A PINCH OF HING

Ingredients: 2 cups all-purpose flour 1 cup pumpkin puree 1 cup salty milk powder (To skip milk powder ;You may also use Hung Curd  for nice texture and taste ) 1 tsp cinnamon powder 1 tsp chilli paste 1 tsp onion paste 1 tsp ginger/garlic paste Pinch of hing Salt to taste Presentations: Combine all ingredients in one bowl mix nicely to avoid any lumps. Add warm water mix well cover and keep this mixture for ½ an hour. After half an hour stir again ,the batter should be soft and smooth. Coat a pan with butter Over low-medium heat, pour 1 laddle of batter onto hot pan do not spread. Cover and cook this pancakes about 3 to 4 minutes per side, or until cooked through. Do the same process for all batter. Serve with your choice of Chutney or sauces.

I feel bad throwing the leftovers away.  These tasty rice pancakes are something that I used to make for my daughter when I m in hurry to make breakfast and when  there some rice from yesteday is leftover. I make these rice pancakes  in varieties. with few veggies, with only coriander leaves,with mint flavour, with spinach, with egg,with cheese and with green masala which today I served. Ingredients: 2 cups leftover cooked rice 1/2 cup wheat  flour 2 tbsp green masala 1/2 tsp turmeric powder 1cup hung curd 1/2 cup chopped coriander 2 tbsp green chillis Salt to taste Oil for frying Presentations: Combine all ingradients in a bowl and mix continuously until well combined like a batter. Heat a pan with oil and pour 2 full ladles of the batter onto pan and spread  smoothly until it is a circle and about 5 to 6 inches round. The pancakes need to cook for about 5 minutes on each side. Flipping them too early will result to loose the batter and it will break.

Idiyappam is a traditional and common breakfast dish in Kerala and Tamilnadu. Which is also known as String Hoppers in Sri Lanka. This is a fresh rice noodles which made of rice flour and is a  very healthy breakfast because like idly ; this is also steam cooking process. Idiyappam  means " broken down pancakes" . Idii means broken and appam is pan cake. Very popular combination with this is chicken curry, egg curry, prawn curry and  with coconut milk dish known as Rasayana which is sweet in taste. Due to healthy food process it generally served as breakfast and dinner but not in lunch. IDIYAPPAM Preparations in short..... Heat water mix  rice flour add oil or ghee according to your taste stir continously to make a smooth dough. I add coconut oil to give axact taste of kerla style idiyappam Remove  the hot dough on plate ,cool it and mash it properly and fill on " Idiyappam prees"  press tightly and it removed like noddles

We odia's very famous for consuming sweet dishes , sweet rice, sweet Curry's sweet chutneys and sweet pakodas . We love almost all sweet dishes. Here is our another traditional recipe which very much favorite of kids is known as "Gulgulla". A sweet pakoda. We usually love ripe bananas. But after 2 -3 days we never eat those bananas which skins is black in colour and extra ripen it not look good but in taste it is very sweet and smell is also very strong. Don't throw these leftover banana . You may use leftover bananas or you can use fresh banana as well. The taste is more when its more ripen. Gulgulla tastes best when it fried in desi ghee only. You may also use oil. Banana is optional as many people don’t like the flavor banana. You can skip this and make without bananas. We used to combine sweet with spicy so Gulgulla we serve with channa tarkari. For evening snacks with a cup of tea its so relaxing . Ingredients: 1 Cup Whole wheat flour 1 ½ Cup J

Ingredients: For Sweet masala 1 Coconut finely grated 2 Cup grated Apple ½ Cup Semolina 1 Cup grated jaggery 2 tablespoons cardamom powder ½ teaspoon black pepper powder ½ teaspoon ground cinnamon ½ tsp salt For the dough 5 Cups wheat flour ½ teaspoon salt 2 tablespoon oil 1 Cup Powdered sugar Salt to taste Sweet masala Preparations: In a small pan, add all above sweet masala ingradients fry over medium heat until it becomes dry and brown in colour then remove from heat and allow to cool completely. In a large bowl, sift all dough ingredients along with sweet masala, combining the wet and dry ingredients using your fingers. Mix until it forms a soft, cohesive, clay-like dough, much like dough for tortillas. Knead for 3-4 minutes until the dough is elastic and smooth. Cover the dough with a cloth and let it rest at room temperature for 30 minutes. Uncover the dough, and on top of dry, clean kitchen towels, divide the dough into 10-

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