Salita Sunamajhi from Dasingbadi panchayat of Daringbadi block of Kandhamal district saying about the how to make mango seed sweet in traditional methods. We take the takua and roast the takua in shipping pan either mud pot then we add jaggery. Also we if add pigeon pea then giving good taste. Also we making sweet with the in Leaves, this method we called taku pita.
Salita Sunamajhi from Dasingbadi panchayat of Daringbadi block of Kandhamal district saying about the process how to make mango seed porridge. First we take dried mango seed and out the inner seed with help of stone then took the seed in one place in a pot then keep one whole day then grind it with the kutni then the powdered keep a bamboo basket and took this and keeping it stream where water flowing upwards to down this also keeps one day and night. Then we take it and keep small pieces in a bamboo rice cleaner. Now boiling the water in a pot and put the powdered then we continuously stir it neither the food stick on the base. Then we remove it from the stove and consume also we add this rice and also pigeon pea.
Sibani Mallik from Daringbadi block of Kandhamal district saying about the process of how to making puffed rice muan. First we collect the mahula and separate the inner parts and then in the stick we bite and out the liquor then the rough parts separate either give to cow feeding. Then took the liquor and boiling sometimes then after colouring like a jaggery we add in this puffed rice then stir it then we now remove to stove and making dumplings in our hands. Then we intake normally.
Swapna Majhi from Dasingbadi panchayat of Daringbadi block of Kandhamal district saying about the process of how to cook bamboo shoot curry. First we collect the bamboo shoots and cut piece by piece then wash it and took a wood ship and stone then grind it. After grinding we squash juice in grinding parts then we keep it one place. Now we take a pot and little water then after boiling water we put the bamboo shoots and leave 30 minutes on the stove. Also put salt then after thirty minutes we put Foxtail Millet and stir it then after sometime we remove it from the stove and serve as with the water rice.
Salita Sunamajhi from Dasingbadi panchayat of Daringbadi block Kandhamal district saying about how to cook dhulia chiken in traditional methods. First we collect dhulia and chiken then we roast the dhulia and grinding with kutuni and keeping another place then we steam the Chiken only putting salt and turmeric Cook it till 30 to 40 minutes then we add dhulia and stir continuously then after adding five minutes we remove the pot from stove and serve as rice.
Sibani pradhan from Dasingbadi ,kandhmal saying about one local recipe called kaupu jau which is made from badada saag , they collect it and sundried and store it for future use . Then they boiled this dried leaves and add some salt . It can consume with rice .
Swapna majhi from Dasingbadi , daringbadi ,kandhmal saying about recipe of poja kandul , first collect some tutkuna boiled it . Then boiled tamarind in another one vessel ,take this tamarind juice and boil tutkuna once again in it . Then add some broken rice and steamed it for some time , this mill can enjoy with rice .
Majesh Pradhan from Dasingbadi panchayat of Daringbadi block of Kandhamal district saying about the how to making black nut khiri in the traditional ways. First we collect the black nut and wash properly then cook in a pot after some time we put finger Millet powder and also put turmeric and little bit salt then we consume it normally like a khiri. Before no more food available so our forefathers consume it like a food now also we making in our home.
Salita suna majhi from Dasingbadi, daringbadi , kandhamal saying about recipe of erpi joel edgi. First collect dry mahul and dry maize. fry dry maize and grind these in tradtitional kutni and add some salt . fry mahuli flower and mix it with maize powder . If need then add some jaggery and make ladoo from it . Its a traditional recipe .
Rajesh Pradhan from Daringbadi block of Kandhamal district saying about the finger Millet sweet. First we collect the finger Millet, dhulia and jaggery. Grinding the finger Millet and raost the dhulia then now take a bowl and water then put finger Millet and jaggery then Criss cross it then we take a leaves and also take one mud pot and we fry with fire also we burning it in fire then we take the sweets and grinding with kutuni and add dhulia and making dumplings like a rounded then consume it we called it dedi manda pita.