A PINCH OF HING

Wood apple sharbat The word ‘Wood Apple’ should not be confused with another similar fruit Kaitha.  Kaitha is tough and rough woody skin as bael but bael fruit is a sweet, aromatic fruit, where as kaitha is sour taste and eaten with salt and chilli powder.  These both fruits differ in taste, colour and properties. Bael is good for stomach. This is instant body cooler and an energizer on a sunny day. If you are wondering, how to include these hard-exterior fruits in your daily diet, the best way is to drink homemade bael sherbat. Popular in Odisha festival known as Pana Shankrati this sherbat serves as prashad. Making progress.... Wash before using, hit the hard shell, decide into 2 parts. Scoop out all the pulps into a big bowl Add water 1 Cup of water, mash the pulp till it softens and turns into semi-fluid consistency.  You may also grind the pulp for quick and easy process. Strain well to remove all  solid impurities. Now add jaggery and chilled water.  This

Ingredients...... 1/2 kg Mutton curry cut 1 big size Onion sliced 2 Tomatoes chopped 1tbsp GG paste, ¼ tsp Turmeric powder 1 tsp chilli powder ½ tbsp Coriander powder 1 tsp meat masala 1 cup fried onion paste Preparations... Wash meat properly, add each and everything written above ingredients. Keep for half an hour. Heat enough oil in pressure cooker when start to warm add the marinated mutton. Fry until it's dry and masalas start to stick the bottom. Add one cup of water stir well and close the lid. Cook on low flame until 3 full whistle. Delicious and tasty Simple Mutton Curry is ready.

Pakoda ladoo There's nothing better than easy cooking. Make unsalted chickpea flour pakodas. Keep this for various uses, and one of them is this sweet and tasty ladoo. ladoo

Potato Brinjal split chickpeas curry We Odiyas eat everything with great passion. Whether it is simple or something dramatic, the nuances make you appreciate the identity of the food.  But there is a day when traditional vegetable curry are made. And on this day, we start  lots of discussion at the dining table. Where did you eat, when did you eat, and at what banquet?  About the taste of grandmother, aunt, Mom, and sister's handmade.   Yes, it would have been fine if something good or a little decreased or intensified, or had a little more fun. Such things make you a better cook.    I enjoy all these little things and like to discuss with hubby.     So today's vegetable is simple; just the taste is unique. Vegetables of potato,eggplant, and split chickpeas. Recipe links👇👇👇👇 Odia link.... https://m.facebook.com/story.php?story_fbid=pfbid0dLomuE1tVPrEWbMq51wQYgCYqJzer5Fauc2SKNgCSrcLZELB1AZkPGWnzrBQvLr7l&id=100064113931583 Hindi link.... https://www.facebook.c

Ilisi macha besara—nothing could be more delicious and blissful for an Odia. Having these Ilisi besara pieces with hot steamed rice is something I can't describe. The taste of your palate tickles after finishing your lunch, but again, you want more of it. This is a classic fish curry cooked in a delectable mustard gravy. The use of dry mango and tomatoes gives it a tickling taste. Ingredients...... For marination... 8 big size of fish fillets 1tsp of turmeric 1 tsp of salt  For paste... 2 tbsp of mustard 2 tbsp of Poppy Seeds 4-5 green chilies 1 whole dry red chili 1 tsp cumin seeds 1 whole garlic 1 tsp of turmeric powder salt as per taste For cooking.... Half cup mustard oil 2 tomatoes into big sliced 3-4 splitting reddies green chilies Few curry leaves Soak the dry mango in one bowl of warm water Preparations..... Marinate the Ilisi pieces very carefully with 1 tsp turmeric powder and salt and keep it aside for 5-6 minutes.   Take a jar and add all "paste ingredi

Gobi Paneer Khurma No OGG recipe Cauliflower is soft when it cooks in gravy. How to keep without breaking florets of cauliflower. Cut the cauliflower into florets, wash, and dry the cauliflowers using a kitchen towel, then add turmeric without salt and mix it well. Now deep-fry it and keep it aside. Adding salt may smooth the skin of the florets. So avoid it whenever you cook with gravy. But you may add on before of fritters making.  Fry paneer and immediately put it in water so that it remains soft. I have put it in the gravy without frying it, as it's so soft and fresh. Now, in a jar, add a handful of cashews, 1 tablespoon poppy seeds, 1 large red tomato, 5 cardamoms, 1 large bay leaf, 2 hot, spicy green chilies, 3 tablespoons milk powder, and Kashmiri chilli powder; mix well. grind to a fine paste. Keep aside.      Use the same left-over oil, heat the oil with a pinch of cumin, add ground masala, add salt to taste, and pour one or two cups of water over it. Cover and

Ragi Vermicelli Upma ********************** The authentic Indian noodles of Ragi are used in the preparation of many dishes. They can be prepared in variations just as the normal vermicelli in Indian cuisine, like Simple Ragi Upma, Upma with vegetables, Halwa, Payas, Idli, Cutlets, and more than we create in our kitchen, like my way. Easy, quick and healthy.   Goodness of Ragi..... rich in calcium, high in fiber contents an essential source of amino acids, gluten-free, excellent baby food, cools the body, reduces blood pressure, cholesterol, and reduces heart problems and risks of strokes, reverses skin aging, provides stamina, helps in weight loss, battles anemia, a natural relaxant. Ingredients..... 1 package Ragi vermicelli ¼ tsp cumin seeds ¼ tsp mustard seeds 1 tsp blackgram dal 1 tsp Channa dal 10 no. Cashews 3 roughly chopped green chillies few curry leaves  Salt to taste Oil 1 tblsp pure ghee Preparations..... Heat kadhai along with oil; add all seasonings one by on

#Sour_khichadi ***************** Have you ever eaten sour khichadi? I am sure you haven't eaten. This is new to my kitchen, and my family enjoyed it drastically. So I took a photo and posted it.   Wash the tur dal and rice and cook them with ginger, hing, turmeric powder, and salt.   On the other hand, in a separate pot, boil the raw chillies and onions, and add the sour ambili torani (fermented rice water) if don't have add 1tbl spoon of venegar or sour butter milk; and boil it well. Using onions because it has given khchadi a slightly sweet taste, if you don't like it you can skip it. When both are ready, mix and add salt if needed. Heat kadhai add pure ghee, cumin, mustard, green chillies, and garlic. When it's fried enough, add a little water and keep covered. Spread this tempering on top of the khichadi; don't stir it now. Stir at mealtime, or without stirring, you may serve on a plate and make sure each plate has some tempered sauce on top. Any spi

Egg Bread and Pepper Fry ************************** First, make egg bhurji as always makes. Cut roti into small pieces and put them in the bhurji. Fry, then add curry leaves and black pepper; mix well, and serve hot.  Tips:  * Rotis become a little hard while frying; for this, sprinkle little water, roti becomes slightly soften. * It is better made with Moin toties.  *If fresh black pepper is slightly coarse, then its taste increases twice.  *You can also add capsicum, tomato and other veggies. In this situation avoid to use water.

Ingredients.... 300 gram Paneer 4 tbsp Ghee Salt to taste ⅓ tsp Turmeric powder For paste..... 3 tbsp Poppy seeds 1 tbsp Cashew nuts  2 tbsp Grated Coconut 6 Green chillies 4 Cardamom pods 1 bay leaf Preparations..... Take all the ingredients for blending and soak them in enough warm water for half an hour so that they soften up. Along with the soaking water, blend them together until a fine paste is formed. If necessary, add water. Set aside. Heat kadhai Add ghee; fry paneer cubes batch by batch in ghee until browned; remove and soak in water for better smoothing. set aside. Want to add potatoes fry them too. In the same ghee, add the posta paste, turmeric powder, coriander leaves, green chillies and salt. Give it a good stir, and let the gravy reach a bubbling point. Cook on a low flame.  Once the gravy is done, add the paneer with its soaking water. Yes, do not waste this water, so use little water for every step for perfect gravy. We don't need watery or runny gravy

Shrimp shell tips  *****************  Don't throw away the shrimp shells anymore. Yes, you read that right—shrimp shell paste will double the flavour of simple, straight vegetable fries.  1) Wash the shrimp shell well, boil it, reduce the water, and keep it. Boil the potato fries in this water without adding any shrimp, and the taste of the potatoes will come out as you add shrimp. 2) Grind the shrimp shells well and fry them in mustard oil. If it gets cold, keep it in a bowl and keep it in the fridge. After adding any fried food, that is flavorfully done. If you fry potatoes or any other food without spices and add a little of this paste, it tastes better. Cabbage pea curry is very delicious when spiced with sauteed onions, tomatoes, and this paste. Make sandwiches with this paste. 3) Shrimp shells, pickles... Fry the shrimp shells in oil and add ginger, garlic, onion, tomato, green chillies, masala powder, and coriander to make a paste. Heat the oil and add the dry ch

Why Kerala food is so inviting ?? "It's because Kerala food is based on fresh spices, herbs and fish best protein.  And when you and I look at the list of Kerala food, and notice the fresh herbs and multitude of spices used in cooking, it truly is a huge contributing factor as to why this State cuisine is so flavorful and exciting to eat.  Versatile cuisine with a prevalence for puttu, appam, idiyappam,idlis and other rice-based dishes, there are also opportunities for plant-based meals in almost every home.   If you are bored of eating the same fish dishes, try this local village fish dush from Kerala to stimulate your taste buds. Ingredients.... 1 kg fresh water fish 1 onion ½ of coconut 1" Ginger 6 Garlic cloves 4 Green chillies 2 Cardamom Lemon size tamarind 1 Green bay leaves 2 Cloves ⅓" of raw turmeric ½" Cinnamon Salt  For garnishing... Handful of Curry leaves Sliced Green chillies Coconut oil  Preparation.... Wash fish keep without any marina

Most Indians are unaware that pumpkin leaves are also edible and quite healthy. It is used in various different ways in Odia meals. Almost all Odia homes have pumpkin creepers growing in their backyard, so it's easy to pluck, cook and serve. We can eat every part of the plant.       What I am sharing today is a simple pumpkin saag recipe in  Odia style, which is one of my favourite leafy vegetables.   That's why I planted the seeds in a small rectangular tub, mainly to enjoy the blossoms and leaves, and hopefully a small pumpkin will grow soon. For this, I need your wishes. Ingredients..... 10 no. Pumpkin leaves 2  tbsp Moongdal 1 brinjal into squares 1" length Pumpkin into squares 2 Chopped green chillies 5 Garlic cloves slightly crushed ⅓ tsp Cumin ⅓ Mustard seeds 2 Dry red chillies into half Salt to taste Oil  Preparations.... Dry roast moong dal till golden. Wash and rinse. Boil the moong dal with vegetables and keep a side. Cut pumpkin leaves. Keep aside.

My obsession with potatoes will never end. Today I made this easy potato Julian 65 for snacks. Now my few evening time are best with these yummy spicy snacks. Wannabe try to make it 😀 just go through my blog, page and Fb grp for details. Ingredients.... 5 potatoes  Oil for deep fry Homemade 65 masala Few curry leaves  1 tsp GG paste Salt is added in my homemade 65 masala so I skipped this ingredient. Preparation..... Take equal length of potatoes, trim four sides as a piece of square and then cut into julian.  Cutting in julian was time taking but for perfect size you should be patients with potatoes 😜😜 For extra crispiness make sure that each potato Julian's should be dried so remove as much moisture as possible, well before submerging them in the oil. Through this more bubbles will not occur in oil. After all dried, take on large bowl add 65 spices sprinkle few drops of water give a nice toss to coat all Julian's. Keep ready a dry colander covered with a paper.

 Odisha is a land which is rich in its festivals and traditions. Similarly Chita lagi Amavasya is one of the important festival celebrated in Shri Jagannath Temple of Puri, Odisha. Every year on the occasion of Chita Lagi Amavasya, which falls on the no moon day of Shravan month in the Hindu calendar, special rituals are performed inside the Jagannath temple. Chita is an emerald locket worn on the forehead of lord Jagannatha throughout the year. It is taken out during Snanna yatra lest it gets spoil during the sacred bath. It is re-worn on this amabasya. Hence, it is named Chita. So people of Odisha celebrate this by preparing Chitou pitha. “Chitau Pitha” is offered to the Lord’s of Puri Shree Jagannath temple. “Chitau Pitha” is a special kind and combination of  pancake which is made of rice and coconut.

  Ingredients... 100 gm Bendi 1 big size potato 1 Onion sliced 1 bug size red tomato 6 piece ashgourd vadi 2 slits green chillies 1 tsp turmeric powder 1 tsp panch foran 2 dry red chillies 1 full pinch of Hing few curry leaves salt to taste Mustard oil  For paste...... ************ 1½ tbsp Mustard seeds 1 tsp Cumin seeds 2 tbsp of Grated Coconut 2 Dry Red Chilli 10 no. Garlic cloves Preparations.... Make a paste of all given above “For paste” ingredients. Clean, peel and Cut and sliced potato and bhindi in equal length. Heat oil in kadhai fry sliced potatoes, when turns brown remove in a dry plate. Fry sliced bhindi till its shrink and nice brown in all side's. Remove in same plate on side of fried potatoes. Fry vadi until nice light reddish color remove in same plate on side of fried vegetables. Add 1 tsp extra oil if it's not enough for gravy.  Add panch foran, when start spluttering add onions sauté nicely to light brown add curry leaves, rai paste with 1 cup of water, add t

  Ingredients..... 4 tbsp Fried chutney dal 1 tbsp Fried dhanya 6 tbsp Fried grated coconut 1 tbsp Fried fenugreek seeds 1 tbsp Hing 2 tbsp Red chilli powder 1 tsp Turmeric powder 1 tbsp Garam masala powder ½ tsp Salt 2 tbsp Funnel seeds 2 tbsp Cumin seeds 4 Red chillies 40 no. Small sized Garlic cloves 2 tbsp grated Ginger 1 tbsp Aamchur powder ⅕ tsp Ajwain add after grinding. Before 1 day preparations..... Grate coconut roughly fry till light brown, fry only in coconut oil, or use  desiccated coconut, grate ginger, crush garlic, green chillies, curry leaves spread each ingredients separate on thin clothes, keep in a bright suny place for 2 to 3 hours within that flop with your fingers to allow even drying.  collect all ingredients keep open colander to avoid any moisture in it. Drying in an oven often leads to burning and ruining your ingredients. Also, dehydrators can be difficult to monitor and super confuse in oven make. So avoid this process. Preparations... In a mixer Jar collec

  Pearlspot fish curry with plain rice. *********************************** Kou macha is a favourite traditional Berhampur non-vegetarian side dish.  We always buy live Kou fish to cook.      In some Kou fish head, stones are found and saying that this particular fish is more tastier than the regular kou fish.  Fish fry is enough for Pakhal bhat. Fish jholo goes well with plain rice. Kou fish has good flavour and taste that titillating your taste buds.  Kou fry or curry is very popular among all Odias.    Oftently cook simple kou fish curry because of it's brilliant taste no need to add more spices. But this time I need to thicken the gravy. And yes gravy soaked the fish flavour and gives wonderful taste. Kou fish bones are very hard and one have to be extremely careful while eating them.  Ingredients..... *********** 1 kilo Kou fish ⅓ tsp Haldi powder ½ tsp Dhaniya powder ½ tsp Red chilli powder 1 tsp Curry powder Salt only for marination For gravy.... ********** 1 Onion sliced 2

  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'