Orissa | IndianshealthOrissaCuisines of the state of Orissa are predominantly simple non vegetarian dish, with seafood especially fish being preferred in the coastal belt. The eating pattern of people in Orissa is largely the same as in the neighboring state of West Bengal, due to the proximity, same cultural scenario and similar geographical conditions.
For the people of Orissa, rice is the major food crops and the staple food, which they eat for lunch, dinner as well as for breakfast even. As vegetables are grown in plenty, they form an integral part of the regular meal in the state. A significant portion of people relish fish and other delicacies like prawns, crabs and lobsters that are found in plenty in the vast coastline of the state. Though plenty of non vegetarian dishes are available, a large number of people are strict vegetarians because of their deeply religious nature.
Oriya food is spicy and has less calorific value as it is cooked with little or no oil. Curd and coconut milk are used aplenty by people in their diet. Oriya people are also very much fond of sweets. Some recipes are popular all over the country, recipes are mostly prepared using 'Pancha-phutana' (something similar to Paanch Phoron) a magic mix of cumin, mustard, fennel, fenugreek and kala zeera that is used for tempering vegetables and dals.
Orissa Recipes
(* Speifies Changes for Healthy Diet)DalmaIngredients:| Regular | Improvised* |
| 1) Toor dal (arhar dal)- ¾ cup | 1) Toor dal (arhar dal)- ¾ cup |
| 2) Pumpkin cut into large pieces-150 gm | -do- |
| 3) Brinjal-2 cup, cut into medium pieces | 3) Brinjal-1½ cup, cut into medium pieces |
| 4) Banana-1 pcs green and cut into medium size pieces | -do- |
| 5) Papaya-1 pcs, small and cut into medium size pieces | -do- |
| 6) Potato-1 pcs, peeled and cut into large pieces | -do- |
| 7) Coconut-2 tsp, grated | -do- |
| 8) Pancha-phutana (cumin, mustard, fennel, fenu greek, kala jeera) seed-1 tsp | -do- |
| 9) Red chillies-4-5, dried | 9) Red chillies-2-3, dried |
| 10) Ginger-1 tbs, minced. | -do- |
| 11) Turmeric-1 tbs | -do- |
| 12) Cumin-2 tsp, fried | -do- |
| 13) Red chilli powder - 2 tsp | -do- |
| 14) Ghee or oil -1 tsp | 14) Oil with omega-3 -1 tsp |
| 15) Sugar - ½ tsp | -do- |
| 16) Salt to taste | -do- |
Preparation- Dry roast 1 tsp of cumin and red chilli in a pan.
- Grind it properly and leave it aside.
- Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger, turmeric and sugar and leave it until Dal is half cooked.
- Add all vegetables viz. potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender.
- Fry the panch-phutana until it crackle and then add it to the cooked dal.
- Sprinkle roasted cumin and chilli powder.
- Decorate with grated coriander leaves (optional).
- Serve with hot steam rice.
Chhena Jilabi
Ingredients:
| Regular | Improvised* |
| 1) Cheese-2 cup | 1) Cheese-1½ cup |
| 2) Maida-½ cup | -do- |
| 3) Sugar-1 cup | -do- |
| 4) Baking powder-½ tsp | -do- |
| 5) Ghee-1 tblsp | 5) Ghee- ½ tblsp |
| 6) Rosewater (as needed) | -do- |
| 7) Refined oil (as needed) | -do- |
Preparation
- Squeeze out water from the cheese. Add maida, baking powder and ghee.
- Add cheese to it and mash it with hand. Keep it for half an hour.
- Divide it into 10 parts. Prepare 6 cm long rolls out of each part and prepare the jilabi shape out of it.
- Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick.
- Heat oil in a pan and fry the jilabi over low flame. Put the jilabi in the sugar syrup.
Potala Rasa (Parwal)
Ingredients:
| Regular | Improvised* |
| 1) Parwal-10 pcs | -do- |
| 2) Potatoes-2 large | 2)Potatoes-2 medium |
| 3) Onions-2 medium size | -do- |
| 4) Ginger - 1cm | -do- |
| 5) Garam masala-1tsp | -do- |
| 6) Cumin seeds-1 tsp | -do- |
| 7) Coconut-½ cup | -do- |
| 8) Oil- ½ cup | 8) Oil with omega-3 - ½ cup |
| 9) Salt | -do- |
Preparation- Grind the grated coconut. Add 3 cups warm water to it.
- Pour out the coconut milk and keep aside.
- Grind the onion, ginger and cumin seeds and make a smooth paste.
- Peel the skin and cut the parwal into two pieces.
- Cut the potatoes into pieces.
- Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder.
- Cover the lid for sometime. Then fry it till it is red.
- Add the grated spices and powdered spices and fry.
- Then add the coconut milk and grated coconut to it and let it boil till it is cooked.
Special Rice
Ingredients:
| Regular | Improvised* |
| 1) Rice-1 cup | -do- |
| 2) Green gram dal-1 cup | -do- |
| 3) Resins -18-20 | 3) Resins -12-14 |
| 4) Cashew nuts-10-12 | 4) Cashew nuts-6-9 |
| 5) Ginger-3 cm | -do- |
| 6) Coconut-½ cup | -do- |
| 7) Sugar (as needed) | -do- |
| 8) Cumin seeds-1 tsp | -do- |
| 9) Cinnamon-4 pcs (1 inch) | -do- |
| 10) Cardamom-4-5 | -do- |
| 11) Green chillies -10-12 | -do- |
| 12) Refine oil-½ cup | -do- |
| 13) Ghee - 1 tblsp | 13) butter - 1 tblsp |
| 14) Turmeric powder (as needed) | -do- |
| 15) Salt (as needed) | -do- |
Preparation- Wash the rice and dal properly. Cut the coconut into small pieces.
- Put oil in a pan and fry the coconut pieces and cashew nut. Keep it aside.
- Chop the ginger and chillies.
- Heat oil and put the cumin seeds and cardamom and cinnamon pieces. Add the rice and dal. Put the chopped ginger and chillies, salt and turmeric powder and fry it for 10-15 minutes. Add 5cups of water to it.
- Put the resins, cashew nuts, sugar, fried coconut pieces and cover the lid. Take out when cooked.
