Mari Habba at Manjitha happened as planned, a four-day festival once a year is a real treat for those who love food, music and dance. (Not to forget our holy lord’s blessings), I have not missed this fest in my entire life, when its Mari Habba in any badugas village it is mandatory to cook chicken but here in Manjitha we never cook meat on any of the four days. With all the booze, music and dance we all are happy without meat for four days.
I have seen a lot of changes in the dishes we prepare for Mari Habba, tough there are not many changes in the udhaka we prepare, in few houses I missed the potatoes in udhaka, a badugas proverb comes to my mind “GHANDA (GHANDU) ILLADHA MANE HOLLA, GAASU ILLADHA UDAKKA HOLLA” the meaning “without a man (husband), house is bad; without potato, curry is bad”. But what happened to those potatoes? Mushroom and vegetable pulaos substituting Rice and udhaka and lot many new sweets taken place of Enne Hittu and other traditional sweets.
Years ago every house in our village will prepare enne hittu and diamond cuts ( off cuts of sweet dough deep fried in oil) for all the festivals, but last Sunday I hardly found any diamond cuts , and enne hittu is prepared to pack and send it to neighbour villagers and relatives. For the peoples who comes on the festival day, there are plates full of semolina ladoos, mysore pak, coconut burfies and many. My neighbour prepared hulwa with cornflour… What you call it? Karachi Hulwa…. for Mari Habba, my aunt says that preparing diamond cuts and ennehittu is a long and tiring process, and she has been preparing the same for so many festivals , and want to try something new that’s why all these ladoos, mysore pak,,and so and soo… and she has to wait for my grand mother to come and prepare the batter for Enne Hitttu. Is my aunt really tired? or she dosen’t knew the technique of making the batter for Enne Hittu?
Once upon a time ghee was abundant in any badugas village, which they used for deep frying, the result is “Thupatha Hittu” today oil replaces ghee and we call it “Enne Hittu” hope nothing replaces oil in the future and the recipe remains standard. My grandmother remembers adding equal amount of wheat flour and refined flour for Enne Hittu batter, today its just refined flour in our authentic dish. Last Sunday I saw two containers of Enne Hitttu batter, one with oil and another without oil, my aunt say’s that one with oil will raise and taste better, then why she prepared another without oil? In case, if something goes wrong, the batter without oil will be the back up, in the end both the batter gave wonderful Enne Hittu. Hope no one will experiment any fusion with our traditional food and I’m sure that Enne Hittu will exist as long as our culture exist.
I have seen a lot of changes in the dishes we prepare for Mari Habba, tough there are not many changes in the udhaka we prepare, in few houses I missed the potatoes in udhaka, a badugas proverb comes to my mind “GHANDA (GHANDU) ILLADHA MANE HOLLA, GAASU ILLADHA UDAKKA HOLLA” the meaning “without a man (husband), house is bad; without potato, curry is bad”. But what happened to those potatoes? Mushroom and vegetable pulaos substituting Rice and udhaka and lot many new sweets taken place of Enne Hittu and other traditional sweets.
Years ago every house in our village will prepare enne hittu and diamond cuts ( off cuts of sweet dough deep fried in oil) for all the festivals, but last Sunday I hardly found any diamond cuts , and enne hittu is prepared to pack and send it to neighbour villagers and relatives. For the peoples who comes on the festival day, there are plates full of semolina ladoos, mysore pak, coconut burfies and many. My neighbour prepared hulwa with cornflour… What you call it? Karachi Hulwa…. for Mari Habba, my aunt says that preparing diamond cuts and ennehittu is a long and tiring process, and she has been preparing the same for so many festivals , and want to try something new that’s why all these ladoos, mysore pak,,and so and soo… and she has to wait for my grand mother to come and prepare the batter for Enne Hitttu. Is my aunt really tired? or she dosen’t knew the technique of making the batter for Enne Hittu?
Once upon a time ghee was abundant in any badugas village, which they used for deep frying, the result is “Thupatha Hittu” today oil replaces ghee and we call it “Enne Hittu” hope nothing replaces oil in the future and the recipe remains standard. My grandmother remembers adding equal amount of wheat flour and refined flour for Enne Hittu batter, today its just refined flour in our authentic dish. Last Sunday I saw two containers of Enne Hitttu batter, one with oil and another without oil, my aunt say’s that one with oil will raise and taste better, then why she prepared another without oil? In case, if something goes wrong, the batter without oil will be the back up, in the end both the batter gave wonderful Enne Hittu. Hope no one will experiment any fusion with our traditional food and I’m sure that Enne Hittu will exist as long as our culture exist.
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