PRAWN POTATO CURRY

250 grams of Prawns,
2 boiled and peeled potatoes,(boiled the potatoes with salt)
1 big onion sliced
1 cup chopped tomatoes,
1 tsp ginger-garlic paste
1/2 tsp Chili powder
1/2 tsp Turmeric powder
1/2 tsp curry masala powder
1/2 tsp Garam masala powder
1 1/2 tbs of Sunflower oil
salt according to taste
1 tsp lemon juice
1 tbs chopped coriander leaves.

Clean and remove the cell of the prawns.
Now add lemon juice mix it well.
Add turmeric powder,salt and ginger-garlic paste
mix nicely and set it for at least 15 min.
For fast marination refrigerate for 5 min.
Now add 1 tsp oil to a kadhai (no need to add too much oil)
add marinated prawns to kadhai fry till they turns red in color.
Remove half fried prawns from kadhai to a plate and keep aside.

Peel and cube the potatoes into medium size.
Again heat oil in the kadai.
Add sliced onions saute for few seconds or
till they turn light brown in color.
Add the tomatoes and all the spice powders and fry till they are mushy.
Now add potato and salt. Fry for few minutes.
Pour a cup of water and cover with the lid.
Bring to the boil, then reduce heat to low and simmer for 5 minutes
After 5 min.open the lid and add the prawns
cook for 2 minutes or until prawns are cooked.
Remove from the heat and stir through some chopped coriander leaves.

Serve with rice or roti.

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Munika Saaga Kanji

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

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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