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Orissa recipes


Last Updated : Apr 15,2019



ओडिशा व्यंजनों, ओरिया रेसिपी - हिन्दी में पढ़ें (Orissa recipes in Hindi)
ઓરિસ્સા ખોરાક રેસિપિસ, ઓરિયા રેસિપિસ - ગુજરાતી માં વાંચો (Orissa recipes in Gujarati)

Orissa Food recipes, Oriya recipes

Orissa Food recipes, Oriya recipes. Odisha (previously known as Orissa) is located in east India. The surrounding states , the Jagganath temple and the coastline (from Balasore to Ganjam) influence its cuisine, which can be roughly divided into three broad groups.

Odisha Breakfast recipes

Odisha Breakfast recipes. Odias love  to have a heavy breakfast with a South Indian influence. Idli, dosa, upma, Chakuli pitha (a thicker and slightly less fermented version of dosa), ghugni (same as Bengali gughni) , Medu Vada  (Bara in Odia)

Ghugni, Bengali Style Diabetic Snack

Ghugni, Bengali Style Diabetic Snack

Puri or Luchi (same as Bengali Luchi) with Aloo tarkari (Potatoes cooked in a thin gravy), chuda santula (similar to Maharashtrian Pohe) are a few examples of breakfast items popular all across the state.

Odisha Lunch and Dinner recipes

Odisha Lunch and Dinner recipes. Rice is staple food in this state attributing to the production of rice in abundant quantities. Rice is had in the form of Khechuri (similar to Bengali khichdi), polau ( similar to Bengali Vegetable pulao recipe) or plain steamed rice. Odias also eat a lot of vegetables. A typical Odia lunch comprises of a minimum of 2 vegetable preparations or one veg and a non-veg preparation. 

Khichdi, Bengali StyleKhichdi, Bengali Style

During summers, to nullify the effects of the scorching heat, Odias eat Pakhala Bhata (Cooked rice soaked and fermented in water) along with Badi chura (a salad with dried lentil dumplings as the main ingredient) and roasted vegetables (potatoes, tomatoes, onions, etc.). Dalma (lentils cooked with vegetables), Santula (Boiled vegetables with a simple tadka), ghanto tarkari (Odisha style mixed vegetables), saga bhaja ( dry preparation of any green leafy vegetable), baigan bhaja are typical examples of the vegetables preparations that the Odias have as a part of their meals.

Baingan Bhaja

Baingan Bhaja

Snacks eaten in Odisha

Odia snack recipes. Odias eat a lot of fried stuff for snacks. Some of the Odias’ best picks include Dahi Bara- Aloo dum , vegetable chop (similar to Bengali style veg chop), Piyaji (similar to Bengali piyaji) Aloo bonda (similar to Maharashtrian aloo vada), Dantikili (same as Maharashtrian chakli) and gulgula (Mini deep fried doughnuts made of whole wheat flour).

Bengali Style Veg Chops, Healthy Low Salt SnackBengali Style Veg Chops, Healthy Low Salt Snack

Odia Desserts and Sweets

Odia dessert recipes. Most of the desserts that the Odias make have milk as their key ingredient. No festival spread is complete without Chenna poda (Odisha style baked cheesecake), Rasagollas , sweet Pithas (especially kakra pitha) or Khiri, Bengali payesh recipe.

Bengali Payesh, Bengali Rice Kheer

Bengali Payesh, Bengali Rice Kheer

What food is eaten in Puri, Odisha?

Puri -The city of Lord Jagannath and Chappan (56) bhog

Lord Jagannath is offered Chappan Bhog (a meal consisting of 56 dishes) also known as Maha Prasad in the holy temple situated in Puri.  The temple food influences the food habits of its surrounding cities. The food in this region is despite being moderately spiced, is full of flavour. Kanika (sweet rice with ghee), Dalma (dal cooked along with vegetables), Potala rasa (pointed gourd curry) and sweets like Khaja, Gaja, Kakra pitha and Rasasbali are a few examples of the dishes savoured in and around Puri by one and all.

South Indian influence on Odisha Food in the city of Berhampur. 

The region influenced by the South Indian states has beautifully incorporated South Indian spices and cooking methods to invent dishes like Kanji (a curd based curry thickened with broken rice), nadiapachedi and tea time snacks like baragughni,supulu,segdalu or dantikili. The residents of the city of Berhampur were the pioneers of the invention of such dishes.

Bengali Influence on Odia food

The region adjacent to West Bengal uses the same kind of ingredients and vegetables as the Bengalis . The use of mustard oil, mustard paste (besara), Panch phoran (a mixture of whole spices namely, cumin seeds, coriander seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds) and poppy seeds is a common practice in  this region. Janhi poshto (ridge gourd and poppy seeds curry), sweet tomato chutney, baigan bhaja and Khechuri, Bengali Khichdi are a few examples of the dishes commonly consumed in both Odia and Bengali households.

Oriya raitas

With the soothing flavour of dahi, elevated to just the right level of spiciness by the simple but effective tadka, this Odisha style Dahi Bhendi raita helps to balance the spiciness of other subzis. It has a very different mouth-feel as it is made of large chunks of bhindi, sautéed with onions and then added to the curd. This method of preparation ensures that the bhindi is not too sticky.

Dahi Bhendi ( Odisha Style Okra Raita)Dahi Bhendi ( Odisha Style Okra Raita)

The popular South Indian raita finds their way into Oriya cuisine. The coconut pachadi recipe is made is Orissa except that more onions are added to make it crunchier.  

Is Rasgulla an Oriya dessert?

Well, there is a debate between Oriya's and the Bengali's as to who invented the Rasgulla recipe. Until 2015 both Odias and Bengalis savoured the spongy and syrupy delight with equal joy and pride. The dispute began when the government of Odisha applied for a GI (geographical Identification) recognition from Rasagolla.

Rasgulla ( Mithai)Rasgulla ( Mithai)

The Odias believe that the origin of rasagolla dates back to the time when Lord Jagganath , in an attempt to mollify Goddess Lakshmi and let him enter his house after the Rath Yatra, offered rasogolla(then called khir mohan). It soon began to  be offered as Prasad to lord Jagannath at the Puri Jagannath temple. Later the village of Pahala( known for its plentiful milk production) evolved the khir mohan into the well-known Pahala rasagolla .

The Bengalis claimed that Rasagollas were invented by Nabin Chandra Das also known as the Columbus of Rasogolla  while experimenting with Chenna recipe (the precursor of Rasogollas obtained by curdling milk). Rasagolla was a Bengali sweet

After almost a 2 year long debate and research the GI status was finally granted to West Bengal and The Odias accepted the defeat with grace that Rasgulla was Bengali food. A few confectioners renamed their products to khir mohan after this incident but Rasogllas continue to be an indispensable part of most Odia festival spreads and wedding thalis.

 

Enjoy our Orissa Food recipes, Oriya recipes and other Indian recipe articles. 


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Aloo Poshto, Bengali Sabzi
Recipe# 22364
16 Apr 19

 
 
by Tarla Dalal
This traditional Bengali specialty is one of my favourite recipes and I recommend that you give this one a try. This recipe proves that poppy seeds and potatoes are a match made in heaven! try other Bengali subzis like Mulor G ....
Baingan Bhaja, Bengali Begun Bhaja
Recipe# 40603
06 Apr 19

 
 
by Tarla Dalal
Amongst traditional Bengali recipes, Baingan Bhaja is an evergreen favourite. The original recipe involves shallow-frying the baingan in lots of oil till it is succulent and aromatic. We have tweaked the recipe smartly to get the same awesome results with minimal ....
Rasgulla (  Mithai)
Recipe# 2005
06 Apr 19

 
 by Tarla Dalal
The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture, caste and creed. It is relished almost everywhere in India and has been popularised abroad as well. Making rasgulla is an art and comes with practice.
Dosa (  South Indian Recipe)
Recipe# 32927
10 Apr 19

 
 
by Tarla Dalal
Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, ....
Rasgulla ( Quick Recipe)
Recipe# 38687
06 Apr 19

  This recipe has an associated video
 
by Tarla Dalal
This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used ....
Poha
Recipe# 33444
10 Apr 19

  This recipe has an associated video
 by Tarla Dalal
Maharashtrian would feel lost without poha! Beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, ....
Idli
Recipe# 1652
10 Apr 19

  This recipe has an associated video
 by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the pr ....
Medu Vada ( South Indian Recipe)
Recipe# 32683
10 Apr 19

  This recipe has an associated video
 
by Tarla Dalal
Most South Indians consider breakfast incomplete without Medu Vada. Whether they have idli, dosa, pongal or upma, they like to add a crispy, tasty and protein-rich urad dal vada to the platter. In fact, when you have breakfast in a South Indian restaurant, even in the remote villages, you will be fa ....
Pyazi, Healthy Bengali Snack
Recipe# 42523
06 Apr 19

 
 
by Tarla Dalal
Feeling glum on a monsoon day? Set it right with mouth-watering Pyazi! A traditional Bengali snack, the Pyazi is deep-fried onion bhajiya with a touch of kalanji. This recipe here comes with a
Panch Phoron, Bengali Five Spice
Recipe# 41455
06 Apr 19

 
 
by Tarla Dalal
If you want to try your hand at Bengali cooking, Panch Phoron is one of the first spice mixes you need to keep ready. Without Panch Phoron, Bengali cooking is just incomplete! There is no roasting or grinding to make the Panch Phoron. It is just a combination ....
Ghugni, Bengali Style Diabetic Snack
Recipe# 41176
06 Apr 19

 
 by Tarla Dalal
A Bengali style recipe which is enjoyed as a snack by most. Not being cooked in too much oil, it is healthy. The masalas and the final touch of coriander, on the other hand, adds to the appeal and taste. It's quite satiating thus avoiding munching on other ....
Bengali Style Veg Chops, Healthy Low Salt Snack
Recipe# 42022
18 Apr 19

 
 by Tarla Dalal
Chops is a cutlet-like snack that is very popular in Bengal. This is a healthy, vegetarian version of this evergreen snack, made with a medley of yummy veggies like potatoes, beetroot and carrots perked up with onions and spices to make it super tasty! Here, we have made the Bengali Style Veg Ch ....
Baked Rasgulla, Bengali Sweet Dessert Recipe
Recipe# 8702
08 Apr 19

 
 by Tarla Dalal
Love rasgullas? Then, this Baked Rasgulla is just the right dessert for you. Made by baking rasgullas bathed in a creamy paneer mixture, this innovative dessert has a very nice mouth-feel and flavour, which will delight your taste buds. The aroma and flavour of spices like saffron and cardamom a ....
Bengali Mixed Vegetable Dry Sabzi,  Panch Phodoner Chorchori
Recipe# 41468
06 Apr 19

 
 by Tarla Dalal
A fascinating name coupled with a fabulous flavour makes this Bengali Mixed Vegetable Dry Subzi a must-try recipe! Chorchori is a famous Bengali vegetable preparation made with loads of oil and ghee. This healthy version limits the amount of oil and fats used, giving you the same awesome flavour ....
Bengali Tomato Chutney
Recipe# 4928
06 Apr 19

 
 by Tarla Dalal
This tangy tomato chutney is richly flavoured with panch phoran, a blend of equal parts of mustard seeds, kalonji, cumin seeds, saunf and fenugreek seeds, which is commonly used in Bengali cuisine. While ginger and green chillies add spice to the Bengali Tomato Chutney, raisins and a spoon of sugar ....
Coconut Pachadi / Coconut Raita
Recipe# 32871
08 Apr 19

 
 
by Tarla Dalal
Well, if you like dips and raitas, check out their South Indian equivalent – the refreshing raitas! Made by combining thick curds with veggies or other ingredients, the highlight of any pachadi is the traditional tempering, which adds an irresistible aroma t ....
Lavang Latika, Bengali Labang Latika
Recipe# 2048
06 Apr 19

 
 by Tarla Dalal
Here is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. Covers made of plain flour dough are packed with a succulent ....
Chakli ( Jar Snack)
Recipe# 40487
10 Apr 19

  This recipe has an associated video
 by Tarla Dalal
Chaklis are an indispensable snack for the Diwali season! Not only are they ideal to accompany the sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Made of spiced rice flour bound by curds and butter to make a soft dough, chaklis are ....
Luchi ( Bengali Puri)
Recipe# 33133
10 Apr 19

 
 by Tarla Dalal
A Bengali favourite, Luchi is nothing but plain flour puris that taste great with Subzis / Curries . A dollop of ghee added to the dough makes the Luchi really crisp and flaky. These white and fluffy puris are a r ....
Chenna
Recipe# 1997
06 Apr 19

 
 by Tarla Dalal
Chenna is coagulated milk which acts a base for various Bengali delicacies like Rasgulla , Sandesh and Chum Chum . Paneer and chenna, both are made using the sam ....
Dahi Bhendi ( Odisha Style Okra Raita)
Recipe# 42753
12 Apr 19

 
 by Tarla Dalal
No reviews
A refreshing preparation of bhindi and curd, the Dahi Bhendi is a wonderful accompaniment to the main course. With the soothing flavour of dahi, elevated to just the right level of spiciness by ....
Amba Khatta ( Odisha Style Raw Mango Chutney)
Recipe# 42754
16 Apr 19

 
 by Tarla Dalal
No reviews
Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals. Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. S ....
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