MOONG DAL PAN CAKES

Ingredients:

2 cups yellow lentils
(moong dal)
2 chopped onion
2 tbsp curry leaves
1''ginger
2 to 3 garlic cloves
1 tbsp coriander leaves
3 green chilies
2 cups butter milk
pinch asafoetida
pinch ajwain
salt to taste
oil for frying

Preparations:

Wash the yellow lentils thoroughly and soak them
over night or for at least 4 hours.
Drain the water, to this add onion,curry leaves,add ginger,
garlic, fresh coriander, green chili,asafoetida, ajwain,
salt to taste and grind using butter milk to smooth paste.
Make a batter with medium consistency like pancake batters.
Pour this batter into a bowl mix well and leave it for 10 min.
for fermentation.
After 10 min.Heat a dosa pan,grease with oil and pour ladle full of batter in the center and spread it with the help of back of a ladle in a circular motion to make a 6 inch round.

Cover and cook on low flame for about 2 to 3 minutes.
Remove the cover and flip it and fry it till done.
Serve hot moong dal pan cakes with any type of chutney or sauces.

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

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...

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive . It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time. The smell of this curry is knoked the mind and palates of your neighbours. I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...

A PINCH OF HING

Search This Blog