A PINCH OF HING

King fish with mustard paste Ingredients: 1 kg fish cut into pieces 1 onion sliced 2 tomatoes sliced 1 Pinch hing 1 tsp red chilli powder 1 tsp turmeric powder 1tsp Mustard seeds 1tsp cumin seeds 1tsp Fennel seeds 2 Dry red chillis Few Curry leaves 4 dry mango soaked in water Spices for masala paste: 2 tbsp mustard 1tsp cumin seeds 2dry red chillis 6 garlic cloves Preparations : Soak the spice with little water then grind the mixture to a fine thick paste by adding water little at a time. On fish add turmeric powder and salt to it & toss well and keep aside for 30 min. Heat a Kadhai along with oil . Add hing , fennel, cumin ,mustard seeds. When they starts cracking ,add the sliced onions saute it until they are translucent. Add mustard paste to it and stir it gently. Add turmeric powder and chilly powder to it. Add little water time to time and fry it for about 5-10 minutes. Let the curry boil for 5 min. Add the dried mango piece. Then add the fish piece'

Ingredients: 1 Small pack noodles pack Full fat milk 1litre Khoya 1/2 Cup 1 tbs Clarified Ghee 2 Cups Sugar 1 tbs freshly ground cardamom seeds 1 bay leaf Few raisins Few Cashews Few Sliced almonds Salt for boil noodles Preparations: Boil 3 cups water in a pan and bring it to boil , add dried noodles, 1/2 tablespoon ghee and 1/2 teaspoon salt. Boil until noodles are soft, it will take around 5 minutes. Remove add cold water stain add ghee and toss properly and keep aside. In another saucepan, add milk and bring it to a boil. Reduce the heat slightly, add sugar, ground cardamom and stir well. Boil milk for 15 minutes ; once the milk has thickened , add the ghee-coated noodles and khoya . Stir for a few more minutes, remove from heat . Heat another pan along with ghee add Cashews, raisins and almonds fry little bit and garnish over the kheer. Instead of milk you may also use coconut milk for the different flavors.

Ingredients: Chapati Mix veg fry Chilly sauce Mayo Preparations: Take a chapati, apply mayo and chilly sauce all over the chapati then keep 2 tbsp of veg. fries stuffing vertically, fold and seal a little at the bottom and roll it from the side tightly. Cut this roll into half and serve or you may also pack for lunch box.

No masala,no oil,no onion, no ginger/garlic and no whole spices too. Ingredients : Red capsicum 1 Green capsicum 1 Yellow capsicum 1 Carrot 2" Few corn kernels Tomato 1 Few Green peas Potatoes 4 Unsalted butter Mixed Herbs Salt Preparations: Wash all veggies and cut into cubes. Boil potatoes along with salt , cool cut into cubes. Heat a pan along with butter add veggies fry for a while don't fry more it's lost their crunchiness ,now add potatoes stir add salt and herbs fry on low flame for 5 minutes. Remove serve hot with roti, Chapattis or rice.

Ingredients: 1 kg Chicken 2tbsp Butter 2 Onions sliced 1/2 TSP Cumin 1 Red Peppers, chopped 2 Tomato 4 Red peppers whole 2 Jalapeno Peppers 2 tbsp ginger/garlic paste 1 cup of diced of Tomatoes 2 tbs Kasmiri mirch 1 Cup Almond Milk 1 Cup hung curd Preparations: Red paste for curry Switch on the gas and roast capsicums for 20 to 30 minutes, using your grill tray as each side blackens, until the skin is charred. Transfer to a bowl, cover, and stand for extra 30 minutes to allow cool and skins to soften so they are easy to peel. After it cool rub off charred skins carefully, cut open capsicums and strain over a bowl to collect juices. juices will still be in flavour so do not waste. Discard seeds and slice . Heat butter add chopped onion, tomato, garlic, ginger and jalapeno. Stir fry until the onion turns brownish. Mix all ingredients and make this into a smooth paste. This also known RED PASTE. Preparations for curry Heat butter. Add cumin seeds fry add Sliced o

Ingredients: 2 cups Mawa 1 cup Ghee 1cup Milk Powder 1cup powdered Sugar 1 tbsp Cardamom powder Almonds for garnish Presentations: Heat kadai along with ghee. Add all ingredients mix very well. Stir occasionally until it get a thick consistency. Cook till the sides gets separated and water content is dried, switch off the flame. Remove in a plate let it cool for 1/2 an hour. Take little bit ghee on the palm and make small balls out of it, just press the middle and arrange in a buttered wax paper. Leave it in room so that the outer surface is little hard to hold. Ready to eat and share.

Ingredients: 10 green tomatoes 2 tbsp red chilli powder 1 tsp turmeric powder 2 tbsp Vinegar Salt to taste oil Seasonings : 1 tsp Mustard 1 tsp Cumin 1tsp Saunf Hing Roughly ground dhaniya Presentation : Cut tomatoes into 4 pieces and place in a medium bowl. Add all above ingradients to bowl and mix well. Cover with plastic wrap and refrigerate overnight. Take colander pour all tomatoes and rinse the excess water thoroughly. Leave a few minutes to drain all water. Heat 4 tbsp oil in kadhai add all seasonings Add the tomato water stir then add tomato stir again cook for 15 minutes. Cool , pour in a jar ,pour oil until it just covers the top of the tomatoes. Seal the jars tight and store in a cool, dark place for one month.

Ingredients : 1 cup semolina 1 cup water 1 cup sugar 1 ltr milk 1 tsp ghee Saffron Gulkand Coconut Mixed nuts Chopped Cardamom powder Preparations: Heat water in a deep pan ,add ghee , cardamom powder ,add semolina and mix it well cook till it became solidify ,take out in a plate let it cool then knead it to a soft and smooth dough. For stuffing In a bowl add gulkand , nuts , coconut and cardamom powder mix well and keep aside. Making Take small size ball of dough give shape like a small bowl and fill the stuffings and make a smooth ball then slowly press and flattened . Complete all the dough likewise. In a kadhai boil the milk give nice boil. Put the balls one by one in boiling milk let it simmer on medium flame. When balls float above the milk its mean that it is cooked perfectly. Add sugar at this stage and let it boil. Cool it Then garnish with saffron Cardamom powder and chopped almonds.

Ingredients : 100 gm Small Dry Shrimps 1 Sliced Onion 1/2 tsp Chilly powder 1/2 tsp Turmeric powder 1/2 tsp Masala powder salt to taste Preparations: Clean and Wash the shrimps with enough water and drain and soak it go 10 minutes. After 10 minutes squeeze out all Shrimps and keep in a bowl and marinate with chilly powder,turmeric powder and salt.Keep aside. Heat the pan with oil. Add onion saute for awhile add marinated dry shrimps Curry masala powder. Fry till cooked perfectly.

Ingredients : 50 gm Prawns 2 sliced Onions 4 Red Tomato 1 tbsp Tamarind paste 1 cup onion/tomato paste 1/2 Ginger & garlic paste 1 Bay leaves 4 crushed Cardamom 1 tsp Kashmiri Red chili powder 1 tsp Turmeric Powder 1tsp Garam masala powder Few Curry leaves Chopped Coriander leaves Salt to taste Mustard oil for cooking Preparations : Clean, wash and devein the prawns. Merinade with salt and turmeric powder and Keep aside. Add oil in a pan and fry the prawns till they slightly red in colour , remove in a plate and keep aside. Now in the same pan add oil add Cardamom, bay leaves & whole Garam masala, let it splattered. Now add sliced onion fry till brown then onion / tomato paste and ginger & garlic paste. Fry these paste in a medium flame. Add the tamarind paste , Kashmiri red chili powder & turmeric powder . Cook till the oil separates add water stir well and give a nice boil to curry now add fried prawns and season with curry leaves , coriander

Ingredients : 250 gm Prawns 1/2 TSP Turmeric powder 1 tbsp Red chilli powder 2 Green Chilly splits 1/2 TSP ginger /garlic paste 2 tbsp Corn flour 1 tbsp Tomato sauce 1tbsp Soya sauce 1tsp Vinegar 1 tsp Chilli sauce 1 square cut Capsicum 1 square cut Tomato 1 square cut Onion Salt to taste Oil Preparations : Wash and Clean Prawns ,add all above ingredients to it except veggies. Mix well and keep 10 minutes for marinade. Heat oil in a pan and fry all the marinade prawns . And remove in a plate. Add oil in same pan add chopped onion fry till brown. Now add ginger garlic paste stir well add all sauces and Mix well again. Then add veggies cook on high flame stir continuously to avoid burning. Now add the fried prawns into this and mix well. My yummy n tasty dry chili prawns is ready to serve.  I hope you may also enjoy this wonderful recipe. Garnish splits green chilies .

Ingredients 2 Boiled Potatoes 3 Capsicum (Red,Green and Yellow) 2 Green chilly chopped 2 tomatoes chopped 1 Brinjal 1 tsp Saunf 1tsp Curry powder 1tbsp Crushed Ginger/Garlic Kashmiri red chilly powder- 1 tsp Turmeric powder – 1 tsp 1 Pinch Assafoetida 1 Bayleaf 2 tbsp prawns head paste Few Dried fenugreek leaves(kasoori methi,soaked in water and crumbled) Oil  Salt to taste Preparations : Cut veggies into squares .  Cut the brinjals and do not throw the backside. For this recipe we need to retain the top portion, which we usually discard. Cut before 2" along with stem. Keep aside We always throw the Prawns head . Now I use these heads on this curry. Wash properly Prawns head fry along with oil and salt remove and make a smooth paste . And keep aside. Heat oil in a pan.Add asafoetida and cook till it dissolves.Add saunf and bay leaf and fry for 20 secs. Add the spice powders mixed with little water,chopped green chilly , tomato and c

Ingredients: 1 cup boondi 1 cup hung curd 1 tbsp chopped coriander leaves 1 tsp chopped green chilli salt to taste a pinch of azwain chat masala(optional) Preprations: Whisk the hung curd in a bowl. Add salt,a pinch of azwain powder,choppedcoriander leaves,chopped green chillies and boondi to it and mix well. Sprinkle some chat masala on top. Do not add water or any extra liqued ingredients to it. Dahi Boondi can be served cold or at room temperature.  It goes well with veg or non-veg biryani ,pulao, jeera rice,tomato rice or serve as a side dish.

Ingredients: 200 gm Bengal Gram flour 2 tbsp Roasted cashews few fried Curry leaves Red chilly Powder Salt to taste Oil for deep frying Boondi ladle (ladle with holes) Preparations : Take a bowl sieve gram flour,add salt, red chilly powder, mix well. Add water mix and make a smooth flowing batter and keep aside. Heat oil in a kadai and keep it ready to deep fry the boondis. When oil is hot enough, Use the regular ladle to spoon some batter onto the boondi ladle. Use the regular ladle to make circular motions on the Boondi ladle so that the batter drops as balls into the oil. Fry the boondis till they turn golden brown. Remove on kitchen towel for soak extra oil. Now collect all boondi's in a bowl add roasted cashews, roasted curry leaves, red chilli powder and salt to taste and toss all ingredients very well. store in a container. Spicy boondi ready for snacks.

This is typical authentic Odisha saag curry known as phula kobi saaga ghanta ; which prepared almost in all Odia's home serve as a side dish with Pakala or with plain rice. Cauliflower leaves are often sold along with the entire cauliflower. So we use this as fry's, curry's,fritters and so on... Ingredients: Toor Daal  1 cup Cauliflower leaves 2 cups Green chili 2 split Turmeric 1/2 For Seasoning Hing 1 pinch Onion 1 Sliced Garlic pods 6 Mustard + Cumin  1 tsp Red Chili 2 Oil 2tbsp Salt to taste Preparations: Wash properly and Discard the thick stems from all leaves. Chop the cauliflower leaves by cutting them in thin pieces although the greens doesn't need to be exactly cutting. Cut in small sizes is good for cooking time. Keep​ aside. Wash and boil toor daal adding pinch of turmeric. When the daal is cooked thoroughly and is soft remove in a bowl do not stir. In same pressure cooker add the chopped cauliflower greens with little water cook

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.