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.

Paneer Masala

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Ingredients :-

• Paneer -200 gm
• Onion (Finely chopped) -
• Ginger and Garlic paste - 2 tbsp
• Tomato Puree - 1/2 cup
• Chopped green chili - 2nobs
• Curd - 2 tbsp
• Chopped coriander leaves - 2 tbsp
• Clove - 2 nobs
• Green Cardamom - 2 nobs
• Black Papper - 1 tbsp
• Cinnamon stick - 1 inch
• Bay leaf - 1 nobs
• Cumin seeds - 1 tbsp
• Kasuri Methi (Dry fenugreek leaves) - 1 tbsp
• Gram flour (Besan) - 2tbsp
• Cooking oil - 4tbsp
• Turmeric Powder - 1/2 tbsp
• Red chili powder - 1 tbssp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1/2 tbsp
• Salt as per taste
• Water - 1 cup

Method :-

• Take the Paneer and cut it into cube pieces, in that add little turmeric powder,little chili powder,little salt mix it properly and keep it aside.
• Take a pan add little oil and slow fry the marinated paneer until it became little golden color.
• In the same add little more oil,when oil is hot add cumin, cinnamon stick,cardamom,clove,bay leaf,black pepper and saute it for few minutes.
• Then add the chopped onions and saute it for few minutes until it became soft and little golden in color . then add the ginger and garlic paste and saute it until the raw smells go away.
• Then add the tomato puree and mix it properly and cook it for few minute.then add the coriander powder,cumin powder,chili powder,salt and mix every thing properly and let cook it for another few minutes with medium flame.
• Finally add the curd and mix it and cook it few minutes until the masala start leave oil in side.
• Then add water into the masala (as per your gravy requirement) and cover the lid and let it to boil.
• When it start boiling add the paneer,crushed Kasuri Methi and cover the lit and let it cook 5-10 until it became little thick/as per your gravy requirement.
• Then add the chopped Coriender leaves and switch off the flame,cover the lid and let it be like 5 minutes.
• Your Panner Masala is ready to eat, Serve hot with rice or Roti/Paratha.

Chili Mushroom Dry

Ingredients:-

• Mushroom - 250gm
• Capsicum(cut into cubes) - 1 big sized
• Garlic(chopped) - 2tbsp
• Ginger (chopped) - 1/2tbsp
• Spring Onion (chopped) - 1/2 cup
• Green Chili - 1nobs
• Onion (cut into cubes) - 2 medium sized
• Oil - 1/2cup
• Corn Flour - 1/2 cup
• Ginger and Garlic paste - 1 tbsp
• Soya sauce - 2tbsp
• Red Chili Sauce - 3tbsp
• Tomato Sauce - 1tbsp
• Black Pepper Powder - 1tbsp
• Chili flakes - 1tbsp
• Salt as per taste
• water as needed

Method :-

• Wash and clean the Mushroom  then dry them with kitchen towel and cut them into medium pieces.
• Take a bowl add the corn flour,salt,ginger - garlic paste,salt and little water.mix it properly and make a medium thick batter.
• Then dip the Mushroom pieces in prepared batter and coat them with it.
• Take a pan/kadai and add oil for deep fry.when oil is hot add the coated mushrooms and fry it with medium flame until they just started to turn light golden brown. Then take them out from oil and drain excess oil.
• Take another pan and add 2-3tbsp of oil.when oil is hot then add the chopped garlic,chopped ginger,chopped green chili and saute it for few minutes.
• Then add the diced onions and saute it with high flame then add the chopped capsicum  add little salt and saute it for few minutes it became soft.
• Then add the  soya sauce,tomato sauce,chili sauce chili flakes,black pepper powder,little salt and mixed it nicely.
• Then add little  cornflour batter in cooked capsicum and mix well and cook for 2 minutes.
• Then add the fried mushrooms into it and mix well. and add some chopped spring onion  and mix well then switch off the flame.
• your Chili Mushroom is ready to eat, take it out into a bowl garnish with some chopped spring onion and chopped coriender leaves and serve hot with Roti/Rice.

Mutton Liver Fry

Ingredients :-

• Mutton liver - 1 lb
• Turmeric powder - 1/2 tbsp
• Red chili powder - 2 tbsp
• Coriander Powder - 2 tbsp
• Garam Masala powder - 1tbsp
• Ginger and Garlic Paste - 2 tbsp
• Onion - 1 medium sized Chopped
• Oil - 2-3tbsp
• Mustard seeds - 1tbsp
• Fennel seeds - 1 tbs
• Few curry leaves 
• Green chili - 2nobs
• Salt as per taste
• Black pepper powder
• Coriander leaves (chopped)
• Lemon juice - 1/2 tbsp

Method :-

• First wash the mutton properly and keep it aside with a large bowl.
• Then we will do marination ,In the bowl add the turmeric powder,red chili powder,Coriander powder,garam masala powder,ginger garlic paste and 1/2 tbsp of oil.Mix it well and let it rest for 30 minutes.
• Take a pan add 2 tbsp of oil,when oil is hot,when oil is hot add the marinated mutton liver pieces,add salt and saute it for 4-5 minutes then add little water for moisture.
• Cover the pan and let it cook for 10-15 minutes until done.Don't over cook the liver pieces in between you need to check.when it's done switch off the flame and keep it aside.
• For fry take a pan or you can take the same pan but before that removed the cooked liver pieces. In the pan add 2 tbsp of oil.
• When oil is hot for tempering add the mustard seeds,fennel seeds and when it start crackling then add the curry leaves and saute it for 2-3 minutes.
• Then add the Chopped onions,green chilies and saute it until it become soft and translucent.
• Then add the cooked liver and keep steering until all the moisture evaporates completely.
• Then add the black pepper powder,chopped coriander leaves, lemon juice and mix it properly.
• Tasty Mutton liver fry is ready to eat,serve hot and enjoy.

Vegetable Pulao

Ingredients :-

• Basamati Rice -1 cup
• Onion - 1 medium sized
• Ginger and Garlic paste - 1 tbsp
• Green Peas - 1/4 cup
• Chopped Beans - 1/4 cup
• Cauliflower - 1/2 cup
• Carrot - 1/4 cup
• Potato - 1/4 cup
• tomato - 1 small size
• Cashew (fried) - 2 tbsp
• Green Chili - 1 piece
• Coriander Leaves- 2 tbsp(finely chopped)
• Mint leaves - 2 tbsp (finely chopped)
• Bay leaf - 1 piece
• Cinnamon - 1 inch piece
• clove - 2-3 piece
• Cardamom - 2 piece
• Garam masala powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili Powder - 1/2 tbsp
• Salt as per taste
• Curd - 1/4 cup
• Ghee - 2 tbsp
• Oil - 2-3 tbsp
• Water as per your Requirement

Method : -

• Wash rice and soak it in water for 15-20 Minutes then drain and keep aside.
• Cut all the vegetables in small cube sized then wash it properly and keep aside.   chopped onions and keep it aside.
• Take a pan add the oil and 1 tbsp of ghee into it,when oil is hot add the Bay leaf,clove,cinnamon,cardamom,and saute it for few seconds.
• Then add the chopped Onions and saute until turns light brown.then add the ginger and garlic paste and mix it nicely until the raw smell go.
• Then add all chopped vegetables and mix it nicely,then add the chili powder,turmeric powder,salt,garam masala and mix it properly.
• Then add the cur and let it cook for 2 minutes. then add the washed rice and mix it very gently for 2 minutes.
• Now add the water into it and mix well.
• close the lid and let it cook for 10-15 minutes with medium flame(you can prepare it with pressure cooker)
• after 15 mutes in top add another 1 tbsp of ghee,fried cashews,and chopped coriander and mint leaves.
• Mix it gently and cook it for another 5 minutes with low flame.then switch off the flame and rest it for another 5 minute.
• Then open the lid carefully and fluff the rice with a fork.Transfer it to a serving bowl and garnish with fresh coriander leaves and serve it with raita and enjoy.

Mixed Vegetable curry/Oriya Ghanta Tarkari

This recipe is Odisha famous Ghanta Tarkari . we need to cook all the vegetables,with soaked pulse,spices with grated coconut and make a mix veg gravy. In Odisha we called it Ghanta Tarkari,somewhat it similar like Aviyal of kerala and Undhyoo of Gujurat. you can serve it with white rice or chapati it will be nice. So lets start...

Ingredients :-

All vegetable

• Pumpkin -1/2kg
• Potato -200gm
• Tomato -100gm
• Beans - 80gm
• Raw Banana - 2 nobs
• Radish - 2nobs
• Colocasia (Arbi) -100gm
• Elephant Yam -150gm
• Brinjal -150gm
• Ash Gourd (white pumkin) - 150 gm
• Runner Beans - 100gm
• Ridge gourd -150gm
• Raw papaya -200gm
• Sweet Potato -100gm
• Parwal -100gm
• Fresh coconut - grated and chopped - 1/2 cup
• Black Chana - 1/2cup soaked over nite
• Green Moong sprouts - 1/2 cup
• Green peas soaked - 1/2 cup
• Chana dal soaked - 1/2 cup
• Onion - 1/2 cup chopped
• Ginger and Garlic crushed - 2-3 tbsp
• Dry red chili - 2-3 nobs
• Pancha phutan - 4tbsp
• Bay leaf - pic
• roasted cumin and red chili powder - 3-4 tbsp
• Salt as per taste
• oil/Ghee - 1/2 cup
• Turmeric powder -2tbsp
• Coriander leaves - 25gm chopped(optional)  

Method :-

• Cut all the vegetable into medium cube pieces,wash it nicely and keep it aside.Then chopped the onions sliced crushed the ginger and garlic and keep it aside.
• Heat oil in a dip pan,when oil is hot add the bay leaf,dry red chili and Pancha phutana into the oil and saute it. 
• when it start spluttering add the chopped onions and saute it few minutes until it became soft.
• Then add the crushed ginger and Garlic and again saute it few minute till it became lite golden color.know you add the chopped tomato ans mix it.
• Then add all the Soaked chana, peas, moong sprout and mix it for few minute.
• Then add all the chopped Vegetable, salt as per taste,turmeric powder and stir it properly and cover it with lid.allow it to cook with medium flame.
• If required you can add some water that as per your requirement.
• you need ti stir it in between and check when the vegetables are half cooked then add the grated coconut and mix it properly . cover the lid and cook it till the vegetables are well cooked.
• Then add the roasted cumin and chili powder on top and chopped coriander leaves(optional).
• your Odisha Ghanta Tarkari is ready to eat, serve hot with rice or Chapati and enjoy your Healthy meal. 

Dhaba Style Mutton Curry

Ingredients :-

• Mutton  - 1kg
• Onion - 800gm(sliced chopped)
• Ginger and garlic paste - 2-3tbsp
• Green chilli - 3nob
• Bay leaf - 2
• Salt as per taste 
• Garam masala powder - 1tbsp
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Chili powder - 2-3 tbsp
• Turmeric powder - 1/2 tbsp
• Oil - 1 cup
• Tomato - 2 nobs chopped 
• Dry Red chili - 2-3 nob
• Black pepper -1/2 tbsp
• Cinnamon sticks - 1 piece
• Cardamom - 2-3 nobs

 Method :-

• First wash the mutton properly and we will go for the marination,for that take a big bowl for marination.
• Then add the mutton,sliced onion,mustard oil,ginger and garlic paste,chili powder,turmeric powder,salt,coriander powder,cumin powder,meat masala and mix it properly with hand for marination keep it for 20-30 minutes.
• After 30 minutes we will start cooking for that take kadai/precursor cooker and switch on the flame.
• when the kadai/cooker is hot add the oil then add the dry spices( dry red chili,cinnamon,black pepper,bay leaf,cardamon)and saute it for 2 minutes.
• Then add the 1/2cup of chopped onion and saute it nicely till the onions became soft the add the chopped tomato,1/2 tbsp of chili powder,salt and saute it for few minutes then add the marinated Mutton and mix it nicely.
• let it cook with medium hit cover it with lid for 10-15 minutes. in between you need to mix it so that it will not stick in the kadai. it will leave water so no need to add water in it.
• After 15 minutes mix it nicely and again let it be cook another 20 minutes or you can put it into the presser cooker(as per your gravy requirements add the water) and give it 3-4 whistle as per your mutton quality.
• Let it be cool down the cooker then open the lid and add little garam masala powder and mix it nicely . Your Dhaba style mutton curry is ready to eat . Serve it with white rice or Roti and enjoy you meal.