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The ancient food culture of the Jagannath Temple, dating back to the 12th century AD or possibly even earlier, is a remarkable tradition that showcases a blend of spirituality, community, and culinary mastery. The temple's kitchen, often referred to as one of the largest in the world, serves a daily assortment of 56 varieties of food, known as the Chappan Bhog, which is offered to Lord Jagannath. These offerings are later distributed as Mahaprasad to devotees. http://bit.ly/mahaprasad

The preparation of this vast array of dishes involves around 1,000 cooks and assistants, using traditional cooking techniques such as boiling, steaming, and baking. These methods, rooted in simplicity, ensure that the food remains nutritious and healthy, reflecting the principles of Ayurveda. The adherence to these ancient techniques not only preserves the purity of the offerings but also aligns with the belief that food should nourish both the body and soul.

The Jagannath Temple’s kitchen operates on an intricate system where the food is cooked in earthen pots over wood-fired stoves. The layered arrangement of pots, where multiple dishes are cooked simultaneously, is a unique feature of this cooking process, symbolizing both efficiency and tradition. The food, prepared without the use of modern additives, holds immense cultural and spiritual significance, representing the age-old customs of devotion and communal harmony.

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How To Improve Voice Quality in Audacity 2020

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Audacity Tutorial : Make Your Vocal Sound Crisp | & Crystal Clear | Like...

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🌿🌿**Pakhala with Tomato Badhi Chakata Recipe**🌿🌿

Ingredients:

Cooked rice (preferably leftover and slightly fermented)

Tomatoes

Mustard oil

Salt

Garlic cloves

Onion

Dry red chili (adjust according to spice preference)

Instructions:

Prepare the Pakhala:

Take cooked rice in a bowl. If using leftover rice, ensure it's slightly fermented for the authentic pakhala taste.

Add water to the rice to achieve a soupy consistency. The amount of water can vary based on personal preference.

Mix the rice and water well. Let it sit for some time to allow the flavors to meld.

Make the Badhi Tomato Chakata:

Roast the tomatoes on an open flame or in an oven until they are charred and soft.

Peel off the skin of the roasted tomatoes and chop them roughly.

Semi-mash garlic cloves and onion.

In a mixing bowl, combine the chopped tomatoes, semi-mashed garlic, semi-mashed onion, mustard oil, salt, dry red chili (crushed or chopped), and a portion of the fermented water from the pakhala.

Mix everything together gently with your hands, applying low pressure to allow the flavors to meld without fully pureeing the ingredients. The fermented water will add depth of flavor and enhance the overall taste of the chakata.

Serve:

Serve the pakhala in bowls.

Accompany it with a generous serving of the badhi tomato chakata on the side.

Enjoy the refreshing and flavorful combination of pakhala with the tangy and spicy badhi tomato chakata!

Note: Adjust the amount of dry red chili according to your spice preference. This recipe yields a traditional and authentic dish that celebrates the flavors of Odisha.

Enjoy your meal!

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#ranveer bata diya

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Photo Courtesy:  Manoj Kumar Sahoo

Visit With Dulcimer Tours

It is Located in the north-eastern part of Kendrapara district of  Odisha. The sanctuary is covering an area of 672 sq km and out of that 145 sq km is core area.

The topography of the region is mangrove which not only attract thousands of migratory birds from different part of the world but also the major wildlife of the Bhitarkanika National Park include salt water crocodile, water monster Lizard, spotted deer, monkey, wild boar,  jungle cat , fox, Jackal, mongoose, fishing cat, hyena etc.

The sanctuary also has a sizable bird population with prominent being 8  different type kingfisher, open bill stork, ibis , cormorants, Darters, water hen, Hupei, Tree pie,  Wood Peckers, Drongos, Egrets, red jungle fowl and Heron

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Ekadantaya vakratundaya Gauri tanaya dheemahi| Gajeshanaya bhalchandraya Shree ganeshaya dheemahi 🧡🧡🧡 https://www.instagram.com/p/B8En0glF5Q5uLKvkDyEBZjH8U1AjcG-VjKaROc0/?igshid=1h9wf88d659su

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How much we are protecting us and our society.. As i read the quote no one has the tendency. https://www.instagram.com/p/B8EnLODlj_Z-a3oYwRNRlfMRKdskEy5xYw_6EQ0/?igshid=194r9582peoi5

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Godavari ... taking rest https://www.instagram.com/p/B8Em4GBl5OwrSkboAuTAxWSL-1LgjYYW9LNaow0/?igshid=8p65b3m9m9ao

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Droping leaves ... https://www.instagram.com/p/B6coMKoFGDWS1wPHjWUU1dOid75aoBesnj72bE0/?igshid=5obvr8jqzlqa

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Droping leaves start .... https://www.instagram.com/p/B6coHMYFQWur_J5Nv2zRjIw1G9VgC2H20AxeUs0/?igshid=bwbeu6cmbru2

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Last Evening at Shrikhetra Mohatsav... Jay Jay Shri Jagannath Jay Shri Ram (at Muktakasha Rangamancha, Saradhabali, Puri, Odisha) https://www.instagram.com/p/B6S_bhjlURMVKwPw_ZL9skTsoUFyjy62GY5HeE0/?igshid=n6hwsehd9vag

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New Leaves https://www.instagram.com/p/B56s0RjFWaiUFf1T2RkZIRKdzzzAvaKgZLDJ1o0/?igshid=m3sondzs8mbq

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egg vurji with pumpkin leaves and buds .. sprout moongs and peanuts.. with coriander leaves. Complete protein riched breakfast. https://www.instagram.com/p/B5K46Z8FBqhhVey2SAbfG-AxsVWqrgi7Bz1jsA0/?igshid=1u88e066nj21b

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Oats muga khechedi @odiafoods https://www.instagram.com/p/B5E9zuelT3y9fAOdp_ZjjydF8v8My7Li6CpVIw0/?igshid=o63ed3m6a45q

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ବହୁ ଜାଗରୁ ଆଣି ଅନ୍ୟ ଏକ ଯାଗାରେ କେବଳ ରୁଣ୍ଡ କରିବାର ମାନେ ଯଦି ସ୍ବଛ, ମୁଁ ଏହାର ସକ୍ତ ବିରୋଧି । ସବୁ ସହରରେ recycled plantation ହେବା ଜରୂରୀ । ସ୍ବଛ ସହର ଅଭିଯାନ https://www.instagram.com/p/B4zBlR3l4ymiUuOmC2TvulB9lJ9ghu9vhib3W00/?igshid=1qfjc16fdqaz7