Corn Bruschetta

Adopted from Manjula's Kitcheb Videos.I did some basic changes to the recipe.
Ingredients :
2 cups Corn Kernels
1 cup Milk
1 tbsp Cornflour
Bread slices
Butter to Toast
Freshly ground pepper
Chopped Green Capsicum
Lemon juice
salt to taste
2 green chilies chopped
1 tbsp chopped coriander leaves
1 tbsp grated cheese
Method to cook :
Boil corn and milk together till corn turns soft.
Allow it to cool down. Add cornflour and blend to a coarse paste.
Heat oil in a pan.
Add cumin seeds, corn paste and cook for some time. Stir continously.
Add salt, pepper and chopped bell pepper.
Add geen chilies, coriander leaves and mix well.
Switch off the flame. Add grated cheese , squeese lemon juice and mix well.
Toast bread with butter.
Put some hot Cooked Corn and serve immidiately.
Tastes good when hot.

Paneer Jhalfrezi

This recipe can be prepared in jiffy when you have very less time in hand.

Ingredients :
Paneer cut into 1 inch long thin pieces
2 small onion cut into julians
1 big tomato cut into long slices
1 capsicum cut into long slices
1 tbsp tomato ketchup
1 tbsp chili garlic sause
1 tsp soya sauce
salt to taste
1 tbsp oil
1 tbsp ginger garlic paste
3 to 4 green chilies slit into two

Method to cook:
Heat Oil.
Add ginger garlic paste and green chilies.
Once raw smell goes, add the onion slices and cook til it turns pink.
At this point, throw in the paneer pieces, capsicum and tomato slices together.
Add on high flame. Add salt to taste.
As the tomato turns soft, add tomato sauce, chili garlic sauce and soy sauce.
Saute for 3-4 minutes till capsicum is just done but still is slightly crunchy.
Pack in your lunch box and enjoy.

Aayi's Santula

This is my Aayis Recipe..Its a common in every Oriya Kitchen. The vegetables can either be fried directly in oil or boiled first to soften them. The main vegetables used are pumpkin, eggplant and potato. Sometimes, parwal is also used.

Ingredients :
250 grams parwal, peeled and chopped into small pieces
1/2 brinjal chopped
1 potato chopped along with skin
100 grams pumpkin chopped
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
1 tsp turmeric powder
1 tsp red chili powder
2-3 green chilies chopped
1 onion finely chopped
1 tsp ginger garlic paste

Method to cook:

Heat oil in a wok.
Add mustard seeds and allow to pop.
Add cumin seeds.
Add curry leaves and green chilies.
Add onion and cook till brown. Add ginger garlic paste and cook till raw smell disappears.
Add all the vegetables, turmeri powder, red chili powder and cook on high for about 10 minutes.
The vegetables will release all juices. Let Vegetables cook in its own juice. Dont add water.
Once vegetables turn soft, add salt and mix well.
Server Hot with Parathas.

Beans –Coconut Stir Fry

Ingredients :3 cups Beans cut onto small pieces
1 onion chopped
1 cup grated coconut
1 tsp turmeric powder
3 green chillies chopped
4-5 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds

Method to cook :
Heat oil in a pan.
Add curry leaves, mustard seeds and cumin seeds.
Add chopped green chillies
Add chopped onion.
Saute till brown.
Add chopped beans and turmeric powder .Cover and cook till 75% done.
Add grated coconut and salt.Cover and cook again till completely done.
Serve with chapatti

Aloo Mangode ki Sabji

Ingredients for Aloo Mangode ki Sabji:

1 cup wadi (Dried Urad daal Dumplings)
2 small potatoes peeled and cubed
1 onion
2 tomatoes
3-4 garlic cloves
½ inch ginger
2 tbs oil
1 tsp cumin seeds
1 tsp mustard seeds
Pinch of Hing
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbs chopped coriander leaves

Method to cook :
Heat 1 tbsp oil in pressure cooker.
Fry wadis in the pressure cooker till it turns brown. Take them out and keep aside.
Add 1 tbsp oil again.
Add hing, mustard seeds and cumin seeds.
Add ginger garlic paste.
As it get cooked, add onion paste and cook for some time.
Add finely chopped tomatoes and cook till its pulpable.
Add all the dry spices.
Add cubed potatoes, fried wadis, 1 cup water, salt to taste.
Close the lidof pressure cooker and cook on high till your hear one whistle.
Switch off the flame and allow pressure to drop.
Open lid and serve garnishing with chopped coriander leaves

Masala Omelette Cheese Toast

Ingredients :
6 bread slices
3 slices of cheese
3 eggs
2 green chillies finely chopped
1 tbsp chopped coriander leaves
1 tsp ginger garlic paste
Salt to taste
For the sauce:1 portion mustard sauce
1 portion mayonnaise
2 portion red ketchup

Method to cook :
Beat eggs together with salt, ginger, garlic, coriander leaves and green chillies till light and fluffy.
Mix the 3 sauces and apply on inner side of bread slices.
Place 1 cheese slice between two bread slices.
Heat a non stick pan. Pour few drops of oil and spread it well.
Take the bread sandwiched with cheese slice and dip in the eggs.
Immediately take out and place on the pan.
Cook on all the sides till done.
Allow the toasts to cool down.
Cut into two and serve for breakfast

Mutton Liver Fry


250 gms mutton liver chopped into very small pieces
100 grams mutton piece chopped finely
1 tsp meat tenderizer or 1 tbsp raw papaya paste
1 tsp turmeric powder
1 tsp red chili powder
3-4 curry leaves
1 tbsp oil
2 green chili chopped
1 big onion chopped
1 big tomato chopped
1 tsp ginger garlic paste
1 tsp garam masala powder
Juice of half lemon

Method to cook :

Add meat tenderizer/raw papaya paste to mutton and liver pieces and keep aside for 15-20 minutes.
Heat oil in a kadai.
Add curry leaves and green chilies.
Add chopped onion , ginger garlic paste and cook till onion turns brown.
Add chopped tomatoes and cook till soft.
Add liver pieces and mutton pieces.
Add red chili powder and turmeric powder. Mix well . Cover and cook for 5 minutes.
Add salt, garam masala powder cover and cook again.
Add little water if it sticks to the kadai.
Cover and cook till done.
At the end , squeeze out lemon juice.
Cook for a minute.
Mutton Liver Fry is ready to be served.

Varan Fal/Daal Dhokli/Mutkule

Daal Dhokli, a famous dish of Gujarat is also known as Varan Fal or Mutkule in Maharashtra. It is not only healthy but is a must dish for lentil lovers. The ingredients to make them is generally always available in every kitchen.

Ingredients :

For daal :
1 cup toor daal
1 tsp turmeric powder
Salt to taste
1 tbsp tamarind paste
1 tbsp jaggery
2 cups of water

For dry roasting and grinding :1 tbsp sesame seeds
1 tbsp dry coconut
2-3 dry red chilies
1 cinamon stick
1 black cardamom
2 green cardamom
1 tsp coriander seeds
1 tsp cumin seeds

For tempering :
1 tsp mustard seeds
1 tsp mustard seeds
Pinch of hing

For garnishing :
1 tbsp green coriander leaves chopped
1-2 green chilies chopped
1 tbsp ghee

For the dhokli :
1.5 cups wheat
½ cup besan
1 tsp red chili powder
1 tsp turmeric powder
1 tsp ajwain
1 tbsp oil
Salt to taste
Water for kneading

Method to cook :
Boil daal in pressure cooker with salt and turmeric powder .
Mash daal properly.
Knead wheat flour and besan with other ingredients. Keep Aside for 10 minutes.
Roll out into chappatis and cut into small squares.
Heat oil in a pan. Add hing .Add cumin seeds and mustard seeds .
Add the mashed daal to the pan. Add jaggery, tamarind paste and the ground spices.
Once daal starts boiling, add the small chappati pieces.
Add 1 cup of water and keep boiling for 10 minutes more.
Garnish with coriander leaves and green chilies.
Serve with desi ghee.

Malvani Chicken Curry/Kombdi Vade

Malvani Cuisine is the cuisine of Konkan Region of Westernn Ghats, a combination of Maharashtrian and Goan Cuisine. It evidently uses lot of coconut in almost every form available.

Ingredients :

1 kg chicken cut into medium size
3 large onion chopped finely
3 large tomatoes chopped finely
3 tbsp oil
1 bay leaf

For garnishing :1 tbsp fresh grated coconut
1 tbsp chopped fresh coriander leaves

To be ground to paste:
1 whole coconut
3 green chilies
1 cup coriander leaves
1 inch ginger
1 whole garlic

To be dry roasted and finely ground to powder :
6 dry red chilies
6 cloves
1 big cinnamon stick
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp nutmeg
1 bay leaf
1 tsp red chili powder
1 tsp turmeric powder

Method to cook :

Heat oil in an aluminum vessel.
Add bay leave and chopped onions. Fry till brown.
Add chopped tomatoes and cook till soft.
Cook on medium to low flame stirring continuously.
At this stage, add the chicken pieces and malvani masala.Mix well.
Add 2 glass of water, coconut paste and salt. Cover and cook for 30 minutes.
Mix well. Keep as much gravy you want or reduce by increasing the flame.
Garnish with coriander leaves and freshly grated coconut.
Serve hot with Rice/Roti


This is lip smacking dessert from Orissa. It can be called sister of rasmalai and easier to prepare. This is basically deep fried sweet cheese balls floating in thick milk.

Ingredients :
2 litres milk : divided into two portion
1 tsp cardamom powder freshly ground
4-5 strands of kesar
1 cup sugar
1 lemon
Handful of Dry Fruits
1 tbsp milk powder
pinch of baking soda
1 tsp cornflour

Method to Prepare :
Boil 1 litre milk in pan. Once, it starts boiling, add lemon juice. Its separates to give you paneer.
Add 1 tbsp sugar, cornflour and milk powder to the paneer and mash it well.
Make small balls and deep fry in ghee or oil.
Keep Aside.
Heat the remaining milk in a non stick pan. Reduce it to 3/4th . At this this stage, add cardamom powder and kesar.
Add sugar and the paneer balls. Boil the paneer balls in milk for about 5-6 min on low flame.
Add dry fruits.
Rasabali is ready to be served.

Cabbage Fritters

Extremely mouth watering and very easy to prepare. Saw the recipe floating in many blogs recently. Finally , I got a chance to prepare and relish it myself. Was very very satisfactory.

Ingredients :
2 cups channa daal
1 cup cabbage shredded
2 green chilies
1 inch ginger
1 tsp ajwain
1 tsp red chili powder
1 tsp turmeric powder
Oil for deep Frying
Salt to taste
Pinch of Hing

Method to cook :Soak Channa Daal in water for 1 hour.
Grind along with ginger and green chilies. With minimum water.
Add hing, shredded cabbage, ajwain, salt to taste, red chili powder and turmeric powder.
Heat oil in a kadai. Make small patties and drop in the oil. Fry on both sides till done.