A PINCH OF HING

My Mom's favourite Simba Pithou bhajja or Jhatta Pithou bhajja . Pithou bhajja is our traditional and authentic Recipe of Odisha. We make different types of Pithou bhajja. And this is one of them. But this not so likely because of the most bothersome insects inside the broad beans. Choose the best one and cook. Ingredients : Broad beans ½ kg For Batter Rice 4 tbsp Gram flour 2 tbsp Cumin 1 tbsp Ginger 1" 1 Dry red chilly 2 Whole dhaniya ½ tsp Hing 1 pinch Oil for deep fry Salt to taste Preparations: Wash ,clean and remove the fiberous part from both sides of Beans. Keep in a kitchen towel to dry. Blend together all above Ingredients and make a fine thick batter. Take a large bowl along with broad beans sprinkle pinch of salt and toss very nicely applying each and every piece. Now add the batter mix all adjust salt. Keep this for 5 minutes. Heat sufficient oil for deep frying in a kadhai on medium flame. Dip one by one marinated beans to hot oil. Do no

Dal Ingredients: Toor Dal 1 Cup Mix vegetables 1 Cup Tomato 2 chopped One pinch Hing Mustard and Cumin seeds 1/2 tsp Red chilly powder 1 tsp Turmeric powder 1/4 tsp Coriander powder - 1 tsp Green chilly 2 Chopped Salt Ghee Dhokli ingredients: Wheat Flour 1/2 cup Gram flour 2 tbsp Carom seeds 1 tsp Salt Ghee Presentations: Dal: Wash and soak dal for ½ hour. Mix soaked dal , turmeric powder, vegetables, along with 2 cups of water in a pressure cooker. Close the lid cook on low flame until it done . Switch off flame and let the steam escape. Keep the dal as it is in the pressure cooker. Take a deep vessel along with ghee add seasonings one by one , fry the spices for few minutes , add chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Saute the masala until oil starts separate and comes aromatic smells. Add little water stir , add cooked Vegetables Dal and salt , stir everything very nicely , cook for 10 more minutes. Dal is read

Ingredients : 4 tbsp Sugar 250 ml Full Cream Milk 4 tbsp Corn flour 1 Cup Mango Pulp Unsalted butter For mango caramel : 4 tbsp Sugar 1 tbsp mango pulp Water Preparations : Make one cup of hot water and keep aside. Brush the pudding mold with unsalted butter and keep aside. Take half cup of water in a bowl add corn flour mix well and keep aside. Cut off the mango flesh and discard the peals. Cut the mango into pieces and make a fine paste and keep aside. Now start the process of making pudding. Cook sugar and mango pulp along with little water to caramelized, add hot water quickly and stir for a while, pour syrup to pudding mold. Keep this in refrigerator for quick result. Melt sugar in milk until dissolved add mango paste and corn water to it stir constantly. When it's enough thick ; Remove from flame and immediately transfer to pudding mold. Wrap up aluminium foil on top of the pudding mold to prevent a hard layer on it. Keep this in the refrigerator for 1

Pressure Cooker Biryani is not a big deal. I make this pressure cooker version of white biryani hope you all like. I love this biryani as it turns out perfect every time whenever I prepared the delicious , a Unique taste of whole spices and without any colour. Cooker biryani is bad impression by few but to know the secret behind it ; I suggest few steps like before soaking, citrus to cooked rice , adding spices into half, adding milk and more . Comes perfect fluffy biryani. Taste, look and perfection in one pressure pot. So here is the recipe of delicious biryani with 3 combination cooked in a pressure cooker. Ingredients: 2 Cups Basmati rice 6 Boiled Eggs 3 Potato cut into Cubes 1 Cup Boiled dry peas 2 Crushed Cardamom 1 Bay leaf into half 4 Cloves (2..2 ) 2 Anis (1 each) 1" Cinnamon into half 1 tbsp Lemon juice 1 Sliced Big Onion 1 tbsp Ginger Garlic Paste 1 tsp Red Chilli Powder 1 tsp Garam Masala Powder 1 tsp Sahi Zeera 1 Cup Hung

This saag recipe is very old authentic Recipe of Odisha. The combination of saag,rice and few vegetable which gives a unique taste and flavorful to this side dish. Rice stock and brinjal gives thickness to curry. Sweet potato give a mild sweetness . Garlic is the inhencer flavour of the greens( Saag Ghanto) 1 Bunch green leaves 1 Brinjal 1 Sweet Potato 1 Cup Rice stock 1Pinch hing 10 Crushed Garlic 2 Dry Red Chillys 1 tsp Mustard,Cumin seeds 2 tbsp Broken Rice Salt Oil Preparations : Chop the green leaves ,Cut brinjal and Sweet potatoes into small cubes Keep aside. Soak rice for 15 minutes. Heat oil in kadhai. add hing ,mustard and cumin seeds when start spluttering add red chillies ( broken into half) crushed garlic fry till brown , add rice stock after one boil add broken rice cook till done. Add brinjal and Sweet Potato cook another 10 minutes, add saag stir well when saag shrink down add salt cook till done. Serve as side dish with rice.

When ever I am not in the mood to cook anything. I choose to make easy and quick recipe with using pressure cooker. And yes, at the same time our tummy is full with one delicious meal without doing any hard work. Whether you make it for breakfast or for dinner, one thing is for sure. It is a healthy dish which your whole family will enjoy. Ingredients: Cooked rice 2 bowl's Black gram Dal 1tbsp Mustard seeds 1/2 tsp Cumins 1/2 TSP Chopped Green chillies 1 tbsp Hing 1 pinch Few Curry leaves Salt to taste Oil Presentations: Add one cup of rice and 2 cup of water in the pressure cooker. Close the lid and pressure cook at Low Pressure till 1 whistle, switch off the flame wait till cool down the pressure. Once it's cool remove the lid. Now heat a pan with oil add seasonings. When the urad dal starts to turn slightly brown, add curry leaves, Chillys, hing and continue to saute until the dal are golden brown. Remove from heat. Pour this seasonings to cooked rice and

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