Before 1 year when i came to Chennai,i heard from my husband that south Indian people always prepare lots of variety of rice...that time i was decided to make this..but unfortunately i don't get chance to make it,because he does not prefer any mixed variety of rice..but today i just made it for myself,since he has some party in office...Yahooooooooo
Ummmmm......Its unassuming tangy smell & taste that trigger my mood 
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INGREDIENTS:
- Raw rice-2 cup.
- Turmeric powder-1/4 tsp.
- Fresh Curry leaves-15-20.
- Mustard seeds-1 tsp.
- Dry red chili-2.
- Chana dal(Bengal gram)-1 tbsp.
- Skinless Urad dal-1 tbsp.
- Vertically slit green chili-2.
- Chopped ginger-1+1/2 tsp.
- Hing-a pinch.
- Large lemon sized tamarind ball. (Soak in a cup of water ~10 min & extract pulp)
- Roasted Sesame seeds powder-1+1/2 tbsp.
- Roasted peanut-3 tbsp.
- Refined oil-3 tbsp.
- Salt to taste.
Method:
- Cook the rice in such a way that each grain is separate & spread it in a plate to cool,when it cool sprinkle 1 tbsp oil & fresh curry leaves.
- Heat rest of oil in a pan,add mustard seeds & dry red chili,when it splutter
add chana dal,urad dal,stir it till dal turns golden brown,then add slit green chili,chopped ginger ,hing & few curry leaves,fry for few minute.
- Add tamarind extract & turmeric powder,cook till the raw smell of tamarind disappears(~ 5-7 min),when it will thick but flowing paste,remove it from heat.
- Add the cooked tamarind paste with the cooked rice,mix well so that paste will evenly coated over rice.adjust salt.Finally sprinkle the roasted sesame seed powder & roasted peanut,combine well.
- "Tamarind rice" is ready to serve.Serve with raita.
This is a very healthy & tasty recipe & also easy to make....i give a twist the shape(heart shape) 
of this cutlet from its regular round shape.....
INGREDIENTS:
- Oats-1 cup.
- Potatoes-2 (Boiled & mashed).
- Grated carrot-1/4 cup.
- Chopped beans-1/4 cup.
- Chopped onion-1.
- Sprouted moong dal(green gram)-2 tbsp.
- Green chutney-1 tbsp. (*click this link for mint chutney recipe)
- Red chili powder-1/2 tsp.
- Amchoor powder-1/2 tsp.
- Curd-2 tbsp.
- Lemon juice-1 tbsp.
- Chopped coriander-2 tbsp.
- Salt to taste.
- Oil for shallow fry.
Method:
- Mix all the ingredients with oats,mash well to bind it.Make 8-10 balls of the mixture.
- Take a heart shape cutter, put it on your palm,then fill this mixture & shape it into heart, remove the cutter from your palm & gently place the mixture in a preheated non stick pan by adding little oil.
- Cook the hearts in medium heat till both sides r done.
- "Oats heart shaped cutlet" is ready to serve.Serve hot with tomato ketchup.♥♥♥♥♥♥♥♥
Its a popular chutney prepared by using fresh mint leaves & coriander leaves..It can be served as an accompaniment of any Indian appetizers like tikkas & kebabs and also to prepare our favorite roadside snacks 
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INGREDIENTS:
- Chopped mint leaves-2 cup.
- Chopped coriander leaves-1 cup.
- Lemon juice-2 tbsp.
- Green chilies-2/3.
- Salt to taste.
Method:
- Combine all the ingredients & grind to a smooth paste in a blender & using very little water.
- "Mint/pudina chutney" is ready...Refrigerate & use as required.
Before going to the recipe,i want to wish all of my dear friends a happy CHADAKHAI ....i always love to eat non-vegetarian food...but in the month of kartik,non-veg is not allowed to eat in odia culture
... so,today is the day,where all waiting comes to an end after a long gap 
....Well after lots of drooling
lets come to the main point...how to make the "MACHHA BESARA"......
Friends many people prepared besara in different different way,i learn this besara recipe from my mom..& its outcome is fantastic...so hope 
u also like this....
so friends,here is the recipe...
INGREDIENTS:
- Rohu fish-1 kg.
- Mixed paste-(medium size onion--1,garlic cloves-8,mustard seeds-1 tbsp,red chili-3).
- Dry mango(ambula)-1.
- Sliced tomato-1.
- Slit green chili-2.
- Turmeric powder-1 tbsp+1/2 tsp.
- Mustard oil-3 tbsp+oil for frying fish.
- Salt to taste.
Method:
- Cut the fish in small pieces & wash them thoroughly,then marinate it with salt & turmeric & keep aside for 10-15 min.
- Heat oil in a pan,fry the fish in batches of 3 or 4 pieces at a time & keep aside.
- Again heat oil in a pan,add mustard seeds,when it splutter,add mixed paste,dry mango,turmeric pwd & salt,stir it for 1 min,then add 1 cup of water,let the curry boil.
- Then add fried fish,slit green chili & sliced tomato,boil it 2-3 min,switch off the flame.
- Finger licking"MACHHA BESARA" is ready to serve.Serve hot with steamed rice.
Aloo methi is a delicious dish...which is made with potatoes,fenugreek leaves & combination of spices..The best part of this dish is made without onion & garlic.
.So that u can take it in pooja & brata 
....Now days,the wholy "PANCHUKA-a sacred festival of odisha" ,which is celebrated
last 5 days of the month kartika" is going on.In these days,the people of odisha give up their non-vegetarian food..so,i think its the best time to share this recipe with u.....
INGREDIENTS:
- Potato-4(medium size).
- Fresh Fenugreek leaves-/dry fenugreek leaves(Kasturi methi)-a handful.
- Amchoor(dry mango) powder-1/2 tsp.
- Red chili powder-1 tsp.
- Coriander powder-1/2 tsp.
- Turmeric powder-1/2 tsp.
- Cumin seeds-1/2 tsp.
- Pinch of hing.
- Refined oil-3 tbsp.
- Salt to taste.
Method:
- Boil the potatoes,peel the skin & cut in small cubes.
- Heat oil in a pan,add cumin seeds,when it splutters,add hing in low flame,add red chili powder,coriander pwd,turmeric pwd,salt with fenugreek leaves,saute it 1 min.
*if u r using dry fenugreek(kasturi methi),then 1st soak it in water about 4-5 min,then add it in masala.
- Then add potato cubes & amchoor pwd,mix it well,so that masala coated over it,sprinkle some water,cook it for 5-7 min in medium flame by covering the pan,do stir it 1 or 2 times in between,once it done,switch off the flame.
- "Aloo methi" is ready to serve,serve hot with rice/roti...
INGREDIENTS:
- Dried yellow peas-1 cup.
- Potato-2(medium size).
- Mixed paste-(1 inch Ginger+2 green chili+1 Chopped tomato).
- Cumin seeds-1 tsp.
- Red chili powder-1/4 tsp.
- Turmeric powder-1/2 tsp.
- Coriander powder-1/2 tsp.
- Garam masala powder-1/2 tsp.
- Chopped Coriander leaves-1 tbsp.
- Refined oil-2 tbsp.
- Hing a pinch.
- Dried fenugreek leaves (kasturi methi)-few.
- Sugar a pinch.
- Salt to taste.
Method:
- Soak the yellow peas for minimum 4-5 hours,cut the potato into halves.
- Take a pressure cooker,add the soaked peas,potato & salt,pressure cook it for 1-2 whistle,make sure that it is soft,then remove it from pressure cooker,remove the outer skin of potato & cut into cubes & keep aside.
- Take a bowl,mix the mixed paste with red chili pwd,coriander pwd,turmeric pwd with ¼ cup water.
- Heat oil in a pan,add sugar,let it caramel,then add cumin seeds,when it splutters,add hing.
- Now add spicy mix,keep stirring & cook till the oil separates.
- Then add boiled peas & potato,kasturi methi & salt,mix it properly,so that masala is coated over it,add 1/2 cup of water & garam masala into it,cover & cook for 3-4 min or till the desired consistency.
- "Matar tarkari" is ready to serve.Serve hot with rice/roti..
