A PINCH OF HING

Wash the fish and cut it into pieces.  Apply 1 tsp of turmeric and salt according to taste keep aside. Grind 1 onion, 1/2 cup of grated coconut,  5 garlic cloves, 1'' ginger,  10 curry leaves in a very fine paste. In kadai add grinded paste and saute it for 2 to 3 minutes. Now add a pinch of asafoetida, 1 tsp turmeric  powder,few curry leaves,two green chilly,  1/2 cup of fresh coconut milk,1 tomato  along with 1/2 cup of water and bring it to boil. Mix it thoroughly till it starts to leave out the oil. Now add fish pieces to it and let it boil for 5-10 minutes.  After adding fish do not over cook as the meat  will separate from the bones!, without cover any lid cook the fish pieces. Once the fish pieces are cooked. Remove the kadai from the heat.  Drizzle a teaspoon full of coconut oil and cover it. Serve with steamed rice.

Ingredients:     For the syrup: 1 cup water 1 cup sugar 1 lemon juice Ingredients:    For the cake: 1 cup semolina ½ cup sugar 1½ cup yogurt ½ cup vegetable oil 1 teaspoon vanilla extract ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cardamom powder ½ teaspoon salt Preparations: Preheat the oven. Grease a baking dish with cooking spray or vegetable oil and sprinkle some semolina on it. For the syrup.... Boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely. For the cake.... In a large mixing bowl, Add yogurt,sugar and oil and mix well . Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth. Leave it for 5 min.After 5 min.give a nice stir and Bake 30 min. just until the center of the cake is set and the top turns brown. Immediately pour

 Ingredients: 500 gms -Anchovies 1/2 tsp turmeric pd 1/2 tsp Kashmiri chilly pd 1/2 tsp rice flour Salt to taste Oil for frying Preparations:   Cleaned them one by one by removing the intestines. In a bowl, combine all the masalas. Add the cleaned Anchovies to this masala and give a nice toss. Mix well and keep in refrigerator for 1 hr for good marinating.  Now heat oil in a pan and add the anchovies And shallow fry them in batches, turning them once in between until they crispy, drain well. Serve with hot rice or as a snack with some sweet chili sauce.

Ingredients: 4 eggs salt butter Preparations of egg cubes: Beat the eggs with little salt.  Take another bowl grease butter evenly. Transfer the mixture to greased bowl (bowl must be enough depth). Take a pressure cooker and add 1 cup of water. Now place the bowl in it and steam without its weight. Steam until done, about 10 to 12 minutes.  Transfer the steamed egg to a plate and cut into 1" cubes. These cubes can be used in any kind of curry's or saute's. Egg cubed fry Cubed eggs 1 big onion sliced 2 green chilly sliced 10 curry leaves 1 tbsp oil 1/2 tsp ginger garlic paste 1/2 tsp turmeric pdr 1/2 tsp garam masala pdr 1/2 tsp chat masala pdr. Preparations: Heat a frying pan along with oil over medium heat. Add curry leaves,green chilly and onion fry for few seconds. Now add ginger garlic paste stir well. Add turmeric powder,garam masala powder,salt and Saute well. Add

Ingredients : Ghee - 3 tbsp Milk Powder (aavin milk pd) Sugar free - 3 cups Rosewater - 2 to 3 drops Coco powder - 1 tsp Cardamom powder - tbsp Almond and Cashew nuts chopped Preparation: Place the sugar free and water in a saucepan over low heat and stir until the sugar free dissolves. Simmer, without stirring, until a thick syrup forms. Allow the syrup cool. Meanwhile, combine the milk powder, ghee,cardamom, rosewater and chopped nuts in a bowl mix nicely. Pour over the syrup and quickly combine well. Now divide the mix into two parts add cocoa powder in one part. Grease the tray with ghee.Place the first plain layer and then the second cocoa layer. keep in refrigerate for half an hour. Remove after half an hour leave it for just 2 min.and then cut  a shape of diamond and  serve.

Ingredients: Wheat flour -1 cup Banana-1 sliced Cinnamon powder-1 tsp Desi ghee-tbsp water salt Preparations: Knead the dough first. Take wheat flour in a deep bowl, add salt and mix. Pour water, little at a time and knead well. Make a soft dough. Just brush little oil to prevent formation of a crust. Cover and keep aside. It is important to rest the dough for a while. The salt used tends to swell up and makes the dough soft and gives good texture. Divide the dough into an even number of portions. Make small balls. Roll each ball to make flat bread called 'roti' such that they are of almost equal dimension. Now lay one roti on a flat surface and fill the center with the filling of banana slices.sprinkle some cinnamon powder for added taste. Lay the other roti on top of the banana filling and fuse the edges. Press well. You can wet your finger with little water. Now hold the edges of both the rotis that are on top of ea

Ingrediants: 1kg crap fish 1 big size tomato 1 big size onion 1"ginger 10 piece garlic cloves 5 piece garlic chopped 2 tsp Kashmiri red chilli pd 1/2 tsp turmeric powder 1/2 tsp coriander powder 1/2 fried fenugreek powder 1 pinch Hing 1/2 pinch ajwain Black salt(instead of salt use black salt) (use according to your taste) Chopped coriander leaves for garnishing. Preparations: Clean fish and cut into 1 inch thickens. Marinate the fish steaks in 1 teaspoon turmeric pd. and salt for about 10-15 minutes. It helps fish to absorb the spices and flavors. Grind a smooth paste of tomato,onion, ginger,garlic and keep aside. Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd. and make a paste along with water and set aside. Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed, cumin,fenugreek seeds. When they splutter add the masala paste mix and saute till the raw flavor d

Ingrediants: 1kg crap fish 1 big size tomato 1 big size onion 1"ginger 10 piece garlic cloves 5 piece garlic chopped 2 tsp Kashmiri red chilli pd 1/2 tsp turmeric powder 1/2 tsp coriander powder 1/2 fried fenugreek powder 1 pinch Hing 1/2 pinch ajwain Black salt(instead of salt use black salt) (use according to your taste) Chopped coriander leaves for garnishing. Preparations: Clean fish and cut into 1 inch thickens. Marinate the fish steaks in 1 teaspoon turmeric pd. and salt for about 10-15 minutes. It helps fish to absorb the spices and flavors. Grind a smooth paste of tomato,onion, ginger,garlic and keep aside. Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd. and make a paste along with water and set aside. Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed, cumin,fenugreek seeds. When they splutter add the masala paste mix and saute till the raw flavor d

250 grams of Prawns,  2 boiled and peeled potatoes,(boiled the potatoes with salt) 1 big onion sliced 1 cup chopped tomatoes, 1 tsp ginger-garlic paste 1/2 tsp Chili powder 1/2 tsp Turmeric powder 1/2 tsp curry masala powder 1/2 tsp Garam masala powder 1 1/2 tbs of Sunflower oil salt according to taste 1 tsp lemon juice 1 tbs chopped coriander leaves. Clean and remove the cell of the prawns. Now add lemon juice mix it well. Add turmeric powder,salt and ginger-garlic paste mix nicely and set it for at least 15 min. For fast m arination  refrigerate for 5 min. Now add 1 tsp oil to a kadhai (no need to add too much oil) add marinated prawns to kadhai fry till they turns red in color. Remove half fried prawns  from kadhai to a plate and keep aside. Peel and cube the potatoes into medium size.  Again heat oil in the kadai.  Add sliced onions saute for few seconds or till they turn ligh

 Podapitha is a very old Odiya cuisine cake which is also the most preferred sweet of Shree Jagannath as Prasaad. Poda pitha means  burnt cake. As the name suggests, this pitha is baked and the lower portion of cake is burnt. Ingredientsp 2 cup rice 1 cup white black gram 1 tbsp baking powder/baking soda( optional) 1 cup finely grated coconut 2tbs cup chopped coconut 2tbs chopped sweet potatoes 2tbs chopped dates 2tbs Cashew nut and raisins 3 cup jaggery 1 tsp chopped ginger 1tsp roughly powdered pepper 1 table spoon ghee 1 tsp salt  Preparations: Clean the rice and black gram in water and soak it overnight. Wash them thoroughly and grind the batter coarse and thick but not as fine as the of dosa paste. Add coconut,sweet potato,cashew,raisins, grated coconut, chopped ginger, salt, pepper jaggery and baking powder.  Mix all the ingredients well . Keep the batters for 4 hours for self-fermentation. Pr-heat the pressure cooker. Fo

Street food specialty mostly found in Darjeeling or Sikkim. The filling of these momos is very simple and light. Serve these momos with chili garlic sauce. chicken momos recipe is a north eastern recipe and very popular in tibet as well. Chicken mince flavored with soy sauce, chili, chili is stuffed in a dough ball and then steamed. Since this recipe is a steamed recipe, it is a healthy high protein recipe with tender chicken. I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!! Ingredients.... For dough.... 1cup Maida 5tbsp  lukewarm Water Salt, to taste For fillings... 250g Chicken Kheema 1tbsp Garlic 1tbsp Ginger 1/2cup Onions 1/2cup Spring Onions 1tbsp light Soy sauce 1tbsp Sugar 1tbsp Cornflour Salt, to taste Pepper, to taste Preparations...... In a clean bowl, add the maida, salt and lukewarm water. Knead it until a tough dough ball is made. Oil the dough ball, cover it with a plate and keep it a

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for about 5 minutes at medium-low heat. After 5 minutes switch off the

 Ingredients: 1½ cups cooked rice 2 cups fresh curds 1 tbsp oil 1 tsp mustard seeds 1 tbsp black lentils 4 to 6 curry leaves 1 to 2 chopped green chilies, A pinch of asafoetida 1/2 tsp turmeric pd  Salt to taste Preparations: 1. Combine the rice and curds together in a bowl and keep aside. 2. Heat the oil in a broad non-stick pan and add the mustard seeds. 3. When the seeds crackle, add the black lentils, curry leaves and green chilies and sauté on a medium flame for 1 minute, while stirring continuously. 4. Add the asafoetida, turmeric pd , prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. 5. Add the salt, mix well and cook on a slow flame for 1 minute. serve hot or cool.

Ingredients: 50 gm- butter 1 -can condensed milk 1 tbs coco pd few drops vanilla extract 5 scoop- milk pd 1 pinch salt chopped pistachio and cashew 4 ice cubes Preparations: Place butter, condensed milk,ice cubes and salt in a food processor. Pulse until smooth and thick. Once mixture is smooth, scrape into bowl. Using a hand mixer, beat until mixture starts to appear fluffy. Separate the mixer into two bowl and add coco pd in one bowl. Now butterscotch and chocolate ice cream is ready. Put mixture into plastic container and freeze for four hours. Take another bowl add milk pd ,vanilla extract  with little water mix it. Now to assemble the ice cream add a tbsp of prepared butterscotch ice cream vanilla milk liquid and then chocolate ice cream alternating it reaches the brim of the glasses. Add the chopped nuts in top.

Ingredients: 200- gm Rohu fish eggs ( Indian Carp fish eggs ) 2- onions, chopped 3- green chilies,chopped 1-teaspoon turmeric powder 1-teaspoon curry masala powder 1-teaspoon coriander powder 2- tablespoons finely chopped coriander leaves 4-tablespoon gram flour Salt to taste oil Preparations: Clean the fish eggs by washing thoroughly under running water.  Take it in a large pan and add 3 cups of water and 1 tsp of salt. Boil the fish egg in water for 10 to 15 minutes in low flame  till it becomes hard and slightly pink in color. Check the water level in between as eggs soak water and increase in volume. Remove the eggs and drain off the water completely. Take it in a mixing bowl and crumble it into fine pieces. Add Gram flour,finely chopped onion, garlic, green chili, turmeric powder, red chili powder,Coriander powder, salt and chopped coriander leaves. Mix it well.Make small balls out of it and flatten them like kebab or tikki. Heat 2 tablespoon of oil in a pan and drop

Ingredients Cumin and Coriander pd.  2 1/2 tsp Minced chicken 500 gm Egg 1 Finely chopped onion 2 tbsp Chopped coriander leaves 2 tbsp Garlic and ginger paste 2 tbsp Chopped green chilly 1tbs    Garam masala 1/2 tsp Corn flour 1 tbsp Salt to taste Oil for frying Preparations: Take a frying pan place cumin and coriander pd. and fry until fragrant comes out. Remove and keep a side. Add all above ingredient along with minced chicken and knead it with your hands. Cover the bowl and keep aside for 1 hour. After 1 hour mix it again. Take about full 2 tbsp. of chicken mixture in your hand. Place it in center of palm and make a ball. Press the ball between your both palm and flatten it to form the kebab. (Give the shape just like thin burger patties) Now place the kebab on hot pan for shallow fry. Shallow fry the kebabs till golden. These kebabs should be a little bigger in size than usual round tikkis. After frying, remove from heat and place kebabs on absorbent paper or p

 Ingredients -     1 long snake gourd cut into round shape     1onion sliced     1/2 tsp mustard seeds     1/2 tsp  zeera     2 red chilly     1/3 tsp turmeric     2 tbsp oil     pinch of hing     salt to taste     3 to 4 tbsp thick curd(hung curd) Ingredients for the mustard paste -     2 tbsp mustard seeds     1 tsp cumin seeds     5-6 garlic cloves     1 red chilly   Preparation - Grind the above ingredients along with water into a fine paste. Heat up a kadhai. Add the hing,red chilly , zeera and mustard seeds. Follow with the sliced onion and stir fry for 2-3 minutes till brown. Add the mustard paste along with 1 cups water. Add salt and turmeric, and bring to a boil. Now add the snake gourd pieces and cover  a lid and cook in medium heat. Cook till it softens.Remove from flame stir well. Add curd again stir nicely.(optional) Curd will give richness and tangy taste to curry. Serve with roti or rice.

Ingredients: Groundnuts  1cup Sugar  2 cup Cardamom powder  1/2 tsp Water   1 cup Desi ghee 1 tsp Preparations: Fry groundnuts until golden brown on low heat and let it cool After cool rub groundnuts with the help of both hands and remove the skin. Rub harder to break each groundnut into 2 equal parts. Take a thick bottomed pan and add 1 cup water with 2 cup sugar and 1 tea spoon of milk. (Milk remove impurities of sugar) remove impurities with the help of spoon. Add cardamom powder. check the consitency of syrup if the syrup gets thicker now add roasted groundnuts stir nicely for a minute. take a square plate grease it with the desi ghee and then pour this mixture on plate spread quickly with the spoon and keep its thicknss 1/3 inch. take a knife and cut it into bars or any shape while the mixer is still hot. When the mixer cooled break it into pieces and store in jar.