• 1 Banana flower
• 3 tsp mustard and garlic paste
• 1 tsp pancha-phutana
• ¼ tsp turmeric powder
• 2 Medium sized tomato cut into small pieces
• 1 Big sized onion
• 6-7 fried Badi
• 2 green chilies chopped into pieces
• Salt to taste
• 2 Tbsp oil
• Some coriander leaves
1. Clean the banana flower well. First remove the outer leaves, and then from each flowerette remove the hard stamen and hard covering at the base.
2. Put the flower into water and squeeze out the water from the crushed content.
3. Put the fry pan in medium heat and some oil and fry the Badi and keep aside
4. Put 2 tbsp oil. Add pancha phutana and chopped onion, green chilies and tomato into it.
5. When the onion looks brown add mustard paste, turmeric powder, salt and stir it. then add water into it.
6. Add the crushed flower content and stir it till mixes with the paste.
7. Add water and cover it till it gets cooked.
8. Serve hot
White peas (200 gm),
potato ( 1 small)
tomato ( 1 medium)
onion ( 2 medium)
ginger-garlic paste ( 2 tsp)
cumin seeds (1/3 tsp)
cumin powder (1/2 tsp)
coriander powder (1/3 tsp)
chili powder ( 1/2 tsp)
cinnamon & cardamom powder (1/3 tsp)
bay leaf ( 1 )
salt to taste.
Soak the White peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Wait for 2 whistles. Remove and keep aside to cool.
Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.
Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the potato pieces ,tomatoes. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.
Add the cinnamon & cardamom powder, mix and remove from fire. Garnish with coriander leaves and serve hot.
Half a bowl Mudhi (about 200g)
1 onion finely chopped,
2 green chilli finely chopped
2 tablespoon mixture
1/4 teaspoon mustard oil.
*few drops of lemon juice
*Little coriander leaf finely chopped
*Cucumber three/four teaspoon finely chopped
*Boiled potato finely chopped three teaspoon
*black salt (Chat salt) a pinch
*red chilli powder
*½ cup roasted peanuts
* boiled white peas
Put all the ingredients in a bowl and mix it. Serve immediately.
• Chicken mince 1 cup
• Refined flour (maida) 2 cups
• Salt to taste
• Spring onions with greens,chopped 2
• Ginger,chopped 1 inch piece
• Green chillies,chopped 2
• Garlic,chopped 5-6 cloves
• Soy sauce 2 teaspoons
Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together and set aside. Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the centre, making small tight pleats. Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes. Serve hot with tomato-garlic sauce.
• 1.mutton-1/2 kg.
• 2.onion–300kg.(finely chopped)
• 3.ginger n garlic pest-2 tsp
• 4.cumin powder-1 tsp
• 5.coriender powder -1 tsp
• 7. garam masala.(2 elaichi, 4 labang(clove),2 inch dalchini)
• 8. mustard oil.
• 9. salt to taste.
• 10 mirchi powder n haldi powder-1 tsp each
Method of Cooking:
Heat oil add chopped onion to it. Stir it till brown color.
Then add Ginger garlic paste, haldi power, coriander powder, cumin powder, red mirchi powder and fry it for 10 mins.
Then add Mutton and salt to it and cook for 45 mins.
Then add Garam masala powder & fresh coriander leafs.
Your Mutton curry is ready to serve now with rice.
• 250 gms of oyster mushroom canned or fresh ( fresh will be better)
• 1 patato washed & sliced in to small pieces
• 1 Dried mango slice ( ambula ) or tamarind ( tentuli )
• 1 tsp punch-phutana
• 3tsp mustard paste( grind 3 tsp mustard+1 red chilli+1 clove garlic )
• 1/4 tsp turmeric powder
• 3 tsp oil
• salt to taste
Process of Cooking:
1) make slices of the mushrooms in hand & dip them in water with some
turmeric powder for a while.Then squeeze the mushroom from water & keep aside.
2) Heat 2 tsp oil in a pan & fry the squeezed mushroom in medium flame. Add
some salt in to it.
3)Again heat some oil in a pan & add punch-phutan then the sliced potatoes.
Add turmeric power & salt as required , then add the mustard paste with some
4) cover up the pan for 10 to 15 mins then add the fried mushroom & dried
mango slice.Wait for all the water evaporates from the pan .
Your Chhattu besara is ready for lunch or dinner table.
A typical Odia thali consist of several Odia dishes like: Rice, Daal or Dalma,Kalara alu bhaja
(bitter guard potato) , Saga bhaja(spinach), Badi chura, b
aigana bharta etc..
6 slices of bread and cut into shapes (one slice into two or four)
1 1/2 cups milk
1 cup sugar
2 cardamom (elaichis)
2 cup Ghee/Oil
In a large non-stick saucepan/Khadhai at medium heat, Fry the bread pieces in Ghee /oil till golden brown keep aside.
Then another saucepan at a medium heat add milk, crush 2 cardamom and saffron let the milk cook for 20 minutes,
Meanwhile prepare the sugar syrup add crush 2 cardamom powder
Then arrange fry breads on a plate.
Then pour sugar syrup over the bread,allow the bread to soak up the syrup
Then pour milk over the Bread,allow the bread to soak up the milk leave for 15 minutes.
Garnish with khoa, toasted Slices Almonds,Pistachios and Cashews.
Your dish is ready to serve now.
1.Head and tail portion of Rohu or Katla fish
2.Cabbage- 500gm ( cut into thin slice)
3.Potato-1 medium size(peeled and cut into small cube)
4.Onion- 2 small(sliced)
5.Ginger paste- 1 tsp
6.Garlic paste-1 tsp
7.Tomato- 1 small (cubed)
8.Garam masala-1 tsp
Process of Cooking:
1.Clean and marinate fish with 1 tsp salt and 1tsp turmeric.
2.Heat & Fry the fish and keep aside.
3.In the same pan add onion and stir for 3-5 min.
4.Add ginger ,garlic paste and stir for 5 min, then add tomato, chili powder, turmeric powder and stir for some time.
5.Add 1 tsp fish curry powder into it.
5.When masala leaves oil add fried fish crushed it in to the Pan.
6.Add cabbage, potato and salt. Mix properly.
7.Now add 1 cup water to the cabbage, and mix well.
8.Now cover with a lid, cook till the the cabbage and potato became tender.(stir in between)
9.When the water reduced (shown in pic.) add garam masala mix well and serve.
10.Grarnish with fresh coriander leaves & serve.
Now your Bandha Kobi Machha Ghanta (chhinchada) ready to serve
Chicken 500 gm
Basmati rice 1 glass
Oil 3 tablespoons
Cinnamon 1 inch stick
Bay leaves 2
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Onions, sliced 4 medium
Green chilies 4
Turmeric powder 1/4 teaspoon
Cumin & coriander powder 1 teaspoon each
Chicken masala powder 2 teaspoon
Tomatoes, chopped 2 medium
Salt to taste
Ginger paste 3/4 tablespoon
Garlic paste 3/4 tablespoon
Red chilli powder 1/2 teaspoon
Thick yogurt 1 cup
Garam masala powder 1/2 teaspoon
Ginger,cut into thin strips 1 inch piece
Fresh mint leaves
Fresh coriander leaves
Process of Cooking:
Cut chicken in one inch pieces.
Soak Basmati rice in water for 30mins.
Marinade chicken with Ginger Garlic paste, red chili powder, chicken masala, curd, coriander and mint leaves, salt to taste, turmeric powder, fried onion, coriander & cumin power for 30 mins
Half Boil rice with salt to taste, Cinnamon 4 inch stick, Bay leaves 2, Cloves 5-6,
green cardamom 4 and brown cardamom 2.
Put a non stick pan on the gas & put another pan over that pan to avoid extreme hit. Heat oil and pur marinade chicken into the pan then stirl it till oil comes out of the water.
After chicken boiled put rice there and put coriander and mint leaves, Ginger thin strips, brown fried onion, garam masala power
cover the top with aluminum foil and put the gas in sim.
Put for atleat 20 mins till the smell comes out.
Now your chicken is ready to serve.