A PINCH OF HING

  Ingredients.... 250 gm Fresh tuna 1 egg 80g sweetcorn 20g grated cheese 1 tbsp cornflour 1 tsp black pepper 1 tsp crushed garlic 1 tsp chilli flakes  Salt Oil Preparations... Wash, clean and fine chopped tuna fish and add sweetcorn, spices, egg and cornflour along with salt. Mix well keep this in refrigerator for 10 minutes for crispier fritters or else continue to fry. Heat oil in a frying pan, once hot, use your palm to create flatten patties from the mixture. You should have enough to make equal size patties, and probably enough space in your pan to cook 4 at a time. Fry 5 minutes and then using a flat spatula, carefully flip the fritters over, they should be golden brown on the bottom and well bound. Cook for a further 2-3 minutes until golden brown on both sides, then transfer to a plate while you complete the same process with the remaining fritter mixture. Serve alongside a salad or eat as is with a spicy dipping sauce.    Or don't wait for servings just remove and start t

  This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.  In almost every notable South Indian hotel and restaurant in the city, this vegetable kurma is served as a side dish with puris, chapati, and parotta, and with iddiyapam, apam, for breakfast and dinner. Try this once..... Ingredients... 2 onions 2-3 green chillies 1 tsp ginger garlic paste 3 cups mixed small cut 9 types of vegetables  1/2 cup milk 2 tbsp yogurt optional 2 tsp coriander powder / malli podi 1/2 tsp cumin / jeera 1/2 tsp black mustard seeds 1/4 tsp fennel seeds  2 string curry leaves 1 tbsp oil 2 tsp ghee Salt to taste For paste..... 4 cloves 2 ″ cinnamon stick 2 cardamom pods 5-6 cashew nuts 2 green chillies 1/4 cup grated coconut Preparations...... Add the ingredients under the list “to grind” into a small mixie jar or spice grinder. Grind to a smooth paste with water. I added about 1/2 cup water while grinding but

  Amba Nadiya palua thikiri Ingredients .... 1 Cup Arrowroot powder 1 Cup Mango pulp ¼ Cardamom powder ½ Cup grated tender smooth coconut Sugar if needed ½ Cup Milk 1 pinch Salt Desi ghee for grease the tray Preparations...... Grease the tray and keep this tray on refrigerator. Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down. After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water. Now take another mixing bowl add everything mix nicely to make like batter. Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously. When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray.  After it comes to room temperature cut into your choice of pieces. Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serve as this

  Ingredients..... Radish greens 1 radish cut into small cubes 1 Onion chopped  1 tblsp of Garlic chopped  2 dry red chillies into 4 pieces ½ tsp cumin seeds ½ tsp mustard seeds Mustard oil Salt to taste  Preparations........ Wash properly leafy vegetables along with it's soft tender stems. Remove in a colander, when all water drains shred into thin and fine. Keep aside. Heat one cup of water with little salt add shredded saag cover and cook until dry and done. No need add more water, we need a dry fry side dish. Heat kadhai, add oil when it comes to smoking point add chopped garlic stir well fry until light brown, now add chopped onions fry till brown, spread these make a hollow add red chillies, Mustard, cumin, when spluttering mix every thing, now add boiled saag to this tempering mix nicely fry on high flame until it's done perfectly. Serve as side dish with rice or roti.

  Whole moong dalma  Ingredients..... ½ Cup Moong Hing 1tsp crushed ginger garlic 1 tsp Red chilli powder 1 tsp Turmeric powder 1 tsp fried red chilli & cumin powder 1 tsp panch futana  Mix Vegetables 1 Cup Plantain, Parwal, Potato, Brinjal, Taro, Pumpkin and Raw Papaya.  Cut into small cubes. Ghee Salt to taste  Preparations...... Wash moong well drain water and fry with ghee and then soak for 2 hours.  In a pot add moong along with it's water, turmeric and salt, when half   cooked add all vegetables, stir well, cover and cook until fully done. Heat ghee in a separate pan, add panch futana, hing,  crushed ginger garlic, red chilli powder saute nicely then add little water pour this on top of moong dal, stir well sprinkle cumin red chilli powder on top, cover the lid, stir on the time you serve.  Enjoy this with steam rice or roti.

  Ingredients.... .¼ cup golden raisins ¼ cup black raisins (seedless) ¼ cup cashews ¼ cup chopped candied orange peels or candied citrus peels 8 dried apricots 8 to 9 dates – small to medium-sized ¼ cup tutti frutti – optional 2 tablespoons dried cherries or glazed cherries 1 cup rum or 1 cup fresh orange juice or apple juice 1.5 cups all-purpose flour – 187 grams 1 cup whole wheat flour – 120 grams 1.5 cups demerara sugar – 250 grams – can also add instead 250 grams brown sugar or 250 grams white sugar or 250 grams powdered sugar/confectioner’s sugar 1 cup oil or melted butter, use any neutral flavored oil 1 cup soy milk or any nut milk or dairy milk 2 tablespoons apple cider vinegar or regular white vinegar 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon vanilla extract or ½ teaspoon vanilla essence stir nicely. Preparations... Start by chopping all the nuts and dried fruits. Put them in a bowl a

  Dry Ingredients:     3/4 cup whole wheat flour     3/4 cup oat flour (ground oats)     1/2 cup  white flour     1/3 cup shredded coconut     1 tsp baking powder     1 tsp baking soda     1 tsp cinnamon     1/2 tsp salt     1 cup cooked quinoa Wet Ingredients:     1 cup shredded carrots     1/2 cup whole milk yogurt (thick)     2 eggs, beaten     1/4 tbsp unsweetened apple paste(ground the green apples)     2 T coconut oil     1 tsp vanilla Preparations: 1. Preheat oven to 350 2. Cook quinoa (about 12 min.) 3. Combine dry ingredients, excluding quinoa 4. Whisk together wet ingredients 5. Fold wet ingredients into dry ingredients and stir until evenly mixed. Fold in cooked quinoa. 7. Pour into baking cups 8. Bake at 350* for 35-40 minutes serve hot or cool.

  Navratna pulao is a non-spicy but fragrant and exquisite recipe for pulao. Whole spices are there, like green cardamom, cinnamon, cloves and bay leaves, which impart flavor rather than heat. There is no spicy chili, peppers and ginger or garlic, used in this recipe.  In fact, its flavor profile is somewhat on sweeter side, because of the use of nuts, raisins, cherries and saffron milk. And that's exactly how it should be, soft, rich, flavourful and mild taste. Ingredients.... 1 cup – Basmati rice 1 Cup Paneer cubes Potato Onion Carrot  French beans Peas Cauliflower florets Corn  6 Green chilly chopped Nuts... 10 no. Cashew nuts 10 no. Raisins 10 no Cherries 10 no Sultana  Spices... 1 tsp Sahi jeera 1 Star anise 1 Javitri 4 Cloves 4 Cardamom  2 Bay leaf Desi ghee Water as required Salt to taste Rich products.... 2 tbsp few Kesar strings soaked in milk. 2 Cup thick milk Preparations..... Cut all vegetables into cubes. Fry paneer and keep aside. Soak rice for 30 minutes and then dra

  Ingredients.... 500 gm Jackfruit cubes  1 Onions sliced  2 chopped Green chilies 1 tsp GG paste  1 tsp Red chili powder ¼ tsp Turmeric powder ½ tsp Dhaniya powder 1 tsp Curry powder  ½ tsp Garam masala powder 4 tblsp Mustard oil  Salt to taste  Preparations..... Grease you hands and knife with generous quantity of oil. Skin the jackfruit and cut into cubes or your choice of pieces. In a vok add Jackfruit cubes, salt and enough water boil until done. Remove in a colander.  Heat oil in a kadhai add onion fry till brown, then add gg paste fry for a while now add all spices along with little water and salt stir well. Add boiled Jackfruit stir well, now start to fry and stir process until  the spices release their smell. Cook on medium flame, sprinkle water whenever you need but this dish should be thick without gravy. "Kossa" means typically consists of a base of all spices along with onion, garlic ginger being fried together to form a thick coating sauce.   Serve hot alongside

  Ingredients...... 1 Potato 1 Brinjal  1 Drumstick ½ of Plantain 1 Tomato  Cut all vegetables into 4 equal length wise. For paste.... 2 Dry red chillies 1 tbsp Mustard seeds ½ tbsp Cumin seeds 5/6 Garlic cloves Grind into a fine paste. For seasonings.. 1 Onion sliced ½ tsp Funnel seeds ½ Cumin seeds  1 Dry chilli into half Few curry leaves ½ tsp Sugar Dry spices... Turmeric powder Chilli powder Salt Oil Preparations..... Heat oil in a kadhai add sugar and  all seasonings, when crackles add the onions fry until light brown. Add Rai paste, turmeric powder, chilli powder saute for a while and then add water accordingly veggies,when it's boiling point add all vegetables and salt cook until thick and with little gravy.

  Mangochi Ingredients.... 1 Cup Moong dal 1 small tomato chopped 1 Onion chopped  10 to 12 cloves Garlic chopped  2 Green chillis chopped  1 tsp Ginger chopped  2 Dry red chilli small round flakes  1 Cup Beaten curd 1 tsp Magaj seeds  6 Cashew nuts 2 Cashew nuts chopped for tempering  ½ tsp Red chilli powder  1 tsp Turmeric powder  ½ tsp Coriander powder 1 tsp Asafoetida Kasoori methi 1 tsp of Cumin mustard Fenugreek and funnel seeds  Salt for kadhi and mangochi  Oil for deep fry Oil for tempering  P reparations..... Soak the moong dal overnight. Grind without using  water into a smooth paste.   Add salt as desired. whisk the batter continuously for more fluffy and light. Heat oil for deep fry, drop the batter to form a ball shaped pakoda. Swrill the spatula over pakodas for evenly cooked. Cook until all are equal colour. Once done remove in a plate.     Take a bowl of hing water and soak all pakodas for a while.  In a salad bowl add curd, add enough water, add moong dal paste, all ab

  Kakharu sakra Ingredients... Ash gourd cut into cubes 1 bowl  Jaggery 1cup Red chilli powder 1 tsp Turmeric powder ⅓ tsp Red chilli 2 Mustard Cumin ½tsp Fenugreek seed Fennel seeds 1 tsp Curry leaves Salt to t Ghee 1 tsp Preparations..... In a pan add cut ash gourd pieces, salt and turmeric powder and add a little water just enough for the vegetable to get cooked.  Remove ash gourd do not throw the left over stock, we use it later. Heat pan add ghee when melting add hing, mustard, cumin, fennel and Fenugreek seeds fry well.  Add curry leaves add left over gourd stock and then add jaggery stir well give a nice boil and then add boiled ash gourd cook until the gravy thickens.   Serve as side dish with any rice item. 

  Alu baigana tarkari  Ingredients......... 1 teaspoon cumin seeds 1 teaspoon ginger grated 1 teaspoon GG paste 2 Chopped Onion  2 Tomato puree 1 Chopped tomatoes 1 sliced tomatoes  6 whole Baingan 2 Potatoes peeled and sliced in big size  1 tsp Red chilli powder ½ tsp Turmeric Powder 1 tsp teaspoon coriander powder 1 tsp curry masala  2 tbsp hunged curd  Fresh coriander leaves  4 tblsp Mustard oil  Salt to taste  Preparations..... Half boil the sliced potato remove in a kitchen towel. Trim the baingan tips, keep tail cut  each eggplant into 4 wedges lengthwise. Heat oil in a kadhai fry baingan and then sliced potatoes remove in a plate Use same oil add cumin seeds and allow them to splutter. Add grated ginger fry a bit add onion , saute it properly add GG paste fry until smells, add curd, chopped tomatoes, tomato puree and all spices along with salt and a cup of water. Stir well cover and cook. When the masala starts to leave oil and the sides of pan add fried veggies. Cook with masal

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.   On the same kadh

  Ragi is known for its mind-blowing benefits, the millet is great for your family’s health. When made in the usual, boring way, it is difficult for you to persuade your family into eating it. So you can make one of these wonderful and tasty dish from ragi which will have your family drooling over it and without any discussion they finished their plate.    Try this Odisha's authentic recipe Tampa.     For full recipe in Odia language...click this link https://m.facebook.com/story.php?story_fbid=pfbid02ovJ4CxctrfM5y8iV2FhoL6mHMSNBCqEuDSPEaTNQuteBiSDctZ8jooj1dBqm58bwl&id=100064113931583 Ingredients.... 4 tbsp Ragi powder 2 tbsp Rice powder ½ Cup Grated Coconut 1 cup Jaggery Pinch of Salt 1 tsp Cardamom powder 1 Cup Desi Ghee P Preparation... Heat and boil the water along with jaggery, cardamom powder, and salt. When it comes to boiling point, keep on a low flame, add rice powder,  ragi powder and then grated coconut; mix well and keep covered. When it starts to thicken, remove fr

Hilsa with mustard paste I allready add this recipe before but as you read the recipe heading it's "besara pani" means the gravy should be more liquid form. Due to it's liquidy it's tastes also differ.  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 ingredients" as written above and make into a fine paste remove in a bowl add 1 tsp turmeric powder and salt. Mix everything very well with spoon.   Now, heat mustar

Drumstick leaves fritters Drumstick leaves notice several uses in Odia cuisine as they are versatile and might be incorporated within the diet in many ways.      It is known as Sajana Saaga in Odia. The southern part of Odisha is called Munika saaga; munika is a long fruit. The munika name is because of the shape, just like a sharp nail.    Drumstick leaves are little, tear-drop shaped with leaflets that are feathery, smooth, bright green, thick, and firm usually in tripinnate structure.   These are slightly bitter in taste having a horseradish-like burning sensation. While cooking, it releases a distinct grassy scent.  But drumstick leaves are a superfood for blood pressure, diabetics, and weight loss, and though they're full of iron, they're good for pregnant women. So it's always better to add anything mild to your diet once. Ingredients..... Make a batter of.... ½ cup rice flour 1 tsp jeera ½" ginger Grind into fine paste 1 bunch Drumstick leaves 1 tbls

Pumpkin coconut stir-fry The flavour from coconut and sweetness from pumpkin and spiciness from the chilli powder and garam masala will spice up your day.  It is super easy to prepare and can be made within 10 minutes. With minimum spices, this recipe can stand alone within many dishes. If you like to have fried potatoes, then this one you will definitely love it. Best side dish for rice, roti, paratha, Pakhal bhat or naan.   Yes with naan😀 I preferred little bigger size of pumpkin cubes, it's really incredible combination. Recipe in short...... Cut pumpkin along with green skin, cut according to your choice of shapes.  Heat oil in kadhai add pumpkin add salt, garam masala, red chilli powder, curry leaves toss well and add fresh coconut to it fry without water, and lid just fry on medium to low flame.      That's it, serve and enjoyyyy.

Chingudi Checha  Whenever shrimp comes to my home, my palate encourages me to eat shrimp chutney. The pestle grounded like my Grandmother and my aunt used to do. My mama used to make something a little different; she used to fry everything together and grind. She never uses lemon; she always uses tamarind. Earlier, I had also shared dried shrimp chutney. It's a little different.    Fry the shrimp, remove on stone pestle, add raw onions, green chillies, tomatoes, and salt, and grind them in a roughly  texture. Take it out in a bowl, squeeze lemon and mustard oil into it, and mix it well. I really enjoy this chutney with piping hot steamed rice; the taste of this combination is incredibly satisfying.  Serve with rice or with roti.

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