A PINCH OF HING

Ingredients...  1 cup of rice  1 liter of milk  1 Baiganapalli mango  1½ cups jaggery  4 whole Cardamom  1 large bay leaf  ⅓ tsp salt  ½ cup of desi ghee  Preparatory...   *Wash the rice and pat dry on a dry cloth, once completely dry transfer it to a dry bowl and keep aside.  * Bring the milk to a good boil, stir once and boil for few more minutes. No need to reduce  * Make a powder of cardamom and bay leaf and keep aside  * Wash mango and keep them in a bowl filled with water for at least 2 hours.  *Cut the mango, peel it and make a smooth puree. Keep aside. * To remove the impurities from the jaggery, soak it in little water, boil, and strain it. Keep aside. Preparation.....   In a pot, take desi ghee and melt it on low heat    After the ghee melts, add the rice and saute until light brown   Once rice roasted well, add jaggery water, cardamom - bay leaf powder and salt and cook until comple...

  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG pa...

  Ingredients ... 1 Cup raw rice 1 Blackgram dal 1 pinch baking powder  1 tsp cumin seeds 2 Chopped Green chili 1 tsp finely grated ginger salt to taste oil for deep frying Preparations .... Wash and soak rice dal with enough water, atleast 1 hour After 1 hours drain excess water and grind into a thick smooth batter. Cover and keep aside for long hours to nicely fermented or approximately 6 hours. After 6 hours mix well and add all above ingredients along with baking powder.   Heat deep kadhai with sufficient oil for deep frying. Drop small balls of the batter into the oil. Cook till brown on one side and then flip to cook on other side as well. Remove and drain on kitchen towels. Serve hot with only tangy spicy tamarind chutney like Odisha vendor served to their costomer.