Traditional Dish of Orissa Archives - I camp in my kitchen

Nadia Chithau Pitha with Tomato Khatta from Odisha/Orissa

Priya_Srinivasan — Sat, 12 Sep 2015 15:15:00 +0000

Today we are travelling to Odisha /Orissa for breakfast. We are already a big fan of tomato chuda and nadiya pachadi from this state. So, while looking for breakfast I came across this pitha made using coconut and rice @ +Srivalli Jetti space.

I was worried about how it will taste, since i contains nothing other than rice and coconut, I was wrong, it tasted good when served hot and paired with proper side. You can either make dalma or any spicy vegetable curry. I paired it with tangy and sweet tomato khatta/Chutney.

Source +Srivalli Jetti
Ingredients

1 cup rice

1 cup freshly grated coconut

salt to taste

oil for making the pitha's

Method

Soak rice for 2-3 hours. Drain the excess water, add the grated coconut and grind it to a fine batter. The Batter should be thin. Let the batter sit for 30 minutes.
Heat a pan/tava , pour a laddle of batter on the hot tava in circular motion. do not make like regular dosa, it has to be done like rava dosa.

Cover and cook in a slow flame. Do not flip the pitha. When the top portion of the pitha is cooked, take the cover off, and serve it hot along with a spicy curry.

I served it with spicy, tangy and sweet tomato khatta/Tomato Chutney.

Sending this to Come,join us for breakfast, happening @ +srivalli jetti space.

Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 56

An InLinkz
Link-up

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Tomato Chuda Santula & Nadiya Pachidi/Tomato Poha with Coconut Raita from Odisha

Priya_Srinivasan — Mon, 21 Apr 2014 04:03:00 +0000

Odisha/Orissa state that is so famous for The Puri Jagannath Temple and its Rath yatra. Apart from these two it is also famous for Chena Poda and Chanar jalebi. mmm, lip-smacking paneer/chena/chanar!!!! They even stuff chena/chanar in their pithas too. When i was looking for something interesting to make, i was like what to choose? It always happens when you have truck loads of choices to choose from.;)

So, first i thought of doing Mitha dali, Chana dal cooked with jaggery and tempered with panch phutan, it is also a Mahaprasad made as an offering to Lord Jagannath during the rath yatra, but this BM has really grown a paunch on my hubby!!! So, he strictly said no to sweet!! So , i settled with this simple, yet tasty Poha/Tomato Chuda for breakfast, i paired it with coconut raita to make it a complete meal.

Source here
Ingredients
½ Cup Thick Poha/Aval
1 Large Onion, chopped
2 Medium tomatoes, chopped
¼ teaspoon turmeric powder
½ teaspoon red chili powder
Salt to taste
fistful of fresh coriander leaves

Tempering
2 teaspoon groundnut oil
½ teaspoon mustard seeds
2 green chilies, chopped

1 teaspoon shredded ginger

a sprig of curry leaves

Method

Take poha/Aval in a colander and wash under running water for a minute. Let it sit in the colander and drain well.
Chop onion, tomatoes, chilies and ginger. I used my chopped for the same.
In a pan, heat oil given under tempering, splutter mustard seeds, add chopped onions, chilies, curry leaves and ginger. Saute until onions turn translucent.
Next add the chopped tomatoes, turmeric powder, chili powder, salt and ¼ cup of water. Let the tomatoes cook well. this will take 4-5 minutes in a medium flame.

When the water is almost absorbed, add the poha/aval to this and mix well. Let it be on the stove for another 2-3 minutes. Add fresh coriander, mix well. Take it off the stove. Serve hot.

Source here
Nadiya Pachidi/Coconut Raita
2 tablespoon fresh coconut
½ cup Yogurt
1 green chili, slited lenghtwise
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds/jeera
¼ teaspoon shredded ginger
a pinch of hing
Salt to taste

Method

Mix together Coconut and yogurt. Add salt and ginger to this.
Heat a tadka pan, add oil, splutter mustard seeds, crackle cumin,add the slited green chili.

Pour this sizzling tempering/tadka on the coconut-yogurt mixture. Serve as an accompaniment to rice dishes

I served it with Tomato Chuda Santula/Tomato Poha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Sending this to come, join us for breakfast, happening @ +srivalli jetti's space.

An InLinkz
Link-up

The post Tomato Chuda Santula & Nadiya Pachidi/Tomato Poha with Coconut Raita from Odisha appeared first on I camp in my kitchen.

Chenna Poda/Chhena Poda

Priya_Srinivasan — Tue, 17 Apr 2012 04:03:00 +0000

Indian Cooking Challenge, a monthly Event where Srivalli, picks up a traditional dish belonging any part of India and we the members try to recreate it in our Kitchen. This Month ICC Challenge is to recreate Chenna Poda aka Burnt Cheese, a Cheese dessert from the State of Orissa/Odissa. It was easy to make this Dessert and the taste of it was awesome. No Baking powder, no Baking Soda, but it sets so wonderfully, nice and creamy!!!!! Hubby was amazed, wow really, a traditional dish that too, baked !!!! Thanks to Srivalli for choosing this and also to Shibani of Any One Can Cook and Nikki of Titillating Tastebuds for sharing the recipe.

A Little Intro about the Dish:Info Courtesy:Wiki

Chhena poda is usually made at home during traditional festivals in Orissa, such as Durga Puja. It is also served in small traditional roadside stalls and confectioneries throughout the state along with other delicacies such as rasagolla. Since the mid-eighties, it has gradually found its place in restaurant menus across Orissa. After losing out to another traditional Oriya sweet, rasagolla to West Bengal, the Orissa Milk Federation is investing heavily in mass producing and popularizing this delicacy, determined not to let this happen again.

Ingredients

1 Cup Paneer/chenna, Freshly curdled

3 tablespoon Sooji/Rawa/Semolina

1 teaspoon Cardamom Powder.

½ Cup Powdered Sugar

2 tablespoon Raisins

Cashews/Almonds for Garnishing

Method To Make Paneer/Chenna

Boil 1.5 litres of Milk. Add juice of half a Lemon. Reduce the Flame and Keep Stirring the Milk, till it curdles and Whey separates.

Add ½ Cup Ice Cubes to it and Switch it off.
Drain the Paneer in a Cheese Cloth. The Whey water can be used to make Roti's.

To Make Chenna Poda

Preheat the Oven to 180C/350F.
In a big bowl mash Paneer/chenna thoroughly using your hands. Add rest of the ingredients except Garnish and Mix well.
To get a caramalized effect on top, Add a teaspoon of ghee to the Baking pan and sprinkle little sugar.
Show the pan in flame, till the sugar melts. Spread the melted sugar evenly. This sounds easy, but i couldn't spread it!!1 The sugar set so fast, it got stuck to on place on the pan!!!! 🙁

Spoon the Chenna/Paneer Mix to the pan, Garnish with almonds/cashews on top and Bake for 50-60minutes.
To do the tooth-pick test to check the doneness.
Cool it for sometime and Turn it on to a plate and Serve.It stays fresh for a Week in refrigerator, but no need to keep it that long, half the Chenna Poda got over the same day and rest got packed to my Hubby's office!!!!

Sending this to I Love Baking #3, happening @ Tickling Palates and to Bake Fest #6, happening @ Summe's Culinary Bites, Event by Vardhini of Zesty Palette/Cooksjoy

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