Sajana Saga Bhaja is one of the odia Saga bhaja, that one can enjoy throughout the year. It is prepared with drumstick leaves simply or with some selected vegetables.
This cuisine belongs to the Odisha state of the Indian subcontinent. Odisha, the land of Lord Jagannath, has a very rich religious culture and this is reflected in the food as well. Odia cuisine is very simple still much delicious. Just prepared in little or no oil which not only enhances the taste but makes them very healthy as well.
Odia Cuisine
Dry Mango Pickle (Ambula Achara)
Dry Mango Pickle (Ambula Achara) is a popular tangy and sour pickle in the eastern state of India, Odisha, and is widely enjoyed throughout the year. It is often served as a condiment with rice, dal, and some other Odia side dishes.
Amba Chatani (Mango Chutney)
Amba Chatani (Mango Chutney) is a great accompaniment to many dishes. The process is quite simple and super easy to follow.
Janta Roti
Janta roti, an Indian flatbread prepared using precooked wheat flour is very soft and has a melt in the mouth texture.
Dahi Potala | Parwal Raita
The Parwal Raita aka Dahi Potala is a delicious accompaniment made using curd and pointed gourd (parwal / potala).
Chhena Jhili, an Odia sweet
Chhena Jhili, a signature Odia sweet dish is from Nimapada in the Puri district of Odisha. This is prepared by deep-frying small chhena shapes first and then soaked in cardamom flavored sugar syrup.
Chhena Tarkari
Chhena Tarakari is a chhena (cottage cheese) based popular side dish from odia cuisine. Any special celebration or during festival this is a common affair in the menu. The takari can be prepared with or without onion-garlic. I have come up with without onion-garlic version
Jeera Lanka Gunda | Cumin-Red Chili Powder
Jeera Lanka Gunda is one of the staple spice powders in Odia households. Starting from Dalma, any Chaat, Dahi bara -ghuguni-aloo dum to any satvik side dish preparation; this is the best ever seasoning.
Tanka Torani
Tanka Torani – a much popular rice-based refreshing drink from the holy land of Jaganath puri, Odisha.
Pahala Rasagolla
Spongy, light brown color and milder in sweet soft cottage cheese balls dunked in cardamom flavored thin sugar syrup.
The color here is by the touch of caramelized sugar.