A PINCH OF HING

We missing these healthy grains which has been consumed for a very long time, chosen by our ancestors. Laee cook as plain liquidity where as adding fermented rice is Jaoo. My mom used to make huge amount of Jaoo or laee for breakfast and she handover us a full bowl of Jaoo with few side dishes. Due to the cooling properties, this food is highly recommended in the summer months. But today I cook for my hubby. He wants to eat laee. Ingredients : 2 Cup Ragi powder Curd Water Salt Presentations: Take empty bowl along with ragi powder add water mix ragi flour in the water.  Make sure their are no lumps in the mixture. Keep liquid Consistency. Keep aside. Heat 4 Cup water in a wok along with half teaspoon of salt .Once the water comes to a full boiling point, slowly add the ragi mixture in the boiling water stir continuously to avoid lumps.  Cook until it thick and become a sauce like consistency. Remove from stove and let this mixture cool completely. Once it

Paneer tikka Ingredients : 20 pc 2" Fresh Paneer 250 ml Hung curd 2 tbsp Corn flour 2 tbsp Green masala ½ tsp Termeric powder Salt to taste Green masala ingredients : 2 tbsp chopped coriander leaves 10 curry leaves 10 mint leaves 4 Garlic pods 1" Ginger 2 Green chilly 2 pinch Salt Preparations : In pestle add all green masala ingredients accept salt . Start crushing ,when half done add salt and again start crushing. Salt helps to crush fast. Stop when all ingredients in equal texture. Do not make paste. Need slightly rough masala.  Take hung curd in a big bowl and beat it until smooth. Add Green masala paste, Termeric powder, corn flour and here to adjust salt. Mix well and prepare a marinade.  Add paneer with marinade mix gently, cover and keep aside for half an hour. After half an hour gently mix it again then arrange all paneer pieces in skewers with little gap. Keep this on roti flipper and give direct flame on the gas top to get the

Kumar Purnima Kumar Purnima is the festival celebrated on the full moon day during Ashwina month in Odisha. This is the combo of festivals in one day. 1. Birthday of God Kartikeswar .           Popularity in girls 2. Gaja Laxmi Pooja          In homes and pandals 3. Janhi Usua ( Ridge Gourd Fast)              Popular among young girls and young ladies . Food is taken once in a day for 30 days between the two Purnima's.  During this time they don't eat ridge gourd and even they never touch any part of ridge gourd.   4. Kalua Jatra Goddess kali invited by her mother to live and enjoy the auspicious Asvin month.  That's why the whole month is celebrated by people because Godess kali the married woman comes and live amongst them. For pampering Godess kali we people also staying happy and celebrate the day's.  Girls dressed up well and enjoy the festival whole day. They shop the newest styles of festival clothing, dresses and accessories for best

Phala Kanji Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch. Actually this is ONE-POT-MEAL of farmers ,where the sour rice and Vegetable's combine with Torani (fermented water). Farmers used to take "Pakhala bhat pot" to the fields for lunch. They eat with any raw roots or veggies like raw onions, radish, cucumber,green chillies or fried Vadi. For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch. So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji. Ingredients : Vegetables for Kanji ,cut into long to match the size of a ladyfinger(cut into half). 4 pc Pumpkin 4 pc Knolkhol 4 pc Lady fingers 4 pc Colocasia 4 pc Radish 4 pc Raw Papaya For kanji 1 litres Fermented rice water 1 cup it's rice, mashed ½ tsp Termeric

Nimki Nimki  is a crispy, tasty and savory fried snack which are quite popular in Odisha.  Ingredients : Maida Wheat flour Nigella seeds Baking powder Salt Oil Preparations : In a large mixing bowl ;Add the Maida, Atta,salt, baking soda and nigella seeds and mix well . Add the water slowly and knead into a tight dough, cover and keep aside for half an hour.  After half an hour, remove the cover knead the dough again and then make thin small size of Chapaties ,fold into four ,press the middle portion in your two fingers to close the layers. Heat oil in a kadhai deep fry till light brown and nice crispy. Make another large round shaped roti cut into cross knifes style ,and then deep fry till crisp. Nimki2

Fried cauliflower curry Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove from fire cov

Rohu fish biryani Ingredients: Fish fry 1 Rohu fish Curry Cut Marinated with ½ tsp Termeric 1 tsp Curry masala powder 1 tsp Coriander powder 1 tsp Red chilly powder 1 tsp GG Pastes And salt Marinade and keep in refrigerator for 1 hour.  Remove and fry till crispy. For Fish Curry.... 1 onion Sliced 1 Tomato paste 1 tsp GG paste 1 tsp Curry powder 1 tsp Red chilly powder ½ tsp Termeric powder 1 tbsp chopped Mint Fried Fish 1 Cup hot water Salt Oil Heat kadhai along with oil add onions saute ,add tomato paste fry till half in quantity ,add GG paste, curry powder,red chilly powder, termeric powder fry till loosen the oil and leaves fragrance. Add 1 Cup hot water bring to nice  boil,add fish cook for just few minutes. Remove from flame sprinkle chopped Mint over it and cover the lid. For Rice ...... Use your regular rice cooking pot wash and soak with 4 Cup water ½ of lemon juice 2 Cup long grain basmati 2 Cardamom crushed 4 Seed of Black Ca

Besara Pani Pariba Besara pani Ingredients : Cut vegetables into length wise Potato into 4 piece Brinjal 4 piece Cauliflower 4 piece Drumstick 4 piece Tomato 4 piece Dry mango 4 soaked in water For  Pastes : 2 tbsp mustard seeds 1 tbsp Cumin seeds 1 tbsp fennel seeds 2 Red Chilly 10 to 15 Garlic pods Half of tender coconut For seasonings: 1 tsp of Panch phoran ½ tsp of hing 2 Red Chilly 1 Onion sliced Few curry leaves 2 tbsp mustard oil Salt Preparations : Make a fine paste of above Pastes ingredients and keep aside. Heat kadhai, add oil,hing stir well,add Panch phoran , curry leaves,sliced onions fry till light brown. Add mustard paste fry for a while add 2 cups of water stir ,bring it to nice boil. Now add vegetables ,salt ,stir well again and cook in medium flame. When vegetables half cooked add dry mango with its water , stir well cover and cook till done . Enjoy the hot besara Pani with steamed rice. Besara pani

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

Saaga Ambila1 Khati Methi Saag Authentic Odia Recipe Ingredients : 1 Bunch Green leaves chopped 1 Large Sized Tomato chopped 1 tbsp Grated Jaggary (Optional) 1 tbsp Curry Leaves Chopped 1 pinch of Hing ½ tsp Mustard seeds ½ tsp Cumin seeds ½ tsp Fenugreek seeds 1 tsp Fennel seeds 1 Cup Tamarind Water 2 Red chillies broken into half 2 Green Chillies Chopped 1 tsp Red Chilly powder 2 tbsp Coconut paste(Optional) 1 tbsp Coconut chunks (Optional) Salt Oil Preparations: In a pressure cooker add chopped green leaves, chopped green chillies, chopped tomatoes, coconut paste, coconut chunks and chopped curry leaves cover the lid and give a nice steam till two whistle. Remove from flame, cool down the heat on room temperature ,now open and stir and keep aside. Heat kadhai along with oil ,add hing, mustard,Cumin, fenugreek, fennel seeds and red chillies fry till leaves nice fragrance. Now add tamarind water jaggary and red chilly powder give a nice boil and t

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove from fire cover

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