A PINCH OF HING

My Mom's favourite Simba Pithou bhajja or Jhatta Pithou bhajja . Pithou bhajja is our traditional and authentic Recipe of Odisha. We make different types of Pithou bhajja. And this is one of them. But this not so likely because of the most bothersome insects inside the broad beans. Choose the best one and cook. Ingredients : Broad beans ½ kg For Batter Rice 4 tbsp Gram flour 2 tbsp Cumin 1 tbsp Ginger 1" 1 Dry red chilly 2 Whole dhaniya ½ tsp Hing 1 pinch Oil for deep fry Salt to taste Preparations: Wash ,clean and remove the fiberous part from both sides of Beans. Keep in a kitchen towel to dry. Blend together all above Ingredients and make a fine thick batter. Take a large bowl along with broad beans sprinkle pinch of salt and toss very nicely applying each and every piece. Now add the batter mix all adjust salt. Keep this for 5 minutes. Heat sufficient oil for deep frying in a kadhai on medium flame. Dip one by one marinated beans to hot oil. Do no...

Dal Ingredients: Toor Dal 1 Cup Mix vegetables 1 Cup Tomato 2 chopped One pinch Hing Mustard and Cumin seeds 1/2 tsp Red chilly powder 1 tsp Turmeric powder 1/4 tsp Coriander powder - 1 tsp Green chilly 2 Chopped Salt Ghee Dhokli ingredients: Wheat Flour 1/2 cup Gram flour 2 tbsp Carom seeds 1 tsp Salt Ghee Presentations: Dal: Wash and soak dal for ½ hour. Mix soaked dal , turmeric powder, vegetables, along with 2 cups of water in a pressure cooker. Close the lid cook on low flame until it done . Switch off flame and let the steam escape. Keep the dal as it is in the pressure cooker. Take a deep vessel along with ghee add seasonings one by one , fry the spices for few minutes , add chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Saute the masala until oil starts separate and comes aromatic smells. Add little water stir , add cooked Vegetables Dal and salt , stir everything very nicely , cook for 10 more minutes. Dal is read...

Ingredients : 4 tbsp Sugar 250 ml Full Cream Milk 4 tbsp Corn flour 1 Cup Mango Pulp Unsalted butter For mango caramel : 4 tbsp Sugar 1 tbsp mango pulp Water Preparations : Make one cup of hot water and keep aside. Brush the pudding mold with unsalted butter and keep aside. Take half cup of water in a bowl add corn flour mix well and keep aside. Cut off the mango flesh and discard the peals. Cut the mango into pieces and make a fine paste and keep aside. Now start the process of making pudding. Cook sugar and mango pulp along with little water to caramelized, add hot water quickly and stir for a while, pour syrup to pudding mold. Keep this in refrigerator for quick result. Melt sugar in milk until dissolved add mango paste and corn water to it stir constantly. When it's enough thick ; Remove from flame and immediately transfer to pudding mold. Wrap up aluminium foil on top of the pudding mold to prevent a hard layer on it. Keep this in the refrigerator for 1...

Pressure Cooker Biryani is not a big deal. I make this pressure cooker version of white biryani hope you all like. I love this biryani as it turns out perfect every time whenever I prepared the delicious , a Unique taste of whole spices and without any colour. Cooker biryani is bad impression by few but to know the secret behind it ; I suggest few steps like before soaking, citrus to cooked rice , adding spices into half, adding milk and more . Comes perfect fluffy biryani. Taste, look and perfection in one pressure pot. So here is the recipe of delicious biryani with 3 combination cooked in a pressure cooker. Ingredients: 2 Cups Basmati rice 6 Boiled Eggs 3 Potato cut into Cubes 1 Cup Boiled dry peas 2 Crushed Cardamom 1 Bay leaf into half 4 Cloves (2..2 ) 2 Anis (1 each) 1" Cinnamon into half 1 tbsp Lemon juice 1 Sliced Big Onion 1 tbsp Ginger Garlic Paste 1 tsp Red Chilli Powder 1 tsp Garam Masala Powder 1 tsp Sahi Zeera 1 Cup Hung ...

This saag recipe is very old authentic Recipe of Odisha. The combination of saag,rice and few vegetable which gives a unique taste and flavorful to this side dish. Rice stock and brinjal gives thickness to curry. Sweet potato give a mild sweetness . Garlic is the inhencer flavour of the greens( Saag Ghanto) 1 Bunch green leaves 1 Brinjal 1 Sweet Potato 1 Cup Rice stock 1Pinch hing 10 Crushed Garlic 2 Dry Red Chillys 1 tsp Mustard,Cumin seeds 2 tbsp Broken Rice Salt Oil Preparations : Chop the green leaves ,Cut brinjal and Sweet potatoes into small cubes Keep aside. Soak rice for 15 minutes. Heat oil in kadhai. add hing ,mustard and cumin seeds when start spluttering add red chillies ( broken into half) crushed garlic fry till brown , add rice stock after one boil add broken rice cook till done. Add brinjal and Sweet Potato cook another 10 minutes, add saag stir well when saag shrink down add salt cook till done. Serve as side dish with rice.

When ever I am not in the mood to cook anything. I choose to make easy and quick recipe with using pressure cooker. And yes, at the same time our tummy is full with one delicious meal without doing any hard work. Whether you make it for breakfast or for dinner, one thing is for sure. It is a healthy dish which your whole family will enjoy. Ingredients: Cooked rice 2 bowl's Black gram Dal 1tbsp Mustard seeds 1/2 tsp Cumins 1/2 TSP Chopped Green chillies 1 tbsp Hing 1 pinch Few Curry leaves Salt to taste Oil Presentations: Add one cup of rice and 2 cup of water in the pressure cooker. Close the lid and pressure cook at Low Pressure till 1 whistle, switch off the flame wait till cool down the pressure. Once it's cool remove the lid. Now heat a pan with oil add seasonings. When the urad dal starts to turn slightly brown, add curry leaves, Chillys, hing and continue to saute until the dal are golden brown. Remove from heat. Pour this seasonings to cooked rice and ...

The taste of the tomato leaves, whether as a puree, sauce or paste is quite different from sauces Chutney and puree. The tomato leaves are extremely fragrant. Whenever I hold a leaf just start crushing after crushing it I really enjoying the fragrance . The beautiful smell of the leaf give me an idea of what should I do with this without losing the smell. Now I have used tomato leaves to Sandwiches, Pizza toppings,egg bhurji , Salad , any curry instead of coriander leaves I switched to tomato leaves. Chopped handful of leaves after finishing curry just sprinkle and cover the lid. Use tomato leaves as herbs for its wonderful savory smell. ( Do not use tomato stems or branches because it's a full of toxic in nature ) Ingredients: 4 Cups Tomato leaves ( only leaves) 1 Large Onion 2 Green Chillys 1/2" ginger 2 Garlic Cloves 1" Radish 1 tsp vinegar Oil Salt Preparations: In a pan add all ingredients along with salt accept leaves fry till they slightl...