Indian Macrel Fish Fry

Ingredients :-

• Mackerel - 4-5no or as per your requirment 
• Ginger and garlic paste - 1tbsp
• Chilli powder - 1tbsp
• Turmeric powder - 1tbsp
• Lemon juice - 1tbsp
• Salt to taste 
• Garam masala powder - 1/2tbsp
• Cooking oil as per requirement 

Method :-

• Clean all the fish and make slits on both sides of fish and keep it aside.
• Take a bowl and add all the ingredients (ginger and garlic paste-chilli powder-turmeric powder-lemon juice-garam Masala powder-salt)except oil and mix it together nicely to make masala paste and keep it aside.
• Then apply the masala paste  in to the fish and coat the masala paste all over the fish and keep it aside for 10-20mints for marinate.
• Heat oil into a frying pan and add marinated fish one by one into the oil and fry till it crispy and golden from both sides.
• Then drain the fish fry into a kitchen napkin and serve hot the fish fry with lemon and onion slices and enjoy It.

Palak Puri/Spinach Puri

Ingredients :-

• Spinach/palak - 2cup Roughly  chopped 
• Ginger - 1 piece
• Green chilli - 2no.
• Cumin seeds - 1/2tbsp
• Whole wheat flour/Atta - 2cup
• Salt to taste 
• Oil to deep fry 

Method : -

• First wash the spinach throughly with water and chopped it roughly and keep it aside.
• Then with a vessel add the chopped spinach,ginger and green chilli and add very little water and cook it for few minutes.(4-5mints)
• Once it turned soft and tender turned off the flame and allow to cool for a while.
• Then in a blender jar add the cooked spinach-ginger-green chilli , cumin seeds and blend it to make a smooth paste and keep it aside.
• Now take a big bowl add the wheat flour,salt,spinach purée let it mix and knead it to make a soft dough.if required you can add little water otherwise not required.
• Cover the dough and let it sit for 5-10mints.
• Mean while heat oil in a pan to deep fry the puris.
• Then divide the dough into the small small ball shape and then roll it to give puri shape and keep aside.
• When the oil is hot then gently drop the puris one by one and gently keep pressing the puris using a spatula.
• When it starts puffed up fully turn other side and cooked for a minutes.
• Then remove the puris from oil and drain it in paper towel.
• Do repeat the same procedure to fry all puris.
• Palak puri is ready,serve hot with any pickle or gravy and enjoy.

Fish Mustard Gravy/ Sorsa fish

Ingredients :-

• Fish (Rohu/catla) - 1/2kg
• Tomato - 1nob
• Onion - 1nob(cut into slices)
• Garlic cloves - 6-7nobs
• Mustard seeds - 2tbsp
• Cumin seeds - 1tbsp
• Green chilli - 2nobs
• Chilli powder - 1tbsp
• Turmeric powder - 1tbsp
• Salt as per taste 
• Oil - 1/2cup
• Panch foran - 1tbsp
• Fresh coriander leaves - for garnishing 

Method :-

• Wash the fish pieces properly and marinate with 1/2tbsp of salt and 1/2tbsp of turmeric powder and keep it aside.
• Then we will prepare the masala paste so for that take a blender and add the garlic cloves,mustard seeds,cumin seeds,green chilli 1nobs,tomato and grind it nicely to make a fine paste and keep it aside.
• Heat oil in a pan and fry the marinated all fish pieces one by one from both sides till golden colour and keep it aside.
• In the same pan add little more oil and when oil is hot then add the panch foran let it to crackel.
• Then add the sliced onions and sauté it for 2mints till it transparent then add the mustard masala paste and mix it.
• Then add the turmeric powder,chilli powder,salt and mix it properly .if you need add some water and mix it properly and let it cook with medium heat for few minutes.
• Once the mixture starts boiling and start separating oil then add the fried fish pieces very slowly.
• Then slowly coat fish pieces with masala mixture.
• If you need you can add little water and gently stir it and cover the lid and cook it for few minutes.
• After 5-7mints checked the fish gravy as per your requirement switch off the flame.
• Then Garnish it with coriander leaves and serve hot with rice .

Tomato khatta/Tomato Chutney

Ingredients :-

• Tomato - 1/2kg
• Sugar - 1 cup or you can increase as per your requirment 
• Salt as per taste 
• Tamarind paste - 2tbsp(optional)
• Panch foran - 1tbsp
• Curry leaves - 1 string
• Ginger crushed - 1tbsp
• Green chilli - 2nobs cut into slices 
• Oil - 2tbsp
• Turmeric powder -1tbsp
• Grated coconut -1/2cup 

Method :-

• Wash the tomatoes and cut into small pieces and keep it aside.
• Then heat a pan in medium flame then add the oil and once the oil is hot add the panch foran and let them splutter.
• Then add the curry leaves,sliced green chilli,crushed Ginger and sauté it for few minutes.
• Then Add the chopped tomatoes and mix it then put the turmeric powder,salt mix it nicely and let it cook for few minutes till the tomatoes are half cooked.
• Then add the sugar and tamarind paste mix it properly and let it cook nicely until the tomatoes are soft and the gravy is thick.(if required you can add little water)
• Finally add the grated coconut mix it and switch off the flame.
• Your sweet and sour Tamato Khatta (Chutney) is ready to eat. You can serve with rice/roti as a side dish.

Jeera Rice

Ingredients :-

• Basmati rice - 2 cup
• Cumin (jeera) - 2tbsp
• Dry red chilli - 2nobs
• Salt as per taste
• Oil/Ghee - 2-3tbsp
• Bay leaf - 1nob
• Green cardamom -2-3nobs
• Cinnamon - 1inch
• Cloves - 4-6nobs
• Water as per requirement 
• Some coriander leaves for garnishing 

Method :-

• Wash the rice properly and soak it for 30 minutes.
• After 30mints drain off the water from rice and keep it aside.
• Take a large pan and put it into the medium flame. When pan is hot add the Ghee/oil.
• Once oil/Ghee is hot add the cumins,bay leaf,cinnamon sticks,cardamom,red chilli and cloves.
• Sauté it for few minutes till they begin to splutter.
• Now add the soaked rice and sauté it slowly on medium flame for a minutes.
• Then add 3cup of water and salt as per taste .
• Cover the lid and allow to cook on low flame for 20mints.
• After 20 minutes gently fluff the rice with a spoon.
• Know your Jeera rice is ready to eat. Garnish with coriander leaves and serve hot with dal fry or any gravy as per your choice.

Mangalorean Chicken Curry

Ingredients :-

• Chicken - 500gm
• Curd - 1/2 cup
• Ginger and garlic paste - 2 tbsp
• Turmeric powder - 1tbsp
• Dry  red chilli - 4-5nobs
• Salt as per taste 
• Oil as per requirement 
• Garlic cloves - 5-6 cloves
• Tamarind paste - 2tbsp
• Scraped coconut - 1/2cup
• Onion - 2 large finely chopped
• fenugreak seeds - 1/2tbsp
• cumin seeds - 1tbsp
• coriander seeds - 1tbsp
• Black papper - 1tbsp
• curry leaves -1 string
• mustard  seeds - 1tbsp

Method :-

• first we will do marination so,wash the chicken and keep it aside then in the chicken add 1tbsp of ginger and garlic paste , 2tbsp of curd, turmeric powder,little chili powder and mix it nicely and keep it aside for 15mints.
• Then take a pan add little oil. Once oil is hot add the cumin seeds,coriander seeds,fenugreek seeds,dry red chilli and sauté it for few minutes then remove from heat and keep it aside.
• In the same pan add another 1tbsp of oil and when oil is hot add half chopped onion,garlic cloves,scraped coconut and sauté it few minutes till the onions are soft.
• Allow all spices to be cool.Then take all the fried masala,put it into the blender and make fine paste adding little water.
• Take a pan add some oil , once oil is hot add the mustard seeds and let it crackle then add the curry leaves and chopped onions and sauté it for few minutes till the onions are become transparent.then add the ginger and garlic paste and sauté it for few minutes till the raw smells go out.
• Then add the marinated chicken and mix it nicely ,let it cook for 5-10mints with low flame.
• Then add the prepared masala paste,turmeric powder,salt mix it nicely and let it cook with the lid closed.
• Then after 5mints add the tamarind paste into the chicken gravy and again let it cook until the chickens are well cooked.
• Then check the gravy consistency  As per your requirment and the chicken should well cooked with the gravy.
• Once the chicken is cooked then add the chopped coriander leaves and switch off the flame.
• Your chicken curry is ready to eat . serve hot with rice or roti.

Ghee Roast Chicken

Ingredients :-

• Chicken - 500gm
• Curd - 1/2cup
• Lemon juice - 2tbsp
• Chilli powder - 1tbsp
• Turmeric powder - 1tbsp
• Salt as per taste 
• Ghee as per requirement
• Cumin seeds - 1tbsp
• Fennel seeds - 1tbsp
• Black pepper - 1tbsp
• Dry Red chilli - 3-4no
• Garlic cloves - 8-10no
• Tamarind Juice - 2tbsp
• Onion - 1/2 cup chopped (optional)
• Curry leaves - 1 strings

Method :-

• Wash the chicken properly and keep it aside.
• Then we will marination, so take the chicken in to a bowl then add the curd,turmeric powder, lemon juice,salt and chili powder then mix it properly and keep it aside for 2-3 hours.
• Take a pan and switch on the flame, when pan is heat add the cumin seeds,black pepper, Dry red chilli,fennel seeds and saute it for few mints. be care full don't burn the spices.
• Then remove the all spices in to a blender, add garlic cloves,tamarind juice in to it and blend it nicely to make a fine paste and keep it aside.
• Then take a pan add 2tbsp of ghee, when ghee is hot add the marinated chicken into it and let it saute for few minutes till the chicken should dry and absolved all the moisturizer.
• Then remove the chicken in to a bowl and keep it aside.
• In the same pan add little more ghee and let it be heat.
• when Ghee is hot then add the chopped Onion and saute it for few minutes till the onions are transparent.
• Then add the masala paste into the pan and saute it for few minutes then add the cooked chicken in to it then mix it nicely and add the curry leaven on top and let it cook for 5-10 minutes with medium flame with lid. if you need you can add little water into it.
• After 10 minutes check it and let the chicken to dry then switch off the flame and your Ghee roast chicken is ready to eat.
• serve hot with rice or roti and enjoy.

Rava Toast

Ingredients :-

• Bread slices - 4-5 pieces
• Rava (semolina)- 1cup
• Curd -1/2cup
• Tomato - 1 piece chopped
• Onion - 1/2 cup chopped
• Green chilli - 1piece chopped
• Capsicum - 1/3 cup  chopped
• Salt to taste
• Oil /butter as per requirement

Method :-

• First cut the bread slices in to 2 pieces and keep it aside. you can cut it into any shape as per your choice and keep it aside.
• Take a bowl add the Rava,curd,chopped tomato,chopped onion,chopped capsicum,chopped green chilli,salt and mix it nicely and keep it aside for 5mints.
• Then take the bread slice and put the rava mixture in one aside and spread it nicely in one aside. do all the bread slices in same process and keep it aside.
• Then take a tawa add 2tbsp of oil for heat. when oil is heat then add the bread slices one by one.
• The rava coating side should put first in down and  toast it properly from both side with medium flame.
• If you need you can add more oil/butter and toast all the slices one by one with same process and keep it aside.
• Your Rava toast is ready to eat, so serve hot with any Sauce/chutney/Ketchup and enjoy your break fast or you can send lunch with your kids lunch box.

Crispy Fried Rice Ball

Ingredients :-

• Leftover rice - 1cup
• Rice flour - 2-3tbsp
• Onion - 1/2cup chopped 
• Green chilli - 2 no. chopped 
• Ginger - 1tbsp chopped 
• Coriander leaves - 2tbsp chopped 
• Chat masala - 1tbsp
• Dry mango powder - 1tbsp
• Chilli powder - 1/2tbsp (you can increase as per your requirement)
• Salt as per taste 
• Black pepper powder - 1/2tbsp
• Oil for deep fry 

Method :-

• Take a big bowl Add rice and all the ingredients together except oil and mix it nicely.
• Put little pressure and mix the rice mixture properly and keep it aside.
• Then take small  small portions, give it like ball shape and keep it aside.
• Heat oil into a pan for deep fry. When oil is hot add the rice balls slowly one by one.
• Deep fry all the balls till it turns golden brown and crispy.
• Then remove it from the oil in to the kitchen napkin and serve hot with tomato sauce and enjoy your snacks.

Crispy fried Parwal

Ingredients :-

• Parwal - 250gm
• Gram flour (Besan) - 1/2cup
• Chilli powder - 1tbsp
• Turmeric powder - 1/2tbsp
• Curry powder - 1tbsp
• Salt as per taste 
• Ginger and garlic paste - 1tbsp
• Oil - 2-3tbsp
• Lemon juice - 1/2tbsp
• Chopped onions - 1/2cup
• Panch foran - 1tbsp 

Method :-

• First wash the Parwal nicely,cut it into slices and keep it aside.
• Then add the Besan,chilli powder,turmeric powder,curry powder, ginger and garlic paste , salt,lemon juice in to the sliced Parwal , mix it properly and keep it aside for 5-10mints.
• Then take a pan add little oil for heat and when oil is heat add the panch foran and let it crackle then add the chopped onion and sauté it till it become transparent.
• Then add the marinated sliced Parwal,mix it nicely and cover it with a lid and let it cook with medium flame .
• In between you need to mix otherwise it will be born.
• When it will be cook properly then remove the lid and let it fry with medium flame till it will be crispy and golden brown in colour.
• Then switch off the flame and your crispy fried Parwal is ready to eat.
• Serve hot with rice/roti as a side dishes.

Ghee Roast Garlic Chicken

Ingredients :-

• Chicken - 1/2kg
• Garlic - 30 cloves
• Onion - 1 medium  sized
• Tomato - 2nobs make purée 
• Chilli powder - 2tbsp
• Turmeric powder - 1tbsp
• Garam masala powder - 1/2tbsp
• Oil - 2-3tbsp
• Ghee - 3tbsp
• Salt as per taste 
• Lemon juice - 2tbsp
• black pepper - 1tbsp crushed 
• Cardamom - 2-3piece
• Cloves - 2-3piece
• Cinnamon stick - 1small piece
• Coriander leaves - 1tbsp chopped for garnish 

Method :-

• First we will marinate the chicken so for that first take half of the garlic and crushed it nicely and keep it aside.
• Then crushed the ginger and sliced onions and keep it aside.
• Then wash the chicken nicely and add the lemon juice,crushed black pepper,half of the crushed garlic , chilli powder,turmeric powder,salt , little oil then mix it nicely and cover it with a lid and Let it marinate for 30 minutes. 
• Take a non-stick pan heat 2tbsp of oil and 1tbsp of ghee then add colves,cinnamon,cardamom and sauté it for few minutes then add the sliced onion and crushed garlic and sauté it nicely till the onions are transparent.
• Then add the marinated chicken in that and mix it properly. And let it cover with a lid and cook for 10-15mints.
• Now chicken will be like half cooked. Then add the tomato purée, if you required you can add salt and mix it properly and again cover it with lid and cook for 15mints.
• Now the chicken must have completely cooked.
• Then open the lid and increase the heat cook the chicken on a high flame till most of the liquid evaporates.
• Then drizzle 2tbsp of ghee on the chicken and cook on high heat and keep frying till you get nice colour on the chicken and the masala has totally stuck on the chicken.
• Now add the chopped coriander and switch off the flame.
• Now your Ghee roast garlic  chicken is ready to eat, so serve hot with rice or roti. Otherwise you can take it as a stater and enjoy.

Watermelon Lemonade

Ingredients :-

• watermelon - 3cups cut into cubes
• Sugar - 1/2 cup
• Lemon juice - 1/4th cup
• Ginger - 1tbsp grated
• Black salt - 1tbsp
• Ice cubes - 1cup
• Black Pepper - 1tbsp crushed
• Soda water - 1 cup (optional)

Method :-

• Take the blender and add all the ingredients into  the blender and grind it nicely.
• Then take a strainer and strain the juice into a bowl nicely.
• Stre it in the refrigerator and serve otherwise
• add lots of ice cubes into a glass then add the watermelon juice half glass and half soda water and serve chilled . 
• you can skip soda water also.  

Dahi Parwal (Pointed gourd with Curd Gravy)

Ingredients :-

• Parwal - 250gm
• Yogurt - 1/2cup
• Onion paste - 1/2cup
• Ginger and garlic paste - 2tbsp
• Turmeric powder - 1/2tbsp
• Chilli powder - 1tbsp
• Salt as per taste 
• Cinnamon sticks - 1piece 
• Cloves -3-4nobs
• Bay leaf - 1piece
• Cardamom - 2-3pieces
• Oil - 2-3tbsp
• Cumin powder - 1/2tbsp
• Coriander powder - 1/2tbsp
• Garam masala powder - 1/2tbsp

Method :-

• Wash the Parwal properly then scrap the Parwal slowly and cut the Parwal  pointed end at both side.
• Then add little salt and turmeric powder and mix it properly and keep it aside.
• Heat oil in a pan and add the Parwal and fry it till little brown color.
• Then transfer the Parwal in to a bowl.
• In the same pan add little more oil and add the bay leaf ,cinnamon,cardamom,clove and sauté it for few minutes.
• Then add the onion paste and fry it till raw smell go off then add the ginger and garlic paste and  again sauté it for few minutes.
• Now  add the red chilli powder,cumin powder,coriander powder aand mix it well.
• Add yogurt and salt to taste and mix it nicely with simmer flame.
• Now the gravy is ready then add the fried parwal into it and mix it well.
• Then add little garam masala and again mix it properly and let it cook for 5-10 minutes.
• Then switch off the flame your Dahi Parwal is ready . serve hot with rice or roti as per your choice.

Vegetable Cheese Omelette

Ingredients : -

• Egg - 4nobs 
• Tomato  - 1 small sized
• Onion - 1 small sized
• Capsicum - 1small piece
• Salt 
• Oil /butter - 2tbsp
•  Cheese  - 1/2 cup grated (you can use mozzarella/proceeds) you can use more cheese.
• Mix herb - 1/2tbsp
• Black pepper powder - 1/2tbsp
• Green chilli -1/2tbsp finely chopped 
• Coriander leaves - 1/2tbsp chopped 

Method : -

• First finely chopped all the vegetables (onion,capsicum,tomato ) like small cube sized and keep it aside.
• Take all the chopped vegetables into a bowl add little salt,little black pepper powder,mix herb,green chilli and half cheese mix it nicely and keep it aside.
• Then take another bowl and broke the eggs and add little black pepper powder,salt and mix nicely into a spoon to get nicely,floppy omelette.
• Then take a pan add oil,when oil will get hot add the egg mixture slowly into the pan and leave it for half cooked with slow flame.
• When the omelette will be half cooked then add the vegetable mixture into the half of the omelette then sprinkle some grated cheese .
• Then flip the other side to cover the vegetables and press it for set and flip it slowly and let it be like 3-4mints .so that tthe cheese will be malte inside and omelette will cook properly from inside.
• Then switch off the flame and take it out into the plate, your yummy mouth watering cheese omelette is ready to eat.
• Serve hot and enjoy .

Triangle Paratha

This is very easy and common recipes in India . Most of people know this and they use to prepare frequently in their house.

Ingredients : -

• Whole wheat flour - 2cup
• Flour(maida) - 1cup (optional)
• Salt - 1/2tbsp
• Oil/ghee - as per requirement 
• Water - 1/2 glass 
• Or you can use 1/2cup of milk also

Method : -

• Take a bowl and add the wheat flour,flour,salt,1tbsp of oil and mix everything properly.
• Then add water/milk slowly little little and mix it properly to make the soft dough then cover it and leave it for 10-15 minutes.
• After 15mints take the dough and knead it once again and take small small amounts give it to the ball shape.
• Now we will prepare the parata so take the Chakala Belan add little wheat/oil and make it like a round shape then then fold it half like half circle, again fold that half circle then see it will come like triangle shape.
• Now press and do it properly to give triangle shape.like prepare all the parathas as per your requirment and keep it aside.
• Then take ta tawa add the parata when aside is little cook then turn it for another side .then add 1tbsp of oil/ghee into the parata and press it let it fry both sides with ghee/oil till little golden colour.
• Then take it out and do all your parathas with same process and keep it with a casserole.
• Your paratha is ready so serve with pickle/curd or any gravy for breakfast.

Egg Masala Gravy

Ingredients : -

• Egg - 4-5nobs boiled and peeled 
• Tomato - 2 nobs and make it purée 
• Onion - 2 medium sized cut into slices 
• Ginger and garlic paste - 2tbsp
• Chilli powder - 1-2tbsp 
• Turmeric powder - 1tbsp 
• Garam masala powder - 1tbsp 
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Kasuri methi - 1tbsp
• Bay leaf - 1piece
• Cardamom - 2-3piece
• Cinnamon - 1piece
• Black pepper powder - 1/2tbsp
• Coriander leaves - 1tbsp chopped 
• Oil as per requirement 
• Salt as per taste 
• Water for gravy 

Method : -

• Take a pan add 2tbsp of oil and allow to heat .  When oil is hot add the boiled and peeled eggs into it and let it fry till golden brown and take it out and keep it aside.
• In the same pan add little more oil and when the oil is hot add the dry spices ( bay leaf ,cinnamon,cardamom) and sauté it for few minutes.
• Then add the sliced onions and sauté it nicely till the onions are transparent, then add the ginger and garlic paste and sauté for few minutes till the raw smell go out.
• Then add all the spices one by one. Chilli powder,cumin powder,coriander powder,turmeric powder black pepper powder and mix it nicely then add the tomato purée again mix it  and let it cook for few minutes.
• Then add the salt,garam masala powder ,add little water and cook for few minutes till the masala cook and start living oil on top .
• Check the masala mixture if it's ready then add the water as per your gravy requirement and let it boil.
• When it starts boiling then add the fried eggs and Kasuri methi . Then cover it with lid and let it cook for 5-10minutes with medium flame.
• Then check your gravy consistency and switch off the flame.your egg masala gravy is ready to eat.
•  Remove it in to a bowl and sprinkle some chopped coriander leaves  and serve hot with any kind of roti/rice and enjoy your meal.

Coriander Chutney

Ingredients : -

• Coriander leaves - 1cup chopped 
• Mint leaves - 1/2cup chopped 
• Ginger - 1/2inch
• Green chilli - 1-2 pieces 
• Cumin seeds - 1/2tbsp
• Salt as per taste 
• Lemon juices - from 1 lemon squeeze and use
• Or you can use 1-2tbsp of tamarind paste 
• Fried chana dal - 1tbsp 

Method :-

• Take the blender to make the Chutney. so,lets start.
• In the blender add the chopped coriander leaves,chopped mint leaves, green chilli,cumin seeds,ginger , fried chana dal,lemon juice and grind it.
• Slowly add little water and blend it nicely to make the fine paste.
• If you need you can add little tamarind paste and add salt mix it nicely.
• You can store it with airtight container and serve whenever you need.

Ghee Rice

Ingredients : -

• Basmati rice - 1cup (soaked into water for 1/2hour)
• Cashew nuts - 5-10 pieces 
• Raisins - 10 pieces 
• Onion - 1nobs cut into slices 
• Cloves - 4nobs
• Cinnamon - 1inch stick
• Cardamom - 5nobs
• Bay leaf - 1nobs
• Star anise - 1nobs
• Green chilli - 1nob cut into slices 
• Ghee - as per requirement 
• Salt as per taste 
• Water - 1 cup 
• Milk - 1/2cup

Method : -

• Take a pan add little ghee and let it hot . When oil is hot add the cashews and raisins and sauté it till golden brown then remove it and keep it aside.
• In the same pan add little more oil then add the whole spices. Cloves,bay leaf ,cinnamon,cardamom, star anise and sauté it for few minutes till the aroma comes.
• Then add the onion slices and green chilli and again sauté it few minutes till the onion comes transporent  then in this add the soaked rice and mix it slowly.
• Then add the water and milk then put salt as per requirement little fried cashews and raisins mix it once again slowly and cover the pot with lid and let it cook for 10 mints with simmer flame.
• In between you need to check the water and after 10 minutes then again make it for 5 minutes without low flame and after that switch off the flame and let it be like that for another 5mints.
• Know your Ghee Rice is ready to eat.
• Serve in a plate adding some fried cashews and Raicy on top with any kind of gravy on your choice and enjoy your meal.

Bread Crumbs

Here I am using the bread wadges. When you are preparing any sandwich or any bread items don't wastage the wadges take it , make it dry and keep it in a box and when it will more then prepare the Bread crumbs. here I did the same.

Ingredients : -

• Bread slices/ bread wedges - as per your requirement 
• Storage box - 1

Method : -

• For bread crumbs you have so many methods are there. Like, you can dry the breads on on sunlight and grind.

Or

• You can roast the breads in tawa/ microwave and when it will be dry then grind it into the blender to make a nice powder then  the store it with a airtight box.
• Whenever you need you can use.

Coconut Chutney

Ingredients : -

• Grated coconut - 1cup
• Fried Chana Dal - 2-3tbsp
• Curd - 1/2cup
• Coriander leaves - 1tbsp chopped 
• Mint leaves - 1tbsp chopped (optional )
• Salt as per taste 
• Green chilli - 2nobs
• Ginger - 1/2inch
• Garlic - 3-4cloves (optional)

For seasoning 

• Curry leaves -1tbsp
• Dry red chilli - 1 or 2 nobs 
• Oil - 2tbsp
• Urad dal and chana dal both together - 1tbsp
• Mustard seeds - 1tbsp

Here I am using panch foran for seasoning you use as your choice.

Method : -

• First we will prepare the chutney paste so for that take the blender and add the grated coconut,fried chana dal,green chilli, chopped coriander , mint leaves ,ginger and garlic then add very little water and blend it nicely to make a thick chutney.
• Then transfer the chutney into a bowl then add the salt and curd and mix it nicely and keep it aside.
• Then we will do the seasoning for that take a small pan add little oil and allow it for heat and when oil is hot then add the dry chilli,mustard seeds,urad dal,chana Dal and sauté it with medium flame. 
• When it's start cracklings then add the curry leaves and sauté it for few minutes and switch off the flame.
• Then add the seasoning into the Chutney and mix it properly . Know your coconut chutney is ready to serve.
• Serve the coconut chutney with any  Dosa/i Dili and enjoy .

Mustard Chicken

This is one of the chicken recipes prepared with mustard gravy.here I am using mustard oil but you can use any cooking oil. This is very easy and tasty chicken gravy you can take it with rice/roti as your choice.so let's start....

Ingredients : -

• Boneless chicken - 1/2kg
• Mustard seeds - 2tbsp
• Cumin seeds - 1tbsp
• Dry red chilli - 2nob (you can use green chilli)
• Garlic - 5-6 cloves
• Ginger - 1/2inch
• Oil -2-3tbsp
• Salt as per taste 
• Lemon juice - 1tbsp
• Turmeric powder -1/2tbsp
• Tomato - 1small sized (optional)
• Onion - 1large sized cut into sliced 
• Coriander leaves - 1tbsp chopped 

Method :-

• First we will marinate the chicken. So wash the chicken pieces properly add lemon juice, salt, turmeric powder,little chilli powder and keep it aside for 10mints.
• Then we will prepare the masala so , take a bleander add the mustard seeds,cumin seeds,garlic cloves,ginger chopped and add little water and make a fine paste and keep it aside and grind the tomatoes to make purée and keep it aside.
• Know we will start cook so let's take a pan add 2tbsp of oil and allow to heat .
• When oil is hot add 1/2tbsp of mustard seeds and 1dry red chilli.when it starts crackling then add the sliced onion and sauté it nicely.
• When the onion get transparent then add the marinated chicken in to and sauté it nicely till the water observed from chicken and it will be like dry.
• Then add the mustard masala paste and mix it nicely then taste the gravy if you need add little salt,turmeric powder,chilli powder and tamato purée and 1/2 glass of water to make little gravy. mix it properly and let it cook for around 10 minutes. 
• Then check the gravy consistency and switch off the flame and sprinkle some chopped coriander leaves and serve hot with plain rice/roti.

Mutton Biryani

Ingredients : -

• Mutton - 500grms cut into medium pieces 
• Basmati rice - 2cups soaked for 1hours
• Raw papaya paste - 2tbsp
• Onion - 4 nobs cut into slices 
• Ginger and garlic paste - 1/2cup allmost  4tbsp
• Yogurt - 1 cup
• Turmeric powder - 1/2tbsp
• Chilli powder - 2tbsp
• Salt as per taste 
• Oil as per requirement 
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Biryani masala powder - 2tbsp (here I am using my homemade biriyani Masala)
• Garam masala powder - 1tbsp
• Bay leaf - 1piece
• Black pepper - 1/2tbsp
• Cinnamon - 1inch stick
• Clove - 4
• Green cardamom - 3-4
• Black cardamom - 1
• Star flower - 2 pieces 
• Sahi jeera - 1/2tbsp
• Kewra water - 1tbsp
• Rose water - 1tbsp
• Ghee -2-3 tbsp
• Fresh mint leaves - 1/2cup  
• Fresh coriander leaves - 1/2cup
• Saffron - a pinch
• Wheat flour dough to seal

Method : -

• First wash the mutton pieces and put it into a bowl and add the papaya paste and mix it 
• properly then keep into the fridge with lid for 2-3 hours.
• Then take a pan add oil  allow it to heat then add the sliced
•  onions into the oil nd deep fry the onions till browned. Then take it with a absorbent paper.
• Then we will do the mutton marination so take the mutton from the fridge  and keep it aside.
• One again mix the mutton and know we will add all the spices. Add yogurt,green chilli,turmeric powder,red chilli powder,cumin powder,coriander powder,ginger and garlic paste,half of the fried onion,chopped mint and coriander leaves,salt, half oil,garam masala powder,biriyani powder,cinnamon sticks,cardamom,clove,bay leaves and mix it properly and cover with lid and again keep it in refrigerator for another 15-20 minutes.
• Then we will prepare the rice , for that take a big handi pour water as per your rice quantity in the water add little oil,Sashi jeera,salt,1/2 lemon juice,paper,star flower and let it boil nicely then add the soaked rice in do the water and let it cook. And check it when rice will be half done then switch off the flame Drain well and keep it aside.
• Take a bowl with warm milk and dissolve the saffron into it and keep it aside.
• Then take deep pan for preparing the Biryani and add some oil/Ghee let it hot then simmer the flame.
• Then into the pan add marinate mutton and spread it properly then on top add the half boiled rice and cover the rice properly.
• Then sprinkle the remaining fried onions,kewra water,rose water,chopped coriander,mint leaves,saffron with milk,ghee,and 1tbsp of Biriyani powder and cover the pan with lid and seal it with wheat flour dough.
• Then place a tawa in the gas then keep the biriyani pot top up the tawa and some heavy things in top up the Biriyani pot.
• Then cook on low flame for 50-60minuts till the mutton and rice will be well cooked.
• After 50mints switch off the flame and immediately don't open.let it be like that for 10-15mints.
• After 15mints your mutton Biryani is ready to eat.so prepare some raita and serve hot mouth watering Mutton Biriyani and enjoy your meal.

Bhindi Khatta(ladies fingers with mustard gravy )

This is very nice and delicious recipes, Okra with mustard gravy and tamarind paste.
This is very nice and tasty Odisha recipes Bhindi Khatta you can take it with rice as a side dish.

Ingredients : -

• Bhindi  (ladies fingers)- 250gm
• Mustard seeds - 2tbsp 
• Cumin seeds - 1tbsp
• Garlic cloves  - 4-5 pieces 
• Dry red chilli - 2nobs (you can take chilli powder also)
• Turmeric powder - 1tbsp 
• Tamarind paste - 2tbsp
• Salt as per taste 
• Oil - 2-3tbsp(here I am using mustard oil but you can use any cooking oil)
• Panch foran - 1/2tbsp
• Curry leaves - 1tbsp (optional)

Method : -

• Wash and clean the Bhindi, cut into little big sizes and keep it aside.
• Then  grind the masala ( mustard seeds,cumin seeds,red chilli,garlic cloves ) add together put little water and grind it properly to get nice thick paste and keep it aside.
• Then take a pan add add 1tbsp of oil allow to heat then add the Bhindi and fry it until the stickiness disappears and keep aside.
• In the same pan add 2tbsp of oil,when oil is hot add 1/2tbsp of panch foran when it starts spluttering add curry leaves and add the masala paste,turmeric powder,salt to taste and mix it properly for few minutes.
• Then add the fried Bhindi and mix it then add 1cup of water into it and let it cook for 5-10mints until the Bhindi soft.
• Then add the tamarind paste (you can use dry mango also) and mix it properly and again let it boil another 2-3mints.
•  Then check your gravy consistency and switch off the flame.
• Your Bhindi Khatta is ready to eat. Serve hot with plain white rice.

Paneer Butter Masala

Ingredients : -

• Paneer - 250gm cut into cubes 
• Ginger and garlic paste - 2tbsp
• Onion - 2 medium sized chopped roughly 
• Tomato - 2 medium sized 
• Cashew nuts - 10 pieces soaked in water
• Bay leaf - 1piece
• Cinnamon - 1 piece 
• Cardamom - 2pieces
• Cloves - 2pieces 
• Kasturi methi - 1tbsp
• Fresh cream - 1/2cup
• Milk - 1/2cup
• Chilli powder - 1tbsp
• Turmeric powder - 1/2tbsp
• Coriander powder - 1tbsp
• Garam masala - 1tbsp
• Butter - 2tbsp
• Oil as per requirement 
• Salt as per taste 

Method : -

• Grind the chopped onions to make a thick paste then grind the soaked cashews nuts and keep it aside.
• Take a pan add 2cup of water and  add the tomatoes into it and let it boil for 5-10 minutes. Then remove it from pan and let it cool. After that remove the skins from the boiled tomatoes and grind it to make tamato purée and keep it aside.
• Then take a pan and add 2tbsp of oil and butter into it,when the oil is hot add the cinnamon sticks,cardamom,cloves,bay leaf and sauté it for 2mints then add the onion paste and sauté it for few mints then add the ginger and garlic paste,mix it properly and again sauté it for few minutes till it turns light brown.
• Then add the red chilli powder , turmeric powder and sauté it for few minutes.
• Then add the tamato purée and mix it properly and let it cook 5mints then add the cashews nut paste and mix it properly and let it cook for few minutes.
• Then add the coriander powder,garam masala powder and mix well , let it cook for few minutes until the oil starts to separate from the masala mixture.
• Then add milk and same quantity of water into the masala and add salt as per your taste and mix it properly let it cook for 5-7mints until the oil comes into top.
• Then add the paneer cubes  and mix it gently , add the Kasuri methi into it and cook it for few minutes until you get the proper gravy consistency.
• Then add the fresh cream into the gravy and mix it properly and switch off the flame.
• Your Paneer Butter Masala is ready to eat.
• Transfer the gravy into the serving bowl Garnish with some fresh cream or a cube of butter and serve hot with any type of roti or rice .

Chicken Nuggets

Ingredients: -

• Boneless chicken - 300gms cut into cubes (1inch)
• Chopped Garlic - 1tbsp
• Soya sauce - 1tbsp
• Black pepper powder/crushed - 1tbsp
• Chilli powder - 1tbsp
• Egg - 1nob
• Lemon juice - 1tbsp
• Bread crumbs - 1cup
• Refined flour - 1/2cup
• Oil for deep fry 

Methods : -

• Wash the chicken pieces properly and keep it aside.
• Then First we will marinate the chicken,for that take the chicken pieces with a bowl and add the chopped garlic,soya sauce,salt, black pepper powder,lemon juice and mix it well.then leave it for 15mints.
• Then take another bowl and break the egg into it,add little salt and whisk the egg nicely ,keep it aside.
• Then take a plate add rice flour,salt,red chilli powder,little black pepper powder mix it and keep it aside.
• Know we will prepare the chicken nuggets.
• Take the marinate chicken pieces one by one put it into the flour mixture and mix it properly then take out the chicken pieces and remove the extra flour mixture into it.
• Then put the chicken pieces into the egg mixture and immediately take it out and put it into the breadcrumbs and make sure you have to make it well coated with breadcrumbs and keep it aside .
• Then heat oil in a frying pan, when the oil is hot add the chicken nuggets slowly one by one for deep frying with medium flame.
• Fry it from both sides properly till golden brown . Then remove it from the oil into the kitchen towel.
• Know your chicken nuggets is ready to eat. So, serve it hot with tamato sauce and sliced onion.
• Then enjoy your chicken nuggets as a starter or snacks.

Mutton Curry

Ingredients : -

• Mutton - 750gm
• Potato medium sized - 2nobs (optional)
• Onion - 4 big sized (2for paste and 2- for chopped nicely)
• Ginger and garlic paste - 1/2cup
• Red chilli powder - 2tbsp 
• Turmeric powder - 1tbsp
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Garam masala powder - 1tbsp
• Mutton masala - 1tbsp
• Tamato purée - 1cup
• Curd - 1/2cup
• Oil as per requirement (here I am using mustard oil but you can use any cooking oil)
• Black pepper (crushed) - 1tbsp
• Bay leaf - 1
• Cinnamon sticks - 1 medium piece
• Cardamom - 3nobs
• Cloves - 2-3pieces
• Salt as per taste 

Method : -

• First we will do marination so before that wash the mutton properly keep it aside.
• Then add curd,salt,1tbsp of turmeric powder ,1tbsp of chilli powder in to the mutton for marination. Then mix it properly and keep it aside for 2 hours in to the refrigerator .
• After 2hours take out the mutton from refrigerator and know we will start cooking.
• Wash the potatoes  and slices it little big sized.
• Then take a pan add little oil to heat then add the potato slices and fry it nicely till golden brown after that take it out from oil and keep it aside.
• Then in the same pan add little more oil for gravy. Then put all the dry masala.i.e bay leaf ,cardamoms,cinnamon ,clove and sauté it for 2mints.
• Then add the chopped onions and sauté it for few minutes till it will b transparent and golden brown then add the ginger and garlic paste and sauté it for 2mints then add the onion paste and mix it properly and sauté it for few minutes till the raw smell go out.
• Then add the chilli powder,coriander powder,cumin powder and mix it well , then add the tomato purée add salt and mix it nicely and let it cook for few mints till the masalas will be well cooked and the oil start separating to the masala.
• Then add the mutton masala and mix it well . Then add the marinated mutton into the masala and mix the mutton properly into the masala and let it cook nicely with medium flame for at list 1/2-1hours till the  mutton cook 80% properly. And make sure you have to check it in between so that it will not burn the masala in down.
• Check it nicely when the mutton we be 80%cooked  add the fried potatoes and mix it well.
• We need to cook the mutton into the pressure cooker to cook properly.
• Then take the pressure cooker add the mutton into it and add 1/2or 1cup of  warm water and mix it. Then cover the lid and wait for 2-3 whistles.(15-20mints)
• After 3 whistles switch off the flame and leave it for 5 minutes.
• Then open the pressure cooker lid and add the garam masala powder and mix.
• Know mustard curry is ready to eat. Serve hot with white rice or roti in lunch or dinner as your choice and enjoy your meal.

Bisi Bele Bath

This is one of the very famous and mouth watering dish from south India. This recipe I learned from my neighbours. Here you can use leftover rice with vegetables or you can use fresh rice also as your choice.This is nice to take in winter time hot hot Bisi bele bath with mixture on top. It's very tasty and common dish in south India.it' basically a South Indian rice dish.you can take it any time lunch/dinner as your choice.

Ingredients :-

• Cooked Rice - 2cup(plain white rice)
• Tuvar(Arhar ) dal - 1 cup
• Turmeric powder - 1tbsp
• Chilli powder - 1tbsp
• Tamarind paste - 2tbsp
• Bisibele Bhat masala - 2-3tbsp
• salt as per taste
• water as per requirment
• Ghee - 2tbsp
• Oil - 2-3tbsp
• dried red chilies - 2nobs
• mustard seeds - 2tbsp
• Hing(Asafoetida) - 1pinch
• curry leaves - 2tbsp

vegitable :

• carrot - 1medium sized
• potato - 1 small sized
• French Beans - 5-6 nobs
• Onion - 1 large sized
• Green peas - 1/2cup 
• 
  
• Tomato - 1 medium sized

you can take vegetables in your choice.  

Prepairtation Methods : -

• First wash the vegetables and cut it into cubes then keep it aside. 
• Take a bowl and add the Bisi bele Bhat masala ,tamarind paste and add 1cup of water mix it nicely and keep it aside.
• Here we are taking cooked rice so know first we will prepare the Dal. For that take the pressure cooker, add washed dal with 2-3 cup of water,1tbsp of turmeric powder ,1tbsp of Salt,1/2tbsp of oil and chopped tomatoe then covered it with lid and wait for 4-5 whistles till the dal should b cooked nicely.
• Then switch off the flame and let it cool then open the lid and mash the dal nicely then in that add the all vegetables,1cup of water and again put the lid for 1 more whistles. Be careful don't put more whistles otherwise vegetables will more cooked.
• After 1 whistle switch off the flame and let it be cool down.
• Then take a pan add 2tbsp of oil to heat then add the Bisi Bele Bhat masala mixture and sauté it for 2-3mints.
• Then add the cooked dal with vegetables and mix it nicely and let it boil for 5-10mints,add little ghee on top and keep it aside.
• Take a pan add 2tbs of oil to heat then put the mustard seeds and let it crackle,then add the red chilli and curry leaves,hinges and sauté it for 2mints .
• Then pour this tempering into the Bisi Bele Bhat and mix it properly and let it cook for another 5mints then pour 2tbsp of ghee on top and switch off the flame.
• Bisi Bele Bath is ready serve hot with papad or any chips.
• While serving Bisi Bele Bath on to add little ghee and sprinkle some mixture on top and enjoy.

Dahi Baigan(Fried Eggplant with Curd)

This is one of my Odisha style famous recipes called Dahi Baigann please try to prepare at your home and enjoy.it is one of the side dish you can take with rice.

Ingredients:- 

• Brinjal(Eggplant) -1 large sizes 

• curd - 1 and 1/2cup

• Red chilli powder - 2tbsp
• Turmeric powder - 1tbsp
• Salt as per taste
• curry leaves - 2tbsp
• oil for deep fry
• panch foran(mustard seeds,cumin seeds,fenugreek seeds,fennel seeds and black cuminseeds) - Take all together 2tbsp
• Dry red chilies - 2nobs
• water as per requiement(optional)

Method :-

• First wash the eggplants properly and cut it in to slices .
• Take a bowl and marinate the eggplants with 1tbsp of salt and 1tbsp of turmeric powder mix it properly  and keep it aside.
• Then take another bowl add the curd with 1tbsp of salt and mix it nicely. if you required you can add water or not. That is up to you.
• Take a frying pan and pour some oil for deep frying the Eggplants. 
• When the oil gets heat add the marinated eggplants slowly and let it fry till golden brown color.
• Then take it out from oil and keep it aside.
• Take another pan and add 2tbsp of oil in to it. 
• When the oil gets hot then add the pancha Foran.  when it gets crackle add the red chilies and curry leaves into it.
• Then  saute it in to the low flame and then add the red chilli powder and fried eggplants into it and mix it nicely then swith off the flame.let it cool for 2mints.
• Then take the eggplants mixture and put it into the curd and mix it nicely then let the eggplant with Curd for 10-15 mints to soak the curd nicely.
• Your Dahi Baigan is ready to eat garnish with little fried red chilli powder and serve with rice as a side dish.