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.
Bulu Rupamajhi from Badangia village of Daringbadi block of Kandhamal district saying about the how to make ivy gourd leaves and pigeon pea curry. First we collect pigeon pea and ivy gourd leaves and dhulia. Then we cut the ivy gourd leaves and keeping one place. Then we cooked the pigeon pea in a pot 30 minutes then now raost the dhulia in a pan and keeping one place. Now boiling the water in a pot after boiling we put the ivy gourd leaves and pigeon pea,put salt then Cook it 20 to 30 minutes then now added dhulia and stir it after five minutes we remove the pot from the stove and serve it wirh the water rice.
Samas pradhan from daringbadi saying about palm weevil , it collect in summer season , when forest burned in summer in that time we collect these and born in fire , it taste so good and its a traditional food .
Bhabani majhi from daneikbadi, daringbadi ,kandhmal saying about Recipe of chicken without oil . Make a paste of chilies , garlic, onion and mustard . Then boiled chicken and add mustard paste in that . after it cook now its ready to eat . This food is so healthy .
Sambid Sunamajhi from Bandamera village of Sirkabarga panchayat of Daringbadi block of Kandhamal district saying about the budding cabbage curry in traditional methods. First we collect the cabbage bud after cutting the cabbage it's grows up around the cutting portion. Then we Took and Cook with mixed up broken rice also put salt then Cook 30 to 40 minutes. Then we add dhulia for increasing taste after five minutes we remove it from the stove and serve with watered 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 .