Odisha Plates

Ingredients: 4 medium potatoes 1 tablespoon melted butter pinch of turmeric powder pinch of chilli powder 1/2 tsp garlic powder salt to taste Preparations: Preheat the oven to 220°C. Wash the potatoes and cut  into 4 wedges. Boil the potato wedges along with salt . Remove in a kitchen towel dry it.  take a bowl add potato sprinkle chili powder, turmeric powder garlic powder, salt, and melted butter and toss gently to coat.  Arrange the wedges in a single layer on a greased baking tray. Bake for 30 min or until the wedges are golden brown  and crispy on the outside. Serve as side dish or snacks.

Ingradients: 2 cups Rice flour 1 cup Powderd Sugar 1/2 cup desi ghee 1 tablespoon cardamom powder 1/2 cup Mix nuts(casew,kissmiss,almonds,wallnuts 1/2 cup coconut powder 1/2 cup milk powder Pinch of salt Preparations: In a mixing bowl mix rice flour , powdered sugar , desi ghee , cardamom powder , nuts , desi ghee and milk powder thoroughly . Take a dry deep kadai fry this mixer continue stirring constantly until browned. Do not burn. Remove from heat to another dry plate. Mix all to form pliable dough like mixture if not pliable add more ghee.  Take one small portion out of this and form it like a ping pong sized ball (rounding and pressing hard with both the hands).  Similarly make with other remaining dough. Just like Ladoo . Enjoy the sweet rice Ladoo.

Ingredients: Marinade     1/2 Cup Hung Curd     1 teaspoon Ginger garlic crushed     1 teaspoon Red  Chili Powder     1 teaspoon Kashmiri Chili Powder     1 teaspoon Cumin Powder     ¼ teaspoon Turmeric Powder     ½ teaspoon Garam Masala Powder     1 teaspoon Lemon Juice     1 teaspoon Black Salt      Salt to taste Prawns     15 Prawns wash and clean     2 tablespoons melted butter Vegetables Onion , Tomato and capsicum cut into squares  Preparations: Add all the ingredients listed under marinade to a bowl,  and combine prawns and vegetables and set aside.  Keep this marinating for half an hour in a refrigerator. Oven preparations: Preheat the oven for 220 degree Celsius. Remove the prawns marinating from fridge leave it for room temperature for extra 5 min. and then arrange th...

Kanji is an authentic and traditional Odiya recipe which is very popular in Southern part of Orissa. It is basically a soupy type curry with more liquid , which is tangy in taste and unique sourness. Kanji is cooked during summer. Because in summer we love to eat pakhala.  Pakhala( watery rice ) water is used for kanji which is naturally gives tangy and soury taste. Kanji we cook in varieties saag kanji,fish kanji, in vegetables we use lots of vegetables. All kids may love this soupy curry which is quite a healthy dish by nature. After eating the kanji, the Remaining water is sipped with great relaxation.

Ingredients: Cauliflower florets cut into length wise Potatoes 2 medium, cut into length wise. Turmeric powder 1/2 tsp Red chilli  powder 1/2 tsp  Salt: to taste Oil for fry Preparations: In a kadai heat oil and spices along with salt. Now add the potato and cauliflower stir well cover cook on  medium heat until three-quarters tender. Remove the cover sprinkle little water stir again and cook on low until the potatoes are tender  and veggies became slightly brown and crisp.  Serve with rice.

(Chicken Spicy Gravey) Tamil authentic curry with spices and tamarind. Kuzhambu Masala 250 gm of Measurements 30 dried red chillies 1/2 cup coconut powder 5 2"sticks cinnamon 10 cloves 1/2 cup coriander seeds 1 tablespoon cumin seeds 4 tablespoon fennel seeds 1 tsp black pepper 1 tsp fenugreek seeds 2 tbsp dry curry leaves Preparations: Dry roast every single spices on low flame until the fragrant comes out or a bit of slight brown . Please do not burn the spices. Cool completely before grinding. Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches. Spread the ground masala on a newspaper to cool. Let it completely cool before you can store. I add Kasmiri chilli powder to it for more colour. Before cooking soak in water then add to curry. Do not forget to add tamarind water. You may cook both veg and non_veg.

Ingredients: 2 big sizes potato  2 egg  salt   1 table spoon full mustard oil   1 big size chopped onion oil for deep fryng   Preparations: Boil the potatoes with salt until soft using a pressure cooker. Boil the egg with salt. Once the potatoes are cooked , peel the skin and Remove the cover of egg . In a bowl add potato , egg salt with 1 table spoon ful mustard oil , 1 big size chopped onion , and mash it using your hand in a mixing bowl .  Wet your hand with mustard oil make small balls and keep aside. In another bowl add 2tbsp of maida with salt , water and pinch of turmeric pdr. mix well and keep aside. Heat enough oil in a kadhai for deep fring , take 1 ball deep in maida paste and pour into hot oil. Maida water should be little watery. Mustard oil is give more flavour to this so use for deep fring also. Check the salt and spices and adjust to suit your taste. Serve this pakoda with any chuttney or s...