A PINCH OF HING

  Mangochi Ingredients.... 1 Cup Moong dal 1 small tomato chopped 1 Onion chopped  10 to 12 cloves Garlic chopped  2 Green chillis chopped  1 tsp Ginger chopped  2 Dry red chilli small round flakes  1 Cup Beaten curd 1 tsp Magaj seeds  6 Cashew nuts 2 Cashew nuts chopped for tempering  ½ tsp Red chilli powder  1 tsp Turmeric powder  ½ tsp Coriander powder 1 tsp Asafoetida Kasoori methi 1 tsp of Cumin mustard Fenugreek and funnel seeds  Salt for kadhi and mangochi  Oil for deep fry Oil for tempering  P reparations..... Soak the moong dal overnight. Grind without using  water into a smooth paste.   Add salt as desired. whisk the batter continuously for more fluffy and light. Heat oil for deep fry, drop the batter to form a ball shaped pakoda. Swrill the spatula over pakodas for evenly cooked. Cook until all are equal colour. Once done remove in a plate.     Take a bowl of hing water and soak all...

  Kakharu sakra Ingredients... Ash gourd cut into cubes 1 bowl  Jaggery 1cup Red chilli powder 1 tsp Turmeric powder ⅓ tsp Red chilli 2 Mustard Cumin ½tsp Fenugreek seed Fennel seeds 1 tsp Curry leaves Salt to t Ghee 1 tsp Preparations..... In a pan add cut ash gourd pieces, salt and turmeric powder and add a little water just enough for the vegetable to get cooked.  Remove ash gourd do not throw the left over stock, we use it later. Heat pan add ghee when melting add hing, mustard, cumin, fennel and Fenugreek seeds fry well.  Add curry leaves add left over gourd stock and then add jaggery stir well give a nice boil and then add boiled ash gourd cook until the gravy thickens.   Serve as side dish with any rice item. 

  Alu baigana tarkari  Ingredients......... 1 teaspoon cumin seeds 1 teaspoon ginger grated 1 teaspoon GG paste 2 Chopped Onion  2 Tomato puree 1 Chopped tomatoes 1 sliced tomatoes  6 whole Baingan 2 Potatoes peeled and sliced in big size  1 tsp Red chilli powder ½ tsp Turmeric Powder 1 tsp teaspoon coriander powder 1 tsp curry masala  2 tbsp hunged curd  Fresh coriander leaves  4 tblsp Mustard oil  Salt to taste  Preparations..... Half boil the sliced potato remove in a kitchen towel. Trim the baingan tips, keep tail cut  each eggplant into 4 wedges lengthwise. Heat oil in a kadhai fry baingan and then sliced potatoes remove in a plate Use same oil add cumin seeds and allow them to splutter. Add grated ginger fry a bit add onion , saute it properly add GG paste fry until smells, add curd, chopped tomatoes, tomato puree and all spices along with salt and a cup of water. Stir well cover and cook. When the masala starts to leave oil a...

  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...