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Thursday, October 15, 2009

Kosali Breakfast (Jalkhia)

GAHAM BARA

Ingredients:-

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

Method:-

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.

CHUDA BHAJA (UPMA)

Ingredients:

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

Method:

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.

PURI TARKARI (ALU TARKARI)

Ingredients:

Aata (Wheat Flour) – 500gms
Refined oil -as per requirement
Aalu(Potato)-300grm
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

Method:

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.

BIRI BARA AND CHANA TARKARI

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

Method
Bara:

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.

2 comments:

Pallabit Mishra said...

Wah!!! Muhe pani bhari gala. Dada, Bargarh ra world famous CHAUL BARA rahi gala j.

Narayan Dandsena said...

Obviously Chaulbara ta add karbar katha

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Welcome to KOSAL

JAI KOSHAL

"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..
Sambalpur,Balangir,Kalahandi,Sundergarh,Bargarh,Jharsuguda,Subarnapur,Boudh,Nuapada
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.


KOSAL COMMUNITY STRONGLY DEMANDS THAT THE KOSALI(SAMBALPURI) LANGUAGE SHOULD IMMEDIATELY BE ENLISTED IN THE 8TH SCHEDULE OF THE CONSTITUTION OF INDIA


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