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.

Hyderabadi Biryani

Indian Food

Hyderabadi Biryani is a biryani dish made with basmati rice, spices and mutton or chicken . 

Biryani is  a South Indian dish .In South India has more varieties of biryani than any other part. Also, rice is a more important food in South India than the rest of India.Hyderabadi biryani originated after blending of Mughlai and Telugu dish in the kitchens of the Nizam, rulers of the historic Hyderabad

State.

Hyderabadi Biryani

Ingredients 

• Chaula - ( Basmati rice ) - 500 gm
• Mutton - 1 kg
• Garam masala - 2 tsp
• Lanka - ( Red chillies ) - 6 
• Kaju - ( Cashewnuts ) - 200 gm
• Piaja - ( onions ) - 5 big sized
• Labanga - ( cloves ) - 2
• Dalchini - ( Cinnamon ) -2 peaces 
• Gujurati - ( Cardamom ) - 3 
• Kancha Lanka - ( Green chillies ) - 5,6
• Dhaniya Patra - ( Coriander Leaf )
• Pudina Patra - ( Spearmint Leaf )
• Ada ( Ginger ) and Rasuna - ( Garlic ) paste - 3 tsp
• Dahi - ( curd ) - 1 cup
• Lembu - ( 2 limes Juice ) 
• Kesar - ( saffron )- 1 tsp 
• Milk  - 3/4 cup
• Ghee or Cocking oil- 5 tsp
• Boiled eggs  - 4
• Luna - ( Salt ) - to taste

Preparation

• Peal and cut the onion into small peaces .
• Grind the Cardamom,Cinnamon,cloves and prepare a mix masala.
• Grind the red chillies ,cashew nuts and make a paste. 
• Cut the mutton into small peaces .
• Put the mutton with the ginger, garlic paste and curd.
• Heat 4 tsp ghee or cocking oil in a pan and fry the red chilli, also some masala.
• Take another pan and fry some onion, then add the mutton with the fried onion, one tsp garam masala and salt to taste.
• Keep frying till ghee separates. 
• Add 2 cups hot water and boiled till the mutton is done.
• Heat a pan add 1 tbs ghee and fry the rest masala.
• Wash the rice properly.
• Add the rice and fry a little. 
• Add the green chillies and salt to taste. 
• Add some hot water, then cook till rice is done.
• Remove it and spread on a plate .
• Cut the coriander leaf and Spearmint Leaf into small peaces and add with it.
• Mix the garam masala and fried onion with it.
• Take a plate and line it with ghee.
• Spread a layer of rice and cover it with half of the mutton. 
• Add half of the coriander leaf and Spearmint Leaf mixture and juice of 1 lime.
• Then Mix the saffron with a cup of water
• Sprinkle the rice with saffron milk .
• Cover tightly and place over a plate for 30 minutes. 
• Serve hot, garnished with eggs cut into half's.

Chili Fish

Odia Food 

Today am discus about odia food chili fish.Fish is another quick and interesting recipe. We can prepare more item of fish like fish fry (using only salt and turmeric) , maccha besara bhaja ( using garlic-green chili-mustard sauce/paste ) and masala dia maccha bhaja ( ginger-garlic-onion-coriander-garam masala paste ), This dish is prepare by onion, fish and some sauces.Also this dish is prepare any marriage or reception.

Chili Fish

Ingredients 

• Fish -  (  200 gm )
• Piaja -  ( onion ) - 2 Medium Sized
• Capsicum  - 1 Medium Sized
• Kancha Lanka - ( Green chillis ) - 2,3
• Sukhila Lanka - ( Dry chillis ) - 2,3
• Tela - ( Cocking oil ) - 4,5 tsp
• Haladi Gunda - ( Turmeric Powder ) - 1/2 tsp
• Luna - ( salt ) - To tes
• Corn flour Powder - 2 tsp
• Soy sauce - 2 tsp
• Tomato sauce - 3 tsp
• Chill sauce - 2 tsp
• Fish sauce - 1 tsp
• Dhaniya Patra - ( Coriander Leaf ) 

Preparation 

• Wash the fish pieces Properly. Add the turmeric and salt.
•  Scratch all over the fish and mix properly with the turmeric and salt for 10 minutes.
• Cut the onion and capsicum into medium sized Peaces ,then slit the green chills.
• Take all the ingredients for the sauce in a bowl. Mix well.
• Heat a non-stick frying pan. Add 2 tsp oil.
• Add the fish pieces and cook on both sides to a light brown color. 
• Remove from pan and allow to cool down. Cut into small pieces.
• Heat the oil in pan . Add the red and green chills. 
• Add the capsicum and onion pieces . Fry it 2 minutes.
• Add the sauce and cook for 2 minutes or till the sauce dries.
• Add the fried fish and mix well with the sauce. 
• Fry for 1-2 minutes then add some coriander leaf and serve hot as a side dish.

Rajasthani bhind

Indian Food

Today am discus about Rajasthani  food Bhind .Rajasthani Bhind is kind of food prepared with  bhindi ( Ladyfingers). Rajasthani Bhind is a non - veg dish.Their food prepair in pure ghee. Rajasthan's curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many dishes . Dal baati and churma or missi roti are the important food for them.

Rajasthani bhind

• Onion seeds - (kalonji) - 1/2 tsp
• Luna - ( salt ) - to taste 
• Lanka Gunda - (Red chilli powder ) - 1/2 tsp
• Bhindi - ( Ladyfingers ) - 250 gm
• Besan (Gram flour ) - 3 tsp
• Jeera Gunda - ( Cumin powder ) - 1 tsp
• Kancha Lanka - ( Green chillies ) - 2
• Dhaniya Gunda - ( Coriander powder ) - 1 tsp
• Fennel seeds - (saunf) - 2 tsp
• Amchur - ( Dry mango powder ) - 1 tsp
• Tela - ( Cocking Oil ) - 1/4 cup
• Garam masala - 1 tsp
• Haladi Gunda -( Turmeric powder ) - 1 tsp
• Jeera - ( cumin ) - 1/4 tsp

Preparation

• Wash  the ladyfingers.
• Cut off the two ends and slit on one side.
• Mix everything  gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
• Mix in a tbs of oil and salt and mix well.
• Add this masala into the ladyfingers.
• Heat up 3 tblsp of oil, mix  the  fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
• Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
• Remove and stir fry till the ladyfingers some times
• Serve it hot.

Makka Manjee Chaat

Odia Food 

Today am discus about odia food makka manjee chaat . Chaat  is a term describing 

for snacks. Chaat is found at road-side  from food carts in India, Pakistan, Nepal and Bangladesh. Which can be prepared with

different ingredients. Chaat is commonly prepared of potato, chickpeas ( Chana ), 

and spices.

Makka Manjee Chaat

Ingredients 

• Makka - ( Corn ) – 1 Kg
• Piaja -  ( Onion ) -200 gm
• Kancha Lanka - ( Green Chilies ) – 2 No
• Bhrusanga Patra - ( curry leave ) -2-3 leaf
• Haladi Gunda - ( Turmeric powder ) -1 tsp
• Jeera  - ( Cumin ) - 3 tsp
• Ghee - 2-3 tbsp
• Luna ( Salt ) - as per taste

Method Of Preparation

• Peel the corn and separate the corn seed. 
• Then take out the corn crush a little and keep aside.
• Cut the onion and green chilies.
• Heat the ghee in a pan and add the cumin . Allow spluttering.
• When it splutter then add cut onion, green chilies and curry leave to it.
• Fry it till the onion turns light brown color.
• Then add the  crush corn seed , turmeric powder and salt as per taste to it and stir it properly.
• Fry the above mixture for 5 -6 minutes till the corn seed  tender properly. 
• Fry it some times and serve it hot.

Custard

INGREDIENTS 

Indian Food

Today am discus about Indian food custard .Custard is kind of food prepared with milk and fruit. Custard is a sweet dish and it served after food.Custard is an important part of sweet recipes from many countries, including the United Kingdom, France, Portugal, Spain, Italy,Australia, and Malaysia.

Custard 

Ingredients

•  Milk  - 2.5 Cup Custard Powder - 2 tbs
• Seo - ( Apple ) - 2 Big size
• Custard Powder - 2 tsp
• Angur - ( Grapes ) - 50 gm
• Kadali - ( Banana ) - 2 No
• Chini - ( Sugar ) - As per Test
• Mixed fruit jam - 2 tbs
• Dalimba - ( pomegranate ) - 2 tbs
• Lahunu - ( Butter ) - 1 tsp
• Strawberry - 50 gm
• Naspati - ( Pear ) - 50 gm

Method Of Preparation

• First cut banana and pear.
• Take custard powder in a bowl. 
• Add milk and mix well.
• Heat a non-stick pan. Add the custard mixture in it and cook.
• Stirring once a while, till it thickens.
• Finely cut apple.
• Heat butter in another non-stick pan.
• Add sugar to custard mixture, mix well and cook till the sugar melts. 
• Switch off heat and mix till smooth.
• Add cut apple, pear and banana to the butter and saute. 
• Add sugar, mix and saute till soft.
• Add cocked fruits to the custard and mix well.
•  Heat jam in another non-stick pan. Add little water, mix and cook till it melts.
• Add 3 tbs pomegranate pearls to the jam and mix well.
•  Divide the jam-pomegranate mixture into individual design  glass or vessels
• Top with the fruit custard,garnish with pomegranate pearls and serve it.

Khichdi

Odia Food

Today am discus about odia food khichdi. Khichid is a Anglo-Indian dish .This food is prepare by  rice, some vegetables and dal. It is a most papular dish in india . This food is prepared in festivals and all special occasions. Khichri was very popular in the Mughals, specially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi ..

Khichdi

   Ingredients:

• Rice - ( Basmati rice ) - 250 gm
• Muga dali - ( mung dal ) - 250 gm
• Alu - ( Potato ) - 1 big size
• Phula Kobi - ( cauliflower )- 50 gm
• Beans - 50 gm
• Bilati - ( Tomato ) - 1 small size
• Sorisa Tela - ( mustard oil ) - 2 tbs
• Jeera - ( cumin ) -  1 tsp
• Teja Patra - ( bay leaf ) - 1-2
• Sukhila Lanka -  ( dry chili ) - 2,3
• Jera bata - ( ginger paste ) - 
• Haladi Gunda - ( turmeric powder ) - 1 tsp
• Jera Gunda ( cumin powder ) - 1 tsp
• Dhaniya Gunda - ( coriander powder ) - 1 tsp
• Luna - ( Salt ) -to test
• Chini -  (Sugar ) - to test
• Ada Bata - ( Ginger Pest ) - 1/2 tsp
• Badama - ( Almond seed ) - 50 gm
• Kaju - ( cashew nut ) - 50 gm
• Gajar - ( Carrot ) - 2 medium size
• Matar - ( Green Pea ) - 1 cup

   Method of preparation: 

• Wash rice & dal in two different pan.
• Boil the rice .
• Wash and Cut all vegetable into small pieces .
• Boiled all the vegetable  .
• When rice becomes half cooked then add the dal.
• Now rice & dal are prepared, and keep aside.
• Heat the oil in a pan & add cumin seeds, red dry chili, bay leaf and almond seed.
• Then add ginger paste and green pea.
• Add the boiled vegetables and cashew nut  & saute with this spices.
• Mix this mixture with rice-dal , also add turmeric, cumin, coriander powder.
• Add salt & sugar according to taste.
• Khichdi is prepared. Serve it .