A PINCH OF HING

Dal palak One of Odisha's favourite home made Recipe. We almost use all types of green leaves for this curry. But I love the combination with drumstick leaves. This is known saago ghanto. Moong Dal or toor Dal choices is totally dependent on mood. Today I combine palak with toor Dal. Take a look..... Ingredients: 1 cup Toor Dal 2 cup water 1 tsp Termeric powder 1 Bunch Spinach 15 Garlic cloves 1 tsp cumin seeds ½ tsp Mustard seeds 2 Dry red chillies Salt Oil Presentations : Wash and rinse thoroughly under water. Transfer to pressure cooker, add the measured water, termeric powder and cook on low flame till one whistle. Allow the pressure to release naturally . Once it cool down remove the Dal in a plate and keep aside.Do not stir the Dal. Heat the oil in a kadhai over medium heat until foaming. Add the garlic fry till light brown, add red chillies,cumin , mustard seeds stirring occasionally until they leave fragrance. Now add Chopped spin

Cheesy potato crackers This appetizer is very popular among my school friends. Whenever my Mom prepare these for my Tiffin ,I am very happy to share with my friends. Sharing tiffin in the school was something we can never forget. Those were the magical moments when we enjoy the togetherness, friendshipness and lovely interactions with each other On Sunday one of my close friend ask me about this and she very much loved this. My Mom never add cheese but for a twist I add cheese. Thank you Mom. Ingredients: 4 Boiled potatos 2 Finely chopped onions 4 tbsp grated cheese 1 tsp chopped green chillies 1 tsp chopped coriander leaves 1tsp fried dry chillies flackes Salt to taste Fried vermicelli to coating Preparations: In a dry plate spread vermicelli and keep aside for next use. Take a large bowl add all above ingredients one by one and mash and mix properly. Take a ball size mixed potatos in your hand give a shape like cutlets and then coat vermicelli all ove

Khuska My version Khuska Khuska or Plain Biryani is very popular in South Indian restaurants.  But this is my version to cook healthy khuska for my family. As I always recommend to give a time for marinate and soak for as long as possible before any cooking. Actually these are processes where the ingredient may half cooked and keep soft. If marination and soaking will do in perfect timing then we must avoid the sticky fats from our dishes. So here "soaking spices " is the real hero of this Khuska with aromatic essence. Using of soaked basmati rice water is help to increase the aroma of khuska. Ingredients : 2 Cup Basmati Rice  4 Cup water ½ of lemon juice 1 tsp Sahi Cumin 4 Green Cardamom ½ of black Cardamom seeds (crushed) 8 Cloves 2 Star anise 2(1" )Cinnamon Sticks 2 Bay leaf into half 1 tsp Curry masala powder 1 tsp Garam masala powder 1 tsp Coriander powder 1 tsp Termeric powder 2 Red Tomatos Chopped 1 Big Onion sliced 4 Gree

Spinach Fritters Delicious fritters made with whole spinach leaf and gram flour batter. Easy and simple appetizer for evening snacks. I never use any spices to it because I don't want to lose the original taste of spinach. Sometimes  Ingredients: 20 no. of Whole small Spinach leaves 4 tbsp Gram flour Salt to taste Oil for deep frying Preparations: Wash ,rinse, drain and pat dry the spinach leaves.  In a bowl add gram flour and salt mix then add water to thick batter. Keep aside. Heat kadhai along with oil on midium flame dip each spinach leaf in the batter and drop 4 leaves at a time into the hot oil. Do not rush in pan or else it stick with each other. Flip and fry. Fry until done. Do not serve like me Just fry and start eating without wasting of time.😜 Spinach Fritters 1