Murg Malai Kebab

They are very tender and soft. Simple melt in mouth and an all time favourite among all chicken lovers of any age group.

Ingredients :

Boneless chicken cubes 400 gms
1/2 cup grated cheese
1/2 cup cream
1/4 cup hung curd
1 tbsp crushes ginger and garlic paste
salt to taste
1 tsp white pepper powder
4-5 green chilies + 1 tbsp coriander crushed to fine paste
1 tsp meat tenderiser

Method to prepare the kebabs:

Pat dry the chicken with a paper towel.
Add white pepper in a bowl. Add ginger garlic paste and meat tnederiser. Add the chicken pieces and keep aside for half an hour.
Add grated cheese , cream and curd ,salt to taste , chili paste and mix well to form a creamy marinate. Add the chicken pieces to the marinate and keep aside for another half an hour.
Insert the marinated pieces to skewler and cook for 30 minutes in microwave oven of you can also place the kebab pieces on BBQ till cooked on both sides.

Chicken Kalimiri Kebab


8-10 boneless chicken pieces
1 tsp ginger paste
1 tsp garlic paste
For better result, make a fresh paste instead of using ready to use paste
10-15 whole black peppper roasted and ground to powder
pinch of salt
hung curd
juice of 2 lime

Method to cook:

Mix all the ingredients and marinade for 12 hours.
BBQ over red hot charcoal and enjoy the kebabs with cut onion wedges

Chicken Seekh Kebab

The recipe will make approximately 8-10 kebabs

Ingredients :

2 cup minced chicken. You can take bonless chicken pieces and grind them coarsely in grinder.
salt to taste
2 tso coriander leaves chopped

In a blender make a paste of the following ingredients after roasting in tawa for a minute or two:

5-6 whole black pepper
7-8 whole coriander seeds
2 green chili
2 dry red chili
1/2 inch ginger crushed
4-5 garlic pods
1 tsp garam masala powder

Mix the above paste to chicken along with other ingredients.
Take small portions chicken and apply to the seekh rods
Barbeque the seekh rods over red hot coal till cooked.Remember to turn them frequently to prevent from burning.
Brush with little oil on each side. Sprinkle lime juice to keep it moist.
Serve with mint chutney and onions soaked in grape vinegar with a little dry mint leaves sprinkled over it.

Vegetable Idli

For batter :
2 and ½ cup rice
1 and 1/3rd cup urad daal
1 tsp methi dana
2 carrot grated
1 cup bean chopped very finely
½ cup green peas
1 green chili chopped
2 tsp coriander chopped
Salt to taste

Method to cook:
Soak Rice and Urad daal along with methi overnight.
Grind with minimum water to a fine paste.
Add little salt and allow the batter to ferment.
Mix all vegetables with salt.
Heat water in pressure cooker till it starts boiling.
Grease Idli mould.
Add 2 tsp batter in each mould. Add a little vegetable in each mould.
Add 2 tsp batter more.
Stack the idli trays one above other. Place the mould into idli batter and heat on medium flame for about 15-20 minutes with the lid just put on pressure cooker.
Remove lid and prick with toothpick. If it comes out clean, Idlis are done.
Take the mould idlis out. Allow each tray to cook down.
Take out the idlis out of mould with a sharp knife.

Paneer Methi Biryani

Ingredients :

2 cups basmati rice soaked for 30 minutes
4 big onion cut into long julians
5 whole green chillies
2 green cardamom
1 black cardamom
1 star mace
2 bay leaves
5 back pepper corn
1 cinamon stick
1 javitri
2 tbsp oil
2 tsp ghee
salt to taste

250 grams paneer cut into cubes
1 cup fresh corn
1 cup chopped Methi
1 cup chopped coriander
1/2 cup chopped mint leaves
1 big tomato chopped
2 tbsp curd
2 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
2 tsp shahi biryani masala

1/2 cup milk
5-6 strands of kesar
Pinch of jayfal pwser
Pinch of red color

Method to cook:

Heat oil in a pan and cook onion and whole green chilies till they turn dark brown.
Marinate paneer, methi and corn with curd, coriander, mint, red chili powder,turmeric
powder,biryani masala,salt, tomatoes and keep aside.
heat 2 tsp ghee in a pan. Add all whole garama masala. Add rice and coat well with oil.
Add salt and 2 cups of water and brong to boil. Cook on high till water is well absorbed
and rice is almost done.
Keep aside.
Heat another deep vessel pan. Add the paneer marinade. COver and cook for 5 minutes on low till you
see juices boiling.
Add this point, add the cooked rice and layer it evenly. Spread the cooked onions and green chilies.
Add milk mixed with kesar,jayfal and coloring and pour it evenly over rice.
Cover tightly and cook for 10 minutes on low.
Switch off the flame. Allow the rice to cool fown. Mix it well.
Serve with raita

Lauki ki Kheer

This kheer is extremely healthy. Why ? Because it has bottlegourd in it which helps reduce cholestrol. Hence, you can eat this kheer without the guilt of extra calories

Ingredients :1 and ½ cup grated lauki
2 and ½ cup milk
1/3rd cup sugar
4-5 strands of saffron
4 cardamom crushed
1 tbsp ghee
1 tbsp chopped almond/cashew nuts and raisins

Method to cook:Heat ghee in pan. Add lauki and cook and for 5 minutes on low.
Add milk,saffron and cook lauki in milk till reduces to 1/3rd. Stir the milk at regulat intervals to prevent it sticking to bottom.
Add sugar,chopped dry fruits and crushed cardamom at this time and cook for 4-5 minutes more.
Switch off the flame and allow the mixture to cook.
Serve lauki ki kheer chilled.

Chaulai ki Bhaji (Kalama Saag/Red Spinach Fry)

I love any kind of green leafy vegetable. There was a time when I used to eat this only with 2 roti. Me and my cousins used to compete as to who would finish off foof first at grannys place. The one who did was the best child. However, my diet has changed a lot now. I eat many more things and cook many more things..But still my granny is the best cook I feel (everybody feels that I know). She makes some awesome traditional food. How much I miss her now. This bhaji I post here used to grow in her kitchen garden. .. Gone are those days. We cousins hardly see each other now..

Ingredients :
1 bunch green bhaji
4-5 rice wadi crushed
2 big onion chopped
2 green chili chopped
10-15 whole garlic pods
1 tsp masoor daal soaked in water for 2 minutes
Salt to taste
1 tbsp mustard oil
1 tsp cumin seeds

Method to cook:
Wash the bhaji properly under running water and chop them.
Heat mustard oil in a kadai till it reaches smoking point. Lower the flame at this point.
Add the rice wadi and cook for some time.Take it out and keep aside.
Add cumin seeds, chopped onion, green chilies and whole garlic and cook till onion turns brown.
Add chopped bhaji , rice wadi , soaked masoor daal and salt. Cook for 4-5 minutes. The leafs will release its own water.
Bhaji needs to be cooked in that water only. If it dries out, add splash of water and cook again.
Your bhaji is ready to eat with rice and daal/roti.

Okra and Potatao Fry | Aloo Bhendi Bhaja | Aloo Bhindi ki Sabji | आलू भिंडी की सब्जी

Do you want to cook okra without any sliminess? Follow the steps to get those perfectly cooked okra. Okra tastes great when cooking medium is mustard oil. Even tastes better when cooked with potatoes. I have used the famous Panch Photan from Odisha instead of just mustard and cumin seeds.

What You Need:

1 Okra/Bhindi cut in 1 cm thick size 500 grams
2 Potato cut in small size 2 big
3 Mustard Oil 2 tbsp
4 Dry Red Chili 1
5 Mustard Seeds 1/2 tsp
6 Cumin Seeds 1/2 tsp
7 Fennel Seeds 1/2 tsp
8 Onion Seeds 1/2 tsp
9 Turmeric Powder 1 tsp
10 Red Chili Powder 1/2 tsp
11 Coriander Powder 1/2 tsp
12 Salt To Taste

Steps To Make:

Heat oil in a deep pan on high flame.
Once it reaches smoking point, lower the flame.
Add all the seeds and dry red chilli.
Add okra and potato. Mix with a big spoon.
Add all powdered spices,mix, turns back to high flame, and cover with lid.
Cook for 5 minutes.
Open lid, reduce flame, add salt and mix well.
Continue cooking in low flame till your okra is well cooked.
Okra cooked in this way will not leave any sliminess behind.

Aloo Dum

Aloo Dum tastes great with normal rice, roti, poori , paratha and vene in chaat. In Orissa, aloo dum is consumed along with dahi vada. Chopped onion, green chili and sev is sprinkled and is really a dish evry oriya relishes. You will need small baby potatoes for this..Smaller the baby potato, greater is the taste.

20-25 baby potatoes, boiled and skin removed
4-5 large onion ground to paste along with 6-7 garlic pods and 1 inch ginger
4-5 small tomatoes ground coarsely
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp mutton masala powder
2 green chili chopped
1 tsp cumin seeds
1 tsp sugar
Salt to taste
Make a powder of 2 bay leaf, 3 clove ,1 cinnamon stick and 2 green cardamom
2 tsp coriander leaves chopped
3 tbsp mustard oil

Method to cook :
Heat oil in pressure cooker till it reaches smoking point. Lower the flame. Allow the oil to cool.
Add cumin seeds , chopped green chili and onion paste.
Cook till onion turns brown. Add all powdered spices , tomato and cook again till you see oil on side of pressure cooker. Add the potatoes. Mix well .Add salt, 3/4 th cup water . Cover the lid and cook on high till water starts boiling.
See the consistency. Add more water if required.
Close the lid and cook on high till you hear one whistle. Switch off flame and gently lift the whistle to allow the steam to come out and pressure drops. Open lid. Serve with chopped coriander and slit green chili.

Spinach Rice

Ingredients :

1 cup spinach chopped
1 cup basmati rice
1 onion chopped
1 tomato chopped
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tso mustard seeds
1 tsp channa daal
salt to taste
1 tsp shahi biryani masala
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
4-5 curry l eaves
pinch of hing

Method to cook :

Cook basmati rice and keep aside.
Heat oil in a pan. Add channa daal, mustard seeds, cumin seeds, hing and curry leaves.
Add onion , ginger garlic paste and cook till brown.
Add tomato, all powdered spices and cook for 2 minutes more.
Add chopped spinach, salt and cook till spinach starts leaving water.
At this time, add the cooked rice and mix well.
Cook till water is absorbed well.
Serve with Whole Masoor ki daal and Raita.

Spinach Soy Scrambled Eggs

Ingredients :
3 eggs beaten
1 big onion chopped
2 tomatoes chopped
4 green chilies chopped
2 cups shredded spinach
1 cup soy boiled in hot water, squeezed and chopped to small pieces
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp red chili powder
1 tso coriander powder
½ cup chopped coriander leaves
Salt to taste
3 tbsp oil
1 tsp ginger garlic paste

Method to cook :
Beat egg , milk, coriander leaves, 1 tomato chopped, salt to taste, ginger garlic paste together.
Heat oil in a kadai. Add cumin seeds, turmeric powder, red chili powder, coriander powder and chopped onion.
Cook till onion turns brown. Add remaining tomato and cook for 5 minutes.
Add spinach and cook for 4-5 minuutes again.
Add the beaten egg ,cook and beat at the same time. Cook for 7-8 minutes till egg is cooked completely and is dried out.
Eat with hot phulkas.

Ragda Pattis

2-3 boiled potatoes
3 green chili chopped
2 tomatoes chopped
2 onion chopped
Beaten curd
Tamarind chutney
1 tbsp coriander chopped
1 tbsp mint chopped
1 cup yellow peas
1 tsp turmeric powder
1 tsp dry mango powder
1 tsp ginger garlic paste
Pinch pepper powder
Salt to taste

Method to cook:
For making patties, mash the boiled potatoes, salt, dry mango powder, ginger garlic paste, 1 tsp coriander chopped, a pinch of turmeric powder. Make patties. Heat oil in a pan. Fry the patties on both sides till it becomes brown and is well cooked.
Boil yellow peas, turmeric powder and salt in pressure cooker till yellow peas is well cooked .
Tamarind chutney can be made by cooking ½ cup jiggery and 1 lemon size tamarind in 1 cup water till it becomes thick. Strain it out to remove the seeds of tamarind.
Beat curd along with pinch of pepper and pinch of salt.
Place patties. Pour cooked yellow peas above it.
Add the chopped tomatoes.Add chopped onions
You can make a paste of coriander and mint leaves or just spread it over patties as it is.
Spread beaten curd evenly. Spread tamarind paste evenly.
Sprinkle Sev evenly.

Bangda Curry

Ingredients :

2 Bangda Fish cleaned
1 big onion chopped
2 tomatoes chopped
1 green chilli chopped
½ cup grated coconut
2 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp mustard paste
3 tbsp oil
Salt to taste
1 tsp ginger garlic paste
2 whole black pepper corn
1 bay leaf
2 cloves
1 tsp tamarind pulp

Method to cook:

Clean fish and marinate with salt, 1 tsp turmeric powder and 1 tsp red chilli powder.
Heat 1 tbsp oil in a pan and fry the fish on both sides till it is well cooked
Heat remaining 2 tbsp oil in kadai. Add whole garam masala. Add mustard paste, cumin seeds. Add chopped onion , ginger garlic paste and chopped tomatoes.
Once cooked, add grated coconut and tamarind paste.
Add the powdered spices. Add ½ cup and bring to boil.
Add the fish pieces cooked , salt and boil the gravy for 4-5 minutes.
Switch off the flame. Serve hot with rice.

Tamarind Rice

Ingredients :
1.5 cup rice
Extract of 1 lemon size tamarind
2 dry red chilies
1 tbsp peanut
1 tsp channa daal
1 tsp urad daal
1 tsp cumin seeds
1 tsp mustard seeds
5-6 curry leaves
Pinch of hing
Salt to taste
2 tsp oil

Method to cook :
Boil enough water in a wok.
Add rice to it when water starts boiling. Boil on low flame till rice is almost cooked.
Switch off the flame and drain the excess water.
Mix salt with tamarind juice and mix the same to rice.
Heat oil for tempering. Add hing, mustard and cumin seeds. Add channa daal , urad daal and peanut. Cook till oil peanut turns brown. Add dry red chilies and curry leaves and pour the tadka to the rice and mix well.
Heat the vessel on low flame for 2-3 minutes till tamarind is well absorbed by the rice.
Serve with papad, pickle and curd.

Soya Chunk Manchurian

I always saw this recipe on the packet of Nutrella. I again saw this recipe in one of the blogs Faiz Ali Khan's blog.. And I had some soya chunks left at home..A sudden guest arrived on Sunday and I had nothing left at home except one capsicum in the fridge. Hence, I thought this is the best time to utilise the soy chunks left at home.. I did variation to it to increase the size of Manchurian balls.

Ingredients :
2 cups soy chunks
1 small capsicum cut into small size
1 onion cut into small size
1 green chili slit
2 tbsp cornflour
1 tbsp ginger garlic paste
1 tsp chili garlic paste
1 tbsp tomato sauce
1 tsp soy sauce
salt to taste
1 beaten egg as binder(optional)

Method to cook :
Heat water in a pan and drop in the balls. Cook till soy chunks are soft.
Remove hot boiling water and run through cold water.
Mash the soya chunks well with hand. Add salt, chili garlic sauce, cornflour and ginger garlic paste.
Heat oil in a kadai. Once oil is hot, take lemon size ball of soy chunk mix made above and slide into hot oil.
You can also try shallow frying.
Once, they are done, take out on a tissue paper to soak excess water.
Heat 1 tsp oil in another pan and cook onion till pink. Add capsicum at this stage and cook till capsicum is tender. Add slit green chili,
tomato kechtup and fried soy balls.
Add a little salt for seasoning . Add soy sauce and toss gently.
Serve hot.

Chocolate Bread Pudding

Ingredients :

1 cup water
2 bread slices
1/4 cup sugar
1 drop vanila essence
1 egg
1 tsp dark coco powder
A pinch of salt
1 tsp sugar for caramelising

Method to cook:
Take an aluminium vessel and add 1 tsp sugar to it. Gently heat it on gas stove so that it starts caramelising.
Once, it turns brown , spread it evenly in the vessel.
MIx the rest of the ingredients well in pressure cooker.
Pour this mixture in the vessel.
Cover it with cellophane or aluminium foil.
Heat 1 full glass of water in pressure cooker and put the pudding container inside.
Cover with lid . Dont put the whistle on.
Cook the pudding on very low flame for 35-40 minutes.
Allow the pudding to chill down.
Cut into slices and serve as dessert.

Paneer Pasanda

Ingredients :
For the Paneer:
250 gms Paneer
2 boiled potatoes
5 cashew nuts chopped
7-8 rasins chopped
2 green chilies chopped
1 tbsp coriander leaves chopped
Salt to taste
1 tsp garam masala.
Cut the paneer into triangular shape of ½ cm thick.
Mix Rest of the ingredients together to fine filling.
Stuff the filling in between two paneer pieces as shown in the picture.
Make a batter of 2 tbsp maida , 1 tbsp cornflour and a little salt to taste.
Dip each paneer sandwich in the batter and shallow or deep fry each piece for 2 minutes.
Take out the fried pieces in a tissue roll to soak excess oil.

For the gravy :
1 big onion chopped
1 big tomato chopped
1 tbsp kasuri methi
½ cup curd
5-6 cahsew nut
1 tsp turmeric powder
1 tsp sugar
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp cumin seeds
2 tsp ginger garlic paste
2 tbsp oil
Heat oil in a pan. Add cumin seeds, chopped onion, ginger garlic paste and cook for some time. Add chopped tomatoes and cook till you see oil. Add curd and cashew and fry for 2-3 minutes.
Take the mixture in a blender and grind to a fine paste.
Add the paste back to the kadai . Add turmeric powder, coriander powder, garam masala powder, red chili powder,kasuri methi, a little water and bring to boil.
Add the paneer pieces made above and serve with Hot Steamed Rice or Naan.

Aloo Sowa ki Sabji

Ingredients :
1 bunch sowa chopped
1 tbsp urad daal
4-5 potatoes boiled, peeled and cubes
1 tsp cumin seeds
1 tsp mustard seeds
2 dry red chilies
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
2 tsp oil
Salt to taste

Method to cook:
Heat oil in pan. Add mustard seeds, cumins seeds, dry red chilies,urad daal and cook till urad daal turns brown.
Add chopped sowa, boiled potates, turmeric powder, red chili powder and coriander powder and salt to taste.
Cover and cook till sowa turns tender.
Serve with Roti

Chicken Spring Roll

2 -3 tbsp shredded chicken
2 carrot shredded
½ small cabbage shredded
2-3 tbsp chopped spring onion
1 capsicum cut into long pieces
5-6 green beans cut into small pieces
Spring Roll sheets
Beaten Egg Yolk
1 tbsp chili garlic sauce
1 tsp soya sauce
1 tsp red chili powder
Oil fo Frying

Method to cook:
Heat enough water in a wok. Add salt to it. When water starts boiling, add all the chopped vegetables and chicken. Cover with lid and cook for 10 minutes. Once, all vegetables and chicken become soft and cooked for about 90%, take it out on a chopping board and chop into small pieces with a knife .
Take a muslin cloth and fold all the vegetables into it. Squeeze out excess water like you squeeze out water from paneer.
Add soya sauce, chili garlic sauce, red chili powder and mix well.

Take a spring roll sheet which is thawed well. Dip in Luke warm water if required (i.e. if you see the sheet becoming hard).
Place it infront of you on a flat tray, put some filling prepared above. Roll the sheet as shown in the picture. Apply some beaten egg yolk so that the end sticks together and the sheets don’t break open while frying.

Heat some oil in a Frying pan. Shallow the spring rolls. You can fry 7-8 rolls at a time. Take it out on tissue roll to absorb excess oil. Serve with Chili garlic sauce or any dipping of your choice.

Aloo-Mooli Ki Sabji

I usually play small tricks with my hubby when it comes to his lunch box. He doesn't like 90% of the vegetables. Hence, making him eat some of them is quite a challenge . I usually try cook veg and non veg together...I made this yesterday and put this in my husband's lunch box. Since, he eats only methi bhaji, I decided not to tell him anything about what I packed for lunch. The bhaji looked very similar to methi bhaji..It didn't smell the same though and neither the method of preparation was same. When , he opened the tiffin, he thought its methi bhaji and could not even imagine in wildest dreams that it was mooli and not methi.

After he returned from office, we were discussing casually when he said that they shared lunch box and that he offered methi bhaji to evrybody and few of his female colleagues liked it very much. It was then I could not control anymore and blurted out that it was not methi..He was very angry on me for making him eat Mooli . I had a big laugh though.. Even his colleagues could not make out !!!
Ingredients :

2 tsp mustard oil
2 Mooli (Raddish) cut into very small pieces
1 big potato cut into small pieces too
Leaves of 2 raddhish chopped finely
1 big onion chopped
1/2 tomato chopped
1/4 th ginger crushed coarsely
2-3 garlic crushed coarsely
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
pinch of hing

Method to Cook :

Heat mustard oil till it reaches smoking point. Lower the flame and add cumin seeds.
Add hing and turmeric powder.
Add onion, tomato, ginger and garlic. Cook till onion turns brown.
Add mooli, potato and green leaves.
Add all powdered spices .Cover and cook till mooli and potato turn soft.
Add salt and a splash of water if mooli turns dry.
Cover and cook for 2-3 minutes more.Serve with Roti

Plantain Kofta Curry

Ingredients for the koftas:

2 raw plantains
3 big potatoes
1tbsp grated coconut
2-3 green chilies chopped
Salt to taste
1 tsp dry mango powder
1 tsp garam masala powder
1 tsp coriander chopped
4 tsp besan

Boil plantains and pototo in pressure cooker. Cook on high till you hear one whistle. Reduce the flame and cook for 5 minutes more. Switch off the flame and let the pressure come down.

Open the lid, allow plantains and potatoes to cool down. Mash potato and plantain together with other ingredients.
Make koftas with your choice of shape and size. You can either shallow fry the koftas or tawa fry or even bake the koftas. They remain firm and dont break down when cooked in gravy

For the Gravy :

1 big onion
1 tsp ginger garlic paste
2 big tomatoes
1 green chili
1 tsp garam masala powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp cumin seeds
1 tbsp oil

Grind onion, ginger garlic and tomatoes to fine paste. Heat oil in a pan. Add cumin seeds, onion paste and cook till raw smell goes away. Add all powdered spices except garam masala and cook for 5 minutes more. Add 2 cups of water and bring to boil. Boil the gravy for atleast 7-8 minutes.Add koftas, salt to taste , garam masala and cook for another 2-3 minutes. Switch off the flame and serve hot with rice/roti

Drums of Heaven

Chinese is always my favourite. I had some guests coming at the weekend. They wanted to come in the evening rather than for dinner. Whatever time it was, I had decided to serve them Chinese. The menu had some nice crispy vegetable spring rolls, Chicken Wrap (already posted), Cold Strawberry milkshake(nothing special. Shake Vanila ice-creme with Fresh Straw-Berries) and crispy tangy drums of heaven. Overall, it was a nice and satisfactory supper. I will soon post the recipe of spring roll as well. For now, I am posting the recipe of drums of heaven . We always go to Mainland China for having drums of heaven. But after having this, My hubby said, we will never go there again..!!! :)
Preparing the Chicken Drums :
Get the chicken wings from shop as it. It will have two joints. Cut the joints with a butcher knife (a normal sharp knife will also do as bone is softer ). The wing will be divided into three parts. You can throw way the last smaller part.
Take the 1st part and make a cut in the skin or meat towards the end (i.e. towards the joint end where you had divided it earlier). Hold the bone with your fingers and slightly push the meat towards the head.

Turn the bone vertically down as shown in picture and push all the meat towards the tip. Your chicken drums are ready. It will look like a small leg.
Repeat the process for the second part as well. However, here you will see two bones, one thick and one very thin. You need to remove the thinner one by twisting and pulling it away from the head.
Hence, we get two drums of heaven from one chicken wing.

Ingredients for drums of heaven:12-14 chicken wings
For Batter:2 eggs
2 tsp cornflour
1 tsp soy sauce
2 tsp ginger garlic paste
1 tsp chili garlic sauce
1 tsp tomato sauce
Salt to taste
Bread crumbs
Oil for deep frying
For Flavouring ( You can use other flavouring as well):
1 tbsp honey
Juice of 1 lime
1 tsp soya sauce
1 tsp tomato ketchup
1 tsp worcestershire sauce
2 green chilies slit
1 tsp ginger garlic paste
Salt to taste

Method to cook :Mix all ingredients for the batter and marinate chicken pieces in batter for atleast 1 hour.
Heat oil for deep frying.
Take one marinated chicken wing, coat with bread crumb and slide into hot oil. Repeat for remaining pieces. Fry atleast 4-5 drumstick at a time. However, do not over-crowd the frying pan.
Once, all the pieces are fried, remove from oil and keep aside. Heat 1 tsp oil in another pan. Add ginger garlic paste and green chilies. Cook till raw smell goes away. Add the fried chicken pieces. Cook for 1 min.
Mix all ingredients for flvaouring and pour it over the chicken pieces. Cook for some time on medium flame till all pieces are well coated and sauces are well absorbed.
Spring spring onion for garnishing and serve hot.

Bhendi Ambula Khatta | Sweet & Sour Okra Cooked in Dried Up Mango Pieces

I know many of you would like me to go straight to the recipe. However,  I would like to speak a little bit about the most popular spice mix of Odisha and also West Bengal. It is called Pancha Phutana or Panch Phoran. The spice mix actually contains raw seeds instead of its powder form. It not only gives a nice crackling sound when put in hot oil, it also gives that  nice pickling aroma while cooking in mustard oil which is the most preferred and easily available oil in the eastern part of India. So what is the spice mix: It has equal quantities of Mustard Seeds, Cumin Seeds, Fennel Seeds , Fenugreek Seeds and Nigella Seeds . People generally reduce the amount of fenugreek seeds because it has a bitter taste. Try not to as it has great medicinal properties.

Black Mustard seeds are often used. However if you are not used to the pungent taste of it, use yellow mustard instead.

Also, like people use many souring agents like tamarind, kokum or Lemon Juice, people in the east use dried mango also known as Ambula, a little piece of it can be easily found in the pictures above.
Since, the climate of Odisha is extremely suitable of mangoes, there is usually an ample produce of it which house hold ladies prefer to dry it up to be later used in curries and rasam.

Moving on to the recipe, Okra is a humble vegetable which is loved by most people including those who hate eating vegetables. It can easily chopped and instantly gets cooked, thereby, saving a lot of cooking and preparation time.

Now, how can washing and cutting Okra be an easy task. Well, I generally keep the Okra soaked in water for at least 15 to 20 minutes to remove any traces of dust and then drain excess water using a strainer. This is what I do just before going to bed. I let the okra sit in the strainer and leave it over night. Next day, when water has dried up completely, I chop them in batches. This saves me a lot of time not to wipe each Okra individually.

Sweet and Sour Okra  is an Odisha flair which has the sweetness of Jaggery or Sugar and sourness of Ambula (dried mango) . It is usually prepared as an accompaniment instead of pickle.
It is not a dish which you will ever find in a restaurant. However, if you happen to be from Odisha, this is a very popular or rather common dish of every household.

It is a mild dish and is just delicious . Give it a try !!!

What You Will Need:

300 grams okra cleaned , head & tail chopped off.
Cut the Okra into 1 inch of quarter inch long pieces.
Mustard Oil about 1 tbsp
1 tsp panch phoron/pancha phutana spice mix
Turmeric powder 1 tsp
Red chili powder 1 tsp
Salt to taste
Sugar - 2 tsp or Jaggery 3 tsp 
1 dry red chili
Ambula pieces (1 or 2)
1 big chopped onion 
3 to 4 garlic cloves crushed roughly
A spring of curry leaves

Steps To Make:

Heat mustard oil in a pan till smoking point on high flame.
Add curry leaves and let it crackle too.
Reduce the flame and then add pancha phutana to it. It crackles and that's the time to add chopped onions and crushed garlic.
Once Onion turns brown, add Okra and cook on high for 4 to 5 minutes.
Now Add about 2 cups water , Ambula Salt and Sugar to taste
Add red chili powder and turmeric powder , dry red chili and bring it to boil.
Once, water has reduced and Okra has cooked nicely, its time to switch off the flame, transfer it to a plate and enjoy with a plate of rice and dal.

Thai Green Chicken Curry

Thai green chicken curry was coming from a long time... Having been busy with office work a lot lately. Since, I am not getting enough time to post recipes frequently, I am trying to post atleast 3 blogs whenever I sit down for blogging as an attempt to make up for the rest of the non-blogging days.
I saw the Vegetable version of it in Susma's blog : Authentic Food Delight" and then I had made Thai Red chicken curry some time back too which came out really well. Green chicken curry also tastes equally great. The preparation is same, except, you use green chilies and coriander leaves instead of red chilies.

For Green Curry Paste :
1 large onion chopped
2-3 green chilies
2 tbsp coriander leaves chopped
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp black pepper
6-7 basil leaves
2 tsp ginger garlic paste
1 tsp soya sauce
1 tbsp lemon grass
1 tsp sugar
½ cup water
A pinch of lemon rind for smell (Optional)
Grind the above to a paste. Thai Red Curry Paste is ready. You can replace soy sauce with fish sauce. I didn’t have any fish sauce as I didn’t find it any store in Pune.

Other Ingredients :
500 gm Chicken (Boneless or with bones)
1 green bell pepper cut into medium pieces
6-7 green beans cut into small pieces.
½ cup green peas
1 onion chopped
1 cup coconut milk
7-8 basil leaves
4-5 mini corns cut into medium pieces
Method to cook:
Heat 1 tsp oil in a non stick pan . Add red curry paste and cook for 5 minutes. Next add chicken pieces and mix well. Cook chicken for at least 5 minutes on high flame stirring the contents regularly.
Heat 1 tsp oil in a pan and cook chopped onion. As it turns brown, add bell pepper, beans, peas, corn pieces, basil leaves, half cooked chicken, basil leaves, coconut milk, salt , 1 tsp soya sauce and 3 cups of water.
Bring the contents to a boil. Cook chicken while its boiling for atleast 10 minutes.
Lower the flame and cook for another 6-7 minutes.
Serve with Steamed Rice