A PINCH OF HING

  Ingredients....... Baby potatoes -1 kg Coriander leaves for garnish  Spice Mix ingredients ..... Urad dal - 2 tbsp Chana dal - 2 tbsp Coriander Seeds - 1 tsp Fennel Seeds - 1 tbsp Cumin seeds -1 tsp Dry Red Chillies - 6 Methi dana - 1 tsp Black Peppercorn -1 tbsp Dalchini 1" stick -1 Dry roast all the above ingredients till fragrant. Once cooled down, grind coarsely, and now add a few more ingredients to this masala..... Aam chur powder -1 tbsp  Chilli flakes 1 tbsp Fried Coconut flakes 2 tbsp Kashmiri chilli powder 1 tbsp Green chilli powder 1 tsp Dry roasted fresh curry leaves 2 tbsp Dry roasted and coarsely grounded methi dana  1 tbsp Salt and black salt as per masala required.  Mix well with grounded spices and keep in a air tight container.  Preparations..... Peel and wash all potatoes, fry potatoes along with a pinch of salt, and cook until the skin turns brown and crispy. Once well fried, remove to a dry plate along with oil. Keep aside. Heat 1 tsp...

  Another name for Dola Purnima is Dola Jatra, or the "Swing Festival."The idols of Radha and Lord  Krishna are embellished and  embellished. After that, pujari  swings them as they are on a  decked palki. Women apply  colored powder to the idols while  they sing hymns and bhajans.   According to the tradition of  Dolyatra, Lord Krishna declared  his unwavering love for Radha on  this day. Love has many colors, and love  for one person is a medley of  them.  That's why the colorful powder is  an essential part of the  celebrations, just like in Holi.  The term "phagu" refers in Odia language. Applying phagu involves a ritual. Phagu is utilized as a sign of  respect for God and then family members'  photos of the departed family  members, and then applied others. Enjoy a beautiful, vibrant Holi with your loved ones.        

  One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ  Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani.   Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds  1/2 tsp fennel seeds  20 crushed Garlic pods  2 dry red chili  Salt, to taste For garnish... Chopped onions  Chopped green chillies  And some seasonings  Preparations:   In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick.   Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...

  Hunan paneer Ingredients..... 10 dry red chilis powder  4 dry Kashmiri chilis powder  2 tbsp olive oil  2 more tbsp olive oil  1 tsp sichuan peppercorn powder  1 tsp black peppercorn powder  1 tbsp doenjang ( soyabean and chitkabra bean  both equal quantity,saoaked  overnight grind to a fine paste and keep for fermentation. This fermented paste is called doenjang sauce) 1 tbsp butter garlic paste  1 tbsp teriyaki sauce ( originally oyster sauce is used in this recipe, I prefer teriyaki sauce ) 1 tbsp rice wine ( homemade rice Vine)  1 tbsp white vinegar 1 tbsp chopped white part of spring onions  2 piece of chopped bok choy  1 inch ginger, minced 4 garlic cloves, minced 1 tbsp rice wine( homemade) 2.5 cups water 1 tbsp chopped enoki mushrooms  Half of capsicum into small size square piece 1 tbsp soy sauce Salt to taste  Preparations.....  Heat a tsp of oil in a wok over medium-low heat. Toast dry red chili...

   Georgian eggplant rolls are one of the most popular Italian dish. Which is known as Nigvziani badrijani. This dish is served cold as an appetizer, often as an accompaniment.   These are thin, fried brinjal slices, which are filled with walnut paste and walnut crushed and decorated with sesame seeds and peanut butter.  Ingredients....... 2 eggplants 1 garlic clove 50 grams walnuts Few crushes walnuts  4-5 tablespoons chopped fresh parsley 3 tablespoons mayo Salt Black pepper Olive oil Sesame seeds  Peanut butter  Preparations...... Wash eggplants, cut off and discard stems. On a cutting board, using a mandoline or sharp knife, slice each eggplant lengthwise in long pieces, ½-inch thick. Sprinkle eggplant slices with Kosher salt and place in a large colander to drain for 15 to 20 minutes. Discard liquid. Preheat the oven to 400F. Place sliced eggplants onto a baking sheet, drizzle with olive oil, and season pepper both sides, here no need to add ...

  Jackfruit 65 Ingredients..... ½ kg jack fruit 4 tblsp 65 masala powder  2 tsp rice flour  3 tblsp hung curd  1 tsp ginger-garlic paste Juice of 1 lemon Salt as required Oil for deep fry  Preparations....... Peel the outer skin and cut the jackfruit , including the rind and seeds, into nice big pieces. Prepare the marinade by mixing  65 masala, corn flour, ginger-garlic paste, lemon juice and salt as required in a bowl. Add curd into it add the jackfruit pieces. Mix well and keep in refrigerator for at least 30 minutes. Remove from refrigerator mix it well before frying. Heat enough oil in a pan and deep fry the marinated jackfruit pieces 4 at a time. Fry until they are crisp and nice dark in colour. Serve hot with or without any sauces or chutneys just enjoy the taste of vegetarian version of 65.

  You swallow the rice as soon as  the distinctively tangy sweet gravy of Odisha reaches  your tongue.😁.  The number of individuals who consume sweets with rice has decreased in the modern day, but Bhendi Sakara, an ancient Odia side dish has a flavor that will completely please your palette.No regrets, no complaints at the dining table, just a request for further finger-licking dishes. Ingredients..... 250 gm Bhendi  4 tbsp Jaggery  Lemon sized Tamarind  1 tsp Rad chilli powder  ¼ tsp Dhaniya powder  ½ tsp Jeera powder  Few Curry leaves  One onion (optional) 1 tsp Panch phoran Salt Oil Preparations......  Cut the bhindi into two pieces after washing. Add a spoonful of oil to a kadhai and cook the bhindies till they change color. Remove in dry plate. Add extra oil to the same kadhai, add panch phoran, and while it's spluttering, add onion. Don't brown it. Add all of the spices, including salt, tamarind water, and jaggery. Cook...

Biri chaula dantikili ******************* Ingredients...... Rice flour - 1 1/2 cup Urad dal -1 cup  Sesame seed - 1or 2 tsp Oil - 1 or 2 tbsp Salt - 1 or 2 tbsp Preparations..... Heat a pan, add urad dal, and roast them well, without changing colour. Once cool make a fine powder of it. Take a bowl, add rice flour, and urad dal flour, black sesame seed, two tbsp oil and salt and mix them well before adding water to this. Now gradually add warm water and knead until the dough is smooth, cover and keep aside. On dinning table spread a clean white sheet apply slightly oil on it . Take dantikili mould fill the dough close it tightly and start making dantikili on sheet as round shaped. Repeat until finish all your dantikili dough. Fill a dantikili mold with dough,  seal it tightly, and begin creating  circular foam dantikili on a sheet.  Continue until you have used up  all of the dantikili dough. Allow this uncooked circular dantikili to dry somewhat. In a pan, heat ...

  Raw Papaya and Shrimp Rai ***************************** Rai paste .... Take mustard seeds, cumin seeds, fennel seeds, garlic, dry chili, and onion and grind them into a paste. Cut and wash the papaya accordingly for family choices.  Clean the shrimp and marinate it. Fry the shrimp in oil in a pan, and add a little oil; fry one teaspoon of panch foran, onion, green chili, curry leaves, and dry chilli in it; add the rai paste and salt; add the papaya  and a little water; and cook until it is cooked. When it becomes thick, add the shrimp, add one tomato, and cook for another ten minutes. Eat it hot.