tag:blogger.com,1999:blog-34196203630660641342012-01-24T21:23:27.503+05:30This site is dedicated to the mouth watering Oriya food. Go through the postings on food and recipes of Orissa.DPSnoreply@blogger.comBlogger101100tag:blogger.com,1999:blog-3419620363066064134.post-52406355563047219572009-10-09T17:48:00.003+05:302009-10-09T17:57:01.014+05:30

It has been a little bumpy ride for me for last 5-6 months. Sorry for not being active all this while. Now that I decided to move on and take my best stance forward, I am here again posting onto my favorite blogs. I have been staying out of Orissa for almost 2 decades now. But that taste and palate still intact and lingers quite frequently when I see anything similar. The other day a Bengali

DPSnoreply@blogger.com1tag:blogger.com,1999:blog-3419620363066064134.post-48028695199798327642008-10-20T13:40:00.004+05:302008-10-20T14:00:43.153+05:30

I remember my Sundays in Orissa when I was a child. One of the perceived-responsible male members of the family would go out to the market to pick a good portion of mutton. Most of the time I have seen my father, uncles going to the ‘known and trusted’ mutton shop even before they could have their breakfast. This is primarily to get your hands on the best of the muttons available. Mutton is

DPSnoreply@blogger.com6tag:blogger.com,1999:blog-3419620363066064134.post-83770247062613126582008-04-11T11:41:00.000+05:302008-04-11T11:42:13.329+05:30

It has been a age old struggle for Oriya food to mark a distinct name for itself and try to lose its ever confused identity of “almost like Bengali food”. Well I am here after I kept that discussion at bay. Today I am going to talk about a recipe which I always felt Bengalis win hands on – ‘Masoor ki dal’ [Oriya – Masura Dali]. And why not – because that’s part of their daily staple meal. I was

DPSnoreply@blogger.com0tag:blogger.com,1999:blog-3419620363066064134.post-49990116744879597592008-03-07T10:19:00.004+05:302008-03-07T10:40:22.274+05:30

This time I am coming down to a very authentic recipe. 'Besara' is a genre of Oriya curry which is prepared with mustard paste as the primary masala/spices ingredient. In this case Vadi/Badi cooked in mustard paste is termed as Badi Besara. Well now I will try to explain the first part of the name - Badi or Vadi as is called in some other parts of India. Badi is primarily sun-dried chunks made of

DPSnoreply@blogger.com2tag:blogger.com,1999:blog-3419620363066064134.post-17056051293234347942007-10-08T23:41:00.000+05:302007-11-15T12:10:21.850+05:30

Sorry for a long silence from our side. That's something because of some personal and family reasons. Here we are back with a mouth watering yet simple to cook Oriya recipe. This particular entry is contributed by my loving sister. Everyone say she has inherited the culinary qualities of my mother. I must agree that everyone is correct in judging her qualities. Since childhood, she was quite

Rosyhttp://www.blogger.com/profile/16004607922806775913noreply@blogger.com2tag:blogger.com,1999:blog-3419620363066064134.post-69066818695325851892007-07-26T14:30:00.000+05:302007-07-26T14:41:21.476+05:30

“Fish” I am sure rings a bell in all Oriya’s palates. Well it has always been part of the staple Oriya food. Oriyas like any other east Indians very fond of Fish. Though Orissa has a comparatively longish coast line, the preferred palate dictates the taste for fresh water fish than marine water fish. The species that normally see its way to the plate in a normal Oriya households are Hilsa (called

DPSnoreply@blogger.com2tag:blogger.com,1999:blog-3419620363066064134.post-70250199073597176552007-05-31T15:54:00.000+05:302007-05-31T16:05:04.547+05:30

I have experienced one thing. Though Oriya’s have a great inclination towards the non-veg cuisines, they have an equally balanced side when it comes to the vegetarian recipes. After traveling across the country I strongly feel that the Eastern part of India consumes much more varied vegetables and greens than any other part. One would go wild looking at the sheer variety and quantity of

DPSnoreply@blogger.com4tag:blogger.com,1999:blog-3419620363066064134.post-7546449789556726032007-05-08T10:42:00.000+05:302007-05-08T11:26:13.933+05:30

This is again another modest cuisine from the eastern part of India. This is one of the most favorite snacks accompaniments in this part of the country. Well you can compare it to the coconut chutney of South India to certain extent though not exactly. In Orissa, it is usually served with Indian snacks like Vada, Pakoda, Samosa etc. In Oriya households it is sometimes served as a curry with Rotis

DPSnoreply@blogger.com3tag:blogger.com,1999:blog-3419620363066064134.post-50284594734644197772007-04-03T16:08:00.000+05:302007-04-03T16:25:32.271+05:30

This is one of the Oriya vegetarian preparations which bring in a typical eastern tinge to the palate. Poppy seed, though normally used as part of the Indian culinary, does not make such a bold presence felt as in some of the preparations in the Eastern part of India. This particular preparation is equally famous in Assam and Bengal apart from Orissa. About this vegetable: “Janhi” is what they

DPSnoreply@blogger.com2tag:blogger.com,1999:blog-3419620363066064134.post-17206299604632702992007-03-30T11:25:00.000+05:302007-03-30T12:13:14.997+05:30

Ingredients3/4 cup: Toor dal (arhar Dal)150 gm: Red Pumpkin cut into large pieces2 no: Medium Sized Brinjal cut into medium size pieces1 no: Green Banana cut into medium size pieces150 gm: Green Papaya cut into medium size pieces1 no: Medium Sized Potato, peeled and cut into large pieces2 tsp: Fresh Grated Coconut 1 tsp: Pancha-phutana (Cumin Seed, Mustard Seed, Fennel Seed, Fenugreek Seed,

DPSnoreply@blogger.com1