Odiya Cuisine

Hotel Jagannath Family Restaurant on NH-5, Soro

Mushroom is easily available in Jharkhand, Odisha Border areas so most of the Dhabas have Dishes made out of these

This place has Surprisingly Good Food

Veg Thali 25/- with Rice, Dal with Tadka, Sweet Raw Mango Achar, Fried Karela, Fried Potato, Paneer Gravy, Mushroom Gravy 45/- made with Cinnamon, Sugar etc.

Non Veg Thali has options of Organic Mutton 60/- (Taste wise it is different than City Bred Meat) Chicken 50/-, Fish 30/- (Hilsa, Pomfret etc.) cooked in Mustard Oil

Bhubaneswar:

Authentic Odiya Thali Cooked in Mustard Oil

Pakhala Bhaat (Fermented Curd Rice), Kanika, Dalma (Assorted Vegetables), Santula, Mahura, Besara, Saaga Bhaja, Khajuri Khatta, Dahi Baigana, Kheeri & some other Mustard and Coconut based dishes

Manja Rai, Ambula Rai, Kakharu Danka, Ghaanta, Machha Chudchuda, Machha Chhencheda,

Boitalu Phula Bhaja (Red Pumpkin Flower Fry)

Dalma, Orissa Hotel, Kanika (Hotel Mayfair Lagoon), Phulbani (Hotel Kalinga Ashok)

Trident

Pokhal Bhaat
Tomato Khatta
Vegetable Seekh Kebab


Dalema, Bhouma Nagar

Mushroom Sabzi cooked in Banana Leaf with Mustard Flavour

Coconut Kofta Gravy





City Tour:

Lingaraj Temple lies in the heart of the City
Bindusagar Lake
Hindu Japanese Collaboration where King Asoka stone writings are preserved
Battle of Kalinga where King Asoka converted to Buddhism due to the heavy bloodshed



Puri:

From Jamshedpur in Jharkhand, Puri is about 400 Kms.

There is famous saying that Lord Vishnu goes to different places around his Temples for various activities but for Food, Puri is the place to be for him!!!
If it so for him, his Devotees should also be here at least once!!

Behind Jagannath Temple, there is huge Sweets Lane
Chenna, Khoya Munda, Chenna Pudo & many of the Lord's Favourite Sweets like Malai Pakudi can be tasted

Opposite Jagannath Temple is Mamta Khaja Sweets

Khaja (made with Flour, Mawa, Oil Deep Fried Dipped in a Sticky Sugar Syrup called the Raseni/Pak) is one of the Chapana Bhoga of Lord Jagannath

In the Evening near the Temple many Food Stalls are there
Boiled Matar Pani served with Gupchup Pani

In Sinha Dwar Chowk, one of the best Malai waala Doodh is available is near the Temple
Milk is served in Clay Matka perfectly Sweetened
Malai Puri (made with Buffalo Milk Cream which is constantly Boiled & Cooled) served in Leaf

Dalema Puri @ Puri Railway Station
Peace Restaurant
Honey Bee Restaurant
South Indian Restaurant

N Mohapatra Restaurant
Dalma with Malpua is a unique combination
Dalma has Aloo Parwal Kaddu Dal with Strong Rai Flavour

VIP Road has many roadside stalls for Dahi Bara where many College Students flock to eat

Wild Grass Restaurant, VIP Road
Locally available Pumpkin Flour along with its Stem & Leaves are used abundantly

Baingan Chutney Brinja

Wadi Chura made with Fried & Crushed Wadi 

Chingri or Poy is a locally available Green (Saag)

Khoinga Fish is famous for Saltwater & Sweet Water Lakes

Chandanpur:

Hotel Krishna & Hotel Padmalaya

Pure Vegetarian

2 of the most famous sweets are Chenna Pudo (is simple but also complicated as it is cooked in Wood overall & is perfectly Sweetened) & Chenna Jhigri

64 dishes are offered to the God (Chappan Bhog) made within the Temple without the use of Potatoes & Tomatoes

Rice Preparations
1. Sadha Anna - Simple Rice water
2. Kanika - Rice, Ghee and Sugar
3. Dahi Pakhal - Curd Rice and water
4. Ada Pakhal - Rice, Ginger and water
5. Thali Khechedi - Lentil, Rice with Sugar and Ghee
6. Ghea Anna - Rice mixed with Ghee
7. Khechedi - Rice mixed with Lentil
8. Mitha Pakhal - Rice , Sugar and water
9. Oria Pakhal - Rice, Ghee, Lemon and Salt

Sweets (small & deep fried)
10. Khaja - Made of wheat
11. Gaja - Made of wheat, sugar and Ghee
12. Ladu - Made of wheat, sugar and Ghee
13. Magaja Ladu
14. Jeera Ladu
15. Jagannath Ballav - Wheat, Sugar and Ghee
16. Khuruma - Made of wheat, Sugar and Salt
17. Mathapuli - Made of Ghee, Ginger and a kind of beans ground in to a thick paste
18. Kakara - Made of Ghee and Wheat
19. Marichi Ladu - Made of Wheat and Sugar
20. Luni Khuruma - Made of Wheat, Ghee and Salt
(On return of Bahuda Yatra during Suna Vesha, Rasagolla are offered as Bhogas but on no other day Rasagollas are allowed for Bhog)

Cakes, Pancakes & Patties
21. Suar Pitha - Made of wheat and Ghee
22. Chadai Lada - Made of Wheat, Ghee and Sugar
23. Jhilli - Rice Flour, Ghee and Sugar
24. Kanti - Rice Flour and Ghee
25. Manda - Made of wheat and Ghee
26. Amalu - Made of wheat, ghee and sugar
27. Puri - Made of wheat and Ghee and deeply fried like a small thin pan cake
28. Luchi - Made of Rice, Flour and Ghee
29. Bara - Made of Curd, Ghee and a kind of beans
30. Dahi Bara - Cake made of a kind of a beans and curd
31. Arisa - A flat cake made of Rice flour and Ghee
32. Tripuri - Another flat cake made of Rice, Flour and Ghee
33. Rosapaik - A cake made of wheat and

Milk based Sweets
1. Khiri - Milk, Sugar with Rice
2. Papudi - Prepared from only the cream of milk
3. Khua - Prepared out of Pure Milk slowly boiled over many hours to a soft custard like consistency
4. Rasabali - Made of Milk, Sugar and Wheat
5. Tadia - Made of fresh cheese, sugar and Ghee
6. Chhena Khai - Made of fresh Cheese, milk and sugar
7. Bapudi Khaja - Cream of milk, sugar and ghee
8. Khua Manda - Made of milk, wheat and Ghee
9. Sarapulli - This is the most famous and most difficult milk dish to prepare
It is made of pure milk boiled slowly for hours and spread in to a large pizza shaped pan

Curry with Vegetables
10. Dali
11. Biri dali
12. Urid Dal
13. Muga Dal
14. Dalama - This is one of the typical dishes in Oriya Home. It is a combination of Dahl and Vegetable. Usually eggplant, beans, sweet potato and tomatoes, although tomatoes are not used in Temple preparations. Coconuts and a dried root of vegetables known as Bodhi which looks like a mush room and is high in protein are added.
15. Maur
16. Besar
17. Sag - A spinch dish
18. Potala Rasa
19. Goti Baigana
20. Khata
21. Raita - a yogurt like dish with curd and radish.
22. Pita
23. Baigilni





City Tour:

3 most famous Activities in Odisha are Football, Classical Music & Akhada which can be witnessed in Puri City as well

Swarg Dwar Road Beach

Potatoes & Yard Long Beans (Alu Borboti Bhaja) (Alu Jhudanga Bhaja) (Aloo Barbatti ki Sabzi)

Indian Vegetarian Main Course Special
Bengali/Odiya Cuisine

Potatoes & Yard Long Beans (Alu Borboti Bhaja) (Alu Jhudanga Bhaja) (Aloo Barbatti ki Sabzi)

Serves 2

Indian Names:

Bengali- Borboti

Hindi- Barbatti
Marathi- Chawli Chya Shenga
Odiya- Baragudi Chhoin/Bora/Jhudanga
Tamil- Karamani
Telugu- Alasandalu/Ara Chintakayala

International Names:
English- Asparagus Beans/Chinese Long Beans/Cowpea/Long Podded Cowpea/Snake Beans/Yard Long Beans

Bangladeshi- Sufala Beej Borboti

Chinese- Cheung Kong Tau/Dau Gok

Feel free to share your views & do let us know how this one turned out :)

Split Green Gram & Rice Porridge (Dala Khechedi) (Moong Dal Khichdi)

Indian Vegetarian Main Course Special

Odiya Cuisine

Split Green Gram & Rice Porridge (Dala Khechedi) (Moong Dal Khichdi)

Serves 2

Ingredients:

Medium Grain Raw Rice- ½ Cup

Split Green Moong Dal (Muga Dali)- ½ Cup

Mustard Oil (Kacchi Ghani Sarson Tel) & Ghee- 2 Tbsp.

Bay leaf (Teja Patra)- 2

Cinnamon (Dalchini)- 1 Inch Stick

Cumin Seeds (Jeera)-

Star Anise- 2

Sunflower Seeds-

Melon Seeds-

Raisins (Kismis)-

Onions- 1 No., Finely Chopped

Ginger (Ada)- 1 Inch, Crushed & Finely Chopped

Green Chillies (Lanka)- 2, Finely Chopped

Turmeric Powder (Haladi)- 1 Tsp.

Salt (Luna)- To Taste

Water- about 2- ½ to 3 Cups

Method:

Wash & Soak Rice- Dal together for at least 30-45 Minutes Keep Aside 

In a Pressure Pan, Heat Mustard Oil & Ghee till Smoking Point

Add Bay leaf, Cinnamon Stick, Cumin Seeds, Star Anise & Sauté till Fragrant

Add Onions, Ginger & Sauté

Add Sunflower Seeds, Melon Seeds, Raisins

Sauté till Seeds change Color to light Golden & the Raisins Fluff

Add Rice, Dal and Mix on Low Flame for about 1 Minute

Add Water, Salt, Turmeric Powder & Pressure Cook till the Rice-Dal are done

Just before Serving add a dash of Ghee!  

Serve Hot with any Simple Aloo Preparation or Aloo Beans Tarkari, Papad, Curd!

Tips:

Most Indians I know have expressed the same opinion as us- Khichdi is the Ultimate Soul Food!

I have added Melon & Sunflower Seeds here which are optional & can stick to the Original Cashewnuts & Raisins Combo instead

Can add Fried Coconut Slices

Feel free to share your views & do let us know how this one turned out :)

Potatoes Cooked with Poppy Seeds (Aloo Poshto)

Indian Vegetarian Main Course Special

Odiya Cuisine

Potatoes Cooked with Poppy Seeds (Aloo Poshto)

Serves 2

Ingredients:

Potatoes- 3 to 4, Cubed

Poppy Seeds (Khus Khus)- 3 Tbsp.

Green Chillies- 3

Mustard Oil (Kacchi Ghani Sarson Tel)- For Deep Frying & 1- ½ to 2 Tbsp. for Gravy

Cumin Seeds (Jeera)- 1 Tsp.

Turmeric Powder (Haldi)- 1 Tsp.

Whole Dried Red Chillies- 3

Salt-

Fresh Coriander Leaves- For Garnish

Method:    

Dry Roast the Poppy Seeds for about a Minute

In a Mixer, Grind the Poppy Seeds, Green Chillies & some Water to make a Fine Paste

Deep Fry the Potato Cubes till Golden Brown & Keep Aside

Heat Oil, Add Jeera, Haldi, Red Chillies & Sauté till Seeds Crackle

Add Poppy Seeds (Khus Khus) Paste, Salt

Cook for about 2-3 Minutes

Add the Fried Potatoes & Mix Well

Add just a dash of Water, Cover & let the Potatoes Cook in their own steam for about 8 Minutes

Garnish & Serve Hot!

Tips:

Courtesy Aditya Bal from NDTV Good Times :)!

Feel free to share your views & do let us know how this one turned out :) 

Odiya Style Sauteed Potatoes (Aloo Bhaja)

Indian Vegetarian Main Course Special

Bengali/Oriya Cuisine

Odiya Style Sauteed Potatoes (Aloo Bhaja)

Serves 2

Ingredients:

Potatoes- 2 Large, Cut into very Thin Strips/Chopped         

Cumin Seeds- ½ Tsp.

Mustard Seeds- ¼ Tsp.

Dried Medium Red Chilli- 1, Broke in Half

Turmeric Powder- ½ Tsp.

Mustard Oil (Kacchi Ghani Sarson Tel)- 2 Tbsp.

Salt- To Taste

Kashmiri Red Chilli Powder- ½ Tsp.

Method:         

In a Pan, Heat Oil, Add the Cumin Seeds, Mustard Seeds & Red Chilli 

Let the Seeds splutter & as the Chilli turns Smoking Red

Add Turmeric Powder & Sauté

Add the Potato Pieces 

Fry till the Potatoes on High Flame for about 30 Seconds

Cover & Cook on Low Flame till Tender

Add Salt & Stir for about a Minute

 

Serve Fresh & Hot with just Steamed Rice/Pakhal Bhat/Khichdi or can be consumed with Dal Fry!

Tips:

Can Add Other Vegetables like (Parwal/Potol/Potola)

Can add Panch Phoron/Panch Photan for Tempering if using other Vegetables

Can add Red Chilli-Cumin Powder if using Panch Phoron & other Vegetables

Can add Finely Chopped Green Chillies

Feel free to share your views & do let us know how this one turned out :) 

Koraishutir Kochuri with Aloor Dum (Matar Kachori/Puri aur Tariwale Aloo)

Indian Vegetarian Breakfast Special

Flavours of Eastern India- West Bengal & Orissa Cuisine
Koraishutir Kochuri with Aloor Dum (Matar Kachori aur Tariwale Aloo) 
Serves 2 (makes 6 Kachoris)

For Dough:
Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Salt- 1 Tsp.

Water- To make Dough 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled
Ginger- Crushed & Finely Chopped
Baby Tomatoes- Finely Chopped
Green Chillies- Slit
Jaggery- (used here for Health purpose but can use plain White Sugar instead)
Extra Light Olive Oil/Olive Pomace Oil- 

Fresh Coriander Leaves-

 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled, Ginger- Crushed & Finely Chopped, Baby Tomatoes- Finely Chopped, Green Chillies- Slit
I am using Jaggery here for health reasons but can use plain White Sugar instead
Fresh Coriander Leaves, Keep Aside

Heat Mustard Oil till Smoking Point

Add Cumin Seeds (Jeera), Bay Leaf, Crushed Green Cardamom, Cinnamon Stick & Sauté

Add the Baby Potatoes & give a gentle mix 
Let the Potatoes get Golden Brown

Add the Ginger, Tomatoes, Jaggery, Salt, Turmeric Powder, Water, Cover & Cook for about 5-7 Minutes

For Stuffed Green Peas Deep Fried Bread (Koraishutir Kochuri/Matar Kachori/Puri):

For Stuffing:

Heat Mustard Oil till Smoking Point
Add Ginger Paste, Sugar, Salt, Green Chillies, Mashed Green Peas & Stir for 3 Minutes until Cooked

The Stuffing should becomes Powdery

For Dough:

Make a Hard Dough with Flour, Salt, Oil & Water

Make Equal sized Balls with the Dough, Roll to flatten the Balls 

Put the Stuffing in the center & cover the Filled Dough like a Dumpling

Roll both sides of the Filled Dough

Gently glide the Rolled out Bread in Hot Oil & Fry on High Flame till Golden Brown on both sides

Serve Hot with Aloo Dum!

Tips:

Traditionally these Kachori’s are made with All Purpose Flour (Maida) but we decided to use Whole Wheat Flour as a healthy option (not to worry as they turn out as tasty with Atta also!)

Feel free to share your views & do let us know how this one turned out :)