A PINCH OF HING

Most Indians are unaware that pumpkin leaves are also edible and quite healthy. It is used in various different ways in Odia meals. Almost all Odia homes have pumpkin creepers growing in their backyard, so it's easy to pluck, cook and serve. We can eat every part of the plant.       What I am sharing today is a simple pumpkin saag recipe in  Odia style, which is one of my favourite leafy vegetables.   That's why I planted the seeds in a small rectangular tub, mainly to enjoy the blossoms and leaves, and hopefully a small pumpkin will grow soon. For this, I need your wishes. Ingredients..... 10 no. Pumpkin leaves 2  tbsp Moongdal 1 brinjal into squares 1" length Pumpkin into squares 2 Chopped green chillies 5 Garlic cloves slightly crushed ⅓ tsp Cumin ⅓ Mustard seeds 2 Dry red chillies into half Salt to taste Oil  Preparations.... Dry roast moong dal till golden. Wash and rinse. Boil the moong dal with vegetables and keep a side. Cut pu...

My obsession with potatoes will never end. Today I made this easy potato Julian 65 for snacks. Now my few evening time are best with these yummy spicy snacks. Wannabe try to make it 😀 just go through my blog, page and Fb grp for details. Ingredients.... 5 potatoes  Oil for deep fry Homemade 65 masala Few curry leaves  1 tsp GG paste Salt is added in my homemade 65 masala so I skipped this ingredient. Preparation..... Take equal length of potatoes, trim four sides as a piece of square and then cut into julian.  Cutting in julian was time taking but for perfect size you should be patients with potatoes 😜😜 For extra crispiness make sure that each potato Julian's should be dried so remove as much moisture as possible, well before submerging them in the oil. Through this more bubbles will not occur in oil. After all dried, take on large bowl add 65 spices sprinkle few drops of water give a nice toss to coat all Julian's. Keep ready a dry colander covered with a ...

 Odisha is a land which is rich in its festivals and traditions. Similarly Chita lagi Amavasya is one of the important festival celebrated in Shri Jagannath Temple of Puri, Odisha. Every year on the occasion of Chita Lagi Amavasya, which falls on the no moon day of Shravan month in the Hindu calendar, special rituals are performed inside the Jagannath temple. Chita is an emerald locket worn on the forehead of lord Jagannatha throughout the year. It is taken out during Snanna yatra lest it gets spoil during the sacred bath. It is re-worn on this amabasya. Hence, it is named Chita. So people of Odisha celebrate this by preparing Chitou pitha. “Chitau Pitha” is offered to the Lord’s of Puri Shree Jagannath temple. “Chitau Pitha” is a special kind and combination of  pancake which is made of rice and coconut.

  Ingredients... 100 gm Bendi 1 big size potato 1 Onion sliced 1 bug size red tomato 6 piece ashgourd vadi 2 slits green chillies 1 tsp turmeric powder 1 tsp panch foran 2 dry red chillies 1 full pinch of Hing few curry leaves salt to taste Mustard oil  For paste...... ************ 1½ tbsp Mustard seeds 1 tsp Cumin seeds 2 tbsp of Grated Coconut 2 Dry Red Chilli 10 no. Garlic cloves Preparations.... Make a paste of all given above “For paste” ingredients. Clean, peel and Cut and sliced potato and bhindi in equal length. Heat oil in kadhai fry sliced potatoes, when turns brown remove in a dry plate. Fry sliced bhindi till its shrink and nice brown in all side's. Remove in same plate on side of fried potatoes. Fry vadi until nice light reddish color remove in same plate on side of fried vegetables. Add 1 tsp extra oil if it's not enough for gravy.  Add panch foran, when start spluttering add onions sauté nicely to light brown add curry leaves, rai paste with 1 cup of water,...

  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...