MUGA KANTI

Odisha is a state with  full of heritage,culture ,beautiful sculpture etc etc....
each state has beautiful art monument etc ...
like cuttack is very famous for its silver filigree  work
Dhenkanal is very famous for Docra work
pipili famous for its applique many more...
Exactly in food each  place of odisha has different taste of different food....
I can say Odisha is a foodie state
people love food and love to feed others too... (ATITHI DEBO VABAH)

This is the recipe which is very traditional recipe of odisha called muga kanti
it is  a pitha.... it is delicious and it will give a good relief as sweet dish after having a perfect meal..

ingredients required for this yummy dish====

2 cups moong dal / split green gram
1/2 cup jaggery/gur
1/4th teaspoon green cardamon powder
oil for frying
ghee for greasing the plate

method=======

first soak moong dal for half an hour

wash and make a smooth liquid paste of it

add jaggery,green cardamon powder in the batter ...

then put this batter in low flame

and keep stirring continuously with a laddle as no lumps will be formed...

when you will notice it turns into little semi solid just pour them on a greased plate

leave it for 15 mns or till it comes to room temperature..

cut them into pieces...

and again heat refined oil in a wok

and fry these cut pieces in oil

serve them hot or wait till it comes to normal temperature then only serve..

but it is yummy in taste.....

"MOHAN BHOG/MEETHA SOOJI/SOOJI HALWA

mohan bhog is a very traditional sweet dish of odisha
surprisingly this is a sweet dish which is prepared in almost all states in our country but
spells in different names.......

ingredients are required for this ====
2 cups semolina/sooji
2 cups milk
1/cup pure ghee
1/ cup sugar
1/4th teaspoon green cardamon powder
salt to taste
cashew is optional for decor
2 bay leaves

method====
heat ghee in a wok add bay leaves
add semolina
fry in low flame till it becomes little golden brown
add sugar and again fry in low medium flame
then slowly add milk and in low flame keep stirring
till it becomes completely dry..
finally add cardamon powder and switch off the gas...

"TAMPA"
as i have said in my old posts odisha is a very beautiful state and with having beautiful districts...
every district has lots of changes in food and each has unique taste of food...
here now let me share with you an awesome instinct sweet dish of south odisha called Tampa

ingredients required for this sweet delicacy of south odisha=====
2 cups millet/mandia
1/2 cup pure ghee
1/2 cup grated coconut
salt to taste
jaggery/gur to taste
2 cups boiled milk
green cardamon powder 1/4th teaspoon

method to proceed=====
first heat a wok with ghee
add millet and
keep stirring in low flame
as the base wont burn
add jaggery
keep stirring till the raw smell of millet disappears and a beautiful aroma comes up
add slowly coconut and milk together
and again keep stirring till it becomes little semi liquid
add green cardamon powder for flavour
grease a stainless steel plate
pour this semi liquid batter on that plate
leave it for 15 mns
then cut and give them into shapes accordingly....

"ATTAKALI" (Blackgram dumplings into rice khir)

Attakali is an odia desert which is offered to maa as prasadam during the month of Chaitra
it is a healthy easy desert one can enjoy having it :)
ingredients required to make  

2tbl spoon rice powder(if rice powder is not available instantly you can soak 2 tbl spoon rice in water and can make a paste).......

1\2 litre milk

1\2 cup jaggery

1teaspoon green cardamom powder for flavour(in our authentic process it is completely avoided)

1\2 cup grated coconut

1 cup black grams

one handfull rice

let us proceed in making of this== 

soak blackgram and handfull of rice together in water for 1 hr

simultaneously make a rice paste of soaked rice in water

boil milk with adding of 1 glass of water

when milk gets boiled add grated coconut rice paste or rice powder and jaggery 

stir for few mns as no lumps will get formed...........

make a thick paste out of already soaked blackgram and rice

in a bowl heat water with pinch of salt

put small small blackgram dumplings into that hot water....

when it will start floating just strain out those dumplings from water

add those dumplings into already boiled milk....

and again cook those boiled milk dumplings together in low flame for maximum of 8 mns...

add green cardamom powder for flavour and serve with chilled or hot ....

but it is yummy a lot :) 

khajuri ladoo(Dates ladoos) 

its a very simple and yummy desert

ingredients required-----

250gms seedless dates
2tblspoon milk(if required as dates are very sticky may not move in a blender
i blended without milk but it was tight enough so this time will suggest to add few drops of milk if require)
5 tbl spoon grated coconut
cherries for garnishing

method to prepare-----
put the dates in a blender and
make a paste .....
made small round balls out of this paste
roast grated coconut in a wok
take theses balls and coat them with this roasted coconut and garnish with cherries
put them in fridge for 1 hr or you can take immediately.....
Its a yummy desert to serve to guests at home.....
it can be stored in airtight container in fridge for minimum of 1 month.....

KHASTA GAJJA

ingredients required
wheat flour 2 cups
1\4 th teaspoon baking soda
salt to taste
3 tablespoon refined oil \ghee
Luke warm water for kneading
oil for frying
For sugar syrup
2 cups sugar
1 cup water
Method
 first mix atta,baking soda,salt together
add oil and mix it well
slowly knead with warm water
till it becomes a perfect dough(neither tight nor watery)
heat oil in a wok
make medium size balls out of this dough
take each ball and roll it in horizontally with rolling pin
to give a good square shape cut from each side
make it a square of 2 and half inches x 2 and half inches
fry them in oil till they become golden brown
 in a bowl make sugar syrup with 2 cups sugar and 1 cup water
stir continuously to make it a thread like density
immediately put the oil fried gajja in sugar syrup
shift these sugar coated gajja into a clean paper separately
so that it wont stick to one another
let it be cool
then only store then in air tight container

 
  

DATES JAGGERY SANDESH

ingredients required====
100 gms dates jaggery
150gms cottage cheese
1 teaspoon green cardamom powder
1\2teaspoon ghee

method=======
heat the wok and add jaggery
when jaggery starts melting
add cottage cheese
and cook them together in low flame
till water content evaporates
switch off the gas and let it be cool
after it becomes little cool grind it
if it will require few drops water you can add otherwise it may create problem while blending
after it becomes a smooth paste again cook this paste in low flame
till the little water consistency evaporates
switch off the gas and put this paste on a greased plate
and start kneading slowly for 3-4 mns
and make balls and give shapes as per your choices ......

CHUDA GHASA

Ingredients

2cups Beaten rice (chuda) / 1cup Sugar / 1 cup Grated coconut / 1 tea-spoon black peeper powder / Pinch of Edible camphor ( eatable karpura) 

Method

Pound the beaten rice properly…Add sugar, grated coconut, ghee, peeper powder and a pinch of edible camphor…Give strong rubbing to the mixture using both your palms…Final mixture is ready after a while…

It is usually served with dalma, a traditional curry rich with different vegetables. It is a usual recipe of the costal Odisha districts like Puri and is generally prepared in festive occasions. But now a day it is prepared all over Odisha with different local flavors, and is a very common dish for all occasions. 

RASABALI

Ingredients

Cheese 200 grams / suji or maida 1 table- spoon / green cardamom powder / 500ml milk / 1 cup sugar / oil for frying 

Method

Squeeze out all the water content from the cheese…add suji or maida and knead properly…add cardamom powder…make it into small balls…boil milk with sugar, cardamom powder for 10 minutes in low flame…remove from the gas…place a kadhai on gas…pour oil…let it get hot…You take each ball and press it on your palm to make it like a small flat roti…Fry it in hot oil till both the sides become brown… put it into boiled milk ….serve cool…

TARANA

Ingredients

Basmati rice powder 250 grams / 2 cups of grated coconut / sugar / bay leaves / milk / salt to taste 

Method

put a dekchi on the gas with water, sugar and salt…when water boil slowly pour rice powder and stir…add grated coconut…When it boils add milk and stir continuously…when water is absorbed, remove it from the gas and serve cool….

This is a usual offering to Maa Laxmi (Goddess of wealth), in parts of Odisha, on the first Thursday of the month of Margasira(December).....