Dry Masala Chicken/Chicken Dry

Ingredients :-

• Chicken - 500 gm
• Ginger and garlic paste - 2 tbsp
• Tomato chopped - 2 nobs
• Onion thin sliced - 3 nobs big sized 
• Green Chili - 2 nobs
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala - 1 tbsp
• Chicken Masala - 1 tbsp
• Kasturi Methi - 1 tbsp
• Thick Curd -2 big tbsp
• Lemon juice - 1 tbsp
• Salt as per taste
• Oil
• Ghee/Butter - 1 tbsp
• Chat masal - 1 tbsp
• Bay leaves - 1 nob
• Clove - 2 nobs
• Cardamom - 2 nobs
• Cinnamon stick - 1 small piece

Method :-

• Wash the chicken pieces nicely drain out all the water and keep it into a big vessel.
• Now add ginger and garlic paste,curd,lemon juice,chili powder,Turmeric powder,Garam magala powder,chicken masala,coriander and cumin powder,salt,little oil into the washed Chicken and mix all the masla very nicely with chicken using your hand and keep it in refrigerator  an hour for marination.
• After 1 one hour bring marinated chicken from refrigerator and keep it aside.
• Now heat oil in a pan,once oil is hot add bay leaves,clove,cinnamon,cardamon and saute it for a minutes.
• Once it start leaving aroma add the thin sliced onions and saute it very well till it became tender,then add chopped tomato, little salt then mix it well and cook it for 5-7 minutes with medium flame till tomatoes cook well.
• Now add the marinated chicken pieces and mix it well then cook it with medium flame,cover with a lid.
• In between make sure you have to mix it once, once it start living water add the kasturi methi,green chili into it and mix it then let it cook  for 10- 15 minutes.
• After 15 minutes once it completely dried all the water and it became dry the mix the chicken well and simmer the flame.
• Then add the chat masala o and mix it once.
• Finally add the Ghee/Butter on top of the chicken masala and cover it for 5 minutes.Then switch off the flame and keep it for rest 5-7 minutes.
• After 5-10 minutes remove the lid mix the dry Masala Chicken one more time and serve hot with Roti/Paratha and enjoy it, you can serve it as stater too.

Baingan Bharta/Burnt Brinjal Chutney

Baingan Bharta/Brinjal Chutney

Ingredients :-

• Brinjal(big sized) - 1 nobs
• Onion - 1 big sized (chopped)
• Garlic - 2-3 cloves(chopped)
• Tomato - 1 big sized(chopped)
• Green chili - 2 nobs chopped
• Curry leaves - 1 string
• Coriander leaves - 2 tbsp chopped
• Salt as per taste
• Mustard oil
• coriander  Powder - 1 tbsp
• Red chili powder - 1 tbsp(optional)
• Cumin seeds - 1 tbsp

Method :-

• First wash the Brinjal and apply a layer of oil to them then switch on the stove use a net /roti jari keep the Brinjal and  roast it on all sides.
• Once Brinjal roasted nicely allow it to cool down,peel the burnt skin and discard the skin,Then coarsely mash the pulp using a fork or mince finely using a fork or knife.
• Heat oil in a pan over medium flame,add cumin seeds and allow it to crackle then add curry leaves,chopped garlic and onion saute it nicely with medium flame until the onions became tender.
• Then add the chopped Tomatoes,green chili,salt,chili powder, coriander powder and stair to combine everything nicely.
• Mix all the masala and cook it for 5 minutes until it mix together and tender.
• Now add the mashed brinjal and mix it nicely,then let it cook for 10 minutes with medium flame until it gets well combined with the tomatoes and spices.
• Now switch off the flame and garnish with freshly chopped coriander leaves then serve the Baingan Bharta/Brinjal Chutney along with phulka or serve as a side dishes with white rice and Dal. 

Chilli Paneer

Chilli Paneer

Ingredients :-

• Pane er - 250 gm
• Capsicum - 1 nobs(cut into cube pieces)
• Onion - 2 nobs cut into cubes
• Garlic - chopped 2 tbsp
• Green Chili- 1 nob
• Soya sauce - 2 tbsp
• Tomato Sauce - 1 tbsp
• Chili Sauce - 1 tbsp
• Corn flour - 1/4 cup
• Oil
• Salt as per taste
• Red chili Powder - 1 tbsp
• Pepper Powder - 1/2 tbsp
• Ginger and Garlic paste - 1/2 tbsp
• Water

Method :-

• Prepare corn flour batter take a bowl add cornflour and water,ginger garlic paste,salt,little chili powder and mix it well.
• Then dip Pane er cubes into the batter and deep fry in hot oil till they turn golden .
• Drain off the fried pane er in to a kitchen paper and keep it aside.
• Take a pan add 4 tbsp of oil,once oil is hot add chopped garlic then saute it then add chopped onions and capsicum,green chili and saute it well.
• Then add soya sauce,chili sauce,tomato sauce,black pepper and salt then saute it .
• Now pour the corn flour water and stir continuously then add fried Paneer cubes and mix it well.
• finally  chili pane er is ready to serve,garnished with few chopped spring onions along with fried rice and enjoy your meal.

Fish Curry with Mustard Gravy

Ingredients :-

• Rohu/catla fish - 500 gm
• Potato - 1 nobs (optional)
• Mustard seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Pancha Phoran - 1 tbsp
• Garlic cloves - 5-6 nobs
• Onion - 1 nobs(chopped)
• Chili powder /red dry chili(2-3 nobs)- 1 tbsp
• Turmeric powder - 1 tbsp
• Mustard oil/any cooking oil
• Salt as per taste
• Tomato - 1 big sized (chopped)
• Fresh coriander leaves 

Method :-

• Wash the fish pieces nicely with water and drain it,for marination add 1 tbsp of salt and 1 tbsp of turmeric powder,mix it well and keep it aside.
• Heat a pan adding with 1/2 cup of oil,once oil is hot add the marinated fish pieces and fry it nicely till it became golden in color from both the side and keep it aside.
• In min while take the blender jar,add mustard seeds,cumin seeds,garlic cloves,and if u are taking dry red chili then add it with little water and blend it nicely to make a fine masala paste and keep it aside.
• After frying all the fish pieces add little oil and fry the Potato pieces into it till it became golden fry and keep it aside.
• In the same pan add little mustard oil,once oil is hot add the Panch phoron and let it crackle.
• Once it start crackling then add the chopped onions and fry it till it became transparent.
• Once onions fry then add chopped tomato,salt,turmeric powder,if you are using chili powder add that and nix it well and let it cook for some time.
• Once onions became soft add the mustard paste into it and mix well  then let it cook for 5 mints with low flame.
• Now add the fried Potato pieces and mix it nicely for 2-3 mints,then add 1 glass of water and let it cook the potato.
• After 5 mints check it ,if gravy start boiling add the fried fish pieces carefully and mix once slowly.
• Then cover the lid and cook the fish gravy with medium flame for 7-10 mints.
• After 7 mints check the gravy and potato if its well cooked then..You can adjust the gravy as per your requirement.
• Then switch off the flame and sprinkle some chopped fresh coriander leaves into the gravy and keep it for 5 mints.
• After 5 mints remove the lid and serve hot mustard gravy fish curry with plain white rice and enjoy you food.

Rasgulla

Rasgulla

Ingredients :-

• Full cream milk - 1 liter
• Vinegar - 2  tsp
• Semolina - 1 tsp
• All purpose Flour - 1 tsp
• Water - 4 cup
• Sugar - 1 cup
• Cardamom Powder - 1 tbsp
• Saffron - 1 pinch for garnishing(optional)

Method :-

• Turn on the flame and put the milk on a pan and lets boil.once it start boiling add the vinegar and stir it slowly,boil it for few minute .
• Turn off the flame and drain the water using a cotton cloth,and squeeze it nicely and hang it for 2 hours till the water came out.
• After 2 hours switch on the flame and put a pan adding with sugar and water,then let it boil .
• Now take out the chenna  in to a plate and knead it with your palm very nicely after that add semolina and Maida into it then and mix it well,then knead the Chenna for 10 mints continuously and make the dough.
• Now take small portion of chenna and roll it then give it small ball shapes(make sure there are no crack in the ball) and keep it aside.
• check the sugar syrup,let the sugar dissolved completely then add the cardamom powder and stir it for some time.
• Then add the chenna balls carefully into the sugar syrup then cover the lid and cook it for 10 mints on high flame.
• in between open the lid and flip the Rasgulla gently and again cook it for another 7-8 mints with medium flame,flip it in between also.
• After 15 mints our Rasgullas are ready so turn off the flame and let it cool down completely.
• Now Transfer the Rasgullas into a bowl with  sugar syrup and serve, lets enjoy the mouth watering soft Rasgull's.
• For better result you can leave it for 4-5 hours then eat it.(do not keep it in refrigerator )

Pepper Chicken

Ingredients :-

• Chicken - 500 gm
• Onion Chopped - 2 nobs
• Garlic - 10 pods
• Pepper - 2 tbsp
• Green Chili -2 jobs
• Turmeric powder -1/2 tbsp
• Salt as per taste
• Chili powder -1 tbsp
• Coriender Powder  -1 tbsp
• Tomato - 1 nobs chopped
• Curry leaves -2 string
• Lemon juice - 1 tbsp
• Oil
• Cardamom -2 nobs
• Clove - 2-3 nobs
• Cinnamon - 1 small piece
• Cumin seeds - 1/2 tbsp

Method :-

• Wash the chicken pieces properly,add lemon juice, turmeric powder,Salt and 1/2 tbsp of ginger and garlic paste then mix everything with chicken and marinate it and keep it aside(10-15 mints)
• Now for Masala ,add garlic cloves, green chili, black pepper into a blender, make it half crushed and keep it aside.
• Add oil to a hot pan,then add cumin seeds,clove, cinnamon, cardamom allow them to Sizzle.
• Add onions and fry till it became turn golden.
• Now add Marinated chicken into it and fry it nicely with medium flame.
• Once chicken start changing colour,then add crushed garlic and black pepper. Then mix it properly and cook it for 2 mints.
• Now add cumin powder,chili powder,if needed turmeric powder,Salt and chopped tomatoes then mix everything properly  
• If needed add little water, cover the lid and cook it with medium flame.
• After 5 mints remove the lid mix the chicken add curry leaves and then again cover the lid and cook it for 5-7mints.
• After 5 mints remove the lid and  cook for 2-3 minutes. 
• Now fry the chicken with out lid with low flame till the moisture dries up.
• Now our Yummy Pepper Chicken is Ready to eat. 
• Serve hot with Rice and dal as a side dish and enjoy.

Pumpkin Blossom Fritters/ Pumkin Flower Bara

This Recipe Orissa style Pumpkin Blossom Fritters/Pumpkin Flower Bara i learnt from my Mother. from childhood she used to prepare for us and i love this recipe to eat.In our Orissa we use to eat Pumpkin flower,Pumpkin,leaves and its Stem too.
                  In Orissa every people house you can see the Pumpkin plant to grow because we loves to eat Pumpkin .And this Pumpkin flower recipe is awesome,very tasty to eat so today  i got some Pumpkin Flower in My kitchen garden so excited to prepare and share this recipe with you.

Ingredients :- 

• Pumpkin Flower - 10 nobs
• Raw rice - 1 bowl(soaked in water for 2-3 hours)
• Green chili - 2 nobs
• Red chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Garlic clove - 4-5 nobs
• Ginger - 1 Small Piece
• Oil for fry

Method :-

• Wash the rice properly and soaked it with water for 2 hours.
• After 2 hours take the soaked rice put it into the blender and discard the soaked water,add garlic pods,green chili,and ginger,salt and blend all together to make a smooth puree.
• After this add the turmeric powder,chili powder and mix well,know our batter is ready so keep it aside.
• Wash the flower and par dry it,then cut the stem and the discard the sepals and the stigma(The yellow thin Cylindrical Parts).
• Then keep the whole flower aside.
• Take a pan add 2-3 tbsp of oil for hot,once oil is hot dip the flowers/blossoms in the batter and put it in pan/Tawa.
• Flip it is the bottom starts to become crisp and flatten the fritters by pressing gently with your spatula.
• Cook it with medium heat,once it's cooked from both the side and change the color and became golden brown in color and crispy .
• Know remove it to a plate and serve hot.

Chicken Chaap

Ingredients :-

• Chicken full leg pieces - 700gm
• Kashmir red chili powder - 2 tbsp
• Turmeric powder - 1 tbsp
• Salt as per taste
• Curd (yogurt) - 1 cup
• Ghee/Butter - 1/2 cup
• Refined oil
• Ginger and garlic paste - 2 tbsp
• Onion paste - 2 nobs
•  Poppy seeds - 2 tbsp
• Cashew nut - 2 tbsp
• Melon seeds - 2 tbsp
• Roasted Gram Flour - 2 tbsp
• Biriyani Masala - 1tbsp
• Saffron (kesar) -pinch(soaked into Hot milk)
• kewara water - 1 tbsp

Method :-

• Wash the chicken properly and put some cut into it so that marination will go inside properly.
• Take the chicken pieces into a bowl and add curd,Onion paste,ginger and garlic paste marinate the chicken nicely and keep it aside.
• Now take  soaked Poppy seeds,Cashew nuts,Melon seeds(before 1 hour you have to soak it in water) add put it into the blender and make a fine paste then keep it aside.
• Now add the Poppy seeds,Cashew Nuts,Melon seeds paste into the chicken,then add roasted gram flour, Biriyani masala,chili powder, kewra water,salt,turmeric powder,saffron soaked with milk, add everything all together and mix nicely with chicken pieces so that chicken has to well coated with masala and keep it into the refrigerator for 1-2 hours(you can keep it for over night).
• After 1-2 hours keep a pan/kadai for heat adding with 1/2 cup of oil and 2 tbsp ghee.
• Once oil is hot add marinated chicken chicken pieces(remove excess masala add only chicken pieces) one by one and fry it with medium flame from both the site till it became golden brown in color.
• Once it's done remove it to a plate and keep it aside,you have to repeat the same process and fry all the marinated chicken pieces and keep it aside.
• Now in the another pan add little more oil with ghee,once its hot the add all the excesses marinated Masala.
• Mix the Masala properly and cook it nicely ,once Masala start living oil add little water 1/2 cup and mix it .
• Now add the fried chicken pieces in to the Masala gravy,slowly mix it then cover the lid and let it cook for another 10 mints with medium flame,in between you have to remove the lid and mix once.
• After 10 mints switch off the flame rest it for 5 mints then serve hot with Roti/Nan/Paratha and enjoy.  

MeatBalls

Chicken MeatBalls

Ingredients :-

• Chicken kheema/Chicken Mince - 500 gm
• Chopped Onion - 1 cup
• Ginger and garlic paste - 1 tbsp
• Chopped coriander leaves - 2 tbsp
• Chopped Green chili - 2 tbsp
• Red chili powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Chicken Masala (optional) - 1/2 tbsp
• Corn flour - 1/2 cup
• Egg - 2 nobs
• Bread Crumbs - 1/2 cup
• Oil for deep fry

Method :-

• Take a big size bowl add all the Masala with chicken,add chicken Mine/Kheema,salt,turmeric powder,Coriander powder,cumin powder,Garam Masala,chicken Masala, chopped onion,ginger and garlic paste,chopped green chili ,chopped coriander leaves,egg,cornflour,salt and bread crumbs.
• Mix everything all together nicely with hand and keep it aside.
• Then add little oil into your palm and make lemon size balls and keep it aside.
• now  our meatballs are ready to fry.
• Take a kadai with some for for frying,make it hot,once oil is hot add Meatballs one by one(one batch 5-6)and fry it nicely with medium flame,it has to cook from all the side.
• Once it became golden in color and fry nicely remove it from oil,you can fry all the meat balls with same procedure.
• Now our yummy Meatballs are ready to eat,serve hot with tomato ketchup and enjoy.

Restaurant Style Crispy Gobi Manchurian/Gobi Manchurian

Ingredients :-

• Cauliflower - 1 nobs
• All Purpose flour - 1/2 cup
• Cornflour - 1 cup
• Salt as per taste
• Red chili powder - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Soya sauce - 1 tbsp
• Tomato Sauce - 2 tbsp
• Chili Sauce - 1 tbsp
• Vinegar - 1 tbsp
• red chili flakes - 1 tbsp (optional)
• Oil for fry
• Spring onion - 1/2 cup chopped
• Black pepper powder - 1/2 tbsp
• Ginger chopped - 1 tbsp
• Garlic Chopped - 1 tbsp
• Onion Chopped big sized - 1/2 cup
• Capsicum - 1/2 cup(cut into small pieces)
• Water

Method :-

• Wash and cut the cauliflower into medium pieces and keep it aside.
• Now take a pan with some water adding 1 tbsp of  salt and make it hot,once water start boiling the add the cauliflower pieces into it and let it boil for 4 to 5 mints(let it cook for 70%)
• After 5 mints boiling  drain the water and add little cold water into the cauliflower  so that it will not over cook,then drain it and keep it aside,so that water will dry completely.
• Now we will prepare the batter; take a Bowel add all purpose flour,corn flour,salt,2 tbsp of oil,little black pepper powder,Chili powder,Ginger and garlic paste and mix it well.
• Add water slowly to make a smooth batter without lumps,then add the cauliflower pieces and mix it very slowly till the cauliflower pieces became well coated with batter and keep it aside.
• For frying  take a pan with oil and make it hot,once oil became hot add the well coated cauliflower piece's one by one slowly and fry it till it became golden in color and crispy,then remove it from oil and keep it aside.
• Fry rest of the cauliflower pieces with same procedure and keep it aside.
• Now take a bowl add 1/2 cup of water,add chili sauce,tomato sauce,soya sauce,vinegar,1 tbsp of corn flour,red chili flakes(optional) and mix it nicely and keep it aside.
• Take a pan add 2-3 tbsp of oil,once it hot add chopped ginger and garlic saute it for 2 mints,then add chopped onion and saute it for 2 mints,then add chopped capsicum and all mix together and saute it nicely with high flame for 2-3 mints.
• Then add the sauce mixer into it and mix it continuously till it became little thick for 2-3 mints,now add little salt as per your taste then keep the flame very low then add fried cauliflowers into and mix it nicely till it became well coated with gravy.
• Finally add chopped spring onions and give it a good mix and switch off the flame.
• Serve hot Restaurant style Gobi Manchurian as a stater item decorate with spring onion and enjoy.

Chicken Bharta

Dhaba Style Chicken Bharta

Ingredients :-

• Boneless chicken - 500 gm
• Onion - 2 big sized(thin sliced)
• Ginger and garlic paste - 2 tbsp
• Tomato chopped - 2 nobs
• Green chili (chopped) - 1 tbsp
• Red chili powder Tikhalal - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Chicken Masala - 1 tbsp
• Garam Masala - 1/2 tbsp
• Oil - 2 tbsp
• Butter 1 tbsp
• Salt as per taste
• Cardamom - 2 nobs
• Cloves - 2 nobs
• Cinnamon stick - 1 small piece
• Kasturi Methi - 1/2 tbsp
• Contender leaves  chopped - 1 tbsp for garnishing.

Method :-

• Wash the chicken  pieces properly add 1/2 tbsp of salt and boil it till it tender and well cooked.you can boil it with pressure cooker giving 2 whistle.
• Then remove it from water and keep it aside for cool down,then shredded all the boil chicken into thin and long strip roughly and keep aside.
• Heat oil and butter in a pan/kadai,once oil hot add,clove,cardamom,cinnamon,clove and saute it for a minutes.
• Then add sliced onions and saute it nicely till it became golden brown in color,now add the ginger and garlic paste mix well and cook it for a minutes till the raw smell go out.
• Add,chili powder,turmeric powder,cumin powder,coriander powder and saute for 2 minutes with low flame.
• Now add chopped onion salt as per taste(don't forget we added salt in chicken while boiling ) and cook all the  masala's with medium flame till the tomatoes well cook and became smooth. 
• Then add chopped green chili into to the masala and chicken masala powder,kasturi methi then give it a good mix.
• Now we are going to add water if you need gravy you can add more water but i am going to make dry so I am adding 1 cup of water into the masala,mix it and let it boil.
• Once the gravy is boil then add the shredded chicken mix nicely then cover the lid and let it cook for 5 mints with medium flame.
• Remove the lid add garam masala powder mix with chicken nicely and on top add chopped coriander leaves then switch off the flame.
• Our chicken Bharta is ready eat serve hot with Roti/Nan/Parath garnishing with sliced lemon and Onion.

Dal Fry/Restaurant Style Dal fry

Dal Fry/Restaurant Style Dal Fry

Dal fry is very simple well know Indian  dish , it's very easy to cook and it's very healthy. It's basically prepared with Arhar dal know as Toor dal too.But you can add different types of Dal also,like;Masoor Dal, Moong Dal.Dal is basically a traditional food and it almost daily prepared all Indians house. Dal fry is very popular in India,it serve hot,it will goes well with white rice and that you will enjoy,but you can have it with Roti/Nan/Paratha too.

Ingredients :-

• Arhar/Toor Dal - 1 cup
• Salt as per taste
• Turmeric Powder - 1 tbsp
• Red Chili Powder - 1 tbsp
• Ghee/Butter - 2 tbsp
• Oil - 1 tbsp
• Asafoetida /Hing - 1 pinch
• Cumin Seeds - 1 tbsp
• Dry red chili - 2 nobs
• Curry leaves - 1 stream
• Green Chili - 1 tbsp Chopped
• Ginger Chopped - 1 tbsp
• Garlic Chopped - 1 tbsp
• Onion Chopped - 1 big sized(1/2 cup)
• Onion Chopped - 2 nobs
• Coriander leaves chopped - 1 tbsp for garnishing

Method :-

• Wash the Toot Dal nicely and add it to pressure cooker,add around 2 cup of water and cook the dal till you get 2  whistle.
• Lets the stem go automatic then open the pressure Cooker,Mash the cooked dal properly using back of a big spoon and keep it aside.
• Heat oil and little ghee in a pan,once oil is hot add cumin seeds and dried red chili and saute it,once cumin seeds start crackle,add a pinch of Hing(Asafoetida)
• Now add the Chopped Onion,chopped Ginger,garlic,Chopped Green chili,curry leaves and saute it everything nicely for 2-3 mints.
• Add finely chopped onion,salt mix it well and let it cook with medium flame till the tomatoes are cooked well.
• Now add red chili powder,turmeric powder,Garam masala and mix  everything nicely cook for a minutes with medium flame.
• Once the masala start leaving oil from it then add cooked dal into it  and give it a good mix.then add Little Ghee on top and  let the Dal Simmer for another Couple of Minutes.(3-4 mints)
• Finally Add chopped coriander leaves on top for garnishing and serve hot with white Rice/Roti/Nan.

Dal Fry

Aloo Potala kasha/ Potato Pointed Gourd Curry

Aloo Parwal/Alu Potala

Aloo Potal Kasha is a spicy Curry prepared with Potala(Pointed Gourd) and Aloo (Potato). It is one of the Popular Curries from Odisha.

Ingredients :-

• Parwal/Potala - 500 gm
• Potato - 2 medium sized
• Onion - 2 medium sized (finely chopped)
• Ginger and garlic paste - 2 tbsp
• Tomato puree - 1/2 cup
• Cumin powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Red chili Powder - 2 tbsp
• Garam Masala - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• oil
• Cinnamon stick - 1 small sized
• Cardamom - 2 nobs
• Bay leaf - 1 nob
• Cumin seeds - 1/2 tbsp
• kasoori Methi - 1/2 tbsp
• Coriander leaves 1 tbsp for garnish

lets Start Preparation :-

• Peel off the potato skin cut it into cubes and soak it into water,then wash and peel the potala/parwal slowly & cut it into two halves and keep it aside.

Start cooking :-

• Hit pan adding with 2 tbsp of oil ,once its hot keep the flame slow and add potato and Parwal/Potala pieces into it and fry it nicely till the vegetables get tender and golden brown in color from all the sides.
• Once vegetable fried nicely remove it to a plate and keep it aside.
• In the same pan add little more oil for gravy,once its hot then add cumin seeds, bay leaf, cardamom,cinnamon  and saute it,once it splutter then add the chopped onions and saute it nicely(3-4 mints) till it became transparent.
• now add the Ginger and garlic paste into it and again saute it nicely till the raw smell go out.
• Then keep the flame with slow and add chili powder,turmeric powder,cumin powder,coriander powder and saute it for 2 minutes.
• Now add the tomato puree into it and salt as per taste,then mix all the masala nicely and let it cook for 5-7 mints with medium flame.
• Once the masala start leaving oil then add fried Potato and Potal/Parwal into it ,mix it nicely with masala .
• Now add 1 cup of water(you can add water as per your gravy requirement) mix the gravy,cover the lid  and let it cook for 5-7 mints with medium flame.
• After 5 minutes remove the lid add kasturi methi and give it a goo mix and again cover the lid and cook it for 5 mint till the potato and parwal/potala cook well with the gravy.
• Once the vegetables well cooked and the gravy consistency is proper then add the Garam masala into the gravy ,give it a good mix then switch of the flame.

• Now our Alu Potala/Parwal Kasa, Alu Potal is ready to eat,serve hot garnish with chopped coriander leaves as a side dish.
• This gravy we go well with White Rice/Roti or Paratha and enjoy.

Janhi Aloo Posto /Ridge Gourd,Potato and Poppy seeds Curry

Janhi Aloo Posto/Ridge Gourd,potato and Poppy seeds curry

This Recipe is a very Popular Odisha dish(Janhi aloo posto) It can made without the potato also but Odisha people love potato .This Dish goes well with white rice as a side dishes,even you can eat it with Rotis too. so lets start....

Ingredients :-

• Janhi/Ridge Gourd - 2 Big Sized
• Potato - 1 medium Sized
• Onion - 1 medium sized
• Ginger - 1 small piece
• Garlic - 2-3 cloves(optional)
• Green chilies - 2 nobs
• Cumin seeds - 1 tbsp
• Poppy seeds - 2-3 tbsp
• Turmeric Powder - 1/2 tbsp (optional)
• Panch Foran - 1 tbsp
• Mustard Oil/vegetable oil - 3 tbsp
• Salt as per taste
• water

Lets do Preparation :-

• Peel the Ridge gourd properly and cut it into medium sized pieces and keep it aside.
• Peel and cut the Potato into very small pieces soak it into water and keep it aside
• Chopped onions finely,soak the poppy seeds in warm water for an hour.
• After an hour we will make  the masala paste for that in a blender and ginger,garlic,cumin seeds,green chilies ,soaked poppy seeds and blend it nicely to make a fine paste and keep it aside.

Lets Start Cooking :-

• In a pan add 2 tbsp of oil,once oil is hot add Panch Phoran into it.
• Once it start flutter,add chopped onions and saute it nicely till it became translucent.
• Now add the potato pieces,since it will take time to cook and fry it till it half done,then add the Janhi/Ridge gourd and stir and cook for 5 mints.
• Now add the Poppy seeds paste into it and mix it nicely,then add little Turmeric Powder and salt into it and cook nicely till the Masala raw smell go out it will take 7-8 mints.
• Once it done you can add around 1 cup of water and cook it on low flame until the curry formed a thick mixture.(Poppy seeds is used to  thicken the curry so if you think your curry became too thick add some more water.)
• Now your Janhi Aloo Posto /Ridge Gourd,Potato and  Poppy seeds Curry is ready to eat,serve hot as a Veg Side dishes and enjoy your food.

Chicken Dry Fry

Chicken Dry Fry

Ingredients :-

Marination

• Chicken - 1/2 kg
• Lemon juice - 2 tbsp
• Ginger and garlic paste- 1 tbsp
• Onion paste - 1 tbsp
• Salt as per taste
• Curd - 2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Garam Masala powder - 1 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Chat Powder - 1/2 tbsp
• Corn Flour - 1 tbsp
• Gram flour - 1 tbsp
• Curry leaves-1/2 cup
• Oil as per requirement(need 1/2 cup)

Method :-

• Wash the chicken pieces properly drain all the water nicely and keep it in big bowl for marination.
• Now add all the masala into the chicken;add-lemon juice,curd,ginger& garlic paste,onion paste,chili powder,coriander powder,cumin powder,turmeric powder, Garam Masala,chat masala, salt as per taste,add the gram flour,corn starch and mix it nicely with hand and keep it aside for 20-30 mints.
• After 30 mints add oil into a pan for deep fry,once oil is hot add the marinated chicken pieces and some curry leaves into the oil.
• Fry the chicken pieces with medium flame 15-20 mints till it crisp on both sides and change the color.
• Once chicken cooked well remove it  from oil into a plate.Now our Spicy Chicken Dry fry is ready to eat.
• Serve hot with some Onion and lemon slices and enjoy your Stater 

Prawn Masala

Prawn Masala

Ingredients :-

• Prawn - 500 gm
• Onion paste - 2 nobs
• Ginger and garlic paste - 2 tbsp
• Tomato puree - 1 cup(2 nobs medium sized)
• Turmeric Powder - 1 tbsp
• Chili Powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Salt as per taste
• Garam masala Powder - 1 tbsp
• Cumin Seeds - 1/2 tbsp
• Bay leaf - 1 nobs
• Cinnamon - 1 small sized
• Clove - 2-3 nobs
• Cardamom - 2 nobs
• Ghee - 1 tbsp
• Oil as per requirement(3-4 tbsp)
• Curd- 2 tbsp
• Kasturi Methi - 1 tbsp
• Green chili - 2 nobs (optional)

Lets start Cooking:-

• First we have to clean and devein  Prawns,then clean nicely with water and keep it aside.
• Then add 1/2 tbsp of salt and 1/2 tbsp of turmeric into the Prawn mix it nicely and keep it aside.
• Now take a pan add 2 tbsp of oil,once oil is hot add the marinated Prawns into it and fry it nicely with medium flame(you can fry prawns in batches) till golden brown and set aside.
• If oil not too burnt you can use same oil/add oil ,little ghee into the pan for heat,once it hot add cumin seeds,clove,cinnamon,cardamon,clove,bay leaf and saute it for few minutes.
• Add the onion paste and saute it nicely until it brown in color,stir frequently.Now add the Ginger and garlic paste into it again saute it nicely till Raw smell go out.
• Now add chili Powder,turmeric powder,cumin Powder,Coriander Powder and mix it nicely and saute it for 2-3 mints.
• Then add the tomato puree into the Masala,add salt and mix nicely.once tomato became well cooked then add bitten curd into is ans cook it with low flame.
• If needed add little water/milk into the masala and cook nicely,add green chilies in it.
• Once Masala start living oil from it then add fried Prawns into it and give it a good mix.
• Now add the water and rest of the milk for gravy and let it cook for medium flame,once it start boil add the kasturi methi into the gravy,then cover the lid and let it cook for 5-7 mints.
• After 5 mints add the Garam masala powder into the gravy,mix it and let it cook for 2 mints.you can adjust gravy label as per your choice/requirement.
• Finally on top add 1/2 tbsp of ghee into the gravy mix it and cover the lid then switch off the flame and rest of it for 5 mints.
• Now our Prawn Masala is ready to eat,serve hot with white Rice/Roti/Nan and enjoy.

Stuffed Snake Gourd

Stuffed Snake Gourd

Ingredient :-

• Snake gourd - 1 or  2 nobs
• Onion - 1 nobs (chopped)
• Garlic Clove - 4-5 nobs
• Green chili - 2-3 nobs
• Ginger - 1 very small piece
• Mustard seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Turmeric powder - 1 tbsp
• Red chili powder - 1 tbsp
• Panch_phoron- 1/2 tbsp
• Salt as per taste
• Oil

Method :-

• First remove the skin from the snake gourd and cut it into equal pieces like slender shape, then remove the seeds from the middle keep it side the snake gourd middle part we will re use it with masala  and keep it aside.
• Then wash the snake gourd nicely and keep it aside.
• Take the blender add chili,mustard seeds,cumin seeds,ginger,garlic add little water and make a fine paste and keep it aside.
• Now we will start the cooking for that take a pan add little oil for hot ,once oil became hot add the panch foran.
• once it start crackling then add chopped onions and saute it nicely then add the masala paste,chili powder,turmeric powder,salt then mix it nicely with medium flame.
• Now add the Snake gourds middle seeds and mix it nicely with masala and let it cook for some time till the oil is separated from it with low flame.
• Now masala is ready so switch off the flame and keep the masala at side till it cool down completely.
• Now take another pan add 1 glass of water,add 1/2 tbsp of turmeric powder,1/2 tbsp of salt into it then let it boil .
• Once water start boiling add the snake gourd pieces and cook it for 5 minutes with covering the lid.(let it do half cook )
• After 5 minutes remove the snake Gourds let it cool down then squeeze the excess water from it.
• Then Stuffed the Masala paste inside the half cooked Snake gourd and keep it aside.
• Then take the pan add little oil for shallow fry,once oil is hot add all the stuffed snake gourd pieces and fry it with medium flame from both the side till it became golden brown in color.
• once it fried nicely then remove it from pan serve as a vegetarian side dish  with rice and enjoy.

Sardine Fish Curry(Odisha style with mustard gravy)

This fish you can cook in different style but today i am preparing Odisha Style Curry with Mustard gravy.

Ingredients :-

• Sardine Fish - 1/2 kg
• Onion chopped - 1 medium sized
• Garlic - 5-6 cloves
• Ginger - 1 very small piece
• Red Chili - 3-4 nobs
• Turmeric Powder - 1 tbsp
• Salt as per taste
• mustard seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Tomato - 1 nobs
• Dry Mango - 1 piece
• Mustard oil
• Panchforan - 1tbsp
• Dry red chili - 1 nobs 

Method :-

For Mustard paste :-

• Take the blender add mustard seeds,cumin seeds,garlic cloves,ginger and add little water into it and blend it nicely to make a fine paste and keep it aside.

For Fish Marination :-

• Clean and wash the fish properly ,add 1 tbsp of salt,1 tbsp of turmeric powder into it and marinate it nicely and keep it aside for 5 mints.

Lets Start Cooking :-

• Take a pan/kadai add little more oil for frying the fish, once oil is hot add the marinated fish and live it for 5 minutes till one side fried nicely, then turn the fish and fry another side properly and keep it aside.
• Take another pan add little oil,once oil is hot add the panchforan and dry red chili once it start cracklings then add the chopped onion and saute it for some time till it became golden in colour.
• Then add the mustard paste , turmeric powder, chopped tomato, salt and saute it  for few minutes(5-7 mints) with medium flame.
• Once masala done add 1 cup of water for gravy,allow it to boil,once gravy start boiling then add the fried sardine Fish mix it slowly,cover the lid and let it cook for 7-8 mints.in between add the dry mango 1 piece into the gravy and mix it.
• After 8 mints remove the lid and mix the gravy slowly other wise the Fish will break.
• Now our fish curry is ready to eat,you can adjust the gravy quantity as per your requirement.
• Serve hot with plain white rice and enjoy it.This gravy will go well with white rice.

Mint Chicken/Pudina Chicken

Mint Chicken

Ingredients :-

• Chicken - 500 gm
• Onion - 2 nobs Finely chopped
• Ginger and Garlic Paste - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam masala powder - 1 tbsp
• Tomato pure - 1 cup
• Salt as per taste
• Oil 
• Ghee/butter - 1 tbsp
• Curd - 2 tbsp
• Cinnamon stick - 1 small piece
• Cardamom - 2 nobs
• For Mint/ Pudina paste :-
• Mint - 1 bunch
• Green chili - 2 nobs
• Coriander leaves - 1/4 cup

Method :-

Chicken Marination:-

• Wash the chicken pieces nicely then add 2 tbsp of curd,1 tbsp of ginger and garlic paste,1/2 tbsp of turmeric powder,salt,1 tbsp of chili powder into the chicken and mix it well then keep it aside for 15 minutes.

Mint Paste :-

• wash the Mint leaves and coriander leaves nicely and chopped it,then add it into the blender with green chili and blend it nicely to make a thick paste and keep it aside.*don't add water into the paste.

Lets start Cooking :-

• Take a pan add 1 tbsp oil and 1/2 tbsp of ghee,once oil is hot add the marinated chicken,saute it nicely, cover the lead and cook it till became tender and dry.
• Once the chicken remove all the water and became dry  then remove it from the pan and keep it aside.
• In the pan add little more oil and little ghee into it once oil is hot add the cinnamon stick and cardamom and saute it for a minutes.
• Now add the chopped onions and saute it nicely it became golden in color,then add the ginger and garlic paste and saute it nicely till raw smell go out with medium flame.
• Then add the chili powder,turmeric powder,cumin powder,coriander powder and mix it nicely and saute it for 2 minutes.
• Now add the tomato puree into it and add the salt mix it nicely and cook it for some time till the masala is ready.
• Once masala start leaving oil into the masala then add the fried chicken into it and mix it nicely and cook for 2 minutes.
• Then add the mint paste into the chicken and mix it well  and cook it nicely for 5-7 minutes cover with lid.
• After 7 minutes add the garam masala powder and squeeze 1/2 lemon into the chicken and mix it well , again cook it for 5 minutes with medium flame.(if you want gravy you can add little water into the chicken )
• After 5 minutes our Mint Chicken is ready to eat,switch off the flame and rest the chicken gravy for 5 minutes.
•  Serve Mint Chicken with plain white rice or Roti /Nan and enjoy.

Chicken Masala

Chicken Masala

Ingredients :-

• Chicken - 500 gm
• Onion Chopped - 2 nobs
• Ginger and Garlic Paste - 2 tbsp
• Tomato puree - 1 nobs
• Curd - 2-3 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Salt as Per taste
• Kasturi Methi - 1 tbsp
• Oil
• Dry red chili - 2 nobs
• Cumin - 1/2 tbsp
• Cinnamon stick small piece
• Clove - 2 nobs
• Cardamom - 2 nobs

Method :-

• Wash the chicken pieces properly and keep it aside.
• Take a pan add some oil,once oil is hot add the cumin,clove,cinnamon,cardamom and saute it for few minutes.
• Now add the finely chopped Onions and saute it nicely till it become golden brown.
• Then add the ginger-garlic paste saute it till the raw smell go out with medium flame.
• Then add the chili powder,cumin powder,coriander powder,turmeric powder and mix it properly for 2 mints.
• Now add the tomato puree,salt and if needed you can add little water also and cook the masala nicely till the raw smell go out.
• Once the masala start living oil on top add the chicken pieces into it and mix it properly,cover the lid and cook it for 5 minutes.
• After 5 minutes remove the lid and mix the chicken properly,then add the kasturi methi, curd,dry red chili into it and mix nicely with low flame.
• After few minutes cover the lid and cook the chicken till it cook nicely and tender for 6-10 mints with medium flame.
• If you want you can add little water but don't  add more ,we want thick masala gravy.
• After 10 minutes your Chicken Masala is ready so,finally add the garam masala powder into the chicken and give it a good mix,then switch off the flame and give rest for 5 minutes to the chicken Masala.
• Now your Chicken Masala is ready to eat,serve hot with Roti/Paratha/Naan and enjoy.

Chicken Do Pyaza

Chicken Do Pyaza

Ingredients :-

• Chicken - 1 kg
• Onion - 2 big sized chopped finely
• Onion - 2 medium sized cut into big cubes or pieces
• Ginger and Garlic -  2-3 tbsp 
• Tomato Pure - 1 cup(no of 2 big sized tomato)
• Chili Powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tbsp
• Garam masala Powder - 1 tbsp
• salt as per taste
• Curd - 1/2 cup
• Kasturi methi - 1tbsp
• Coriander leaves - 1tbsp chopped
• Green Chili - 2 nobs
• Fresh Cream - 2 tbsp
• Oil - 3-4 tbsp
• cinnamon stick - 1 small piece
• Bay leave - 1 nobs
• clove - 2-3 nobs
• cardamom - 2-3 nobs

Method :-

• Wash the chicken pieces nicely and keep it aside.
• Take a pan add oil into it,once oil is hot add, bay leaf,clove,cardamom,cinnamon and saute it for 2 minutes.
• Then add the chopped onions and saute it nicely till it become golden brown in color.
• Once onion become golden brown then add the ginger garlic paste and saute it nicely till the raw smells go out.
• Now add the chili powder,turmeric powder,cumin powder,coriander powder into it and give it a good mix for few minutes.
• Then add the tomato pure into it,add salt and let it cook for few minutes,once it start leavening oil make the flame slow and add the curd into the masala and mix it nicely.
• Now add little water if needed then cook the masala with medium flame nicely till it leaves oil in top.
• Once it start leaving oil from Masala then add the chicken pieces into it and mix it nicely.
• Then cover the lid and cook it for 5-7 minutes,after 5 mints  remove the lid and add cube sized onion pieces,green chilies and mix it nicely.
• Then cover the lid and cook the chicken for 10 minutes till the chicken became tender and cook nicely.
• After 10 minutes remove the lid and mix well, if required add little water and cook again for few minutes.
• Now add Kasturi Methi , fresh cream and give it a good mix then cook it for 5 mints.
• your Chicken Do Pyaza is ready,you can adjust the water level accordingly to make thick consistency.
• Finally add some chopped coriander leaves and give it a mix  then serve hot with Rice/Roti/ Paratha as per your choice and enjoy your food.

Butter Milk/Masala Chaas

Ingredients :-

• Fresh curd - 1 cup
• Coriander leaves - 2 tbsp(chopped)
• Mint leaves - 2 tbsp (chopped)
• Black salt - 1 tbsp
• Roasted Cumin powder - 1/2 tbsp
• Green chili - 1(finely Chopped)- (Optional)
• Chat Masala - 1/4 tbsp
• Water as per requirement(1/2 Cup)
• Some Ice Cube

Method :-

• Take the Blender,in the Mixer jar add, chopped coriander,chopped Mint leaves,Chopped green chili,black salt,roasted cumin powder and half of the curd and blend it nicely.
• Now add another portion of curd into that and add some water,some ice cubes and blend it nicely.
• Now Msala Chaas / Butter Milk is ready to serve.
• Pour the Buttermilk  into a Glass,sprinkle a little roasted cumin powder over it,garnish with a Mint leaf and serve instant and enjoy your summer dink Butter Milk/Masala Chaas.

Chicken Changezi

Ingredients :-

• Chicken - 1 kg
• Ghee - 3-4 tbsp
• Oil - 3-4 tbsp(optional)
• Onion - 2 nobs 
• Ginger and Garlic Paste - 2 tbsp
• Cashew nuts - 5-6
• milk - 1/2 cup
• Tomato pure - 1/2 cup
• Red chilly Powder - 1 tbsp
• Coriander Powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp(optional)
• Garam Masala powder - 1 tbsp
• Chaat Masala - 1 tbsp
• Salt as per taste
• Kasturi Methi - 1 tbsp
• Fresh Cream - 3-4 tbsp
• Green Chilly - 2 nobs

Marination :-

• Ginger and Garlic Paste - 1 tbsp
• Curd - 1/2 cup
• salt as per taste
• Lemon juice - 1 tbsp
• Red chilly powder - 1 tbsp

Method :-

• First we will do the chicken Marination,Before that wash the chicken pieces nicely.
• In a bowl add the chicken pieces,curd,lemon juice,salt,chilly Powder ,Ginger and Garlic Paste and mix it very nicely and keep it aside for 30 minutes.
• Then heat 1 tbsp of oil in a pan ,add sliced onion and cashew nuts and saute it for few minutes till onions turn golden in color.
• Then remove from pan and allow it to cool down,after it cool down grind it to make a smooth paste and keep it aside.
• In the same pan add little ghee and add the marinated chicken pieces and fry it nicely till it turns dry and golden brown in color.
• Then transfer the fried chicken pieces into a bowl and keep it aside.
• Again In the same pan add ghee and oil(here you can add only Ghee) ,once ghee and oil is hot,add the ginger and garlic paste and saute it for few minutes till the raw smell go.
• Then add the tomato puree and stir it for few minutes,now add the onion paste,chili powder,coriander and cumin powder,little turmeric powder,salt ,green chili and stir it very nicely for few minutes.
• Once it start living oil then add the Milk  into it and stair it and let it cook for few minutes(3-4 minutes).
• Then add the fried chicken into the gravy and give it a good mix.
• Now add the chat masala and Garm masala powder,kasturi Methi into it and mix it nicely,let it cook with medium flame for so minute .
• Finally add the fresh Cream into the chicken gravy and give it a good mix and allow chicken to cook in medum flame till its well done.
• Now our Chicken Changezi is ready to eat. Serve hot with Roti/Nan/Paratha as per your choice and enjoy.