Cabbage Curry


  • Cabbage – 1 medium
  • Potato – 2  no.s
  • Onion – 1
  • Ginger-garlic-green chili paste – 1 tbsp
  • Tomato – 1 big
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaf  – 1 tbsp chopped
  • Oil – 1 Tbsp
  • Salt – As per taste


Finely chop the cabbage. Cut the potatoes to small cubes.Chop the onion and tomato finely.

Heat oil in a kadai. Add chopped onion and saute till it turns translucent. Now add the ginger-garlic-green chili paste and fry till the rawness goes off. Now add the dry masala powders: turmeric, red chili,cumin, coriander powder and mix well. Now add chopped tomato, salt and cook till the oil separates from the masala. Now add  potato cubes and chopped cabbage. Mix properly and cook in a medium flame for 10 minutes.

Mix it in some interval till the vegetables are done. Sprinkle garam masala powder and switch off the flame. Garnish with chopped coriander leave.

Serve hot with Rice or Roti.

Note: You can add other vegetables like grated carrot or green peas for better taste.


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.




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.



Raja Poda Pitha


  • Black gram – 1 cup (Without skin)
  • Raw rice – 2 cups
  • Jaggery – 2 tbsp
  • Coconut – 1 no
  • Salt – 1 tbsp
  • Green cardamom – 4 nos
  • Ghee – 1 tbsp


Soak Black gram and rice separately overnight. Wash them thoroughly.Make a fine paste of both separately. Mix both of them using hand, add salt and keep covered for 1 hour for fermentation. Don’t make the batter too thin. It should be of pouring consistency.

Break the coconut into 2 pieces. Grate 1 half and make small pieces from the other half. In the batter, add jaggery, these 2 types of coconuts,cardamon powder, 1/2 tbsp ghee and mix properly.

Preheat the oven. Apply ghee in the baking pan. Pour the batter into it. Bake for 30 minutes at 180 degree C. Check the cake by inserting a fork into it. If not done, bake for another 10 minutes. Repeat the same process.

Once done, keep the baking dish in the oven in switched off state. After removing, insert a knife in the edges of the baking pan. Take a plate. Keep the baking dish up side down. Pat it slowly so that the poda pitha will come out easily. Let it cool.

Cut the pitha into pieces and serve.


  • You can add cashew and raisins if you want to make the poda pitha rich.
  • You can add sugar instead of jaggery if you don’t like it.

This Poda pitha is very much famous in odisha. This is prepared in all the houses during Raja festival.