A PINCH OF HING

Ingredients: Cauliflower - 1 flower Maida - 3 tbsp Corn flour - 2 tbsp Ginger garlic paste - 1 tbsp fried zeera powder -1 tsp Chilli powder - 1 tsp Tomato sauce - 3 tsp Chilli sauce - 2 tsp Soy sauce - 2 tsp Garlic - 2 cloves (finely chopped) Onion - 1/2 (finely chopped) Spring onion - 1/4 cup hunged cured _ 1 tbsp red color _ 1/4 tsp Salt - 1/2 tsp Oil - for deep frying Preparations: Cut the cauliflower into big size florets. Boil some water and put the florets. Also add 1/2 tsp of turmeric powder, 1/2 tsp salt and cover it with the lid. Keep aside for about 5 mins and then strain the florets and rinse it in chill water. In a bowl, take maida,corn flour, ginger garlic paste, chilli powder,red color,hunged cured,fried zeera powder,water and salt.Mix everything well to get smooth and lump free batter like pakora batter. Heat oil in a pan to deep fry, when oil is hot take a cauliflower floret, hold the long stem and dip completely in prepared batter and drop it into hot oil

Ingredients(spices) 1 tsp Mace Powder 1 tsp Ground Cinnamon 1 tsp freshly Ground Black Pepper 1 tsp Ground Cardamom 1 tsp Ground Fenugreek 1 tsp Ground Cloves 1 tsp Garlic Powder 1 tsp Ground Ginger 1 tsp Salt 1 tsp Garam Masala 1 tsp Chat Marsala 1 tsp Ground Mild Paprika 2 Tbsp Ground Coriander 1 Tbsp Ground Cumin Half Tbsp Ground Red Chili Powder Half tsp Ground Nutmeg Half tsp Ground Turmeric 2 tsp Red Food Coloring Ingredients: 2kg Chicken Thyies (skin removed) Lime/Lemon Juice 2 Tbsp Sunflower Oil 6 Large Tbsp Yoghurt 2 sliced potatoes    Preparations(1): Mix all Ingredients together and store in an airtight container until ready to use This Spice Mix can be kept for up to 6 months (or longer), provided it is kept tightly sealed in an airtight container Preparations(2) Remove the skin from the Chicken Thighs, and cut slits into the thickest part of the meat on both sides In a small bowl, mix up the Juice of Half a Lemon/Lime with 1 Tablespoon of the Tandoori Marsala Rub

(Drumstick fry) Ingredients: Drumsticks : 3-4 Potato : 2 Turmeric powder :1 teaspoon Curry powder : 1 teaspoon Red chili powder : 1 teaspoon Refined Oil : 1 tablespoon Water : 1 small cup salt to taste Preparations: Peel the potatoes and drumstick and cut it into equal sizes. Boil it with 1 small cup water ,with turmeric powder and salt till it get tender. Take a non-stick pan , heat oil, add mustard seeds and boiled potatoes and drumsticks. Add curry powder and chili powder and fry it in high heat until drumsticks and potatoes may change their color. Serve as side dish with rice.

Ingredients:      2 cup Assorted veggies (diced) 2Onion (finely chopped) 2Tomato (finely chopped or crushed) 2 tsp Ginger garlic crushed 2 Green chilli 1 tsp Dry mint leaves 2 tbsp  Coriander leaves (finely chopped) 1 Bay leaf 4 Cloves 2 Cinnamon stick (small) 2 Cardamon ½ tsp Cumin seeds ¼ tsp Turmeric powder ½ tsp Red chilli powder 2 tsp Coriander powder 2 cup Basmati rice 6 tbsp Desi Ghee 3½ cup Water ½ cup Curd 4/5 fresh pudina leaves 1 tsp biryani oil Salt to taste Preparations: Take a biryani handi, heat  ghee , add all dry spices bay leaves, cinnamon, cloves, cardamon and cumin seeds . Toast them for a while, then add slit green chillies, dry mint leaves and finely chopped coriander leaves. Fry them until they turn crisp. Now add chopped onions, fry till golden, followed by crushed ginger garlic. Saute for couple of minutes, then add chopped tomatoes along with turmeric, chilli powder and coriander/dhania powder. Let the tomatoes cook till soft and then add th

Ingredients: 4 -eggs 4tblsp- milk Tomato sauce softened cream cheese salt to taste Preparation: Lay out slices of bread. Spread half the slices with tomato sauce and the other half with softened cream cheese. Fold each slice with cream cheese over the slices with tomato sauce. In a shallow dish add 4 eggs, 4 tablespoons milk, and salt and whisk until well blended. In a large skillet, heat 2 Tablespoons of oil over medium heat.  Place a sandwich into the egg mixture and turn to coat both sides. Cook the stuffed French toast sandwiches until the egg is done and the bread is golden brown.  Repeat until all the French Toast is cooked. After the toast is done, remove from heat and place on a serving plate with tomato sauce.

Ingredients: 2 cups beans thoroughly washed and cut  1 pinch turmeric powder   1 pinch chilli powder 1 pinch masala powder Salt to taste mustard oil for frying Preparations: Heat a fry pan on medium heat and put 1 spoonful  of oil  Add turmeric powder,chilly powder, masala powder and mix it nicely Then add 2 cups of cutting beans and salt stir it and cover the pan and leave it for medium-low flame until beans is cooked perfectly.Serve with roti or steamed rice.

Ingredients: pomogranet-2 Water-2 cups Sugar-1 cups Cardamoms powdered-1 tsp Preparations: In a juicer blend the pomegranate seeds and stain the juice. Now add sugar cardamom powder,ice cubes and water with pomegranate juice to make a cool sharbat . Delicious pomegranate sharbat is ready, serve this chilled with pudina leaves.

Ingredients: 2 cups dry lima Beans (simba manji) (soaked and boiled) 2 tablespoon tamarind pulp 2 dried Red Chillies 2 1/2 cups Water 4 tablespoon Mustard Seeds 1 tea spoon zeera 1 garlic 1 tomato Salt, to taste Seasoning: 4 tbsp Oil 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp funnel seeds 2 dried Red Chillies 1 small onion Preparations: Grind the dried red chilli, tomato,mustard seeds,garlic and zeera. Keep this mixer aside.Heat a pan add oil and add 1/4 tsp Mustard Seeds, 1/4 tsp Cumin Seeds,1/4 tsp saunf,2 dried Red Chillies, the sliced onion fry till light brown add ground mustard mixture;add turmeric pdr. stir nicely and  Cook until the raw smell of the mustard disappears then add little water when one boil will come then add the boiled lima beans and salt.           Mix well and remove from heat.Garnish with coriander leaves. serve with rice as a side dish.

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