Alu matar (Ghuguni)


  1. Potato – 4
  2. White matar – 1 cup
  3. Oil – 1 tbsp
  4. Garam masala – 1 tsp
  5. Turmeric powder – 1 tsp
  6. Red chilly powder – 1 tsp
  7. Tomato – 1 medium
  8. Coriander leaves – 1 tbsp
  9. Salt as per taste

For masala :

  • Onion – 1 big
  • Garlic – 5 cloves
  • Ginger – 1 inch
  • Cumin seeds- 1 tsp
  • Coriander seeds – 1 tsp
  • Red chilly – 3 no
  • Cinnamon – 1 inch


Soak matar over night. Pressure cook potato and matar upto 2 whistles with little salt. Make cubes of the boiled potato.

For masala: Soak the above mentioned things with little water. Grind them to a smooth paste.

Heat oil in a pan. Add the masala paste into it, add salt and cook for 5 minutes. When the raw smell of the masala goes off, add chopped tomato into it and cook for 2 minutes. Now add turmeric and red chilly powder and cook till oil separates from the masala.  Add the boiled potato cubes and matar into the pan. Add 1 cup water into it and cook in medium flame. When you get the desired consistency, switch off the flame. Sprinkle garam masala and chopped coriander leaves on the top of the curry and cover it for some time.

Serve hot with roti, chapati, pulka, chakuli etc.


Corn Tikki


  1. Corn – 1
  2. Potato – 2 medium size
  3. Onion – 1
  4. Garlic – 5 cloves
  5. Ginger – 1 inch
  6. Green chilly – 2
  7. Coriander leaves- 1 tbsp chopped
  8. Garam masala – 1tsp
  9. Bread crumb – For coating
  10. Oil – for frying
  11. Salt – As per taste


Remove the kernels from the corn. Grind the corn, garlic cloves, ginger, green chilly, coriander leaves together into a coarse paste.

Chop the onion. Boil the potatoes and mash it. Mix the corn mixer, mashed potato, chopped onion and salt together. Add garam masala into it and mix.

Now heat oil in a kadai. Spread bread crumb in a plate. Make balls of the mixture and give them the shape you like. Coat the tikki with bread crumb. When the oil is hot, fry the tikkis in it till golden brown colour.

Serve with tomato ketchup or any chutney.

Note :

  1. You can use corn flour or maida in the mixture as binding agent as well.
  2. If you don’t like oily food, you can shallow fry the tikkis in a pan till golden brown colour.

Semiya khiri


  1. Vermicelli – 1 cup
  2. Milk – 2 cups
  3. Sugar – 1/2 cup
  4. Ghee – 1 tbsp
  5. Cashew – 1 tbsp
  6. Kismis – 1 tbsp
  7. Cardamom – 3 green
  8. Salt – 1 pinch


Heat ghee in a pan. Fry the cashew and kismis in it and keep aside. Now fry the vermicelli in the same ghee till golden brown.

Heat milk in another pan in parallel. When it is boiled, add it to the fried vermicelli pan. Add sugar,salt in to it and Keep srirring. When it’s getting proper consistency, switch off the flame.

Add fried cashew and kismis into it and mix properly. Sprinkle cardamom powder above the kheer and cover for some time.

Serve hot with parotha.

Note: The milk will be absorbed by the vermicelli and it’ll become too dry easily. To avoid this, switch off the flame when it is still runny.

Baigan Bharta

Baigana BhartaIngredients:

  1. Egg plant – 1 big (black color one is preferred)
  2. Onion – 1 medium
  3. Green chilly – 2
  4. Mustard oil – 1 tsp
  5. Mustard seed – 1/2 tsp
  6. Coriander leaves – 1 tsp chopped
  7. Lemon juice – 1 tsp
  8. Salt – As per taste


Cut the brinjal into 4 pieces with endpoint connected. Burn it in the gas stove in low flame till it is soft. Turn all the sides on the flame so that it is cooked evenly. Now let it cool for some time. Remove the black burnt skin from the brinjal. Mash the pulp.

Heat oil in a pan. Add the mustard seeds and let them crackle.Add chopped onion, chopped green chilli, salt and the pulp and mix thoroughly. Switch off the flame. Now add chopped coriander leaves, lemon juice into the bharta. Mix properly.

Serve with rice.


  • you can add the burnt eggplant in water when it is hot to remove the skin easily.
  • you can add chopped tomato for better taste.

Curd Rice (Odia style)


  1. Rice – 1 cup (Arua i.e. raw rice)
  2. Thick curd – 1/2 cup
  3. Ginger – 1/2 inch
  4. Curry leaf – 2 strands
  5. Coriander leaf – 3 tsp chopped
  6. Green chilly – 2
  7. Salt – As per taste


Wash the rice and pressure cook up to one whistle with 2 cups of water and pinch of salt.

Chop the green chillies, coriander leaves, curry leaves. Finely chop the ginger. In a bowl, mix curd, ginger, salt,chopped leaves and green chilly . Add the cooked rice into it when it’s hot. Add 1/4 cup water as it will soak the water. Keep it covered for some time as it will absorb the nice aroma of leaves and green chilly.

Serve this with any curry or fry.

Note: This dish is prepared in Odisha on the day of Manabasa mostly. It is believed that Goddess Lakshmi loves this dish very much.

Methi Paratha

Methi paratha


  1. Wheat Flour – 1 cup
  2. Methi leaves – 1/2 cup
  3. Oil – 2 tsp
  4. Green chilly – 2 nos
  5. Salt – As per taste


Wash the methi leaves thoroughly. Chop them roughly. Finely chop the green chillies.

In a bowl, take wheat flour. Add salt, chopped methi leaves and chopped green chilly. Mix properly. Add water slowly and knead it to a stiff dough. Cover the dough for some time with a damp cloth.

After some time, make small lemon size portions from the dough. Start rolling them to make parathas.

Now heat a tawa. Add some oil. Fry the parathas in both sides till it becomes golden brown.

Serve hot with any pickle or chutney or curd.

Gota Masala Bhendi


  1. Okra – 10 nos
  2. Oil – 2 tbsp

For Masala:

  1. Mustard seeds – 2 tbsp
  2. Garlic – 6 cloves
  3. Dry red chilly – 2-3 nos
  4. Cumin – 1 tsp
  5. Salt


For the masala paste:

Soak all the ingredients mentioned above with little water. Grind it to a smooth paste. Now heat oil in a pan. Fry the masala paste in it till the raw smell goes off. Keep it aside.

Now wash the okras. Cut the upper and lower portion of those to give a cylindrical shape. Now slit the okras in the middle. With a knife, enter the fried masala into the slit of the okras. Heat a pan. Sallow fry the okras with little oil  till those are cooked properly from all the sides.

Serve hot with rice.