A PINCH OF HING

Ingredients 1 cantaloupe 4 Cup sugar 1 cup water 1 tsp saunth (dry ginger powder) Preparations: Using of 4:1 sugar : water to make a long lasting thicker syrup for this drink Cut the mellon into half. Remove all the seeds, using a spoon scrap all mellon flesh to a  grinding jar. Make fine pure of it and set aside. Heat a shallow pan , combine sugar, water cook and stir occasionally until the sugar is dissolved and the syrup will thicken. Remove from heat to a room temperature ,add the cantaloupe pure and saunth to syrup stir nicely to mix all ingredients very well . You may also use few shredded cantaloupe to get better taste. Cool completely pour in a dry bottle and store in refrigerator for long use. * Use this drink with lots of ice and with club soda. * Adding few drops of lemonade it give a nice and different taste. * Simply add with milk make , shake and drink. * adding a pinch of pepper mint and menthol give a cool cool taste. Try all these ...

It's a Pure Kashmiri style kadhai Murg masala. Now it's popular as kadhai chicken. As we know Kasmiris fond of Gosht(Mutton) so they bought loads of Mutton from market on any suspicious occasion and when it not finished then marinade all meat and store for next day use. On next day they cook kadhai gosht it's a easy and quick to cook and one pot dish. This dish noted for it's spicyness and flavour of capsicum. Instead of Mutton , choosing chicken is the only reason for easy cooking process. Now a day's so many changes are there in this dish but I try to make North Indian style Kadhai Murg Masala. Have a look..... Ingredients: ChickenMarination: 1 kg chicken ½ Cup curd 1 tbsp ginger-garlic paste ½ tsp Termeric power 1 tbsp oil Salt, to taste Sauted Vegetables: ½ of Capsicum square cut 1 Onion square cut 1 Tomato square Cut (without seeds) Make a paste: 2  Tomatoes 1 tbsp ginger-garlic paste 1 tsp chilli powder 1 black carda...

There is no better and wonderful day where you eat your favourite fish curry and take a nap for long time on Summer Afternoon. The strongest flavour of mustard, soury and tangy taste of Ambula makes the dish terrific and different from regular curries. Besara Odisha's staple food which prepared  with fishes, vegetables ,few selective lentils, mushrooms and Vadi. This is based on mustard paste gravy with use of Ambula ( salted sun dried raw mangoes) for enhanced the taste of sourness, tangyness to the curry.  But sometimes we combine both fish and vegetables for a unique taste and for a better changes to regular foods. Very popular is with Rohu fish and Katla fish Besara. Today I am making this recipe with King fish however, you may choose varieties of fish even you may also use shrimps, anchovies,kerandi (little bitter in taste). Need little careful for delicate small fish. Ingredients: 1 kg king fish 10 lady's finger 4 Ambula(Salted dried mangoes) ...

Ingredients: 2 cups Idli rice  1 cup Black gram dal 2 cup fine grated coconut 2 cup coconut milk Salt Preparations: Wash the rice and dal  Soak for 6 hrs.  Drain all water and grind with coconut milk to as regular idli batter.  Add grated coconut and salt stir well. Cover the lid and keep for fermentation for about 6 hours or overnight. Next day stir again and  use the batter to make idlis the usual way. I use to pour onto a steel bowl and place it in pressure cooker without its weights. With 1 cup of water. Steam for 15 minutes check through skewers if done , remove and place another one . Serve with any of the usual accompaniments.

Sambar is one of staple dish in Tamil homes. Like Gujarati’s fond of dhokla ,Bengoli’s  fond of fish,Punjabi’s fond of sarso ka saag, Mumbai people are fond of pao bhaji,and we Odia's fond of dahi bara and sweets. Tamil's are fond of Sambar. The food never complete without Sambar. They cook Varieties of Sambar with using of single - single vegetables like lady's finger Sambar, drumstick Sambar,raw mango Sambar, keerai Sambar,radish Sambar,mix veg sambar, young coconut Sambar, bitter gourd Sambar which I like mostly with plain rice.  I usually prepare sambar twice a week with idli and each time I try to cook different flavour of Sambar. My family enjoyed these variations of Sambar. Ingredients : 2 Cups Boiled toor dal 2 chopped Tomato  2 chopped Green chillies 10 Vendakkai / Lady's finger into half ½ cup Tamarind water 1 tbsp coconut powder 1 pinch hing 2 tbsp Sambar powder 2 Dry red chilli 1 tsp Mustard and Cumin seeds 1 tsp fennel seeds ...

Ingredients: 6 Big sized Potato pinch of hing ¼ tsp Curry masala ¼ tsp Garam masala ½ tsp Aam Chur powder ½ tsp black pepper powder ½ tsp red chili Powder ½ tsp Tamarind pulp Hand full of Coriander leaves Few Curry leaves 4 cross long cut Green chillies 2 tbsp Mustard Oil Presentation: Wash and Cut potatoes into four with skin. Boil the potatoes by adding the required amount of salt. Remove the skin and keep a side. Take a bowl add all dry spices in a bowl mix well along with tamarind pulp and ½ cup of water keep aside. Heat kadai add oil with a pinch of hing,  add soaked wet spices to oil fry till raw smell go out add boiled potatoes , green chilly ,curry leaves and coriander leaves stir on high flames. Add salt stir and roast potato well do not burn the spices. Switch off the flame remove from kadhai to serving bowl. Serve with naan , Chapattis, roti or with rice as side dish.

Ingredients : 1 Cup Moong Dal  1 Cup Rice 1 tbsp desi ghee Salt Preparations: Wash Dal and rice properly.and soak for half an hour. Heat ghee in pressure cooker. Add rice and Dal to the pressure cooker. Fry for a while Add four cups of water to it. Quantity of water can be varied depending on the thickness you prefer. If you want little liquidity add one extra cup of water. Add salt stir well so that it gets uniformly added. Close the lid of the pressure cooker. Cook on low flame wait for steam from cooker when it's start whistling switch off the flame and leave this to cool. After steam come out of the pressure cooker open and stir nicely. Khichadi is ready for serve on late. Top it with ghee.