A PINCH OF HING

Ingredients...  1 cup of rice  1 liter of milk  1 Baiganapalli mango  1½ cups jaggery  4 whole Cardamom  1 large bay leaf  ⅓ tsp salt  ½ cup of desi ghee  Preparatory...   *Wash the rice and pat dry on a dry cloth, once completely dry transfer it to a dry bowl and keep aside.  * Bring the milk to a good boil, stir once and boil for few more minutes. No need to reduce  * Make a powder of cardamom and bay leaf and keep aside  * Wash mango and keep them in a bowl filled with water for at least 2 hours.  *Cut the mango, peel it and make a smooth puree. Keep aside. * To remove the impurities from the jaggery, soak it in little water, boil, and strain it. Keep aside. Preparation.....   In a pot, take desi ghee and melt it on low heat    After the ghee melts, add the rice and saute until light brown   Once rice roasted well, add jaggery water, cardamom - bay leaf powder and salt and cook until comple...

  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG pa...

  Ingredients ... 1 Cup raw rice 1 Blackgram dal 1 pinch baking powder  1 tsp cumin seeds 2 Chopped Green chili 1 tsp finely grated ginger salt to taste oil for deep frying Preparations .... Wash and soak rice dal with enough water, atleast 1 hour After 1 hours drain excess water and grind into a thick smooth batter. Cover and keep aside for long hours to nicely fermented or approximately 6 hours. After 6 hours mix well and add all above ingredients along with baking powder.   Heat deep kadhai with sufficient oil for deep frying. Drop small balls of the batter into the oil. Cook till brown on one side and then flip to cook on other side as well. Remove and drain on kitchen towels. Serve hot with only tangy spicy tamarind chutney like Odisha vendor served to their costomer.

  If you love chicken breasts but hate that rubbery feel, it isn't hard to learn how to remove it before cooking. But if it doesn't bother you, you can be assured that it's not dangerous to eat.  Try this easy making and healthy version, with few tips you make a delicious, soft, juicy and perfect tender chicken breast curry.  Ingredients...... For marinate.... 2 Chicken breast  1 tsp pink salt 1 Cup hung curd For curry..... 1 Big size onion finely chopped  ½ Cup tomato puree 1 tsp Crushed GG paste  ⅓ tsp of garam masala 1 tsp Red chilli powder 1 tsp Chopped Green chillies  ⅓ Turmeric powder 1 tsp Whole spice powder( black cardamom, cloves, bay leaf, star anise and pathar phool)  1 Cup chicken stock or warm water  Salt to taste Mustard oil Coriander leaves  Preparations....... Marination..... Give a nice massage to chicken breasts with pink salt and curd, cover and keep this in refrigerator for half an hour.   Remove from fridge...

  I’m sure you’ll love these wings as much as I do and you may even be surprised by how easy it is to make them! These are made with just a handful of everyday, simple ingredients. Truly these are one of the most easy and quick pan fry chicken recipes. Ingredients.... 500g Chicken wings with skin 2 tblsp Honey 1 tbsp finely paste garlic  ¼ White pepper powder  ½ tsp Arrowroot powder  1 tsp Chilli powder mo ½ tsp Soya sauce ½ tsp white vinegar For garnishing.... Spring onion chopped Dry chilli flakes  Preparations..... Clean wash the wings properly.  Take a water on a vok, add wings, sprinkle salt, vinegar and black pepper. Don’t go overboard with the salt, can taste a little salty when we use soya  sauce later. Give a nice boil, we need perfect shape without loosing it's skin. Cook for 10 to 25 minutes on medium heat.  Switch off the flame remove all wings on a plate, keep this in refrigerator for 20 minutes to set the outer skin and slightly hard...

  Ingredients.... Noodles  1 bowl chicken curry 2 tbsp Dry shrimps 2 Egg  1 half boiled egg ( for garnish) 1 tblsp chopped garlic 1 tbsp chopped green chillies  1 sliced onion 2 to 3 tbsp sliced cabbage 1 tsp garam masala Salt if needed  Oil Preparations...... One bowl of chicken curry, with small pieces of chickens or good to use leftover chicken curry. keep aside. Wash, clean rinse nicely and soak dry shrimps with little water. Bring a large pot of water to a boil. Cook the noodles accordingly your packages, Drain and rinse with cold water to stop the cooking process. Keep aside.  Heat a deep pan along with oil, make scrambled egg, scramble should look softly set and slightly runny in places, remove in a plate.      Again add oil to the same pan, then add garlic fry until brown, add shrimps fry for a while, add onions, chillies and cabbage. Cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the left over s...

  Ingredients.... 250 gm Fresh tuna 1 egg 80g sweetcorn 20g grated cheese 1 tbsp cornflour 1 tsp black pepper 1 tsp crushed garlic 1 tsp chilli flakes  Salt Oil Preparations... Wash, clean and fine chopped tuna fish and add sweetcorn, spices, egg and cornflour along with salt. Mix well keep this in refrigerator for 10 minutes for crispier fritters or else continue to fry. Heat oil in a frying pan, once hot, use your palm to create flatten patties from the mixture. You should have enough to make equal size patties, and probably enough space in your pan to cook 4 at a time. Fry 5 minutes and then using a flat spatula, carefully flip the fritters over, they should be golden brown on the bottom and well bound. Cook for a further 2-3 minutes until golden brown on both sides, then transfer to a plate while you complete the same process with the remaining fritter mixture. Serve alongside a salad or eat as is with a spicy dipping sauce.    Or don't wait for servings just rem...