Lau Ghanta is an easy,tasty and healthy side dish from the odia kitchen. This Lau Ghanta is a dry, hot-and-spicy curry that is prepared by steaming the bottle gourd in its own juices. In this traditional recipe from Odisha, lau or bottlegourd is slow cooked which helps in drawing out all the flavours of the lau. Lau/ Lauki…
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…
“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 ,…
Ada Hengu Khechudi is a Temple food where the Rice is flavored by aromatic Ginger and Asafoetida to be served as accompaniment of Dalma. Ada Hengu Khechudi which is a lovely combination for lunch is made available in the Jagannath Temple, Puri during the month of Pausha i.e. Mid December to Mid January every Year.…
Odisha ,the land of Lord Jagannath, has a very rich religious culture and this is reflected in the food as well. Odia cuisine is very simple yet delicious, prepared in little or no oil which not only enhances the taste, but makes them very healthy as well. In our day to day busy lives we often skip a healthy breakfast. Chakuli Pitha, Aloo Bhaja and Ghuguni is a very common breakfast recipe in Odisha. Every person belonging to this state must have tasted this recipe at least once in his or her lifetime. Chakuli Pitha is prepared usingrice flour,white lentils(Biri)…
