Vegetable khichdi (no onion garlic)

Basmati rice 1 cup

Moong dal 1/4 cup

Choice of vegetables (carrot, peas, potato, pumpkin,beans) 1 cup

Cumin seeds 1/2 tsp

Ginger 1/2 inch crushed 

Green chili 1

Bay leaf 1

Salt sugar 1/2 tsp 

Ghee 1-2 tsp

Broken cashew nuts 10-12

Turmeric 1/4 tsp

Coconut shredded 1/2 cup

Method:

- fry the moong dal and keep it aside

- Now heat the ghee in a pressure cooker add cumin seeds and bay leaf, 

- Then add cashew nuts and veggies, add ginger green chili and fry for a minute 

- Add in the water ( 2.5 or 3 cup),allow it to boil then add turmerc,washed rice,dal,coconut 

- Close the lid and allow it to cook for 2 whistles.

Chilli potato

Ingredients 

Bell paper 1 cup (cut in cubes)

Potato 1 cup (cubed)

Crushed ginger and garlic 1tsp

Crushed black paper 1/2 tsp

Onion 1 (cubed)

Green chili 2-3 

Cumin seed 1/4 tsp

 

Method

- Heat a wok and fry all the cubed potatoes and keep it aside

- Now heat another wok add some cumin seeds, then crushed ginger and garlic. Cook it for 15-20 secs then add onions and green chili.

- Add bell paper and cook it for around 2-3 min( or till the veggies are little translucent). Make sure onion and bell paper are still crunchy. 

-Sprinkle some black paper powder 

- Then mix fried potatoes to this and stir for some time. Now taste the salt and add 1tsp of soy sauce. 

- Mix well all of them and serve with any Indian bread or rice items.

Chicken curry (Slow cooker)

Ingredients

Chicken 1 lb

Onion 1Large

Tomato 1 Med size

Ginger garlic paste 1 tbsp

Coriander powder 1 tsp

Cumin powder 1/2 tsp

Chicken masala 1tsp

Garam masala 1tsp

Red chili powder 1-2 tsp

Turmeric powder 1/2 tsp

Crushed black pepper 1/2 tsp

Whole Garam masala 

Salt to taste

Coriander leaves for garnishing

Method

- In a small bowl mix all the powdered spices with some water and keep it aside

- Heat oil and put whole Garam masal, then sliced onion. Fry that till the onion gets golden brown in color.

- Add the ginger garlic paste and fry till the raw smell goes

- Put the spice mix and add little water and cook the masala till its looses out the oil

- Put chicken, masala and chopped tomatoes into the slow cooker 

- Add salt and set the slow cooker on high for 90 mins to 120 mins.

- Garnish with some chopped coriander leaves and serve hot with rice or any Indian bread.

Chicken pepper fry

Ingredients 

Chicken 1 lb

Onion chopped 2 medium

Black Pepper powder 2-3 tsp

Chili powder 1tsp

Green chili 2

Tomato chopped 1 big

Coriander powder 2 tsp

Cumin powder 1 tsp

Crushed ginger garlic 1 tbs

Turmeric 1/2 tsp

Salt to taste

Oil 1 tbs

Method

- Marinate the chicken pieces with salt, turmeric and 1tsp blk pepper powder and keep it in refrigerator for at least 30 mins.

- Heat some oil and fry the onion till they are translucent then add crushed ginger and garlic. Fry this masala for 2-3 mins.

- Now add the chopped tomato and all other dry spices, then cook for another 5-10 mins 

- Then put marinated chicken to the above masala and cook it till the chicken is done.

Turnip Tawa fry (Oriya style)

Turnip 1 medium

Turmeric 1/4 tsp

Black pepper powder 1/4 tsp

Red chili powder 1/4 tsp

Crushed garlic 2 pods

Rice flour 1tbs

Salt to tast

Oil 1tbs

Method

- In a saucepan boil 1-2cups of water by putting some salt and turmeric powder.

- Slice the turnip around 1 inch diameter, and add this to boiling water and cook it for 10-15 mins

- Now drain all the water, then add all other spices along with rice flour to the turnip and rub it evenly

- Heat the Tawa/skillet add little oil and place turnips and cook in med to high heat till both the sides become light brown.(while cooking make sure all the turnips touching the skillet)

Ridge gourd with mushroom and potato(Oriya style)

Ingredients 

Ridge gourd gut in small cubes 1 cup

Small potato 1

Mushroom 1-2 cup

Mustard paste(mustard seed 1tbs + cumin seed1/4 tsp + garlic pod 3, grind these using little water)

Panch poran 1/4 tsp

Green chili/ dried red chili 1-2 

Turmeric 1/4 tsp

Coriander leaves for garnish 

Salt to taste

Oil 1-2 tsp

Dried mango small piece(optional)

Onion chopped 1tbs

Method

-  Heat oil in the pan put panch poran and chili, let it crackle then fry the onion till light brown

-  Now put mustard paste and turmeric powder and cook for 4-5 mins by adding little water

-  Put all vegetables and mushrooms, sprinkle salt and stir it for 2-3 mins and then add 1cup of water and cover the lid 

-  Cook it for 10-15 min in medium flame or till the vegetables are fully cooked, then garnish coriander leaves 

Achari paneer

Ingredients 

Paneer 200 gm

Achari masala 1tbsp 

Tomato 1 small

Cashew nuts 10-12

Ginger 1 inch

Onion 1/2 small (optional)

Method

- Make a paste out of tomato,ginger and cashew nuts and keep it aside

- Heat oil and fry the sliced onion till they are golden brown

- Put the Achanri masala, then the masala paste

- Let it cook till masala is fully cooked

-The add little water and paneer cubes

-Now sprinkle some chopped coriander leaves

-Cover the lid and let it cook for 5 more mins.