27 May 2018

Previously we have shared some beauties of summer and the tasty summer foods like Mango, Jackfruits, palm fruits (ice apple), etc. But, here another food which is available in summer only, the Dates (Odia Meaning: ଖଜୁରୀ କୋଳି).

Yes, there are available in every season, but you could find this form of the fruits in this season only. You could find lots of benefit of this fruit, but the purest form is best. People are considering this as dry fruits and can be used anywhere but that form is different.

Thanks to Dr. Biswarajan Kar for clicking this snap and sharing with us. 

26 May 2018

This is what I cooked last Tuesday when my cousin visited my place. Tuesday is a vegetarian day at home and also for me.

So what all I cooked were;
❤Chhatu besara (Mushroom in mustard gravy)
❤Poipatra Bara (Malabar spinach leaves)
❤Kalara patra bara (Bitter gourd leaves )
❤Potala bhaja (fried pointed gourd )
❤Aloo bara (Potato cutlets )

PS - Chhena jhilli (a fried chhena based sweet) is store bought. Lemon pickle is homemade. Green chilli and mango are from our garden. ❤

Happy weekend foodies!❤ 

It's weekend and the weekend special morning breakfast blog is ready now with some simple and lovely dishes.

💜Chakuli Pitha (Dosa) and Alu bhaji with a huge cup of tea prepared by Swagatika Behera.
💜Puri and Simei Khiri prepared by Ahalya Pattnaik.

  • This blog is written by Swagatika Behera ana Ahalya Pattnaik.
  • Follow Swagatika on Instagram: @_thefoodiewiththebook_   
  • Follow Ahalya Pattnaik on Instagram: @linaayaa

25 May 2018

Lunching scene!
Homemade food is always drooling! And when I cook pure Odia style cuisine it's sheer happiness!

On my plate:
🧡Steamed rice with Chalha (chanch)
🧡Macha besara (fish cooked in Odia style (with mustard paste)
🧡Chota chingudi bhaja (shrimp fry)
🧡Kadali bhaja (plantain fry)
🧡Kalara chana (Bittergourd fry)
🧡Aloo Tarkari (Aloo sabji)
🧡Salad 😋😋😋😋

On the previous blog, Suji Kakara - ସୂଜି କାକରା, we had a confusion about the name. Since the spear shape is called as Suji Manda (Odia: ସୂଜି ମଣ୍ଡା), but the name changed from places to places. So, in some places, that is called as Kakara and in some places, it's known as Manda.

But, today we have the real Kakara shared by Dr. Rashmi Sir with the all-time favorite Odia food dish Dalma (Odia: ଡାଲମା). As per the variation rule, Kakara should be flat in the shape, so here is that famous Kakara.

When it comes to love and food, nothing can beat our darling mothers.
Learning session!! MIL's recipe "Suji Kakara (Deep Fried Sweet Cake) with Dahi Chhena & Coconut Stuffing"
I really don't understand the meaning of a sarcastic statement "Jibanata kakera heigala" (Odia: ଜୀବନଟା କାକରା ହେଇଗଲା)😂😂😂😁 (Life has become Kakara)
Kakara is not that bad. ☺
A perfect combination of ghee, sweet Jaggery, spicy black pepper, edible camphor, juicy coconut, aromatic cardamom stuffing & semolina dough.

24 May 2018

Chakulia panda is a sect of people from Odisha, an Indian state who are mostly found to live in the southern Odisha. The male members of this sect walk from door to door and recite religious poems, from early Odia literature and receive rice in return from the households and "suanga" (humorous plays).

A Chakulia panda would be seen putting a mark of white sandalwood on the forehead, carrying a "Chhatri" (palm leaf umbrella), and walking with a bag of rice on his shoulder singing songs. Offering rice to Chakulia panda is considered holier as compared to hundred Brahmins. They are heard reciting "Rama, Parasurama, Dasarathanandana Rama, Janakanandini Rama" while visiting houses. They never ask for alms during the entire course of his visit and accepts whatever is offered.  Slowly this cultural presentation is diminishing delimiting the visit of Chakulia panda to houses and of them losing their livelihood.

The story of Chakulia panda is narrated in many folktales in Odisha that have a satirical remark on the greedy nature of Chakulia panda while begging and the moral of him being punished by a deity. They are the most talked characters in Odia literature.

* All these photos are taken by Himashu Bhusana Jena.

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