bay leaves · chili powder · cilantro · cinnamon · cooking oil · coriander · fish · garam masala · ginger garlic · Indian · Main Course · masala · medium · mustard oil · onion · potato · salt · seafood · sugar · sweetener · tomato · turmeric · Uncategorized · water

A page from my Ma’s cookbook ~Odia style fish curry/ Maachha Aloo Jhola/Macha Tarkari~

As the aroma of the fish curry wafted through the hallway into the bedroom, M (that’s my hubby) came sniffing into the kitchen. Often it’s quite unlikely to elicit such a response from him when I am conjuring up a fish recipe. But this as you might have guessed was a very pleasant surprise. It is my tested way of getting assured that this dish is here to stay and going to be served on demand on many mundane occasions. More so a total win especially when you are trying to think of ways you can make fish recipes without it tasting fishy. Quite tricky eh? Ahh yes and to complicate things – I am an absolute fish eating, true Odia at heart. So you see my attachment to this very sensitive subject and my extensive efforts to make this a success. My memories of this recipe goes way back to days when I came home from school to a plate of piping hot rice served with this special hand licking fish curry. In those days, the comfort and luxury of getting delicious meals without preparing them was a

Chicken · chili powder · cilantro · coriander · garlic · ginger · green chilli · Indian · jaggery · lemon · lemon juice · Main Course · medium · mint leaves · non vegetarian · onion · salt · sugar · sweetener · tomato · turmeric · Uncategorized

Fresh, light and effortless ~Pudina Murg Masala / Mint Chicken Masala~

How often have you fancied the idea of breaking away from the conventional and just drifting along with the flow? A lot many times? Quite a few times? or Occasionally? Whatever your answer may be, you will concur that the heady rush in flowing with your instincts totally trumps the comfort of the known by about hundred thousand times (or well maybe more!!).At some time or the other, we all have been guilty of holding on to the tried and tested in our mundane humdrum of daily routine. But on occasions, when we are presented with the time and opportunity to try something new, I believe we should grab it and hold it as tight as we possibly can. Well! before I confuse you too much (or lead you into believing that I am nuts!), i will be deft to specify that this is about a new recipe I am talking about that I created in my kitchen while playing around with ingredients. On one fine day a few weeks back, while ready-ing up the chicken for marination- all I knew in my mind is that I did NOT wa

chili powder · chilli · cilantro · cinnamon · coriander · cumin · garam masala · ginger garlic · green pea · Indian · lemon · lemon juice · masala · medium · nutmeg · onion · paneer · pepper · salt · side dish · tomato · tomato paste · turmeric · Uncategorized · water

Marinated & grilled Matar Panee

Ask any staunch vegetarian about their opinion of paneer and chances are that you might witness them profess their undying admiration for the same.Paneer or fresh cow's milk cheese holds a very special place in the appetite of Indian vegetarians. Need I mention that India is the largest producer of milk in the world? Well..that kind of explains the bias. By now you all might be aware that I am by no chance a vegetarian..and couldn't imagine being one either. So my relationship with paneer has always been more of an obligatory one. Those auspicious days when eating non-veg is a taboo..paneer or chenna is the more obvious and sophisticated choice. Its not that I am a staunch non-vegetarian either but one of my major concerns about any paneer preparation (atleast the ones that I have tasted) has always been that the flavor never penetrates well enough for the whole chunk to taste like the curry. It always seems like a blob of cheese floating in a very flavorful broth without any connectio

all purpose flour · baking soda · bay leaves · bell pepper · black pepper · brown sugar · capsicum · chilli · cilantro · cinnamon · coriander · corn starch · cornstarch · cumin · egg · flour · garam masala · garlic · ginger garlic · Indian · kashmiri chili powder · ketchup · lemon · lemon juice · maida · mango powder · masala · medium · onion · pepper · peppercorn · salt · sauce · side dish · soy sauce · soya · spring onion · sugar · sweetener · tomato · turmeric · Uncategorized · vinegar · water · white vinegar

Anda Alu Jhola/Anda Tarkar – An Odia spin to the classic egg curry

How comforting is it to catch a glimpse of eggs gloriously adorning the-almost-empty refrigerator? Very comforting, isn’t it? I say it with much conviction since I believe that I might almost win (or be a very close competitor) for the “The most Experienced” award of such situations - a lot number of times. I might be damned to proclaim it as the most versatile of ingredients EVER but I am sure most of you will agree with me that indeed it is a savior in those critically desperate times. Eggs are such adorable, "un"-intimidating delights that almost everyone is content savoring and more importantly, very fearless while cooking something wondrous. With its numerous avatars – be it the humble French toast for breakfast, frittata for lunch, nutritious boiled eggs as a snack or the fancy Pasta Carbonara for dinner, eggs are undoubtedly the most pliable of all ingredients I have ever worked with. I actually cannot sing eloquent enough of this dazzling star which is there to support you (as