Sabitri Sajaa ( Savitri Vrat Series )

Today's post is a sneak peek at what should be there in the 'Sabitri Sajaa' or the thali/basket that forms a part of the offerings on Sabitri Brata. As one can easily make out, most of these are the essentials for most married women .

So,lets decode them one by one ( starting from the center and then going in a clockwise fashion )-

1. Sindoor/Vermilon -  It is the single most sign that a married woman sports on her forehead or in the middle parting of her hair . Hence, I have placed it in the center.

2. Alta - This is the red liquid that you see on the hands and feet of most Indian classical dancers. Married odia women apply it on their feet on every auspicious occasion.

3. Bangles - Glass bangles to be precise. It is compulsory for married women to sport a few of these on their wrists.

4. Mirror - A symbol of vanity, all women love looking into it (we all love to be presentable, don't we). This is also a must have in the thali.

5. Comb - Another vanity item that needs no introduction. Mostly a small comb is put as a symolic gesture rather than a full sized one. You can buy a full sized one if you are doing the Brata for the first time.

6. Kajal - To heighten the beauty of those mesmerizing dark Indian eyes !! Yes, no one wear this black stuff better than the Indians. What you see here is a small one that is mainly used for pooja purpose but you can also substitute if with a Kohl stick if you want.

7. Lali Sankha - These opaque red bangles are a must for all married Odia ladies. Usually , one needs to buy two sets ( or 4 pieces ) of these for the brata. Two have to be tied to the Tulsi plant (Chaunra) and the other two are supposed to be worn after performing the pooja.

8. Brata (or red thread) - Odia women tie it around the upper arm (right hand) after performing the pooja. (Not in picture )


Ofcourse one can also include bindis, liquid sindoor and any new jewelry pieces along with the above mentioned items in the thali. The new saree which is supposed to be worn after the pooja is also offered for worship.

[ To be continued ......]

Ek Nayi League ?? More than just Sports ...

Kapil Dev. Ex-cricketer. Right-arm pace bowler with a very potent outswinger. All-rounder. One of India's most iconic sportsperson. Captain of the 1983 Cricket World cup winning team. Inducted into the ICC Cricket Hall of Fame. Can it really get better for anyone??

Not really unless you count the monetary aspect. And the riches and fame that an IPL contract can bring in. Today's young cricketers are really minting those bucks unlike in the old days when cricket used to be known as the 'gentleman's game' and involved sweating it out on the pitch for days at an end. A cricketer used to be judged on his ability to play test matches in those days. So, when Kapil 'Paaji', as he is fondly referred to, talks about a new league that is not meant to be played only by the heart ( you are sure to lose if you do so he warns ) and also mentions the kind of money that Yuvraj Singh makes, one can smell something big coming up. He does drop a fair number of names that are already associated with the sporting world and one can only hope that his league might include some of the common folks like us. He also mentions Sania Mirza in one of the videos which could be an indicator that his league comprises of members/players from both genders.

Given the amount of respect the great man commands and his grass root connect, one can assume that it is going to a reality show kind of thing which has the contestants flexing their muscles and also putting the collective power of their grey cells into good use. It might be something that is connected to cricket ( in an entirely revamped avatar ofcourse ) because cricket is something that greatly appeals to the Indian audience and it is also closely associated with Kapil Dev's image . The frequent use of words like 'hit wicket' and 'googly' also hint that it might be something related to cricket or that the game show/reality show might just use these cricketing keywords in a different way. 

I am also hoping that it is something that travels the length and breadth of the country and involves participants from different cities. It could be a show in which the celebrity contestants have to battle it out with their lesser known counterparts. Or it maybe something that involves two opposing teams made up of entirely fresh faces with a celebrity sportsperson captaining each team. It could just be individual contestants pitted against each other with a big prize money being the biggest draw. Whatever it is, it is bound to be super entertaining and most of us are eagerly awaiting for the announcement on a popular social sharing platform by the great man himself. Please break the suspense Paaji and let us in onto your big secret !

This post is written for Kapil dev's EkNayiLeague .

Latest on Online Shopping Destinations (Sabitri Brata Series)

Compared to the mad rush that one comes across during the Karva Chauth festival, Savitri Brata can be deemed as a quite laid back festival. The women observe a fast for their husbands and deck themselves with new clothes and sankha-sindura (red bangles - vermilion ). But these days along with the essentials, quite a few Odia women have also started purchasing makeup items, skincare products, accessories and other items of clothing.

Keeping the changing trends in mind and also that fact that quite a large proportion of my readers are women, I am sharing a few of my favorite websites. Ofcourse, there are lots of them but I have narrowed down the choices based on my personal shopping experience while keeping it as relevant a possible -

1. Nykaa.com - The one stop shop for anything related to beauty and skincare. It has the widest range of products available online but the shipping time may be a bit too much if there is a sale going on. With Mother's day being tomorrow, check out some great deals HERE!!

But you may need to pay extra for shipping /COD orders.

2. Peachmode.com - I love the Sarees and the Anarkalis they stock. And at such awesome prices ( best price when i compare to other sites ). I personally pick a few pieces in March for a wedding in the family and I am still counting the compliments. But sadly, they have only few pieces of each item. So, if it catches your eye, buy it immediately.

3. Shopatplaces.com - Love ethnic stoles and kurtis. This is the right place for you. They stock some really awesome prints, especially the Bhagalpuri stoles and the Phulkari dupattas which are worth a kill .

Have a discount going on for purchase of two items and COD orders are free.

4. Amazon.in - They have some pretty good options if you are looking for appliances. One can purchase hair styles, straighteners, Scholl express pedi, various Derma rollers and other stuff from Amazon. (I feel that this is one department where they have better options and even better prices as compared to Flipkart ). Usually they do not charge extra for COD orders.

5. Limeroad.com - The ethnic collection is amazing and they keep announcing surprise sales / Happy hours every now and then. My bet would be to buy during discounts or when they offer free shipping on COD orders. Have to pay extra for COD orders.

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.

Bio Oil Review

Yeah, It has been around for sometime. But since it is an oil, quite a few ladies whom I personally know have been skeptical about it. That is why I decided to go ahead and give it a try. And I haven't regretted it even one bit .

So, what is it ? Bio Oil uses the breakthrough ingredient PurCellin Oil which is highly effective in treating scars, stretch marks and any signs of aging . The product claims to fight -

• Scars
• Stretch Marks
• Uneven skin tone
• Aging skin
• Dehydrated skin

Pro's - 

1. A 60 mL bottle cost Rs 450/- but one can grab it on Nykaa at anything  between 375-400 during promotions.

2. It is easily absorbed.

3. No breakouts

4. Very light fragrance

5. Colorless and hence no stains on clothes/pillows.

Con's -

1. Not suitable for very oily skin.

2. May not work with very stubborn spots/pigmentation.

My experience with Bio Oil 

It has become a part of my routine. As my skin condition keeps changing ( both due to hormonal and climatic reasons ), I use it 2-3 times a week for massaging my skin at night. Just 2-3 drops are sufficient for the entire face and get completely absorbed in 5 mins.

It has lightened my pimple marks and some pigmentation marks on the forehead.

I also use it as a body moisturizer and my stretch marks seem to be fading(I wish I was more regular with it ). 

I also use it to remove my makeup /BB cream before washing my face with a good foaming face wash.

Rating - 4/5. Do try one ladies. 

Golden Fried Prawns

Among all the prawn dishes served at restaurants, the Golden fried prawns always deserves a special mention. However they vary so much in appearance, anything in the spectrum of a pale yellow ( beaten egg yolk shade ) to a robust orange red, that one could actually find fifty shades of golden fried prawns if one makes an earnest effort. Therefore one may actually be forgiven for thinking that the name is a misnomer.

Another interesting feature is the taste of the dish. The ones served at some Chinese eteries may seem like all crust and the inside flesh is just cooked but still very light pink and also a little on the bland side. However, try ordering some at a South Indian joint and you will be in for a surprise. The crust is minimal and the prawns are fried to right extent which turns them into that gorgeous orange shade without losing their juiciness. And most of it is served spicy just like the majority of Indians prefer it.

I usually take the middle path when it comes to this dish. A decent crust that has a good amount of crunch and a well seasoned flesh is what I prefer. So, try out my version and you won't regret it for sure -

Preparation Time - 15 mins

Ingredients -

FOr the marination -

• 7 nos Tiger prawns/Pink prawns
• a pinch of ground pepper 
• a few drops of soy sauce
• a few drops of vinegar
• a pinch of salt

For the crust -

• 1 tbsp all purpose flour
• 1 tsp corn flour
• 1 tbsp egg white
• 1 tsp oil
• 1/2 tsp water
• 1 garlic flake (grated)
• 1 green chili (grated)
• a pinch of baking powder
• a pinch of salt

Preparation - Wash the prawns. Remove the head and the shell while keeping the tail intact. Remove the black vein which runs along the outer side of the body. Make a light incision along the length and flatten out the flesh.

Add all the other ingredients mentioned under the marination process to the dressed prawns. Mix gently and keep aside for 15 mins.

Take all the ingredients mentioned for the crust into a mixing bowl. Whisk everything together to get a thick batter.

Cooking - Heat sufficient oil for deep frying in a wok.

Take each prawn. Dip it in the batter making sure to get an even coating. Place it the hot oil and cook for 2-3 mins on each side or till it is uniformly golden in color.

Remove from the wok and place on a paper towel to absorb excess oil.

Serve hot with tomato ketchup or even a mint chutney.

Weekly Snapshot ( 26/04/2015 - 02/05/2015 )

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Top 5 recipes for this week -

• Chenna Gajja
• Amrakhand (Mango Flavored Shrikhand )
• Zunka ( A rustic Maharashtrian Delicacy )
• Amritsari Alu Gobi
• Vegetarian Kheema Matar

Latest on Oriyarasoi

• Watch out for the blockbuster reviews of some amazing beauty products in the coming week ( Bio-Oil, Kaya Pigmentation reducing Complex, Eau Thermale Avene, etc )
• Updates on Sabitri brata coming up ( more online shopping sites to explore )!!

Restaurant Review Series : Wareabouts @Marathahalli, Bangalore

Yet another restaurant that offering a live barbecue !! Does it shine among the competition ? Or does it fade into the background ? Read on to know more about an experience that is still fresh in my mind !!

We walked into the place at around 7:45 pm on a Friday. As it was a holiday (May 1st), and it was early, we were the first customers. The place looked inviting and cozy. The tables were neatly arranged and enough space was available so that guests do not bump into each other. We were greeted by the friendly staff and seated in a comfortable corner. The menu of the day ( I was informed that they change it everyday) was made available to us and we were offered a cocktail which we denied.

We started with a Chicken Manchow soup  which was served by the staff. Coming to the starters, we were first offered the Chilly Garlic prawns. I noticed that it tasted a little different from the ones served at other restaurants (maybe they use a different sauce) but the prawns were juicy and delicious.

The grill was placed on the table and an assortment of chicken, fish and veggies were placed on it. The chicken kebabs were nicely done and one could make out that they use really fresh meat. The 'Bhatti ki Machali' was just out of this world and it just melted into the mouth. Had to go for seconds. The mutton seekh was equally delicious and tender. Even the Tangdi kebabs were nice and juicy unlike the burnt ones that are served at a few places. Among the Chicken variety, I like the Grilled Chicken with Chipotle sauce and cumin.

The vegetarian fare was also good . I liked the grilled pineapples, the Korean grilled veggies and the crispy sweet corn . Have to admit that I did not have much appetite left after hogging on the non-vegetarian starters.

The staff was quite attentive and kept replacing the skewers with fresh ones at regular intervals.

After the starters, I wanted something light before moving onto the mains. So, picked on some of the salads on offer. Coleslaw, Fish with mustard sauce, the grilled Haricot beans, Pasta in cocktail sauce and a Greek salad to be precise. The Greek salad turned out to the best among them.

The Main course offered a good mix of Indian and European cuisine. Some dishes I can remember are Chicken Stroganoff, Mandarin Fish, Sukka Gosht, Dhaniya Chicken, Paneer Butter Masala, Gatte ki Subzi, Palak Dal, Andhra Chicken Biryani, etc. The Sukka Gosht and the Dhaniya Chicken were really good. Even the Biryani was nice.

The food was hot and very fresh. Even the spiciness came from the garam masalas and not an overdose of chillis as used by some places. And other good thing was that they use oil in moderation. I could not find an extra smear/layer of oil around any of the dishes that I tried.

Moving onto the desserts, I felt that the variety as a little less. Gulab Jamun, Gajar Ka Halwa, Apple Jalebi, Chocolate Rum Balls, Pasty, Malai Rolls (more like a malpua rolled with Chenna Payas/Rabdi), Shahi Tukda, Qubbani Ka Meetha and fresh fruits with ice-cream were on the desserts menu. My favorites among the lot are the Chocolate Rum Balls, Apple jalebi and the Shahi Tukda.

Overall, the food was great and the ambiance very relaxing. The manager personally visited our table and checked with us about the food.

Rating - 4.5 / 5. ( I am yet to experience how the staff manages on a busy day ).

Amrakhand ( Mango Flavored Shrikhand )

It is the mango season and hence it is little wonder that the luscious fruit is making inroads into very possible dish that comes out of the kitchen. Mango rasam, mango rice, mango chicken curry, mango lassi, mango milkshake and even mango ice cream are some popular choices. So, it is hardly surprising when this wonder fruit became a part of Shrikhand, a yummy but easy to prepare dessert.

This is a very simple recipe and one can easily substitute sugar with sugarfree powder without compromising on the taste. Read on -

Preparation Time - 10 mins ( plus 2-3 hours extra if not using greek/thick yogurt )

Ingredients -

• 1 cup thick yogurt ( or 2 cups thin yogurt )
• 1/2 cup grated ripe mango 
• 2 tsp powdered sugar
• a spinch of saffron
• 3 tbsp roasted chiroli nuts

Preparation - If using thin curd, take it in a cheesecloth or muslin cloth. Gather into a bundle and hang in a cool place for 2-3 hours.

Take the thick curd in a mixing bowl. Add the powdered sugar and beat it to break any lumps. After 4-5 mins it will turn lighter and fluffier. At this point, add the mango pulp and mix in . 

Sprinkle the saffron and pop into the refrigerator for 1 hour atleast.

Whisk again before serving. Garnish with roasted chiroli nuts and serve chilled.

Chenna Gajja

Unlike the Pahala Rasgulla, whose fame has breached the frontiers of the state, another sweet from the same region remains little known even within Odisha. The Chenna Gajja or fried version of the Ragulla is equally delicious but very different from the latter in taste and texture.

If you have ever been to Pahala, then you might have seen these rust brown beauties arranged in a lovely stacked fashion in front of the numerous shop that also sell the rasgulla. Since the ragullas are busy swimming in large cauldrons hidden from the public view, it is the Chenna gajja that actually catches the eye of every passerby.

Read on for the recipe -

Preparation Time - 40-45 mins

Ingredients -

• 1/2 liter whole milk
• 1 tbsp semolina ( though I use very little just enough for binding )
• 1 1/2 cups sugar
• 2 pinch cardamom powder
• 1 1/2 tbsp vinegar
• Oil,for deep frying

Preparation -Bring the milk to boil on a medium flame in a thick bottomed vessel. Once it gets to a rolling boil, keep on the flame for another 2-3 minute.

Dilute the vinegar with 1/2 cup water.

Remove from flame and keep aside for 4-5 minutes. Add the diluted vinegar to one corner of the vessel till the milk shows signs of curdling. Using a spatula, mix the contents of the vessel thoroughly till the greenish water (whey) and milk solids (chenna) get completely separated. ( You might not need to add the entire cup of citric acid but use sufficient amount needed to split the milk )

Place a thin cloth on a metal strainer ( Do not use  plastic as the mixture is still very hot at this point ). Pour the contents of the vessel over it. Wash the chenna under running water for 2 minutes to remove all traces of citric acid. Bundle/gather the corners of the cloth and squeeze out all the water but do not squeeze too hard.
Hang it for 1 hour.

Remove the cloth and place the chenna on your sanitised kitchen counter / chopping board. Start kneading it with the heel of your palms. Then gather the chenna into a ball and start kneading again. Do this for 10 minutes.

Sprinkle the suji and powdered cardamom over the kitchen counter. Work them into the dough. Knead till you can no longer feel the graininess of the suji. The dough will start looking like an orange peel by this time with a dimpled appearance ( reminded me of cellulite which such (and also on the kneading surface).

Divide the dough into 7-8 portion. Shape each portion like a rectangle.

Heat oil for deep frying a wok. Gently put the pieces into the hot oil and fry to a golden color on both the sides. Remove and keep on a paper towel to absorb excess oil.

Take the sugar in a saucepan. Add 1/2 cup water and bring to a boil. Let it boil for 7 mins or till it takes on a thick consistency. This syrup will be quite thicker than the Pahala rasgulla syrup.

Remove from the flame and put the fried chenna gajja in the syrup. Let it be immersed for 1 hour or till the syrup feels just warm to touch.

Serve immedaitely.

Note - For a thicker and more crusty coating on sugar, allow the sugar syrup to become still thicker. Put in the chenna gajja for 1-2 mins, remove and allow it to dry outside for the sugar layer to form.

Zunka ( a rustic Maharashtrian delicacy )

Long before the Naveen Pattanaik government announced the populist measure of offering 'bhata-dalma' or rice and dal cooked with veggies at a subsidized rate for the poor in Odisha, the Maharashtra government also had a scheme which offered 'zunka-bhakri' to the poor of Maharashtra at subsidized rates. The Zunka is an important part of Maharashtra cuisine and it transcends all classes. Though it is mainly consumed in the rural parts of the state, it is equally popular in urban households. A simple yet delicious dish, it made with besan or chickpeas flour. It is ideal for those days when one has run out of veggies/meat.

Read on for the recipe -

Preparation Time - 10-12 mins

Ingredients -

• 1 cup besan/chickpeas flour
• 1 medium sized onion (finely chopped)
• 2 green chilis
• 3-4 garlic flakes
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• a pinch of asafoetida
• a pinch of turmeric
• 1 dry red chili
• 2 tsp oil
• salt to taste
• cilantro for garnishing
• 2 cups water

Cooking - Heat the oil in a non-stick skillet. Add red chili, asafoetida, mustard seeds, cumin seeds and garlic flakes. Fry till garlic takes on a golden hue. 

Add the chopped green chili and onions. Fry till translucent.

Add the besan and fry to a light brown color.

Finally add the water, adjust salt and cook till the zunka leaves the sides on the skillet.

Garnish with cilantro. Serve hot.