Ramadan Mubarak 2014 | रमज़ान मुबारक



Ramadan is the ninth blessed month of the Islamic lunar calendar.

In the month of Ramadan, the Holy Quran was revealed which is considered as a guidance for humankind.
During the entire 29 days or 30 days, Muslims who are physically able, all over the world keep fast and abstain from food, drink, and other physical needs between Sunrise and Sunset. But, Ramadan is much more than just not eating and drinking.

We are called upon to use this month to assess our lives in light of Islamic direction. The tongue must be controlled from bad-mouthing and gossip. The ears must control from listening to idle talk. The hand must not touch or take anything that does not belong to it. The eyes must control themselves from looking at unlawful things. Thus, essentially to clean up our lives, our thoughts, and our feelings. However, a person should observe these things throughout the year and not only during the holy month of Ramadan. If he is not following, then Ramadan is the best month to start practicing and then continue throughout his life.

Eating something before the dawn, also known as Sehri is considered auspicious. Similarly, preparing food for Iftaar (to breakfast) is also considered auspisious. Muslims generally prepare many delicacies during the holy month of ramadaan. The fast is broken with dates and water followed by some fruits. In many Muslim kitchen, food is prepared and sent to Mosques just before Iftaar  so that people who come to read namaz and break their fast in Mosque can have it.

Ramadaan Mubarak to all my Muslim Brothers and Sisters

May the Ramadan bring you peace and prosperity, good health and wealth, and brighten your life forever.
I will try to post some Ramadan Recipes which is generally prepared for and after Iftaar . If you have any special request, please let me know through email. I will respond to it as fast is possible.

Some Snack Recipes


Some Chaat Items


and Learn Some Kebab Recipes:


Some More Veg Kebab Recipes


Some Fresh Juices


Also Some Dessert Recipes


Finally Some Chutneys and Dips to go with Starters




Bittergourd Stuffed with Small Black/Green Chickpea | Kala Channa Bharwa Karela | काला चना भरवा Karela


What I hated eating during childhood, I have somehow started liking them a lot. Bitter gourd is one of them. I am sure many of you would relate to me. I don’t have to worry about any such habits if it is good for me. This recipe is local to Bihar and I learnt it from one of my colleagues who is a great cook herself. You can avoid using tomatoes in gravy. The recipe came out great because of which I decided to share it with everybody, seeking her permission which she very sweetly obliged . So S , if you reading this recipe, A special thanks to You .

What You Need:

4 big Bitter gourd
1/2 c small Chickpea
2 Onions Finely Chopped
2 Tomatoes Finely Chopped
2 Green Chili Finely Chopped
2 tbsp leaves Coriander Finely Chopped
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 tsp Turmeric Powder
1 tsp Dry Mango Powder
Salt To Taste
1 tsp Ginger Garlic Paste


Steps To Make:

1 Soak Chickpeas overnight and pressure cook them with 1 glass of water for 25 minutes.  
2 Allow pressure to drop and mash them properly with hand.
3 Heat 1 tsp oil in a pan.
4 Add ½ of the onions and toss for 2 minutes.
5 Add the mashed chickpea, salt to cook, ½ tsp dry mango powder,1/2 tsp cumin powder and finely chopped green chilies. Mix well. Cook for 5 minutes and allow it to cool down.
6 Cut the bitter gourd in half if you are taking big ones. Else, you can put them as it is inside the pressure cook.
7 Add pinch of salt and 1 glass of water.
8 Pressure cook bitter gourd on high till you just start hearing the whistle.
9 Switch off the flame and remove the pressure cap from top allowing pressure to drop immediately.
10 Drain excess water. Remove the seeds with help of a small spoon.
11 Stuff the bitter gourd with the chickpea stuffing made above.
12 Heat remaining oil in a pan.
13 Once oil is hot, add cumin seeds.
14 Add onions and toss till it turns brown.
15 Add ginger garlic paste and cook till the raw smell is gone.
16 Add finely chopped tomatoes,1/2 tsp turmeric powder, ½ tsp cumin powder, ½ tsp dry mango powder and salt.
17 Cook for 7 to 8 minutes.
18 Add 1 glass of water. Please the stuffed bitter gourd carefully .Cover and Cook till bitter gourd is soft and all cooked. The gravy may dry up a little.
19 Enjoy your bitter gourd with soft phulkas.

Ram Rochak Tarkari (Oriya Cuisine)

Ram Rochak Tarkari

May Lord Jagannath Bless You  Abundantly and Fill Your Life With The Virtue of Truth Non Violence & External Compassion. Happy Rath Yatra 2014.

Ratha Yatra is a huge Hindu festival which is organized at the famous Jagannath Temple of Puri every year. Also, known as the Car Festival or Chariot Festival, the festival usually commences in the month of June and July.
This year the chariots of Lord Jagannath, his elder brother  Balabhadra and sister Devi Subhadra will be taken to their Mausi Ghara (Aunt’s Place) on June 29, Sunday to Shri Gundicha Temple .They will be brought to the Main Street of Puri known as Bada Danda and then return on July 7, Return Car Festival or' Bahuda Jatra'. The deities will stay at their Aunt’s place for 9 days where they will be served with nice delicacies and have fun.

The Gajapati King sweeps all around the deities and chariots and is marked as the most famous ritual associated with Rath Yatra . This is known as Chhera pahara . The King will also cleanse the road with help of a gold handed broom and sprinkle sandalwood water and sandalwood powder.

Some of the favourite delicacies offered to the dieties will be Poda Pitha (also famous as Poor Man’s Cake), Manda Pitha, Kakr,a Pitha, Arissa Pitha, Habisa Dalma, Ram Rochak Tarkari, Rasagulla, Khiri , Guda Khiri, Enduri Pitha,Chitau Pitha Tamata Khujuri Khata, and many more.

Below I will give the recipe of Ram Rochak Tarkari. For  other recipes, please click on the links which will take you to the pages and find a detailed recipe of the same. If you want any special recipe, kindly let me know and I will try to post it asap. Please note that this is a temple preparation because of which addition of onions and garlic is strictly prohibited and use of Ghee or Clarified Butter is highly recommended.

I am still not sure the origin for the name of the recipe. Rochak mean enlightening or illuminating.  Kindly, enlighten me if anybody is aware of it.

What You Need:

1 Moong Daal or Muga Dali 1 cup
2 Green Chilli finely chopped 2
3 Curry leaves 6 to 7
4 Ginger Paste 1 tsp
5 Turmeric Powder 1 tsp
6 Cumin Powder 2 tbsp
7 Dry Mango Powder 1 tsp
8 Salt To Taste
9 Brinjal cut into small cubes 1
10 Potato cut into small cubes 2 small
11 Dry Red Chili 2
12 Baking Powder 1 tsp
13 Garam Masala
14 Ghee 2 tsp
15 Green Cardamom 2
16 Cloves 2
17 Oil For frying
18 Coriander Leaves chopped 2 tbsp

Steps To Make:

Soak Moong Daal for 2 hours.
Drain the water completely.
Grind together with 2 dry red chillies and 1 tbsp cumin powder to a coarse paste.
Add baking powder and salt to it.
Heat 4 tbsp oil in a flat pan.
Make small balls of the paste and deep fry till its golden yellow from all sides.
Heat 1/2 tsp ghee in a pan.
Add eggplants and cover and cook for a minute. Keep it aside.
Add 1/2 tsp ghee in the same pan.
Add cubed potatoes and cook for 2 minutes. Keep aside.
Heat 1 tsp ghee in the same pan.
Add curry leaves, chopped green chillies and cumin seeds.
Make a paste of turmeric powder, dry mango powder and garam masala by adding ½ cup water.
Add it to the pan. Add salt, brinjal, potato and 1 cup of water.
Bring it to boil.
Add chopped coriander leaves and fried moong daal balls.

Cook for a minute more. Switch off the flame and transfer to a serving bowl.

Eggplants Stuffed with Coconut n Pickling Spices






Eggplants generally don’t have much nutrients but are high in fibre because of which we must include them in out diet. Since, I am not an ardent fan of eggplants,so it would be the last vegetable which I would pick from the vegetable vendor or store. However, since years, I have been finding ways to cook them so I can eat it happily. This is one such dish which will definitely make you happy.

What You Need:


Small Green Purple Eggplants 15 to 16
Mustard Oil (most preferable) 2 tbsp + 1 tsp
Urad Daal 1 tbsp
Channa Daal 1 tbsp
Sesame Seeds 1 tbsp
Fennel Seeds 1 tbsp
Poppy Seeds 1 tbsp
Cumin Seeds 1 tbsp
Coriander Seeds 1/2 tsp
Onion Seeds/ Kalonji 1/2 tsp
Grated Coconut 1 cup
Chopped Coriander Leaves 1/2 cup
Finely chopped green chili 1 tsp
Turmeric powder 1 tsp
Salt To Taste
Sugar 2 tsp


Steps To Make:

Heat 1 tsp oil in a pan.
Add urad daal, channa daal and roast for a minute.
Add sesame seeds, poppy seeds, fennel seeds, cumin seeds, kalonji and roast for another minute.
Add this to grinder. Add grates coconut and grind to a paste.
Take it out in a plate. Add chopped coriander leaves, green chillies, turmeric powder, salt, sugar and mix well.
Cut eggplants from the bottom till its cap, making a cross. Don’t remove the cap as it helps eggplants to stick together when cooked. Stuff the eggplants with the mixture made above.
Heat oil in a flat non stick pan.
Add the stuffed eggplants one by one.
Cook on all sides till done.



You can find Achari Bharwa Baingan or Stuffed Eggplants with Pickling Spices here

Egg Curry Cooked in Spicy Coconut and Poppy Seeds Paste



Thank God It’s Friday..This is one of my favorite Egg Recipe  which I generally keep for Fridays when I run out of vegetables in my refrigerator. Also, Fridays are meant to be special because you just had an eventful week past by and your weekends are ahead.

It goes so well with anything be it rice, roti , chappati, paratha or even pulao. I like to use fresh grated coconut without skin instead of coconut milk

What You Need for the Coconut Spice Paste:

1 Green Cardamom 2
2 Cinnamon stick 1/4th inch
3 Cloves 2
4 Black Pepper 4
5 Fenugreek Seeds 1/4th tsp
6 Fennel Seeds 1/4th tsp
7 Poppy Seeds 2 tbsp
8 Grated Coconut ½ cup
9 Dry Red Chilies 2

Other Ingredients:

1 Hard Boiled Eggs, each cut into 4 4
2 Onions Chopped 1 big
3 Green Chilli Slit into half 1
4 Ginger Garlic paste 1 tsp
5 Dry Fenugreek Leaves or Kasuri Methi 1 tsp crushed
6 Turmeric Powder 1 tsp
7 Salt To Taste
8 Sugar or Jaggery (Optional) To Taste
9 Coriander Leaves 1 tbsp chopped
10 Curry Leaves (Optional) 5 to 6
11 Cumin Seeds 1 tsp
12 Oil 2 tbsp
13 Tomatoes chopped 3 medium size

Steps To Make:

Dry Roast all the ingredients for the spice paste for 1 minute.
Grind to a fine paste using little water.
Heat oil in a pan.
Add cumin seeds and curry leaves.
Add onions and green chili.
Cook till onion turns brown.
Add turmeric powder and coconut masala and fry for two minutes.
Add chopped tomatoes and kasuri methi.
Cook for 5 minutes on low flame.
Add 1 glass of water and turn the flame to high.
Bring the gravy to boil.
Add salt and sugar to taste.
Add boiled and cut eggs.
Add coriander leaves and mix.
Serve hot.

Bunt Style Rava/Semolina Coated Bangda/Mackerel and Surmai/King Fish Fry





If you eat fish and are from West Side of India , you would be very familiar with Bangda and Surmai. Fish Lovers adore these two varities of fishes  and they are also very prominent because of the less bones they have making eat much easier to gorge than Rohu or Hilsa. You can make curry out of it or you can marinate with spices, coat with semolina and fry them. Eat them hot. They taste celestial. Surmai or king fish is very rich in Omega 3 and is highly suggested over other fish.

When asking your fish monger to cut Bangda or Mackeral, ask them to make deep cuts on the sides, cut the head area in 45 degree angle and clean it from inside.
For Surmai, ask them to cut in 1.5 cm thick stakes. The fish meat should be light pinkish white in color and if you press the skin, it should spring back quickly. That’s how you look for fresh fish.

What You Need:

1 Surmai stakes Cut in steaks
2 Bangda Use whole
2 Turmeric powder ½ tsp per steak
3 Red Chili Powder ½ tsp per piece
4 Salt To Taste
5 Lemon Juice ½ lemon per piece
6 Finely Chopped Curry Leaves 2 to 3 per piece
7 Oil For Marination 1/4th tsp per piece
8 Rava For Coating
9 Oil 2 to 3 tbsp for frying 3 to 4 pieces in batches


Steps To Make:

Spread semolina in a flat plate.
Sprinkle pinch of salt to semolina.
Clean each pieces of fish 3 to 4 times in water.
Marinate fish with red chili powder, turmeric powder, curry leaves salt and lemon juice.
Keep the fish marinates for 15 minutes.
Heat 1.5 tbsp oil in a non stick pan on high flame. Allow the oil to spread evenly on the pan.
Coat fish with semolina from all sides and spread on the pan.
Lower the flame. Cook the fish for 10 minutes on one side.
Turn it upside down.
Pour 1.5 tbsp oil again. Lift the pan and shake the pan gently it so that oil spreads well.
Cook for 10 minutes more.

Serve with lime juice and Julian onions.

Prawns Pulao | Prawns Biryani | झींगे पुलाव | Jhīṅgē pulāva



Prawns Pulao or Prawns Biryani , you can name it as you desire. There are some dishes for sea-food lovers, the very name of which makes them drool over and over.  This is one such dish to name for.  I have used homemade coconut spice paste to cook the prawns and rice. This is somewhat spicy and if you plan to make it, make sure you have enough yogurt or raita to serve it with. I generally try to use the medium size prawns for the dish. You can use regular Tiger Prawns or the smaller ones which are extremely tasty.

Ingredients for the Coconut Spice Paste:

1 Oil 2 tsp
2 Grated Coconut ½ cup
3 Onion 2 finely chopped
4 Ginger Garlic Paste 2
5 Fennel  Seeds 1/2 tsp
6 Coriander Seeds ½ tsp
7 Sesame Seeds 1 tsp
8 Poppy Seeds 1 tbsp
9 Cinnamon Stick ½ inch
10 Green Cardamom 2
11 Cloves 2
12 Mace ½
13 Whole Black Pepper 4 to 5
14 Coriander Leaves 2 tbsp
15 Dry Red Chili 2


Other Ingredients:

1 Prawns 20
2 Basmati Rice 2 cups
3 Cinnamon Stick ½ inch
4 Green Cardamom 2
5 Cloves 2
6 Mace ½
7 Whole Black Pepper 4 to 5
8 Coriander Leaves 2 tbsp
9 Salt To Taste
10 Dried Methi Leaves Crushed 2 tbsp
11 Lemon Juice 2 tbsp
12 Sugar 2 tbsp
13 Cashew Nuts 2 tbsp
14 Green Peas ½ cup
15 Turmeric Powder 1 tsp
16 Red Chili Powder 1 tsp
17 Salt To Taste


Steps To Make:



Marinate Prawns in turmeric powder, red chili powder and salt for 15 minutes.
Heat oil in a pan.
Add onions and sauté for 10 minutes.
Add rest of the spices and cook for a minute.
Switch off the flame and allow it to cool down.
Grind to a fine paste by adding little water.
Heat enough water in a pan.
Add 1 tsp oil. Add the dry whole spices and bring it to boil.
Add some salt and Basmati Rice to it.
Once Rice is half cooked, drain and keep it aside.
Heat 1 tsp oil in a pan.
Add the marinates prawns to it.
Add the coconut spice mix and sauté for 5 to 6 minutes on high.
Add 1 cup of water and bring it to boil.
Add the half cooked rice, green peas , cashew nuts, dry mint leaves and sugar.
Cover and cook on low flame till rice is well down.
Add more water if required. Check seasoning before switching off the flame.
They taste very well with Boondi Raita.

Cabbage Curry | Bandh Gobi ki Sabji | Bandha Kobi Tarkari | बांध गोबी की सब्जी (Oriya Cuisine)




Cabbage is one of the least liked vegetables. People find excuses not to eat cabbage and not to buy cabbage. I have heard all kinds of weird stories about not eating it to the extent that cabbage leaves have some kind of worm which  does not go even after washing it 3 to 4 times in water and crawls till your brain when you consume it      :-O

Unlike all rumors, cabbage is an excellent vegetable which Anti-Cancer and Anti-Calorie properties. Cabbage is used extensively in Chinese cooking. In India, people generally pan fry it with grated coconut or cook with Potatoes and Green Peas. Everybody, especially women should definitely include cabbage in their diet because it reduces the risk of breast cancer.

I like to prepare cabbage with potatoes, peas and lots of tomatoes. You can also serve it with parathas or puris as a breakfast option. This recipe will serve 3 to 4 persons

What You Need:

# Ingredients Quantity
1 Cabbage 4 cups chopped
2 Potaoes 2 medium peeled and cubed
3 Green Peas 1/2 cup frozen or fresh
4 Onions 2 chopped
5 Tomatoes 3 small chopped
6 Green Chili 2 chopped
7 Ginger Garlic Paste 2 tsp
8 Cumin Seeds 1 tsp
9 Turmeric Powder 1 tsp
10 Everest Kitchen King Masala (optional) 1 tsp
11 Everest Garam Masala  1 tsp
11 Salt To Taste
12 Coriander Leaves 2 tbsp chopped

13 Oil 2 tbsp


Steps To Make:

Heat oil in a pan.
Add cumin seeds.
Add chopped green chilies and onions.
Saute till onion turns brown.
Add ginger garlic paste and tomatoes.
Cook for 5 to 6 minutes on high.
Add cabbage, potatoes and green peas.
Add salt, turmeric powder, garam masala and/or kitchen king masala.
Cover and cook on medium flame for 12 to 15 minutes.
Open lid in between to check cabbage and prevent from burning on bottom.
Once cabbage is cooked properly and there is no water, add chopped coriander leaves.



Kerala Parippu Curry




Kerala Parippu Curry is nothing but roasted moong daal tempered with ghee or clarified butter. This is a must dish in one of the Onam Spread. Since, it is offered to lord, onions, ginger, garlic and tomatoes are not added. The preparation is very similar to Habisa Daalma from Odissa.

What You Need:

1 Moong Daal 1 cup
2 Water 3 cups
3 Turmeric Powder 1 tsp
4 Salt 2 tsp
5 Grated Coconut 1/4th cup
6 Green Chili 2
7 Cumin Seeds 1 tbsp
8 Ghee 2 tbsp
9 Dry Red Chili 2
10 Curry Leaves 8 to 9
11 Hing A pinnch
12 Mustard Seeds 1 tsp

Steps To Make:

Dry Roast Moong Daal.
Pressure cook with water, turmeric powder and salt for 2 whistles on high.
Lower flame and cook for 7 to 8 minutes more.
Switch off the flame and allow pressure to drop completely.
Dry roast cumin seeds and grind together with green chilies, grated coconut and a splash of water.
Open the lid and churn daal with a churner for 7-8 seconds.
Add grated coconut spice mix to it. Bring it to boil.
Add ghee in a tempering pan. Add hing, curry leaves, mustard seeds and dry red chilies.
Add the tempering to daal and boil for another minute.
Switch off the flame and pour in a serving bowl.
Serve with rice.




Sabudana Khichdi | साबूदाना खिचड़ी |




A very common breakfast item in the western part of India. People generally prefer to have it when they fast. Hence, they avoid using onions and used chopped boiled potatoes instead.
The recipe below is for a normal breakfast. Therefore, I have generously used chopped onions. The measurement given below serves 3 people.

 What You Need:
1 Sabudana 1 cup
2 Green Chili Chopped 2
3 Onions Chopped 1
4 Potatoes peeled and chopped 1
5 Salt To Taste
6 Sugar To Taste
7 Cumin Seeds 1 tsp
8 Curry Leaves 7 to 8
9 Oil 2 tsp
10 Hing A Pinch
11 Coriander Leaves 1 tbsp Chopped
12 Roasted and Crushed Peanuts 2 tsp


 Steps To Make:

Soak sabudana in enough water so it is just immersed. Keep it soaked overnight.
Add salt, sugar to it in the morning.
Add chopped peanuts and mix well.
Heat Oil in a pan. Add hing.
Add cumin seeds , curry leaves and chopped green chilies.
Once cumin seeds start spluttering, add the chopped onions and potatoes.
Add sabudana mixture, coriander leaves and cook for 4-5 minutes on low flame.
Khichdi is ready to be served

Serve Sabudana Khichdi with Beaten curd. 

Grated Carrot Salad | Gajar Koshimbir | गाजर कोशिम्बीर



This is a simple carrot salad slightly tempered with mustard seeds, cumin seeds and curry leaves. Many don’t like eating carrots. However, carrot being a highly nutritious root vegetable, it is highly recommended in your daily diet. Carrot made this way makes it extremely delicious and edible happily for many.

What You Need:

1 Grated Carrots 6
2 Grated Coconut 1/2 cup
3 Oil 2 tsp
4 Hing A pinch
5 Chopped Green Chilies 2
6 Dry Red Chilies 1
7 Salt To taste
8 Cumin Seeds 1 tsp
9 Mustard Seeds 1/2 tsp
10 Curry Leaves 8 to 10


Steps To Make:

Heat oil in a non stick pan.
Add hing, mustard seeds and cumin seeds.
Add chopped green chillies and curry leaves.
Add grated carrot and grated coconut to it.
Toss for 2-3 minutes.
Add salt to it and mix.

Carrot Salad is ready to serve.

Makhana Aur Sabudana ki Kheer | Lotus Seeds and Sago Milk Pudding | मखना और साबूदाना की खीर



















Lotus Seeds or Makhana are extensively used in northern and eastern part of India in their food. They are also widely used in Chinese Cuisine in manufacturing some medicines.

In India, the most common dish is its use in milk pudding or kheer.
Generally people add it to sweetened and condensed milk and serve with fried dry fruits. I have added soaked sabudana or sago to give it a slight variation.

The recipe below will serve 4 people.

What You Need:

1 Makhana or Lotus Seeds 1 tea cup
2 Tapioca/Sago ¼ cup soaked in half cup water for 30 minutes
3 Jaggery/Sugar/Brown Sugar ½ cup
4 Cashew Nuts 7 to 8
5 Raisins 7 to 8
6 Saffron 3 to 4 strands crushed
7 Cardamom 2
8 Ghee or Clarified Butter 2 tsp
9 Milk 2 and half cups

               
Steps To Make:

Heat 2 tsp ghee in a pan. Fry the Cashew nuts till it is nice and golden. Drain and keep aside.
Follow it up with raisins. Keep it aside too.
Next fry the lotus seeds.
In a non-stick pan, add milk , saffron and cardamom.
Add Sago along with the water in which it was soaked.
Add lotus seeds.
Allow milk to come to a boil.
At this point, add sugar, fried cashew nuts and raisins.
Cook for 2 to 3 minutes more or till you see milk has got the right consistency you want your pudding to be.

Note: Milk need not be reduced like normal rice pudding as tapioca helps to give that nice thick consistency to the milk

Udupi Okra Sambar


Udupi Sambhar is one of the most yummy lentil recipe and many who are aware of the flavors will vote for it above all other Sambhar Recipes available. The key to the recipe is the fresh made sambhar masala paste, yes you read it right, rather than the powder. For the authentic sambhar taste, you need to use the Byadaki Chilies rather than any other dry red chili. These chilies are not extremely spicy but you need to be careful while choosing your spice level. The use of tamarind and jiggery do help to reduce the chilliness to some extent. You can add as many vegetables to it as you want and serve with rice to make a complete meal.. I chose to add only okra or ladiesfinger and few drumsticks. No Sambhar is complete without drumsticks.

An offbeat information : Do you know Sambar is also the name of an animal and is Tiger’s most favorite meat.

The measurement given below will make Sambhar for 4 people.


What You Need:

1 Toor Daal 1 cup
2 Water 3 cups
3 Turmeric Powder 1 tsp
4 Salt To Taste
5 Jaggery 1 lemon size
6 Tamarind 1 lemon size
7 Coriander Leaves Chopped 2 tbsp
8 Curry Leaves 10 or 12
9 Cumin Seeds 1 tsp
10 Mustard Seeds 1 tsp
11 Asoefotida 1 tsp
12 Okra cut into 1 inch long piece 250 grams
13 Drumsticks 5 to 6

14 Oil For cooking



For the Sambhar Masala Paste

1 Byadaki Red Chili 4 to 5
2 Cumin Seeds 1 tbsp
3 Coriander seeds 1 tsp
4 Fenugreek Seeds 1 tsp
5 Grated Coconut 2 tbsp
6 Urad Daal (optional) 1 tbsp
7 Oil 1 tsp

Steps To Make:

Heat 1 tsp oil in a non stick pan.
Add okra and cook till there is no sliminess and okra is almost cooked.

Heat 1 tsp oil in small pan.
Add all the ingredients except coconut and fry for 2 3 minutes on low.
Allow it to cool down.
Add grated coconut and 1/4th cup water.
Grind to a fine paste.
You will get a  nice red paste.
Keep it aside to use later.

Pressure cook lentils, water, salt and turmeric powder.
Use a hand churner to blend it smooth.
Please don’t use an electric blender.

Soak tamarind in ½ cup hot water.
Extract juice and keep aside.

Heat 1 tbsp oil in a pan.
Add hing, mustard seeds and cumin seeds and allow it to splutter.
Add curry leaves and chopped onions.
Allow it to turn light brown.
Add tomatoes, tamarind extract and drumsticks.
Add ½ cup water, turmeric powder and bring it to boil.
Add cooked lentils, sambhar masala paste and jiggery.
Bring it to boil.
Add okra and chopped coriander leaves.
Cook on high for 2 to 3  minutes more.
Your Udupi Sambhar is ready to be served with Rice and Curry or Fry of your choice.


Palak Chicken Ghee Roast


Most would agree with me that food cooked in Ghee or Clarified Butter takes the recipe to all together a different level. I came to know about Chicken Ghee Roast for the 1st time in the Show Twist of Taste which gets broadcasted in Fox Traveller Channel and Hosted by MasterChef Judge VikasKhanna . The chef inspired from Chicken Ghee Roast invented a completely different dish as that’s the concept of the show. Unfortunately, the secret to original recipe was never disclosed in the episode.

However, I was bent on making the traditional dish in my kitchen as it looked too tempting to me. I started my search where I always look for Konkan Dishes and Woohoo I found it here . I started  making the preparation. Everything was ready – the chicken, the marinade and then finally came the time to roast the Red Chilies for the marinate. I was zapped to find the amount of chilies that go in. My taste buds are not meant to eat chilies. My dreams were shattered. I kept thinking what do I make now since I have been dreaming about this recipe since morning. That’s when I too decided to adapt my recipe and came up with my own version of Chicken Ghee Roast. It tasted really amazing and smelled divine. That’s when I decided to post the recipe for all.

What You Need:

1 Chicken/Clarified Butter 1 kg
2 Ghee 1/4 cup
3 Tomato Pureed 4
4 Onions Chopped 2
5 Ginger Garlic Paste 2 tbsp
6 Curd 1/2 cup
7 Turmeric Powder 1 tsp
8 Spinach Bunch 1
9 Salt To Taste
10 Sugar To Taste
11 Bedke Chili 3
12 Fennel Seeds 1 tsp
13 Cumin Seeds 1 tsp
14 Pepper Corn 1 tsp
15 Cardamom 1 tsp
16 Fenugreek Seeds 1 tsp
17 Cinamon Stick 1



Steps To Make:

Boil spinach in hot water for 3-4 minutes. Blanch in cold water and grind to a fine paste.Keep aside to use later.
Heat 1 tsp ghee in a pan.
Add Bedke Chili, Fennel Seeds, Cumin Seeds, Fenugreek Seeds, Pepper Corn, Cardamom and Cinnamon stick. Roast for a minute  or two till you get a nice aroma.
Grind to a fine powder and store in an air tight compartment to use it later.
Marinate Chicken in turmeric powder and salt.
Heat Ghee in a pan. Once it is hot, add the marinated chicken and cook on high for 3 to 4 minutes.
Add curd and tomato mixture. Cover and cook on high for 5 to 6 minutes.
Add the dry spice powder, sugar to taste and cook till chicken is well cooked.
When Chicken is well cooked, add spinach paste at the end. Mix and cook for 2 to 3 minutes more.
Your Palak Chicken Ghee Roast is ready to be served.



















Oriya Ghanta Tarkari - Mixed Vegetable Curry Local to Odisha (Oriya Cuisine)






Indian Cuisine or Indian Food or Indian thali always has a balance diet to offer. When you order thali in any restaurant, you are offered with 5 or 6 different kind of vegetable dishes to make a proper meal. However, in your day to day routine, it becomes difficult to prepare an entire meal everyday in your kitchen. Hence, most regions in India have come out with their special mixed vegetable curry to compensate the above in some way. It could either be Ghanta from Odissa, Aviyal from KeralaUndhiyun from GujaratSindhi Sai bhaji , Navratan Korma , Vegetable Jaipuri etc.


Pariba Ghanta is one of the yummiest curry from the state of Odissa. It is cooked in very less oil, not very spicy , very nutritious owing to the different kind of vegetables and sprouts added to it. The only vegetables people don’t prefer adding is cauliflower and beetroot. You can add other vegetables like raw papaya, pointed gourd or parwal and suran. I didn’t get any. Hence, I have skipped them. 




What You Need:

1 Pumpkin Cut into medium size cubes 200 grams
2 Potato Peeled and cut into medium size cubes 2 big
3 Barbatti or beans cut into 1 inch long About 10 - 12
4 Carrots peeled and cut into small size cubes 1 big
5 Small brinjal cut into half 2
6 Raw Banana peeled and cut into medium size cubes 3 to 4
7 Tendli cut into half 6 to 7
8 Yam cut into small size pieces 200 grams
9 Matki 50 grams
10 Sprouted Kala Chana 50 grams
11 Sprouted Green Moong Daal 50 grams
12 Onion finely chopped 1 big
13 Tomato finely chopped 2
14 Ginger Garlic Paste 1 tbsp
15 Grated Coconut 1/2 cup
16 Mustard oil 1 tbsp
17 Mustard seeds 1/2 tsp
18 Cumin Seeds 1/2 tsp
19 Fennel Seeds 1/2 tsp
20 Fenugreek seeds 1/2 tsp
21 Kalonji or Onion seeds 1/2 tsp
22 Dry Red Chili 2
23 Green chili 1 slit into half
24 Turmeric Powder 1 tsp
25 Roasted and Powdered Cumin Powder 1/2 tsp
26 Garam Masala 1 tsp
27 Chopped Coriander Leaves 1/2 cup
28 Salt To taste
29 Sugar 1 tsp



Steps To Make:
In a pressure cooker, add all the vegetables except onions and tomatoes.
Add the 3 different vegetables, 1/4th cup of water, salt and turmeric powder.
Put the lid on and pressure cook till you hear  1 whistle.
Take the gas off immediately. Or else, you vegetables will turn into a paste.
Heat mustard oil in a kadai on high till it reaches boiling point.
Add all the seeds, red chilies and green chilies.
Add ginger garlic paste and cook for a minute.
Add chopped onions and cook till brown.
Add chopped tomatoes and cook for 4-5 minutes.
Add the cooked vegetables, sugar, garam masala and grated coconut.
Mix gently. Cover and cook for 7 to 8 minutes on medium to high flame.
Add chopped coriander leaves. Mix well and serve hot with rice or roti or paratha.


Better Butter Chicken Recipe


To speak the truth, this recipe has been inspired from one of the dishes I orderd at the Taj Gateway, Hubli. The chef has actually done a commendable job in deciding the menu, a perfect blend of regional, Indian and Continental dishes. They also serve homemade thali prepared in a local kitchen .I was very much impressed by the chicken I ordered there. So, I decided to replicate the same recipe in my kitchen. My hubby says it tastes better :P and my best chicken curry recipe ever. The gravy is dominated by the flavours of tomato, fennel powder and the creamy texture is infused with help of curd rather than full cream.

What You Need:

1 Chicken With Bones or Boneless 1 kg
2 Tomato Pureed About 5
3 Curd 1 cup
4 Kasuri Methi Crushed 1 tsp
5 Chicken Tandoori Masala 1 tbsp
6 Red Chili 1 tsp
7 Ginger Garlic Paste 1 tbsp
8 Cream 1 tsp
9 Oil 1 tbsp
10 Cardamom 5
11 Fennel Seeds 1 tbsp
12 Kasuri Methi Crushed 1 tsp
13 Lemon Juice 1 tsp
14 Salt To Taste
15 Sugar 1 tbsp
16 Butter 1 tbsp




Steps To Make:
Marinate Chicken with Ginger Garlic Paste, Curd, Red Chilies, Lemon juice and Tandoori Chicken Masala for an hour if possible.
Dry roast fennel seeds and cardamom for 5-6 seconds. Grind to a very fine powder and store in an air tight container to be used later.
Heat oil and butter in a deep pan.
Add tomato puree and cover the pan.
Cook tomatoes on low for 8 to 9 minutes.
Check in between to prevent the gravy from sticking to the bottom.
Add the marinated chicken to it.
Add salt and sugar to taste. Cover the pan and cook chicken on low to medium flame.
Heat butter in a separate smaller pan.
Add dry crushed kasuri methi/ fenugreek leaves to it. Once the dry leaves turn brown and you get a nice aroma of it, add the tempering to chicken.
Cook chicken on medium flame for about 10 to 12 minutes.
Add the fennel and cardamom powder to it.
Mix well. Cook for another 2-3 minutes.
Chicken is ready to be served.

Take out on a serving bowl and spread cream on top of it.