what to eat in orissa

What to Eat in Orissa

Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton.
11. Pakhala
Pakha?a is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Tora?i. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat. Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables such as potato, brinjal, badi or saga bhaja or fried fish.
12. Paratha
A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.
13. Pilaf
Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth.In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
14. Puri
Puri is an unleavened deepfried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.
15. Alu Bhaja
Cut potatoes into thin strips and keep them soaked in water. Heat oil in a nonstick pan. Remove potatoes from water and lightly squeeze the extra water and put them in a bowl. Add salt and turmeric powder and mix.dd the potatoes to the pan and shallowfry, stirring to ensure even cooking, till crisp and lightly browned. Drain and place on absorbent paper. Serve them hot in shot glasses.
16. Aludum
The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. Follow this recipe and learn how to make mouth watering truly punjabi style dum aloo with curd based kasuri methi flavored gravy at home in just few easy steps.
17. Alu Matara
this is a simple punjabi style aloo matar curry which we often make at home. this is an easy home style potato peas curry and not a restaurant style dish. when we make simple home style food then normally it is easier and quick to make and can be regularly made at home. what i specially like about these recipes is that they are made with minimal ingredients and yet tasty and does not require much cooking expertise. a few more punjabi recipes in this genre aloo gobi, aloo capsicum, aloo methi, aloo baingan and gajar matar recipe.
18. Alu Phulakobi Bhaja
Heat oil in a pan. Crackle cumin seeds. Add cauliflowers. Stir for 12 min on high flame. Then add potatoes.Stir for 23 min.Add haldi & salt. Cover the lid & cook in simmer for 34 min. till the kobi & potatoes are 90% done. Add chopped tomatoes & ginger garlic paste.add cumin/ coriander powdr.Stir it for some time until the raw smell of ginger garlic paste goes away & the vegetable are tender..Then add garam masala . Mix well & garnish with chopped coriander leaves.
19. Alu Potala Rasa
Alu Potala Rasa is the spicy gravy based curry of Orissa, made with potala (Pointed gourd) and alu (potatoes).
20. Chadachadi
Chorchori is a unique charflavored vegetable dish of Bangladesh and India, found primarily in Bengali cuisine.To cook a Chadachadi dish, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. Then, chopped vegetables are added and stirfried briefly. Water, salt, and more spices are added, and the vegetables are allowed to simmer. From this point on the dish is never stirred. When only a small amount of liquid is left in the bottom of the pot, the vegetables steam until tender. Once all the liquid has been absorbed and cooked off, the vegetables begin to fry in the oil or ghee left in the bottom of the pot. Just as the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat. After a few minutes, the thin charred crust is stirred gently into the dish.