A PINCH OF HING

Paneer tikka Ingredients : 20 pc 2" Fresh Paneer 250 ml Hung curd 2 tbsp Corn flour 2 tbsp Green masala ½ tsp Termeric powder Salt to taste Green masala ingredients : 2 tbsp chopped coriander leaves 10 curry leaves 10 mint leaves 4 Garlic pods 1" Ginger 2 Green chilly 2 pinch Salt Preparations : In pestle add all green masala ingredients accept salt . Start crushing ,when half done add salt and again start crushing. Salt helps to crush fast. Stop when all ingredients in equal texture. Do not make paste. Need slightly rough masala.  Take hung curd in a big bowl and beat it until smooth. Add Green masala paste, Termeric powder, corn flour and here to adjust salt. Mix well and prepare a marinade.  Add paneer with marinade mix gently, cover and keep aside for half an hour. After half an hour gently mix it again then arrange all paneer pieces in skewers with little gap. Keep this on roti flipper and give direct flame on the gas top to get the ...

Kumar Purnima Kumar Purnima is the festival celebrated on the full moon day during Ashwina month in Odisha. This is the combo of festivals in one day. 1. Birthday of God Kartikeswar .           Popularity in girls 2. Gaja Laxmi Pooja          In homes and pandals 3. Janhi Usua ( Ridge Gourd Fast)              Popular among young girls and young ladies . Food is taken once in a day for 30 days between the two Purnima's.  During this time they don't eat ridge gourd and even they never touch any part of ridge gourd.   4. Kalua Jatra Goddess kali invited by her mother to live and enjoy the auspicious Asvin month.  That's why the whole month is celebrated by people because Godess kali the married woman comes and live amongst them. For pampering Godess kali we people also staying happy and celebrate the day's.  Girls dressed up well and enjoy the festival whole da...

Phala Kanji Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch. Actually this is ONE-POT-MEAL of farmers ,where the sour rice and Vegetable's combine with Torani (fermented water). Farmers used to take "Pakhala bhat pot" to the fields for lunch. They eat with any raw roots or veggies like raw onions, radish, cucumber,green chillies or fried Vadi. For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch. So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji. Ingredients : Vegetables for Kanji ,cut into long to match the size of a ladyfinger(cut into half). 4 pc Pumpkin 4 pc Knolkhol 4 pc Lady fingers 4 pc Colocasia 4 pc Radish 4 pc Raw Papaya For kanji 1 litres Fermented rice water 1 cup it's rice, mashed ½ tsp Termeric...

Nimki Nimki  is a crispy, tasty and savory fried snack which are quite popular in Odisha.  Ingredients : Maida Wheat flour Nigella seeds Baking powder Salt Oil Preparations : In a large mixing bowl ;Add the Maida, Atta,salt, baking soda and nigella seeds and mix well . Add the water slowly and knead into a tight dough, cover and keep aside for half an hour.  After half an hour, remove the cover knead the dough again and then make thin small size of Chapaties ,fold into four ,press the middle portion in your two fingers to close the layers. Heat oil in a kadhai deep fry till light brown and nice crispy. Make another large round shaped roti cut into cross knifes style ,and then deep fry till crisp. Nimki2

Fried cauliflower curry Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove...