A PINCH OF HING

The taste of the tomato leaves, whether as a puree, sauce or paste is quite different from sauces Chutney and puree. The tomato leaves are extremely fragrant. Whenever I hold a leaf just start crushing after crushing it I really enjoying the fragrance . The beautiful smell of the leaf give me an idea of what should I do with this without losing the smell. Now I have used tomato leaves to Sandwiches, Pizza toppings,egg bhurji , Salad , any curry instead of coriander leaves I switched to tomato leaves. Chopped handful of leaves after finishing curry just sprinkle and cover the lid. Use tomato leaves as herbs for its wonderful savory smell. ( Do not use tomato stems or branches because it's a full of toxic in nature ) Ingredients: 4 Cups Tomato leaves ( only leaves) 1 Large Onion 2 Green Chillys 1/2" ginger 2 Garlic Cloves 1" Radish 1 tsp vinegar Oil Salt Preparations: In a pan add all ingredients along with salt accept leaves fry till they slightl

Lentils and pulses are good source of protein. This is my favourite lentils soup . This tastes so yummy that I cook it often and enjoy my day. I mostly skip my breakfast for this wonderful protein based soup. Ingradients: Mixed lentils Toor , Moong, Channa Dal, Masoor Dal,Urad Dal Each 1 tbsp Black pepper 1/2 tbsp Hing 2 pinch Garam masala powder 1 tsp Turmeric powder 1/2 tsp Onion 1 roughly chopped Garlic roughly Crushed Ginger 1" Butter 1/2 tsp Oregano few for garnishing Salt to taste Preparations: Wash properly all lentils and Soak in 3 cup of water for half an hour. In a pressure cooker add the soaked dal and cook for about 10 minutes . Cook on low flame and remove with one whistle. Cool down and slightly beat with egg bitter. Take a soup pot add butter then add boiled dal stir well. Garnish with oregano. Serve hot in a soup bowl or a coffee mug.

Here is another special recipe from my favourite Drumstick leaves.   I love drumstick leaves from my childhood and I never ever say no to any recipes from drumstick leaves. These leaves are available all seasons but in winter season the drumstick leaves are very soft and smooth and very fresh small size branches which is removed within a day from tree. These fresh drumstick leaves are full of nutrients. Good for children but due to bitter in taste they avoid to eat. I ensure that my daughter enjoy this wonderful leaves without creat any problems. So I choose to make soup from this. Ingradients: Drumstick leaves 2 cups Salt to taste Black pepper powder 1/2 tsp Fresh cream 1 tbsp Preparations: Wash the leaves properly and put it on pressure cooker along with 1 cup of water , boil till 2 whistle. And remove from flame wait for cool down. Once it is cool, blend it in a mixer to make a smooth puree. Transfer this puree in the pan again and add one cup of water,

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t

Pigeon peas are the main bean which turned out lentils and used to make the popular recipe all over in India is "Dal". Pigeon peas are also known as Whole Red Gram , Arhur or Kache Toor ke beej in Hindi, Thuvarai in Tamil and in Odia it's Kancha Kandula Manji or Harada Manji. Mostly we use dry peas  by soaking process. But I got some raw pigeon peas on this season. My mom makes with jackfruit , potatoes and dry pigeon peas masala curry which is my favourite. Due to the season jackfruit is not available in market so I prefer using the fresh beans pairing it with only potatos in a thick gravy . It tastes great when made with fresh peas.  Ingredients: 4 Potatoes  1 Cup fresh pigeon peas 2 Chopped Tomatoes  2 Sliced  Onions 1 tsp Ginger/garlic paste ½ tsp Curry masala ½ tsp Garam masala ½  Turmeric powder ½  Chili powder  Presentations: Shell the pigeon peas ,wash them and place them on pressure cooker along with 1 cup of water. Cook the pigeon peas on high flame till 2

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