Oats upma
This dish is a great way to get a healthy start to your day. With the oats and veggies, you’re getting plenty of fiber, vitamins, and minerals. Oats are fantastic for digestion and keeping you full.
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Veg Noodles recipe (Chowmin)
This dish is a simple yet delicious vegetable stir-fry noodles, perfect for a quick and satisfying meal. Easy to Make: You can whip it up in about 20-30 minutes, making it ideal for a busy day.You can add whatever vegetables you like. The noodles are Read more
Macha Besara (fish in mustard gravy)
Macha Besara is a traditional dish known for its rich and flavorful mustard-based gravy. This dish typically features rohu or catla fish, which is prized in Bengali cuisine for its delicate texture and taste.
Macha Besara
The preparation involves frying the fish until it's crispy and then simmering it in a tangy and spicy mustard gravy infused with aromatic spices and herbs.The gravy is made using a blend of mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and a mix of spices including turmeric and red chili powder. The addition of dry mango imparts a subtle tartness that balances the richness of the mustard oil and spices, creating a complex and flavorful sauce. This dish is often enjoyed with steamed rice, making it a comforting and satisfying meal.
Ingredients
- Rohu fish: 200 gm
- Mustard oil: 5 tbsp
- Onion sliced: 1 large
- Tomato chopped: 1 small
- Garlic: 10-12 cloves
- Green chili: 1
- Red chilies: 2
- Coriander leaves: A handful
- Fennel seeds: 1 tsp
- Fenugreek seeds: 1 tsp
- Cumin seeds: 1 tbsp + 1 tsp
- Mustard seeds: 1 tbsp + 1 tsp
- Turmeric powder: 2 tsp
- Red chili powder: 1 tbsp
- Salt: To taste
Instructions
- Step 1: Prepare the Fish
- Clean and marinate the rohu fish with turmeric powder and salt for 15 minutes.
- Heat 3 tbsp mustard oil in a tawa (pan).
- Fry the marinated fish for 2 minutes on each side, then for another 2-3 minutes per side until cooked well.
- Remove the fish from the pan and set aside.
- Step 2: Make the Mustard Paste
- In a jar, combine 1 tbsp mustard seeds, 1 tbsp cumin seeds, garlic, and red chilies.
- Add a little water and blend to make a fine paste.
- Step 3: Prepare the Gravy
- Heat 2 tbsp mustard oil in a kadhai (wok).
- Add mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds.
- Add sliced onion and cook until translucent.
- Add curry leaves and cook for 2 minutes.
- Add the prepared mustard paste and cook for a few seconds.
- Stir in turmeric powder, salt, and red chili powder.
- Add chopped tomato and cook until it softens.
- Pour in 1 cup of hot water and bring to a boil.
- Add the dry mango and let it boil for 2-3 minutes.
- Add the fried fish and cook on medium flame for 3-4 minutes.
- Carefully turn the fish and cook for an additional 2-3 minutes on low flame.
- Serve the Macha Besara (fish in mustard gravy) hot with rice.
Janhi bhaja (Ridge Gourd)
Ever heard the Janhi bhaja dish? Basically, a type of side dish, which is greatly acclaimed by the people of Odisha. A simple dish with few ingredients to carry on with and you’ll obviously be left with a juice taste, at the end..!
Soya chunks (Dry) recipe
If you’ve ever tried, Soya Chunks curry recipe, you must’ve surely noticed, how delightful, the dish is. It is known for its rich flavors.
About the Soya chunks
It is made using the chunks, filled with protein and fiber, making it a nutritious choice. The curry is not particularly spicy but has a gravy like consistency. It is basically a blend of Indian spices like garam masala, turmeric, and coriander powder. Onions, garlic, and tomatoes are sautéed properly. Then the soya chunks were added, allowing them to soak up all the delicious flavors. It is often enjoyed with rice or roti, which makes it a filling and satisfying meal option.
Soya chunks curry
Ingredients
- 1 cup Soya Chunks approximately 50 grams
- 2 tablespoons Oil
- 1/4 teaspoon Fennel seeds
- 1 Onion
- 1 tablespoon Crushed garlic
- 1 Tomato
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Coriander powder
- 1 1/2 teaspoons Garam masala
- Turmeric powder
- Coriander leaves for garnish
- Salt to taste
Instructions
- Boil water in a saucepan.
- Add salt to the boiling water.
- Add the soya chunks to the boiling water.
- Cook for 5 minutes.
- Drain the water and squeeze the soya chunks gently.
- Heat 2 tablespoons of oil in a pan.
- Add chopped onion and crushed garlic to the pan.
- Sauté until onions turn translucent.
- Add chopped tomato (if using).
- Add turmeric powder and salt to taste
- Add the boiled soya chunks to the pan.
- Stir in 1/2 teaspoon of chilli powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala.
- Mix well with the masala.
- Add a little water to adjust consistency.
- Cook on low flame for 7-8 minutes, stirring occasionally.
- Garnish with chopped coriander leaves.
Honey Chilli Potatoes
Honey chilli potatoes are such a treat, both for the eyes and mouth. Imagine crispy potato fries coated in a sweet and spicy sauce. Be it for the potato lovers or chinese lovers, no one can deny the easy-peasy tasty recipe. The combination of honey, Read more
Onion Paratha/ Pyaz ka paratha recipe
Paratha the most favoured dish among Indians and obviously Punjabi’s. Either to show our culinary skills or to share our side of love, we generally prepare these for our loved ones. There are different types of parathas, in which Onion Paratha/ Carrot Onion Paratha hold Read more
Raj Kachori / Bhel Puri
Raj kachori is a popular Indian street food and a variant of the kachori, which is a deep-fried pastry filled with a variety of things. Raj kachori is a beloved street food in India, where it originated. It fills the essence of Indian chaat culture, which celebrates the combination of various flavors and textures in a single dish. Raj kachori has gained popularity and is sometimes served as a main course due to its large size and variety of masala fillings.
Key Features
Size and Shape: Raj kachori is larger compared to regular kachoris, resembling a size of a bowl. It is typically crispy on the outside and hollow inside, allowing for generous stuffing.
Preparation: The outer shell or crust of Raj kachori is made from a dough of plain flour (maida), semolina (sooji), and sometimes a pinch of baking soda to aid in puffing up when fried.
- The dough is rolled out into thin circles, similar to pooris, and deep-fried until golden brown and crispy.
- Stuffing:Once fried, the hollow kachori shells are filled with a variety of savory and tangy ingredients.Common stuffing includes boiled potatoes, sprouted moong beans (green gram), chickpeas, moong dal pakodas (fritters), yogurt (curd), various chutneys such as green coriander chutney and sweet tamarind chutney, pomegranate seeds, and sev (crunchy noodles).
- The stuffing is layered into the kachori shell, ensuring a mix of textures and flavors in every bite.
- Toppings and Garnishes:
- Raj kachori is often topped with additional yogurt, chutneys, spices such as cumin powder, black salt, and red chili powder, and sometimes fresh herbs like cilantro.
- The final garnish of sev adds a crispy texture and enhances the overall taste and look.
- Serving and Enjoyment:
- Raj kachori is typically served immediately after assembly to maintain its crispiness and freshness.
- It is enjoyed as a flavorful and filling snack, often found at street food stalls and chaat corners across India.
Odisha Bhel Puri/ Raj Kachori
Raj kachori is a popular Indian street food and a variant of the traditional kachori, which is a deep-fried pastry filled with a spicy mixture. Raj kachori, specifically, is known for its large size and elaborate toppings, making it a substantial and flavorful chaat (snack) item.
Ingredients
- For the dough:
- Plain flour maida – 1 cup
- Semolina sooji – ¼ cup
- Baking soda – 2 pinches
- Water – as needed to make a soft dough
- For frying:
- Oil – for deep frying
- For stuffing:
- Moong dal green gram pakodas – soaked, prepared, and drained
- Boiled potatoes – chopped
- Boiled green grams moong
- Yogurt curd – whisked
- Green coriander chutney
- Sweet tamarind chutney
- Pomegranate seeds
- Sev
- Salt
- Cumin seeds
- Black rock salt
- Red chili powder
Instructions
- Preparing the Dough:
- In a bowl, mix together plain flour, semolina, and baking soda.
- Gradually add water and knead into a soft dough, similar to poori dough.
- Cover the dough with a cotton cloth and let it rest.
- Shaping and Frying the Kachoris:
- Heat oil in a deep frying pan over medium-high heat.
- Divide the dough into small lemon-sized balls.
- Roll each ball into a smooth round ball.
- Roll out each ball into a thin circle, similar to a poori, ensuring it’s not too thin at the center.
- When the oil is hot, gently slide a rolled kachori into the oil.
- Press lightly with a slotted spoon so it puffs up.
- Fry until golden brown and crisp, flipping once to ensure even frying.
- Remove from oil and drain excess oil on paper towels. Let them cool completely.
- Stuffing the Kachoris:
- Once cooled and crispy, gently break a small opening in each kachori.
- Stuff each kachori with:
- Moong dal pakodas
- Chopped boiled potatoes
- Boiled green grams
- Whisked yogurt (curd)
- Green coriander chutney
- Sweet tamarind chutney
- Pomegranate seeds
- Sev
- Sprinkle with salt, cumin powder, black salt, and red chili powder to taste.
- Drizzle a little more yogurt and sweet chutney over the stuffed kachori.
- Serving:
- Serve the stuffed Raj kachoris immediately after assembling.
Notes
Tips:
• Ensure the oil is hot enough before frying to achieve crispy kachoris.
• Let the fried kachoris cool down completely to achieve the desired crispiness.
• Prepare all the stuffing ingredients ahead of time for easier assembly.
Chicken Biryani
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