A PINCH OF HING

Jaggery coconut ladoo "Mom, can I make ladoods” my daughter pleaded as she entered the kitchen. Of course dear you can wait until I arrange few ingredients. when your children ask to do something in the kitchen that might result in them learning a new life skill. Today she learned that how jaggery syrup hold the grated coconut to make a perfect round shaped ladoos . While cooking so many questions arise because children's are naturally neophobic. Calmly answer and encourage them is the only behavior. This is her first attempt to make coconut ladoo. Now I m relaxing and enjoying the ladoos😋😋 Ingredients: Grated coconut: 1 whole coconut, fresh Grated jaggery: 150 gms Cashew nuts 2 tbsp chopped Cardamom powder 1 tbsp Black pepper ½ tsp roughly powdered Salt 1 pinch Melted Desi ghee 1 tbsp Presentations : Heat kadhai, add grated coconut, cashews and grated jaggery. Fry for 20 minutes on low flame. Cook till mixture turns into brown, and moistu...

Mattur Makhni Ingredients : Green peas Make Whole spice powder 2 green cardamom ½ of black cardamom 1" cinnamon 1 star anise 1 small size bay leaf All into fine powder ½ tsp Turmeric powder 1 tsp kashmiri chili powder 1 tsp chilli powder 1 tomato chopped 1 radish grated 4 red tomato pure ½ cup cashew paste 4 to 6 tbsp butter Salt to taste Preparations : Take a pan fry the fresh green peas with little salt and butter remove on a plate On this same pan add 2 tbsp butter ( on low flame) When butter start to melt. Add grated radish fry till brown Add whole spice powder mentioned above in the ingredient list. Saute the spices till they become fragrant add crushed ginger cook till the raw aroma of ginger spread out add chopped  1 tomato cook till this mixture turns mushy add tomato pure and cashew paste stir, cover the lid and fry the paste until the sides leave and it becomes a thick paste. Add salt and left over spices with one cup of wa...

N C Poda pitha Poda pitha is the most authentic and festive dish. Poda meant burnt and pitha means cake. Poda pithas come in two varieties - salty and sweet. Salty goes well with non veg curries and sweets are serve without any side dishes. On covered kadhai hot charcoal was placed on top and fires lit underneath, while the slow cooking ensured that doesn't burnt and done perfectly. Ingredients : 3 cups Rice suji 1 cup Black gram dal 1 tsp salt 2 cup big sized sugar (powdered) 1 cup Fresh chenna 2 tsp curd (whisked) ½ tsp baking soda 1 cup thick coconut paste 1 cup coconut extract 1 tsp Desi ghee 1 tsp white pepper powder. 1 tsp dry ginger powder Preparations : Wash rice suji ,drain the all water keep aside. Wash black gram dal soak for 1 hour grind it with a fine paste remove in large vessel add soaked rice, salt and mix well ; it should be thick batter. Keep this over night for fermentation. Next day preparation..... Grate the chenna spread on ...

Beatroot potato cheese Croquettes Ingredients: Potatoes 4 boiled and mashed Cheese 250 gm grated Beatroot big 1 fine grated Salt Pepper ½tsp Oregano ½ tsp Dry chilli flacks 1 tsp Oil for deep frying Corn flour  2 tbsp Capsicum, Tomato and onions squares for garnishing Preparations : Make a solution of corn flour and water and keep a side. Add the all above grated ingredients and spices ,mix until well incorporated. Measure heaped tablespoonfuls of the mixture, roll it into balls and place onto a large plate. Refrigerate for a couple of hours to harden. Remove the balls from the fridge and quickly shape into perfect balls. One by one dunk into the solution and keep in a dry plate. Repeat with the remaining balls, then repeat the corn procedure. This gives it a better and thicker crispy crust. Fry the croquettes in the oil until dark in color, being careful as you turn them as they may split and burst open. Drain on paper towels as you fry the remaining ...

Macha chechada In combination, some foods not only taste great, but they help you absorb nutrients more effectively. Fish Chechada is an Unique Odia curry made of green leafy vegetables (saaga),fish head ,fish tails and mixed up vegetables. A Non veg version of mixed vegetables curry. Ingredients: Fish head 4 PC Fish tail 2 pc Pumpkin Potatoes Brinjal Colocasia All vegetables cut into cubes Amaranth leaves chopped 2 cups roughly chopped Tomato chopped Onions chopped Ginger-Garlic Paste Turmeric powder ½ tsp Curry masala ½ tsp Garaam masala 1 tsp Cumin seeds ¼ tsp Mustard seeds ¼ tsp Bay leaves 2 Dry red chilies 2 oil Salt to taste Preparations.... Add a tsp of salt and turmeric to the fish pieces. Keep it aside. Heat enough oil in a pan to saute the fish pieces. And remove in a plate on same oil add cumin ,mustard seeds, bay leaf and dry chilies to crackle. Add onions till light brown ,add ginger-garlic paste . Fry till oil st...

Aloo chop Ingredients : Potatoes 6 nos Besan 3 cups Hing 1 pinch Jeera ¼ tsp Mustard ¼ tsp Saunf ¼tsp Onions 2 chopped Turmeric powder ½ tsp Red chili powder ½ tsp Garam masala ½ tsp GG roughly pastes Green chilies chopped Preparations : Boil the potatoes with salt and mash it properly. Heat kadai add oil along with hing ,add jeera,mustard and saunf when start crackling add chopped onions fry till brown ,add turmeric powder , red chili powder, garam masala, GG pastes and chopped green chilies fry till spices leaves oil from the sides of pan. Add mashed potatoes mix nicely. Remove from flame cool it and Make round balls of mashed aloo mixture. And keep this in refrigerator for little harder texture. Add water to besan and make a batter of medium consistency. Now add turmeric powder and salt to the batter. Dip each ball in the batter. Fry it till it turns light brown. Serve hot with or without any sauce or with fried green chilies.