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

30 May 2021

Ivy gourd with poppy seeds (କୁନ୍ଦୁରି ପୋସ୍ତ)

Ivy gourd (Odia: କୁନ୍ଦୁରି), scientifically known as Coccinia grandis is a tropical perennial climber. It's a smooth, ovoid to ellipsoid berry and a relative of Cucumber.


Gentleman's toes, gherkin, baby watermelon, Calabacita, Calabaza Hiedra, Coccinia cordifolia, Coccinia Indica, Little Gourd, Ivy Gord, Kundru in Hindi, Tendli in Marathi, Kovai in Tamil, Kova in Malayalam, Tondikey in Kannada, Tela Kucha in Bengali, In Oriya, Ban-Kundari, Gourde Écarlate De L´Inde Tindola in French and Gol Kankri in Nepali.

Ivy gourd with poppy seeds (କୁନ୍ଦୁରି ପୋସ୍ତ)

Green points of Ivy gourd:

  1. Keeps the blood sugar level under check ☑
  2. Promotes skin health
  3. Prevents obesity
  4. Good for digestion
  5. Rich in dietary fibers
  6. Rich in iron and minerals
  7. Rich in Vitamins like B1 and B2
  8. Has plenty of Calcium as well

About the Author:

Namrata Singh

Namrata Singh, an Odia food blogger born and brought up in Balasore, Odisha. She loves food photography, food styling, and a digital creator. 

Follow her on Instagram @the_butter_cubes

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22 Apr 2021

Chhunchi Patra Pitha - ଛୁଞ୍ଚିପତ୍ର ପିଠା

Chunchi Patra Pitha (Odia: ଛୁଞ୍ଚିପତ୍ର ପିଠା) is a thin paper crust Stuffed Pancake which is mostly famous in Odisha, the eastern part of India.

The making process of Chhunchipatra Pitha is not so hard, but you have to make it thin for better taste. But, it might need a little experience.

Ingredients for Chhunchi Patra Pitha:

  1. Arua Chaula (ଅରୁଆ ଚାଉଳ)
  2. Some Jaggery (ଗୁଡ଼)
  3. Grated Coconut (ନଡ଼ିଆ କୋରା)
  4. Salt (ସ୍ୱାଦାନୁସାରେ ଲୁଣ)
  5. Ghee or Oil (ଘିଅ କିମ୍ବା ତେଲ)

Chhunchi Patra Pitha - ଛୁଞ୍ଚିପତ୍ର ପିଠା

Making Process:

Make the batter from Arua Chaula by grinding. Add salt as per requirement and some more water to it. And keep it for some time maybe hours for better taste.

After this, prepare the masala by adding grated coconut and jaggery together to a pan with low flame. The color would turn brown.

Now, take a pan and make a thin very thin dosa as shown in the photo and add the masala at the center and fold all four parts to the center. Now, it's ready to serve.

Chhunchipatra Pitha - ଛୁଞ୍ଚିପତ୍ର ପିଠା

* All these photos are taken by Dr. Manas Ranjan Swain (@DrManasswain1)

9 Apr 2021

Potol and Macha Jhola - ପୋଟଳ ରୋହି ମାଛ ତରକାରୀ

Potol and Macha Jhola (Odia: ପୋଟଳ ରୋହି ମାଛ ତରକାରୀ) is an authentic Indian food item especially famous in Odisha prepared from Rohu fish and Pointed Gourd or Potala. It's a mix of vegetable and fish curry.

Masaledaar Rohu fish curry with chunks of fried golden potatoes when served on a bed of white rice is what a true fish lover will always crave on any day.

A very easy fish curry, where first fish is marinated with salt and turmeric then fried on hot oil over high to medium flame. In the leftover oil, add raw pointed guard pieces and stir fry it until it turns golden brown on each side of the pointed guard (potola).

Once it is cooked remove and keep aside. In that same pan add oil 2 tsp then add Chopped onion saute until it becomes brown, then add ginger garlic paste saute once the oil started separating (raw smell goes off well) then fish masala powder, salt (as per taste) with turmeric powder, red chilly powder (optional) add giving it a nice mix.

Allow this to get cooked for 4 to 6 minutes more. Then add stir-fried potola into it and then add some hot water moderately as per the gravy quantity simmer for 8 to 10 minutes on low flame.

Then add fried fish into it and cook for 5 more minutes. Add slit green chilies, lastly garam masala powder. Give it a nice stir and turn off the gas. Serve hot with rice. Enjoy...

Potol and Macha Jhola - ପୋଟଳ ରୋହି ମାଛ ତରକାରୀ

Do you love fish curry or fish fry?? Let me know in the comment below.💞

Stay safe and stay well...

About the Author:

Julie Samantray

Julie Samantaray, an Odia food blogger from Odisha, staying in Cochin, Kerala. 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 @savory__delights

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23 Mar 2021

Neem Flower Curry (Odia: ନିମ ଫୁଲ ଭଜା) is made from the newly blossomed flowers of the neem tree. This is helpful to detox the toxins from our bodies.

Neem Flower Curry - ନିମ ଫୁଲ ଭଜା

Are you thinking about body detox or cleaning out the toxins from the body? Then only neem flowers could help you to refresh your body.

It has lots of anti-bacterial properties and full of antioxidants which helps your body internally and externally to make it stronger.

Benefits of Neem Flower Curry:

It helps to grow healthy hair, better skin quantity, clean intestine bacteria, reduce pimples, acne, and many more.

Some Precautions:

You have to take it for a limited period only; because of its effects on fertility; which means pregnant ladies or family planning couples should avoid this.

It affects on kidney and liver too if you are taking it for a long period of time. You have to maintain some gape days of taking it.

Neem Flower Curry - ନିମ ଫୁଲ ଭଜା

Neem phul is rougher than karela but you can decrease that by adding tomato chops and lots of onions. We love to have this with Pakhala or steam rice.

  • This blog is written by Gopu Bhoi and updated by Sangram.
  • You can follow him on Instagram @bhukkad_gabru
  • All photo rights are reserved to the original creator. We've published it with his concern and permission. Before reusing, please take his proper permission.

10 Jan 2021

Badi Chingudi Chhecha (ବଡ଼ି ଚିଙ୍ଗୁଡ଼ି ଛେଚା)

Badi Chingudi Chhecha
(Odia: ବଡ଼ି ଚିଙ୍ଗୁଡ଼ି ଛେଚା) is one of the delicious non-veg Odia food item prefer by almost all Odias to have to Pakhala.

Odisha is known for its Pakhala Platter. And the platter consists of a variety of items. One amongst them is "BADI CHINGUDI CHHECHA".

This is basically coarsely ground cooked prawns, garlic, onion, green chillies and Badi. Badi is a type of sun-dried dumpling made of urad dal.

Alsoooooo, if you guys add any variation to this recipe, please let me know.😊😊

Chingudi Badi Chhecha for Pakhala Bhata by Bandita Choudhury


  1. Clean the prawns properly. Marinate with chilli powder, Turmeric (Haldi), and salt.
  2. After 10 minutes, heat oil in a kadhai. Stir fry the prawns properly.
  3. Now take a pestle and mortar (ହେମଦସ୍ତା), add 2 green chillies, 1 onion roughly chopped, few cloves of garlic, fried Badi (ବଡ଼ି) and the cooked prawns. Grind everything coarsely.
  4. Serve it with Pakhala or have it just like that 🤣🤣

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

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