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...

Phala Kanji Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch. Actually this is ONE-POT-MEAL of farmers ,where the sour rice and Vegetable's combine with Torani (fermented water). Farmers used to take "Pakhala bhat pot" to the fields for lunch. They eat with any raw roots or veggies like raw onions, radish, cucumber,green chillies or fried Vadi. For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch. So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji. Ingredients : Vegetables for Kanji ,cut into long to match the size of a ladyfinger(cut into half). 4 pc Pumpkin 4 pc Knolkhol 4 pc Lady fingers 4 pc Colocasia 4 pc Radish 4 pc Raw Papaya For kanji 1 litres Fermented rice water 1 cup it's rice, mashed ½ tsp Termeric...