Ginger Chutney


  • Ginger – 1 inch
  • Red chilli – 4
  • Jaggery – 1 tbsp
  • Tamarind Pulp – 1 tbsp
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp (Skin less- whole white)
  • Coconut grated – 1 tsp (optional)
  • Oil- 1/2 tsp
  • Salt – As per taste


Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.

Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.

Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.

Add water to adjust the consistency.

Serve with idli, dosa etc as a side dish.


  1. You can preserve it in fridge for some days.
  2. You can add tempering into it if you like.


Chitou Pitha

Chitou pitha.jpgI


  • Raw Rice (Arua chaula) – 2 cups
  • Coconut – 1 no.
  • Salt – As per taste


Wash the rice & soak it over night.

Grate the coconut. In a cup, put soaked rice, coconut & grind to a smooth paste.Let it ferment for 4-5 hours. Now add salt to the fermented batter & mix properly.

Heat a kadai. Smear oil. Add a ladle of  batter. Cover it with a tight shield so that the air can’t pass. Let it cook in low flame for 8-10 minutes. It gets cooked with the steam.

Then remove the lid & take out the Chitou pitha. (You can check for the readiness of pitha here by inserting a knife). The chitou pitha is cooked in one side only.

Serve hot with Milk or Alu Matar curry ot Dalma.

This pitha is made in every Odia house on Chitou Amabasya festival. This is offered to the snails by ladies of the houses not to harm their male members while working in the fields.The festival is celebrated in rainy season, when snails will be seen in abundant in the fields.


  1. The batter has coconut which will become sour if kept for more time.
  2. You can add coconut stuffings(Fry grated coconut with sugar,cardamom powder) on the top of the pitha before covering the lid. It takes 5/6 minutes more time to cook.
  3. You can add milk in the batter to make the pitha more soft.




Masala Buttermilk


  • Curd – 1 cup
  • Pudina leaves – 1 tsp chopped
  • Cumin seeds- 1/2 tsp
  • Dry chilli – 1no.
  • Pepper powder -1/4 tsp
  • Salt – As per taste


Dry roast the cumin seeds & red chilli in a pan till the aroma comes. Cool it down & make a powder out of it.

Put curd, water, chopped pudina leave, salt in a mixie & grind for a minute.Pour the mixture into a glass. Add cumin, red chilli powder mix, pepper powder into it & stir with a spoon.

Serve chilled.

Note:  Pour water how much you want to make the butter milk thinner.



Rasagola (Rasgulla)


  • Cottage Cheese (Chhena ) – 1 cup
  • Semolina(Suji) – 1 tbsp
  • Cardamom – 5 no.s
  • Sugar – 1.5 cups
  • Water – 2 cups


Take the freshly prepared cheese in a wide bowl while still warm. Add semolina into it. Start kneading it upto 8/10 minutes till fat starts separating & you feel the creaminess in your hand.

Make small balls out of the chhena.

For Syrup:

In a wide bottom pan, add water. Once it starts boiling add sugar & stir it. Add cardamom powder into it . Now add the cheese balls into the boiling water. Cover it for 2 minutes in high flame. Then lower the flame & cook the rasagola for  15-20 minutes while stiring it occasionally.

The rasagola will swell double it’s shape. When it is well cooked, switch off the flame.

Serve cold for better taste.


  • The chhena needs enough kneading to make spongy rasagola.
  • The rasagola reduces it’s shape little bit after switching off the flame.



Egg Tadka (Anda Tadka)


  • Whole Moong Dal – 1/4 cup
  • Tur dal – 1/4 cup
  • Channa dal – 1/4 cup
  • Biri dal – 1/4 cup
  • Rajma – 1/4 cup
  • Masoor dal – 1/4 cup
  • Egg – 3
  • Onion – 1 big
  • Ginger-garlic-green chilly paste – 2 tbsp
  • Tomato – 1 big
  • Bay leaf – 2
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Oil – 2 tbsp
  • Hing – 1 pinch
  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Clove – 4
  • Black pepper – 5
  • Salt – As per taste
  • Coriander leaves – some strands
  • Kasuri methi – 1 tsp


Soak all the dals for 1 hour. Pressure cook the dals  upto 4 whistles with salt, turmeric powder,water and hing. Mash them a little after opening the lid of the cooker.

Chop onion, tomato, coriander leaves. Dry roast cinnamon, cardamon, clove, black pepper and make a powder of them.

Heat oil in a pan. Break the eggs into it. Add salt and prepare bhurji out of it. Keep aside.

Heat oil in a kadai. Add bay leaves into it. Then add chopped onion,salt and fry till transluscent. Then add ginger-garlic-green chilly paste and saute till rawness of the masala goes.Add chopped tomato and cook for some time. Now add turmeric powder, red chilly powder, cumin, coriander powder and saute for 2 minutes. Add the mashed dal and mix properly. Add water to get the desired consistency.Add the egg bhurji prepared into this kadai and mix properly.

Add kasuri methi, prepared garam masala mix and cook till curry gets required thickness. Swicth off the flame. Garnish with chopped coriander leaves.

Serve hot with roti, parota.

Alu chatpata


  • Potato – 3 medium size
  • Oil – 1 tbsp
  • Mustard seed – 1 tsp
  • Cumin seed – 1/2 tsp
  • Coriander seed – 1 tsp
  • Fennel seed – 1 tsp
  • Cinnamon – 1 inch stick
  • Black pepper – 5 no.s
  • Red chilly – 2
  • Red chilly powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Amchur powder – 1/2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Salt – As per taste


Peel the potatos and make small cubes out of it.

Make a coarse powder of cumin,coriander,fennel seed,red chilly, black pepper,cinnamon using mortar and pestle.

Heat oil in a kadai. Add mustard seeds into the hot oil. When it crackles, add potato cubes, salt, turmeric powder, red chilly powder and mix properly. When the potato is half cooked, add the dry masala powder mix and cook again.

When the potato cubes are cooked properly, add amchur powder , mix it well and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with roti/paratha or use as a side dish with rice.

Note: Baby potato is best for this recipe. If it is not available, normal potato can be used.

Egg Mughlai Paratha


  • Maida – 1 cup
  • Oil – 3 tbsp
  • Salt – As per taste
  • Egg – 2 no.s
  • Onion – 1 medium
  • Green chilly – 2
  • Turmeric – 1/2 tsp
  • Red chilly powder – 1/2 tsp
  • Coriander leaves – 1 tsp chopped
  • Garam masala powder – 1/2 tsp


In a bowl, take maida. Add salt, 1tsp oil. Mix these thoroughly in dry state using both hands.  Knead it to a soft dough using luke warm water. Cover it with a muslin cloth and keep aside for 20 minutes.

In a bowl, break the eggs. Add finely chopped onion,green chilly,turmeric powder,red chilly powder,coriander leaves, garam masala powder, salt and mix well.

Take the dough. Knead it for some more time. Divide it into medium size balls. Using a rolling pin, start rolling the ball as thinly as possible. Take a spoon of the egg mixture, place it in the middle of the paratha. Spread it little bit towards the edge. Now fold the sides in a rectangular shape so that the egg mixture is sealed in the folds.

Now heat tawa. Half cook the paratha first in both sides. Now sprinkle oil and cook both the sides till it becomes crispy and brown.

Serve it hot with green chutney, potato fry, sliced onion.

Note: Cook the paratha with little more oil and in medium flame so that the inside mixture is cooked properly along with the outer maida cover.