A PINCH OF HING

Dalma "DALMA"  A healthy recipe from my Odisha's kitchen. We Odia's always proud to announce that the "Dalma" is the only one recipe which has no substitute with any other recipes. The Dalma recipe has the perfect combination of taste and health, that is packed with proteins from dal and minerals ,vitamins and all nutritional value from vegetables. This dish is one of the Chappan Bhog in Jagannath temple. Now you would get to know that "Dalma" is an Ancient and an authentic recipe from 1161 AD from Jagganath Puri temple. We enjoy the Dalma oftenly hope you all will enjoy it also. Ingredients For Dal....... 1 cup Green gram dal 1 tsp turmeric powder 1 tsp grated ginger 2 tbsp chopped green chillies 1 tsp hing For 1 bowl Vegetables.... Pumpkin Plaintain Potato Brinjal Potato Jackfruit Drumsticks Taro Raw papaya For seasonings...... Oil 1 tsp panch phoran 1 pinch hing 1 bay leaf 1 tsp...

My first time experience with "No oil recipe on Biryani" and the result was a great success . Before I cooked Fried rice, fish curry, Pulao and more recipes with less oil or without oil........ We all hesitate about Biryani because of the bad experiences we had........... it's heavy on the stomach , feeling bloated,  add fatigue , cholesterol problems , digestive problems , sleeping problems and many more . Stop thinking about all these problems.  Try my unique biryani preparation. Trying of biryani is little worried because of more hectic work . Now I made it easy with few tips and tricks.  I must say after this process you all forget to add oil or ghee on your biryani. I always suggest " Day Before preparations" are made easy to get best results. So here also I use the few ingredients for pre - preparation. Take a look..... Ingredients : 2 bowl Jackfruits  2 bowl of Long grain Basmati rice 1 bowl of chopped mint 4 large Onions...

Lollipops are lip smacking starters and appetizers for Indians. The spicyness, flavour and the crispyness of lollipops is a favourite treat for us. I have try to make jackfruit lollipops with simple ingredients what always available  in our kitchen. Without using of any sauces ,ajinomoto ,and all purpose flour. These lollipops are pan fried not deep fried. So it's quite possible to make with less oil. I choose the lengthy raw jackfruit because it's less fiber and perfect for 65, pakoda, fries and lollipops. The round shaped jackfruits have more seeds , more fiber and little sweet in taste. This is perfect for curry. Ingredients : 1 bowl raw jackfruit ½ tsp Termeric powder Salt For Marination : 4 tbsp corn flour 4 tbsp Hung curd 2 tbsp Gram flour 1 tbsp Ginger Garlic paste 1 tbsp Chopped Green Chillys 1 tbsp Chopped Garlic 1 tbsp Chopped Ginger 1 tbsp Chopped Coriander leaves 1 tbsp Chopped curry leaves 1 tsp Kasuri methi powder 1 ...

"Jalebi " a popular Indian sweet dish. The deep fried sweet which is garnished with strands of saffron has a rich and imposing history of jalebi. Do you remember the Phrase "Like as straight as jalebi”.  This phrase referring to that person who is very cleverly proof he is right but we know him and  say, “Well, we know that you are just like as straight as jalebi",. We can see, jalebi is not straight it's a difficult to prepare, looks so many round shapes. Ingredients : Sugar Syrup  1 bowl Sugar  1 bowl Water 1 tsp milk to remove the dust from sugar syrup Jalebi paste 2 Cup maida flour 1 Cup butter milk Few saffron 1 pinch salt Desi ghee Preparations: Take broad kadhai along with sugar and water for syrup cook on medium heat Cook and Stirring occasionally until the sugar dissolves. Cook till you get a perfect sticky consistency and form a one string consistency. Check with your two fingers. Keep aside for next use. Now take a ...

Crispy Paper Dosa "Dosa or Masala Dosa" has a wonderful and  incredible childhood memories of mine when I visit any appetizer hotels with my family and enjoying a variety of appetizers.In those days going to a restaurant was a very excitement treat. Each one oder different types of appetizers and we start sharing and tasting each one's dish and then 2Nd oder will be the best one. And I always prefer the masala Dosa because I love the taste of stuffed boiled spicy potatoes. First finished whole Dosa leave masala for last taste and slowly slowly by enjoying I take little little bite of it. Ufffffff Pease of mind so so relaxed. But today instead of potatoes I use dry green peas chat for stuffings. A different taste to masala Dosa. This is actually for my Hubby who always avoid to eat potatos. Take a look ..... Ingredients: 3 Cup rice 2 Cup Black gram Dal 1 tbsp Butter Water Salt Dosa Batter : Clean , wash the rice and urad Dal properly. If you wash p...

Ingredients 1 cantaloupe 4 Cup sugar 1 cup water 1 tsp saunth (dry ginger powder) Preparations: Using of 4:1 sugar : water to make a long lasting thicker syrup for this drink Cut the mellon into half. Remove all the seeds, using a spoon scrap all mellon flesh to a  grinding jar. Make fine pure of it and set aside. Heat a shallow pan , combine sugar, water cook and stir occasionally until the sugar is dissolved and the syrup will thicken. Remove from heat to a room temperature ,add the cantaloupe pure and saunth to syrup stir nicely to mix all ingredients very well . You may also use few shredded cantaloupe to get better taste. Cool completely pour in a dry bottle and store in refrigerator for long use. * Use this drink with lots of ice and with club soda. * Adding few drops of lemonade it give a nice and different taste. * Simply add with milk make , shake and drink. * adding a pinch of pepper mint and menthol give a cool cool taste. Try all these ...

It's a Pure Kashmiri style kadhai Murg masala. Now it's popular as kadhai chicken. As we know Kasmiris fond of Gosht(Mutton) so they bought loads of Mutton from market on any suspicious occasion and when it not finished then marinade all meat and store for next day use. On next day they cook kadhai gosht it's a easy and quick to cook and one pot dish. This dish noted for it's spicyness and flavour of capsicum. Instead of Mutton , choosing chicken is the only reason for easy cooking process. Now a day's so many changes are there in this dish but I try to make North Indian style Kadhai Murg Masala. Have a look..... Ingredients: ChickenMarination: 1 kg chicken ½ Cup curd 1 tbsp ginger-garlic paste ½ tsp Termeric power 1 tbsp oil Salt, to taste Sauted Vegetables: ½ of Capsicum square cut 1 Onion square cut 1 Tomato square Cut (without seeds) Make a paste: 2  Tomatoes 1 tbsp ginger-garlic paste 1 tsp chilli powder 1 black carda...

There is no better and wonderful day where you eat your favourite fish curry and take a nap for long time on Summer Afternoon. The strongest flavour of mustard, soury and tangy taste of Ambula makes the dish terrific and different from regular curries. Besara Odisha's staple food which prepared  with fishes, vegetables ,few selective lentils, mushrooms and Vadi. This is based on mustard paste gravy with use of Ambula ( salted sun dried raw mangoes) for enhanced the taste of sourness, tangyness to the curry.  But sometimes we combine both fish and vegetables for a unique taste and for a better changes to regular foods. Very popular is with Rohu fish and Katla fish Besara. Today I am making this recipe with King fish however, you may choose varieties of fish even you may also use shrimps, anchovies,kerandi (little bitter in taste). Need little careful for delicate small fish. Ingredients: 1 kg king fish 10 lady's finger 4 Ambula(Salted dried mangoes) ...

Ingredients: 2 cups Idli rice  1 cup Black gram dal 2 cup fine grated coconut 2 cup coconut milk Salt Preparations: Wash the rice and dal  Soak for 6 hrs.  Drain all water and grind with coconut milk to as regular idli batter.  Add grated coconut and salt stir well. Cover the lid and keep for fermentation for about 6 hours or overnight. Next day stir again and  use the batter to make idlis the usual way. I use to pour onto a steel bowl and place it in pressure cooker without its weights. With 1 cup of water. Steam for 15 minutes check through skewers if done , remove and place another one . Serve with any of the usual accompaniments.

Sambar is one of staple dish in Tamil homes. Like Gujarati’s fond of dhokla ,Bengoli’s  fond of fish,Punjabi’s fond of sarso ka saag, Mumbai people are fond of pao bhaji,and we Odia's fond of dahi bara and sweets. Tamil's are fond of Sambar. The food never complete without Sambar. They cook Varieties of Sambar with using of single - single vegetables like lady's finger Sambar, drumstick Sambar,raw mango Sambar, keerai Sambar,radish Sambar,mix veg sambar, young coconut Sambar, bitter gourd Sambar which I like mostly with plain rice.  I usually prepare sambar twice a week with idli and each time I try to cook different flavour of Sambar. My family enjoyed these variations of Sambar. Ingredients : 2 Cups Boiled toor dal 2 chopped Tomato  2 chopped Green chillies 10 Vendakkai / Lady's finger into half ½ cup Tamarind water 1 tbsp coconut powder 1 pinch hing 2 tbsp Sambar powder 2 Dry red chilli 1 tsp Mustard and Cumin seeds 1 tsp fennel seeds ...

Ingredients: 6 Big sized Potato pinch of hing ¼ tsp Curry masala ¼ tsp Garam masala ½ tsp Aam Chur powder ½ tsp black pepper powder ½ tsp red chili Powder ½ tsp Tamarind pulp Hand full of Coriander leaves Few Curry leaves 4 cross long cut Green chillies 2 tbsp Mustard Oil Presentation: Wash and Cut potatoes into four with skin. Boil the potatoes by adding the required amount of salt. Remove the skin and keep a side. Take a bowl add all dry spices in a bowl mix well along with tamarind pulp and ½ cup of water keep aside. Heat kadai add oil with a pinch of hing,  add soaked wet spices to oil fry till raw smell go out add boiled potatoes , green chilly ,curry leaves and coriander leaves stir on high flames. Add salt stir and roast potato well do not burn the spices. Switch off the flame remove from kadhai to serving bowl. Serve with naan , Chapattis, roti or with rice as side dish.