A PINCH OF HING

   Georgian eggplant rolls are one of the most popular Italian dish. Which is known as Nigvziani badrijani. This dish is served cold as an appetizer, often as an accompaniment.   These are thin, fried brinjal slices, which are filled with walnut paste and walnut crushed and decorated with sesame seeds and peanut butter.  Ingredients....... 2 eggplants 1 garlic clove 50 grams walnuts Few crushes walnuts  4-5 tablespoons chopped fresh parsley 3 tablespoons mayo Salt Black pepper Olive oil Sesame seeds  Peanut butter  Preparations...... Wash eggplants, cut off and discard stems. On a cutting board, using a mandoline or sharp knife, slice each eggplant lengthwise in long pieces, ½-inch thick. Sprinkle eggplant slices with Kosher salt and place in a large colander to drain for 15 to 20 minutes. Discard liquid. Preheat the oven to 400F. Place sliced eggplants onto a baking sheet, drizzle with olive oil, and season pepper both sides, here no need to add ...

  Jackfruit 65 Ingredients..... ½ kg jack fruit 4 tblsp 65 masala powder  2 tsp rice flour  3 tblsp hung curd  1 tsp ginger-garlic paste Juice of 1 lemon Salt as required Oil for deep fry  Preparations....... Peel the outer skin and cut the jackfruit , including the rind and seeds, into nice big pieces. Prepare the marinade by mixing  65 masala, corn flour, ginger-garlic paste, lemon juice and salt as required in a bowl. Add curd into it add the jackfruit pieces. Mix well and keep in refrigerator for at least 30 minutes. Remove from refrigerator mix it well before frying. Heat enough oil in a pan and deep fry the marinated jackfruit pieces 4 at a time. Fry until they are crisp and nice dark in colour. Serve hot with or without any sauces or chutneys just enjoy the taste of vegetarian version of 65.

  You swallow the rice as soon as  the distinctively tangy sweet gravy of Odisha reaches  your tongue.😁.  The number of individuals who consume sweets with rice has decreased in the modern day, but Bhendi Sakara, an ancient Odia side dish has a flavor that will completely please your palette.No regrets, no complaints at the dining table, just a request for further finger-licking dishes. Ingredients..... 250 gm Bhendi  4 tbsp Jaggery  Lemon sized Tamarind  1 tsp Rad chilli powder  ¼ tsp Dhaniya powder  ½ tsp Jeera powder  Few Curry leaves  One onion (optional) 1 tsp Panch phoran Salt Oil Preparations......  Cut the bhindi into two pieces after washing. Add a spoonful of oil to a kadhai and cook the bhindies till they change color. Remove in dry plate. Add extra oil to the same kadhai, add panch phoran, and while it's spluttering, add onion. Don't brown it. Add all of the spices, including salt, tamarind water, and jaggery. Cook...

Biri chaula dantikili ******************* Ingredients...... Rice flour - 1 1/2 cup Urad dal -1 cup  Sesame seed - 1or 2 tsp Oil - 1 or 2 tbsp Salt - 1 or 2 tbsp Preparations..... Heat a pan, add urad dal, and roast them well, without changing colour. Once cool make a fine powder of it. Take a bowl, add rice flour, and urad dal flour, black sesame seed, two tbsp oil and salt and mix them well before adding water to this. Now gradually add warm water and knead until the dough is smooth, cover and keep aside. On dinning table spread a clean white sheet apply slightly oil on it . Take dantikili mould fill the dough close it tightly and start making dantikili on sheet as round shaped. Repeat until finish all your dantikili dough. Fill a dantikili mold with dough,  seal it tightly, and begin creating  circular foam dantikili on a sheet.  Continue until you have used up  all of the dantikili dough. Allow this uncooked circular dantikili to dry somewhat. In a pan, heat ...

  Raw Papaya and Shrimp Rai ***************************** Rai paste .... Take mustard seeds, cumin seeds, fennel seeds, garlic, dry chili, and onion and grind them into a paste. Cut and wash the papaya accordingly for family choices.  Clean the shrimp and marinate it. Fry the shrimp in oil in a pan, and add a little oil; fry one teaspoon of panch foran, onion, green chili, curry leaves, and dry chilli in it; add the rai paste and salt; add the papaya  and a little water; and cook until it is cooked. When it becomes thick, add the shrimp, add one tomato, and cook for another ten minutes. Eat it hot.

  Smokey Cherry Plumb Mojito  If you want to add something new to your healthy fresh cool drinks, include this smokey plum Mojito in your menu!   Choose both types of plums in this drink orange for sourness red ripen for sweetness.     Ingredients..... 2 smokey plums Few mint leaves  ½ lemon into 2 parts ½ teaspoon 3 mix powder  Soda water Ice cubes  Presentations... 3 mix powder.... Heat a pan on high flame and switch off the flame when heated up. On that hot pan add one teaspoon spoon full of cumin seeds keep continue stirring when start splutter remove and make a powder along with one teaspoon of white pepper and half teaspoon of salt.  Mojito making.... Slice smokey plums into pieces and place in tall glass.   Add mint, lime juice,  and 3 mix powder.  Using a muddler, muddle the plum and mint until the plum’s juices are released and mint leaves are slight broken apart. Add chilled water and then top with soda wate...

  Dahi lau santula is a healthy and refreshing side dish from the Odisha Cuisine made with steamed bottle gourd and curd. The recipe is very simple and requires a few basic ingredients. Ingredients.... 1 Bottle gourd  1 cup thick curd 1 green chilli  5 garlic cloves round slices  1 tsp urad dal 1 tsp mustard cumin seeds  2 Chopped dry red chillies  Few curry leaves  Oil Salt to taste  Preparations.... Wash bottle gourd peel it and cut into small pieces. In a pan add bottle gourd, little water and salt boil until bottle gourd smooth and transparent. Remove from flame. In a bowl add curd mash one green chilli and add salt mix well and pour this on boiled bottle gourd mix well keep aside  In a pan heat oil add all tempering ingredients one by one when all done spread this on top of dahi bottle gourd mix well and serve as side dish. You may also add chilled curd and serve like raita.

Ingredients...  1 cup of rice  1 liter of milk  1 Baiganapalli mango  1½ cups jaggery  4 whole Cardamom  1 large bay leaf  ⅓ tsp salt  ½ cup of desi ghee  Preparatory...   *Wash the rice and pat dry on a dry cloth, once completely dry transfer it to a dry bowl and keep aside.  * Bring the milk to a good boil, stir once and boil for few more minutes. No need to reduce  * Make a powder of cardamom and bay leaf and keep aside  * Wash mango and keep them in a bowl filled with water for at least 2 hours.  *Cut the mango, peel it and make a smooth puree. Keep aside. * To remove the impurities from the jaggery, soak it in little water, boil, and strain it. Keep aside. Preparation.....   In a pot, take desi ghee and melt it on low heat    After the ghee melts, add the rice and saute until light brown   Once rice roasted well, add jaggery water, cardamom - bay leaf powder and salt and cook until comple...

  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG pa...

  Ingredients ... 1 Cup raw rice 1 Blackgram dal 1 pinch baking powder  1 tsp cumin seeds 2 Chopped Green chili 1 tsp finely grated ginger salt to taste oil for deep frying Preparations .... Wash and soak rice dal with enough water, atleast 1 hour After 1 hours drain excess water and grind into a thick smooth batter. Cover and keep aside for long hours to nicely fermented or approximately 6 hours. After 6 hours mix well and add all above ingredients along with baking powder.   Heat deep kadhai with sufficient oil for deep frying. Drop small balls of the batter into the oil. Cook till brown on one side and then flip to cook on other side as well. Remove and drain on kitchen towels. Serve hot with only tangy spicy tamarind chutney like Odisha vendor served to their costomer.

  If you love chicken breasts but hate that rubbery feel, it isn't hard to learn how to remove it before cooking. But if it doesn't bother you, you can be assured that it's not dangerous to eat.  Try this easy making and healthy version, with few tips you make a delicious, soft, juicy and perfect tender chicken breast curry.  Ingredients...... For marinate.... 2 Chicken breast  1 tsp pink salt 1 Cup hung curd For curry..... 1 Big size onion finely chopped  ½ Cup tomato puree 1 tsp Crushed GG paste  ⅓ tsp of garam masala 1 tsp Red chilli powder 1 tsp Chopped Green chillies  ⅓ Turmeric powder 1 tsp Whole spice powder( black cardamom, cloves, bay leaf, star anise and pathar phool)  1 Cup chicken stock or warm water  Salt to taste Mustard oil Coriander leaves  Preparations....... Marination..... Give a nice massage to chicken breasts with pink salt and curd, cover and keep this in refrigerator for half an hour.   Remove from fridge...

  I’m sure you’ll love these wings as much as I do and you may even be surprised by how easy it is to make them! These are made with just a handful of everyday, simple ingredients. Truly these are one of the most easy and quick pan fry chicken recipes. Ingredients.... 500g Chicken wings with skin 2 tblsp Honey 1 tbsp finely paste garlic  ¼ White pepper powder  ½ tsp Arrowroot powder  1 tsp Chilli powder mo ½ tsp Soya sauce ½ tsp white vinegar For garnishing.... Spring onion chopped Dry chilli flakes  Preparations..... Clean wash the wings properly.  Take a water on a vok, add wings, sprinkle salt, vinegar and black pepper. Don’t go overboard with the salt, can taste a little salty when we use soya  sauce later. Give a nice boil, we need perfect shape without loosing it's skin. Cook for 10 to 25 minutes on medium heat.  Switch off the flame remove all wings on a plate, keep this in refrigerator for 20 minutes to set the outer skin and slightly hard...

  Ingredients.... Noodles  1 bowl chicken curry 2 tbsp Dry shrimps 2 Egg  1 half boiled egg ( for garnish) 1 tblsp chopped garlic 1 tbsp chopped green chillies  1 sliced onion 2 to 3 tbsp sliced cabbage 1 tsp garam masala Salt if needed  Oil Preparations...... One bowl of chicken curry, with small pieces of chickens or good to use leftover chicken curry. keep aside. Wash, clean rinse nicely and soak dry shrimps with little water. Bring a large pot of water to a boil. Cook the noodles accordingly your packages, Drain and rinse with cold water to stop the cooking process. Keep aside.  Heat a deep pan along with oil, make scrambled egg, scramble should look softly set and slightly runny in places, remove in a plate.      Again add oil to the same pan, then add garlic fry until brown, add shrimps fry for a while, add onions, chillies and cabbage. Cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the left over s...

  Ingredients.... 250 gm Fresh tuna 1 egg 80g sweetcorn 20g grated cheese 1 tbsp cornflour 1 tsp black pepper 1 tsp crushed garlic 1 tsp chilli flakes  Salt Oil Preparations... Wash, clean and fine chopped tuna fish and add sweetcorn, spices, egg and cornflour along with salt. Mix well keep this in refrigerator for 10 minutes for crispier fritters or else continue to fry. Heat oil in a frying pan, once hot, use your palm to create flatten patties from the mixture. You should have enough to make equal size patties, and probably enough space in your pan to cook 4 at a time. Fry 5 minutes and then using a flat spatula, carefully flip the fritters over, they should be golden brown on the bottom and well bound. Cook for a further 2-3 minutes until golden brown on both sides, then transfer to a plate while you complete the same process with the remaining fritter mixture. Serve alongside a salad or eat as is with a spicy dipping sauce.    Or don't wait for servings just rem...

  This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.  In almost every notable South Indian hotel and restaurant in the city, this vegetable kurma is served as a side dish with puris, chapati, and parotta, and with iddiyapam, apam, for breakfast and dinner. Try this once..... Ingredients... 2 onions 2-3 green chillies 1 tsp ginger garlic paste 3 cups mixed small cut 9 types of vegetables  1/2 cup milk 2 tbsp yogurt optional 2 tsp coriander powder / malli podi 1/2 tsp cumin / jeera 1/2 tsp black mustard seeds 1/4 tsp fennel seeds  2 string curry leaves 1 tbsp oil 2 tsp ghee Salt to taste For paste..... 4 cloves 2 ″ cinnamon stick 2 cardamom pods 5-6 cashew nuts 2 green chillies 1/4 cup grated coconut Preparations...... Add the ingredients under the list “to grind” into a small mixie jar or spice grinder. Grind to a smooth paste with water. I added about 1/2 cup water...

  Amba Nadiya palua thikiri Ingredients .... 1 Cup Arrowroot powder 1 Cup Mango pulp ¼ Cardamom powder ½ Cup grated tender smooth coconut Sugar if needed ½ Cup Milk 1 pinch Salt Desi ghee for grease the tray Preparations...... Grease the tray and keep this tray on refrigerator. Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down. After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water. Now take another mixing bowl add everything mix nicely to make like batter. Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously. When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray.  After it comes to room temperature cut into your choice of pieces. Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serv...

  Ingredients..... Radish greens 1 radish cut into small cubes 1 Onion chopped  1 tblsp of Garlic chopped  2 dry red chillies into 4 pieces ½ tsp cumin seeds ½ tsp mustard seeds Mustard oil Salt to taste  Preparations........ Wash properly leafy vegetables along with it's soft tender stems. Remove in a colander, when all water drains shred into thin and fine. Keep aside. Heat one cup of water with little salt add shredded saag cover and cook until dry and done. No need add more water, we need a dry fry side dish. Heat kadhai, add oil when it comes to smoking point add chopped garlic stir well fry until light brown, now add chopped onions fry till brown, spread these make a hollow add red chillies, Mustard, cumin, when spluttering mix every thing, now add boiled saag to this tempering mix nicely fry on high flame until it's done perfectly. Serve as side dish with rice or roti.

  Whole moong dalma  Ingredients..... ½ Cup Moong Hing 1tsp crushed ginger garlic 1 tsp Red chilli powder 1 tsp Turmeric powder 1 tsp fried red chilli & cumin powder 1 tsp panch futana  Mix Vegetables 1 Cup Plantain, Parwal, Potato, Brinjal, Taro, Pumpkin and Raw Papaya.  Cut into small cubes. Ghee Salt to taste  Preparations...... Wash moong well drain water and fry with ghee and then soak for 2 hours.  In a pot add moong along with it's water, turmeric and salt, when half   cooked add all vegetables, stir well, cover and cook until fully done. Heat ghee in a separate pan, add panch futana, hing,  crushed ginger garlic, red chilli powder saute nicely then add little water pour this on top of moong dal, stir well sprinkle cumin red chilli powder on top, cover the lid, stir on the time you serve.  Enjoy this with steam rice or roti.

  Ingredients.... .¼ cup golden raisins ¼ cup black raisins (seedless) ¼ cup cashews ¼ cup chopped candied orange peels or candied citrus peels 8 dried apricots 8 to 9 dates – small to medium-sized ¼ cup tutti frutti – optional 2 tablespoons dried cherries or glazed cherries 1 cup rum or 1 cup fresh orange juice or apple juice 1.5 cups all-purpose flour – 187 grams 1 cup whole wheat flour – 120 grams 1.5 cups demerara sugar – 250 grams – can also add instead 250 grams brown sugar or 250 grams white sugar or 250 grams powdered sugar/confectioner’s sugar 1 cup oil or melted butter, use any neutral flavored oil 1 cup soy milk or any nut milk or dairy milk 2 tablespoons apple cider vinegar or regular white vinegar 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon vanilla extract or ½ teaspoon vanilla essence stir nicely. Preparations... Start by chopping all the nuts and dried fruits. Put them in a bo...