Its been long I posted I missed blogging a lot, was waiting for my laptop to get mended and thought of starting then .. I know its an disappointment for me that i was not able to post the mega marathon post on time bcoz of the unexpected lappy crash but I don’t want my hard work to get ruined I will still post all the rest of states.. Its overwhelming when my followers take time and have concern on what had happen to me and Y I have disappeared from action , so nice of them to be so kind thanks everyone for boosting me up and making me do this again… So I stopped on letter O state which is another North east state and I have some fav dishes from this state. I still remember how we at school learned and sung an orissa song for independence day , I don’t remember the song though , I love the language a lot…
Orissa is another beautiful eastern state , I like the cuisine there as it has wide variety of choices for both veggies and non veg lovers.. but only 6 % of the population are fully vegetarians here.Once again like Assamese here too panch poron is a very imporatant flavoring used in all the curry and gravy preparation..Mustard oil is very important in the cuisine but ghee is also preferred by them. Pakhala is one of the famous dish which is north but rice, water ,yogurt which is fermented overnight as in tamil nadu they cal it palayadhu this is the same and oriya phakala can have many variation in them.During festivals and fasts onion and garlic are excluded as the Brahmans population avoid them.
In an oriya thali consists of a main cource and dessert .. Traditional breads are served as main cource for breakfast and rice is had for lunch and dinner with the classic dalma and varities of oriya spl vegetables. Other than parathas and roti pithas are famous orissa breakfast.Sweets are enjoyed after every meal and there are varities of milk based sweets being enjoyed here. I made the classic recipes from this state which we enjoyed for our lunch and this was my fav state so i enjoyed all the dishes.. The potato parval chips is the replica of the fish fry they made for and have with a meal I will post the recipe soon .. here is my oriya spl thali 🙂
Oriya Thali
Phakala
Janta Roti
Dalma
Aloo Posto
Baingan Chakata
Potato Ivy Gourd Chips
Phala Rasgulla
Kanika
Pana
Phakala
Method
Add Rice, water,curd, greenchillies and soak them overnight for fermenting.. Phakala is ready !!
Dalma
Ingredients
Toor dal- 1/2 cup
Brinjal – 1 No
Drumstick – 1 No ( chopped)
Potato – 1 No ( chopped)
Oil – 1 tbsp
Red chillies – 2 No
Panch Poron – 1 tsp
Ginger Garlic paste – 1 tsp
Onion – 1/4 cup (chopped)
Turmeric pd – 1/4 tsp
Salt to taste
Ghee as needed
Method
- In a pressure cooker add oil add panch poron, ginger garlic paste and red chillies.
- Add onion and saute them till translucent.
- Then add brinjal, potato and drumstick.. Saute them.
- Add the toor dal, turmeric pd, salt and water as needed.
- Pressure cook them for 2-3 whistles.
- Once the pressure subsides open the lid and add ghee on top as needed .
- Serve them Hot with rice
Janta Roti
Ingredients
Wheat Flour – 3 cups
Water – 2 cups
Salt to taste
Method
- Boil water in a vessel and add salt to it.
- Add the wheat flour slowly to the boiling water and mix when a wooden spoon well.
- After it is hard to mix , transfer it to a bowl.
- Let them cool a bit but don’t cool it completely.
- When it is still warm , knead the dough till its smooth.
- Divide the dough into equal parts and roll them like we do for chapathi.
- Heat a tawa and cook the rolled chapathi both the sides till they are done.
- Press it and puff it up a bit.
- Serve the roti hot with any curry.
Baingan Chatka
Ingredients
Brinjal – 1 Medium
Onion – 1 no small ( Chopped)
Coriander leaves – 2 Tbsp ( chopped)
Green Chillies – 1 No ( chopped)
Oil – 1 tsbp
Method
- Grease and Roast Brinjal on medium flame till the skin shrinks and are roasted completely.
- Cool them and peel of the skin. Mash the pulpy brinjal in a bowl.
- Add onion, salt, green chillies, oil, coriander leaves.
- Serve the Hot.
Aloo Posto
Recipe source : Kunmun’s delicious kitchen
Ingredients
Potato – 1 No ( diced)
Onion – 1 no ( chopped)
Ginger garlic paste – 1 tsp
Tomato – 1 No ( chopped)
Panch phoron- 1 tsp
Turmeric pd – 1/4 tsp
Red chilli pd – 1/2 tsp
Green chillies – 2 No
Poppy seeds – 2 tsp
Oil – 2 tsp + for frying
Salt to taste
Method
- Fry the potatoes in little oil for 4-5 mins and keep it aside.
- Soak poppy seed for 10 -15 mins in water.Then grind it with green chillies to a smooth paste.
- In a pan heat oil add panch poron , after they crackle add chopped onion and saute them till translucent.
- Add ginger garlic paste and saute.
- Now add tomato and saute them till they are mushy.
- Add turmeric pd , red chilli pd, salt and fried potato.Mix them well.
- Add the poppy seed paste and saute them for a while.
- Then add water to make gravy and let them simmer in medium flame till the gravy become semi dry.
- Serve them hot with rice.
Kanika
Ingredients
Basmati rice – 1 cup
Ghee – 1 1/2 tsp
Raisins- 2-3 Nos
Cashews – 2-3 Nos
Cardamon- 1-2 Nos
Cinnamon – 2-3 Nos
Bay leaf – 1 No
Sugar – 2-4 tsp
salt to taste
Turmeric – 1/4 tsp
Method
- Wash and soak rice for 1 hour then drain the water completely.
- In a pressure cooker heat ghee add cashews, raisins, cardamon, cinnamon, bay leaf and saute.
- Then add rice , sugar, turmeric pd and mix them well.
- Add 1 1/2 cup of water or more and cook the rice for 2-3 whistles as needed to cook the rice but not make it mushy.
- Flavorful sweet kanika is ready to serve.
Phala Rasgulla
Ingredients
Whole milk – 4 cups
Lemon juice – 3-4 tbsp
Sugar -1/4 cup ( To caramelize)
Sugar – 1 cup
Water 3 cups
Method
- In sauce pan bring the milk to boil , add lemon juice and let the milk curdle.
- Turn off the flame and transfer it to a cheese cloth lined over a strainer.
- Squeeze out the excess water from the cheese cloth and transfer the paneer to a plate.
- Knead the paneer well till it is smooth.
- Divide them to equal parts and roll them to smooth balls.
- In a pan put 1/4 cup sugar and heat it low flame , do not disturb it till you see caramel color all over mean while in another sauce heat sugar and water.
- Let the sugar dissolve it boils , transfer the caramel immediately to the sugar syrup.
- Be quick while making caramel prepare the sugar water solution prior and then start making caramel if you want.
- Mix the caramel in sugar water well in medium flame , let it dissolve and boil.
- When the sugar syrup starts boiling slide in the rasgulla balls in them.
- Cover and cook them for 15 – 20 Mins.
- The rasgulla will fluff in size.
- Once they are done cover and let them cool little bit .
Pana
Recipe Source – Oriya Food
Ingredients 1/4 cup Paneer
1/4 cup apple ( chopped)
1/4 cup Mango ( chopped)
1/4 cup Banana ( chopped)
2 tbsp Honey
1/4 cup Yogurt
A pinch Cardamom
6-5 Nos Cashews ( optional)
1 tbsp Coconut ( grated) ( optional)
1/4 cup apple ( chopped)
1/4 cup Mango ( chopped)
1/4 cup Banana ( chopped)
2 tbsp Honey
1/4 cup Yogurt
A pinch Cardamom
6-5 Nos Cashews ( optional)
1 tbsp Coconut ( grated) ( optional)
Method
- In a blend yogurt, paneer, apple, banana,mango,Honey,cardamom, cashews, coconut.
- With 1/4 cup water blend them to a smooth mixture.
- Serve this chilled garnished with crushed cashews and coconut.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Linking to WTML event Hosted my The big sweet tooth and Gayathri’s cook spot ..
You were definitely missed in the blogging world Manju! I pepped around quite a few times wondering why I am not seeing your thalis on FB. I thought you blocked me or something 😛 J.K. Beautiful work as always! 🙂
Wow, that rasgulla have a pleasant colour,we missed u Manju, glad to see u back.. Once again each recipe of this Oriya thali are just breathtaking.. I dont mind have that sakranthi rite now.
wow yummy thali again… I think this gap time will tempt more to have many more thalis from u Manju…. Rasgulla is superb and i want to taste it right now… Love it much… Superb effort da…
Good to see your posts and of course your elaborate thalis. This is another beauty.
Wow ! what an elaborate thali.
Yes, we missed u a lot….happy to see u with an awesome thali of odiya…..
awesome thali as usual… thank u for linking it to the event… gayathri is yet to do her post, so please do update the link, hopefully I will update the post as soon as she updates her page… 🙂
That is lovely thali again, am learning new dishes here 🙂
Now I can impress my daughter's best friend with some oriya dishes. She is originally from Orissa. Thank you for sharing the recipes.
Amazing, you have made an entire thali, all the dishes look so tempting, yumm..
u are amazing Manjula, liked the spirit of recouping and posting …loved this thali as well
I agree all your hard work – we are waiting for all your posts no matter how late so keep on posting. that last dish especially looks so good with all the fruit
That's another beautiful thali Manjula..the roti sounds so different and has turned out very well..everything on the thali sounds amazing..good job!
Astonishing work, Manjula! So many new recipes from Orissa!!
names r sounding innovative n nice to see u again vth big thali post…all d best..:)
You are the Queen of thalis… All the goodies on the thali look fabulous! 🙂
It is not Pana Sankranti.
…sankranti is the festival…the drink is Pana
Thank you for correcting me dear 🙂 I have updated the post !!
Odisha is kot in North East.Secondly some spelling mistakes..like Pakhala,Baigan chakata,Pahala rasagola(named after the place of origin).Thanks for putting Odisha on your culinary map.
Thank you so much for correcting me I will update it soon ..
Odisha is in East,not North East.Apart from some minor spelling mistakes like pakhala,Pahala rasahola,Baigan chakata,all is well.