Egg curry(anda tarkari)

INGREDIENTS:

• Boiled egg-4.
• Boiled Potato-2 medium size.
• Mixed masala(1-onion,8-garlic cloves,1 piece of ginger,some cumin seeds,3-red chili).
• Tomato pure-(2-medium size tomato).
• 1 spoon red chili powder.
• Sugar-1/6 tsp
• Some chopped coriander leaves.
• 4-5 tsp refine oil.
• 1/2 tsp garam masala.
• Salt to taste.

PREPARATION:

• Remove the shell of boiled egg & keep aside.
• Heat the pan,add 2 tsp refine oil,fry the egg till golden brown & keep aside.
• Add 3 tsp refine oil in pan,add sugar,add cumin seed.
• When it start spluttering ,add mixed masala,red chili powder,turmeric powder,salt stir for 1 min.
• Then add tomato puree,boiled potato stir until the raw smell of mixed masala go.
• Add 1 cup of water,let the gravy boil for 5-10 min.
• Add fried egg in this gravy,boiled it for 3 min & sprinkle some garam masala over it.
• Garnish it with coriander leaves.
• "Egg curry" is ready to serve.enjoy....

Pakudi tarkari(Pakodi curry)

INGREDIENTS:

For pakodi:

• Besan(Gram flour)-1 cup.
• Roasted chili powder-1/2 tsp. 
• Cumin seeds-1/2 tsp.
• Eno fruit salt-1/2 tsp.
• Salt to taste.
• Water.
• Oil for frying.

For curry:

• Mixed masala(1-onion,8-garlic cloves,1 piece of ginger,some cumin seeds,3-red chili).
• Tomato pure-(2-medium size tomato).
• 1 spoon red chili powder.
• Some chopped coriander leaves.
• 4-5 tsp refine oil.
• 1/2 tsp garam masala.
• Salt to taste.

PREPARATION:

• Take a bowl,add all the ingredients for pakodi with water to make a smooth batter,mix well to avoid  lumps.
• For fry,heat a pan with sufficient oil in medium flame,when the right temperature is reached,drop small amount of batter to the oil by using finger/small spoon.Fry till golden brown in color,keep aside.
• Heat another pan,add some oil,add cumin seeds,when it starts spluttering,add mixed masala,red chili powder,turmeric powder,salt stir for 1 min.
• Then add tomato puree,stir until the raw smell of mixed masala go.
• Add 1 cup of water,let the gravy boil for 5-10 min.
• Add fried Pokadi in this gravy,boiled it for 3 min & sprinkle some garam masala over it.
• Garnish it with coriander leaves.
• Pakudi tarkari  is ready to serve.

Drumstick potato fry(Sajana Chuin Aalu besara Bhaja)

INGREDIENTS:

• Drumstick(sajana chuin)-5.
• Potato(aalu)-2 medium size.
• Mixed masala (1-onion.8-garlic cloves,1 tbsp mustard seeds,3-red chili ).
• Phutana(cumin seed+mustard seed+fenugreek seed)-1/2 tsp.
• Turmeric powder-1/2 tsp.
• Salt to taste.
• Mustard oil-3-4 tsp.

PREPARATION:

Drumstick potato fry

• Wash & peel off the out-layer of drumstick &  potato,cut drumstick into lengthwise pieces & potato into small round-wise pieces.
• Heat oil in a pan,add phutana,when it starts spluttering,add mixed masala,washed drumstick & potato,turmeric powder,salt stir it,then add 1/2 cup water.
• Cover it with a lid & allow it to boil 5-10 min in low flame.
• Open the lid,fry till water evaporated(add oil if required).
• "Drumstick potato fry" is ready to serve.Serve hot with rice/pakhala.

Moong palak dal(Spinach with mung)

INGREDIENTS:

• Moong dal-1 cup .
• Chopped spinach(palak)-3 cup.
• Chopped coriander leaves-1/2 cup.
• Cumin seed-1 tsp.
• Turmeric powder-1/2 tsp.
• Red chilies-2.
• Salt to taste.
• Refined oil-1 tsp.

PREPARATION:

• Wash the moong dal,Pour it into a pressure cooker,add turmeric powder,salt,3 cup water.Close the pressure cooker,Wait till 1 whistle.
• After 1 whistle,switch off the flame,open the pressure cooker,add chopped spinach & coriander leaves into it,stir it.
• Heat a pan,add some refined oil,add red chilies & cumin seeds,when it starts spluttering,add the dal,stir it,let the dal boil for 5 min(if required add some hot water).
• Then serve hot with rice.

Vegetable idli

INGREDIENTS:

• Skinless urad dal-1/2 cup.
• Rice-1 cup.
• Grated carrot-1 medium size.
• Chopped beans-4 to 5.
• Grated cabbage or cauliflower-1/4 cup.
• Chopped coriander leaves-2 tsp.
• Green peas-3 to 4(optional).
• Black pepper powder-1 tsp.
• Eno fruit salt-1 tsp.
• Salt to taste.
• Refined Oil- 2 tsp.

PREPARATION:

Vegetable idli

• Wash & soak the urad dal & rice separately 3-4 hours.Drain & mix it & grind it to make fine paste using very little water(in-case you find that batter is thin ,then you can add sooji to make it thick ).Leave this batter 4-5 hr or overnight for fermentation.
• Add all the vegetables,coriander leaves,black pepper powder,salt,eno into the batter & mix well.
• Grease the idli moulds with refined oil.Pour the spoonful of batter into each moulds.
• Place the idli moulds into the steamer by adding some water in steamer.steam this mixture 10-12 min or till done.Insert a knife,if it come out clean then it done.Keep it 5 min to cool down.
• "Vegetable idli" is ready to serve......Serve hot with coconut chutney. :)

Soyabean cutlet

INGREDIENTS:

• Soyabean chunks-1 cup.
• Potato -2 medium size(boiled & mashed).
• Finely chopped coriander leaves-2 tsp.
• Finely chopped mint leaves-2 tsp.
• Chat masala-1 tsp.
• Black pepper powder-1 tsp .
• Garam masala-1 tsp.
• Ginger-garlic paste-1 tsp.
• Chopped onion-1.
• Green chili-2.
• Cumin seeds-1 tsp.
• Corn flour-2 tsp for binding.
• Salt to taste.
• Refined oil for shallow frying.  

PREPARATION:

• Soak soyabean chunks for 30 min in hot water.Squeeze & drain all water from soyabean & grind it(* don't make fine paste).
• Take a bowl,mix all the ingredients with this mashed soyabean,make it smooth dough,Make small balls & flatten it by using your palms to give it a round/oval shape.
• Heat a non-stick pan,add some refined oil over the pan,arrange the soyabean cutlet on the pan,shallow fry the cutlet on both side till golden brown in color.
• Serve  it with tomato ketchup.

Dhokla

INGREDIENTS:

• Gram flour(Besan)-2 cup.
• Curd-1 cup.
• Ginger-green chili paste-1 tsp.
• Eno fruit salt-1 tsp.
• Turmeric powder-1/2 tsp.
• Lemon juice-1 tsp.
• Mustard seed-1 tsp.
• Sugar-1 tsp.
• Green chili-3 vertically slit.
• Few curry leaves.
• Salt to taste.
• Oil-3 tsp.

PREPARATION:

Dhokla

• Take gram flour in a bowl,add curd,salt,sugar & water, mix well to avoid lumps  make a smooth thick batter & keep aside 2-3 hours.
• Add ginger-green chili paste,turmeric powder,lemon juice to the batter & mix well.Mix eno fruit salt while you are going to steam
• Heat a cooker in gas. Grease a wide flat bottom vessel(cooker container).
• Pour the batter into the greased pan,steam this mixture 10-12 min or till done  without the pressure valve.
• Insert a knife,if it come out clean then it done.Keep it 5 min to cool down & then invert into a plate.Then cut into the big cubes.
• Heat 1 tsp oil in a pan,add mustard seeds when it starts spluttering,add curry leaves.Remove & pour it over the dhoklas.
• Garnish this dhokla with slit green chili.
• "Dhokla" is ready to serve....Serve it with chutney.

Matar paneer

INGREDIENTS:

• Paneer - 200gm.
• 1 cup green peas.
• Tomato pure-(2-medium size tomato).
• Mixed masala(1-onion,8-garlic cloves,1 piece of ginger,some cumin seeds,3-red chili).
• 1 spoon red chili powder.
• 2 sliced green chili.
• Some chopped coriander leaves.
• 4-5 tsp refine oil.
• 1/2 tsp garam masala.
• Salt to taste.

PREPARATION:

• Cut paneer into cubes.
•  Heat the pan,add 2 tsp refine oil,fry the paneer till golden brown & keep aside.
• Add 3 tsp refine oil in pan,add cumin seed.
• When it start spluttering ,add mixed masala,red chili powder,turmeric powder,salt stir for 1 min.
• Then add tomato puree,green peas,sliced green chili,stir until the raw smell of mixed masala go.
• Add 1 cup of water,let the gravy boil for 5-10 min.
• Add fried paneer cubes in this gravy,boiled it for 3 min & sprinkle some garam masala over it.
• Garnish it with coriander leaves.
• Matar paneer is ready to serve.

Kendrapara Rasabali(ରସାବଳି)....

"ରସାବଳି" is a sweet dish from odisha...ରସାବଳି is offered to lord Baladevjew & originated in the Baladevjew temple of kendrapara...It is one of the chapan bhog of Of jaganath temple

INGREDIENTS:

• Paneer(chenna)-200gm.
• Wheat flour(atta)-3-4 tsp.
• Sooji-1 tsp.
• Sugar-250 gm.
• Eno-1/4 tsp.
• Cardamom-2 gm.
• Milk-500 ml.
• Refined oil for deep frying.
• Salt.

PREPARATION:

• Take a bowl,add paneer,mashed it.Then add wheat flour,sooji,2 tsp sugar,pinch of salt,cardamom powder,eno mix it & make it smooth dough.
• Make small balls & flatten it by using your palms to give it a round shape.
• Heat oil in a pan,deep fry the round shape rasabali till both the side turn golden brown.
• Heat another pan,add milk,3 tsp sugar,1 tsp cardamom powder.boiled it.
• Then add fried rasabali to the boiled milk & boiled it for 4-5 min in low  flame.switch off the flame.
• The sweet delicious kendrapara rasabali  "ରସାବଳି" is ready to serve..:)

Poi chingudi tarkari(prawn spinach malabar curry)

INGREDIENTS:

• Chingudi(prawn)- 100 gm (washed & marinated with turmeric powder & salt)
• poi(spinach malabar)-200 gm(washed & cut)
• Potato-(2-medium size,washed & cut into cubes)
• Mixed masala (1-onion.8-garlic cloves,1-piece of ginger,1/2 tsp cumin seeds,1 tsp mustard seeds,4-red chili )
• 1 spoon turmeric powder.
• 4-5 tsp mustard oil.
• Salt to taste.
• 1/2 tsp panch phutana.

PREPARATION:

• Heat a pan,add some mustard oil,add marinated prawn,deep fry it & keep aside.
• Add rest of the mustard oil,add panch phutana when it starts spluttering,add mixed masala,turmeric powder,salt stir it 1 min.
• Add poi,potato cubes into it stir it 1 min.
• Now add 2 cup of water to it & let it to boil 10-15 min.Then add the fried prawns & mixed it properly & cook it for 2-3 minute.
• Serve this poi chingudi tarkari with rice.

Methi (Fenugreek) paratha.

INGREDIENTS:

• Wheat flour-2 cup
• Methi leave-1 cup
• coriander leave-1/2 cup
• Green chili-1
• Salt to taste.
• Refined oil to make paratha.

PREPARATION:

• Wash methi leaves,coriander leaves & drain the water.
• Grind methi leaves,coriander leaves,green chili (don't make fine paste).
• Pour this mixture into a bowl & add wheat flour,salt,1 tsp oil & some water  to make a soft dough,keep aside 30 min.
• Now make equal sized ball out of it & roll the ball to make paratha.
• Heat the pan & put the roll paratha on it,when u see tiny bubbles rise on it,apply little oil & flip it over to the other side.
• Let the other side also get cooked.
• The paratha is done,when the both side is crispy & golden brown.
• Serve it with aloo dum or any other side dish in your choice.
• You can also make puri by using this dough.

Dahi machha(ଦହି ମାଛ).....

INGREDIENTS:

• Rohu fish-1/2 kg
• Green chilies-3
• 1 cup curd.
• Tomato puree(2-medium size tomato)
• Mixed masala (1-onion.8-garlic cloves,1-piece of ginger,1/2 tsp cumin seeds,1 tsp mustard seeds,4-red chili )
• Finely chopped coriander leaves.
• 1 spoon red chili powder.
• 1 spoon turmeric powder.
•  4-5 tsp mustard oil
• 1/2 tsp garam masala
• Salt to taste.

PREPARATION:

• Wash thoroughly the fish,add some turmeric powder & salt to marinate it & leave aside half an hour.
• Heat pressure cooker,add some mustard oil.
• Add some cumin seed,when it starts spluttering,add mixed masala,tomato puree,stir it 1 min.
• Then add curd ,red chili powder,turmeric powder,green chilies,salt,1/2 cup water & stir it 1 min.
• Add  marinated fish,close the pressure cooker,wait till 1 whistle.
• After 1 whistle ,open the lid of pressure cooker,add 1/2 tsp garam masala,stir it.
• Garnish with coriander leaves.
• Serve hot with rice.

Prawn potato curry(chingudi tarkari)

                                   

INGREDIENTS:

• Prawn-500gm
• Potato-(2-medium size)
• Tomato-1(finely chopped)
• Onion-1(finely chopped)
• Green chilies-2
• Chopped coriander leaves.
• 2 tsp ginger-garlic paste.
• 1 tsp red chili powder.
• 1 tsp cumin powder.
•  1/2 tsp turmeric powder.
• 1/2 tsp cumin seed.
• Salt to taste.
• 4-5 tsp refined/mustard oil.

PREPARATION:

• Cut the potato into cubes.
• Wash thoroughly the prawn & add 1/4 tsp of salt & a bit of turmeric powder & marinate it & keep aside.
• Heat the pan & add 2 tsp refine oil.
• Fry the washed prawn till it became orange color.
• Add rest of the oil  & add cumin seed , when it starts spluttering, add finely chopped onion & fry it till golden brown in color.
• Add ginger-garlic paste,red chili powder,cumin powder,turmeric powder & salt ,stir till the raw smell is gone .
• Add cut tomato & potato & mix properly.
• Now add 1 & 1/2 cup of water to it & let it to boil 5-10 min.
• Then add the fried prawns & mix it properly & cook it for 2-3 minute.
• Garnish it with coriander leaves.
• Serve this prawn(chingudi) curry with rice.

Egg omelette

                                       

INGREDIENTS:

• Eggs-2.
• Onion-1 (finely chopped).
• Tomato-1 small (finely chopped).
• Green chili-2 (finely chopped).
• Coriander leaves-2 tsp.
• Some cumin seeds.
• Oil to fry.
• Salt to taste.
• Turmeric powder-1/4 tsp.

PREPARATION:

Egg omelette

• Broke the eggs & add chopped onion,tomato,green chili,coriander leaves,salt & turmeric powder.
• Heat the pan,add 2 tsp refine oil & add cumin seed.
• When they starts cracking,add the mixer & cook over low heat till mixture is firm & flip it & fry the other side.
• Delicious "Egg omelette"  is ready to serve.Serve hot.

chilli paneer recipe(dry)

                                                       

INGREDIENTS:

• Paneer -250gm.
• Capsicum-1.
• onion(3-medium size).
• Tomato-(1 medium size).
• 2-sliced green chili.
• 4-garlic cloves,1-small piece of ginger.
• Some coriander leaves.
• 2 tsp corn flour.
• Soya sauce-1 tsp.
• Chili sauce-1 tsp.
• Tomato ketchup- 2 tsp.
• Pepper powder-1/4 tsp.
• Refine oil for frying.
• Salt to taste.

PREPARATION:

• Cut paneer,capsicum,onion,Tomato into cubes.
• Finely chopped the garlic & ginger.
• Finely chopped the coriander leaves.
• Heat 2 tsp oil in pan & fry paneer cubes till golden brown in color & keep aside.
• Add 3 tsp oil in pan & fry the onion & capsicum cubes for 30 sec.
• Add chopped garlic & ginger.fry it for 20 sec.
• Add tomato cubes,green chili into it,fry it for 20 sec.
• Add fried paneer cubes,salt  stir for 30 sec,reduce the heat.
• Add chili sauce,soya sauce,tomato ketchup,pepper powder,stir for 20 sec.
• Mix 2 tsp corn flour with 4 tsp water & small pinch of salt,then add it into the fry,stir for 10 sec.
• Garnish it with coriander leaves.
• Then serve it with roti...:)