Roti and Sabji Prepared at Home

 Healthy Home Made Food

Homemade Begun fry odia style

 

Begun fry

Spicy gravy based curry Alu Potala Rasa

Alu Potal Rasa

Alu Potala Rasa is the spicy gravy based curry of Odisha, made with potala  and alu.

Preparation Time : 0-5 minutes

Cooking time : 25-30 minutes

Servings : 3

Alu Potal rasa  is prepared in the northeast part of India. It is cooked with oil, Potatoes,parwal, ginger, garlic, onions, coconut milk,and some spices. This is a  oriya style recipe that will make your family and guests asking for more.You can serve it hot with plane rice , Roti, Paratha as a side dish.

Ingredients :

• Parwal – (Potala ) – 150 gm
• Potatoes – (Aloo ) -  2 no
• Onion – (Piaja ) – 1 no
• Ginger ( Ada )  - 1 inch
• Garlic – ( Rasuna ) -  3,4 cloves
• Tomato - ( Bilati ) - 1 big size
• Coconut milk  - 1 Cup
• Coriander powder – ( Dhaniya Patra ) – 1 tsp
• Cumin powder  - ( Jeera Gunda ) – 1 tsp
• Garam masala  - 1 tsp
• Cardamom – ( illaichi ) – 1 no
• Bay leaves – ( Teja Patra ) – 2 no
• Dhaniya Patra – Coriander leaves
• Cocking Oil – 4 tsp
• Salt - as per test
• Cashew Nuts - ( Kaju ) - 1/2  cup

Preparation: 

• Peel and cut the potato into small paces.
• Heat oil in pan and fry the parwal and potato with  till it becomes golden brown.
• Take the ginger and garlic and make a pest.
• Peel the skin of parwal & into the circular pieces.
• Heat 2 tsp of oil in a pan adds sugar, when it turns to brown color, add bay leaves.
• Crush the cardamom and make a powder and add with it.
• Peel and cut the onion into small paces.
• Then add with the oil and fry it.
• When it changes into brown color add add ginger garlic paste, turmeric powder, cumin, coriander powder, and salt as per test.
• Fry it well then add fried parwal and potato and fry it 3,5 minutes.
• Add coconut milk to it and boil the curry.
• After boiling, add garam masala and mix it well
• Garnishing with coriander leaves and cashew nuts.
• Remove it and serve hot with serve hot with rice, roti or paratha.

Odia Style Bhindi Coconut Masala Curry

Indian Food

Today am discus about odia food Bhindi Coconut Masala Curry. This food  is a popular recipe in odisha. In India it is served with plane riced ,Rice, Roti ,paratha etc. It is prepare in some spices, bhindi,tomato , onion, potato and coconut. .Coconut  and vendhi is a main ingredient in this recipe.In summer it is served with Odia food pakhala. Also it good for health.

Bhindi Coconut Masala Curry

Ingredients:

• Bhendi- (ladies finger )- 10,15 No.
• Piaja - ( Onion )- 2 big size
• Rasuna - (Garlic )-4,5 cloves
• Ada - (Ginger ) - 1 Inch
• Jeera - (Cumin )- 1/2 tsp
• Sukhila Lanka - ( Dry chili) - 1 No.
• Kancha Lanka - (Green Chili ) - 1 No.
• Bilati - (Tomato ) - 1 No.
• Haladi Gunda -(Turmeric powder )- 1/2 tsp
• Masala paste (1 Onion, 8 Garlic cloves,1 inch ginger,1/2 tsp cumin seeds,1 dry red chili, 1 green chilli, 1 tomato )
• Turmeric powder-1 tsp(?
• Lanka Gun da - (Chili powder) -1/2 tsp
• Dhaniya Gunda -(Coriander powder)-1/2 tsp
• Garam masala powder-1/2 tsp
• Aloo -(Potato)- 2 No.
• Curry powder- 1/2 tsp
• Grind Coconut-1 cup
• Teja Patra -(Bay leaf) - 1 
• Dalchini - Cinnamon)- 1 inch
• Mustard oil-3,4 tsp
• Luna - (Salt )- As per test
• Dhaniya Patra-Coriander leaves

Preparation:

• First Grind the coconut properly.
• Wash & clean the bhindi properly.
• Cut it into big pieces.
• Peal and cut the potato into small Pisces.
• Heat 2 tbsp oil in a pan.
• fry the potato and  bhindi and keep aside.
• Take Onion, Garlic cloves, ginger, cumin seeds,dry chili, green chili, tomato and make a pest.
• Again heat rest of oil in pan and add bay leaf,cinnamon.
• Fry it some times then add the masala paste,turmeric powder,chili powder,coriander powder and salt as per test.
• Fry it 10,15 minutes.
• Then add fried bhindi and potato,garam masala, curry powder .
• Fry it  for 4,5 minutes then add grind coconut  to it and mix well.
• Then cover it and cook for 10-15 mins.
• Then remove and garnishing with coriander leaves.
• Server it hot with roti, paratha or plane rice .

Indian Prawn Masala Recipe

Indian Food

Prawn masala is a Bengali curry made from prawns  and flavored with spices.The dish is popular in Odisha, West Bengal  and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta.The main ingredients are prawns and along with cocking oil, onions, turmeric powder, chopped green chili, garlic paste, and ginger paste flavored with spices.

Prawn Masala

Ingredients:

• Chingudi - (Prawn) - 500 gm
• Piaja - (Onion) - 4 big size
• Bilati -(Tomato )- 2 small size
• Ada - (Ginger )- 1 inch
• Rasuna -(Garlic)- 3,4 cloves
• Tela -( Cocking Oil)- 5 tsp
• Lanka Gunda - (Chilli powder )-2tsp
• Haladi Gunda -(Turmeric Powder) - 1tsp
• Dhaniya Gunda - (Coriander powder )- 1tbs
• Garam Masala - 1/2 tbs
• Lemon juice - 1 tsp
• Curry leaves - 5,6 leaves
• Salt - As per taste
• Dhaniya Patra - Coriander Leaves
• Jeera Gunda - (Cumin Powder ) - 1/2 tsp

Preparation:

• Clean the prawns remove the shell.
• Peal the ginger, garlic and make a pest.
• Take a bowl and put marinate with salt, 1/2 tsp turmeric, 2 tsp chili powder, 1 tsp ginger-garlic paste, lemon juice .
• Marinate the prawn with it for 30 minutes.
• Cut the onion and tomato into small Pisces.
• Heat oil in a pan and add cut onion and fry it. 
• Then add curry leaves, ginger-garlic paste and fry til it golden brown color.
• Put all the masalas and tomato with it and fry it 10, 15 minutes.
• When the masala begins to look ready add the marinated prawn.
• Fry it 10,15 minutes again.
• Then add 1 cup of water and fry it some times.
• Then remove and garnish with cut coriander leaves.
• Serve it hot with plain rice.

Odia Festival food chitau Pitha Recipe

Indian Food

Chitau is a type of pancake made with fermented rice batter and coconut milk. It is a common food in the South Indian state of Kerala. It is also popular in Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner.It is a festival food also .In India it is prepare in "Chitau Amabashya " festival in odisha.

                                                            Chitau pitha 

Ingredients:

• Chaula – (Rice ) – 500 gm
• Coconut – 1 big  size
• Sodha – ( Baking powder ) – ½ tsp
• Ghee – 7  tsp
• Milk – 1 cup
• Luna – (Salt ) – As per test

Preparation:

• Soak the rice for about 4,5  hours .
• Cut the coconut into small pieces.
• Take the soaked rice, milk and cut coconut with a little bit of water.
• Grind and make a smooth pest.
• Mix baking powder with the pest.
• Then add salt as per test.
• Check for the mixture, if the mixture is too thick then add some water.
• Heat one tsp of ghee in a pan.
• After that put a big spoon of mixture in the center of the pan.
• Spread the mixture over the pan.
• Cover with a lid and cook for a sometime.
•  When it properly cocked remove it.
• Serve it hot with sauces or chutney. 

Odia chatpati food Aloo Matar Chat

Odia Food

Today am discus about odia food  Aloo Matar Chat. This food is prepare by matar, aloo , garlic, onion  and some spices with salt. It is a most popular dish in Odisha. This food is most commonly served  as a street food in India. Famous as a chatpati food in odisha .

Aloo Matar Chat

Ingredients:

• Matara - Yellow Peas- 50gm
• Piaja ( Onion ) - 2 big size.
• Garlic &Ginger paste- 1 tsp
• Dhaniya powder - ( Coriander powder ) - 1/2 tsp
• Lanka gunda ( Chill powder ) – 1 tsp
• Haladi Gunda ( Turmeric powder ) -1/2 tsp
• Jeera ( Cumin Seeds ) – 3tsp
• Tela ( Cocking  oil ) – 2  tsp
• Luna ( Salt ) – as per taste
• Aloo ( Potato) - 200 gm
• Gajar - (Carrot ) - 1/2 cup
• Cinnamon powder- 1/2tsp
• Grated carrot- 1/2cup
• Roasted  papad- 3 No.
• Roasted cumin powder- 1 tsp
• Black salt- 1 tsp
• Tamarind Mush- 2 tbs
• Chini - (Sugar ) - 1/2 tsp
• Tomato sauce - 1 tsp

Preparation:

• Soak the peas for 3,4  hrs and boil with salt and turmeric powder.
• Boil potatoes and peel skin.
• Heat oil in a pan and add  Add ginger garlic paste and fry till oil leaves masala.
• Add chili powder and coriander powder and fry for some times.
• Then add  peas with a little bit of water and boil it for 3 ,4 mins
• Crush the boil potato and add with it.
• Fry it 2,3 minutes then add  cinnamon powder and cook for 2,3 minutes.
• Take another bowl and add 1/2 cup of water, 1,1/2 tsp sugar and a bit black salt with  tamarind mush and mix it properly.
• Then remove it and add tomato sauces.
• Garnish with cut onion, grated carrot, coriander,papad, coriander leave ,roasted cumin powder, black and salt .
• Serve it hot as a chatpati food.

Small Fish Masala Curry Recipe InIndia

Indian Food

Today am discuss about Indian fish  recipe Fish masala curry.It is a traditional Bengali and Oriya non- veg curry.Also it is famous in India. It is a favorite dish in Bengal and is the curry made of the small fish . This food prepare with small fish , potato and some spices . And served with plane rice in India.

Smallest Fish Msala Curry

Ingredients:

• Smallest Fish - 300 gm
• Mustard oil - 4 tbs
• Turmeric powder – 1 tbs
• Lanka powder – (Chili powder) – 1 tbs
• salt - as per the taste
• Aloo – (Potato ) – 3 big size
• Piaja – (Onion) - 2 big size
• Bilati – (Tomato) -1 medium size
• Ginger garlic paste- 1 tbs
• Dhaniya Powder- (Coriander Powder) ¼ tbs
• Jera Powder – (Cumin powder) - ¼ tbs
• Teja Patra – ( Bay leafs ) – 2 No.
• Cardamoms – 2 No.
• Chini – ( Sugar )- ½ tsp
• Garam masala- 1 tsp
• Dhaniya Patra – (Coriander leaves)

Preparation:

• First wash & clean the fishes by removing the gall bladder.
• Add ½ tsp turmeric powder and salt to it & mix well.
• Heat 2 tbs  mustard Oil in a pan & fry the fishes till golden brown color.
• Peel and cut the potatoes into length wise.
• Heat 1 tbs oil in a pan and fry the potatoes for 5 minutes.
• Cut the onion and crush the card moms clearly.
• Heat 2 tbs oil in another pan and add sugar to the oil. 
• When the sugar turns to golden brown color add bay leafs, cardamoms and cut onions.
• Fry till it changes in golden brown then add ½ tsp turmeric powder, cumin powder & chili powder.
• Add the Ginger garlic paste and fry well for 3,4  minutes.
• Then cut the tomatoes and add with it.
• Cook till masala is well done then add potatoes and mix well,
• Add 1 cup of water, fry well then cover it for boil.
• After boiled add the fish pieces and fry  2-3 min.
• Then add garam masala and mix it well.
• Remove it and garnish with coriander leaves.
• Serve hot with Rice.

Malai kofta recipe Indian style

Indian Food

Today am discus about malai kofta. In India  it is varieties vegetarian dish and  made of potato,  paneer and some masala. In India are normally cooked in a spicy curry and are served with boiled rice and a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced curry, as dry versions are . 

Malai Kofta

Ingredients:

• Aloo - (Potatoes) – 5 big
• Paneer  - 300 gm
• Maida – 50 gm
• Dhaniya Patra - (Coriander leaves) – 1 tbs
• Piaja – (Onions ) - 4
• Ginger – 1 inch
• Garlic - 4,5 Cloves
• Tomato – 3 No.
• Cream or malai  – 250 ml
• Raisins – 1, 1/2 tbs
• Cashew nuts – 1,1/2 tbs
• Cashew nuts paste -50 gm
• Haldi  - (Turmeric Powder) – ¼ tbs
• Chilli powder – ½ tbs
• Kitchen king masala – ½ tbs
• Kasturi methi – 1 tbs
• Luna – ( Salt ) – as per taste
• Sugar – 1 tbs
• Cocking Oil -3 tbs

Preparation:

• Peal and wash the potatoes and boiled it .
• After boiling remove and allow to cooling for 2,3 hours.
• Take a vessels add  the boiled potatoes, paneer, maida together and mix it properly.
• Add salt, cut coriander leaves with it and mix well.
• Make a small ball sized .
• Cut the raisins and cashew nuts into small pieces and add 1/4 tsp of sugar to the mix.
• Heat 2 tbs of oil in a pan and roll out the balls from the above mixture you prepared.
• Add the dry fruit mix in the balls center.
• Sometimes it breaks if it breaks in hot oil then add them with dry maida before putting them in heat oil.
• Peal and make a ginger garlic paste .
• Peal and cot the onions into small pieces.
• Wash the tomato and make a fine pest
• Again heat 1 tbs of oil and fry some onion, ginger garlic paste and tomato paste.
• Then take cashew nut and also make a pest add it with warm milk in the fry .
• Add all the dry masala except kasturi methi, into the paste and fry it sometimes.
• Then add some water and fry sometimes.
• Put cream/malai , one tbs of sugar and kasturi methi .
• Fry some times then put th  fried koftas into the masala and serve hot .

Indian Sweet dish Ras Malai How to make

Indian Food

Ras malai  is a indian food. This dish eaten in India, Pakistan and Bangladesh . The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust.It is believed to have originated in Odisha. It is one of the most famous desserts in that region and is likely based on the rasgulla, which is a close variation.

Ras Malai

Ingredients:

• Paneer (made from 1 liter of milk)
• Yellow color Cream milk - 1 Liter
• Gujurati - (Cardamom powder )- 1 tbs
• Chini - (sugar ) - 2 cup
• Almonds - 1/2 cup

Preparation:

• Take 4 cup of water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. 
• Then remove and keep aside.
• Dough the Paneer until it is soft and make into small balls.
• When the Paneer balls are made, heat the thick sugar liquid to boiling.
• Then put in the Paneer balls and Cook for 10 minutes.
• In a another pan boil the 1 litre of cream milk with the 1/2 cup of sugar.
• Then  add the cardamom powder and mix well.
• Add the  thick sugar liquid and Paneer balls (after draining) to the milk mixture.
• Remove it and allow for cooling.
• Garnishing with dried fruit and serve it cool.

Aalu Culiflower for best for summer

Odia Food

Today am discus about odia food Cauliflower, aalu Cauliflower fry. This food  is a popular recipe in odisha. In.In India it is served with pakhala ,Rice, Roti etc. It is prepare in some spices, Cauliflower,Potato and onion .Onion potato and Cauliflower is a main ingredient in this recipe.In summer it is served with Odia food pakhala. Also.Also it good for health.

Aalu Cauliflower Fry

Ingredients:

• Cauliflower – 400 gm
• Aloo - (Potato) – 150 gm
• Piaja - (Onion) – 100 gm
• Cocking Oil  – 3 tbs
• Haladi Gunda (Turmeric Powder) – 1 tsp
• Jeera -  (Cumin Seeds)- 3 tsp
• Sorisha - ( Mustard Seeds)- 1tsp
• Luna - ( Salt)- as required
• Kancha Lanka - ( Green Chili)- 2 No
• Coriander Leave
• Green Peas - 50 gm

Preparation:

• Peal the green peas and keep aside
• Wash Cauliflower  and potatoes Properly. 
• Remove the skin from the potatoes.
• Cut into small size  and keep aside.
• Take 2 tsp cumin seeds and fry slightly and make powder of it and keep aside.
• Cut the onion into thin slices, slit the green chilies.
• Heat oil in a pan, when it hot add the mustard or cumin seeds. 
• When it splutter add the silted green chilies and onion slices.
• Fry till the onion looks golden brown.
• Add the Cauliflower, green peas and potatoes in the pan. 
• Add turmeric powder, salt. Stir well  covered it.
• Fry it till the vegetables are well cooked . 
• Now add the cumin powder above it. 
• Mix it properly and cover the pan for another 2 mins.
• Garnishing it with coriander leave.

Odia Breakfast Suji Halwa

Odia Food

Today am discus about Indian food suji halwa. This food is prepare by  suji,cashew nut ,raisin sugar and salt. It is a most popular dish in India . This food is served as break first. This dish is a very popular sweet dish all over India and is made on religious occasions, as parsad.

Suji Halwa 

Ingredients:

• Suji (rawa ) -200 gm
• Chini ( Sugar) -as per test
• Gheea (Ghee) -50 gm
• Kaju ( Cashew Nut) – 30 gm
• Kismis (Raisin)-30 gm
• Teja Patra ( Bay Leaf)- 2 
• Gola Maricha (Black Pepper)- 1 tsp
• Salt – as per taste
• Jeera -(Cumin) - 1 tsp

Preparation:

• Heat a pan and add the rawa , fry it 10,12 minutes.
• Fry it till the rawa change into golden brown color.
• Heat 1/2 spoon of ghee in a pan and fry the cashew nut and raisin till the nuts turn little golden brown color.
• Heat ghee in a pan add cumin .
• When it splutter add bay leaves.
• Then add cashew nut and raisin also water like double the amount of rawa to it.
• Add sugar and salt as per taste. 
• Boil it for sometime .
• When it starts boiling add  rawa and stir it. 
• After 9,10 minutes remove it
• Garnishing with cashew nut and raisin.
• Serve it hot.

Suji Halwa 

Odisha Delicious Food Chhena Poda

Odia Food 

Today am discos about odia sweet food chhena poda. It is a cheese dish from the state of Odisha ieastern India. It means burnt cheese in Oriya. It prepare in chhena, sugar, cashew nuts and raisins.It is originated in the Oriya town of Nayagarh in the first half of the twentieth century.We can serve it in any Occasion and Function in odisha.

Chhena Poda

Ingredients:

• Chhena - 300 gm
• Chini - ( Sugar ) - 250 gm
• Suji - 3 tbs
• Gujurati Gunda - 5 cardamoms powdered
• Kaju - ( Cashew nuts broken Pisces ) - 1 tbs
• Kishmis - ( raisins ) - 1 tbs
• Warm milk - 2 tbs
• Soda - (Baking powder ) - 1/4 tbs
• 2 Lemon juice

Preparation:

• First take the milk and boil it.
• Add lemon juice to the boiled milk and stir till the chhena separate.
• Put this milk in a muslin cloth. Drain out the water.
• Hang the muslin cloth for 15 minutes.
• Transfer the cottage cheese to a plate. 
• Mash well with hands till smooth the cheese  .
• Add sugar and mix it well. 
• If the cheese too dry, add a tsp of milk.
• Add suji and mix it well. 
• Cover it and stay it for 15 minutes.
• Then take two tbs sugar in a pan  and hit it. 
• When the sugar just begins to melt spreads it over the base of pan .
• Leave it to cool.
• Rub the cottage cheese mixture again. 
• Add cardamom powder, raisins, cashews nuts and baking powder, mix it well.
• Put the mixture into the pan. 
• Bake in the preheated oven at 180 degrees C for 55 minutes or till the top turns brown .
• Take a knife through the sides and turn back it on the rack . 
• Add the refrigerate when it cold serve it.

Lassi

Indian Lassi 

Today am discus about Indian Lassi .Lassi is a popular, traditional drink from the Indian people . It is popular in India, Pakistan, Nepal, Sri Lanka and Bangladesh. Lassi is a mix of yogurt or milk ,water, spices and sometimes, fruit. Lassis are enjoyed chilled as a hot climate for refreshment.

Lassi 

Ingredient:

• Water - 2 Cup
• Pana mahuri - ( Fennel Seed  ) - 2 tbs
• Aleicha - ( Cardamom Seed ) - 1/2 tsp
• Lavang - ( Cloves ) - 4
• Kishmish - ( Raisins ) - 2/3 Cup
• Badam - ( Almond ) - 1/2 Cup
• Pista - ( Pistachio ) -1/4 Cup
• Tarabhuja Manji -  ( Melon seeds ) - 1/4 Cup 
• Sunflower seeds - 1/4 Cup
• Milk -  1 ltr
• Kesar - ( Dry-roasted Saffron powder ) - 1/4 tsp
• Dalimba - ( pomegranate seed) - 1tsp 

Preparation:

• Take the water to boil in a small vessels.
• Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
• Keep aside for ten minutes.
• Cut the almond and pista into small peaces .
• Take the raisins, almonds, pistachios and melon seeds, sunflower seeds  in a bowl and add fennel seed.
• Cover and keep aside for at least 1 hour.
• Transfer it to a mixture, cover, and mix until the nuts & spices are reduced to a smooth texture.
• Put into a strainer and set  a bowl.
• Heat 2 tsp of milk and add saffron.
• Add the nut milk, saffron milk and remaining milk in a large jug and chill well.
• Then use some saffron , pomegranate seed ,crushed ice for garnishing. 
•  Now you can serve it  cold.

Chili Chicken

• It is a  non veg popular chicken dish in India.
• You can prepaid a variate of item of chicken.
• To prepare  in this dish mainly used boneless chicken.
• some people also recommend to use boned chicken too.
• You can prepaid more dish of chicken  like chicken masala ,chicken fry, chicken curry , chicken kasa etc

Ingredients

• chicken - (Boneless ) - 500 gm
• Egg - 1 No.
•  cornflour - 1tbs
• soya sauce - 4 tbs
• Tela - ( Cocking Oil ) - 1 Cup
• Sukhila Lanka - ( Dry Chili ) - 4,5 No.
• Piaja - ( Onion ) - 3 Big Size
• Rasuna - ( Garlic ) - 9,10 cloves
• Ada - ( Ginger ) - Small Pieces 
• Tomato ketchup - 2 tbs
• Capsicum - 2 Big Size
• Luna - ( Salt ) - As per test
• Chili Sauce - 2 tbs
• Haladi - ( Turmeric ) - 1 tsp
• Dhaniya Patra - ( Coriander Leaf ) 

Preparation

• Cut the chicken f into  small cubes and wash it clearly.
• Peal and cut 2 onion into small pieces.
• Put the chicken into a large mixing bowl and add the cornflour, 1 tbsp of soya sauce and the egg to the chicken and mix well .
• Peal the garlic and ginger and make a onion, garlic and ginger pest.
• Heat 2 tbs of oil in a pan add the dry red chilies and onions to it and fry till the onions are changed into brown in color. 
• Now add the garlic and ginger pest and fry for a minute.
• Add the soya sauce, chili sauce and tomato ketchup and fry for 1,2 minutes minute , then remove it.
• Hit oil in another pan and add the chicken fry some times.
• When  it change into golden color, remove it. 
• Hit 3 tsp oil in a pan put onion-garlic-sauce mixed it.
•  Add the fried chicken to the pan with the 'sauce'.
• Fry it 3,4 minutes, now add 2 cups of water and boiled the chicken 5,7 minutes properly.
• Now wash  and cut the capsicum into small pieces.
•  Then add with them and fry it 2 minute.
• Put one tbsp of cornflour in a cup, add 5-6 tbs of cool water to it and mix well. 
• Add this liquid to the pan with the Chili Chicken and fry it well.
• When it fried properly then add some coriander leaf and serve it.

Chhuin Alu Tarkari

Chhuin Alu Tarkari

Ingredient

• Chhuin - ( Drumstick ) - 2 No.
• Alu - ( Potato ) - 2 No.
• Badi - 3 pieces
• Bilati Baigana - ( Tomato ) - 1
• Sorisa - ( Mustard ) - 1 tbs
• Jeera - ( Cumin ) - 1/2 tbs
• Rasuna - ( Garlic ) - 3 cloves 
• Pancha Phutana - 1 tbs
• Kancha Lanka - ( Green Chili ) - 3 No.
• Dhaniya Patra - ( Coriander Leave ) 
• Tela - ( Cocking Oil ) - 4 tbs
• Luna - ( Salt ) - As per test
• Baigana - ( Brinjal ) - 1 small size
• Haladi - ( Turmeric ) -1 tbs

Preparation 

• Wash all vegetable clearly and cut them into small pieces.
• Also Cut the drumstick  into small pieces.
• Peel the garlic and prepare a pest of mustard , cumin and garlic .
• Boil some water in a pan and put some salt in it .
•  Put the drumstick with them.
• Then boiled it 6 ,7 minutes.
• Heat 2 tbs oil in a pan and  fry the badi some time and remove it.
• Again heat 2 tbs oil in a pan and add pancha phutana.
• When it splutter  add the brinjal and potato pieces .
• Fry it 4, 5 minutes ,then add turmeric , green chili , tomato pieces, garlic- mustard pest and salt as per test
•  Mixed it well and cover it.
• Then boiled it 5 minutes.
• After 5 minutes remove the cover and fry it 4,5 minutes.
• Then add coriander leave with it and serve it. 

Gupchup (Pani Puri)

Gupchup (Pani Puri)

Ingredients 

• Maida -  1 cup 
• Rice Powder - 1 tsp
• Luna - (Salt ) - as per teste
• Tela - (Cocking Oil) - 4,5 tsp
• Alu - (Potato) - 2 Large size
• Piaja - (onion ) - 1 Large Size
• Matara - (Peas) - 1/4 Cup
• Kancha Lanka - (Green Chili ) - 2 
• Dhaniya patra - (Coriander leave ) 
• Dhaniya Powder - (Coriander Powder) - 2,3 tsp
• Jeera powder - (Cumin Powder) - 2,3 tsp
• Lanka Podwer - (Chili Powder - 2,3 tsp
• Luna - (Salt) - as per test
• Suji - 2tsp
• Jal - Jera - 2 tbs
• Tentuli - (Tamarind) 

Preparation

• Mixed  the maida, suji, rice powder, and salt as per teste.
• Then add a few drops of oil into it.
• Add a little bit of water and make it round size like ball.
• Then make into thin small size roti.
• Heat oil in a a pan and add the thin size roti inti it.
• Fry it some time then remove it.
• Boil the potatoes and peas.
• Then peel the potato and crush it.
• Cut the onion and green chili into small size.
• Crush the potato correctly.
• Mixed the peas,onion,green chili, coriander powder ,chili powder,coriander leave and cumin powder with the crush potato.
• Take water in a vessels and wash the tamarind clearly.
• Then take water in a vessels and add tamarind into it.
• Crush it well.
• Add jal- jera , cumin powder, chili powder, coriander powder, Coriander leave and salt as per test.
• Mixed it well,Then serve it .

Gajar Halwa

 Gajar Halwa  

Ingredients 

• Gajar ( Carrot ) - 250 grams 
• Chini (Sugar ) -  1/4 cup
• Luna (Salt) - as per test 
• Boiled Milk - as per test 
• Ghee - 2tbs
• Gujurati Powder - 1 tsp     
• Jeera - 1 tsp
• Teja patra - 2,3 
• Golamaricha Powder 1/2 tsp
• Kaju - 150 grams

Preparation 

• First wash the carrot clearly .
•  Peel and cut the carrot in the blade with small holes .
• Heat ghee in a pan and add kaju then fry it 2, 3 minutes.
• When it fry then remove it.
• Heat a tsp of ghee in a pan and add jeera to it 
• When it spluttered add teja patra and fry it
• Then add the carrot into it and mixed them .
• Add boiled milk into it
• Then boiled it into 4,5 minutes.
• After 4 , 5 minutes add sugar and salt as per tests.  
• Add kaju , gujurati poweder,golamarich powder  with them.
• Mixed it properly and fry it 4,5 minutes.
• After 4,5 minutes remove  and sreve it.