Search This Blog

Sunday, October 25, 2009

Balangir Student agitation Moves across Western Orissa

BURLA: Out of the several injured person in Police lathicharge on Saturday,one student called Sashikant Panda succumbed to his injuries at the VSS Medical College and Hospital at Burla on Sunday.

Sashikant was hit on his head by Police personnel when police lathi-charged the angry mob of students on Saturday evening.He died at around 11 am in the morning but information was made public by noon 2 PM. It is also alleged that the doctors in VSS medical college misbehaved Sashikant's father and neglected his treatment as well. As soon as the news of Sashikant was made public various student union in Burla came out to street.They forcefully entered the post-Morten room and took Sashi's dead body with them.When reports last came in they have kept his dead body on the main road of Burla and are demanding strict action against police and the doctors who are responsible for the negligence in treatment.Students are very angry and they are burning tyre. Sambalpur Collector and SP have rushed to the spot to negotiate with the agitating students. Meanwhile Sambalpur town is also tense as all the student union in Western Orissa have joined the agitation.

Another student Saroj Biswal who was also severely beaten by Balangir police is said to be in critical condition.He is now shifted to Kalinga hospital and is kept in the ICU.

Another Young businessman from Balangir called Mukesh Keshwani is also said to be critical.Yesterday when the students ranshaked his Shop,Mukesh was trying to close his shop when Police arrived and beat him indiscriminately due to which he suffered multiple fracture and is kept in ICU in VSS medical college Burla.Doctors have recommended an emergency operation on him to save his life.

Balangir Police atrocities doesn't stop there.They took many innocent labourers and have detained them in Jail till now.Many businessman are also said to be taken by the police .

Tommorow on 25th October the Youth Congress of Orissa,Balangir Student congress,Balangir Chambers of Commerce,Balangir Bar Association as well as Western Orissa Student Union,Koshal Student Union and many more Organisation have called Western Orissa Bandh to protest this Police atrocities.

Meanwhile it has been alleged that all these disturbance started when a local SI of Balangir named Karkara misbehaved  Late Shakti Prasad Mohanty's father and asked him to forget about this incident.He also ordered lathi charge in the Hospital premises to disperse the student with out any permission from his higher authority.This act of police escalated the situation.Mr. Karkara has a dubious record of such atrocities.

Today Balangir Dist Peace Committee and Balangir Citizen Committee has demanded strong action aginst these Policeman.

Saturday, October 24, 2009

Balangir is burning

BALANGIR: On 24th October Balangir turned into a virtual fire ball. A strong mob of around 7000 students and more than 3000 localites on Saturday set ablaze the Town police station and six vehicles which includes four vehicle of Vedanta Aluminum & two government buses after a student was crushed to death by a police van near the durga mandap chowk in Rugudi Para.

According to eyewitness an engineering student from Sushree Engineering college in Balangir identified as Shakti Prasad Mohanty was crushed to death when a Police van hit his bike from the back. He died on the spot.

As the news of his death spread, students of the various colleges took to the streets engaging in violence in which locals also joined.The also torched the Superintendent of Police office and damaged several police vehicle.

When the last report came Police fired six round of bullet and applied severe lathi charge.In this process several students were severely injured out of which two are in critical condition and have been shifted to Burla medical college.The Police also beat innocent people and labourers who were working on a construction site.Some of the labourers are seriously injured.

It is two be mentioned that this is the third such incident in the last four month in Balangir.Last time also a police Van hit a biker who died on the spot.Later it was found that the driver of the police van was heavily drunk.Eyewitness says this time also the driver was drunk.However Police has hidden the driver in some undisclosed location.

Thursday, October 22, 2009

Maa Samaleswari

Sambalpuri bhajan of Adhisthatri devi of KOSHAL "Maa Samalei"

Friday, October 16, 2009

Sweets of Kosal (Kosali Meetha)



1 cup maida( all purpose flour)
water or milk to make a thick batter.
1 ripe banana, 2-3 green cardamoms
1 spoon of pan puhuri(saunf)
A pinch of baking soda.
Sugar and water to make sira(sugar syrup)
Ghee or oil for deep frying.


Mix maida and water( or milk) to make a thick batter. Add baking soda to this and keep it for 4-5 hours. Then add the mashed banana, crushed green cardamoms and pana mahuri to it. In the mean time make sira by boiling 1 cup sugar with 1 cup water. Heat oil or ghee for frying. When hot put one laddle of the batter into oil and fry until brown. Take it out and put it in sugar syrup for 2-3 mins till it absorbs it. Take it out and serve hot or cold.



1 cup mug dael(mung Dal)
A pinch of baking soda.
4-5 crushed elachi(green cardamoms)
Oil or ghee for deep frying.
1 cup sugar and 1 cup water.


Soak mung dal in water for 4-5 hours. Drain and grind it to a fine paste in grinder. Add crushed cardamoms and baking soda to it and whisk for few mins.
Heat oil or ghee in a kadhai. Then make small balls of mung paste and deep fry till golden brown. Take those out and dip in the sugar syrup for 4-5 mins. Take out and serve hot or cold.



Cloves (Labang)


Take 2 cups of flour and put 1/4 cup hot oil (for the moin) in it. Mix it well and when cooled use water to make a hard dough. Now make small balls of the dough.
Now make one ball into a medium puri shape size with a belan then put some sweetened shredded coconut * in it for the stuffing in the centre.
Take 2 ends of the puri and overlap them over each other and use a little oil to close it properly. Turn it on the other side (it will look like a cylinder)and take the two ends and overlap them over each other.
Use 1 clove to fasten it properly.
Deep fry these on medium heat until they are golden brown. Put them in sugar syrup after draining excess oil and take it out when the next set of fried lata is ready (after a short time).
Relish them when are cold.

* TIP: Sweetened coconut can be found in the baking section aisle of any grocery shop.

For the sugar syrup take 1 1/2 cup of sugar in 1 cup of water .
Dissolve it ,add elaichi and little kesar to it and put in the microwave for 7 min.



4 1/2 Cups all purpose Flour
1 cup ghee
1 cup of sugar
1 cup water for the sugar syrup
Ghee/oil ( canola oil) for deep frying
Green cardamom for sugar syrup


Take 4cups of flour and put 1/2 cup ghee in it. Mix it well and use water to make a soft dough.

Take the other half cup ghee and warm it up in the microwave for few seconds and add rest of the 1/2 cup maida in it and make a paste of it. Keep it aside for some time.

Now make two big chappati of the flour dough. Spread the maida and ghee paste on one of them and put the second chapatti on the first one, put little bit more of the paste. Start rolling both chapttis from one end so that one is layered inside the other.

Now you’ve a long roll, cut this roll with knife about one inch each. keep all the pieces aside.

Take one at a time and press it with your finger a little side ways and the flatten it with a rolling pin.

Deep fry this pieces in medium heat until they are golden brown.

Keep the sugar syrup ready by boiling the sugar and water together. add cardamom now .Make sure the sugar syrup is thick in its consistency.

Put the fried pieces one at a time in syrup and take it out immediately.

Enjoy them when they are cold



Simiya(Vermicelli) – 75 Gm
Chini(Sugar) – 65 Gm
Kaju(Cashew Nuts) – 10 Gm
Kishmish(Raisins) – 20 Gm
Elachi(Cardamom) – 4 pieces
Guras(Milk) – 500 ml
Gua Ghee(Cow Ghee) – 1 tea spoon


Crush the cardamom seeds and keep the powder aside.
Heat the Cow ghee in a frying pan. Fry the cashew nuts and raisins till it turns golden brown. Take them out and keep aside.
Fry the vermicelli in the rest of the Cow ghee, till it is turns golden brown.
Boil milk in a deep fry pan. Add the cardamom powder and vermicelli.
Boil the milk till vermicelli is cooked well.
Add sugar, fried cashew nuts and raisins and mix well.
Boil for some time till all the ingredients are well mixed and well cooked. Serve it with roti or puri or as a sweet dish( dessert)

Sambalpur MP demands separate Kosal State

The demand for a separate Western Orissa state was raised from an unexpected quarter today.

Former minister and Congress MP from Sambalpur Amarnath Pradhan today threatened that if the State Government continued to neglect Western Orissa then we will not hesitate to demand a separate State. Pradhan issued this threat at a news conference convened by the party here on the farmers’ suicide issue. Officially though, the Congress is opposed to the demand for a separate Western Orissa state.

Criticising the State Government for neglecting the people of the area for years together, Pradhan also announced that he will also raise the issue in Parliament. He maintained that days are not far when the people of the area will renew their agitation to press for their demand.

Throwing light on the over-all neglect of the area, the former minister said that schools and colleges do not have teachers, largescale vacancies of doctors and other staff continue in hospitals despite the outbreak of cholera and many villages do not have roads and drinking water facilities.

Observing that this state of affairs has continued for too many years, Pradhan said that people will not remain silent now. Pradhan said that the Western Orissa Development Council (WODC) has failed to live upto the expectations.

The council headquarters is still in Bhubaneswar and the State Government has failed to fix it despite giving assurance in the Assembly. Former minister Prakash Debta also supported Pradhan’s demand.

What is significant is the fact that other MLAs from Western Orissa and several other senior Congress functionaries were present at the news conference. But none of them opposed such a demand.

The demand for a separate Kosala state which had peaked a few years back had receded to the background because of lack of unity among the agitators. The demand was raised by former BJP MLA Balgopal Mishra though the State and central units of the party never publicly supported it.


Thursday, October 15, 2009

Kosali Breakfast (Jalkhia)



Aatta ( Wheat Flour ) - 400 gm
Guras ( Milk ) - 600 ml
Guras ra Sar ( Fresh cream ) - 2tbsp
Chinni ( Sugar ) - 200 gm
Pan Muhuri ( Aniseeds ) - 3tsp
Elachi ( Big Cardamom) - 2pcs
Baking Powder - 1 pinch
Noon ( Salt ) - As per taste
Refine Tel ( Refined Oil) - for deep frying


Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
Keep the batter aside for at least 1hour.
Heat oil in a pan for deep frying.
Make medium size balls of the batter and fry until they are crisp golden brown.
Serve it hot.



Thick Chuda (poha) - 2 cup
Green Chillies sliced - 2, Mustard Seeds - 1 tsp, Jeera Seeds - 1 tsp
Onion - 1 small diced, Tomato - 1 medium diced
Potato - 1 medium diced Urad jai - 1tsp, Turmeric powder - 1 tsp
Peanuts - 1tbsp, Curry leaves - 2-3 Oil - 3tbsp. Salt to taste, Coriander leaves to garnish


Wash chuda in cold water, drain water. Add turmeric powder to chuda and keep aside.
Heat oil a pan.
Add curry leaves, green chillies, mustard seeds, jeera seeds, urad jai and peanuts. Stir in for few minutes.
Add onions and potatoes and stir for 5 mins.
Add tomatoes and salt to taste.
Add chuda to the mixture in the pan. Stir for 2-3 minutes.
Garnish with coriander leaves and serve hot.



Aata (Wheat Flour) – 500gms
Refined oil -as per requirement
WUil / Piaj (Onion)-100grm
Aada(Ginger)- 1inch
Lesun(Garlic) -15 cloves
Patalghanta (Tomato)-75 grm
Haldi Gund (Turmeric powder) -1 tsp
Mircha Gunda (Chilies Powder ) -1 tsp
Tej Patar( Bay Leaf) – 2 pcs
Elachi (Small Cardamom)- 2pcs
Lavang (Clove) -2 pcs
Dalchini (Long Cinnamon)- 1 inch
Noon(salt)- as per taste


Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough.
Make small balls from the above dough, flatten each ball into a round shape.
Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side.
Make fine paste from onion, garlic and ginger. Then cut tomatoes into small slices.
Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. Then drain out the water, peel off the potatoes and cut into cubes.
Make a powder of the cinnamon, cardamom, clove and black pepper.
Heat oil in that pan, add the masala paste ( from step - 4 ), and then add turmeric powder, chill powder to it
Stir the above mixture and fry this paste over medium flame until it begins turning light brown
Add the tomatoes ( from step- 4 ), boiled potato and continue to fry till the paste is well cooked.
Then add water (3/4 cup ) to it , add salt to it as per taste and stir it properly. Boil it for 10-20minutes until the gravy thickness to the desired consistency.
Add the garam masala powder (step -6 ) and serve with Puri.


Ingredients for Bara

2 cups Biri Dali(urad dal)
2 medium sized onion chopped
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of baking soda
Oil for deep frying

Ingredients for Mutter Chana Tarkari

Dried Peas 1 cup
2 medium sized Potato(Optional)
1 medium sizd tomato
Salt, turmeric as required
1 spoon of zeera powder, i spoon dhaniya powder
3 Spoon oil, coriander leaves copped

Grind to a paste 1 Medium sized onion, 3 cloves garlic, 1 inch ginger
1 green cardamom, 1 small piece cinnamon, 3 cloves


Soak the Biri Dal in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves,
chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center.
Fry it in oil till golden brown.

Mutter Chana Tarkari:

Soak the dry yellow peas in water for 6-7 hours. Boil and cube the potatoes into 2 cm cubes. Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they
splutter add some chopped green chillis and then the ground paste. Fry till the oil separates from the frying pan. Add turmeric, chopped tomato, zeera pawder
dhaniya powder. Cook for few more minutes till tomatoes are done. Then add the boiled peas and potatoes and little water. Cover and simmer for 3-4 mins more.
Finally sprinkle some chopped coriander leaves.

Monday, October 12, 2009

Kosali Maada aau Peetha

Podh Peetha


Rice- 500 grams
Biri (Black gram)- 500 grams
Jaggery/ Sugar - 500 grams
Green Cardamom (powder)- 1 teaspoon
Salt - 1 teaspoon
Coconut - 1


Soak rice and biri for 5 hours and then grind to a fine paste.
Add salt to the dough and let it stand overnight.
Break coconut into 2 halves. Grate one half and cut the other half into small pieces.
Add all the coconuts, jaggery, cardamom powder to the dough.
Mix well.
Pour the dough to a baking dish smeared with little oil.
Heat the oven at 300 degrees farenheit. Put the baking dish in the oven and bake for 45 mins.
To check for pitha readiness, insert toothpick or fork. If the dough does not stick, its ready.
Allow the pitha to cool before cutting into pieces.

Suji Maada


Suji (rawa ) -150 gm
Nadia kura(Shredded coconut)- half a coconut
Chini(Sugar) -75gm
Elachi( cardamom)- 4 pcs
Gua Ghee(cows ghee)-1 tbs
Salt – as per taste


Take a frying pan. Put the sugar and shredded coconut into the pan, fry it for 10 min, when semi cooked, add crushed cardamom. When cooked take out from flame, keep aside.
Take water (double the amount of rawa) in a deep pan. Add ghee, sugar and salt as per the taste. Boil it.
When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
Wait till the dough cools down to room temperature, kneed the dough with ghee to make it softer.
Make 8-10 balls from the dough when rolling it in hand. Flatten balls and put some coconut stuffing, roll it to make a ball.
In a separate deep pan take water (2/3). Tie a cloth over the mouth of the pan. Boil it.
When its starts steaming, put the rawa balls and cover it. Steam it for 10 min. Remove from flame. Serve it hot or cold.



Atta ( Wheat flour ) - 300 gm
Suji ( Rawa ) - 75 gm
Maida - 75 gm
Kaju ( Cashew Nut) – 20 gm
Chini ( Sugar ) - 200 gm
Pan Muhuri ( Aniseeds) - 2tsp
Nadia cura ( shredded coconut ) - 4tbsp
Tel ( Refind Tel ) - As per requirement
Noon ( Salt ) - As per requirement


To start with, cut cashew into small pieces.
Add Wheat flour, rawa, maida, sugar, aniseeds, shredded coconut, 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 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 and serve it hot.

Sunday, October 11, 2009

Non-veg Cuisines of Kosal

Kasha Mangsha:-


Mutton - 1kg
Onion - 300 grams
Garlic- 100 grams
Ginger - 150 grams
Garam masala- 1cinnamon, 2 cloves, 1green cardamom, pinch of jayetri (mace)
Tej Patar- 2
Chilli Powder- 3 teaspoon
Turmeric - 3 teaspoon Oil


Masla-Grind onion, ginger, garlic to a fine paste. 
Crush the garam masala.
Marinade mutton with 1 teaspoon oil, 2 teaspoon turmeric powder, 1 teaspoon chilli powder and salt for 1 hour.
Heat 2 tablespoon oil in a pan and when hot, add teja patra and garam masala.
When its a little brown, add the ground masala paste. Cook till the water dries from the masala and it changes color.
Add 2 teaspoon chilli powder and stir well. Then add 1 teaspoon turmeric powder. Keep cooking till the oil separates from the spices.
Add the mutton pieces and cook covered. Stir ocassionally. Cook under medium flame and do not add water. This dish has no gravy and goes well with luchi.

Note: If the mutton takes long to cook, you can pressure cook with 1 cup of water. Once the meat is cooked, cook in open flame to dry the gravy.

Chingdi Jhol:-


Shrimp- 1 kg Potatoes- 3 medium Onions- 3 medim Ginger- 30 grams Garlic- 5 cloves Tomato- 1 small Cinnamon- 1 small stick Cloves- 2 Green cardamon- 2 Teja patra- 1 Turmeric-2 spoon Chilli powder- 1 spoon Cumin powder- 1 teaspoon Coriander powder - 1 teaspoon 


Masala - Grind onion (2), ginger and garlic together into a fine paste. 
Crush cinnamon, cloves and cardamon into small pieces. This is called as “Garam-masla”. 
Peel and clean shrimp. Marinate with 1 teaspoon turmeric and salt.
Heat 1 tablespoon oil in a pan. When hot, add shrimp and fry lightly. Set aside the shrimp.
Add another tablespoon of oil to the same pan and heat again. Now add Tej patar and crushed garam masla. 

Dice 1 onion and add the diced onions and stir well till onions brown a little.
Add diced tomato and cook till it mixes well.
Now add the ground paste to the pan and cook all of them together.
Add 1 teaspoon turmeric, chilli powder, cumin and coriander powder and cook till the masala cooks well. This should take upto 7 mins.

Cut potates length wise into thin pieces. When the masalas are well cooked, add potatoes and cooked covered under medium flame.

When potatoes are almost done, add shrimp to it and mix them all well.
Add 1 cup of hot water and cook till water boils.
Take off the stove and serve with Rice.

Masala Mach bhaja:-


Rohi machh( Rohu Fish)- 750 gm
WUeel/Piaj(Onion) – 450 gm 
Tentel( Tamarind)- 20 gm
Lesun(Garlic) -30 gm
Ada( Ginger)- ½ inch
Kancha Mircha( Green Chili)- 4 pcs(as per taste)
Haldi Gunda Turmeric Powder)- 3tsp
Mircha Gund( Chili Powder)-1 tsp
Tomato- 100 gm
Surso Tel( Mustard Oil)-as required for frying


Wash and clean the fish properly, mix it WITH 2 tsp turmeric powder and salt AND keep aside for 15 mins.
Make a fine paste of onion (75gm), garlic (8 cloves), and ginger (1/2inch).
Soak the tamarind in a little water for 10 mins. Make a paste out of it and cut thin slices of the remaining onion and garlic cloves. Slit the green chilies and cut the tomato into small cubes.
Mix the tamarind paste and the onion, ginger, garlic paste masala to the fish. Keep it for 20 mins.
After 20 min add the onion, garlic, green chili and tomato slices to the above mixture.
Add chili powder, turmeric powder and salt to the mixture, keep it for 15 min.
Take a deep pan, heat oil, when hot put 1 or 2 pcs of fish with the masala. Fry it till each side turns looks brown and the masala is cooked well.
Remove from flame and serve it hot with rice.

Debt-ridden farmer committed suicide in Kosal

SAMBALPUR: A farmer committed suicide after he allegedly failed to repay a loan at a village in Jharsuguda district.

Villagers at Sagarpali
in Lakhanpur block said Gourhari Patra (48) died after consuming poison on Sunday because
crop loss had added to his financial burden.

Neighbours took him to the health centre at Laknanpur, where he was declared dead. Police registered a case of unnatural death but were unable to recover the body because villagers blocked NH-200 demanding compensation. The blockade was lifted after revenue officials assured the villagers of proper compensation to the farmer's family.

"We recovered the body in the evening after villagers called off their agitation on an assurance from revenue officials. We handed over the body to his family after post-mortem on Monday," a police officer of Jharsuguda district said.

Sources said, low rainfail coupled with invasion by locusts caused heavy crop damage in different parts of western Orissa. Jharsuguda's Lakhanpur block was one of the worst affected areas and farmers had apprised the government of the situation. "But neither the government nor the district administration paid heed to our request," a villager Narayan Majhi said.

The deceased had taken an agriculture loan of Rs 20,000 from Bhaurkhol cooperative society and another few thousands from villagers. He had assured to repay these loans after harvesting. But he sustained a huge loss due to crop damage. The district administration has directed an official to inquire into the death and submit a report. "Action would be taken once I get the report," collector (Jharsuguda) D Dash said.


Follow by Email

Watch Sambalpuri Video Songs Online

Welcome to KOSAL


"Aamar Sanskruti Aamar Gaurav"

Welcome to the land of culture "Koshal" . Koshal is the land of great warriors. The land of Maharaja's.The land of Maa Samalei, World famous sambalpuri saree , great teracotta works, land of tantrik Vidya, world famous Sambalpuri music and dance.

Koshal consists of ten beautiful districts..
and Deogarh.

The motto of this community is to bring all the young warriors of koshal to a common platform from where they can initiate the process to preserve the great Koshali culture and swear to free our motherland koshal from atrocities..

So friends lets join hand and do something extraordinary to create a separate identity of us across the globe and create a separate koshal state,full of prosperity and impartiality.

We Consider Kosali language as the mother of Oriya language, the origin of kosali language was found by the historians from Subarnapur in Stambheswari inscription of 12th century A.D. The Kosali language is spoken by about 2 crores of people in the entire KBK belt and Western Orissa and part of A.P., M.P., Chhatisgarh, Bihar, Jharkhand and West Bengal. It is a matter of regret that the Government of Orissa has not taken any interest to improve the standard of Kosali (Sambalpuri) language.


So start sharing your views on Koshal.....