Kau Macha Fulakobi Tarkari

Kau Macha or climbing gouramis are so named due to their ability of climbing out of the water and walk short distances...

Kau Macha Fulakobi Tarkari

Kau macha is a yet another favorite fish from my childhood days.I love each and every item of this fish..During my childhood i ate this Kau macha fulakobi(cauliflower) tarkari made by my Grand Mom very often...I love Kau macha besara and Kau macha gota bhaja as well...:-)

Kau Macha Fulakobi Tarkari

Check the full recipe here :- Kau Macha Fulakobi Tarkari

This is a very delicious and rich in flavor curry to try with hot rice....so try it and enjoy...:-)

Jaipuri Murgh Masala

Wanna try delicious, spicy and a hot chicken dish, then here it is:- Jaipuri Murgh Masala is absolutely the true choice for this...:-)

Jaipuri Murgh Masala

I tried it with Maharastrian style Masale Bhat..U can have it with Plain rice, pulao, roti, chapati, naan or paratha....

Check out the details of the Jaipuri Murgh Masala at my website and try out the yummy food...:-)

Aloo Gosht in Karim's Style

Karim hotel's one of the best dish is Aloo Gosht, and this is our all time favourite from karim's ..:-)
Master chef Pankaj Bhadouria once showed the way how to make the famous Aloo Gosht in Karim's style....After watching the show, my hubby insists to make that at home the next sunday, so i tried and the outcome s just WOW, the taste, looks almost everything is similar to what we had at the famous restaurant..

Aloo Gosht

So  i am sharing the recipe for all of you to try it out...plz check it out at my website..Looking forward to ur lovely comments and suggestions.....:-)

KFC Style Fried Chicken

Hello Friends, hope u all r doing gr8...KFC-The name says it all...:-)

http://www.mugdhamohanty.com/2012/08/kfc-style-fried-chicken.html

Its long, i posted any thing in my blog, so  sorry to all of you..actually i was busy wid my kiddo, my lil darling son Bhaumik(Sonu)..So here is the hot spicy treat for U all...enjoy...:-)
I created my own website http://www.mugdhamohanty.com  , and will b updated all my things there itself...so its a request to all of U(my dear friends) to visit my site and guide me to do well..:-)

So Friends, enjoy my Hot and spicy treat for you all:- KFC Style Fried Chicken..:-)

Rajasthani Laal Maas

Laal Maas that literally translates to Red Meat, which is a royal treat of rajputana kitchen..Its a perfect spicy, hot, very delicious aromatic recipe for a cold winter night..but people with weak stomach, plz avoid it, as it is a very hot(both chilli hot and spice hot)dish...But me and my family love the taste of this dish a lott..So i love to share it with u all...:-)

Cooking Time-1hr
Serves-4


Ingredients


1 Kg Mutton(Cut in to medium sized chunks)
3tbsp Dry Red Chilli paste
5-6 Whole Dry red chilli
6-7 Crushed Dry red chilli
1 1/2 cup Ghee
1/2 cup Curd
1 tbsp Garlic paste
7-8 Green Cardamom
3-4 Black cardamom
2'' Cinnamon stick
1 tsp Cumin seed
3 Bay Leaves
4 Medium sized Onion-sliced
7-8 Cloves of Garlic-chopped
3 tbsp Coriander Powder
Salt to taste

Method


Heat ghee in a heavy bottomed vessel/Handi.
Add bay leaves, green cardamoms, black cardamoms, cinnamon, cumin seed and chopped garlic.
Saute for 2-3 mins and add sliced onions and again saute until they become golden brown.
Add mutton pieces, red chilli paste, salt, garlic paste to the above and saute for 5 mins.
Now add curd, coriander powder, crushed red chillies .
Cover the lid and cook stirring in between.
Cook till the mutton pieces become tender.

Then add whole dry red chillis and cook for 2-3 mins more.
Serve hot with rice/biriyani/roti/paratha/naan...enjoy..:-)

Egg Mayo Sandwich

This is a really short and simple recipe. Egg mayo sandwich must be the easiest and fastest nutritious breakfast/snack any wife/mom can prepare for her hubby/kids. . If you are making them for breakfast, you can prepare the hard boiled eggs the night before so that you cut down on the preparation time in the morning... I think it’s a nice treat to have this as breakfast/snack or u can also take it n ur lunch box or carry it for picnic..I learned them from one of my friends, when i was in Bangalore... :-)
And here it goes:-

Ingredients


3 hard boiled eggs- chopped finely
1 tomato - chopped
few chopped coriander leaves
2 tbsp mayonnaise
salt to taste
freshly cracked black pepper
8 soft white bread slices
butter or cheese spread

* Method for making hard boiled eggs


To cook perfect hard boiled eggs, place eggs in saucepan of cold water (enough water to cover eggs).
Bring to a boil for about 2-3 minutes, off the flame and cover with lid for about 10 minutes.
Rinse the eggs with cold water till they are cooled.
Crack the eggs gently with a spoon and remove shell.

Method for making egg mayo sandwich

In a bowl, mix evenly chopped egg, mayonnaise, salt and pepper.
Spread some butter or cheese spread on a slice of bread.
Then spread egg mayonnaise mixture you made in step 1, chopped tomatoes and coriander leaves.
Top with another slice of bread. Cut into half diagonally if desired before serving...enjoy..:-)

*Sending this recipe to Priya & Aipi's Bookmarked Event

Ayeesha's Any One Can Cook

& Iftar Moments Hijri 1432

Srivalli's Sandwich Mela - July 20th

Shobha's Cook It Healthy: Proteinicious - July 20th

Deepthi's Healthy Snacks

and Quick and Easy recipes

Mutton Achari & Some Good News

Sorry to all my friends for not posting any recipe in the passing days as i was a bit busy with my lil kid..He is now 1.6 yrs old and he just wanna roam and explore all over the house..so u can understand how it is with a me...hee hee im nt complaining at all..as im really enjoying all his questions,his lil clear/unclear words, half sentences he utters, his lil steps of dance while listening music...i really enjoy every bit of his activities..and thats the reason i cdnt blog more...But today after making a gr8 recipe, i just cdnt stop myself from sharing it with all of u...so now im here to blog again after my son went to sleep.... :-)

The dish, Mutton Achari is a  hot and tangy mutton cuisine from the Awadh region of Uttar Pradesh, India....Some days back, when i was just changing the channels in TV, I saw  Mutton Achari cooked by one participant in a cookery show called Master Chef - I..after seeing, i just made my mind to cook this..and it really turned out as a very tasty and yummy recipe..I just made lil verifications with the chilli part as me and my hubby cdnt eat too much chillies...any ways its enough talking now...
lets go to the recipe part..and here it goes:-

Ingredients

500 gm mutton
4 tbsp mustard oil
2 large chopped onions
2 tbsp ginger-garlic paste
6 dried red chillies(I used only 2)
1tsp garam masala powder
1 tbsp coriander powder
1 tsp saunth powder
1 tbsp cumin powder
1 tbsp whole garam masala
(Cinnamon, cardamom(green+black), black pepper, Cloves )
1 tbsp khus khus paste
mint leaves for garnish
salt and water

Achar masala:

1 tsp onoin seeds,
1 tsp methi seeds,
2 tsp mustard seeds,
2 tsp fennel seeds,
1/2 tsp Ajwain seeds,
2 tsp dry mango powder,
salt with 1 tbsp mustard oil.
12 green chillies (Achar wali)
(I used only 2)
12 cloves

Method
 
Dry roast and then grind to make masala powder from all the seeds written for Achar Masala..
Mix the above powdered masala with mustard oil and dry mango powder and keep aside, this is the achar masala..
Slit and deseed green chillies and fill them with achar ka masala, seal them with cloves.


In a pan heat mustard oil and put whole garam masala.
Add onions and fry till brown.
Add ginger-garlic paste and fry another 2 mins.
Add all powdered masla and fry till oil come up.
Add mutton and fry on a high flame for 2 minutes.
Add kush khus paste and fry 2 more minutes.
Add water and salt and cook till mutton is nearly done.
Add stuffed green chillies and dry red chillies .
Cook till mutton is fully done and the gravy thickens.
Garnish with mint leaves.
Serve hot with roti/naan/paratha/rice/biriyani....enjoy... :-)

*Sending this to Shobha's Cook It Healthy

Good News:-

I am so happy to get awards from one of my friend Silpi who has a very delicious blog called It is tsty ma!...i will soon post all those awards in my blog...:-)

I am also very happy for being declared as the winner of an event  Healing Foods 's round up started by Krithi of Krithi's Kitchen , in which i sent ripe banana fritters... :-)

Will post all these exciting and hapywala things in details soon n my next post...till then do visit my blog and give ur sweet comments as always...tc and happy blogging...:-)

Machha Jhola

Fish or Machha(in oriya), rings a bell in all Oriya’s palates....it has always been part of the Oriya food. Oriyas like any other east Indians very fond of Fish. Though Orissa has a comparatively longish coast line, the preferred palate dictates the taste for fresh water fish than marine water fish. The species that normally see its way to the plate in a normal Oriya household are Hilsa (called Ilisi in local lingo), Rahu (called Rohi locally), and Catla (called Bhakura). Apart from these there are some very famous small sized fish that are normally favoured over others. A typical Oriya meal is served with Rice thus making a need for a curry with enough gravy to use with it and Machha Jhola is just the same...more than the fish, the aroma soaked gravy or Jhola is just enough to gulp away 2-3 servings or more of steamed rice.... :-)
and here it goes:-

Ingredients:


500gms fish (Preferably fresh water fish like Rohu, Catla, Hilsa. But you can use any other fish you like.)
Oil for deep frying the fish
(im using mustard oil as i prefer it for non-veg dishes spl for fish)
3 tsp  oil for curry preparation
1/2 tsp oil for marination
1 tsp sugar
1/2 tsp coriander powder
1 tsp cumin powder
1 large onion
9-10 garlic flakes
2-3 dry red chilies
1 large tomato
1/2'' ginger
2 tsp Mustard seeds(soaked in water for 30mins)
1 tsp pancha phutana
1 1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste

Method:

Grind mustard seeds by adding water as needed to a smooth paste.Keep aside in a bowl.
Then grind red chillies,garlic flakes, ginger and half of the onion to make a smooth paste and keep aside.
Wash fish properly in water.
Add salt ,1/2 tsp mustard oil and 1 tsp turmeric powder to it and mix it well .
Keep aside for 10 minutes to marinate.
Chop the onions and tomatoes.
Heat oil in a kadai/pan and deep fry the pieces of fish till they are red.
Remember not to over-fry them. Keep them aside.
In a pan heat 3 tsp of mustard oil..add 1 tsp sugar to the hot oil.
When it turns to brown add pancha phutana ,when they started crackling add chopped onions.
Sauté them by adding chilli powder and salt, till golden brown.
Add the ginger-chilli-garlic-onion paste into to it.
Saute for 2 mins and add the chopped tomatoes to it.
Lower the flame and sauté it for 4-5 mins till they are nicely brown and oil evaporates.
Add cumin powder, coriander powder, 1/2 tsp turmeric powder with the mustard paste to the above masala.
Add 2 cups of water to it and stir well to mix . (You can add water according to your preference of thickness of gravy)
Cover the lid of the pan and leave it for 2-3 minutes till the water starts to boil.
Add the pieces of fried fish into it.

Let it boil for 5-6 minutes with the lid on.
Serve it hot with steamed rice and enjoy...:-)

*Sending this to Shobha's Cook It Healthy

Garlic Chicken

Garlic Chicken is a popular Chinese recipe..its an easy to make dish in which we have to stir fry chicken pieces, seasoned with garlic, chili and sauces...and here it goes:-

Ingredients

500 gm  Chicken
10-15 Flakes of Garlic ( Chopped )
1/2 Cup Vinegar
2-3 Green Chillies ( Chopped )
1/4 Cup Soya Sauce
1/4 Cup Tomato Sauce
1/2 tsp Ajinomoto
1/2 tsp Cumin Powder
1 tsp Pepper Powder
1 tsp Red Chilli Powder
Salt to taste
Few Chopped Coriander Leaves.

Method

Marinate the chicken pieces with salt and vinegar. Keep aside for 3 hours.
Heat oil in a kadai/pan and fry the chicken pieces till the colour changes. Keep aside in a bowl.
Fry the chopped garlic and green chillies in the remaining oil for 2-3 mins.
Add soya saucse, tomato sauce, cumin powder, red chilli powder, pepper powder and the fried chicken pieces to the garlic.
Stir Fry for 4-5 mins.

Add ajinomoto and mix well. Garnish with chopped coriander leaves.
Serve hot with rice/fried rice/roti/paratha/naan...enjoy.. :-)

*Sending this to Shobha's Cook It Healthy

Chicken Jagatpuri

Chicken Jagatpuri is very much similar to the chicken masala recipe, with a wonderful garnishing of fried eggs..The dish is very tasty with full of aroma and the garnishing made it more tempting and inviting..This is made by my husband and the name is dedicated to the place, where he had it...My husband during his bachelor days was a big fan of this dish made in a Dhaba of Jagatpur, a place in Cuttack, Orissa, India...So we kept the dish name as chicken jagatpuri...:)...and here it goes:-

Ingredients

Chicken - 1 kg

Onions(big) - 4 nos
(sliced thin)
Tomato(medium) - 2 nos
(cut into pieces)
Yoghurt/Curd - 2 tbsp
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Red chilly powder - 2 tbsp or as reqd
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Cumin(Jeera) powder - 1/2 tsp
Cinnamon - 1'' stick
Cloves - 3 nos
Salt to taste
Mustard Oil
2 hard boiled Eggs - Crushed  and fried for garnishing

Method

Marinate the chicken with little chilly powder, turmeric powder, curd, 1 tsp Mustard oil and salt.
Keep aside for 30 mins.
Hard Boil 2 eggs. Peel their skin and crushed them.
Heat oil in a pan/kadai and fry the crushed eggs for 2-3mins and keep aside..

Heat oil in the same pan/kadai.
Add 1 tsp sugar, when it turns to brown, add  cinnamon and cloves and fry for a min.
Add onions and fry, till they turn brown.Add the ginger-garlic paste and saute.
Add tomatoes and fry, until they blend well.
Add chilly powder, turmeric powder, coriander powder, cumin powder and pepper powder.
Fry for 2 mins.Add the marinated chicken and fry for 5-10 mins.
Add water as needed to the chicken.
Cover and cook, until the chicken is done and the gravy thickens.

Garnish with the fried eggs and serve hot with roti/paratha/naan/rice/biriyani....enjoy

Chingudi Besar dia Bhaja/ Prawn Fry with mustard paste

Prawn or chingudi(in oriya) is one of my favourite non veg...
Chingudi Besar dia Bhaja/ Prawn Fry with mustard paste is a recipe from my Mom's kitchen...and here it goes:-

Ingredients:


3-4 prawns(big size)
We can use small prawns with shell (chhota chingudi) for this recipe..
1 small onion-chopped
3 tsp mustard paste
(prepare by grinding  2 tsp mustard seeds, 5-6 flakes garlic )
2 tsp red chilli powder
2 tsp turmeric powder
Salt to taste
Mustard Oil to fry

Method:

Clean the prawns by removing the shells.
Marinate  the prawns with 1 tsp turmeric powder, salt and oil. Keep aside for 10 mins.
Heat oil in a pan or kadai.
Add the chopped onions and fry for 2 mins.
Now add the prawns with the mustard paste to the kadai.
Also add the turmeric powder,  red chilli powder and salt along with 1/2 cup of water.
Mix well. Put the gas on medium flame. Stir frequenty.
Cook until it all becomes dry.
Serve with hot rice.

Mutton Rara

Mutton Rara, i had this dish in resturants, and loved it a lot...but the name makes me think, as u, doesn’t it? Why Ra-ra? Why not Ba-ba? Or Fa-fa? There’s definitely got to be a story behind it.

So i googled and got a fantastic story from a very nice site i.e; http://aapplemint.com/of Kajol.....She narrated the story she heard , in such a lovely way, that i just copied it from her site and  the legend goes like this:- The Chhota Nawab of Awadh, and the Rajkumari of Jaipur were madly in love with each other. They wished to be together but life had other plans. They had a clandestine love affair and their families found out. The princess was whisked away to a fortress surrounded by deep waters and guarded by an evil witch. The prince yearned for his ladylove, but was unable to get in. The witch was clever and unforgiving, but she had one weakness: mutton. The prince called down the finest bawarchis of his great empire for one task only: to create a mutton dish so delicious that it would render the witch powerless. And so the dish was prepared near the moat of the bewitched castle … Cooked slowly and patiently in whole spices – spices that had made Hindustan famous all over the world – black cardamom, green cardamom, bay leaves, cinnamon sticks, cloves, whole black peppercorns, star anise, cumin seeds and Kashmiri red chillis. They cooked and they stirred and as the masalas roasted the deep sensuous aromas arose and wafted through to the fortress. The meat simmered and began to tenderize, and the witch could not control herself and magically transported the pot to her chamber. She loved the preparation so much, that she actually gave the Rajkumari away to the Chhota Nawab and blessed them with eternal happiness. The magnanimous prince named the magical preparation after the witch, whose name was Rara … hence Mutton Rara.

Their might not be any princely love story in truth....The dish, however, is royal and extravagant in every way, and needs to be made with a lot of love and a little bit of effort.I just followed applemint's recipe with the addition of ghee in place of olive oil to get a more aromatic and authentic taste..

Ingredients

1 cinnamon stick
2 whole black cardamom
4 green cardamoms
4-5 whole black peppercorns
2-3 cloves
1 star anise
1-2 bay leaves
7-8 dry whole red kashmiri chillis – deseeded, soaked in hot water and ground to a paste
1 tsp cumin seeds
1 tbsp ginger paste
1 tbsp garlic paste
250 gms Mutton mince
500 gms leg cut into cubes (with bone n all)
2 onions finely chopped
3-4 tomatos finely chopped
2 tbsp thick curd
1 tsp turmeric
1 tsp corriander powder
1/2 tsp garam masala
salt to taste
3 tbsp Ghee

Method
 
Take a kadai with a heavy base, pour in the ghee.
As it begins to smoke, fry all the whole spices till fragrant, and add the onion, ginger and garlic.
Sautee till soft and add in the mince, frying it well and continuously, till you can see each grain of the mince. Add the tomatoes and keep frying the mixture.
Now add the mutton pieces as well as the remaining spices, and give it a good stir.
Keep stirring till you see the tomatoes break in, absorb the spices, and start to form the gravy.
Cover with a lid and let it simmer slowly for about 40 minutes, adding water when necessary.
When the meat is tender and you begin to see the oil separating from the gravy, add the thick curd, stir, and turn off the heat after 5 minutes.
Serve hot with Roti/Naan/Paratha/Rice/biriyani.

Bread Roll and glad to mention my 1st award

Bread Roll was one of the fantastic things i have ever tried. It tasted awesome. Thanks to Deepa of Hamaree Rasoi for such a wonderful dish...I just followed her step with a lil variation and got an interesting breakfast to taste...Here it goes:-

Ingredients

4 bread slices(I used white bread)
2 boiled potatoes
1 cup finely chopped vegetables(carrots,cabbage,peas, beans)
1 onion(chopped)
1 tsp grated ginger
2 tsp red chilli powder
2 tsp chat masala powder
1 tsp garam masala powder
2-3 green chillies (chopped)
1 egg
salt to taste
oil for frying

Method

Remove the bread crust and keep aside.
Smash the boiled potatoes.
Heat oil in a kadai/pan and add the chopped onions.
Fry tiil golden brown. Add green chillies,ginger and chopped vegetables.
Fry for 1 min and add smashed potatoes, red chilli powder, chat masala powder, garam masala powder, salt and mix well.
Remove from fire and allow it to cool.

Soak bread pieces in water one at a time and gently squeeze it by pressing between the palms.
Put the potato mixture inside the bread.
Fold and sealed the edges together with little water..
(Here water will work for binding)
Follw the same procedure for other breads.
Beat egg in a bowl.
Heat oil in a kadai.
Dip the bread rolls in beaten egg and fry till golden brown..
Enjoy with tomato sauce or any sauce or chutney of ur choice..

* Sending this recipe to Priya of Mharo Rajasthan's bookmarked Recipes Event

Glad to mention my 1st award shared by my dear friend of  Oriya Rasoi, whose blog is having all the oriya recipes, and who is a gr8 cook as well..Thanx a lott to u..

Kankadaa Jhola/Crab Curry

Crab, I am sure rings a bell in all Oriya’s palates. Well it has always been part of the staple Oriya food..
A typical Oriya meal is served with Rice thus making a need for a curry with enough gravy to use with it. More than the crab, the aroma soaked gravy or Jhola is just enough to gulp away two servings of steam rice. Let’s get down to work… and try to cook a very simple crab curry called as Kankadaa Jhola...

Ingredients:

4 large crabs
2 Onions
10-12 garlic flakes
2-3 dry red chilli
1'' long ginger
2 medium tomatoes-chopped
2 tsp turmeric powder
1 tsp pepper powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp coriander powder
1-2 tsp garam masala powder
oil
salt to taste.

Method

Boil water and take out in a bowl. Add the live crabs to the bowl and keep aside for 1/2 an hr..
When the crabs are dead, take out one by one and clean...only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).
Marinate crab pieces with salt , 1 tsp turmeric powder and 1 tsp mustard oil for 15 mins.
Heat oil in a kadai, add the marinated crab pieces.
Fry till the crab pieces turns red and all the excess water evaporates.
Remove from the kadai and keep aside in a bowl.
Grind the onion, garlic, ginger,  and red chillis into a fine paste .
Heat oil in the kadai, add 1/2 tsp sugar in to it and wait till it becomes brown colour.
Add the prepared paste, red cilli powder and  salt . Cook till the raw smell goes away.

Add the chopped tomatoes and cook for 5-6 minutes till it is softened.
Add the crab pieces along with the garam masala powder,turmeric powder,  pepper powder, cumin powder and coriander powder.
Fry for another 5-10 mins.Add 4-5 cups of water. Bring to a boil .
Allow to simmer for 10 mins. Crab curry is ready to eat.
Serve hot with rice .

Soya Egg Bhurji

Soya Egg bhurji, soya served in a different style. Garlic paste adds its flavour and enhances the taste of the otherwise bland nutrela. This subzi is a protein-rich potion; protein is required for the growth and maintenance of immune cells whereas iron builds up hemoglobin. For a variation, replace eggs with paneer or even green matar...

Ingredients


1 tbsp oil
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1/2 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp Cumin Seeds
2 tsp Coriander-Cumin powder
1/2 tsp garam masala powder
salt to taste
2-3 eggs
3/4 cup soya granules , refer tip below..(chopped)
Few Chopped Coriander Leaves

Method

Heat the oil in a non-stick kadhai, add cumin seeds.
When seeds started crackling, add onions and garlic paste and sauté till they turn light brown in colour.
Add  tomatoes and cook on a medium flame for 10 minutes, while stirring continuously.
Add turmeric powder, chilli powder, coriander-cumin powder, garam masala, and salt .
Mix well and cook on a medium flame for another 5 minutes while stirring continuously, sprinkle little water to prevent the masalas from burning.
Add soya granules mix well and cook for another 5 minutes.
Beat eggs in a bowl.Add beaten egg  to the soya and mix well.
Fry for another 4-5 min, by breaking beaten eggs into small pieces until cooked well. 
Garnish with coriander leaves.

Serve hot with roti/paratha/rice..I served it with paratha....

*Tip:  To make ¾ cup of soaked soya granules soak 1/3 cup of soya granules in ¾ cup of warm water for 10 to 12 minutes. Squeeze thoroughly and use as required

Sukhua Bhaja or DryFish Fry

Dry Fish is described as any fishes which had developed a strong odour within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide.

Dry Fish or what we called it in oriya is Sukhua, which is a most common food in the households of Orissa...We have many recipes of Sukhua/dry fish like sukhua, bhaja, sukhua tarkari, sukhua poda etc...I am writing here the most common and and my fav one which is Sukhua Bhaja or dry fish fry...For this we can use the cut pieces of sukhua/dry fish or even the whole fish if it is small...

Ingredients

4-5 Pieces of Sukhua/Dry Fish
1-2 Green chilli
7-8 Flakes of Garlic
2 tbsp Mustard Seeds
1 Tomato
1 small onion(optional)
1 tsp Turmeric Powder
Mustard Oil
Few Chopped Coriander Leaves
1/2 tsp Panch Phutan(Mustard seed+ Cumin seed + Fenugreek Seed + Fennel Seed + Nigella Seed )
Salt to taste

Method

Wash the sukhua and fry in mustard oil for 2 min.

Finely chop the tomato and onion.
Make a smooth paste of green chilli,garlic and mustard seeds.
Heat oil in a kadai/pan, add panch phutan in to it.
When the seeds start crackling, add chopped onions and tomatoes.
Fry till the tomatoes become fluppy.
Now add the salt, turmeric powder and mustard paste with lil water and cook for 2-3 min..
Now add the fried sukhua/dry fish pieces to the above masala and fry till the gravy thickens..

Garnish with chopped coriander leaves.
Serve hot with rice/pakhal...

Tandoori Chicken

Tandoori chicken is traditionally cooked in a tandoor...But we can make a perfect tandoori chicken in a oven too.Since we are cooking chicken in oven,to make the chicken tender, I ended up using baking powder as a meat tenderizer and it worked really well. Use thick curd in this recipe so that the marination holds on the chicken well.....

Ingrediants:

Chicken-Leg Pieces of Chicken
Baking Powder-1 tsp
Oil-1tblspn
 
For Marination:
 
Curd-1 ½ cups
Chilli powder-2 tblpsn
Pepper-1 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Coriander powder -1 tblspsn
Chat masala-2 tsp
Kasuri methi leaves-1 tblspn
Ginger Garlic paste-1 tblspn
Salt to taste
Lemon juice to taste
 
Method:

Clean the chicken and make slashes so that the chicken cooks evenly.
Add a tsp of salt,chilli powder,baking powder and mix together.Let it marinate for 15 min .
In a Bowl add Curd and all the ingredients given for marination and mix well.
Pour this over the chicken and let it marinate for 2-4 hours.
Preheat the oven to 200 degree for 10 min.
Now take a Baking tray and line it with foil.
In a small bowl mix oil and lemon juice and keep aside.This is the lemony base for the chicken.
Now place the marinated chicken in it and drizzle with a tsp of oil.
Place this in the center rack of the oven and cook for 20 min.
Now turn the chicken and cook for a further 15 min.
For every 10 min just apply the lemony base over the chicken so that the chicken does not get dry.
Now set the oven to broil and place the tray on the top rack,grill for 10 min..
Remove the chicken in a plate and serve hot with onions and mint chutney...

Machha Bhaja/Fish Fry

Machha Bhaja/Fish Fry is popularly used as a side dish for pakhala in Odisha,India...Even used as a side dish for rice/roti or u can also have it as snacks..

Though there are various versions of fish fry among different regions of the state, the most common method is to marinate the fish with turmeric, salt, mustard oil & chilly powder & then simply fry with optimum mustard oil in medium heat. But the recipe I am going to give is a slightly different version which is very crispy and tasty...

Ingredients

7-8 Belly Pieces of Fish/peti pieces of machha
Here i used Rohu fish, u can try it with other ones too with fish fillets...
9-10 Flakes of garlic.
1'' ginger
1 tsp cumin powder
1-2 tbsp curd
1 tsp coriander powder
1 tsp turmeric powder
1 tbsp mustard oil
2-3 tbsp all purpose flour/maida
1 tsp red chilli powder
salt to taste

Method

Wash the fish thoroughly.
Make a paste of garlic and ginger.
In a bowl, take the fish, add all the ingredients with gineger-garlic paste.
Mix it well and keep it for 15-20 minutes so that the fish soak all the flavors of it.

In a pan or kadai, take 2-3 tablespoon of mustard oil.
When the oil gets heated, put in 3-4 pieces of fish into the oil.
Fry it in medium heat for sometime until the fish is done.

Ensure that the masala is not burnt completely.
As soon the upper crust becomes crisp, take the fish out. Do the same for other pieces.
Serve hot .