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Showing posts from March, 2012

Fish Curry

We Oriyas love our fish. There are so many different fishes available in market and so many different ways to cook them. Here is one which is very common in our household, rohi (Rohu) macha tarkari.
Rohi Macha: 1 whole fish cut into thin slicesPotato: 1 large cut into 8 piecesGinger-Garlic Paste: 2 tspTomato: 1 large finely choppedOnion: 1 medium finely choppedCumin Powder: 1 tspCoriander Powder: 1tspChilli Powder: 1-2 tspTurmeric Powder: 2 tspSalt : as per tasteOil: 3tspCoriander Leaves: 1 tsp chopped for garnish.

Wash and clean the fish pieces add 1 tsp of salt and 1 tsp of turmeric powder and mix well and marinade for 10-15 mins. In a pan heat 1 tsp of oil and fry the fish pieces a couple at a time till cooked through. It should take 10 mins to finish all the fish and potatoes In a bigger pan heat rest of the oil and add finely chopped onion and a pinch of salt. Cook the onion till they turn transparent. Add red chilli powder and cook till the raw smell if gone. B…

Chilli Chicken

Chilli Chiken is one of my favorite chinese dishes. We enjoy the indo-chinese way better than real chinese. So here is how I approach the yummy dish.
Ingredients:  Bonless chicken :1/4 inch pieces (1/2 pound) Onion: 2 large cut into large chunks and peeled Garlic: 3-4 (Crushed) Green Pepper: 1 large cut into chunks Carrot: 2 medium or 1 large cut into thin long slices Green chilli: 2-3 slit Egg: 1 whole Cornflour: 1/2 tsp Red chilli Powder: 1 tsp Tomato Sauce: 1/4 cup Chilli Sauce: 2 tsp Soya Sauce: 1/ tsp Salt: as per taste Oil : 2 tsp Spring Onion: 2 tsp finely chopped for garnish.
Mix the egg, 1tsp of salt, cornflour, red chill powder, crushed garlic.  Marinate the chicken in the above mix for 30 mins. In a pan heat 1 tsp of oil and fry the chicken pieces few at a time till they are cooked through, tender and slightly brown all around. In the same pan add rest of the oil and add the peeled chunks of onion, and cook it with a pinch of salt. Cook the onion for 2-3 mins and add rest of the vegeta…

Shrimp Masala

As I have mentioned in my previous post there are many ways to prepare prawn. The one I mentioned earlier goes great with steamed rice. Here is one more that is great with naan, roti and parathas.


Shrimp with head and scale:  1 poundOnion: 1 medium finrly choppedTomato: 1 medium finely choppedGinger: 1/2 inch gratedGarlic: 4 finely choppedGreen Chili: 2-3 finely choppedTurmeric Powder:2 tspRed chili Powder: 1 tspCoriander Powder: 1 tspGaram Masala: 1 tspOil: 2 tspSalt to tasteWater: 4 cups

Wash the shrimp add 1 tsp of turmeric powder and 1/2 tsp of salt and let it marinate for 10-15 mins.
In a pan heat 1 tsp of oil and cook the shrimp till the shrimp turns slight pink. Remove from the heat.
Once its cold remove the head and scale of the shrimp and cook it in 4 cups of water, till the water is reduced to 1/4th.
Strain the shrimp stock.
In a deep pan heat rest of the oil and add finely chopped and add a pinch of salt. Cook the onion till they turn translucent.
Add the res…

Masala Maggie

Maggie now thats something everybody loves and know how to prepare one. Then why to post something everybody knows. 

My friends at my institute really appreciate the maggie that BTW I take for lunch almost everyday, so I thought why not post the recipe that I follow. It really doesn't take 2mins like the add says, so if you are ready to spend more than 2mins preparing this dish, I bet your kids are gone start eating some vegetables :)


Maggie : 1 packMagggie Masala: 1 (included in the pack)Onion: 1 medium thinly slicedGreen Chilli: 1-2 finely chopped (you can skip this if preparing for kids)Tomato: 1 medium finely choppedMixed vegetable:1 cup (carrot, pea, brocoli, cauliflower, beans, basically its your choice.)Egg: 1whole (optional)Turmeric powder: 1/2tspRed Chilli Powder: 1/2tspOil: 1tspSalt: 1/2 tspHot Water: 1 cup


In a pan heat half of the oil. 
Beat egg along with little salt and pepper. Pour the beaten egg into the pan and prepare scrambled eggs. Once the eg…


Gujia is a rajasthani sweet dish. It is a stuffed sweet dumpling made with maida(all purpose flour). Even though its a Rajasthani dish it is pretty famous in almost all parts of India. It is generally prepared during festivals like Diwali and Holi.

As it is a dry dish it can be stored in air tight containers for couple of weeks. When I was in hostel every time I would go home mom would pack a bunch of these for me to take back. Me and my friends loved these.
So I  prepared these for this Holi and they turned out to be pretty good. Here is how!!


Maida: 1 cupOil: 2 tsp1/3 cup luke warm water.

Shredded Coconut : 1/2 cupSugar: 1/2 cup (adjust as per taste)Almond: 10-12 finely choppedCardamon: 2-3 Crushed

Sugar: 1/2cupWater: 1/4cup

Add the oil to the maida and mix nicely.
Knead the flour without water till the oil is nicely absorbed into it. To know that the flour is ready take  a handful of the flour and close your fist tightly. When you open your…

Omelet curry

Egg is such a versatile ingredient. Boil it, fry it, pouch it or mix it with something else to make something really delicious. Here is one more recipe that will let you add more taste, calcium and protein to your diet :)


for omelet
Egg: 4
Slat: as per taste
Green Chilli: 2 finely chopped
Coriander Leaves: 1 tsp finely chopped
Red Chilli Powder: 1/2 tsp
Corn Flour: 1/2 tsp
Oil: 1 tsp

For the Curry:
Onion: 1 medium finely chopped
Garlic: 4 cloves
Ginger: 1/2 inch
Green Chilli: 1-2 (adjust as per taste)
Tomato : 1 medium Finely Chopped
Coriander POwder: 1 tsp
Turmeric: 1 tsp
Red Chilli Powder: 1/2 tsp (adjust as per taste)
Salt: as per taste
Oil : 2 tsp


In a bowl beat the eggs properly.
Add all the ingredients for the omelet and mix well.
Heat a omelet pan add half of the oil and let it warm up.
Once the oil is hot add the half of the beaten egg mix.
To get the omelet pieces please follow the steps in the video I was not sure how to explain :)

Repeat with rest of the mix and the eggs are d…

Egg Pakoda

As a kid me and my brother were bribed by my Dad with kiss-me bar chocolates during our exams. I guess it was my Dad's way of making us forget about the exam jitters and rather be excited about it. As we grew the kiss-me bar chocolates were replaced with different kind of favors, for my brother they used to be new pens, bubble gums and for me it used to be street food mostly samosa, vegetables cutlets or egg pakoda. 

Till date if I have an exam or interview to attend I try to treat my self with something or other. The only drawback now-a-days is I have to prepare it myself rather than dad getting it in paper packs.

So I had a mid term this week so I prepared egg pakoda to treat myself and give a taste of my childhood to Tanmaya.


Egg: 2 boiledPotato: 1 medium boiledEgg: 1 ( for egg wash)Salt : as per tasteRed chilli: 2-3Cumin seeds: 1 tspBread crumbs: 1/2 cup (I used italian flavored bread crumbs)Oil: to deep fry


Dry fry the red chilli and cumin seeds and make a f…

Gooey Chocolate Cake

There is never enough chocolate recipe in the world. So here is one more. I got the recipe from Better Homes and Garden magazine.

Its gooey, warm, chocolaty, easy to make and fun to eat. 
Bisquick Pancake mix : 1/2 cupSugar: 3/4 cupmilk: 1/3 cupOil: 1tspChocolate hazelnut spread(Nutella): 1/4 cupUnsweetened cocoa powder: 1/4 cupBoiling Water: 3/4 cupIce cream of your choice (I used vanilla)Fresh fruit or berry of your choice.
Preheat oven to 350 degrees F. In a medium bowl combine pancake flour, the 1/4 cup sugar. Add milk and oil. Whisk until smooth. Stir in chocolate-hazelnut spread.

Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a baking pan. Set aside.  In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. 

Serve warm with ice cream and your choi…