A PINCH OF HING

Badhi Baigana Rai Vadi,brinjal with mustard paste This unique authentic recipe is from Odisha villages . A huge size of pumpkin Vadi is cooked with mustard paste but vegetables may change depending on availability. Though brinjal is not seasonable we use often . This is a side dish with plain rice or pakhala bhat. 1 Cup Pumpkin Vadi 1 Cup Brinjal cut into half 1 Tomato cut into 4 pieces 1 Onion sliced 1 Cup Mustard Pastes 1 tsp Termeric powder ½ tsp Chilly powder ½ tsp Mustard and Cumin seeds A pinch of Hing Salt Oil Ingredients: Heat a kadhai along with oil , add Vadi fry till brown . Remove in a plate. On the same kadhai ,pour oil , add seasonings with a pinch of hing. Add onions fry till transulate,add mustard paste fry for a second, add Vadi, brinjal and tomato stir add salt and two cup of water stir well,cover and cook until the liquid change to thick gravy. Serve as a side dish with plain rice. Badhi Baigana Rai 2

Sweet Boondi Boondi name comes from a Hindi word boond. Boond means water droplets. And these are Gram flour droplets dipped in sugar syrup.  Sweet Boondi is a very popular recipe prepared in Indian homes and is offer as a Prashad to Deities. Sweet Boondi loved by adults and kids alike. I may love to adapting a recipe by adding out a few ingredients makes it totally NEW flavour. Now on to the recipe....... Ingredients : 1½ Cup Gram flour 3 Cups Sugar for making syrup 1 pinch Baking soda Desi Ghee 5 drops Pistachio essence 4 drops Almond essence 4 drops Pineapple essence 4 drops Vanilla essence Few Cardamom Few Cashews Few Raisins Recipe : Take a large mixing bowl combine gram flour ,soda and a pinch of salt. Mix all together on dry foam then mix by using water. Batter should be dropping consistency . If batter is thick it will not cook as fast as possible. Heat a deep vessel add water and sugar to make sugar syrup. Syrup should be one string

Fennel Chicken Fry Ingredients:  500 gm Boneless chicken 1 Cup Hung Curd ½ tsp Turmeric powder 1 tsp Red chilly powder 2 tbsp Fried Fennel seeds powder 1 tsp Fried Fenugreek seeds powder 3 Whole Kashmiri chilly paste 1 tsp Garam Masala Powder 1 tsp cooked tamarind paste Salt ½ Cup Desi Ghee for frying   1 tbsp Fried and Crushed Fennel seeds  Preparations : Marinade the chicken.... Wash properly boneless chickens and squeeze all water, add all above ingredients one by one ,mix with your hand to give slightly press all chicken pieces  and cover it in air tight container , keep this in refrigerator for one hour. Before cooking leave half an hour on room temperature. Heat up a kadhai along with ghee ,  Once ghee star evaporates slow the flame , add all marinated chicken stir well , cover and cook without water on low flame. On middle of cooking process open the lid stir well to avoid burning. And then cover and cook. Repeat the process till done. After

Raw turmeric Idli's Very few of us would be storing raw turmeric in home and even fewer would be storing or knowing about these. Or they only know the Turmeric is only the spice that gives curry to yellow in colour. Turmeric are very powerful medicinal compound called Curcumin. Which is very much powerful anti _ inflammatory effects and is a very strong antioxidant. Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal. And adding of Turmeric in any Recipe is good for health. Raw turmeric gives a fresh flavour to the dish.  Adding of ½ tsp of raw turmeric paste to the idli batter ; gives you a healthy as well as flavourful breakfast. To the normal rice idli batter, add a tablespoon of raw turmeric paste and stir nicely to mix well, before you steam the idlies. Leave for few minutes.  Mix it again and then pour it onto idli moulds. This is the best way to include more turmeric in your diet.  Raw turmeric Idli's 2

Dahi Mula Rai 1 Certain foods from my childhood that are incredibly meaningful and much memorable whether it be a frequently cook or repeated recipe. It is so because there can be a lot of emotion tucked inside of my food memories. Enjoying food is not only the taste at that point of time, it is also the memory of the other times you enjoyed the same food on another day. And this curry is one of my favourite and happy powerful memory of my foodie life. Almost all hates the smells of Radish and avoid to cook and eat. But this curry is something different ,I had so many times before but every time I used to say ummmmmm  Mula rai is so much better than the before I have. Even I cleaned the curry plate with using my thumb. Ingredients : 2 Cup Grated Radish ½ Cup mustard Paste ½ Cup Thick Curd ½ tsp Mustard and Cumin seeds Salt Oil Presentation : Heat kadhai along with oil add mustard and Cumin seeds fry spluttering. Add grated radish ,add salt ; saute till the ra

Pariba Saago Ghaanto1 2 Cups Amaranth leaves chopped 1Cup Brinjal cubed cut 1Cup Broad Beans into half cut 1 Cup rice extract 1 tsp red chilly powder Pinch of hing ½ tsp Mustard seeds ½ tsp Cumin seeds 2 Dry red chillies into small pieces Salt to taste Oil for tempering Heat up a kadhai along with oil ,add hing red chilly powder ,add all tempering ingredients ,when it starts popping add Saag, vegetables and salt with a cup of rice extract. Cover and cook till done. If you need extra water then add boiling water to it. Serve with rice as side dish. Pariba Saago Ghaanto2

Kakra Pitha Kakara pitha is a delicious sweet dish , traditionally made out of wheat flour but later on for the change of taste and texture , substitute with "Semolina" which is quite easier than wheat flour. And both were different in taste Semolina is slightly crispy and wheat flour gives a smooth texture. It can be prepared with or without coconut stuffings. I really enjoyed without stuffing because with stuffings it is equal to modak pitha. Modak is round in shape Kakra is flattened shape. Ingredients : 2 bowls Wheat flour 1 bowl water 1½ bowl Jaggary 1 tsp Cardamom powder 2 pinch salt Desi ghee Presentation : Take a thick bottom vessel, boil water along with cardamom powder and two pinches of salt. When water starts on boiling point, reduce the heat and add the flour slowly and stir continuously till it become a thick dough. When it thick enough remove from flame and place with a tight cover with a perfect shaped lid. Through it

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