• Rice - 250 gm
• Lentil - 100 gm
• Potato - 1 big size
• Brinjal - same size as potato (You can omit brinjal)
• Carrot - 100 gm
• Cauliflower - 100 gm
• Bean - 75 gm (You can use desi beans or broad beans (Simb))
• Green pea - 75 gm
• Cinnamon (Dalchini) - 1 piece
• Clove (Labang) - 2 piece
• Cardamon (Elachi) - 1 piece
• Cummin - 1 tsp
• Ghee or Butter - 1 tsp
• Refine Oil - 2 tsp
• Turmeric powder - 1 tsp
• Bay leaves - 2 nos
• Salt to taste

Process

(Some of the spices like Cinnamon, Clove and Cardamon may be omitted if so desired to make the preparation less rich)

Cut the cleaned vegetables to small pieces . 

First take bowl. Fry cleaned rice and lentil for about 5 minutes. Take it out.

Next add oil to the bowl. Add bay leaves to the hot oil. Also add cummin and red chilly  to the hot oil. Next add cinnamon, cardamon and clove to it. Stir a little. Then add the vegetables to the pan. Saute for 3 minutes.

Then add the rice and lentil to the bowl. Next add turmeric powder and salt. Add nerly half litre of water. If you are using pressure cooker then put the lid and let it cook. After 2 whistles take the bowl out of the stove and let it cool a little. After the steam in cooker subsides, open the cooker and add ghee. You may also add coriander leaves.

(If you are not using cooker then add hot water and let it boil for at least 15 minutes in seam flame ).

• Ou - 1 full
• Sugar or Jaggery - 1/2 cup
• Turmeric powder - 1/2 tsp
• Panch Phutan -1 tsp (A mix of cumin, mustard, fenugreek, fennel and kalonji in equal proportion)
• Cumin (Jeera) - 1 tsp
• Whole Red chilly - 2 pieces
• Oil - 2 tbsp
• Salt to taste

Process

First remove the petals of the Ou. Cut the petals into thinner pieces. Just slightly half smash the pieces so that the pieces do not become further smaller pieces.

Put a pan on the stove the add cumin and one whole red chilly to the pan. Roast for sometime. Take it out then grind and make powder.

Again put the pan on the stove then add oil. As the oil become hot add panch phutan. Then after few seconds add remaining one whole red chilly (may be broken to 2/3 pieces).

After the mixture becomes brown add ou to the pan. Add turmeric powder and salt to taste. Stir for  3 to 4 minutes. Add one and half cup of water. Cover with lid and wait till it boil(approximately 3 to 4 minutes). Add sugar or Jaggery. Again let it boil for 2 to 3 minutes. Add the powder already prepared from cummin and one whole red chilly. Take it out after one minute.

Serve hot or cold with rice or roti(bread). It tastes good in both ways.

• Mushroom - 200 grams
• Tomato - 1 medium size
• Mustard seed - 3 tbsp
• Cumin seed - 1 tbsp
• Garlic - 4 to 5 petals
• Onion - 1 medium size
• Mustard oil - 50 ml
• Turmeric powder - 1/2 tsp
• green chilly - 1 or 2
• Coriander leaves
• salt to taste

Process

Make a paste of mustard seed, cumin seed and garlic together. Chop the onion and green chilly and keep ready.

Cut mushroom to size of about 1/2 inch.  Cut tomato to 1/2 inch pieces. Take a pan and keep the properly cleaned chopped mushroom and tomato. To this add the paste prepared from mustard seed, cumin seed and garlic. To this mixture add the chopped onion and green chilly. Also add turmeric power mustard oil and salt to taste.

Mix well the above mixture and finally add 1 and half cup of water to the mixture. Put the pan with this mixture on the stove for 20 minutes in low(seem) temperature for 15 to 20 minutes.

Take out the pan after 15/20 minutes and add coriander leaves. Serve with steamed rice.

• Maida (all purpose flour) - 2 cups 
• Refine oil - half cup
• Sugar - 1 cup
• Fresh Curd (Dahi) - 1 cup
• Baking Powder - one and half tsp
• Edible Soda - half tsp
• Vanilla Essence - 1 tsp

Process

Mix properly the maida (all purpose flour), baking powder and edible soda and use a sieve (chaluni) to reject coarser particles. 

Take a pan and mix thoroughly curd (dahi), refine oil and sugar together.

Next add both the above mixutures together and thoroughly mix  for at least 15 minutes. Of couse you have to add vanilla essence while mixing. Now the cake batter is ready. Then take a pan and apply little refine oil or ghee to the pan. Then put the above formed  batter to the pan. Put the pan in the oven at 180 degrees centigrade temperature for 30 minutes. 

Your hot cake is ready. Distribute to the children.

• Rice - 2 cups
• Black Gram (biri) - 1 cup
• Jaggery (gur) - 100 gram
• Ginger - 1 inch
• Saunf (pan mouri) - 1 tsp
• Black Pepper Powder - half tsp
• Suji - Quarter cup
• Refine Oil or ghee - 50 ml
• Little salt

Process

First soak the rice and black gram(biri) for 4 to 5 hours separately. Take the soaked rice and make paste from it. Similarly make separate paste from black gram.

Take a bowl and thoroughly mix the pastes of rice and black gram. Add jaggery (gur) and suji to it. Also add smashed ginger, black pepper powder, saunf and salt to it and thoroughly mix the batter. 

Take another shallow pan on the stove and add oil to it. As the oil becomes hot put the above batter on the pan and cover it with lid. Let it cook for 10 minutes on seam flame. After 10 minutes open the lid and make the half cooked pitha top side down by utensil. Again cover with lid and cook for five minutes. After elapse of five minutes take it out. 

Your podo Pitha or rice cake is ready. Serve hot or cold. 

• Chhena (paneer) - 500 gm
• Sugar Powder - 200 gm
• Suji - quarter cup
• Cardamom - 10 to 12 pieces
• Baking powder - 1 tsp
• Edible soda ash - half tsp

Process

First make a powder from the sugar and cardamom moxed together by using grinder.

take chhena and suji together in a pan and add to it baking powder, edible soda ash and the above powder made from sugar and cardamom. Make a dough from it. The dough should not be hard like bread dough rather it should be soft.  

Grease the micro oven pan using cow ghee and put the above dough on it. Let it cook for 30 minutes at 180 degree centigrade. After 30 minutes take it out of the oven and let it cool then serve. 

• Rice Powder - 500 gram
• Milk - one litre
• Cardamom - Powder made from 10 pieces
• Sugar -  350 gram
• Pinch of Salt

Process

Take a shallow pan with nearly two cups of water on a stove. Add pinch of salt to it and let it boil.  As the water boils add the rice powder to it slowly and steer constantly. (just keep 4 or 5 spoon of the rice powder aside which we will require later). Go on adding the rice powder slowly and steer so that the rice powder slowly forms a nice elastic dough.  After it forms a dough take it out of the stove and let it cool. If the dough is not elastic enough then add a little water and make a good elastic dough by hands. Then make small rounded or oval like shapes from the dough.

Take the remaining 4 or 5 spoon of rice powder in a small bowl and add little water and make a watery bater from it. Keep it ready.

Take a pan on the stove then add nearly one cup of water to it. As the water boils add the above small shapes(made from rice dough) to it. Then after 2 or 3 minutes add milk to it.  As the milk boils add sugar. Let it boil for about 5 minutes. Add the above watery bater to it. Let it cook for nearly 3 minutes then add cardamom powder and take it out of the stove. Let it slightly cool. It can be served both hot and cold. Children like it cold.

• Fish (Rohu) - Half kilogram
• Fresh Dahi - one cup
• Green chilly - 6 or 7 pieces
• Onion - one
• Mustard oil - 25 ml
• Turmeric powder - Half tsp
• Sugar - Half tsp
• Pinch of chilly powder
• Coriander leaves
• Salt to taste

Process

• Maurali (Murla) fish - 250 gram
• Mustard - 3 tsp
• Tomato - 2 small size
• Mustard Oil - 30 ml 
• Cumin - 2 tsp
• Garlic - 4 petals
• Red Chilly - 1 pieces
• Green Chilly - 3 pieces
• panch phutan - Half tsp
• Turmeric Powder - 1 tsp
• Coriander leaves
• salt to taste

Process

Clean the Maurali fishes properly and marinate with turmeric powder and salt. 

Make a paste of Mustard, cumin, red chilly and garlic and keep ready in a small bowl.

Keep a pan on the stove the add oil to it. As the oil heat up add panch phutan first. Saute a little. Next add the marinated fish to the pan. Next add the above prepared paste to the pan with fish. Add two cups of water and salt and little turmeric powder. After five minutes add tomato and chopped green chilly to it. Then put the lid and let it boil in medium flame for about 10 minutes. After ten minutes take out the pan  and add coriander leaves.

Serve Hot with rice.

Excluding Potato and Brinjal you can ignore other vegetables.

First clean the fish head properly and shallow fry using turmeric powder and salt. 

Make a paste from garlic, ginger and red chilly and keep ready for later use. Cut the vegetables to small sizes (1.5 inch) and keep ready.

Take a pan on the stove and add oil. Add sugar when the oil is hot. The sugar gradually turns little red. Next add chopped onion to it. As the onion turns reddish then add the above prepared paste. Saute for one minute or so then add turmeric poder, chilly powder and salt to it. Saute the mixture for 2 or 3 minutes. Then add the fried fish head to the mixture. Saute for 2 minutes and add the  vegetables to it. Again saute for about 3 minutes as it properly cooks (If the fish head does not break itself to pieces then smash it to smaller pieces). Then add about 2 cups of water. Cover the pan by lid and let it boil. After about 10 minutes take it out and add coriander leaves to it. (Although I have not mentioned above you can sprinkle powder of cinnamon, cardamom and clove to it) Serve hot with rice.

• Fish - 500 gram (Rohu)
• Butter - 1 tsp
• Onion - 2 pieces medium
• Tomato - 2 pieces
• Posto (poppy seed) - 30 gram
• Kazoo (Cashew nut) - 4 pieces
• Mustard oil - 25 ml 
• Cardamom - 2 pieces
• Clove - 1 piece
• Cinnamon - 1 piece (half finger size)
• Turmeric powder -  half tsp
• Red chilly powder - half tsp
• Green chilly - 2 pieces
• salt to taste

Process

Clean the fish pieces and mix with turmeric powder and salt. Shallow fry the fish pieces.

Make a powder from slightly roasted cardamom, cinnamon and clove. Also make separate paste of onion tomato, poppy seed and cashew nut. Do not mix the pastes.

Take a pan on the stove and add oil to it. Next as the oil becomes hot add the onion paste to it. Also add  turmeric powder, salt and red chilly powder and saute for 2 minutes. Next add the paste of poppy seed and cashew nut to it. Saute the mix for 2 minutes. Then add tomato paste and saute a little. Add one cup of water. Cover with lid and let it boil for 2 minutes. Then add fish to it and after 3 minutes add the powder prepared from cardamom, cinnamon and clove. Lastly add butter and take the pan out of stove.

Serve hot with steamed rice, fried rice or roti.      

Marinate chicken with turmeric powder(half tsp), mustard oil (1 tsp) and little salt for half an hour. Roast the cinnamon and make it powder and keep ready for later use.

Take a pan on the stove and add oil to it. When the oil heats up add sugar to it. As the sugar turns to redish color add chopped onion to it. As the chopped onion turns redish brown add red chilly powder and turmeric powder to it. Also add ginger and garlic paste to it. Also add little salt. Saute for some time (nearly five minutes). next add marinated chocken to it. Saute the chicken mix with lid covered intermittently. After five minutes add tomato (cut to four pieces). Again saute and add little warm water as required for boiling the chicken. As the ckicken boils add coriander leaves and cinnamon powder to it. Take the pan out of the stove. Garnish it with green chilly cut to two pieces vertically.

Your Chicken Kasha is ready. Serve hot with rice, fried rice, pulao, roti or Parantha.

• Fish Head - Rohu fish (Medium size)
• Potato - 1 piece medium
• Brinjal -  2 medium sizes
• Pumpkin (Kaddu) - 100 grams
• Pointed Gourd (parwal or parval in hindi) - 1 piece
• Toor Dal (Arhar) - 100 gram
• Mustard oil - 50 ml
• Garlic Paste - 2 tsp
• Ginger Paste - 1 tsp
• Onion - 1 piece
• Turmeric powder - half tsp
• Red Chilli Powder - half tsp
• Cummin Powder - half tsp
• Coriander Powder - half tsp
• Cardamom, cinnamon and clove - Roasted powder of one tsp 
• Salt to taste
• Coriander Leaves
• Sugar - half tsp

Process

First the toor dal (Arhar) is to be soaked in water for at least 30 minutes. Take the properly cleaned fish head in a bowl and apply turmeric powder and salt to it. Then shallow fry the fish head.

Take the vegetables (cut to pieces) and toor dal in a pressure cooker and add water (1 cup), turmeric powder and salt to it. Cover with lid and put on the stove. Take it out after one whistle. 

Take one bowl on the stove add oil to it. Then add sugar to the hot oil. As the sugar turns red add chopped onion to it. When the onion becomes brown add pastes of ginger and garlic to it. Also add turmeric powder, red chilli powder, cumin powder, coriander powder and salt to this and saute for 3 to 4 minutes. Next add the fried fish head and saute for 2 minutes. Then cover with the lid. After some time add the boiled vegetable and toor dal from pressure cooker to this mixture. Lightly stir for some times. Also smash the fish head to smaller fragments.  Add coriander leaves and powder of Cardamom, cinnamon and clove to it. Your Mudhighanta is ready. 

Serve hot with rice.

• Baby Corn - 250 gram
• Milk Cream - 2 tsp
• Tomato - 1 medium size
• Ginger Paste - 1 tsp
• Garlic  Paste - 2 tsp
• Onion - 1 medium
• Turmeric Powder - half tsp
• Red Chilly Powder - half tsp
• Refine Oil - 25 ml
• Coriander Leaves 
• Sugar - half tsp

Process

First, cut baby corn to small sizes and make tomato puree and keep ready.

Take a bowl and add oil to it. As the oil becomes hot add sugar to it. When the sugar becomes red then add chopped onion. Next as the onion turns brown add the pastes of ginger and garlic. Saute for 2 to 3 minutes. Next add chilly powder, turmeric powder and salt to it. When the mix looks brown color add  baby corn and saute with lid for two minutes. Then add tomato puree. Saute for 2 minutes. Then add one cup water to it. Cover with lid. After five minutes add cream. Also add coriander leaves. Baby Corn Malai Curry is ready. Take the bowl out of stove and serve hot with rice or anything.

• Poi leaves - 250 gram
• Besan - half cup
• Rice Powder - 2 tbsp
• Mustard oil - 50 ml approx
• Ginger Paste - 2 tsp
• Garlic Paste - 2 tsp
• Onion - one medium size
• Turmeric powder - half tsp
• Red Chilly Powder - half tsp
• Salt to taste
• Green Chilly - one or two 

Process

Clean and cut the poi leaves to smal pieces. Also cut the onion into small pieces.

Take the poi pieces to a pan and add besan and rice powder to it. Next add the paste of garlic and ginger to it. Also add chopped onion, turmeric powder, red chilly powder, green chilly (cut to small pieces) and salt to the pan. Make a thorough mixture. If required add little water. The mixture should not be watery or dry for making vada. Take another frying pan on the stove. Add oil to it. Then from the mixture take small amounts successively and put on the pan for shallow frying. For better shallow frying flatten the poi besan mix on the pan. See the accompanying photo.

Serve hot with rice, roti or puri.

First make a paste from mustard, cumin (jeera) and garlic. Keep it in a bowl.

Cut tomato to pieces. Also chop the onion and green chilly to pieces and keep separately.

Take a bowl and put the tomato pieces in it. Then add all the ingredients one by one to the bowl with tpmato except onion. Then add little less then one cup of water. Mix thoroughly and put the bowl on the stove. After five minutes add chopped onion. After fifteen minutes add sugar and stir. Next add coriander leaves and take it out of the stove. 

It can be served hot or cold. It can be served withn rice, roti or puri as you like. 

Two to three hours before preparation, soak the whole moong in water so that it will soften. Take the  moong out of water and  let it be free from water. Clean rice properly with water.

Cut potato to size of 1/4 inch width finger like.  Chop the onion to small size and keep it ready.

Keep the pressure cooker pan on stove and add oil. When the oil is hot add bay leaves after few seconds add smashed cinnamon, clove and cardamon to the pan. Stirr for few seconds then add cumin. again stir

When the  mixture becomes brown, add onion. Again stir till the onion looks redish brown. Add potato and peas. Stir for few seconds.

Add rice and moong to the pan and add turmeric powder and salt to taste. Stir well till the mixture emit little tak-tak sound.  Add nearly half litre water. Close the pressure cooker and wait for two whistles.

Take it out after two whistle and let it coll naturally for some time.

Open the cooker and add ghee or butter and coriander leaves.

Serve with Curd(Dahi), Salad and Papad.

• Jahni (Jhinga) - 250 gram
• Posto (Poppy seed) - 25 gram
• Tomato - 1 piece
• Potato - 2 medium pieces
• Green Chilly - 2
• Garlic - 8 petals
• Onion - 1
• Refine Oil - 100 ml
• Coriander leaves for garnishing
• Salt to taste

Cut potato and Jahni (Jhinga) into square size of  1/2 inch.  Also cut tomato to 4 pieces (length wise). Chop onion.

Clean the poppy seed (posto ) properly with water. Make a fine paste of poppy seed, garlic and green chilly and keep ready.

Put a pan on stove. Add oil to pan. When oil is hot add onion. Fry the chopped onion till it looks redish brown. Add jhinga and potato to the pan. Add salt and stir and cover the pan with lid for 5 to 7 minutes. After elapse of 5 to 7 minutes remove the lid then add the paste made from posto, garlic and chilly to the pan. Stir well for five minutes. Then add tomato to it. Add little more salt as per requirement. Add one and half cups of water to it and stir well. Cover the it with lid for five minutes. After 5 minutes take it out of the stove and add coriander leaves.

Serve with rice or roti.

• Poi - 200 grams
• Kaddu - 200 grams
• Potato - one medium size
• Refine Oil - 30 ml
• Cumin (Jeera) - 1 tsp
• Red chilly - one piece
• Ginger - one and half inch size
• Pinch of Turmeric powder
• Salt to taste

Process

Cut Poi to small size. Cut potato and pumpkin to small size. The size of potato should be smaller then the pumpkin as pumpkin boils easily.Take a pan on the stove and add oil to it.  As the oil becomes hot add cumin. As the cumin turns brown then add red chilly(cut to pieces). Then add smashed ginger to the mix. Wait for some time till the ginger turns deep brown. Now add poi, potato and pumpkin pieces to to it. Also apply pinch of turmeric powder and salt as required. Stirr well. Then cover it with lid for 3 to 4 minutes. Then remove the lid and add half cup of water to it and again cover with lid. Wait for about 7 minutes and then check the mix  to confirm it boils properly. Take out of the stove.

Serve hot with rice, roti or puri.

Grind roasted Cummin and roasted red whole chilli and keep the powder ready.

First properly clean the vegetables first. Cut the vegetable to pieces of average 1 inch size. The Brinjal and pumpkin size can be bigger as it boils early.

If it is yellow lentil, then first roast it. Then clean with water the roasted lentil after little cooling. If you have taken toor dal then it is not required to roast, just clean with water.

Boil the lentil dal in pressure cooker with water. Take it out after one whistle and let it cool.

Mix the vegetable with half boiled lentl/toor dal and again put in the cooker. Let it cook for one more whistle. Take it out of stove and let it slightly cool.

Keep one Pan on the stove. Add oil and add bay leaf when the oil is hot. Next add cummin  Red Chilli and onion one by one. Next add ginger and garlic when the masala in the pan is reddish brown.  Also add a pinch of Asafoetida (hingu).

Wait for 2 to 3 minutes and add lentil/toor dal and vegetable to boil.  Then add the already prepared powder of roasted cummin and roasted red whole chilli. Then stir a little and take it out of the oven. Let it cool a little and serve hot.

You can take it with Roti(Bread) or  rice.  But Dalma with steamed Rice, fish curry and potato chutni(Chokha) is a nice combination (Odiya style).