Sambalpuri Cuisine

Pakhala Bhat

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

Basi Bhat

Basi Bhat  is made by soaking cooked rice in water overnight in a earthen pot.   Care must be taken to cover the dish during the long soaking to avoid contamination. In the morning, the soaked rice is usually eaten with salt, lime and green chili, anything roasted like alu bhaja, jhuri(small fish), sukhua, tamator chitka, hedua

Alu Baigan Jhol

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

Peda

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

Panas Tarkari

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

Gulugula

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

PALAU

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

PUDALA BAIGAN

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

KUKRA JHOL

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

Dhai Baigan

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”.