 Ingredients: potatoes-4 boiled and skinned Tamarind -1 1/2 dissolved in 1 cup warm water Onion_1 sliced Oil-2 tablespoons Asafotida - pinch Sugar-1 tablespoon mustard-1/2 tsp zeera-1/2 tsp red chilly-2 fennel-1/2 tsp fenugreek-1/2tsp curry leaves-few Ginger-garlic paste-1 tablespoon curry masala powder_1 tbsp red chilly powder_1/2tspn Turmeric powder_1/2tsp salt to taste water - 1/2 cup Preparations: Using knife,pierce each potato in 4 piece. Heat oil in heavy large skillet over medium heat. Add potatoes and saute till golden and crisp. Remove from heat and set aside. Add Asafotida,mustard,zeera,red chilly,fennel,fenugreek and curry leaves saute till fragarance. Add onion fry 1 min,add red chilly powder,turmeric powder, masala powder,ginger-garlic paste with little water Cook for about 1 minute, then add the sugar,tamarind dissolved water ,potatoes and salt Cover and Simmer until the sauce has thickened about 10 minutes. Garnish with curry leaves and serve hot.  |
Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...