Kanika

KANIKA  is one of the most favourite dish of mine from my childhood days...It is among the famous MAHAPRASAD  in Jagannath Temple.

[ In most temples of India, devotees may take "PRASAD", holy food that has been offered to the deities. But only here in Jagannath Puri is this blessed food called "MAHAPRASAD''. "MAHA" has two meanings here. First, it means great. Lord Jagannath is described as MAHA PRABHU, the Lord with the great arms. MAHA BAHU, and the family name of one of the main groups of worshippers is MAHAPATRA. So this word MAHAPRASAD itself gives us the impression of something great.The second meaning of MAHAPRASAD is "MA-PRASAD". for the main thali must be taken to Mother Bimalas temple and returned and mixed in all the other pots offered before it is considered fit to be "eaten" by Lord Jagannath. ]

I must tell u that there is a  variation of this authentic recipe, which used generally in marriages , threading ceremony and in many festive occasions in Orissa. It is a sweet Pulao with  a strong fragrance of nutmeg, cardamom and clove..u can eat it with side dishes like the famous Besara, Mahura, Dahi -Baigan, Dalma, tomato / Mango Khatta etc.....

Here i am writing the authentic style of the KANIKA...Its actually a very easy to make, sweet and delicious recipe.....

Ingredients

Basmati rice -  2 Cups(Soak for 30 min)
Sugar - 1/2-1 Cups
Water - 4 Cups
Kismis/raisins  - 10
Cashew nut - 6
Cardamom - 2-4 (green)

Cloves - 4

Ghee - 6 tbsp

1-2 tsp Sugar (for the colouring)

salt to taste

Method

Wash rice and drain it .

In a Cooker heat ghee, add 1-2 tsp of sugar mentioned for colouring and wait until the sugar has turned into a rich brown syrup.
Now add the rice, cardamoms, cloves, raisins, and cashew  nuts to it and stir fry for 3-4 min..
Then add the 1/2-1 cup sugar with water into it. (Water should be double the amount of rice )
Mix and cook in high flame until 1 whistle, then cook in simmer for 5 minutes more or up to another whistle.

Leave the cooker to cool..Open the lid and take out the delicious Kanika out in a  plate.
Garnish it with Cashew nuts and raisins..
Serve hot or cold with or without any curry...

*Sending this authentic and yummy recipe for Nivedita and Priya's Celebrate Sweets - Sweets With Rice

Potol(Parwal) Aloo Rasha

Potol Rasha is one of the most popular recipe of Odisha,India...

Biologically known as Trichosanthes dioica and  is also known as the pointed gourd, parwal (from Hindi), or potol (from Oriya/ Bengali). Colloquially, in India, it is often called green potato.

It is widely cultivated in the eastern part of India...It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulphur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. 


It is used as ingredients of soup, stew, curry, sweet, or eaten fried ....

This recipe is loved by my family and also by my inlaws and my husband...and here im sharing it with u all..

Ingredients:


500gm Potola(Parwal)
2 medium size Potato(Aaloo)
2 medium size Onions
1 Tomato
2 tsp garlic-ginger paste
1 tsp red chilli powder
1 tsp dhania powder
1 tsp jeera powder
1 tsp garam masala
1 cup coconut milk
1 bay leaf(tej patta)
Oil/ghee
Salt as per taste


Method:

Wash and cut the parwal in round shapes(cut one in to 2-3 pieces)
Wash and cut the aaloo in to cubes.

Chopped the onions and tomatoes.
Take oil in a pan and fry the parwal and aaloo pieces wel...and keep aside.

In to that hot pan add oil, add the chopped onions, fry till they become golden brown and then add the tomatoes,ginger garlic paste and all the other spices...fry and mix well till oil evaporates from the masala...
Then add the fried aaloo and parwal pieces...

Fry for some more time...
Add coconut milk,salt and a little water....cover the pan for 2-3 minutes..
Serve hot with rice/roti/paratha.

*Note:-

This can also made in the following way without using onions,tomatoes and garlic....You can made this curry in suddh ghee in the festival days.......and below is the process foe that:-

Ingredients:

500gm Potola(Parwal)
2 medium size Potato(Aaloo)
6 cashew+ 2 tsp postak+ 1/2 cup grated coconut(soaked in water and ground to a fine paste)

1 tsp ginger paste

1 tsp panch phutan
1 tsp red chilli powder
1 tsp jeera powder
1 tsp garam masala
1 bay leaf(tej patta)
Ghee

Salt to taste

Water

Method:

Wash and cut the parwal in round shapes(cut one in to 3 pieces)..
Wash and cut the aaloo in to cubes.
Take oil in a pan and fry the parwal and aaloo pieces wel and keep aside..

Add ghee to the hot pan,take 1 tsp panch phutan and tej patta, when it crackles, add the ginger paste and the ground paste of cashew,postak and grated coconut.......fry and mix well.....

Add all other powdered masala and fry till oil evaporates from the masala...
Then add the fried aaloo and parwal pieces...
Fry for some more time...then add salt and water....cook till the gravy thickens..

Atta Chakuli

This Cake/pitha is a very popular and yummy breakfast ......mainly prepared  during the CHAITRA MAGALABAR as a bhog to Goddess Maa Durga...

Ingredients

• Atta ( Wheat flour ) - 300 gm
• Suji ( Rava ) - 75 gm
• Chini ( Sugar ) - 200 gm
• Pan Mahuri ( Aniseeds) - 2tsp
• Dahi chhena stuffing - 4tbsp(Optional)(in place of this u can use only grated coconut)
• Ripe Banana-2(smashed)
• Ghee/Refind Oil - As per requirement
• Salt  - As per requirement 

Method

• Add Wheat flour, rava, sugar, aniseeds, dahi chhena stuffing or grated coconut, banana,salt as per taste and required water to make a semi liquid batter. Whip well and keep it for 30 mins.
• Heat tawa (non stick will be better) on a medium flame.
• Spread a little ghee/oil (1tps) on the tawa.
• Take the batter in a tablespoon and spread it on the tawa like a dosa.
• Turn the pitha upside down after 1 min.
• When turns golden brown from each side, remove it from tawa.
• Serve hot.

*Sending this yummy recipe to Kirthi And Helen's Breakfast Club Event:-






and Breakfast Mela Hosted by- Cooking 4 all Seasons