A PINCH OF HING

Badhi Baigana Rai Vadi,brinjal with mustard paste This unique authentic recipe is from Odisha villages . A huge size of pumpkin Vadi is cooked with mustard paste but vegetables may change depending on availability. Though brinjal is not seasonable we use often . This is a side dish with plain rice or pakhala bhat. 1 Cup Pumpkin Vadi 1 Cup Brinjal cut into half 1 Tomato cut into 4 pieces 1 Onion sliced 1 Cup Mustard Pastes 1 tsp Termeric powder ½ tsp Chilly powder ½ tsp Mustard and Cumin seeds A pinch of Hing Salt Oil Ingredients: Heat a kadhai along with oil , add Vadi fry till brown . Remove in a plate. On the same kadhai ,pour oil , add seasonings with a pinch of hing. Add onions fry till transulate,add mustard paste fry for a second, add Vadi, brinjal and tomato stir add salt and two cup of water stir well,cover and cook until the liquid change to thick gravy. Serve as a side dish with plain rice. Badhi Baigana Rai 2

Sweet Boondi Boondi name comes from a Hindi word boond. Boond means water droplets. And these are Gram flour droplets dipped in sugar syrup.  Sweet Boondi is a very popular recipe prepared in Indian homes and is offer as a Prashad to Deities. Sweet Boondi loved by adults and kids alike. I may love to adapting a recipe by adding out a few ingredients makes it totally NEW flavour. Now on to the recipe....... Ingredients : 1½ Cup Gram flour 3 Cups Sugar for making syrup 1 pinch Baking soda Desi Ghee 5 drops Pistachio essence 4 drops Almond essence 4 drops Pineapple essence 4 drops Vanilla essence Few Cardamom Few Cashews Few Raisins Recipe : Take a large mixing bowl combine gram flour ,soda and a pinch of salt. Mix all together on dry foam then mix by using water. Batter should be dropping consistency . If batter is thick it will not cook as fast as possible. Heat a deep vessel add water and sugar to make sugar syrup. Syrup should be one st...

Fennel Chicken Fry Ingredients:  500 gm Boneless chicken 1 Cup Hung Curd ½ tsp Turmeric powder 1 tsp Red chilly powder 2 tbsp Fried Fennel seeds powder 1 tsp Fried Fenugreek seeds powder 3 Whole Kashmiri chilly paste 1 tsp Garam Masala Powder 1 tsp cooked tamarind paste Salt ½ Cup Desi Ghee for frying   1 tbsp Fried and Crushed Fennel seeds  Preparations : Marinade the chicken.... Wash properly boneless chickens and squeeze all water, add all above ingredients one by one ,mix with your hand to give slightly press all chicken pieces  and cover it in air tight container , keep this in refrigerator for one hour. Before cooking leave half an hour on room temperature. Heat up a kadhai along with ghee ,  Once ghee star evaporates slow the flame , add all marinated chicken stir well , cover and cook without water on low flame. On middle of cooking process open the lid stir well to avoid burning. And then cover and cook. Repeat th...

Raw turmeric Idli's Very few of us would be storing raw turmeric in home and even fewer would be storing or knowing about these. Or they only know the Turmeric is only the spice that gives curry to yellow in colour. Turmeric are very powerful medicinal compound called Curcumin. Which is very much powerful anti _ inflammatory effects and is a very strong antioxidant. Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal. And adding of Turmeric in any Recipe is good for health. Raw turmeric gives a fresh flavour to the dish.  Adding of ½ tsp of raw turmeric paste to the idli batter ; gives you a healthy as well as flavourful breakfast. To the normal rice idli batter, add a tablespoon of raw turmeric paste and stir nicely to mix well, before you steam the idlies. Leave for few minutes.  Mix it again and then pour it onto idli moulds. This is the best way to include more turmeric in your diet.  Raw turmeric Idli's 2

Dahi Mula Rai 1 Certain foods from my childhood that are incredibly meaningful and much memorable whether it be a frequently cook or repeated recipe. It is so because there can be a lot of emotion tucked inside of my food memories. Enjoying food is not only the taste at that point of time, it is also the memory of the other times you enjoyed the same food on another day. And this curry is one of my favourite and happy powerful memory of my foodie life. Almost all hates the smells of Radish and avoid to cook and eat. But this curry is something different ,I had so many times before but every time I used to say ummmmmm  Mula rai is so much better than the before I have. Even I cleaned the curry plate with using my thumb. Ingredients : 2 Cup Grated Radish ½ Cup mustard Paste ½ Cup Thick Curd ½ tsp Mustard and Cumin seeds Salt Oil Presentation : Heat kadhai along with oil add mustard and Cumin seeds fry spluttering. Add grated radish ,add salt ; saute till th...

Pariba Saago Ghaanto1 2 Cups Amaranth leaves chopped 1Cup Brinjal cubed cut 1Cup Broad Beans into half cut 1 Cup rice extract 1 tsp red chilly powder Pinch of hing ½ tsp Mustard seeds ½ tsp Cumin seeds 2 Dry red chillies into small pieces Salt to taste Oil for tempering Heat up a kadhai along with oil ,add hing red chilly powder ,add all tempering ingredients ,when it starts popping add Saag, vegetables and salt with a cup of rice extract. Cover and cook till done. If you need extra water then add boiling water to it. Serve with rice as side dish. Pariba Saago Ghaanto2

Kakra Pitha Kakara pitha is a delicious sweet dish , traditionally made out of wheat flour but later on for the change of taste and texture , substitute with "Semolina" which is quite easier than wheat flour. And both were different in taste Semolina is slightly crispy and wheat flour gives a smooth texture. It can be prepared with or without coconut stuffings. I really enjoyed without stuffing because with stuffings it is equal to modak pitha. Modak is round in shape Kakra is flattened shape. Ingredients : 2 bowls Wheat flour 1 bowl water 1½ bowl Jaggary 1 tsp Cardamom powder 2 pinch salt Desi ghee Presentation : Take a thick bottom vessel, boil water along with cardamom powder and two pinches of salt. When water starts on boiling point, reduce the heat and add the flour slowly and stir continuously till it become a thick dough. When it thick enough remove from flame and place with a tight cover with a perfect shaped lid. Through it...