Sangita's Kitchen strives to offer comprehensive information on the cuisine of Odisha, including its unique dishes and preparation techniques, to satisfy the curiosity of food enthusiasts.
Pakhala Divas, What and Why? Promoting the primitive odia food, people of Odisha decided to celebrate march 20 as Pakhala Divas. The day is celebrated on 20th march by eating Pakhala Odisha wide. It is the time, when the summer arrives, and everyone wants to be cooled. So nothing else could do it like Pakhala. […]
INGREDIENTS 1.Hilsa Fish (Ilish machha)-1/2 kg. • 2.onion–300kg.(finely chopped) • 3.ginger n garlic pest-2 tsp • 4.cumin powder-1 tsp • 5. coriander powder -1 tsp • 7. garam masala.(2 elaichi, 4 labang(clove),2 inch dalchini) • 8. mustard oil. • 9. salt to taste. • 10 mirchi powder n haldi powder-1 tsp each Method of Cooking: […]
INGREDIENTS 1.Potato – 2 2.Pumpkin- 100g 3.aurbi/ saru – 3-4 4.Brinjal – 150g ( cut into cube, 1″ by 1″) 5.Desi aalu – 100g 6.Pointed gourd /Potala – 5-6 7.Long beans- 5-6 (cut into 1″ length) SPROUT OF 1.Mung -1/2 cup 2.Chick peas – 1/4 cup 3.Yellow peas -1/4 cup 4.Peanut – 1/4 cup SPICES: […]
A typical meal in Odisha consists of a main course and dessert. Typically breads (roti, paratta) are served as the main course for breakfast, whereas rice is eaten with dal during lunch and dinner. The breakfast consists of chuda (poha, flattened rice), mudhi (muri, puffed rice), chuda can be eaten either as fried or with […]
