Sept 26, Sehat Ki Rasoi brings two interesting recipes made by Sangita Dhal who brings some home secrets into the kitchen of health. She talks about the speciality of Odia food and talks about its uniqueness. To be telecast on Wed 26 th Sept at 1:28 pm on News24 and 2:28 pm on E24 Channels…
Odisha situated on the eastern coast of India is endowed with rich biological diversity reflected through its vast forest reserves, agricultural land, wetlands areas and mangroves.
This diversity naturally gets reflected in the cuisine that focus on the local and seasonal produce where many types of vegetables, cereals ,lentils ,tubers leafy greens are extensively used in the odiya cuisines with a special focus on retaining their flavour and taste.
Odia food is predominantly non- acidic – which does not irritate the mucous membrane of the digestive tracts leading to inflammation. This depends not only on the choice of vegetables & other ingredients but also on the mode of cooking. The dishes are generally steamed or boiled. Even the spices are often added raw. Many wrongly associate Odia food with that of Bengali’s. Both may be similar in appearance, ingredients & sometimes taste, but are very different in the process they are prepared. In Odia cuisine, mostly the vegetables are par boiled before frying – which does not absorb much fat thereafter.
The typical odiya vegetarian menu ( Niramish) is an elaborate affair which consists of a number of dishes with starts with rice, interesting varieties of Dal, leafy greens, fried vegetables , curry and chutney that form the major of the vegetarian components of the meal.
The medium of cooking are mustard oil & cow’s ghee – both regarded as therapeutic by Ayurveda. Other Ayurvedic principles on food combinations & prohibitions are also followed in Odisha. People generally do not consume saag, curd, bitter gourd at night & do not combine milk with meat or fish and so on. ( courtesy Sangita Dhal)
Sehat Ki Rasoi FoodBlog 