A PINCH OF HING

  English...Mackerel Odia....Kanagurda Marathi.. Bangda Tamil...Kanankeutti Telugu... Kannangadatha To cook a fish,  begin by first preheating your oven. Place your baking sheet on tray so your fish don't stick to the pan. Place your fish on the sheet, season both sides with any marination, and then place in the oven. Check your fish at the middle of cooking process mark to check for doneness, which means flaky flesh and milky-white juices in the pan. Turn and fry for fixed time. No smells ,no oil, no waiting, no mess in your kitchen. Cooking time depends on the thickness of your fish. Prevent your fish from drying out, preheat your grill on high before you begin cooking.

  Heat a pan add butter add broccoli fry the broccoli on high heat until half done or tender but still a vibrant green. Remove broccoli from pan to plate spread and let cool for few minutes.  Add the cooked broccoli, green onion, garlic, parsley hungcurd and lemon juice to your blender, blend and pulse until completely smoothens. Now add olive oil and salt, if needed, add a little water to smooth it out, one tablespoon at a time. It should be thicker and creamy.  Remove in a bowl give a nice swirling around and drizzle olive oil on top with few chopped coriander leaves.

  Ingredients.... 100g cocoa powder 180 ml butter milk 40 ml oil 1 tbsp coffee powder 120g caster sugar 1 tsp vanilla essence 150g plain flour 1 pouch Eno Preparation.... Preheat the oven before baking. Take a mixing bowl, mix cocoa powder, coffee powder, caster sugar, vanila essence and oil to butter milk and beat until well combined. Add the flour and mix until just combined. When all done add a pouch of eno mix well and pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper  Bake for 70 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.

  Ingredients..... Long beans cut into half inches long 1 cup Fine GratedCoconut  1 Tomato chopped 1 Onion chopped ½ tsp Red chilli powder 1 tsp Kashmiri chilli powder ⅓ tsp Turmeric powder 1 tsp GG paste ⅓ tsp Sambar powder ½ tsp Mustard and Cumin seeds Salt to taste Oil Boil all long beans along with salt. Do not add more water it should be wet without water.  Take a kadhai heat oil splutter mustard and cumin seeds once they start crackling add onion, tomato, GG paste, both the chilli powders fry till enhance the fragrance now add grated coconut fry for a while add all boiled beans fry a bit add just half cup of hot water give a nice boil rem9ve from flame sprinkle sambar powder stir when you serve. * Little high in spiciness is delicious * Watery texture is not taste good. *Fry few peanuts crushed and sprinkle in top this is totally optional. * If you have coconut paste remove the excess extract from the paste. Use the dry coconut paste.

  Two way preparation recipes are written checkout 👇👇 Ingredients.....  1 head cauliflower  1 cup melted butter  1 tbsp Garlic powder  1 tsp white pepper powder  1 tsp Kashmiri chili powder  1 tsp Red chilli powder  ½ tsp mixed herbs  Salt to taste  Preparation.....  Oven made....    In a large bowl pour the melted butter and all above  seasonings, salt and pepper mix well  Using a fork piercing one floret and dip in butter mixture ensures cover the florets in all sides.  Place these cauliflower florets in a separate bowl do all as done before.  Once all florets done pour left over butter mixture in marinated florets bowl cover and keep in refrigerator for 10 min.  Preheat oven for 10 minutes.  Remove after 10 minutes spread evenly across the baking sheet and bake for 30 minutes, then flip and bake for another 10 minutes.  Heat the left over butter mixture before serving.  Col...

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are no...

  Ingredients... 4 Cups chopped Cabbage ⅓ tsp Mustard seeds Jeera 1 tsp Urad dhal 1 tbsp Bengal Gram Dhal 2 tbsp Grated Coconut 4 Green Chillies Few Curry leaves Salt to taste Preparations.... Heat oil in kadhai Add all seasionings one by one bengal gram dal, urad dal, mustard, jeera, green chillies and curry leaves fry till light brown Add cabbage and salt and mix well. Cover with a lid and cook on low flame. No need to add water.  When half done add grated coconut and stir well cover and cook for just two minutes. It's ready to serve.