A PINCH OF HING

I made this only for my husband who loved chicken with lots of masalas , fried , roasted , oily which is not good enough. To avoid more masala and oil ;  I choose to do something simple look curry but the taste should be great . What I cooked was really really amazing in taste, the tenderness of chicken, the sweetness of onion, the tangyness of tomatoes and the juices taste is just mouth licking. The whole onion ,whole tomato and whole garlic give a separate taste to your palate. And when you start chewing the slice of the coconut you may enjoy the taste. More happy to see this ,  My family enjoyed this curry on table and sharing the feelings of their tastes. Hope you may also like this curry. Ingradients: 1 kg Chicken 1  Coconut 6  Midium sized onions 6. Midium sized Tomatos 6  Garlic cloves 4  Green Chillys 1 table spoon saffron mix 1 Black cardamom 1/2 tsp  termeric powder 1/2 tsp red chilli powder Few Curry leaves Salt to taste Oil Preparations:

Ingredients: 2 Cups Hung curd 1 Cup Cottage cheese scrubled 1 tbsp corn powder mixed with water 1 Cup Bread crumbs 2 Bread slices 2 tbsp Coriander leaves chopped 1 TSP Chaat masala 1/2 tsp Amchur powder Salt to taste Oil to deep fry Preparations: In a bowl mix together, curd, bread, cheese coriander leaves, chaat masala, dry mango powder, salt mix well to form a soft dough. Divide into equal portions. And shape into small balls. Dip each ball in corn flour and roll in bread crumbs. Heat oil in a deep frying pan. Deep fry the balls till crisp and golden brown. Drain and remove on kitchen paper. Serve hot with spicy curd chutney or any sauces. Serve with spicy curd dipping.

In Odisha Vegetables eaten are mainly of leafy variety, which grow as wild weeds. During rainy and summer season, when the vegetables are in short supply, tribal people collect various of edible weeds in a bamboo baskets from their fields to sell Street to Street by walk . These women hawkers often make sound of short lyrical calls to hawking their products. "Madaranga saaga neba Madaraaaaaaasaaaga". Ingredients: 1 Bunch green leaves 2 Dry red chillies broken 10 Garlic cloves crushed 1 Onion sliced 1 tbsp Oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Split black gram dal Salt to taste Preparations : Remove the leaves from its stem and soak for a while rinse properly and remove in a colander to strain all excess water. Heat oil in a pan and then add mustard ,cumin seeds in it. When seeds starts to sputtering​ , add split black gram dal and broken red chillis and garlic fry little bit then add sliced Onions

Panch mel    is a mix of 5 lentils, 5 nutrients and 5 different tastes. And good source of protein. This Dal is mainly prepared with Bati and Churma which is a complete meal. After popularity of this Dal in other regions It may served with rice, tandoori roti, roti,naan etc. With adding single vegetable it change the colour, taste and texture. Ingredients: 2 cups of equal quantity Toot dal , Mashoor Dal , Moong dal, Chana dal, whole green Moong dal 2 tbspChopped Green Chilly 2 tsp Ginger Garlic paste 1/2 tsp Mustard seed 1/2 tsp Cumin seeds 2 Dry red chillies 1 tbsp coconut paste 1/2 tsp turmeric powder 1/2 tsp chilli powder A pinch of hing 2 tbsp of oil Salt to taste For garnish grated coconut and few Coriander leaves. Preparations: Pressure cook the dals till done. Let the dal cool remove the lid and whisk the dal properly. Keep aside. Heat oil deep vessel Add hing, mustard ,cumin seeds red chilli saute for while. Add ginger, gar

Compared to other Indian Cuisine Odia Cuisine is give Varieties in one individual curry. Now you may little confused but it's true. Today I post the recipe which is prepared all most all types of veggies, green leaves, fishes, lentils, Chicken, fishes and also with mutton. Here another twists we give to this curry is we choose the base with tamarind, dry mango or country  small tomato which gives more sourness to curry . If these three is not available  than it is possible to add vinegar for sourly   flavor . I use both tamarind and regular Tomato for better colour. We also change the sweetness of the curry with sugar or with jaggery. Or without sweetness just like my recipe. Ingredients: 2 Cups of vegetables ( Radish, Brinjal, Raw banana, Taro and Pumpkin) 30 gm tamarind paste 1 Cup tomato paste 10 gm cumin seeds 10 gm mustard seeds 10 gm fenugreek seeds 10 gm funnel seeds 2 red chilly 1 bay leaf few curry leaves 1 onion 1/2 tsp turmeric p

An elegant and fresh dish that makes a great starter for a smart meal because most the elements can be made ahead. For this recipe Smoked onion is play the important role. Smoked Onion Paste: Smoked onions are great in taste but this recipe will also work if you are just interested in making an onion puree. Just smoke the onions with skin in an oven rather than a gas top. Allow the onions to cool, gently separate skins and blend using colander It is important that all onion skin and any hard pieces be removed and not included in the puree. Keep this paste in refrigerator for next use. Use this in any Recipe may give nice texture and taste. Ingredients - Chicken - 1/2 kg Onions chopped finely - 2 med Garlic peeled - 1 whole small Ginger - 1 inch Green chilli - 1 optional Cumin - 1 tsp black peppercorn - 1/3 tsp Cloves - 4-5 Black cardamom - 1 Green cardamom - 2 Cinnamon - 1 inch Nutmeg - a small piece Coriander powder - 1 tsp Red chilli powder - 1/2 tsp

Easy to make with only one spice powder. Sambari chicken curry flavoured with sambar powder which gives this dish a nice aroma, taste and beautiful red colour. It goes well with Rice , Phulka Chapati, Dosa, Naan, Paratha and even we enjoyed this with rice coconut mix pan cakes. The mild sweetness of pancakes and sourness of curry ufffffff can't tell you. Must try this wonderful tasty combination. I don't use Ginger Garlic paste and any other spices to this curry. Make as simple as possible and tastier with a single spice powder and it is Sambar powder. Chicken – 1/2 kg Sambar powder –2 tbsp Sambar powder — 1 tsp (sprinkling) Hung Curd — 1 cup Onion – 2 medium sliced Tomato – 2 medium chopped Curry leaves – 1 handful ( 2 parts ) Fresh coriander leaves – 2 tbsp (chopped) Oil – 4 tbsp Salt to taste Water Preparations: Rinse the chicken drain the excess water from it. Add all ingredients to it mix well cover and keep it i

This is my version of curry.  Fish belly in the bath of rich, savory, sweet, sour, and spicy gravy. This Fish Curry is a quick and healthy meal to warm is this cold weather. My food photography do justice to this wonderful recipe. Ingredients: 20 pc Rohu fish belly 1 tablespoon oil 1 teaspoon red curry paste 1 cup fresh coconut milk 2 onion sliced 1 tablespoon butter 2 cinnamon sticks 5 green chili, 1 boiled potato Few curry leaves Salt to taste Preparations: Apply red curry paste and salt on fish belly. Keep aside. Heat the oil in the a pan. Fry the marinated fish ,remove on kitchen towel. Heat the same pan ,add onion ,green chilli , and potato saute for 2 to 3 min. Remove and grind into fine paste. Heat the pan again add butter , cook on midium flame , add the paste , add coconut milk with salt and bring to a boil.  Now swith off the flame. Add split green chilli and curry leaves. Pour the gravy over a serving plate arrange fried f

"Mirch" is green chilies but here is long capsicums. And "Saalan" means thick gravy . Mirch Saalan is a typical Andhra Pradesh dish made with pan fried mild chillis now with long capsicums and simmered in a spicy sesame & peanut curry. And is typically prepared in traditional events and wedding parties. A good saalan is when the oil leaves the sides of the gravy but also the balance of flavours; tangy, spicy, tad sweet and rich with the slightly charred mild chillies. Particularly this type of curry you can't prepare in a hurry burry so give yourself enough time to roast, grind, fry, spice and simmer for the best results and tastefull curry. Ingredients: 100 gms long green Capsicum ½ tsp turmeric powder 2 tsp ginger garlic paste 1 lemon sized tamarind extracted pulp 1 tomato cut into two halves 1 tsp mustard seeds 1 tsp kalonji seeds 1 tsp fenugreek seeds(methi seeds) 4 tbsp oil For the masala: 1 tbsp dry coconut 1 tbs

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit

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