![]() Fried potato, pumpkin, banana and papaya are most commonly used, and it is tempered with panch phutana a blend of five spices (cumin, mustard, anise, black cumin and chilli). Besaraīesara is a simple dish of vegetables or river fish with mustard-paste gravy. The sugar caramelises bringing out the unique flavour. This iconic Chhena Poda is made with chhena (cheese curd) and dry fruits which are dipped in sugar syrup and baked until brown. It is then fried in a five-spice oil of fenugreek, cumin, black cumin, anise, and mustard (known as panch phutana), and topped with grated coconut 2. Dalmaĭal is an Indian staple, but this dish comes with a unique Odia twist. It is made with roasted moong dal or toor dal which is cooked with pumpkin, potato, plantains, green papayas, and eggplant. They often use mustard (both as a paste and an oil), as well as ghee, yoghurt, and chhena (cheese curd). ![]() Odia dishes are known for being flavourful, but with less oil and spices than most other Indian states. ![]() Originating in the eastern state of Odisha (or Orissa), Odia dishes are simple yet distinctive. ![]()
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