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Dalma (orissa Special)

DALMA (Orissa special)
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Dalma (orissa Special) Recipe, How To Make Dalma (orissa Special) Recipe

Dalma is a unique and famous dish prepared in Orissa.I like it because of all the vegetables and dal and lessspices.When you are not a mood for spicy curry ,think of Dalma(Dal+Vegetales)

India has a vibrant cooking traditions and it is globally legendary for the incredible range which it features for the taste buds. Local variety in meals gives rise too conventional and also modern pleasures that have always been appealing and pampering for our palate. as Orissa, is one this kind of state that is customarily renowned for its delicious dishes over the past centuries.

 

Odia delicacies makes use of comparati... Read More..

About Recipe

How to make DALMA (Orissa special)

(103 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
DALMA (Orissa special)
Author : Vahchef
Main Ingredient : Dall
Servings : 0 persons
Published date : November 24, 2016


Ingredients used in DALMA (Orissa special)
• Tomato - 1 large .
• Toor dal - 3 table sppon .
• Greated coconut - 1 tablespoon .
• Raw banana - 1 medium cut in to small pieces .
• Pumpkin - 4 pieces .
• Bringel - 4 pieces cut big pieces large.
• Patoto - 1 cut 8 pieces large.
• Cumin seeds,red chilli(2) - 1 table spoon .
• Oil/ghee - 1 table spoon .
• Onion finley chopped - 1 mediun .
• Greated ginger - 1/2 table spoon .
Method:
You can add vegetables of all kinds to your taste to Dalma.To name a few lauki jackfruit seeds Beans papaya Preparation: Cut all the vegetables.Wash dal .Put dal and vegetables ,Tomato pieces,coconut ,2 cups of water in pressercooker.Add salt,turmeric to your taste.Put 1 whistle in medium flame and immideatly switch off flame. Roaste(without oil) cumin seeds and redchilli for 1 to 2 min .grind it when it cooled down.keep aside. in a pan take oil ghee .add mustard seeds,cumin seeds,green chilli,greated ginger and onion .Allow it to fry sometime till onion turns golden brown.Add dal and vegetable mixture from pressure cooker.Then add rosted cumin powder top of it and mix well.Allow the mixture boil for 5 min to mix all the flavoures.Serve hot with chapati/Rice.





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Articles


India has a vibrant cooking traditions and it is globally legendary for the incredible range which it features for the taste buds. Local variety in meals gives rise too conventional and also modern pleasures that have always been appealing and pampering for our palate. as Orissa, is one this kind of state that is customarily renowned for its delicious dishes over the past centuries.

 

Odia delicacies makes use of comparatively less oil and is also less spicy than other Indian delicacies, but really flavorful. Odisha (Orissa) practices a food routine that's considerably similar to the nearby states. Rice is the staple meals of this area combined with veggies. Mustard oil is used in various recipes as the cooking moderate, but ghee is recommended in temples. In ancient times Food was customarily offered on disposable plates made from sal leaves.

 

Rice, both sun dried and par-boiled is the staple foods of people in this state. Oriya people really like to eat pakhal, that is essentially cooked rice soaked in water, overnight Nevertheless, the eating styles have somewhat modified in the cities but they also do prepare conventional food from the Oriya delicacies during festive functions.

 

The coastal state offers an enormous food selection that covers over varieties of rice, lentils, desserts and sea food. The Prasada (communion) in Jagannath Temple in Puri is prepared and offered to more than 10,000 worshippers every day.

 

 

Because of their significantly spiritual tradition, the majority of Oriya people practice vegetarianism. However, a major proportion of population still enjoys fish along with other seafood dishes like prawns, crabs and lobsters which are located in a lot in the huge coastline of the state. Besides the seafood but yams, brinjals and pumpkins are also liberally included in curd with mustard seeds providing the entire planning that additional zing.

 

Together with curd and coconut milk, folks are extremely keen on desserts also. The curd here's rich and creamy and provides the delicious flesh an extra taste.  Yoghurt is also found in numerous recipes. Numerous desserts from the region depend on Chhena.

 

Main course includes rice or chapatti, together with dal, bhaji, bharta (combined veggie curry), ambila/sakara (sweet and sour preparation) and sweet. All of these eatables are put over a plate, made out of bell metal. The main course in lunch consists of more than one curries for instance Crab Kalia, Maccha, Bhendi Bhaja, veggies and pickles.

 

Generally, roti, paratta are offered as being the main course in the morning, while rice is consumed with lentils during dinner and lunch. The morning meal includes chuda (poha, flattened rice), mudhi (muri, puffed rice), chuda may be consumed often as fried or with curd, banana and sugar (known as Chudaa Dahi). Mudhi is actually a popular snack food in north Odisha.

 

Folks of Orissa are fond of dessert and delicacy form an essential section of their food. They're notable and well recognized for their extremely delicious and yummy sweet treats such as several milk preparations like Rasgulla, Rasmalai Chhenajhilli and Pitha (cakes), Khirmohan, Chhenapoda, Rasabali, Kalakand and many more


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