Day : 21
State : Orrisa
We start with the third week of this long marathon and today it Oriya Cuisine.
Cuisine of eastern state of Orissa is simple, just like the inhabitants of the state.The food pattern is largely the same as that seen in the neighboring states of Bihar and West Bengal.
Rice is the major food crop and the staple food of the people of Orissa.A large number of the people are vegetarians because of the religious nature.As this state is on the coast line, a large number of people also relish sea food.Oriya people are very fond of chewing paan or betel leaf. Most of these paans contain tobacco.
Oriya food is a colorful tapestry of spices and flavors. Paanch Poran or Paanch Putna is extensively used. Paanch Poran is a blend of five spices. The spices being mustard, cumin , fennel,kalonji and whole red chilly.The food is cooked in mustard oil with very little oil .Curd and coconut are extensively used.
A traditional Oriya meal consists of Dal, vegetable curry, leafy vegetable, khatta, chutney and pickle.A plate of salad with onions, cucumber, tomato and ginger is a must. During the festivals the variety in the food increases.
Small cakes or Pithas, which are both sweet and savory are extremely popular. One of their most popular dessert is the Chenna poda, which is a caramelized cheese cake and extremely delicious. This is one of the dessert that we made for Indian Cooking Challenge.
Traditionally the Oriya food is served in bell metal. During the community feasts the food is served on banana leaves or plates made of sal leaves.
While talking of the odhisi cuisine the traditional Mahaprasad of Jagannath Temple cannot be missed. The temple kitchen feeds 10,000 people everyday.
For today I have cooked the ever so popular Pakhala Bhat combining it with spicy Badi Chura and Chuda Ghasa which is a subtle sweet.
Pakhala Bhat is just like curd rice, but a liqiudy version, very cooling and refreshing.This will surely feature on regular basis in our menu. Badi Choora is the combination served with the Pakhala Bhat. Badi's are dry lenti dumplings.These are available in the market and can be made at home too, but of course one needs a few days to dry them. This is like a bhel version, very flavorful, spicy and tangy.Chuda Ghassa is a non cooked sweet normally made to offer Lord Ganesha. Since the badi choora is nice and spicy , this sweet was going very well with it. In fact the whole combination complimented each other.
1/2 cup rice
4 cups water
2 tb sp curd
Salt to taste
Wash and soak the rice for 30 minutes.
Boil the rice in 4 cups of water..
Once done , cover and keep it overnight.
Do not drain the water from the rice.
Let the cooked rice be in that same water
The next day add curd, green chilly and chill it.
Serve with coriander leaves.
1 onion, finely chopped
Few green chillies, finely chopped
1 small tomato, finely chopped
Salt to taste
Heat oil and deep fry the badis.
Let cool and then pound them , or crush them coarsely in a mixer.
Add all the ingredients and mix well.
Adjust the spice and lemon according to your taste.
Badis are dried lentil dumplings, which are available in plenty of varieties
500 gms rice flakes or poha
1 big fresh coconut
250 gms jaggery
2 pinches cardamom
Coarsely grind the rice flakes.
Add powdered jaggery, coconut, cardamom.
Mix rubbing with hands till you get a uniform mixture.
The recipe demanded
Pinch black pepper
I did not use these,since I know that my family would not like the combo.