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ODIA DISHES


How To Prepare Ghia Anna

Ingredients to prepare Ghia Anna:

2 cups rice (chaula)

2 table spoon split bengal gram (chana dali / buta dali)

2 table spoon ghee (desi ghia)

10 curry leaves (bhursunga patra)

1 teaspoon cumin seeds (jeera)

2 red chillies (sukhila lanka)

2 table spoon lime juice (lembu rasa)

Salt to taste

Method for prepare Ghia Anna:

Soak chana dali in waterfor one hour. Boil it along with rice in a pressure cooker with 4 cups of water and salt. You may also boil it in a colander, but in that case add salt after boiling excess water (peja) . Then heat ghee in a pan and add cumin seeds, chillies and curry leaves. Put this seasoning on the cooked rice and mix thoroughly. Add lime juice and mix again. Serve with dalama or any vegetable curry. ‘Ghia Anna’ is quite popular in Puri district.


How To Prepare Aarisa Pitha

Ingredients to prepare Aarisa Pitha :

2 cups rice (chaula)

1 cup sugar (chini)

½ litre refined cooking oil (rifaain tela)

Method for prepare Aarisa Pitha:

Soak the rice in water for about 2 to 3 hours. Wash it with water and then drain all the water. Keep the rice in room temperature to dry for about 2 to 3 minutes. Grind it to make a semi-rough powder of it by using a grinder. Heat ½ cup of water and add 1 cup of sugar. As you go on stirring on medium flame, the boiling water forms a syrup. The syrup should be consistent. Slowly add 2 cups of rice powder to the syrup and stir continuously to form a batter. Take the batter in small portions and flatten the same with the help of your palms in the shape of small thick puris/ kachoris . Fry the thick puris (pithas) in oil till they become golden brown. Take them out and serve hot. The pitha also tastes great when served after cooling. A hard pitha may also be preserved in room temperature for about two weeks. (Feedbck from a visitor says that she couldn't prepare this pitha in proper manner after following the steps. The solution lies in getting the right consistency ("paga") of the dough that you get after adding sugar syrup to the rice powder. As you try again and again, experience will tell you how to reach the right consistency.)


How To Prepare Dahi Bara

Ingredients to prepare Dahi Bara :

250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri)

3 to 5 red chili (sukhila lanka)

½ teaspoon mustard (sorisha)

½ teaspoon cumin seeds (jeera)

1 & a half cup refined cooking oil (rifain tela)

½ teaspoon cumin seeds powder (jeera gunda)

½ tea spoon red chili powder (lanka gunda)

¼ cup semolina (suji)

½ teaspoon baking powder (khaiba soda)

Curry leaves (bhursunga patra)

¼ liter curd (dahi)

Salt to taste (luna)

Method for prepare Dahi Bara:

Wash the black gram dal and soak it in water for 4 to 5 hours (best to soak overnight). Then grind it properly. Add semolina, baking powder and salt and mix well. Leave it for a while. Then heat oil in a frying pan and fry the baras made out of the batter. You have the option either to make the bara in normal shape or with a hole in the middle. For this first wet your palm with water. Take a little of the batter and make a ball. Slightly flatten the same and using your thumb make a hole at the middle as you carefully slip it into the frying pan. After the frying is over put the baras separately. Now heat 3 teaspoon oil in a frying pan. Add cumin seeds, mustard, curry leaves and red chilies and let them splutter. Then add all this to a container containing the curd. Now put the fried baras into this curd. Your dahi bara is ready. Sprinkle the cumins seeds powder and red chili powder before serving. Serve cold.