A PINCH OF HING

Ingredients: 1 cup boondi 1 cup hung curd 1 tbsp chopped coriander leaves 1 tsp chopped green chilli salt to taste a pinch of azwain chat masala(optional) Preprations: Whisk the hung curd in a bowl. Add salt,a pinch of azwain powder,choppedcoriander leaves,chopped green chillies and boondi to it and mix well. Sprinkle some chat masala on top. Do not add water or any extra liqued ingredients to it. Dahi Boondi can be served cold or at room temperature.  It goes well with veg or non-veg biryani ,pulao, jeera rice,tomato rice or serve as a side dish.

Ingredients: 200 gm Bengal Gram flour 2 tbsp Roasted cashews few fried Curry leaves Red chilly Powder Salt to taste Oil for deep frying Boondi ladle (ladle with holes) Preparations : Take a bowl sieve gram flour,add salt, red chilly powder, mix well. Add water mix and make a smooth flowing batter and keep aside. Heat oil in a kadai and keep it ready to deep fry the boondis. When oil is hot enough, Use the regular ladle to spoon some batter onto the boondi ladle. Use the regular ladle to make circular motions on the Boondi ladle so that the batter drops as balls into the oil. Fry the boondis till they turn golden brown. Remove on kitchen towel for soak extra oil. Now collect all boondi's in a bowl add roasted cashews, roasted curry leaves, red chilli powder and salt to taste and toss all ingredients very well. store in a container. Spicy boondi ready for snacks.

This is typical authentic Odisha saag curry known as phula kobi saaga ghanta ; which prepared almost in all Odia's home serve as a side dish with Pakala or with plain rice. Cauliflower leaves are often sold along with the entire cauliflower. So we use this as fry's, curry's,fritters and so on... Ingredients: Toor Daal  1 cup Cauliflower leaves 2 cups Green chili 2 split Turmeric 1/2 For Seasoning Hing 1 pinch Onion 1 Sliced Garlic pods 6 Mustard + Cumin  1 tsp Red Chili 2 Oil 2tbsp Salt to taste Preparations: Wash properly and Discard the thick stems from all leaves. Chop the cauliflower leaves by cutting them in thin pieces although the greens doesn't need to be exactly cutting. Cut in small sizes is good for cooking time. Keep​ aside. Wash and boil toor daal adding pinch of turmeric. When the daal is cooked thoroughly and is soft remove in a bowl do not stir. In same pressure cooker add the chopped cauliflower greens with little water cook...

FRITTATA is an egg-based Italian dish similar to an omelette or Quiche but quiche is thicker than FRITTATA. Stuffing can be endless possibilities. 4 ingredients Recipe Egg Bread Salt  Butter Preparations: Heat a pan with butter. Crack 2 eggs into a small bowl. Whisk with adding salt. Pour egg mixture into the pan and tilt so the mixture covers the base.  Now arrange the bread slices evenly above the omelette leave it for 2 to 3 minutes. Crack another 2 eggs whisk with salt. Pour the egg mixture you made above out over the bread slices to cover all the bread's. Make sure its evenly distributed in the pan. cook over low to medium heat until eggs are almost set. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg. Good for breakfast and dinner. You may also add for stuffing cheese, boiled potatoes , spinach , fried mushrooms, fried cauliflower, using boiled or fried veggies may give more taste.

Postaka is authentic Odia curry. The taste is very close to korma. Postaka may cook with combination of vegetables like *Janhi(Ridge Gourd) and potatoes. *Potala(Pointed gourd) and potato And only with potatoes. Potato enhanced the taste of Postaka. Ingredients: Potatoes 4 (big in size) Cauliflower 10 florets  Poppy seeds 4 tbsp Cardamom 4 Star anise 1 Cinnamon 1 Bay leaf 1 Cloves 4 Ginger/garlic paste 1 TSP Turmeric powder 1/2 TSP Green Chillies 2 Onion 1sliced Tomato 2 chopped.(Optional) Preparations: Heat a pan on medium heat, add poppy seeds and reduce heat to low. Carefully roast them until they change the colour and remove from pan to a plate to cool in room temperature. Now soak the poppy seeds in warm water for 30 minutes or keep it in a refrigerator for fast cooking. Drain and grind to a smooth paste along with the green chillies. If it is very thick, add a little bit of water to the paste. It should be always thick paste. Keep aside. Was...

Ingredients: 6 Orange  1 Orange chopped 2 cups semolina 1 cup fresh curd 4 cups  Sugar 1 tablespoon Orange zest 2 pinch salt 1 cup clarified butter(desi ghee) Preparations: Preheat the oven to 180 degrees and grease a cake tin.  Whiz up a whole orange in a food processor. Make 3 cups of pulps . In a large bowl beat curd and 2 cups sugar with an electric beater until creamy and sugar are dissolved.  Do not over beat. Add butter to the above mixture and beat again. Once light in colour, combine 2 cups orange pulps,half of orange zest,salt and chopped oranges mix well and pour into the prepared cake tin and bake for approximately 45 minutes or check in a skewer if skewer comes out clean the Cake is finally done. Now allow to cool the cake. for syrup: Combine the water, 2 cups sugar and orange peels and pulps in a heavy-bottomed saucepan. Stir to combine, bring to a boil and cook until the sugar dissolves, stirring occasi...

Ingredients: 1. Mutton ... 1 kg 2. Mustard oil .. 1 cup 3. Curd ... 1 cup 4. Cloves ... 5 no 5. Salt ..according to taste  6. Sugar .. 1 tsp 7. Red Chili Powder .. 1 tbsp 8. Turmeric 1/2 tsp 9. Dry Ginger Powder 2 tsp 10. Aniseed Powder 2 tsp 11. Cumin Seeds 1 tsp 12. Garam Masala 1 tsp 13. Ghi 1 tsp 14. Asafoetida Powder  15. pinch 16. Kasmiri red chili powder  s oaked in water Preparation: Take a heavy round bottomed pot or you may also use clay pot. On pot pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint the Meat pieces with the Curd nicely, so that all pieces get evenly covered by it. When the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both the Meat a...