A PINCH OF HING

Kanika is Sweet Pulao of Odisha traditional rice dish. And a part of Chappan Bhog which served to Lord Jagannath at Puri Temple. This sweet rice specially prepared for Goddess Mahalaxmi on Margasira month. Kanika means Gold ; the rice as much a feast for the eyes as it is a treat for the palate. The turmeric transforms the rice from white to a vibrant yellow gold and shine comes from the ghee and kiss-miss,nuts play the role of gemstones. This is totally fragrant rice with mild sweetness and the whole spices,desi ghee and use of nuts  makes this recipe a very exceptionally high quality of recipe. Recipe.... Ingredients Rice – 2 cups Sugar 1cup Greated coconut 1/2 cup Almond- 10 Raisins- 10 Cashews- 10 Ghee- 4 tbsp Cloves 4 Cinnamon 2" stick 1 Bay leaves  2 Anise flower 3 A pinch of turmeric powder Salt to taste  Preparations: Heat water in a deep non stick pan. (2 cups rice to 4 cups of water is enough for fluffy rice.) When hot Add all whole spices to it  add ri

Ingredients : 1cup shredded chicken 1cup cottage cheese 1/2 cup finely chopped coriander,mint,green chilli 1 tsp white pepper powder 1 cup semolina  Salt to taste  Oil for deep-frying Preparations : Take a large bowl add all above ingredients except semolina and oil and mix well. Divide the mixture into 10 equal balls.  Apply water or oil on your hand then take one ball  , Insert a ice cream stick in a ball shape them into oval shaped . Coat these in the semolina with giving little pressure.  Make all lollys like as mentioned above.  Heat sufficient oil in a deep frying pan . Deep-fry these lolly's till crisp. Drain on absorbent paper. Serve with hung curd dipping or plain curd dipping.

Ingredients: 4 medium potatoes 1 tablespoon melted butter pinch of turmeric powder pinch of chilli powder 1/2 tsp garlic powder salt to taste Preparations: Preheat the oven to 220°C. Wash the potatoes and cut  into 4 wedges. Boil the potato wedges along with salt . Remove in a kitchen towel dry it.  take a bowl add potato sprinkle chili powder, turmeric powder garlic powder, salt, and melted butter and toss gently to coat.  Arrange the wedges in a single layer on a greased baking tray. Bake for 30 min or until the wedges are golden brown  and crispy on the outside. Serve as side dish or snacks.

Ingradients: 2 cups Rice flour 1 cup Powderd Sugar 1/2 cup desi ghee 1 tablespoon cardamom powder 1/2 cup Mix nuts(casew,kissmiss,almonds,wallnuts 1/2 cup coconut powder 1/2 cup milk powder Pinch of salt Preparations: In a mixing bowl mix rice flour , powdered sugar , desi ghee , cardamom powder , nuts , desi ghee and milk powder thoroughly . Take a dry deep kadai fry this mixer continue stirring constantly until browned. Do not burn. Remove from heat to another dry plate. Mix all to form pliable dough like mixture if not pliable add more ghee.  Take one small portion out of this and form it like a ping pong sized ball (rounding and pressing hard with both the hands).  Similarly make with other remaining dough. Just like Ladoo . Enjoy the sweet rice Ladoo.

Ingredients: Marinade     1/2 Cup Hung Curd     1 teaspoon Ginger garlic crushed     1 teaspoon Red  Chili Powder     1 teaspoon Kashmiri Chili Powder     1 teaspoon Cumin Powder     ¼ teaspoon Turmeric Powder     ½ teaspoon Garam Masala Powder     1 teaspoon Lemon Juice     1 teaspoon Black Salt      Salt to taste Prawns     15 Prawns wash and clean     2 tablespoons melted butter Vegetables Onion , Tomato and capsicum cut into squares  Preparations: Add all the ingredients listed under marinade to a bowl,  and combine prawns and vegetables and set aside.  Keep this marinating for half an hour in a refrigerator. Oven preparations: Preheat the oven for 220 degree Celsius. Remove the prawns marinating from fridge leave it for room temperature for extra 5 min. and then arrange these in a skewer ; brush them with melted butter and grill for 10-12 minutes.  Brush once more at 5 minutes and then right before serving.      Pan Preparat

Kanji is an authentic and traditional Odiya recipe which is very popular in Southern part of Orissa. It is basically a soupy type curry with more liquid , which is tangy in taste and unique sourness. Kanji is cooked during summer. Because in summer we love to eat pakhala.  Pakhala( watery rice ) water is used for kanji which is naturally gives tangy and soury taste. Kanji we cook in varieties saag kanji,fish kanji, in vegetables we use lots of vegetables. All kids may love this soupy curry which is quite a healthy dish by nature. After eating the kanji, the Remaining water is sipped with great relaxation.

Ingredients: Cauliflower florets cut into length wise Potatoes 2 medium, cut into length wise. Turmeric powder 1/2 tsp Red chilli  powder 1/2 tsp  Salt: to taste Oil for fry Preparations: In a kadai heat oil and spices along with salt. Now add the potato and cauliflower stir well cover cook on  medium heat until three-quarters tender. Remove the cover sprinkle little water stir again and cook on low until the potatoes are tender  and veggies became slightly brown and crisp.  Serve with rice.

(Chicken Spicy Gravey) Tamil authentic curry with spices and tamarind. Kuzhambu Masala 250 gm of Measurements 30 dried red chillies 1/2 cup coconut powder 5 2"sticks cinnamon 10 cloves 1/2 cup coriander seeds 1 tablespoon cumin seeds 4 tablespoon fennel seeds 1 tsp black pepper 1 tsp fenugreek seeds 2 tbsp dry curry leaves Preparations: Dry roast every single spices on low flame until the fragrant comes out or a bit of slight brown . Please do not burn the spices. Cool completely before grinding. Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches. Spread the ground masala on a newspaper to cool. Let it completely cool before you can store. I add Kasmiri chilli powder to it for more colour. Before cooking soak in water then add to curry. Do not forget to add tamarind water. You may cook both veg and non_veg.

Ingredients: 2 big sizes potato  2 egg  salt   1 table spoon full mustard oil   1 big size chopped onion oil for deep fryng   Preparations: Boil the potatoes with salt until soft using a pressure cooker. Boil the egg with salt. Once the potatoes are cooked , peel the skin and Remove the cover of egg . In a bowl add potato , egg salt with 1 table spoon ful mustard oil , 1 big size chopped onion , and mash it using your hand in a mixing bowl .  Wet your hand with mustard oil make small balls and keep aside. In another bowl add 2tbsp of maida with salt , water and pinch of turmeric pdr. mix well and keep aside. Heat enough oil in a kadhai for deep fring , take 1 ball deep in maida paste and pour into hot oil. Maida water should be little watery. Mustard oil is give more flavour to this so use for deep fring also. Check the salt and spices and adjust to suit your taste. Serve this pakoda with any chuttney or sauces.

Ingredients: 10 pc Cauliflower flowrets 1 tomato chopped 1 small bunch spinach chopped 1 onion chopped 1/2 tsp turmeric pdr 1/2 tsp chilli pdr 10 cloves garlic 1'' ginger 2 tsp  tamarind paste few green chilli chopped salt oil Preparations: Cut cauliflower in big sizes florets. Take a bowl add cauliflower , salt,turmeric powder and chilli powder toss well and keep aside. Chopped all... 1 small bunch spinach,10 cloves garlic ,1 onion, 1" ginger ,1 tomato and green chilli. Fry all these with 1tblsp of oil. Cool and grind into fine paste. Keep aside. In a pan fry the marinated cauliflowers till they soften. Remove in a plate for later use. In same pan season cumin seeds ,sliced onion fry till brown ,add tamarind paste with 1 cup of water give 1 nice boil add fried cauliflower cook another 2 to 3 min. Now add spinach paste to it cover all florets with the paste. Do not cook more otherwise the green color may change. After done remov

Ingredients : 2 cups Banati Rice 4 cups water 1 Onion 1 Capsicum 1 tomato 1tbsp whole garam masala powder 1/2 curd 1tbsp Ginger / Garlic paste 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala powder Oil Ghee Salt to taste Preparation : Wash and soak basmati rice for 30 minutes. Slice the onion , capsicum and the tomatoes. Cut all the cauliflower into medium sized and set aside. Heat oil and ghee in a heavy bottom pan, add whole spices powder, cook them until fragrant. Now add cauliflower fry till light btown. Remove cauliflower on a plate for next use. On the same pan add little more oil ,Add sliced onion , fry with 2 pinches of salt. Fry till onion turns golden , make sure not to burn them. Add curd , ginger garlic paste and fry. Add all the dry masala powder and cook for a minute more. As soon the masala leaves oil add Tomatoes and capsicum stir and mix with the masala. Fry little bit. Add fried cauliflower.

Ingredients:  In a pressure cooker Add......  1 pinch hing  1 cup Chow Chow cubed cut.  1/2 cup Moong Dal  A Pinch of Turmeric powder   For a grinding paste   1/2 cup Coconut, grated  4 no's Green Chillies  1 tsp Cumin Seeds   For Tempering   1 tsp coconut oil  1/2 tsp Mustard Seeds  1/2 tsp Urad Dal  Curry Leaves handful  Salt to Taste  Preparations: Wash and peel the outer skin. Dice into 1/2 inch pieces. Wash the moong dal and take in a pressure cooker along the chow chow. Add turmeric powder. Add 1/2 cup water. Pressure cook for 2 whistles. For the Ground paste Take the  grated coconut along with chopped green chillies, cumin seeds. Add enough water and grind to a smooth paste.   Now start Kootu ;  Once the pressure falls down, add this ground paste to the dal, along with salt and bring to a boil after adding required water. Do not add more water it may thick gravy. Simmer for 5 mins. For T

Ingredients : 4 fresh Mackerel (Bangude)Fish 1Onion sliced 1  fresh Coconut finely grinded 2 tbsps. Coriander pwd. ½ tsp. Cumin Seeds  2 fresh Green Chillies  7 cloves fresh Garlic  1 tsp. fresh Ginger ½ tsp. Turmeric pwd. 8 dry Kashmiri Chillies 4-5 kokum wash and soak 1 med. Tomato chopped Few curry leaves    Vegetable Oil Salt to taste Water as required Preparations: Wash and clean the fish well & then cut into 2  pieces as head and tail. Apply some salt & turmeric to the fish pieces & keep aside. Soak the Kashmiri chillies in luke warm water. Meanwhile prepare the masala paste. Grind together scraped coconut, coriander pwd., turmeric pwd., cumin seeds, ginger, garlic, chopped tomato, half the onion in the masala grinder to a fine thick paste . Transfer the paste to a Kashmiri chillies bowl. Heat a kadai with vegetable oil. Reduce heat & add chopped onions and saute till the onions are soft & t

Ingredients     Whole wheat flour 1 cup     Sugar free 4 cup     Milk powder 1/2 cup     Curds 1/4 cup     Fennel seeds 1 Tsp     Poppy Seeds 1Tsp     Salt 1 pinch     Cardamom powder 1/2 Tsp     Almonds 1 Tbsp (chopped)     Ghee for frying Preparations: Dissolve 3 cups of sugar free  in 1 cup of water allow it to boil and turn off the heat. add a pinch of cardamom powder to the sugar syrup and keep aside. In another plate sprinkle some sugar free poder and keep aside. In a bowl mix flour, flennel seeds and poppy seeds and a pinch of salt.  Add the 1/2 cup dissolved sugar free mixture.  Mix and add milk powder and whipped curd and make the batter of pouring consistency.  Keep this batter on room temprature for about 5 hours. In a deep fring pan heat enough ghee to deep fry.  When the ghee is heated through, reduce the flame and pour a ladle ful of batter and deep fry it on low flame. You may also use moulds to come o

Ingredients: 1 Plantain 1 tbsp dry tomato powder 1 Onion sliced 1 pinch of hing 1/4 tsp turmeric powder 1 tsp red chilli powder Salt to taste Oil Preparations: Peel the skin of plantains. Cut into small cubed. Keep the slices immersed in water till used. Heat oil in a pan. Add hing and onion Saute for a couple of seconds and then drain the plantain and add plantains to the pan. Add tomato powdet , salt, turmeric powder and red chilli powder and mix well. Let this cook on low heat, stirring at regular intervals. Once the plantain get cooked and are roasted well, remove from heat and serve.

Ingredients: Plantain 2 no Tandoori masala  Capsicum Tomato  Onion Butter 1/2 corn flour Preparations: Cut the plantain into squares  Cut capsicum , tomato and onion s into squares Boil the plantains with salt water ; remove apply butter and 1/2 tsp corn flour and mix well. take a bowl add all veggies and tandoori masala powder toss Arrange the pieces according to your choices and cook, uncovered on HI for 6 minutes. Turn over, brush with a little butter and cook again on high flame for 4 minutes and serve hot.

Ingredients : Cluster beans 500 gm. Curd 2 cup Besan 1tbsp A pinch of hing Chilli powder 2tsp Coriander powder 2tsp Turmeric powder: A pinch Oil: 2tsp Salt to taste Preparations: Wash the beans and discarding both side of the tips. Heat the oil in a pan and add cluster beans with adding little water. Cook in water until soft. Add the chilli powder, besan, dhania powder, turmeric powder and salt to the yoghurt. Whisk well to a smooth mixture. Pour in the yoghurt mixture on the pan stirring continuously. Cook on low flame for 5 minutes. Serve hot with chapatti or rice.