Coconut mutton jukha

Ingredients :

500 GM curry cut mutton piece's

2 cloves

1 inch cinnamon

1 bay leaf

2 black Cardamoms

1 tbsp GG paste

1tsp Green Chilli Paste

2 Onions sliced

1 Cup thick coconut milk

1 tomato chopped

½ cup fine coconut paste

Preparations :

Wash mutton piece's put in pressure cooker along with 1 cup of water, turmeric and salt. cook and remove the pieces in a plate with broth.

Heat oil, add whole masala, let it crackle

Add Ginger garlic chilli paste and fry for 1 min, Add the onions and fry till they turn brown, add the tomato and fry for 2 mins reduce the flame,add coconut paste fry until all masalas blend together and leave it's aromatic smell.

Add boiled mutton and fry for 1 min

Add the chilli powder, turmeric, coriander, cumin and garam masala

Mix well and add 1 cup mutton broth and cover and cook for 5 mins taste and adjust with salt.

cook till dry now add the coconut milk and coriander leaves, cook on simmer for 5 mins.

Garnish with chopped coriander leaves or grated coconut and serve as a side dish.

Soya kebbab

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

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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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