A PINCH OF HING

 Podapitha is a very old Odiya cuisine cake which is also the most preferred sweet of Shree Jagannath as Prasaad. Poda pitha means  burnt cake. As the name suggests, this pitha is baked and the lower portion of cake is burnt. Ingredientsp 2 cup rice 1 cup white black gram 1 tbsp baking powder/baking soda( optional) 1 cup finely grated coconut 2tbs cup chopped coconut 2tbs chopped sweet potatoes 2tbs chopped dates 2tbs Cashew nut and raisins 3 cup jaggery 1 tsp chopped ginger 1tsp roughly powdered pepper 1 table spoon ghee 1 tsp salt  Preparations: Clean the rice and black gram in water and soak it overnight. Wash them thoroughly and grind the batter coarse and thick but not as fine as the of dosa paste. Add coconut,sweet potato,cashew,raisins, grated coconut, chopped ginger, salt, pepper jaggery and baking powder.  Mix all the ingredients well . Keep the batters for 4 hours for self-fermentation. Pr-heat the p...

Street food specialty mostly found in Darjeeling or Sikkim. The filling of these momos is very simple and light. Serve these momos with chili garlic sauce. chicken momos recipe is a north eastern recipe and very popular in tibet as well. Chicken mince flavored with soy sauce, chili, chili is stuffed in a dough ball and then steamed. Since this recipe is a steamed recipe, it is a healthy high protein recipe with tender chicken. I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!! Ingredients.... For dough.... 1cup Maida 5tbsp  lukewarm Water Salt, to taste For fillings... 250g Chicken Kheema 1tbsp Garlic 1tbsp Ginger 1/2cup Onions 1/2cup Spring Onions 1tbsp light Soy sauce 1tbsp Sugar 1tbsp Cornflour Salt, to taste Pepper, to taste Preparations...... In a clean bowl, add the maida, salt and lukewarm water. Knead it until a tough dough ball is made. Oil the dough ball, cover it with a plate and ...

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...

 Ingredients: 1½ cups cooked rice 2 cups fresh curds 1 tbsp oil 1 tsp mustard seeds 1 tbsp black lentils 4 to 6 curry leaves 1 to 2 chopped green chilies, A pinch of asafoetida 1/2 tsp turmeric pd  Salt to taste Preparations: 1. Combine the rice and curds together in a bowl and keep aside. 2. Heat the oil in a broad non-stick pan and add the mustard seeds. 3. When the seeds crackle, add the black lentils, curry leaves and green chilies and sauté on a medium flame for 1 minute, while stirring continuously. 4. Add the asafoetida, turmeric pd , prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. 5. Add the salt, mix well and cook on a slow flame for 1 minute. serve hot or cool.