Paneer Butter Pepper Fry

Ingredients:

• Paneer
• Rice flour
• Corn flour
• Maida
• Turmeric
• Garam masala powder
• Ginger garlic paste
• Salt to taste
• Oil for deep frying
• Green chillies
• Curry leaves
• Butter
• Coriander powder
• Red chilli powder
• Pepper powder
• Lemon juice
• Coriander leaves

Preparation:

• Take a bowl combine,rice flour,corn flour,maida,turmeric powder,garam masala powder,ginger garlic paste and add some water,prepare a thick paste.
• Now add paneer and coat well,keep aside.
• Heat sufficient oil for deep frying,add paneer and fry for couple of minutes till outer layer of paneer is fried well.
• Melt some butter in a pan,add green chillies,curry leaves,coriander powder,pepper powder,red chilli powder,some salt and mix well,cook for a minute.
• Finally ad fried paneer an toss well,till all masalas coats well the paneer.Add some lemon juice and top it with some coriander leaves.Serve hot. 

Make Mushroom Masala Fry in Odia Style

Odia Food

Mushroom Masala Fry is a simple, quick and easy to make dish. Mushroom have no fats, no cholesterol, very low carbohydrates, high proteins, vitamins and minerals, a lot of water and fiber.It Is Prepare with Mushroom and some spices.You can prepare verities  of dishes with mushroom. This dish famous in all over India.You can serve it with plane rice , roti as a main dish. 

Mushroom Masala Fry

Ingredients:

• Mushroom - (Chhatu) - 200 gm
• Onion - (Piaja ) – 2 big size
• Tomato - ( Bilati ) - 1 big size
• Ginger ( Ada )  - 1 inch
•  Garlic – ( Rasuna ) -  3,4 cloves
• Turmeric powder - ( Haladi Gunda ) – 1 tsp
• Chili powder - (Lanka Gunda ) - 1 tsp
• Green chilly ( Kancha Lanka ) – 2 no
• Garam Masala – 1 tsp
• Cocking Oil – 4  tsp
• Cinnamon - ( Dalchini ) - 1 inch
• Cardamom - (Elaichi) – 2 no
• Salt - as per test

Preparation:

• Wash and peal the ginger and garlic and make a fine pest.
• Cut the onion and tomato into small pieces.
• Crush the cinnamon, cardamom and make it a powder.
• Take vessels Put some water and add ½ tsp of turmeric powder.
• Put the mushroom about 10,15 minutes and wash it clearly .
• Heat oil in a pan and put cinnamon, cardamom powder and sliced onion, green chili and sauté until the onions turn golden brown.
• Add ginger garlic paste and Sauté for about 10,15 second.
• Then add the turmeric powder, chili powder and then sauté for a few seconds.
• Add sliced tomato  and salt as per test. and cover it 4,5 minutes for cock.
• Then add mushroom and cover it for 10, 15 minutes.
• Then add garam Masala and remove it.
• Garnishing it  with coriander leaves .
• Serve it hot with roti or plane rice.

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.

Aloo capsicum masala recipe in Odia style

Indian Food

Today am discus about aloo caosicum masala curry. It is one such North Indian curry. Also it famous in India. It is prepare with Aloo , capsicum and some spices.spices. Aloo and capsicum are two main ingredients of Indian cooking and make many delicious dishes.It served with plane rice and roti.

Aloo Capsicum Masala Curry

Ingredients:  

• Capsicum - 4 Medium Size
• Piaja - ( Onion ) - 3 Medium size
• Bilati - ( Tomato ) - 1 Medium size
• Cashew nuts - 2 3 tbs
• Ada - (Ginger ) - 1 inch
• Rasuna - ( Garlic ) - 3,4 cloves
• Dhaniya  - Coriander - 1 tsp
• Jeera - (Cumin) - 1 tsp
• Garam masala - 1 tsp
• Chili Powder - 1 tsp
• Turmeric Powder - 1 tsp
• Cocking Oil - 3 tsp
• Salt - as per test
• Aloo - ( Potato) - 3 No.
• Chini - ( Sugar ) - 1 tsp

Preparation:

• Wash and cut the potato into cube size also boil it.
• When it boil properly remove it.
• Wash and cut the tomato into small pieces
• First peal then wash the ginger and garlic .
• Take tomato, cashew nuts, ginger, garlic, coriander, cumin, some water and make a fine pest.
• Wash and cut the capsicum into cube size.
• Heat 1 tsp of oil in a pan and add the capsicum with a little bit of salt .
• Fry it some times then remove it.
• Peal and cut the onion into small size.
• Again heat 2 tsp of oil in a pan and add the cut onion Pisces.
• When the onion change into light brown color add red powder, turmeric powder and garam masala, mix well.
• Add the pest with salt and sugar and fry it 7,8 minutes.
• Add boiled potatoes and cooked capsicum and fry it well.
• Add 1/4 cup of water and cocked it some time.
• Then remove it and serve hot.

Aloo capsicum masala curry

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.

Aloo Bharta

Aloo Bharta

Ingredients 

• Aloo (Potato) - 300gm
• Kancha Lanka ( Green Chili ) - 2,3 pics 
• Piaja (Onion) - 150 gm
• Sorisha ( Mustard) - 1/2
• Jeera (Cumin) - 1 tsp
• Luna (Salt) - as per taste 
• Tela (Cocking Oil)
• Dhania Patra
• Tomato - 1 pics 

Preparation

• Put the potatoes in the Pressure cooker and boil it .
• Now  peel  the potatoes when it’s cool.
• Wash the tomato clearly and cut it into thin round pieces. 
• Crush the potato and putting salt as per taste .
• Cut the onion  into thin size.
• Heat oil in a pan and put mustard and jeera into it
• When it spluttered add thin size  onion ,green chili and tomato
• Fry it till the onion turns golden brown.
• Then add crushed potatoes and mix it well.
• Then fry it well , after 5, 6 minutes remove it into a plate.
• Then add dhania patra into it.
• Then You can serve it.

Preparation of Mixed Vegetable Curry (Ghanta Tarkari of Odisha)

Ghanta tarkari is a vegetarian recipes and it is a delicious dish of odisha.

Ingredients:
.2 Medium size potatoes(pealed) and cut into cubes
.1/2 raw papaya cut into small size
.1 raw banana cut into small size
.50 gm pumpkin cut into little big size
.50 gm Arbi(odia-saroo)pealed and cut into cubes
.50 gm of desi aloo (odia-khumba aloo)
.50 gm Parwal(odia-potala)
.50 gm cauliflower cut into big size
.6 pieces Indian beans(odia-simha)
.6 pieces french beans
.4 long beans(odia-jhudanga)
.2 medium size brinjal cut into big size
.1 cup of Indian pulse seed soaked overnight(chana dal,chole,green motor)
.1/2 tsp turmeric powder
.1 medium size tomato finely chopped
.1 medium size ginger
.5 cloves of garlic
.1 big size onion chopped
.2 bay leaves
.1/2 red chilli powder
.2 dried red chilli
.1tsp cumin seed
.1/2tsp mustard seed
.1/2 cup fresh coconut cut into small size
.1tsp cooking oil
.Salt as per taste

Method:
- All the vegetables properly washed and cut them.
- Make the paste of onion,garlic and ginger and keep   aside.
- Boil all the cut vegetables and the soaked   pulses,coconut pieces till the vegetables become   soft.You can use the pressure cooker or kadhai.On   pressure 2 whistles needed.
- Roast cumin seeds and red chilli powder in a pan and   make a rough powder.
- Add the salt,turmeric powder
- Heat the oil in a pan
- Add the cumin seeds and mustard seeds .Allow it to   splitter.Add the bay leaves.
- Add the paste of onion,garlic and ginger .
- Fry the masala when the oil comes out put the chopped   tomatoes.Cover the pan till the tomato become soft.
- Add the red chilli powder as per taste
- Add the boiled vegetables on the masala and stir it   well.
- Cook on low flame for 5 minutes.
- Sprinkle the rough cumin seeds and the red chilli   powder over it and stir well.
- Put the ghanta tarkari in a serving bowl.
- Served the ghanta tarkari with roti,paratha,puri,naan     and kichidi.
Try once the ghanta tarkari.

How to Prepare Mustard Fish Curry

Indian recipes are favorite among all of us and visitor from other countries.

INGREDIENTS
500 grams rohu fish slicely cut.
1 and 1/2 table spoon yellow mustard powder.
2 big size onion chopped
2 tsp ginger paste
2 tsp garlic paste
1 table spoon turmeric powder
1/2 tsp chilli powder
1 medium size tomato
2 green chillies 
4 table spoon mustard oil for frying the fish.
1 tsp corriander powder
1 tsp cumin powder
1/2 tsp garam masala
fresh corriander leaves for garnishing
Salt as per taste

Fish Curry  Image : Flickr by goodiesfirst

METHOD

Wash the fish properly with clean water and put on another plate ,
Sprinkle salt  and turmeric powder  on it and put for 5 to 10 minutes.

At this time you have to prepare the paste for curry, grind the
yellow mustard seeds and onion into powder and add some water.Again 
grind the paste  to be fine and keep aside.onion make the curry gravy.

Heat the oil in a pan.

Put the fish slices on the pan carefully.

Cook the pieces of fish in a high flame till they are golden brown on both side.
Remove from the oil and keep aside.

On the same pan pour 2 tbsp of oil pre heated.

Put the mustard seed on the oil after cracking the mustard seed put the chopped onion and chopped green chilies on it.

When the onion turn into golden brown put the tomato slices.

When the tomato slices become soft  put the mustard paste along with ginger and garlic paste on the pan.After some time the oil comes out of the paste.

Add 2 tbsp of water and add the cumin powder and coriander powder with a little pinch of garam masala.Try to fry the masala for 5 minutes .Then add salt to the taste and red chillie. Again fry it to become dry and pour 500 ml of water on it.

Once the water starts to boil add the fry fishes on it.Let the water boil again.Now reduce the flame and shimmer for 5 to 7 minutes.

Remove the fish curry from the flame and transfer into a serving bowl.Garnished with fresh corriander leaves.

Serve the fish curry with steamed rice.