, milk or curd. .....
Luchi
8. Luchi is a deepfried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rollingpin and individually deepfried in cooking oil or ghee. A typical luchi will measure 45 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety. .....
Mitha Bhata
9. Mitha Bhata Mildly sweetened rice with assorted spices .....
Puffed rice
10. Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. .....
Pakhala
11. Pakha?a is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Tora?i. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat. Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables such as potato, brinjal, badi or saga bhaja or fried fish. .....
Paratha
12. A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay. .....
Pilaf
13. Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth.In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits. .....
Puri
14. Puri is an unleavened deepfried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. .....
Alu Bhaja
15. Cut potatoes into thin strips and keep them soaked in water. Heat oil in a nonstick pan. Remove potatoes from water and lightly squeeze the extra water and put them in a bowl. Add salt and turmeric powder and mix.dd the potatoes to the pan and shallowfry, stirring to ensure even cooking, till crisp and lightly browned. Drain and place on absorbent paper. Serve them hot in shot glasses. .....
Aludum
16. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. Follow this recipe and learn how to make mouth watering truly punjabi style dum aloo with curd based kasuri methi flavored gravy at home in just few easy steps. .....
Alu Matara
17. this is a simple punjabi style aloo matar curry which we often make at home. this is an easy home style potato peas curry and not a restaurant style dish. when we make simple home style food then normally it is easier and quick to make and can be regularly made at home. what i specially like about these recipes is that they are made with minimal ingredients and yet tasty and does not require much cooking expertise. a few more punjabi recipes in this genre aloo gobi, aloo capsicum, aloo methi, aloo baingan and gajar matar recipe. .....
Alu Phulakobi Bhaja
18. Heat oil in a pan. Crackle cumin seeds. Add cauliflowers. Stir for 12 min on high flame. Then add potatoes.Stir for 23 min.Add haldi & salt. Cover the lid & cook in simmer for 34 min. till the kobi & potatoes are 90% done. Add chopped tomatoes & ginger garlic paste.add cumin/ coriander powdr.Stir it for some time until the raw smell of ginger garlic paste goes away & the vegetable are tender..Then add garam masala . Mix well & garnish with chopped coriander leaves. .....
Alu Potala Rasa
19. Alu Potala Rasa is the spicy gravy based curry of Orissa, made with potala (Pointed gourd) and alu (potatoes). .....
Chadachadi
20. Chorchori is a unique charflavored vegetable dish of Bangladesh and India, found primarily in Bengali cuisine.To cook a Chadachadi dish, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. Then, chopped vegetables are added and stirfried briefly. Water, salt, and more spices are added, and the vegetables are allowed to simmer. From this point on the dish is never stirred. When only a small amount of liquid is left in the bottom of the pot, the vegetables steam until tender. Once all the liquid has been absorbed and cooked off, the vegetables begin to fry in the oil or ghee left in the bottom of the pot. Just as the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat. After a few minutes, the thin charred crust is stirred gently into the dish. .....
Chhencheda
21. Chhencheda is an Oriya nonvegetarian dish made with crushed fish heads along with vegetables. The main ingredients are fish (generally Rohu or Tilapia) head and vegetables like eggplant, potatoes, tomatoes, zucchini (called Janhi in Oriya), onions, etc. .....
Chingudi Jhola
22. Chingudi Jhola or Chungudi Jhola is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins of Orissa. .....
Dahi baigana
23. Dahi baigana is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals. .....
Dahi machha
24. Dahi Machha is a traditional Oriya delicacy made of fish in a spicy yogurt based sauce. It is eaten usually served with rice as an accompaniment. Dahi Machha Jhola is liberally seasoned with turmeric, onions, garlic, mustard and garam masala. The use of turmeric imparts a yellow colour to the sauce base. Before being served, chopped fresh cilantro may be sprinkled on top for added flavour as well as enhanced appearance. .....
Ghugni
25. Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya. .....
Khata
26. A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India. Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made of silk. Tibetan khatak are usually white symbolising the pure heart of the giver, though it is quite common to find yellow gold khatak as well. Tibetan and Bhutanese khataks feature symbols of eight lucky auspicious signs meaning to bring good luck and fortune. There are also special, multicolored khataks. Mongolian khataks are usually blue, symbolizing the sky. .....
Machher Jhol
27. Machher Jhol or Machha Jhola is a traditional Bengali and Oriya spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. .....
Maachha Bihana
28. Maachha Bihana means the roe of a fish made into dumpling by some spice paste and fried to make spicy curry. .....
Kanji
29. Kanji are the adopted logographic Chinese characters (hanzi) that are used in the modern Japanese writing system along with hiragana and katakana. The Japanese term kanji for the Chinese characters literally means Han characters and is written using the same characters as the Chinese word hanzi .....
Ouu khatta
30. Ouu Khatta or Ou Tenga is a sweet and sour Chutney made of elephant apple (ouu) Dillenia indica in jaggery in the Indian state of Odisha and Assam mostly in post monsoon season. Sometimes ouu added to dal or dalma. It is rich in vitamin C. .....
Dillenia indica
31. Dillenia indica (Elephant apple, Chulta/Chalta or Ouu) is a species of Dillenia native to southeastern Asia, from India, Bangladesh and Sri Lanka east to southwestern China (Yunnan) and Vietnam, and south through Thailand to Malaysia and Indonesia. .....
Patua
32. Patua Vegetables or small fish wrapped in banana leaves along with mustard oil ginger garlic paste and smoked in earthen vessels .....
Posta
33. Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidneyshaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil. .....
Saag
34. Saag or sag is a leafbased (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. .....
Santula
35. Santula is a vegetable dish from the state of Orissa in eastern India. It can be either fried (Bhaja Santula) or boiled (Sijha Santula). Ingredients include potatoes, brinjal, pumpkin, and ladyfingers, which are first boiled together, then fried in oil with diced onion, garlic, and green chillies. .....
Bela Pana
36. Bela pana is a drink made from Bael (Aegle marmelos) fruit pulp,in the month of Chaitra and Boishakh,in Orissa. .....
Ariselu or Arisa
37. Ariselu and Arsa in Uttarakhand is a South Indian sweet dish from Andhra Pradesh and Odisha. Arisa or Arisalu is a Telugu word which means rice. It is also called kajaya in Kannada. A similar sweet in Tamil Nadu called adhirasam is prepared for pujas. .....
Chakuli pitha
38. Chakuli Pitha is a flat Oriya ricebased fried cake traditionally made in the state of Orissa. It is prepared using rice flour (arua chaula), black gram (biri dali), refined edible oil (rifine tela) most favorable will be ghee or mustard oil, and salt (luna). It traces its origin during early 4th century BC when Buddha had tasted the Chakra apoopa from two merchants coming from Kalinga Kingdom to Magadha. .....
Dosa
39. Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore. .....
Chandrakanti
40. Chandrakanti is a deepfried dessert made from green gram and rice flour. .....
Chhena Gaja
41. Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhenabased Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhenna poda, the dishes could not differ more in taste. One of the best places to savor chhena gajas is Pahala, near Bhubaneswar. However, chhena gaja is equally popular all over Orissa. .....
Chhena Poda
42. Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India. Chhena poda literally means burnt cheese in Oriya. It is made of wellkneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar. .....
Chhena kheeri
43. Chhena kheeri is a sweet dish originally from coastal Orissa in eastern India. .....
Chhena jalebi
44. Chhena jalebi is a sweet dish originally from coastal Orissa in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Orissa. It is also made in modern day Bangladesh .....
Chhena Jhili
45. Chhena jhili is a popular dessert from Cuisine of Orissa. The birthplace is Nimapada in Puri district. It is prepared in fried cheese and sugar syrup. .....
Enduri Pitha
46. Enduri Pitha is a variety of pitha made in the Indian state of West Bengal. Ingredients are turmeric leaves, black gram, rice flour, coconut, jaggery, black pepper, and chhena. .....
Kalakand
47. Kalakand is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese. .....
Kakara pitha
48. A deep fried sweet dish like arisha but made of wheat/maida flour and coconut, jaggery, black pepper, edible camphor and chhena stuffing.Kakara pitha is a sweet deepfried cake from Orissa offered to God and served hot or cold on many festivals. .....
Khaja
49. Khaja is a dessert of India. Refined wheat flour, sugar and oils are the chief ingredients of khaja. It is believed that, even 2000 years ago, Khajas were prepared in the southern side of the Gangetic Plains of Bihar. These areas which are home to khaja, once comprised the central part of Maurya and Gupta empires. Presently, Khajas are prepared and sold in the city of Patna, Gaya and several other places across the state of Bihar. Khajas of the Silao and Rajgir are known for their puffiness. Khajas have travelled to some other parts of India, including Andhra Pradesh and Odisha . Khaja of Kakinada is a coastal town of Andhra Pradesh. Where as khaja of Puri is too famous. At first, the butter is of wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as Paga. The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. In Kakinada, Khaja is dry from outside and full of sugar syrup from inside and is juicy. .....
Kheer
50. Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. .....
Khira sagara
51. Khira sagara is an Oriya sweet dish that literally translates to Oceans of Milk in the Oriya language. .....
Laddu
52. addu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. .....
Lassi
53. Lassi is a popular, traditional, yogurtbased drink from India and Pakistan. Lassi is a blend of yogurt, water, spices and sometimes, fruit. Traditional lassi is a savory drink, sometimes flavored with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices. .....
Malapua
54. Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many nonvegetarian Maithil homes during Holi. .....
Manda Pitha
55. Manda Pitha is a steamed Pitha which is prepared in all parts of Orissa during festivals falling on Monsoon and Post Monsoon seasons like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc. .....
Mitha Dahi
56. Mitha Dahi or Mishti doi is a fermented sweet dahi or sweet yogurt. This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.It is made with milk and sugar, while also using yogurt and curd. Mitha Dahi is a popular dessert in the states of West Bengal, Odisha and Bangladesh. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west. .....
Pitha
57. Pitha is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Odisha, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). .....
Ras malai
58. Ras Malai or Rosh malai is a dessert eaten in Pakistan, India and Bangladesh. The name Ras Malai comes from two parts in Urdu: Ras meaning juice/juicy and Malai, meaning cream. It has been described as a rich cheesecake without a crust. .....
Rasabali
59. Rasabali is a sweet dish from Orissa, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple. .....
Rasgulla
60. Rasgulla is a cheesebased, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha and West Bengal. The dish originated in Odisha centuries ago, while a whitish spongy variant (Bengali Rasgulla) became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. .....
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