Culinary Xpress

MAGAJA LADOO ( ATTA LADOOS)

7:19 PM

Magaja Ladoo

Out of Shree Jagannath's 56 bhog......

1 ) Ukhuda ( Sugar coated puffed rice)
2 ) Nadia kora(Coconut ladu)
3 ) Khua (condensed milk)
4 ) Dahi (Yoghurt)
5 ) Pachila kadali (Ripe Banana)
6 ) Kanika (Flavoured Rice)
7 ) Tata Khechudi (Dry Khechudi)
8 ) Mendha Mundia (A kind of cake)
9 ) Bada Kanti (Fried Cake)
10) Matha Puli (A kind of Pan cake)
11) Hamsa Keli (Sweet cake)
12) Jhili ( Thin pan cake like Dosa)
13) Enduri ( Idli)
14) Adapachedi (Ginger Paste)
15) Saga Bhaja (Fried spinach)
16) Kadali Bhaja (Fried Plantain)
17) Maric Ladu (Chilli Ladu)
18) San Pitha ( Small size Cake)
19) Bara/Vada (Donalds)
20) Arisha (Sweet fried cake made by rice flour)
21) Bundia ( Sweet granules made of Chick pea flour)
22) Pakhal oriya(Water rice)
23) Khiri (Milk Rice)
24) Kadamba( A kind of sweet)
25) Pat Manohar (Name of a sweet)
26) Takuaa(Sweets shaped like tongue)
27) Bhaga Pitha (A kind of cake )
28) Gotai(A kind of salty cake)
29) Dalma(Dal with vegetables)
30) Bada Kakara(Large Fried sweet cake)
31) Luni Khuruma (Salty Biscuits)
32) Amalu ( Malpua, Sweet Puri)
33) Suar Pitha (Poda Pitha, Baked Cake)
34) Biri Buha(Black gram cake )
35) Jhadai Nadaa(a cluster of small ball shaped cakes)
36) Khasta Puri(Strong fried cakes)
37) Kadali Bara(Fried Plantain)
38) Sana Arisha (Small fried cakes)
39) Sakar(Chatni)
40) Podo Pitha(Panned Cake)
41) Kanji(Sour Rice)
42) Dahi Pakhal(Curd rice )
43) Bada Arisha(Large size Fried cake)
44) Tipuri(Three stage fillings)
45) Sakara(Sugar candy)
46) Suji Khir(Milk with samolina)
47) Muga Sijha(Boiled green gram)
48) Manohar(a kind of sweet)
49) Magaja Ladu(A kind of sweet like simply wonderful)
50) Pana(Sweet Drink)
51) Anna(Rice)
53) Ghia Anna(Ghee rice)
54) Sweet Dal
55) Besar(Curry)
56) Sag(Spinach)

comes this sweet specialty called Magaja ladoo. An all-time child hood favorite recipe, which melts in the mouth and you crave for more and more….this simple dish is made of Wheat Atta, ghee and Sugar. This recipe is very easy to make….and since this is offered as a bhog to Lord Jagannath, makes it all the more special.

INGREDIENTS:

11/2 cup of whole Wheat Atta

1/2 cup ghee

1/2 cup sugar

4 cardamom seeds powdered

4 cloves powdered

METHOD:

Take a heavy bottomed pan and roast the Atta in it for 10 to 15 minutes on slow flame or till the Atta turns brownish in color. you will able to smell the aromatic flavor of the atta , which indicates that the Atta is roasted perfectly. The clour of the Atta will be 2 shades darker than its original color.
Add the ghee and continue to mix.
add the sugar and mix everything finely so that you will have a brownish crumb.
Remove from heat and mix the cardamom and cloves powder to it. let it cool.
wait for sometime and when you feel that your palms can bear the heat , grease your palms with ghee and make ladoos out of the crumbs.
Out of this measurement I had prepared 18 ladoos , but as per your measurement , this can vary.
Once cool, Store it in airtight container to be served later.

This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

Curries & Lentils

RAW BANANA KOFTA IN TOMATO GRAVY...

8:10 AM

RAW BANANA KOFTA IN TOMATO GRAVY...

Raw bananas/ Plantains belong to the banana family but tend to be firmer and cannot be eaten raw. They require cooking and are used when green or under ripe. They are a staple food in tropical regions of the world and are used in varied ways like steamed, fried etc. The peel of raw bananas doesn't come off easily and thus has to be peeled off mostly using a peeler or a knife. Thus, always oil your hands lightly before peeling and chopping raw bananas. The green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels. It is a good source of potassium and vitamins like A and C. Potassium helps reduce risk of blood pressure and is also beneficial for our brains and kidneys. ·Raw Banana does not need much time to cook.The nature of raw banana is very much similar to potato, the same bland taste, quick to cook and prone to blackening while left cut for a longer time.

INGREDIENTS:

4 NOS OF RAW BANANAS
4 NOS OF POTATOES

1’’ GINGER

1 SMALL BUNCH CORIANDER LEAVES

3 GREEN CHILLIES

200GM TOMATO GRIND TO PUREE

1TSP CORIANDER SEEDS

1’’CINAMON STICK

4 CLOVES

2 GREEN CARDAMOM

1/2 TSP CUMIN SEEDS

1 TSP BACK PEPPERCORN

GHEE/OIL

SALT

1TSP TURMERIC

1TSP KASHMIRI CHILLI POWDER
1TBSP OF MAIDA FOR DUSTING

METHOD:

DRY ROAST THE CLOVES, CINNAMON STICK, CUMIN SEEDS, CORIANDER SEEDS PEPPER CORNS AND CARDAMOMS. REMOVE FROM PAN AND ALLOW TO COOL SLIGHTLY. GRIND THE SPICES INTO A FINE POWDER.

MAKE A PASTE OF GINGER, GREEN CHILLIES AND CORIANDER LEAVES AND KEEP ASIDE.

CUT THE TOMATOES AND GRIND TO A FINE PASTE.

BOIL THE RAW BANANAS AND THE POTATOES TILL DONE. PEEL AND MASH THEM TOGETHER.ADD SALT TO TASTE AND MIX WELL TO FEEL LIKE A DOUGH. ADD 1 TSP OF POWDERED SPICE TO GIVE THE KOFTA SOME BALANCE OF FLAVOUR.

DIVIDE THE MIXTURE INTO 10 TO 12 EQUAL PARTS AND MAKE SMOOTH BALLS OF IT.

.ROLL THE KOFTA BALLS IN MAIDA AND DUST OFF EXCESS FLOUR AND KEE ASIDE.

NOW DEEP FRY THE BALLS IN HOT OIL ON MEDIUM FLAME TIIL THEY ARE CRISP AND BROWN .DRAIN EXCESS OIL AND KEEP ASIDE. PRICK WITH A TOOTHPICK ON 4 TO 5 PLACES.

HEAT THE OIL AND ADD ½ TSP CUMN SEEDS, 1 BAY LEAF ,ONCE THE CUMIN SEDS STARTS TO SPLUTTER, ADD THE GINGER ,GREEN CHILLI, COARIANDER PASTE. SAUTE TILL OIL COMES FRO SIDES OF THE PAN, ADD THE TOMATO PUREE,SALT,TURMERIC POWDER, RED CHILLY POWDER AND COOK ON SLOW HEAT TILL THE TOMATO IS PERFECTLY COOKED .

ADD THE GROUND SPICES AND 1 CUP WATER AND BRING TO A BOIL.

SIMMER FOR 5 TO 10 MINUTES ON SLOW FLAME TILL YOU HAVE THE DESIRED CONSISTENCY OF YOUR GRAVY. CHECK THE SEASONING AND POUR OVER THE PREPARES RAW BANANA KOFTAS BEFORE SERVING. GARNISH WITH FRESH CORIANDER AND SERVE HOT.

NOTE:

DO NOT PLACE THE KOFTAS ON THE GRAVY WHILE COOKING AS IT TENDS TO SOAK ALL THE GRAVY AND YOUR KOFTA WILL NOT LOOK NICE. SO PREPARE THE KOFTAS AND POUR THE GRAVY ON IT JUST BEFORE SERVING.

Breakfast & Snacks

CRISPY CHICKEN WINGS

8:35 AM

CRISPY CHICKEN WINGS

FRIED CRISPY CHICKEN WINGS ARE A DELICIOUS ADDITION TO ANY OF THE PERFECT PARTY SNACK. FRIED CHICKEN WINGS ARE EASY TO MAKE AND THERE ARE A VARIETY OF WAYS TO PREPARE THEM, THIS RECIPE IS VERY EASY TO MAKE AND WILL DEFINITELY MAKE YOU UTTER THOSE MAGIC WORDS; FINGER-LICKING GOOD!

INGREDIENTS:

300 GMS CHICKEN WINGS OR 12 IN NOS OF CHICKEN WINGS.

1 LARGE EGG

2 HEAPED TBSP OF ALL PURPOSE FLOUR

2 TBSP OF GARLIC CLOVES

1 TBSP OF COARSELY GROUND PEPPER

1 TBSP DRIED OREGANO POWDER

2 CUPS CORNFLAKES

SALT

OIL FOR FRYING

METHOD:

PREPARING THE CHICKEN:

WASH THE CHICKEN WINGS AND PAT DRY THEM. SPRINKLE SALT AND A LITTLE BIT OF PEPPER ON IT AND KEEP ASIDE.

PEEL THE GARLIC CLOVES AND CRUSH AND FINELY CHOP THEM.

COARSELY GROUND THE PEPPER.

PUT THE CORNFLAKES IN GRINDER AND GRIND IT FOR 2 SECONDS, JUST ENOUGH TO BREAK THE FLAKES, BUT DO NOT POWDERED IT. ELSE YOU CAN PUT IT INSIDE A AND ROLL IT WITH YOUR ROLLING PIN TO FLATTEN THE CORNFLAKES.

MIX ALL THE INGREDIENTS LIKE OREGANO, CHOPPED GARLIC,GROUD PEPPER, SALT , CORNFLAKES AND KEEP ASIDE.

PUT ALL PURPOSE FLOUR OR MAIDA IN ANOTHER PLATE AND KEEP ASIDE.

CRACK THE EGG IN A BOWL AND BEAT WELL AND KEEP ASIDE.

NOW TAKE ONE PIECE OF CHICKEN WIN AND DIP IN THE ALL PURPOSE FLOUR ( MAIDA) ON BOTH SIDES ,THEN DIP IN THE EGG , AND FINALLY IN THE CRUMB. PRESS THE CHICKEN WINGS INTO THIS CRUMB SO THAT THE CHICKEN IS FINELY COATED WITH THIS CRUMB. REPEAT THE PROCEDURE FOR REST OF THE CHICKEN STRIPES. KEEP ASIDE.

HEAT OIL IN A FRYING PAN ON MEDIUM FLAME, AND ONCE THE OIL IS HOT, FRY THE CHICKEN WINGS ON BOTH SIDE, UNTIL GOLDEN AND CRISP.

SERVE HOT WITH YOUR FAVORITE DIP.

NOTE

USE ONE HAND FOR DIPPING IN THE EGG MIXTURE, AND THE OTHER HAND FOR DIPPING IN THE CRUMBS TO AVOID THE MESS.
DON'T OVERHEAT YOUR OIL. IT CAN MAKE THE CHICKEN BURN FROM THE OUTSIDE AND REMAIN UNCOOKED FROM THE INSIDE.
MAKE SURE TO TURN YOUR CHICKEN SO THAT ALL SIDES ARE EVENLY COOKED.

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customandtradition

First Monday of the Holy Month of Kartika......A tribute to our tradition.......HABISA DALMA

4:03 PM

Odisha is known for its magnificent temples and culture. The traditions and culture of people of Odisha is very old and unique. Odia's all over the world celebrate a lot of cultural fairs and festivals. These festivals are an important part of Odia culture and traditions. The unique and rich cultural adherence of Odias probably makes them simple, gentle and hard-working and this is the unique identity of Odias all over the world.

Among the 12 Indian months in a year, four months are auspicious for Hindus namely Baishakh, Asadha, Magh & Kartik (most religious). Kartika Masa starts from the first day of Oriya Kartika month and ends on the last day of the month.During Kartik month, both Lord Shiva & Vishnu are worshipped. It is said that if a disciple performs Somwar Vrata & worships Lord Shiva on Mondays, she/he shall get healing from all ailments. All the persons both men and women and more specially widows observe this "Brata" right from the first day of Oriya "Kartika" month on sankalpa and fulfil the same on Kartika Purnima of last day of the month. As per the Hindu Mythology , Demon Jalandhar who had become immortal due to the satitva (chastity) of his wife Vrinda, and he would remain immortal until her chastity was broken by Lord Vishnu in Jalandhar’s disguise. It eventually led to Jalandhar’s death in the hands of Shiva. When Vrinda came to know of this. she cursed Vishnu and he in return promised that Vrinda shall be worshipped by every Hindu in the name of Tulsi (Vrindavati) & its leaves would be used to make garlands (tulsi mala) adoring Vishnu’sneck.

Tulsi Plant at home

The rituals associated with the kartika vrata are – 1.Taking a bath before sunrise or in ‘brahma muhurta ’ ; 2. Worshipping the Tulsi plant and listening to KARTIKA PURANA ; 3. Worshipping the presiding diety with complete devotion ; 4. Taking food only once in the afternoon known as 'Habisha' ; 5. Refraining from unholy practices and non-vegetarian food ; 6. Offering lighted lamps ; 7. Bringing the vrata to its ceremonial conclusion. Radha Damodar is the presiding deity of kartika month.

Last five days of Kartik month is celebrated as Panchuka. It is a practice among pious Odias to give up non-vegetarian food such as fish, meat and egg during the entire month of Kartik. However, those who are not in a position to abstain from non-vegetarian foods during the entire month, have the option to give it up for five days beginning from Panchuka. There is a popular proverb in Oriya which says that even the fish-hunting bird of crane does not touch fish during these five days.Bada Osa is observed by almost all odias and it is considered as the holiest of them all.the kartika Vrata comes to an end with Kartika purnima.

Womenfolk usually keep a fast and eat once a day on the Mondays of Kartika masa. Their meals consist of Arua anna, Habisa Dalma and Aau khatta. This is a special kind of Dalma that is prepared without turmeric and the moong dal which is not roasted as usual. Only a few vegetables are allowed in this recipe. As 'Habisa' is primarily observed by widows, that is the reason certain restrictions are imposed on the diet.

Habisa Dalma

Aau khata

In the typical way of preparing HABISA DALMA, no red chilies, bay leaf are added. To have the spicy feeling they add roasted black pepper. Lemon is prohibited and in place of that they use raw oranges( Kamala Lembu), Tomato is prohibited as it is known as Bilati Baigana in Odia which means vegetable from foreign place and use of sugar is prohibited and in place of that Jaggery(guda) is used. A special kind of saaga known as Agasthi is made during this month.

Ingredients

1 cup Moong Dal

1 raw banana - chopped into small pieces
2 Saru or Arbi - peeled and chopped into small pieces
2 to 3 pieces of Aau(Elephant apple)
2 green chillies
1 inch ginger - grated
1 tea spoon of dry cumin seeds roasted and powdered
Salt to taste
1 table spoon ghee

1 tsp black pepper roasted and powdered

How to Prepare Habisa Dalma:

Take a pan and heat it. Add the mung dal and dry roast it until it starts changing color (at very low heat). Remove from heat and soak the dal for 30mts.

Though in the traditional Habisa dal , it is not roasted. But since my family loves the roasted one, I have gone for it.If you are not roasting the dal, then donot soak , just wash and cook.

wash and cut vegetables.

Take a pan, add the dal and salt and 3 times the water and let it boil .

Once the dal looks a little bit cooked,

add the saru( Arbi) and let it cook for a few minutes.

Then add the chopped raw bananas

In the last add aau( Elephant apple)

This dal cooks very fast, so watch out for the duration.

Once everything is cooked, adjust salt to taste. (No Tumeric is added to this dal)

For the Tadka:

Take another pan, add the ghee and let it get hot. Add the cumin seeds, slitted green chillies, the grated ginger and pour the mixture on the dal.

Add some dry roasted and powdered cumin seeds and pepper and mix well in the dal. Your Habisa dal is ready.

Serve hot with Arua anna, aau khata, saga Bhaja and Kancha Kadali Bhaja ( Raw Banana Fry)

and kamala lembu chakta( a spicy accomplishment) for having a heavenly feeling.

Lembu Chakta

I have grown up watching my mother doing these rituals years after years. I never take non veg food during the entire month like my mom used to do.....but it never occurred to me the importance of this month........It was more of a ritual.....untill I have to explain my son regarding the same. That's why I decided to write this information for all of us to know what a rich cultural heritage we have......