CHATPATTA ROHI CURRY

Ingrediants:

1kg crap fish
1 big size tomato
1 big size onion
1"ginger
10 piece garlic cloves
5 piece garlic chopped
2 tsp Kashmiri red chilli pd
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 fried fenugreek powder
1 pinch Hing
1/2 pinch ajwain
Black salt(instead of salt use black salt)
(use according to your taste)
Chopped coriander leaves for garnishing.

Preparations:

Clean fish and cut into 1 inch thickens.
Marinate the fish steaks in 1 teaspoon turmeric pd.
and salt for about 10-15 minutes.
It helps fish to absorb the spices and flavors.
Grind a smooth paste of tomato,onion, ginger,garlic and keep aside.
Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd.
and make a paste along with water and set aside.
Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed,
cumin,fenugreek seeds. When they splutter
add the masala paste mix and saute till the raw flavor disappears
and oil separates from masalas.
Now add tamarind paste and enough water and bring it to a boil.
After nice boil Slide the fish pieces carefully cover and cook for 10 minutes.
Do not stir just cook simmer till gravy is thicken and the fish is cooked.
Serve hot and Garnish with coriander leaves.

Potal Chenna rassa

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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

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

A PINCH OF HING

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