Festivals of any state reflects the culture, tradition and history of the people..They are mostly associated with the seasonal phases of the sun, moon, birth of divinities and agricultural operation..People thought certain divine powers were associated with various aspects of human life and festivals were scheduled in honor of Gods and Goddesses who were supposed to control agricultural operations..The tradition of such festivals have also come down to the people of Odisha in the form of Raja Parba, Akshya trutiya,Makar Sankranti, Gahma Purnima, Manabasa Gurubar, Nuakhai etc...
Raja Parba is an agriculture oriented festival mostly observed in Odisha for 3 days..The Main attraction are the swings and the food..especially the delicious Poda Pitha:- During old days, Ladies in Odisha, traditionally made cakes by cooking and mixing rice powder, jaggery, grated and shredded coconut, cottage cheese and water in a clay pot over fire till the watery batter gains a dough like consistency..then they used to make it soft by kneading and finally wrapped the dough in banana leaves and keep it in another clay pot, closing the lid and put some wood charcoal over it and putting over charcoal stove..
and the outcome is really really divine...Now a days only some villagers and in Jagannath Temple, Puri, they make Poda Pitha in this traditional way...otherwise everyone else opt for microwave and pressure cookers..:-)
The last day of month Jyestha is known as Pahili Raja(Pahili- first) and the first day of Ashadha is known as Raja Sankranti also known as Mithuna Sankranti, which is the 2nd day of this festival, from which rainy season starts. The preparation for this festival started from the previous day of Pahili Raja which is known as Sajabaja...This festival also inagurates the agricultural year all over Odisha, which marks the moistening of summer parched soil with the first shower of monsoon making it ready for productivity..
The second day of Ashadha is known as Bhuin Dahana, which is the 3rd day of this festival..Even in some places of Odisha the 4th day of Raja festival is celebrated as Basumata Puja. During this festival, Mother Earth- Basu Mata is considered to be a menstruating woman. Hence digging of soil or tempering it in anyway is strictly prohibited. The Mother Earth is said to undergo pollution due to menstruation and given rest just like a woman imposed with several restrictions.
Raja is also considered one of the chief festivals for un-married girls or the potential mothers.The women folk especially the virgins forbid all kind of manual works during this festival. The girls are seen in the best of their dresses and decoration, eating home made cakes and sweets and roaming the homes of friends and their relatives..The swings-doli are tied to the branches of Banyan and Mango trees..From all the girls, they elected one to be the Dolo Rani(queen of the swing)..They played in swings by singing charming songs which are full of jolly spirit of girlhood days and refer to glorious future, happy love and would be marriage with suitable husbands..
Poda Pitha:-
One of the most important part of this festival is Poda Pitha-Burnt cake..and following is the recipe of this great Poda Pitha, which is also among one of the cakes of Chhapan Bhog Mahaprasad at Jagannath Temple..
Preparation Time:- 7hr(includes the time of soaking)
Cooking Time:- 30-40min
Ingredients :-
Raw Rice - 2 cups
Coconut - 1
Jaggery - 11/2 cup or as per taste
Cottage Cheese or cheese made from curd - 1 cup
Bay Leaves - 2-3
Black Pepper - 10-12
Green Cardamom - 5-6
Camphor - A Pinch
Ghee
Salt as per taste
Few Cashew nuts and Raisins
Method :-
Wash and soak the rice in water for 6 hrs and then grind it to a smooth paste by adding water.
Make it a runny batter by adding enough water.
Grate half of the coconut and chopped the other half in to small pieces..
Grind the black pepper and green cardamom to make fine powder.
Fry Cashew nuts and raisins in little ghee for 1min and keep it away.
Mix the grated coconut with cheese and half of jaggery properly by using your hand.
Then add them to a hot pan and fry for 10 mins.
Add half of the powdered masala(black pepper+ green cardamom) to coconut cheese mixture.
Mix properly by adding a pinch of camphor to this.
Now take a big vessel/kadhai , pour the rice batter in this with coconut mixture, remaining jaggery and powdered masala.
Cook the above mixture in low to medium flame by adding bay leaves, cashew nuts, raisins and salt to taste.
Stir in continuously, so that no lumps formed..
Stir it till it takes on a softer dough consistency.
Switch off the gas and let it cool a bit..This process will take 15-20min.
Rub ghee all over ur palms and fingers, then knead this dough while warm for 6-7 mins.
Now you have a much softer dough in ur hand..
Heat ghee in a cooker and spread this dough in that.
Spread some more ghee over the dough..
Close the lid without mounting the whistle weight.
Place the cooker in simmer for 30-40 mins.
When the cooker comes to normal temperature, take out the Pitha carefully and cut it in to desired shapes.
Serve the Poda Pitha with milk, kheeri, any curry or as it is...enjoy...:-)
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| Poda Pitha |
and the outcome is really really divine...Now a days only some villagers and in Jagannath Temple, Puri, they make Poda Pitha in this traditional way...otherwise everyone else opt for microwave and pressure cookers..:-)
The last day of month Jyestha is known as Pahili Raja(Pahili- first) and the first day of Ashadha is known as Raja Sankranti also known as Mithuna Sankranti, which is the 2nd day of this festival, from which rainy season starts. The preparation for this festival started from the previous day of Pahili Raja which is known as Sajabaja...This festival also inagurates the agricultural year all over Odisha, which marks the moistening of summer parched soil with the first shower of monsoon making it ready for productivity..
The second day of Ashadha is known as Bhuin Dahana, which is the 3rd day of this festival..Even in some places of Odisha the 4th day of Raja festival is celebrated as Basumata Puja. During this festival, Mother Earth- Basu Mata is considered to be a menstruating woman. Hence digging of soil or tempering it in anyway is strictly prohibited. The Mother Earth is said to undergo pollution due to menstruation and given rest just like a woman imposed with several restrictions.
Raja is also considered one of the chief festivals for un-married girls or the potential mothers.The women folk especially the virgins forbid all kind of manual works during this festival. The girls are seen in the best of their dresses and decoration, eating home made cakes and sweets and roaming the homes of friends and their relatives..The swings-doli are tied to the branches of Banyan and Mango trees..From all the girls, they elected one to be the Dolo Rani(queen of the swing)..They played in swings by singing charming songs which are full of jolly spirit of girlhood days and refer to glorious future, happy love and would be marriage with suitable husbands..
Poda Pitha:-
One of the most important part of this festival is Poda Pitha-Burnt cake..and following is the recipe of this great Poda Pitha, which is also among one of the cakes of Chhapan Bhog Mahaprasad at Jagannath Temple..
Preparation Time:- 7hr(includes the time of soaking)
Cooking Time:- 30-40min
Ingredients :-
Raw Rice - 2 cups
Coconut - 1
Jaggery - 11/2 cup or as per taste
Cottage Cheese or cheese made from curd - 1 cup
Bay Leaves - 2-3
Black Pepper - 10-12
Green Cardamom - 5-6
Camphor - A Pinch
Ghee
Salt as per taste
Few Cashew nuts and Raisins
Method :-
Wash and soak the rice in water for 6 hrs and then grind it to a smooth paste by adding water.
Make it a runny batter by adding enough water.
Grate half of the coconut and chopped the other half in to small pieces..
Grind the black pepper and green cardamom to make fine powder.
Fry Cashew nuts and raisins in little ghee for 1min and keep it away.
Mix the grated coconut with cheese and half of jaggery properly by using your hand.
Then add them to a hot pan and fry for 10 mins.
Add half of the powdered masala(black pepper+ green cardamom) to coconut cheese mixture.
Mix properly by adding a pinch of camphor to this.
Now take a big vessel/kadhai , pour the rice batter in this with coconut mixture, remaining jaggery and powdered masala.
Cook the above mixture in low to medium flame by adding bay leaves, cashew nuts, raisins and salt to taste.
Stir in continuously, so that no lumps formed..
Stir it till it takes on a softer dough consistency.
Switch off the gas and let it cool a bit..This process will take 15-20min.
Rub ghee all over ur palms and fingers, then knead this dough while warm for 6-7 mins.
Now you have a much softer dough in ur hand..
Heat ghee in a cooker and spread this dough in that.
Spread some more ghee over the dough..
Close the lid without mounting the whistle weight.
Place the cooker in simmer for 30-40 mins.
When the cooker comes to normal temperature, take out the Pitha carefully and cut it in to desired shapes.
Serve the Poda Pitha with milk, kheeri, any curry or as it is...enjoy...:-)
