Monthly Archives: December 2010
Balangir at a glance
After the setup of Balangir town, the dowager Rani Amrut Kumari built the temple of Gopalji, the earliest temple of the town and caused to be excavated a large tank which was named Pratap Sagar after her husband Maharaja Surpratap Deo. During the rule of Maharaja Dalganjan Singh another defunct tank was re-excavated and was
Chhattisgarh
Chhattisgarh is a state in Central India, formed when the 16 Chhattisgarhi-speaking South-Eastern districts of Madhya Pradesh gained separate statehood on 1 November 2000. Raipur is the biggest city and the capital of the state. Chhattisgarh is the 10th-largest state in India with an area of 52,199 sq mi (135,190 km2). By population it ranks as the
Bargarh
Bargarh, is a town and a municipality in Bargarh district in the state of Orissa, India. It is the administrative headquarters of Bargarh District. Bargarh is located in western Orissa, close to the border of neighboring state of Chattisgarh. Bargarh is one of the many forts built by the Chouhan dynasty. Although no clear data
Hirakud Dam
In 1957, India’s first prime minister Pandit Javaharlal Nehru inaugurated world’s largest earth Dam, Hirakud Dam at Sambalpur and with this an industrial revolution started in Orissa, particularly in Western Orissa. Orient paper mill started its operation in BrajarajNagar and Steel authority of India established in Rourkela. Now the 180 KM stretch between Rourkela to
Peda
Ingredients: 1 cup Carnation Milk powder 3/4 cup sugar 5 1/4 Tablespoons unsalted butter A pinch of Cardamom powder Chopped Pistachios for garnishing Method : Heat pan on medium high. Add 3 tablespoons of water along with the sugar. Boil for a few minutes till you have the consistency of a single thread. Test between
Panas Tarkari
Ingredients: Panasa ( Raw Jackfruit ) – 1 medium size Alu ( Potato ) – 2 to 3 medium size(200gm) Piaja ( Onion ) – 2 medium size(200gm) Rasuna ( Galrlic ) – 15 cloves Ada ( Ginger ) – 1 inch Bilati Baigana ( Tomato ) – 2 (100gm) Refine Tela ( Refine Oil
Gulugula
Ingredients: Aatta ( Wheat Flour ) – 400 gm Khira ( Milk ) – 600 ml Khira Sara ( Fresh cream ) – 2tbsp Chinni ( Sugar ) – 200 gm Pan Madhuree ( Aniseeds ) – 3tsp Aleicha ( Big Cardamom) – 2pcs Baking Powder – 1 pinch Luna ( Salt ) – As
PALAU
Ingredients: Fine grain rice- 2 cups Beet root – 1 small Carrots- 1 medium Peas – 1 cup cashews- half cup Raisins- handful Whole cinnamon stick- 1 Black cardamoms – 2 Green cardamons- 4 Cloves – 4 Teja Patra- 2 Oil Ghee Salt Method: Soak rice for 1 hour. Drain water completely and then dry
PUDALA BAIGAN
Ingredients: Baigan- 1 large Shallots- 1, Garlic- 1 clove Green Chilli- 1 Mustard oil -1/2 teaspoon salt- to taste Method: Wash and dry the Baigan.Make a few slits on the Baigan with a knife. Roast on Gas flame. If you have an electric stove (hotplate or ceramic cookstove), then wrap the Baigan in an alumunium
KUKRA JHOL
Ingredients 4 pieces chicken 2 tbsp mustard oil 1 Bay leaf 1 dry red chilli 1 stick cinnamon 2 pods cardamom 2 cloves A pinch of mace 1 big onion 1 tsp Ginger garlic paste 1 tsp red chill paste 1 tsp coriander
Dhai Baigan
Ingrerdients: 200gm fresh curd (dahi) 250gm brinjal (baigana) 250ml refined oil (rifaain tela) 4 green chilies (kancha lanka) ½ teaspoon mustard + cumin seeds (sorisha + jeera) 6-8 curry leaves (bhursunga patra) salt to taste Method: Whip the curd well by adding salt . Cut the brinjals into thick pieces of length around 2”.
JHURI BHAJA
Ingredients: 250 gm very small fish (chuna machha) 2 teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 5 cloves of garlic (rasuna) 3 teaspoon mustard oil (sorisha tela) juice of half a lemon (lembu rasa) 1 teaspoon turmeric powder (haladi gunda) 1 teaspoon chili powder (lanka gunda) 4 curry leaves (bhursunga patra) ½ teaspoon panch
KHIRI
Ingredients: 200 gm basmati or raw rice (arua chaula) 400 gm sugar (chini) 1 litre milk (khira) 25 gm cashew nut (kaju) 25 gm raisin (khismis) 4 bay leaves (teja patra) 5 cardamom (gujurati/ aleicha) a pinch of salt (luna) Method: Take water in a presure cooker and put the rice in it. Add
DAHI BARA
Ingredients: 250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri) 3 to 5 red chili (sukhila lanka) ½ teaspoon mustard (sorisha) ½ teaspoon cumin seeds (jeera) 1 & a half cup refined cooking oil (rifain tela) ½ teaspoon cumin seeds powder (jeera gunda) ½ tea spoon red chili powder (lanka gunda) ¼ cup
IIM Sambalpur