Soak black gram dal and rice for about six hours. Wash the dal and rice cleanly and grind it. The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours. Grate the coconut. Cut ginger into very small cub sizes. mix coconut, jaggery/sugar, ginger and mix well. Pre-heat oven for 10 minutes and grease it with ghee

Arisa Pitha is the popular delicacy of Orissa. Pithas are home made cakes known all over in Orissa for their unique taste and presentation. Prepared from rice flour, powdered cinnamon, jaggery syrup and ghee. Pitha is luscious, mouth watering Orissa special.

Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee. Pour semolina slowly and stir continuously, cover the pan and reduce the flame. Cook till it absorbs the water completely (to the consistency of chappati). Knead it properly to make a smooth dough. Make small balls and roll each to the size of puri's (with about 3mm thickness). Deep fry till golden brown.

Grind the grated coconut. Add 3 cups warm water to it. Pour out the coconut milk.Grind the onion, ginger and cumin seeds and make a smooth paste. Heat oil in a pan. Add the potatoes, parwals.Then fry it till it is red. Add the grated spices and powdered spices and fry.

Dry roast 1 tsp of cumin and red chilli in a pan.Grind it properly and leave it aside. Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger and sugar and leave it until Dal is half cooked. Add all vegetables viz. potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender. Fry the panch-phutana until it crackle and then add it to the cooked dal.

Wash the rice and dal properly.Cut the coconut into small pieces. Put oil in a pan and fry the coconut pieces and cashew nut. Keep it aside. Chop the ginger and chillies. Heat oil and put the cumin seeds and cardamom and cinnamon pieces. Add the rice and dal. Put the chopped ginger and chillies, and turmeric powder and fry it for 10-15 minutes.