A PINCH OF HING

  Ingredients..... 4 tbsp Fried chutney dal 1 tbsp Fried dhanya 6 tbsp Fried grated coconut 1 tbsp Fried fenugreek seeds 1 tbsp Hing 2 tbsp Red chilli powder 1 tsp Turmeric powder 1 tbsp Garam masala powder ½ tsp Salt 2 tbsp Funnel seeds 2 tbsp Cumin seeds 4 Red chillies 40 no. Small sized Garlic cloves 2 tbsp grated Ginger 1 tbsp Aamchur powder ⅕ tsp Ajwain add after grinding. Before 1 day preparations..... Grate coconut roughly fry till light brown, fry only in coconut oil, or use  desiccated coconut, grate ginger, crush garlic, green chillies, curry leaves spread each ingredients separate on thin clothes, keep in a bright suny place for 2 to 3 hours within that flop with your fingers to allow even drying.  collect all ingredients keep open colander to avoid any moisture in it. Drying in an oven often leads to burning and ruining your ingredients. Also, dehydrators can be difficult to monitor and super confuse in oven make. So avoid this process. Preparations... In a mi...

  Pearlspot fish curry with plain rice. *********************************** Kou macha is a favourite traditional Berhampur non-vegetarian side dish.  We always buy live Kou fish to cook.      In some Kou fish head, stones are found and saying that this particular fish is more tastier than the regular kou fish.  Fish fry is enough for Pakhal bhat. Fish jholo goes well with plain rice. Kou fish has good flavour and taste that titillating your taste buds.  Kou fry or curry is very popular among all Odias.    Oftently cook simple kou fish curry because of it's brilliant taste no need to add more spices. But this time I need to thicken the gravy. And yes gravy soaked the fish flavour and gives wonderful taste. Kou fish bones are very hard and one have to be extremely careful while eating them.  Ingredients..... *********** 1 kilo Kou fish ⅓ tsp Haldi powder ½ tsp Dhaniya powder ½ tsp Red chilli powder 1 tsp Curry powder Salt only for marinati...

  Ingredients....... 1 kg Chicken Turmeric powder and salt  for marination For paste.... 20 Garlic clove 1" Ginger 2 Dry red chillies 1 tbsp cumin seeds 1 tbsp Black mustard seeds 2 tbsp Yellow mustard seeds ⅓ cup Coconut chunks For curry..... 1 Onion sliced 1 Sliced Tomato 4 pc Ambula ½ tsp Fennel seeds ½ tsp Sugar 2 Green chillies Hand full of curry leaves ⅓ tsp Turmeric powder Salt to taste Pinch of Sugar Pinch of Salt Mustard oil Preparations..... Wash and clean chicken pieces and marinate with turmeric and salt, keep aside with covered. Soak all paste ingredients in warm water for 5 minutes. Wash and soak Ambula with one cup of water. If you don't have Ambula the best substitute is aam chur powder. Soak 2 tbsp of aam chur powder in water and add it to curry. Add all paste ingredients to a blender and  blend into smooth paste without additional water. Don’t grind more than three times as mustard seeds tend to get bitter in taste in case of over grinding. Take a bowl a...

  Few evergreen breakfast classics can never go out of style and one of them is dosa. This South Indian delicacy makes a crispy pancake-like dish that has become an absolute favourite among Indians.      People love dosa so much that they even eat it for lunch and dinner!      Butter dosa is essentially a crispy dosa cooked on a heavy gauge tawa with generous amounts of butter and paired with stuffing alu, steaming hot sambhar and coconut chutney makes for the perfect lavish breakfast. If you love eating dosa for breakfast as much as we do, then I have perfect dosa recipe for you.    "Before" that you must read who is the inventor of this special extraordinary Indian pancake. Lady by name Chinnamma migrated to Davanagere with her children and started preparing Dosa, Chutney and Potato fillings with her own unique style of recipe. She started her tiny eatery in front of Savalagi Drama Theater near Vasantha Talkies at Davanagere which became po...

    Nadiya dei Olua bhaja We all know these types of vegetables are not easy to cut because the hand itch after cutting. It's because contained saponins, and Peel have a mucus after which proteins and diosgenin caused allergic can irritate the skin. So before you hold knife you should apply oil on your palm, dorsal palm and up to wrist. I ngredients... 3 cups chopped suran 4 tbsp grated coconut paste 1 tsp cumin and mustard seeds 1 tsp red chili powder 1 tsp mutton masala powder ½ tsp turmeric powder salt to taste Oil Preparations.... Peel the suran properly and cut it into small pieces. Now wash them thoroughly with running water. Boil 5 cups of water, salt and suran together in a vessel. Let the suran cook well. Filter the boiled water from colander and keep aside. Now heat oil in a pan, add cumin and mustard seeds, add coconut pate and all above ingredients fry till oil separate now add boiled suran cook 5 more minutes .  Enjoy the dry suran sabji. 

Chingudi sukhua bara  Friends it’s tough to turn away from these spicy yummy shrimp bites. Try once you love to cook again and again.  Goes well with hot coffee. I think I am terribly addictive.  My sister still makes them whenever we have a family gathering. Everyone gets quite excited when they smell the first batch sizzling in the pan. We all rush to get the first one to taste  😜 Keep in mind that just because something keeps you satisfied and remains the taste on your palate for longer time doesn’t mean you fullfill your hunger😂😂  It's serve as side dish not as main dish like instead of rice or roti 😁 So eat slowly to enjoy each and every bite. Ingredients...... 1 packet dry tiny shrimps 1 cup Besan 1 pinch Ajwain crushed Hand full of bassel leaves chopped 2 finely chopped onions 4 green chillies chopped 1 tbsp Red chilli flakes 1 tsp GG paste ½ tsp Jeera powder 1 tsp Garam masala powder ½ tsp Turmeric powder Salt Oil  Preparations.... Saute all shr...

  Murg mussalam , Roasted Chicken or tandoori chicken all take hours of cooking time and the other makes it all in minutes with few ingredients and deliciousness. But now pressure cooker is possibly my new favorite way to cook fast, easy and tasty within few minutes. Just need to know some tricks to increase the flavour and keep the nutrition value of food. Pressure cooking may actually preserve nutrients for long time.  In open cooking methods almost all nutrients evaporated but in pressure cooker nutrients were actually just transferred to the cooking liquid.  So, do not avoid to cook in pressure cooker.  In old ages people cook their food with perfect time , ingredients, amount, what texture need the curry , everything, Once they start they finishing with covered cooking methods. They do not check or stir like we did. They sured that the dish is complete as they learnt from their mom's. OK OKkk😄Now I jumped to recipe.... Ingredients.... For Marination... 1 whole ...