A PINCH OF HING

  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 completely dry, then add warm milk, stir well and cook until the milk reduces and the rice is  fully

  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 paste, garam masala,green chilli paste ( before that you must rub

  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, wipe out extra marinations from each breast a

  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 when we cook.    Remove the wings

  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 soaked shrimps water. Yes this water is full

  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 remove and start t

  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 while grinding but

  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. Serve as this

  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 bowl a

  Dry Ingredients:     3/4 cup whole wheat flour     3/4 cup oat flour (ground oats)     1/2 cup  white flour     1/3 cup shredded coconut     1 tsp baking powder     1 tsp baking soda     1 tsp cinnamon     1/2 tsp salt     1 cup cooked quinoa Wet Ingredients:     1 cup shredded carrots     1/2 cup whole milk yogurt (thick)     2 eggs, beaten     1/4 tbsp unsweetened apple paste(ground the green apples)     2 T coconut oil     1 tsp vanilla Preparations: 1. Preheat oven to 350 2. Cook quinoa (about 12 min.) 3. Combine dry ingredients, excluding quinoa 4. Whisk together wet ingredients 5. Fold wet ingredients into dry ingredients and stir until evenly mixed. Fold in cooked quinoa. 7. Pour into baking cups 8. Bake at 350* for 35-40 minutes serve hot or cool.

  Navratna pulao is a non-spicy but fragrant and exquisite recipe for pulao. Whole spices are there, like green cardamom, cinnamon, cloves and bay leaves, which impart flavor rather than heat. There is no spicy chili, peppers and ginger or garlic, used in this recipe.  In fact, its flavor profile is somewhat on sweeter side, because of the use of nuts, raisins, cherries and saffron milk. And that's exactly how it should be, soft, rich, flavourful and mild taste. Ingredients.... 1 cup – Basmati rice 1 Cup Paneer cubes Potato Onion Carrot  French beans Peas Cauliflower florets Corn  6 Green chilly chopped Nuts... 10 no. Cashew nuts 10 no. Raisins 10 no Cherries 10 no Sultana  Spices... 1 tsp Sahi jeera 1 Star anise 1 Javitri 4 Cloves 4 Cardamom  2 Bay leaf Desi ghee Water as required Salt to taste Rich products.... 2 tbsp few Kesar strings soaked in milk. 2 Cup thick milk Preparations..... Cut all vegetables into cubes. Fry paneer and keep aside. Soak rice for 30 minutes and then dra

  Ingredients.... 500 gm Jackfruit cubes  1 Onions sliced  2 chopped Green chilies 1 tsp GG paste  1 tsp Red chili powder ¼ tsp Turmeric powder ½ tsp Dhaniya powder 1 tsp Curry powder  ½ tsp Garam masala powder 4 tblsp Mustard oil  Salt to taste  Preparations..... Grease you hands and knife with generous quantity of oil. Skin the jackfruit and cut into cubes or your choice of pieces. In a vok add Jackfruit cubes, salt and enough water boil until done. Remove in a colander.  Heat oil in a kadhai add onion fry till brown, then add gg paste fry for a while now add all spices along with little water and salt stir well. Add boiled Jackfruit stir well, now start to fry and stir process until  the spices release their smell. Cook on medium flame, sprinkle water whenever you need but this dish should be thick without gravy. "Kossa" means typically consists of a base of all spices along with onion, garlic ginger being fried together to form a thick coating sauce.   Serve hot alongside

  Ingredients...... 1 Potato 1 Brinjal  1 Drumstick ½ of Plantain 1 Tomato  Cut all vegetables into 4 equal length wise. For paste.... 2 Dry red chillies 1 tbsp Mustard seeds ½ tbsp Cumin seeds 5/6 Garlic cloves Grind into a fine paste. For seasonings.. 1 Onion sliced ½ tsp Funnel seeds ½ Cumin seeds  1 Dry chilli into half Few curry leaves ½ tsp Sugar Dry spices... Turmeric powder Chilli powder Salt Oil Preparations..... Heat oil in a kadhai add sugar and  all seasonings, when crackles add the onions fry until light brown. Add Rai paste, turmeric powder, chilli powder saute for a while and then add water accordingly veggies,when it's boiling point add all vegetables and salt cook until thick and with little gravy.

  Mangochi Ingredients.... 1 Cup Moong dal 1 small tomato chopped 1 Onion chopped  10 to 12 cloves Garlic chopped  2 Green chillis chopped  1 tsp Ginger chopped  2 Dry red chilli small round flakes  1 Cup Beaten curd 1 tsp Magaj seeds  6 Cashew nuts 2 Cashew nuts chopped for tempering  ½ tsp Red chilli powder  1 tsp Turmeric powder  ½ tsp Coriander powder 1 tsp Asafoetida Kasoori methi 1 tsp of Cumin mustard Fenugreek and funnel seeds  Salt for kadhi and mangochi  Oil for deep fry Oil for tempering  P reparations..... Soak the moong dal overnight. Grind without using  water into a smooth paste.   Add salt as desired. whisk the batter continuously for more fluffy and light. Heat oil for deep fry, drop the batter to form a ball shaped pakoda. Swrill the spatula over pakodas for evenly cooked. Cook until all are equal colour. Once done remove in a plate.     Take a bowl of hing water and soak all pakodas for a while.  In a salad bowl add curd, add enough water, add moong dal paste, all ab

  Kakharu sakra Ingredients... Ash gourd cut into cubes 1 bowl  Jaggery 1cup Red chilli powder 1 tsp Turmeric powder ⅓ tsp Red chilli 2 Mustard Cumin ½tsp Fenugreek seed Fennel seeds 1 tsp Curry leaves Salt to t Ghee 1 tsp Preparations..... In a pan add cut ash gourd pieces, salt and turmeric powder and add a little water just enough for the vegetable to get cooked.  Remove ash gourd do not throw the left over stock, we use it later. Heat pan add ghee when melting add hing, mustard, cumin, fennel and Fenugreek seeds fry well.  Add curry leaves add left over gourd stock and then add jaggery stir well give a nice boil and then add boiled ash gourd cook until the gravy thickens.   Serve as side dish with any rice item.