A PINCH OF HING

Janhi Alu posta Ingredients: 2 long Ridge Gourd into cubes 2 Boiled Potatoes into cubes 2 Onion sliced 2 tbsp Poppy Seed ¼ tsp termeric powder (optional) ¼ tsp red chilli powder ( optional) 1 Bay leaf 2 Red Whole Chilli 4 Green Chilli's 1 tbsp GG paste 1 pinch of sugar Salt Mustard Oil Preparations : Soak the poppy seeds in luke warm water for 10 minutes.  Grind soaked poppy seeds adding a whole rgreen chillis with water into a thick paste. Heat oil. Add pinch of sugar ,Add onion ,red chillis Bay leaf and fry them till they turn brown. Add GG paste , posta paste, termeric powder,chilli powder and salt fry until it begin to leave oil on sides. Add  potato and fry for a second Add ridge gourd. Mix properly cover and cook on low flame. Ridge gourd releases moisture. The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done. Open the lid stir well if liquid is there c...

Marchawahang Marchwangan Korma Marchwa hang korma An extremely spicy hot mutton preparation of Kashmir region.  Kashmiri Pandits do not eat onions and garlic they prefer lamb as their primary meat source (beef of course is strictly prohibited). They also use dry ginger and asafetida as a substitute for adding that extra layer of flavor to their non-vegetarian dishes . Kashmiris have used high-calorie foods to get the extra energy needed to boost the bone chilling cold of the winter months. Ingredients Mutton cut into bite size pc 1kg Tamarind paste 1 tsp Asafoetida ½ tsp Desi Ghee 5 tbsp Green cardamoms 2 nos Black cardamoms 1 nos Cinnamon powder ½tsp Cinnamon stick one 1" Cloves 4 Kashmiri chili paste ½ cup Whole Kashmiri chilli's 4  Dry chilli powder 1 full tsp Turmeric powder ½ tsp Garam masala ½ tsp Saunth ½ tsp Fried fennel powder 1½ tsp Preparations: Before preparation...... In a bowl mix the Kashmiri chili paste in 3 ...

Janhi posta Ingredients: 2 long Ridge Gourd into cubes 2 Boiled Potato into cubes 2 Onion sliced 2 tbsp Poppy Seed ¼ tsp termeric powder (optional) Red Chilli Powder – (Optional) 1 Bay leaf 2 Red Whole Chilli 4 Green Chilli's 1 tbsp GG paste 1 pinch of sugar Salt Mustard Oil Preparations : Soak the poppy seeds in luke warm water for 10 minutes. Grind soaked poppy seeds adding a whole red chilli with water into a thick paste. Heat oil. Add pinch of sugar ,Add onion , Bay leaf and fry them till they turn brown. Add GG paste , posta paste, termeric powder,chilli powder and salt fry until it begin to leave oil on sides. Add  potato and fry for a second Add ridge gourd. Mix properly cover and cook on low flame. Ridge gourd releases moisture. The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done. Open the lid stir well if liquid is there cook until the gravy is thick enou...

Thupka Thukpa is actually a Tibetan soup that consists of boiled noodles and vegetables. You can also add boiled chicken to it. It's a healthy alternative of our regular soup. Very healthy and tasty dish with lots of veggies Ingredients: 1.Boiled noodles 2. 1/2 cup Chopped lengthwise vegetables (peas, capsicum, spring onion, cabbage, carrots) 3. Sliced button mushrooms 1 cup 4. Salt per taste 5. Black pepper powder 1/2 tsp 6. Chopped coriander leaves. 7. Oil 1 tsp ( you can add 1 or 2 tbsp as per your requirement) Make wet paste: Tomato 1/2 cup Onion 1/2 cup Chopped Ginger 1 tsp Chopped garlic 1 tsp Chopped coriander leaves Green chillies 2 no. Preparations : 1. Heat oil in a wok, add wet paste and fry till raw smell goes. It will take around 4-5 mins. 2. Now add chopped vegetables and fry for about 3 mins. Then add chopped mushrooms, salt, pepper powder and fry for another 5 mins. 3. Now add water and let it boil for about 6-7 mins in s...

Corn curry Ingredients : One Corn Two Tomato cubed cut Two Onion into slices GGpaste ½ tsp Curry masala ½ tsp Garam masala ½ tsp Mutton masala ½ tsp Termeric powder ½ tsp Handful of Chopped Coriander leaves Salt as per taste Mustard oil 1 tbsp Presentations : Properly boil the corn along with salt water , remove strain salt water and cut into eight slices. Keep aside. In pressure cooker heat oil saute onions for two minutes, add GGpaste, and all above spices fry add spoon of water to avoid burning then add tomatoes fry for a while ,add corn slices and half of coriander leaves, stir well ,add 1 Cup of water stir it again close the lid and cook for two whistles on midium high flame. After Cool down the pressure ,remove the lid and add leftover coriander leaves stir well and serve with rice as a side dish. Corn curry

King fish kofta In Chennai king fish is always available in market. My hubby and daughter love to eat fish but without bones. Being Odia Rohu is first choice but then again the problem is to remove the bones from the fish.  If we ask the fishmonger to remove bones from rohu fish ,they directly say No because of the long queue. It's better to buy one bone fish.  And that's what I did.  King Fish Kofta Curry For kofta.... 500gm Fish minced 1 boiled potato 1 big size onion chopped 2 green chillies ½ tsp crushed ginger and garlic Salt For gravy...... 1 Cup mixed vegetables cut into small cubes (Carrot,beans, capsicum,onion Spring Onion leaves, cabbage and corn) 2 tbsp fried garlic 1 Cup Tomato pure 1 Onion chopped 1 Tomato chopped 1 tsp GG paste 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Kashmiri chilly powder ½ tsp Chilly powder ½ tsp Curry power Salt  Oil Preparations.... Take mixing bowl Mash  potato add oni...

We missing these healthy grains which has been consumed for a very long time, chosen by our ancestors. Laee cook as plain liquidity where as adding fermented rice is Jaoo. My mom used to make huge amount of Jaoo or laee for breakfast and she handover us a full bowl of Jaoo with few side dishes. Due to the cooling properties, this food is highly recommended in the summer months. But today I cook for my hubby. He wants to eat laee. Ingredients : 2 Cup Ragi powder Curd Water Salt Presentations: Take empty bowl along with ragi powder add water mix ragi flour in the water.  Make sure their are no lumps in the mixture. Keep liquid Consistency. Keep aside. Heat 4 Cup water in a wok along with half teaspoon of salt .Once the water comes to a full boiling point, slowly add the ragi mixture in the boiling water stir continuously to avoid lumps.  Cook until it thick and become a sauce like consistency. Remove from stove and let this mixture cool completely....