Scroll To Top
News Trending

Browsing "Older Posts"

Browsing Category "Festival foods"

Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe | ସେମିୟା ଖିରୀ | Odisha Recipe

/ No Comments
#Semiya #Kheer #Recipe | #Vermicelli #Kheer #Recipe | #Seviya #Kheer #Recipe | #Vermicelli #Pudding #Recipe | #Semiya #Payasam #Recipe | ସେମିୟା ଖିରୀ with video & photos which might help you to cook Semiya payasam.
Semiya kheer is a delicious Indian dessert made with milk and vermicelli.It is served as Sweet accompaniment in lunch or dinner.
We prepare Semiya kheer on Festival like Ganesh Chaturthi , Janma Ashami etc.
This semiya kheer is the mixture of  Ghee,dry fruits,Milk & Sugar. Its a mouthwatering sweet dish.
You can say this kheer as Vermicelli Pudding, Semiya or seviya kheer, Semiya or seviya payasam.

Video for Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe:

Recipe for Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe:

Author : Odia Handisaala
Recipe Type : Semiya Kheer
Cuisine : Indian
Serves : 3

Ingredients:

  • Semiya/Vermicelli - 1/2 cup(ସେମିୟା)
  • Ghee - 2 tbsp(ଘିଅ)
  • Cashew - 10 -12(କାଜୁ)
  • Almond(sliced) - 5-6(ବାଦମ)
  • Raisins - 1-2 tbsp(ଖିଶମିସ୍)
  • Sugar - 1/2 cup(ଚିନି)
  • Water - 1 cup(ପାଣି) 
  • Milk - 1 cup(ଖିର)
  • Cardamom powder - 1/4 tbsp(ଗୁଜୁରାତି ଗୁଣ୍ଡ) 

Method:

  1. Heat Ghee in a pan.
  2. Saute Cahew till it turns golden brown color.
  3. Then add sliced almonds,raisins and stir it for couple of mins.
  4. Remove from pan & keep a side.
  5. Now its time to add Vermicelli.
  6. Saute it till turns light brown color.
  7. Then add water;mix well and cook for 3 mins on medium flame.
  8. Now put sugar and stir it.
  9. Cover & cook it for 5 mins on low flame so that semiya became soft.
  10. Add milk to the mixture and mix well.
  11. Now sprinkle the cardamom powder, dry fruits and mix well.
  12. Cover & cook for 3 mins on low flame.
  13. Serve hot.

Step by step photos for recipe for Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe:

  • Heat Ghee in a pan.
  • Saute Cahew till it turns golden brown color.

  • Then add sliced almonds,raisins and stir it for couple of mins.


  • Remove from pan & keep a side.
  • Now its time to add Vermicelli.
  • Saute it till turns light brown color.
  • Then add water;mix well and cook for 3 mins on medium flame.

  • Now put sugar and stir it.

  • Cover & cook it for 5 mins on low flame so that semiya became soft.
  • Add milk to the mixture and mix well.

  • Now sprinkle the cardamom powder, dry fruits and mix well.


  • Cover & cook for 3 mins on low flame.

  • Serve hot.





Ganesh Chaturdhi

/ 1 Comment

Lord Vinayaka, Ganesh ji, Ganpati ji, Vinayaka is the darling of the masses. Ganesh Chaturthi brings people of all religion, caste and creed together.
Ganesh Chaturthi is celebrated with great devotion all over India. People bring home murtis (Idols) of Lord Ganesha and celebrate the festival by worshiping the Lord in a special way for a day and a half, 3 days, 5 days, 7 days or 11 days depending on the family tradition and commitment of each individual.
On the last day of worship the idol is taken out in a colourful and musical procession to be immersed traditionally at a beach.

This is one of the most popular festivals in the Country. There are several reasons for this. Ganpati is after all a popular God. His blessings are invoked at most religious ceremonies as He is the one who can remove all obstacles to success. He is the giver of fortune and can help to avoid natural calamities.

Ganpati, the god of wisdom and the benevolent deity of the dynasty of Peshwas who ruled Maharashtra inculcating a special culture in the state. Ganpati is the herald of auspicious beginnings and is the beloved deity of all.

Wish you a Happy and a Blessed Ganesh Chaturthi 2017!

Ganpati Bappa Morya!!

Foods:

Coconut Ladoo:
http://odiahandisaala.blogspot.in/2016/09/coconut-ladoo.html

Semiya/Sevaya/Vermicelli Kheer:



Chhada khai(ଛାଡ ଖାଇ)

/ No Comments
The Holy month of Karthik has ended and the day of Chhadakhai is warmly welcomed and celebrated  the people of Odisha.

Receipes of Chhada khai:

Fish Items:

http://www.odiahandisaala.blogspot.in/2015/08/fish-egg-masala-fry.html



Chicken Items:





Mutton Items:


Prawn Items:


Manabasa Gurubar Puja

/ 3 Comments

Goddess Lakshmi is worshipped by women and girls in Orissa on every Thursday of the month of Margasira (November – December) and this is known as Manabasa Gurubar. Margasira or Margasir is the ninth month in Oriya calendar. Mahalakshmi, or Laxmi, is the Hindu goddess of wealth and prosperity and is believed to visit homes in Margasira month. In 2015, Manabasa Gurubar dates are November 26, December 3, December 10, and December 17.
On the morning of Manabasa Gurubar, Oriya women wake up early in the morning and clean the house to welcome Goddess Lakshmi. There is a popular belief that Goddess Lakshmi only visits clean houses. So all the dirt is removed and the houses are kept spick and span.
The entrance to the home is decorated with Alpana. Special pujas are offered to Lakshmi and Oriya scripture Mahalakshmi Purana is read on all Thursdays.
A regional pot used to measure paddy is filled with freshly harvested paddy and is kept in the puja area, which symbolizes prosperity.
Goddess Lakshmi is the consort of Lord Jagannath and she is worshipped as an independent deity in many regions of Orissa. Gajalakshmi Puja is another popular ritual dedicated to Goddess Laxmi in Orissa.

Chita:



Food:


Sweet Pulao(ମିଠା ପୁଲାଉ) :

Mooga Dalma(ମୁଗ ଡାଲମା):

Brinjal Pithao(ବାଇଗଣ ପିଠାଉ) :
Raw banana and green moong dal curry(କଦଳି ମୁଗ ତରକାରୀ):
Rasmalai(ରସମଲୈଇ):


Durga Puja

/ 1 Comment

In India Dussehra is also called Vijaya Dasahmi . This festival is observed for 10 days. The Durga Puja is celebrated in two different ways in Odisha. In Shakti peethas (temples of goddess) the Durga Puja is observed with proper rituals for 10 to 16 days known as Shodasa Upachara/Shohala dinatmaka,which starts from 7 days earlier to mahalaya called as mulastami and ends on Vijayadashami, dussehra. Goddess Durga is also worshiped by devotees in different pandals in form deities across the state. The pandals are decorated with beautiful decoratives. 

The name Dussehra is derived from Sanskrit term Dasha-hara literally means removal of ten referring to Lord Ram's victory over the ten-headed demon king Ravan. The day also marks the victory of Goddess Durga over the demons Mahishasura. The name Vijayadashami is also derived from the Sanskrit words "Vijaya-Dashmi" literally meaning the victory on the tenth lunar day of the Hindu calender . There are many legends behind the festival of dussehra . Some of the demons, were very powerful and ambitious and continually tried to defeat the Devas, or Gods, and capture Heaven. One Asura, Mahishasura, in the form of a buffalo, grew very powerful and created havoc on the earth. Under his leadership, the Asuras defeated the Devas. The world was crushed under Mahishasura's tyranny, the Devas joined their energies into Shakti, a single mass of incandescent energy, to kill Mahishasura. A very powerful band of lightning emerged from the mouths of Brahma, Vishnu and Shiva and a young, beautiful female virgin with ten hands appeared. All the Gods gave their special weapons to her. This Shakti coalesced to form the goddess Durga. Riding on a lion, who assisted her, Durga fought Mahishasura. The battle raged for nine days and nights. Finally on the tenth day of Ashvin shukla paksha, Mahishasura was defeated and killed by Durga. Hence, Dasha-Hara is also known as Navratri or Durgotsav and is a celebration of Durga's victory. 

Another such legend is also present. On this day in the Treta Yug, Rama, also called Shri Ram, the seventh avatara of Vishnu, killed the great demon Ravana who had abducted Rama's wife Sita to his kingdom of Lanka. Rama, his brother Laxmana, their follower Hanuman and an army of monkeys fought a great battle to rescue Sita. The entire narrative is recorded in the epic ramayana, a Hindu scripture.Rama had performed "Chandi Homa" and invoked the blessings of Durga, who blessed Rama with secret knowledge of the way to kill Ravana. On the day of Ashvin Shukla Dashami, Rama's party found Sita and defeated Ravana. Thus it is termed as Vijaya Dashami. Many people perform "Aditya Homa" as a "Shanti Yagna" and recite Sundara Kanda of Srimad Ramayana for 5 days. These Yagna performances are thought to make household environment clean and healthy. These rituals are intended to rid the household of the ten bad qualities, which are represented by 10 Heads of Ravana as follows: 
1. Kama vasana (Lust) 
2. Krodha (Anger) 
3. Moha (Delusion) 
4. Lobha (Greed) 
5. Mada (Over Pride) 
6. Matsara (Jealousy) 
7. Manas (Mind) 
8. Buddhi (Intellect) 
9. Chitta (Will) 
10. Ahankara (Ego). 

There is also another legend . According to that ,in the age of Dvapara Yuga, Pandavas the five acknowledged sons of Pandu , by his two wives Kunti and Madri - lost to Kauravas in a game of dice, and both spent twelve years of Vanawas, or exile to the forest, followed by one year of Agnyatawas. The brothers hid their weapons in a hole in a Shami tree before entering the Kingdom of Virat to complete the final year of Agnyatawas. After that year, on Vijayadashmi, they recovered the weapons, declared their true identities and defeated Kauravas, who had attacked King Virat to steal his cattle. Since that day, Shami trees and weapons have been worshipped and the exchange of Shami leaves on Vijayadashmi has been a symbol of good will and victory. This is also called Shami/Jammi Puja . 

The Durga Puja festivities are also prominent in Maa Katak Chandi Temple. Maa Cuttack Chandi is the presiding deity of Cuttack. The goddess popularly called as Maa Katak Chandi, sits and rules on the heart of the ancient city. She is worshiped as Bhuvaneswari. Maa Chandi is worshipped in various incarnations of Durga during the puja. In Cuttack, people strongly believe Maa Katak Chandi as The Living Goddess . The largest Pujas are held in Bhubaneswar, Cuttack and Rourkela. Shaheed Nagar, Nayapalli and Rasulgarh spend the most on the idols, decorations, lighting, and other elements. One reason for the wide acceptance of Durga Puja is the importance of Maa Tarini, who is considered one of the embodiments of Shakti in Odia culture. In addition, the state is close to Bengal and the peoples share a common socio-cultural history spanning millennia. Odisha is home to many important shrines dedicated to the Goddess; great festivities are organized there on Durga and Kali Puja. It is thus one of the prime festivals of Odisha as well. People in Odisha celebrate it on a large scale. The Goddess Durga is among the sacred goddesses of Odisha. The celebrations are quite similar to the neighbouring state of West Bengal.

chitau pitha / Appam (ଚିତଉ ପିଠା)

/ 1 Comment

Ingredients:

  • 500 gm rice (ଚାଉଳ)
  • 1 coconut (ନଡିଆ)
  • ½ tea-spoon baking powder (ସୋଢା)
  • 1 cup milk (ଖିର)
  • 8 teaspoon ghee (ଘିଅ)
  • Salt to taste (ଲୁଣ)

Method:

  • Soak the  rice for about 4 hours   
  • Grind together the soaked rice ,milk and grated coconut with a little water to make a smooth paste 
  • Mix baking powder and let ferment in a warm place
  • Add salt -note we don't add salt in the previous stage because it would demote the fermentation process .
  • check for the consistency ,if the batter is too thick then add water little by little .
  • Pre-heat the frying pan with ½ tea-spoon ghee. 
  • After the pan is heated , scoop a ladle full of the mixture and pour in the center of the hot griddle 
  • Holding the handle of the griddle start rotating so that the batter spreads over the surface area .
  • cover with a lid and let cook for a minute.there is no need to flip the pitha / appam.
  • serve with either sweetened coconut milk or chutney of your choice

Poda Pitha (ପୋଡ ପିଠା)

/ 3 Comments

Ingredients:

  • 300gm Rice (ଚାଉଳ)
  • 150gm black gram - without outer skin (ଚୋପା ଛଡା ବିରି)
  • 1 cup finely scrubbed coconut (ନଡିଆ କୋରା)
  • 10-15 small pieces of thin coconut slices (ନଡିଆ ଖଣ୍ଡ)
  • 200gm sugar / jaggery  (ଚିନି / ଗୁଡ)
  • 50gm chopped ginger (ଅଦା)
  • ½ bowl of cashew nut – broken into pieces ( କାଜୁ ଖଣ୍ଡ)
  • 1 table spoon ghee or refined oil (ଘିଅ)
  • ½ teaspoon salt (ଲୁଣ)
  • 1 teaspoon baking powder (ସୋଢା)
Method:
  • Soak the rice and black gram in water in separate bowls for about 4 hours. 
  • Wash them thoroughly. 
  • Put the black gram with water in the grinder and form a fine batter. 
  • Do the same with rice too but keep in mind that the batter should be coarse and not as fine as the batter of black gram. 
  • Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar, cashew nuts and baking powder. 
  • Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation. Pre-heat the pressure cooker. 
  • Form a thin layer of oil on all the inner surface of the cooker. 
  • Now pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight). 
  • Place the pressure cooker in simmer flame for about one hour. 
  • Now your hot poda pitha is ready. 
  • When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve.