A PINCH OF HING

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy....

  Ragi is known for its mind-blowing benefits, the millet is great for your family’s health. When made in the usual, boring way, it is difficult for you to persuade your family into eating it. So you can make one of these wonderful and tasty dish from ragi which will have your family drooling over it and without any discussion they finished their plate.    Try this Odisha's authentic recipe Tampa.     For full recipe in Odia language...click this link https://m.facebook.com/story.php?story_fbid=pfbid02ovJ4CxctrfM5y8iV2FhoL6mHMSNBCqEuDSPEaTNQuteBiSDctZ8jooj1dBqm58bwl&id=100064113931583 Ingredients.... 4 tbsp Ragi powder 2 tbsp Rice powder ½ Cup Grated Coconut 1 cup Jaggery Pinch of Salt 1 tsp Cardamom powder 1 Cup Desi Ghee P Preparation... Heat and boil the water along with jaggery, cardamom powder, and salt. When it comes to boiling point, keep on a low flame, add rice powder,  ragi powder and then grated coconut; mix well and keep covered. When i...

Hilsa with mustard paste I allready add this recipe before but as you read the recipe heading it's "besara pani" means the gravy should be more liquid form. Due to it's liquidy it's tastes also differ.  Ingredients...... For marination... 8 big size of fish fillets 1tsp of turmeric 1 tsp of salt  For paste... 2 tbsp of mustard 2 tbsp of Poppy Seeds 4-5 green chilies 1 whole dry red chili 1 tsp cumin seeds 1 whole garlic 1 tsp of turmeric powder salt as per taste For cooking.... Half cup mustard oil 2 tomatoes into big sliced 3-4 splitting reddies green chilies Few curry leaves Soak the dry mango in one bowl of warm water Preparations..... Marinate the Ilisi pieces very carefully with 1 tsp turmeric powder and salt and keep it aside for 5-6 minutes.   Take a jar and add all "paste ingredients" as written above and make into a fine paste remove in a bowl add 1 tsp turmeric powder and salt. Mix everything very well with spoon.   Now, heat mustar...

Drumstick leaves fritters Drumstick leaves notice several uses in Odia cuisine as they are versatile and might be incorporated within the diet in many ways.      It is known as Sajana Saaga in Odia. The southern part of Odisha is called Munika saaga; munika is a long fruit. The munika name is because of the shape, just like a sharp nail.    Drumstick leaves are little, tear-drop shaped with leaflets that are feathery, smooth, bright green, thick, and firm usually in tripinnate structure.   These are slightly bitter in taste having a horseradish-like burning sensation. While cooking, it releases a distinct grassy scent.  But drumstick leaves are a superfood for blood pressure, diabetics, and weight loss, and though they're full of iron, they're good for pregnant women. So it's always better to add anything mild to your diet once. Ingredients..... Make a batter of.... ½ cup rice flour 1 tsp jeera ½" ginger Grind into fine paste 1 bunch Drumst...

Pumpkin coconut stir-fry The flavour from coconut and sweetness from pumpkin and spiciness from the chilli powder and garam masala will spice up your day.  It is super easy to prepare and can be made within 10 minutes. With minimum spices, this recipe can stand alone within many dishes. If you like to have fried potatoes, then this one you will definitely love it. Best side dish for rice, roti, paratha, Pakhal bhat or naan.   Yes with naan😀 I preferred little bigger size of pumpkin cubes, it's really incredible combination. Recipe in short...... Cut pumpkin along with green skin, cut according to your choice of shapes.  Heat oil in kadhai add pumpkin add salt, garam masala, red chilli powder, curry leaves toss well and add fresh coconut to it fry without water, and lid just fry on medium to low flame.      That's it, serve and enjoyyyy.

Chingudi Checha  Whenever shrimp comes to my home, my palate encourages me to eat shrimp chutney. The pestle grounded like my Grandmother and my aunt used to do. My mama used to make something a little different; she used to fry everything together and grind. She never uses lemon; she always uses tamarind. Earlier, I had also shared dried shrimp chutney. It's a little different.    Fry the shrimp, remove on stone pestle, add raw onions, green chillies, tomatoes, and salt, and grind them in a roughly  texture. Take it out in a bowl, squeeze lemon and mustard oil into it, and mix it well. I really enjoy this chutney with piping hot steamed rice; the taste of this combination is incredibly satisfying.  Serve with rice or with roti.

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