Lying on the East coast of India, this state has been blessed with a coastline. Bhubaneswar is the capital of Oriya. Orissa is famous as a tourist location mainly for the beautiful temples such as Jagannatha and Sun temples. Read more about Orissa here.
- Swapna: What kind of dishes are famous in Oriya cuisine?
S: Oriya cuisine is famous for a variety of vegetables and daals. We also use rice flour and urad daal in a lot of dishes. We make different kinds of dosas called chakuli pittha.
- Swapna: What kind of spices are used in this cuisine?
S: We use mustard seeds paste to make some vegetables. Almost all the spices are roasted and ground to a fine powder. We also use poppy seeds and panch phoron in a lot of dishes.
- Swapna: How would you define an Oriya breakfast?
S: A typical Oriya breakfast consists of upma, plain parathas, stuffed idli (using coconut and jaggery stuffing), rice appam (chittau), or sweet sheera.
- Swapna:What does a typical Oriya lunch consists of?
S: Vegetables such as santuda or palak saag, plain rice, tomato pickle (khatta), dalma, rotis (without ghee), papad, raita, and daal. We mostly use moong daal for making daal. Oriya cuisine has some interesting raita recipes. Raitas can be made using combination of curd with any of the following - cauliflower, okhra, coconut (nadia pachedi), and brinjal. Pickles are another area where we experiment with different fruits and vegetables. Famous pickles from our cuisine are made using mango, drumstick, jackfruit, tomato, and pineapple.
- Swapna: What are Oriya dessert specials?
S: Rice kheer, sweet boondi, sankarpala. Majority of the sweets are made using combination of daal and rice/rice flour.
- Swapna: What do you cook during fasts (upvaas)?
S: Everything is cooked in ghee. No onion or garlic is used in any of the dishes. However, ginger can be used. We make lot of pittha varieties for upvaas.
Well, I am sure you have a lot of information after reading this.
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When is the last date for sending entries?: The last date for sending entries is 25th August, 2007.
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