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Kora Khai
Korakhai is a traditional Odia food, mainly served as a prasad in temples. It is a common food in the state of Odisha.Pilgrims offers Korakhai as a form of prasad to lord Lingaraj. It is also a form of caramelized Lia. Khai is also known by the name of Leeaa in western Odisha. Ingredients * Lia, Khai * Jaggery or Sugar * Coconut * Cardamom Preparation Caramelization: :For caramelization add sugar or jaggery to water and let it melt for 10-15 minutes. Add Coconut pieces and cinnamon to it. Preparation of Kora: :Add puffed rice to the caramelized solution and make balls for Muan or cut it into pieces for Khai. See also *Chhena Poda *Rasabali *Rasgulla, Rasagolla *Chhena Gaja *Kheersagar *Chhena Kheeri *Chhena jalebi *List of Indian sweets and desserts *Oriya cuisine * References {{reflist Odia cuisine Indian cuisine Foods containing coconut Rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhubaneswar
Bhubaneswar (; ) is the capital and largest city of the States and territories of India, Indian state of Odisha. The region, especially the old town, was historically often depicted as ''Ekamra Kshetra'' (area (''kshetra'') adorned with mango trees (''ekamra'')). Bhubaneswar is dubbed the "Temple City", a nickname earned because of the 700 temples which once stood there. In contemporary times, it has emerged as an education hub and an attractive business destination. Although the modern city of Bhubaneswar was formally established in 1948, the history of the areas in and around the present-day city can be traced to the 7th century BCE and earlier. It is a confluence of Hindu, Buddhism, Buddhist and Jainism, Jain heritage and includes several Kalinga architecture, Kalingan temples, many of them from 6th–13th century CE. With Puri and Konark it forms the 'Swarna Tribhuja' ("Golden Triangle"), one of Eastern India's most visited destinations.Ramesh Prasad Mohapatra, ''Archaeology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasgulla
Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings. The earliest evidence of rasagola can be found in the epic poem Dandi Ramayana which was composed by famous Odia poet Balarama Dasa in which he mentioned that rasagola is offered to Maa Laxmi by Lord Jagannath in a ritual called Niladri Bije. While it is near-universally agreed upon that the dessert originated in the eastern Indian subcontinent, the exact locus of origin is disputed between locations such as West Bengal, Bangladesh, and Odisha, where it is offered at the Puri Jagannath Temple. In 2016, the West Bengal government applied for a geographical indication (GI) tag for the variant called "Banglar rosogolla" (Bengali rasgulla) clarifying that the Bengal and Odisha var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Euro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odia Cuisine
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. Yoghurt is used in dishes. Many sweets of the region are based on ''chhena'' (cheese). Ingredients and seasoning Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are another major ingredients. Indigenous vegetables used in Odia cuisine are pumpkin, gourd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Sweets And Desserts
This is a list of Indian sweets and desserts, also called ''mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. North East South West Pan-Indian See also * List of Indian snack foods * List of pastries References External links * {{Cuisine of India * Indian sweets This is a list of Indian sweets and desserts, also called ''mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhena Jalebi
Chhena jalebi, Chhena jilapi, Chhanar jilipi is a sweet dish originally from coastal Odisha in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Odisha, West Bengal and other Eastern regions of the Indian subcontinent. Preparation Chhena jilapi are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is fresh curd cheese called chhenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jilapis are served either hot or chilled. See also * Jalebi * Khira sagara *Oriya cuisine *Bangladeshi cuisine Bangladeshi cuisine ( bn, বাংলাদেশের রান্না) is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhena Kheeri
Chhena kheeri ( or, ଛେନା ଖିରୀ) is a sweet dish originally from coastal Odisha in eastern India. Preparation Chhena kheeri is made by deep frying cubes of chhena cheese. Although typically ghee, traditional clarified butter, is used as the frying medium, chefs frequently substitute this with vegetable oil. The cubes are added to milk and sugar, and boiled further until some of the milk evaporates and the dish acquires a thicker consistency, to form a rabdi. The mixture is seasoned with cardamoms and nuts before being served. See also * Chhena gaja * Rasagolla * Chhena poda * Khira sagara * Rasaballi *Chhena jalebi Chhena jalebi, Chhena jilapi, Chhanar jilipi is a sweet dish originally from coastal Odisha in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Odisha, West Bengal and other Eastern regions of t ... * Odia cuisine References Indian cheese dishes Indian desserts Odia cuisine {{india-fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kheersagar
Khira sagara ( or, କ୍ଷୀର ସାଗର) is an Odia sweet dish that literally translates to ''ocean of milk'' in the Odia language. The sweet has depiction in the Hindu mythological scripture about Lakshmi serving Vishnu and Madhusudana with it. Khira sagara consists of marble-sized balls of chhena cheese soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish. Khira sagara is typically served either at room temperature or slightly chilled. This dish is probably ras malai's predecessor. However, the milk base in khira sagara is thicker, acquiring the consistency of rabri. See also *Chhena gaja * Chhena jalebi *Chhena kheeri * Chhena poda *Kheer *Rasabali *Rasagolla Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of sug .. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhena Gaja
Chhena gaja () is a sweet dish from Odisha, India. Unlike some other popular chhena-based Odia desserts, such as rasagola, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhena poda, the dishes are very different in taste. One of the best places to savor chhena gajas is Pahala, near Bhubaneswar. However, chhena gaja is equally popular all over Odisha. Preparation Chhena gajas are prepared by combining chhena, similar to cottage cheese, and sooji (semolina), and kneading the dough thoroughly. Water is squeezed out from the mixture, which is then dried briefly until it acquires the right consistency. It is then molded into palm-sized rectangular shapes (gajas), boiled in thick sugar syrup. Sometimes, the gajas are then allowed to dry a little more, in which case the sugar may occasionally crystallize on the surface. See also *Chhena j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasabali
Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple. It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri ''Rabri'' (IAST: Rabaḍī) ( ur, ) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Ja ...). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms. See also * Chhena gaja * Rasagolla * Chhena poda * Khira sagara * Chhena kheeri * Chhena jalebi References Cheese dishes Indian desserts Odia cuisine {{india-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
