A PINCH OF HING

  Ingredients....... 1 kg Chicken Turmeric powder and salt  for marination For paste.... 20 Garlic clove 1" Ginger 2 Dry red chillies 1 tbsp cumin seeds 1 tbsp Black mustard seeds 2 tbsp Yellow mustard seeds ⅓ cup Coconut chunks For curry..... 1 Onion sliced 1 Sliced Tomato 4 pc Ambula ½ tsp Fennel seeds ½ tsp Sugar 2 Green chillies Hand full of curry leaves ⅓ tsp Turmeric powder Salt to taste Pinch of Sugar Pinch of Salt Mustard oil Preparations..... Wash and clean chicken pieces and marinate with turmeric and salt, keep aside with covered. Soak all paste ingredients in warm water for 5 minutes. Wash and soak Ambula with one cup of water. If you don't have Ambula the best substitute is aam chur powder. Soak 2 tbsp of aam chur powder in water and add it to curry. Add all paste ingredients to a blender and  blend into smooth paste without additional water. Don’t grind more than three times as mustard seeds tend to get bitter in taste in case of over grinding. Take a bowl add ch

  Few evergreen breakfast classics can never go out of style and one of them is dosa. This South Indian delicacy makes a crispy pancake-like dish that has become an absolute favourite among Indians.      People love dosa so much that they even eat it for lunch and dinner!      Butter dosa is essentially a crispy dosa cooked on a heavy gauge tawa with generous amounts of butter and paired with stuffing alu, steaming hot sambhar and coconut chutney makes for the perfect lavish breakfast. If you love eating dosa for breakfast as much as we do, then I have perfect dosa recipe for you.    "Before" that you must read who is the inventor of this special extraordinary Indian pancake. Lady by name Chinnamma migrated to Davanagere with her children and started preparing Dosa, Chutney and Potato fillings with her own unique style of recipe. She started her tiny eatery in front of Savalagi Drama Theater near Vasantha Talkies at Davanagere which became popular for its taste. Slowly it'

    Nadiya dei Olua bhaja We all know these types of vegetables are not easy to cut because the hand itch after cutting. It's because contained saponins, and Peel have a mucus after which proteins and diosgenin caused allergic can irritate the skin. So before you hold knife you should apply oil on your palm, dorsal palm and up to wrist. I ngredients... 3 cups chopped suran 4 tbsp grated coconut paste 1 tsp cumin and mustard seeds 1 tsp red chili powder 1 tsp mutton masala powder ½ tsp turmeric powder salt to taste Oil Preparations.... Peel the suran properly and cut it into small pieces. Now wash them thoroughly with running water. Boil 5 cups of water, salt and suran together in a vessel. Let the suran cook well. Filter the boiled water from colander and keep aside. Now heat oil in a pan, add cumin and mustard seeds, add coconut pate and all above ingredients fry till oil separate now add boiled suran cook 5 more minutes .  Enjoy the dry suran sabji. 

Chingudi sukhua bara  Friends it’s tough to turn away from these spicy yummy shrimp bites. Try once you love to cook again and again.  Goes well with hot coffee. I think I am terribly addictive.  My sister still makes them whenever we have a family gathering. Everyone gets quite excited when they smell the first batch sizzling in the pan. We all rush to get the first one to taste  😜 Keep in mind that just because something keeps you satisfied and remains the taste on your palate for longer time doesn’t mean you fullfill your hunger😂😂  It's serve as side dish not as main dish like instead of rice or roti 😁 So eat slowly to enjoy each and every bite. Ingredients...... 1 packet dry tiny shrimps 1 cup Besan 1 pinch Ajwain crushed Hand full of bassel leaves chopped 2 finely chopped onions 4 green chillies chopped 1 tbsp Red chilli flakes 1 tsp GG paste ½ tsp Jeera powder 1 tsp Garam masala powder ½ tsp Turmeric powder Salt Oil  Preparations.... Saute all shrimps in kadhai without oi

  Murg mussalam , Roasted Chicken or tandoori chicken all take hours of cooking time and the other makes it all in minutes with few ingredients and deliciousness. But now pressure cooker is possibly my new favorite way to cook fast, easy and tasty within few minutes. Just need to know some tricks to increase the flavour and keep the nutrition value of food. Pressure cooking may actually preserve nutrients for long time.  In open cooking methods almost all nutrients evaporated but in pressure cooker nutrients were actually just transferred to the cooking liquid.  So, do not avoid to cook in pressure cooker.  In old ages people cook their food with perfect time , ingredients, amount, what texture need the curry , everything, Once they start they finishing with covered cooking methods. They do not check or stir like we did. They sured that the dish is complete as they learnt from their mom's. OK OKkk😄Now I jumped to recipe.... Ingredients.... For Marination... 1 whole chicken without

Pumpkin seed butter ********************** Ingredients.... 1Cup seeds 2 pinch salt 1 tsp desi ghee (optional) Preparation... Heat kadhai roast seeds continuously with out stop your spatula on medium heat. Once it's changed into dark colour remove in a kitchen cloth. Cool down, add salt blend half and then add ghee and blend slowly till smooth in texture. Remove in a clean jar and stored in refrigerator. Don't panic if its white. These seeds are full dried. Must choose dark green and young seeds for better green color.  

  Kakharu manji pithou bhaja **************************** Pumpkin seed fritters ********************** These green Pumpkin seeds are packed with fiber, antioxidants, iron, zinc, magnesium & a variety of other nutrients.  These seeds boast a host of benefits. They help improve heart health, regulate blood sugar levels, strengthen bones, reduce inflammation, reduce the risk of cancer & aid in weight loss.  Please incorporate these healthy seeds into your daily diet. Very effective and definitely you get a wonderful result. Before I eat as raw or roasted seeds, but then I jumped on recipes like fritters, milk shake, smoothie, butter, pudding, hummus, toppings (garnishing) cookies and cakes.  Try these fritters our old authentic lost recipe of Odisha. Ingredients.. 2 cup seeds  4 tbsp Gram flour 1 onion chopped 3 green chillies chopped 1 tsp GG paste Turmeric powder 1 pinch Salt according to taste  Oil for frying Preparation... Wash properly and soak for 1 hours. Take a mixing bowl

  Quick easy chocolate fudge ***************************** Ingredients... 2 cups sugar 1/4 cup cocoa powder 1/2 tsp salt 1 cup creamy milk 2 tbsp unsalted butter 1 tsp butter for grease the baking dish 2 teaspoons vanilla extract Preparations.... Mix all ingredients in a saucepan. Cook on a slow flame until the mixture thickens and starts moving in a mass. Pour onto a greased baking dish, smoothen the surface cool down on room temperature. For garnish placed two fork like "X" take a little bit of confectioner's sugar and a very small sieve and just tap it very gently all over the fudge. Cut and enjoy this yummy easy fudge with hot ginger tea.

  Ingredients: 1 tbsp butter 2 cloves minced garlic 1 piece ginger minced ½ kg shrimp (raw small, shelled and deveined)  20 no. shrimps for broth 4 cups shrimps broth for soup 100 gm tofu (diced small) 2 tbsp frozen peas 1 tsp salt 1/2tsp black pepper Preparations: Add 2 cups of water along with salt and few shrimps, boil till the water change the colour. Switch off the flame cover and keep aside. This is shrimp broth. Heat the butter in a large saucepan.  Cook the garlic and ginger until fragrant and lightly browned. Add the leftover shrimps and stir fry until cooked,but not too much.  Overcooked shrimps can be tough, rubbery and dry.  Pour in the shrimp broth and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer.  If you want here you mix the cornstarch with a little water to form a thin paste.  Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the so

  Try my version of creamy malai prawns. Easy to make taste awesome full creamy texture and thick gravy. Ingredients...... 500 gm prawns cleaned 4 tbsp Milk powder  1 Cup Tender coconut  6 Green chillies 1 small finely chopped onions 6 cloves garlic finely chopped ⅓ tsp of Turmeric powder 1 tsp of Red chilli powder 1 tbsp of Kashmiri red chilli powder 1 tbsp Butter ½ Cup fresh cream Salt  Oil Preparations..... Marinate all prawns with warm butter, salt and turmeric powder cover in air tight container keep this in a refrigerator. Make a paste of coconut, green chillies and milk powder. Remove in a bowl. Keep aside. Heat oil add prawns and saute for 2 minutes and remove in a dry plate. Do not over cook the prawns. Now add oil butter together add garlic fry till light brown add onions saute for a while, add the white creamy coconut paste add little water. Do not add more water to it just add yo avoid to burnt out the creamy texture cook on low flame keep stirring add prawns add little sal

Andhra cuisine is known for its hot, spicy and tangy dishes and diverse culinary culture.  In this special mttn curry the selection of chilli also is a key to make the right recipe.   Andhra Pradesh is known for its spicy dishes and the credit goes to Guntur chillies, name is Sannam guntur chilli. It is used in the preparation of various local delicacies to develop colour as well as flavour.  I M lucky enough to get this chili from my neighbor Nani maa, She order from her native place and store it for 1 year. She give me 100 gm as a gift to taste this 😂😂😝😝 it's dangerously hot 😭😭😭 Ingredients... For boil....  Mutton - 1 kg with bone Turmeric powder 1 tsp Cumin powder 1 tsp black pepper powder 1 Cup water Salt For mutton masala.... 1 tbsp Sannam chilli powder 1 tbsp fennel 1 tbsp Poppy seeds 1"  2 Cinnamon sticks 4 Cloves 4 Cardomom 2 bay leaves  1 tsp coriander powder  For gravy..... 1 big Onion sliced 2 tomatoes chopped 1 cup fresh tomato puree Preparations..... Wash m

Poi Saga Rai Malabar Spinach in mustard paste Ingredients..... 1 bunch of Malabar spinach ½ tsp mustard cumin and fennel seeds 1 small sized Onion into sliced 8 Garlic cloves  For Rai paste... 1 tbsp of Mustard seeds 1 tsp cumin seeds  1 tsp fennel seeds 4 garlic cloves 2 Dry red chilli  1 cup water  For gravy... Turmeric powder salt Oil Preparations.... It's a perfect accompaniment to hot steamed rice. Trim leaves as whole and seperate the stems. Add soft stems. Stems are used for another curry. Blend all rai ingredients into paste keep aside.  Heat kadhai along with oil, fry the dumplings till nice bown in all sides, remove in a dry plate for later use, Add panch phutana. When start crackling add garlic, onions fry till both become browned in color then add mustard paste, turmeric powder, half cup of water & salt stir well cook for 3 minutes add poi saga stir to coated well cover the lid cook for till it shrinks down now open the lid stir and cook till done without covering t

  Manjiram Meen kuzhlambu ******************* King Fish curry **************** Meen kuzhambu is a dark oily red traditional village curry of Tamilnadu, which you can make just with few ingredients with milagai kuzhambu powder ( it's a special chilli+curry powder) it was simply delicious with white steamed hot rice.  Ingredients... 1 kg king fish curry cut Salt and turmeric for marination ½ Cup oil  1 tsp mustard, cumin and fennel seeds Hand full of pearl onions  2 Tomatoes chopped 1 tsp GG paste Handful of curry leaves 2 tbsp of tamarind paste 6 tbsp HM Kuzhambu powder 1 tbsp coconut oil Preperations... Wash and Clean fish and marinate with salt and turmeric powder. Divide onions and chopped tomatoes into 2 halves.  Take a bowl of warm water add tamarind paste mix well, add kuzhambu powder, gg paste, salt, add 1 halves of onions, and chopped tomatoes mash with using your hands and set aside. Heat oil in a pan and add all tempering seeds. When start to splutter, add the remaining on

  If you're a dessert lover, then this dessert will surely bring a smile on your face. It is not just scrumptious, but easy-to-make as well. It is sure to be loved by kids and adults alike. After an elaborate meal, this Hyderabadi specialty will give a perfect end to your meal.  Ingredients....  Bread 10 slices Milk 1 litres Sugar 1 cup (as per taste) Water 1 cup Saffron few Cardamom ¼ tsp Khoya 4 tbsp  Desi ghee for deep frying Preparations... Cut bread slices into round shapes and deep fry until they are golden brown. If you want to avoid deep frying, drizzle a little ghee on slices and bake them in oven or fry in tawa. When slices change color to golden brown, remove from ghee to a dry plate Add saffron and sugar to milk and place on stove for simmering. As it simmers, lower the flame and let it cook. When it is remained to 1/2 litre, add cardamom powder stir well and remove from the stove. Heat a pan add 4 tbsp of above milk add khoya stir well when all mix well add this to pre

              South Indian special breakfast idli  with karam podi . Karam podi means spice powder.    Add sesame seeds in a heavy bottomed pan.         Dry roast till they turn golden brown.         Keep aside.         Add 2 tsp oil.     Cook the dried red chillies till they puff up.     Add a few curry leaves.         Sauté till they turn crisp.         Set aside and allow to cool.     Add a tea spoon more oil.         Sauté chana dal and urad dal till they turn golden brown.     Transfer mixture to a blender.         Blend to a coarse powder.                   For Podi Idli     Add a tsp of ghee or oil to a tawa or pan.         Coat the leftover idli once the ghee melts.     Warm the idlis on both sides by flipping occasionally.         Add the prepared podi.     Toss and coat the idlis with podi on both sides.     Fry the idli for 1 minute.  

  Ingredients.... Moong dal – ½ cup Prawns – 200 gm  Onion – 1 small Chopped Garlic – 1 tsp Green chili – 2 to 3 Turmeric powder – 1 tsp Dry red chili – 2 Kalonji seeds – 1/2 tsp Coriander leaves – 1 tbsp Salt to taste Mustard oil for cooking 1 tbl spn Cumin-red chilli powder     Presentations.... Clean the baby prawns and put some salt and turmeric into it mix well and Keep it aside. Dry roast dal in a pan remove and wash it nicely then pressure cook it with little bit of salt, hing  and turmeric powder. Now heat kadhai along with mustard oil, add the prawns and saute them till they change their color do not fry too much take them out in a dry plate. On same kadhai add all tempering ingredients lets crackle it, then add onions fry till light brown,add garlic. Stir and fry well till nice aroma comes out.  Now add boil dal now, if required you can add little water also but make sure don’t make it to thin. When the dal starts boiling add all sauteed prawns,chopped green chilis and salt c

  Champaran chicken ********************* The important part is to not open the lid at all during cooking, and the cook instinctively knows when the dish is ready. Actually cook it over a coal fire in earthen pots and that is another reason the meat gets a lot of earthy flavours. But here I cook on gas top in an earthen pot. Add all spices and other ingredients according to your convenience but do not compromise with oil, ghee and garlic 😁 Ingredients are....  sliced onion, crushed ginger, garlic, onion, black pepper, whole red chillies, turmeric, garam masala, cinnamon,star anis, bay leaves, cloves, mustard oil, ghee and whole pods of garlic and salt. The garlic is more important to this recipe. So here I add full 4 whole garlic. Pour all mustard oil in an earthen pot apply all over inside the pot so that all pores will closed . Add each and every ingredients along with chicken inside this earthen pot. Make a dough and seal the edges of the pot with it's lid.  Then, put over simm

  English...Mackerel Odia....Kanagurda Marathi.. Bangda Tamil...Kanankeutti Telugu... Kannangadatha To cook a fish,  begin by first preheating your oven. Place your baking sheet on tray so your fish don't stick to the pan. Place your fish on the sheet, season both sides with any marination, and then place in the oven. Check your fish at the middle of cooking process mark to check for doneness, which means flaky flesh and milky-white juices in the pan. Turn and fry for fixed time. No smells ,no oil, no waiting, no mess in your kitchen. Cooking time depends on the thickness of your fish. Prevent your fish from drying out, preheat your grill on high before you begin cooking.

  Heat a pan add butter add broccoli fry the broccoli on high heat until half done or tender but still a vibrant green. Remove broccoli from pan to plate spread and let cool for few minutes.  Add the cooked broccoli, green onion, garlic, parsley hungcurd and lemon juice to your blender, blend and pulse until completely smoothens. Now add olive oil and salt, if needed, add a little water to smooth it out, one tablespoon at a time. It should be thicker and creamy.  Remove in a bowl give a nice swirling around and drizzle olive oil on top with few chopped coriander leaves.

  Ingredients.... 100g cocoa powder 180 ml butter milk 40 ml oil 1 tbsp coffee powder 120g caster sugar 1 tsp vanilla essence 150g plain flour 1 pouch Eno Preparation.... Preheat the oven before baking. Take a mixing bowl, mix cocoa powder, coffee powder, caster sugar, vanila essence and oil to butter milk and beat until well combined. Add the flour and mix until just combined. When all done add a pouch of eno mix well and pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper  Bake for 70 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.