Being a no-fuss recipe, Leftover Dal Soup is a very quick one and I guess takes only 5 minutes, or at max about 10 minutes to get ready.

So, this is how my mother prepares Leftover Dal Soup 😍

• Take a Kadai and add the leftover Dal along with some water. The consistency should be that of a soup.
• When the Dal comes to a boil, add pepper powder. Adjust with salt as required. If you guys like other seasonings, you can always add your own touch.
• Remove from the stove.
• Add lemon juice and give it a good mix.

This one I made from leftover tomato dal. Do try Leftover Dal Soup and lemme know 💃💃

About the Author:

Bandita Choudhury, an Odia food blogger born and brought up in Bhubaneswar, Odisha. She is a lawyer by profession, a foodie by choice. She loves her work and a dedicated foodie who shares lots of recipes on her Instagram feed. Follow her on Instagram @hunger_triggers

But, which place is famous for Kakara Pitha in Odisha? This is a basic question strike on your mind whenever you think about the food items of Odisha. Here is a small blog on the famous Kakara Pitha in Odisha.

Whenever I pass by Chhatia or Badachana, I always wanted to have Chhena Kakara from those sweet stores. Those shops are famous for Chhena Kakara. Though they use to serve lots of food items, but this one is my favorite.

What is Chhena Kakara?

Chhena Kakara is one type of Kakara Pitha made from Cheese which means Chhena (Odia: ଛେନା)  in Odia. 

Here are some photographs of Suji Kakara Pitha which I've clicked a few days back. We also call this as Suji Manda.

* I'm Sangram Keshari Senapati and I've written this blog with all my personal views.

Gandahati Waterfall is about 30 km from Paralakhemundi and 153 km far from Berhampur. The nearest railway station is Paralakhemundi and Palasa, which is 44 km from Parlakhemundi. The rainy season is the best time to visit this place.

This place can be reached by Bus or by any vehicle through road but by train, one can reach either Palasa or Paralakhemundi and from there, only by road you could reach the falls.

This waterfall is famous for the glittering waterfall that has a consistent water flow throughout the year. Its scenic beauty amidst forest cover has been attracting visitors from all the nearby areas.

• All this information is taken from English Wikipedia and the Gajapati District Administration website.
• All these photographs are published here with all required permission from the original photographer.
• Follow Dsrimagination on Twitter @rajpurohit2005 and read his blog dsrimagination.blogspot.com.

These caves are situated on two adjacent hills, Udayagiri and Khandagiri, mentioned as Kumari Parvata in the Hathigumpha inscription. Formerly, these caves are called as Kattaka Caves or Cuttack caves.

- All these photos are taken by Bhabani Prasad Das sir and published here with his permission.

- And all these contents are taken from English Wikipedia.

Previously, we had shared a blog as, Gundichaghai Waterfall in Summer where we have shared a little bit of information and some really beautiful photos of the Gundichaghai waterfall.

Gundicha Ghai waterfall is a huge one, especially during the rainy season. Now, they have built a new staircase leading to the waters. But it's better to avoid going near the water during the rainy season. It's too scary.

* All these photographs are taken by Dr. Biswajeet Mishra and we have published here with all his permissions.

* Before sharing these photos, you have to take the permission from him.

They offer many seasonal and local vegetables during the rituals. The next day, after completion of the rituals, they make a Ghanta which the whole family relishes during lunch.

There are three occasions when most Odia households cook a Ghanta dish—

• Dutia/Dwitiya Ghanta (on Mula Ashtami)
• Garbhana Sankranti Ghanta (on Tula Sankranti)
• Ghadaghadia Ghanta (on Samba Dashami)

The first two Ghanta are similar, but the third is quite different. Let's talk about Dutia Osha ghanta.

At least 7 vegetables or multiples of it are used to make this dish. Right from pumpkin, ash gourd, green papaya, pointed gourd, snake gourds, ridge gourds, drumsticks, plantain, brinjal, mature cucumber, tubers like an elephant foot, sweet potatoes, leafy greens like pumpkin leaves, amaranth stalks, etc. are cut into chunky pieces.

All Veggies used to boil in a big adding of turmeric, salt, bay leaf, and a piece of crushed ginger. Sprouted legumes such as moong, black chana, freshly grated coconut, and some bits of it are very essential to bring out the flavor of the dish. One can also use soaked Kabuli Chana, peanuts, Chana Daal in the dish.

Everything is slow-cooked to get perfection. One can add a few strips of Elephant Apple Ou in Odia, as it adds tanginess as well as a typical flavor to the dish.

Freshly made roasted cumin and red chili are added and then there is a final tempering with ghee and whole cumin or Pancha-Phutana. Some people add curry leaves for aroma and you can add black pepper crushed instead of red chili powder.

Mansi Rath, an Odia food blogger born and brought up in Balasore, Odisha. She is a software engineer by profession, a foodie, and by choice. She has an aim and has a passion to become a chef. She loves to explore places and different cuisines of Odisha. Follow her on Instagram @delicious_foodcornor

- All these photographs are taken by Mansi Rath and she wrote this blog. We have published it here with her permission.