Rohi Macha Chechada

Macha chechada

In combination, some foods not only taste great, but they help you absorb nutrients more effectively.

Fish Chechada is an Unique Odia curry made of green leafy vegetables (saaga),fish head ,fish tails and mixed up vegetables.
A Non veg version of mixed vegetables curry.

Ingredients:

Fish head 4 PC
Fish tail 2 pc

Pumpkin
Potatoes
Brinjal
Colocasia
All vegetables cut into cubes
Amaranth leaves chopped 2 cups roughly chopped

Tomato chopped
Onions chopped
Ginger-Garlic Paste

Turmeric powder ½ tsp
Curry masala ½ tsp
Garaam masala 1 tsp
Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Bay leaves 2
Dry red chilies 2
oil
Salt to taste

Preparations....

Add a tsp of salt and turmeric to the fish pieces. Keep it aside.

Heat enough oil in a pan to saute the fish pieces. And remove in a plate on same oil
add cumin ,mustard seeds, bay leaf and dry chilies to crackle.
Add onions till light brown ,add ginger-garlic paste . Fry till oil starts to separate.
Add chopped tomatoes fry for another few minutes add all dry spices stir well. Sprinkle little water to avoid burning.

Add all vegetables toss the kadhai and leave it for 5 minutes then add 4 cups of water and salt . Give a nice boil cover and cook till half of vegetables are done stir then add fish pieces into the boiling curry and cover the lid properly.
Cook on low flame about another 10 to 20 minutes till the veggies are fully done.

Switch off the flame remove the lid sprinkle Garam Masala.
Macha chechada is ready to serve.

Rohi Macha chechada

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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