Panchalingeshwar Temple is in Balasore district of Odisha. Panchalingeshwar named after the five Shivalinga that are enshrined inside.Tourism for the Panchalingeswar temple is on top of a hillock near the Nilagiri hill (not to be confused with that of Western Ghats). 

Panthanivas at Panchalingeswar is situated at Shyamasundarpur, Via. : Rajnilagiri,  Balasore. One can call the our Office at Panchalingeswar for Hotel Accomodation 

The Shivalingas are said to have been enshrined by Sita, the wife of Lord Rama during their exile. Another story holds that King Banasura worshiped the Swayambhu Lingas at this place given its beauty. A beautiful cold water stream is the main attraction of the area, regularly washes the Shivalingas as it flows over them. To reach to the temple one has to lie flat on the rock parallel to the stream to touch and worship the lingas inside the water stream.

There are Private Hotels available for the Tourist near Panchlingeswar Temple.

chandipur beach speciality

Have you seen the sea disappear in front of your eyes?

Have you seen the sea disappear in front of your eyes? A unique phenomenon rarely seen anywhere else, the sea recedes by as much as five kilometres every day on the Chandipur beach in eastern India, not just enthralling the onlooker but also offering an opportunity to literally walk into the sea.

One of nature's many wonders, the sea recedes massively from the beach during ebb and returns to fill the emptiness during high tide. This hide-and-seek of the sea comes to play twice a day and seeing the sea disappear and then return is an unforgettable experience.

Chandipur lies around 200 km from state capital Bhubaneswar. From here, one can either take the train to Balasore, the closest town at a distance of 10 km, and then travel by road, or take the entire journey by road on National Highway 5. One can be assured of a good journey thanks to the green scenery that follows you throughout and good roads.

Adding to the peaceful ambience are the swaying casuarina trees and the solitary sand dunes, with the constant hum of the waves as they rise and fall gently.

Considering its uniqueness, the beach supports a varied range of biodiversity. It's not rare to thus find a horseshoe crab or red crab crawling beside you.

While it's still not very well known among tourists who flock to its cousin beaches of Puri, or the temple destination of Konark, local tourists often visit Chandipur.

"My wife and I saw the sea disappear in front of our eyes, and we walked in the sea bed, almost for four kilometres, and then returned with the gentle water when the high tide came," Anirban Mukherjee, a tourist from the nearby state of West Bengal, told IANS.

"It was like returning with the sea. The massive void left behind by the waters, the path we took, was soon filled up and it was as if we had walked into the sea. This beach is nothing like the other beaches," said his wife Arpita.

For some, it's not just walking but also riding a bike into the sea.

When asked if it was dangerous for people to ride a bike into the sea bed with the impending high tide, Dasarath Dash, a coconut seller by the beachside, said no.

"The tide has its timings. Depending on the moon, the timings keep changing. It's mostly the locals, familiar with the tide's time, who take their bikes into the sea bed. The others are thrilled just to even walk that distance," Dash said.

"In any case, the sea is not rough here. The waves are gentle," he said.

Food is another plus point here. For those who love sea food, here's a place which can offer you plenty, especially fresh prawns.

The Chandipur beach is also well known for its proximity to the Defence Research and Development Organisation's (DRDO) Integrated Test Range. A number of missiles have been launched from here, including Akash, Agni, Shaurya and Prithvi ballistic missiles.

There is a handful of small hotels - with a tariff range of Rs.500 to Rs.2,500 per day - and a government guesthouse in Chandipur. There are no 5-Star hotels in the area. One can also opt to stay in Balasore.

"The best time to visit Chandipur is winter, between November and March, and most tourists come during this time," Dash said.

The tourism department has also been trying to promote Chandipur and other spots nearby as potential tourist destinations. An elaborate beach festival, showcasing the dance forms, art and culture of the state, has become an annual affair here and takes place every February.

"I really hope proper infrastructure can be put in place so that the Chandipur beach attracts more tourists and the locals around can benefit. Right now we mostly have local tourists and those from the neighbouring states. The number of foreign tourists is still very low compared to Puri," said Ubachan Mohanty, a local.

BE-WAZNI DOODHIA SANGAM

( A chef’s creativity of milky paneer delicately turned to a feather light appetizing snack for a non greasy, filling food affair )

Ingredients:

1. 1 tblsp Fresh Cream
2. 500 gms paneer / cottage Cheese sliced into 1 ‘CUBES
3. 1 cup Cheese grated
4. 1/2 tsp Peppercorns crushed
5. 2 medium sized Tomatoes sliced
6. 1 tblsp Mint Chutney
7. 2 medium sized Onions sliced
8. 100 GMS processed Cheese

For Marinade:

1. Chaat Masala to taste
2. 1/3 cup Hung Yogurt
3. 2 tblsp Mustard Oil
   
4. 4 tsp Ginger Garlic Paste
5. 1 tsp Garam Masala Powder
6. 1 tsp Coriander Powder
7. 1 tsp Cumin Powder
8. 2 tsp Red Chilli Powder
9. Salt to taste

How to make HARE BHARE PASANDE:

1. Slice paneer into seven pieces.
2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
3. Keep aside for 10 minutes.
4. Spread mint chutney evenly on the cut paneer.
5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
6. Stack each layer of cut paneer one on top of the other, by repeating the process.
7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven. / BARBEQUE / GRILL
9. Cut into desired equal sizes. SERVE HOT WITH ONION RINGS.

My Slideshow

Arpita Beach Resort Recipies of Chicken Dum Biriyani

Chicken Dum Biryani Recipe

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Chicken Dum Biryani is cooked with basmati rice and boneless chicken marinated in awesome herbs and spices. Biryani’s were originally made in the kitchens of Mughal Emperors, who of course, expected nothing but the best. Chicken Dum Biryani is one of the most famous Biryani recipe made in India and around the world. The reason it is called dum biryani because it is cooked on low heat (dum) to get all flavors out from the herbs and mix them in meat and rice.

Main Ingredients :

·         2 cups long grained basmati rice

·         500 gm boneless chicken thighs or 750 gm chicken on bone

·         4 cups water

·         Salt to taste

Marination Ingredients :

·         1 cup hung curd

·         2 tbsp ginger-garlic paste

·         4 green chillies crushed

·         1/2 tsp white sesame seeds paste

·         2 tbsp cashew nuts-almonds paste

·         2 tsp lemon juice

·         1/2 tsp red chilli powder

·         1/2 tsp turmeric powder

·         1 tsp ground coriander

·         1/2 tsp garam masala powder

·         2 tbsp fresh cilantro finely chopped

·         1 tbsp mint leaves thinly chopped

·         Salt to taste

Whole Garam Masala Ingredients :

·         1 bay leaf

·         2 whole Kashmiri red chillies

·         2 green cardamoms

·         2 cloves

·         1-1/2 inch cinnamon stick (cut into bits)

·         1 mace

·         2 star anise

·         3/4 tsp whole cumin seeds (jeera)

Other Ingredients :

·         1 big onion (cut into slices)

·         1 small onion coarsely chopped

·         2 tsp fennel or saunf powder

·         1 tsp yellow chilli powder

·         1/2 tsp cardamom powder

·         1/2 cup fresh cream

·         Few saffron strands

·         4 tbsp milk

·         1-1/2 tbsp rose water

·         Few ginger julienne

·         2 tbsp pure ghee

·         Some brown onions to garnish

How to make Chicken Dum Biryani :

Cook the Rice :

1.     Wash the rice thoroughly in normal tap water and soak for about 30 minutes.

2.     Soak the saffron in milk and set aside.

3.     Heat 2 cups of water in a big pan.

4.     Add salt and rose water

5.     When the water starts boiling then add rice into it.

6.     Cook the rice over medium high heat for about 10-12 minutes and then simmer the flame.

7.     When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.

Cook the Chicken :

1.     In a medium size bowl, mix all the marinade ingredients.

2.     Cut the chicken into small size pieces and add into marinade mixture.

3.     Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.

4.     Meanwhile, heat a big non-stick pan and melt the ghee in it.

5.     Add whole garam masala and saute for few seconds over moderate heat.

6.     When the spices turns into little brown then add onions.

7.     Cook the onion on a low flame and make sure that they should not change their color.

8.     Stir constantly if the heat is getting too high.

9.     Put little bit of water to get a nice and glossy color of onions.

10.   When onions are well cooked, add marinated chicken along with its whole mixture.

11.   Now add fennel and yellow chilli powder.

12.   Mix it well and adjust with the salt.

13.   At this moment, add 1-1/2 cups of water and leave to cook for 6-8 minutes on medium heat.

14.   Once the chicken seems almost done, then you can mix cardamom powder along with fresh cream.

15.   Remove from the heat and allow to cool down.

16.   When the chicken cools down, take the chicken pieces out and strain the whole gravy over the pieces of chicken.

17.   Garnish with some chopped cilantro and set aside.

Lets make Chicken Dum Biryani :

1.     Spread an even layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.

2.     Garnish the biryani with some brown onions.

3.     Now make the layer of remaining rice and chicken, top with the saffron mixture, chopped cilantro and ginger julienne.

4.     Now we have to cook this biryani on very low flame and there are two ways to cook it on dum without exploring out the steam. Here I’m showing you both ways to cover the biryani for proper cooking.

5.     Cover the pot either with an aluminum foil.

6.     Now carefully put the lid over the foil and immediately reduce the flame.Or you can make a flour dough, stick on the lid and cover the pot.

7.     Make sure the steam should not come out.

8.     Let it cook on low flame on dum (low heat) for about 6-7 minutes.

9.     Serve this delicious chicken dum biryani piping hot with few round onion slices, lemon wedges and raita of your choice.

Cooking Tips :

1.     You can use any long grained rice, but I prefer “India Gate” basmati rice for the perfect biryani texture.

2.     You can add food colors such as yellow, red or orange to make your biryani look more colorful.  However, I prefer not to add any colors in my biryani because saffron, rose water and yellow chilli powder leaves its own color in the rice and make it look little bit yellowish, which looks good and natural.

3.     Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.

4.     The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum, like I have shown two of them. One more method is to cover the pot with aluminum foil and keep the pot on the hot griddle on low flame for 10-15 minutes, until it gets ready.

5.     You can serve chicken dum biryani with boiled eggs as well, as shown in this image.

Arpita Beach Resort (Chandipur)