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

5 Dec 2020

Instant Raw Mango Pickle

Raw Mango Pickle
(Odia: କଞ୍ଚା ଆମ୍ବ ଖଟା) is one of my favourite pickles. Nowadays we are missing the raw mangoes. Mangoes are easily available in summers, but you can feel the taste of Mangoes in every season through this pickle. Kindly read the entire Recipe, if you wanna make it someday.

Ingredients for Raw Mango Pickle:

  1. Diced raw mango - of 1 mango
  2. Jaggery/sugar - 1 cup
  3. Panch poron - 1 tbsp (a mixture of Fenugreek, fennel seeds, mustard seeds, cumin seeds & black cumin seeds.1:1:2:3:1)
  4. Fresh curry leaves
  5. Grated ginger - 1 inch
  6. Roasted cumin & dry red chilly powder (2:1)
  7. Just a pinch of turmeric powder
  8. Salt to taste
  9. Oil - 2 tbsp
  10. Hing
  11. Curry leaves
  12. Green chilly - 3
  13. 1/2 glass of water

Kancha Amba Khata - Raw Mango Pickle

Delicious Raw Mango Pickle - Yummy Kancha Amba Khata Odia Style

Making Process of Raw Mango Pickle:

  1. Turn on the flame & heat the pan.
  2. Add 2 tbsp oil. Once the pan is heated up then add the panch poron, hing & sliced green chillies
  3. Panch poron have changed the colour & now add the curry leaves.
  4. Then add the crushed ginger. Then cook it for just 1 minute on a low flame. Fry it until the raw smell of the ginger goes away.
  5. Add the diced mango. Then add a pinch of turmeric powder.
  6. Cook it for 4-5 minutes on a low flame. Now check it & add the jaggery/sugar. Cover the lid.
  7. After 3-4 minutes check it again. Diced mangoes are softer now. Add salt to taste.
  8. Cover & cook until the jaggery/sugar melts completely. Don't add a little water now.
  9. Stir in between. After 4-5 minutes here the jaggery has melted completely. Now add 1/2 glass of water.
  10. Cover it & cook it for more 4-5 minutes. It's been 5 minutes & the mangoes are softer now.
  11. Then add 1 tbsp roasted cumin & red chilly powder in it. Stir it. Then turn off the flame.
  12. Sweet mango pickle is ready. Have it with roti or parathas. You can also have it with rice & dal.

Raw Mango Pickle - Kancha Amba Khata

Quick Raw Mango Pickle Recipe

About the Author:

Itishreeya Sahoo

Itishreeya Sahoo, an Odia food blogger born and brought up in Bhubaneswar, Odisha. She loves to cook and share with everyone. As a foodie, she not only shares her food with family and friends, also shares lots of recipes on her Instagram feed.

Follow her on Instagram @food_stories99

More Blogs:

And if you wish to read this recipe blog in Odia, then visit

4 Dec 2020

Khira Gaintha (Odia: କ୍ଷୀର ଗଇଁଠା) is a very delicate and extremely elevating dessert that’s unique to Odisha. This consists of balls of rice flour dough soaked in reduced cardamom flavored milk.

Delicious Khira Gaintha Recipe

The rice flour is cooked with water and then kneaded to form a dough, molded into balls, and dropped into simmering milk cream.

Delicious Khira Gaintha for Baula Amavasya

Recipe of Khira Gaintha:

  1. Boil water in a pan. Add a teaspoon of oil and a teaspoon of salt to this.
  2. Now gradually and continuously add the rice flour to the water and keep stirring.
  3. Make sure there aren’t any lumps. Lower the flame, cover the pan with a lid, and cook it for five minutes.
  4. Take this mixture and turn it on to a wide plate. Let it cool.
  5. Once it has cooled just enough knead it with your fingers so that it forms a ball.
  6. Make small balls and steam them. In another deep pan boil the milk and evaporated milk.
  7. Simmer in low flame until milk thickens. Add the rest of the sugar, cardamom powder and heat the milk some more.
  8. Now one by one drop the rice balls into the boiling milk and continue stirring.
  9. You can make a paste with 1 tablespoon of rice powder and add it to the milk to thicken it.
  10. Add the coconut in the end along with slivered cashew and almonds. Serve it cool
  11. Serve Khira Gaintha on its own as a delicious dessert after your satisfying meal.

Recipe of Khira Gaintha

This Khira Gaintha or Gaintha Pitha usually offers to Lord on Baula Amavasya as per the Odia culture. Apart from Baula Amavasya, at some places, people use to prepare this on Diwali for the Badabadua Daka.

Delicious Gaitha Pitha or Khira Gaitha

About the Author:

Mansi Rath

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

More Blogs from the Author:

2 Dec 2020

Chhadakhai (Odia: ଛାଡ଼ଖାଇ) is the next day of Kartika Purnima or Panchaka when people of Odisha started eating non-veg almost after one month of Habisa.

Chhadakhai - A planned festival in Odisha

As per the tradition of Odias, people use to eat healthy foods made from vegetables during the month of Kartika (the 7th month of Odia calendar which is in October and November month as per the Georgian calendar.)

Special Machha Bhaja for Chhadakhai
What is Chhadakhai?

During the 30 days of Kartika, people stop eating non-veg, but some couldn't stop for 30 days, so they stop at least the last five days from the Kartika Purnima, which is known as Panchaka or Panchuka.

Chhadakhai Special Mutton Curry by Swaswat K Swain
(Photo: Saswat K Swain)
And the next day of Panchaka Purnima, people again started eating those which they left 30 days back. The Chhadakhai is an Odia word which is a combination of two words, Chhada which means those we left and Khai means to eat.

Chicken Pakoda on the spcial occasion of Chhadakhai 2021
(Photo: Manas Muduli)
So, the whole concept of Chhadakhai is to eat those items which they stopped eating for Kartika Masa or Panchaka Vrata.

Is Chhadakhai a Festival?

Actually, Chhadakhai is not a festival to be celebrated. But people nowadays celebrating it like a festival. It's not mandatory to eat non-veg on this day, but you could.

Rohu Fish fry for Chhadakhai 2020
(Photo: Manas Muduli)
And this is not compulsory for everyone to eat non-veg on Chhadakhai. If you are a vegetarian or vegan, then there is no Chhadakhai for you. The whole year is Kartika Masa for you.

How to Celebrate Chhadakhai?

There is no compulsory dish which you should have to prepare for this day to celebrate Chhadakhai. And also if you can't eat on that like Monday, Thursday, Saturday, or any other days on that day you don't eat non-veg, then you could extend your Chhadakhai to your preferable day.

Special Chicken Curry for Chhadakhai 2021
(Photo: FoodieOdia)
Items to prepare on Chhadakhai:

On this day, people usually prepare their favorite non-veg times like Mangsha JholaMangsha KassaChingudi Besara, Chingudi Bhaja, Chingudi Jhola, Machha BhajaMachha Tarakari, Mudhi Ghanta, Poda Mangsha, Machcha fry, Kankada Jhola, Chicken Biryani, Mutton Biryani, Chicken Pakoda, and the names just go longer.

Special Machha-Aloo Jhola for Chhadakhai 2021 by FoodieOdia
(Photo: FoodieOdia)

Speicl Desi Chicken Biryani for Chhadakhai 2020.

Delicious Food plate filled with Chicken Biriyani, Mutton Curry, DahiVada, Papad, Fish fry on the occasion of Chhadakhai

Special Chingudi Curry for Chhadakhai

N.B.- All these photographs are published with proper permission from the original photographer and before publishing those anywhere, even on Social Media, plz ask for their permission and also give proper credit. By the way, Google is just a search engine and they also mentioned, the photographs are subjected to copyright, so please don't give the credit to the wrong person.

29 Nov 2020

The street foods in India are diverse and colorful as our culture and rituals. Here in the series, Bhubaneswar Street Food, we are happy to write some blogs of street foods of Bhubaneswar.

Bhubaneswar Street Food - Breakfast in Sailashree Vihar

If you are craving for a good street breakfast, then this place near Sailashree Vihar is for you. This breakfast stall in Shailashree Vihar is near Tarini Temple and opposite the Falcon Chilika Fresh.

Vada and Ghuguni at Sailashree Bihar Stree Food

You could find literally everything from Vada, Puri, Ghuguni, Aloo Dum, different types of Chutney for your breakfast at this stall... A little bit spicy, but you can customize yours. And the best part is the taste, which is very good!! 

Vala and Aloo Dum the best street food

The shopkeeper said he opens in the evening as well. So, you can have your breakfast either in the morning or snacks in the evening!!

For those who live near the Shailashree Vihar locality, this place in Bhubaneswar is the scene. And it's highly recommended for all the street food lover. You also could visit this place for a better experience.

Special Chutney at Sailashree Vihar Food Stall near Tarini Temple

If you wish to visit this place, then you could follow the navigation on the Google map as shown below.

Landmark for the best stree food near Sailashree Vihar

About the Author:

Puspita Bhutia

Manas Kumar Muduli, an Odia Technical professional, and a foodie by his passion. He uses to travel to different destinations and loves to taste the good vibes also the foods.

Follow him on Twitter @manas_muduli

More Blogs from the Author:

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.