odia

Instant Pot Chicken Curry is an easy weeknight Chicken wholesome curry, which can be cooked with less hassle and serves a whole hearty meal. You can enjoy it with Hot steamed rice or fluffy rotis or Parathas.

Lau Badi Besara is an Odia dish cooked with bottle gourd in a pungent mustard gravy, topped with crunchy badis (sun dried lentil dumpling).

Biri Poda Pitha is a traditional Odia cake, made up of lentils and Rice, it's slow-cooked with dry fruits and nuts. It's traditionally made during this four-day-long celebration of Raja.

This light chicken curry is like a stew cooked in a gravy made up basic Indian kitchen ingredients like onion, ginger garlic and tomatoes, flavored with cumin, coriander and garam masala. Best when served with ghee smeared chapati or hot steamed rice or jeera rice.

Stuffed Snake Gourd or Gota Chachindra Bhaja is a stir fry made out of Snake gourd stuffed with Chili Garlic and shallow fried in mustard Oil. It's usually a side served with Dal Rice.

Rasagola is chenna (Indian cottage cheese) dumpling cooked in the light sugar syrup. The best part of the sweet is melts in your mouth, when you gulp it.

Anda Aloo Bhurji is a scrambled egg version which is cooked in the stir fried potatoes and onions. The flavor of cumin and onions enhances the flavor of humble potatoes with the eggs.

Amba Khatta odia recipe is a sweet and sour raw mango chutney, which is sweetened with Jaggery and flavored with Curry Leaves and Panch Phoran.

Anda Aloo Jhola is a thin gravy of Eggs and Potatoes cooked with Onions and Tomatoes gravy where the subtle spices play the role to add the flavors. The dish is served with Rice or Indian Flatbread Roti for meals.

Dalma is a staple Odia dish, where the lentils and seasonal vegetables cooked together and later tempered with ghee and cumin or oil and panch phoran. Some varieties even have little shrimps and some have fish head to enhance the flavor. But this version of mine is no Onion no Garlic.

Pakhala is a traditional rice dish of Odisha. This is prepared in a very simple manner, where the cooked rice is soaked in water. This can be either eaten fresh (Saja Pakhala) or left overnight for fermentation to enhance the taste (Basi Pakhala). Here are some non-veg and veg Pakhala variations.

It is a delicious dry dish, where the chicken is generously cooked in a onion, ginger – garlic gravy and minimal spice mix in its own juice.

Simba Rai is a thick, dry gravy dish made with Mustard paste traditionally known as Besara in Odia. It's a perfect accompaniment to hot steamed rice.

Mitha Khechudi is a quintessential Odia Khichdi. This dish is cooked almost in every household during the festivities and is paired with Dalma and served hot. It's gently sweet and perfect for all kinds of celebration platter.

It can be called as the vegeterians meat curry. It matches both to the taste and nutrients and can be perfectly enjoyed with rice or roti.

Kanika is a mildly sweet fragrant rice flavored with some spices and ghee (the clarified butter) loaded with cashew nuts and raisins and is colored with the turmeric. The basic feature of the rice is the separated well puffed grains embellished with a perfect shine from the Ghee.

Buta Dali Bara or Channa Dal Vada is a spiced savory fritter made up of Bengal Gram Lentil and seasoned with Ginger and Garlic. It's amazing tea time snack.

Thali is a collection of Indian dishes served on a platter. The Satvik Odia Thali is a collection of dishes of Odia cuisine without onion and garlic.

How to make step by step dahi manja. The recipe is a delicacy from Odisha and is served with Plain rice or a rice platter.

Mutton Jhola is a spicy thick gravy mutton curry which goes very well with rice, rotis or naans. The dish is made up of minimal spice.

Aloo Chop is a pillowy fritter made up of chickpea flour stuffed with a spicy potato. It's an amazing street food found in almost all corners of India.

Budha Chakuli is an Odiya Pancake, made up of Black Grams, Rice sweetened with Jaggery and seasoned with spices and coconut,offered as Prasad on festivals.

Machha Jhola is the fish cooked in a rich spicy gravy. It's assorted with garam masala to bring unique flavors and does justice to your taste buds. Generally served with Plain Rice.

Chatu Besara or Mushroom cooked in tangy mustand gravy is a traditional Odiya food. The Sourness of dry mangoes and pungency of the Mustard Flavoring is like a crown to Mushroom. Try it must!

Kankada Chips is a fritter made out of thin slices of Spiny Gourd deep fried with chickpea flour. It's crispy , spicy and a delight to the taste.

Bharwan Bhindi is a north Indian dish. The spicy filling makes the Okra yummy. This dish is variation from the original as it's my grand mom's way ! Try it ! You will love it !!

Dahi Baingan a side dish that is usually served with a Rice Platter. The yogurt's creamy texture and the pungentness of mustard adds to the beauty of eggplant (Baingan).

Kalara Bhaja tempered in sorisha batta. The beauty of this is bitterness of bitter gourd is gelling absolutely with the pungent flavor of mustard.

Sorisha Batta a flavoring done for many of the Odiya Gravies. Out of which famous are veggies, mushroom and fishes.

Badi Chura is a side dish relished with the Odiya meal. Its a crispy side dish served with famous Pakhala or a must for all lunch meals.

Dahi Bara Aloo Dum is one of the famous chats served in Odisha. For a hot climate, the curd in the bara gives comfort. The tangy flavor tickles the tongue.

Bara Ghuguni is an authentic Odiya snack, that is close to almost every person. The munchy snack is loved by all age groups.