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Showing posts with label odia food. Show all posts
Showing posts with label odia food. Show all posts

Friday, August 18, 2017

Madaranga Sagaw Raee

The woman stood still near the broken down gate. The sun was shining directly over head and everybody seemed to have vanished indoors to escape the yellow orb's fury.While she visited the compound everyday to draw fresh water from the well along with her friends, the desolate house scared her into inaction for a few moments. The ghost stories that floated around the neighborhood were of least concern to her. Her fear was real. God knows what kind of anti-social might have taken refuge in the rundown place.

She lingered on for a few more minutes looking out for any visible signs of recent occupation. And then pushed open the gate with a calculated force. The rusted hinges let out a loud creak. Walking determinedly up to the well, she put down the 'gara' or metal pot on the ground with a thud and then proceeded to lower the bucket into the well with another loud splash. It was a deliberate move to let everyone know that she meant business.

Once her pot was filled with the sweet tasting water, she stood straight and looked around once before getting down on her haunches. The small bushes of 'Madaranga sagaw' or Alternanthera sessilis that had sprung around the moist soil had been tempting her for many days. Maybe the previous owners of the house had planted a few stalks a long time back. Now it was all overgrown and quite a treat for the summer months given that the vegetable supplies has dried up. But picking those stalks in the morning hours would mean sharing it with the other women. While she had no qualms about doing so, it was a practical decision given that the number of mouths to be fed were more.

Gathering a modest sized bunch, she tied it up into a bundle using a piece of twine that was lying around. Her friends would surely notice the dwindled vegetation and start a discussion the next day. Maybe they might even overcome their superstitions and start plucking the nutritious greens on a regular basis. It might as well be the first and also the very last time she got some of it on her hands. Whatever maybe the case, she decided to keep it a secret and cook a delicious meal of 'Madaranga Sagaw Raee' with Pakhala for her family.

Read on for the recipe -

















Preparation Time - 30 mins

Ingredients -
  • 200 gms of Madaranga Sagaw / Alternanthera sessilis 
  • 1 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 medium sized potato
  • 1 medium sized tomato ( country ones preferred )
  • 1 small onion
  • 5 garlic cloves
  • 2 dry red chilis
  • 2 tsp mustard oil
  • salt to taste
  • a handful of badi / vadi 


Preparation - Keeping aside a pinch of the mustard seeds, grind the rest along with the cumin seeds, 1 dry red chili and 3 garlic cloves into a smooth paste.

Pluck the leaves from the stems and wash them 2-3 times in sufficient water. Drain the excess water.
Finely chop into small bits.

The potato, tomato and onion also need to be chopped into small pieces.

Crush the remaining garlic cloves.

Cooking - Heat a wok and throw in the badis. Fry them without oil for a few minutes before drizzling with a few drops of the mustard oil. Fry for another minute or two. Remove and keep aside.

Add the remaining mustard oil to the same wok.

Add the broken red chili and a pinch mustard seeds .

Once it starts to splutter, add the 2 crushed garlic cloves. After a minute, toss in the chopped onions as well.

As the onions turn pink, add the chopped potato and tomato.

Cook till the tomato is mushy.

Add the chopped greens and cook for 4-5 mins on a medium flame.

Dilute the mustard paste and add to the wok. ( Straining this liquid before adding to the wok is a good idea as it removes the black residue which can lend a bitter note to the curry )

Add salt and cover with a lid till cooked.

Add the crushed badis just before removing the wok from the flame.

Serve with Pakhala or even hot rice !


















Tip - To get the most out of your 'raee' dish, season with some raw mustard oil and crushed garlic just before taking it off the flame. 

Tuesday, April 11, 2017

Sankha Saru Tarkari ( Arbi cooked with tomatoes and lentil dumplings )

Taro (Arbi) or Saru is perhaps one of the most widely consumed vegetables in Odisha and finds it's way into a variety of dishes like dalma, santula, besara and ghanta. Though used in a smaller proportion as compared to other vegetables, it lends a thick consistency and sweetness to the curry. Upon being thoroughly cooked, the vegetable turns sticky and this kind of binds the lentils and vegetables together. This is why one should not add too much of this vegetable to any curry as one does not want to end up with a sticky gloopy mess.

But apart from the culinary aspect, this is one vegetable that boasts of multiple health benefits. It is easy on the digestive system, controls sugar levels, boosts the immune system and even speeds up the blood circulation. No wonder this vegetable is widely used during the fasting period of Navratri and even the  'no onion no garlic' days which are an integral part of the Hindu culture.

In Odisha, the taro plant along with the plantain, used to be an integral part of every garden/backyard in earlier days. The tubers used to be harvested only after the plants died off naturally (else they tend to be itchy) and then stored for use throughout the year. My parents still grow taro in our garden though not in very large quantity. It is enough to last us a few months. The 'Sankha saru' is a relatively larger variety of Taro and is so called as the shape resembles a conch. Apart from being used in the regular Odia dishes, it is often dipped in a rice batter and pan fried. But at times, when the vegetable supply dries up, as it usually does during the summer months, it is made into a light curry with some tomatoes, badi (lentil dumplings) and a light mustard gravy.

Read on for the recipe -

















Preparation Time - 15 mins

Ingredients -

  • 200 gm Taro cubes
  • 2 medium sized country tomatoes
  • 1/2 of a small onion
  • 1 dry red chili
  • 2 pinch mustard seeds
  • 2 pinch turmeric powder
  • a handful of badi ( dried lentil dumplings ) 
  • 3 tsp vegetable oil
  • salt to taste

For the mustard paste -

  • 2 tsp mustard seeds
  • 2 dry red chilis
  • 2-3 garlic flakes 

Preparation - Grind the mustard seeds, garlic and red chili into a fine paste.

Cooking - Heat 2 tsp oil in a wok. Add the badi and fry on a low flame till they start turning red. Remove and keep aside.

Add the remaining oil to the same wok. Once hot, add the mustard seeds and broken red chili. Once the seeds start spluttering, add the coarsely chopped onion.

Once onion turns translucent, add the chopped tomatoes. Sprinkle a little salt over them and cover with a lid for 2 mins to soften them.

Remove the lids and smash the tomatoes. Cook for another 2-3 mins .

Dissolve the mustard paste in 1 cup water and pour slowly into the wok . This ensures that the sediments of the mustard paste do not go into the curry and turn it bitter.

Now add the taro cubes, slat and turmeric. Cover with a lid till just cooked. Do not overcook as they will turn sticky.

Crush the badi lightly and add to the curry jsut before removing it from the flame.

Taro tends to absorb water and so does the lentil dumplings. So do not worry if there is any excess liquid remaining.

Serve at room temperature with steamed rice or even pakhala.



Thursday, December 29, 2016

Black Rice And Pumpkin Soup ( My experiments with Ambila )

 IMP - Black Rice And Pumpkin Soup is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


Ambila. Sweet, sour and with a hint of chilli, this traditional soup from Odisha is a hot favorite during the winter months. It has quite a few variations in terms of the vegetables used and the choice of souring ingredient. While availability of certain ingredients is definitely an important factor, the major influence lies in the preference of the local populace. Though dried mango is the most popular souring agent used, tamarind or even sour curd is preferred by certain people. The sweetness also varies as per personal preferences. Strangely enough, the absence of any sweetening agent is enough to label it as 'Kanji', another close cousin of the ambila.

While both these traditional recipes are quite popular in my home, I picked the 'Ambila' for a makeover because of the 'sweet' component. The strong earthy flavor of black rice pairs rather well with coconut and jaggery, both of which are integral to the 'Ambila'. The deep hue (anthocyanins) of the black rice adds a whole new appeal to this traditional recipe.

Read on for the recipe -

















Preparation Time - 35 mins ( plus 30 mins soaking )

Ingredients - 

  • 1/2 cup sliced pumpkin
  • 3-4 tbsp black rice ( coarsely ground )
  • 4 tsp jaggery ( or as per taste )
  • 1/3 cup freshly grated coconut
  • 1-2 dried mangoes pieces
  • 1/2 tsp pancha phutana 
  • 1-2 dry red chilis
  • 1 1/2 tsp canola/rice bran oil
  • a  pinch of turmeric
  • salt to taste


Preparation - Soak the coarsely powdered rice for 30 mins in 1/2 cup. 

Soak the dried mango pieces separately in 1/3 cup water

Cooking - Heat 1/2 tsp oil in a deep vessel. Add the pumpkin slices along with a pinch of turmeric. Fry for 3-4 mins.

Add about 4 cups of water and bring to a boil. Add the soaked rice and let it boil for 15 mins.

Stir in the jaggery and grated coconut. Boil for 5 mins.

Finally add the dried mango along with the water used for soaking. Adjust the salt. Keep boiling for 5 mins.

In another small pan, heat 1 tsp oil. Add the broken red chili and pancha phutana. Once it starts spluttering, pour it over the ambila.

Serve hot.
























Tuesday, September 13, 2016

Ambada/Ambeda Khatta ( Tangy Indian Olives Curry )

One of the most endearing and enduring memories of my childhood days have been those village feasts where everyone sat down on the floor to partake the meals. Served on disposable plates sewn out of dried Sal leaves (khali patra), even the simplest of meals acquired that 'wow' factor in my city bred conscience. Even as the piping hot rice was piled on the sal leaves, the aroma released by the heat was enough to set the salivary glands in a state of overdrive. A topping of dal and some random vegetable curry usually followed the rice.

However, all tongues were kept hanging in limbo for the arrival of the 'piece de resistance', if I may christen it so, of all odia feasts. The mutton curry was undoubtedly most sought after dish at these feasts. But any guesses what came a close second on my list? None other than the 'ambada khatta', a sweet and tangy relish made out of Indian olives. While, the coastal regions of Odisha swear by the 'Oau' or elephant apple, the 'ambada' is more prevalent in the Western parts of the state. Given that the mutton curry is quite spicy and laden with fat, the sweet sour nature of the 'khatta' acts as the perfect foil for it.

It had been ages since I got the chance to feast on some of this delicious stuff. Hence I was almost euphoric when I chanced upon a vendor selling them in Bengaluru. The young fruit is usually tender and one can easily split it into four halves. But the ones that I found were quite mature and hence I just ended up putting slits on their surface. They got nicely cooked in the gravy and lent their juices to it. However, the consistency was a little thinner than usual. One can mash them up a little to thicken the gravy. I was quite happy with the thin consistency so I just let it be.

Read on for the recipe -


















Preparation Time - 30 mins

Ingredients -

  • 250 gm Ambada/Ambeda/Indian Olives
  • 1/2 cup sugar
  • 2 tsp mustard 
  • 1 tsp cumin
  • 1-2 dry red chili
  • 3-4 garlic cloves
  • 1/4 tsp pancha phutana
  • a sprig of curry leaves
  • 2 pinch asafoetida
  • 1/4 tsp turmeric
  • salt to taste
  • 2 tsp oil

Preparation - Dry grind the red chili, mustard and cumin seeds. Once powdered, add the garlic and a little water. Grind into a fine paste and keep aside.

If the ambada is tender, cut each one into 4 halves. Else just put 3-4 slits on the surface.

Cooking - Heat the oil in a wok. Add the pancha phutana and let it splutter.

Add curry leaves and asfoetida. Fry for 30 seconds before throwing in the ambada.

The ambada need to be cooked/stir fried till it turns brown and the skin is almost ready to peel off.

Now add 2 1/2 cups water, salt and turmeric. Let it simmer for a while to let the juices seep into the gravy.

Then add sugar and boil some more till it reaches the desired consistency. 

[Mash them up a bit if you want a thicker curry. However, it will also increase the sour quotient of the gravy and hence you have end up putting more sugar to balance it out]

Serve with rice and mutton curry.


















Note - This can be preserved in the fridge for a couple of days. 

Friday, September 2, 2016

Magaja Laddoo ( Ganesh Chaturthi Colab with A Dollop Of That & Delish Potpourri )

It's time to welcome home the 'Vighna Harta', the Hindu God endowed with the power to remove all obstacles. He is the God of new beginnings, of wisdom, success and prosperity. Hence for many of us, Ganesh Chaturthi is the right time to begin something new. However, the festivities surrounding this occasion vary with various parts of the country. In Odisha, it is just a one day affair whilst in states like Maharashtra, the celebrations last 10 days on such a grand scale that everything else almost comes to a standstill.

With just 3 days to for the festival, it is high time to get the grocery shopping done for the various kinds of Prasadam to be prepared on the day. Except for the perishables, which of course have to wait for the last day. Different regions swear by their own version of the elephant God's favorite. But 'Laddoos' are onething that remain a constant. Almost every image of Ganesha is depicted with a laddoo in his hand or a plateful of these placed right in front of him.

Hence, my special recipe for this day had to be some kind of a laddoo. And I finalized on the 'Magaja Laddoo' or'Atta laddoo', which is quite popular in Odisha. When I was a child, these laddoos were made by my grandmother who absolutely adored them. She used to dot them with roasted charoli seeds and the combination of flavors was just heavenly. These are a specialty of the cold winter months when the hilly regions of Odisha can turn quite cold. As expected, quite a bit of ghee goes into the making of these laddoos which are said to keep the body warm.

My version of these laddoos is however low in ghee. And I have further fortified their nutritional quotient by adding powdered almonds, flax seeds, sesame seeds, charoli and pumpkin seeds.

Do not forget to scroll down to the bottom of this post for more amazing laddoo recipes from my blogger friends !!

Read on for the recipe -


















Preparation Time - 40 mins

Ingredients -


  • 2 cups whole wheat atta (flour)
  • 2 tsp sesame seeds
  • 2 tsp flax seeds
  • 2 tsp charoli 
  • 2 tsp pumpkin seeds
  • 10-12 almonds
  • 1/2 cup sugar
  • 1/2 cup ghee
  • 2-3 cloves (powdered)
  • 1 green cardamom (powdered)


Preparation - Dry roast the sesame seeds, flax seeds, charoli, pumpkin seeds and almonds separately.

Keep them aside to cool down. Transfer all these nuts into a mixer jar (chutney jar is fine) and powder them. Do not overdo the grinding as these the natural oils tend to seep out.

Cooking - Dry roast the whole wheat atta on a very low flame on a skillet. Gradually it will start turning a few shades darker and giving off a heavenly aroma.

At this stage, add the ghee, powdered nuts and sugar . Cook for a while to bring everything together.

Finally sprinkle the powdered cardamom and cloves. Mix in and remove from the flame.

Let it cool a little till it becomes bearable to touch. Take small amounts of the mixture and press tightly to bind them into laddoos. Shape them while they are still warm as they tend to be fragile and difficult to mold once cooled down.































Store in airtight containers once completely cool. Stays fresh for over two weeks.

That's not all !! Check out these fabulous recipes -






















Parinaaz's Dink Che Laddoo / Dry Fruit Laddoo with edible gum

And























Saswati's Carrot Cottage Cheese Truffles / Gajar Paneer ke Laddoo !!

Once again, wishing everyone "A very Happy Ganesh Chaturthi " !!

Wednesday, August 31, 2016

Maccha Poda ( Kancha Maccha Besara )

One of the authentic odia recipes that has always been close to my heart is the 'Maccha Poda' which literally translates into burnt fish. It is prepared by first marinating the fish in a mustard paste, then wrapping it up in 'sala patra' or Sal leaves and finally popping it in the dying embers of a wood/charcoal fire. But as more conventional cooking appliances came up, people started putting all the ingredients together in a thick bottomed vessel and cooking it on a very low flame. While this variant tastes quite yummy, the authentic version flavored with the smokey scent of the Sal leaves just happens to be out of this world. I myself dream of making this in an OTG in case I get my hands on some Sal leaves.

I happen to have a rather emotional connection with this dish. My grandmother absolutely loved it and did brilliant job of preparing it . Infact I havn't tasted a better one . Though it is quite easy to prepare, one has to get proportion of the ingredients right and use the right quantity of spice/oil.

Read on for the recipe -


















Preparation Time - 40 mins ( including standby time )

Ingredients -

  • 3 pieces of Rohu/Catla fish
  • 2 tsp mustard seeds
  • 7 garlic cloves
  • 1 dry red chili
  • 2 green chilis
  • 2 pinch turmeric
  • salt to taste
  • 1 1/2 tsp mustard oil
  • 1 tsp chopped coriander leaves


Preparation - Wash the fish pieces. Marinate with a pinch of salt and turmeric. Let it sit for 5 mins.

First grind the mustard seeds and dry red chili. Then add 1 green chili and 4 garlic cloves along with a little water. Grind again into a fine paste.

Add the mustard paste to the fish. Also add the slit green chili, crushed garlic cloves, salt, turmeric, 1 tsp mustard oil and about 1 cup of water. Mix and let it sit for 15-20 mins.

















Cooking - Take everything in a thick bottomed pan. And let it cook uncovered for about 15 mins till the gravy forms a thick layer around the fish. Remove from the flame.

Drizzle the mustard oil and sprinkle chopped cilantro before serving (hot). Tastes best with steaming hot rice and yellow dal !




Thursday, August 18, 2016

Baigana Alu Posto ( Eggplant cooked with Poppy seeds )

The last few days have been tough on me. As if a seasonal flu coupled with throat infection wasn't bad enough, the balmy weather in Blore has been making things worse. The kid does not want to be cooped up inside the house, meals/groceries are getting delayed thanks to rains and traffic snarls, and I am constantly feeling drowsy thanks to a combination of factors.  Even the latest Harry Potter book is not temptation enough for me to keep my eyes open. A few pages ( or rather dialogues coz this book is written for a stage play ) down and I am dozing off blissfully.

So, the meals have been reduced to the very basic dal-chawal or dal-roti with one dry curry. Any cribs from the boys are strictly being ignored. The pickle is accessible to all and hubby dear can just about manage an omelette for himself.

Kid has been busy with figuring out the intricacies of the capital and small alphabets. The gaps in between are taken up by story telling sessions where he just lets his fantasy take flight. To sum it up, my folks are managing rather well by themselves .

But the pace at which I had been working on my blog has slowed down significantly. Last 3-4 weeks, I was editing my old posts, redoing the pics of some of the recipes and rarely finding the time to post new ones. But this week I havn't really managed to get anything done. Except for this very basic recipe which is just an adaptation of our 'Janhi Alu posto'.

This recipe came to exist when I purchased a batch of the green aubergines (long ones) as I could not find any decent veggies at the neighbouring shop. I discovered that they are quite bland and even somewhat bitter in taste. Since I had to somehow use them, I cooked them with potato and poppy seeds paste. It improved their taste by a large extent and I was able to use up the entire batch over 2-3 meals.

Read on for the recipe -


















Preparation Time - 15 mins

Ingredients -


  • 1 cup sliced aubergine ( I cut them into a half moon shape )
  • 1 medium sized potato ( chopped into small pieces )
  • 1 small onion ( chopped into medium sized bits )
  • 2 garlic flakes (crushed)
  • 1-2 dry red chili
  • 1/5 tsp pancha phutana
  • 2-3 pinch turmeric
  • salt to taste
  • 2 tsp mustard oil


For the paste -


  • 1-2 tbsp poppy seeds
  • 2 garlic flakes 
  • 1 green chili ( only if you want it to be spicy. I skipped )

Preparation - Dry grind the poppy seeds in the small jar /chutney jar of your mixer. Then add garlic, green chili and a little bit of water. Grind into a somewhat coarse paste. Keep aside.

Cooking - Heat the oil in a wok. Add broken red chili and pancha phutana. Once it gets spluttering, add the crushed garlic and allow it to turn golden brown.

The onion goes in next. Fry to a translucent.

Add the aubergine and potatoes. Cook on a medium - low flame till 70 percent done.

Now add the poppy seeds paste along with 1/3 cup water, salt and turmeric. Cook covered on low flame till all the liquid is absorbed. Remove from flame. Drizzle with a dash of mustard oil for better flavour.

Serve hot with white rice and dal.




Friday, July 8, 2016

Malabar Parotta Roll with Chicken Kasa stuffing

My love affair with Kerala cuisine dates back to my school days. Having a best friend who could trace her roots to the backwaters was the beginning of a life long tryst with one of the most aromatic cuisines that India can boast of. I have come across cuisines that rate much higher on the visual appeal but the aromas that waft out of a Mallu kitchen are nothing less than orgasmic. But more than the noteworthy non-vegetarian recipes that you can find at any decent restaurant, I am sold on the simple vegetarian fare that is consumed in most Kerala households. The simplicity of a thoran, the sharpness of Puli-inji , the sweetness of Erissery and even the yummy richness of a Ulli Sambar makes me go ballistic. Maybe it has got something to do with the fact that my friend's family was a strict vegetarian (Nambiars to be precise ).

Growing up together during all those years, we had our share of group studies, pimples, body image issues and not to forget the crushes ( often the same guy ). Ok, this is no secret but most girls in a class will have a crush on the class topper ( undoubtedly a nerd but one with a measure of cuteness thrown in ) at some point of time. The guy who bags most of the sports prizes comes a close second while the third position is generally reserved for the resident 'Tansen'. And going by my interactions with the kids in our society, the status quo still continues.

But getting back to our group study sessions, the finger-licking Mallu food was definitely an added attraction. No wonder most of the studies (and gossip) happened at her place. So, when it was time to experiment with a fusion dish that spanned '2 states', I just had to pick up something that belonged to God's own country and marry it with one of Odisha's culinary gems. Hence, the decision to bring together the flaky and crisp Malabar Parotta and the deceivingly simple Chicken Kasa to make a sumptuous evening snack ( something like the Kathi rolls but very different in taste and texture). A word of caution though. Getting it done is definitely a labor of love but one that will be definitely worth it !

Read on for the recipe -


















Preparation Time - 1 hour 15 mins

Ingredients -

For the Malabar Parotta -

  • 2 cups maida
  • 1 cup of milk ( room temp)
  • 2 tsp sugar
  • 1 egg
  • 3-4 teaspoon oil
  • water as required
  • salt to taste
  • more ghee/oil for frying

For the Chicken Kasa - 

  • 600 gm Chicken (with bones)
  • 1 large tomato
  • 1 large onion
  • 1 inch ginger
  • 10-12 garlic cloves
  • 1 inch cinnamon
  • 2 green cardamom
  • 2 cloves
  • 2-3 dry red chilis
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/5 tsp garam masala
  • 3-4 tsp oil
  • salt to taste
  • 1 tsp sugar
  • cilantro for garnishing

Extras -

  • Onion rings ( soaked in water and vinegar in 1:1 ratio )
  • tomato sauce
  • a dash of lemon juice

Cooking

For the Malabar Parotta - Break the egg into a bowl. Add the salt and sugar to it. Beat lightly. Add to the flour along with the milk and a little water. Mix gently till you get a slightly sticky dough. Cover and keep aside for 15-20 mins.

Start kneading the dough once again. Add some flour or a little oil if it seems too sticky. Knead for 5 mins till the stickiness reduces to a large extent. Spread some oil over the dough. Cover with a towel and keep aside for another 10 mins.

Rub oil generously all over your hands and start kneading the dough. Knead for 5-7 mins till most of the moisture is absorbed and the dough looks smooth and even. Divide into 4-5 portions and shape each one into a ball. Rub oil all over the dough balls and keep aside for half hour.

Sprinkle flour over the working surface and roll out each ball. Brush a little oil all over the roti and sprinkle flour evenly over the surface. Take hold of one edge of the roti and fold it like you would fold a paper to make a fan. Once it is folded into a long shape, twist it into a coil around of the ends. Brush more oil over the coil and keep aside for another 5-10 mins. Repeat for the remaining dough balls.

Finally, take each coil and roll out into a parotta. 

Heat a tawa. Place the parotta over it, cook for 1-2 mins and then flip it over. After 1 min, add ghee and fry on one side till small brown spots begin to appear. Then it flip over, add more ghee and fry on the other side as well. Take care that you press it down while frying to separate out the layers.

Repeat with the remaining ones.

For the Chicken Kasa - 

Wash and marinate the chicken with the salt and turmeric for 10 mins.

Take the onion, ginger, garlic, red chili and whole spices in a chutney jar. Grind into a smooth paste. Add it to the marinated chicken along with 2 tsp oil. Mix well. Let it stand for 20-30 mins.

Heat the remaining oil in a heavy bottomed vessel. Add the sugar and red chili powder. Just as it starts to smoke, add the marinated chicken. Toss on high for 2-3 mins. Cover it ans cook till half done.

Add the finely chopped tomatoes at this stage. Cover once again and cook till soft ( the meat should be easily separated from the bones). The curry should be dry at this point. Add the garam masala and chopped cilantro. Mix in and remove from flame. 

[ Note - The chicken should get cooked in it's own juice. If at any point, the curry looks too dry, sprinkle a few drops of water to avoid getting it burnt. ]

Once it is bearable to touch, separate the meat from the bones. 

For the finishing touches, take a parotta, add some the chicken pieces and a few onion rings. Drizzle the sauce over the parotta. Add a dash of lemon juice. Wrap it up and dig in !

Important - You have obviously been good !! Reading till the very last line of this post :) . Ok, so here is a suggestion that will make this recipe super easy.

Try this with a Heat & Eat packet of Malabar parottas. They are delish, especially the ones sold by ID . Yes, even I do this when I am in the mood to cheat ;) .


Tuesday, May 24, 2016

Badi Chura ( Revisiting those memories of communal living )

"Living like chickens packed into a coop yet so much disconnected from each other. I miss living in Rourkela", I mentioned to Mom in one of my everyday rants. As most people in Bangalore, I too live in a closed society where I barely get to know the person living next door. One just about manages a shadow of a smile when one bumps into a familiar face in the common areas. Of course there are the occasional 'Hi's' and 'hello's' and the once in a year gathering at the kid's B'day party. But that just about sums up the level of socializing with one's neighbors.

Coming back to the conversation I was having with my Mom, it all started when she mentioned laying a small batch of 'Badi's' or lentil dumplings which are sun dried and stored for usage throughout the year. It kind of took me by surprise as I had always known Mom to make these huge batches that involved soaking and grinding up to 3-4 kg of black lentils or 'biri'. The terrace would be swept/washed clean, a large number of bamboo mats would be spread out over the area and old cotton sarees/ bedsheets ( sanitized ones ofcourse ) would be placed over the mats. Ladies from 3- 4 neighboring houses would pack off the kids and husbands, and then gather at one particular house. They usually made teams of two. Working furiously, they would lay 'badis' of various sizes and seasonings ( rasi, kakharu manjee, badam, khaee ) over the sheets. It usually took 2-3 hours to finish a particularly big lot. Once done, they would sit back and relax over tea and a long conversation. Finally, they would decide the house and the date for laying the next lot before taking leave. 

I happened to remind Mom about this ritual which has remained fresh in my memory despite the intervening years. In response to my query, she sighed sadly and smiled at the same time. If you have grown up looking at someone for the major part of your life, you can instinctively pick up the slightest nuances in their voices. Even when separated by a distance of over a thousand kilometers. "Most of your aunties are in Bangalore or abroad. They have gone there to look after their grandchildren as both the parents happen to be working. And now I am too old to manage a large batch all by myself", she told me. Whether it was my conscience working overtime or did I just pick up a hint of an accusation in her voice ? "Four years of engineering and six years of work experience with one of the top MNC's , and yet she chooses to give it up to look after a kid ? What a waste !", I could almost hear my relatives and neighbors telling her. 

It is no easy job to bring up a kid. And in no way is it any less satisfying. I am proud to be a hands-on Mom but a little bit of encouragement from the family never hurts. It felt bad momentarily but then I chose to focus on the latter part of her statement. If she did not have the energy to manage laying a big batch of 'badis', how could she have managed a toddler with incredibly high energy levels ? I regularly encounter old people picking and dropping off their grand kids at school. I can feel their sadness which comes from missing the easy camaraderie with which they have spent the better part of their lives. I can sense their hunger to strike a conversation with anyone who has the time to spare. Sadly, time is a luxury that most working people cannot afford to spare. And that includes their very own children. But I stopped myself from bringing it up at the last moment. I could not add to the sense of sadness that she already felt.

Today, when I was making some badi chura for lunch, I could not help but recall this bit of conversation. So much has changed over the years. 'Badi' making has moved out of our homes and has now become a small scale industry  as these days most people buy their stock of 'badis' from the markets. And slowly even the 'badi' is being edged out of the regular Odia menu by new and more innovative recipes.

Sharing a simple and very tasty 'Badi Chura' recipe with a view to keep the traditional 'authentic odiya food' alive -



















Preparation Time - 10 mins

Ingredients -
  • 1 cup Badi
  • 1/2 of a medium sized onion
  • 2-3 garlic cloves
  • 2-3 green chilis
  • a sprig of cilantro
  • a dash of mustard oil
  • salt to taste
  • more oil for frying the badis



Preparation - Heat a skillet. Drizzle oil over it and add the badis. Fry on low heat they they turn golden with a few brown spots.

Once done, remove and keep aside to cool down.

Take the crisp badis and crush then lightly using any heavy object. Keep aside.

Chop the onions, garlic and green chilis into small pieces. Crush together. Finally add the crushed badis to it. Sprinkle salt and mustard oil. Crush a little more as you mix everything together.















Garnish with cilantro and serve immediately to prevent it from turning soggy.

Note - One can also use the chutney jar from one's mixer grinder to crush everything together. But that gives a different taste and texture. 

Saturday, September 26, 2015

Jhili (Or Jhiliya) (A very Odia legacy)

None of us are above greed. It exists in each one of us to some extent. While it is easier to recognise it when it exerts itself in more obvious ways, but it also affects some very sublime decisions that we may take. For example, the typical Odia fare from western Odisha is very much frugal and is devoid of spices like cardamom, saffron and rich nuts like almond and pistachio. But in our quest (greed) for a better taste makes us skip the indigenous ingredient and lean in favour of something more exotic.

I remember from my conversations with my grandmother that the green cardamom was a very late entrant into her kitchen. Bay leaves, peppercorn and cinnamon were the most popularly used flavoring agents. But over a period of time, cardamom became an intergal part of every sweet dish/mutton curry. Indigenous nuts like the peanut and charoli were overtaken by cashews and pistachios. In fact a lot of ingredients that we use today have slowly crept into our menu over the decades and have become firmly rooted over time.

I was ruminating over the indigenous Vs foreign debate last week when I suddenly remembered this dish cooked by my grandmother. A fitting tribute to the frugal yet delectable Odia cuisine, I decided to make it minus any adaptations (Read condensed milk, cardamom, cashews, and so on). Read on for the recipe -




















Preparation Time - 1 hour

Ingredients -


  • 2/3 cup raw rice
  • 1/2 cup boiled rice
  • 1 liter milk
  • powdered jaggery as per taste
  • bay leaves for flavoring
  • a little bit of salt


Preparation - Wash and soak the rice for 5-6 hours. Drain the water and transfer it to a mixer. Grind into a smooth but thick batter (like Bara/vada batter or even thicker).

Cooking - Boil 3-4 liters water in a wide mouthed pot till it gets to the full boil stage. Pass the batter through a seive and let it fall into the boiling water. It will form thin elongated shapes or globules depending on the size of the holes and the thickness of batter.

Let it cook for 5-6 mins. Then drain the hot water and transfer the tiny globules it into cold water (abt 1 liter) . Let it languish for 15-20 mins or till it firms up.

Add milk to the mixture and put it on boil. Throw in the bay leaves.

Once the milk has sufficiently reduced,  add the jaggery. Boil it for some more time.

Switch off the burner and let it cool. It tastes good when at room temperature and even better if consumed the next day ( do not forget to refrigerate ).

Stays good for 3-4 days.




Wednesday, May 27, 2015

Batibasa Omelette

Was feeling quite lazy today and got this bad craving for some comfort food ! So decided to make some vegetable pulao and a nice omelette to go with it. But instead of a regular omelette, I thought of going for something that my grandma used to make for us.

Read on for the recipe -



















Preparation Time - 12 mins

Ingredients -


  • 2 eggs
  • 1 tbsp chopped onion
  • 1 green chili (chopped)
  • 1/2 tsp mustard oil
  • salt to taste



Preparation -  Take a thick steel bowl and rub oil on its insides. 

Beat two eggs with a little salt, onion and green chili . Pour into the greased bowl and add 4-5 drops of mustard oil on top.

Cooking - Cover and place the bowl on a tawa which has been placed on low flame. Cook for 7-8 mins. 





















Batibasa omelette is ready.

Enjoy as it is or serve it with rice .

Monday, May 11, 2015

Badaa Piaji ( Twice Fried Onion Fritters from Odisha )

'Dahi Bara - Ghuguni - Alu dum' maybe the most iconic street food that defines Cuttack. But another yummy snack comes a close second on the list of must-try's whenever one visits the city which is also famous for the silver filigree artifacts. However it remains little known even within the state. The 'Badaa Piaji', a unique twice fried version of another popular snack 'piaji', is quite crispy and delectable.

Unlike the 'Piaji' which is made from a batter of soaked and ground Bengal gram, the 'badaa piaji' uses Bengal gram flour along with loads of chopped onions in the batter. Read on for the recipe -




Preparation Time - 30 mins

Ingredients -


  • 2/3 cup Bengal gram flour / Besan
  • 2 large onions (finely chopped)
  • 2-3 green chilis (finely chopped)
  • 2 tbsp chopped coriander stems
  • a few curry leaves
  • 1/4 tsp chili powder
  • a pinch of turmeric
  • a pinch of baking soda
  • salt to taste
  • oil for deep frying


Preparation - Take all the ingredients (except oil) in a mixing bowl. Add water in small quantities to make a batter which is about the same consistency as 'Bara' or Vada batter .

Cooking - Heat sufficient oil in a wok. Drop small balls ( about a heaped tablespoon each) of the batter into the hot oil and fry to a light brown shade. Remove and keep aside for about a minute.

Flatten the balls with a heavy object (use a rolling pin) . Do not make then very thin else they may break.

Put them back into the hot oil and fry till brown and crisp.






















Repeat the same process with the remaining batter.

Serve hot with 'Ghuguni' and some sliced onions. DO NOT forget to sprinkle a generous amount of black salt.




Monday, May 4, 2015

Khadaa Tarkari / Amaranthus Stems Curry ( Yet another Rustic treat from Odisha )

'Khadaa Khia' in Odisha refers to the slang for an impoverished person who tries to pass off as belonging to a higher society. The term comes into use as 'khadaa' or the thickened stems of Amaranthus plant are mostly consumed by poor folks who do not have access to other vegetables. The plants require minimal care and grow wild in the mountainous areas where poor folks can forage some for their meals.

But since I have never embraced stereotypes, there is no question of reinforcing them. Hence I was delighted when I first glimpsed this vegetable in Bangalore (Bellandur market to be precise).  The stems can be made into a stir fry, added to curries and sometimes also to 'Kanji' while the leaves can go into a kharada or bhaja. Some folks also make a very delicious preparation with Khada, dried jackfruit seeds and badi.

Read on for my favorite preparation with 'Khadaa' -



















Preparation Time - 20 mins ( plus 10-15 mins for cleaning and chopping )

Ingredients -
  • 2 cups tender khadaa /amaranthus stems
  • 1/2 cup pumpkin ( peeled and chopped into small pieces )
  • 1/2 cup ridge gourd ( peeled and chopped into small pieces )
  • 1/4 cup potato ( peeled and chopped into small pieces )
  • 1 medium sized onion (roughly chopped)
  • 1-2 garlic flakes (slightly crushed)
  • 1-2 dry red chilis
  • 1/5 tsp turmeric
  • 1/5 tsp jeera powder
  • 1/2 tsp pancha phutana
  • 2-3 tsp oil
  • salt to taste


Preparation -  The khadaa  needs to be soaked in water for 1/2 hour and then washed 2-3 times with fresh water to dislodge any sand/mud sticking to them. Chop into 2 inch pieces and peel them .





















Cooking - Heat oil in a wok. Add the broken chili and pancha phutana. Once they start spluttering, add the chopped onion. Fry till they start turning red around the edges. Add the garlic and allow it to turn golden (but not brown).

Add the khadaa and other veggies at this point. Fry on medium flame for 3-5 mins.

Add about 1 1/2 cup water, salt, turmeric and jeera powder. Cover and cook till the all the vegetables are soft. If excess water remains, turn up heat for 2 mins.

Remove from the wok and serve hot with white rice.




Friday, November 21, 2014

Biri Gojja ( A Steamed savoury delicacy )

Biri Gojja is one of the very few savoury pithas that I have ever tasted/tried. While most of the Odia pithas are more or less on the sweeter side, some like the saru chakuli, poda pitha (the Western Odisha version), sada enduri (without stuffing) and biri gojja fall into the exceptions category. Since I do not have a sweet tooth, I am naturally inclined towards the latter and love to have then with a nice curry like Ghuguni, alu dum or even Mutton/Chicken curry.

The biri gojja can be described as similar to a sijha/sukhla manda with an steamed 'biri bara' kind of stuffing. Biri or black lentil is ground into a thick batter and seasoned with various spices before being stuffed into the pitha. This recipe belongs to the Salepur/Padmapur region of Odisha and not many people know about it. However my in-laws belong to that region and my  MIL's sister churns out the most lip-smacking gojja's ever. Read on for the recipe -






Preparation Time - 1 hour

Ingredients -

  • 1 1/2 cups raw rice 
  • 4 cups water
  • 1/2 tsp salt
  • 1/2 tsp ghee

For the stuffing -

  • 2/3 cup black lentil/biri (skinless)
  • 1-2 finely chopped green chilis
  • 1 sprig curry leaves (finely chopped)
  • coarsely crushed black pepper
  • salt to taste

Preparation: Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder.

Wash and soak the black lentil for 2-3 hours. Grind into a smooth and thick paste. Season it with salt, pepper, curry leaves and green chilis.

Cooking: Bring the water to boil. Add salt. Add the rice flour in small batches and mix continuously so that no lumps are formed.

Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis. Sprinkle the ghee and mix in . Switch off the flame at this stage.

Allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.

Rub some more oil over your hands. Pinch small lumps out of the dough. Roll each lump into a ball and gently pat it to flatten it out into a circle. Put some of the black lentil dough on one half of the circle and fold the other half over it. Press it gently to close on the sides but keep the middle portion slightly open. (This ensures that the batter gets cooked thoroughly during steaming).

Boil water in a idli maker/steamer. Spread some banana leaves/thin cloth over the idli plates. Put the gojjas/dumplings over the leaf/cloth. Close the lid and steam 25-30 mins. Allow to stand with lid covered for 5-10 mins.

Take out of the idli vessel/steamer and serve warm.


















Note: When adding the rice flour to milk and water, pass it through a sieve to avoid any lumps. It is important to work with the dough while it is hot else it loses its elasticity .

Tuesday, August 19, 2014

Sirini ( Satyanarayana Puja Prasad )

During my childhood days, most people would organize a 'Satyanarayan Puja' on the birthday of their kids. Usually they would pick the date for the Puja according to the 'thithi' or Hindu religious calendar leaving their kids free to celebrate the actual B'day ( as per the Christian calendar ) with a cake cutting ceremony. All the neighbours would be invited for the Puja and a big vessel of 'Sirini' would be prepared by the 'Nana' or the pujari. Sometimes if the pujari was lenient, he would allow some family member to prepare the prasad. In those days  Brahmins would not touch food prepared by any other caste than their own. Along with the 'Sirini', there would be a large plate holding dozens of 'Sitabhog' laddoos or 'Sareikela laddoo' as we call it in Rourkela. All the kids would be eyeing the laddoos and hoping fervently for the Puja to get over. The prasad would consist of a 'danaa' or bowl made with 'sal leaves' filled with delicious 'Sirini' and a Sitabhog laddoo.

Sirini was originally made with rice flour but sometime back people switched to using 'atta' or whole wheat four instaed of the former. The other ingredients are milk, mashed ripe bananas, sugar and crushed black pepper. Some people also add fruits like apples and pears. I have chosen to make this with a mix of rice flour and wheat flour in equal proportion.
Read on for the recipe -






Preparation Time - 15 mins

Ingredients -


  • 1/2 cup rice flour
  • 1/2 cup wheat flour
  • 2 ripe bananas
  • 1/2 cup grated coconut
  • 3 tsp sugar
  • 2  - 2 1/2 cup milk
  • 1/4 tsp crushed black pepper



Preparation - Take all the ingredients in a mixing bowl. Use a hand blender to get a smooth and consistent mixture.

Serve immediately or chill for 20 mins before serving.



Friday, July 18, 2014

Chingudi Jholo (Odia Prawn Curry)

The staple Chingudi (prawn) recipe from Odisha had been missing from my blog for so long. This I realized with a shock (or was it more of a disappointment ?) when I was trying to do some minor changes on my posts. This version is more popular than the 'Chingudi Besara' that is prevalent only in the western regions of the state. While the masala used is the staple 'onion-garlic-ginger-green cardamom-cinnamon' combo, one must take care to get the right texture. Too fine a paste makes it a thick gravy while over-frying the masala tends to caramelize it and changes the flavour (kind of intensifies it)of the curry. My family prefers this curry to be mellow and kind of watery ('pania jholo' as we say in Odia) but then different folks have different preferences.

Read on for the recipe -



















Preparation Time - 30 mins
Ingredients -

  • 500 gms prawns (I have used small ones)
  • 1 large potato 
  • 1 large onion + 1 small one
  • 12-13 garlic flakes
  • 1 1/2 inch ginger
  • 3-4 green cardamom
  • 2 inch long cinnamon
  • 2 dry red chilis
  • 2 large tomatoes
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder, 
  • 1/3 tsp red chili powder ( I have used less as the whole chilis were very spicy, adjust as per taste )
  • 1 tsp sugar
  • salt to taste
  • 3-4 tbs oil


Preparation - Clean prawn and add salt and turmeric. Allow to marinate for 15 mins.

Grind the cumin seeds, 2 cardamom, 1 inch cinnamon and red chillis into a powder. Add  the small onion, half of the garlic flakes and 1 inch ginger to the same grinder jar. Grind till the paste is smooth.Keep aside.

Finely chop the tomatoes and keep aside.

Coarsely grind the remaining onion and keep aside. Crush together the remaining garlic pod and ginger using a mortar and pestle. Take care not to make a very fine paste.

Cut the potato into cubes.

Cooking- Heat 1 tbs oil in a pan. Add the marinated prawns and fry till golden. Remove and keep aside.

Add another tbs of oil into the wok. Add the potato pieces. Fry for 2-3 minutes. Remove and keep aside.

Heat the remaining oil in a wok. Add coarse onion paste and fry for 1 minute. Add the sugar and allow it to turn brown. Add the crushed garlic-ginger and fry for 2 minutes.

Add the ground masala along with turmeric and chilli powder. Fry for 4-5 minutes till the raw smell goes off.

Add tomato and fry for another 3-4 minutes or till it turns mushy.

Add 3 cups of boiling water to the wok. Bring to a boil on high flame.

Add fried potatoes and prawns to the wok. Cover with a lid and allow to boil for 7-8 minutes or till potatoes are cooked.

Powder the remaining cinnamon and cardamom and add to the curry. After 1-2 minutes, switch off the flame.

Serve hot with white rice.




Tuesday, July 8, 2014

Chingudi Mahura/Chingudi Ghanta ( Prawns and mixed vegetables curry )

Found some tiny shrimps last weekend and after making a chechha,a jholo and a fried rice with those, there were still a few remaining. As I had posted the recipe for Maccha Mahura few days back, it was still on my mind and I could not think of doing anything better with the last of those tiny juicy prawns. Used the same recipe/method to prepare 'Chingudi Mahura' with. Did not have all the veggies that I would have liked to put into the curry so made the best use of whatever was there in the fridge. Cut down the amount of spices a bit and the curry turned out to be good.

Read on for the recipe -






Preparation Time - 30 mins

Ingredients -


  • 1 cup tiny shrimps/prawns ( actually I had less than 1/2 cup remaining )
  • 1/2 cup chopped eggplant
  • 1 cup chopped pumpkin
  • 1/2 cup pointed gourd/parwal/potolo
  • 1 big potato
  • 1/2 of a small ridge gourd
  • 8 Malabar spinach stems ( about 2" each, use only the thin ones )
  • 1 medium sized tomato
  • 1/3 cup shelled green peas
  • 1 small onion
  • 4-5 garlic cloves
  • 1 inch ginger
  • 1/3 tsp coriander seeds
  • 1/3 tsp cumin seeds
  • 1 dry red chilli
  • 1 large bay leaf
  • 2 cloves
  • 4-5 peppercorns
  • 1 inch cinnamon stick
  • 1 green cardamom
  • 1/4 tsp turmeric
  • oil (as per requirement)
  • salt to taste




Preparation - Marinate the shrimps with salt and a pinch of turmeric.

Grind the onion, garlic and ginger into a coarse paste.

Chop the tomato into small pieces.

Cooking - Heat 1 tsp oil in a wok. Add the malabar spinach stems and fry on high for 3-4 mins. Remove and keep aside.

All the vegetables (except tomato and green peas) should be chopped into similar sized cubes. Clean and transfer them to a cooker with 1/4 cup water. Add a pinch of turmeric and salt. Cook on high flame for 2 whistles.

Set aside for allowing steam to escape. Drain excess water and keep aside.

Dry roast the coriander, cumin, chili, bay leaf, peppercorn, cinnamon, cloves and cardamom till fragrant. Remove and allow to cool down. Grind into a fine powder.

Heat 2-3 tsp oil in wok. Add the shrimp and fry for 4-5 minutes. Remove and keep aside.

In the same wok, add some more oil. Add the onion-garlic-ginger paste and fry till raw smell goes away.

Add the chopped tomatoes and sprinkle a little salt. Allow to soften a bit. Add the boiled vegetables along with the green peas and fried malabar spinach at this stage. Turn up the flame and fry for 3 minutes.

Finally add the powdered masala along with some of the water used for boiling the vegetables. Cover with a lid and simmer on low flame for 3-4 mins.

Add the shrimps and simmer for another 4-5 mins.

















Serve hot with white rice or rotis.

Tuesday, July 9, 2013

Biri Poda Pitha ( Sweetened Rice cake from Odisha )

Ratha jatra or the Car festival is one of the most important and eagerly awaited festivals in the Odiya calendar. It marks the annual trip made by Lord Jagannath to his mausi's abode. It is being celebrated on 10th of July this year.

Among the famous offerings being made to the Lord during his visit the one that stands out most is the 'Poda pitha'. This slowly baked cake made by using firewood and an earthern hearth is an intrinsic part of many odiya folklores.

Not to be confused with the 'Raja poda pitha', this one  has it own unique flavour. While the 'poda' prepared during Raja has 'chaula chuna' or rice flour as its main ingredient, Lord Jagannath's favorite makes use of 'biri chaula pithau' or black lentil and rice batter. Enriched with many aromatic ingredients like desi ghee, crushed ginger, crushed peppercorns, cardamom powder, jaggery, freshly grated coconut and coconut slices, this 'desi' cake can easily give the imported variants a run for their money.

I have given a slight twist to this traditional recipe by substituting the freshly grated coconut with a roasted and slightly caramelized version. Also, adding a tiny bit of baking powder helps with the leavening ( as fermentation takes longer in the cool climate of Bangalore ).



















Here's the recipe :

Ingredients:


  • 1 cup skinless black lentil ( chopa chada biri )
  • 2 cups rice  ( arua chaula )
  • 3-4 tbsp sugar/Jaggery ( adjust as per requirement )
  • a handful of dry fruits ( raisins and chopped cashews )
  • 1/2 cup chenna ( ricotta cheese ) 'Optional'
  • 1/2 cup grated coconut
  • 1/2 cup thin coconut slices
  • 3 tbsp ghee
  • 1/3 cardamom powder
  • 1 tsp coarsely ground peppercorn
  • 1 1/2 inch ginger ( finely crushed )
  • 1/2 tsp baking powder
  • salt to taste


Preparation: Soak the rice and lentil overnight. Wash and grind into a fine paste the next morning. Allow to ferment for 10-20 hours depending on the climate.

Heat 1 tbsp ghee in a frying pan. Add the grated coconut and roast on a low flame till it starts turning brown. Add 2 tsp sugar and cook till the sugar melts and coats the coconut evenly giving it a beautiful brown hue. Allow this mixture to cool down.


















Mix the salt, remaining sugar/jaggery , dry fruits, cardamom powder, pepper, ginger, ghee, coconut slices and also the caramelized coconut into the batter. Finally add the baking powder and give it a good whisk. Let it stand for 5 mins before popping into the pre-heated oven.

Cooking: Preheat an oven to 180 degrees centigrade.

Take a good quality ovenproof dish which is about 2 inches deep. Grease the container with a good quantity of ghee.

Pour the batter into the baking dish.

Put in the oven and cook at 180 degrees for 30 mins. Then lower the temperature to about 150 degrees and bake for another 30 mins. Insert a toothpick to check if it comes out clean.







Remove from oven and let it cool down completely . Cut into pieces and serve with ghuguni and kheeri.

Have a great time enjoying the Poda pitha !!

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