A PINCH OF HING

Chicken curry with poppy seeds is a very popular chicken recipe from Odisha.It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis. Ingredients: For the Marination Chicken 1 Kg cut into desired size pieces 1 tbsp   ginger-garlic paste 1 tbsp   lemon juice 1/2 tsp   Turmeric powder 1/2 tsp Garam Masala powder For the Poppy Seed Paste 3 tbsp Poppy Seeds 6 Green Chillies For the Gravy 1″ Cinnamon stick 3-4 Green Cardamons 4-5 Cloves 2 Medium Onions, finely chopped 2 Medium Tomatoes, finely chopped 1/2 tsp Turmeric  1/2 tsp Garam Masala Powder 1 tsp Red Chilli Powder 3 tbsp Oil Salt as per taste Preparation: Wash and clean the chicken. Cut into desired size pieces. Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr. Soak the poppy seeds in half a cup of hot water fo...

Ingredients : 10 chicken Lollipop 1 tsp salt 1 tsp soy sauce 1/2 tsp Kashmiri chili powder 1 tsp white vinegar 1 tsp chopped garlic 1 tsp chopped green chilies 4 tbsp cornstarch Preparations : Step 1 : Marinade Chicken Lollipop Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chilies. Marinade Chicken Lollipop on the Masala for at least 30 mins. Step 2 : Deep Fry Remove the Chicken Lollipop from the masala and add the cornflour to the Masala to make a batter. Dip the Chicken Lollipop in the masala batter and deep fry. Remove in kitchen towel to soak excess oil. Complete all as follows. After finish all dip fry again for a minute for better crispy. Serve hot .

Ingredients : 1 Long Snake gourd 2 Big size potato 2 tbsp tomato pure 2 Onion sliced 2 Tomato chopped 1 tbsp tamarind paste 1 tbsp chettinad masala salt to taste oil for fry Preparations: Wash and clean snake gourd,remove the inside and  cut into 2 inches long pieces. Marinate with salt to avoid the bitterness  taste of this vegetable for 10 min. After 10 min. drain the salty water and keep a side. Boil potatoes with salt.peel and mash  with white pepper and butter.Instead of butter you  may also use cheese to it. Now fill the enough potato stuffing  inside the hollow  snake gourd pieces. Now in a pan add oil and place all the stuffed snake  gourd pieces. Cover with a lid and keep cooking it. Flip and change sides for even cooking after every five minutes. When the gourds are fried all over and are softer they are done. Remove on plate and keep aside. In a same pan add some mo...

(Cottage Cheese dessert) ( Mitha Paneer ) Ingredients: 1 cup cottage cheese 1 pinch cardamom powder 2 tbsp sugar powder 1 tsp rose water nuts for garnishing Preparations: Combine ingredients in blender, Blend on high until smooth, stopping and scraping down sides as needed. Remove chilled and serve. More in quantity may store in refrigerator. Recipe may be doubled. And give different flavor to it.Add vanilla essence,mango pulp,strawberry,orange pulp,chopped grapes,mixed dry fruits,ripe jack fruit,layered with ice creams too.. but this one will simple and full of white in color, no one can imagine the flavor of this.

Ingredients: 8 tbsp Bengal gram powder 3 sliced Onion 2 Chopped Green chilies 10 Chopped curry leaves 1 pinch hing Salt to taste Oil for deep fry Preparations: Take a large bowl. Add all above ingredients without oil mix well. Heat oil in a skillet. Wait until oil is hot enough that a drop of the fritter sizzles. Using a tablespoon, drop heaped spoonfuls into the oil and fry until crispy on both sides. Drain on paper towels. Piyaji is ready to serve.

Ingredients: 500 ml. very chilled pasteurised whole milk 2 tbsp.sugar 1/4 tsp. cardamom powder 2 drops vanilla essence     Preparations: Put all ingredients in a nescafe shaker or a tupperware leakproof glass with lid. Shake vigorously, up and down at least 25-30 times. All the sugar should have dissolved and a thick froth formed on the milk. Pour out into tall glasses, serve immediately, while still chilled. Any leftover may be refrigerated in shaker, shaken and served later. Traditional way to make it: Take two tumblers which can pour out easily. Pour lassi ingredients in one, hold empty one in other hand. Now the contents are poured from one into the other. This is done in a brisk motion keeping both tumblers at least 2 feet apart. That is the contents are poured from the top one to the bottom tumbler lower down. This is done at least 21 one times (a figure fondly used to describe the lassi). Pour into drinking glass while still frothy and serve with choppe...

Ingredients: 4 cups moong dal 2 cup milk powder 2 cup khoya 6 cup sugar powder 2 tbsp cardamom powder 1 cup clarified butter(desi ghee) Preparations: Fry the moong dal without any oil or ghee. wash and dry it properly and keep aside. take a tray grease with ghee and keep aside. Grind like semolina. do not make it powder. Take kadai add all the ingredients and mix well to combine without lumps Once everything gets mixed well. Switch on the flame keep the kadai on heat on low flame stir continuously till the sugar melt and it gives nice smell.no need to add water.Milk and sugar is enough to bind. Make sure the mixture gets thick, and leaves the edges to get right consistency. Keep stirring to make thick and nice consistency. Do not cook more ; when the raw smell is gone then switch off the gas. immediately pour the mixture to greased pan spread evenly.  Allow the mixture to cool and once it's cool mark in desired shape  either sq...