five food ratio and proportion of food reciepe of odisha
Answers
Answer:
Ratios are calculated by weight, volume, or through mixed-methods incorporating a combination of weight, volume, or count. Examples of ratios by weight include a roux (equal parts fat and flour) or a bread dough (flour and water), by volume they include a simple syrup (equal parts water and sugar) or a rice pilaf (2 parts liquid to 1 part rice), or by count when preparing a hollandaise sauce (6 egg yolks for every 1 lb. of butter). As a way of speeding and simplifying the cooking process, these and other simple ratios are helpful and, compared to a recipe, relatively easy to memorize.
Step-by-step explanation:
Dalma:
Well, no other Indian thali offers this wonderful, wholesome dish prepared out of pulses and vegetables. It has a typical flavour due to a topping of grounded roasted jeera, red chillies powder mixed with oil & spices. Dalma is not only a good source of protein, vitamins and minerals but is also easy to cook and combined with rice, it forms a complete meal in itself.
2) Ghanta:
Ghanta literally means a mix, so this dish is a mixture of all seasonal and local vegetables. It’s a curry made using vegetables like brinjal, pumpkin, raw banana, a variety of gourds such as potala and kankada, drumstick, potato, yam etc. In winters cabbage, peas, carrot & other seasonal vegetables are also added. Such a dish is high in roughage besides supplying with rich nutrients. At times, prawns or shredded and de-boned fish can be added to the vegetable mix to elevate the protein content in the diet.
3) Saaga:
As per a study, the Odia community eat the largest variety of green leafy vegetables or what is commonly known as Saaga. This typical Odia dish uses drumstick leaves (sajna saaga), radish leaves (mula saaga), pumpkin leaves and flowers (Kakharupatra and phula), and other saaga like kosala, leutia, khada, poi. The pita (bitter) saaga is even offered to Lord Jagannath at some places in Odisha. They are prepared by adding Panchaphutana, with or without onion/garlic. These leafy vegetables are an excellent source of iron, vitamin A and other elements.
It is interesting to note that no other regional cuisine makes use of the pumpkin plant apart from the main fruit. The leaves and the flowers are coated in gram flour batter and deep-fried in oil which is eaten as an accompaniment with the main course.
4) Besara:
This is a dish very typical of Odia and Bengali cuisines. Veg, as well as non-veg dishes, are prepared in this way. The “besara” is characterized by the slightly pungent smell of mustard paste that goes into making it. Generally, these preparations consume less oil as compared to gravies, and mustard is a rich source of vitamins, minerals and antioxidants. Besides, mustard also helps to lower blood cholesterol and triglyceride levels.
5) Fish and seafood:
Odisha being a coastal state with a long coastline and quite a few rivers running across its length and breadth, fish and seafood have always been a part of the staple Odia meal. Though similar to Bengalis in the preference of fish as an important part of the diet, the Odia palate dictates a taste for more freshwater fish than marine water fish cooked in curries with a milder taste than its Bengali counterpart. In the majority of Odia households, one would normally see a preference for species like Hilsa (Illisi in local lingo), Rohu (Rohi in Odia), Catla (Bhakura) or Pohala. The Odia fish curry or Machha Jholo or Besara is a simple dish cooked in enough gravy and served with rice.