A PINCH OF HING

Ingredients: 2 Cups Hung curd 1 Cup Cottage cheese scrubled 1 tbsp corn powder mixed with water 1 Cup Bread crumbs 2 Bread slices 2 tbsp Coriander leaves chopped 1 TSP Chaat masala 1/2 tsp Amchur powder Salt to taste Oil to deep fry Preparations: In a bowl mix together, curd, bread, cheese coriander leaves, chaat masala, dry mango powder, salt mix well to form a soft dough. Divide into equal portions. And shape into small balls. Dip each ball in corn flour and roll in bread crumbs. Heat oil in a deep frying pan. Deep fry the balls till crisp and golden brown. Drain and remove on kitchen paper. Serve hot with spicy curd chutney or any sauces. Serve with spicy curd dipping.

In Odisha Vegetables eaten are mainly of leafy variety, which grow as wild weeds. During rainy and summer season, when the vegetables are in short supply, tribal people collect various of edible weeds in a bamboo baskets from their fields to sell Street to Street by walk . These women hawkers often make sound of short lyrical calls to hawking their products. "Madaranga saaga neba Madaraaaaaaasaaaga". Ingredients: 1 Bunch green leaves 2 Dry red chillies broken 10 Garlic cloves crushed 1 Onion sliced 1 tbsp Oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Split black gram dal Salt to taste Preparations : Remove the leaves from its stem and soak for a while rinse properly and remove in a colander to strain all excess water. Heat oil in a pan and then add mustard ,cumin seeds in it. When seeds starts to sputtering​ , add split black gram dal and broken red chillis and garlic fry little bit then add sliced Onions

Panch mel    is a mix of 5 lentils, 5 nutrients and 5 different tastes. And good source of protein. This Dal is mainly prepared with Bati and Churma which is a complete meal. After popularity of this Dal in other regions It may served with rice, tandoori roti, roti,naan etc. With adding single vegetable it change the colour, taste and texture. Ingredients: 2 cups of equal quantity Toot dal , Mashoor Dal , Moong dal, Chana dal, whole green Moong dal 2 tbspChopped Green Chilly 2 tsp Ginger Garlic paste 1/2 tsp Mustard seed 1/2 tsp Cumin seeds 2 Dry red chillies 1 tbsp coconut paste 1/2 tsp turmeric powder 1/2 tsp chilli powder A pinch of hing 2 tbsp of oil Salt to taste For garnish grated coconut and few Coriander leaves. Preparations: Pressure cook the dals till done. Let the dal cool remove the lid and whisk the dal properly. Keep aside. Heat oil deep vessel Add hing, mustard ,cumin seeds red chilli saute for while. Add ginger, gar

Compared to other Indian Cuisine Odia Cuisine is give Varieties in one individual curry. Now you may little confused but it's true. Today I post the recipe which is prepared all most all types of veggies, green leaves, fishes, lentils, Chicken, fishes and also with mutton. Here another twists we give to this curry is we choose the base with tamarind, dry mango or country  small tomato which gives more sourness to curry . If these three is not available  than it is possible to add vinegar for sourly   flavor . I use both tamarind and regular Tomato for better colour. We also change the sweetness of the curry with sugar or with jaggery. Or without sweetness just like my recipe. Ingredients: 2 Cups of vegetables ( Radish, Brinjal, Raw banana, Taro and Pumpkin) 30 gm tamarind paste 1 Cup tomato paste 10 gm cumin seeds 10 gm mustard seeds 10 gm fenugreek seeds 10 gm funnel seeds 2 red chilly 1 bay leaf few curry leaves 1 onion 1/2 tsp turmeric p