A PINCH OF HING

Cheesy potato crackers This appetizer is very popular among my school friends. Whenever my Mom prepare these for my Tiffin ,I am very happy to share with my friends. Sharing tiffin in the school was something we can never forget. Those were the magical moments when we enjoy the togetherness, friendshipness and lovely interactions with each other On Sunday one of my close friend ask me about this and she very much loved this. My Mom never add cheese but for a twist I add cheese. Thank you Mom. Ingredients: 4 Boiled potatos 2 Finely chopped onions 4 tbsp grated cheese 1 tsp chopped green chillies 1 tsp chopped coriander leaves 1tsp fried dry chillies flackes Salt to taste Fried vermicelli to coating Preparations: In a dry plate spread vermicelli and keep aside for next use. Take a large bowl add all above ingredients one by one and mash and mix properly. Take a ball size mixed potatos in your hand give a shape like cutlets and then coat vermicelli all ove...

Khuska My version Khuska Khuska or Plain Biryani is very popular in South Indian restaurants.  But this is my version to cook healthy khuska for my family. As I always recommend to give a time for marinate and soak for as long as possible before any cooking. Actually these are processes where the ingredient may half cooked and keep soft. If marination and soaking will do in perfect timing then we must avoid the sticky fats from our dishes. So here "soaking spices " is the real hero of this Khuska with aromatic essence. Using of soaked basmati rice water is help to increase the aroma of khuska. Ingredients : 2 Cup Basmati Rice  4 Cup water ½ of lemon juice 1 tsp Sahi Cumin 4 Green Cardamom ½ of black Cardamom seeds (crushed) 8 Cloves 2 Star anise 2(1" )Cinnamon Sticks 2 Bay leaf into half 1 tsp Curry masala powder 1 tsp Garam masala powder 1 tsp Coriander powder 1 tsp Termeric powder 2 Red Tomatos Chopped 1 Big Onion sliced 4 Gree...

Spinach Fritters Delicious fritters made with whole spinach leaf and gram flour batter. Easy and simple appetizer for evening snacks. I never use any spices to it because I don't want to lose the original taste of spinach. Sometimes  Ingredients: 20 no. of Whole small Spinach leaves 4 tbsp Gram flour Salt to taste Oil for deep frying Preparations: Wash ,rinse, drain and pat dry the spinach leaves.  In a bowl add gram flour and salt mix then add water to thick batter. Keep aside. Heat kadhai along with oil on midium flame dip each spinach leaf in the batter and drop 4 leaves at a time into the hot oil. Do not rush in pan or else it stick with each other. Flip and fry. Fry until done. Do not serve like me Just fry and start eating without wasting of time.😜 Spinach Fritters 1

Fishegg Base Tikka You have heard pizza base, burger base, sandwich base but have you heard about non-veg base ?  Yes a non veg base which is new and unique Recipe of mine. The most family loving, tasty and amazing preparations that I made.  Whenever I bring rohu fish ;I make sure fish eggs inside the fish tummy. I never leave it while cutting for fisherman or anyone else . I bring it and cook in varieties. I remember my Mom used to cook  them like fritter with loads of onions and Chillys to avoid the fishy smell which is quite simple but we all enjoyed the fritters. For a change sometimes I prepare fish eggs like chilly, do piyaja, pepper Fry's,Kassa,butter masala , simple with tomato onion curry and  so on ....... Today I am sharing the base of fisheggs which you can cut and cook in various ways. As per my suggestion Rohu fishegg is the best compare to others. Have a look... Ingredients: 500 g Rohu fishegg 4 tbsp Gram flour 1 tbsp Ginger/Garl...

Spiny potato fry  Ingredients: 250 g Spiny Gourd 1 Potato 1 tsp Chili powder ½ tsp Turmeric powder 1 tsp Curry powder 1 tbsp Rice powder 1 tsp ginger garlic paste Salt to taste Oil  Preparations : Wash and clean spiny gourds well. Wash potatoes properly with skin. Cut both Vegetables into length wise. Keep in a large mixing bowl add all above spices toss and keep this for 5 more minutes. Heat 1 tbsp of oil in a kadhai when enough heat add all marinated vegeies and give it a nice stir on high flame. Sprinkle water, mix it well , spread the veggies evenly in kadhai so each may fry equally and cover the lid cook on low flame. Do not stir again and again. Otherwise all veggies may mess and not fries well and crispy. Give 5 minutes to fry. After 5 minutes, open the lid. Sprinkle water on top of veggies swrill the kadhai and stir well again and cook it for another 2 to 3 minutes without lid on each side may fry well. Slowly cooking gives nice and crispy...

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .  It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force  to eat before time. The smell of this curry is knoked the mind and palates of your neighbours.   I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste  ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...

Jackfruit potato curry Ingredients:  2 Cups Raw Jackfruit cubes  1 Cup Potatoes cubes 2 Chopped Tomatos 2 Sliced Onions    1 Star anise 1 Bay Leaf 1 Green Cardamom  ½" Cinnamon Stick  2 Clove 1 tsp Curry Powder 1 tsp Kashmiri Red Chilli Powder  ½ tsp Turmeric Powder 1 tsp Coriander powder ½ Cup Hung curd 1 tsp Ginger-Garlic paste 1 tsp Garam masala powder Salt to taste Mustard oil Preparations : Add all jackfruit in pressure cooker along  with salt and turmeric. Cook till 2 whistles remove drain and Keep aside. Heat oil in a kadhai and fry potatoes till slightly different in colour remove in a dry plate. Fry boiled jackfruits on high flame till little harder. Remove on a plate. On same kadhai add some  more oil for tempering the whole spices. Fry till the aroma comes add the onions along with a pinch of salt  fry till brown. Add tomatoes fry little bit, add ginger garlic paste and fry for a...