Santula is a unique dish from the Odia kitchen which can be either fried called (Bhaja Santula) or boiled called (Sijha Santula). One can include whatever vegetables you have such as potato, brinjal, drumstick, beans, tomatoes, pumpkin, and ladyfingers to make this dish which can be made with less or no oil. It’s a quick…
Soya Palak is a dry spinach curry with soy chunks cooked in Indian spices, tomatoes, onion and garlic. This Soya Palak has no cream or dairy and not even butter in it, which makes it not just good for vegetarian meal days, it is also perfect to serve for “vegan” diet. Soya makes a great addition to the protein…
“Batibasa” is a traditional cooking technique of Odisha where all ingredients is mixed up in a bowl known as Bati and cooked on very very low heat. This Batibasa technique is still being practiced in many rural households who cooks their food in Chullahs(Stove). After the coal or wood fire chullah would almost die down ,…
MANIPURI CHICKEN CURRY or YEN THONGBA is the most typical way of cooking chicken in the Manipuri community . This MANIPURI CHICKEN CURRY is full of flavors and taste best with country foul.Use of Awa Phadigom ( Mexican coriander ) or culantro makes this curry quite different from other chicken curries , we are used to.…
Amaranth Greens which is loaded with vitamins and essential minerals forms an integral part of various regional cuisines in the country. It’s leaves resembles to that of spinach and you can use them in the same manner as any leafy vegetables. Amaranth Greens despite being known as one of the super foods having rich content of proteins, anti-oxidants and…
