Odisha Plates

Pumpkin seed butter ********************** Ingredients.... 1Cup seeds 2 pinch salt 1 tsp desi ghee (optional) Preparation... Heat kadhai roast seeds continuously with out stop your spatula on medium heat. Once it's changed into dark colour remove in a kitchen cloth. Cool down, add salt blend half and then add ghee and blend slowly till smooth in texture. Remove in a clean jar and stored in refrigerator. Don't panic if its white. These seeds are full dried. Must choose dark green and young seeds for better green color.  

  Kakharu manji pithou bhaja **************************** Pumpkin seed fritters ********************** These green Pumpkin seeds are packed with fiber, antioxidants, iron, zinc, magnesium & a variety of other nutrients.  These seeds boast a host of benefits. They help improve heart health, regulate blood sugar levels, strengthen bones, reduce inflammation, reduce the risk of cancer & aid in weight loss.  Please incorporate these healthy seeds into your daily diet. Very effective and definitely you get a wonderful result. Before I eat as raw or roasted seeds, but then I jumped on recipes like fritters, milk shake, smoothie, butter, pudding, hummus, toppings (garnishing) cookies and cakes.  Try these fritters our old authentic lost recipe of Odisha. Ingredients.. 2 cup seeds  4 tbsp Gram flour 1 onion chopped 3 green chillies chopped 1 tsp GG paste Turmeric powder 1 pinch Salt according to taste  Oil for frying Preparation... Wash properly and soak fo...

  Quick easy chocolate fudge ***************************** Ingredients... 2 cups sugar 1/4 cup cocoa powder 1/2 tsp salt 1 cup creamy milk 2 tbsp unsalted butter 1 tsp butter for grease the baking dish 2 teaspoons vanilla extract Preparations.... Mix all ingredients in a saucepan. Cook on a slow flame until the mixture thickens and starts moving in a mass. Pour onto a greased baking dish, smoothen the surface cool down on room temperature. For garnish placed two fork like "X" take a little bit of confectioner's sugar and a very small sieve and just tap it very gently all over the fudge. Cut and enjoy this yummy easy fudge with hot ginger tea.

  Ingredients: 1 tbsp butter 2 cloves minced garlic 1 piece ginger minced ½ kg shrimp (raw small, shelled and deveined)  20 no. shrimps for broth 4 cups shrimps broth for soup 100 gm tofu (diced small) 2 tbsp frozen peas 1 tsp salt 1/2tsp black pepper Preparations: Add 2 cups of water along with salt and few shrimps, boil till the water change the colour. Switch off the flame cover and keep aside. This is shrimp broth. Heat the butter in a large saucepan.  Cook the garlic and ginger until fragrant and lightly browned. Add the leftover shrimps and stir fry until cooked,but not too much.  Overcooked shrimps can be tough, rubbery and dry.  Pour in the shrimp broth and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer.  If you want here you mix the cornstarch with a little water to form a thin paste.  Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute...

  Try my version of creamy malai prawns. Easy to make taste awesome full creamy texture and thick gravy. Ingredients...... 500 gm prawns cleaned 4 tbsp Milk powder  1 Cup Tender coconut  6 Green chillies 1 small finely chopped onions 6 cloves garlic finely chopped ⅓ tsp of Turmeric powder 1 tsp of Red chilli powder 1 tbsp of Kashmiri red chilli powder 1 tbsp Butter ½ Cup fresh cream Salt  Oil Preparations..... Marinate all prawns with warm butter, salt and turmeric powder cover in air tight container keep this in a refrigerator. Make a paste of coconut, green chillies and milk powder. Remove in a bowl. Keep aside. Heat oil add prawns and saute for 2 minutes and remove in a dry plate. Do not over cook the prawns. Now add oil butter together add garlic fry till light brown add onions saute for a while, add the white creamy coconut paste add little water. Do not add more water to it just add yo avoid to burnt out the creamy texture cook on low flame keep stirring add pr...

Andhra cuisine is known for its hot, spicy and tangy dishes and diverse culinary culture.  In this special mttn curry the selection of chilli also is a key to make the right recipe.   Andhra Pradesh is known for its spicy dishes and the credit goes to Guntur chillies, name is Sannam guntur chilli. It is used in the preparation of various local delicacies to develop colour as well as flavour.  I M lucky enough to get this chili from my neighbor Nani maa, She order from her native place and store it for 1 year. She give me 100 gm as a gift to taste this 😂😂😝😝 it's dangerously hot 😭😭😭 Ingredients... For boil....  Mutton - 1 kg with bone Turmeric powder 1 tsp Cumin powder 1 tsp black pepper powder 1 Cup water Salt For mutton masala.... 1 tbsp Sannam chilli powder 1 tbsp fennel 1 tbsp Poppy seeds 1"  2 Cinnamon sticks 4 Cloves 4 Cardomom 2 bay leaves  1 tsp coriander powder  For gravy..... 1 big Onion sliced 2 tomatoes chopped 1 cup fresh tomato puree...

Poi Saga Rai Malabar Spinach in mustard paste Ingredients..... 1 bunch of Malabar spinach ½ tsp mustard cumin and fennel seeds 1 small sized Onion into sliced 8 Garlic cloves  For Rai paste... 1 tbsp of Mustard seeds 1 tsp cumin seeds  1 tsp fennel seeds 4 garlic cloves 2 Dry red chilli  1 cup water  For gravy... Turmeric powder salt Oil Preparations.... It's a perfect accompaniment to hot steamed rice. Trim leaves as whole and seperate the stems. Add soft stems. Stems are used for another curry. Blend all rai ingredients into paste keep aside.  Heat kadhai along with oil, fry the dumplings till nice bown in all sides, remove in a dry plate for later use, Add panch phutana. When start crackling add garlic, onions fry till both become browned in color then add mustard paste, turmeric powder, half cup of water & salt stir well cook for 3 minutes add poi saga stir to coated well cover the lid cook for till it shrinks down now open the lid stir and cook till don...