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Panchaw phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed, and kalonji(onion seeds). Garlic, onion, and ginger are used in most of the food. Temple food preparation doesn't allow the use of garlic or onion. Turmeric and red chillies are used regularly.

Temples in the region make offerings to the presiding deities. The Prasada of the Jagannath Temple is well known and is specifically called Maha Prasad meaning the greatest of all prasadas. It consists of 56 recipes, so it is called chhapan bhoga. It is based on the legend that Krishna missed his eight meals for seven days while trying to save a village from a storm holding up the Govardhan hill as a shelter.

Fish and other seafood are eaten mainly in coastal areas. Several curries are prepared from prawn and lobster with spices. Freshwater fish is available from rivers and irrigation canals. Rohu, Catla, and Ilishi are the famous freshwater fishes used in curries.

List of Dishes-
Pakhala is a rice dish made by adding water with curd to cooked rice. It may then be allowed to ferment overnight. This is called basi pakhala and Dahi pakhala. The unfermented version of this is called saja pakhala. It is served with green chillies, onions, yoghurt, Badi, etc. It is primarily eaten in summer. Kanika is a sweet rice dish, garnished with raisins and nuts.

Dalma: A dish made from dal and vegetables. It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.

Santula: A dish of finely chopped vegetables that are sauteed with garlic, green chillies, mustard, and spices. It has several variations. Chaatu rai: A dish made from mushrooms and mustard. Alu Potala rasa: Curry made from potato and parval... Kadali Manja rai: A curry made from banana plant stem and mustard seeds. Manja refers to the stem which can be used in Dalma. Mahura….Besara: Assorted vegetables in mustard paste tempered with panch phutana.

Khatta refers to a type of sour side dish or chutney usually served with Odia thalis. Dahi baigana: A sour dish made from yoghurt and eggplants. Dahi bhindi: A sour dish made from yoghurt and ladies' fingers.Khajuri khata: A sweet-and-sour dish made from tomato and dates. Amba khatta: A khatta made from raw mangoes. Ouu khatta: Elephant apple khatta.Tomato khata: A sweet-and-sour dish made from tomato and jaggery.Dhania-Patra chutney: A chutney made from coriander leaves.

In Odia cuisine, the saga is one of the most important vegetables. It is popular all over the state. A list of the plants that are used as sāga is as below. Odias typically eat many cooked green leaves. They are prepared by adding "Pancha phutana", with or without onion/garlic, and are best enjoyed with pakhala. there are at least 20+ more saags in Odia culture. One of the most popular is lali koshala saaga made from green leaves with red stems. Other saagas that are eaten are pita gahama, khada, poi, koshala, and sajana. Some items are as follows:
Saaga Bhaja
Saaga Muga
Saaga Baadi
Saaga Rai
Saru Patra tarkari

Pithas(Sweet Cake)
Pithas and sweets are types of traditional Odia dishes. There are around 20+ well known Pithas. Enduri Pitha is a variety of pitha made in the Indian state of Odisha. The Ingredients are turmeric leaves, black gram, rice flour, coconut, jaggery, black pepper. Enduri is mostly prepared during Prathamastami and Manabasa Gurubara. It is a light snack and has a laxative effect because of the turmeric leaves that are used to wrap the pitha. Traditionally, enduri used to be made by steaming in large earthen pots. Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sakala dhupa" (breakfast). Kakara pitha is a sweet deep-fried cake from Odisha offered to temple deities and served hot or cold on many festivals.

Egg, chicken, and mutton
Egg tarkari: An egg curry prepared with onion and tomato paste.Chicken tarkari: A chicken curry.

Fish and other seafood
Machha Besara: A fish curry prepared with mustard paste. Machha Mahura: A curry prepared with fish and vegetables.

Answer 1

Answer:

Circumference of a circle = 2πr

d=4.2 m

r=4.2/2

r=2.1 m

circumference=2 x 22/7 x 2.1

= 2 x 22 x 0.3

= 44 x 0.3

=13.2 m

Explanation: