This cookbook lists 10 Orissa recipes, greatly simplified, so that a first time cook can easily cook them. The following recipes are listed in this cookbook.For detailed recipes & pictures, check out the links from my fellow bloggers below.
1.: Dahi Nadia ( Coconut yogurt curry)
2.: Badi Chura ( Badi : sun dried lentil dumplings; Chura – powder)
3.: Aloo Chakata (Aloo- Potato; Chakata : Boiled & mashed curry)
4.: Bhendi Bhaja (Bhendi: Okra; Bhaja : stir-fried curry).
5.: Tomato Khatta (Khatta : Sweet & Sour curries)
6.: Saaga (Saaga : Spinach based curries)
7.: Chakuli (Crepe)
8.:.Badi Besara (Besara : Mustard paste based curry)
9.: Pakhala Bhata (Bhat : Rice) ( Fermented rice with yogurt)
10.: Dalma (Dalma : Lentil based curry)
Orissa As early as 2600 years ago, Kalinga, as Orissa was then known, was a regional power. It controlled the trade routes in the Bay of Bengal, colonizing parts of
Oriya Cuisine :
The east Indian cuisine ( of Bihar,
Staple: Both Rice & flatbreads are consumed.
Meats: Like all coastal regions, fish and other seafood (crab, shrimp) are popular. Chicken and mutton are also favourites.
Typical breakfast : Bread (Luchi, poori, paratha, curry, porridge (rice flakes, suji, sago porridges)
Lunch & Dinner : Rice, Lentils, veggies, meat
Oil : Mustard oil is preferred
Unique Bases: Mustard & poppy seed pastes.
Spices: All Indian spices ( except asafetida) are used. Panch phutana is widely used for flavouring vegetable curries.
Souring agent : Ambula (Dried mangoes is chiefly used in Orissa) & Amchoor are preferred.
Badis : Sun dried, spiced lentil paste is fried and used in Oriya cuisine.