Cuisine of Odisha / Odia / ଓଡ଼ିଆ ଖାଦ୍ୟ
Cuisine of Odisha / Odia / ଓଡ଼ିଆ ଖାଦ୍ୟ
Compared to other regional Indian cuisines, Odia cuisine(Odia: ଓଡ଼ିଆ ଖାଦ୍ୟ) uses less
oil and is less spicy, but very flavourful.Rice is the staple food of this region.
Mustard oil is used in several dishes as the cooking medium, but ghee is preferred
in temples.In old times food was traditionally served on Banana leaves or
disposable plates made of sal leaves.
Odia cooks, particularly from the Puri region, were much sought after due to their
ability to cook food in accordance with Hindu scriptures. During the 19th century,
many Odia cooks were employed in Bengal and they took several dishes with them.
Yoghurt is used in dishes. Many sweets of the region are based on Chhena
(cheese).The period saw a heavy demand for Brahmin cooks, leading many Odia
cooks to fake their castes.
Odisha Pithas
Poda pitha
Enduri pitha
Chitau pitha
Arisa pitha
Kakara pitha
Manda pitha
Parijata pitha
Nurukhurum pitha
Chandrakanti pitha
Kakara Pitha
Odisha Fish and other sea food
Ilishi maachha tarkari
Machha besara: A fish curry prepared with mustard paste.
Machha mahura: A curry prepared with fish and vegetables.
Machha Jhola
Chungdi Jhola
Chhencheda
Machha chadchadi: Small fried fishes
Chingudi malai tarkari: A prawn curry
Kankada jhola: Crab curry
Machha chhencheda
Chingudi chadchadi
Kokali sukhua rai
Fritters and fries
Aloo piaji
Bhindi bhaigan bhaja
Badi Chura
Desserts and sweets
Chenna Poda
Bela pana
Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice.[13][35]
Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked.
It may contain dry fruits.
Chhena Gaja
Malpua
Kora
Khira sagara
Chhena jalebi
Chhena kheeri
Chhena Jhili
Rasagolla: The sweet was invented in the city of Puri to appease the deity
Mahalaxmi about 700 years ago. The Bengali people claim that it was invented in
the 19th century by a Calcutta sweetmaker.
Gulab jamun
Rasabali
Rasmalai
Aadasi
Attakali
Jalebi
Saaga (salad greens)
See also: Saag
Odias typically eat lots of cooked green leaves. They are prepared by adding
"pancha phutana", with or without onion/garlic, and are best enjoyed with pakhala.
One of the most popular is lali koshala saaga made from green leaves with red
stems.Other saagas that are eaten are pita gahama, khada, poi, koshala, sajana
etc.
Saaga bhaja
Kosala saaga bhaja
Saga baadi
Curries
Odia cooking has some different type of curries based on the overall preparation
style. Tarakari, Santula, Rai, Rasa.
Santula: A dish of finely chopped vegetables which are sauteed with garlic, green
chilies, mustard and spices. It has several variations.
Chaatu rai: A dish made from mushrooms and mustard.
Alu potala rosa: Curry made from potato and parval.
Kadali manja rai: A curry made from banana plant stem and mustard seeds.
Manja refers to the stem which can be used in dalma.
Mahura
Besara: Assorted vegetables in mustard paste tempered with panch phutana
Rice dishes and rotis
See also: Roti
Pakhala served with wads of lemon, yoghurt and a slice of tomato.
Pakhala is a rice dish made by adding water to cooked rice. It may then be
allowed to ferment overnight. This is called basi pakhala. The unfermented version
of this is called saja pakhala. It is served with green chillies, onions, yoghurt, badi
etc. It is primarily eaten in summer.
Khechidi is a rice dish cooked with lentils. It is the Odia version of khichdi.[14]
Palau is a rice dish made from vegetables and raisins. It is the Odia version of
pilaf.
Kanika is a sweet rice dish, garnished with raisins and nuts.
Ghee rice is fried with ghee and cinnamon
Dal
Dalma
Dalma: A dish made from dal and vegetables. It is generally made from toor dal
and contains chopped vegetables like green papaya, unripe banana, eggplant,
pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch
phutana. There are several variations of this dish.
Dal : A dish made from one of the Dals like tur, chana, masur, mung or a
combination of these
Khattas and chutneys
Dhania-Patra Chutney
Dahi Baigana
Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.
Dahi baigana: A sour dish made from yoghurt and eggplants.
Khajuri khata: A sweet-and-sour dish made from tomato and dates.
Amba khatta: A khatta made from raw mangoes.
Ouu khatta: Elephant apple khatta
Dhania-patra chutney: A chutney made from coriander leaves.
https://en.wikipedia.org/wiki/Cuisine_of_Odisha
Compared to other regional Indian cuisines, Odia cuisine(Odia: ଓଡ଼ିଆ ଖାଦ୍ୟ) uses less
oil and is less spicy, but very flavourful.Rice is the staple food of this region.
Mustard oil is used in several dishes as the cooking medium, but ghee is preferred
in temples.In old times food was traditionally served on Banana leaves or
disposable plates made of sal leaves.
Odia cooks, particularly from the Puri region, were much sought after due to their
ability to cook food in accordance with Hindu scriptures. During the 19th century,
many Odia cooks were employed in Bengal and they took several dishes with them.
Yoghurt is used in dishes. Many sweets of the region are based on Chhena
(cheese).The period saw a heavy demand for Brahmin cooks, leading many Odia
cooks to fake their castes.
Odisha Pithas
Poda pitha
Enduri pitha
Chitau pitha
Arisa pitha
Kakara pitha
Manda pitha
Parijata pitha
Nurukhurum pitha
Chandrakanti pitha
Kakara Pitha
Odisha Fish and other sea food
Ilishi maachha tarkari
Machha besara: A fish curry prepared with mustard paste.
Machha mahura: A curry prepared with fish and vegetables.
Machha Jhola
Chungdi Jhola
Chhencheda
Machha chadchadi: Small fried fishes
Chingudi malai tarkari: A prawn curry
Kankada jhola: Crab curry
Machha chhencheda
Chingudi chadchadi
Kokali sukhua rai
Fritters and fries
Aloo piaji
Bhindi bhaigan bhaja
Badi Chura
Desserts and sweets
Chenna Poda
Bela pana
Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice.[13][35]
Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked.
It may contain dry fruits.
Chhena Gaja
Malpua
Kora
Khira sagara
Chhena jalebi
Chhena kheeri
Chhena Jhili
Rasagolla: The sweet was invented in the city of Puri to appease the deity
Mahalaxmi about 700 years ago. The Bengali people claim that it was invented in
the 19th century by a Calcutta sweetmaker.
Gulab jamun
Rasabali
Rasmalai
Aadasi
Attakali
Jalebi
Saaga (salad greens)
See also: Saag
Odias typically eat lots of cooked green leaves. They are prepared by adding
"pancha phutana", with or without onion/garlic, and are best enjoyed with pakhala.
One of the most popular is lali koshala saaga made from green leaves with red
stems.Other saagas that are eaten are pita gahama, khada, poi, koshala, sajana
etc.
Saaga bhaja
Kosala saaga bhaja
Saga baadi
Curries
Odia cooking has some different type of curries based on the overall preparation
style. Tarakari, Santula, Rai, Rasa.
Santula: A dish of finely chopped vegetables which are sauteed with garlic, green
chilies, mustard and spices. It has several variations.
Chaatu rai: A dish made from mushrooms and mustard.
Alu potala rosa: Curry made from potato and parval.
Kadali manja rai: A curry made from banana plant stem and mustard seeds.
Manja refers to the stem which can be used in dalma.
Mahura
Besara: Assorted vegetables in mustard paste tempered with panch phutana
Rice dishes and rotis
See also: Roti
Pakhala served with wads of lemon, yoghurt and a slice of tomato.
Pakhala is a rice dish made by adding water to cooked rice. It may then be
allowed to ferment overnight. This is called basi pakhala. The unfermented version
of this is called saja pakhala. It is served with green chillies, onions, yoghurt, badi
etc. It is primarily eaten in summer.
Khechidi is a rice dish cooked with lentils. It is the Odia version of khichdi.[14]
Palau is a rice dish made from vegetables and raisins. It is the Odia version of
pilaf.
Kanika is a sweet rice dish, garnished with raisins and nuts.
Ghee rice is fried with ghee and cinnamon
Dal
Dalma
Dalma: A dish made from dal and vegetables. It is generally made from toor dal
and contains chopped vegetables like green papaya, unripe banana, eggplant,
pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch
phutana. There are several variations of this dish.
Dal : A dish made from one of the Dals like tur, chana, masur, mung or a
combination of these
Khattas and chutneys
Dhania-Patra Chutney
Dahi Baigana
Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.
Dahi baigana: A sour dish made from yoghurt and eggplants.
Khajuri khata: A sweet-and-sour dish made from tomato and dates.
Amba khatta: A khatta made from raw mangoes.
Ouu khatta: Elephant apple khatta
Dhania-patra chutney: A chutney made from coriander leaves.
https://en.wikipedia.org/wiki/Cuisine_of_Odisha
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