A Food Walk in the Millennium City

A Food Walk in the city of “bawan bazar-tepan gali” is a sort of foodie pilgrimage for every foodie.  Every lane has a story, every by-lane has a history and every corner in the city has one insanely awesome street food bhaina , who has got zillions of Katakias in his list of loyal customers. It was in this historic city that we organized our first ever food walk.
Foodies of Bhubaneswar-Cuttack, the biggest food community of the twin city, popularly known for the very popular food raids organized this First ever Food Walk in the twin city in collaboration with The Broken scooter.
The weather gods were not so kind to us. It rained all afternoon and in all probability it was heading to be a washed out event, but “when the grumble of the tummy is louder than the grumble of the thunder.. .who cares” exclaimed Rachit  part of this foodie brigade.
The foodies who had confirmed for the event were so excited for this walk that nothing could stop them.  The excitement was evident as almost half of  them came all the way from Bhubaneswar despite the inclement weather.

The group of 15 foodies started from The GPO at Buxi Bazaar. We headed to our first stop, Anil’s Bara shop near Peer Baba, behind GPO.  The Biri Bara and Aludum-Bara combination was an exciting experience for many. Cuttack is popularly known for the “bara-ghugani” combination , but Anil bhaina serves a pretty unique combination of Bara and a spicy preparation of AluDum.  The Biri chop is a must try at this very humble shop.

From there the foodie brigade moved to a tea stall near Samaj Office and this spot was the highlight of this food walk. Rao’s tea stall, tucked in a corner, opposite Samaj Office is more famous for the amazing contributions it is making to the society than the tea that we get there. Mr Rao contributes Rupee 1 from each cup of tea he sells to the education of underprivileged children . Today Mr. Rao supports the education of around 70-80 underprivileged children through the income he generates at the tea stall. More than 300 children have so far benefitted from in Cuttack.

We offered him an additional Rs. 500/- towards his initiative. He refused and responded saying, “You just pay me what you owe for the chaai. If you want to do something extra for the children, come to the school and visit them.” It is truly a refreshing and humbling experience to meet someone like Mr. Rao today. At Rao’s the remaining 5 foodies joined us and now we were 20 in number.     

Then criss-crossing the streets of Cuttack, we reached Kailash Pav-Bhaji, near Gouri Shankar Park. Kailash Pao-Bhaji though not truly Kataki is still a favourite of many in the city. The pao-bhaji and dabeli were lip smacking and left the foodies wanting for more.

At Kailash, many foodies got a lot of time to mingle with fellow foodies. Some discussed business, some discussed what’s new in the city, the biker foodies shared their Ladhak diaries, the divas in the group happily posed for the pictures and selfies.

A trip to this part of the city is incomplete without the very famous “Masala Cola” & “Kulfi” at Chowdhury Bazaar. The foodie group then got a taste of Cuttack’s very own mocktail. There may be many who love masala coldrinks,masala thumsup..this my dear is the baap of all masala drinks .In goes black salt,lemon juice,Sprite,thumsup , a mystery masala and the desi juggle.

Pictures were taken, act was videotaped in slo-mo & timelapse, the foodies documented the moment in the best possible way. After covering these many spots even I was giving up, but the foodie entourage was in no mood to give up. They still had the sandwich and Pandey Kulfi in their bucket list.
Kulfi was a sheer delight. The kesar pista, sita-fal kulfi were an instant hit, but what impressed me the most was the mango kulfi. A whole mango in the form of a kulfi is the showstopper at the shop. Located right after the masala-cola shop, this should be a must try if you haven’t tried it yet.

Mango Kulfi

There is no better way to end a food walk without a “Paan”. Mr Hitesh Seth brought some lovely meetha paan for the foodies.  It was a wonderful gesture on his part.
It was a lovely experience with some amazing people. It was not just a gastronomic delight but a great deal  of learning  too.  This food walk gave a good deal of food for thought as well. We learnt a little from Anil bhaina , a little from Mr Rao, Kailash and the humble kulfi wala. We would come up with more such walks in the future and create more such memories and stories.
P.S: We deliberately left “alu-dum-dahibara” from the list as we believed that it has been documented many times and taking the twin city foodies out for dahi-bara aludum makes no point. We restricted our food walk area from Buxi Bazaar to Chowdhury Bazaar. We might have missed a few but time and stomach both were a constraint.

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.

At Moti Mahal, Cuttack, Mughlai Food is a celebration of appetite

Moti Mahal, the iconic chain of restaurants invited a group of 35 foodies from Foodies of Bhubaneswar-Cuttack, the facebook community of foodies of the twin city, for a special invite only pre-launch event. Located in the busy Howrah Motors Sq, Cuttack, this restaurant will surely change the way we look at fine dining in the twin city.
An aesthetically designed restaurant with pleasing colour and lighting patterns, it’s one of the best restaurants in the twin city in terms of ambience. Spread over a 2500 sqft area, the restaurant can accommodate 75 people at a time.The main dining room of Moti Mahal Delux, has been done over in a clean, modern style, with comfortable furniture and straight-backed  banquettes in the first section of the restaurant.
In the age of cafes & restaurants blaring loud music and spoiling the whole dining experience for people like me, this is a refreshing change.  The retro numbers playing in the background make your experience a truly amazing one.
Speaking of food and service,  they left no stone unturned to pamper us. Mughlai food is seductively rich and with its wealth of spices it is spellbindingly aromatic.

A look at what they treated us with :

SOUPS
Tomato dhania shorba
Vegetable shorba

NON-VEG STARTER
Mutton burra kebab
Murg malai tikka

VEG STARTER
Dahi ke kebab
Paneer shaslik
Hariyali kebab

MAIN COURSE

Dal Makhani
Paneer tikka masala
Muttor mushroom
Veg diwani handi

Butter chicken
Chicken lababdar
Rarha mutton

Peas pulao
Bread basket

DESSERTS

Vanilla Ice cream with chocolate sauce

Chicken Malai tikka & Paneer shashlik were the two starters that the foodies relished. The tender chicken malai tikka was a “melt in the mouth” preparation and thanks to the authentic clay ovens , it also had a smoky flavour to it.

Hariyali kebabs had a little scope for improvement as the foodies believed the cornflour overpowered the flavours of other ingredients. The next lot was definitely better.

Mutton Burrah kebab is one of Moti Mahal’s signature dishes and no wonder why it’s called their signature dish. It was a showstopper. Skewers of lamb emerge from the tandoor, coated with a thick and tangy marinade of yogurt & spiced with garam masala. The entire preparation was a revelation for the foodies. Would strongly suggest to try this amazing dish when you dine at Moti Mahal.

The bread basket was a beautiful spread of naan. Butter naan,garlic naan, roti and kulcha. One of the softest naans I have had in a long time.
They proudly call themselves as the pioneers of Butter Chicken and no wonder why they proudly claim it. Whatever we have had till date were variations, improvisation of butter chicken, this stuff was quite different from what we have had so far. A little on the sweeter side, the masala was consistent, not too thick, had a very rich texture and tasted quite amazing with butter naan.

Mutton Rarha and Dal makhni are a must try. The generous use of salted butter & cream made the humble black lentil a luxurious affair. For mutton lovers, Mutton Rarha would be a welcome change as opposed to the mundane mutton dishes available at most restaurants. A semi gravy mutton dish that compliments any Indian bread; tender and juicy it serves just the right amount for a savory meal.

Recently we have added a “kitchen tour” feature in our food raids and we took the foodies inside the kitchen of this amazing restaurant. Amazing experience it was. One of the finest state of the art kitchens we have seen so far.

The parking is quite ample and the approach road is not at an issue. Located at a convenient and reachable location, Motimahal is a definite visit.

For now, the restaurant has no liquor license, which keeps the check from climbing very high. A meal with two appetizers, two main dishes, biryani, naan and dessert comes to less than Rs 2500 .

Address: 

Moti Mahal Delux-Tandoori Trail Restaurant, Cantonment Road, Above Khimji, Cuttack, Odisha. 
Recommended Dishes: Dahi ke Sholey,  Murgh tandoori, Burrah kebab, Malai Kofta, Dal Makhani, Chicken Malai Tikka, Rarha Mutton, Saagwala Chicken, Garlic Naan
Drinks and Wine – No liquor license.
Price – (moderate)
Open Monday to Sunday, noon to 3 p.m. and 7p.m to 11 p.m.
*Reservations Accepted
Contact Number: 9853405060
Lift Access– Available

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.

Four Year Celebration Food Raid

Foodies of Bhubaneswar-Cuttack, the precursor to FoodFindo, is a facebook food community of food lovers of the twin city and it completed four awesome years on facebook. There could have been no better way to celebrate this landmark except a “Food Raid” which has been the reason why this group stands out among the horde of facebook communities we see today ! It’s a lovely vibrant group of foodies from different walks of life,who dine together and spend good quality time with people they have never even met before and by the time its time to share the desserts, the previously strangers in a group are the best buddies !

So on realizing the baby turned 4 on 16 July 2016, a food raid at a newly opened restaurant was scheduled based on “janta” ki demand!
Michael’s Kitchen has been making waves due to the exquisite continental dishes it has on offer!
The 1800 sqft property located right in front of Sainik School, Bhubaneswar is divided into two separate restaurants. One serves Continental and the other serves South East Asian and Indian cuisine as well. Our choice was Continental cuisine and our group of 20 foodies were for up for a treat !
The restaurant boasts of a modern interior décor ! Neatly placed modern furniture with very soothing interior design colour & lighting scheme, with nothing fancy on the walls except a piece of modern art on one end makes the ambience pretty plush and cosy !
Bon Jovi’s numbers playing in the background made the meal even more appetizing to me. The beverages counter again manages to impress with a very chic design.
Michael’s Kitchen is probably the first such chef owned restaurant in the city where a famed chef started a restaurant by his own name. With a menu that is currently the most distinctive in the city, scanning it right from the starters to desserts is a sheer joy for food lovers in the city.
Chef Michael being a wonderful host gave us a quick preview of what was on offer. Whenever trying Continental cuisine, there is a tried and tested formula, to let the chef surprise you !
That is exactly what we did. We let Michael to surprise us with the best from his kitchen.
Like the old clichéd saying “first impression is the last impression”, the Soups and starters leave a lasting impression. You are pretty sure that what will be followed will be pretty awesome. In our case first up was “Pollo Cilantro Cappuccino”(Veg & Non-Veg).
Wondering what was so cappuccino about this soup, I found out that it was the beautiful piece of crockery(cappuccino cups) used to present the soup. A subtle thick soup with a dash of fresh cream on top was a great start to the lunch. The taste was very unique and refreshingly new from what we had been having in the local restaurants so far.

Accompanying the soup were “Grilled Focaccia & Cheese straws” & “Spinach Cheese Rolls”. The Spinach Cheese Roll was a pretty exciting preparation of Spinach filled Cottage Cheese Rolls. The Grilled Focaccia was wonderfully complimenting the soup. The subtle flavours of the above three left us wanting for more.

In between we were also served “Mushroom corn Jalapeno Bite” which would be on our “must try” list along with the cheese roll. The lovely little bites are soft, melt in the mouth types.
The next dish was a non-vegetarian’s delight and a must try if you are ever visiting MK. You can thank me later. “Malesian Grilled Fish” was the most outstanding dish we have had in a long long time. Lovely flavours, beautiful crisp on the outside, delicately soft in the inside.
“Spicy Paprika Prawns” were nothing extraordinary. Pretty ordinary, bland and the prawns lacked any flavour inside. The sauce was good but somehow it did not click our taste buds.
“Brushetto A-lla Pollo” is also a good try. Chicken and cheese topping on a toast is an ideal starter.
In between the starters and main course, the foodies loved the lovely “low carb chicken salad”. The dressing of the salad was just about perfect, though I still believe the chicken in the salad could have been a little more juicy and tender.
One of the chef’s special, by his own admission is “The pot belly crepe”. Some of us absolutely loved the dish, some of us were not so impressed by the dish. I was not impressed at the first bite, I did not like the crepe but loved the sauce on top of it. I received mixed reviews about the dish. So if you love crepes, then you should definitely try this.
“Roast Lamb Provencase” was a delight for people like me who love a good preparation of lamb. I fall in love with places which serve good lamb dishes and Michael’s Kitchen did not fail to impress me.
The above dishes were the noteworthy items on offer. Other dishes included “Stuffed Fish”, “Ginger Capsicum Fried Rice” “Exotic Veg Basil pepper”, “Jade ball” & “Spaghetti”.
I am not a huge fan of desserts, but MK made me fall in love with the “Banana Split Crepe”. The not so sweet preparation was beautifully presented, Its surface was the softest canary yellow evenly dimpled with pale gold. So delicate you can barely pick it up. The lacy texture of the crepe makes you understand the real meaning of “foodgasm” !

Overall it was a lovely meal. All of us loved the food. Michael, no doubt is currently one of the best chefs in the city. Full marks,in terms of food. Location wise, again it’s a perfect location, ample parking space, easy to locate, excellent approach road. Service is excellent, the lean and efficient team of MK is very well trained and cheerful.

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.

What are Food Raids

Foodies of Bhubaneswar-Cuttack, the facebook food community of food lovers of the twin city started in 2012. Apart from sharing food related informative posts, queries and recipes, Foodies of Bhubaneswar-Cuttack became a popular forum for the unique event called “Food Raids”.
“Food Raid” has been the reason why this group stands out among the horde of facebook communities we see today ! It’s a lovely vibrant group of foodies who dine together and spend good quality time with people they have never even met before and by the time its time to share the desserts, the previously strangers in a group are the best buddies !
Process to attend a food raid is simple.

1. Follow us on Facebook.
2. You will be notified about our forthcoming events.
3. Click on “going” on the event page, alternatively you can also confirm via a fone call.
4. Be on time on the event day.
5. If its not a special “meetup”(on the house) ,then we normally split the bill equally.

Other points include:

1. Stay till the end for a mandatory group selfie.
2. Don’t worry if you don’t know anyone in the group, even i never knew when I organised the first raid.
3. Last don’t forget to do the social media check-ins.

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.

Masala Prawns | Featuring Prerna Priya Manaswi | Bloggers Zone FoodFindo

One of the best ways to celebrate the return of summer is with fresh, seasonal dishes incorporating some of your favourite foods. If you’re wild about prawns, then the recipe we are sharing today will be the perfect addition to the season’s celebration and is pretty easy to prepare. 
This week on FoodFindo Bloggers Zone, we feature a dish that is very easy to cook and of course tastes amazing. Prerna Priya Manaswi blogs at Prerna’s Cafe. The recipe shared today is one of PrerPrerna loves to create something creative & innovative. You can check out her recipes at https://prernascafe.wordpress.com . 
Below is the original post from Prerna’s blog. If you wish to get your blog featured on FoodFindo then send us your blog link at foodfindo@gmail.com. 
Because of their many nutritional benefits, prawns are considered by a variety of health experts to be among the healthiest foods in the world. Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol. In fact, according to the American Journal of Clinical Nutrition, eating prawns is part of a heart healthy diet. And because they are common throughout the world, there are healthy prawn dishes within almost every style or type of cuisine.
Had gone to Goa for a family vacation and there I had different variety of Prawns.So many different ways it was served but one of key ingredient I found that vinegar and red chilli paste was almost  used in all the dishes.So I tried making one.It came out perfect and so so droolicious.
This is my prize winning dish.I participated in one of the contest and I won so this makes this dish so special.It is very simple and easy dish.
Come lets make my way
Recipe
Ingredients

• Prawns – 250 grms
• Onion – 1 large
• Red chillies – 4-5
• Garlic – 5 pieces
• Cumin seeds – 1/2 tsp
• Cinnamon stick – 1
• small Clove – 3
• Pepper corns 4-5
• Vinegar – 1/4 cup
• Tomato puree – 1/4cup
• Hot and sweet sauce – 2tbsp
• Salt to taste
• Oil

Method
1.Devien and clean prawn and keep aside.
2.soak all the ingredients except prawns, salt and oil,tomato puree, in vinegar and keep aside for 30 minutes. Grind this into a fine paste. Use water only if required.
3.Heat oil in a non stick pan. Use 3 tbsp of oil. Add the paste and the prawns together. Stir fry on a medium flame. Flip prawns both ways. Add tomato puree, salt and hot n sweet sauce. Stir fry quickly till it’s done. Don’t over cook the prawns as it will become rubbery. Do not add any water to it. Toss together and Yummmlicious prawns are ready to be served.
Thanks for stopping by and going through my recipes.

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.

Fish Curry in Light Mustard Sauce | Featuring Swayampurna Mishra | Bloggers Zone | FoodFindo

A weekend afternoon and the aroma of fish curry and rice in the house is absolute bliss. In Odisha, fish is probably loved by one & all and among all the varieties of fish preparations, fish curry in light mustard sauce is one of the most popular dishes. This week on FoodFindo Bloggers Zone, we feature Food Blogger Swayampurna Mishra’s version of Fish Curry in Light Mustard Sauce.
Swayampurna Mishra blogs at La Petit Chef and La Petit Chef is one of the most followed blogs in the blogging sphere. A banker by profession, chef by passion, self taught food photographer and food stylisyt, Swayam thanks her mother for the passion that has now become her way of life .  We wish Swayam all the best and look forward to many more spectacular dishes from the kitchen of La Petit Chef.
Following is the blog originally posted on http://lapetitchef.in/recipe/fish-curry-in-light-mustard-sauce.
Fish curry in light mustard sauce is the curry of my dreams. Succulent tender fish cooked in a spicy and tangy mustard gravy in the traditional Oriya way, just the way my mom and grandma used to. This curry is best eaten with simple steamed rice.
Everytime I make this fish curry in light mustard sauce I get transported back home. To that simple land of Odisha with its swaying palm trees and rice paddy field studded highways, a thousand temples and the blue beaches of Puri, of the art of Pattachitra and the mesmerizing beauty of the Odissi dance, of simple salt of the earth people and lip smacking yet completely unassuming food. This is a family favorite. Growing up we used to eat fish three times a week and the day mom made this spicy fish curry in light mustard sauce was certainly the best of the week.
As much as I hate tradition being followed for the sake of tradition, there are some that are golden.I love India, but sadly it is a beautiful gem of a land driven to madness by the loud cacophony of incessant noise one hears in the name of tradition, a country that is sagging under the burden of a majorly patriarchal society. That is the  tradition I am against.
But I  love tradition of a special kind. I love the tradition of touching the feet of our elders, of treating our guests as Gods or “Atithi Devo Bhawa”, the belief in the  sanctity of  marriage, the tradition of sounding the conch shells and lighting diyas in the evening, of a sister tying her brother’s love in a simple thread during Rakhi, the love of a wife as she fasts for her love on Karwachauth, the tradition of our poojas and festivals, of invoking Lord Ganesha before starting a new task, of Holi and Diwali, the Sindoor Khel of Durga Pujo, the gloriousness of Lohri and I especially love the tradition of mom’s passing on some gems from their kitchens to us!!
This particular fish curry in light mustard sauce needs no introduction to most Indians. Its a simple,time tested curry that’s been passed on from generation to generation. Although Bengalis and Oriyas make it the way I have done here, most regions have their version of a similar mustard curry and I am sure it must be just as delectable. The original recipe of fish curry in light mustard sauce,the way my mom makes it uses  “ambula” or dried mango. I cant find them in these parts, so I amended it to use standard tamarind paste.and my version works very well too!
Once you open up the lid of the pot , your senses will be intoxicated with layers of flavor and fragrance.There’s the strong hard-to-mask pungent fragrance from the mustard, the earthy aroma of garlic,the heat from green chilies, tang from tamarind and the special magical aroma of curry leaves!
As for the fish, you can eat the fried fish as it is. They are perfect with just a squeeze of lime. But the fish in the fish curry in light mustard sauce? Oh My! Now that one can sing a song, croon a soft melodious tune in your ears as its breaks open at the lightest touch to reveal a shiny white inside that’s utterly deliciously flavored from the spices of the gravy!

Fish curry in a light mustard sauce

Fish curry in a light mustard sauce is the curry of my dreams. Succulent tender fish cooked in a spicy and tangy mustard gravy in the traditional Oriya way, just the way my mom and grandma used to. This curry is best eaten with simple steamed rice.

Prep Time: 15 mins Cooking Time: 45 mins Servings    : 4 INGREDIENTS 1 whole King fish or carp (rohu) cleaned and cut into fillets. 1 yellow onion chopped fine 1 tomato chopped fine 1 tsp black mustard seeds 2 tbsp Tamarind paste ready made, or make your own. 3-4 tbsp of the mustard paste find the link for the mustard paste in the notes below. 2 tbsp mustard oil For marinating the fish: 1 tsp Turmeric Powder salt and red chili powder as per taste 1 juice of lemon 2 tsp ginger garlic green chili paste , grind together 5-6 cloves of garlic, 1/2inch ginger and 2 green chilies. For tempering or tadka: 2-3 dried red chili 1 tsp black mustard seeds 2 springs of curry leaves lemon juice and coriander leaves for garnish (optional)

INSTRUCTIONS: 

For the mustard paste

1. Make the paste by following the recipe provided in the link below in the notes. Marinate the fish in the ingredients listed above for 15- 30 mins max.

For the fish:

1. Heat some Mustard Oil in a kadhai or pan. When hot, add the fish to the pan making sure its away from you, coz it will definitely splatter. Do not overcrowd. Do not move the fish immediately. Let it fry on one side for 3-4 mins, turn it over to the other side and cook for another 5 mins till done. It should be golden brown. Remove from the pan and set aside the fried fish on a plate.

For the curry:

1. Heat a little mustard oil in a kadhai or pan.I use the same oil the fish was pan fried in to incorporate even more flavor. Add black mustard seeds, pop a red chillie, once it splutters add some curry leaves,saute for 30 secs. Now add the onions and cook till pink and translucent.
2. Next add the prepared ground mustard masala/paste to the onions, adjust turmeric and red chili powder as per taste. Cook well, stirring for 3-4 minutes.
3. Add in the chopped tomatoes,a pinch of salt and cook the masala till oil leaves from the sides. If the masala sticks, splash a little water and continue stirring it. Add the tamarind paste , mix well and cook for a min.
4. Once the masala is done, add in sufficient water to make a gravy ,around 2 cups. Once the water is bubbling, add in the fried fish pieces. (I reserve some fried fish to eat as it is) Lower the flame and let it simmer for 15 minutes till thick and cooked beautifully. Once done, turn off the gas.

For the tadka / tempering:

1. In a small tadka pan, add a little mustard oil, mustard seeds, dried red chilies and the curry leaves. Let it splutter. Then simply pour this over the curry and immediately close the lid and let rest for 10 mins. When ready to serve, add chopped coriander to your curry and srev with plain rice and lemon wedges on the side. Enjoy!

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.

Chuda, Kadali, Nadiya Chakata – Flattened Rice, Banana and Coconut Mash | Bellydriven | FoodFindo

Happy to share our Recipe Contributor Monalisa Mehrotra’s version of the good old Chuda, Kadali, Nadiya Chakata . Monalisa Mehrotra is based in Pune & blogs at Bellydriven. To check out more exciting recipes by Monalisa, check her blog Bellydriven and subscribe for updates.
One of my earliest memories is of my Ai saying- Peto kana hauchi? Chuda Kadali khai de, saboo bhalo heye jiba…As I said in one of my instagram posts, this recipe is every Odia mom’s peto kharab remedy and on the go breakfast as it keeps one full for a long long time. This recipe will definitely not make into cookbooks but this is a part of every Odia child’s genetic constitution. I grew up with this and now when I see my little one enjoying it the same way. I give myself a pat on my back all the while wondering why I didn’t post about this before.

So here is goes, the basic version, you can change or customize it the way you want… For the uninitiated Chuda in Odia means poha or flattened rice and kadali is banana and we call it Chuda Kadali Chakata which means a mash of poha and bananas. It takes all of hardly any time to get it ready when you have the ingredients at hand. So go ahead and get cooking.

• Ingredients: This make two bowls
• 1 cup flattened rice/ Poha
• 3 bananas (I used the elaichi variant)
• 1 teaspoon sugar
• 1 tablespoon milk
• 3 table spoon grated coconut
• And toasted nuts of your choice, I used cashews

Preparation:

1. Wash and soak the Poha with luke warm water for about 5 minutes, the trick here is to use the thick variant,     varieties like nylon poha do not work well here as they become a complete mush when soaked
2. Drain all the water and transfer it into a mixing bowl add two bananas, sugar, milk and one table spoon of the grated coconut.

·  Mash well

·   Now transfer the mash into a serving bowl, garnish with sliced banana, grated coconut, fruit of your choice (my little one wanted grapes) and toasted nuts.

·  Serve immediately as the bananas tend to become black if left to sit out for a long time

Yes it is that simple.
Notes- You can replace sugar with jaggery, I ran out of jaggery in my pantry
Also if you don’t prefer milk, substitute it with some yoghurt.
It looks like this minus the grapes…
This is hearty, filling and totally guiltfree…Enjoy
Cheers!!!

**If you have a recipe to share, feel free to mail at foodfindo@gmail.com.

For more details visit: Restaurants in Cuttack, Bhubaneswar restaurant reviews, Odia recipes, Food bloggers in Odisha & Best Restaurants in Cuttack.