CAULIFLOWER GREENS WITH LENTILS

This is typical authentic Odisha saag curry known as phula kobi saaga ghanta ; which prepared almost in all Odia's home serve as a side dish with Pakala or with plain rice.
Cauliflower leaves are often sold along with the entire cauliflower. So we use this as fry's, curry's,fritters and so on...

Ingredients:

Toor Daal 1 cup
Cauliflower leaves 2 cups
Green chili 2 split
Turmeric 1/2

For Seasoning
Hing 1 pinch
Onion 1 Sliced
Garlic pods 6
Mustard + Cumin 1 tsp
Red Chili 2
Oil 2tbsp
Salt to taste

Preparations:

Wash properly and Discard the thick stems from all leaves. Chop the cauliflower leaves by cutting them in thin pieces although the greens doesn't need to be exactly cutting.
Cut in small sizes is good for cooking time.
Keep aside.

Wash and boil toor daal adding pinch of turmeric.
When the daal is cooked thoroughly and is soft remove in a bowl do not stir.
In same pressure cooker add the chopped cauliflower greens with little water cook 3to 4 whistles.
Remove in another bowl.
Heat a sauce pan with oil and do the seasonings by adding hing , red chili, pounded garlic pods ,mustard seeds and cumin seeds.

When the mustard starts spattering, add onions and fry them until they become transparent.

Add the boiled cauliflower greens mix to the seasoning stir well cover the lid and cook for another 5 minutes on low flame and turn of the heat add salt stir then add dal stir again and cook for 1 boil. Remove from heat and it's ready to serve.

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

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

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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