Samba Dashami 2024: Try these delicious 15 dishes

Prameyanews English

Published By : Prameya News Bureau | January 20, 2024 IST

In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.

Bhubaneswar, Jan 20: In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar. Each festival comes with its own legend, emphasizing its social significance. The narrative of the Samba Dasami Brata Katha revolves around Samba, the son of Lord Sri Krishna, who once suffered from leprosy.

According to the legend, Samba undertook a rigorous 12-year penance for Lord Surya at the Konark Temple to seek a cure for his leprosy. The day he was healed is commemorated as Samba Dasami. On this occasion, mothers engage in Surya Puja to seek the blessings of Surya Bhagawan for the good health of their children.

During 'Samba Dashami,' devout women rise before sunrise and prepare traditional dishes such as Khichdi, Puri, and Ghadghadia Tarkari (a curry), offering them to the Sun God at dawn. After the offerings to Surya, these women prepare a variety of cake-like dishes known as Pitha, including Manda Pitha, Kakara Pitha, Poda Pitha, Arisha Pitha, Biri Laddoo, Makar Chaula, Chhenaguda, Dhanu Muaan, Khiri, Rasagola, Jhilli, Chhenagaja, and Sweet Curd. It is noteworthy that distinct delicacies are prepared for each child as part of the celebration.

1.Khichdi

Ingredients:

1 cup rice

1/2 cup split yellow moong dal (lentils)

1 onion, finely chopped

1 tomato, chopped

1/2 cup mixed vegetables (carrots, peas, beans), chopped

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (optional)

Salt to taste

2 tablespoons ghee or oil

4 cups water

Fresh coriander leaves for garnish

Instructions:

Wash Rice and Lentils:

Rinse the rice and lentils under running water until the water runs clear.

Soak Rice and Lentils:

Soak the rice and lentils in water for about 30 minutes. Drain the water.

Prepare Vegetables:

Chop the onions, tomatoes, and mixed vegetables.

Cooking:

In a pressure cooker or a large pot, heat ghee or oil over medium heat.

Add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.

Add Vegetables:

Add the chopped tomatoes and mixed vegetables. Cook for a few minutes until the vegetables are slightly tender.

Add Spices:

Add turmeric powder, red chili powder (if using), and salt. Mix well.

Add Rice and Lentils:

Add the soaked and drained rice-lentil mixture to the pot. Stir for a couple of minutes to coat them with the spices.

Add Water:

Pour in 4 cups of water. Mix well.

Pressure Cook:

If using a pressure cooker, close the lid and cook for 2-3 whistles. If using a pot, cover and simmer until the rice and lentils are cooked, stirring occasionally.

Check for Doneness:

Once the pressure is released, open the cooker and check if the khichdi is cooked. It should have a porridge-like consistency.

Garnish and Serve:

Garnish with fresh coriander leaves and serve hot. Khichdi can be enjoyed with yogurt, pickles, or a dollop of ghee.

 

2.Puri

Ingredients:

2 cups whole wheat flour

1/2 teaspoon salt

1 tablespoon oil

Water (as needed for kneading)

Oil (for deep frying)

Instructions:

Prepare the Dough:

In a large mixing bowl, combine the whole wheat flour, salt, and 1 tablespoon of oil.

Gradually add water and knead the ingredients into a smooth and firm dough. The dough should not be too soft or too hard.

Cover the dough and let it rest for about 15-20 minutes.

Divide the Dough:

Divide the dough into small lemon-sized balls.

Roll the Puri:

Take one dough ball and roll it into a smooth ball between your palms.

Roll the ball into a small disc (about 3-4 inches in diameter) using a rolling pin. You can use a little oil if the dough starts sticking.

Heat the Oil:

Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.

Fry the Puri:

Gently slide the rolled puri into the hot oil. It should puff up within a few seconds.

Once it puffs up, flip it with a slotted spoon to fry the other side until it turns golden brown.

Drain and Serve:

Remove the puri from the oil using a slotted spoon and place it on a paper towel to drain excess oil.

Repeat:

Repeat the process with the remaining dough balls.

Serve Warm:

Serve puris hot with your favorite side dish, such as potato curry, chana masala, or any other curry of your choice.

 

3.Ghadghadia Tarkari

Ingredients:

2 cups drumsticks (cut into 2-inch pieces)

1 cup potatoes (peeled and diced)

1 cup pumpkin (diced)

1 cup brinjal (eggplant, diced)

1 cup ridge gourd (peeled and diced)

1 cup pointed gourd (parwal, diced)

1 cup raw banana (peeled and diced)

1 cup chopped tomatoes

1 cup chopped onions

2 tablespoons mustard oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

Chopped coriander leaves for garnish

Instructions:

Prepare the Vegetables:

Wash and chop all the vegetables into bite-sized pieces.

Heat Mustard Oil:

In a large pan, heat mustard oil until it reaches smoking point. Allow it to cool for a moment.

Tempering:

Add mustard seeds and cumin seeds to the hot oil. Let them splutter.

Add Vegetables:

Add chopped onions to the tempering and sauté until they turn golden brown.

Add all the chopped vegetables and tomatoes to the pan.

Seasoning:

Add turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.

Cooking:

Cover the pan and cook the vegetables on medium heat, stirring occasionally.

Simmer:

Once the vegetables are half-cooked, reduce the heat to low and let it simmer until all the vegetables are tender.

Check for Doneness:

Check if the vegetables are cooked by inserting a fork or knife. If they are tender, it's ready.

Garnish:

Garnish with chopped coriander leaves.

 

4.Manda Pitha

Ingredients:

2 cups rice flour

1 cup grated coconut

1 cup jaggery (grated)

Water (as needed)

Salt (a pinch)

Instructions:

In a pan, heat water and add a pinch of salt.

Slowly add rice flour while continuously stirring to avoid lumps.

Cook until the mixture thickens, then remove from heat.

Mix grated coconut and jaggery in a separate bowl.

Take small portions of the rice flour mixture, flatten it, and add the coconut-jaggery filling.

Seal the edges and shape them into small dumplings.

Steam the dumplings until cooked.

5.Kakara Pitha

Ingredients:

2 cups semolina (suji)

1 cup grated coconut

1 cup jaggery (grated)

1 tsp fennel seeds

Ghee (for frying)

Instructions:

Mix semolina with water to form a dough.

Make small balls from the dough and flatten them into small discs.

In a bowl, mix grated coconut, jaggery, and fennel seeds.

Place a spoonful of the coconut-jaggery mixture on each disc and seal the edges.

Heat ghee in a pan and fry the filled discs until golden brown.

6.Poda Pitha

Ingredients:

2 cups rice flour

1 cup black gram (urad dal) soaked overnight

1 cup grated coconut

1 cup jaggery (grated)

1 tsp cardamom powder

Instructions:

Grind soaked urad dal to a smooth paste.

Mix rice flour, urad dal paste, grated coconut, jaggery, and cardamom powder.

Add water if needed to form a thick batter.

Pour the batter into a greased pan and bake until the edges turn brown.

7.Arisha Pitha

Ingredients:

2 cups rice flour

1 cup jaggery (grated)

Water (as needed)

Ghee (for frying)

Instructions:

Mix rice flour with water to make a smooth batter.

Heat ghee in a pan, add grated jaggery, and melt it.

Add the rice flour batter to the melted jaggery and stir continuously until it thickens.

Allow the mixture to cool, then shape it into small discs.

Fry the discs in ghee until golden brown.

8.Biri Laddoo

Ingredients:

2 cups black gram (urad dal)

1 cup jaggery (grated)

Ghee (for frying)

Instructions:

Roast urad dal until golden brown, then grind it into a fine powder.

Mix the urad dal powder with grated jaggery.

Shape the mixture into small laddoos.

9.Makar Chaula

Ingredients:

1 cup soaked rice (preferably small-grain)

1 cup grated coconut

1 cup jaggery (grated)

1 tsp black sesame seeds

Banana leaves (for serving)

Instructions:

Drain the soaked rice and spread it on a plate to air-dry.

Mix the dried rice with grated coconut and jaggery.

Add black sesame seeds to the mixture.

Shape the mixture into small balls and serve on banana leaves.

10.Chhenaguda

Ingredients:

2 cups chhena (paneer)

1 cup sugar

1/2 cup khoya (reduced milk)

1/2 tsp cardamom powder

A pinch of saffron strands

Instructions:

Mash chhena and khoya together to form a smooth mixture.

In a pan, heat sugar with a little water to make a syrup.

Add the chhena-khoya mixture to the syrup and cook until it thickens.

Add cardamom powder and saffron strands.

Allow it to cool, then shape into small balls.

11.Dhanu Muaan

Ingredients:

1 cup black gram (urad dal)

1 cup jaggery (grated)

Ghee (for frying)

Instructions:

Roast urad dal until golden brown, then grind it into a fine powder.

Mix the urad dal powder with grated jaggery.

Shape the mixture into small oval-shaped muaans.

Fry the muaans in ghee until they turn golden brown.

12.Khiri

Ingredients:

1 cup rice

1 liter milk

1 cup sugar

A pinch of cardamom powder

Chopped nuts for garnish

Instructions:

Cook rice in milk until it becomes soft and mushy.

Add sugar and cardamom powder to the rice mixture.

Cook until the khiri thickens.

Garnish with chopped nuts and serve.

13.Rasagola

Ingredients:

2 cups chhena (paneer)

1 cup sugar

4 cups water

A pinch of cardamom powder

Instructions:

Mash chhena to form a smooth dough.

Divide the dough into small balls and flatten them slightly.

In a separate pan, mix sugar and water to make a syrup.

Boil the syrup and add the chhena balls.

Cook until the balls absorb the syrup and become spongy.

Sprinkle cardamom powder and let it cool.

14.Jhilli

Ingredients:

1 cup rice flour

1/2 cup black gram (urad dal) flour

Water (as needed)

Ghee (for frying)

Instructions:

Mix rice flour and urad dal flour with water to make a smooth batter.

Heat ghee in a pan and pour the batter in a circular motion to form a net-like structure.

Fry until it becomes crisp and golden brown.

15.Chhenagaja

Ingredients:

2 cups chhena (paneer)

1 cup sugar

1/2 cup khoya (reduced milk)

A pinch of cardamom powder

Ghee (for frying)

Instructions:

Mash chhena and khoya together to form a smooth mixture.

Add cardamom powder and shape the mixture into rectangular or cylindrical rolls.

Fry the rolls in ghee until they turn golden brown.

Allow them to cool, then cut into small pieces.

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In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.
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In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.
In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.
In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.
In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.
In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.
In Odisha, it is believed that 13 Oshas and Bratas are observed throughout the 12 months according to the traditional Odia calendar.

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