Kancha Machha Besara

Rohi/Rohu Machha ( Fresh ) : 6 med. pieces Mustard Oil 1 tsp Mustard Seeds 3 tsp, Cumin Sesds tbsp Garlic 4/5 pods, Red chilli 1-2 Tomatoes 2 medium size, Green Chilli -2 Turmeric powder---1/2 tbsp, Salt to taste Corinder leaves for Garnishing

Grind Musterd Seeds, garlic, jeera and red chilly to a fine paste. In a karai, put, the mustard paste, add some water, turmeric powder, salt, fish pieces, chopped tomatoes, green chilly, and mustard oil and cook for 15/20 mins in a low heat….till fish is properly cooked .

If u want then you can add some more water, taste the salt. and garnish with corinder leaves and serve with rice . Aloo-Potala Bharta

10-12 Fresh Potala( Parwal) 1 Medium Sized Potato 2 Garlic Cloves, 2 Red chillis 1 Spoon Mustard Seeds 1 Spoon Oil and salt as required

Peel the Potato. Boil potato and parwal together and mash them. Add salt. Heat oil in a pan, add ustard seeds. When they splutter, add crushed garlic and the red chillis. Fry for a min and add the mashed potato and parwal to it. Enjoy this simple yet very tasty bharta with pakhala. Chandrakanti Pitha Preparation For : 4 People | Preparation Time : 1 hour (Approx) Ingredients

 Raw Moong dal- 250 gms  Sugar- 300gm  Rice – 65 gms( 1/4th of moong dal)  Cows ghee-1 tablespoon  Salt –as per taste  Oil- as required

Preparation : Step wise

 Soak the moong dal and rice in water for 1 hour.  Wash the dal and rice cleanly and grind it with little water.  Boil water in a deep dish equivalent to moong dal paste, with sugar.  When it’s boiled, add moong dal paste and salt as per taste. Stir it properly.  Reduce the heat and stir it till it becomes thick.  One way to check that the paste is done: check it with wet fingers and if it does not stick, then remove it from heat.  Grease a wide plate with ghee and pour the pre boiled mix on it. Keep the plate unaltered for 15 minutes, so that the mixture is cool and ready to cut.  Cut into shapes you desire.  Heat oil in a frying pan, and fry the cut shapes in a low flame till they are golden brown.

Moong dal and rice contain proteins and carbohydrates. You can add grated coconut to the mixture while boiling. Atta Chakuli Pitha

Preparation For : 4 People | Preparation Time : 60 Minuites (Approx) Ingredients

 Atta ( Wheat flour ) - 300 gm  Suji ( Rawa ) - 75 gm  Maida - 75 gm  Kaju ( Cashew Nut) – 20 gm  Chini ( Sugar ) - 200 gm  Pan Mahuri ( Aniseeds) - 2tsp  Nadia cora ( shredded coconut ) - 4tbsp  Tela ( Refind Tela ) - As per requirement  Luna ( Salt ) - As per requirement

 To start with, cut cashew into small pieces.  Add Wheat flour, rawa, maida, sugar, aniseeds, shredded coconut, salt as per taste and required water to make a semi liquid batter. Whip well and keep it for 30 mins.  Heat tawa (non stick will be better) on a medium flame.  Spread a little oil (1tps) on the tawa.  Take the batter in a tablespoon and spread it on the tawa like a dosa.  Turn the pitha upside down after 1 min.  When turns golden brown from each side, remove it from tawa and serve it hot.

This recipe is rich in iron, phosphorus, thiamin, raiboflowbin, nasayan. Aniseed is helpful inNadia Chitau Pitha

 Arua Chaula( Rice) -500gm  Nadia(Coconut) – 1 whole  Luna( Salt)- as per taste  Refine Tela (Refined Oil) – as required

Preparation : Step wise  Soak the rice in water for 1 hr. grate the coconut.  Make a fine paste of coconut and rice. Add salt and leave it for 1 hr.  Add water to make a thin batter out of it.  Heat oil in a tawa, pour some batter into it, and cover it.  After sometime remove from flame (the upper portion should be cooked, don’t turn it). Serve hot with boiled milk, dalma or any spicy curry. Nadia Bara Tarakaree

Preparation For : 4 People | Preparation Time : 1 hour (Approx) Ingredients

 Nadia (Cocoanut)- half a coconut(shredded)  Aalu (Potato)-300grm  Piaja (Onion)-100grm  Aada(Ginger)- 1inch  Rasuna(Garlic) -15 cloves  Tamato (Tomato)-75 grm  Besana (gram flour)- 2 btsp  Haladi Gunda (Turmeric powder) -1 tsp  Jeera (cumin seeds)-1tsp  Aleicha (Small Cardamom)- 2pcs  Lavanga (Clove) -2 pcs  Dalchini (Long Cinnamon)- 1 inch  Sukila Lanka (dry chili)-2 piece  Kacha (Green Chili) – 1 Piece  Refined oil -75 grm  Salt ( as per taste)

 To start with, make a fine paste of onion (100rm), ginger ,garlic and dry chilies.  Then, cut the unpeeled potato, into slices and boil these in a pan with water until these tenderly boiled. Then drain out the water , peel off potatoes and cut into cubes.  Chop the onion (50 grm) and green chilies. Cut the rest of the onions into thin slices and cut the tomatoes into small pieces, keep these aside.  Make powder of small cardamom, clove, and long cinnamon.  Make a fine dough of shredded coconut, gram flour, chopped onion, green chilies, salt (as per taste) and a little water to make a thick mixture.  Make small balls out of the above mixture, then heat oil in a pan, fry the balls in lower flame till it turns dark brown.  Heat the rest of the oil in another pan and add the cumin seeds. Allow spluttering.  Add the masala paste (from step-2), turmeric powder to it and stir it .Fry this paste over medium flame until it begins turning a light brown.  Add the tomatoes (from step-3), oiled potatoes and continue to fry till the paste is well cooked.  Then add 3-4 cup of water to it, add salt as per taste and stir it properly. Boil it for 10-12 minutes.  Drop fried balls (from step- 6) slowly into the boiling water. Lower the flame. And boil it for another 5-8 minutes until the gravy thickness to the desired consistency.  Add the garam masala powder (from step-4) and serve hot with rice or paratha. Nadia Jahni Posta

 Janhee (Ridge Gourd) – 500 Gm  Aloo (Potato) – 150 Gm  Tomato – 50 Gm  Piaja (Onion) – 50 Gm  Kancha Lanka (Green Chili) – 50 Gm  Haldi Gunda (Turmeric Powder) – ½ teaspoon  Tela (Refined Oil) – 4 big spoon  Rasuna (Garlic) – 12 cloves  Jeera- 1 teaspoon  Posta (Poppy Seeds)-5 teaspoon  Nadia Kora (Shredded Coconut) – 2 Big Spoon  Pancha Phutan (Panch Phoran) -1 teaspoon

 Peel the skin off the ridge gourd and potatoes and slice into small pieces.  Slice the onions into thin slices and tomatoes into small pieces.  Make a fine paste of the poppy seeds, cumin, green chili, garlic and coconut.  Heat oil in a frying pan and fry the Panch Phoran slightly. Then fry the onion slices till these turn light red.  Add the ground masala paste after that and fry it properly.  Add the tomato slices after that and mix these together well.  After the tomato slices are well mixed, add the sliced vegetables.  Add the turmeric powder and salt to taste and mix these well.  Add two cups of water to it and boil on low heat till the vegetables cooked well.  Remove the item from the flame, when little water is left. Serve it with rice or roti.

Guduguda Tarakari

 Baigana ( Brinjal/Eggplant ) - 400 gm  Kakharu ( Pumpkin ) - 250 gm  Kandamula ( Sweet Potato ) - 200 gm  Simba ( Bean ) - 250 gm  Kancha Harad ( Raw red gram ) - 250 gm  Mati Aaloo ( Yam ) - 300 gm  Kancha Kadalee ( Raw Banana ) - 200 gm  Palanga Saga ( Spinach ) - 250 gm  Kancha Matar ( Pea ) - 200 gm  Gota Muga (Green Lentil ) - 50 gm  Nadia Cora ( Shredded Coconut ) - 1 cup  Khira ( Milk ) - 250 ml  Biri ( Black gram) - 150 gm  Gua ghee ( Pure Ghee ) - 100 gm  Chini ( Sugar ) - 2tsp  Jeera ( Cumin Seeds ) - 2 tsp  Luna ( Salt ) - to taste

 To start with, soak the black gram for 2 hours. then wash it properly and make a fine and thick batter out of it. Add salt to taste to the batter , mix it well and keep it aside.  Peel off the raw red gram and bean , take out the nibelet.  Cut all the vegetables into small cubes and chop the spinach into medium pieces.  Heat ghee in a pan and deep fry the balls made out of the batter prepared until it is crisp and golden brown.  Heat ghee (2 tps) in another pan, add cumin seeds and allow spluttering. Then add the milk and water (200ml) to it.  Add all the vegetables and green lentil to the boiling milk.  Then add shredded coconut and salt to taste to the above vegetables and stir it well.  Cover the lid and cook until the vegetables become tender.  Then add the spinach.  Boil the above mixture for 5 minutes, and lastly add the pakodas to it.  Cook the above mixture for 2 minutes and serve it hot. Sada Mohura

 Kancha Kadalee (Raw Banana)- 175 grm  Saru-(Arum)- 175 grm  Desi Aalu(Yam)-175grm  Aalu (Potato)-150rm  Badi – 25 gm  Buta Dali(gram Dal)-50grm  PanMahuri( Aniseeds)-2tsp  Teja Patra(bey leave)-2pcs  Sukhila Lanka(Dry Chilli)- 3 pcs  Ghee -3btsp  Jeera(cumin seeds)- 3tps  Haladi Gunda (Turmeric Powder)- 1 tsp  Luna (Salt)- as per taste

 To start with, roast the dry chilies (1 piece) and cumin seeds in a frying pan until it urns brown and then make powder of it.  Peel off the vegetables (raw banana, yam, potato and arum) and cut these into small slices/pieces  Soak the dal in water for about 15 minutes  Heat ghee in a pan , add rest of the dry chilies , aniseeds, cumins , bay leave , allow to splutter .Then add BADI to it .Fry the badis till it turns golden brown.  Then add the vegetables, dal, turmeric powder and salt(as per taste) and fry it for 10-12 minutes stirring in between.  Add water (3-4 cups) to it ,stir it and lid with a cover. Boil it until the vegetable are tenderly cooked.  Finally sprinkle the cumin chili powder (from step -1) on it and serve with rice. Deshi Ghanta

 Amurta Bhanda (Papaya)- 200 gm  Beans - 80 gm  Sajana Chhuin( Drumstick)- 60 gm  Baigana(Brinjal, Eggplant)- 175gm  Janhi( Ridge Gourd)- 130 gm  Bandha Kobi( Cabbage)- 150 gm  Mati Aloo(Yam) – 100 gm  Kakharu( Pumpkin)-100gm  Moola( Radish)- 100 gm  Barbati( Runner Beans) -100 gm  Aloo( Potato) -150 gm  Tomato – 100gm  Piaja ( Onion)- 100gm  Kabuli Chana( Chick Peas)-50 gm  Badi – 25 gm  Dhania Patra (Coriander Leaves, Cilantro)- 25 gm  Ada (Ginger) – 25 gm  Rasuna(Garlic) – 25 gm  Refine Tela (Refined Oil) – 100 gm  Haladi Gunda (Turmeric Powder)- 1 tsp  Pancha Phutan ( Pancha Phoran)- 4 tsp  Sukhila Lanka (Dry Chili) – 1 or 2( as per taste)  Teja Patra( Bay Leaf)- 2 pcs  Tarkari Masala Powder( Curry Powder) – 2tsp  Lanka Gunda( Chili Powder)- 1tsp  Luna( Salt) – as per taste Kancha Kadali Tarakari

Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients  Kacha Kadalee(Raw banana)- 400 grm  Aalu(Potato)-150grm  Piaja (Onion)-100grm  Aada(Ginger)- 1inch  Rasuna(Garlic) -15 cloves  Tamato (Tomato)-75 grm  Haladi Gunda (Turmeric powder) -1 tsp  Lanka Gunda (Chili Powder)-1tsp  Jeera ( Cumin) – 1tsp  Sorisa (Mustard seed)- ½ tsp  Tela (Refined oil)- 6 tbsp  Luna(Salt)- as per taste

 Peel the bananas and potatoes and cut into long (1 inch) strips.  Add onion, garlic and ginger and grind into a fine paste. Cut the tomatoes into small slices.  Heat the oil (3 tbsp) in a pan and fry raw bananas and potatoes until its turns golden brown.  Heat the rest of the oil in another pan, add the mustard seeds and cumin seeds. Allow spluttering.  Add the paste to it, add chili powder and turmeric powder, stir it and fry this paste over medium flame till it begins turning light brown.  Add the tomatoes add continue to fry till the paste is well cooked.  Add the fried banana and potato to it and stir it till the vegetable fried with the paste properly.  Then add 3-4 cups of water to it, add salt as per taste and stir it properly .  Boil it , till the vegetables become tender and the gravy thickens to the desired consistency . Aalu Phulakobi Tarakari

 Phula Kobi ( Cauli Flower ) - 750 gm  Aalu ( Potatoes ) - 200 gm  Tomato ( Tomato ) -100grm  Jeera ( Cumin seeds ) -2tps  Dhania ( Coriander seeds ) -2tps  Sukhila Lanka ( Dry chilies ) -2pc  Aada ( Ginger ) - 1inch  Dhania Patra ( Coriander leaf ) - 40 gm  Haladi Gunda ( Turmeric powder ) -1 tsp  Dalchini ( Long Cinnamon ) - 1 inch  Aleicha ( Small Cardamom ) - 2pcs  Lavanga (Clove) -2 pcs  Golamaricha ( Black pepper ) -6pc  Refined oil - 4btps  Salt ( as per taste )

 Remove leaves and stem from cauliflower and cut into pieces. Peel off the potatoes and cut into cube sizes.  Heat a pan; fry the cumin seeds (1tps) and coriander seeds (2tps) together till it turns light brown.  Make a powder of small cardamom, clove, long cardamom and black pepper.  Make a fine paste of tomatoes (50 gm), dry chilies, ginger, coriander leaf(20 gm) ,the fried cumin seeds and coriander seeds(from step-2) .  Chopped the rest tomatoes (50 gm) and rest coriander leaf (20gm) and keep aside.  Heat oil (1btps) in the pan, add cauliflower and salt as per taste to it and fry till cauliflower turns light brown and keep aside.  Again heat oil (1btps) in the same pan. Fry the potatoes till it turns golden brown and remove from flame.  Heat rest of the oil (2btps) in a pan and add cumin seeds(1 tps).Allow spluttering.  Add the paste (from step-4), turmeric powder to it and stir it. Fry this paste over medium flame until it beings turning light brown.  Add the tomatoes (from step-5) and stir it properly.  Add the fried cauliflower (from step-6), the potatoes (from step-7) and continue fry till the vegetables fried with the paste properly..  Then add 3-4 cup of water to it, add salt as per taste and stir it properly and lid it with a cover.  When it start boiling, lower the flame, and boil it for another 10-15 minutes until vegetables are become tender and the gray thickens to the desired consistency.  Then add the garam masala powder (from step-3) and stir it properly.  Finally remove the pan from flame ,add the chopped coriander leaf (from step-5 and serve it hot or cold with rice or roti. Puri Aalu Tarakari

 Aata (Wheat Flour) – 500gms  Refined oil -as per requirement  Aalu(Potato)-300grm  Piaja (Onion)-100grm  Aada(Ginger)- 1inch  Rasuna(Garlic) -15 cloves  Tamato (Tomato)-75 grm  Haladi Gunda (Turmeric powder) -1 tsp  Lanka Gunda (Chilies Powder ) -1 tsp  Teja Patra( Bay Leaf) – 2 pcs  Aleicha (Small Cardamom)- 2pcs  Lavanga (Clove) -2 pcs  Dalchini (Long Cinnamon)- 1 inch  Luna(salt)- as per taste

 Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough.  Make small balls from the above dough, flatten each ball into a round shape.  Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side.  Make fine paste from onion, garlic and ginger. Then cut tomatoes into small slices.  Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. Then drain out the water, peel off the potatoes and cut into cubes.  Make a powder of the cinnamon, cardamom, clove and black pepper.  Heat oil in that pan, add the masala paste ( from step - 4 ), and then add turmeric powder, chill powder to it  Stir the above mixture and fry this paste over medium flame until it begins turning light brown  Add the tomatoes ( from step- 4 ), boiled potato and continue to fry till the paste is well cooked.  Then add water (3/4 cup ) to it , add salt to it as per taste and stir it properly. Boil it for 10-20minutes until the gravy thickness to the desired consistency.  Add the garam masala powder (step -6 ) and serve with Puri. Chingudi Badi Chura ( Prawn/Shrimp Item )

Prawn heads 5 pc Badi 10 pc Green chilly 1pc Garlic 3 pc Salt (as per taste) Mustard oil 1 small spoon

Fry seperately both the prawn heads and badi in a kadai till light brown color and keep them aside. Then mix all the above mentioned ingredients in a grinder bowl along with fried badi and prawn heads.mix them only for 3 seconds.

Serve them immediately.best taste with pakhala. Dahi Machha

Half kilo gram Rohi Machha , 2tbspoon Turmeric Powder , 1 Small Lemon, 1 bunch curry leaves,5/6 whole green chillies 2tbspoon mustard and cuminseed paste 7/8 garlic podes, half cup mustard oil 2 cup thick curd,salt to taste coriander leaves for garnishing

Clean the fish pieces and marinate with salt turmeric powder and lemon juice for 1 hour. Then heat oil in a pan , sallow fry the fish pieces only for 2 to 3 minutes. Now in a pan arrange these half fried fish pieces, beaten curd mixed with 1 and half cup of water,mustard paste,curry leaves,whole garlic,salt,turmeric powder,mustard oil,green chillies. Cook it for 20 minutes in medium flame .

When the gravy becomes a bit thick put off the fire and garnish with chopped coriander leaves. Serve hot with steamed rice. Buta Dali Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Buta Dali (Split Bengal Gram/ Chana Dal) - 250 gm  Sorisa ( Mustard Seed ) - 2tsp  Jeera ( Cumin Seed ) - 1 tsp  Nadia kora (Shredded coconut)-4btps  Haladi Gunda ( Turmeric Powder ) – 2tsp  Dalchini (Cinnamon)– 2pc  Golmaricha(Black pepper) – 2tps  Aleyecha(Big Cardamom)-1pc  Guaa Gheea (Pure Ghee)-3tbsp  Luna ( Salt ) to taste

 To start with, soak the dal in water for 60 minutes.  Make a fine paste of shredded coconut, cinnamon, big cardamom and black pepper.  Take a deep pan, add the rinsed gram(buta dali), turmeric powder, salt to taste and add required water to boil. Cook till it becomes tender.  Heat ghee in a pan, add mustered seeds, cumin seeds. Allow spluttering.  Add the boiled dal to it slowly and bring it to a boil.  Add the prepared paste to it .  Stir it properly and cook it for 5 minutes and serve hot. Muga Dali Palanga Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients

 Muga Dali ( Moong Dal ) -200gm  Palaga Saga ( Spinach ) - 300gm  Piaja ( Onion ) -100gm  Tamato ( Tomato ) -75 gm  Kahcha Lanka ( Green chili ) -2pcs  Sorisa ( Mustard seed ) - 1 tsp  Jeera ( Cumin ) – 1tsp  Haladi Gunda ( Turmeric powder ) - 1 tsp  Tela ( Refined oil ) - 2 tbsp  Luna ( Salt ) - as per taste

 Wash properly the spinach and cut into very tiny slices.  Then, cut the onion and tomatoes into small slices and cut the green chilies into slices.  In a deep pan, take water (4 times of dal) and boil it.  When it starts boiling add dal, turmeric powder and boil it till the dal is semi cooked.  Then add spinach, tomatoes and salt as per taste to it. Cover with a lid and cook until dal tender cooked (boiled).  Heat oil in a pan, add mustard seeds, cumin seeds and allow spluttering. Add onion slices and green chilies, fry till it turns golden brown.  Then add the boiled dal and spinach mixture to it slowly. Lid it with a cover and boil for 5 minutes.  Remove from the flame and serve hot. Harada Dali Added on : December 31, 2008 Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Harad Dali ( Pigeon Pea, Arhar Dal ) - 200 gm  Tamato ( Tomato ) - 100 grm  Piaja ( Onion ) - 100 gm  Sorisha ( Mustard Seed ) - 2tsp  Jeera ( Cumin Seed ) - 4 tsp  Haladi Gunda ( Turmeric Powder ) – 2tsp  Sukhila Lanka ( Dry Chilies ) – 2pc  Dhania Patra ( Coriander leaf ) - 15gm  Refine Tela ( Refined Oil ) – 3tbsp  Luna ( Salt ) – as per taste

 To start with, cut the onion and tomatoes into small slices. Soak the dal in water for 5 mints.  In a deep pan, add dal, turmeric powder, salt as per taste and water as per requirement. Boil it till the dal is tender.  Heat oil in pan, add mustered seeds, cumin seeds and dry chilies and allow spluttering.  Then add onion and curry leaf to it and fry till onion turn golden brow.  Then add the tomatoes slices to it and cook it for further 1-2 minutes more.  Add the boiled dal to it slowly. Boil it properly. Add coriander leaf to it and server hot. Palanga Besara

Preparation For : 4 People | Preparation Time : 25 Minutes (Approx) Ingredients

 Palaga Saga ( Spinach ) -1 Kg  Aloo ( Potato ) – 50 gm  Baigana ( Brinjal ) – 100gm  Piaja (Onion ) -100grm  Kancha Lanka ( Green Chilies) - 2 Pc  Sorisha (Mustard seeds) - 3tsp  Jeera (Cumin Seeds) – 1-2tsp  Rasuna (Garlic) - 6 cloves  Haladi Gunda ( Turmeric powder ) -1 tsp  BADI- 15grm  Luna ( Salt ) - as per taste  Tela ( Refined oil ) - 4-5 tbsp

 Wash properly the spinach and then cut into very tiny slices.  Peel the potatoes and cut into small cube size, also cut the brinjal into small cube size.  Then cut the onion and green chilies into small slices.  Take Mustard seeds (2 tps), Cumin seeds, garlic and then grind into a fine paste.  Heat oil in a pan, fry BADI till it turns golden brown, takeout the BADIs’ from the pan and keep aside.  Add mustard seed (1tps) in the rest oil, allow spluttering.  Add onion and dry chilies slices to it and fry till it turns golden brown.  Then, add the potatoes and brinjal to it and fry it properly.  Then add the paste (from step-4) to the fried vegetables and stir it properly.  Then add the spinch to the above paste and stir it properly.  Add BADIs’(from step-5) , turmeric powder and salt as per taste to it and stir the spinach with the paste properly.  Then lid the pan with a cover for 5-10 minutes, till the spinach tenderly cooked and serve as hot. Chuin Besara Bhaja

 Chhuin ( Drumstick )-5  Aalu ( Potato )-2 medium size  Sorisa ( Mustard seed )-1tbsp  Sukhila Lanka ( dry chili )-2  Rasuna ( Garlic )-5 cloves  Haladi Gunda ( Turmeric powder )-1/ 2 tbsp  Pancha phutana ( Cumin seeds, Mustard seeds, Fenugreek seeds, Black cumin )  Sorisa tela ( Mustard oil )  Luna ( Salt ) to taste

 To start with, peel off the outerlayer of drumstick (chhuin) and cut it into pieces.  Make round slices of potato (aalu ).  Wash the pieces of potato ( aalu ) and drumstick ( chhuin ) properly.  Make a fine paste of mustard seed ( sorisa ),dry chili ( sukhila lanka ) and garlic cloves (rasuna).  Heat oil in a pan and put the pieces of potato (aalu) and drumstick ( chhuin ),add the paste, turmeric powder (haladi gunda),salt to taste ( luna ) and half cup of water.  Cover it with a lid and allow to cook for 5-8 mins on a lower flame.  Put off the flame after it is done and keep it aside.  Heat mustard oil ( sorisa tela ) and add pancha phutana and allow spluttering.  Then add the boiled drumstick ( chhuin ) and potato ( aalu) and stir it properly and fry it till it becomes golden brown.  Serve it hot. Masala Patrakobi Bhaja ( Bandha Kobi )

 Patra kobi ( cabbage ) - 750gm  Piaja ( Onion ) - 100gm  Aada ( Ginger ) - 1inch  Rasuna ( Garlic ) - 15 cloves  Tamato ( Tomato) -75gm  Matara ( Green peas ) - 250gm  Aalu ( Potato ) - 150 gm  Sukhila Lanka ( Dry chilies ) - 1pc  Jeera ( cumin seeds ) -1tps  Sorisha ( Mustard seeds ) - 2tps  Haladi Gunda ( Turmeric powder ) - 1 tsp  Tela ( Refined Tela ) - 4btps  Luna ( Salt ) -As per requirement

 Cut the cabbage into tiny slices. Also cut the potatoes into small cube sizes.  Takeout the niblets from the green peas and keep aside. Cut the onion (100gm) into thin slices and cut the tomatoes into small pieces.  Make a fine paste of onion (100gm), ginger, garlic and dry chilies.  Heat oil in pan; add mustard seeds and cumin seed. Allow spluttering.  Then add the onion slices (from step-2) and fry it till it turns light brown.  Add the masala paste (from step-3) to it and stir it .Fry this paste over medium flame until it begins turning a light brown.  Add the tomatoes (from step-2) and continue to fry till the paste is well cooked.  Then add the cabbage, potatoes, green peas, turmeric powder and salt as per taste to it and stir it properly.  Lid the pan with a cover and cook it in a medium flame till the cabbage and potatoes tender cooked .Serve it hot. Olo Kobi Bhaja

 Olo Kobi (Turnip) - 1 Kg  Aloo (potato ) - 100grm  Piaja (Onion ) - 200grm  Ada ( Ginger ) - 1.5 inch  Rasuna ( Garlic ) - 20grm  Sukhila Lanka ( Dry Chilies ) - 2 Pc  Tejapatra ( Bey leaf ) - 2pc  Matara Chhuin ( Green Pea ) - 150grm  Haladi Gunda (Turmeric powder ) -1 tsp  Refined Tela ( Refined Oil ) - 4 btps  Dhania Patra ( Coriander leaf ) -25grm  Luna (Salt ) - as per taste

 Peel off the turnip and potatoes, cut longitudinally into thin slices. Also cut onion (50gmrs) into thin slices.  Take onion (150grm), ginger, garlic, dry chilies and then grind into a fine paste.  Takeout the niblets from the green pea and chopped the coriander leaf.  Heat refined oil in a pan, add turnip, potatoes, onion, green peas, bay leaf ,paste (from step 2),turmeric powder, salt as per taste and mix these properly.  Then put the above pan into flame and lid it with a cover.  Cook it ,till the vegetables mixed properly with masala paste while stirring in between.  Fry the above mixture until the vegetables tenderly cooked and it begins turning light brown over medium flame.  Garnished with chopped coriander leaf and serve it hot or cold. Tomato Bhendi Bhaja Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Bhendi (Ladies Finger) -400 gm  Tomato -100gm  Piaja (Onion) – 100gm  Bhrusanga Patra (Curry Leaves) – 3 sticks  Kancha Lanka (Green Chili) – 3, 4 as per taste  Rasuna (Garlic) – 15 clove  Haladi Gunda (Turmeric Powder) – 1 tsp  Sorisha (Mustard Seed) -1 tsp  Pana Mahuri (Aniseed) – 1 tsp  Biri Dali (Urad Dal) -2 tsp  Hengu (Asfoetida) –I pinch  Refine Tela (Refined Oil) – 3 tbsp  Luna (Salt) – as per taste

 Wash the vegetables, cut the ladies finger into 1 inch long pieces. Cut the tomatoes into small cubes and make thin slices of onion. Slit the green chilies.  Heat oil in a pan, add asfoetida, garlic. When garlic turns golden brown add mustard seed, aniseeds, urad dal. When splutter add onion, green chili and curry leaves.  Fry it till the onion turs golden brown, add tomato. When cooked add the ladies finger pieces. Add turmeric powder and salt to the mixture, stir it and cover it. Cook it till the ladies finger is well cooked. Remove from flame serve hot with rice or roti. Koshala Saaga Bhaja Preparation For : 4 People | Preparation Time : 20 Minuites (Approx) Ingredients

 Kosala saga – 500 gm  Piaja (Onion) – 75 gm  Rasuna (Garlic) – 10 cloves  Kancha Lanka (Green chili) -2/3 pcs  Biri Dali (Urad dal) – 2tsp  Sorisha (Mustard Seed) -1 tsp  Refine Tela (Refined oil) -3 tbsp

 Clean the kosala saga thoroughly,wash it properly 4, 5 times with ample amount of water. Cut into small pieces.  Cut thin slices of onion, crush the garlic, and keep aside.  Heat oil in a deep pan. Add crushed garlic, fry it till golden brown, and add urad dal and mustard seed. let it splutter now add onion slices and green chili( silted) .fry it till the onion is soft and turns golden brown.  Add the saga and salt to it. Stir well and cover it.  Stir it continuously ,till it cooked well and dry.Remove from flame and serve hot with rice. Olo Kobi Bhaja Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Peel off the turnip and potatoes, cut longitudinally into thin slices. Also cut onion (50gmrs) into thin slices.  Take onion (150grm), ginger, garlic, dry chilies and then grind into a fine paste.  Takeout the niblets from the green pea and chopped the coriander leaf.  Heat refined oil in a pan, add turnip, potatoes, onion, green peas, bay leaf ,paste (from step 2),turmeric powder, salt as per taste and mix these properly.  Then put the above pan into flame and lid it with a cover.  Cook it ,till the vegetables mixed properly with masala paste while stirring in between.  Fry the above mixture until the vegetables tenderly cooked and it begins turning light brown over medium flame.  Garnished with chopped coriander leaf and serve it hot or cold. Masala Pura Bhendi Bhaja Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Bhendi (Ladies Finger)- 300 gm  Piaja( Onion) – 100 gm  Ada (Ginger)-15 gm  Rasuna(Garlic)- 15 gm  Sukhila Lanka (Dry Chili)-1 or 2  Refine Tela( Refined Oil)- 4 tbs  Haladi Gunda( Turmeric Powder)- 1 tsp  Luna(Salt) – as per taste

 Wash the ladies fingers, remove the top and slit them.  Make a fine paste of onion, garlic, ginger and dry chili.  Heat oil (2 tps) in a frying pan, when hot add the masala paste, turmeric powder and salt. Fry it for some time, when cooked take out from flame.  Stuff this fried masala into the silted ladies fingers.  Heat oil in a frying pan or tawa, when hot put the masala stuffed ladies fingers. Cover it.  Turn it after 1 min; add 1 tbsp oil to it. After 1 min again turn it. Fry it till they are golden brown. Take out from flame Masala Makka Preparation For : 4 People | Preparation Time : 40 Minuites (Approx) Ingredients

 Makka ( Corn ) - 1 Kg  Piaja ( Onion ) -100grm  Aada ( Ginger ) - 2inch  Rasuna ( Garlic ) -15 cloves  Tamato ( Tomato) -100 grm  Sukhila Lanka ( Dry Chills ) - 2 Pc  Haladi Gunda ( Turmeric powder ) -1 tsp  Jeera ( Cumin Seeds ) – 3tsp  Tela ( Refined oil ) - 4-5 tbsp  Luna ( Salt ) - as per taste

 Peel the corn and cut it into small round slices.  Take onion, ginger, garlic, cumin seeds (2 tsp) and dry chilies and the grind into a fine paste. Cut the tomatoes into small slices.  Heat oil in a pan, add cumin seeds. Allow spluttering.  Add the paste (from step -2), turmeric powder to it and stir it. Fry this paste over medium flame until it begins turning light brown.  Add the tomatoes (from step-3) to it and continue to fry till the paste is cooked well.  Then add corn slices, salt (as per taste) to it and stir it till the corns fried with the paste properly.  The add 2-3 cups of water to it and stir it properly.  Boil it, till the core become tender and the gravy thickens to the desired consistency.  Serve it hot as side dish with rice ,roti and paratha Makka Manjee Chatapati Preparation For : 4 People | Preparation Time : 20 Minuites (Approx) Ingredients

 Makka ( Corn ) - 1 Kg  Piaja ( Onion ) -200grm  Kancha Lanka ( Green Chilies ) - 2 Pc  Bhrusanga Patra ( curry leaf ) -2-3petal  Haladi Gunda ( Turmeric powder ) -1 tsp  Jeera ( Cumin Seeds ) – 3tsp  Gua Gheea ( Ghee ) - 2-3 tbsp  Luna ( Salt ) - as per taste

 Peel the corn ,then take out the corn niblets and keep aside.  Chop the onion and green chilies.  Heat the ghee in a pan and add the cumin seeds. Allow spluttering.  Then add chopped onion, green chilies and curry leave to it, fry it till the onion turns light brown.  Then add the corn niblets, turmeric powder and salt as per taste to it and stir it properly.  Fry the above mixture for 5 -6 minutes till the corn niblets tenderly cooked and serve it hot. Masala Beans Bhaja

Green Beans - 1 lb mustard seeds - 3 tb tamato- (chopped into small pieces) coconut - 4 tb. (scraped) roasted Peanut powder - 1 tbspoon cummin (jeera) - 1/2 tb Dry chiili 3/4 salt Turmeric oil phutana

Make a paste of coconut,mustard,jeera and Chilli cut the the beans into very small pieces (less than quarter inch) Put oil in the vessle..and phutan and one dry chilli when it is hot Put all the beans..add salt and turmeric to this… Cook till it is 3/4th cooked and keep it in a vessel… In another vessle put little bit of oil and when it is hot add all the ground spices and cook it for a while…when it leaves oil and all the chopped tamatoes.

When the spices are cooked add all the cooked beans and cook for some time.

After few minutes add the rosted peanut powder and it is ready to eat. Gulugula

 Aatta ( Wheat Flour ) - 400 gm  Khira ( Milk ) - 600 ml  Khira Sara ( Fresh cream ) - 2tbsp  Chinni ( Sugar ) - 200 gm  Pan Madhuree ( Aniseeds ) - 3tsp  Aleicha ( Big Cardamom) - 2pcs  Baking Powder - 1 pinch  Luna ( Salt ) - As per taste  Refine Tela ( Refined Oil) - for deep frying

Preparation : Step wise  Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.  Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.  Keep the batter aside for at least 1hour.  Heat oil in a pan for deep frying.  Make medium size balls of the batter and fry until they are crisp golden brown.  Serve it hot. Aamba Khatta

 Aamba (Raw Mango) – 2 nos  Sukhila Lanka ( Dry Chilies) - 2/3 Pc  Sorisha (Mustard Seed) - 1tsp  Jeera (cumin seeds) - 1tsp  Bhrusanga Patra (Curry leaf) - 10 gm  Sorish Tela (Mustard Oil) – 1 Large spoon  Luna (Salt) – as per taste  Chini (Sugar) - 1 Cup  Bhaja Jeera Gunda (fried cumin powder) - 1tsp  Lanka Gunda (Chili Powder) - 1tsp  Haladi Gunda (Turmeric Powder) - 1tsp

 To start with, cut the green mangoes into slices.  Heat oil in a deep pan, add Cumin seeds, mustard seed, Dry chilies and curry leaves to it. Allow spluttering.  Pour this sliced mango in it.  Then add Turmeric Powder and salt according to the taste.  Pour tow cups of water in it and keep on stirring in medium flame for approx. 5 minutes and then add sugar in it.  Again wait for another approx. 5 minutes and then remove it from flame.  Then add fried cumin and chili powder and mix it properly and serve. Oou Khatta

 Oau – 500 gm  Guuda (Jaggery) – 150gm  Nadia Kora (Grated Coconut) -2-3 tbsp  Jeera ( Cumin) – 1tsp  Lanka Gunda (Chili Powder) – ½ tsp  Sukhila lanka (Dry Chili) -1 pc  Teja Patra ( Bay Leaf) – 2 pc  Bhrusanga Patra ( Curry Leaves) -2- 3 sticks  Haladi Gunda (Turmeric Powder) – ½ tsp  Sorisha (Mustard Seed)- 1tsp  Pana Mahuri ( Ani Seeds) – ½ tsp  Sorisha Tela (Mustard Oil) – 2 tbsp  Luna (Salt) – as per taste

 Clean the oua and cut into small long pieces. Fry slightly the cumin seeds and make powder out of it. Keep aside.  Take a deep pan; add the oau pieces, turmeric powder, salt as per taste and water. Boil it.  When well cooked remove from flame, drain the oau pieces from water, keep aside.  Heat oil in a deep pan. Add mustard seed, ani seed, curry leaves, bay leaf and dry chili. When starts spluttering add the boiled oau pieces and stir well.  Add the grated coconut and Jaggery to the above mixture and stir well. Cook it till all this forms a thick consistency. Add cumin powder and chili powder. Stir it and cook it for another 1 min. Remove from flame and serve it. Ambeda Besara Khatta

 Aambada- 250 gm  Chinni(Sugar) – 75 gm  Sorisha (Mustard Seeds) – 2 tsp  Jeera (Cumin Seeds)- ½ tsp  Rasuna( Garlic) – 7 cloves  Sukhila Lanka (Dry Chili) – 2pcs  Pancha Phutan (Pancha Phoran) – 1 tsp  Bhrusanga Patra (Curry Leaves)- 2 to 3 pcs  Haladi Gunda (Turmeric Powder) – 1tsp  Sorisha Tela( Mustard Oil) – 3 tbsp  Luna (Salt) – as per taste

 Wash the aambada’s and cut them into four pieces. Make a fine paste of mustard seeds, cumin seeds, dry chili and garlic.  Heat oil in a deep pan. Add pancha phoran, dry chili and curry leaves. When fried add the aambada pieces. Fry it.  When well fried add the mustard paste to it. Add 2 cups of water, turmeric powder and salt .Stir well and cover it. Cook it on a low flame.  When well cooked add sugar. Cook it for another 2- 3 mins till the sugar dissolves. Remove from flame and serve with rice. Masala Beans Bhaja Green Beans - 1 lb mustard seeds - 3 tb tamato- (chopped into small pieces) coconut - 4 tb. (scraped) roasted Peanut powder - 1 tbspoon cummin (jeera) - 1/2 tb Dry chiili 3/4 salt Turmeric oil phutana

Make a paste of coconut,mustard,jeera and Chilli cut the the beans into very small pieces (less than quarter inch) Put oil in the vessle..and phutan and one dry chilli when it is hot Put all the beans..add salt and turmeric to this… Cook till it is 3/4th cooked and keep it in a vessel… In another vessle put little bit of oil and when it is hot add all the ground spices and cook it for a while…when it leaves oil and all the chopped tamatoes.

When the spices are cooked add all the cooked beans and cook for some time.

After few minutes add the rosted peanut powder and it is ready to eat. Pariba Ghanta

 Phula kobi ( Cauliflower ) - 1 medium size  Gajar ( Carrot ) – 2 medium size  Beat ( Turnip ) - 1 medium  Matara ( Green Pea ) - 250gm  Aalu ( Potato ) - 4 medium size  Bilati Baigana ( Tomatoes ) - 2 medium size  Piaja ( Onion ) - 2 medium size  Rasuna ( Garlic ) - 5 cloves  Ada ( Ginger ) - 2 inch  Jeera ( Cumin ) - 2 tbsp  Charmagaj ( Melon seeds) or Kaju ( Cashew nuts )-2tbsp  Lanka gunda ( Chili powder ) -1tbsp  Refine Tela ( Refine Oil )  Luna ( Salt ) - to taste  Pancha phutana ( Cumin seeds, Mustard seeds, Fenugreek seeds, Black cumin )  Dhania patra ( Coriander leaves ) Methi Saga( Methi Greens)

Ingredients

1 bunch Methi Saga 1 small baigana( eggplant) 6-8 badis, 1 small tomato 2 red chillis or green chillis 2 garlic cloves, 1 spoon mustard seeds Salt and oil as required Method Boil the chopped methi saga along with the chopped baigana and salt. In the mean time roast the badis with 1 spoon oil. Mix the badis to the saga and cook till done. Heat 1 spoon oil in pan, when hot add mustard seeds. When they splutter, add crushed garlic and the chopped chillis. Fry for 30-40 seconds. Then add chopped tomato and cook till tomato is tender. Then add the boiled saga to this seasoning and serve with rice. Bhaja Santula

Ingredients: Pumpkin Potato Brinjal Beans Green Banana

Method:

Wash and cut all vegetables to medium sizes Heat oil in a pan and add phutana. When it starts to splutter, add the cut vegetables. Stir the vegetables well and add Turmeric powder and salt. Cover and cook for 10 mins or till vegetables cook. Then cook without the lid in open fire. The dish is ready when vegetables are completely cooked. Serve hot with Roti. Illishi Machha Patua

Illish (Hilsha) Fish: 500 grams Soriso (mustard seeds)- 3 teaspoons Posto (Poppy seeds) - 1.5 teaspoons Garlic- 4 cloves, Jeera (Cumin) - Half spoon onions - 1 small (diced), Green chillis - 8 pieces Turmeric- 1 teaspoon

Masala - Soak mustard seeds, poppy seeds, cumin, 2 green chillis, galic in a small bowl with water. Set aside for 1 hour and grind to a fine paste. Wash and clean the fish pieces. Add the masala paste, oil (2 spoons. preferably mustard oil), salt, turmeric to the raw fish and marinade for 15 - 20 minutes. Get 2 medium size banana leaves. In a pan, put 2 banana leaves on the bottom of the pan. Lay the fish pieces properly on top of the leaves. Put 1 spoon of oil and slit green chillis on the fish and then cover with 2 more banana leaves. Seal the edges of the leaves using toothpicks. Cook in low heat for 20 - 25 minutes If you wish to turn the fishes you may do so but cook till the bottom of the leaves turn slight brown. Bandha Kobi with Chhota Chingudi Sukhua

1 small bandha kobi (Cabbage) turmeric, salt and chili powder and oil as required zeera 1tsp 1 medium tomato Sukhua Chingudi( dry shrimps/prawns) 1/2 cup Grind to a Paste 1 medium onion, 3 cloves garlic, 1cm ginger, a piece of cinnamon, 2 cardamoms and 3 cloves

Wash the dry prawns and fry in 1tbs oil till brown.Then heat oil and put zeera, when they splutter, add green chilis and ground masala paste.

Fry till oil leaves the side. Then add the cut tomatoes cook for few more mins. Add the chopped cabbage, salt and the fried prawns.Cook till done and finally add coriander leaves and serve with roti or rice. Dalma Ingredients: Dal (Harada or muga)- 2 cups Baigan - 150 grams Kakharu - 150 grams Amrutabhanda - 100 grams Saru - 100 grams Alu - 100 grams Water 5 cups Panch puran (without methi) - 2 spoons Dry chilli - 6 Cumin seeds - 1 teaspoon Ghee - 1 spoon

Method: Masala- Dry fry Cumin seeds and Dry red chillis in a pan. Let it cool and then grind it to a fine powder. This powder is called “Jeera- lanka” gunda. Cut all vegetables into large pieces. Wash dal very well and cook with 4 cups water, turmeric, salt. When dal is partially cooked, add the vegetables to the dal and pour a little more water. Cook covered till dal is completely cooked.

In a wok, heat ghee, add phutana and dry chilli. When it starts to splutter, put the dal in it and cook for 2 more minutes. Put Jeera- lanka gunda to dalma and mix well. Serve hot with Rice. Habisha Dalma

Muga Dali (roasted) Saru (Arby) (cut into small square pieces) Kancha Kadali (Plantain) (cut into small square pieces) Kandamula (Sweet patato): little bit, about one handful (cut into small square pieces) Oau: 4/5 long pieces, soaked in water if dried (Dried one, get it from India / get here in USA) Ghee: 2 tbsp Jeera Lanka Gunda (Roasted Cumin & Chili Powder) Curry Leaves Jeera (Cummin Seeds): 1tbsp Dry Chili: 2 Salt and turmeric to taste

Boil the dal in a vessel with only salt and water. When it is half cooked add 5/6 curry leaves and all the vegetables (saru, kadali and Kandamula except Oau) to the half cooked dal and let it cook. When the vegetables are about 3/4th Cooked add the Aau to this. The consistency of the dal like dalma but not too thick. When vegetables are fully cooked prepare a tadka of cumin seeds, dry chili and curry leaves and pour the tadka to the above dalma

Add roasted Jeera Lanka Gunda to the dalma and it is ready to serve with plain rice and ghee. (Alternatively you can just add ghee and jeera lanka gunda without the tadka) Suji Kakara

Preparation For : 4 People | Preparation Time : 1 hr (Approx) Ingredients

 Suji (rawa ) -150 gm  Nadia kora(Shredded coconut)- half a coconut  Chini(Sugar) -75gm  Aleicha( cardamom)- 4 pcs  Refined Tela (Refined Oil)- As per requirement to fry  Salt – as per taste

 To start with, first make a powder of cardamom.  In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.  Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it.  When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.  Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer.  Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.  Make the above balls into flat shape like puri’s, in between your palms.  Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.  Kakara pitha is ready and serve it cool. Sada Besara

Pumpkin – 250 grams Poi sag – 50 grams Mustard Seeds – 3 table spoon Garlic- 10- 12 pieces Green chillie- 2 -3 pieces Jeera- 1 tsp Potato- 250grams Eggplant – 300grams Saru- 200 grms Manja- 1 six inch piece Onion- 150 grms Haldi – 1 teaspoon Red chilli powder – 1 tsp Salt- As per taste Oil – 2 tablespoon Badi – 6 (bhaja ) Red dry chilli – 2

Masala paste: Soak soriso (mustard seeds)+ jeera (cumin) + garlic with little water. Set aside for an hour and then grind to a fine paste.

Wash and cut vegetables into half inch size. Grate manja into fine pieces. Wash poi sag into big pieces and set aside. Heat a pan and put vegetables cook until half cooked. Add mustard seeds, then the masala paste, poi sag and red chilli powder. Cook all under low flame with covered lid. When the vegetables are completely cooked, take if off the flame.

In another frying pan, put rest of the oil, red dry chilli and diced onions and cook till browned.

Put the vegetables and the badi in it. Close the lid.

Serve with steaming white rice. Khira Gaintha Preparation For : 4 People | Preparation Time : 60 Minuites (Approx) Ingredients

 Khira ( Milk ) - 1.5 ltr  Khira Chaula ( Rice ) - 150 gm  Nadia (Coconut ) - ¼ of a coconut  Chini ( Sugar ) -125gm  Gheea (Ghee ) -3-4 tbsp  Bada aleicha ( Big cardamom ) - 6 pcs  Luna ( Salt ) - to taste

 To start with, soak the rice for 1 hour, then wash it properly and grind into a fine and thick paste.  Take ½ cup of the paste and keep aside.  Make small cubes of the coconut.  Crush the big cardamom seeds and make a powder out of it..  Take a deep pan add water(proportionally equal to the amount of the rest rice paste) to it.  Add sugar (50grm) and salt to taste to the above water and boil it.  When it starts boiling again, put the rice paste and stir it for 10-15 mins on a low flame and make a fine dough out of it.  Wait till the dough cools down to the room temperature, kneed the dough with ghee to make it softer.  Make small balls out of the dough and keep aside.  Boil milk in a deep pan, add sugar (75 grm), coconut cubes, cardamom powder, and mix it well.  Add the prepared rice balls to the boiled milk and cook it for 10-15 minutes.  Add salt to taste to the remaining ½ cup rice paste kept aside, add it to the above boiled milk and stir it properly.  Boil the above mixture for 3 minutes on a lower flame and serve it. Lau Khirsa Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients

 Laau ( Gourd ) -500gm  Khiri Chawala ( Rice ) -500gm  Khira ( Milk ) -1lt  Chini ( Sugar ) -125gm  Gheea ( Ghee ) -1 btsp  Kaju ( Cashew Nut ) – 20 gm  Gujurati ( Cardamom ) – 4 pieces  Luna ( Salt ) - as per taste

 To start with, soak the rice for 1hours, then wash it properly and grind into a fine and thick paste.  Peel the gourd and cut into small tiny size.  Heat ghee in a pan, fry the cashew nut till it turns brown, and keep it aside. Crush the cardamom seeds and keep the powder aside  Boil milk in a deep fry pan. Add the cardamom powder.  When it starts boiling, add tiny gourd to it. Boil it till the gourds are cooked well.  Add the salt to the paste (from step-1), then put some amount of paste to the cooked gourd and stir it. Do the same for the rest of the paste.  Add fried cashew nuts to it and boil it for 1minute in lower flame.  Then add sugar and stir it and boil it for 2- 3 minutes.  Serve the Laau Khirsa. Khira Poda Pitha Preparation For : 4 People | Preparation Time : 90 Minuites (Approx) Ingredients

 Khiri Chawala(Rice)-250gm  Dodha(Milk)-750ml  Chini(Sugar)-250gm  Gheea (Ghee) -3-4 btsp  Kaju ( Cashew Nut) – 50 gm  Luna(Salt)- as per taste

 To start with, soak the rice for 4 hours, then wash it properly and grind into a fine and thick paste. Then add salt as per taste, mix the paste properly and keep it aside.  Cut cashew nuts into small pieces.  Heat ghee (1btps) in a pan, fry cashew nuts till the nuts turns little golden brown and add milk to it.  Add sugar and mix it properly. Boil it.  When it start boiling properly, put some amount of paste (from step-1) and stir it. Do the same for the rest of the paste.  Keep on stirring in medium flame for approx. 30 minutes to make fine dough. Then remove it from flame, cool it for 5 minutes.  Take another pan and grease it with ghee (1 btps).Pour the above dough (step-6) into the pan and spread properly to make a plane surface. Again, Grease the top surface of the dough with ghee (1btps).  Heat the pan and lid it with a cover for 1-2 minutes.  Then keep it in medium flame for appox. 30-40 minutes till the cake turning golden brown from each side.  Then remove the cake from the flame and allow it to cool.  Cut the cake into different shapes you desire. Simba Rai Preparation For : 4 People | Preparation Time : 25 Minuites (Approx) Ingredients

 Simba ( Bean ) - 350 grm  Bilati Baigana ( Tomatoes ) - 350grm  Sorisha ( Mustard seeds ) - 4tps  Rasuna ( Galrlic ) - 6 cloves  Jeera ( Cumin Seeds ) - 1 btps  Sukhila Lanka ( Dry Chilies ) - 2pcs  Bhusanga Patra ( Curry Leaves ) - 15grm  Haladi Gunda ( Turmeric Powder ) - ½ tps  Sorisa Tela ( Mustard oil ) - 2btps  Salt to taste

 To start with, chop the simba ( bean ) and tomatoes ( bilati baigana ) into small pieces .  Make a fine paste of mustard seeds ( 3 btps ), cumin seeds ( 1/2 btps ),dry chilies ( 1 pc ) and garlic.  Take a deep pan, boil one cup of water, add pieces of simba and salt to taste and boil it till it gets cooked.  Heat oil in a frying pan, add mustard seeds, cumin seeds, dry chilies and curry leave.  After it starts spluttering add tomatoes and fry it.  Then add the prepared paste and turmeric powder to it. Stir it continuously for sometime.  Then add the boiled simba to the above paste and frequently stir till the simba blends well with the paste .  Add water ( 2 cup ) to it and salt to taste, stir well and cover the lid.  Cook on a lower flame for 10 minutes. Serve it hot. Potala Posta Potala/Parwal : 250 Gm ( each cut into two pieces in length wise) 1 small onion 1 small tomato 1 tbs spoon poppyseed 1 tbs spoon cumin seed 3/4 dry red chiili 4/5 cloves of garlic 1 tbs spoon chopped ginger 1 small cup mustard oil 1 spoon desi ghee(gua ghia) 1 tbs spoon turmeric powder 1 cup water

Make a paste of poppyseed,cumin seed ,dry red chiili, garlic and ginger. Keep aside for a while . Now heat oil in a wok (kadai). Add cut parwal to it in a medium flame cook for five minutes by covering in between remove it to a plate. Now in remaining oil add chopped onion cook till it turns golden brown.

Now add tomato cook for sometime.add masala paste,salt and turmeric powdwr and cook for five minutes. When masala will leave an aroma add fried parwal and 1 cup water.cook for another five minutes.

When the gravy will a bit thick add ghee to it and put the fire off. Serve hot with steamed rice. Muga (Kanti) Pitha

Ingredients - for 6

Muga (Moong) dali - 1 cup, soaked and blended with little water Water - 2 cup Sugar - 1 cup Ghee - 4 tbsp Oil to deep fry, Caradmom powder 1 tsp

Method

Boil water in a deep pan in low-medium heat until the water bubbles Add the sugar and stir until the sugar dissolves completely Add the ghee and cardamom powder to the mixture Take the moong dal batter and mix in the boiling water continously stirring it The mixture will bubble and splutter therefore its necessary to take a deep pan. To test if the batter is cooked, take a spoon of batter and drop into the water, the batter should float without sticking to the water Transfer the batter into a flat plate and spread evenly Let it cool, cut into diagonal pieces, deep fry until golden brown and enjoy Amruta Bhanda Santula

 Papita ( Raw Papaya) – 200gm  Piaja ( Onion ) -150grm  Tamato (Tomato ) -150grm  Kancha Lanka ( Green Chilies ) - 2-3 Pc  Sorisha ( Mustard Seed ) - 2tsp  Biri Dali ( Black gram ) -4 tsp  Refine Tela ( Refined Oil ) – 2btsp  Luna ( Salt ) – as per taste

 To start with, peel off the papaya and cut into cube sizes.  Cut tomato and onion into small slices and cut the dry chilies into slices.  Take a ½ cup of water in a deep pan. Boil it. When it starts boiling add the papaya and salt as per taste and again boil it till the papaya tenderly boiled.  Heat oil in another pan, add black gram, mustard seeds and allow spluttering.  Then add the onion and dry chilies slices and fry it till onion turns golden brown.  Then add the tomatoes to it and fry it properly.  Then add the boiled papayas (from step-3) to it and mix it properly.  Lid the pan with a cover for 1-2 minutes and blend well; serve hot. Bandha Kobi Santula Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Patra kobi ( Cabbage ) - 750grm  Muga Dali ( Green Gram ) -75grm  Nadia Kora ( Shredded coconut ) -1 cup  Sukhila Lanka ( Dry chilies ) -1pc  Rasuna ( Garlic ) -15 cloves  Biri Dali ( Black gram ) -2 btps  Sorisha ( Mustard seeds ) -2tps  Haladi Gunda ( Turmeric powder ) -1 tsp  Tela ( Refine oil ) -4btps  Luna ( Salt ) to taste

 Finely chop the cabbage ( patra kobi ) into thin slices.  Heat a pan ,add the green gram ( muga dali ) and fry till it turns light brown and keep it aside.  Heat water ( 1/2 cup ) in a pan, add the fried green gram to it.  When it starts boiling, add cabbage, salt to taste, stir it properly and cover it with a lid.  Allow it to boil on a lower flame till it is properly cooked.  Heat oil in another pan, add cloves of pealed garlic and sauté till it becomes light brown.  Add the black gram, mustard seed and dry chill .Allow spluttering.  Add the boiled cabbage and green gram ( muga dali ) to it,stir it properly and cover with a lid for 1 min.  And then at last add shredded coconut and stir it . Serve hot. Baigana Poda Preparation For : 4 People | Preparation Time : 20 Minuites (Approx) Ingredients

 Baigana ( brinjal/eggplant ) - 175 gm  Finely chopped Piaja ( Onion ) - 100 gm  Finely chopped Rasuna ( Garlic ) -5 cloves  Finely chopped Kancha Lanka ( Green chilies ) -2  Sorisa Tela ( Mustard oil) -2 tbsp  Luna ( Salt) to taste  Finely chopped Dhania Patra ( Green Coriander Leaves ) for garnishing.

 Brush Baigana(eggplant) with oil and roast it on a medium flame.  Frequently turn the eggplant upside down, until fully roasted.  Once done , hold it under running cold water or in a bowl of water. Cool it and peel off the blackened skin.  Mash the flesh.  Add the finely chopped onion, garlic, green chilies, sorisa tela(mustard oil) ,salt and blend it properly.  Garnish the Baigana Poda with green coriander leaves and serve. Dahi Baigana Preparation For : 4 People | Preparation Time : 15 Minuites (Approx) Ingredients

 Baigana ( Eggplant/Brinjal ) -250gm  Dahi ( Yogurt ) -200gm  Green chilies -2-3  Bhusanga Patra ( Curry leaves )  Lanka Gunda ( Chilli Powder ) -1/2 tbsp  Jeera Gunda ( Cumin Powder ) - 1/2 tbsp  Phutana ( Cumin,Mustard seed,Methi, Black cumin )-1tbsp  Chini ( Sugar) -2 tbsp  Refine Tela ( Refine Oil) -200gm  Luna ( Salt ) to taste

 To start with, cut the eggplant ( baigana ) into thin slice.  Blend the yogurt ( dahi ) and keep it aside.  Split the green chilies ( kancha lanka ).  Wash the curry leaves ( bhusanga patra ).  Heat oil in a pan and deep fry the sliced eggplant ( baigana ) and keep it aside.  Again heat oil ( refine oil ) and add phutana,green chilies and curry leaves ( bhusanga patra ).  Then add fried eggplant ( baigana ),salt ( luna ) to taste and sugar and stir it properly.  Then add the above to the yogurt ( dahi ) kept aside in another container and stir it well .  Add the cumin and chilli powder to it and blend it well and serve it . Tamato Poda ( The Classic Recipe ) Preparation For : 4 People | Preparation Time : 20 Minuites (Approx) Ingredients

 Tamato ( Tomato ) - 400 gm  Piaja ( Onion ) -100gm  Rasuna ( Garlic ) - 2/3 cloves  Kancha Lanka ( Green chili ) - 2pcs  Sorisa Tela ( Mustard oil ) - 4 tsp  BADIs’- 15 gm  Dhania Patra ( Coriander leaves ) -15gm  Luna ( Salt ) - as per taste

 Wash the tomatoes properly and keep aside.  Chopped the onions, garlic and green chilies. Then cut the coriander leaf into tiny slices.  Bake the tomatoes in a moderately flame till the tomatoes burst open.  Heat Mustard oil ( 2 tps ) in a pan, fry the BADIS’ till it turns light brown. Then break the fried BADIs’ into tiny pieces.  Peel off the baked tomatoes, mash it properly.  Add the onion, garlic, green chilies ,coriander leaves ( from step - 2 ) ,oil ( 2tps ) and salt as per taste to it.  Blend it properly, garish with fried BADIs ( from step-4 ) and serve it. Baigana Poda Preparation For : 4 People | Preparation Time : 20 Minuites (Approx) Ingredients

 Baigana ( brinjal/eggplant ) - 175 gm  Finely chopped Piaja ( Onion ) - 100 gm  Finely chopped Rasuna ( Garlic ) -5 cloves  Finely chopped Kancha Lanka ( Green chilies ) -2  Sorisa Tela ( Mustard oil) -2 tbsp  Luna ( Salt) to taste  Finely chopped Dhania Patra ( Green Coriander Leaves ) for garnishing.

 Brush Baigana(eggplant) with oil and roast it on a medium flame.  Frequently turn the eggplant upside down, until fully roasted.  Once done , hold it under running cold water or in a bowl of water. Cool it and peel off the blackened skin.  Mash the flesh.  Add the finely chopped onion, garlic, green chilies, sorisa tela(mustard oil) ,salt and blend it properly.  Garnish the Baigana Poda with green coriander leaves and serve. Aalu Bharta Preparation For : 4 People | Preparation Time : 25 Minuites (Approx) Ingredients

 1Aloo (Potato) - 400 gm  Piaja (Onion) -100 gm  Kancha Lanka ( Green Chili ) -2,3pcs (as per taste)  Refine Tela ( Refined Oil ) -2tbs  Biri Dali (Urad Dal) -1tsp  Sorisha ( Mustard Seed ) -1tsp  Jeera (Cumin Seed ) - ½ tsp  Salt – as per taste

 Put the potatoes in the Pressure cooker and boil it properly.  Cut the onion into thin slices, slit the green chilies .  Now peel the potatoes when it’s cool, crush them while putting required amount of salt.  Heat oil in a deep pan or kadai, put urad dal, mustard seed and cumin seed. When spluttered, add green chili and onion slices prepared in step # 2. Fry till the onion turns golden brown.  Now add the crushed potatoes, mix it well with the above mixture. Stir well for sometime. Remove from flame and serve it with rice or pakhala bhata. Badi chura- The classic recipe from Orissa

Badi- 1 cup, 1/4 of a medium size onion 2 garlic cloves, 1 green chili (As per taste),Salt Oil to fry badi

Fry badi in oil and remove it on tissue paper and let it cool. Grind all ingredients with badi except salt. Add salt to the mixture and now badi chura is ready. Serve with pakhala. Suji Dahi Pitha

Suji 100 gm Curd Green Chillies Dhania leaves Onions Oil

Take the suji and put it in a bowl. Add fresh curd to it and make a paste or batter.The batter should be made , so that u can make a pitha like chakuli pitha, but the batter should not be very thin because we are going to make small sized pithas. Now add salt to it as per the taste. Now add the chopped onions(quanitity should be more to make it more tasty), chopped chillies and chopped dhania leaves into the batter.

Now take a tawa and put oil and make a small size round pitha on it . flap it upside down carefully so that it does not breaks and make it till it is cooked and brown colour comes like chakuli pitha.

Serve hot with sause, it is yummy.

Note: The quanity of Suji and curd can be taken as per your requirement. Olua Besara with Dahi(curd)

250 grams olua- called suran in Hindi 2 tbs of Besara (Mustard Paste) 1 tbs Dahi ( Yogurt), salt to taste 1 Medium Tamato chopped A pinch Turmeric, 1 tsp Panchaphutan 1/2 tsp Mustard seeds 1 red chili, curry leaves

Boil the whole Olua, peel it and cut into 2 cm cubes.Take a pan, add 1tsp oil, when hot add mustard seeds. when they splutter add the chopped tomato, cook it till done. Cool it. Then add the mustard paste and the yogurt to it and mix it well. Keep this mixture for further use. In another pan, add 2 spoon oil, when hot fry the boiled and cut olua( no deep fry). Fry till golden brown. Then add the above mixture, cook in low flame for 3-4 mins. Then add about 200ml of water Then boil again for 5 mins. Then season this with 1 spoon panchphutan, red chillis and curry leaves.Finally add some corander leaves. Potala Alu bhaja

Potala (parval/indian gourd) - 500 grams Alu- 200 grams, Turmeric- 1 teaspoon Chilli powder - 1/2 teaspoon (optional) Cumin powder - 1/2 teaspoon Coriander powder - 1/2 teaspoon phutana - 1 teaspoon

Wash and cut vegetables into thin sized,length wise. Heat oil in a pan, put phutana and let it splutter. Put cut vegetables, salt,turmeric, chilli, cumin and coriander powder. Stir and cook covered for 10 mins in medium heat. Dish is ready when vetebales are completely cooked.

Anda Chop

Ingredients:

Eggs - 4 (hard boiled) Potatoes - 2 medium Garlic- 6 cloves Onion- 1 small Green chilli 1 Haldi- 1 teaspoon Besan- 1 cup Water-1/2 cup Baking soda- 1 pinch Crushed black pepper - 1 pinch Method: Boil eggs and peel the shell Boil potatoes and peel the skin.Mash and set aside. In a pan heat 1 table spoon oil, fry diced onions,crushed garlic and diced green chillis. Put 1 teaspoon haldi, stir and add the mashed potatoes. Mix well.Add salt to taste. In a separate bowl, add 1 cup besan, soda, salt and black pepper and slowly add the water while constantly stirring. Make a batter not too watery. Heat oil in a frying pan for deep frying. Take a hanful of potato and coat the surface of the egg. Make sure the coating is uniform all around. Carefully deep the egg into the besan batter and deep fry the eggs in medium heat. Buta dali-Aloo-Kakharu Tarkari

Buta Dali (Chana Dal)- 2 cups Kakharu- 300 grams Aloo- 200 grams Teja Patra - 2 Ginger- 4 inch Onion- 1 small (Diced) Turmeric Salt Cumin Seeds- 3 teaspoon Dry red Chillis- 8 pieces Mustard Seeds - 1 teaspoon

Masala- Dry fry 2 teaspoon of Jeera with 3-4 dry red chillis and grind it to a powder. This powder is commonly reffered as “Jeera-Lanka” Gunda (powder).

Wash Buta Dali well and put it to boil in a pressure cooker or in a regular cooking vessel with covered lid. Do not over cook the dal.

Wash and cut Kakharu and Aloo into big pieces.

Dice onions and ginger.

Heat oil in a separate pan. Add the cut vegetables and stir well. Add turmeric, salt and cook covered till vegetables are almost done. Take it off the heat and set aside.

In the same pan add some more oil and put Teja patra, mustard seed, dry red chilli, cumin seed. Stir and then add the diced onion and ginger. Stir till the onions turn golden brown. Put the vegetables back into the pan and then add the boiled buta dali and let it all boil together.

Before taking it off the stove, add 1 table spoon of Jeera-Lanka powder.

Note: The consistency of the dish is a personal preference. So add water accordingly. Mula Bati Basa Preparation For : 4 People | Preparation Time : 25 Minuites (Approx) Ingredients

 Mula ( Radish ) ,diced into small pieces - 500 gm  Bilati baigana ( Tomatoes ) ,finely chopped - 75gm  Ada ( Ginger ) ,finely chopped -½ inch  Kancha Lanka ( Green Chilies ) ,finely chopped -2pcs  Dhania Patra ( Coriander Leaves ),finely chopped -15grm  Haladi Gunda ( Turmeric Powder ) - ½ tsp  Sorisa batta ( Mustards paste ) - 4tsp  Sorisa tela ( Mustard oil ) -2tbsp  Salt - to taste

 Heat a pan ,put oil ,add diced raddish and sauté.  Add mustard paste,finely chopped tomatoes,ginger,green chillies,coriander leaves , haldi powder,salt to taste, mix it well and stir fry it.  Cover the lid till it gets cooked with frequent stie in between.  Garnish it with finely chopped green coriander leaves and serve hot. Lembu Bhatta Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients

 Arua Chaula( rice)- 400gm  Chana Dali(split Bengal gram dal)- 50 gm  Biri Dali(urada dal) -3tsp  Sorisha( mustard seed) -3 tsp  Pana Mahuri( saunf) -1tsp  Sukhila Lanka( dry chili) -2 pcs( as per taste)  Lembu( lemon)- 3 pcs,( 1/3rd cup)  Bhrusanga Patra (curry leaf) -10 gm  Haladi Gunda (turmeric powder) – 1 tsp  Refine Tela (refined oil) -5tbs

 Wash the rice and split Bengal gram dal.  Pressure cook the rice and Bengal gram dal with salt and turmeric powder.  Keep the rice slightly half cooked.  Heat oil in deep pan. Add urad dal, mustard seed, saunf, chili and curry leaf.  Fry for sometime. Remove from flame. Pour it on the pre-cooked rice with the lemon juice. Mix it well. Garnish with coriander leafs. Serve hot with curd. Mitha Palao

 Arua Chaula (Rice) – 500gm  Chini ( Sugar) -250 gm  Gheea (Ghee) -50 gm  Kaju ( Cashew Nut) – 20 gm  Kismis (Raisin)-20 gm  Haldi (Turmeric Powder) -1 tsp  Teja Patra ( Bay Leaf)- 2pc  Gola Maricha (Black Pepper)- 1 tsp  Lavanga( Clove)-4 pcs  Aleicha (Cardamom)- 6 pcs  Dalchini( Cinnamon )-1 inch  Salt – as per taste

 Wash the rice, mix it with the turmeric powder.  Take a deep pan. Heat half spoon of ghee, fry the cashew nut and raisin till the nuts turns little golden brown. Remove from flame and keep it aside.  Now in that pan put all the spices and fry. Add the rice and stir it properly. Fry it in a slow flame till 10 mins while stirring in between.  When it’s well fried add double amount of water and salt to the rice and cover it.  When the water starts boiling slow down the flame. When the rice is almost half cooked add the remaining ghee, sugar, and the fried nut and raisin into it. Cover it and stire in between.  When cooked , remove from flame and serve it hot with any spicy curry. Khaja

 Atta (Flour) -200grm  Suji (Rawa) -175 grm  Chini (Sugar) - 250 grm  Nadia (Cocoanut) - half a coconut(shredded)  Gheea (Ghee) -A per requirement  Dudha (Milk) -1-2 cup  Gujurati ( Cardamom) – 4 pcs  Luna ( Salt ) – As per taste Preparation : Step wise

 To start with, first make a powder of cardamom.  In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.  Heat ghee (3 btps) in a pan and after heating keep it aside.  In an another pan, add rawa , flour , salt (as per taste) and mix it properly.  Add the hot ghee to the above mixture and mix it properly. Then add sugar (175 grms) to it and mix it properly.  Make a fine dough of above mixture and add milk to make a thick mixture.  Make small balls of the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.  Make the above balls into flat shape, in between your palms.  Heat ghee in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side. Khaja is ready and keep it in a cool place to serve later. Atta Kakara Pitha

 Ata (Wheat Flour) – 300 gm  Chinni (Sugar) -250 gm  Nadia (Coconut) – ½ a Coconut(shredded)  Gujurati( Cardamom) – 4 pcs  Luna (Salt) – As per taste  Refine Tela( Refined Oil)- for deep frying

 Take a deep frying pan. Put shredded coconut, sugar (75 gm) and crushed cardamom. Fry for 10 min.  Take same amount of water as the wheat flour in a deep pan. Add 175 gm of sugar and salt to it. Boil it.  Add ½ cup of water to ½ cup of wheat flour and make a fine paste. Add the paste to the pan when the sugar solution is saturated. Stir well, so that no lump should be formed.  Leave the mixture to boil for 2 min. now add the rest of the wheat flour to the mixture., stir it in low flame.  Remove from flame and knead it with oil to make smooth dough.  Make small balls from the dough, flatten each ball and stuff the fried coconut on it. Again make a ball so that the stuffing remains inside. Flatten them by hand just like we make puri.  Heat oil in a pan, when hot fry these flatten balls till they are golden brown. Serve hot or cold. Biri Chaula Chakuli Pitha

 Biri (black gram dal skinless) -100 gm  Arua chaula (rice) -200gm  Refined oil -10 tablespoon  Salt – as per taste

 Soak the skinless black gram dal and rice in water for two hours.  Make a fine paste of the black gram dal and rice.  Add salt and required water to make a semi liquid batter. Whip well.  Keep it covered for 20 mins.  Heat tawa (non stick will be better) on a medium flame.  Spread a little oil on the tawa.  Take the batter in a tablespoon and spread it on the tawa like a dosa.  Turn the pitha upside down after 1 min.  When looks cooked remove it from tawa. Serve hot with ghee and sugar, dalma. Chuin-Alu-Baigan-Badi Tarkari

Ingredients: Chuin (Drumstick)- 2 long Kadali (green banana)- 2 medium Alu- 1 large Baigan (long brinjal)- 3 Badi - 8-10 (Big size) Mustard seeds - 1 teaspoon Cumin - 1 teaspoon phutana- 1teaspoon Dry red chilli- 1 teaspoon Tomato - 1 small Turmeric - 1 teaspoon Garlic - 2 cloves Onion - small (diced)

Method: Masala - Grind Mustard seed, cumin seeds and dry red chilli to a fine paste. Wash all vegetables and cut them length wise into big pieces (3 inch lenght). Take 4 scoop of the ground paste in a bowl and pour 2 cups of water and mix well. Let it settle. Heat a kadai and slowly pour the masala water into the kadai so that the settled masala remains in the bowl. When the water starts to boil, add turmeric, salt and diced tomato. Cook for 2 mins and then put the vegetables. Cook covered till vegetables start to soften. In a separate pan, heat oil and fry the badi. Set aside. Then put phutana, dry red chilli, and saute. When they start to splutter, add onion and crushed garlic and cook some more. When onions are browned, pour it on the boiled vegetables with the gravy. Cook for 5 more mins and then add badi, Illishi machha-Baigan

Illishi (Hilsha) fish- 500 grms Egg plants – 2 small Potatoes- 2 medium cut lengthwise Mustard - 1 spoon, Jeera- 1 Spoon Lemon- half, Turmeric- 1 teaspoon Chilli powder - 1 teaspoon Make a paste of mustard and jeera. Heat oil, fry the fish lightly. Take it out when done. In the same pan, add 1 teaspoon oil and add paanch puran. Put egg plant and potatoes and fry. Cover for 3-5 mins. Once partly cooked, add the ground paste and stir well. Add turmeric and chilli powder. Add 2 cups water and bring it to a boil. When water starts boiling, add the fish. Cook for 5 mins covered. Then add the lemon juice and take the food out of the stove Chitou Pitha

Ingredients:

Rice (Arua)- 500 grams Coconun- 1 salt Baking soda - 1/4th spoon

Method:

Wash the rice well and soak it for 3 hours Grate coconut and add it to the soaked rice. Grind well. Add soda and salt to the paste. The consistency of the paste should be on the watery side. Heat a kadai (wok) in high flame. Pour a big serving spoon full of the paste into the wok and cover it. Pour 1 teaspoon water around the covered lid. Within 30 seconds to 1 minute, carefully take the pitha out with a fine spatula. Mangsha Tarkari (Village style)

Ingredients: Mutton - 1kg Onion- 250 grams Ginger - 100 grams Garlic - 75 grams Potato- 250 grams Turmeric - 2-3 teaspoon Chilli powder - 2 teaspoon Teja Patra - 2 Mustard oil Method: Dice Onions, ginger and garlic into small pieces. Marinade Mutton with 3 tablespoon mustard oil, 3 Teaspoon turmeric, 2 Teaspoon red chilli powder and 3 teaspoon salt. Then add the diced ginger, garlic and onions and marinade for 4-5 hours. Heat 1 tablespoon mustard oil in a pot, add Teja patra and whole cinnamon stick, and 4-5 cloves. Then add 1 small diced onion and stir well till browned. Add the marinated mutton with spices to the pot and stir in high heat for 10 mins and then cover and cook in medium heat ocassionally stirring it. Cook till the mutton is almost 70% cooked and add large sized cut potatoes. Add 3 cups hot water and cook with the lid tightly closed on medium heat till the mutton is tender. Khechedi

Ingredients: Rice- 2 cups Teja Patra- 2 Cinnamon - 1 whole Moong dal - handful Turmeric- 1 teaspoon Coconut - Half cup (diced) ghee- 2 spoon Method: Soak rice and drain water. Heat a pot and put ghee. When hot, add Teja patra and cinnamon stick. Add rice and dal and mix well. Pour 4 cups of water, salt, and turmeric powder. Cook covered. When rice is almost done, add the diced coconutand mix well. Put 1 more teaspoon of ghee and serve hot with aloo dum. Note: Some people like it a little sweet. You may add 2 teaspoon of sugar right after adding coconut. This step is optional. Kaju Chena Tarkari

Ingredients: Chena - Follow the steps below to make chena Take 1 gallon whole milk, boil it, add 2 tbsp of lemon juice or vinegar and 1 tsp of salt. The cheese will separate from the milk and water. Take a muslin cloth and drain the water leaving the cheese in the cloth. The cheese should be little soft.

Onion 1 Medium Ginger-garlic paste 1tsp Red chilli powder 1/2 tsp, Turmeric Powder a pinch Tomato 3 Medium Cashew 10-12, cloves 4 Milk 3/4 cup Sugar 1 tsp Butter 1 tbsp Salt 1 tsp Oil 1/2 cup

Method: 1. Add 1 tsp of maida (all-purpose flour) to the chena made above and make small ping pong balls shape. Deep fry until golden brown and keep aside. 2. Blend onion, tomatoes, ginger (1″), cashew and garlic (4 cloves) together 3. Heat the butter/oil in a pan. 4. Add the onion paste, ginger-garlic paste and stir for some time in medium heat till oil seperates (about 5 minutes) 5. Then add haldi, chilli powder and tomato puree and cook till the oil seperates(covered 2-3 minutes, stir and again 2-3 minutes). Check, it shouldn’t burn but it will stick to the pan like gravy 6. Finally add milk, sugar, salt and chena balls and simmer for 2-3 minutes. Malpua

1 cup maida( all purpose flour) water or milk to make a thick batter. 1 ripe banana, 2-3 green cardamoms 1 spoon of panamahuri(saunf) A pinch of baking soda. Sugar and water to make sira( Chasni or sugar syrup) Ghee or oil for deep frying.

Mix maida and water( or milk) to make a thick batter. Add baking soda to this and keep it for 4-5 hours. Then add the mashed banana, crushed green cardamoms and pana mahuri to it. In the mean time make sira by boiling 1 cup sugar with 1 cup water. Heat oil or ghee for frying. When hot put one laddle of the batter into oil and fry until brown. Take it out and put it in sugar syrup for 2-3 mins till it absorbs it. Take it out and serve hot or cold.

Ingredients: Fine grain rice- 2 cups Beet root - 1 small Carrots- 1 medium Peas - 1 cup cashews- half cup Raisins- handful Whole cinnamon stick- 1 Black cardamoms - 2 Green cardamons- 4 Cloves - 4 Teja Patra- 2 Oil Ghee Salt Method: Soak rice for 1 hour. Drain water completely and then dry rice by spreading flat on a newspaper. Cut beet root, and carrots into small pieces. Heat oil in a small cooking pot, fry raisins and cashews and take off. Then fry all the whole spices and take off. Fry carrots, and then peas and finally beet root and take it off and set aside. Now heat 1 table spoon of ghee in a pot, when hot, add Teja patra and dried rice. Stir the rice well and cook evenly till it becomes crisp. Add exactly 4 cups of water and bring it to a boil. Put the fried garam masala to the rice and cover lid. When rice is half done, stir in the vegetables and mix well. Add salt accordingly. Take it off the stove when rice is cooked. Rasi Ladoo

 Rasi (Seasame Seed)- 100 gm  Guuda( Jaggery) – 100 gm  Kaju (Cashew Nut)-20 gm  Lembu( Lemon Juice) – 1/8th part.

 Fry the sesame seeds well. Fry the cashew nuts till it turns golden brown. Keep aside.  Take a deep pan. Pour 2 cups of water and add Jaggery into it. Boil it till Jaggery melts.  Boil it for another 10 min in low flame. add lemon juice afterwards.  Boil it for another 10-15 mins till Jaggery is thick.( to taste the consistency of Jaggery put 3- 4 drops into a water bowl. If it forms a thick mix, then it’s well cooked. Pick it with fingers and try to roll it , if its taking solid form, then its ready.  Mix the fried sesame seed and cashew nuts slowly and properly without forming any lump. Take out from flame. Make ladoo’s by rolling it in hand when it’s warm. Posta Bada

Poostaka- 100 gms 2 big Onions 2 green chillies/red dry chilli(as per required) 5-6 lobes of garlic salt to tasteM Mustard oil to fry

Soak the postaka, along with garlic for nearly 15-20 minutes.Now put the saoked poostaka,green chillies,garlic and salt to taste in the grinder and grind it. But note that it should not be grinded very very smoothly,after grinding if u touch it should be felt that some portion of postoka is not grinded fully.Now chop the onions and put it into that paste and mix it.

Now take a pan or tawa, put slight oil and let the tawa be hot. Now make small balls(do not make very smooth balls, just put ur hand inside the postook bowl and bring up a small fingerful ball) and put in on tawa. Let those badas get roasted and fried till u feel it can be made upside down. once u do try to put mustard oil number of times while u go on making it upside down, till it becomes very red and marron.

When bada becomes very red and dark marron take it out and serve hot with Pakhala Bhata.

Note: The mustard oil gives it flavour as and when u keep adding it and it gets roasted on the tawa. And the garlic shud be adequate so that after u grind the smell of poostak and garlic shud give u a nice flavour to smell. Chhatu Bara

Mushroom 1 packet Onion: 1 small (chooped into small pieces) Cumin seeds: 1 tbsp Cilantro: 1 tbsp (chopped) For Paste Rice: 4 tbsp Chana dal: 4tbsp Jeera: 1 tbsp Red chili: 2 Salt to Taste

Soak the chana dal & rice together for 3-4 hours. Grind all the above ingredients (For Paste together) . Cut the mushrooms into small pieces.

Mix the paste, chopped onion, cilantro, cumin seeds and mushroom and salt together . Make small baras and shallow fry using tawaa. Serve it as a side dish. Mula(Radish) Saga

Ingredients

1 bunch Mula Saga 3-4 spoons of peanuts( chinabadam) grinded to a paste with 1 red chilliand 2 garlic cloves. garlic, red chili and mustard seeds for seasoning(chunka) 1 small eggplant(baigana) and same amount of kakharu(pumpkin) Oil and salt as required

Method

Finely chop the radish leaves. Cut the egg plant and pumpkin into small pieces. Boil the finely chopped leaves along with eggplant, pumpkin and the peanut paste.Cook till done. In a pan heat 1 spoon of oil, when hot add 1 spoon mustard seeds. When they splutter add crushed garlic and red chilli. Fry for 30-40 seconds. Finally add the cooked radish leaves to this. Serve with rice. Kasha Mangsha

Ingredients: Mutton - 1kg Onion - 300 grams Garlic- 100 grams Ginger - 150 grams Garam masala- 1cinnamon, 2 cloves, 1green cardamom, pinch of jayetri (mace) Teja Patra- 2 Chilli Powder- 3 teaspoon Turmeric - 3 teaspoon Oil Method: Masala-Grind onion, ginger, garlic to a fine paste. Crush the garam masala. Marinade mutton with 1 teaspoon oil, 2 teaspoon turmeric powder, 1 teaspoon chilli powder and salt for 1 hour. Heat 2 tablespoon oil in a pan and when hot, add teja patra and garam masala. When its a little brown, add the ground masala paste. Cook till the water dries from the masala and it changes color. Add 2 teaspoon chilli powder and stir well. Then add 1 teaspoon turmeric powder. Keep cooking till the oil separates from the spices. Add the mutton pieces and cook covered. Stir ocassionally. Cook under medium flame and do not add water. This dish has no gravy and goes well with luchi. Note: If the mutton takes long to cook, you can pressure cook with 1 cup of water. Once the meat is cooked, cook in open flame to dry the gravy. Muga Pakodi

Ingredients

1 cup of muga dali soaked in water for 2-3 hours Chopped coriander leaves,onion and green chilli Salt to taste.

Method

Grind the soaked dal with little water. To this add the chopped onion, green chilli, salt and coriander leaves. Then deep fry in oil just like pakodi. Goes well with any chutney. Tomato Khajuri Chatani

 Tomato - 500gm  Chinni (sugar) -75 gm  Khajuri (dates)- 100gm  Nadia kora (freshly grated coconut) -2 tablespoon  Adaa (ginger) -1/2 inch  Haladi gunda (turmeric powder) -1 teaspoon  Kancha lanka ( green chili) -4 (as per taste)  Teja patra (bay leaf) -2 pcs  Jeera (cumin seed) -1 teaspoon  Pancha phutan (cumin +mustard+ nigella+ fenugreek+ aniseed) - 1 teaspoon  Refined oil – 2 tablespoon  Dhaniya patra (coriander leaves) -25 gm  Salt – as per taste

 Wash and cut the tomatoes into small pieces.  Slit the green chilies and crush the ginger. Keep aside  Heat oil in a pan, when hot add pancha phutan and bay leaf.  When splutter add the silted green chilies and crushed ginger, fry till golden brown.  Now add tomatoes, salt and turmeric powder. Stir properly and cover the pan with a lid for some time. Cook it for 2 mins.  Add dates and freshly grated coconut. Add 1 cup of water to it .Cook it for 2 mins.  In a separate tawa fry the cumin seeds slightly, when they start spluttering, remove from flame and make a fine powder out of it. Keep aside.  When the tomatoes are cooked, add the powdered cumin seeds and sugar to it.  Cook it for 2 to 3 min, remove from flame and garnish with coriander leaves.  Serve with rice or puri. Machha Tarakaree

 Rohi Machha( Rohu Fish)- 750 gm  Aloo(Potato)-250 gm  Piaja( Onion)- 150 gm  Tamato- 75 gm  Rasuna(Garlic) - 20 gm  Sorish Tela( Mustard Oil)- 50 gm  Sukhila Lanka( Dry Chili)- 1 pcs  Ada( Ginger)- 1 inch  Lanka Gunda(Chili Powder)- 1tsp  Haladi Gunda( Turmeric Powder)- 3 tsp  Salt- as required

 Clean the fish thoroughly, coat with salt and turmeric powder, and keep it for 20 min.  Make a fine paste of onion(100gm),ginger and garlic. Cut thin slices of the remaining onion and tomatoes.  Peel the potatoes and cut them into cubes and boil it properly.  Take a deep pan, heat oil in the pan, fry the fish pieces 1 or 2 at time till they are turns golden brown on both sides. Remove from flame and keep aside.  Now in the remaining oil in the pan, put the onion slices, fry them till its turns golden brown. Add the masala paste to it. Stir it well.  When oil starts comes out, put the tomato pieces. Fry it till the tomatoes are well cooked.  Add the boiled potatoes to the above masala,. turmeric powder, salt as per taste. stir it for 2 min then add 3 cups of water,  Cook it till the potatoes are well cooked; now add the fried fish to the gravy. Cook it for another 10 min. remove from flame and serve it with rice or roti. Machha Chhencheda (with poi saga)

Ingredients:

Fish head

Kakharu (pumpkin)- 250 grms

Baigan (Eggplant/brinjal) - 200grm

Potato - 200 grms

Green Banana - 2 pieces

Saru (Taro Root) - 100 grms

Janhi (any kind of Squash) - 100 grms poi saga (with stems)- 1 big bunch.

Onions- 100 grms Ginger - 4 inch size

Garlic - 5 cloves.

Turmeric

Chilli powder

Cumin powder

Garam masala

Method-

Masala- Use half of the onions to make a paste with Ginger and garlic.

Wash all vegetables and cut them into medium pieces.

In a pan, put some oil and heat it. Marinade the fish with turmeric and salt and then fry the fish head (you can also add the fish tail). Fry it till the head is well cooked. Once the fish is well cooked, break the head and pieces by crushing with the spatula. Take the pieces out and keep it aside.

In the same pan, add 1 teaspoon oil and put some diced onions. When onions turn brown, put the masala paste and fry well. Cook till you see the oil separates.

Put the vegetables and stir well. Add salt, turmeric powder, red chilli powder (to taste) and 1 teaspoon cumin powder. Cover and took in medium flame. When the vegetables are half done, and the fish pieces and mix well with the vegtables. Cover and cook for some more time.

When vegetable are almost cooked, add the cut poi saga with the stems. Mix and cover again for 5 mins.

Swith off the stove and add half teaspoon of garam masala. Mix well and serve with white rice. Chhuin (Drumstick) Bhaja

8-10 drumsticks 50 gms rice soaked in water Salt, turmeric to taste. 2 red chillis, 2 garlic cloves 1 small spoon cumin Cut drumsticks into 2-2.5 inch pieces. Boil it with little salt for 5-6 mins till done. Donot over boil. Now grind the soaked rice along with garlic, chilli and cumin. Drain the boiled drumsticks and allow to cool. Mix the rice paste to the drumstick. Add turmeric and little more salt if required. Heat frying pan or wok. Put 2 spoons of oil. When hot put the drumsticks and fry it uncovered till the drumsticks get brown and crispy. Poi Tarkari

Poi saaga- 1 pound Kakharu(pumpkin)- 1/4 pound Onion- 1 small size Garlic - 2 cloves Ginger-1/2inch Cumin seeds- 1/2tsp Turmeric powder- 1/2tsp Salt Chili powder Curry powder- 1tsp(If available) Oil-3tsp

Grind onion, garlic, ginger and cumin seeds to a fine paste. Cut leaves and pumpkin into small pieces and keep it separately. Cut stems into two inch pieces and if stems are thick, cut it again lengthwise into two pieces.

Put oil in a pan and fry stems till golden brown and remove it from pan. Add ground masala in remaining oil and fry till half done. Add haldi, curry powder and salt with masala and fry till done. Now add leaves and fry with masala for 2minutes. Add pumpkin and cover the pan with lid.

After 10minutes Poi tarkari is ready to serve with rice, roti or pakhala. Ghuguni

Ingredients: Ghuguni (whole yellow peas) - 2 cups Teja patra onion- 1 medium Ginger- 1 small piece Cumin Powder - 1 teaspoon Coriander powder - 2 teaspoon Method: Masala- Grind ginger to a fine paste. Soak matar for 4-5 hours in water. In a pressure cooker, heat oil and put Teja patra. Add onions and fry till golden brown. Add Ginger paste and cook well. Add turmeric, cumin and coriander powder. When masala is well cooked, add the soaked matar and add 2 cups of water (Matar should be submerged in water). Pressure cook till you hear 1 whislte. When cools down, open and check for softness. You can garnish with coriander leaves, 1 teaspoon jeera-lanka gunda and small diced coconut pieces. Badi Phoola

Badi: 15- 20 small Small Onion: 1 (chopped into small pieces) Green Chilli: 1 (slit into two pieces) Curry Leaves: 5/6 Coconut (grated): 2tbsp Tomato: 1 small (chopped into small pieces) Cilantro: 1 tbsp (chopped) Ginger: 3 / 4 thin long strips Oil: 2 tbsp Water: 1 small cup Salt, turmeric, and chili powder to taste Five spices (panch phutan): 1 small spoon cumin

Deep fry the Badi and keep it aside. Heat frying pan or wok. Put 2 spoons of oil. When hot put the five spices (phutan). Add chopped onion to this and let it turn golden yellow. Add green chili, curry leaves and tomato to the above. Let it cook. Add salt, turmeric and chili powder to it. When it is cooked properly add water to the above cooked spices. The consistency should be moderately thick not watery.

Put grated coconut to the above gravy. After 2/3 minutes add Badi and chopped cilantro. This dish is ready to serve. [Badi Phoola is a simple side dish that goes well with the plain Rice and Dali. ] Panasakatha Tarakaree Preparation For : 4 People | Preparation Time : 40 Minuites (Approx) Ingredients

 Panasakatha ( Raw Jackfruit ) - 1 medium size  Aalu ( Potato ) - 2 to 3 medium size(200gm)  Piaja ( Onion ) – 2 medium size(200gm)  Rasuna ( Galrlic ) - 15 cloves  Ada ( Ginger ) - 1 inch  Bilati Baigana ( Tomato ) - 2 (100gm)  Refine Tela ( Refine Oil ) – 75gm  Haladi Gunda ( Turmeric Powder ) - 1 tbsp  Lanka Gunda ( Chilli Powder ) - 1 tbsp  Jeera ( Cumin ) - 2 tbsp  Phutana ( Cumin, Mustard seed, Methi ) - 1tbsp  Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) - 1tbsp  Salt to taste

 To start with, peel of the outer layer of the raw jackfruit ( Panasakatha ) and cut into small pieces .  Cut the potato ( Aalu ) into small cubes.  Par boil the pieces of potato (Aalu) and jackfruit ( Panasakatha).  Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.  Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).  Finely chop the tomatoes.  Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasakatha ) and keep it aside.  Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it  Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.  Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .  Add water ( 2 -3 cups ) to it and stir well and cover the lid.  Cook on a lower flame for 5 minutes.  After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot. Chingudi Tarakaree

 Chingudi ( Prawns)- 500gm  Aloo (Potato) – 300gm  Piaja (Onion) -150 gm  Ada (Ginger) – 30 gm  Rasuna (Garlic)- 30 gm  Sukhila Lanka( Dry Chili) – 2 pcs( as per taste)  Haladi gunda ( Turmeric Powder) – 2 tsp  Dhania patra (Coriander Leaves) – 25 gm  Dhania ( Coriander Seeds)– 1 tsp  Jeera ( Cumin Seeds)- 1 ½ tsp  Posto (Khus Khus, Poppy Seeds)- ½ tsp  Sorisha Tela ( Mustard Oil) -60 gm  Dalchini ( Cinnamon) -1/2 inch  Aleicha( Cardamom) -2pcs  Lavanga( Clove)- 2 pcs  Gola maricha (Black Pepper)-4 pcs  Salt – as per taste

 Remove the shells from the prawns, wash thoroughly, marinate with salt and turmeric for 1 hr.  Peel the potatoes and cut into medium pieces, cut the tomatoes. Make a powder of the cinnamon, cardamom, clove and black pepper.  Slightly fry the cumin seeds, coriander seeds and the dry chili. Make powder (garma masala) out of it.  Make a fine paste of onion, garlic , ginger, cumin seeds(1/2 tsp), coriander seeds, poppy seeds and dry chili.  Heat oil in a deep pan. Fry the potatoes till it turns golden brown, remove from flame.  Fry the marinated prawns, when well fried take out, keep aside.  Heat oil in that pan, fry the masala paste, add tomatoes to it . Cook it till oil comes out.  Now add the fried potatoes and prawns, stir it properly. Add 5 ,6 cups of water.  Cook it till both the potatoes and prawn are well cooked and the gravy is thick. Add the garam masala powder and coriander leaves. Serve with rice. Masala Machha bhaja

 Rohi machha( Rohu Fish)- 750 gm  Piaja (Onion) – 450 gm  Tentuli( Tamarind)- 20 gm  Rasuna(Garlic) -30 gm  Ada( Ginger)- ½ inch  Kancha Lanka( Green Chili)- 4 pcs(as per taste)  Haladi Gunda( Turmeric Powder)- 3tsp  Lanka Gunda( Chili Powder)-1 tsp  Tomato- 100 gm  Sorisha Tela( Mustard Oil)-as required for frying

Preparation : Step wise  Wash and clean the fish properly, mix it WITH 2 tsp turmeric powder and salt AND keep aside for 15 mins.  Make a fine paste of onion (75gm), garlic (8 cloves), and ginger (1/2inch).  Soak the tamarind in a little water for 10 mins. Make a paste out of it and cut thin slices of the remaining onion and garlic cloves. Slit the green chilies and cut the tomato into small cubes.  Mix the tamarind paste and the onion, ginger, garlic paste masala to the fish. Keep it for 20 mins.  After 20 min add the onion, garlic, green chili and tomato slices to the above mixture.  Add chili powder, turmeric powder and salt to the mixture, keep it for 15 min.  Take a deep pan, heat oil, when hot put 1 or 2 pcs of fish with the masala. Fry it till each side turns looks brown and the masala is cooked well.  Remove from flame and serve it hot with rice. Olo Kobi Bhaja

Preparation : Step wise  Peel off the turnip and potatoes, cut longitudinally into thin slices. Also cut onion (50gmrs) into thin slices.  Take onion (150grm), ginger, garlic, dry chilies and then grind into a fine paste.  Takeout the niblets from the green pea and chopped the coriander leaf.  Heat refined oil in a pan, add turnip, potatoes, onion, green peas, bay leaf ,paste (from step 2),turmeric powder, salt as per taste and mix these properly.  Then put the above pan into flame and lid it with a cover.  Cook it ,till the vegetables mixed properly with masala paste while stirring in between.  Fry the above mixture until the vegetables tenderly cooked and it begins turning light brown over medium flame.  Garnished with chopped coriander leaf and serve it hot or cold. Tomato Bhendi Bhaja

 Bhendi (Ladies Finger) -400 gm  Tomato -100gm  Piaja (Onion) – 100gm  Bhrusanga Patra (Curry Leaves) – 3 sticks  Kancha Lanka (Green Chili) – 3, 4 as per taste  Rasuna (Garlic) – 15 clove  Haladi Gunda (Turmeric Powder) – 1 tsp  Sorisha (Mustard Seed) -1 tsp  Pana Mahuri (Aniseed) – 1 tsp  Biri Dali (Urad Dal) -2 tsp  Hengu (Asfoetida) –I pinch  Refine Tela (Refined Oil) – 3 tbsp  Luna (Salt) – as per taste

Preparation : Step wise  Wash the vegetables, cut the ladies finger into 1 inch long pieces. Cut the tomatoes into small cubes and make thin slices of onion. Slit the green chilies.  Heat oil in a pan, add asfoetida, garlic. When garlic turns golden brown add mustard seed, aniseeds, urad dal. When splutter add onion, green chili and curry leaves.  Fry it till the onion turs golden brown, add tomato. When cooked add the ladies finger pieces. Add turmeric powder and salt to the mixture, stir it and cover it. Cook it till the ladies finger is well cooked. Remove from flame serve hot with rice or roti. Chuna machha batibasa

Ingredients:

Chuna macha (smelt fish) - Half kg

Soriso (Mustard seeds) - 1 tablespoon

Jeera (cumin)- 1 tablespoon

Green chillis- 8 pieces

Garlic- 10 cloves

Haldi (Turmeric powder)- 2 table spoons

Potatoes- 2 medium sizes onion- 1 small Mustard Oil Poi Leaves (can be substituted with spinach leaves)

Method: Masala: Soak Mustard seeds, Jeera, 2 green chillies, 3 cloves of garlic in a small bowl with water. Set aside for 1 hour and then grind to a fine paste.

Wash fish well and drain the extra water. Add some diced onions, potatoes to the fish. Then add the masala paste, turmeric, salt, red chilli powder and 1 teaspoon of oil. Mix everthing very well. Take a non stick cooking dish or oven safe dish. Smear the bottom of the pan or the oven safe dish with little oil. Pour the fish and vegetable mix to the dish. Cover the lid and cook in low flame. If you are cooking in the oven, set the oven to 250 degrees and cook for 1 hour. When the fish is almost done and potatoes are almost cooked, add poi leaves. Crush 4-5 green chllis with 5-6 garlic cloves and put it on top of poi leaves. Cover the dish again and cook for 10 more mins. Put some more drops of mustard oil and take it off the fire. Chingudi chop

Ingredients: Shrimp- 500 grams Potatoes - 2 medium Garlic- 6 cloves Onion- 1 small Green chilli- 1 Haldi- 1 teaspoon Crushed black pepper - 1 pinch Ginger- scraped Corn starch Bread crumbs Turmeric Cumin powder- 1 teaspoon Coriander Powder - 1 teaspoon chilli powder- 1 teaspoon Chopped Cilantro - half cup Chopped Mint - half cup Method: Peel shrimp and marinate with turmeric. Fry the shrimp in oil. When done, mince the shrimp. Boil and mash potatoes. Heat oil in a pan and stir in onions, diced green chilli, garlic and ginger, cumin powder, coriander powder, chilli powder. Put the mash potatoes into it and stir well. Take it off the stove. Add 4 teaspoon of cornstarch, 2 tablespoon of breadcrumbs and mix well. Then add the shrimp to the mashed potatoes with chopped coriander and mint leaves. Mix it well. Roll into small balls (elliptical shape) and set aside. Heat oil in a pan for deep frying and fry the balls till golden brown. Sajana Phula Bara

Fresh sajana phula- 2 cups (freshly collected from garden) onion chopped- 2tbs 3- grated garlic- 1tsp Besan- 1/2 cup, Salt One medium size boiled patato Refined oil for frying

Wash sajana phula in cold water carefully. Add onion, garlic, salt and mix it well. Then add patato and besan and mix it properly. Heat oil in a deep pan and make small balls out of dough. Press it slightly in between your palms and fry it till golden brown. Remove it on tissue paper. Now yummy sajana phula bara is ready. Serve hot with dahi pakhala.

Chana Dali Pakudi

Chana dali pakudi - for 6 Chana dali - 2 cups Green chili - 1 Ginger - 1 inch piece Coriander leaves -3-4 sprigs Curry leaves - 1 sprig Salt to taste Oil to deep fry

Soak the chana dali for 4 hours

Blend chana dali with little salt, 1 green chilli, coriander leaves, curry leaves and 1″ piece of ginger.

Deep fry in oil in medium heat by scooping the paste in a spoon. Let it fry until the pakodas become crispy and golden brown. Don’t make too big size it may cook outside but remain raw inside. Drain the pakodas to a tissue paper to soak excess oil Bhendi Khatta

Bhendi (Okra)- 250 grams garlic- 6 cloves Phutana Lemon - 1 large Cumin seeds- 1 teaspoon Dry red chilli - 3 pieces Turmeric - 2 tea sugar - 2-3 teaspoon

Masala- Dry fry cumin and red chilli. Grind it to a powder form. This is called “Jeera- lanka” gunda.

Wash and dry Bhendi. Cut them into medium pieces(half inch). Heat half teaspoon of oil in a pan and pan fry the bhindi till soft. Add turmeric powder and salt. keep it aside.

In the same pan, heat some more oil, add phutana,crushed garlic, 1 dry red chilli and fry it. When it browns, add 1 cup water and bring it to a boil. Add fried bhendi and cook for 5 mins. Add sugar and stir well. Now lower the flame and add lemon/tamarind juice and 1 spoon full of jeera-lanka gunda.

NDahi Nadia Chatani

 Nadia (Coconut) – half a coconut(shredded)  Dahi (yoghurt) – 200 Gm  Kancha Lanka (Green Chili) – 1 Piece  Ada (Ginger) – ½ inch  Luna (Salt) – to taste  Bhrusanga patra (curry leaf)- 5/6  Chinni( sugar)- 1 tsp(as per taste)  Pancha phutan- 1tsp  Refine tela (refined oil)- 1 tbs

 Beat the yoghurt till its smooth.  Cut the green chili and ginger into small pieces. Keep aside.  Add shredded coconut, sugar, and salt to the yoghurt, mix well.

Note: adjust the sweet-spice-tangy flavor according to your taste. Dahi Bhaata Preparation For : 4 People | Preparation Time : 40 Minuites (Approx) Ingredients

 Arua Chaula ( rice ) - 400gm  Dahi (Curd ) - 3-4 cups.  Biri Dali ( Black gram ) -3btsp  Sorisha ( Mustard seed ) -3 tsp  Pana Mahuri ( Saunf ) -1tsp  Kancha Lanka ( Green chilies ) -4-5 pcs  Bhrusanga Patra ( Curry leaf ) -10 gm  Refine Tela ( refined oil ) -5 tbs  Luna ( Salt ) - as per taste

 To start with, cut the green chilies into slices.  Wash the rice and Pressure cook the rice keep the rice slightly half cooked.  Heat oil in deep pan add black gram, mustard seed, saunf, green chilies and curry leafs to it. Allow spluttering.  Pour these tempering spicy on the pre-cooked rice.  The add curd ad salt as per taste to the above tempered rice and mix it properly and serve it cold. Dahi Kakharu Chatani Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Kakharu(Pumpkin) – 400 Gms  Biri dali (Urda Dal) – 1 tsp  Dahi(Curd) – 1 to 2 cups  Sorisa ( Mustard Seeds) – 1 tsp  Kancha Lanka(Green Chilies) – 3pcs  Panamahuri(Fennel Seed) – 1 tsp  Bhrusanga Patra(Curry Leaves) – 10-15 leaves  Salt – to taste

 Peel the pumpkin, slice it into small pieces.  Slice the green chilies longitudinally and keep it separate with the curry leaves.  Boil half cup water in a deep fry pan ,add the pumpkin slices , salt to taste till it cooked well.  Keep the boiled pumpkin slices separately.  Heat oil in a frying pan,add urad dal, mustard seeds , fennel seeds and fry lightly.  Add the sliced chilies, curry leaves and fry till well done.  Add the boiled pumpkin slices and mix thoroughly. Cover the frying pan and remove it from heat.  Add the curd after it’s slightly cool and mix thoroughly.  Serve it with rice or pulao. Dhania Patra Chatani Preparation For : 4 People | Preparation Time : 15 Minuites (Approx) Ingredients

 Dhania Patra ( Coriander leaf ) -300grm  Nadia ( Coconut ) -Half of a coconut  Chini ( Sugar) – as per taste  Kancha Lanka ( Green Chilies ) - 2 Pc  Sorisha ( Mustard seeds ) - 1-2 tsp  Tentulee (Tamarind ) -30grm  Refined Tela ( Refined Oil) - 1tps  Luna ( Salt ) - as per taste

 Wash properly the coriander leaf and cut into tiny slices.  Grate the coconut, soak the tamarind in a little water till 10 min and take out the pulp.  Heat oil in a pan, add mustard seeds to it. Allow spluttering.  Then add coriander leaf to it, fry it for 2-3 minutes and keep aside.  Take fried coriander leaf, grated coconut, tamarind pulp, green chilies, sugar and salt as per taste and then grind it to make a fine paste and Serve it .

Kalara- 6 medium size Alu- 2 medium Onion- 1 small diced, Garlic- 2 cloves Green chilli- 2 Mustard seeds- 1 teaspoon, Turmeric- 1 teaspoon Cumin powder- 1/2 teaspoon, Coriander powder- 1/2 teaspoon

Masala- Soak mustard seeds with garlic and green chilli. Grind to a fine paste. Wash Kalara and make a big slit length wise from top to bottom Boil kalara and Alu with turmeric and salt for 10 mins or till its soft. When cool, scoop out the contents from the inside of kalara (pulp and seeds).Set aside. Peel potatoes and mash them in a separate bowl. In a separate pan, heat 1 teaspoon oil and stir in some diced onion. When browned, add 2 teaspoon of masala paste, turmeric powder, cumin and coriander powder. Stir well and then add the mashed potatoes. Mix well. Take off the stove.

When the potatoes cool down, take a handful and stuff into the boiled Kalara. Heat oil in a frying pan and saute the stuffed Kalara till they turn golden brown and crispy. Kalara Bhaja

 Kalara (Bitter Gourd) – 300 gm  Rasuna (Garlic) – 30 gm  Pancha Phutana( Pancha Phoran) – 1 tsp  Sukhila Lanka (Dry Chili) -2pc  Sorisha Tela (Mustard Oil) – 4 tbsp  Haladi Gunda (Turmeric Powder) – 1 tsp  Luna (Salt) – as per taste.

 Cut the bitter gourd into thin round slices.  Heat oil in a frying pan; put the pancha phoran, garlic and dry chili. Fry it till the garlic turns golden brown.  Add the bitter gourd slices, turmeric powder and salt. Stir it and cover it.  Lower the flame, stirring it time to time and fry it till the bitter gourd is well cooked.  Then fry the bitter gourd in a high flame till it turns golden brown.  Remove from flame and serve it. Kalara Chhana Bhaja

 Kalara (Bitter Gourd)-250 gm  Rasi (Sesame Seeds, Til) -1 tbs  Lanka Gunda (Chili Powder) -2tsp  Arua Chaula (Rice) -100gm  Refine Tela (Refined Oil) – as required for deep frying  Luna (Salt) –as per taste

 Soak the rice in water for 1 hour. Make a fine paste out of it. The batter should not be very thin.  Wash the bitter gourd and cut them into round pieces length wise.  Mix the rice batter into the bitter gourd pieces with chili powder, sesame seeds and salt.  Heat oil in a deep pan, take individual pieces of the bitter gourd, coated with the batter and deep fry till both sides turns golden brown.  Remove from the oil and serve hot wit rice or roti. Lau Khirsa Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients

 Laau ( Gourd ) -500gm  Khiri Chawala ( Rice ) -500gm  Khira ( Milk ) -1lt  Chini ( Sugar ) -125gm  Gheea ( Ghee ) -1 btsp  Kaju ( Cashew Nut ) – 20 gm  Gujurati ( Cardamom ) – 4 pieces  Luna ( Salt ) - as per taste

 To start with, soak the rice for 1hours, then wash it properly and grind into a fine and thick paste.  Peel the gourd and cut into small tiny size.  Heat ghee in a pan, fry the cashew nut till it turns brown, and keep it aside. Crush the cardamom seeds and keep the powder aside  Boil milk in a deep fry pan. Add the cardamom powder.  When it starts boiling, add tiny gourd to it. Boil it till the gourds are cooked well.  Add the salt to the paste (from step-1), then put some amount of paste to the cooked gourd and stir it. Do the same for the rest of the paste.  Add fried cashew nuts to it and boil it for 1minute in lower flame.  Then add sugar and stir it and boil it for 2- 3 minutes.  Serve the Laau Khirsa. Simiya Kheeri Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Seemayee(Vermicelli) – 75 Gm  Chini(Sugar) – 65 Gm  Kaju(Cashew Nuts) – 10 Gm  Kishmish(Raisins) – 20 Gm  Gujurati(Cardamom) – 4 pieces  Khira(Milk) – 500 ml  Gua Ghia(Cow Ghee) – 1 tea spoon

 Crush the cardamom seeds and keep the powder aside.  Heat the Cow ghee in a frying pan. Fry the cashew nuts and raisins till it turns golden brown. Take them out and keep aside.  Fry the vermicelli in the rest of the Cow ghee, till it is turns golden brown.  Boil milk in a deep fry pan. Add the cardamom powder and vermicelli.  Boil the milk till vermicelli is cooked well.  Add sugar, fried cashew nuts and raisins and mix well.  Boil for some time till all the ingredients are well mixed and well cooked. Serve it with roti or puri or as a sweet dish( dessert Tomato Chuda Santula Preparation For : 4 People | Preparation Time : 30 Minuites (Approx) Ingredients

 Chuda(chiwda)-300gm  Tomato- 300gm  Piaja (Onion)-100gm  kancha Lanka (green chili)- 4pcs(as per taste)  Ada (ginger)-1 inch  Bhrusanga patra (curry leafs)- 10 gms  Refine tela (refined oil)-3 tbs  Haladi gunda (turmeric powder)-1tsp  Sorisha (mustard seeds)- 2tsp  Pana Mahuri (saunf)- 2tsp  Luna(salt)-as per taste

 Cut thin slices of onion and tomato. Keep aside.  Slit the green chilies and crush the ginger.  Heat oil in a deep pan, add mustard seeds, saunf, when starts splutter add onion slices, green chilies, crushed ginger and curry leafs. Fry it for sometime till the onion becomes golden.  Add tomato to the above mixture, stir and cover it.  Wash the chiwda and soak it in water for 1 min.  Now takeout and add to the mixture in the pan.  Put turmeric powder, salt. Stir well to mix everything properly, cook it for 2 more minutes remove from flame and garnish with coriander leafs. Chuda Upma

Thick Chuda (poha) - 2 cup Green Chillies sliced - 2, Mustard Seeds - 1 tsp, Jeera Seeds - 1 tsp Onion - 1 small diced, Tomato - 1 medium diced Potato - 1 medium diced Urad jai - 1tsp, Turmeric powder - 1 tsp Peanuts - 1tbsp, Curry leaves - 2-3 Oil - 3tbsp. Salt to taste, Coriander leaves to garnish

Wash chuda in cold water, drain water. Add turmeric powder to chuda and keep aside. Heat oil a pan. Add curry leaves, green chillies, mustard seeds, jeera seeds, urad jai and peanuts. Stir in for few minutes. Add onions and potatoes and stir for 5 mins. Add tomatoes and salt to taste. Add chuda to the mixture in the pan. Stir for 2-3 minutes. Garnish with coriander leaves and serve hot. Bara Ghuguni

Ingredients for Bara

2 cups Biri Dali(urad dal) 2 medium sized onion chopped 2 tsp. chopped coriander leaves 6 green chilies, chopped finely A pinch of baking soda Oil for deep frying

Ingredients for Ghuguni Dried Peas 1 cup 2 medium sized Potato(Optional) 1 medium sizd tomato Salt, turmeric as required 1 spoon of zeera powder, i spoon dhaniya powder 3 Spoon oil, coriander leaves copped

Grind to a paste 1 Medium sized onion, 3 cloves garlic, 1 inch ginger 1 green cardamom, 1 small piece cinnamon, 3 cloves

Method Bara

Soak the Biri Dali in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves, chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center. Fry it in oil till golden brown.

Ghuguni Soak the dry yellow peas in water for 6-7 hours. Boil and cube the potatoes into 2 cm cubes. Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they splutter add some chopped green chillis and then the ground paste. Fry till the oil separates from the frying pan. Add turmeric, chopped tomato, zeera pawder dhaniya powder. Cook for few more minutes till tomatoes are done. Then add the boiled peas and potatoes and little water. Cover and simmer for 3-4 mins more. Finally sprinkle some chopped coriander leaves. Pariba Khichudi

 Arua chaula ( Rice ) -300gm  Chana Dali ( Split Bengal Gram ) - 2pc  Matara ( Green Pea ) -100grm  Patra Kobi ( Cabbage ) - 150grm  Beans ( Beans ) -75grm  Phula kobi ( Cauliflower ) -200grm  Gajar ( Carrot ) – 150grm  Piaja ( Onion ) -200grm  Bilati Baigana ( Tomatoes ) -200grm  Kancha Lanka ( Green Chilies ) -4/5 pc  Haladi Gunda ( Turmeric powder ) -1 tsp  Gheea ( Ghee ) -3tps  Luna ( Salt ) to taste

 To start with,finely chop the onions and green chillies.  Chop the vegetables (cabbage, beans, cauliflower, carrot and tomatoes) into small pieces.  Wash the rice and gram(chana dali) together.  Heat ghee in a pan, add onion and green chillies and fry till it turns golden brown.  Add the vegetable pieces and fry till it becomes half tender.  Add water (double the amount of rice i.e water:rice is 2:1 proportion),turmeric powder and salt to taste and bring it to a boil.  Add the washed rice and gram(chana dali) and cook it for 20 minutes on lower flame till it is done.  Serve hot. Misa Pariba Posta Tarkari

Ingredients:

Kunduri (Tindora)- 500 grams

Potatoes- 1 medium (cut length wise)

Long green beans- 100 grams

Egg plant- 1 small

Poppy seeds – 2 table spoons

Green chillis- 3

Jeera- 1 table spoon

Onions - 1 small (diced)

Method:

Masala - Make a paste of poppy seeds, green chillis and jeera.

Cut vegetables lengthwise and cut them thin.

Heat oil and fry onions. Then add the cut Kunduri. Add salt and cook with little water till half done.

Add the other vegetables and then add turmeric powder and red chilli powder. Cover and cook for 10 mins.

Add the posto paste and stir till the masala blends well with the vegetables.

Cook uncovered on medium low flame till the vegetables cook very well. Chaula Bata Khiri Preparation For : 4 People | Preparation Time : 25 Minuites (Approx) Ingredients

 Khiri Chawala(Rice)-150gm  Khira(Milk)-1.5 liter  Chini(Sugar)-250gm  Gujurati(Cardamom) – 4 pieces  Luna(Salt)- as per taste

 To start with, soak the rice for 2 hours, then wash it properly and grind into a fine and thick paste. Then add salt as per taste, mix the paste properly and keep it aside.  Crush the cardamom seeds and keep the powder aside.  Boil milk in a deep pan, when it starts boiling add sugar, cardamom powder (from step -2) and mix it properly.  When it starts boiling again, put some amount of paste (from step-1) and stir it. Do the same for the rest of the paste.  Keep on stirring in medium flame for approx. 5 minutes and then remove it from flame.  Cool it ad serve as a sweet dish (dessert). Kakharu Danka- Chingudi (Pumpkin stems with prawn)

Ingredients: Kakharu saga (pumpkin leaves)- bunch Kakharu danka (stems)- 3-4 long Saru (Arbi) - 100 grams Kakharu (pumpkin) - 100 grams Baigan - 100 grams Janhi (Ridge gourd)- 100 grams Potaotes - 2 medium Mustard seeds - 2 teaspoon Cumin Seeds- 1 teaspoon Dry red Chilli- 2 Green chilli- 2 Panch phutana- 1 teaspoon Turmeric powder - 2 teaspoon Salt Oil Shrimp- 300 grams

Method: Masala- Soak mustard seed, green chilli and cumin seeds for 1 hour. Grind to a fine paste. Set aside. Wash and cut all vegetables into medium pieces Crush kakharu leaves and then wash and cut them Lightly peel the Kakharu danka (stems), cut into 3 inch pieces and wash them. In a pan, heat oil and put dry red chilli and panch phutana. When it starts to splutter, add cut vegetables. Stir and add turmeric powder. Cook covered. When vegatbles are half cooked, add 3-4 teaspoon of mustard paste. Stir well. Add salt and cook covered under medium flame. Marinate shrimp with little turmeric and salt. In a separate pan, lightly fry the shrimp. Set aside. When vegetables are almost done, add kakharu danka, shrimp and kakharu saga (leaves). Mix well and cook covered for 5 more minutes or till the leaves cook a little. Note: You can substitute shrimp with chingudi sukhua (dried shrimp). Ada dia Khechedi

Ingredients

Rice ( 2 cups)

Moong dal (handful)

Ginger- 4 Inch piece

Teja patra (Bay leaf) – 2

Hengu (Hing)- ½ teaspoon

Grated coconut- ¼ cup.

Ghee/ Oil Method:

Cut the ginger in to small pieces and crush well.

Wash rice and drain the extra water. Wash Moong dal and drain the extra water.

Heat Ghee/oil and add Hengu, Teja patra, and ginger. Stir and add the washed Rice and dal. Stir everything well and add 4 cups of water and salt. Cook till rice is cooked.

Then add ½ cup grated coconut, and 1 teaspoon of ghee.

Note: You may add 1 teaspoon of sugar if your taste bud is on the sweeter side. Laau Dalma

 Laau ( Gourd)-500 grm  Buta dali(Gram dal)- 200grm  Piaja (Onion)-100grm  Aada(Ginger)- 1inch  Rasuna(Garlic) -15 cloves  Tamato (Tamato)-75 grm  Haladi Gunda (Turmeric powder) -1 tsp  Jeera ( Cumin) – 1tsp  Sorisa (Mustard seed)- 1 tsp  Sukhila Lanka (dry chilli)-2 pcs  Teja Patra(Bay Leaf) – 2 pcs  Tela (Refined oil)- 2 tbsp  Luna(Salt)- as per taste

Preparation : Step wise  Soak the dal in water for about 30 minutes.  Peel the gourd and cut into small cube slices. Also cut the onion and tomatoes into small slices . Then chop the ginger and garlic separately.  Heat a pan, fry the dry chilli (1 pcs) and cumin seed together till it turns brown and then make a powder of it.  Heat 3-4 cups of water in a pan and add the dal and turmeric powder to it. Boil dal for 10- 20 minutes.  Add the gourd to it and add salt as per taste. Cover with lid and cook until the dal and gourd are tender cooked ( boiled ).  Add tomatoes to it and cook it until the mixture is tenderly cooked.  Heat oil in pan, add mustard seeds, cumins, dry chillies, bay leaves and allow to splutter. Add onion slices, fry till it turns golden brown.  Add chopped ginger and garlic ( from step-2 above ) and fry it till it turns golden brown.  Add the boiled dal and gourd mixture to it slowly. Cover it. Finally sprinkle the cumin chili powder ( from step-3) on it. Remove from flame Serve hot with rice or roti. Sajana Saga with Gota Muga

Sajana Saga(Drumstick leaves) 1 bunch Whole green grams( Gota muga) 1 cup Half cup cut kakharu(pumpkins). This is optional 3 cloves garlic, 2 red chilli and mustard seeds for seasoning . Turmeric and salt as required

Dry roast the whole green grams in a pan for 3-4 mins. Boil it in a pressure cooker with salt and turmeric. Separate the drumstick leaves from the stems. Heat 2 spoons of oil in a pan. Add mustard seeds, when they splutter, add crushed garlic and red chilli and fry for 2 mins. Then add the leaves and cut pumpkins to it and cook it covered till leaves are tender.

Check the leaves donot stick to the pan, if necessary sprinkle some water. When done, add boiled dal to this. Serve with rice. Aloo Kobi Tarkari( Sada..No Onion Garlic)

1 Medium size phula kobi (Cauliflower) 2 Small Size Potatoes 2 Small Tomatoes 1 spoon Zeera 1 Spoon Dhaniya and 2 whole red chillis 1 inch piece ginger 1 smal stick Dalchini, 1 green cardamom, 2 cloves, 2-3 whole pepper Salt and Turmeric and oil as required Coriander leaves Cut the cauliflower into medium size florets. Cut the potatoes into medium size cubes.Dry roast the zeera and dhaniya together for 1-2 mis till you get a sweet aroma. Make a powder by crushing together dalchini, cloves, cardamoms and pepper. Heat 1 spoon oil i a pan and lightly fry the cauliflower florets, while frying add some salt. Repeat the same for potatoes cubes. Grind together the roasted zeera, dhaniya, 1 tomato, red chillis and some coriander leaves to make a paste. Heat 2 spoon oil again in a pan. Add some cumin seeds, when they splutter, add the ground masala paste and turmeric. Fry till oil separates. Then add chopped tomatoes and cook till tomatoes becomes tender. When masala is done add the fried cauliflower florets and potatoes. Chcek salt and add some more if required. Then cook covered in low flame. When almost cooked, add required amount of boiled water to get desired gravy consistency, add the ground spices powder and coriander leaves and cover immediately. Serve with rice or Roti. Bandha Kobi with Chhota Chingudi Sukhua

1 small bandha kobi (Cabbage) turmeric, salt and chili powder and oil as required zeera 1tsp 1 medium tomato Sukhua Chingudi( dry shrimps/prawns) 1/2 cup Grind to a Paste 1 medium onion, 3 cloves garlic, 1cm ginger, a piece of cinnamon, 2 cardamoms and 3 cloves

Wash the dry prawns and fry in 1tbs oil till brown.Then heat oil and put zeera, when they splutter, add green chilis and ground masala paste.

Fry till oil leaves the side. Then add the cut tomatoes cook for few more mins. Add the chopped cabbage, salt and the fried prawns.Cook till done and finally add coriander leaves and serve with roti or rice. Rasa Bara

1 cup muga dali(mung Dal) A pinch of baking soda. 4-5 crushed gujurati(green cardamoms) Oil or ghee for deep frying. 1 cup sugar and 1 cup water.

Soak muga dali in water for 4-5 hours. Drain and grind it to a fine paste in grinder. Add crushed cardamoms and baking soda to it and whisk for few mins. Heat oil or ghee in a kadhai. Then make small balls of muga paste and deep fry till golden brown. Take those out and dip in the sugar syrup for 4-5 mins. Take out and serve hot or cold. Kadali Manja Rai

Manja: 6 inch piece (chooped into very small square pieces) ( needs a special skill to cut the manja, make it round pieces first to take out the thin threads, then chooped into small square pieces) Saru (Arby): 2 Badi: 7/8 (fried) Tamato: 1 (chooped)

For Paste Mustard seeds: 2 tbsp Galic pods : 2 Green chili: 1 or 2 Chopped garlic- 1 tbsp Dry Chili : 2 Five spieces (Phutan) 1tbsp Cilantro: 2 tbsp (chopped) Oil: 3 - 4 tbsp Salt and turmeric to taste

To the chopped manja pieces add turmeric and salt and keep it aside for half an hour atleast and then squeeze it to take out the juices from it. And it is ready to cook now. Make a paste of Mustard seeds, garlic and green chili together.

In a vessel boil the manja (after extracting the juices) with little salt, turmeric and water and let it cook. When it cooked strain the water out. In a separate vessel boil the potatoes and arby together with little salt.

Heat a vessel with the oil. When it is hot, add the phutan and dry chili to this and add the chopped tamatoes to the tadka. When the tomatoes are half cooked (does not have to be very soft) add the mustard paste to this. Add salt and turmeric to this (You may need very little, since you have added while boiling the vegetables) cook it for 5/10 minutes. Does not have to cook till it leaves oil.

Add the cooked manja, cooked potatoes and arby to this mix it together and cook it for some time again in simmer (5/6 minutes).When it is done add badi and cilantro to this and mix it together

It is ready to serve with plain rice and dali or Pakhala.. Stuffed Potala Bhaja

Potala - 250 grams, Potato- 2 medium Badi - 10 pieces, Onion- 1 small (diced) Turmeric- 1 teaspoon, Chilli powder - 1 teaspoon Cumin - 1 teaspoon, Coriander - 1 teaspoon Oil

Scrape the skin of potala lightly with a knife and cut the ends. Then make a slit length wise. Wash potala and scoop the inside contents of potala with a spoon. Boil potatoes with little salt. When boiled, allow to cool and then peel skin and mash well. In a pan, heat 1 teaspoon of oil and fry the Badi pieces till brown. Set it aside. Add a little more oil and saute diced onions till brown. Put the mashed potatoes, turmeric, cumin, coriander and chilli powder. Mix it well so that the spices will blend well. Crush badi and add to the mashed potatoes and mix them all well. Take handful of mashed potatoes and stuff it inside potala. Fill all the potala with potatoes. Heat 2 table spoon oil in a pan, and add the stuffed potala. Cook covered under medium heat and check occasionally. Potala is ready when the vegetable becomes softer and is cooked on all sides. Kakharu Manji Chatani

Kakharu Manji(skin off) - 250grams Ginger- 1 small piece, Garlic - 1 clove Green chilli- 1, Salt

Take dried kakharu manji and peel the skin off Toast the kakharu manji for 4 mins in a frying pan. Grind to a fine paste with ginger, garlic, green chilli and salt.

Note: Drizzle some olive oil and crushed pepper on this chutney and serve it with crackers etc. This chutney can be used as a dip. Badi Phula With Bhendi

Ingredients

8-10 Kakharu Badi, 3-4 Bhendi, 1 small Tomato 1 small Onion, 2 green chillis, curry leaves 1 spoon mustard seeds, 4 tablespoon cooking oil Salt to taste

Method Cut the Bhendi into 1inch pieces and fry them in a pan with 1 spoon of oil till the stickyness goes. No need to deep fry. Take it out and put 2 spoon oil again in the same pan and fry the badis. Take the badis out. Heat another spoon of oil, add the mustard seeds. When they splutter, add the cut onions and fry till brown. Also add the cut green chillis and the curry leaves. When done add chopped tomatoes and cook for 2-3 mins till tomatoes are cooked. Add 1 cup of water. When it starts boiling add the badis. Cook till badis absorb 3/4th of the water. Serve with pakhala. Suji Manda Pitha

 Suji (rawa ) -150 gm  Nadia kora(Shredded coconut)- half a coconut  Chini(Sugar) -75gm  Aleicha( cardamom)- 4 pcs  Gua gheea(cows ghee)-1 tbs  Salt – as per taste

 Take a frying pan. Put the sugar and shredded coconut into the pan, fry it for 10 min, when semi cooked, add crushed cardamom. When cooked take out from flame, keep aside.  Take water (double the amount of rawa) in a deep pan. Add ghee, sugar and salt as per the taste. Boil it.  When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.  Wait till the dough cools down to room temperature, kneed the dough with ghee to make it softer.  Make 8-10 balls from the dough when rolling it in hand. Flatten balls and put some coconut stuffing, roll it to make a ball.  In a separate deep pan take water (2/3). Tie a cloth over the mouth of the pan. Boil it.  When its starts steaming, put the rawa balls and cover it. Steam it for 10 min. Remove from flame. Serve it hot or cold. Haladi Pitha

3 Cups of rice 1 cup biri dali( urad dal) Salt to taste, 2 spoon sugar Haladi patra( turmeric leaves) For stuffing ( pura) Fresh coconut grated 1 cup Guda(jagarry) 1 cup

Soak rice and biri dali for 3-4 hours. Grind and set aside for 2-3 hours.The batter should be thick. Add salt to it.Heat a pan, add the jagary, when it starts melting add coconut and cook until both mix properly and makea a dough like structure. Take a turmeric leaf, spread some batter over it then put some stuffing. Then fold the leaf and cook it in idli stand till done. Muga (Kanti) Pitha

Ingredients - for 6

Muga (Moong) dali - 1 cup, soaked and blended with little water Water - 2 cup Sugar - 1 cup Ghee - 4 tbsp Oil to deep fry, Caradmom powder 1 tsp

Method

Boil water in a deep pan in low-medium heat until the water bubbles Add the sugar and stir until the sugar dissolves completely Add the ghee and cardamom powder to the mixture Take the moong dal batter and mix in the boiling water continously stirring it The mixture will bubble and splutter therefore its necessary to take a deep pan. To test if the batter is cooked, take a spoon of batter and drop into the water, the batter should float without sticking to the water Transfer the batter into a flat plate and spread evenly Let it cool, cut into diagonal pieces, deep fry until golden brown and enjoy Mula Bati Basa Preparation For : 4 People | Preparation Time : 25 Minuites (Approx) Ingredients

 Mula ( Radish ) ,diced into small pieces - 500 gm  Bilati baigana ( Tomatoes ) ,finely chopped - 75gm  Ada ( Ginger ) ,finely chopped -½ inch  Kancha Lanka ( Green Chilies ) ,finely chopped -2pcs  Dhania Patra ( Coriander Leaves ),finely chopped -15grm  Haladi Gunda ( Turmeric Powder ) - ½ tsp  Sorisa batta ( Mustards paste ) - 4tsp  Sorisa tela ( Mustard oil ) -2tbsp  Salt - to taste

 Heat a pan ,put oil ,add diced raddish and sauté.  Add mustard paste,finely chopped tomatoes,ginger,green chillies,coriander leaves , haldi powder,salt to taste, mix it well and stir fry it.  Cover the lid till it gets cooked with frequent stie in between.  Garnish it with finely chopped green coriander leaves and serve hot. Masala Pura Kunduri Bhaja Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients

 Kunduri- 350gm  Aloo( Potato) – 300 gm  Piaja(Onion)- 100 gm  Lanka Gunda( Chili Powder)- 1 tsp  Haladi Gunda( Turmeric Powder)-1tsp  Refine Tela( Refined Oil) – 4 tbsp  Curry Powder- 3tbsp  Salt- as required

 Make 4 slice of the kunduree, they should be attached to each other. Make small pieces of the onion and potato.  Mix curry powder, turmeric powder, chili powder and salt to the potato and onion pieces. keep aside.  Stuff small amount of these to the cut kunduree s.  Take a deep pan, heat oil, put these stuffed kundurees and cover it. When half cooked add the remaining potato, onion masala to it. Stir it and cover it. Fry it till both the potato and kunduree is well cooked.  Remove from flame and serve with rice or roti. Kadaliseka Bhaja

 Raw banana – 500gms  Refined oil - 4 tablespoon  Turmeric powder -1 teaspoon  Cumin seeds - 4 teaspoon  Dry chilies - 2 ( as per taste )  Garlic - 15 cloves  Salt ( as per taste )

 Peel the bananas and make thin slices.  Make a fine paste of cumin seeds, dry chilies and garlic.  Boil the banana slices with turmeric powder and salt.  Take out the bananas after they are cooked.  Mix the masala paste with the boiled banana s properly.  Heat a big spoon of oil in a tawa and fry the banana slices till they are golden brown. Kakharu Phula Bhaja

 Khakaru phula (pumpkin blossoms) -1 dozen  Chaula chuna (rice flour) -10 tablespoon  Refined oil -4 tablespoon  Rasuna (Garlic) – 10 cloves  Jeera (Cumin seeds )-3 teaspoon  (Sukhila lanka) Dry chili -2 pcs( as per taste)  Salt - as per taste

 Clean the blossoms, remove stem, soak in turmeric water (1 teaspoon turmeric powder+ 2cups water) for 5 mins.  Make a fine paste of garlic, cumin seeds and dry chili.  Take out the blossoms from water, keep aside.  To the rice flour add water, masala paste, salt. Make a semi liquid batter. It should not be very thin.  Heat oil in a frying pan or tawa, when it is hot deep each blossom into the seasoned rice flour paste and fry.  Turn it upside down and fry till both sides are golden brown. Kakharu Manji(Pumpkin Seeds) Bhaja

Take 100 grams of peeled dry pumpkin seeds. Grind it to a paste using little water.To this paste add finely chopped oinon, green chilli , coriander leaves and salt. The Paste should be thick, not watery. Heat a Tawa( Frying pan), put 2 spoons of oil in it.When hot put the above mixture in tawa in a round shape. Then fry it on both sides like an omlette or chakuli. Goes well with pakhala. Kalara Alu Besara

Kalara(bitter groud)- 250gms Potato- 2 big size Mustard seed- 2tsp cumin seed- 1/2tsp Garlic clove- 1 small Salt Chili power Haldi Pancha phutan Mustard oil

Grind mustard seeds, garlic, cumin seeds and water to a smooth paste and keep it aside. Cut kalara and potato into small pieces. Take a kadhai and put oil and heat it. Add pancha phutan and let it splutter. Now add mustard paste, cut vegetables, salt, chili powder,haldi and little water. Wait till done.

Serve hot with pakhala. Its a dry recipe Aloo Potala Rasa 6-8 potala ( pointed gourd or parwal) 2 medium sized potatoes 1 medium sized tomato chopped Salt, turmeric and oil as required coriander leaves to garnish

Grind to a paste 1 medium size onion, 3 garlic cloves, a small piece ginger 2 cardamoms, 1 small cinnamon, 2-3 cloves, 1tsp zeera, 1 tsp dhaniya, red chilli according to taste Preparation For : 4 People | Preparation Time : 45 Minuites (Approx) Ingredients

 Parwal- 500 gm  Potato- 150 gm  Shredded coconut -10 tablespoon  Poppy seeds(khus khus)- 5 teaspoon  Dry chilies- 1or 2( as per taste)  Cumin seeds- 2 ½ teaspoon  Cashew nut -10 pieces  Bay leaf – 2  Turmeric powder- 1teasppon  Oil -10 tablespoon  Ginger -1/2 inch  Salt – as per taste

 Wash and peel the parwals. Cut each parwal in two halves (not length wise).  Peel the potatoes and cut into pieces  Make a fine paste of shredded coconut, ginger, poppy seeds (khus khus), cashew nuts, dry chilly and cumin seeds.  Heat oil in a deep pan. Fry the parwal and potatoes till golden brown. Keep aside.  Heat some oil in the pan and fry cumin seeds and bay leaf.  Add the masala paste, turmeric powder. Fry it till oil starts coming out.  Add fried parwal and potatoes, stir it for 2 to 3 minutes.  Put 3 cups of water and salt to taste. Bring it to boil. Reduce heat, simmer for 10 minutes or till the potatoes are cooked and the gravy is thick. Kadali Bhanda Tarkari

Ingredients:

Bhanda (Banana flower) - 1 big

Potato - 200 grams

Baigan - 300 grams

Tomato - 100 grams

Onion - 100 grams

Ginger- 50 grms

Garlic- 6 cloves

Cumin powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Turmeric - 1 teaspoon

Oil - 200 grms

Ghee - 1 spoon

Garam masala - 1 teasoon.

Water - 1/2 cup

Method:

Masala- Make a paste of onion, ginger and garlic.

Clean the bhanda well, wash and cut into small pieces.

Cut potatoes and baigan into small pieces and set aside. Boil bhanda with 1 cup water in a pressure cooker (1 whistle or 10 mins).

When its boiled, drain the water and wash under running water. Crush the bhanda well under running water. This is the only way to get rid off the bitterness.

Heat oil in a pan and fry bhanda well till golden brown. Set it aside in a bowl.

Heat little more oil the pan and fry potatoes and baigan well. When browned, add masala paste, turmeric powder, chilli powder, cumin powder and blend well. Cut tomatoes into small pieces, crush well and add it to the masala. Cook in medium flame for 10 mins.

Add bhanda to the masala and stir well. Add 1/2 cup water and cook uncovered for 5 mins. Add Garam masala and Ghee before taking it off the stove. Pani Kakharu Sakara

 Pani kakharu( Water Gourd) -600gm  Nadia( Coconut) -20gm  Tentuli (Tamarind)- 20 gm  Guuda( Jaggery) – 100gm  Bhrusanga Patra( Curry Leaves)- 4,5 leaves  Teja Patra(Bay Leaf) – 2 pcs  Refine Tela( Refined Oil)- 1 tbsp  Haladi Gunda( Turmeric Powder)- 1 tsp  Sukhila Lanka( Dry Chili) -2 pcs  Sorisha( Mustard Seeds) – 2tsp  Pana Mahuri( Fennel Seeds)- 1 tsp  Luna (Salt)- as per taste

Preparation : Step wise  Peel the water gourd and cut into small pieces. Crush the coconut.  Soak the tamarind in water for 10 min. Take out the pulp and keep aside.  Take a ½ cup of water in a deep pan. Boil it. When starts boiling add tamarind pulp and Jaggery. Again boil it for some time till it’s well boiled. Now add the water gourd pieces.  Add turmeric powder, crushed coconut, and salt to it. Stir it well and cover it.  Cook it in a low flame till the water gourd is well cooked. Remove from flame and keep aside.  Heat oil in a deep pan. Add mustard seeds, bay leaf, curry leaf, fennel seeds and dry chili. When its starts spluttering add the pre cooked water gourd. Cover it for 2 min. stir it and remove from flame. Serve with rice. Nadia Ambila

 Nadia ( Coconut ) - ½ a coconut  Guuda ( Jaggery ) – 100gm  Tentulee ( Tamarind ) - 20gm  Chaula Gunda ( Rice Flour ) – 50 gm  Sukhila Lanka ( Dry Chili ) - 1pc  Refine Tela ( Refined Oil ) – 1 tbsp  Haladi Gunda ( Turmeric Powder ) – 1 tsp  Bhrusanga Patra ( Curry Leaves ) – 2-3 sticks  Sorisha ( Mustard Seed ) – 2 tsp  Pana Mahuri ( AniSeed ) – 1 tsp  Luna ( Salt ) – as per taste

 Grate the coconut, soak the tamarind in a little water till 10 min. take out the pulp and keep aside.  Heat 5-6 cups of water in a deep pan. Add the tamarind pulp, Jaggery, turmeric powder and salt to taste. Boil it.  Knead the rice flour, shredded coconut, salt and a little water. Warm this dough and make small balls out of it.  Drop these balls slowly into the boiling water in step -2. Lower the flame. And boil it for another 10 min.  Heat oil in a pan,add dry chilies ,mustard seeds,ani seeds and allow spluttring.  Then add curry leaves to it and fry it till it turns brown.Then add the fried spice to the above soup ( step 4 ) Ambeda Besara Khatta

 Aambada- 250 gm  Chinni(Sugar) – 75 gm  Sorisha (Mustard Seeds) – 2 tsp  Jeera (Cumin Seeds)- ½ tsp  Rasuna( Garlic) – 7 cloves  Sukhila Lanka (Dry Chili) – 2pcs  Pancha Phutan (Pancha Phoran) – 1 tsp  Bhrusanga Patra (Curry Leaves)- 2 to 3 pcs  Haladi Gunda (Turmeric Powder) – 1tsp  Sorisha Tela( Mustard Oil) – 3 tbsp  Luna (Salt) – as per taste

 Wash the aambada’s and cut them into four pieces. Make a fine paste of mustard seeds, cumin seeds, dry chili and garlic.  Heat oil in a deep pan. Add pancha phoran, dry chili and curry leaves. When fried add the aambada pieces. Fry it.  When well fried add the mustard paste to it. Add 2 cups of water, turmeric powder and salt .Stir well and cover it. Cook it on a low flame.  When well cooked add sugar. Cook it for another 2- 3 mins till the sugar dissolves. Remove from flame and serve with rice. Mitha Tomato Khata

Ingredients

3 medium sized tomato 1 large onion sliced 3 green chillis and 1 inch ginger cut in long thin pieces A pinch salt 3-4 spoons of sugar( adjust according to taste) Curry leaves, 1 spoon panchphutan 2 spoons oil

Method Finely chop the tomates.Heat oil, add panchphutan. when they splutter add onion, curry leaves. Fry for 3-4 mins, then add the ginger and green chilli. Fry for another 1-2 mins. Add the tomatoes and salt, cook till tomatoes are tender. When cooked add required amount of sugar and cook uncovered for 2 mins more. Poda Pitha

Ingredients:

Rice- 500 grams Biri (Black gram)- 500 grams Jaggery/ Sugar - 500 grams Green Cardamom (powder)- 1 teaspoon Salt - 1 teaspoon Coconut - 1 Method:

Soak rice and biri for 5 hours and then grind to a fine paste. Add salt to the dough and let it stand overnight. Break coconut into 2 halves. Grate one half and cut the other half into small pieces. Add all the coconuts, jaggery, cardamom powder to the dough. Mix well. Pour the dough to a baking dish smeared with little oil. Heat the oven at 300 degrees farenheit. Put the baking dish in the oven and bake for 45 mins. To check for pitha readiness, insert toothpick or fork. If the dough does not stick, its ready. Allow the pitha to cool before cutting into pieces. Harada Dali

 Harad Dali ( Pigeon Pea, Arhar Dal ) - 200 gm  Tamato ( Tomato ) - 100 grm  Piaja ( Onion ) - 100 gm  Sorisha ( Mustard Seed ) - 2tsp  Jeera ( Cumin Seed ) - 4 tsp  Haladi Gunda ( Turmeric Powder ) – 2tsp  Sukhila Lanka ( Dry Chilies ) – 2pc  Dhania Patra ( Coriander leaf ) - 15gm  Refine Tela ( Refined Oil ) – 3tbsp  Luna ( Salt ) – as per taste

 To start with, cut the onion and tomatoes into small slices. Soak the dal in water for 5 mints.  In a deep pan, add dal, turmeric powder, salt as per taste and water as per requirement. Boil it till the dal is tender.  Heat oil in pan, add mustered seeds, cumin seeds and dry chilies and allow spluttering.  Then add onion and curry leaf to it and fry till onion turn golden brow.  Then add the tomatoes slices to it and cook it for further 1-2 minutes more.  Add the boiled dal to it slowly. Boil it properly. Add coriander leaf to it and server hot. Harad Dali( Toor Dal) Type 1

Ingredients 1 cup harad dali, salt and turmeric as required 1 small baigana(eggplant) . You can add some pumpkin also( optional)

For seasoning 2 garlic cloves, 2 red chillis, some curry leaves 1 medium tomato, 1 spoon mustard seeds

Method Dry roast the harad dal for 3-4 mins till it becomes light brown. Then boil it in pressure cooker with salt and turmeric, add chopped eggplant. For seasoning, heat 1 spoon oil, add mustard seeds. When they crackle, add crushed garlic, curry leaves and the red chillis. Fry for a min. Finally add chopped tomatoes and cook till tomatoes are tender. To this seasoning, add the boiled dal.Serve hot with rice.

Type 2

Boil 1 cup of dal with required amount of water, salt and turmeric. For seasoning, take 1 spoon of mustard and zeera together, 1 small onion chopped, some curry leaves, 1 medium size tomato, 2 red chillis. Heat 1 spoon oil in a pan, add mustard, then zeera. When they splutter, add the chopped onionsand the red chillis. Fry till onion turns brown. Then add chopped tomatoes and cook till done. To this seasoning, add boiled dal. Sprinkle some coriander leaves. Sajana Saga with Gota Muga

Sajana Saga(Drumstick leaves) 1 bunch Whole green grams( Gota muga) 1 cup Half cup cut kakharu(pumpkins). This is optional 3 cloves garlic, 2 red chilli and mustard seeds for seasoning . Turmeric and salt as required

Dry roast the whole green grams in a pan for 3-4 mins. Boil it in a pressure cooker with salt and turmeric. Separate the drumstick leaves from the stems. Heat 2 spoons of oil in a pan. Add mustard seeds, when they splutter, add crushed garlic and red chilli and fry for 2 mins. Then add the leaves and cut pumpkins to it and cook it covered till leaves are tender.

Check the leaves donot stick to the pan, if necessary sprinkle some water. When done, add boiled dal to this. Serve with rice. Pania Khechedi

Rice- 2 cups Potatoes - 1 large Onion- 1 medium Carrot - 1 large Bean- 100 grams Tomato- 1 large Black Peppercorns - 5-6 Teja Patra- 2 Cauliflower- 6-7 florets Muga Dali - half cup Ghee- 1 teaspoon

In a big pot, take 6 cups of water and bring it to boil. In the meantime, wash and dice all vegetables into medium- large size.

When water is boiling, add Rice, dal,teja patra, pepper corns, potatoes, turmeric and salt. Cook covered. After 5 minutes, add rest of the vegetables including onions. Mix well and cook covered till rice is cooked well and also vegetables.

Put a teaspoon of ghee on top. The consistency of this khechedi is on the watery side. Khechedi

Ingredients: Rice- 2 cups Teja Patra- 2 Cinnamon - 1 whole Moong dal - handful Turmeric- 1 teaspoon Coconut - Half cup (diced) ghee- 2 spoon Method: Soak rice and drain water. Heat a pot and put ghee. When hot, add Teja patra and cinnamon stick. Add rice and dal and mix well. Pour 4 cups of water, salt, and turmeric powder. Cook covered. When rice is almost done, add the diced coconutand mix well. Put 1 more teaspoon of ghee and serve hot with aloo dum. Note: Some people like it a little sweet. You may add 2 teaspoon of sugar right after adding coconut. This step is optional. Baigan bharta Baigan- 1 large Shallots- 1, Garlic- 1 clove Green Chilli- 1 Mustard oil -1/2 teaspoon salt- to taste

Wash and dry the Baigan.Make a few slits on the Baigan with a knife. Roast on Gas flame. If you have an electric stove (hotplate or ceramic cookstove), then wrap the Baigan in an alumunium foil and put directly on the stove. Cook on all sides till baigan is soft. Let it cool. Peel the charred skin off. Mash baigan, add chopped onions, garlic, green chilli, salt and mustard oil and mix well. Serve with Pakhala. Kolatha Dali Ambila

Ingredients

1 medium eggplant, 1 small Radish 3-4 pieces of Bhendi ( Ladies Finger or Okra) 4-5 pieces of Simba(Lima Beans), 100 gms of Pumpkin 3-4 Pieces of Arvi (Saru) peeled and diced 1 Medium Sized tomato, 3-4 tbs of Yougrt 100 gms Kolatha Dali(Horsegram) Curry leaves, Panch Phutn, 6-7 Whole red chili, 2-3 tbs rice soaked in water for 1 hour.

Method 1. Grind the soaked rice with 1-2 cloves of garlic and 1-2 whole red chili. 2. Pressure cook dal with salt and Turmeric till almost done. 3. By that time put some oil in a pan and add mustard seeds. After the seeds splutter, add the cut tomatoes. After the tomatoes are cooked, bring it down to room temp. 4. Then to this tomato khata, add the ground rice paste, and yogurt. Mix it properly. 5. To the boiled dal add the vegetables(except Okra). Boil it again till the vegetables are done. By the mean time fry the okra in a frying pan with little oil. Fry till the stickyness of okra is gone. Add it to the boiling vegetables. 6. Add the mixture of step no 4 to the boiling vegetables and stir continously. Boil again for 5-7 mins. 7. Heat some oil in the frying pan and add the panch phutan. When they splutter, add the curry leaves and whole red chili . Pour this phutan over the ambila and cover it immediately . Serve with rice. P.S.You can adjust the sourness by adjusting the amount of curd or tomato. Make sure kolatha dali should be dry roasted before cooking. Ada dia Khechedi

Ingredients

Rice ( 2 cups)

Moong dal (handful)

Ginger- 4 Inch piece

Teja patra (Bay leaf) – 2

Hengu (Hing)- ½ teaspoon

Grated coconut- ¼ cup.

Ghee/ Oil

Method:

Cut the ginger in to small pieces and crush well.

Wash rice and drain the extra water. Wash Moong dal and drain the extra water.

Heat Ghee/oil and add Hengu, Teja patra, and ginger. Stir and add the washed Rice and dal. Stir everything well and add 4 cups of water and salt. Cook till rice is cooked.

Then add ½ cup grated coconut, and 1 teaspoon of ghee.

Note: You may add 1 teaspoon of sugar if your taste bud is on the sweeter side.