A PINCH OF HING

#Sour_khichadi ***************** Have you ever eaten sour khichadi? I am sure you haven't eaten. This is new to my kitchen, and my family enjoyed it drastically. So I took a photo and posted it.   Wash the tur dal and rice and cook them with ginger, hing, turmeric powder, and salt.   On the other hand, in a separate pot, boil the raw chillies and onions, and add the sour ambili torani (fermented rice water) if don't have add 1tbl spoon of venegar or sour butter milk; and boil it well. Using onions because it has given khchadi a slightly sweet taste, if you don't like it you can skip it. When both are ready, mix and add salt if needed. Heat kadhai add pure ghee, cumin, mustard, green chillies, and garlic. When it's fried enough, add a little water and keep covered. Spread this tempering on top of the khichadi; don't stir it now. Stir at mealtime, or without stirring, you may serve on a plate and make sure each plate has some tempered sauce on top. Any spi...

Egg Bread and Pepper Fry ************************** First, make egg bhurji as always makes. Cut roti into small pieces and put them in the bhurji. Fry, then add curry leaves and black pepper; mix well, and serve hot.  Tips:  * Rotis become a little hard while frying; for this, sprinkle little water, roti becomes slightly soften. * It is better made with Moin toties.  *If fresh black pepper is slightly coarse, then its taste increases twice.  *You can also add capsicum, tomato and other veggies. In this situation avoid to use water.

Ingredients.... 300 gram Paneer 4 tbsp Ghee Salt to taste ⅓ tsp Turmeric powder For paste..... 3 tbsp Poppy seeds 1 tbsp Cashew nuts  2 tbsp Grated Coconut 6 Green chillies 4 Cardamom pods 1 bay leaf Preparations..... Take all the ingredients for blending and soak them in enough warm water for half an hour so that they soften up. Along with the soaking water, blend them together until a fine paste is formed. If necessary, add water. Set aside. Heat kadhai Add ghee; fry paneer cubes batch by batch in ghee until browned; remove and soak in water for better smoothing. set aside. Want to add potatoes fry them too. In the same ghee, add the posta paste, turmeric powder, coriander leaves, green chillies and salt. Give it a good stir, and let the gravy reach a bubbling point. Cook on a low flame.  Once the gravy is done, add the paneer with its soaking water. Yes, do not waste this water, so use little water for every step for perfect gravy. We don't need watery or runny ...

Shrimp shell tips  *****************  Don't throw away the shrimp shells anymore. Yes, you read that right—shrimp shell paste will double the flavour of simple, straight vegetable fries.  1) Wash the shrimp shell well, boil it, reduce the water, and keep it. Boil the potato fries in this water without adding any shrimp, and the taste of the potatoes will come out as you add shrimp. 2) Grind the shrimp shells well and fry them in mustard oil. If it gets cold, keep it in a bowl and keep it in the fridge. After adding any fried food, that is flavorfully done. If you fry potatoes or any other food without spices and add a little of this paste, it tastes better. Cabbage pea curry is very delicious when spiced with sauteed onions, tomatoes, and this paste. Make sandwiches with this paste. 3) Shrimp shells, pickles... Fry the shrimp shells in oil and add ginger, garlic, onion, tomato, green chillies, masala powder, and coriander to make a paste. Heat the oil and add ...

Why Kerala food is so inviting ?? "It's because Kerala food is based on fresh spices, herbs and fish best protein.  And when you and I look at the list of Kerala food, and notice the fresh herbs and multitude of spices used in cooking, it truly is a huge contributing factor as to why this State cuisine is so flavorful and exciting to eat.  Versatile cuisine with a prevalence for puttu, appam, idiyappam,idlis and other rice-based dishes, there are also opportunities for plant-based meals in almost every home.   If you are bored of eating the same fish dishes, try this local village fish dush from Kerala to stimulate your taste buds. Ingredients.... 1 kg fresh water fish 1 onion ½ of coconut 1" Ginger 6 Garlic cloves 4 Green chillies 2 Cardamom Lemon size tamarind 1 Green bay leaves 2 Cloves ⅓" of raw turmeric ½" Cinnamon Salt  For garnishing... Handful of Curry leaves Sliced Green chillies Coconut oil  Preparation.... Wash fish keep without any m...

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 ...