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.

Potato Pakora (Aloo Bhaji)

This is one of the very famous Indian snacks with one cup of tea in evening time . Kids will be like this snacks also.it will b very easy and simple recipes to prepare so try it.

Ingredients : -

• Potato big sized - 2 nobs 
• Gram flour (Besan) - 1cup
• Rice flour - 1/4th cup
• Turmeric powder - 1tbsp
• Chilli powder - 1tbsp
• Salt as per requirement 
• Baking soda - 1/2tbsp
• Garam masala - 1/2tbsp
• Oil for deep fry 

 

Method : -

• First wash the potatoes properly and pat dry it. Then cut it into equal slices and keep it aside.
• Then take a deep bowl and add the gram flour,rice powder,salt,chilli powder,turmeric powder, baking soda and water to make a thick paste and keep it aside.
• Then add the potato slices into the mixture and mix it properly.
• Take a pan and add oil for deep fry make it hot. 
• Check the oil if it's hot then take the potato slices with mixture and it in the oil one by one with medium flame.
• Then keep turning it and let it cook properly till golden brown from both sides.
• Then take it out from oil in to the kitchen towel.
• Know it's ready to eat. serve hot with tomato ketchup and sliced onions and enjoy your snacks.

Chicken tikka

This is one of the very famous Indian chicken stater.here I am preparing this chicken tikka without oven/grill. This recipe I will prepared with tawa/pan and the taste also nice, you can try it at your home.

Ingredients : -

• Boneless chicken - 1/2kg cut into cubes 
• Green Bell pepper - 1large
• Yellow Bell pepper - 1large
• Red Bell pepper - 1large 
• Onion -2large sized 

For Marination :

• Curd - 100gms
•  Ginger & garlic paste - 2tbsp
•  Red chilli powder - 2tbsp
•  Turmeric powder - 1tbsp 
•  Garam masala - 1tbsp
• kasuri methi - 1tbsp
• Coriander powder - 1tbs

• Chaat masala - 1tbs Lemon juice - 2tbsp

• salt as per requirement
• oil as per requirement  
• Orange food colour - 1pinch but not necessary 
•  Some barbeque wooden sticks

For Garnish :

• Chaat masala - 1/2tbsp
• Lemon wedges
• Onion slices 

Method : -

• First wash the chicken pieces properly and keep it aside.then cut the onion and Bell peppers into cube sized and keep it aside.
• Then we will prepare the marination for that take one bowl and add curd with all the dry spices,ginger and garlic paste,lemon juice,Kasturi methi ,2tbsp of oil and mix it properly and keep it aside.
• The marination mixture is ready then add the chicken pieces and mix it properly so that the chicken will be well cotead with masalas then add the Bell pepper and onion cubes into the chicken mixture and again mix it well. 
• The marination is ready so keep it in the fridge for 2-3hours.
• After 2 hours take  out the marinated chicken from the fridge.
• Then mix the chicken mixture and put it in the wooden stick one by one.like one pieces of chicken,then one piece of,Bell pepper then one piece of onions. Follow the same process for the sticks for Tika and keep it aside.
• Take a Tawa/pan add some oil to heat then place the chicken tikka sticks with medium flame and keep turning in between with adding little oil.
• Keep turning and let it cook properly from both the sides 10-15mints after that check the chicken pieces , if it's ready then switch off the flame.
• Chicken tikkas are ready to serve then plate it with lemon wedges ,onion slices and on top sprinkle little chaat masala . serve it with any green chutney and enjoy.

Bread Malpua

Ingredients :-

For syrup :-

• Sugar - 1cup
• Water - 2cup
• Cardamom powder - 1tbsp

For Malpua : -

• Bread - 10 slices for 5malpuas
• Milk - 1cup
• Sugar - 1tbsp
• Cardamom powder - 1tbsp
• Grated coconut - 1/2cup
• Grated khoya -1/2cup
• Cashews (chopped) -20gms
• Raisins (chopped) -3tbsp
• Almonds (chopped) - 20gms
• Pistachios (chopped) - 10gms
• Ghee - 1tbsp 
• Oil/ghee for deep fry 

 

Method : -

• First we will prepare the syrup for that take a pan and add the sugar and water, let it boil then the cardamom powder and again let it boil for 10-15 minutes.
• When it's ready switch off the flame and keep it aside.
• Then we will prepare the Malpua .
• First cut the bread slices into round shape and keep it aside.
• Take a bowl with milk
• Take another bowl and add all the chopped dry fruits grated coconut,grated khoya, cardamom powder,sugar and mix it properly and keep it aside.
• Then take the 2 pieces of bread slices and put in milk and squeeze carefully not to break then keep the mixture in between of two bread pieces and press it properly to give a Malpua shape.
• Like this do all the Malpuas and keep it aside.

• Then take a frying pan and pour oil let it be hot then add malpuas one by one so that it will not broke. Then fry it properly from both side till golden brown. Then remove it to the kitchen towel.
• Then take the Malpua and put it in to the syrup and let it to soak properly for 10 minutes.
• Then serve it in to the  bowl with some chopped pistachios.
• Enjoy your Malpua..

Curry leafs pepper Chicken

Ingredients : -

• Chicken - 1/2kg
• Onion - 2 nob roughly chopped 
• Ginger and garlic paste - 2tbsp
• Turmeric powder - 1/2tbsp
• Chilli powder - 1tbsp
• Coriander powder - 1tbsp
• Tomato - 2nobs chopped 
• Crushed black pepper - 2tbsp
• Curry leaves - 2tbsp
• Grated coconut (fresh) - 2tbsp
• Mustard seeds - 1/2tbsp
• Coriander leaves - 1tbsp (chopped)
• Salt as per taste 
• Oil as per requirement 

Method : -

• Wash the chicken properly and keep it aside.
• Take a pan and add oil to heat then add chopped onions and sauté it for few minutes then add the ginger and garlic paste and again sauté it for few minutes.
• Then add the chopped tomatoes,grated coconut,chilli powder,coriander powder, 1tbsp of black pepper And mixed properly then sauté it for few minutes (3-4mints) with lid.
• Then switch off the flame and let the mixture to cool down.
• Then put the mixture into the blender and make a nice thick paste.
• Then take the same pan/Kadhai heat oil for gravy add the mustard seeds and let it crackle then add the curry leaves and chicken pieces and sauté it for few minutes, then add the salt and crushed black pepper then sauté it for 2-3mints .
• Then add the prepared masala paste and mix it properly,put the lid and let it cook for 20-25mints. Check in between so that masala should not to burn.
• After 25mints check then chicken if it's properly cooked and your gravy consistency is ok then add the some more crushed black pepper ,chopped coriander leaves and mix it properly then again cook for 5mints with medium flame.
• Then switch off the flame and serve hot with plain rice/roti/nan as your choice and enjoy your meal.

Omelette Curry

Ingredients : -

For Omelette : -

• Egg - 4 nobs 
• Onion (chopped) - 1/2cup
• Green chilli - 1tbsp chopped 
• Turmeric powder - 1/2 tbsp
• Salt as per taste 
• Oil - 2tbsp

For Gravy : -

• Potato - 2nobs
• Onion - 1cup chopped 
• Ginger and garlic paste - 2-3tbsp
• Tamato purée - 1cup
• Red Chilli powder - 2tbsp
• Turmeric powder - 1tbsp 
• Garam masala powder - 1tbsp
• Bay leaves - 1 pieces 
• Coriander leaves - 1tbsp chopped 
• Salt as per taste 
• Oil 
• Cumin powder - 1/2tbsp
• Coriander powder - 1/2tbsp 

Method : 

First we will pepper the omelette for the gravy 

• Take a bowl break the eggs and  beat it nicely then add the chopped onion, green chilli, turmeric powder,salt and again beat it nicely to mix everything properly and keep it aside.
• Take a omelette pan add little oil and let it be hot then pour the omelette mixture into the pan with medium flame.
• Let it cook for 2-3 mints then fold it from both side to make like a roll shape and fry it properly from both sides then switch off the flame .
• Know take the egg omelette and cut it into 3-4 pieces and keep it aside.

Now we will prepare the gravy

• Cut the potatoes into the slices and keep it aside otherwise you can boil the potatoes also and keep it aside.
• Then take a pan heat 1tbsp of oil then add the potato slices and fry it till golden brown then remove the potatoes in to the bowl.
• Again add little oil in the same pan . When oil will be heat then add the bay leaf and chopped onion and sauté it for a minutes.
• When onions are light brown add ginger and garlic paste and again sauté it for a minutes.
• Then add the chilli powder,cumin powder,coriander powder, tamato purée and mix it properly add the salt also and let it cook for a minutes till the raw smell go off and the oil starts coming on top then add the potatoes and mix it properly.
• Then add the water as per your gravy requirement and mix it properly ,cover the lid and let it cook till the potatoes will soft till 5-10mints.
• Then check the potatoes to well cooked and also checked your gravy consistency .
• If it's done then add the omelette pieces mix gently otherwise it will break so take care of this.
• Then switch off the flame , add garam masala powder and sprinkle the chopped coriander leaves and serve hot with white rice or roti/chapati.

Bread Gulab Jamun

Bread Gulab Jamnu

Ingredients : -

• Bread slices - 5-6 pieces 
• Milk - 1 cup
• Sugar - 1 cup
• Cardamom powder - 1tbsp
• Almonds - 2 tbsp chopped 
• Pistachio - 1 tbsp chopped 
• Raisins - 1 tbsp
• Oil for deep fry 
• Water - 2 cup
• Ghee - 1 tbsp

Method : -

• First cut the edges from the bread slices and keep it aside.
• Then prepare the syrup for that take a pan add sugar and water , let it boil.
• When the syrup starts boiling, simmer the heat to medium flame and add cardamom powder, boil it again for another 15 minutes.
• In the same time we will prepare the gulab jamun ball.
• Crush the bread slices in to a bowl, add  ghee and pour milk slowly and knead the bread in to a smooth dough.
• Then take little portion and stuff the chopped dry fruits(Raisins,almonds,pistachios) inside and seal the edges properly to make a ball like roll it in to your palm.
• Make all the balls in to the same process and keep it aside.
• Heat oil for deep fry in to a pan and put all the balls and fry it properly in low flame till golden brown.
• Take it out on the kitchen napkin.
• Check the sugar syrup and  If it's ready then switch off the flame.
• Then add the fried bread balls in to the sugar syrup.
• Let it be 10 minutes into the sugar syrup to absorbs the syrup.
• Know it's ready to eat serve the bread Gulab jamun with a separate bowl and enjoy.

Bread Slices

Stopping with Bread

Make all the stopping and give it a Ball Shape

After Frying

Soaking with Sugar syrup and garnish with Dry Fruit

Aloo ka Bharta

Ingredients : -

• Potato boiled - 4-5nobs
• Onions - 2 nobs chopped finely 
• Garlic -1tbsp chopped 
• Green chilli - 1 nob chopped 
• Dry chilli - 1
• Turmeric powder - 1/2tbsp
• Tomato - 1 nob chopped finely 
• Mustard seeds and cumin seeds - 1tbsp ( her I am using panch foran)
• Salt as per taste 
• Mustard oil - 2-3 tbsp
• Coriander leaves chopped - 1tbsp

Method : -

• peeled the boil potatoesmash it properly .
• Heat oil in a pan then add the red chilli ,mustard and cumin seeds and let it cracked.
• Then add the chopped onion,garlic and green chillies and sauté it for few minutes.
• Then add the chopped tomatoes,salt,turmeric powder and sauté it for few minutes till the tomatoes will soften.
• Then add the mashed potatoes and mix it well and let it cook for 5 mints and then switch off the flame.
• Finally in top of the potato Bharat sprinkle the coriander leaves and serve as a side dish with rice.

Brinjal fry ( Baigan Bhaja )

Ingredients : -

• Egg plant  -1large sized
• Turmeric powder - 1tbsp
• Chilli powder - 1tbsp
• Curry powder - 1tbsp
• Salt as per required
• Oil for fry ( you can take mustard oil taste will be nice)

Method : -

• Wash the brinjal properly and cut it into half inch round slices and keep it aside.
• Now add the turmeric powder,chilli powder, curry powder, salt and the slices properly and keep it for 2-3 mints.
• Then if you want take little rice flour in a plate and coat each slices with rice flour then dust off the extra flour and keep it aside.
• Now heat oil in a pan and fry the slices from both side till crisp and golden brown from both sides.
• Then the slices and keep it on the paper napkin and serve it hot with rice as a side dish.

( you can fry the brinjals without rice flour also. You can fry it with all spices and salt . And make it shallow fry or deep fry as per your choice)

Tomato Rasam

Ingredients : -

• Tomato - 2-3 nobs
• Cumin seeds - 2tbsp
• Black pepper - 2tbsp
• Mustard seeds - 1tbsp
• Onion - 1 cup ( sliced)
• Garlic - 2-3 tbsp (mashed)
• Red chilli - 2nobs
• Turmeric powder - 1tbsp
• Chilli powder - 1/2 tbsp
• Tamarind paste - 1tbsp ( or as per your taste)
• Coriender leaves - 1/2 cup
• Curry leaves - 1/2 cup with stem
• Asafoetida - a pinch
• Oil - 2tbsp
• Salt as per taste 
• Water as per requirement

Method : -

• Wash the tomatoes and blanch or steam the tomatoes with pressure cooker and keep it aside for them to cool.
• Take the pepper and cumin seeds and crush it with grinder Don't make it fine.
• Then blend or cross the tomatoes to get a smooth purée.
• Take a pan add 2tbsp of oil and let it hot. Once oil is hot add the mustard seeds and dry chilli and let it crackle then add the sliced onion and crussed garlic and sauté it for 2-3mints then add the curry leaves and coriender leaves and sauté it for few minutes.
• Then add the crushed spice mixture and fry it for a minutes again.
• Now add the turmeric powder and chilli powder and fry for a minutes.
• Then add the tomato purée and in this add the tamarind pure and mix it properly.
• Then add some water how thin you want and add the salt as per your requirements and mix well.
• Then let it start boiling . When it start boil immediate switch of the flame . Don't make it full boil otherwise taste will .
• Now it's ready. Serve tamato rasam hot with rice.

Instant jalebi

Ingredients : -

• Flour - 1cup
• Yoghurt - 1/2 cup
• Baking powder - 1tbsp
• Orange food color - A pinch
• Sugar - 2 cups
• Water - 1 cups
• Ghee or oil for deep fry

Method :-

• Take a pan for sugar syrup and put the sugar and water for boil with simmer till the consistency like one string. ( boil about 15 mints )
• For check the consistency take a drop of slightly cold syrup between two finger and press together .lightly raise the finger, if the syrup pulls up as well to get a thread then the syrup is ready then remove it from fire.
• Take one bowl and mix the baking powder with flour properly. Then add the yoghurt and food color and mix well.
• Then add little little water to make a thick smooth batter and keep it aside.
• Fill the batter in a piping bag or a jalebi making bottle and keep it aside.
• Take another pan and add the oil/ghee for deep fry and let it hot.
• Once the oil is hot take the piping and pipe the batter in circle circle and cross the circle to ensure the spirals sty together. Pipe in the same process at a time 4 -5 jalebi at a time..
• Allow to cook and when the jalebi firm and cook in the low flame till the bubble go out  and let it lite golden color.
• Then remove the jalebi and put it into the slightly warm syrup and allow jalebi so to soak the syrup for 3-4 mints.
• Now it's ready to eat . Serve hot and enjoy.

Fish Curry ( Odisha style )

Ingredients : -

• Fish - 1/2 kg ( rohu/Catla)
• Potato - 2-3 nobs (cut into slices )
• Onion - 2 nobs ( Finlly chopped )
• Ginger and garlic paste - 1/2cup
• Tomato pure - 1cup
• Bay leaves - 1nob
• Garam masala powder - 1tbsp
• Chilli powder - 2tbsp or as per your taste
• Turmeric powder - 1tbsp
• Cinnamon powder - 1 pinch
• Oil as per requirment
• Salt as per your taste
• Water
• Coriander leaves - 1tbsp chopped

Method : -

• Wash the fish pieces properly and marinate it with salt and turmeric powder and keep it aside.
• Heat a pan over medium heat and pour some oil for fish fry.
• Once the oil got hot add some Fish pieces slowly at a time and fry it from both side till golden color . Then take them out and keep aside.
• In the same oil add the potato slices , fry it till golden brown and keep it aside.
• In the same pan add some more oil and let it hot , once oil is hot put the bay leafs and chopped onion and let it fry for few minutes till golden brown, then add  the ginger and garlic paste and saute it for some mints then add the tomato purée and mix it properly and cook it till the mixture starts boiling for 4 -5 mints.
• Now add the chilli powder,turmeric powder,Garam masala powder , salt to taste . mix it properly and let it cook for few mints till the mixture starts leaves oil.
• Then add the potatoes and mix it properly for 2 mints then add the water into it and let the gravy start boiling and the oil start floats on top with medium flame.
• Then add the fish pieces slowly and let it cook in medium heat till the potatoes cook properly.
• As per your requirment keep the gravy and switch off the heat then sprinkle the cinnamon powder and chopped coriander leaves on top.
• Now it's ready to eat. Serve hot with plain white rice and enjoy your meal.