A PINCH OF HING

Ingredients: 1 cup -Banana stem 1 cup - Fresh curd 2 tsp - Fresh lemon juice 1 tsp - Black gram dal 1 tsp - chopped green chilly 1/2 tsp Finely chopped ginger 1/2 tsp - funnel seed 1/2 tsp Mustard seeds 1/2 tsp cumin seeds 1 pinch assafoitida few Curry leaves salt to taste Preparations: Add 2 tsp lemon juice in a bowl of water. Remove the outer cover of banana stem and take the inner part separately. Cut into small pieces and remove the threads and then keep all pieces in lemon water bowl. In a pressure cooker add 1/2 cup of water stain and add stems without lemony water. cook up to 1 whistle, remove stain the stems to a bowl and mix with curd. This boil water is very good for health.Take as it is. Now heat a seasoning pan with oil add hing,mustard seeds,cumin,black gram dal,funnel seeds chopped green chillis,ginger,garlic and curry leaves when all done add to curd stem mixer,add salt stir well. Now its ready for serving as a side di

Ingredients 1/2 cup besan 2 tbsp Rice flour 1 tbsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp Curry powder 1/2 tsp Red chilli powder 1 pinch assafoitida Salt to taste Oil for frying Preparations : In a large bowl mix all above ingredients except oil. Add water to make a batter. It should be like pakoda batter consistency. Keep aside Cut banana stem into round shape. Put it on water wash and dry it out by patting it with Kitchen towel . Sprinkle little salt and toss. Heat the oil in a pan. When oil is hot, dip each pieces in the batter. Drop it in hot oil. Cook on low flame and cook the fritters till it is cooked. Flip and cook after done remove and drain the extra oil on kitchen towel. Serve with rice .

Chicken curry with poppy seeds is a very popular chicken recipe from Odisha.It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis. Ingredients: For the Marination Chicken 1 Kg cut into desired size pieces 1 tbsp   ginger-garlic paste 1 tbsp   lemon juice 1/2 tsp   Turmeric powder 1/2 tsp Garam Masala powder For the Poppy Seed Paste 3 tbsp Poppy Seeds 6 Green Chillies For the Gravy 1″ Cinnamon stick 3-4 Green Cardamons 4-5 Cloves 2 Medium Onions, finely chopped 2 Medium Tomatoes, finely chopped 1/2 tsp Turmeric  1/2 tsp Garam Masala Powder 1 tsp Red Chilli Powder 3 tbsp Oil Salt as per taste Preparation: Wash and clean the chicken. Cut into desired size pieces. Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr. Soak the poppy seeds in half a cup of hot water for 10-15 min.  In a

Ingredients : 10 chicken Lollipop 1 tsp salt 1 tsp soy sauce 1/2 tsp Kashmiri chili powder 1 tsp white vinegar 1 tsp chopped garlic 1 tsp chopped green chilies 4 tbsp cornstarch Preparations : Step 1 : Marinade Chicken Lollipop Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chilies. Marinade Chicken Lollipop on the Masala for at least 30 mins. Step 2 : Deep Fry Remove the Chicken Lollipop from the masala and add the cornflour to the Masala to make a batter. Dip the Chicken Lollipop in the masala batter and deep fry. Remove in kitchen towel to soak excess oil. Complete all as follows. After finish all dip fry again for a minute for better crispy. Serve hot .

Ingredients : 1 Long Snake gourd 2 Big size potato 2 tbsp tomato pure 2 Onion sliced 2 Tomato chopped 1 tbsp tamarind paste 1 tbsp chettinad masala salt to taste oil for fry Preparations: Wash and clean snake gourd,remove the inside and  cut into 2 inches long pieces. Marinate with salt to avoid the bitterness  taste of this vegetable for 10 min. After 10 min. drain the salty water and keep a side. Boil potatoes with salt.peel and mash  with white pepper and butter.Instead of butter you  may also use cheese to it. Now fill the enough potato stuffing  inside the hollow  snake gourd pieces. Now in a pan add oil and place all the stuffed snake  gourd pieces. Cover with a lid and keep cooking it. Flip and change sides for even cooking after every five minutes. When the gourds are fried all over and are softer they are done. Remove on plate and keep aside. In a same pan add some more oil and fry onion  till little

(Cottage Cheese dessert) ( Mitha Paneer ) Ingredients: 1 cup cottage cheese 1 pinch cardamom powder 2 tbsp sugar powder 1 tsp rose water nuts for garnishing Preparations: Combine ingredients in blender, Blend on high until smooth, stopping and scraping down sides as needed. Remove chilled and serve. More in quantity may store in refrigerator. Recipe may be doubled. And give different flavor to it.Add vanilla essence,mango pulp,strawberry,orange pulp,chopped grapes,mixed dry fruits,ripe jack fruit,layered with ice creams too.. but this one will simple and full of white in color, no one can imagine the flavor of this.

Ingredients: 8 tbsp Bengal gram powder 3 sliced Onion 2 Chopped Green chilies 10 Chopped curry leaves 1 pinch hing Salt to taste Oil for deep fry Preparations: Take a large bowl. Add all above ingredients without oil mix well. Heat oil in a skillet. Wait until oil is hot enough that a drop of the fritter sizzles. Using a tablespoon, drop heaped spoonfuls into the oil and fry until crispy on both sides. Drain on paper towels. Piyaji is ready to serve.

Ingredients: 500 ml. very chilled pasteurised whole milk 2 tbsp.sugar 1/4 tsp. cardamom powder 2 drops vanilla essence     Preparations: Put all ingredients in a nescafe shaker or a tupperware leakproof glass with lid. Shake vigorously, up and down at least 25-30 times. All the sugar should have dissolved and a thick froth formed on the milk. Pour out into tall glasses, serve immediately, while still chilled. Any leftover may be refrigerated in shaker, shaken and served later. Traditional way to make it: Take two tumblers which can pour out easily. Pour lassi ingredients in one, hold empty one in other hand. Now the contents are poured from one into the other. This is done in a brisk motion keeping both tumblers at least 2 feet apart. That is the contents are poured from the top one to the bottom tumbler lower down. This is done at least 21 one times (a figure fondly used to describe the lassi). Pour into drinking glass while still frothy and serve with chopped dry fruits.

Ingredients: 4 cups moong dal 2 cup milk powder 2 cup khoya 6 cup sugar powder 2 tbsp cardamom powder 1 cup clarified butter(desi ghee) Preparations: Fry the moong dal without any oil or ghee. wash and dry it properly and keep aside. take a tray grease with ghee and keep aside. Grind like semolina. do not make it powder. Take kadai add all the ingredients and mix well to combine without lumps Once everything gets mixed well. Switch on the flame keep the kadai on heat on low flame stir continuously till the sugar melt and it gives nice smell.no need to add water.Milk and sugar is enough to bind. Make sure the mixture gets thick, and leaves the edges to get right consistency. Keep stirring to make thick and nice consistency. Do not cook more ; when the raw smell is gone then switch off the gas. immediately pour the mixture to greased pan spread evenly.  Allow the mixture to cool and once it's cool mark in desired shape  either square or diamond or d

Ingredients: 4-Bread Slices 2 tbsp-Custard Powder 3/4- cup-Milk 1/2 -cup-Sugar 1/2 tsp-cardamom powder 1 tbsp-Butter few drops-Vanilla Essence Preparations: Cut  bread slices of four corner in equal size and keep aside. Grease a baking tray with butter and set aside. Arrange cut side down the bread slice in the tray without leaving space. Combine the milk, butter and sugar in a vessel and heat until warm.  Add the custard powder in water,cardamom powder and vanilla  essence to it and combine well. Pour this over the bread slices. leave it for 4 to 5 minutes. Bake it in a preheated oven for 30 to 45 minutes or until it crisp on top. Serve cool or warm it depend upon taste.

Ingredients: 1/2 cup-boiled dry white peas 1/2 cup-boiled potato cubes 1 cup-yogurt 1 cup-rice 1 tsp garam masala powder 1/2 tsp turmeric powder 1/2 tsp cardamom powder salt to taste Preparation: Wash and drain rice.In a pressure cooker add yogurt, rice ,spices,peas,potatoes and salt stir well close the lid and keep it for 5 min.to rest.After 5 min.remove the lid stir it well with 2 cups  of water.and cook on low flame till 1 whistle. Switch off the flame leave it for cool on room temperature. Open and serve with salad,chutney,curry,pickles or any type of side dish.    

Husband having diabetes that doesn't mean to force him to give up desserts.  Using sugar substitute give him flavorful desserts. Try these Rasogolla with full of flavor,smooth and absolutely delicious. Ingredients: 2 Lt   full cream milk 1 tbsp  lemon juice 1 tbs milk 4 cups sugarfree  1 tbs  cardamom pdr Water Preparations: Boil milk on high flame when milk start boilling; Mix lemon juice, stir now the milk start curdling. Line a colander with muslin cloth. Once, all the milk curdling, switch off the flame. Pass it through the muslin cloth lined colander. Now fresh cheese is ready for making rasogolla. Wash the cheese 2 to 3 times with  normal water. This will strain all the whey from cheese (the lemony flavor from cheese) and will also help in making soft cheese. Hold the cloth tight and squeeze out the extra water. Now fold the muslin cloth with cheese inside keep  square shape and place it on a wheat flour straine

Ingredients: 1 Mango 2 glass liquid soda pinch of peppermint. Preparations: Take a bowl mash mango now add half of soda and  peppermint stir well pour in serving glasses.  Garnish with mango cubes .No need add sugar.  If you want you may add.

Ingredients: 500 gm- chicken 1/2 tsp-turmeric powder  1/2 tsp-garam powder 2 tbsp- curd 1/2 tsp -ginger garlic paste 1 pinch chopped mint leaves  salt to taste Oil for fry Preparations: Cut the chicken into small chunks.  Add all above ingredients to chicken except oil and mix well. keep in refrigerator for 2 hours.After 2 hours toss  until they are  coated on all sides. Heat oil in shallow pan add  marinated chicken.Cover and cook in low flame without steering the chicken for 5 min. After 5 min. remove the cover Sprinkle some water and then  flip them over a few times until the pieces are coated nicely with  all spices. Cook the chicken for several minutes on each  side until they are golden brown.sprinkle some more water if needed.  It should be cooked all the way through by the time they get  brown on the outside.  So cook in low flame only.Low flame cooking is called dum. Dum biryani,dum murg,dum gost

Ingredients: 10 -purple long brinjal 1 pinch-asafoitida 1/2 tsp -mustard and cumin seeds 1/2 tsp -fenugreek and fennel seeds 10 to 12-curry leaves 1/2 tsp -black pepper 1/2 tsp-sambar powder 1 tbsp - tamarind paste 1/2 tsp -turmeric powder 1/2 tsp-red chili powder for stuffing 1 tbsp - sambar powder and salt mix oil salt Preparations: Wash and slit the brinjals into four keeping the stem  portion in tact. In a separate small bowl add sambar  powder and salt mix well  take a little portions of this mix and stuff  in each brinjal and keep aside. In a cooker heat the oil . In low flame add asafoitida,mustard , cumin fenugreek,fennel,curry leaves and black pepper when it  starts spluttering,Then add the stuffed brinjals and gently  mix it with the oil. now add tamarind paste,chili powder,turmeric powder, and  sambar powder and take palm full of water sprinkle over the brinjal. Cover it  and allow to 2 whistles on

Ingredients: 1 cup corn flakes 2 tbsp chopped almonds 2 tbsp sugar 6 tbsp milk powder 1/2 tsp cardamom powder 1/2 cup thick milk Preparations: Take bowl add all above ingredients one by one stir it for 2 to 3 minutes.do not make to much  liquids. leave it for 2 minutes.And stir it again. Now pour this mixture to kulfi moulds and freeze  it for 6 hours.After 6 hours kulfi is ready to be serve.

Ingredients: 2 cups yellow lentils    (moong dal) 2 chopped onion 2 tbsp curry leaves 1''ginger 2 to 3 garlic cloves 1 tbsp coriander leaves 3 green chilies 2 cups butter milk pinch asafoetida pinch ajwain salt to taste oil for frying Preparations: Wash the yellow lentils thoroughly and soak them  over night or for at least 4 hours. Drain the water, to this add onion,curry leaves,add ginger, garlic, fresh coriander, green chili,asafoetida, ajwain, salt to taste and grind using butter milk to smooth paste. Make a batter with medium consistency like pancake batters. Pour this batter into a bowl mix well and leave it for 10 min. for fermentation. After 10 min.Heat a dosa pan,grease with oil and pour ladle full  of batter in the center and spread it with the help of back of a  ladle in a circular motion to make a 6 inch round.     Cover and cook on low flame for about 2 to 3 minutes. Remove the cover

Ingredients: 2 tablespoons unsalted butter 1 large onions chopped 4 cloves garlic, chopped 4 large peeled fresh tomatoes  Blend in a mixer to a smooth puree. 1 cup vegetable broth 1 teaspoon dried thyme salt and pepper 1 cup fresh cream few bread croutons Preparations: Heat the butter in a large saucepan over medium-high heat.  Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomato puree, broth, 1/2 cup cream,thyme and  1/2 teaspoon each of salt and pepper. Simmer, stirring occasionally,  until slightly thickened, about 15 to 20 minutes. Serve hot .

Ingredients 1: 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 Marsala 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 2: 2kg Chicken tandoori cut (skin removed) Lime/Lemon Juice 2 Tbsp Sunflower Oil 6 Large Tbsp Yogurt  2 sliced potatoes     Preparations(1): Mix all Ingredients together and keep it in covered  container until ready to use. 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 this mixtu