A PINCH OF HING

Chingudi Checha  Whenever shrimp comes to my home, my palate encourages me to eat shrimp chutney. The pestle grounded like my Grandmother and my aunt used to do. My mama used to make something a little different; she used to fry everything together and grind. She never uses lemon; she always uses tamarind. Earlier, I had also shared dried shrimp chutney. It's a little different.    Fry the shrimp, remove on stone pestle, add raw onions, green chillies, tomatoes, and salt, and grind them in a roughly  texture. Take it out in a bowl, squeeze lemon and mustard oil into it, and mix it well. I really enjoy this chutney with piping hot steamed rice; the taste of this combination is incredibly satisfying.  Serve with rice or with roti.

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Wood apple sharbat The word ‘Wood Apple’ should not be confused with another similar fruit Kaitha.  Kaitha is tough and rough woody skin as bael but bael fruit is a sweet, aromatic fruit, where as kaitha is sour taste and eaten with salt and chilli powder.  These both fruits differ in taste, colour and properties. Bael is good for stomach. This is instant body cooler and an energizer on a sunny day. If you are wondering, how to include these hard-exterior fruits in your daily diet, the best way is to drink homemade bael sherbat. Popular in Odisha festival known as Pana Shankrati this sherbat serves as prashad. Making progress.... Wash before using, hit the hard shell, decide into 2 parts. Scoop out all the pulps into a big bowl Add water 1 Cup of water, mash the pulp till it softens and turns into semi-fluid consistency.  You may also grind the pulp for quick and easy process. Strain well to remove all  solid impurities. Now add jaggery and ch...

Ingredients...... 1/2 kg Mutton curry cut 1 big size Onion sliced 2 Tomatoes chopped 1tbsp GG paste, ¼ tsp Turmeric powder 1 tsp chilli powder ½ tbsp Coriander powder 1 tsp meat masala 1 cup fried onion paste Preparations... Wash meat properly, add each and everything written above ingredients. Keep for half an hour. Heat enough oil in pressure cooker when start to warm add the marinated mutton. Fry until it's dry and masalas start to stick the bottom. Add one cup of water stir well and close the lid. Cook on low flame until 3 full whistle. Delicious and tasty Simple Mutton Curry is ready.

Pakoda ladoo There's nothing better than easy cooking. Make unsalted chickpea flour pakodas. Keep this for various uses, and one of them is this sweet and tasty ladoo. ladoo

Potato Brinjal split chickpeas curry We Odiyas eat everything with great passion. Whether it is simple or something dramatic, the nuances make you appreciate the identity of the food.  But there is a day when traditional vegetable curry are made. And on this day, we start  lots of discussion at the dining table. Where did you eat, when did you eat, and at what banquet?  About the taste of grandmother, aunt, Mom, and sister's handmade.   Yes, it would have been fine if something good or a little decreased or intensified, or had a little more fun. Such things make you a better cook.    I enjoy all these little things and like to discuss with hubby.     So today's vegetable is simple; just the taste is unique. Vegetables of potato,eggplant, and split chickpeas. Recipe links👇👇👇👇 Odia link.... https://m.facebook.com/story.php?story_fbid=pfbid0dLomuE1tVPrEWbMq51wQYgCYqJzer5Fauc2SKNgCSrcLZELB1AZkPGWnzrBQvLr7l&id=100064113931...