A PINCH OF HING

  Ingredients..... 4 tbsp Fried chutney dal 1 tbsp Fried dhanya 6 tbsp Fried grated coconut 1 tbsp Fried fenugreek seeds 1 tbsp Hing 2 tbsp Red chilli powder 1 tsp Turmeric powder 1 tbsp Garam masala powder ½ tsp Salt 2 tbsp Funnel seeds 2 tbsp Cumin seeds 4 Red chillies 40 no. Small sized Garlic cloves 2 tbsp grated Ginger 1 tbsp Aamchur powder ⅕ tsp Ajwain add after grinding. Before 1 day preparations..... Grate coconut roughly fry till light brown, fry only in coconut oil, or use  desiccated coconut, grate ginger, crush garlic, green chillies, curry leaves spread each ingredients separate on thin clothes, keep in a bright suny place for 2 to 3 hours within that flop with your fingers to allow even drying.  collect all ingredients keep open colander to avoid any moisture in it. Drying in an oven often leads to burning and ruining your ingredients. Also, dehydrators can be difficult to monitor and super confuse in oven make. So avoid this process. Preparations... In a mi...

  Pearlspot fish curry with plain rice. *********************************** Kou macha is a favourite traditional Berhampur non-vegetarian side dish.  We always buy live Kou fish to cook.      In some Kou fish head, stones are found and saying that this particular fish is more tastier than the regular kou fish.  Fish fry is enough for Pakhal bhat. Fish jholo goes well with plain rice. Kou fish has good flavour and taste that titillating your taste buds.  Kou fry or curry is very popular among all Odias.    Oftently cook simple kou fish curry because of it's brilliant taste no need to add more spices. But this time I need to thicken the gravy. And yes gravy soaked the fish flavour and gives wonderful taste. Kou fish bones are very hard and one have to be extremely careful while eating them.  Ingredients..... *********** 1 kilo Kou fish ⅓ tsp Haldi powder ½ tsp Dhaniya powder ½ tsp Red chilli powder 1 tsp Curry powder Salt only for marinati...

  Ingredients....... 1 kg Chicken Turmeric powder and salt  for marination For paste.... 20 Garlic clove 1" Ginger 2 Dry red chillies 1 tbsp cumin seeds 1 tbsp Black mustard seeds 2 tbsp Yellow mustard seeds ⅓ cup Coconut chunks For curry..... 1 Onion sliced 1 Sliced Tomato 4 pc Ambula ½ tsp Fennel seeds ½ tsp Sugar 2 Green chillies Hand full of curry leaves ⅓ tsp Turmeric powder Salt to taste Pinch of Sugar Pinch of Salt Mustard oil Preparations..... Wash and clean chicken pieces and marinate with turmeric and salt, keep aside with covered. Soak all paste ingredients in warm water for 5 minutes. Wash and soak Ambula with one cup of water. If you don't have Ambula the best substitute is aam chur powder. Soak 2 tbsp of aam chur powder in water and add it to curry. Add all paste ingredients to a blender and  blend into smooth paste without additional water. Don’t grind more than three times as mustard seeds tend to get bitter in taste in case of over grinding. Take a bowl a...