Hiii viewers,

Today I have bring a very different recipe for you. Turai or sponge gourd and Capsicum curry. It’s a very tasty recipe. Try once I am sure you loved it.

Let read the recipe below –

Step wise with pictures:

At first wash and cut the vegetables. And keep it aside.

Chop the ingredients for masala and keep it aside.

Heat oil in a pan and add the chopped onion and green chili.

Saute the onion till golden brown. And add crushed ginger garlic .

When the raw smell of ginger garlic is gone add tomato. Add a pinch of salt to make tomatoes became soft faster.

When tomato became soft add the powder masalas.

When masala is done add the veggies.

Cook the vegetables with their own juice.

When veggies are became soft adjust salt and sprinkle 1 tsp of roasted jeera powder and mix . Take it out .

Serve with hot steamed rice and dal.

Prep time – 10 minutes

Cooking time – 20 minutes

Cuisine – Indian

Serve – 2

Author – Pratignya

Ingredients:

• Turai or sponge gourd – 300gm
• Capsicum – 2
• Potato – 1 small (diced)
• Onion – 1 medium (chopped)
• Tomato – 1 medium ( diced)
• Green chilli – 2 to 3 (slits)
• Crushed ginger garlic – 1 tbsp
• Turmeric powder – 1 tbsp
• Chili powder – 1/2 tsp (manage hotness according to your taste)
• Cumin powder – 1 tsp
• Oil – 2 tbsp
• Salt – as per your taste

Instructions:

1. Wash the vegetables and cut.
2. Then heat oil in a pan and add chopped onion and slits green chili.
3. When onion became golden brown add crushed ginger garlic.
4. After raw smell of ginger garlic is gone add tomato. Sprinkle a pinch of salt to make tomato soft faster.
5. When tomato became mushy add the powder masalas.
6. Add the veggies and cook them with their own juice.
7. Check the veggies. After fully cooked adjust salt and sprinkle 1 tsp roasted jeera powder and mix. Take them out .
8. Serve with steamed rice or roti as per your choice.

Hello friends 😊

Today’s recipe is one of my very favorite curry recipe since my childhood . I looooove prawn fish more than another nonveg. In this lockdown we didn’t found prawn but today we get it. But we get the frozen package of prawn. Any way prawn is prawn fresh or frozen…hey naa..🤗

So lets start the easy and tasty recipe.

Read the recipe below –

Prep time – 10 minutes

Cooking time – 30 minutes

Cuisine – Indian

Serve – 2

Author – Pratignya

Ingredients :

• Prawns – 500 gms
• Parwal or pointed gourd – 300 gms
• Onion (medium sized) – 2 chopped
• Ginger – 1 inch piece
• Garlic – 5 to 6 cloves
• Green chili – 2 to 3
• Tomato – 1 (medium sized)
• Turmeric powder – 1 tbsp
• Chili powder – 1/2 tbsp
• Cumin powder – 1/2 tsp
• Mustard oil – 3 tbsp
• Salt (according to taste)

Instructions:

1. At first chop the onion and make a fine paste of tomato, ginger, garlic and green chilies.
2. Now heat oil in a pan and fry the parwals with a pinch of salt and turmeric powder and keep it aside.
3. Then fry the prawns with a pinch of salt and turmeric powder . After fully cooked, take it out.
4. Now heat oil and add chopped onion . Fry the onion till golden brown.
5. Then add the ginger garlic and tomato paste and cook.
6. Add powder masalas in it and cook till raw smell of masala is gone.
7. When masala is done add 1 cup of water in it. And adjust salt.
8. when water starts bubbling add the fried prawns and parwal. Mix it.
9. Cover and cook till 5 minutes.
10. Serve with steamed rice .

Step wise with pictures :

• Chop the onion and make a fine paste of tomato,ginger,garlic and green chili.

• Heat oil and fry the parwals with a pinch of salt and turmeric powder.

• Then fry the prawns with a pinch of salt and turmeric powder.

• Heat oil in the same pan and fry the onion till golden brown.

• Add the tomato and ginger garlic paste in it.

• Now add the powdered masalas and cook till raw smell of masala is gone.

• Cook the masala nicely.

• Add 1 cup of water and adjust salt.

• When water starts boiling add the fried parwal and prawns.

• Add garam masala and two slit green chilies then cover and cook till 5 minutes.

Serve with steamed rice.😊

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Hey readers.. Today’s recipe is my all-time favorite.

I still remember We get prasad in the temples at our Balasore, which includes Kanika, plain rice, dal, sweet tomato chutney, parwal korma, mix veg, bhaji and also few more things. And they are delicious and satisfying. I did not describe how satisfying I feel after eating those. Among all these the parwal korma I love most. That was delicious.

So Today’s recipe is parwal korma.

Check the recipe below –

Stepwise with pictures –

1. At first, cut and wash the vegetables thoroughly and keep it aside.

2. Then roast the whole spices till getting aromatic.

3. Now make a fine paste with adding tomatoes and ginger with the roasted spices.

4. Soak cashew nuts and poppy seeds in warm water. Then make a fine paste of it.

5. Now take a pan and heat oil. When the oil gets hot add parwal and potatoes deep fry it. Cook on a low flame.

6. When these are becoming light golden and cooked fully take them out and keep it aside.

7. Now heat oil in a pan. I used the remaining oil.

8. Add the ginger tomato paste in it and add turmeric powder and chili powder with it. And cook till the raw smell is gone.

9. Look at this. Masala is done now.

10. Add the fried vegetables. And mix it.

11. It’s time to add the poppy seed and cashew nuts paste. Add 1/2 cup of water and cook it till 2 minutes.

12. Now add thick coconut milk and cook for 3 to 4 minutes. Adjust salt.

13. Do not make it watery. With a thick consistency it tastes great.

14. It’s done now. Temple style parwal korma is ready. It’s delicious.

Try it once. I’m sure you loved it.

Serve it with paratha, rumali roti or steamed rice it’s up to you.

Prep time – 30 minutes

Cooking time – 30 minutes

Serve – 3

Author – Pratignya 🙂

Ingredients:-

• Parwal – 300 gm
• Potato – 01 medium-sized
• Cashew nuts – 6 to 8
• Poppy seeds – 2 tbsp
• Thick coconut milk -1 cup
• Tomato – 1 large sized
• Ginger – 1 inch
• Turmeric powder – 1 tbsp
• Chili powder – 1 tbsp
• Salt – as per your taste
• Oil – 3 tbsp(you can replace ghee instead of oil)
• Oil for deep frying

Roasted spices

• Saunf – 1 tbsp
• Jeera – 1 tbsp
• Whole coriander – 1 1/2 tbsp
• Cardamom – 2
• Cinnamon – 1 inch
• Cloves – 4
• Black pepper – 4-5

Instructions :-

1. Firstly cut and clean the vegetables. Keep it aside.
2. Then roast the ingredients listed below of the roasted spices. When it’s done, smells aromatic take it out.
3. And make a fine paste of tomato and ginger with the roasted spices.
4. Soak poppy seeds and cashew nuts in warm water. And make a fine paste.
5. Now deep fry the parwal and alu. When these are done take them out.
6. In the remaining oil add the tomato ginger masala paste and stir it. Add turmeric powder and chili powder. Cook the masala till oil starts to separate.
7. Now add the fried parwals and alu and saute it.
8. Then add the poppy seed and cashew seeds paste. Add 1/2 cup of water and cook till cooked nicely .
9. Now add the coconut milk and mix. Cook till 3 to 4 minutes and adjust salt..

It’s delicious..try it once.

Enjoy☺️

Hello friends,

Today’s recipe is chhena poda. A favourite dessert of my hubby. So in this lockdown period I think of to share this easy peasy sweet recipe for you. I remember my father is also very fond of it ,he used to go secretly to eat chhena poda .

It’s a very popular traditional recipe of Odisha. Chhena Poda means burnt cottage cheese in Odia language. Behind this chhena poda sweet there is a local story that in Nayagarh district of Odisha there is a bakery owner named Sudarshan Sahoo. Once at the time of closing shop he decided to mix the leftover Cottage cheese with sugar and some dry fruits and was keep the mixer in the oven. And on the next morning when he come back and checks the mixture he found a burnt sweet cake. After that people of Odisha used to eat chhena poda as a sweet. It’s delicious try once I’m sure you also loved it.

Lets read the recipe below –

Prep time – 10 minutes

Cooking time – 30 minutes

Cuisine – Odia

Serve – 2

Author – Pratignya 🙂

Ingredients :-

• Chhena (paneer) – from 1 ltr milk
• Sooji – 1 tbsp
• Sugar 1/2 cup
• Cardamom Powder – a pinch
• Ghee – 2 tbsp
• Nuts – according to your choice
• Milk – 1 tbsp

Instructions:-

1. At first, make chhena from 1 ltr milk. Use full-fat milk to make chhena.
2. Then take the chhena and mix it by hand and add sugar. Mix the mixture till sugar melts completely then add 1 tbsp sooji, ghee, and cardamom powder. Mix nicely. Add milk if needed.
3. Make a thick consistency like cake batter.
4. Add dry fruits according to your choice.
5. Now grease the mold with ghee and pour the batter.
6. Now preheat the oven and cook in 180° celsius for 15 minutes.
7. If you used to make in cooker then it takes 30 minutes in low flame to cook.
8. Chhena Poda is ready.

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Hey readers.. Today’s recipe is my all-time favorite.

I still remember We get prasad in the temples at our Balasore, which includes Kanika, plain rice, dal, sweet tomato chutney, parwal korma, mix veg, bhaji and also few more things. And they are delicious and satisfying. I did not describe how satisfying I feel after eating those. Among all these the parwal korma I love most. That was delicious.

So Today’s recipe is parwal korma.

Check the recipe below –

Stepwise with pictures –

1. At first, cut and wash the vegetables thoroughly and keep it aside.

2. Then roast the whole spices till getting aromatic.

3. Now make a fine paste with adding tomatoes and ginger with the roasted spices.

4. Soak cashew nuts and poppy seeds in warm water. Then make a fine paste of it.

5. Now take a pan and heat oil. When the oil gets hot add parwal and potatoes deep fry it. Cook on a low flame.

6. When these are becoming light golden and cooked fully take them out and keep it aside.

7. Now heat oil in a pan. I used the remaining oil.

8. Add the ginger tomato paste in it and add turmeric powder and chili powder with it. And cook till the raw smell is gone.

9. Look at this. Masala is done now.

10. Add the fried vegetables. And mix it.

11. It’s time to add the poppy seed and cashew nuts paste. Add 1/2 cup of water and cook it till 2 minutes.

12. Now add thick coconut milk and cook for 3 to 4 minutes. Adjust salt.

13. Do not make it watery. With a thick consistency it tastes great.

14. It’s done now. Temple style parwal korma is ready. It’s delicious.

Try it once. I’m sure you loved it.

Serve it with paratha, rumali roti or steamed rice it’s up to you.

Prep time – 30 minutes

Cooking time – 30 minutes

Serve – 3

Author – Pratignya 🙂

Ingredients:-

• Parwal – 300 gm
• Potato – 01 medium-sized
• Cashew nuts – 6 to 8
• Poppy seeds – 2 tbsp
• Thick coconut milk -1 cup
• Tomato – 1 large sized
• Ginger – 1 inch
• Turmeric powder – 1 tbsp
• Chili powder – 1 tbsp
• Salt – as per your taste
• Oil – 3 tbsp(you can replace ghee instead of oil)
• Oil for deep frying

Roasted spices

• Saunf – 1 tbsp
• Jeera – 1 tbsp
• Whole coriander – 1 1/2 tbsp
• Cardamom – 2
• Cinnamon – 1 inch
• Cloves – 4
• Black pepper – 4-5

Instructions :-

1. Firstly cut and clean the vegetables. Keep it aside.
2. Then roast the ingredients listed below of the roasted spices. When it’s done, smells aromatic take it out.
3. And make a fine paste of tomato and ginger with the roasted spices.
4. Soak poppy seeds and cashew nuts in warm water. And make a fine paste.
5. Now deep fry the parwal and alu. When these are done take them out.
6. In the remaining oil add the tomato ginger masala paste and stir it. Add turmeric powder and chili powder. Cook the masala till oil starts to separate.
7. Now add the fried parwals and alu and saute it.
8. Then add the poppy seed and cashew seeds paste. Add 1/2 cup of water and cook till cooked nicely .
9. Now add the coconut milk and mix. Cook till 3 to 4 minutes and adjust salt..

It’s delicious..try it once.

Enjoy☺️

Hiiii there, I am back.. because of some reason I was unable to uploading the recipes..but now I am free..😉

In this lockdown period I am here to share an easy, simple and instant recipe with you.

Lets check the recipe below guys..😃

Stepwise with pictures –

1. At first take sugar and coffee powder in a grinder jar.

2. Now add 1/2 cup of ice and chilled full cream milk. You can add half cup of milk powder to get a great taste but I forgot 😂. Mix it till they are mixed nicely together.

3. It’s done .. now serve in a glass with some ice.

Try it.😋Creamy Creamy..

Prep time – 5 minutes

Making time – 2 minutes

Serve – 2

Author – pratignya 🙂

Ingredients :-

• Instant coffee powder – 1 tbsp
• Sugar – 4 tbsp
• Ice – 1 cup
• Full Cream milk – 400 ml

Instructions:-

1. Firstly take 1 tbsp coffee powder and 4 tbsp of sugar in a grinder jar.
2. Then add 1/2 cup of ice and 400 ml milk.
3. Mix it together.
4. Cold coffee is done.

Summer days….Cold coffee days..enjoy😊

Hiii friends,☺️

Today’s recipe is Chettinad chicken curry. This chicken curry is the mix of freshly roasted spices and coconut for which chicken tastes great. These spices are make the chicken flavorful.I love the curry. I love to eat it with steamed rice or ghee rice. While I was cooking the curry it was smelling amazing till out side.😂

Lets read the recipe below –

Prep time – 10 minutes

Cooking time – 1 hr

Serve – 2 – 3

Cuisine – Chettinad

Author – Pratignya 🙂

Ingredients –

1) for marinate the chicken-

• Chicken – 500 gm
• Turmeric powder – 1 tsp
• Kashmiri chili powder – 1 tsp
• green chili – 3 ( chopped)
• Salt – 1tsp

2) for Chettinad masala –

• Ginger – 2 inch(chopped)
• Garlic cloves – 8-9
• Green cardamom – 3-4
• Cinnamon – 1 inch
• Black pepper – 1 tsp
• Coriander seeds – 2 tbsp
• Cumin seeds – 1 tbsp
• Fennel seeds – 1 tbsp
• Dry red chili – 4-5
• Coconut – 1/2 cup (grated)

3) for the curry –

• Oil – 3 tbsp
• Bay leaves – 2
• Curry leaves – 2 sprigs
• Onion – 2 (chopped)
• Green chili – 2 (chopped)
• Marinated chicken
• Kashmiri chili powder – 1 tbsp
• Turmeric powder – 1 tsp
• Salt (as per taste)
• Tomato – 2 (chopped)

Instructions:-

• At first dry roast all the ingredients mentioned in the list 2 (for Chettinad masala).
• Roast till the nice aroma of masala is coming out.( Roast in a low flame)
• Let the ingredients cool and then grind it to make a fine powder.
• Then heat oil in a pan and add curry leaves.
• Then add chopped onion and chopped green chili. When onion became golden brown add chicken and saute it till 3 minutes in medium flame.
• Add kashmiri red chili powder and turmeric powder. Mix well and then add chopped tomatoes. Saute it.
• After 5 minutes add the roasted masala and mix it.
• Now add 1/2 cup of water and cover the lid. Cover and cook till 30 minutes on low flame.( Chicken tastes great when it’s cooked in low flame).
• Stir occasionally.
• Now it’s done. Sprinkle some coriander leaves and serve.

Enjoy😊

Hiii readers 😄

Today I share a very simple recipe with you. The vegetable is teasel gourd. Teasel gourd has a variety of recipes. It can be cooked with fish. It has a recipe of masala kakora.

Teasel gourds or kakoras are available during the monsoon season in India. It’s a popular vegetable in the coastal region of India. These are used as a vegetable throughout Asia. It’s contain vitamin -A, C, fibre and potassium.You can use it with skin or without skin. Both are tastes great.

Read the recipe below.-

Step by step with pictures –

1. At first wash the kakoras and alu and cut them as per your desire shape.

2. Then heat oil in a pan and add cumin seeds and dry red chili.

3. When cumins starts spluttering add sliced onion and cook till transparent.

4. Now add kakora and alu.

5. Add turmeric powder and salt. Stir it. Cover and cook in medium heat.

6. Stir it occasionally. Cook till kakora and alu became lightly red.

7. While it’s cooked fully, add 1 tsp of home made curry powder.Serve it hot with roti, paratha etc.

Prep time – 5 minutes

Cooking time – 10 minutes

Serve – 3 to 4

Cuisine – Indian

Author – Pratignya🙂

Ingredients :-

• Teasel gourd (kakora) – 300 gm
• Potato – 1 medium
• Onion – 1 medium
• Turmeric powder – 1 tsp
• Curry powder – 1 tsp
• Cumin seeds – 1 tsp
• Dry red chili -2
• Salt
• Mustard oil – 1 tbsp

Instructions:-

• At first wash the kakoras and alu and cut them as per your desire shape.
• Then heat oil in a pan and add cumin seeds and dry red chili.
• When cumins starts spluttering add sliced onion and cook till transparent.
• Now add kakora and alu.
• Add turmeric powder and salt. Stir it. Cover and cook in medium heat.
• Stir it occasionally. Cook till kakora and alu became lightly red.While it’s cooked fully, add 1 tsp of home made curry powder.
• Serve hot.😉

Hey guys..☺️Today’s recipe is Chicken masala. It’s a very simple recipe and it’s goes well with steamed rice,paratha,chapati …etc…we love to serve it with poori and veg pulao. It doesn’t need any extra ingredients nor yogurt. It’s a very simple and tasty recipe.Lets read the recipe below.-

Prep time – 30 mins

Cooking time – 40 mins

Cuisine- Indian

Serve – 4

Author – Pratignya 🙂

Ingredients:-

• Chicken – 600 gm
• Potato – 2 (medium)
• Onion – 2 chopped (large)
• Ginger-garlic paste – 2 tbsp
• Tomato – 1 chopped
• Turmeric powder – 1 tbsp
• Chili powder – 2 tbsp
• Coriander powder- 2 tbsp
• Cumin powder – 1 tbsp
• Garam masala – 1 tsp

For tempering-

• Dry red chili – 2
• Green cardamom – 3
• Cinnamon stick – 1 inch
• Cloves – 5 to 6
• Black pepper – 4 to 5
• Cumin seeds – 1 tsp
• Bay leaves – 1
• Mustard oil – 3 tbsp

For marinating the chicken-

• Yogurt – 2 tbsp
• Garam masala – 1 tsp
• Ginger – garlic paste – 2 tsp
• Turmeric powder – 1 tsp
• Chili powder – 1 tsp
• Salt – 1 tsp
• Mustard oil – 1 tsp

Instructions:-

• First marinate the chicken with the ingredients listed below marinating chicken. And keep it aside for 30 minutes.
• Now heat oil and fry the potatoes with pinch of salt and turmeric powder. When potatoes are became red, take them out and keep aside.
• Now in the remaining oil add the ingredients in the list of tempering.
• When cumin starts spluttering add sliced onion. Saute it.
• When onions are became golden brown add ginger – garlic paste and stir it.
• After 2 minutes add chopped tomatoes ,saute it. Then add turmeric powder,chili powder, cumin powder and coriander powder. Add 1 tbsp water and stir it. Cover and cook.
• When tomatoes are became mushy and masala starts separating oil, add marinated chicken.
• First cook in high flame. Roast it till 2 to 3 minutes then low the flame, cover the lid and cook till 15 minutes. Stir occasionally.
• Remember, In the case of chicken,when you make it in the low flame it tastes great..
• Then add 2 green chili and fried potatoes. Adjust salt ,stir it. Cover the lid and cook another 15 minutes..then add garam masala and kasuri methi.
• Off the flame.
• Serve hot. It tastes great.

Enjoy☺️

Hello readers😊

Today I’m sharing a Soya chunks curry recipe with you. It’s a spicy, tangy and hot dish and easy to make.Soya chunks have great health benefits, they are low in fat and high in fiber.It’s important to roast the chunks.It tastes great when we roast it before making curry.

Let’s read the recipe below

Stepwise with pictures –

1. Soak the soya chunks in warm water till 10 minutes.

2. Take it out from warm water and put it in cold water. Wash it and squeeze it nicely and keep it aside.

3. Now prepare ingredients for masala.

4. Now heat oil in a pan add turmeric and chili powder, and salt. Roast till chunks are became slightly reddish-brown.

5. Take them out and keep aside.

6. In the same pan heat oil and add sliced onion, fry till golden brown.

7. Add ginger-garlic paste. Add turmeric powder , chili powder, coriander powder, cumin powder. Saute it. Cook 2 minutes

8. Add 100 ml of water and then add tomato and salt. Now cover and cook.

9. Cook till the raw smell is gone.

10. While masala is done. Add boiled potatoes, cook it till 2 minutes then add water.

11. After 5 minutes add fried soya chunks.

12. Then add garam masala and green chili. Cook till 2 minutes with cover the covered lid. Then off the flame.

13. Serve hot.☺

Prep time – 10 minutes

Cooking time – 15 minutes

Serve – 3

Cuisine – Indian

Author – Pratignya🙂

Ingredients:-

• Soya chunks – 100 gms
• Potato (boiled) – 1 medium
• Onion – 1 medium (chopped)
• Tomato – 1 (chopped)
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – 1 tsp
• Chili powder – 2 tsp
• Cumin powder – 1 tsp
• Coriander powder – 2 tsp
• Mustard oil – 2 tbsp
• Salt (according to taste)
• Green chili – 2
• Garam masala – 1 tsp

Instructions:-

1. Soak the soya chunks in warm water for 10 minutes.
2. Take it out from warm water and squeeze it and add it in cold water , wash it and squeeze.keep it aside.
3. Heat oil in a pan and roast the soya chunks with a pinch of turmeric powder and salt. When they became red take it out and keep aside.
4. In the same pan add oil and add onion slices , saute it till they became golden brown.
5. Now add ginger garlic paste. Add turmeric powder , chili powder, coriander powder,cumin powder,and saute it cook till 2 minutes.
6. Now add 100 ml of water and add chopped tomato to it, add salt. Cover and cook.
7. Cook the masala till the raw smell is gone.
8. While masala is done add boiled potato ,store it. After 5 minutes add soya chunks. Add garam masala and slits green chili.
9. Cover and cook till 2 minutes. Then off the flame.
10. Serve hot.
11. Don’t forget to roast the soya chunks ,it’s necessary.

Enjoy soya chunks curry.

It’s delicious, healthy and tasty.🙂