Food Habit Of Odias

FOOD HABIT OF ODIAS..............

Among the various ingredients of the rich, cultural heritage of Odisha is its unique cuisine, with a tradition steeped in history. India is a multi-lingual, multi-cultural entity. 

It is an icon of unity in diversity; so each state defines its individuality in terms of its own histororical facts, linguistic affiliations, cultural backdrop and ofcourse, food. 

Odia music, art and literature have all show- cased food as an indispensable part of culture. Odia food is a colourful tapestry of spices and flavours, with an unimaginable variety – vibrant as the all- time favourite PAKHALA, soft-hearted as Salepur’s famous RASAGOLLA, irresistible as Kankada Jhola, delightful as Besara seasoned with Pancha Phutana , the list is endless.

Unlike other parts of India, the flavours of most Odia dishes are mild and tenderly spiced. Curries for every mood, a pot- pourie of fragrant spices and pastes mingling to create unforgettable delicacies. There are special food items associated with every festival, emphasizing the significance of cuisine as a part of life. Not just the food, but the inimitable manner in which it is served.

Cana dumpling (Rasgulla Recipe)

Cana dumpling (Bengali Rasgulla) is all sweetness in the mouth of the name itself. It's a little difficult to make. Here we make dumpling Cana.

Required Materials - Ingredients for Rasgulla

• Milk - 1.5 liters (7.5 cups)
• Lemon juice or vinegar - 2 table spoon (2 lime juice)
• Arrowroot - 2 small spoons
• Sugar - 800 grams (4 cups)
• Milk - 1/4 cup

Method - How to make Rasgulla

Cana is the main material for making dumpling, which we can bring fresh milk or dairy Cana by saying we can make it at home. If we are to make at home Cana to Cana Bnaiege First we make dumplings.

Cana milk to make a heavy bottomed pot with a hot make out. Boil in milk, the milk off take of gas, milk, let cool slightly, cold milk 1 cup water to pour in the milk can. Had put a little lemon juice to milk run the spoon, the milk should be the whole burst, milk and water in the Cana looks different, so please stop adding lime juice. Chhaniye Cana in the clothing and pour cold water over the lemon flavor, please get out of Cana. Cloth to remove excess water from around the raised hand let down. Cana is ready to make dumpling.

Take 4-5 minutes and remove to a plate Cana Cana to take the smooth muscle by muscle, now in the arrowroot mixed Cana to Cana again 4-5 minutes is perfectly smooth and sewage sludge, Cana so that he Mthiye Guthe had sleek looks like flour, dumpling is ready to make Cana.

Cana out a little bit of cottage cheese, one-inch diameter shells by making small plate hire. For all the dumplings made of shells, so please take it and keep covered with wet cloth.

Make syrup: Put sugar and 2 cups hot water to make a wide pot, boil the sugar, cottage cheese made ​​from shells, put in sugar, please.Please cover the pot, and the Cana had the balls to Caka let boil for 20 minutes on fire, 8-10 minutes after it begins to thick syrup, sugar 1-1 tablespoon water and Take note that sugar-always boil keep coming, hot dumpling time 1-2 cups water can enter. Flowers are almost twice dumplings, dumpling cooking let off the gas. Dumplings in sugar water and let cool.

Take the dumplings are ready Cana, dumplings can be eaten right away, but after 10-12 hours and very delicious sweet dumplings will be good, after cooling Inhan, please keep in the refrigerator, keep it immersed dumplings in sugar syrup, sugar syrup Placing dumplings immersed in 15-20 days in the refrigerator can be eaten. Swadisht cold dumpling (Bengali Rasgulla) Serve and eat.

Precautions

• 1. Cana create fresh and full cream milk.
• 2. Please completely remove water from the squeeze Cana.
• 3. So that the Cana Cana Mthiye smooth beginning to look like dough.

Chickpea curry

Chickpea curry is also known aschanna masalaorchole. It is a popularIndian Curry. You will find it in almost all restaurants.It iseasy to make vegetarian curry.

Chickpeas are good for you and they are also part of comfort foods.

There are many chickpea recipes and this chickpea recipe is a popular one. Most restaurants have this curry on their menu.

Chana Masala is generally served with Indian Breads such as :

Poori,Chapati,Bhaturaetc. Many restaurants serve Chana - Bhatura as a snack or a dinner item. I like to make this chickpea curry with lots of gravy.

We are using the white big sized dry chickpeas(garbanzo beans), calledKabuli chana, for this curry.

Do not use the brown or black chickpeas for this. That will change the taste.

How to make Chickpea curry:

Ingredients for chickpea curry:

·         Dry white Chickpeas - 1 cup

·         Red ripe tomatoes - 2 cups chopped.

·         Green chillies - 2.

·         Onion - 1 cup chopped fine.

·         Garlic paste - 1/2 tsp

·         Ginger paste - 1/2 tsp

·         Salt - 1 tsp or to taste

·         Oil or ghee(clarified butter) - 2 tablespoons

·         Cumin seed - 1/2 teaspoon

·         Asafetida - a big pinch.

·         Garam masala - 1 tsp

·         Red chili powder - 1/2 tsp or to taste.

·         Coriander leaves - 1/2 cup chopped.

Preparation:

·         Use white large chickpeas. Wash the chickpeas. Add 3 cups of water. Soak for 6-8 hours or overnight.

·         Boil or pressure cook till chickpeas are soft. It will take about 20 minutes. Add a little salt while cooking.

·         Chop onions, coriander leaves. Chop/slit green chili.

·         Puree tomatoes.

Cooking Method:

1.    In a deep pan, heat oil/ghee.

2.    Add cumin seeds. When they stop spluttering, add onion. Fry till onions turn transparent.

3.    Add ginger and garlic paste. Fry for about 5 seconds.

4.    Add tomato puree. Cook for about 7-8 minuts or till oil starts separating (floating on top).

5.    Add garam masala, asafetida, red chili powder and cooked chickpeas along with the water. Cook for 5 minutes.

6.    Add salt. Cook for 5-8 minutes more.

7.    Add chopped coriander leaves.

Channa Masala is ready. Garnish with more chopped coriander leaves, onion rings. Serve with any Indian Breads, Such as

Bhatura ,Poori ,Paratha ,Chapatietc.

Dhokla Recipe - Steamed Snack Recipe

Gujarati Recipe

ThisDhokla Recipeis a popular snack originally from the Western Indian state of Gujarat. I love it as it is easy to make and is aSteamed SnackSo no need to feel guilty when you make and eat it.

Dhoklais generally made with split chickpeas (called Bengal gram dal or chana dal). It is also made with chickpea flour (gram flour, also called besan in indian languages).

The snacks made with chana dal or besan always have a great taste to them. This dhokla is one such dish.

It can also be made with mung dal (split green lentils) or with a mixture of rice and urad dal (white lentils - that is black lentils with husk removed).
There are a few recipes for making dhokla and this is one of the simple ones. I will also add the other dhokla-recipes later. Each variety tastes good so try them all.

How to make Gujarati Dhokla

Ingredients to make dhokla to serve 4:

• chickpea flour(besan,gram flour) - 2 cups
• water - 1 cup
• plain yogurt( should be a little sour) - 1/2 cup
• soda bicarb - 1 tsp
• green chili paste - 1 tsp
• ginger paste - ½ tsp 
• garlic paste(optional) - ½ tsp
• sugar(optional) - 1 1/2 tsp
• Turmeric powder or yellow food coloring - ½ tsp
• salt to taste

For Seasoning

• coriander chopped - 2 tbsp.
• oil - 1 tbsp
• mustard seeds - ½ tsp
• cumin seeds - ½ tsp
• Curry leaves ( optional) -8-10

Method:

1. Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours. The mixture will increase in size.
2. Add chili paste, ginger paste, garlic paste, salt to the batter.
3. In a small bowl, mix soda bi carb and 1 tbsp water.
4. Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
5. Add the soda bi carb mixture to the flour mixture and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
6. Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.
7. After 15 minutes, remove the lid and switch the stove off. Let cool for a few minutes.
8. Cut into squares.

Make seasoning

1. Heat oil in a small pan. Add mustard seeds, cumin seeds.
2. When they stop spluttering, add curry leaves.

The seasoning is ready. Sprinkle it over the cut dhokla squares. Sprinkle chopped coriander.
Serve hot or cold with green chutney or with tomato ketchup.


Tips:

1. Dhokla will keep for a day without refrigeration. If you wish to keep it longer, keep in the fridge for 3-4 days. Steam it again before eating.
2. Add sugar only if you like sweetish taste. Otherwise you can omit it.

TASTE IT AND SEND ME THE FEEDBACK @ sambit.biswal@hotmail.com

Bread Upma recipe - Easy breakfast recipe

This Bread upma recipe is a easy recipe for a Indian snack dish. It is a quick recipe. You can serve it as a breakfast dish or as a snack. It is also refered to as bread bhaji.

When you already have bread at home, you can make this in less than 10 minutes.
The preparation is similar to upma. A day old bread can be used for this. You use the bread slices along with the crust.


A lot of vegetables can be added to this upma. Along with onion and tomatoes (which I am using), you can also add potato, green peas, capsicum, cauliflower if you wish.
Chop the potatoes or other vegetables in in small pieces. So this is another way to add vegetables to your diet. The kids love it too.

How to make Bread Upma ?

Ingredients for bread upma for 3 servings:

·         Bread slices - 8-10 , cut in small pieces.

·         Onion - 1 cup chopped fine

·         Tomato - 1/2 cup chopped.

·         Green chili - 2 nos slit in half or 1/2 tsp chili paste

·         Ginger paste - 1/2 tsp

·         Salt - 1 tsp

·         Sugar - 1 tsp

·         Curry leaves - 8-10

·         Coriander leaves - 1 tbsp chopped.

·         Oil - 2 tbsp

·         Mustard seeds -1/2 tsp

·         Cumin seeds - 1/2 tsp

·         Turmeric powder - 1/2 tsp

·         Asafetida - 1/4 tsp

Bread upma Cooking Method:

1.    Heat oil in a pan. Add mustard seeds and cumin seeds. When they stop spluttering, add turmeric and asafetida.

2.    Add chopped onion, curry leaves. Stir and cook for 2-3 minutes.

3.    Add green chili , chopped tomatoes. Cook for 5 minutes.

4.    Add sugar, salt. Mix well. Add bread pieces. Mix well. The bread pieces should mix well with the onion-tomato mixture.

5.    Cook for 4-5 minutes stirring occasionally. Add coriander leaves. Mix well. Bread-upma is ready.Serve hot.

Tips:
If you would like the upma to be very soft, add a couple of spoons water to the onion/tomato mixture while cooking it, before adding the bread pieces. Place a lid after adding bread pieces and mixing.