Category Archives: Sambalpuri Cuisine


 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 per taste
 Refine Tela ( Refined Oil) – for deep frying

Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
 Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
 Keep the batter aside for at least 1hour.
 Heat oil in a pan for deep frying.
 Make medium size balls of the batter and fry until they are crisp golden brown.


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

Soak rice for 1 hour. Drain water completely and then dry rice by spreading flat on a newspaper.
Cut beet root, and carrots into small pieces.
Heat oil in a small cooking pot, fry raisins and cashews and take off. Then fry  all the whole spices and take off.
Fry carrots, and then peas and finally beet root and take it off and set aside.
Now heat 1 table spoon of ghee in a pot, when hot, add Teja patra and dried rice.
Stir the rice well and cook evenly till it becomes crisp. Add exactly 4 cups of water and bring it to a boil.
Put the fried garam masala to the rice and cover lid. When rice is half done, stir in the vegetables and mix well. Add
salt accordingly.  Take it off the stove when rice is cooked.


Baigan- 1 large
Shallots- 1, Garlic- 1 clove
Green Chilli- 1
Mustard oil -1/2 teaspoon
salt- to taste

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 foil and put directly on the stove. Cook on all sides till baigan is soft. Let it cool. Peel the charred skin off. Mash baigan, add chopped onions, garlic, green chilli, salt and mustard oil and mix well. Serve with Pakhala.



    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 seed paste
    1/4 tsp turmeric powder
    Salt to taste
    1/2 tsp garam masala


   Heat mustard oil in a pan and add the red chilli, bay leaf,cinnamon,cardamom,cloves,mace,chopped onions & ginger garlic paste. Fry for some time until the onion turns light brown. Then add red chilli paste,coriander seeds paste,turmeric powder,salt  and the chicken. Cook on low heat
    for sometime. If the chicken sticks to the pan,add a little water otherwise cook for 5-10 mins and then add water.
    Bring to boil.Cook on medium heat for another 10-15 mins,sprinkle garam masala on top and take off the stove.
    Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

Dhai Baigan

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


Whip the curd well by adding salt . Cut the brinjals into thick pieces of length around 2”. Fry the cut brinjals in a frying pan. Then put them into  the whipped curd . Heat two teaspoon of  refined oil in another frying pan. Add mustard, cumin seeds and curry leaves. When the seeds start cracking add green chilies. Transfer the contents of the pan to the curd containing brinjals. Stir lightly. Keep the dish aside for 10 minutes and then serve with hot rice.