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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.