Oriya cuisine
Encyclopedia
Oriya cuisine refers to the cooking of the eastern India
n state of Orissa
. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed,but somewhat occasionally. Only 6% of the population of Orissa is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil
,but in festivals ghee
is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala
(curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala
, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end.Festivals and fasts witness a cuisine without onion and garlic whereas other days witness an aroma of garlic and onion paste in curries.One can find restaurants serving food without onion and garlic in major places like Puri
and other coastal area,which is run by many Brahmin owners.
Orissa has a culinary tradition spanning centuries if not millennia. The kitchen of the famous Jagannath temple
in Puri is reputed to be the largest in the world, with a thousand chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day.
In fact, some well-known recipes, usually credited to Bengal, are of Orissan origin. This is because during the Bengal renaissance, bramhin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya chefs). As a result, many Oriya delicacies got incorporated into the Bengali kitchen.
during lunch and dinner.The breakefast consists of chuda(poha,flattened rice),mudhi(muri or puffed rice),chuda can be eaten either as fried or with curd
-banana
-sugar
(called as Chudaa Dahi).Mudhi is a famous snack in north Orissa.Different pitha
also form breakfast menu. The main course in lunch includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna (a form of cottage cheese), coconut, rice
, and wheat
flour being the most common.
The former is more popular in urban areas whereas ushuna is popular in coastal villages.
Generally scented rice varietis are used for kheeri/payas.
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
n state of Orissa
Orissa
Orissa , officially Odisha since Nov 2011, is a state of India, located on the east coast of India, by the Bay of Bengal. It is the modern name of the ancient nation of Kalinga, which was invaded by the Maurya Emperor Ashoka in 261 BC. The modern state of Orissa was established on 1 April...
. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed,but somewhat occasionally. Only 6% of the population of Orissa is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil
Mustard oil
The term mustard oil is used for three different oils that are made from mustard seeds:*A fatty vegetable oil resulting from pressing the seeds,...
,but in festivals ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala
Garam masala
Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content...
(curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala
Pakhala
Pakhaḷa is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Toraṇi. 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...
, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end.Festivals and fasts witness a cuisine without onion and garlic whereas other days witness an aroma of garlic and onion paste in curries.One can find restaurants serving food without onion and garlic in major places like Puri
Puri
Puri is district headquarter, a city situated about south of state capital Bhubaneswar, on the eastern coast of the Bay of Bengal in the Indian state of Orissa. It is also known as Jagannath Puri after the Jagannath Temple . It is a holy city of the Hindus as a part of the Char Dham pilgrimages...
and other coastal area,which is run by many Brahmin owners.
Oriya influence in other cuisines
Jagannath Temple (Puri)
The Jagannath Temple in Puri is a famous Hindu temple dedicated to Jagannath and located in the coastal town of Puri in the state of Orissa, India. The name Jagannath is a combination of the Sanskrit words Jagat and Nath...
in Puri is reputed to be the largest in the world, with a thousand chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day.
In fact, some well-known recipes, usually credited to Bengal, are of Orissan origin. This is because during the Bengal renaissance, bramhin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya chefs). As a result, many Oriya delicacies got incorporated into the Bengali kitchen.
Typical Oriya meals
A typical meal in Orissa consists of a main course and dessert. Typically breads(roti,paratta) are served as the main course for breakfast, whereas rice is eaten with lentils dalDal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
during lunch and dinner.The breakefast consists of chuda(poha,flattened rice),mudhi(muri or puffed rice),chuda can be eaten either as fried or with curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
-banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
-sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
(called as Chudaa Dahi).Mudhi is a famous snack in north Orissa.Different pitha
Pitha
Pitha , or pithe is a type of cake or bread common in Bangladesh and India, especially the eastern states of Assam, Orissa, 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...
also form breakfast menu. The main course in lunch includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna (a form of cottage cheese), coconut, rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, and wheat
Wheat
Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
flour being the most common.
Rice, breads & lentils
Generally people use many kinds of rice. One is arua (sun dried and milled paddy) and another is ushuna (half boiled and milled paddy).The former is more popular in urban areas whereas ushuna is popular in coastal villages.
Generally scented rice varietis are used for kheeri/payas.
- Chuda (ଚୁଡ଼ା)-Flattened rice.
- Dali
- Buta Dali (ବୁଟ ଡାଲି)- Channa dal with coconuts, raisins, dry fruits, mild spices.
- Mittha Dali (ମିଠା ଡାଲି)- ToorToorToor is a gotra found amongst Jats, Sainis and Rajputs in Punjab and Haryana....
dalDalDal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
cooked with little jaggery,ghee and bay leaf.popular in JagannathJagannathJagannath is a transcendental non-anthropotheistic Hindu god worshiped primarily by the people of Indian state of Orissa, and, to a great extent, West Bengal...
templeTempleA temple is a structure reserved for religious or spiritual activities, such as prayer and sacrifice, or analogous rites. A templum constituted a sacred precinct as defined by a priest, or augur. It has the same root as the word "template," a plan in preparation of the building that was marked out... - Muga Dali (ମୁଗ ଡାଲି)- Mung bean dal cooked with coconuts and mild spices.
- Masura Dali (ମସୁର ଡାଲି)- Masur Dal cooked with cuminCuminCumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
, mustard seedMustard seedMustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard , brown...
and bay leaves.
- DalmaDâlmaDâlma may refer to several villages in Romania:* Dâlma, a village in Scorţoasa Commune, Buzău County, Romania* Dâlma, a village in Bala, Mehedinţi, Romania* Dalma , an island off the coast of Abu Dhabi, United Arab Emirates...
(ଡାଲମା/ଡାଲେମା/ଡାଲଣା) - Mixed lentils with various vegetables, is popular due to the high nutritional value and consumed as a complete food. - Khechedi(ଖେଚେଡ଼ି)- Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals.
- LuchiLuchiLuchi , is a deep-fried flatbread made of wheat flour that is typical of Oriya, Assamese and Bengali cuisine. 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...
(ଲୁଚି)- Unleavened flour bread deep fried in oil. - Mitha Bhata (ମିଠା ଭାତ), Kaanika (କାନିକା) - Mildly sweetened rice with assorted spices
- Mudhi (ମୁଢ଼ି/ଭୁଜା)- It is puffed rice.
- PakhalaPakhalaPakhaḷa is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Toraṇi. 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...
(ପଖାଳ)- Rice soaked in water with yoghurt and seasonings. - Paratta (ପରଟା)- Layered wheat bread rolled out in triangular or round shape and tawa-fried
- PalaoPilafPilaf 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...
(ପଲଉ)- Rice in clarified butter with raisins, nuts, vegetables, whole spices - PuriPuri (food)Puri ,Hindi पूरी , Urdu: بوری, Tamil பூரி , Kannada ಪೂರಿ , Oriya ପୁରି, is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal.Puri is most commonly served at breakfast...
(ପୁରୀ) - Unleavened whole wheat flour bread deep fried in oil
Curries, vegetables, and other main course items
Oriya curries are not full of masala floating in oil,rather these are mildly spiced and given the original taste of the ingredients.Around the areas Coastal Orissa the food is sweet (coconut,ghee, jaggery is used on account of the influence of the Jagannath Temple), Chille and curry leaves is used in regions closer to Andhra Pradesh and mustard paste and kala jeera is used mostly all over.The coastline and numerous rivers offer abundant fish, while prawns come from the Chilika Lake.- Alu Bhaja (ଆଳୁ ଭଜା) - Potato slices fried in oil with whole spices.
- Aludum (ଆଳୁ ଦମ)- Spicy potato curry
- Alu Matara (ଆଳୁ ମଟର ତରକାରୀ)- Diced potatoes and peas curry
- Alu Phulakobi Bhaja (ଆଳୁ ଫୁଲକୋବି ଭଜା)- Diced potato and cauliflower florets sauteed in oil and spices
- Alu Potala RasaAlu Potala RasaAlu Potala Rasa is the spicy gravy based curry of Orissa, made with Potala and Alu .-Ingredients:Ingredients to prepare this dish include potatoes, pointed gourd, ginger, garlic, onion, coconut, cumin, chilli powder, and turmeric powder....
(ଆଲୁ ପୋଟଳ ରସା)- Curried potatoes and pointed gourd - Bilatibaigana/patalghanta chutney (ବିଲାତି ବାଇଗଣ/ପାତଲଘଁଟା ଚଟଣି)- A very sweet chutney made of tomatoes, dates and sugar.
- Dahi bhendi- Okra (Bhendi) or Ladies fingerOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
fried and dipped in spiced yoghurtYoghurtYoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
. - Besar (ବେସର)- Assorted vegetables stir fried in panch phutana and a mildly spiced mustard sauce
- Badi Dahi(ବଡ଼ି ଦହି) - Fried BadiBadiBadi may refer to:People:*Badí‘, an early Bahá'í martyr from Persia*Badi II, ruler of the Kingdom of Sennar*Badi III, ruler of the Kingdom of Sennar*Badi IV, ruler of the Kingdom of Sennar...
dipped in spiced yoghurtYoghurtYoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
. - Badi chura(ବଡ଼ି ଚୁରା)-Powdered badi made of urad dal with green chillies,sometimes garlic&onion
- Chadachadi (ଚଡ଼ ଚଡ଼ି)- Sauteed mixed vegetables, diced potatoes and shrimp in a spicy mustard sauce
- ChhenchedaChhenchedaChhencheda is an Oriya non-vegetarian dish made with crushed fish heads along with vegetables. The main ingredients are fish head and vegetables like eggplant, potatoes, tomatoes, zucchini , onions, etc....
(ଚେଞ୍ଚେଡ଼ା)- Lightly spiced fish head and mixed vegetables - Chungdi Malai (ଚିଙ୍ଗୁଡ଼ି/ଚୁଙ୍ଗୁଡ଼ି ମଲାଇ)- Freshwater prawn cooked in coconut milk and spices
- Chungdi JholaChungdi JholaChingudi 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.-Preparation:...
(ଚିଙ୍ଗୁଡ଼ି/ଚୁଙ୍ଗୁଡ଼ି ଝୋଳ)- Freshwater prawn cooked in thick, spicy gravy - Crab Kalia (କଙ୍କଡ଼ା କାଳିଆ)- A spicy crab curry
- Dahi baiganaDahi baiganaDahi baigana is a Oriya food prepared from Curd and Brinjal.-Ingredients:Brinjal Curd ,Vegetable Oil,Mustard seeds,Cumin seeds ,Fenugreek seeds ,Fennel seeds ,...
(ଦହି ବାଇଗଣ)- Deep fried eggplant slices in a spiced yoghurt sauce - Dahi Maachha (ଦହି ମାଛ)- fried fish in a mildly spiced yoghurt sauce
- Ghanta (Food) (ଘାଣ୍ଟ)- Vegetable medley and spice powders sauteed in oil.
- GhugniGhugniGhugni is an evening snack in Eastern India . Black gram or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style...
(ଘୁଗୁନି)- Boiled Peas and spices cooked in oil and then lightly curried. - Kancha Kadali bara jhola (କଞ୍ଚା କଦଳୀ ବରା ଝୋଳ)-A curry of green plantain/unripe banana kofta.
- Kadali bhanda raai(କଦଳୀ ଭଣ୍ଡା ରାଇ)-Tiny flowers of banana cooked in mustard-chilly sauce.
- Kakharu phula bhaja (କଖାରୁ ଫୁଲ ଭଜା)-PumpkinPumpkinA pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
flowers deep fried in besan or rice flour with spices. - Kankada Jhola(କଙ୍କଡ଼ା ଝୋଳ) - Crab meat and potatoes in a rich gravy with panch phutana
- KhataKhataA khata, khada, khadag, or hada is a traditional ceremonial scarf common in Tibetan and Mongolian culture. It symbolizes purity and compassion. It is usually made of silk. Tibetan khatas are usually white symbolising the pure heart of the giver, though it is quite common to find yellow gold khatas...
(ଖଟା)- Literally meaning "sour" in Oriya, a sweet and sour marmalade served as a side - Maachha Jhola (ମାଛ ଝୋଳ)- Fish curry, in a spicy gravy seasoned with mustard,ginger,garlic, cumin and turmeric
- Maachha BihanaMaachha BihanaMaachha Bihana means the roe of a fish made into dumpling by some spice paste and fried to make spicy curry.-Speciality:It is a typical dish prepared during monsoon season in coastal Orissa. The ovums are collected from the sliced fish and a paste of black gram dal and spices are applied to make...
(ମାଛ ବିହନ ତରକାରୀ)-Fish ovum dumplings made into spicy curry. - Ouu khattaOuu khattaOuu Khatta or Ou Tenga is a sweet and sour marmalade made of elephant apple Dillenia indica in jaggery in the Indian state of Orissa and Assam. mostly in post monsoon season. Sometimes ouu added to dal or dalma. It is rich in vitamin C.-History:...
(ଓଉ ଖଟା)- A sweet&sour marmalade made of elephant apple(ouu) Dillenia indicaDillenia indicaDillenia indica is a species of Dillenia native to southeastern Asia, from India, Bangladesh and Sri Lanka east to southwestern China and Vietnam, and south through Thailand to Malaysia and Indonesia....
in jaggery.mostly in autumn.Sometimes ouu added to dalDalDal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
or dalma.[/oou-khatta/] - PatuaPatuaThe Patua is a community found in the state of West Bengal in India. Some Patuas are Hindus, while others are Muslims and Buddhists. Hindu Patuas are active in Kalighat and Kumartuli regions of Calcutta, along with some parts of Bengal, where they are reduced in number...
(ପତୁଆ)-Vegetables or small fish wrapped in banana leaves along with mustard oil ginger garlic paste and smoked in earthen vessels - Panasa Katha Tarakari (ପଣସ କଠା ତରକାରୀ)-curry of unripe jack fruit with spicy garam masala and garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
. - Posta (ପୋସ୍ତ ତରକାରୀ)- Poppyseed paste cooked with assorted vegetables and/or potato
- Maachha Besara(ମାଛ ବେସର) - Pan fried fish in a mustard gravy.Also called Maachha Besara
- SagaShaaga (food)Shaaga is a green leafy vegetable and very healthy food. They are stir fried and served with Rice and Pakhal.-Varieties:*Methi Saaga*Kosala Saaga*Leutia Saaga*Sajana Saaga*Palang Saaga or Spinach*Piaj Saag Bhaja *Poee Saaga...
(ଶାଗ)- Fried green leafy vegetables sometimes with lentilLentilThe lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
balls and Badi - SantulaSantulaSantula is a vegetable dish from the state of Orissa in eastern India. It can be either fried or boiled . Ingredients include potato, brinjal, pumpkin, and ladyfingers, which are first boiled together, then fried in oil with diced onion, garlic, and green chillies.- External links :*...
(ସନ୍ତୁଳା)- Lightly spiced assortment of steamed vegetables - Saakara (ସାକରା)- Vegetable cooked in jaggery-unripe tamarind sauce,coconut and spices.
Pana or Sharbats
- Bel PanaBel PanaBael pana is a drink made from Bael fruit pulp,in the month of Chaitra and Vaishakha,in Orissa.-Ingredients:Ripe fruits of Bael,milk, Black pepper, Chhena1/4 cup banana peeled and cut into tiny pieces...
(ବେଲ ପଣା)- A sweet shake of the ripe pulp of Aegle marmelos with milk,sugar and a pinch of black pepper. - Nabata Pana(ନବାତ ପଣା)- Sharbat made of chhenaChhenaChhena or Oriya: ଛେନା ) or Chhana is fresh, unripened curd cheese widely used in India and Bangladesh. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long...
, jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, bananaBananaBanana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
,grated coconutCoconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
,and black pepperBlack pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
.
Desserts & snacks
- Arisha PithaAriseluAriselu or Arisa is a South Indian sweet dish from the North-eastern part of old Madras Presidency and present day Andhra Pradesh and Orissa. Arisa or Arisalu is a Telugu word which means rice. It is also called kajaya in Kannada...
(ଆରିସା ପିଠା)-Rice flour kneaded with jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
and fried in ghee/oil along with seasoning of sesameSesameSesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods....
seeds - Chakuli PithaChakuli PithaChakuli Pitha is an Oriya flat, rice based fried cake traditionally made in the state of Orissa.-Ingredients:Rice flour , black gram , refined edible oil most favorable will be ghee or mustard oil,salt .It traces its origin during early 4th Century BC when Buddha had tasted the Chakra apoopa from...
(ଚକୁଳି ପିଠା)- Pan cake similar to dosaDosaDosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...
.A Sweet variation called puli or Budha chakuli(ବୁଢା ଚକୁଳି) also prepaired adding jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, gingerGingerGinger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
and frying in gheeGheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
. budha chakuli is a must in Deepavali paya shraaddhaShraaddhaŚrāddha or Shraaddha is a Sanskrit word which literally means anything or any act that is performed with all sincerity and faith . In the Hindu religion, it is the ritual that one performs to pay homage to one’s 'ancestors' , especially to one’s dead parents...
& Samba DashamiSamba DashamiIt is a festival unique to Orissa and is celebrated on 10th day of the Sukla Paksha of Pausha Masa. Legends say that Samba, the son of Lord Krishna, was afflicted by leprosy and he was cured by Surya, the Sun God, after 12 years of penance near Konark... - Chitau piṭha (ଚିତଉ ପିଠା)- fried pancake made from rice flour, coconut, jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
and milk, often offered in Pujas to Lord JagannathJagannathJagannath is a transcendental non-anthropotheistic Hindu god worshiped primarily by the people of Indian state of Orissa, and, to a great extent, West Bengal...
on Chitalagi Amabasya (or Chitau Amavasya). - ChandrakantiChandrakantiChandrakanti is a deep-fried dessert made from Green gram and rice flour....
(ଚନ୍ଦ୍ରକାନ୍ତି)-A deep fried sweet made from mixture of Green gram and rice flour. - Chhena GajaChhena GajaChhena Gaja is a sweet dish from Orissa, India. Unlike some other popular chhena-based Oriya desserts, such as Rasagolla, which have spread throughout India, the Chhena Gaja remains largely popular within the state itself....
(ଛେନା ଗଜା)- Deep fried ricotta cheese soaked in sugar syrup - Chhenna PodaChhenna PodaChhena 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 well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns...
(ଛେନା ପୋଡ଼)- Baked sweetened ricotta cheese cake - Chhena KheeriChhena KheeriChhena Kheeri is a sweet dish originally from coastal Orissa in eastern India, a state known for desserts made of chhena. The popularity of this dish is spreading to other parts of Orissa, as well as neighboring states.-Preparation:...
(ଛେନା ଖିରୀ)- A kheerKheerKheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
made with cubes of ricotta cheese - Chhena JilapiChhena jalebiChhena 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.-Preparation:...
(ଛେନା ଜିଲାପି)- A jalebiJalebi-Further reading:*Epicure's Delectable Desserts of the World By Asha Khatau ISBN 81-7991-119-5...
made with kneaded ricotta cheese - Chhena jhiliChhena jhiliChhena jhili is a popular dessert from Cuisine of Orissa. The birth place is Nimapada in Puri district. It is prepared in fried cheese and sugar syrup.The man who started preparing this sweet was Arat Sahoo from the ShyamSundarpur Village of Nimapara....
(ଛେନା ଝିଲି)- fried cheese in sugar syrup. - Enduri PithaEnduri PithaEnduri Pitha is a variety of Pitha made in the Indian state of Orissa on the occasion of Prathamastami.-Ingredients:Turmeric leaves, Black Gram, Rice flour, Coconut, Jaggery, Black pepper, Chhena-Benefits:...
(ଏଣ୍ଡୁରି ପିଠା)-Batter of black gram-rice with coconut stuffing inside wrapped in turmericTurmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
leaves and steamed like idly. - Gaintha godi (ଗଇଁଠା ଗୋଡ଼ି)- Small balls made of rice flour dipped in seasioned sweet milk.speciality of pausha amavasya(baula amavasya)
- KalakandKalakandKalakand, or Qalaqand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India, including Jharkhand, Orissa and Bengal and is reputed for its...
(କଳା କନ୍ଦ)- Shaped sweets made from condensed milk - Karanji (କରଞ୍ଜି)-A Dumpling made of maida and stuffed with coconut,cashew raisins.
- Kakara pithaKakara pithaA very sweet deep fried cake from Orissa offered to God and served hot or cold on many festivals.-Ingredients:Atta – 300 gmChinni -250 gmNadia – ½ a CoconutGujurati – 4 pcsChhena-100 gm...
(କାକରା ପିଠା)- A deep fried sweet dish like arisha but made of wheat/maida flour and coconut,jaggery, black pepperBlack pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
,Edible camphorCamphorCamphor is a waxy, white or transparent solid with a strong, aromatic odor. It is a terpenoid with the chemical formula C10H16O. It is found in wood of the camphor laurel , a large evergreen tree found in Asia and also of Dryobalanops aromatica, a giant of the Bornean forests...
and chhenaChhenaChhena or Oriya: ଛେନା ) or Chhana is fresh, unripened curd cheese widely used in India and Bangladesh. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long...
stuffing. - KhajaKhajaKhaja also Pheni is Oriya sweet made from Refined wheat flour, sugar and edible oils . It is made and eaten all throughout Indian subcontinent, though it is known by different names. It is prepared in the states of Bihar, Orissa, Uttar Pradesh, West Bengal and Andhra Pradesh.-Legend:Khaja is one...
or pheni (ଖଜା/ଫେଣି)- Shaped dough fried and drizzled with sugar syrup - Kheeri or Payas (ଖିରି/ପାୟସ)- Rice cooked in sweetened condensed milk
- KheersagarKheersagarKheersagar is a popular Oriya sweet dish that literally translates to Oceans of Milk in the Oriya language. The dish is very popular in coastal Orissa.-Preparation:...
(କ୍ଷୀରସାଗର)- cheese dumplings in condensed milk - LaduLadduLaddu or Laddoo is a ball-shaped sweet popular in South Asian countries including India, Pakistan, Nepal and Bangladesh as well as countries with immigrants from South Asia. Laddu is made of flour and sugar with other ingredients that vary by recipe...
(ଲଡୁ)- Sweet balls made from lentils and dry fruits - LasiLassiLassi is a popular and traditional yogurt-based drink of the Indian Subcontinent. It is made by blending yogurt with water and Indian spices...
(ଲସି)- Sweet chilled yoghurt drink, occasionally flavored in rose water - MalpuaMalpuaMalapua or amalu is an Indian pancake served as a dessert or a snack. It's an Oriya dessert which is also served to Jagannath in his Sakala Dhupa...
(ମାଲପୁଆ)- Sweetened deep fried batter of a mixture of bananas and flour - Manda PithaManda PithaManda Pitha , is a steamed Pitha which is prepared in every parts of Orissa during festivals falling on Monsoon and Post Monsoon seasons like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc....
(ମଣ୍ଡା ପିଠା) - Sweet dish made of rice flour stuffed with coconut and sugar(fried and steamed) - Mitha Dahi (ମିଠା ଦହି)- Sweet yoghurt with a hint of cardamom
- MathapuliMathapuliMathapulipuli is a nice dessert from Cuisine of Orissa.This is made out of urad dal and sugar syrup.This is found in Khurda District, particularly in places like Tangi, Chandapur, Banapur, etc....
(ମାଠପୁଳି)- Sweet dish made from Urad dal (lentils) - PithaPithaPitha , or pithe is a type of cake or bread common in Bangladesh and India, especially the eastern states of Assam, Orissa, 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...
(ପିଠା)- Coconut, lentil, jaggery, condensed dairy products in crepes - Rasmalai (ରସମଲାଇ)- Cheese dumplings in thickened, sweetened milk
- RasabaliRasabaliRasaabali Oriya:ରସାବଳି is a sweet dish from Orissa, India. Unlike some other popular Oriya desserts, such as rasagolla which have spread throughout India through Bengal, the popularity of rasabali remains largely confined within Orissa...
(ରସାବଳି) - Flattened disks of ricotta cheese soaked in sweetened condensed milk - Rasagola (ରସଗୋଲା)- Cheese dumplings in sugar syrup
- Suji Kakara Pitha (ସୁଜି କାକରା ପିଠା/ସୁଜି ମଣ୍ଡା)- A sweet dish made of suji with coconut stuffing
- Tala Pitha (ତାଳ ପିଠା) - A sweet dish made of palm fruit
External links
- Oriya recipe & restaurant list (ଓଡ଼ିଆ ରାଁଧଣା)
- Oriya Recipes
- http://www.odiakitchen.com
- http://www.odiakitchen.com/wp-content/themes/newodtheme/thumb.php?src=/wp-content/uploads/2008/11/img_0332.jpg&h=210&w=250&zc=1&q=90
- Recipe of traditional Oriya foods from ORIYANARI.COM
- From the land of Jagannath
- Another forgotten food culture to the fore
- The Aroma of Orissa
- Orissa Bhubaneswar, Cuttack, Puri and Konark: Land of Gods and Great Food
