NOODLES WITH EGG AND PRAWN

Prepare all frying in advance of the stir-fry so
that nothing gets overcooked.

Ingredients for scrambled egg:

5 eggs
2 tbsp milk
1/2 tsp salt
1 tsp oil

Break eggs into a bowl with salt and milk.
whisk eggs for 1 min.,make sure eggs fully
mixed with the seasonings and keep aside.
In a Kadhai poor oil over a high flame and
Then pour the egg mixture over the oil, and fry until set.
Slowly stir, gently lifting and folding uncooked and
cooked portions together.
Lift and fold , continue until the eggs have set
and are moist, fluffy, and glossy.
Do not overcook the eggs.
Now remove from the pan and set aside.

Ingredient for prawn fry :

Take prawn marinated with turmeric and salt.set aside.
Add the oil to a same kadhai .
When oil is hot slowly place the prawns in it.
Cook on medium flame for couple of minutes.
Do not over cook the prawns as it will become rubbery.
Remove the prawns on to a plate and set aside.

Ingredients for noodles:

water
salt

Bring a large pot of salted water to a boil for the noodles.
Slowly add dry noodles to the boiling water.
When the water returns to boil, stir every few minutes.
Cook in low flame to reduces the surface foam
of waste. Do not stir continues.
but always taste noodles before draining to make
sure the texture is right.
Rinse noodles under cold water and set aside.

Ingredients for poached egg:

1 Egg
1 tsp butter
salt

Preparations:

Heat butter in a frying pan on a low heat,
and once melted and bubbling butter.
Gently crack and drop the egg into the center of the pan.
Poach eggs for 4 minutes for a soft yolk or
until cooked to your liking.
Sprinkle salt on top of egg.
Remove with a slotted spoon on a plate.
keep it for garnishing.

Ingredient :

2 tbsp butter
1 tsp ginger garlic paste
1 tsp garam masala pd
1/2 tsp soy
1/2 tsp chilly
1/2 tsp vinegar
boiled noodles
scrambled eggs
poached egg
fried prawns
salt

Preparations :

Add butter to kadhai Put on to a low flame.
Add ginger-garlic paste,soy sauce,chilly sauce and vinegar.
Add masala pd. along with little water.
Now add prawns and stir nice.
Add noddles,scrambled egg and toss just till it's warmed.
Remove cooked noodles on a plate garnish with poached egg.

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

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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