A PINCH OF HING

FRITTATA is an egg-based Italian dish similar to an omelette or Quiche but quiche is thicker than FRITTATA. Stuffing can be endless possibilities. 4 ingredients Recipe Egg Bread Salt  Butter Preparations: Heat a pan with butter. Crack 2 eggs into a small bowl. Whisk with adding salt. Pour egg mixture into the pan and tilt so the mixture covers the base.  Now arrange the bread slices evenly above the omelette leave it for 2 to 3 minutes. Crack another 2 eggs whisk with salt. Pour the egg mixture you made above out over the bread slices to cover all the bread's. Make sure its evenly distributed in the pan. cook over low to medium heat until eggs are almost set. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg. Good for breakfast and dinner. You may also add for stuffing cheese, boiled potatoes , spinach , fried mushrooms, fried cauliflower, using boiled or fried veggies may give more taste.

Postaka is authentic Odia curry. The taste is very close to korma. Postaka may cook with combination of vegetables like *Janhi(Ridge Gourd) and potatoes. *Potala(Pointed gourd) and potato And only with potatoes. Potato enhanced the taste of Postaka. Ingredients: Potatoes 4 (big in size) Cauliflower 10 florets  Poppy seeds 4 tbsp Cardamom 4 Star anise 1 Cinnamon 1 Bay leaf 1 Cloves 4 Ginger/garlic paste 1 TSP Turmeric powder 1/2 TSP Green Chillies 2 Onion 1sliced Tomato 2 chopped.(Optional) Preparations: Heat a pan on medium heat, add poppy seeds and reduce heat to low. Carefully roast them until they change the colour and remove from pan to a plate to cool in room temperature. Now soak the poppy seeds in warm water for 30 minutes or keep it in a refrigerator for fast cooking. Drain and grind to a smooth paste along with the green chillies. If it is very thick, add a little bit of water to the paste. It should be always thick paste. Keep aside. Wash ,C

Ingredients: 6 Orange  1 Orange chopped 2 cups semolina 1 cup fresh curd 4 cups  Sugar 1 tablespoon Orange zest 2 pinch salt 1 cup clarified butter(desi ghee) Preparations: Preheat the oven to 180 degrees and grease a cake tin.  Whiz up a whole orange in a food processor. Make 3 cups of pulps . In a large bowl beat curd and 2 cups sugar with an electric beater until creamy and sugar are dissolved.  Do not over beat. Add butter to the above mixture and beat again. Once light in colour, combine 2 cups orange pulps,half of orange zest,salt and chopped oranges mix well and pour into the prepared cake tin and bake for approximately 45 minutes or check in a skewer if skewer comes out clean the Cake is finally done. Now allow to cool the cake. for syrup: Combine the water, 2 cups sugar and orange peels and pulps in a heavy-bottomed saucepan. Stir to combine, bring to a boil and cook until the sugar dissolves, stirring occasionally. Remove fro

Ingredients: 1. Mutton ... 1 kg 2. Mustard oil .. 1 cup 3. Curd ... 1 cup 4. Cloves ... 5 no 5. Salt ..according to taste  6. Sugar .. 1 tsp 7. Red Chili Powder .. 1 tbsp 8. Turmeric 1/2 tsp 9. Dry Ginger Powder 2 tsp 10. Aniseed Powder 2 tsp 11. Cumin Seeds 1 tsp 12. Garam Masala 1 tsp 13. Ghi 1 tsp 14. Asafoetida Powder  15. pinch 16. Kasmiri red chili powder  s oaked in water Preparation: Take a heavy round bottomed pot or you may also use clay pot. On pot pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint the Meat pieces with the Curd nicely, so that all pieces get evenly covered by it. When the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both the Meat and the Curd dries up, and the

Ingredients : 1/2 tsp mustard,  1/2 tsp zeera,  1 tbsp black gram dal,  2 chopped green chilli ,  few chopped curry leaves  1 pinch of hing.  Just season all above ingredients and pour into  the idli paste mix nicely and make idli. Cool ,remove and serve with sambar and chutney.

Ingredients 1 cup Lobiya 1 cup gram flour 1 onion chopped 4 green chillies chopped 1 boiled potato 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon garam masala powder 1 pinch ajwain 1 pinch hing 1 tablespoon amchur powder Oil for frying Salt to taste Preparation: Wash well Lobiya and soaked for 4 hours or overnight. Then put in cooker with salt and Turmeric powder and boiled it. Stain and keep aside. Take a dry bowl mix all above ingredients along with boiled Lobiya mash it nicely.  Heat a frying pan with  oil.  Then with the help of palm make a ball and then press it smoothly . Do all mixer as said and then put fritters  in pan fry both the sides. Remove in absorbent paper. Ready to serve.

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