Showing posts with label Food Photography. Show all posts
Showing posts with label Food Photography. Show all posts

24 Nov 2020

Chuda Kadamba (Odia: ଚୁଡ଼ା କଦମ୍ବା) is one type of food dish which could be eaten as breakfast. It's an item like Ladoo which is a famous street food in Puri, Odisha.

Delicious Chuda Kadma and Dalma from Puri

As per Purnachandra Odia Bhasakosha, Chuda could be defined as flattened and parched rice which is the traditional breakfast in Odisha.

As per one of our friends, Manas Muduli, "if you are visiting Puri and returned without having Chuda-Kadama with Dalma, then why did you come?"

Chuda Kadamba and Chhena Jhilli from Puri

Some people call this Chuda Ghasa aslo. If you wish to make this food at home, then you could follow Sweta Biswal's blog, Chuda Kadamba (Avalakki/Poha Laddoo).

Delicious Chhena Jhilli from Puri, Odisha

Apart from this, you could try Chhena Jhilli (Odia: ଛେନା ଝିଲ୍ଲୀ) from Puri. The taste of Chhena Jhilli is awesome, and it can't be explained. You could feel that while eating.

  • All these photographs are taken by Manas Muduli.
  • Follow him on Twitter @manas_muduli
  • All the photo rights are reserved for the original photographer and before publishing, take his permission.

19 Nov 2020

Potal or Pointed Gourd Paneer Curry

Potal or Pointed Gourd Paneer Curry
 (Odia: ପୋଟଳ ପନୀର ତରକାରୀ) a very delicious creamy and flavorful dish and goes well with steamed rice or roti. It's basically prepared in temples so garlic, onions, and tomatoes are not used, but on other occasions, you can use tomatoes.


  • 1 cup potala / parwal
  • 1 cup panner
  • 1/cup tomato puree
  • 1/4 cup cashew paste
  • 1 tbsp cream
  • 1/4 tsp Turmeric
  • Salt to taste
  • 1/2 tsp sugar
  • 1 tsp ginger paste
  • 2 to 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp Kasuri methi/ dried fenugreek leaves
  • Bay leaf
  • Green cardamom
  • Black pepper
  • Cinnamon
  • Coriander Powder 
  • Cumin Powder
  • Garam Masala
  • Kashmiri Mirchi powder -1 tsp each


  1. Wash and cut pointed gourd (Potol) in two or three pieces, fry them and keep aside.
  2. Cut paneer in cubes, fry, and keep aside.
  3. In the same Kadai heat oil on low flame, add bay leaf and other whole spices, and allow them to crackle.
  4. Now add ginger paste and saute for 2 to 3 minutes, add tomato puree into it and fry for 5 to 6 minutes.
  5. It's time to add other dry spices except garam masala and cook for 2 more minutes.
  6. The masala is almost ready now, put Kaju paste into the masala and fry for 2 more minutes.
  7. Add 1 .5 cup water to the gravy and bring it to boil, when the gravy starts boiling add pointed gourd and paneer in it, cover, and cook for 5 to 6 minutes.
  8. After 5 minutes add cream into the curry mix it well and cook for 1minutes, switch off the flame add garam masala and crushed Kasuri Methi, mix and serve hot.
Potal or Pointed Gourd Paneer Curry

About the Author:

Puspita Bhutia

Puspita Bhutia, an Odia food blogger staying in Raipur. She loves cooking and she is doing it as her passion. 

Follow her on Instagram @puspita_ki_rasoi

More Blogs:

17 Nov 2020

Dahi Vada Recipe (ଦହି ବରା) - Dahibara

For us Odias, Dahi Vada (Dahibara (Odia: ଦହି ବରା) as we call it) goes the best with Aloo Dum. But I can have the vada without the curry as well.

Since childhood, I have always wondered how come my mother makes the vada with such perfection.

Even after trying n number of times, I have never made perfectly shaped vadas.

Then gradually I started consoling myself with a make-believe pretense that the shapes do not matter. The taste does.🤣🤣🤣 So, please forgive my distorted vada. 🤣🙏

Dahi Vada Recipe -

The recipe is quite easy.

Just dip the vada in Dahi (curd). The consistency of curd depends on you. I like the curd to be of running consistency so that after finishing the vada, I can drink the Dahi Pani (typical Odia things)🤣.

After dipping, add a tempering of mustard, dried red chilies, and curry leaves into the curd. Add roasted jeera powder. Mix everything properly, without breaking the vada.

Bas. Done. Enjoy Dahi Vada.

Dahi Vada Recipe (ଦହି ବରା) - Dahibara

About the Author:

Bandita Choudhury

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

More Blogs from the Author:

13 Nov 2020

Prawn Aloo Curry (Odia: ଚିଙ୍ଗୁଡ଼ି ଆଳୁ ତରକାରୀ) is one of my favorite Odia dishes.  I haven't come across any person who would deny loving prawns. It's a demanding item in Odisha from marriages to a bachelor's kitchen.

Prawn Aloo Curry

It's Friday the 13th today🤣🤣🤣 And what would be a better way to celebrate it. ଚିଙ୍ଗୁଡ଼ି ତରକାରୀ ଖାଇକି, ଘୋଡ଼ି ହେଇକି ଶୋଇବା କଥା ଖାଲି । 🤣🤣🤣



  1. Clean the prawns and marinate with salt, red chili powder, and turmeric powder (Haldi). Now, keep it aside.
  2. Take a pan and heat oil. Add the prawns and fry properly. They should turn golden brown.
  3. In the same pan, add a little more oil and fry potatoes, if adding. Keep aside.
  4. Take a kadhai (pan) and add oil. Add a tsp of sugar. Adding sugar is optional, but if you want a reddish tinge, then it will be really helpful.
  5. Then add jeera. Let them crackle.
  6. Add cinnamon sticks, cardamoms, bay leaf, and cloves. Sauté properly.
  7. Add ginger-garlic paste and chopped onions. Cook till the raw aroma of masala goes.
  8. Then add tomatoes and salt. Cook till mushy.
  9. Add jeera powder, dhania powder, kitchen king masala. Keep sautéing and cooking till oil separates from the masalas.
  10. When there is no raw aroma left, add the prawns and potatoes. Cook properly.
  11. Add hot water and mix properly. Cover the lid and cook for 4-5 minutes.
  12. Add garam masala. Cook for a minute. And switch off the flame.
Prawn Aloo Curry

About the Author:

Bandita Choudhury

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

More Blogs from the Author:

12 Nov 2020

Besan Katli or Besan Burfi is a popular Indian sweet dish made with gram flour, ghee, and flavored with cardamom. Here is a homemade recipe for besan Barfi or Katli for your Diwali.

Recipe of Besan Katli of Besan Burfi for Diwali

This year has been really challenging for all of us, especially in the terms of celebrating our festivals as we have been doing for the past few years, we are not able to celebrate in a similar way.

Keeping the present scenario in mind, we can still celebrate it at our home with our families. And here, I have a recipe for you all to try it this Diwali.

I assure you this recipe will yield you a melt in the mouth dessert which you and your family are going to love for sure.

Well, if you look at the recipe it is not very different from Besan laddoo, the difference lies in the shaping of these desserts.


  1. Gram flour (Besan) - 2 cups
  2. Ghee - 120 ml
  3. Cashew nuts - 1/2 cup
  4. Cardamom powder - 1 tsp
  5. Coarsely ground sugar - 1 cup
  6. Edible Silver Leaves (optional)
  7. Saffron Strands (optional)
Note: If you don't want to feel the coarsely ground sugar while eating, make the powder of sugar.

Making Steps:

  1. Heat a non-stick kadhai/pan and dry. Roast the besan until the raw smell goes off.
  2. Add the ghee to it and roast it.
  3. If you feel your mixture is too dry, add 1 tsp of ghee to it followed by cashews. Roast it well, but not more than 2 to 3 minutes.
  4. Transfer the mixture from the pan to a plate.
  5. Sprinkle the cardamom powder over it and let it cool.
  6. After the mixture has cooled down, give everything a mix.
  7. Start by adding a small amount of sugar at a time, grease your hands, and knead it into a dough by combining all the sugar.
  8. Take a square tray and let the dough flat with the help of a spatula.
  9. Lay the silver leaf over it and let it rest for some time and cut it into square or diamond shapes.
  10. And your Besan Katli or Barfi is ready to eat. 
Besan Katli of Besan Burfi for Diwali by Kulsum Begum

This Besan Burfi blog is written by Kulsum Begum, a foodie from Rourkela, Odisha. She has prepared all this item and all the rights are reserved to her.

Kulsum Begum

Kulsum Begum, an Odia food blogger born and brought up in Rourkela, Odisha. She is a software engineer by profession and a level 9 Zomato reviewer and a level 7 Google Local Guide. She loves to cook and a dedicated foodie who shares her food recipes on Instagram almost every day.

Follow her on Instagram @hungry.me_

16 Oct 2020

Leftover Dal Soup

Leftover Dal Soup is my mother's go-to solution when I ask her to prepare something for me while I stay up late for studying or any other work.

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

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

25 Jul 2020

Custard Apple

According to Wiktionary, Neua (Odia: ନେଉଆ) is a kind of apple; the bullock's heart; Anone Raticulate. This is also called Custard Apple by English people.

This fruit is also known as Sitaphala (Odia: ସୀତାଫଳ) or Aata (Odia: ଆତ), belongs to the genus Annona of the Annonaceae family.

According to a news article on the Telegraph India, there are five fruits in this family that are edible and hence significant: The Custard Apple, Bullock’s Heart which is also known as Ramphal and Nonaphal, Sour Sop (also known as Ramphal), Cherimoyer (Hanumanphal) and Ilama. 

Neua - ନେଉଆ

The same article also says that all of these originated in America and their arrival in India is a much-debated topic. When the Portuguese came to India they brought these fruits with them, but it is likely that Neua was already growing in India by then since it finds mention in Ain-e-Akbari, the 16th-century documentation of Mughal emperor Akbar’s kingdom. It is also seen in the paintings of Ajanta and in the sculptures of Mathura.

16 Dec 2019

Dhanu Muan is a delicious Odia food dish mostly popular in Odisha and has a special significance for Dhanu Sankranti in the month of Pausha. It's a crisp ball made of puffed rice and jaggery. Now people are making this with Sugar instead of Jaggery.

Dhanu Muan is written as धनु मुआँ in Devnagari script and as ଧନୁ ମୁଆଁ in Odia script. Pausha is the 9th Month according to Odia calendar and this month is mostly famous for the Dhanu Muan and in Odia, this month is also considered as Dhanu Month.

Ganjam district is much more famous for Dhanu Muan and people always love to have Dhanu Muan when they go there. During the month of Pusha, lots of open stores open to sell Dhanu Muan, but now-a-days, you may find such shops throughout the year.

20 Nov 2019

Purple Amaranth is the common name of Amaranthus bitumen which is also called Guernsey pigweed. It's an annual plant species in economically important plant family Amaranthaceae and it's good for health.

Saga Muga (Odia: ଶାଗ ମୁଗ) is the traditional Odia dish. And this time, the dish is about green or purple amaranth leaves which is locally produced & found throughout the year. This is a very tasty & also a healthy dish💓.

Pumpkin, brinjal, arum, moong dal, green or purple amaranth leaves, mustard, and cumin seeds, dry red chilly, mustard/vegetable oil, sliced onions, salt are the ingredients n the ingredients are very common.

You can skip the onions n can add a little grated ginger. This is my mother's special dish and I love to prepare this. You can enjoy this Odia style saga Muga with both rice or roti.

The main Ingredients:

  • Pumpkin
  • Brinjal
  • Arum
  • Moong Dal
  • Green or Purple Amaranth Leaves
  • Mustard
  • Cumin seeds
  • Dry Red Chilly
  • Mustard/Vegetable Oil
  • Sliced onions
  • Salt

* This blog is written by Itishreeya Sahoo.
* You can follow her on Instagram @food_stories99

19 Nov 2019

Enduri Pitha (Odia: ଏଣ୍ଡୁରି ପିଠା) is a variety of pitha made in the Indian state of Odisha mostly in the northern and central region. This is also known as Haladipatra Pitha (Odia: ହଳଦୀପତ୍ର ପିଠା) Enduri is mostly prepared during Prathamastami or Padhuanastami and Manabasa Gurubara in Margasira Masa.

It is a light snack and has a laxative effect because of the turmeric leaves that are used to wrap the pitha. Traditionally, Enduri used to be made by steaming in large earthen pots. Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sokala dhupa" (breakfast).

Ingredients for the Enduri Pitha or Haladi Patra Pitha.
  • Split black gram - 2 cups
  • Raw rice - 2 cups
  • Salt to taste
For stuffing
  • Grated coconut 
  • Jaggery 
  • Grated ginger
  • Black pepper powder
The making process is not rocket science. We are attaching a video, where you may find the full making process of Enduri Pitha. And below we are attaching some snaps of Making process.

Making Process Video:

  • All these photos are taken by Manaswini Sahoo and posted here with her permission.
  • Some contents are taken from Wikipedia.

Further Readings:

25 Sept 2019

Kakharu or Boitalu Phula Bhaja (Odia: କଖାରୁ ଫୁଲ ଭଜା/ବୋଇତାଳୁ ଫୁଲ ଭଜା) or Pumpkin Flower Fritters Recipe is one of the popular Odia fritter dish which is also famous in West Bengal and other parts of India. This pumpkin flower fritters is an easy and quick dish, which we could prepare withing just few minutes.

For this dish, people use to collect the male flowers from the pumpkin plant to cook, because, with the female flowers would grow for the edible pumpkin. After collecting the male flowers, you have to pill the inside yellow thing from it and then add besan to it and also add some salt, red chilly powder, green chilli and then fry them with refined sonflower oil or mustard oil.

Now, it's ready to serve hot. People love to have this in both hot and cold. You can eat these as side dishes with breakfast, lunch, dinner and also could eat like that.

In Odisha, we all love to prepare food and the food is to share and sharing gives up pleasure. For that reason, we are sharing this one with you. So, make this for your loved one and also share it with others, because the root to everyones' heart is going through the stomach.

* All these photographs are taken by Smruti Subhra mam.
* Follow her on Twitter @SmrutiSubhra


26 Mar 2019

Previously we had discussed about Pakhala bhata on our previous blogs. We Odias celebrate Pakhala Dibasa on March 20, every year to welcome summer. On our previous blog, we had shared the ideas why we had celebrated on March 20, what is Pakhala, etc.

Here on this blog, we are presenting some side items we could have with Pakhala shared by Smruti Ranjan Sahoo.

During the summer season, we should have Pakhala almost every day. Some people also have Pakhala in every meal from breakfast to dinner.

Pakhala Bhata is authentically served with a platter of side dishes.

27 Jan 2019

Every people* love to eat good foods, that's why we used to go to different restaurants, hotels, trying some new dishes at home or at a hotel. 

But, what interesting is, we* couldn't forget our homemade food items made by our own people.  Because we could prepare this in our own risk in our own taste. 

Here is one homemade food dish made from "Taro" fried with Mustard Masala. This dish is shared by Dr. Biswaranjan Kar from their kitchen prepared by Rashmi Mam.

How to Prepare this???
  • The preparation technique is very easy.

Step- 1:
  • Take raw Taro.

Step- 2:
  • Pill it properly.
  • Cut them like this below. 
  • Also, you could cut them as you wish.

Step- 3:
  • What you are waiting for?
  • Just prepare the Mustard Masala and fry the cutted taro with it.

Still waiting??? No, just finish the fry work and it's hot. Quickly serve it before it would cool down. 
  • Are you going to try this?
  • Have you already tried this?
    • Then put your views, comments or compliments below on the comment box. 

*: Some are fitness freak

26 Oct 2018

This is one kind of food prepared by boiling in water. This food is mainly prepared from the grinded rice like the Manda Pitha. The benefits of this kind are, it's taste is different, we could keep it 2 to 3 days with normal temperature (This thing is shared by one old person). And also, we could all some more masalas to get a good flavour.

This manda is prepared by one of the colleague of my mother on this Kumara Purnima. She sent this to me. We were preparing this when we were a child. And would try this kind if possible some day.

3 Oct 2018

Ghantia (Odia: ଘଣ୍ଟିଆ) or Ghanta Tarkari (Odia: ଘାଣ୍ଟ ତରକାରୀ) referred to one Odia food dish which is prepared by the mix of lots of vegetables. Ghantia is famous for the Dutibahana Osha (Odia: ଦୂତୀବାହନ ଓଷା)

So, yesterday was Mulastami or the Dutibahana Osha. Read more about this festival in our previous post. Women do fasts on this day and worship to Lord Dutibahana in the night by offering some special fruits, vegetables. And those vegetables used to prepare this dish in the next day morning.

In the morning, women who do fasts again worship near a pond and share some prasad among children. When I was a child, I used to go with them and now these things became a dream for us. But, we never miss this thing at home.

So, my mother had prepared this dish in the morning before going to the school. The curry is prepared by mixing of lots of vegetables whose name I also don't know. But the taste is awesome. And one more interesting this about this festival is, people do share this curry with their friends. As per our culture, happiness increases by sharing. So, we shared ours with others and other sent theirs to us. So, we can exchange a good taste with each other. 

28 Jun 2018

Striped Samosa/Layered Samosa/ लहरिया समोसा (Potato Stuffing)
This is one of the famous North Indian street food.
Monsoon evening, crispy layered samosa stuffed with spicy potato filling, steaming cup of ginger tea/ masala tea & a book of your choice ... nothing can beat this combination.

  • All these photos are taken by Sarmistha and she had prepared these.
  • Follow her on Instagram @sarmi_funwithfood 

You could check the photos step by step;

20 Jun 2018

Chingudi Besara (Odia: ଚିଙ୍ଗୁଡ଼ି ବେସର) is an authentic Odia dish made from Prawns and mustard paste. This dish is a very very popular prawn side dish in India.

Chingudi Besara - ଚିଙ୍ଗୁଡ଼ି ବେସର

We prepare every dish in such a way that, nobody could give a no to it. Here we have an authentic Odia style prawn curry. Prawns are cooked in the mustard sauce. Goes well with Rice. 😬


Besara is a method of cooking where mustard paste plays the most important role. The tangy flavor serves its purpose well.

About the Author:

Bandita Choudhury

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

More Blogs from the Author: