Preparation of Sweet Boondi.

Sweet Boondi gives a yummy taste, it is of small round crisp balls made of besan which mixed with water, deep fried until golden brown and put the balls into sugar syrup which slightly stick to your hand to touch. 

Ingredients:

1 cup besan

1 tbsp elaichi powder

1 tbsp rice flour

1 pinch baking powder

2 cups sugar

1 cup water

Refined oil for frying the boondis.

Big spoon with small round holes.

Boondis

method:

1. Mix the besan, rice flour, baking powder to make a smooth batter , don't put too much water.

2. Heat the oil in deep Khadai.

3. Take the boondi batter and put in the spoon which have so many small round holes. Scroll it smoothly that the batter balls fall into the oil. Fry them when the boondis are light gold in color.

4. Put the water and sugar in a saucepan and boil in medium high, when the syrup comes to boil add the elaichi powder and fried boondis.

5. Mix well and keep it for 1 to 2 hours so that the boondi will soak well in the sugar syrup.

6. Now drain the excess syrup and store them, our delicious yummy boondi is ready to eat,

7. Serve it with Kheer or puri.

Suji Kakara Pitha – A Traditional Sweet Recipe of Orissa

1. 500 gms Suji (Rava)

2. 6 Tablespoons sugar as per your taste.

3. Salt as per your taste.

4. 1 finely Grated Coconut 

5. 1 Tsp Cardamom Powder 

6. Vegetable Oil to Fry 

7. 1 Tablespoon Desi Ghee 

Suji Pitha

1. Boil 1 Liter of water in a deep Kadhai,

2.  Once the water start boiling add 4 Tablespoons of Sugar and Little bit Salt and mix well. 

3. Reduce the flame, and add all Suji (Rava) too slowly and mixed with other hand that will be no lumps.

4. Once the suji batter is ready off the flame and let it to cool.

5.In another pan, heat the Grated coconut and mix 2 Tablespoons of Sugar and 1 tablespoon Cardamom powder. Once it mixed,off the flame and keep it aside to cool. 

6. When the Suji dough is cooled kneed the suji dough with Ghee to make it softer and softer.

7. Make small round balls from the dough, Flatten them and fill the coconut mixture in them.

8. Close the round balls to make a ball again and flatten a bit by pressing from both sides.

9. Heat Oil in a deep Kadhai and fry the flattened balls till they turn golden brown on both sides.

Now serve the Suji (Rava) pitha hot  to get the real taste. 

Matar Paneer Homemade recepie

Introduction:

Try this delicious of Matar paneer. This recipe is made without garlic or ginger but it's taste is super.

Cooking time : 25 Min

Serves : 4 people

Ingredients:

4 tsp Cashew nuts

Cottage Cheese (Paneer)

Green peas 1 small cup

3 tsp sesame seeds

2 tomatoes

2 tsp vegetable oil

1 tsp red chili powder as per your taste

1 tsp coriander powder

1 small spoon Garam Masala

1/2 tsp cumin powder

1 tsp Fenugreek leaves (kastoori methi)

salt to taste

Matar Paneer.

Preparation:      

1. Soak the cashew nuts in warm water for half an hour. Mix cashew nuts and sesame seeds together in a blender and grind to make a fine smooth paste.

2. Make tomato puree of 2 tomatoes.

3. Heat oil in a pan, add garam masala and tomato puree. Cook tomato puree start leaving oil.

4. Add the cashew and sesame seeds paste and cook for 2 Min.

5. Add red chilli powder as per your taste, coriander powder, cumin powder and cook for 3 to 4 Min, cover the lid.

6. Add water, mix and cook for 5 to 7 Minutes.

7.Add (Paneer) , green peas, salt, Fenugreek leaves and cook for 5 Minutes.

8. Finally add some fresh coriander leaves for better taste.

9. Serve it with rice, Kichdi, plain roti or paratha.

Indian sweet Gajar Halwa for winter season.

One of the most famous winter specials sweets, gajar ka halwa is an all-time favorite . 

Ingredient:

Carrots – 1 kg

Milk - 2 ½ cup boiled milk  (For better result use dry milk powder)

Sugar to taste

Cardamom Powder - ½ tsp

Butter - 2 tbsp

Almond - 8 to 10

Pistachio - 8 to 10

Cashew - 10 pieces

Gajar Halwa

Method of Preparation:

Wash, peel and grate the carrots thinly. Heat a pan with butter and Put the grated thinly carrot and cook on low flame till the raw smell disappears. Add the boiled milk and boil it on low flame till the mixture get thick. Once it starts thickening add sugar as per your taste and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the butter separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve it hot.

Indian Spicy Dhaniya Chutney.

Everyone loves to eat the various chaats and green chutney used in all the chaat recipe. The hot and spicy chutney with green colour attract and give the flavour too good.

I used green(Coriander leaves) chutney for preparation of chaat like samosa chaat, vada pav, Dahi Pucha, paneer sandwich, pakoda and  various types of dosa. Most people can eat this chutney with idlis and paratha. but the actual taste is with Indian chaat. 

Dhaniya chutney.

Ingredients:
1 cup coriander leaves
3 garlic
1 small onion
4 green chillies( as per your choice)
½ tsp lemon juice
salt as per your requirement

Process:
First blend all the ingredients by adding little water.
Make the Chutney paste thick, don't put more water.
Use the delicious green chutney with samosha chaat, pav bhaji, various types of dosha etc.
If you want little more taste then add some mint leaves.

Diwali Sweets: Gulab Jamun.

Gulab Jamun is the Traditional Indian Sweet Dish which is most favourite of all people. 

8 tbsp milk powder(doodh powder)
2 tbsp maida
1 tbsp Sooji
Little bit of baking soda
1/2 tsp lemon juice
1 tsp pure ghee 
5 tbsp milk, warm( for preparing the dough)

Processing of Sugar syrup: 
First we have to prepare the sugar syrup.
In a deep pan take 2 cup of sugar and we have to add 2 cup of water to boil.
In simmer boil for 3 to 4 minutes to get sticky.
Add the Cardamom powder and lemon juice, cover it and keep aside.

Gulab Jamun

Processing of gulab jamun:
In a large bowl take all milk powder and add the maida, rava.
Then add a little pinch of baking soda.
And you also add the ghee and finally add the milk little by little and knead it     well.
Knead the dough too soft and smooth.
Make small balls in your hand.But keep in mind there should be no cracks on     balls.
Heat the ghee in low flame after some time put the gulab jamun ball in the hot ghee and fry the jamuns balls till it turns golden brown.
After fry immediately drop the jamun balls into hot sugar syrup.
Cover the lid for 2 to 3 hours.
Finally Gulab jamun sized will be doubled and ready to eat.

Daily we need to take bananas for a good health

Dutia Osha Ghanta Tarakari( Mixed Vegetable curry) - Typical Odia curry

• Brinjal( Egg Plant) - 2 medium size
• Ridge Gourd (taste it first)- 1 medium size
• Cabbage - 1 small size
• Yam – 80 gm
• Pumpkin -80gm
• Carrot - 50gm
• Radish-  50 gm
• Runner Bean - 50 gm
• Potato -200 gm
• Cauliflower- 1 small size
• Tomato – 2 medium size
• Chick Peas - 50 gm
• Coriander Leaves - 15 gm
• Ginger – 15 gm
• Refined Oil– 100 gm
• Turmeric Powder - 1 Tsp
• Dry Chili – 2( as per taste)
• Bay Leaf - 2 pcs
• Cumin seed - 1tsp
• Garam Masala - 1tsp
• Chili Powder - 1tsp(as per your taste)
• Coconut pieces or shredded coconut - 1 Cup
• Salt – as per taste    

                                

PREPARATION :

• Soak the chick peas(Kabuli Chana) in water for 5 to 6 hrs. Boil it in a pressure cooker.
• Cut the vegetables into small pieces ( cabbage, potato, raddish, papaya, beans, brinjal( Egg Plant), ridge gourd( Janhi), Yam, pumpkin, beans, tomato, carrot,  cauliflower).
• Cut the drumstick into 1.5 inch long pieces.
• Make a thick paste of cumin seeds and garlic.
• Heat oil or ghee in a deep pan, Add jeera( cumin seeds), dry chili and bay leaf to the oil. When it starts spluttering then add the jeera and ginger paste. Fry for 2 to 3 minutes.
• When the Jeera and ginger masala paste turn into golden brown put all the cut vegetables into the Pan. Then add the boiled chick peas. Stir it well.
• Put the turmeric powder, garam masala powder, chili powder and salt to taste. Stir it properly and cover the pan. 
• When all vegetables are half cooked, add the small cubes tomatoes, coconut, and drumstick and stir it properly.
• Cover it properly and cook the vegetables when it is well cooked.
• Garnish with fresh coriander leaves and Grated coconut and remove from flame. Serve with plain rice or Khichdi and paratha or puri...

Odia Style Manda Pitha or Modak.

Manda pitha or Rice flour Modak is a steamed Rice Ball which is so much popular in all over Odisha state of India. In some parts of India it is called as Modak. Specially modak is prepared at the time of Ganesh Chturthi Festival at Maharsatra. Modak is prepared on some special puja day. It is Good gor health.

Ingredients

1. 1 cup rice soaked overnight
2. 3 cups water
3. 1 tsp. sugar as per your taste
4. 1/2 tsp. salt as per your taste

For Stuffing:

1. 3/4 cup dry homemade chenna(Panner)
2. 3/4 cup freshly grated coconut
3. 1/2 cup sugar
4. 6 cardamom seeds crushed 
5. 10 to 12 small Pieces Kaju for better taste

Rice Ball or Modak

Preparation:

1. Put all the Stuffing Ingredients in a pan and fry for 4-5 minutes and put in very slow flame.
2. Grind the soaked rice until paste is too smooth.
3. Put the rice paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft.
4. Take it from flame.
5. Keep it aside for 15 minutes to cool. 
6. Make 15-16 balls from the rice dough.
7. For each ball, put the Stuffed paste inside and shape it into smooth manda.
8. Tie a clean white cloth over the mouth of a deep pan filled with water and heat on medium or high.
9. Put all rice ball on top of the cloth.
10. Cover and steam it for 20-25 minutes until mandas(rice ball) are cooked properly.
11. Serve it with delicious Ghuguni Curry or some other vegetables.

Poda Pitha a delicious odia sweet dish

Poda Pitha or Baked cake in Pressure Cookeer.

Ingredients Required:

• 300 gm Arua Chaula(Rice)
• 150 gm biri dali(Black gram) 
• 1/2 cup of finely grated coconut (fresh nadia kora)
• 20 pieces of(Nadia Khanda) thin coconut slices.
• 250 gm sugar as per your taste (chini)
• 25gm chopped ginger into small pieces
• 1 cup of Khanda Kaju pieces
• 1 table spoon desi ghee or refined oil 
• 1/2 teaspoon salt as per your taste
• 1/2 teaspoon baking sodha powder

Poda Pitha

Preparation Method:

1. Soak the Arua Chaula and biri dali in water and put the rice and dal in separate bowls for 4 to 5 hours hours.
2. Wash them properly,and put the black gram(Biri dalli) with water in the mixer to form a fine batter.
3. Do the same with Arua chawla 
4. Mixed both the rice batters and black gram batters and add little bit baking powder for shoftness, coconut slices, grated coconut, chopped ginger, salt, sugar & cashew nuts.
5. Mix all the ingredients with a proper way and keep it aside for 2 to 3 hour.
6. In Medium flame heat the pressure cooker and put a thin layer of vegetable oil or Ghee on  the inner surface of the cooker.
7. Now poured the mixed batter into the cooker and close the lid , don't give the whistle
8. Place the pressure cooker in simmer flame for half an hour.
9. Off the falme and put the cooker comes to the normal temperature and take out the delicious bakery pitha carefully, and cut it into different shapes and serve.     

Preparation of Rabadi at home.

Rabadi is an Indian traditional sweet dish.This special dessert is a mixture of cream milk, malai with sugar and cardamom powder. Specially this sweet dish prepare on the time of holi festival.

Rabadi Preparation:

Preparation time: 5 minutes
Cooking time: 110 min

Rabadi Indian Sweet dessert

Main Ingredients:

1. milk
2. cream milk - 2 liters
3. Sugar - 1/4 cup as per your taste
4. Cardamom powder - 1/2 tsp
5. Saffron - 6-8 strands 
6. Pista and almonds
7. Almonds - 10-12, 
8. Rose water - few drops as per your choice

Processing:

1. chop the pista and almonds into small pieces and keep aside.
2. Boil the cream milk in a large container with a high flame. when the milk boil, reduce the  flame to low and allow to simmer.
3. Keep scraping the sides of the vessel and keep steering that the milk will be thickening.
4. After 1 hours, the milk will be reduced  to a thick mass. Add sugar as per your taste and half of the chopped nuts and mix it well. Allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity. Add cardamom powder, rose water and saffron and mix well.
5. Turn off the flame and allow to come to room temperature. 
6. Keep to a serving bowl.
7. Garnish the rabadi with remaining chopped nuts.
8. Serve it chill.

Methi chicken

Methi chicken is a delicious and a distinctive flavorful dish. Chicken Curry prepared with fresh fenugreek leaves is really a delicious dish.  Here’s comes the easy method to prepare. 

Ingredients for Methi Chicken :

• 1000 grams chicken 
• 2 tsp Shahi jeera
• 1 tbsp oil
• 4 cloves
• 4 small cinnamon sticks
• 4 Green Cardamom
• 1 Star Anise
• 1 to 2 Bay leaves
• 2 med onions chopped finely
• 2 med Tomatoes chopped finely
• 1 bunch fenugreek leaves 
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric
• 1 1/2 to 2 tsp chilli powder
• 1 1/2 to 2 tsp coriander powder
• 2 tbsp coconut powder
• Water as needed
• Salt as per taste

Methi chicken

To prepare Methi Chicken :

• Take a pressure cooker add oil, Whole garam masala and saute till aroma comes from garam masala.
• Add shahi jeera, chopped onion, ginger garlic paste, salt. Cook till onions are slightly golden brown, then add fenugreek leaves and mix well.
• Now add chicken and cook for 5 min then add tomatoes, chilli powder, coriander powder, turmeric powder, coconut powder and required amount of water depending on the required curry thickness mix well. 
• Close with lid and  cook for 2 to 3 wishil or till chicken gets tender.
• Methi Chicken is ready to serve. Sprinkle some coriander leaves and serve hot with Chapati, roti, Steamed Rice or even with Dosa or Idli.

Egg Maggi Noodles – a quick snack using noodles and eggs.

Every Indian mom famous for magi and young generation fond of it. Once mummy take bath and get up ready for children tiffin, now you tell  what is better than Maggie.

Egg Maggie Noodles – a quick snack using noodles and eggs.
Recipe type: Snacks
Cuisine:Indian
Serves:1

Ingredients

• 1 packet Maggie noodles
• 1 egg
• 1/4 cup chopped onions
• 2 garlic cloves
• 1/4 cup chopped carrots
• 1/4 cup chopped capsicum / bell pepper
• 1/4 tsp red chilli powder
• Maggie taste maker
• Salt to taste

Maggie Noodles

Instructions

• Chop onion and garlic finely.
• Chop capsicum and carrots into cubes.
• Bring 2 cups of water to a boil. Add the noodles along with a few drops of oil.
• Once noodles turn soft, switch off the flame. Make sure that they are not overcooked as they will turn out mushy.
• Drain the water and keep aside.
• Heat 1 tbsp oil in a pan. Add chopped garlic.
• Once they turn brown, add chopped onions. Saute till they turn translucent.
• Add capsicum and carrots along with red chilli powder.
• Mix well and cook this on a low flame till the vegetables turn soft.
• Beat the egg in a bowl and put the vegetables. Scramble the egg and once it is cooked, add the taste maker and mix well.
• Saute for a minute.
• Now add the cooked noodles. Mix well till the noodles are coated with the masala.
• Cook for a minute and remove from heat.
• Egg Maggie noodles is now ready to be served hot!
• You can serve with red chilli sauce or tomato taste.

Recipe of gulab jamun by sanjeev kapoor

Make Gulab Jamun with:- Sanjeev Kapoor Indian recipe

Gulab jamun is made by mixing milk with flour and baking soda so that the end result is expanding. The use of wheat merely as a medium “glue” that malleable milk and not destroyed when fried.

Thus, use is restricted merely filler wheat dough and add texture so that the dough is not too soft. If most of the flour, gulab jamun will taste like bread and reduced its distinctive flavor. Here are the ingredients we need to prepare before making gulab jamun.

Creating materials Gulab Jamun

• 100 grams of milk powder
• 25 gr flour
• 2 tablespoons yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Sugar Syrup Ingredients

• 100 gr sugar
• 1/4 tsp cardamom powder
• 1 tsp rosewater
• 400 ml water
• A few slices of turmeric

 How To Make Gulab Jamun

• Combine milk powder, flour, yogurt and baking soda into the container and knead by hand until smooth. If the dough is too hard, it can add a little yogurt and if it is too soft can be added a little flour.
• Make small dots have a diameter of approximately 2-3 cm, do not be too large because later will expand when fried dough. If dough is sticky, we could use a little oil on your palms.
• Put the dough into a circle and close the tray using a cloth napkin. Let stand for about 15-20 minutes.
• Meanwhile, we can make sugar syrup by means of pouring sugar, cardamom powder, rosewater and saffron and sliced ​​into the water into the pan.
• Boil and cook until slightly thickened sugar syrup because the water is slightly reduced. Remove and set aside.
• Heat the oil over medium heat, fry until fluffy dough circle and float and change color to brown. Consider the magnitude of the fire; if the dough does not expand but had a brownish perfect means fire that we use is too large.
• After gulab jamun means a brownish mark mature. Remove and serve with sugar syrup.
• Gulab jamun with Sanjeev Kapoor Indian recipe is ready to be enjoyed.

Odia Style Tomato Chuda Santula

Preparation Time: 30 Minuites (Approx)
INGREDIENTS

• Chuda(chiwda)-300gm
• Tomato- 300gm
• Piaja (Onion)-100gm
• kancha Lanka (green chili)- 4pcs(as per taste)
• Ada (ginger)-1 inch
• Bhrusanga patra (curry leafs)- 10 gms
• Refine tela (refined oil)-3 tbs
• Haladi gunda (turmeric powder)-1tsp
• Sorisha (mustard seeds)- 2tsp
• Pana Mahuri (saunf)- 2tsp
• Luna(salt)-as per taste

PREPARATION: STEP WISE

• Cut thin slices of onion and tomato. Keep aside.
• Slit the green chilies and crush the ginger.
• Heat oil in a deep pan, add mustard seeds, saunf, when starts splutter add onion slices, green chilies, crushed ginger and curry leafs. Fry it for sometime till the onion becomes golden.
• Add tomato to the above mixture, stir and cover it.
• Wash the chiwda and soak it in water for 1 min.
• Now takeout and add to the mixture in the pan.
• Put turmeric powder, salt. Stir well to mix everything properly, cook it for 2 more minutes remove from flame and garnish with coriander leafs.

How to make Vegetable Upma Recipe - Upma made with fresh cut vegetables and rawa.

Prep Time: 16-20 minutes
Cook time: 21-25 minutes
Serve: 4
Level Of Cooking: Medium

Ingredients for Vegetable Upma

• Semolina (rawa/suji) 1 1/2 cups
• Carrot cut into ¼ inch cubes and blanched 1 medium
• French beans cut into ¼ inch cubes and blanched 6-8
• Green peas blanched 1/4 cup
• Green capsicum 1 medium
• Onion 1 medium
• Green chillies 3
• Ginger 1 inch piece
• Extra virgin olive oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Curry leaves 15-20
• Split black gram skinless (dhuli urad dal) 2 teaspoons
• Salt to taste

Method
Step 1
Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute.
Step 2
Add onion and sauté for 2 minutes. Heat 3 cups water in another non stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
Step 3
Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
Step 4
Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
Step 5
Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
Step 6
You can also garnish with coriander leaves and/or freshly scraped coconut and serve.

TOMATO EGG KORMA CURRY RECIPE,HOW TO MAKE TOMATO CURRIES

Tomato Egg Curry or Tomato Egg Korma is a recipe made with onions, tomatoes, and coconut paste. Whenever I make Tomato Korma I usually boil eggs as the combination of both makes a wonderful tomato egg curry.

INGREDIENTS TO MAKE TOMATO EGG CURRY

• 3-4 tomatoes, finely chopped
• 1 large onion, finely chopped
• 1 or 2 slit green chillies(optional)
• 1 tbsp grated coconut
• salt to taste
• 1 tbsp oil
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• a pinch of turmeric powder
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 2 tsp coriander leaves

INSTRUCTIONS FOR TOMATO EGG KORMA

• Firstly, wash the tomatoes and finely chop them. Then slightly dry roast the grated coconut and make a paste of it and keep aside.
• Take a heavy bottom cooking pan, add oil and heat it.
• Add the finely chopped onions and saute till golden brown, add the green chillies
• Add the ginger garlic paste and saute well
• Add the tomatoes, make them soft, add salt, red chilli powder, turmeric powder, coriander powder, stir well and cook till oil starts leaving the masala.
• Add the blended coconut paste, stir and cook until oil starts appearing at the sides.
• Add 1 cup water or add water according to your requirement and cook well.
• Turn off the heat.
• Lastly add coriander leaves,garam masala powder and add eggs.
• Serve hot with any rice delicacy.

Besan Ladoo Recipe, How to make besan ladoo, easy diwali sweets.

Besan ladoo are ball shaped sweets from Indian Cuisine and are made in most festivals. Besan ladoo are sweet balls made from chickpea flour, sugar, ghee and nuts.

Besan Laddu is a recipe that is popular all over India. Besan Ke Ladoo is prepared a lot during festive season in India. This is the second variety of Besan ka laddu. You can find the other variety in just the previous post.

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 25-35 minutes

Makes: 10-12 minutes

Ingredients

1. 500 gms besan / gramflour
2. 3 tbsp sooji / rava / semolina
3. 1/2 tsp cardamom powder
4. 250 gms finely powdered sugar
5. 250 gms ghee / clarified butter
6. 2 tbsp finely chopped pista
7. 1 silver sheet / vark

Method:- 

1. Heat a kadhai / wok a little before it starts fuming, switch off the heat, wait for a minute and add the gramflour and semolina to the kadhai. Switch on the heat to medium high and keep stirring for 4-5 minutes.
2. You will see the besan getting lighter in the next 3-4 minutes, now add 4-5 tbsps of ghee to the flour mixture. Also add the cardomom powder. Keep stirring continuously till the ghee disappears. Keep stirring for 10 minutes, use two spatulas, so that the flour doesnt spill out, and also doesn't stick to the bottom.
3. Slowly you will observe the color changing, a little darker, which is when you can add a little 10-15 more tbsps of ghee to the mixture, it will get thicker, and difficult to stir, but you have to keep doing so.
4. In another 5-10 minutes, depending on your kadhai and heat, there will be a point when the mixture will release a distinctive fragrance of besan and ghee together, it indicates that the mixture is almost cooked.
5. Keep stirring at this stage, using the 2 stapulas and maknig sure it doesnt burn at the bottom. At a ponit it will again release the same fragrance, a distinctive one once again. At this stage add the rest of the ghee to the mixture.
6. The mixture will suddenly become very thin, but dont worry, keep stirring it over the heat for another 15-20 minutes. At this stage the mixture will start releasing the ghee and will become all shiny.
7. Switch off the heat and let the mixture rest until its completely cooled down.
8. Now add the sugar 1/4th at a time and mix thoroughly, the sugar requirement will differ from person to person, so check after each addition if you would like to stop and the sweetness is appropriate to your taste.
9. You may add the pista when adding the sugar, some like it without any dry fruits.
10.  Once you are satisfied with the mixture, take a leveled tbsp of the mixture and make perfect rounds using your palms.
11. Garnish with some silver sheets and pistachios.
12. Can be stored upto 2 weeks in air tight containers, and they will stay fresh. This will make up to 50 laddoos / 1 kg of the laddoos.

Jhudanga Aloo Fry Delicious Odia Style recipe

Ingredients :-

1. 100 gm Barbati (Yard Long Beans)
2. 1 big chopped Potato
3. 1 big sliced Onion
4. 1 Dry red Chili
5. 2-3 Green chillies
6. 1 tsp Panch Phutan
7. 1 tsp Coariander powder
8. 1/2 tsp Garam masala powder
9. 1/2 tsp Turmeric (Haldi) powder
10. Salt as per taste
11. 3-4 tsp Refined / Mustard Oil

Method :-

1. Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil.
2. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well.
3. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time.
4. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat.
5. Serve it as a side dish with rice or roti and dal.

Odia Kitchen Aamba Khatta recipe

Preparation Time : 25 Minuites

INGREDIENTS

• Aamba (Raw Mango) – 2 nos
• Sukhila Lanka ( Dry Chilies) – 2/3 Pc
• Sorisha (Mustard Seed) – 1tsp
• Jeera (cumin seeds) – 1tsp
• Bhrusanga Patra (Curry leaf) – 10 gm
• Sorish Tela (Mustard Oil) – 1 Large spoon
• Luna (Salt) – as per taste
• Chini (Sugar) – 1 Cup
• Bhaja Jeera Gunda (fried cumin powder) – 1tsp
• Lanka Gunda (Chili Powder) – 1tsp
• Haladi Gunda (Turmeric Powder) – 1tsp

Aamba Khatta

PREPARATION : STEP WISE

• To start with, cut the green mangoes into slices.
• Heat oil in a deep pan, add Cumin seeds, mustard seed, Dry chilies and curry leaves to it. Allow spluttering.
• Pour this sliced mango in it.
• Then add Turmeric Powder and salt according to the taste.
• Pour tow cups of water in it and keep on stirring in medium flame for approx. 5 minutes and then add sugar in it.
• Again wait for another approx. 5 minutes and then remove it from flame.
• Then add fried cumin and chili powder and mix it properly and serve.

Biryani rice is mixed rice dish from Pakistan.

Biryani rice is mixed rice dish from Pakistan. It is made with spices, rice, vegetables, or meat. This flavorful rice dish is easy to cook, and is great for vegetarian or non-vegetarian meals.

Prep time: 60-150 minutes
Cook time: 30 minutes
Total time: 90-180 minutes

Ingredients

1. Vegetarian Biryani
2. 4 cups Basmati Rice
3. 3 tablespoons Ginger & garlic paste
4. 5 green chilies (or less, depending on taste)
5. 1 onion finely chopped
6. 2 tomato finely chopped
7. 2 teaspoons ea. cinnamon, cloves, cardamom
8. Cashew nuts
9. 4 tablespoons oil or Ghee
10. 2 cups carrot, peas, & finely cut beans
11. 2 teaspoons Garam Masala powder
12. 3 teaspoons chili powder (or less, depending on taste)
13. Mint leaves & coriander leaves (handful)
14. Juice of ½ lemon

Preparing the Ingredients

1. Wash the Basmati rice. Before you begin cooking, you need to wash the rice. Fill a large bowl with cold water and pour in the rice. Use your hand to stir the rice in one direction. The water should get cloudy, so pour off the cloudy water. Refill the bowl with water. Continue rinsing the rice until the water is clear.
2. Washing the rice removes surface starches and any debris.
3. Soak the rice. After you have you rinsed the rice, soak it. Place the rice in a bowl of cold water and let it soak for 30 minutes to 2 hours.[2] Soaking the rice helps the grains expand and be fluffy.
4. You can soak the rice in the water you plan on boiling it in. If you do this, then the amount of water you need to use is 1.25 times the amount of rice. For 2 cups of rice, use 2 1/2 cups of water.
5. Chop the vegetables. If you are adding mixed vegetables, such as carrots, beans, tomatoes, cauliflower, or peas, cut them into smaller pieces. Make sure you wash the vegetables and set them aside, ready to be added to your rice.
6. Heat oil in a pan over medium heat. Add the cloves, cardamom, and cinnamon to the pan. Sauté for a few seconds, then add onions. Sauté until the onions turn transparent.
7. Add tomatoes and cashew nuts after the onions turn translucent.
8. Add mint leaves, coriander leaves, and green chilies to the pan. Stir and Sauté for a minute or so. Then add the ginger and garlic paste. Stir into the mixture in the pan, then Sauté for a couple of minutes.
9. Add garam masala, chili powder, carrots, peas and beans. Sauté for a few more minutes, stirring regularly.
10. Pour in 8 cups of water. After adding the water, add salt to taste. Stir everything together, then bring the mixture to a boil.
11. Add the rice. Pour the rice into the boiling water. Add the lemon juice. Cover the pot with a tight lid. Let the rice cook until done.
12. The rice is done when it is al dente, not mushy.[5]
13. As you check the rice, refrain from stirring. This will break the rice grains.
14. Add more water to the pot if you believe the water level is getting too low. Recover the rice and continue letting it cook.
15. Once the rice has cooked, serve the biryani hot. Try serving the biryani rice with rich curries or other delectable Indian main courses.

Odia Style Ghanta Tarkari(Mix Curry)

Cooking Time: 30 Min
Ingredients

1. Amurta Bhanda (Papaya)- 200 gm
2. Beans – 80 gm
3. Sajana Chhuin( Drumstick)- 60 gm
4. Baigana(Brinjal, Eggplant)- 175gm
5. Janhi( Ridge Gourd)- 130 gm
6. Bandha Kobi( Cabbage)- 150 gm
7. Mati Aloo(Yam) – 100 gm
8. Kakharu( Pumpkin)-100gm
9. Moola( Radish)- 100 gm
10. Barbati( Runner Beans) -100 gm
11. Aloo( Potato) -150 gm
12. Tomato – 100gm
13. Piaja ( Onion)- 100g
14. Kabuli Chana( Chick Peas)-50 gm
15. Nadiya(Coconut) – 25 gm
16. Dhania Patra (Coriander Leaves, Cilantro)- 25 gm
17. Ada (Ginger) – 25 gm
18. Rasuna(Garlic) – 25 gm
19. Refine Tela (Refined Oil) – 100 gm
20. Haladi Gunda (Turmeric Powder)- 1 tsp
21. Pancha Phutan ( Pancha Phoran)- 4 tsp
22. Sukhila Lanka (Dry Chili) – 1 or 2( as per taste)
23. Teja Patra( Bay Leaf)- 2 pcs
24. Tarkari Masala Powder( Curry Powder) – 2tsp
25. Lanka Gunda( Chili Powder)- 1tsp
26. Luna( Salt) – as per taste

Method:

1. Cut the vegetables after thoroughly washing them. 
2. Boil all the pulse seeds after soaking them in water for about 8 hrs. 
3. Make a paste of onion, ginger, and garlic. 
4. Fry cumin seeds and red chilies in a pan and then make rough powder of the same. 
5. Boil all the cut vegetables, pre-boiled seeds, coconut pieces. Add salt, turmeric powder, bay leaves. 
6. Take a tablespoon of oil in another pan and put it on medium flame. Add ½ teaspoon each of cumin seeds and mustard to it. 
7. When mustards start cracking add the paste of onion, garlic and ginger and stir well. 
8. After the paste turns golden brown, add the boiled mixture of vegetables etc. and stir continuously. Put the pan on low flame for 3 to 4 minutes.
9.  Add the cumin seeds and red chilli powder to the pan and stir well. 
10. Now your Ghanta is ready to be served.

Odia Style Drumstick and potato fry.

INGREDIENTS:

• Chhuin ( Drumstick )-6
• Aalu ( Potato )-1 Big size
• Sorisa ( Mustard seed )- 1tbsp
• Sukhila Lanka ( dry chili )- 1
• Rasuna ( Garlic )- 5 to 6  cloves
• Haladi Gunda ( Turmeric powder )- 1/ 2 tbsp
• Sorisa tela ( Mustard oil )
• Luna ( Salt ) to taste

PROCESS:

1. To start , peel  the outer layer of drumstick (chhuin) and cut it into pieces.
2. Make round slices of potato (aalu ).
3. Wash the pieces of potato ( aalu ) and drumstick ( chhuin ) properly.
4. Make a fine paste of mustard seed ( sorisa ),dry chili ( sukhila lanka ) and garlic cloves (rasuna).
5. Heat oil in a pan and put the pieces of potato (aalu) and drumstick ( chhuin ),add the paste, turmeric powder (haladi gunda),salt to taste ( luna ) and half cup of water.
6. Cover it with a lid and allow to cook for 5-8 mins on a lower flame.
7. Put off the flame after it is done and keep it aside.
8. Heat mustard oil ( sorisa tela ) and add Mustard seed and allow it to spluttering.
9. Then add the boiled drumstick and potato  and stir it properly and fry it till it becomes golden brown.
10. Serve it hot.
11. Try to serve with hot rice or Basi Pakhala Bhata.

DrumStick And Aloo Fry.

How to make Haryana's Bajra Khichdi

Bajra Khichdi from Haryana.
Ingredients

• 1 cup black millet (bajra)
• 1 cup split yellow gram
• 1/2 cup green peas
• 1/2 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 1-2 dried red chillies
• 2-3 green chillies (optional)
• 1 tbsp ghee
• Salt to taste

Method

• Soak bajra overnight or for around 8 hours in plain water.
• Wash soaked bajra and moong dal 2-3 times with clean water.
• In a pressure cooker, add bajra and moong dal. Add salt and around 5 cups of water.
• Pressure cook the mixture for 4 whistles on medium flame.
• Switch the flamed off and wait till pressure escape from the cooker.
• Now take ghee in a wok and heat in medium flame till ghee dissolves completely.
• Temper ghee with cumin seeds, asafoetida and dried red chillies.
• Add turmeric powder, cumin powder and garam masala powder to the mixture.
• Add fresh green peas and cook for 2-3 minutes on low flame.
• Add boiled bajra-dal mix to the tempering and adjust spices if required.
• Mix properly and cook on medium flame for 3-4 minutes or till you get desired consistency.
• Remove from flame and serve hot.
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