Pakhala Bhat is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Torani. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat. Eating pakhal has been recommended to prevent heat stroke

Ingredients: Two medium size patato Three  medium size Brinjal One Tomato One Spoon Garlic Paste One Spoon sabji masala 50 gm Oil Half spoon termeric powder One spoon cumin Salt as needed Method: Take a pot and put it on the stove, pour oil into the pot. Let the oil be hot, then put cumin

Ingredients: 1 cup Carnation Milk powder 3/4 cup sugar 5 1/4 Tablespoons unsalted butter A pinch of Cardamom powder Chopped Pistachios for garnishing Method :  Heat pan on medium high. Add 3 tablespoons of water along with the sugar.  Boil for a few minutes till you have the consistency of a single thread.  Test between

Ingredients: Panasa ( Raw Jackfruit ) – 1 medium size Alu ( Potato ) – 2 to 3 medium size(200gm) Piaja ( Onion ) – 2 medium size(200gm) Rasuna ( Galrlic ) – 15 cloves Ada ( Ginger ) – 1 inch Bilati Baigana ( Tomato ) – 2 (100gm) Refine Tela ( Refine Oil

Ingredients:  Aatta ( Wheat Flour ) – 400 gm  Khira ( Milk ) – 600 ml  Khira Sara ( Fresh cream ) – 2tbsp  Chinni ( Sugar ) – 200 gm  Pan Madhuree ( Aniseeds ) – 3tsp  Aleicha ( Big Cardamom) – 2pcs  Baking Powder – 1 pinch  Luna ( Salt ) – As

Ingredients: Fine grain rice- 2 cups Beet root – 1 small Carrots- 1 medium Peas – 1 cup cashews- half cup Raisins- handful Whole cinnamon stick- 1 Black cardamoms – 2 Green cardamons- 4 Cloves – 4 Teja Patra- 2 Oil Ghee Salt Method: Soak rice for 1 hour. Drain water completely and then dry

Ingredients: Baigan- 1 large Shallots- 1, Garlic- 1 clove Green Chilli- 1 Mustard oil -1/2 teaspoon salt- to taste Method: Wash and dry the Baigan.Make a few slits on the Baigan with a knife. Roast on Gas flame. If you have an electric stove (hotplate or ceramic cookstove), then wrap the Baigan in an alumunium

Ingredients     4 pieces chicken     2 tbsp mustard oil     1 Bay leaf     1 dry red chilli     1 stick cinnamon     2 pods cardamom     2 cloves     A pinch of mace     1 big onion     1 tsp Ginger garlic paste     1 tsp red chill paste     1 tsp coriander

Ingrerdients: 200gm fresh curd (dahi) 250gm brinjal (baigana) 250ml refined oil (rifaain tela) 4 green chilies (kancha lanka) ½ teaspoon mustard + cumin seeds (sorisha + jeera) 6-8 curry leaves (bhursunga patra) salt to taste   Method: Whip the curd well by adding salt . Cut the brinjals into thick pieces of length around 2”.

Ingredients: 250 gm very small fish (chuna machha) 2 teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 5 cloves of garlic (rasuna) 3 teaspoon mustard oil (sorisha tela) juice of half a lemon (lembu rasa) 1 teaspoon turmeric powder (haladi gunda) 1 teaspoon chili powder (lanka gunda) 4 curry leaves (bhursunga patra) ½ teaspoon panch

Ingredients: 250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri) 3 to 5 red chili (sukhila lanka) ½ teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 1 & a half cup refined cooking oil (rifain tela) ½ teaspoon cumin seeds powder (jeera gunda) ½  tea spoon red chili powder (lanka gunda) ¼ cup

Ingredients: 2 cups rice (arua chaula) 1 cup black gram (biri dali) 1 table spoon refined edible oil (rifaain tela) salt to taste (luna)   Method: Soak rice and black gram together in water for about 4 hours. For this purpose you should use only the skinless black gram. Grind the softned rice and black

Ingredients: 500gms mutton (maansha) 2 medium size potatoes (aalu) 3 medium size onions (piaja) 40 gm ginger (ada) 1 medium size whole garlic (rasuna) 1/2 teaspoon sugar (chini) 1/2 teaspoon tumeric powder (haladi gunda) 2 bay leaf (teja patra) 2 inches long cinnamon (dalchini) 3 small cardamoms (aleicha /gujurati) 100 ml. mustard oil (sorisha tela)