A PINCH OF HING

Ingredients: 2cup raw rice 1/2 cup black gram dal 6 tbsp sugar 1 tbsp cardamom powder 1 tbsp cinnamon powder   salt to taste chocolate sauce. Preparations: Soak rice and dal in water for 5 hours. Drain and grind with adding sugar and salt till smooth using little water The batter will become thinner when sugar is added, carefully add water while grinding.     Add water if needed to make the consistency like usual dosa batter. Heat a non stick pan. Pour a ladle of batter and spread to medium thickness. Pour some desi ghee on top. Turn the dosa , add little more ghee and cook the other side. After both sides are well cooked remove on plate and sprinkle cardamom powder and cinnamon powder on both sides. keep it on serving plate and garnish with chocolate sauce.

Ingredients: 2 big size brinjal 1 cup Bengal gram flour 1/2 tsp Baking Powder 1 pinch Baking Soda   1/2 tsp Chili Powder Salt to taste Oil for deep frying Water Preparations: Slice the brinjal into 4 mm  thick slices and drop them into the bowl then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the brinjal improves their flavor, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices. Let the slices rest slightly on kitchen towel. Now take a bowl,combine Bengal gram flour,rice flour, turmeric pd., chilly pd.,soda and baking pd mix all the ingredients and then add water, a little at a time, until the mixture resembles a smooth-creamy batter. Cover and let it rest at room temperature for at least 5 minutes. Heat the oil for deep frying and using deep skillet. Always heat the oil at medium low flame from the beginning and when it’s

     Ingredients - Cauliflower florets 2 cups turmeric powder Salt as per taste Oil 2 tbsp Preparations: Heat the oil.add salt and turmeric powder. add the cauliflower and stir-fry for a couple of minutes. Then add little water and mix it together.cook closed lid on medium heat till the florets are cooked. Serve hot fry with chapati or rice.

Ingredients: Parwal 3 Nos Paneer-50gms(greated) onion _1Chopped Garlic - 2 cloves Chopped Oil-4-5 Tbsp Turmeric-1/2 Tsp Garam Masala-1/2 tsp Chilli Powder-1/2 tsp Salt-As per taste Chopped coriander leaves Preparations: Cut each parwal into halves and deseed it.With just 1/2 tea spoons of salt boil the parwals for 3mins.Remove from water and keep it separate. Heat 1 Tbsp oil in a kadhai and add chopped garlic,onions fry till light brown add paneer to it.Add the masala,turmeric,chilly powder,salt and toss for few min.Turn off the gas and sprinkle chopped coriander and mix well. Stuff each half piece of Parwal with paneer stuffing's.Once all been stuffed,take separate pan put 2 Tbsp oil shallow fry the stuffed parwals care fully turn these parwals so that its cooked  on both sides.served with rice.

Ingredients: Paneer - 2cup garam masala powder - 1tsp Chilli powder - 1 tsp Turmeric powder -  1 /2 tsp corn flour - 3 tbsp Ginger Garlic paste -1 tbsp curd - 1 tbsp oil - for deep frying Red color - a pinch Marination: Cut the paneer and pat it dry on a towel for 5 to 6 mins. Take a mixing bowl and add all the ingredients , and marinate for 1 hr.Make sure the marination is dry. Preparations: Heat the oil in a frying pan over medium high heat. Frying pan should have about 2/3 inch of oil. To check if the oil is ready, put one small piece of paneer in the oil. The paneer should come up but not change color. Drop the marinated paneer slices slowly into the frying pan. Fry the Paneers in small batches. The paneers will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the Paneers until both sides are dark red and crispy. Repeat this process.Drain and transfer on plate. Spread good quality paper napkin on plate before transferring them on plate to absorb ex

  Ingredients: 1 Lt   full cream milk 1/2  lemon juice 1 tbs milk 2 cup sugar 3 cup water 1 tbs  cardamom pdr Preparations: Boil milk in a pan on high flame. Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth. Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again. Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander. Wash the cheese with some cold water. This will remove the lemony flavor and smell from cheese and will also help in making soft chenna. Pick all four corners of cotton cloth and squeeze out the extra water. Now the cheese are ready for rasgulla balls. Take it out in a dry plate. knead the cheese until it gathers all together, no lumps and bumps are there. And some fat will s tart releasing, as soon as it starts releasing, stop kneding and make balls. Make smooth round b

Ingredients:   Whole wheat flour 2 cups Salt 2 pinch Extra flour for rolling                       Preparation:     Add the salt to the wheat flour. Make a small hole in the middle of the  flour and pour 1 cup of water and start kneading . Knead to  make a soft dough.  Cover with a moist cloth and keep aside  for 15 to 20 minutes. Divide it into equal size balls, about  1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 to 7 inches in diameter. Heat the "tava" . Now put the roti on a hot tawa. first cook one side. it should be less than half cooked or  one-fourth cooked turn and cook the other side. this should be  a little bit more cooked than the first side. now small bubbles  start forming on the roti that means it is getting cooked.O nce the bubbles visible the roti is ready to put direct on  fire or you may use roti grill. Now hold the roti with a grill and keep the first side which  was cooked

Ingredients : 250 gm prawns 1/2 cup sliced onions 1/2 tsp masala powder    1 tbsp ginger-garlic paste 1/2 tsp turmeric powder 3 tsp pepper powder 1/2 tsp coriander powder 1 tbsp chopped garlic salt to taste oil Preparations: Clean prawns, remove legs, leaving heads, shells and tails intact. Drain. Put prawns in a bowl.Add turmeric powder,ginger garlic paste,peeper and salt toss with fingers gently, be careful of the sharp pointed shell on the head, mashing the spices with fingers as you mix. Cover and leave in refrigerator for at least 30 minutes. separately Saute chopped garlic until brown and fragrant. Remove and set aside. Heat oil in a kadhai Add Sliced onions and saute a while. Add prawns. Saute a while. Add pepper powder, coriander powder and salt to taste. Do not over fry the prawns will be tough.Remove from flame again add  pepper powder stir nicely Garnish with chopped coriander leaves and the fried garlic. Serve hot. Enjoy!

Ingredients: 500 gm Mutton 150 gm Onion 20 gm Black Pepper Powder 5 gm Shah Mirch 5 gm Red Chilly Powder 1 tsp Ghee 1 tbsp Garam Masala 150 mg Oil Preparation: Marinate the mutton with turmeric oil, red chilly powder, black pepper and shah mirch and salt. Keep aside for 15 min Boil the mutton in a pressure cooker. Keep the mutton stock aside for later use. Fry the mutton for 5 min in oil and then put the chopped onions and fry till the color is black. Add salt to taste and fry till the oil starts coming out, add garam masala and fry again. Stir constantly, so that it does not burn. Add the mutton stock that was kept aside earlier and boil till the gravy thickens. Garnish with chopped coriander and whole green chilly. Serve hot with naan or tandoori rotis.

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