A PINCH OF HING

Sugarfree Khajja Khaja is a traditional Odisha sweet crispy layered sweet dish. One of favourite Jagganath Prashad. This is generally made from Maida with many layers. But this recipe is diabetic friendly so, I skip maida and use wheat flour, and NO DEEP FRY ,and   NO SUGAR  Recipe........... In a bowl add wheat flour, ghee, Sugar free and salt mix well. Mix like Crumb's texture. Cover and leave it for a while. Then add warm milk slowly to make the a regular Chapati dough. Cover the bowl and leave it for 5 min. Sprinkle flour on a table , take a dough ball in your hand give a round shape then keep on table then roll out into large thin chapatti. The shape of this chapati should be double in size. Finish all dough by making Chapaties then assemble one by one Chapati layer by sprinkling and spreading flour evenly  all over the Chapaties. Fold and roll tightly as cylindrical then cut into cross knifes style . Take one piece in your palm give gently press to it. I

Mango Ice Cream Ingredients: 2 large sweet ripened mangoes 1 Cup Thick milk 1 Cup fresh Milk Cream ½ Cup sugar powder Preparations: Chopped mangoes and scoop flesh, discarding pit and skin.  In a jar add all mango flesh and blend into fine smooth paste. Remove in a bowl. In a large bowl, combine mango pulp, milk, and heavy cream and sugar churn with using your hand. Keep this in defridge for defrosting.leave for 2 hours. After 2 hours remove and churn again in a mixer at low speed, beat mixture until it begins to thicken creamy like texture. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form on top. Transfer into a box cover freeze for at least overnight.  Serve frozen mango Ice Cream. Mango Ice Cream 1

Soya Nuggets fry I made varieties of soya nuggets Curry's and Fry's . But my daughter and hubby love this simple nuggets fry. Soya nuggets have so many names like soya chunks, Soya bean,Maans Vadi (Maans Vadi because of it's taste like cooked meats) meal maker and soya Vadi. This recipe I am sharing today is a simple and easy to cook. And accompanying with rice or roti.  Whenever I cook this I always add crushed GG Paste. And never peal the skin of garlic, because when crushed garlic add to oil the skin is crispy and leave the flavour. Ingredients: 2 Cup Soya nuggets 1 sliced onion (optional) 1 tsp Curry masala powder ½ tsp termeric powder 1 tbsp roughly crushed ginger and garlic 1 tbsp mustard oil Salt to taste Preparations : Wash and Soak the nuggets for ½ an hour. After half an hour squeeze 2-3 times all the soaked nuggets inside the water to remove the impurities if any. Wash and squeeze to remove water and keep in a dry plate. Now

Pineapple Raisins Pudding A unique combination of pudding. This simple easy delicious pudding comes together with just handful of ingredients which is almost available in our home. Mixing of flavours tickling your toungs and the mild soury taste make you happy. Ingredients : For yellow pudding : 4 tbsp pineapple paste 2 cup milk 1cup sugar 2 tbsp corn starch For Chocolate pudding : 4 tbsp Raisins paste 2 tbsp Coco powder 2 tbsp corn starch 1 cup sugar 2 cup milk Preparations : Combine all ingredients in two separate bowls along with milk. Whisk seperate pudding ingredients to make a smooth paste and make sure no lumps will form. Boil in a seperate saucepans. Stir and keep boiling until thickened on low flame. Once it thickens remove from flame. Grease a bowl with butter pour the yellow liquid first and keep in refrigerator for defrosting for 2 minutes. Through this the upper layer is stable soon. Remove from fridge then pour the brown liqui

Thalipeeth "Thalipeeth" the name itself indicates something hit on a thali to prepare the recipe. Yes this is just like our imagination. The small portion of dough hit slowly on a plate for several times to make perfect round shape like Chapaties. "Thalipeeth" is a traditional breakfast recipe of Maharashtra. It's a savoury multi-grain pancake. The dough is prepared from a flour called Bhajanee. Roasted multi-grain flour which is full of nutrition. I prepared this flour with a little amount for my breakfast only.  Ingredients: 3 Cup Bhajanee flour 1 tbsp grated jaggary ½ tsp Ajwain 1 Big Onion Chopped 1 tsp Coriander powder 1 tsp finely chopped Ginger 1 tbsp Chopped Green Chillies Hand full of Chopped coriander leaves 1 tsp Red Chilli powder 1 tsp Garam masala powder ½ tsp Turmeric powder Salt- to taste Oil for frying Preparations: Mix all the ingredients together to make a soft dough.  The dough will have a different

Leftover rice chilly chunks We oftenly take good efforts to have a healthy breakfast but more often than not look over the evening snacks. We take fully oily and deep fried snacks on evening but it's ok if we take less fat food on same night. But again it's not possible for always being perfect dinner. Evening snacks are not decided before,  it's totally depend upon our mood; what we want to eat and what's not. But definitely it's a something different and tastier than breakfast,lunch and dinner.  So , to avoid oil snacks I decide to cook on pan and do fast , colour full and tasty with the left over rice with adding few veggies. Something different than regular snacks or a new taste with little amount. And most importantly to satisfying my hungry snacky mood of both piggies.  Check out the recipe..... Ingredients : 1 Cup rice 1 tbsp Hung curd 2 green chillies finely chopped 2Green chillies crossed cut 4 Garlic cloves finely chopped ½&q

Raw Mango curry Sweet, spicy and sour with the flavour of kalonji . Simple to make and easy to store. As I always suggest that slow cooking process gives a wonderful taste and texture. Here also use the same process. Hope you like it..... Ingredients : 5 Small and round sized  raw mango Cut into chunks 2 Onion Chopped 1 tbsp Onion Seeds 2 tbsp Sugar 1 tbsp Kashmiri red chilly powder 1 tbsp Red chilly powder 1 tbsp Curry masala powder 1 tsp Termeric powder 1 tsp Garam masala powder 1 tsp Curry leaves powder Coriander leaves 1 tsp Mustard,cumin, fenugreek and fennel seeds (mix) Salt to taste Mustatd Oil Preparations : Take a mixing bowl mix all ingredients one by one except spices seeds and oil. Cover and leave this for 1 hour. After one hour heat a kadhai along with 1 cup of oil add seeds mix when they start crackling add onion seeds stir then add onion ,when onion slightly shrink add all mango mix with its leftover water. Stir nicely cook

Dal palak One of Odisha's favourite home made Recipe. We almost use all types of green leaves for this curry. But I love the combination with drumstick leaves. This is known saago ghanto. Moong Dal or toor Dal choices is totally dependent on mood. Today I combine palak with toor Dal. Take a look..... Ingredients: 1 cup Toor Dal 2 cup water 1 tsp Termeric powder 1 Bunch Spinach 15 Garlic cloves 1 tsp cumin seeds ½ tsp Mustard seeds 2 Dry red chillies Salt Oil Presentations : Wash and rinse thoroughly under water. Transfer to pressure cooker, add the measured water, termeric powder and cook on low flame till one whistle. Allow the pressure to release naturally . Once it cool down remove the Dal in a plate and keep aside.Do not stir the Dal. Heat the oil in a kadhai over medium heat until foaming. Add the garlic fry till light brown, add red chillies,cumin , mustard seeds stirring occasionally until they leave fragrance. Now add Chopped spin

Cheesy potato crackers This appetizer is very popular among my school friends. Whenever my Mom prepare these for my Tiffin ,I am very happy to share with my friends. Sharing tiffin in the school was something we can never forget. Those were the magical moments when we enjoy the togetherness, friendshipness and lovely interactions with each other On Sunday one of my close friend ask me about this and she very much loved this. My Mom never add cheese but for a twist I add cheese. Thank you Mom. Ingredients: 4 Boiled potatos 2 Finely chopped onions 4 tbsp grated cheese 1 tsp chopped green chillies 1 tsp chopped coriander leaves 1tsp fried dry chillies flackes Salt to taste Fried vermicelli to coating Preparations: In a dry plate spread vermicelli and keep aside for next use. Take a large bowl add all above ingredients one by one and mash and mix properly. Take a ball size mixed potatos in your hand give a shape like cutlets and then coat vermicelli all ove

Khuska My version Khuska Khuska or Plain Biryani is very popular in South Indian restaurants.  But this is my version to cook healthy khuska for my family. As I always recommend to give a time for marinate and soak for as long as possible before any cooking. Actually these are processes where the ingredient may half cooked and keep soft. If marination and soaking will do in perfect timing then we must avoid the sticky fats from our dishes. So here "soaking spices " is the real hero of this Khuska with aromatic essence. Using of soaked basmati rice water is help to increase the aroma of khuska. Ingredients : 2 Cup Basmati Rice  4 Cup water ½ of lemon juice 1 tsp Sahi Cumin 4 Green Cardamom ½ of black Cardamom seeds (crushed) 8 Cloves 2 Star anise 2(1" )Cinnamon Sticks 2 Bay leaf into half 1 tsp Curry masala powder 1 tsp Garam masala powder 1 tsp Coriander powder 1 tsp Termeric powder 2 Red Tomatos Chopped 1 Big Onion sliced 4 Gree

Spinach Fritters Delicious fritters made with whole spinach leaf and gram flour batter. Easy and simple appetizer for evening snacks. I never use any spices to it because I don't want to lose the original taste of spinach. Sometimes  Ingredients: 20 no. of Whole small Spinach leaves 4 tbsp Gram flour Salt to taste Oil for deep frying Preparations: Wash ,rinse, drain and pat dry the spinach leaves.  In a bowl add gram flour and salt mix then add water to thick batter. Keep aside. Heat kadhai along with oil on midium flame dip each spinach leaf in the batter and drop 4 leaves at a time into the hot oil. Do not rush in pan or else it stick with each other. Flip and fry. Fry until done. Do not serve like me Just fry and start eating without wasting of time.😜 Spinach Fritters 1

Fishegg Base Tikka You have heard pizza base, burger base, sandwich base but have you heard about non-veg base ?  Yes a non veg base which is new and unique Recipe of mine. The most family loving, tasty and amazing preparations that I made.  Whenever I bring rohu fish ;I make sure fish eggs inside the fish tummy. I never leave it while cutting for fisherman or anyone else . I bring it and cook in varieties. I remember my Mom used to cook  them like fritter with loads of onions and Chillys to avoid the fishy smell which is quite simple but we all enjoyed the fritters. For a change sometimes I prepare fish eggs like chilly, do piyaja, pepper Fry's,Kassa,butter masala , simple with tomato onion curry and  so on ....... Today I am sharing the base of fisheggs which you can cut and cook in various ways. As per my suggestion Rohu fishegg is the best compare to others. Have a look... Ingredients: 500 g Rohu fishegg 4 tbsp Gram flour 1 tbsp Ginger/Garlic paste 1 tbs

Spiny potato fry  Ingredients: 250 g Spiny Gourd 1 Potato 1 tsp Chili powder ½ tsp Turmeric powder 1 tsp Curry powder 1 tbsp Rice powder 1 tsp ginger garlic paste Salt to taste Oil  Preparations : Wash and clean spiny gourds well. Wash potatoes properly with skin. Cut both Vegetables into length wise. Keep in a large mixing bowl add all above spices toss and keep this for 5 more minutes. Heat 1 tbsp of oil in a kadhai when enough heat add all marinated vegeies and give it a nice stir on high flame. Sprinkle water, mix it well , spread the veggies evenly in kadhai so each may fry equally and cover the lid cook on low flame. Do not stir again and again. Otherwise all veggies may mess and not fries well and crispy. Give 5 minutes to fry. After 5 minutes, open the lid. Sprinkle water on top of veggies swrill the kadhai and stir well again and cook it for another 2 to 3 minutes without lid on each side may fry well. Slowly cooking gives nice and crispy fries wi

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .  It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force  to eat before time. The smell of this curry is knoked the mind and palates of your neighbours.   I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste  ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry leaves ½ ts

Jackfruit potato curry Ingredients:  2 Cups Raw Jackfruit cubes  1 Cup Potatoes cubes 2 Chopped Tomatos 2 Sliced Onions    1 Star anise 1 Bay Leaf 1 Green Cardamom  ½" Cinnamon Stick  2 Clove 1 tsp Curry Powder 1 tsp Kashmiri Red Chilli Powder  ½ tsp Turmeric Powder 1 tsp Coriander powder ½ Cup Hung curd 1 tsp Ginger-Garlic paste 1 tsp Garam masala powder Salt to taste Mustard oil Preparations : Add all jackfruit in pressure cooker along  with salt and turmeric. Cook till 2 whistles remove drain and Keep aside. Heat oil in a kadhai and fry potatoes till slightly different in colour remove in a dry plate. Fry boiled jackfruits on high flame till little harder. Remove on a plate. On same kadhai add some  more oil for tempering the whole spices. Fry till the aroma comes add the onions along with a pinch of salt  fry till brown. Add tomatoes fry little bit, add ginger garlic paste and fry for a few minutes add all spice powder fry till o

Skipping Dal on meals is not likable for all But always consuming Dal is also felt boring.  So here is another dish, mostly we prepare in summer ,because of its spicy ,tangy, soury, and mild sweetness of this gravy gollapes the rice balls into our mouth. Once we taste it we will forget about the Dal. You can also keep this in refrigerator for next day because it will not stale  and the taste is much better than the previous day. Ingredients: 1 Cup Dried broad beans 2 Onions sliced 2 Tomato chopped 1 tbsp Ginger-garlic paste ½ Cup coconut paste 1 Cup Coconut milk  1 Pinch Hing ½ tsp Coriander powder 1 tsp Red chili powder  1 tbsp Kashmiri chili powder 1 tsp Turmeric Powder 1 tsp Garam masala 1 tsp Methi seeds 1 tsp Fennel seeds  ½ tsp Mustard seeds ½ tsp Cumin seeds 4 tbsp tamarind paste 1 tbsp grated jaggery 2 Dried red chili Few Curry leaves Cooking oil Salt to taste Presentation : Wash,drain and soak beans in warm water for over night. Next d

Dalma "DALMA"  A healthy recipe from my Odisha's kitchen. We Odia's always proud to announce that the "Dalma" is the only one recipe which has no substitute with any other recipes. The Dalma recipe has the perfect combination of taste and health, that is packed with proteins from dal and minerals ,vitamins and all nutritional value from vegetables. This dish is one of the Chappan Bhog in Jagannath temple. Now you would get to know that "Dalma" is an Ancient and an authentic recipe from 1161 AD from Jagganath Puri temple. We enjoy the Dalma oftenly hope you all will enjoy it also. Ingredients For Dal....... 1 cup Green gram dal 1 tsp turmeric powder 1 tsp grated ginger 2 tbsp chopped green chillies 1 tsp hing For 1 bowl Vegetables.... Pumpkin Plaintain Potato Brinjal Potato Jackfruit Drumsticks Taro Raw papaya For seasonings...... Oil 1 tsp panch phoran 1 pinch hing 1 bay leaf 1 tsp

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