Green Capsicums 4 medium : Cut into 1 inch cubes Besan – 1/4 cup Oil – 2 tablespoons Mustard seeds – 1/2 teaspoons Cumin seeds – 1/2 teaspoon A pinch of asafoetida (hing) Turmeric powder – 1/4 teaspoon Red chilli powder – 2 teaspoon Garam masala powder – 1/2 teaspoon Tamarind pulp(imli) – 2 teaspoon Sugar – 1/2 teaspoon Peanuts, roasted & Crusded – 2 tablespoon Salt to taste Method : Heat 2 tablespoon oil in a pan. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. When the mustard seeds begin to splutter and cumin seeds change color,…
Author: Suchitra P
Crabs 6 large, Coconut scraped 1/2 Garlic 8 cloves Whole dry red chillies 8 Cumin seeds 1 teaspoon Turmeric powder 1/4 teaspoon Oil 1 tablespoon Onion sliced 1 large Tamarind pulp 1 tablespoon Salt to taste Garam masala powder 1 teaspoon Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating). Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste. Heat oil on medium heat and sauté onion for two minutes. Add ground masala and…
Shimae Oil for fry Green Chillies Tomato Sauce Chilli Sauce Soya Sauce Onion- Sliced Capcicum-Sliced Cabbage-Sliced Gajar-Sliced Vinager-1 tablespoon Process of Cooking: Put the pan on gas.add some oil to fry the shimae .fry it till it get golden colour. After it been fried properly remove it from gas and keep it aside. Take another pan and put 2 tablespoon of oil in it.add 2-3 green chillies(cut into two halfs)and fry for some time.add onion,capcicum ,cabbage,gajar and fry it for some time. Add vineger,salt in it. Add soya sauce,tomato sauce,chiili sauce and stir it for some time. Add water and…
Besan/gram flour 1cup Ghee ½ (I use organic) Sugar powder 1 cup Cardamoms powder ½ tsp Cashews 10 chopped (optional) Process of Cooking Heat the ghee in a kadahi/pan; and add the ram flour & stir it for 25-30 low heat. It will start feeling ghee & will give a nice aroma also color should be in brown. Then add dry fruits & mix it well. Turn off the flame. Add cardamoms powder with sugar & mix it well. (Grease the plate/tray with ghee. Pour the mixture into the greased tray also garnish it. Keep aside to it cool for…
Maida 1cup Corn starch 2tbsp Honey ½ cup Ghee 3tbsp Bake soda ½ tsp Baking powder 1 ½ tsp Vinegar white 2tbsp Orange zest½tsp (I use dry) optional Vanilla essence ¼ tsp Amul ½ cup Water ½ cup Salt ¼ tsp Dry fruit (optional) ¼ cup Process of Cooking Method:- Grease the baking tine with little oil/ghee/butter and dust with maida/Flour till well coated. Sift the flour, Amul powder, baking soda, baking powder and salt transfer into a mixing bowl. Add the Oil, water, honey and vanilla essence. Beat the mixture using a wooden spoon or a beater till well blended.…
500g chicken 2 eggs 1 cup – dry bread crumbs For marinade: 2 tsp – garlic paste 2 tsp – chilli powder1 tsp – jeera powder 2 tsp – coriander (Dhania) powder 1 tsp – cinnamon (dalchini) powder 1 tbsp – maida Salt to taste Wash chicken & pat dry Prick with a fork all over. Mix all marinade ingredients in a bowl. Add the chicken and marinade for overnight or 5 hour in fridge Beat eggs and add salt & chilli powder. Spread bread crumbs in a flat plate. Heat oil in a pan. Dip each chicken in egg…
Bhindi 250 gm Onion sliced 2 medium Green Chilli 2 Red Chilli powder 2 teaspoon Turmeric powder 1/4 teaspoon Coriander powder 2 teaspoon Dried mango powder 1 teaspoon Cumin seeds 1 teaspoon Oil 2 tablespoon Method Heat 2 tablespoons oil in a pan. Add 1 teaspoon cumin seeds and 2 green chilles. Saute for half a minute. Add 2 medium onions and saute till brown. Add 250 grams Bhindi and toss to mix. Add 1/4 teaspoon turmeric powder, 2 teaspoons red chilli powder, 2 teaspoons coriander powder, salt Add 1 teaspoon amchur. Mix well, lower heat and cook till the…
Great News for Odia Travelers from Bhubaneswar to Delhi, Now you can Enjoy Ghuguni, Chhena Poda, Chhena kofta and Machha Tarakari while flying to Delhi. Vistara, has introduced Odia cuisines in the in-flight menu for the first time in its Delhi-Bhubaneswar flights. For the Odia travellers, it seems that the way to their heart is indeed through their stomach. The non-Odia travellers, too, appreciated the novel menu. “I enjoyed the in-flight food. They served me something like an Odia sweet dish similar to a cake, and it was wonderful. When I asked what was the name, the flight attendants told…
Chicken-1 kg Onion-4 big size (2 finely chhopped) Garlic pest-2tbs Ginger pest-2tbs Garam masala-2tsp Haldi powder-1 tsp Salt to taste Oil-2 tbs Butter-(amul)-100gms Chilly powder-2tsp. Bay leaf-2 /3 Dahi(fresh curd)-1cup Process of Cooking wash the chiken and marinate it with salt and turmuric(haldi) for 1/2 an hour. Heat the oil ,add the chopped onions When the onion get golden brown add bay leaf ,ginger garlic pest, chilly powder,garam masala and fri it for 10 minutes in medium flame. After 10 minutes add the marinated chicken and cook it in medium heat till oil comes out. Then add the curd and…
3 big medium size boiled patato 3 cloves finely chopped garlic 1 string spring onion Chopped coriander Bread crumb of 4 bread Cornflour batter(2 spoon corn flour + 4 spoon water) Small pieces of mozerella cheese(as per your choice) Oil (for deep frying) Salt to taste Tomato ketchup for garnishing. Mash the patato using a patato masher.(Mash when it is hot, so that it can be easily mashed). Add salt to the mash and mix. Heat a nonstick pan, put 1 tbs spoon oil, and add the chopped garic, spring onion. Fry for 2 to 3 minutes, and then turn…