Oriya Prawn(Shrimp) Curry

Ingredients:

• Raw Prawns - - 1 lb
• Potato - 1 medium bolied (cubed)
• Onion - 1 big(sliced)
• Tomato - 1 big
• Ginger - 1 tsp grated
• Garlic - 1 tsp grated
• Cinnamon - 1/2 inch
• Cardamoms - 4
• Cloves - 4
• Bay leaf - 1
• Cumin Seeds - 1/2 tsp
• Mustard Seeds - 1/2 tsp
• Prawn Masala - 1 tsp (I used MDH brand)
• Cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - According to taste
• Lemon - 1 fresh 
• Mustard oil - 7 tbsps
• Coriander leaves - handful for garnishing

Method:

• Wash and clean the Prawns properly.
• Marinate the prawns with a mixture of salt, turmeric, red chilli powder, lemon juice for a minimum of 30 minutes.
• Heat 4 tbsps of Mustard oil in a pan and fry the Prawns in the oil until they turn into golden brown in colour.
• Again take 3 tbsps of oil in a pan. When the oil is hot, put the cinnamon, cardamom, cloves and bayleaf.
• Then put the cumin seeds and mustard seeds. After they are spluttered completely, add the onions and fry tomatoes.them.
• Then add the grated ginger and garlic, cook for few more minutes until the raw smell is gone. Then add the tomatoes. Cook well till the tomatoes get mashed up
• Add the salt, turmeric powder, red chilli powder, cumin powder, coriander powder and the prawn masala
• Now add 1 cup of water into it. Then put the potato cubes and cook until they are done.
• Finally, add the prawns and cook for 15 more minutes.
• Now Garnish with tomatoes and coriander leaves .
• Serve hot with Rice or Naan. Enjoy the food.

Aloo Palak

Ingredients:

• 1 bunch spinach
• 1/2 bunch coriander leaves
• 4 cloves garlic, roughly chopped
• 1 inch fresh ginger, roughly chopped
• 2 onions, chopped
• 1-2 green chilies, chopped with seeds
• 2 big potatoes, peeled and cubed
• 1/4 tsp turmeric
• 4 tbsps ghee
• 1 tsp cumin seed
• 1 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp lemon juice
• 1 tablespoon fresh cream (optional)
• salt

Directions:

• In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
• Remove from the pan and blend to a fine puree and keep aside.
• In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
• Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
• Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
• Simmer for few minutes till the potatoes absorb the flavor.
• Garnish with onions and lemon.
• Serve hot with Rice or Naan.

Mushroom Chilli

Ingredients:

• 400 gm Button Mushrooms
• 2 medium Onions
• 1/2 inch of Ginger
• 6 cloves of Garlic
• 4 tbsps Oil
• 1 tsp Chili Powder
• 2 tsps Dark Soya Sauce
• 2 tsps Vinegar
• 1 tbsp Corn Flour
• 1/4 cup coriander leaves for garnishing
• Green peas for garnishing
• Onions for garnishing
• 1 cup Water
• Salt to taste
  

Method:

• Cut mushrooms into halves.
• Grind half of the onion, ginger and garlic to a paste.
• Heat 4 tbsp of oil. Fry the ground paste.
• Add chili powder and ¼ cup water. Simmer till almost dry.
• Add the rest of the onions, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
• Add Soya sauce and vinegar. Mix corn flour with water and add.
• Bring to a boil, simmer for 1 minute.
• Garnish with onions, coriander leaves and green peas.
• Serve Chili Mushroom hot with noodles or fried rice.

Oriya Mutton Curry (Mansa Tarakari)

Hi friends,


This is my favourite curry. This is typical Oriya Mutton Curry which was my favourite through out my childhood. I still remember my mom making this one as a surprise, when I got selected in my campus interview for HCL. Hope you all will enjoy this. Any comments, compliments and suggestions to improve are most welcome.


Ingredients:

• Mutton - 1 lb nice and tender
• Potatoes - 3-4 Medium Sized (cut into big cubes)
• Mustard Oil - 1-2 tbsp for frying the potatoes.
• Onions - 3 medium sized
• Garlic 8 -10 Cloves
• Ginger 1 ½ inch
• Garam Masala - 1 tsp
• Black Pepper - 4 to 8 
• Bay Leaf - 2
• Cardamom - 4 whole
• Cloves - 5
• Cinnamon - 1/2 inch
• Sugar - 1/2 tsp
• Cooking oil - 8 tbsps (Choose mustard oil, it will help you get the typical Oriya Mutton Curry aroma)

      For Marinating:

• Turmeric Powder - 1 tsp 
• 2 tsp Red Chili Powder - 1 tsp
• 1 ½ tsp Salt - 1.5 tsp
• Yogurt - 4 tbsp
• Ginger-garlic paste- 1.5 tsps
• Mustard Oil - 1 tbsp

Method:

• Make a smooth paste of onion, ginger and garlic and half an inch cinnamon.
• Marinate the mutton with the ingrdients listed under the marinating tab for atleast 2 hours.
• Heat up a Kadhai or any heavy bottom Pan.
• Add 2 tbsps of cooking oil.
• Shallow fry the potatoes till they turn golden brown.
• Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
• Heat 5 tbsps of cooking oil in a pressure cooker
• Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
• Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
• Add the masala paste prepared in step 1.
• Add a little turmeric.
• Fry till the oil starts to come out. Add a little water if the masala starts to stick to the vessel.
• Add the marinated mutton at this point
• Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
• Add fried potatoes
• Add water based on how much of gravy you want to make.
• For a medium thick gravy, add up to 2 cups of water.
• Add 1 tsp of garam masala.
• Fix the pressure cooker lid.
• Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
• Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time.
• Garnish it with chopped coriander leaves and onions.
• Serve hot with rice.

Chicken Vindaloo

Hi Friends,


Good Morning to all of you. Today I have one of my favourite dish. Its "Chicken Vindaloo". In the original recipe, there is no patotoes. But we love potatoes with chicken curry. So I have added potatoes here. Hope you all will enjoy the dish. Any Comments, compliments and suggestions to improve are most welcome.

Ingredients:

• Chicken - 1 lb
• Onion - 1 cup (chopped)
• Potato - 1 big (boiled and cubed)
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 10 to 12
• Vinegar - - 1 tsp (I used distilled vinegar)
• Chili powder - 1 tsp or 4-5 red chilies (increase the amount of chilies if required)
• Coriander leaves - 3 to 4 whole (for garnishing)
• Oil
• Salt

Method:

• Step -1
• Paste 1: Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste.
• Step -2
• Heat oil and fry onions on a low heat till the onions turn dark brown and crispy(It may help to deep fry the onions in oil to speed up the process).
• Take them out on a clean kitchen towel to remove all the extra oil.
• Step -3
• Paste 2: Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish.
• Step - 4
• Add paste 1 and paste 2 to the chicken. Leave it aside for atleast 1 hr.
• Step -5
• Heat a little oil in thick bottomed pan.
• Add the marinated chicken with all the marinade.
• Add the boiled patotoes when the chicken is half-cooked.
• Cook till chicken is tender and gravy is thickened.
• Garnish with coriander leaves and onion.
• Finally, Serve hot with Naan, Paratha or Rice

Spicy Egg Curry

Hi Friends,


This is my award winning dish in IHM Community in RC-11. Hope you all will like it.



Ingredients:

• Eggs -- 6 (boiled)
• Potato - 1 big (boiled)
• Onion -- 1 big (3/4 chopped for gravy and 1/4 sliced for garnishing) 
• Tomato -- 1 (chopped)
• Ginger-Garlic Paste -- 1 tsp
• Cumin seeds -- 1/2 tsp
• Mustard seeds -- 1 tsp
• Chili Powder -- 1/2 tsp
• Coriander Powder -- 1 tsp
• Cumin powder-- 1 tsp
• Fenugreek Leaves (kasoori methi) -- 1/2 tsp
• Turmeric - 1/4 tsp
• Cinnamon - 1/2 inch
• Cardamoms -- 4
• Cloves -- 3
• Bay leaf -- 1
• Cooking Oil -- 3 tbsp
• Salt to taste
• Coriander leaves - 2 tbsp (chopped) for garnishing

Method:

• Boil the eggs with enough water in a pressure cooker. Then remove their covers and fry it with some oil in pan till they become golden.
• Boil the potato and remove its skin. Cut into small cubes.
• Heat the oil in a pan and add the bay leaf, cinnamon, cardamom, cloves. Then add some cumin seeds and mustard seeds.
• Now, sauté the chopped onions in the oil till they are golden brown. Then add the ginger- garlic paste. Then add the turmeric, salt, cumin powder, coriander powder, and Chili powder
• Then add the tomatoes and fry till the oil separates and leaves the side of the pan for a few minutes.
• Add a little water for making the gravy and let it boil.
• Now add the potatoes and eggs . Mix them well such that they will be coated with the gravy.
• Finally the time to add the kasoori methi for a final stir.
• Garnish with coriander leaves and onions.
• Serve hot with rice/Naan/phulkas.

Gajar Ka Halwa

Hi friends,

This is going to be first post in my blog "Magic from My kitchen". So, I wanted to start with some sweet dish which will make my journey very sweet as a blogger. Hope you all will like the recipes and the pictures. Your comments, compliments, suggestions to improve are most welcome.

 
Ingredients:

• 2 cups of Shreaded Carrot
• 2 cups of Milk
• 3-4 tbsp of unsalted Butter
• 1/4 cups of Sugar
• 10 to 12 Cashew Nuts
• 1 pinch cardamom powder

Method:

• Roast the Cashew Nuts in a little ghee and keep it aside.
• Boil the milk in microwave for 20 minutes stirring in each 5 minutes.
• In a nonstick pan melt the butter and stir fry the shredded carrot on medium heat for about 5 to 6 minutes.
• Take care the carrots do not get burnt.
• Add the evaporated milk and cook for about 10 minutes until the milk gets completely absorbed.
• Add the sugar and stir well.
• Cook for few more minutes and add the cardamom powder.
• Cook till the halwa starts leaving the sides of the pan and the ghee starts oozing out.
• Garnish with the roasted Cashew Nuts.