Odisha Plates

Ingredients : 100 gm Small Dry Shrimps 1 Sliced Onion 1/2 tsp Chilly powder 1/2 tsp Turmeric powder 1/2 tsp Masala powder salt to taste Preparations: Clean and Wash the shrimps with enough water and drain and soak it go 10 minutes. After 10 minutes squeeze out all Shrimps and keep in a bowl and marinate with chilly powder,turmeric powder and salt.Keep aside. Heat the pan with oil. Add onion saute for awhile add marinated dry shrimps Curry masala powder. Fry till cooked perfectly.

Ingredients : 50 gm Prawns 2 sliced Onions 4 Red Tomato 1 tbsp Tamarind paste 1 cup onion/tomato paste 1/2 Ginger & garlic paste 1 Bay leaves 4 crushed Cardamom 1 tsp Kashmiri Red chili powder 1 tsp Turmeric Powder 1tsp Garam masala powder Few Curry leaves Chopped Coriander leaves Salt to taste Mustard oil for cooking Preparations : Clean, wash and devein the prawns. Merinade with salt and turmeric powder and Keep aside. Add oil in a pan and fry the prawns till they slightly red in colour , remove in a plate and keep aside. Now in the same pan add oil add Cardamom, bay leaves & whole Garam masala, let it splattered. Now add sliced onion fry till brown then onion / tomato paste and ginger & garlic paste. Fry these paste in a medium flame. Add the tamarind paste , Kashmiri red chili powder & turmeric powder . Cook till the oil separates add water stir well and give a nice boil to curry now add fried prawns and season with curry leaves , coriander ...

Ingredients : 250 gm Prawns 1/2 TSP Turmeric powder 1 tbsp Red chilli powder 2 Green Chilly splits 1/2 TSP ginger /garlic paste 2 tbsp Corn flour 1 tbsp Tomato sauce 1tbsp Soya sauce 1tsp Vinegar 1 tsp Chilli sauce 1 square cut Capsicum 1 square cut Tomato 1 square cut Onion Salt to taste Oil Preparations : Wash and Clean Prawns ,add all above ingredients to it except veggies. Mix well and keep 10 minutes for marinade. Heat oil in a pan and fry all the marinade prawns . And remove in a plate. Add oil in same pan add chopped onion fry till brown. Now add ginger garlic paste stir well add all sauces and Mix well again. Then add veggies cook on high flame stir continuously to avoid burning. Now add the fried prawns into this and mix well. My yummy n tasty dry chili prawns is ready to serve.  I hope you may also enjoy this wonderful recipe. Garnish splits green chilies .

Ingredients 2 Boiled Potatoes 3 Capsicum (Red,Green and Yellow) 2 Green chilly chopped 2 tomatoes chopped 1 Brinjal 1 tsp Saunf 1tsp Curry powder 1tbsp Crushed Ginger/Garlic Kashmiri red chilly powder- 1 tsp Turmeric powder – 1 tsp 1 Pinch Assafoetida 1 Bayleaf 2 tbsp prawns head paste Few Dried fenugreek leaves(kasoori methi,soaked in water and crumbled) Oil  Salt to taste Preparations : Cut veggies into squares .  Cut the brinjals and do not throw the backside. For this recipe we need to retain the top portion, which we usually discard. Cut before 2" along with stem. Keep aside We always throw the Prawns head . Now I use these heads on this curry. Wash properly Prawns head fry along with oil and salt remove and make a smooth paste . And keep aside. Heat oil in a pan.Add asafoetida and cook till it dissolves.Add saunf and bay leaf and fry for 20 secs. Add the spice powders mixed with little water,chopped green chilly , tomato a...

Ingredients: 1 cup boondi 1 cup hung curd 1 tbsp chopped coriander leaves 1 tsp chopped green chilli salt to taste a pinch of azwain chat masala(optional) Preprations: Whisk the hung curd in a bowl. Add salt,a pinch of azwain powder,choppedcoriander leaves,chopped green chillies and boondi to it and mix well. Sprinkle some chat masala on top. Do not add water or any extra liqued ingredients to it. Dahi Boondi can be served cold or at room temperature.  It goes well with veg or non-veg biryani ,pulao, jeera rice,tomato rice or serve as a side dish.

Ingredients: 200 gm Bengal Gram flour 2 tbsp Roasted cashews few fried Curry leaves Red chilly Powder Salt to taste Oil for deep frying Boondi ladle (ladle with holes) Preparations : Take a bowl sieve gram flour,add salt, red chilly powder, mix well. Add water mix and make a smooth flowing batter and keep aside. Heat oil in a kadai and keep it ready to deep fry the boondis. When oil is hot enough, Use the regular ladle to spoon some batter onto the boondi ladle. Use the regular ladle to make circular motions on the Boondi ladle so that the batter drops as balls into the oil. Fry the boondis till they turn golden brown. Remove on kitchen towel for soak extra oil. Now collect all boondi's in a bowl add roasted cashews, roasted curry leaves, red chilli powder and salt to taste and toss all ingredients very well. store in a container. Spicy boondi ready for snacks.

This is typical authentic Odisha saag curry known as phula kobi saaga ghanta ; which prepared almost in all Odia's home serve as a side dish with Pakala or with plain rice. Cauliflower leaves are often sold along with the entire cauliflower. So we use this as fry's, curry's,fritters and so on... Ingredients: Toor Daal  1 cup Cauliflower leaves 2 cups Green chili 2 split Turmeric 1/2 For Seasoning Hing 1 pinch Onion 1 Sliced Garlic pods 6 Mustard + Cumin  1 tsp Red Chili 2 Oil 2tbsp Salt to taste Preparations: Wash properly and Discard the thick stems from all leaves. Chop the cauliflower leaves by cutting them in thin pieces although the greens doesn't need to be exactly cutting. Cut in small sizes is good for cooking time. Keep​ aside. Wash and boil toor daal adding pinch of turmeric. When the daal is cooked thoroughly and is soft remove in a bowl do not stir. In same pressure cooker add the chopped cauliflower greens with little water cook...