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 leaves
½ tsp Hing
½ tsp turmeric pdr
½ tsp coriander pdr
1 tsp red chilly pdr
1 tsp Curry pdr
Salt
Oil

Preparations:

Wash ,Clean the fish pieces properly .
Rub turmeric and salt into the fish pieces and let's leave for half an hour's.

Take a heavy-bottomed pan and heat oil.Season with hing , cumin seeds, mustard seeds,fenugreek seeds,funnel seeds,red chilly and curry leaves.
Once they start crackles add onions until the onion becomes soft and golden brown.
Add little water stir ,add all powdered spices fry for a minute then add tamarind paste and jaggary to it stir well and fry until the raw smell of tamarind goes off then add about 3 cups of water.
Give a nice boil.
Now add raw marinated fish to the boiling gravy do not stir.
Allow it to boil the gravy for next 15 min, in midium flame.

Kani Macha Ambila 2

Potal Chenna rassa

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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

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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