A PINCH OF HING

Pakhala bhata (watery rice) is one of the daily food recipe in Odisha of Oriya People home. Because of the high temperature in the costal areas of Orissa.Pakhala , contains with Boiled rice in Cold Water ,with curd,chilly,,salt and a piece of onion.This recipe is very very popular in Cuttack,Puri, Berhampur and Bhubaneswar. To have the Pakhala , we need some sort of add on spicy recipes as their side dish like the drumstick fry,bitter gourd fry,pappad,small potato dum,baingan ka bharta  etc........... but If we have guest then we serve varieties of side dish.   After eating the Pakhala bhat, the Remaining water (called the Torani) is sipped with great relaxation.  The cooked rice with starch is soaked in water overnight for fermentation. This fermented rice is eaten the next day for lunch with little side dish.   Overnight for fermentation type of preparing Pakhala is called ‘Basi Pakhala’.This the traditional way of preparing pakhala bhata.

Ingredients: Besan - 1cup ajwain - a pinch baking powder -1tsp haldi - 1/2 tsp ginger-garlic paste 2 tsp salt oil - for deep frying  preparation for pakodas: Take a mixing bowl add besan, ajwain, baking powder, haldi, red chili powder,ginger-garlic paste,salt and mix well. Add 3/4 cup of water to make a thick paste, you may add little more water if required. Whisk it properly so that it doesn’t form any lump and turns into a smooth paste. Heat oil in a deep frying pan. Now with a help of a spoon or with hand put the batter in oil in form of small pakodas. Fry till golden brown. Remove and keep aside. Ingredients for pakoda curry: onion - 2 tomatoes -2/3 garam masala -1/2tsp turmeric powder-1/2 tsp dhaniya poder -1/2 tsp red chilly powder 1/2tspn cuminand mustard seeds -1/2 tsp salt oil -1tblspn water Preparation for the Curry: Now for the curry grind the tomato and onion into a paste. In another pan heat some oil and add the cumin seeds and mustard seeds. Now add the ging

Ingredients: Rohu fish pieces - 1/2 kg Onion chopped - 1 no Tomato chopped - 1 no Ginger and garlic paste - 2 tsp Red chili powder - 1 and 1/2 tsp Coriander powder - 3 tsp Cumin powder - 1 tsp Turmeric powder - 1/4 tsp Salt to taste Oil - 3 tsp Curry leaves few korma masala paste Grated coconut - 1/4 cup Cinnamon - 1/2" stick Cloves - 2 nos Cardamom - 2 nos Pepper _ 5-6 nos Star anise - 1 poppy seeds - 1 tbsp Preparations: Clean fish pieces, apply little turmeric powder and salt set aside. Grind  korma masala pas te ingredients to smooth paste. Heat oil in a pan, add chopped onions and curry leaves, saute for few seconds. Add ginger & garlic paste to the pan, saute until raw smell of ginger & garlic paste leaves. Next add the chopped tomatoes to the pan and cook until tomatoes are soft. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder, pepper powder and ground coconut paste to the pan and saute for few seconds. Add a

Ingredients: Bitter Gourd - 3 , sliced into 3 inch long pieces Green chilly _ 2 nos Onion - 1 large diced Capsicum - 1 diced Tomato _ 1 diced Tomato ketchup - 2 tbsp green chilli sauce _ 1 tbsp Soy sauce - 2 tsp Vinegar _ 1tsp Ginger-garlic paste - 1 tbsp Chopped garlic _ 1 tsp Corn flour - 1/2 cup Chilly powder - for taste red color _ 1/2 tsp Salt - for taste Oil - for deep frying Preparations: Cut bitter guard pieces. Length wise and remove the seeds inside and clean well. Marinate in soya sauce, salt,red color, green chilli sauce,Tomato ketchup,vinegar, ginger-garlic paste and corn flour for 1 hour.no need to add water. Heat oil in a fry pan, fry the marinated bitter gourd till they turn dark red in color. Remove excess oil, by wrapping in tissue paper. In the hot oil, add chopped garlic, green chillies , diced onion, and fry for 1 min. Now add fried bitter gourd, diced capsicum and tomato saute on medium flame. Now add, soya sauce, green chilli sauce,Tomato ketc

  Ingredients: 10-Indian baby radish 2-onions sliced 2-tomatoes sliced 1/2tsp-turmeric powder 1/2tsp-red chilly powder 1/2 tsp- coriander powder 1 tsp-curry masala 1_tsp-ginger- garlic paste 1-tsp-tamarind paste salt to taste oil water Preparations: Clean whole radish apply pinch of salt on it and keep a side. Heat oil in a pan add onions.Once onions turns golden brown,add tomatoes,turmeric powder,chilly powder ,coriander powder, curry masala powder,ginger - garlic paste and salt to taste. Saute till they turn like paste add 1 cup water and all the radish. Check for salt spices level and adjust according to the gravy. Let it boil.Cook till the radish are fully cooked and the gravy becomes little thick. Now add tamarind paste stir carefully and cook just 2 min. Serve with steam rice or biryani or chapati.

Ingredients   Semolina    1/4 cup + 2 tbsp Milk     1 and 1/2 cup Sugar   1/4 cup or less Cocoa powder    1 and 1/2  tbsp Cardamom powder   a pinch or u can replace with cinnamon powder Nuts  for garnishing    Preparations: Mix cocoa powder with 2 tbsp warm water n keep aside.     Dry Roast Semolina/sooji in pan for 1-2 minutes or till aroma comes.     Bring milk to boil ,when it starts boiling add semolina slowly and mix without dumplings.     When it gets pudding consistency ,add sugar n mix well and stir till sugar dissolves.     Then add the cocoa mixture and mix well.Cook till the pudding starts leaving the pan.     Lastly add the crushed cardamom and mix well n  turn off the stove. If u want can add vanilla now.     That's it delicious semolina chocolate pudding is ready. Serve warm or chilled.     It tastes best when chilled!    https://sites.google.com/site/indiankhanabypreetipalocom/home