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STD codes of Odisha

City Code City Code KANTAMAL 6844 PARAJANG 6768 KARANJIA 6796 PARDIP 6722 KASHIPUR 6865 PARLAKHEMUNDI 6815 KENDRAPARA 6727 PATNAGARH 6648 KEONJHAR 6766 PATTAMUNDAI 6729 KHALIKOTE 6810 PHIRINGIA 6845 KHURDA 6755 PHULBANI 6842 KOMANA 6679 PURI 6752 KORAPUT 6852 PURUNA KATAK 6843 KOTAGARH 6848 R. UDAYIGIRI 6817 KUCHINDA 6642 RAIRAKHOL 6644 ...

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Tarang TV Shows

Bou Bohu, as the name suggests is about two brides-Anuradha and Purnima. They come to Industrialist Krushnaprasad’s family. Anuradha marries elder son Biswajit. And Purnima is wife of younger son Abhijit. That way, Anuradha and Purnima represent the two opposite strands of human life. Anuradha is ambitious, aggressive, manipulative and ...

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Tomato Khajura Khata Preparation Method

What is it? Tomato Khata (Sweet Tomato Curry) is a sweetened vegetable curry with made with Tomato and grated coconut and date palm. Ingredients 250 gm tomato (tamatar) 100 gm date palm (khajuri) 2 tablespoon freshly grated coconut (nadia kora) ½ inch ginger (adaa) 2 dry red chillies (sukhila lanka) ...

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Ghanta Curry Preparation

Ingredients 50 gm arum (saru) 50 gm potato (alu) 50 gm yam (desi alu) 50 gm pumpkin (kakharu) 50 gm striped pear gourd/ parwal (potala) 2 tomatoes (tamatar) 5-6 lima or indian beans (simba) 7 french beans (bin) 4 long beans (jhudunga) 1 brinjal (baigana) total 1 cup of dry ...

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Jeera Pakhala

Ingredients 2 Cup Rice 25 gm Kala Jeera 2 spoons Oil curry leaf(Bhrusunga Patra) Red pepper(Sukhila Lanka) Method Boil the rice(like we prepare normal rice). Remove the water from it and u get normal rice. Then put oil into the frying pan(Kadei). When the oil is hot enough put the ...

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Chhau Dance of Odisha

Chhau is an ancient dance form. It originated in the mock fights of the Oriya paikas (warriors) who fought rhythmically to the accompaniment of indigenous music instruments The highly Stylised Chhau dance of today follow the basic principle of the Natya Shastra of Bharat Muni and the Abhinaya Darpana of ...

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Krishna Leela

Associated with the cult of Krishna leela has a deep religious flavour.People in the village communities in certain parts of Orissa join in singing and dancing to the accompaniment of mridanga and cymbals. This is performed particularly on the occasion of Holi and Rasa Purnima. Different episodes of Krishna legend ...

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Ram Leela

Rama Leela, a very popular theatrical performance of Orissa as elsewhere in India, being religious in character retains all its religious significance. The theme of the performance is derived from Ramayana . In some places the performers use masks and there are others who do not use them. We have ...

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Pala Nacha

Pala, a very popular performance associated with the mixed cult of Satyapir, has wide distribution in Orissa. Its origin goes back to Muslim-mughal period when asimilation of Satya Narayan of Hindu pantheon with Pir of Muhammadanism, brought about a synthetic cult known as ‘Satyapir’. This is an instance to show ...

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Dasakathia

A colourful and popular performance is rendered by two members, one signer (Gayaka) and the other accompanist (Palia). The very word (Dasakathia) is derived from the word Das which means worshipper and Kathi means two pieces of sticks which produce a very sweet sound. This performance is ritualistic and secular ...

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Kanika

Ingredients 3 cups rice Basmati (basumati chaula)(or any local rice with a fragrance may be used) ½ cup bengal gram (buta dali) 1 cup sugar 1 cup (chini) salt to taste 25 gms raisin (khismis) 1 tea spoon turmeric powder (haladi gunda) 3 tablespoon ghee (gua gheea) Ghee 2 tbsp ...

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Ghia Anna Preparation

Ingredients 2 cups rice (chaula) 2 table spoon split bengal gram (chana dali / buta dali) 2 table spoon ghee (desi ghia) 10 curry leaves (bhursunga patra) 1 teaspoon cumin seeds (jeera) 2 red chillies (sukhila lanka) 2 table spoon lime juice (lembu rasa) salt to taste (luna) Method Soak ...

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Dal Khechedi

Ingredients 250 gms rice (chaula) 200 gms half-crushed green gram/ moong dal (muga dali) 1/2 tea spoon turmeric powder (haladi gunda) 51 table spoon cumin seeds (jeera) 1 pinch asafoetida (hengu) 100 gms pure ghee (gua gheea) 3 to 4 red chillies (sukhila lanka) 2 bay leaves (tej patra) 2 ...

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Muga Dalma Preparation

Ingredients 1/2 cup moong dal (muga dali) 1 tablespoon cumin seeds (jeera) 1 inch ginger – crushed (ada) 1 tablespoon ghee (desi gheea) 2 tea spoon cumin powder (jeera gunda) Chili power to taste (lanka gunda) 2 red chillies (sukhila lanka) Salt to taste 1 & 1/2 cups of cut ...

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Preparation of Dalma

Ingredients 100gm pigeon pea /arhar dal (harada dali) 50gm raw papaya (kancha amrutabhanda) 50gm striped pear gourd / parwal (potala) 50gm potato (alu) 1 big onion (piaja) 3-5 dry chili (sukhila lanka) ½ teaspoon mustard (sorisha) 1 teaspoon cumin seeds (jeera) 2 bay leaves (teja patra) ½ teaspoon turmeric powder ...

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The Konark Dance and Music Festival

The Konark Dance and Music Festival of Orissa is founded in the year 1986 at Konark Natya Mandap by Padmashree Guru Gangadhar Pradhan, The Konark Dance Festibal is held at the open air theatre of the Konark Natya Mandap, a prototype of famous Konark Temple. The Festival, held every year ...

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Special Delicacies from the Oriya cuisine

Sweets Orissa cuisine involves extensive usage of coconut even in desserts. People of Orissa include dessert in their regular meal. Some of the desserts which are famous in Bengal and all over India are the invention of Orissa. History says that the well admired Kheeri or Kheer (rice pudding) preferred ...

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