A PINCH OF HING

Sulaimani Chai Sulaimani tea, the aromatic spiced tea infusion brewed for the special occasions in the muslim families is the epitome of classic tea influences your tastebuds.   With strong middle eastern origins, this black tea preperation is served as Beverage to cleanse after a heavy meal of byriyani or Aromatic ghee rice . #Hot_Drinks Ingredients 5 cups drinking water 2 tsp black tea leaves use dust tea for stronger aromaunrefined  sugar to taste Aromatic spices  2 pods green cardamom 1 cloves 1/2 stick cinnamon 5 Black pepper Whole Preparations  Crush the aromatic spices using a pestle. In a saucepan bring the water to a boil and add the crushed aromatic spices and boil When in a rolling boil add the tea leaves and sugar. Allow the tea to seep for three minutes and remove. Strain and serve hot. Traditionally few more ingredients added after removing in tumblers according to choices, strands of saffron, crushed min

Cauliflower toran Ingredients 1 Cauliflower florets into small cuts 2 Onions sliced 2 spoon fresh coconut paste without water 1 teaspoon GGpaste 1 teaspoon mustard and cumin seeds 2 green chilies sliced Handful of curry leaves Salt to taste Coconut Oil for frying Preparations.... Wash, clean, Seperate cauliflower florets as you usually do and cut into small in sizes , discard the stalk. Boil the florets along with little salt, boil till  to retain the crunchy texture . Heat 2 tablespoons of oil in a kadhai ,add mustard and cumin seeds when seeds splutter, add the onions, chilies and curry leaves and coconut paste fry  till onions change it's color. Add GG paste and salt fry for a second.  Now add boiled cauliflower florets stirring occasionally until the florets are lightly browned and cooked, while the texture is still crunchy. No need to add water. Cauliflower toran1 

Spicy beans coconut fry Ingredients 4 cups Beans small cut ½ Cup finely grated coconut  2 tsp Sambaar pdr  1 tsp Red chilli pdr  ½tsp turmeric pdr  1 tsp green chillies chopped  Mustard for seasoning  Salt to taste Oil Preparations.....  Heat Kadai along with water to boil and add salt and beans . Cover and cook until the veggies are done . Do not add more water and strain those healthy water. Try to use minimum water to cook beans so that you don't have to throw extra water . Remove on a plate and keep aside.  Heat up the same pan, add oil and keep it on medium flame.  Once oil hot, add the mustard seeds and let it splutter. Grated coconut and all spices and salt.  Keep stirring until the coconut mixture fully dry add 4 tbsp of water and boiled beans stir nicely to coat all coconut mixture evenly on beans. Serve as side dish. Spicy beans coconut fry

Methi kuzlambu  Ingredients: 2 tbsp sesame oil 1/4 tsp mustard seeds 1/4 tsp fenugreek seeds Hing,a generous pinch 10 shallots A sprig curry leaves 1/4 tsp turmeric powder 1/2 cup thick tamarind extract 1 cup water Salt to taste Jaggery , a small piece To grind : 1/2 tsp fenugreek seeds  2 tbsp coriander seeds 3-4 red chillies 1 and 1/2 tsp channa dhal 1 and 1.2 tbsp grated coconut Preparations.....  Dry roast the grinding ingredients separately and let it cool for some time.Powder it in mixie into fine powder.Keep aside. Heat oil in a kadai and fry fenugreek seeds,mustard seeds,hing,till splutter.Add shallots and curry leaves,fry till it become soft. Add the tamarind extract,water,grinded powder,turmeric powder and salt.Let it boil for sometimes,till it becomes thick.Add jaggery finally and switch off the stove. Methi kuzlambu 2

Semolina ladoo  Ingredients.....  Semolina 4 cups  Sugar  Chopped dry fruits 2 tbsp Raisins ½ cup Pure ghee  Preparing.......  Add the whole semolina in the kadhai.  Stir it continuously so that semolina roast evenly.  Roast on low flame till it leaves fragrant. Once it's done remove in a large mixing bowl. Now start binding the laddoos. Take 2 tbsp of mixture on your palm, press it gently with your other hand and start rolling the laddu between your palms. Try to give a shape of ping pong ball sized to it.    Do the same with rest. Keep one raisins on top to look attractive.  Once rolled into spheres, stack the ladoos inside an airtight container and you can enjoy them fresh for a few weeks. Semolina ladoo 2

Nadiya chingudi rassa  Ingredients....  800 gm Tiger prawns  For ground masala.....  4 dried Kashmiri Red Chillies 10 Garlic Cloves 1 tsp whole Peppercorns 1 tsp whole Coriander Seeds 1 tsp Cumin seeds 1 tsp Tamarind Paste 1 teaspoon turmeric powder  1 cup grated Coconut 1 cup thick Coconut milk  For gravy......  1 tablespoon finely minced Ginger 1/2 cup finely chopped Onions 1/2 cup finely chopped Tomatoes 1 small chunks of Capsicum  Salt to taste Oil 2 tsp coconut oil  Preparations.....  Devein and wash the prawns well with cold water. Marinate with salt and turmeric. Keep it aside.  Do not fry or saute the prawns.  Grind all the ingredients mentioned under ground masala to a smooth paste and set aside. In a pan, heat oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they breaks easily. Add the ground masala and salt to

Chattpata methi alu Ingredients Small size Potatoes 2 chopped Onions 3 tbsp Kasoori methi 2 tbsp Crushed Garlic ½ tbsp finely crushed ginger 1 tsp Red chili powder ½ tsp Turmeric powder 1 tsp Coriander powder 1 tsp Garam masala powder Salt Seasonings...... Mustard Oil ¼ Cumin seeds ¼ Mustard seeds ½ Fennel seeds Salt to taste Last seasonings........ 1 tsp chilli flakes 1 tbsp Dry mango powder 1 tsp fried cumin powder 2 Pinch of Hing Pinch of salt Presentations......... Take methi leaves roast in a dry pan Wash and drain dry methi leaves Soak Methi leaves in warm water and keep aside. Pressure cook the potatoes for two whistles.Remove the skin,  Pierce few holes and keep it aside. Mix all above last ingredients in a bowl keep aside. Heat oil in a pan , add seasonings When start cracks add crushed garlic, ginger saute till garlic turns light brown in color. Add chopped onions fry till golden add all above spices one by one including salt stir

Beetroot Poriyal Ingredients.... 2 Beetroot  cut into small cubes 4 tbsp Grated Coconut 4 Green chillies into 8 ½ tsp Cumin and Mustard seeds ½ tsp Black gram dal 1 tsp Channa dal Hing 1 pinch Curry leaves Oil Coconut oil for top drizzling Preparations....... In a pressure cooker heat oil add seasoning one by one let it crackle Add beetroot stir well no need to add water beetroot release it's own moisture Close the lid and weight valve and cook for two whistles Switch off the gass Cool down the pressure , open the lid stir nicely add fresh grated coconut and coconut oil remove in a serving bowl.  Mix well and serve as a side dish. Beetroot Poriyal 2

Lemoney Poha  Poha is a most salubrious option of Breakfast. Poha has ample dietary fibers that make it an impeccable cull for weight watchers.  Going for poha as breakfast is an ideal cull as it keeps you satiated and curbs untimely hunger pangs. Poha seems to identically tantamount to oats. Can be victual raw and cooked, both the way is facile for our diligent schedules. Making more tastier without losing its nutritious value is paramount. Endeavor my version of khatti poha with your cull of side dish. Ingredients.......  Poha 2 cups Lemon juice half cup Black gram dal 1tsp Mustard seed ⅓ tsp Cumin seeds ⅓ tsp Chopped Onion 2 tbsp Chopped Green chillies 1 tbsp Fried Pea nuts 1 tbsp Curry leaves and few Turmeric powder ½ tsp Salt Oil Preparations......  Take a colander along with poha sieve properly to remove fine flour particles through the holes.  Wash in running water once and keep aside. Heat kadhai along with oil ad

Herbs Chicken  Ingredients... 1 kg Chicken 1 bowl of Mix herbs ( Mint leaves , Coriander leaves ,Fenugreek leaves , ajwain leaves , Curry leaves, Fennel leaves and Dill leaves) 1 tsp Oregano 2 tbsp Fried garlic finely chopped 1 tap GG paste 1 tbsp Garam masala 4 Green chillies split on middle 2 tbsp Butter 4 Cup thick Curd Salt to taste Pepper to taste Whole spices.... 2 small size bay leaves 1 cinnamon stick 2 Cardamom Preparations..... Combine all fresh herbs in a chopper chop it up with small size. And keep aside. Whisk the curd keep aside. Take half cup of warm water add oregano stir and keep aside for later use. Take large mixing bowl along with whisking curd add all dry spices, half of fried garlic, chopped herbs, garam masala, green chillies, butter, salt and pepper mix everything Add the chicken to the bowl and mix to coat well. Cover and set this bowl in refrigerate to marinate well for at least 3 hours. After 3 hours remove from refrigerato

Jalapeno Chicken  African style peanut butter chicken recipe delivers the most creamy and mouthwatering sauce with a few easy steps. Integrating jalapeno and bell peppers gives a astounding taste. Ingredients..... 3 Chicken breasts Salt and pepper for marination ½ tsp Fried ginger powder 2 Onion sliced 4 Chopped tomatoes 1 jalapeno minced 2 tsp crushed ginger garlic ½ tsp. Red pepper flakes 4 tbsp Peanut butter 1 Cup chicken broth 1 Tbls. tomato paste 2 Cup sliced colorful bell peppers Few Cilantro hand chopped for garnish Oil Salt Presentation...... Clean chicken breasts pierce with using a toothpick, season with salt, pepper and dried ginger powder, keep aside for half an hour.  Exactly after half an hour boil the marinated chicken breasts adding 4 cups of water.  After boiling process is finished separate the boiled chicken breasts and broth and keep aside. In large pan with high sides add oil saute half of bell peppers,keep crunchy and se

Black chickpeas curry Ingredients: Black channa- 1 cup Potatoes 2 into 4 pieces Onions 4 thin sliced Tomato 2 chopped Tomato 2 into 4 pieces Ginger garlic paste-1 tsp Curry powder ½tsp Red chilly powder ½ Tsp Garam masala ½ tsp Homemade mutton masala 1 tsp Salt-to taste Desi ghee Preparations.... Soak channa in water for 10 hours. Wash and boil along with salt. Rinsed and keep aside. Heat ghee in pressure cooker fry  potato pieces remove keep on kitchen towel. Add ghee if needed add onions fry till brown add all dry spices except garam masala powder, sprinkle water to avoid burning add GG pastes saute till it spread nice aromatic smells. Add chopped tomato and saute for a while.Add mutton masala fry well add soaked & drained channa stir nicely. Add 4 cups of water, tomatoes, fried potatoes and salt stir nicely. Close the cooker lid and cook for up to 3 whistles. Cool down, open the cooker sprinkle garam masala powder again close the lid. N

Manda pitha Ingredients 1 cup rice soaked overnight 3 cups water 1 tsp. sugar 1/2 tsp. salt For filling: 3/4 cup dry homemade cheese 3/4 cup freshly grated coconut 1/2 cup sugar 6 cardamom seeds crushed Preparations: 1. To prepare the FILLING, put all the ingredients for filling in a pan and fry it for 4-5 minutes. 2.  Blend water and soaked rice together until paste is very smooth. 3.  Put the paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft. 4.  Take it out, cover it and let it cook. 5.  Make 15-16 balls out of the dough. 6.  For each ball, put the filling insde  and shape it into smooth Manda 7.  Tie a cloth over the mouth of a deep pan filled with water (2/3 portion) and heat this on medium-high. 8.  Put all Manda on top of the cloth. 9.  Cover and steam it for 20-25 minutes until Mandas are cooked properly. Manda pitha2

Lachha paratha Ingredients 2 cups whole wheat flour 1 cup for applying 1 1/2 cups water Salt Melted Desi ghee Preparations : In a large bowl add  flour, ghee and salt mix it well it should be scrambled in texture. Add water and knead to a smooth dough. Apply ghee on dough for avoid dryness. Cover in a wet muslin cloth and keep aside for 30 minutes. After 30 minutes need the dough again with light hand and divide the dough into 6 equal parts as small balls. Take a ball roll on dry flour and roll into a 8" thin disc. Take spoon full ghee and spread evenly, sprinkle some wheat flour. Make pleats to the dough like paper fan. Roll the pleated dough into a circle and the end push under of round dough roll into thin disc again. Heat a iron skillet and place the parottas on the skillet. Cook a minute on each side. Then apply a teaspoon of ghee for each parotta and cook for a couple of more minutes on low flame. These parota needs to cook on a low fl

Jaggery coconut ladoo "Mom, can I make ladoods” my daughter pleaded as she entered the kitchen. Of course dear you can wait until I arrange few ingredients. when your children ask to do something in the kitchen that might result in them learning a new life skill. Today she learned that how jaggery syrup hold the grated coconut to make a perfect round shaped ladoos . While cooking so many questions arise because children's are naturally neophobic. Calmly answer and encourage them is the only behavior. This is her first attempt to make coconut ladoo. Now I m relaxing and enjoying the ladoos😋😋 Ingredients: Grated coconut: 1 whole coconut, fresh Grated jaggery: 150 gms Cashew nuts 2 tbsp chopped Cardamom powder 1 tbsp Black pepper ½ tsp roughly powdered Salt 1 pinch Melted Desi ghee 1 tbsp Presentations : Heat kadhai, add grated coconut, cashews and grated jaggery. Fry for 20 minutes on low flame. Cook till mixture turns into brown, and moistu

Mattur Makhni Ingredients : Green peas Make Whole spice powder 2 green cardamom ½ of black cardamom 1" cinnamon 1 star anise 1 small size bay leaf All into fine powder ½ tsp Turmeric powder 1 tsp kashmiri chili powder 1 tsp chilli powder 1 tomato chopped 1 radish grated 4 red tomato pure ½ cup cashew paste 4 to 6 tbsp butter Salt to taste Preparations : Take a pan fry the fresh green peas with little salt and butter remove on a plate On this same pan add 2 tbsp butter ( on low flame) When butter start to melt. Add grated radish fry till brown Add whole spice powder mentioned above in the ingredient list. Saute the spices till they become fragrant add crushed ginger cook till the raw aroma of ginger spread out add chopped  1 tomato cook till this mixture turns mushy add tomato pure and cashew paste stir, cover the lid and fry the paste until the sides leave and it becomes a thick paste. Add salt and left over spices with one cup of wa

N C Poda pitha Poda pitha is the most authentic and festive dish. Poda meant burnt and pitha means cake. Poda pithas come in two varieties - salty and sweet. Salty goes well with non veg curries and sweets are serve without any side dishes. On covered kadhai hot charcoal was placed on top and fires lit underneath, while the slow cooking ensured that doesn't burnt and done perfectly. Ingredients : 3 cups Rice suji 1 cup Black gram dal 1 tsp salt 2 cup big sized sugar (powdered) 1 cup Fresh chenna 2 tsp curd (whisked) ½ tsp baking soda 1 cup thick coconut paste 1 cup coconut extract 1 tsp Desi ghee 1 tsp white pepper powder. 1 tsp dry ginger powder Preparations : Wash rice suji ,drain the all water keep aside. Wash black gram dal soak for 1 hour grind it with a fine paste remove in large vessel add soaked rice, salt and mix well ; it should be thick batter. Keep this over night for fermentation. Next day preparation..... Grate the chenna spread on

Beatroot potato cheese Croquettes Ingredients: Potatoes 4 boiled and mashed Cheese 250 gm grated Beatroot big 1 fine grated Salt Pepper ½tsp Oregano ½ tsp Dry chilli flacks 1 tsp Oil for deep frying Corn flour  2 tbsp Capsicum, Tomato and onions squares for garnishing Preparations : Make a solution of corn flour and water and keep a side. Add the all above grated ingredients and spices ,mix until well incorporated. Measure heaped tablespoonfuls of the mixture, roll it into balls and place onto a large plate. Refrigerate for a couple of hours to harden. Remove the balls from the fridge and quickly shape into perfect balls. One by one dunk into the solution and keep in a dry plate. Repeat with the remaining balls, then repeat the corn procedure. This gives it a better and thicker crispy crust. Fry the croquettes in the oil until dark in color, being careful as you turn them as they may split and burst open. Drain on paper towels as you fry the remaining croq

Macha chechada In combination, some foods not only taste great, but they help you absorb nutrients more effectively. Fish Chechada is an Unique Odia curry made of green leafy vegetables (saaga),fish head ,fish tails and mixed up vegetables. A Non veg version of mixed vegetables curry. Ingredients: Fish head 4 PC Fish tail 2 pc Pumpkin Potatoes Brinjal Colocasia All vegetables cut into cubes Amaranth leaves chopped 2 cups roughly chopped Tomato chopped Onions chopped Ginger-Garlic Paste Turmeric powder ½ tsp Curry masala ½ tsp Garaam masala 1 tsp Cumin seeds ¼ tsp Mustard seeds ¼ tsp Bay leaves 2 Dry red chilies 2 oil Salt to taste Preparations.... Add a tsp of salt and turmeric to the fish pieces. Keep it aside. Heat enough oil in a pan to saute the fish pieces. And remove in a plate on same oil add cumin ,mustard seeds, bay leaf and dry chilies to crackle. Add onions till light brown ,add ginger-garlic paste . Fry till oil st

Aloo chop Ingredients : Potatoes 6 nos Besan 3 cups Hing 1 pinch Jeera ¼ tsp Mustard ¼ tsp Saunf ¼tsp Onions 2 chopped Turmeric powder ½ tsp Red chili powder ½ tsp Garam masala ½ tsp GG roughly pastes Green chilies chopped Preparations : Boil the potatoes with salt and mash it properly. Heat kadai add oil along with hing ,add jeera,mustard and saunf when start crackling add chopped onions fry till brown ,add turmeric powder , red chili powder, garam masala, GG pastes and chopped green chilies fry till spices leaves oil from the sides of pan. Add mashed potatoes mix nicely. Remove from flame cool it and Make round balls of mashed aloo mixture. And keep this in refrigerator for little harder texture. Add water to besan and make a batter of medium consistency. Now add turmeric powder and salt to the batter. Dip each ball in the batter. Fry it till it turns light brown. Serve hot with or without any sauce or with fried green chilies.