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.