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Methi Aloo is a popular North Indian dish and is relished with both roti and rice. Even though methi saag is not a common part of oriya meal, still I loved grown to love it. Its healthy, easy to make and delicious. Ingredients: Methi Leaves: 2 bunches cleaned and chopped finely Potato: 1 medium cut into small cubes Cumin Seeds: 1/2 tsp Whole Dry red chilli : 1 Asafetida : a Pinch Green Chilli: 2 finely chopped Garlic : 4 Cloves minced Red Chilli Powder: 1 tsp Turmeric Powder: 1 tsp Coriander Powder: 1 tsp Salt to taste Oil: 1 tsp  Procedure: In a pan heat oil in a pan. Add the cumin seeds and whole red chilli to the oil, as the cumin seeds stop cracking add the asafetida powder and chopped green chillis. Add the minced garlic cloves and as the cloves start to turn golden brown add the turmeric powder to the oil.(This helps with oil splatters when adding wet ingredients or freshly washed vegetables) Then add the washed potato cubes with a pinch of salt an

In Bangalore there are many Oriya restaurants and they serve amazing Oriya food. During my stay at Bangalore, I used to get our food from these restaurants all the time. My favorite menu used to be dal, rice, fish masala and karela chips. I love eating karela, but karela chips is something that is not prepared on a regular basis in my house as it is deep fried, but sometimes its ok to enjoy.  So here I am relishing my hostel days and sharing the karela chips recipe with my dear readers. Ingredients: Karela (Bitter Gourd): 2 medium cut into thin circles. Besan : 2-4 tbsp Corn Flour: 1 tbsp Salt: to taste Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tsp Few Table spoon of water Oil for deep frying. Procedure: In a bowl mix all the ingredients except oil till all the karela chips are well coated with all the spices. Heat the oil for deep frying. To test the oil drop a few drops of the batter into the oil, if the sizzles and floats to the surface immediately the