A PINCH OF HING

My first time experience with "No oil recipe on Biryani" and the result was a great success . Before I cooked Fried rice, fish curry, Pulao and more recipes with less oil or without oil........ We all hesitate about Biryani because of the bad experiences we had........... it's heavy on the stomach , feeling bloated,  add fatigue , cholesterol problems , digestive problems , sleeping problems and many more . Stop thinking about all these problems.  Try my unique biryani preparation. Trying of biryani is little worried because of more hectic work . Now I made it easy with few tips and tricks.  I must say after this process you all forget to add oil or ghee on your biryani. I always suggest " Day Before preparations" are made easy to get best results. So here also I use the few ingredients for pre - preparation. Take a look..... Ingredients : 2 bowl Jackfruits  2 bowl of Long grain Basmati rice 1 bowl of chopped mint 4 large Onions

Lollipops are lip smacking starters and appetizers for Indians. The spicyness, flavour and the crispyness of lollipops is a favourite treat for us. I have try to make jackfruit lollipops with simple ingredients what always available  in our kitchen. Without using of any sauces ,ajinomoto ,and all purpose flour. These lollipops are pan fried not deep fried. So it's quite possible to make with less oil. I choose the lengthy raw jackfruit because it's less fiber and perfect for 65, pakoda, fries and lollipops. The round shaped jackfruits have more seeds , more fiber and little sweet in taste. This is perfect for curry. Ingredients : 1 bowl raw jackfruit ½ tsp Termeric powder Salt For Marination : 4 tbsp corn flour 4 tbsp Hung curd 2 tbsp Gram flour 1 tbsp Ginger Garlic paste 1 tbsp Chopped Green Chillys 1 tbsp Chopped Garlic 1 tbsp Chopped Ginger 1 tbsp Chopped Coriander leaves 1 tbsp Chopped curry leaves 1 tsp Kasuri methi powder 1

"Jalebi " a popular Indian sweet dish. The deep fried sweet which is garnished with strands of saffron has a rich and imposing history of jalebi. Do you remember the Phrase "Like as straight as jalebi”.  This phrase referring to that person who is very cleverly proof he is right but we know him and  say, “Well, we know that you are just like as straight as jalebi",. We can see, jalebi is not straight it's a difficult to prepare, looks so many round shapes. Ingredients : Sugar Syrup  1 bowl Sugar  1 bowl Water 1 tsp milk to remove the dust from sugar syrup Jalebi paste 2 Cup maida flour 1 Cup butter milk Few saffron 1 pinch salt Desi ghee Preparations: Take broad kadhai along with sugar and water for syrup cook on medium heat Cook and Stirring occasionally until the sugar dissolves. Cook till you get a perfect sticky consistency and form a one string consistency. Check with your two fingers. Keep aside for next use. Now take a

Crispy Paper Dosa "Dosa or Masala Dosa" has a wonderful and  incredible childhood memories of mine when I visit any appetizer hotels with my family and enjoying a variety of appetizers.In those days going to a restaurant was a very excitement treat. Each one oder different types of appetizers and we start sharing and tasting each one's dish and then 2Nd oder will be the best one. And I always prefer the masala Dosa because I love the taste of stuffed boiled spicy potatoes. First finished whole Dosa leave masala for last taste and slowly slowly by enjoying I take little little bite of it. Ufffffff Pease of mind so so relaxed. But today instead of potatoes I use dry green peas chat for stuffings. A different taste to masala Dosa. This is actually for my Hubby who always avoid to eat potatos. Take a look ..... Ingredients: 3 Cup rice 2 Cup Black gram Dal 1 tbsp Butter Water Salt Dosa Batter : Clean , wash the rice and urad Dal properly. If you wash p

Ingredients 1 cantaloupe 4 Cup sugar 1 cup water 1 tsp saunth (dry ginger powder) Preparations: Using of 4:1 sugar : water to make a long lasting thicker syrup for this drink Cut the mellon into half. Remove all the seeds, using a spoon scrap all mellon flesh to a  grinding jar. Make fine pure of it and set aside. Heat a shallow pan , combine sugar, water cook and stir occasionally until the sugar is dissolved and the syrup will thicken. Remove from heat to a room temperature ,add the cantaloupe pure and saunth to syrup stir nicely to mix all ingredients very well . You may also use few shredded cantaloupe to get better taste. Cool completely pour in a dry bottle and store in refrigerator for long use. * Use this drink with lots of ice and with club soda. * Adding few drops of lemonade it give a nice and different taste. * Simply add with milk make , shake and drink. * adding a pinch of pepper mint and menthol give a cool cool taste. Try all these and

It's a Pure Kashmiri style kadhai Murg masala. Now it's popular as kadhai chicken. As we know Kasmiris fond of Gosht(Mutton) so they bought loads of Mutton from market on any suspicious occasion and when it not finished then marinade all meat and store for next day use. On next day they cook kadhai gosht it's a easy and quick to cook and one pot dish. This dish noted for it's spicyness and flavour of capsicum. Instead of Mutton , choosing chicken is the only reason for easy cooking process. Now a day's so many changes are there in this dish but I try to make North Indian style Kadhai Murg Masala. Have a look..... Ingredients: ChickenMarination: 1 kg chicken ½ Cup curd 1 tbsp ginger-garlic paste ½ tsp Termeric power 1 tbsp oil Salt, to taste Sauted Vegetables: ½ of Capsicum square cut 1 Onion square cut 1 Tomato square Cut (without seeds) Make a paste: 2  Tomatoes 1 tbsp ginger-garlic paste 1 tsp chilli powder 1 black carda

There is no better and wonderful day where you eat your favourite fish curry and take a nap for long time on Summer Afternoon. The strongest flavour of mustard, soury and tangy taste of Ambula makes the dish terrific and different from regular curries. Besara Odisha's staple food which prepared  with fishes, vegetables ,few selective lentils, mushrooms and Vadi. This is based on mustard paste gravy with use of Ambula ( salted sun dried raw mangoes) for enhanced the taste of sourness, tangyness to the curry.  But sometimes we combine both fish and vegetables for a unique taste and for a better changes to regular foods. Very popular is with Rohu fish and Katla fish Besara. Today I am making this recipe with King fish however, you may choose varieties of fish even you may also use shrimps, anchovies,kerandi (little bitter in taste). Need little careful for delicate small fish. Ingredients: 1 kg king fish 10 lady's finger 4 Ambula(Salted dried mangoes) 1

Ingredients: 2 cups Idli rice  1 cup Black gram dal 2 cup fine grated coconut 2 cup coconut milk Salt Preparations: Wash the rice and dal  Soak for 6 hrs.  Drain all water and grind with coconut milk to as regular idli batter.  Add grated coconut and salt stir well. Cover the lid and keep for fermentation for about 6 hours or overnight. Next day stir again and  use the batter to make idlis the usual way. I use to pour onto a steel bowl and place it in pressure cooker without its weights. With 1 cup of water. Steam for 15 minutes check through skewers if done , remove and place another one . Serve with any of the usual accompaniments.

Sambar is one of staple dish in Tamil homes. Like Gujarati’s fond of dhokla ,Bengoli’s  fond of fish,Punjabi’s fond of sarso ka saag, Mumbai people are fond of pao bhaji,and we Odia's fond of dahi bara and sweets. Tamil's are fond of Sambar. The food never complete without Sambar. They cook Varieties of Sambar with using of single - single vegetables like lady's finger Sambar, drumstick Sambar,raw mango Sambar, keerai Sambar,radish Sambar,mix veg sambar, young coconut Sambar, bitter gourd Sambar which I like mostly with plain rice.  I usually prepare sambar twice a week with idli and each time I try to cook different flavour of Sambar. My family enjoyed these variations of Sambar. Ingredients : 2 Cups Boiled toor dal 2 chopped Tomato  2 chopped Green chillies 10 Vendakkai / Lady's finger into half ½ cup Tamarind water 1 tbsp coconut powder 1 pinch hing 2 tbsp Sambar powder 2 Dry red chilli 1 tsp Mustard and Cumin seeds 1 tsp fennel seeds

Ingredients: 6 Big sized Potato pinch of hing ¼ tsp Curry masala ¼ tsp Garam masala ½ tsp Aam Chur powder ½ tsp black pepper powder ½ tsp red chili Powder ½ tsp Tamarind pulp Hand full of Coriander leaves Few Curry leaves 4 cross long cut Green chillies 2 tbsp Mustard Oil Presentation: Wash and Cut potatoes into four with skin. Boil the potatoes by adding the required amount of salt. Remove the skin and keep a side. Take a bowl add all dry spices in a bowl mix well along with tamarind pulp and ½ cup of water keep aside. Heat kadai add oil with a pinch of hing,  add soaked wet spices to oil fry till raw smell go out add boiled potatoes , green chilly ,curry leaves and coriander leaves stir on high flames. Add salt stir and roast potato well do not burn the spices. Switch off the flame remove from kadhai to serving bowl. Serve with naan , Chapattis, roti or with rice as side dish.

Ingredients : 1 Cup Moong Dal  1 Cup Rice 1 tbsp desi ghee Salt Preparations: Wash Dal and rice properly.and soak for half an hour. Heat ghee in pressure cooker. Add rice and Dal to the pressure cooker. Fry for a while Add four cups of water to it. Quantity of water can be varied depending on the thickness you prefer. If you want little liquidity add one extra cup of water. Add salt stir well so that it gets uniformly added. Close the lid of the pressure cooker. Cook on low flame wait for steam from cooker when it's start whistling switch off the flame and leave this to cool. After steam come out of the pressure cooker open and stir nicely. Khichadi is ready for serve on late. Top it with ghee.

This is typical South Indian korma Using seasonal vegetables , creamy with combination of curd, Poppy seeds and cashews, Mild sweetness of coconut, Slightly spice of green chillies and flavorful whole spices. Good for health. Ingredients: All mix Vegetables - 1 Bowl (Cauliflower,Tomato, knol khol ,Carrot ,Potato ,Beans,Green Peas ,Broad beans and Capsicum) Chopped Onion - 1 Green Chilly splits - 2 Ginger Garlic paste - 1tsp Hung curd - 1/4 cup Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Curry Leaves - few For paste : Grated coconut - 2 tbsp Cashew - 5 Poppy seeds - 1 tbsp Cardamom - 1 Bay leaf - 1 Cinnamon - 1 Clove - 1 Green chillies - 2 Preparations: Wash,clean and cut into cubes or your choice of shape and size. Make paste from above paste ingredients keep aside. Beat the hung curd keep aside. Boil all vegetables along with salt use very little amount of water to boil the Veggies. When done separate the water from vegetable. Veg stock and boiled Vegg

Making pasta is fun ! Here is my version of making pasta. I hope you will enjoy this Spicy pasta My family love spicy foods and to be fair I personally prefer more spicy to any Italian food. Not too much Spicy ; feeling like fire breathing mouth but yes limit of tolerance. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for kids Tiffin box. Ingredients : 250 g Pasta ½ Cup Tomato puree 1 tbsp Olive oil 2 tbsp grated Parmesan cheese 2 tbsp Chopped Vegetables (Beans,carrot, capsicum,peas and tomato) 1 tsp crushed garlic 1 tbsp Spicy Curry powder 1 tsp Red Chilly flakes 1 tsp Ginger garlic paste Few Chopped Coriander leaves Olive oil Salt Preparation : Heat a large pan along with olive oil, add crushed garlic,chilly flakes,add tomato puree then add all other spices and vegetables fry till dry and oil separates. At the same time ; boil water, add salt, and then add pasta. No need to add oil. Adding oil may keep the pasta water from bubbling

Munj means knol khol . Haak means green leafy vegetables ; consumed by Kashmiri's. Haak is very popular side dish of Kashmiri Pandits home on their food plate. Pandits avoid to use of Garlic and Muslims were use hand full of Garlic. Today I am sharing ; one of seasonal recipe of Kashmiri Haak with it's vegetable is Munj. Kashmiri's use more mustard oil because of cold weather. Which is suitable for their local climate. We can avoid more oil but for the exact flavour we may drizzle atleast 1 tsp of oil after cooking. Ingredients : 1 Bowl knoll khol leaves 1 Bowl knol khol chopped 10 Garlic pods 2 dry red chilies 1 tbsp hing 1 Cup Mustard Oil Salt Presentations : Wash ,clean, rinse and trim the haak with hands and keep aside. Cut munj into desired shape and keep aside. Heat clay pot along with 4 cups of water add haak ,munj ,oil , garlic and salt. Cover and Cook on high flames till the haak tender. Once the vegetables are

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