Where are you!!!???

Where are you!!!???

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Bhajan of Lord Jagannath.

Bhajan of Lord Jagannath.

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ORIGIN OF RASAGOLA.

ORIGIN OF RASAGOLA.

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PAIKA NRUTYA(DANCE) OF ODISHA,INDIA.

ORIGIN OF RASAGOLA.

It is believed that the famous Rasagola and other similar sweets which are commonly referred to as Bengali sweets actually originated in the kitchen of Lord Jagannath temple at Puri and later were introduced in Bengal by the cooks of Odisha who were employed by rich Bengalis. Kheer or Payasam which is one of the most common desserts enjoyed all over India is originally from Odisha where it is called Kheeri. Incidentally the kitchen of Puri Jagannath temple is one of the biggest in the world where hundreds of skilled cooks work to produce fifty six varieties of offering for the deity every day and this is fed to over 10000 devotees. According to centuries older convention, the Hindu divinity of Jagganath in Puri is presented with Rasagola at the conclusion of his emblematic journey, during the Rath Yatra every year.
The Rasagola at Pahala comes in five sizes. The biggest one is as big as an apple. These are not the standard, rubbery Rasagola of Haldirams, K. C. Das, Sen Mahasey and Gongurams in neighboring Kolkatta. These are a softer version, more creamish in color than white, and not as spongy as the Bengali Rasagola for sure. The Pahala sweet-makers allege that one of the reasons why the Bengali Rasogola is tougher than theirs, is that the Bengalis want a longer shelf-life for their product. They add arrowroot powder to their Rasagola. In Pahala, they mix 25 gms of sooji with 1 kg of chhena (cottage cheese) in the making of their Rasagola. To this is added elaichi (cardamom) for flavour. A dough is made, it is rolled into little balls, and deep fried in sugar syrup. The sooji is used to hold the chenna together in the deep-frying stage. The Pahala Rasagolas sell for Re. 1 to Rs. 5 a piece depending on the size. They taste divine!
Visit this link if you want to order for Pahala Rasagola.
http://pahalarasagola.com/default.aspx
Rasagola, of course named in various names in different parts of India and some of the names are Rashogulla, Rasagolla, Rashogolla, Rasgulla, Rosogolla, and Rasgula, meaning JUICY BALL.
If you are interested to know the recipe of Rasagola, visit
http://www.ifood.tv/recipe/rasagulla_...
HAPPY RASAGOLA EATING MY FRIENDS.

To know more about origin of Rasagola and its connection with Lord Jagannath temple Puri.Odisha ,visit the following links:

http://en.wikipedia.org/wiki/Rasgulla
http://www.uppercrustindia.com/oldsite/12crust/twelve/season8.htm
http://www.indiacurry.com/desserts/ds014rasgulla.htm
http://dietamerica.net/Desserts/1118.html
http://members.virtualtourist.com/m/f5ee1/109d5f/2/#1886915
http://www.indiamarks.com/guide/Rasgulla-A-traditional-syrup-based-dessert-of-Bengal/10088/
http://www.indiatouristspots.com/cities/kolkata.html
http://www.livestrong.com/article/49345-nutrition-information-rasgulla/
http://ponniyinselvan.in/forum/history-discussions/origins-indian-food-ii-rossagolla-7225.html
http://www.sonzyskitchen.com/tag/recipe/
http://www.ncfolk.org/ncfood/CarysLittleIndia.aspx
http://www.bangalinet.com/rasgulla.html
http://www.kalingatimes.com/orissa_news/news3/20080716-Lord-Jagannath-returns-to-main-temple.htm
http://www.idiscoverindia.com/Travel_Puri/Puri_facts_figure.html
http://lifestyle.iloveindia.com/lounge/history-of-rasgulla-2327.html

ORIGIN OF RASAGOLA.

It is believed that the famous Rasagola and other similar sweets which are commonly referred to as Bengali sweets actually originated in the kitchen of Lord Jagannath temple at Puri and later were introduced in Bengal by the cooks of Odisha who were employed by rich Bengalis. Kheer or Payasam which is one of the most common desserts enjoyed all over India is originally from Odisha where it is called Kheeri. Incidentally the kitchen of Puri Jagannath temple is one of the biggest in the world where hundreds of skilled cooks work to produce fifty six varieties of offering for the deity every day and this is fed to over 10000 devotees. According to centuries older convention, the Hindu divinity of Jagganath in Puri is presented with Rasagola at the conclusion of his emblematic journey, during the Rath Yatra every year.

The Rasagola at Pahala comes in five sizes. The biggest one is as big as an apple. These are not the standard, rubbery Rasagola of Haldirams, K. C. Das, Sen Mahasey and Gongurams in neighboring Kolkatta. These are a softer version, more creamish in color than white, and not as spongy as the Bengali Rasagola for sure. The Pahala sweet-makers allege that one of the reasons why the Bengali Rasogola is tougher than theirs, is that the Bengalis want a longer shelf-life for their product. They add arrowroot powder to their Rasagola. In Pahala, they mix 25 gms of sooji with 1 kg of chhena (cottage cheese) in the making of their Rasagola. To this is added elaichi (cardamom) for flavour. A dough is made, it is rolled into little balls, and deep fried in sugar syrup. The sooji is used to hold the chenna together in the deep-frying stage. The Pahala Rasagolas sell for Re. 1 to Rs. 5 a piece depending on the size. They taste divine!
Visit this link if you want to order for Pahala Rasagola.
http://pahalarasagola.com/default.aspx
Rasagola, of course named in various names in different parts of India and some of the names are Rashogulla, Rasagolla, Rashogolla, Rasgulla, Rosogolla, and Rasgula, meaning JUICY BALL.
If you are interested to know the recipe of Rasagola, visit
http://www.ifood.tv/recipe/rasagulla_...
HAPPY RASAGOLA EATING MY FRIENDS.

To know more about origin of Rasagola and its connection with Lord Jagannath temple Puri.Odisha ,visit the following links:
http://en.wikipedia.org/wiki/Rasgulla
http://www.uppercrustindia.com/oldsite/12crust/twelve/season8.htm
http://www.indiacurry.com/desserts/ds014rasgulla.htm
http://dietamerica.net/Desserts/1118.html
http://members.virtualtourist.com/m/f5ee1/109d5f/2/#1886915
http://www.indiamarks.com/guide/Rasgulla-A-traditional-syrup-based-dessert-of-Bengal/10088/
http://www.indiatouristspots.com/cities/kolkata.html
http://www.livestrong.com/article/49345-nutrition-information-rasgulla/
http://ponniyinselvan.in/forum/history-discussions/origins-indian-food-ii-rossagolla-7225.html
http://www.sonzyskitchen.com/tag/recipe/
http://www.ncfolk.org/ncfood/CarysLittleIndia.aspx
http://www.bangalinet.com/rasgulla.html
http://www.kalingatimes.com/orissa_news/news3/20080716-Lord-Jagannath-returns-to-main-temple.htm
http://www.idiscoverindia.com/Travel_Puri/Puri_facts_figure.html
http://lifestyle.iloveindia.com/lounge/history-of-rasgulla-2327.html

DALMA.

Description:
"DALMA" is typical Oriya recipe from the state of Orissa, which is located in the eastern part of India. The people of Orissa like this item of food very much with steam rice and all the Oriya people love to eat this in their principal meal. The nutrient value of this item is very high because, most of the ingredients are green vegetables and dal which rich in protein. There are verities of "Dalma" from different parts of Orissa. The ingredients differ from one to the other.
HERE ARE TWO VIDEO LINKS DESCRIBING PREPARATION OF DALMA.
http://www.youtube.com/watch?v=W8KhcOSSN_E&feature=related
http://www.youtube.com/watch?v=KVtpv6ZJbI0&feature=related

Ingredients:
Ingredients
3/4 cup: Toor dal (arhar Dal)
150 gm: Pumpkin cut into large pieces
2 cup: Brinjal, large and cut into medium size pieces
1 pcs: Banana green and cut into medium size pieces
1 pcs: Papaya, small and cut into medium size pieces
1 pcs: Potato, peeled and cut into large pieces
2 tsp: Coconut, grated
1 tsp: Pancha-phutana (Cumin, Mustard, Fennel, Fenu greek, Kala Jeera) seed
4-5: Red Chillies, dried
1 tbs: Ginger, minced
1 tbs: Turmeric
2 tsp: Cumin, fried
2 tsp: Red Chilli powder
1 tsp: Ghee or Oil
1/2 tsp: Sugar
Salt to taste

Directions:
Method
Dry roast 1 tsp of cumin and red chilli in a pan.
Grind it properly and leave it aside.
Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger, turmeric and sugar and leave it until Dal is half cooked.
Add all vegetables viz. potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender.
Fry the panch-phutana until it crackle and then add it to the cooked dal.
Sprinkle roasted cumin and chilli powder.
Decorate with grated coriander leaves (optional).
Serve with hot steam rice.