#odiafoods

[odiafoods]

Poi Saga Besara

Poi Saga Besara" is a traditional Odia dish featuring Malabar spinach (poi saga) cooked in a mustard-based sauce. To prepare, mustard seeds are ground with green chilies, garlic, and ginger to form a paste. The paste is then sautéed with Pancha Phutana (five-spice blend) for aroma before adding turmeric and chopped spinach. The dish is simmered until the spinach is tender, resulting in a flavorful and nutritious accompaniment to rice or roti, characteristic of Odia cuisine.

Ingredients:

250 grams Malabar spinach (poi saga), washed and chopped

2 tablespoons mustard seeds

2-3 green chilies, chopped

2-3 garlic cloves, chopped

1 tablespoon grated ginger

1 teaspoon turmeric powder

1 tablespoon mustard oil or any cooking oil of your choice

Salt to taste

Water as needed

1 teaspoon Pancha Phutana (five-spice blend) - typically includes equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds

Instructions:

Soak mustard seeds in water for about 30 minutes to soften them.

Drain the mustard seeds and grind them along with green chilies, garlic cloves, and grated ginger to make a smooth paste. You can add a little water if needed to facilitate grinding.

Heat mustard oil in a pan over medium heat. Once the oil is hot, add the Pancha Phutana (five-spice blend) and let it crackle for a few seconds.

Add Green Chilis if want extra spices in saag.

Add the ground mustard paste and sauté for 2-3 minutes until the raw smell of mustard disappears.

Add turmeric powder and stir well to combine with the mustard paste.

Add the chopped Malabar spinach (poi saga) to the pan and mix well with the mustard paste.

Season with salt according to your taste preferences.

Cover the pan and let the spinach cook for about 8-10 minutes, stirring occasionally. If the mixture becomes too dry, you can add a little water to adjust the consistency.

Once the Malabar spinach is cooked and tender, remove the pan from heat.

Serve Poi Saga Besara hot with steamed rice or roti.

[puriwaves]

ଛେନାପୁର ଦିଆ ମାଣ୍ଡୁଅ ପିଠା ପାରମ୍ପରିକ ମହାପ୍ରସାଦ ଯାହା ଚନ୍ଦନଯାତ୍ରା ସମୟରେ ମହାପ୍ରଭୁ ମାନଙ୍କୁ ଅର୍ପଣ କରାଯାଇଥାଏ । ମାଣ୍ଡୁଅ ପିଠା କାଳକ୍ରମେ ଅପଭ୍ରଂଶ ହୋଇ ମଣ୍ଡା ପିଠା ନାମରେ ଆମ ଓଡିଆ ରୋଷେଇ ଘରକୁ ଆସିଛି । ମାଣ୍ଡୁଅ ପିଠାର ପ୍ରସ୍ତୁତି ବିଧି ସାମନ୍ୟ ଭାବରେ ଅଲଗା .. #jayjayshrijagannath #chandanjatra #vaisakhamasa

[rajeswar]

🌿🌿**Pakhala with Tomato Badhi Chakata Recipe**🌿🌿

Ingredients:

Cooked rice (preferably leftover and slightly fermented)

Tomatoes

Mustard oil

Salt

Garlic cloves

Onion

Dry red chili (adjust according to spice preference)

Instructions:

Prepare the Pakhala:

Take cooked rice in a bowl. If using leftover rice, ensure it's slightly fermented for the authentic pakhala taste.

Add water to the rice to achieve a soupy consistency. The amount of water can vary based on personal preference.

Mix the rice and water well. Let it sit for some time to allow the flavors to meld.

Make the Badhi Tomato Chakata:

Roast the tomatoes on an open flame or in an oven until they are charred and soft.

Peel off the skin of the roasted tomatoes and chop them roughly.

Semi-mash garlic cloves and onion.

In a mixing bowl, combine the chopped tomatoes, semi-mashed garlic, semi-mashed onion, mustard oil, salt, dry red chili (crushed or chopped), and a portion of the fermented water from the pakhala.

Mix everything together gently with your hands, applying low pressure to allow the flavors to meld without fully pureeing the ingredients. The fermented water will add depth of flavor and enhance the overall taste of the chakata.

Serve:

Serve the pakhala in bowls.

Accompany it with a generous serving of the badhi tomato chakata on the side.

Enjoy the refreshing and flavorful combination of pakhala with the tangy and spicy badhi tomato chakata!

Note: Adjust the amount of dry red chili according to your spice preference. This recipe yields a traditional and authentic dish that celebrates the flavors of Odisha.

Enjoy your meal!

[mickyscookingandtravelvlog]

ରଥ ୟାତ୍ରା ର ସ୍ପେସିଆଲ ଥାଳି | ଜଗନ୍ନାଥ ପ୍ରିୟ ଭୋଗ ମହୁର | Ratha Yatra Special...

[abhishek-live]

Odia chicken thali.

Sunday❤!

We Odias live for potatoes, then comes the gravy,

Chicken comes at the end😃!

#BeingOdia

#odiafood #chickencurry #sundayvibes

[odisha-tour-packages]

Embark on an odyssey through the land of Odisha. Our tour operator will guide you through the wonders of Odisha, showing you the breathtaking landscapes, incredible architecture, and vibrant communities that make this region so special.

Ready to experience the best of Odisha? Book your tour today! 📞 For bookings and inquiries, contact us at +91 98615 76132 or

Visit our website 🌐https://alternativetoursindia.com/odisha-wildlife-tours/

#odishatourism #odisha #odishagram #odishaclicks #bhubaneswar #bhubaneswarbuzz #cuttack #odia #india #odishadiaries #puri #bhubaneswardiaries #odishatouroperators #odishatravelqgency #odishaphotographers #berhampur #balasore #sambalpur #bhadrak #rourkela #odiafood #baripada #photography #ollywood #odiaonline #odiamemes #kiit #mybhubaneswar #myodisha #bbsr

[cafeconki]

The land of temples as they say but its more than this. A culturally rich place with great hospitality. The state whose achievements are less talked about but more visible on ground.

Happy Utkal Divas to everyone

Call us on:- 9337243640 / 9040472499

#odisha #bhubaneswar #india #odishagram #utkaldivas #odia #kalinga #love #puri #utkaldivas #coffee #coffeetime #odiafood #coffeeaddict #instagood #coffeelovers #breakfast #drinks #utkalpratidin #odishaday

[ranjitsamalofficial]

Chadakhai Special #MuttonCurry

#OdiaFood #Odisha #Food

I'm working in progress...@RashmiranjanMartha

Pic by @ranjitofficial

[atithidevobhaba]

No 1. Odia Restaurant in Bhubaneswar-Atithi Devo Bhaba.

Atithi Devo Bhaba - No.1 odia restaurant in bhubaneswar. Located  Oppsite To Law University Saheed Nagar, Best of Odisha Foods, Famous Odia Sweets, Best Chakuli,Best Odia Thali etc.

[odiafoods]

**Mandia with Sukhua Poda**

Mandia is a wholesome breakfast dish that originates from the state of Odisha, India. It is typically made with ragi or finger millet flour and is a staple food in many households in the region. The flour is mixed with water and salt to form a batter, which is then cooked on a tawa or griddle to create a thin and crispy pancake. Mandia is usually served with a side of chutney, pickle, or curry.

*Ingredients:

4 tablespoons mandia (ragi) flour

Salt, as per your taste

1 cup cooked rice

Instructions:

Boil Water:

1 Start by boiling water in a saucepan. Add salt to the boiling water.

Add Ragi Flour:

2 Once the water reaches a boiling point, slowly add the mandia (ragi) flour to the boiling water. Stir continuously to avoid lumps.

3 Saute Ragi Flour:

Continue stirring the mixture to ensure the mandia flour is well combined with water. Saute the mandia flour until it's thoroughly cooked.

4 Add Cooked Rice:

Incorporate the cooked rice into the sauteed mandia mixture. Stir well to combine the rice with the mandia flour.

Check Consistency:

5 Monitor the consistency of the porridge. Aim for a thickness that is at least "2 string and higher." This refers to the consistency of the porridge when lifted with a spoon – it should form strings and not be too runny.

Continue Sauteing:

6 Keep sauteing the mixture until it reaches the desired consistency and doesn't stick to the bottom of the pan.

7 Transfer to Another Container:

Once the mandia mixture is well-cooked and has the right consistency, transfer it to another container.

Cover with Muslin Cloth:

Cover the container with a muslin cloth. This allows the mandia to cool and set properly.

8 Allow to Set:

Let the mandia (ragi) set with the muslin cloth cover. This is typically done overnight or for a few hours.

Consume in the Morning:

The next morning, your mandia (ragi) porridge should be ready to consume. Enjoy it as a healthy and nutritious breakfast. Remember, you can adjust the salt and consistency according to your taste preferences. Additionally, you can add other ingredients like dahi, jaggery, or fruits to enhance the flavor and nutritional value of the porridge.

Sukhua Poda, ( i have used patharmundy dry fish ) a delicacy hailing from the coastal region of Odisha, is a unique dish made from dry fish, specifically the variety named Patharmundi. The preparation involves a meticulous process of smoking and sun-drying the fish, followed by roasting it on a stove. The smoked and dried fish is skillfully mixed with a blend of spices ( smashed garlic and green chilies ), resulting in a dish bursting with flavor.

This culinary masterpiece offers a distinctive smoky taste that sets it apart. Sukhua Poda is commonly served as a delightful side dish, complementing rice, pakhala (fermented rice soaked in water), and mandia (ragi porridge). It also doubles as a savory snack, perfect for those moments when a quick and flavorful bite is desired.

Sukhua Poda stands as a testament to the rich culinary traditions of the region, providing a delectable experience for those who savor the flavors of coastal Odisha.

Combining the two dishes creates a delicious and unique flavor profile. Adding crushed garlic and chilies to the dish can give it an extra kick of flavor, making it a perfect breakfast or snack option. Whether served separately or together, Mandia and Sukhua Poda are both delicious and nutritious dishes that are worth trying.

pic: odiafoods.in

[informaticnishant]

❤️ Happy Utkal Divas 2021..!! . 🙋 Best wishes to my sisters and brothers of Odisha on Utkala Divas. 🥳 On this Utkal Dibasa, I want everyone to have such love, affection and happiness, which is considered special. . 🎉 So, let's celebrate this day with INFORMATIC NISHANT and spread awareness among people. . Thank you 😊 #informativecontent #informaticnishant #utkaldivas #utkaldivas2021 #odisha #odishadivas #india #celebrations #happyutkaldivas2021 #happyutkaldivas #utkal #bharatmata #odiafestivals #odiapeople #odiafoods #awarenessday #worldwide #bbsr #koraput #instagrammarketing (at Nowrangapur, Orissa, India) https://www.instagram.com/p/CNHFrhTMAuR/?igshid=ngzygyuokenr

[bengalifoods]

Regrann from @jollybisoyi - My foodwalk to experience the best odia cuisine. Odia restaurant at Mayfair Lagoon, Bhubaneswar. The highlights on the menu include a lavish traditional Veg thali. Love to be an Odia😊 #mayfair #mayfairhotel#Mayfair lagoon#Odiaresturant#Odiafoods #odiacusine #mayfaire #odiafoodie #odiaplatter #odiavegthali #kanika #loveforfood #foodtime #lunching #bhubaneswarbuzz #odiafood - #regrann . . Hashtag #bengalifoods Follow @bengalifoods

[thatsweetdagger]

Odia Dark Academia

Sambalpuri and Maniabandh ikat clothes!!!

Reading Upendra Bhanja, Abhimanyu Samantasinhara, Gangadhar Meher in a candlelit room

Relishing Odia patois used by Fakir Mohan Senapati

Daydreaming about being on a boat in Chilika and writing poetry about its beauty

Having walls ornamented with terracotta art, appliques and pattachitra

Spending evening by Bindusagar

Can't help but fall in love with the sculptures carved on the walls of Konark Sun temple

Drooling over the ancient Odia architecture

Rocking the occasions in mother's Khandua and Behrampuri pāta and Bomkai sarees

Chā for day-to-day aesthetic

Romanticising an evening at Konark, Mukteswar Dance Festival, Rajarani Music Festival or Dhauli Kalinga Mahotsav

Waiting for festivals like Raja and Prathamashtami to eat Podapitha and Enduri pitha all day

Ending tantrums with "Seh" when mad

Having been through the 'Odisha is the state, Odia is the language and Odissi is the dance form' phase

Jamming to Rangabati, songs of Akshaya Mohanty and crying at night to Hrudaya Ra Ei Sunyata Ku

Late night yearning by playing Jochhana Luchana and Mayabini Bana Jochhana from parents' cassette collections

Ditching everything for afternoon nap

"Misu mora deha ae desa matire, desabasi chaali jaantu pithi re"

Emphasising the work of female writers like Kuntala Kumari Sabat, Ramadevi, Pratibha Ray

Alata

Inherent longing for Ratha Jatra and Suna Besa

Visiting Khandagiri and Udayagiri and touching the caves, hoping they'd wake up to whisper about 2nd century BCE Odisha

Playing the Kalinga War in head while looking at the river Daya from Dhauli hill

[ That's it, folks! There's more but I'won't make this a tiresome list :) I just wanted to romanticise my culture, it's vast as hell and I'll never shut up about it. ]

[loveoffoodss]

Full Recipe Link :-

[priyankafoodfuntravel]

INTERNATIONAL PAKHALA DIVAS CELEBRATIONS with Family On 20th March, we celebrate World Pakhala Divas, a trend which was created few years back on twitter giving it the recognition it very much needed. Sunday was International Pakhala Divas, and my kitchen was very very busy cooking up a storm for the special occasion.. Made around 15vegetarian and 5 non vegetarian dishes in total.. kinda over did I think but it was fun. At the end I was very very tired but so so happy and felt a sense of achievement.. Couldn’t have done this without my super talented Maa @saudaminijagaty and my hard working team @alok93sahoo, @debendra.raj.754, @nanigopalgayen, @anil6157yadav and Phula Mausi. So here’s the spread. Chhunka dahi pakhala Chunka Torani Saga kharada Cheki pariba bhaja Gota Kalara bhaja Chhuin alu besara Butadali Pakudi Nadia bara Amba chatuni Baigana poda Tomato poda pagaw Badichura Aloo chakata Chenachur Pampad Kakudi, piaja, kanchalanka & lembu Desserts: Suji Kakara Pitha Magaza Ladu Machhaw Masala Bhaja Chuna Machhaw Khatta Mitha Chadchadi Chingudi Machhaw Chhecha Sukhua Batibasa Bihana Bara P.C. @goodvibeswith_ipsita #pakhaladibasa #odiacuisine #odiafood #odiaculture (at RBD Stillwaters) https://www.instagram.com/p/CbZfkb4v_2w/?utm_medium=tumblr

[puriwaves]

#odiafoods #niladribije #ରସଗୋଲା #ରସଗୋଲାଦିବସ #indiafoods #jagannath #ନୀଳାଦ୍ରିବିଜେ #puriwaves 700 hundred year tradition, using and offering cottage cheese at #shrimandir as huge amounts. Some offering are chakata ( ଚକଟା ଛେନା ଏବଂ କଦଳୀ ), mandua ( ମାଣ୍ଡୁଅ ) one cake made with cottage cheese, panimanda, rasabali, chena tadia, gheudi, anriksha manda, parijatak and keli https://www.instagram.com/p/Bz7ixM4gwhH/?igshid=167ntr6jdn4zx