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.
• 

How To Make Homemade Pizza Sauce

How To Make Homemade Pizza Sauce
Makes about 4 cups
What You Need

Ingredients

• 1 32-ounce can whole or diced tomatoes
• 6 to 8 garlic cloves, roughly chopped
• 2 teaspoons balsamic vinegar, plus more to taste
• Salt
• Fresh-cracked pepper
• Olive oil

Equipment

• Blender or food processor
• Muffin tin, if freezing
• Freezer bag or container, if freezing

Instructions

1. Combine the tomatoes, garlic, vinegar, 1/2 teaspoon of salt, some black pepper, and a drizzle of olive oil in a blender or food processor. Use both the tomatoes and their juices, or drain the tomatoes for a slightly thicker and more concentrated sauce.
2. Puree the sauce: Blend the ingredients until they're completely pureed. Stop the blender and scrape down the sides as needed.
3. Give the sauce a taste: Taste your sauce, and add more salt, fresh-cracked pepper, or olive oil to taste. Blend a few more seconds to combine.
4. Use the pizza sauce: This sauce is ready to be used as is — no cooking required. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for eight medium pizzas, depending on how much sauce you like on your pizza.
5. Refrigerate unused sauce for up to a week.
6. Freeze any extra pizza sauce for up to 3 months: Spoon any unused sauce into muffin tins. Freeze until solid, then pop the frozen cubes out of the mold and transfer to a freezer container. Thaw overnight before using on pizza, or microwave the cubes in 30-second bursts until they melt into a sauce.

Bhindi Aloo Fry (Oriya Style)

Today I’ll talk about one of my favorite dish called “Bhindi Aloo Fry”. Bhindi is called Lady’s Finger in English and some parts it also known as Okra. It is also rich in vitamins and low in calories. Because of its anti aging properties, it helps to maintain the beauties to keep look younger for long time. 

Bhindi is recommended to pregnant women as it is rich in Iron and Calcium. Cooking process of this dish is very easy…here is the recipe if you want to try…..

Ingredients

• Bhindi (Fresh & Tender) – 250 gms
• Potatoes – 1( Medium)
• Onion – 1 (Large)
• Cumin Powder  – 1 tsp
• Coriander Powder – ½ tsp
• Red Chili Powder – 1 ½ tsp
• Turmeric Powder – 1 tsp
• Salt as per taste
• Cooking Oil – 2 ½ tbsp

Preparation Method:

• Wipe Bhindi in a damp towel.
• Cut Bhindi’s head and tail. Slice each Bhindi in four to five pieces depending on the size.
• Cut Potato in small cubes. Wash and drain.
• Cut Onion in thin slice.
• Heat Oil in a wide Pan; Add Sliced Onion and saute for 2 mins.
• Add Potato cubes and fry for 3 mins.
• Add Bhindi and fry for 1 min.
• Then add Red Chili Powder; Turmeric Powder; Cumin Powder; Coriander Powder; Salt and mix it well.
• Cover and cook for 5 mins.
• Uncover and cook for another 5 mins.
• Now the “Bhindi Aloo Fry”  is ready.

Blueberry Ginger Mojito is the best summer drink.

TOTAL TIME: 40 min
Prep:-  20 min
Inactive Prep:-  15 min
Cook:- 5 min

INGREDIENTS:- 
FOR THE GINGER SIMPLE SYRUP:

• 1/4 cup grated fresh ginger
• 1 cup granulated sugar
• 1 cup cold water
• FOR THE MOJITO:
• 1 cup fresh blueberries
• 1 lime, cut into wedges
• 20 to 24 fresh mint leaves
• 4 ounces ginger simple syrup
• 4 ounces vodka
• 5 ounces club soda
• Ice cubes
• Blueberries, for garnish
• Mint leaves, for garnish

DIRECTIONS:-
For the Ginger simple syrup:-

• Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. 
• Cover and let steep for 15 minutes. 
• Strain and cool in the refrigerator when done.

For the Mojito:

• Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. 
• If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
• When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. 
• Garnish with a handful of fresh blueberries and a sprig of mint.
• The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).
• Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. 
• When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. 
• Garnish each glass with some fresh blueberries and a sprig of fresh mint.

Panasa Pottu Koora, Andhra Pradesh

Ingredients:

• Chopped Raw Jackfruit – 250gms
• Tamarind Deseeded – 10gms 
• Ginger – Small Piece
• Green Chilies – 7 (Small)
• Fenugreek Seeds – 1/8tsp
• Bengal Gram – 1tsp
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Curry Leaves – Few
• Salt to Taste
• Red Chili Powder – 1/4tsp
• Turmeric Powder – 1/4tsp
• Oil – 7tsps

For Mustard Seasoning:

• Mustard Seeds – 1tsp
• Red Chili – 1

Preparations:

• Take chopped raw jackfruit into a bowl and add water. Wash the jackfruit. 
• Take a microwave safe bowl and add washed raw jackfruit.  
• Add 50ml water to the vegetable and place that bowl in a microwave oven. Cover the bowl partially and microwave on high power for 4 minutes. 
• Stir once and again place the bowl in oven covering it partially. 
• Cook the vegetable again on high power for 4 minutes. 
• Allow 3 minutes standing time before removing the bowl from oven. 
• Cool the cooked jackfruit. 
• Now remove all the water from the cooked jackfruit by pressing.
• Take tamarind into a microwave safe bowl and add 50ml water. 
• Place this bowl in oven and cook on high power for 30 seconds. 
• Cool the cooked tamarind and grind to a smooth paste.
• Take green chilies and ginger into a mixie jar and grind to a coarse paste.

Method:

• Heat a pan and add oil to it. When oil is hot add fenugreek seeds, Bengal gram and black gram. 
• Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. 
• Add curry leaves and ground green chili-ginger paste. Fry well. 
• Add turmeric powder and red chili powder. 
• Mix all well and add cooked and water separated jackfruit pieces. Add salt and mix all well. Fry the curry stirring for few seconds. 
• Add tamarind extract and mix well. Cook the curry covering the pan for 2 minutes. Meanwhile prepare the mustard seasoning.
• Break red chili into small pieces. Take the mustard seeds and red chili pieces into a mortar & pestle and crush. 
• The add water little by little and grind to a smooth texture. While grinding the mustard leaves a nice flavor.
• Open the lid of the pan and add the prepared mustard to the curry. Mix well and cover the pan. Cook for 1 minute. 
• Transfer the curry to a serving bowl and serve hot with plain rice.

One of the easy breakfast recipes in India is Masala Omelette

One of the easy breakfast recipes in India is Masala Omelette. Learn how to make a recipe for an omelet using eggs and garam masala powder
Masala Omelette

• Prep time: 5 min
• Cook time: 5 min
• Serves: 2

Main Ingredients:

• Eggs
• Garam masala

Ingredients

• Eggs - 4
• Shallots - 4, finely chopped (small onions of 4 tbsp of chopped white onions)
• Green chilies - 2, finely minced
• Milk - 2 tbsps
• Capsicum - 4 tbsps, finely minced (optional)
• Carrot - 4 tbsps, finely minced (optional)
• Salt to taste
• Black pepper powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Coriander leaves - 2 tbsps, finely chopped
• Oil - 2 tbsp (or butter)

Method

• Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.
• Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. 
• Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. 
• Its fine. Slowly flip over and cook the other side for about 10-12 seconds.
• Slide the omelette onto a plate and serve with bread or buns.

Tips

• You can sprinkle grated cheese over the omelette as soon as you remove it from the pan. The heat of the omelette, lightly melts the cheese.
• You can add other vegetables or mushroom or shredded chicken.
• Whisk the egg mixture well, just before pouring it over the hot pan and do not cook on high flame.
• Pour the egg mixture only after the pan has heated well. It means, if you add a drop of water, it should sizzle.