Chicken Lollipop

Ingredients :-

• Chicken Lollipop pieces - 250gm
• Ginger and garlic paste - 1 tbsp
• Black pepper powder - 1/2 tbsp
• Soya sauce - 1 tbsp
• Chili powder - 2 tbsp
• Salt as per taste
• Refined flour - 1/2 cup
• Corn flour - 2 tbsp
• Egg - 1 no
• Kasuri methi - a pinch
• A pinch of Garam Masala powder (optional)
• Sliced onion and lemon for garnishing
• Aluminum foil
• Tomato/ Schezwan sauce for serving

Method :-

• First we will start with chicken marination.
• In a bowl add the chicken lollipop pieces,then add the ginger-garlic paste,Soya sauce,Black pepper powder,1 tbsp of chili powder,salt, kasuri methi, Gaam Masala powder and mix it nicely, so that the chicken should be well coated with Masala and rest it for 30 minutes.
• Take another bowl and add the corn flour,refined flour,chili powder,alt, one egg and whisk it properly and add some water to make thick batter and keep it aside.
• Heat oil in a pan,once oil is hot then dip the marinated chicken lollipop pieces into the batter and drop it into the oil very slowly.
• Fry the lollipop until it cook well from both the aside and change the color to a Golden color.
• Then remove it from oil and your delicious chicken lollipop is ready to served.
• Cover the bones with aluminum foil and garnish with sliced onion and lemon, and serve hot with any sauce.(Tomato/Schezwan) and enjoy your yummy stater.

Mix Veg/ Mixed Vegetable Curry

Ingredients :-

All the vegetables you need to cut it into small cube pieces.

• Carrot - 1 medium sized
• Potato - 1 large sized
• Cauliflower(chopped) - 1 cup
• Capsicum - 1 small sized
• French beans - 50gm
• Green Peas(frozen/fresh) - 1/2 cup
• Paneer - 100 gm
• Ginger (chopped) - 2 inch
• Garlic(peeled and chopped) - 8-10 cloves
• Onion (chopped) - 2 nobs
• Green chili - 2 nobs
• Tomato - 1 large
• Cashew - 10-12 nobs
• Cooking Oil - 5 tbsp
• Fresh Cream - 2 tbsp
• Cumin seeds - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Red chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1/2 tbsp
• Kasuri Methi - 1/2 tbsp
• Salt as per taste

Method :-

• In a kadai or thick bottomed pan heat 2 tbsp of oil,once oil is hot add the chopped onion and saute,chopped ginger,garlic,green chili and saute it for few minutes.
• When it become little soft then add the cashew and chopped tomato to it and sprinkle little salt and let it fry for 4-5 minutes with medium flame.
• Once it done then remove it to a plate and let it cool down,then put it to a blender and make it a thick paste for gravy.
• In the same pan again add 2 tbsp of oil for heat, then add all the chopped vegetable except green peas and saute till the raw smell go out for 3-4 minutes with medium flame.
• Then remove the vegetables into a plate and the same pan fried the paneer pieces keep it aside.
• Again in the same pan add some oil for gravy, once oil is heat then add the cumin seeds and let it crackle with low flame,then add the red chili powder and turmeric powder and saute it for few minutes.
• Then add the Masala Paste into it and let it mix nicely,then add the cumin powder,coriander powder and mix it nicely and let it cook for 3-4 minutes with low flame.
• When the Masala starts leaving oil then add the fried vegetables and mix it nicely,Know add the water for gravy as per your requirement, then add salt as per taste and mix it nicely,then cover the lid and let it cook for 10 minutes with low flame.
• After 10 minutes mix the gravy nicely,once the vegetable cook properly then add the paneer pieces and cook it for 2-3 minutes.
• Once it done finally add the frees cream and mix it nicely with low flame.
• Finally add the Garam Masala powder into the gravy and mix it ,cover the lid and let it cook for 5 minutes.
• After 5 minuted remove the lid and add the kasuri methi and switch off the flame and let the gravy for 5 minutes cover with lid.
• Now your Yummy Mix Veg/Mixed Vegetable curry is ready to serve,once mix the gravy and serve hot with Roti/Paratha/Rice as per your choice and enjoy.

Tawa Tandoori Chicken

Ingredients :-

• Whole leg chicken pieces - 500 gm
• Curd - 100 gm
• Butter - 1 tbsp
• Oil - 3-4 tbsp
• Turmeric Powder - 1 tbsp
• Red Chili Powder - 2 tbsp
• Tandoori Masala - 2 tbsp
• Garam Masala powder - 1 tbsp (optional)
• Ginger and Garlic Paste - 2 tbsp
• Salt as per taste
• Charcoal - 1 piece

Method :-

• Wash the chicken properly then make some deep cuts into the chicken pieces.
• For marination  take a big bowl then add the curd,red chili powder,turmeric powder,Ginger and garlic paste,salt to taste,Tandoori Masala and 1 tbsp of oil.
• Then mix it nicely,once the mixture is ready then add the chicken pieces into it and marinate it nicely and keep it aside for 25-30 minutes.
• Then take a Pan/Tawa and add some oil and butter  into it, once oil is hot then place the marinated chicken pieces into the pan.
• Cook it with medium flame from both the aside properly until you get nice golden brown co lour,cook for 10-12 minutes.
• Once it done then switch off the flame and keep the cooked tandoori chicken into a big bowl.
• Know heat the charcoal until its red in co lour.
• In a bowl where the tandoori chicken is placed, keep a small steel glace and place the charcoal in it and add some oil in it then cover the lid and keep it for 5 minutes.
• Then garnish the tandoori chicken with Onion,lemon and coriander leaves.
• Your Tawa Tandoori Chicken is ready to eat , served hot and enjoy your delicious Stater.

Paneer Biriyani

Ingredients :-

• Paneer - 300 gm
• Basmati Rice - 400 gm
• Onion(slices) - 3 nobs for fried onion
• Onion chopped - 2 nobs
• Green chili - 2-3 nobs
• Mint leaves (chopped) - 1/2 cup
• Coriander leaves (chopped ) - 1/2 cup
• Bay leaves - 1 nobs
• Black cardamom - 1
• Cinnamon stick - 2 inch
• Star anise - 1 nobs
• Cloves - 3-4 nobs
• Cumin seeds - 1/2 tbsp
• Tomato Puree - 1/2 cup
• Ginger and garlic paste - 2 tbsp
• Saffron (kesar) - 2 pinch soaked with 3 tbsp of milk
• Curd - 3 tbsp
• Ghee - 3tbsp
• Oil - as per requirement
• Turmeric Powder - 1/2tbsp
• Red chili powder - 2 tbsp
• Cumin Powder - 1/2tbsp
• Coriander Powder - 1/2 tbsp
• Garam masala Powder - 1/2tbsp
• Biriyani Masala Powder - 3 tbsp
• Kewara Water - 1tbp
• Salt As per taste

Method :-

• First wash and soak the rice for at least 30 mints.
• Add oil to a heavy bottom pan,fry all the sliced onions till golden brown and keep it aside.
• In the same pan add little oil and saute the paneer cubes in medium flame  until they turn golden and keep it aside.
• In the same pan add oil along with 1 tbsp of ghee. once oil is hot then add cumin seeds,clove, cinnamon (half),cardamom,bay leaf and saute it for few minutes.
• Then add the chopped onions and saute it for some time till it became golden brown,then add the ginger and garlic paste,saute it for few minutes till the raw smell go out.
• Know add the red chili powder,Turmeric powder,cumin powder,coriander powder,Garam Masala powder and saute it nicely with medium flame.
• Then add the Tomato puree,salt into it and cook it for few minutes till the raw smell go off.
• Finally add the nicely bitten curd and little chopped coriander leaves,cumin leaves into the masala and cook it with low flame, if required add little water for gravy .
• Then add the fried Paneer, biriyani masala into the gravy and cook it for 5 minutes with medium flame cover with lid.
• In min while cook the rice with another pan adding with salt,little oil,coriander leaves,cumin leaves,bay leaves,star anise,cardamom,cinnamon.and little lemon juice.
• Once the rice is half cooked then switch off the flame and drain the rice and keep it aside.
• Once the Paneer gravy is ready then layer the rice with gravy and on top sprinkle fried onion,chopped coriander leaves and cumin leaves,chopped green chili,and little ghee on top, do it repeatedly to make the layer rice with paneer gravy.
• Finally on top add the Fried onion,cumin and coriander leaves,Ghee and kewara water. Then cover it tightly and place it with low flame and let it cook for 30 minutes.
• After 30 minutes switch off the flame and rest it for 5-7 minutes  then remove the cover and slowly remove the Biriyani into a plate and serve hot with Raita an enjoy.

Shahi Paneer

Ingredients : - 

• Paneer - 200 gm
• Onion (roughly chopped) - 2 nobs
• Tomato (roughly chopped) - 3 nobs
• Ginger and garlic paste - 1 tbsp
• Ginger julienne - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Red Chili powder - 2 tbsp
• Salt as per taste
• Sugar - 1/2 tbsp
• Oil - 3-4 tbsp
• Cinamon stick - 1 piece
• Cardamom - 4-5nobs
• Cloves - 5-6nobs
• Pepper corn - 1/2 tbsp
• Cashew Nuts - 10-12 nobs
• Coriander powder - 1 tbsp
• Green chili slit - 1-2 nobs
• Butter/ghee - 1tbsp
• Fresh cream - 1/2 cup
• Curd - 1/2 cup
• Kasuri methi - 1/2 tbsp
• Fresh coriander leaves - 2 tbsp chopped

Method :-

• Heat 1 tbsp of oil in a pan add the chopped onion and saute it for few minutes,then add the chopped tomatos,ginger and garlic paste,cashew nuts,black pepper, and saute it adding with little salt for few minuets with medium flame.
• Then cover the lid and cook it for few minutes until it become soft, then switch off the flame and let the mixture come into room temperature.
• Then add the masala mixture into a blender jar and blend it nicely to make a fine paste and keep it aside.
• In the same pan add little more oil and ghee/Butter ,once ghee is hot then add all the dry spices (cinnamon,cardamon,clove),ginger julienne,and green chili split,then saute it for few minutes with low flame.
• Then add the chili powder,turmeric powder and mix it with low flame,then add the grinned masala paste into it.
• Mix the masala nicely with medium flame,then add the coriander powder,salt,sugar and mix it and let it cook for 2 -3 minutes.
• Now add the nicely bitten yogurt(curd) with low flame,mix it and cook for few minutes.
• Then add the fresh cream, kasuri Methi, garam masala powder into the masala mixture. if required add little water for gravy and cook it for few minutes(2-3minutes).
• Finally add the paneer pieces in to the gravy,mix it very gently and cook it for another few minutes(5-minutes)
• Then add the chopped coriander leaves(optional) and garam masala power in to the paneer gravy and switch off the flame.let it rest for 5 minutes.
• Now your Shahi Paneer is ready to eat,take it into a serving bowl ,garnishing with fresh cream  serve hot with Roti/Paratha/Nan/Rice  and enjoy your meal.

Peas Pulao/Matar Pulao

Ingredients :-

• Basamati Rice - 1 cup(200 gm)
• Peas - 1/2 cup(100 gm)
• Cashews - 10 nobs
• Ghee/oil - 2 tbsp
• Salt as per taste
• Clove - 3-4 nobs
• Cinnamon stick - 1 piece
• Green Cardamom - 2 nobs
• Black Cardamom - 1 nobs
• Bay leaves - 1 nob
• Mace(javitri) - 1/2piece
• Water as per requirement

Method :-

• Wash the rice and soak it in water for 10 minutes.
• Heat a rice cooking pan,add ghee and let it heat.
• Once ghee is heated,then add the cinnamon,green cardamon ,black cardamon,mace,bay leaves and cashew nuts and fry it for minutes on medium flame.
• Then add the green peas,mix it and fry it for a minute on medium flame,then add the soaked rice and fry it for a minutes on medium flame,keep stirring while frying.
• Now add the water as per measurement and salt to taste,mix it well and allow it to come to boil then cover the lid and let it cook with medium flame for 10 minutes until the rice cook properly,then switch off the flame and rest it for 5 minutes.
• Now your Matar Pulao/Peas Pulao are ready to eat, very gently  open the lid and stir it then take it out in a serving bowl and serve hot with any curry as per your choice.

Moong Dal Khichdi

Ingredients :-

• Rice(Basmati or any kind of raw rice) - 2 cup
• Split green gram (Moong Dal) - 1 cup
• Ghee - 2-3 tbsp
• Cumin - 1 tbsp
• Black pepper, crushed - 1/2 tbsp
• Clove - 2-3 nobs
• Cardamoms - 2 nobs
• Cinnamon - 1 stick
• Bay leave - 1 piece
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Green chili,slit - 2 nobs
• Ginger - 2 tbsp roughly Crushed
• Scraped Coconut - 1/2 cup (optional)
• Milk - 1 Cup (optional)

Method : - 

• Wash and soak the rice for 15-20 minutes.
• Meanwhile,take a prying pan and add the split green gram(Moong Dal) dry roast for few minutes till it became light Golden brown.
• Remove the Moong Dal into a bowl then wash and soak it for 10 minutes.
• Take a cooking pan add the ghee,once ghee is hot then add the cumin,cinnamon,bay leave, clove, cardamom and saute it for few minutes.
• Then add the crushed ginger,slit green chilli and again saute it for few minutes.
• Now add the soaked rice and dal into it and  again saute it for 2 minutes.
• Then add 3 cup of  water into it the rice mixture and mix it adding with salt as per taste then let it boil.
• Once the rice start boiling then add the milk,scraped coconut into it and mix it once very gently,then cover it with the lid and let it cook with medium flame for 10-15 minutes till the water dries up and the rice cooked properly.
• Finally let it be like this for another 2 minutes with low flame and then switch off it.
• Now your MOONG DAL KHICHIDI is ready to eat serve hot  with any Raita/gravy/Dalma and enjoy your Without onion garlic Moong dal ki khichidi.

Fish Kalia/Rohu fish Kalia

Ingredients :-

• Fish(Rohu/Katla) - 500 gm(4-5 pieces)
• Onion -2 nobs(1 onion for paste and 1 onion for sliced)
• Tomato Puree - 1 cup(from 1 tomato)
• Ginger and Garlic paste - 1 tbsp
• Cashew paste - 2-3 tbsp
• Cumin powder - 1/2 tbsp
• Red chili Powder - 1tbsp
• Turmeric Powder - 1 tbsp
• Garam Masala Powder - 1/2 tbsp 
• Dry Red chili - 1 nob
• Green Chili - 2 nobs
• Bay leaves- 1 nobs
• Cinnamon stick - 1 small piece
• Clove - 2-3 nobs
• Green Cardamom - 2 nobs
• Cumin - 1/2 tsp
• Salt 
• Mustard oil/any cooking oil

Method :-

• First wash the Rohu fish pieces and marinate it with little turmeric powder and 1/2 tbsp of salt and keep it aside.
• Take a pan add oil to heat,once oil is hot then add the marinated fish pieces and fry it from both the side until it became golden brown in color and keep it aside.
• In the same pan add little more oil and add cumin seeds,clove,cardamom,cinnamon,dry red chili,bay leaves and saute it then add the chopped Onions into it and again saute it for few minutes with medium flame until it became golden brown.
• Then add the onion paste,ginger and garlic paste and saute it until the raw smell go out,then add the tomato pure into it and let it cook for few minutes(4-5 minutes)
• Now add the chili powder,Turmeric powder,cumin powder and mix it nicely then add little water and and stir it nicely adding with salt and let it cook for few minutes.
• Then add the green chili and mix it,then add the cashew paste and mix it with low flame,then add little water(as per your gravy requirement) and stir it properly.
• Now add the fried Fish pieces and let it cook in low flame cover with lid for 5-7 minutes.
• Finally add the Garam Masala powder and cook it with high flame for 2 minutes,After that switch off the flame and close the lid,rest it for 2-3 minutes cover with lid.
• Now your very delicious  Fish Kalia/Rohu Fish Kalia is ready to eat,serve hot with Rice/Roti and enjoy your meal.

Mutton Rogan Josh

Ingredients :-

To Marinated Mutton

• Mutton - 500 gm
• Salt
• Turmeric powder - 1/2 tbsp
• Lemon Juice - 1/2

To Make Masala

• Curd - 3/4 cup
• Kashmir Red chili powder - 2 tsp
• Coriander Powder - 1 tsp
• Fennel Seeds Powder - 1 tsp
• Ginger Powder - 1 tsp
• Oil
• Bay Leaves - 2 nob
• Cinnamon Stick - 1inch
• Cloves - 4-5 nobs
• Black Cardamom - 2 nobs
• Green Cardamom - 5 nobs
• Cumin Seeds - 1 tsp
• Hing/Asafoetida - 1 tsp

Method :-

• First wash the mutton pieces and add salt,Turmeric Powder and lemon juice into it and marinate it properly and allow it to rest for 30 minutes.
• In a bowl add the curd,Kashmir red chili powder,Coriander Powder,Fennel Seeds Powder and ginger powder.Then add some water and make it to a smooth paste and keep it aside.
• For gravy take a pan and add oil to heat,once oil is hot then add the bay leaves,Cinnamon stick,cloves,Black cardamom,Green Cardamom,Cumin seeds and hing and saute it.
• Then add the marinated Mutton pieces into it and saute it until the mutton changes to brown color,then cover and cook it for 5 minutes.
• After 5 minutes add the curd masala paste into it and mix it nicely.Then cover it cook for 15 minutes.
• Then add required water and mix well,cover the lid and cook for 40-45 minutes till the meat becomes tender.The time varies depends so cook the mutton until it tender and soft.
• If you want you can transfer the mutton gravy to a pressure cooker and cook for 4 whistles in medium flame. but in pan slow cooking will give more flavor into  this dish.(you can make the gravy watery or little thick as per your choice.)
• Finally sprinkle little garam masala Powder and chopped coriander leaves mix well and switch off the flame.
• Now your delicious Mutton Rogan Josh is ready to eat , serve hot with white rice or Roti as per your choice and enjoy.

Instant kadhi with Onion and Curd

Ingredients :-

• Curd/yoghurt - 500gm
• Onions big size (sliced chopped) - 3no
• Curry leaves - 2tbsp
• Dry red chilli - 3no
• Green chili - 2no (sliced)
• Cumin seeds - 1/2tbsp
• Mustard seeds - 1/2tbsp
• Chilli powder - 1/2tbsp
• Turmeric powder - 1/2tbsp
• Oil - 3tbsp
• Salt - as per taste 

Method : -

• Turn on the flame and heat a pan or Kadai.
• Once the pan is heated add the oil and let it heat.
• Add cumin seeds,mustard seeds,dry red chilli and curry leaves in to the hot oil and fry for few minutes.
• Then add the sliced onions,turmeric powder and salt in to the pan and mix it properly.
• Fry the onions on medium flame 3-4 minutes and make it shallow fry don't over cook it.
• Then turn off the flame and let the fried onion to cool down.
• Whisk the curd well with salt and add the fried onions into it and mix it properly.
• Know it's ready to eat. You can serve with hot white rice or parathas.

Chili Sweet Corn

Ingredients :-

• Sweet Corn- 1 Bowl
• Corn flour - 3 tbsp
• Flour - 1 tbsp
• Chili Powder - 1tbsp
• Onion - 1 large sized
• Garlic Chopped - 1 tbsp
• Ginger chopped - 1/2 tbsp
• Green chili chopped - 1 tbsp
• Coriander leaves(chopped) - 1 tbsp
• Soya sauce - 1 tbsp
• Chili sauce - 1/2 tbsp
• Tomato sauce - 1 tbsp
• Black Pepper powder - 1/2 tbsp
• Capsicum (chopped small sized) - 1/2 cup
• Salt as per taste
• Oil
• Water as per requirement

Method :-

• Boil the corn adding with little salt for 5 minutes and then switch off the flame drain the water and keep aside.
• Now chopped the onion and capsicum in medium sized and keep it aside.
• Then take the boiled sweet corn in a bowl and add corn flour,flour,chili powder,salt and very little water if required then mix it nicely and keep it aside .
• Add oil in a pan for deep frying the sweet corn,when oil is hot then slowly put the Corn mixture little  by little and fry it until it became golden brown in color and keep it aside.
• Take another pan and add 2-3 tbsp of oil into it,when oil is hot then add the chopped garlic and ginger,chopped green chili and saute it for few minutes.
• Then add the sliced onion and capsicum into it and saute it for few minutes cover with lid.
• When it became soft then add the chili sauce,soya sauce,tomato sauce,black pepper powder and little salt into it,now mix it nicely to make semi thick gravy.
• Finally add the fried sweet corn into the gravy and mix it nicely then let it cook for few minutes cover with lid.
• After 5-7 minutes switch off the flame and Finally add the chopped coriander leaves into the Chili Sweet Corn and serve hot with Roti/Paratha or Rice and enjoy your meal.

Rava Upma/Sooji Upma with Vegitables

Ingredients:-

• Rava/Sooji - 2 cup
• Onion(chopped) - 1 large sized
• Beans(Chopped) - 2 tsp
• Green Peas - 1/4 cup
• Carrot(chopped) - 2 tsp
• Potato(chopped) - small sized (optional)
• Cauliflower(chopped) - 1/2 cup
• Green Chili - 2 nobs chopped
• Curry Leaves - 1 string
• Coriander leaves (chopped) - 1 tsp
• Tomato (chopped) - 1 small sized
• Oil - 2-3 tsp
• Salt as per taste
• Turmeric Powder - 1/2 tbsp (optional)
• Mustard seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1 tsp
• Water

Method :-

• Take a pan and add the rava/sooji into it and dry roast the rava with medium flame until rava starts slightly change its color ,remove to a plate and keep it aside.
• In the same pan add the oil,once oil is hot then add the mustard seeds, urad dal,chana dal and let it crackle and saute it for few minutes.
• Once dal changes its color then  add the chopped green chili and curry leaves into it and saute it for few minutes,then add the chopped onion and saute it again until raw smell go out.
• Then add all the chopped vegetables and fry it for few minutes,now add the chopped tomatoes,turmeric powder,salt into it and mix it nicely and let it cook it cook cover with lid for 5 minutes.
• After 5 minutes remove the lid and mix it once and then add the water to be added in 1:2 ration,then check the salt if needed you can add little and let it boil nicely.
• Now slowly add the roasted rava into it with low flame, mix everything nicely and cover the lid and cook it with low flame for 5-7 minutes.
• Finally switch off the flame add the chopped coriander leaves and keep it with lid for another 5 minutes.
• Now your Breakfast Rava Upama/Sooji Upama is ready to eat.remove the lid and mix the upama once nicely then server hot with coconut/any other chutney and enjoy your Breakfast.

Fish fry with Mustard paste( Dry)

Ingredients :-

• Rohu Fish - 1/2 kg(cut into round pieces)
• Mustard Oil for fry
• Salt as per taste
• Turmeric Powder - 1/2 tbsp
• Dry red chili(chili powder) - 2 nobs
• Green chili - 1-2 nobs
• Garlic - 5-8 cloves
• Mustard seeds - 2tbsp
• Cumin seeds - 1/2 tbsp (optional)
• Onion finely  chopped - 2 tbsp
• Tomato chopped - 1 small sized
• Panchforan - 1/2 tbsp

Method :-

• wash the fish pieces properly with water,then drain the water completely and keep it aside.
• We will make the masala paste, for that in a blender add the mustard seeds,cumin seeds,garlic,dry red chili and little water.then blend it nicely to make a fine masala paste and keep it aside.
• Then add 1/2 tbsp of turmeric powder and salt into the fish pieces and marinated it.
• Take a pan add oil to heat,once oil is hot then add the marinated fish pieces and fry it from both the side until it became light golden brown and keep it aside. fry all the fish pieces with same process and  keep it aside.
• In the same pan add another 2 tbsp of oil,then add the panchforan and let it crackle.
• When it start crackling add the chopped onions and saute it till it became translucent,then add the chopped tomato,turmeric powder,salt,green chili then saute it for 2 minutes with medium flame.
• Then add the Mustard masala paste into this and mix all together properly,check the salt also if needed you can add little,then add little water into the masala mixture and let it cook for 2-3 minutes with medium flame.
• Then add the fried fish pieces into the masala mixture and mix it very slowly otherwise fish pieces will break.
• Then cover the lid and let it cook with medium flame until it soak all the water from the masala and it became dry .
• Let it fry for 2 minutes for dry fish fry.Now fish fry with mustard paste is ready to eat.
• serve hot with white rice as a side dish and enjoy.

Soya Chunks Cutlets

Ingredients :-

• Soya Chunks - 1/2 cup
• Potato - 1/2 cup boiled and mashed
• Oil for fry
• Onion - 1 large sized(finely chopped)
• Ginger and garlic paste - 1 tbsp
• Green chili - 1 nob chopped
• Coriander leaves - 1 tbsp finely chopped
• Bread crumbs - 2-3 tbsp
• Salt as per taste
• Chili Powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Garam masala - 1/2 tbsp

Method :-

• Add water into a big bowl and let it to boil with a little salt.when water start boiling add the soya chunks and switch off the flame.let it be in hot water for 15-20 minutes.
• Then drain the water completely,rinse it 2-3 times and squeeze out all the water from the soya chunks.
• Then grind it coarsely and keep it aside.
• Boil the potato ,peel the skin and mash it then keep it aside.
• heat 2 tbsp of oil in a pan,add finely chopped onions,saute it for few minutes till it turn transparent.
• Then add the chopped green chili,ginger and garlic paste ,saute it until the raw smell goes.
• Add the chili powder,coriander powder,cumin powder,Turmeric powder,Garam Masala powder and saute it for few minutes 2-3 minutes.
• Add the ground soya chunks and salt as per taste and saute it until all the water evaporates and the mixture become dry.
• Then add mashed potato and finely chopped coriander leaves and mix well and cook for another 2-3 minutes,then add the bread crumbs and mix well.
• Then remove from heat and allow the mixture to cool down.
• divide the mixture into equal parts,make balls out of the mixture and then flatten it to form patties. you can give it any shape as per your choice.
• if you are unable to make balls add little bread crumbs and mix it nicely with hand and make it patties.
• Then add 2 tbsp of oil into a pan and shallow fry the patties on low flame,from both the side until it became golden brown.
• Now your Soya chunk Cutlet is ready to eat.serve hot and enjoy you snacks with a cup of Tea/Coffee.

Coconut Ladoo

Ingredients :-

• Freshly grated coconut - 2 cup
• Ghee - 2 tbsp
• Cardamom powder - 1 tbsp
• Condensed Milk - 1/2 tin
• Dry fruits as per your taste (Cashew,raisin, almond,)
• Milk - 1/2 cup

Method :-

• Heat 1 tbsp of oil into a pan then add the dry fruits and saute it for few minutes , when it starts chaining the color then remove it to a plate and keep it aside.
• in the same pan again add little ghee and freshly grated coconut and saute it  with low flame for 4-5 minutes,when the coconut leave all the moisture , don't burn it.
• Then add the condensed milk and milk into the coconut and mix it nicely and let it cook with low flame and keep string continuously.
• when the mixture has begun to thicken then keep steering,when it start leaving  sides of the pan and cook nicely.
• Then add the cardamom Powder and chopped dry fruits and mix it nicely then switch off the flame.
• Then pour the coconut mixture into a plate and allow it to cool.
• When the mixture is cooled completely ,then take a small portion into your hand and give it to a small (lemon sized) ball shape to make the ladoos.
• Now your coconut ladoos are ready to serve, decorate with raisins and serve. you can store it with a airtight box for 3-4 days with fridge.

Sweet Boondi

Ingredients :- 

• Gram Flour(Besan) - 1 cup
• Food color (yellow/Orange) - 1 pinch
• Water as per requirment
• Oil for fry the boondis
• Sugar - 3/4 cup
• Water - 1/2 cup
• Cardamon powder - 1 tbsp
• Cashew - 2 tbsp chopped

Method :-

• In a mixing bowl add the gram flour/Besan,food color and add little by little water to make a smooth batter with lumps free. it should be little thick a bit thinner than normal pakora batter and keep it aside for 5 to 10 minutes.
• We will need 2 slotted ladle,one for making boondi and another for draining boondi from oil.
• Heat oil in a deep pan,once oil is hot then take a big ladle  and hold it just over oil (neither too low nor too high).use another  deep lsdle to pour batter over slotted ladle.
• Pour one ladle full of batter over the slotted ladle and spreed in a circular motion by the back of the deep ladle. The batter will fall drop by drop.
• Fry them till it became crispy,then drain and place the boondi's on a kitchen napkin to absorb excess oil.
• Reapeat the same process with rest of the batter.
• Then we will make the sugar syrup.for that take a deep pan add the sugar and water and let it boil till the sugar dissolve with water,add the cardamom powder and little food color also.
• Bring it to boil fro 3-4 minutes then add the fried boondi's in to the sugar syrup adding the Cashews.then gently toss them and mix till the boondi's are well coated with sugar syrup with low flame.
• Then switch off the flame and let it be for 1 hour unntil the sugar syrup is completely absorbde by Sweet Boondi.
• Your Diwali Special Sweet Boondi is ready.

Crispy Eggplant Fritter/Brinjal Pakora/Beguni

Ingredients :-

• Brinjal/Egg plant - 1 big sized or you can take small size also
• Gram Flour (Besan) - 1 cup
• Rice powder - 2 tbsp(optional)
• Salt as per taste
• Turmeric Powder - 1/2 tbsp
• Red Chili Powder - 1 tbsp
• Baking Soda - 1 pinch
• Kalonji/black cumin - 1/2 tbsp (optional)
• Oil for deep frying
• Water as per requirment

Method :-

• First wash the brinjal and cut it into round shape with little thick not much and keep it aside.
• In a mixing bowl add all the dry ingredients- Besan/gram flour,rice flour,turmeric Powder,Chili Powder,,salt,black cumin,baking soda and mix it nicely.
• Then add water little by little to make a smooth batter without any lumps.make it medium consistency not much watery and keep it aside.
• Then add oil to heat  into a pan for deep frying,once oil is hot then dip the brinjal slices into the batter evenly.
• Then gently place them into the hot oil and fry it with medium flame from both the side.
• Once it became crispy and became golden color then remove it to the absorbent paper to remove excess oil.Then fry all the pakoras in same way.
• Now your yummy Brinjal pakora/crispy Egg plant fritter is ready to eat, serve hot with chili/Tomato Sauce and enjoy your evening Snacks.

Vegetable Masala Khichdi

Ingredients :-

• Gobind Bhog Rice(you can take jeera rice also) - 2 Cup
• Moong Dal - 1 Cup
• Cauliflower - 1/2 cup
• Potato - 1 small sized
• Green peas - 1/2 Cup
• Beans (chopped) - 1/2 cup
• Carrot (Chopped) - 1/2 cup
• Ginger(Crossed) - 2 tbsp
• Green Chili - 2 nobs
• Tomato - 1 nob
• Dry red chili - 2 nobs
• Cumin - 1 tbsp
• Bay leaf - 1 nob
• Cinnamon stick - 1 inch
• Clove - 4-5 piece
• Cardamom - 2 piece
• Black Pepper - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Garam masala Powder - 1 tbsp
• Asafoetida - 1 pinch
• Ghee - 3-4 tbsp
• Oil - 2 tbsp
• Salt as per taste
• Water as per requirment
• Coriander leaves chopped  - 1 tbsp for garnishing

Method :-

• Take a pan add the moong dal into it and dry roast for 5 minutes,when it start changing the color then switch off the flame and keep it aside.
• Then take rice and roasted moong dal together in to a bowl and wash it properly with water and soak it for 5 minutes.
• Then chopped all the vegetables like cube pieces,then wash thoroughly and keep it aside.
• Now take the pressure cooker and switch on the flame,then add 2 tbsp of oil into it. once oil is hot the add all the vegetables except green peas and saute it for few minutes,when the raw smell go out then remove all the vegetables into a plate and keep it aside.
• In the same cooker again again add 2 tbsp of oil and 1 tbsp of Ghee,when oil is hot then add all the whole spices(Cumin,Bay leaf,Clove,Whole Black pepper,Cinnamon,Cardamon,dry red chili) and saute it for few minutes .
• When it starts giving a nice aroma then add the ginger paste/Crossed ginger into it then saute it with medium flame for 1 minutes.
• Then add chili powder,cumin powder,coriander powder,Galam masala powder and again saute it it with low flame,when it start giving nice aroma then add chopped tomato,salt and little water. Then cook it for 5 minutes with medium flame.
• After 5 minutes add all the fried vegitables including peas and mix it nicely for 2 minutes,then add soaked dal and rice into it and again mix it well.
• Then add water as per measurement (1 cup rice-2 Cup Water) if you want watery you can little more water.(This Khicdi will nice with watery consistency.)
•  Mix it well and finally in top add 2 tbsp of Ghee and cover the lid and let it cook for 10-15 minutes(5-6 whistle).
• Then Switch off the flame and let cool down the cooker,then remove the lid and mix it.your VEGETABLE MASALA KHICHDI is ready to eat.
• Serve hot adding little ghee on top and garnishing little chopped coriander leave. with any side dish raita/pickle/Papad or you can take any side dish as per your choice and enjoy.

Chana Dal Vada/Masala Vada

Ingredients :-

• Chana Dal (Bengal Gram) - 1 cup
• Onion - 1 big sized(finely chopped)
• Garlic - 3-4 cloves (Chopped)
• Green chili - 1 piece (chopped)
• Curry leaves - 1 string
• Coriander leaves - 1 tbsp (chopped)
• Salt as per taste
• Oil for deep fry

Method :- 

• Soak the Chana Dal ( Bengal gram) in water for about 2-3  hours.
• Then Chopped the Onion,garlic,green chili,coriander leave,curry leave and keep it aside.
• Now to prepare dal vada mixture for that take a mixture jar and add soaked chana dal and ground the dal and keep it aside.
• Remove the chana dal to a bowl then add chopped onion,Chopped coriander leave,chopped green chili,chopped garlic,curry leave,salt and mix well all the ingredients and keep it aside.
• Then heat hot in a pan for deep fry the vada, Now take a portion of vada mixture in hand and shape it into like vada.
• Once oil is hot then add vadas one by one slowly into the oil and fry it from both the side with medium flame till the dal vada becomes golden brown in color.
• Then Remove the vadas into the absorbent paper to get soaked the excess oil.
• Now your Dal Vada/Masala vada is ready to eat. Serve hot with any chutney or Tomato ketchup and enjoy your evening Snacks.

Drumstick leaf with Moong Dal(Saga Muga)

It's a very popular  recipe in Odisha Sajana saga Muga.we use to have with curd rice/water rice/plain white rice as a side dish.it's very yummy and good for health also.

Ingredients :-

• Drumstick Leaf - 1 Bunch
• Fried Green Grams (Moong Dal) - 1/2 cup
• Garlic - 2 tbsp  roughly crushed
• Dry red chili - 1 nob
• Salt as per taste
• Oil - 2 tbsp
• Panchfutan- 1 tbsp

Method :-

• Separate the drumstick leaves from the stems and keep aside.
• Then in a pan add the green grams(Moong Dal) and dry roast for 3-4 minutes and then switch off the flame.
• Then boil the Green grams with pressure cooker with adding little salt. Give 1-2 whistle.
• Then take a pan add 2 tbsp of oil,when oil is hot add dry red chili,and panchfutan .
• When it start crackling then add the crossed garlic into it and saute it for 2 minutes then add the Drumstick leaves(Sajana Saga) and cooked Green Grams(Moong Dal), very little salt and mix it nicely.
• If required add little salt water and cook it covered with medium flame till the  leaves are tender (5-6 minutes).
• Now your Drumstick leaves with Moong Dal(Sajana Saga Muga) is ready to eat, serve hot  with rice as a side dish.

Egg Fried Rice

This recipes is one of the famous Chinese recipes.Ther are many verities is there for this dish.
Here I am preparing one of the verity of Egg fried Rice with vegetables.

Ingredients :-

• Basmathi rice - 1 cup(soaked with water)
• Carrot (chopped) - 1 medium sized
• Capsicum (chopped) - medium sized
• Cabbage shredded - 1/2 cup
• Spring onion (Chopped) - 3-4 tbsp
• Garlic cloves - 2-3 nobs(chopped)
• Ginger Finely chopped - 1 tbsp
• Onion - 1 large sized(Finely chopped)
• Green chili - 1 nobs chopped (optional)
• Black pepper powder - 1 tbsp
• Salt as per taste
• Vinegar - 1/2 tbsp
• Soya Sauce - 2 tbsp
• Egg - 2-3 nobs
• Oil as per requirement

Method :-

• Cook the rice till it done then rinse under cold water till cool and sprinkle 1 tbsp of oil into it.leave it to drain.
• Beat the egg adding little salt and keep it aside.
• Heat 1 tbsp oil in a pan,add the nicely bitten egg and cook them,stir fry continuously so that eggs are are cooked to a scramble,Then keep it aside.
• Again Heat 2 tbsp of oil in a pan and add chopped garlic,ginger,green chili and saute it for few minutes,then add chopped onions and saute it till the raw smell go off.
• Then add finely chopped vegetable ,little salt and saute it for few minute until the raw smell go off and it will be half cooked.
• Then  add soya sauce,vinegar, very little salt and mix it for few minutes.
• Then add the cooked rice in to it and mix it well and saute it  for 5 minutes with medium flame.
• Finally add black pepper powder and chopped spring onions and half of the scramble egg into the rice and saute it for 2 minutes..
• Now your Egg Fried Rice is ready to eat.
• Serve hot garnishing with spring onion and Scramble egg on top and enjoy your meal.

Veg Gravy

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Welcome to My Kitchen Corner

Welcome to my kitchen corner, easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes.

   Indian food is diverse as well as vast. There is so much variety that one cannot find such a massive variety in any country. From simple everyday recipes to complex recipes, from a basic dal to a heavy biriyani, from a light meal to a full meal. There are thousands of varieties of food that one gets in India. Not to forget the sweets and desserts too. Yet another Indian culinary delight is the Indian street food.

   Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception. Your search for easy and healthy yummy Indian food recipes ends right here as I am trying to bring you a large variety of lip-smacking Odia Recipes, South Indian Food Recipes, North Indian Recipes and different types of food recipes .  

               Cooking is an art. There is science too, a perfect cook combines the art of cooking with the science of food and add his/her love to the foo. Right from the preparation to the ingredients that are added to the food. The inner feeling also guides me in the process of cooking. The colors, texture, flavors and aroma also inspire and fuel my creativity when i cook.

The recipes on the blog are good as well as tried and tested and may be sometimes unique as well. If you feel something new, then this website is a place you should visit again. So welcome to the land of Indian food…..

Chinu's Kitchen Corner
Rojalin Rout

Aloo Chop/Aloo Bonda

Ingredients :-

For Batter :-

• Gram Flour(Besan) - 1 cup
• Salt as per requirement
• Turmeric powder - 1/2 tbsp
• Baking soda - 1 pinch
• Oil for deep frying

For stuffing :-

• Potato - 3-4 nobs
• Roasted peanut - 2 tbsp
• Onion - 1 big sized (finely chopped)
• Ginger and garlic finely chopped - 1 tbsp
• Green Chili - 1 nob(chopped)
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Cumin seeds - 1tbsp
• Coriander leaves(chopped) - 2 tbsp
• Curry leaves - 1 string
• Oil

Method :-

• Take a pressure cooker and wash the potatoes and add to it, add little water and cook it with 3-4 whistle,make sure that is cook properly,then remove the lid and allow it for cold.
• After cold  the potato properly, then remove the skin , mash it nicely and keep it aside.
• Heat oil in a pan add the cumin seeds,let it splutter,then add the chopped onions saute it for 2 minutes then add the chopped garlic and ginger, green chili,curry leaves and saute it for few minutes.
• When it became soft , the raw smell go out then add the chili powder,turmeric powder and mix it, add the mash potatoes,roasted peanut,salt as per taste and mix well and cook  for few minutes.finally add the chopped coriander leaves and mix it nicely then switch off the flame.your stuffing is ready so keep aside and let it cool.
• In the meantime, let prepare the batter,take a big bowl then add the gram flour,chili powder, turmeric powder,salt,baking soda then add water little by little and make it a thick batter without any lumps.
• Make the batter in medium thickness consistency,so that it can be coated properly with potato.
• Then divide the potato masala mixture into a small lemon sized balls and keep it aside.
• Heat sufficient oil in a pan for deep frying,once oil is hot then take one by one potato balls and dumpling in the batter and slowly drop into the hot oil then deep fry it until it turns golden brown,then drain the Aloo chop from oil and spread it on tissue paper to soak the excess oil.
• Now delicious ALOO CHOP is ready to eat. serve hot with any green chutney or tomato ketchup.

Dal Rasam

Ingredients :-

• Toor dal/Arhar dal - 1/2 cup
• Tomato - 2 nobs
• Garlic(plead) - 6-7 cloves(roughly Mashed)
• Mustard seeds - 1 tbsp
• Urad dal - 1/2 tbsp
• Dry red chili- 2 nobs
• Asafoetida (Hing) - 1 pinch
• Turmeric powder - 1/2 tbsp
• water as per requirment
• salt as per requirment
• Tamarind pulf -2 tbsp or (seed less tamarind soaking with water in 1/2 cup)
• Curry leaves - 2-3 string
• Coriander leaves - 2-3 tbsp roughly chopped
• Oil - 2tbsp

For dry roast fine powder:-

• Dry red chili - 2nobs
• Black Pepper - 1 tbsp
• Cumin Seeds - 1 tbsp
• Coriander Seeds - 1 tbsp

Method :-

• First take a pan add all the whole spices(dry red chili,cumin seeds,coriander seeds,black pepper) and saute it for few minutes to make the Rasam powder.
• Dry roast with medium flame till the spices are light brown in color  and became fragrant.
• Then switch off the flame and keep it aside for  cooled,then add all the dry spices into the blender and make it fine powder,keep it aside.
• In the pressure cooker wash and add the Arhar dal,roughly chopped tomato,little salt and 2 drop of oil and let it cook with 4-5 whistle until it became cooked completely.
• Then with a spoon or a whisk mash the dal properly and keep it aside.
• Take a pan add little oil to heat,then add the mustard seeds and urad dal,fry till the mustard seeds start crackling and the urad dal became golden brown.
• Then switch the flame low and add red chili, asafoetida and saute it few second, then add the curry leaves,roughly mashed Garlic,coriander leaves, turmeric powder and saute it for few minutes till it gives nice aroma.
• Then finally add the grinded Rasam powder into it and saute it for another 2 minutes when it gives nice aroma then add the cooked dal,tamarind paste and salt as per your taste and mix it nicely.
• Then cook it for 5-7 minutes with medium flame and the raw smell of tha tamarind also has to go away.
• Then switch off the flame and your Dal Rasam is ready to eat, garnish  the Dal Rasam with coriander leaves and serve hot with white rice.

Egg Masala

Ingredients:-

• Egg - 4-5 nobs (Boiled)
• Ginger and Garlic paste - 2tbsp
• Onion(finely chopped) -  2 medium sized
• Tomato puree(from 2 tomato) - 1 cup
• Chili Powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Bay leaf - 1 piece 
• Cinnamon stick - 1 piece
• Cardamom - 2  pieces
• Clove - 2 -3 pieces
• Dry Red chili - 1-2 nobs
• Salt as per taste
• Coriander leave -  1 tbsp (finely chopped)
• Oil

Method :-

• First peel the boiled eggs and marinate with pinch of turmeric powder, pinch of chili powder,little salt and mix slowly and keep it aside.
• Heat oil in a pan and shallow fry the marinated eggs with medium flame until it became golden brown.
• After fry transfer the fried eggs to a plate and keep it aside.
• In the same pan add little oil , once oil is hot then add all dry masala (Bay leaf,clove,cardamom,cinnamon,dry red chili) and saute it for few minutes.
• Then add the chopped onions and saute it for few minutes,when it start changing the color then add the ginger garlic paste and again saute it.
• now add the chili powder, coriander powder,cumin powder,turmeric powder  mix it nicely and saute it for 2 minutes.
• Then add tomato puree,salt   stir it well and saute it till the masala start leaves oil from side.
• Then add water as per your gravy requirement and let it boil in medium flame for 5-10 minutes.
• Now add the fried eggs and cook it for another 5 minute ,then add garam masala powder and cook it until the gravy comes a nice consistency.
• Now Egg Masala is ready to eat, switch off the flame and Serve hot garnishing with chopped coriander leaves.
• Transfer the Egg Masala into a serving bowl and serve hot with rice/ Chapati/Paratha.

Fried Onions (For Biriyani)

Ingredients :-

• Onions - 4-5 (vertically and thinly sliced)
• Oil for deep Fry

Method :-

• Wash and peel the skin of onions, then cut onions into thin slices and ensure they are almost of same thickness and keep it aside.
• Heat oil in a deep  pan, when it became hot reduce the flame and add few of the onion slices at one time and deep fry it with medium flame.
• When it start changing the color like golden brown and crispy transfer the onions to the absorbent paper and spread them loosely.(please cook care fully do it with medium-low flame otherwise it will born)
• Cool them completely and store in a airtight jar and you can use it for Biriyani.

Stuffed Mushroom

Ingredients :-

For Marination

• Button Mushroom - 250 gm(10 Pieces)
• Curd - 2 tbsp
• Gram flour - 1 tbsp
• Amchur Powder - 1/2tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala powder - 1/2 tbsp
• Red chili powder - 1 tbsp
• turmeric powder - 1/2 tbsp
• Ginger and Garlic paste - 2 tbsp

For Stuffing 

• Onion - 1 medium sized (Finely chopped)
• Capsicum(finely chopped) - 1 tbsp
• Mushroom stems Roughly chopped
• Green chili (finely chopped) - 1 nob
• Marination Paste - 1 tbsp
• Coriender leaves finely chopped - 1 tbsp
• Breadcrumbs - 2 tbsp
• Mozzarella Cheese - 1 tbsp
• Salt as per taste
• oil

Method :-

• First wash the mushroom properly with a tissue and slightly peel off the skin of mushroom and remove the stem and keep it aside we will use it for stuffing.
• Then take a bowl add all the marinated masala (Curd,Gram flour, Amchur powder,Coriander Powder,Garam Masala powder, Red chili Powder,Turmeric Powder,Ginger -Garlic powder ) and little water. mix it nicely and keep it aside.
• In a pan add 2 tbsp of oil and add  chopped onions and saute it for 2 minutes,then add chopped capsicum,chopped Green chili,Roughly chopped Mushroom stem and saute it for few minutes.
• Then add Marination paste  and mix it nicely, then add chopped coriander leaves, Breadcrumbs, Mozzarella Cheese and little salt and saute it for few minutes with low flame.
• When it  mix nicely and became soft then switch off the flame  transfer  to a plate and cool down the mixture to room temperature.
•  Then take all the Mushrooms and put it into the marination and coat it with the paste nicely.
• Then take one by one and stuffed the masala mixture and keep it aside.
• Then take a pan add little oil into it ,when oil is hot add one by one  stuffed Mushroom, placing the stuffed side down and cook it for 5 minutes.
• then flip the Mushroom once it little brown,then cover the pan with lid and cook for another 5-7 minutes.
• when it became golden brown from both side then switch off the flame.
• Now your stuffed Mushroom is ready to eat. put the tooth picks into it and serve hot garnishing with chopped spring onion/chopped coriander leave and enjoy your stater.

Prawn Malai Curry

Ingredients :-

• Prawn - 300 gm 
• Onion - 1 medium sized (finely chopped)
• Coconut Milk - 1/2 cup
• Tomato - 1 medium sized (chopped)
• Ginger and garlic paste - 2tbsp
• Red chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Green chili - 2-3 slitted
• Bay leaf - 1 nob
• Cinnamon stick -1 piece
• Cardamom - 2-3 nobs
• Garam masala Powder - 1 tbsp
• Mustard Oil

Method   :-

• First wash the prawn properly cut the sell and cleaned,then remove the veins from all the Shrimps,wash it nicely and keep it aside.
• Add 1/2 tbsp of turmeric and salt into the Prawn and marinate it properly and  keep it aside.
• Heat Mustard oil in a pan and shallow fry all the marinated prawns until it became light golden brown and keep it aside.
• In the same pan add another 1 tbsp off oil ,when oil is hot add bay leaf,cinnamon stick,cardamom and chopped onions and saute it until it became golden brown.
• Then add the ginger and garlic paste and saute it for few minutes, when raw smells go off add turmeric powder,chili powder,Cumin powder,salt and saute it for another few minutes.
• Then add Chopped Tomato and little water let it cook for few minutes .when it starts leaving oil from masala then add the fried Prawns in to it and mix it slowly and cook 2-3 minutes.
• Then add the Coconut milk and green chili  into it and let it cook with cover in  medium flame.
• After 5 minutes add little water(as per your gravy requirement)  mix it properly and again let it cook for another 5-8 minutes.
• Finally add 1/2 tbsp of garam masala into the gravy and mix it nicely then switch off the flame and rest it for another 5 minutes with lid.
• Your Prawn Malai Curry is ready to eat. Transfer it to a serving bowl and serve hot with white rice/ Pulao.

Dum Aloo

Ingredients :-

• Potato (Baby Potato) Boiled - 500 gm
• Onion - 1 large(finely chopped)
• Tomato Pure - 1 cup 
• Ginger and garlic paste - 1 tbsp
• Kashmir Red chili powder -2-3 tbsp
• Curd - 3tbsp
• Bay leaf - 1
• Cinnamon stick - 1 piece
• Cardamom - 2piece
• Clove - 4 piece
• Cumin seeds - 1/2tbsp
• Coriander powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp
• Salt as per taste
• Oil
• Kasuri Methi (Dried Fenugreeek leaves) - 1/2 tbsp
• Coriander leaves - 1 tbsp chopped

Method :-

• After boiling the potato peel it and prick them with a fork,then add 1/2 tbsp of turmeric powder,1/2 tbsp of salt,1/2 tbsp of chili powder and marinate the potatoes and keep it aside.
• Heat 2 tbsp of oil with a pan/kadai ,when oil is hot then add the marinated Potatoes and saute it with medium flame until it turns light brown then transfer to a plate.
• In the same pan add another 2-3 tbsp of oil,when oil is hot add 1/2 tbsp of cumin,Bay leaf,Cardamom,cinnamon,clove and saute it for few minutes. 
• When it start leaving aroma,then add chopped Onions and saute it for 2-3 minutes. when it turns became light brown then add the ginger and garlic paste and saute it for few minutes.
• When the raw smell go out then add the chili powder,cumin powder,coriander powder,turmeric powder,salt and saute it for few minutes.
• Then add the Tomato Pure and mix it  properly and cook it for few minutes,then add the beaten curd and mix it nicely with low flame and cook it for another 4-5 minutes. 
• When it starts separating oil from masala then add the fried Potatoes and mix it nicely then add the Kasuri methi into it and cook it for 2- 3 minutes with medium flame.
• Now add 2 cup of water(as per your gravy required )  into it and bring it boil over medium flame.
• When it start to boil,cook covered on low flame until you get the desired consistency of gravy.it will take around 4-5 minutes. Then Turn off the flame and rest it for few minutes.
•  Now your Dum Aloo is ready to it. Transfer the gravy into a serving bowl and garnish with chopped coriander leaves and serve hot with White rice/Roti/Paratha and enjoy.

Vermicelli Upma/ Semiya Upma

Ingredients :-

• Vermicelli - 1 cup
• Onion - 1 large sized(Finely chopped)
• Carrot(finely chopped) - 1/4 cup
• Green peas - 4 tbsp
• Beans (chopped) -1/4 cup
• Potato(cut into small pieces) - 1 medium sized (optional)
• Tomato - 1 medium sized(finely chopped)
• Green chili - 2 nobs (chopped)
• Curry lives - 2 string
• Peanuts - 1/4 cup
• Ghee/Cooking Oil - 2-3 tbsp
• Mustard Seeds - 1tbsp
• Urad Dal  -1 tbsp
• Chana Dal - 1tbsp (optional)
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Lemon Juice - 1tbsp
• Coriander leaves (Chopped ) - 2 tbsp
• Water as per requirement

Method :-

• Roast vermicelli in a kadai on medium flame until it turns light brown. Keep stirring continuously when it done take the vermicelli into a plate and keep it aside.
• In the same kadai add oil/ghee for heat. when oil is hot add the mustard seeds and when it starts crackle,add Urad dal,Chana dal and fry till the Dal become golden brown.
• Then the chopped green chili,curry leaves and saute it for few minutes.
• Then add the peanuts to the oil and Roast them for a minutes and take care that they do not burn.
• Add finely chopped onions and saute it for few minutes until it become soft and translucent.
• Then add all the chopped Vegetable,salt,turmeric powder and mix well .
• Then add the chopped tomato and mix properly, sprinkle little water and cook with cover on low flame  until vegetable become soft for around 4-5 minutes.
• Now add  2 cup of water into the vegetables and bring it to a boil then add the Roasted vermicelli into it mix well and cover it with a lid.
• Cook it with medium flame until the water is absorbed for around 5-7 minutes. stir in between occasionally to prevent sticking.
• Then turn off the heat and cover the pan let it sit for 5-10 minutes with lid.
• Now add some chopped coriander leaves and add the lemon juice on top.
• Mix it nicely, your Vermicelli upma is ready to eat, transfer the Upma to a serving bowl and serve hot garnish with chopped coriander leaves and enjoy your breakfast.

Dahi Vada/Curd Vada

Ingredients :-

For Vada

• Skinless urad dal - 2 Cup
• Semolina (Sooji) - 1/4 cup (optional)
• Baking Soda -1 tsp
• Salt to taste
• Oil for deep frying
• Onion(finely chopped) - 1/2 cup (optional)
• Green chili (finely chopped) - 1 tbsp (optional)

For Dahi

• Yogurt (Dahi) -  2 cup(you can take as per your requirement)
• Curry leaves - 2-3 string
• Mustard seeds - 1tbsp
• Dry Red chili - 2-3 nobs
• Sugar - 1/2tbsp
• Roasted red chili powder - 1tsp
• Roasted cumin powder - 1 tsp
• Pinch of Hing 
• Salt as per taste
• Oil - 1tbsp

Method :-

• Wash the urad dal and soak it for 5-6 hours or over night. Then grind to make a smooth paste, don't add the too much water because the batter should be a thick paste.
• Beat(mix) the batter in your hand to make the vada more soft. 
• Then add the salt,baking soda,semolina,chopped onion,chopped green chili  and mix it nicely and keep aside.
• Heat oil in a kadai, Apply some water in your palm then take some amount of  batter and flatten it.then with help of your finger make a hole in the middle and drop it in the hot oil carefully.
• Fry it till golden brown from both side with medium flame, then drain the oil and put the vada's in to the cold water 4-5 mints.
• At the same time Beat the curd properly and add some water as per requirement and make it little watery.
• Then keep the curd into a deep bowl and add salt,sugar,cumin powder,chili powder into the curd and mix it.
• Then take the vada out from the water and squeeze it,then put it into the curd mixture slowly other wise it will break.
• take a small pan add 1 tbsp of oil for heat, then add dry red chili,mustard seeds and let it splutter,then add the curry leaves and saute it for 2 mints then switch off the flame.
• Then pour this into the Dahi vada and mix it slowly .
• Your Curd Vada/Dahi Vada is ready to eat. serve it adding little roasted chili and cumin powder and enjoy. (you can serve it with Aloo Dum to enjoy odisha famous Dahi vada aloo dum)

Chicken Handi/Murgh Handi

Ingredients :-

• Chicken - 500 gm
• Onion sliced - 2 large sized
• Tomato - 2-3 nobs
• Chopped Garlic - 5-6cloves
• Ginger paste - 1 tbsp
• Coriander seed - 2 tbsp
• Cumin  powder - 1 tbs
• Tomato chopped - 2 large sized
• Fenugreek leaves(Kasthuri Methi) - 1 tbsp
• Oil - 1/2 cup
• Salt as per taste
• Green Chili - 2 nobs (chopped)
• Turmeric powder - 1tbsp
• Chili Powder - 2tbsp
• Garam masala powder - 1 tbsp
• Curd - 1/2 cup
• Ghee - 1 tbsp
• Fresh Cream - 2 tbsp (optional)

Method :-

• Take a pan heat oil and ghee  then add the chopped  Onions and saute it few minutes until it became brown then take it out and keep it aside.
• In the same pan add little more oil and add the chopped garlic and saute it few minutes then add the garlic paste and saute it then add the chopped Tomato  and cook it for few minutes.
• Then add the fried onions and cook further.
• Next add the coriander seeds, Cumin powder, chili powder,salt  and saute it for few minutes.
• When it cook properly  then add the chicken pieces and mix it nicely and let it be cook it with medium flame and cover the lid.
• After 5-7 minutes remove the lid and add the bitten yogurt(curd) and the fenugreek leaves and mix it nicely.
• Then cook for another few minutes until it became soft and tender. Finally add the garam masala, fresh cream and mix it nicely and cook till prepared with a cover on.
• Your Handi Chicken is ready to eat serve hot with Roti/Paratha/Rice and enjoy.