A PINCH OF HING

Kanji is an authentic and traditional Odiya recipe which is very popular in Southern part of Orissa. It is basically a soupy type curry with more liquid , which is tangy in taste and unique sourness. Kanji is cooked during summer. Because in summer we love to eat pakhala.  Pakhala( watery rice ) water is used for kanji which is naturally gives tangy and soury taste. Kanji we cook in varieties saag kanji,fish kanji, in vegetables we use lots of vegetables. All kids may love this soupy curry which is quite a healthy dish by nature. After eating the kanji, the Remaining water is sipped with great relaxation.

Ingredients: Cauliflower florets cut into length wise Potatoes 2 medium, cut into length wise. Turmeric powder 1/2 tsp Red chilli  powder 1/2 tsp  Salt: to taste Oil for fry Preparations: In a kadai heat oil and spices along with salt. Now add the potato and cauliflower stir well cover cook on  medium heat until three-quarters tender. Remove the cover sprinkle little water stir again and cook on low until the potatoes are tender  and veggies became slightly brown and crisp.  Serve with rice.

(Chicken Spicy Gravey) Tamil authentic curry with spices and tamarind. Kuzhambu Masala 250 gm of Measurements 30 dried red chillies 1/2 cup coconut powder 5 2"sticks cinnamon 10 cloves 1/2 cup coriander seeds 1 tablespoon cumin seeds 4 tablespoon fennel seeds 1 tsp black pepper 1 tsp fenugreek seeds 2 tbsp dry curry leaves Preparations: Dry roast every single spices on low flame until the fragrant comes out or a bit of slight brown . Please do not burn the spices. Cool completely before grinding. Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches. Spread the ground masala on a newspaper to cool. Let it completely cool before you can store. I add Kasmiri chilli powder to it for more colour. Before cooking soak in water then add to curry. Do not forget to add tamarind water. You may cook both veg and non_veg.

Ingredients: 2 big sizes potato  2 egg  salt   1 table spoon full mustard oil   1 big size chopped onion oil for deep fryng   Preparations: Boil the potatoes with salt until soft using a pressure cooker. Boil the egg with salt. Once the potatoes are cooked , peel the skin and Remove the cover of egg . In a bowl add potato , egg salt with 1 table spoon ful mustard oil , 1 big size chopped onion , and mash it using your hand in a mixing bowl .  Wet your hand with mustard oil make small balls and keep aside. In another bowl add 2tbsp of maida with salt , water and pinch of turmeric pdr. mix well and keep aside. Heat enough oil in a kadhai for deep fring , take 1 ball deep in maida paste and pour into hot oil. Maida water should be little watery. Mustard oil is give more flavour to this so use for deep fring also. Check the salt and spices and adjust to suit your taste. Serve this pakoda with any chuttney or sauces.

Ingredients: 10 pc Cauliflower flowrets 1 tomato chopped 1 small bunch spinach chopped 1 onion chopped 1/2 tsp turmeric pdr 1/2 tsp chilli pdr 10 cloves garlic 1'' ginger 2 tsp  tamarind paste few green chilli chopped salt oil Preparations: Cut cauliflower in big sizes florets. Take a bowl add cauliflower , salt,turmeric powder and chilli powder toss well and keep aside. Chopped all... 1 small bunch spinach,10 cloves garlic ,1 onion, 1" ginger ,1 tomato and green chilli. Fry all these with 1tblsp of oil. Cool and grind into fine paste. Keep aside. In a pan fry the marinated cauliflowers till they soften. Remove in a plate for later use. In same pan season cumin seeds ,sliced onion fry till brown ,add tamarind paste with 1 cup of water give 1 nice boil add fried cauliflower cook another 2 to 3 min. Now add spinach paste to it cover all florets with the paste. Do not cook more otherwise the green color may change. After done remov

Ingredients : 2 cups Banati Rice 4 cups water 1 Onion 1 Capsicum 1 tomato 1tbsp whole garam masala powder 1/2 curd 1tbsp Ginger / Garlic paste 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala powder Oil Ghee Salt to taste Preparation : Wash and soak basmati rice for 30 minutes. Slice the onion , capsicum and the tomatoes. Cut all the cauliflower into medium sized and set aside. Heat oil and ghee in a heavy bottom pan, add whole spices powder, cook them until fragrant. Now add cauliflower fry till light btown. Remove cauliflower on a plate for next use. On the same pan add little more oil ,Add sliced onion , fry with 2 pinches of salt. Fry till onion turns golden , make sure not to burn them. Add curd , ginger garlic paste and fry. Add all the dry masala powder and cook for a minute more. As soon the masala leaves oil add Tomatoes and capsicum stir and mix with the masala. Fry little bit. Add fried cauliflower.

Ingredients:  In a pressure cooker Add......  1 pinch hing  1 cup Chow Chow cubed cut.  1/2 cup Moong Dal  A Pinch of Turmeric powder   For a grinding paste   1/2 cup Coconut, grated  4 no's Green Chillies  1 tsp Cumin Seeds   For Tempering   1 tsp coconut oil  1/2 tsp Mustard Seeds  1/2 tsp Urad Dal  Curry Leaves handful  Salt to Taste  Preparations: Wash and peel the outer skin. Dice into 1/2 inch pieces. Wash the moong dal and take in a pressure cooker along the chow chow. Add turmeric powder. Add 1/2 cup water. Pressure cook for 2 whistles. For the Ground paste Take the  grated coconut along with chopped green chillies, cumin seeds. Add enough water and grind to a smooth paste.   Now start Kootu ;  Once the pressure falls down, add this ground paste to the dal, along with salt and bring to a boil after adding required water. Do not add more water it may thick gravy. Simmer for 5 mins. For T