A PINCH OF HING

Kanika is Sweet Pulao of Odisha traditional rice dish. And a part of Chappan Bhog which served to Lord Jagannath at Puri Temple. This sweet rice specially prepared for Goddess Mahalaxmi on Margasira month. Kanika means Gold ; the rice as much a feast for the eyes as it is a treat for the palate. The turmeric transforms the rice from white to a vibrant yellow gold and shine comes from the ghee and kiss-miss,nuts play the role of gemstones. This is totally fragrant rice with mild sweetness and the whole spices,desi ghee and use of nuts  makes this recipe a very exceptionally high quality of recipe. Recipe.... Ingredients Rice – 2 cups Sugar 1cup Greated coconut 1/2 cup Almond- 10 Raisins- 10 Cashews- 10 Ghee- 4 tbsp Cloves 4 Cinnamon 2" stick 1 Bay leaves  2 Anise flower 3 A pinch of turmeric powder Salt to taste  Preparations: Heat water in a deep non stick pan. (2 cups rice to 4 cups of water is enough for fluffy rice.) When hot Add all whole spices to i...

Ingredients : 1cup shredded chicken 1cup cottage cheese 1/2 cup finely chopped coriander,mint,green chilli 1 tsp white pepper powder 1 cup semolina  Salt to taste  Oil for deep-frying Preparations : Take a large bowl add all above ingredients except semolina and oil and mix well. Divide the mixture into 10 equal balls.  Apply water or oil on your hand then take one ball  , Insert a ice cream stick in a ball shape them into oval shaped . Coat these in the semolina with giving little pressure.  Make all lollys like as mentioned above.  Heat sufficient oil in a deep frying pan . Deep-fry these lolly's till crisp. Drain on absorbent paper. Serve with hung curd dipping or plain curd dipping.

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.