Chicken Leg Roast/Spice Drumstick Roast

Ingredients :-

• Chicken Leg - 5 nobs
• Red chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Garam Masala powder - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Curd - 2 tbsp
• Salt as per taste
• Cumin seeds - 1/2 tbsp
• Cinnamon - 1/2 inch
• Clove - 2 to 3 nobs
• Curry leaves
• Coriander leaves
• Onion(chopped) - 2 medium sized
• Chopped garlic - 1 tbsp
• Tomato (chopped) - 1 large sized
• Oil as per requirement

Method :-

• Wash the chicken leg pieces properly and make slits into the chicken and keep it in a bowl for marination.
• for marination add the chili powder,coriander powder,Turmeric powder, Salt,Curd,Ginger and garlic paste, Garam Masala powder 1/2 tbsp into the Chicken and mix properly for marination and live it for 30 minutes.
• After 30 minutes take a pan and oil for heat.Once oil is hot then add the cumin seeds, clove, cinnamon into it and saute it for few second.
• Then add the curry leaves, chopped Onion and the chopped garlic into the oil and saute it very nicely till the onions became golden brown.
• Once onion change the color then add the chopped tomatoes into it,then add the salt into it and mix it very nicely.
• Once tomatoes became soft then add the marinated Chicken into it and let it mix nicely.
• Then cover the lid and let cook the  chicken pieces in slow flame. Mix it in between  every 5 minutes and allow it for cook properly(10-15 minutes)
• After 15 minutes remove the lid and let it fry for another 5-6 minutes with medium flame.
• Once the mas-alas stick into the chicken and it became dry then add the chopped Coriander leaves into it and switch off the flame.
• Your Chicken leg Roast/Spice Drumstick Roast it ready to eat.serve hot with lemon and onion slices as a stater item.

One-Pot Chicken Curry

Ingredients :-

• Chicken - 500 gm
• Onion - 3 big sized
• Ginger and Garlic paste - 2 tbsp
• Tomato - 1 big sized(chopped)
• Oil - 3-4 tbsp
• Salt - As per taste
• Chili Powder - 2 tbsp
• Turmeric Powder - 1 tbsp
• Curd - 2 tbsp
• Ga ram Masala Powder - 1 tbsp
• Bay leaf - 1 nobs
• Cardamom - 2 nobs
• Cinnamon - 1 small pieces
• Black pepper - 1/2 tbsp
• water as per requirement
• Coriender Leaves(chopped) - 1 tbsp(optional)

Method :-

• Wash the chicken pieces properly and keep it aside.
• Chop onions into slices, take half of onions and fry it till golden brown and keep it aside.
•  Take a vessel , add chicken with all spices ( Sliced onions, ginger garlic paste, chili power, turmeric power, salt,chopped tomatoes, oil, curd, gar am masala ) and mix everything well and marinate it for 30 minutes.)
• Take pressure cooker, switch on the flame, once it is hot, add little oil. Once oil is hot, add bay leaf, cinnamon, cardamom and saute it.
• Then Add marinated chicken   and add little water (as per your gravy requirement) and mix everything properly .
• Then cover the Pressure cooker lid and allow it for 2 whistle and after whistle wait for some time till it cool down .
• Finally Open the lid mix it well (if you want you can add little chopped Coriander leave in to it )  and your One-Pot Chicken Curry is ready to eat.
• Serve hot with Rice or roti and enjoy.

Soya Chunks Curry

Ingredients :-

• Soya Chunks - 150 gm
• Tomato(chopped) - 2 medium sized
• Onion -2 nobs
• Ginger and garlic paste - 2 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder -1/2 tbsp
• Cumin Seeds - 1/2 tbsp
• Coriander Powder -1/2 tbsp
• Garam masala Powder -1/2 tbsp
• Salt as per taste
• Cooking Oil - 5-6 tbsp
• Chopped Coriander leaves - 1 tbsp
• cashew - 10
• Bay leaves - 1 nob
• Fresh Cream - 2 tbsp

Method :-

• Heat 2-3 glass of water in a Pan,once water start boiling then add the soya chunks.
• let it boil for 3-4 mints then remove it from gas and keep it aside.
• For masala take a pan keep it with medium flame,once pan is hot then add 2 tbsp of oil and let it hot.
• Once oil is hot then add the chopped onion and ginger and garlic paste and saute it for few minutes with medium flame.
• Then add the chopped tomato and cashew nuts and mix it nicely,then allow it to cook for few minutes with medium flame.(4-5 mints)
• After 5 mints remove it from flame and keep it aside for cool down.
• Know drain the water from Soya chunk and wash the soya chunk with normal water once again.
• Then squeeze the soya chunks nicely to extract the water and keep it aside in a plate.
• Know switch on the flame add little oil into the pan,once oil is hot then add the soya chunk into and mix it nicely then let it fry with medium flame.(2 mints)
• Now all the fried masala ingredients put it into the blender and make a smooth paste and keep it aside.
• In the same pan add little more oil and let it to heat,once oil is hot then add bay leaf,cumin seeds and fry it for few seconds.
• Then add the chili powder,turmeric powder and saute it with low flame for 2 seconds
• Then add the smooth masala paste into it and mix it nicely.then add the cumin powder,coriander powder,salt into the masala and mix it nicely and let it cook  with medium flame for 4-5 mints.
• Once again mix it nicely then add the fried soya chunks and mix it nicely.
• Again cook it with low flame 3-4 mints.
• Then add 2 glass of water for gravy(as per your Gravy requirement) then mix it nicely then cover the lid and let it cook for 5-7 mints with medium flame .
• After 7 mints remove the lid and leave it with low flame for 2 mints.
• Then add the fresh cream into the gravy and mix it very nicely with low flame.
• At last add the Garam masala into the gravy and mix it nicely then switch off the flame.
• Now your soya chunk gravy is Ready to eat ,finally add some chopped coriander leaves into the curry and serve hot  with Rice or roti.

Prawns Pepper Fry

Ingredients : -

• Prawns - 500 gm
• Pepper corns - 2 tbsp
• Cumin seeds - 1 tbsps
• Cinaman - 1 inch
• Cardamon - 2 Nos
• Dry red chilies - 2 Nos
• Green chilies - 2 Nos ( cut it into slice )
• Onion - 2 medium size ( Finely chopped )
• Crushed garlic ( 3-4 medium sized cloves )
• Ginger garlic paste - 1 tbsp
• Tomato - 1 nobs (Make it Puree) Optional
• Turmeric power - 1/2 tbsp
• Garam Masala powder - 1 tbsp
• Oil
• Salt as per taste
• Curry leaves little
• water

Cooking Method :-

• Wash the prawn and de-vein nicely then add half tbsp of turmeric power and half tbps of salt, marinate it nicely and keep aside
• Take a pan, add two tbsp of oil into it , once oil is hot add the marinated prawns and make it shallow fry and keep it aside. Or you can use raw prawn too.
• For masala, in a blender add cumin seeds and pepper corn and blend it nicely to make a fine power.
• Heat two tbsp of oil in a pan, add whole spices ( cardamon, cinnamon, dried red chilies and saute it for a minute )
• Add crushed garlic, green chilies into it and mix it nicely, in this add chopped onions and fry it nicely till it became golden brown in colour,then add ginger garlic paste,  turmeric power mix it till raw smell go.
• Add tomato puree, ground masala power, garam masala, mix it and cook it for two to three minutes
• Once it starts leaving oil from the masala, add the previously prepared prawns into it, mix it nicely, add some water, curry leaves and cover it with lid and cook it for 10 mins in medium flame.
• Once it is done and the prawns cooked nicely with masala and gravy became thick, then finally add some crushed black pepper on top of it and switch off the flame. ( You can adjust the gravy as per your requirement )
•  Now your Prawns Pepper Fry is ready to eat, serve it with rice or roti as a side dish or you can serve it as a starter.

Chicken in Creamy White Sauce

Ingredients :-

• Chicken - 500 gm
• Onion - 3 nobs big sized
• Curd - 1/2 cup
• Milk - 1/2 cup
• Black pepper - 1 tbsp
• Fresh Cream - 1 cup
• Cashew Nuts - 10-12 nobs
• Oil - 3-4 tbsp
• Ghee - 2 tbsp
• Ginger and garlic paste - 2-3 tbsp
• Tomato Pure - 1/2 cup
• lemon juice - 1 tbsp
• Clove - 2-3 nobs
• Cardamom - 2-3 nobs
• Salt as per taste
• Chat Masala - 1 tbsp
• Garam Masala Powder - 2 tbsp 
• Black Pepper Powder - 1 tbsp
• Kasuri Methi - 1tbsp

Method -

• Wash the chicken pieces with water and keep it aside for marination.
• Take the chicken pieces into a big bowl for marination,then add 1 tbsp of lemon juice,1 tbsp of ginger and garlic paste, 2 tbsp of curd, 2-3 tbsp of fresh cream, 1/2 tbsp of Garam Masala power, 1/2 tbsp of chat Masala, salt. Then mix it well and keep it in fridge for half an hour. 
• For Masala preparation, take sliced onions and cashews fry it with little oil, till the onions are golden brown then keep it aside and let it became cold.
• Take the fried onions and cashews and put it in blender, add half cup of milk and blend it nicely to make a smooth Masala paste and keep it aside.
• Take a pan, add two t bps of oil , once oil is hot then add the marinated chicken pieces and fry it with medium flame till it became fry from both the sides and Masalas became dry.
• Once chicken pieces became golden brown in color then remove it to a plate and keep it aside. 
• In the same pan add another 2 tbsp of oil, once oil is hot, add cardamon, clove and saute it for a minute.
• Add ginger garlic paste into it and saute it till the raw smell go, then add the onion paste , tomato puree into it and mix it nicely for few minute.
• Add curd , salt, Garam Masala power, chat Masala, 1 tbsp of black pepper power and mix it nicely and let it cooked until it leaves oil inside.
• Once Masala cooked properly add little water and fried chicken pieces, fresh cream into it and mix it properly and let it cook for another 5 to 10 minute with medium flame.
• Once chicken cooked nicely and gravy became thick as per your requirement, then add little kasoori methi and mix it, then finally add 2 tbsp of ghee on top and switch off the flame, cover the lid and keep it for few minutes.
• Now your delicious chicken in creamy white sauce is ready to eat, serve it hot with chapati, roti,Nan or as per your choice and enjoy :) 

Chili Garlic Chicken/Garlic Chicken

Ingredients :-

• Chicken - 500gm
• Chopped Onion - 2 medium sized
• Spring Onion - 2 tbsp (optional)
• Lemon Juice - 2 tbsp
• Garlic (peeled) - 25gm
• Dry red chili - 4-5 (soaked with water for 10 -15 minutes)
• Oil - 4-5 tbsp
• Cumin seeds - 1tbspg
• Turmeric powder - 3/4tbsp
• chili powder - 1 tbsp
• Cumin Powder -1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Salt as per taste
• Tomato puree - 1/2 cup

Method :-

• Wash the chicken pieces properly and keep it aside.
• Then for masala paste ,add the garlic and soaked red chili into the blender and blend it nicely to make smooth masala paste and keep it aside.
• For chicken marination add the chili powder,lemon juice,salt,turmeric powder then mix it nicely and keep it aside for 30 minuets.
• Take a pan add oil into it,once oil is hot add cumin seeds let it crackle then add the chopped onions and sauté it for few minutes  till it became golden brown.
• Then add the chili powder,coriander powder,cumin powder,turmeric powder mix it with low flame for 2 minuets.
• Then add the chili garlic paste into the masala and mix it nicely then cook the masala with medium flame till it leaves oil from it.
• Now add the marinated chicken into the masala and mix nicely then cook it for 5-10 minuets with low flame,cover with lid.
• After 10 minuets remove the lid and mix it ,then add the tomatoe puree into the chicken and let it cook for another 10 minutes with medium flame,if required you can add Little salt into it.
• Once chicken is cooked properly and the masala became dry then add the chopped spring onions and switch off the flame .
• Now your Chili Garlic Chicken is ready to eat, serve hot with Roti/paratha .

Butter Chicken

Ingredients :-

• Chicken Skin less - 1/2 kg
• lemon Juice - 1 tbsp
• Salt as per taste
• Cumin Powder - 1 tbsp
• Coriander powder - 1 tbsp
• Garam masala Powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Red Chili Powder - 2 tbsp
• Kasturi methi - 2 tbsp
• Ginger and Garlic Paste - 2 tbsp
• Onion(finely chopped) - 2 nobs
• Tomato (pure) -  3-4 nobs
• Oil
• Butter - 3 tbsp
• fresh Curd - 1/2 cup
• Fresh Cream
• Cinnamon - 1 inch
• Cardamom - 2-3 nobs
• Bay leaf - 1 nob
• Cumin seeds - 1/2 tbsp
• Clove -6 nobs
• black Pepper - 8-10 nobs
• Coriander leaves(chopped) - 1 tbsp
• Sugar - 1 tbsp

Method :-

• Wash the chicken under running water properly,then add the lemon juice,curd,little oil,kasuri methi,turmeric powder,ginger and garlic paste,little Garam Masala powder,salt,chili powder and marinate it nicely,then Refrigerate for at least 3-4 hours.
• Know take a pan add 1-2 tbsp of butter and once  the butter became hot then add the marinated chicken into it.
• Fry on high flame till all the moisture evaporates. keep stirring constantly to prevent burning.cook till it is cooked.
• Then transfer the cooked chicken into a plate and keep it aside.
• In the same pan add another 1 tbsp of oil and add Onions and saute it for 2 minutes,then add the ginger garlic paste and mix it,then add the chopped Tomato,Cashew nuts and mix it nicely for 2-3 minutes.
• Then add the salt,chili powder,turmeric powder,Garam Masala powder,little sugar,cardamom,cinnamon,bay leaf,clove,black Pepper and some water into it.
• Then mix the mixture nicely and let it cook with low flame for 10-15 minutes . Then transfer it to a bowl and let it cool down.
• Then Blend the mixture to make a fine puree and keep it aside.
• Know take a pan add 2 tbsp of butter into it once butter is heat add cumin seeds when it start crackling,then add the Masala pure into it and let it cook for 5 minutes.
• When the gravy cook nicely then add the cream into it and mix it nicely,then again let it cook for 2-3 minutes,if required add salt and water as per your gravy requirement.
• Finally add the cooked chicken into it and little kasuri Methi,then let it cook with medium flame for 5-7 minutes till the gravies became simmer.
• Know your yummy Butter Chicken is ready to eat,Garnish it with Cream and chopped coriander leaves and serve hot with Rice/Chapati/Butter Roti as per your choice and enjoy!!!

Veg Fried Rice

Ingredients :-

• Basmati Rice - 2 Cups
• Garlic Chopped - 1 tbsp
• Oil - 2-3 tbsp
• Soya Sauce - 2 tbsp
• Vinegar - 1/2 tbsp
• Salt as per taste
• Crushed Black Pepper - 1 tbsp
• Cumin - 1/2 tbsp (optional)

Vegetables for Fried Rice:-

• Carrots Chopped - 1/2 cup
• Capsicum chopped - 1/3 cup
• Green Beans Chopped - 1/3 cup
• Cabbage Chopped - 1/2 cup
• Spring Onions - 1/4 cup(3-4 tbsp)
• Corn and Peas (all together) - 1/2 cup (optional)
• Onion sliced - 1/2 cup
• Ginger chopped - 2 tbsp

Method :- 

• Wash the rice properly with water and soak it with water for 30 minutes.
• Take a pot add water and let it boil,add little salt and 1 tbsp of oil then add the soaked rice , and let it cook with Medium flame.
• When the rice cook 90 % done then strain it nicely and keep it aside.
• Heat oil into a pan,once oil is hot add the cumin seeds and let it crackle,then add the chopped ginger,garlic and saute it few minutes,we need to brown the garlic.
• Then add the sliced Onions into it and saute for 2-3 minutes .Then add all the Chopped Vegetables along with Corn and little salt and fry it.
• Continuously you have to saute it so that the vegetable cook uniformly and do not get burnt.
• When all the vegetables cooked and yet retain their Crunchiness and crispiness then add Crushed black pepper half and soya sauce,if required salt and mix it nicely.
• Then add the cooked rice into the vegetables and mix it slowly then let it cook for few minutes with low flame.
• When it cooked and the rice will be well coated with sauce and vegetables  then switch off the flame.
• Finally add some chopped spring onions in top and serve hot Veg Fried Rice with any Chinese gravy and enjoy your meal.

Pohala Fish Curry

"Pohala" fish is a common fish in Odisha .we can get it in local market in different size through out the year. This curry is a spicy fish curry prepared with mustard gravy and you can enjoy this curry with hot steam rice.

Ingredients :-

• Pohala fish - 300 gm
• Mustard seeds - 2 tbsp
• Cumin Seeds - 1 tbsp
• Dry red chili - 2-3 nobs
• Garlic cloves - 6-7 nobs
• Onion - 1 big sized(Slice it nicely)
• Tomato - 1
• Potato - 1 (optional)
• Turmeric powder - 1 tbsp
• Salt as per taste
• Mustard Oil(you can take any oil)
• Panch Phuran - 1/2 tbsp
• Chopped coriander leaves - 2 tbsp
• Water as per gravy requirement

Method :-

• Clean and wash the fishes properly and then marinate the fish with little salt and turmeric powder and keep it aside.
• Cut the potato with slices wash it and keep it aside.
• Then we will make the Masala paste,for that take the blender add the mustard seeds,cumin seeds,dry red chili,Garlic cloves add little water and make a fine paste and keep it aside.
• Heat oil in to a pan, once oil is hot then fry the marinated Pohala fishes Very carefully with medium flame till golden fry and keep it aside.
• Fry the Potato sliceses into the same pan for few minutes and keep it aside.
• Now in the same pan we will prepare the Curry.
• In the Same pan add little oil(2-3 tbsp),once oil is hot then add the panch phuran and let it crackle then add the chopped onion and saute it for few minutes.
• Then add the Mustard paste  and mix it nicely,then add the chopped tomato,turmeric powder,salt mix it nicely and cook it with medium flame for  6-7 minutes.
• Then add the fried potatoes into the masala and mix it nicely for 2 minutes.Then add 1 or 2 glass of water mix it and let it cook for few minutes cover with lid.
• Once the Gravy start boiling then add the fried Pohala Fishes and let it cook cover with lid in low flame.
• Once the Potato cook Properly and the gravy will be little bit thick then turn off the gas and garnish with coriander leaves.
• Now your Pohala Fish Curry is ready to eat,serve hot with white steam rice and enjoy. 

Apple Banana Smoothie

Ingredients :-

• Apple - 2 nobs
• Banana - 1 big sized
• Milk - 1 full cup
• Honey - 2 tbsp (you can add Sugar also)

Method :-

• First wash and peel the Apple,Banana and cut into small pieces.
• Then add the chopped Fruits into the Blender ,then add the milk,Honey/sugar then blend it nicely until it smooth.
• Your Smoothie is ready to drink. Pour it into a glass and  serve garnish with little honey.