Koshala Saga Tarkari | Amaranth Leaves Curry

Monday is here again !! Monday means there must be a post for Foodie Monday Blog Hop team. This time the theme (171th) is decided as ‘SaagSaga‘. That means we have to make a post using any leafy green vegetable aka saag. Well when the theme was chosen, from that day I had listed a no. of dishes in my

Ginger Fried Rice (no-Onion-no-Garlic version)

There are plenty of ways to cook up juicy and flavorful food without adding tons of unnecessary extras. While most people know to ditch the fryer when cooking up healthy meals, many don’t think about how their cooking method affects the nutritional value of their intake. Commonly used cooking methods are divided into two general groups as

Meetha Amba Khatta | Raw Mango Relish (sweet version)

In any festival or function of Odisha, Khatta is a must to be prepared dish. The odia word ‘Khatta’ means tangy. Actually there are a variety of khatta from Odia cuisine like sapuri (pineapple) khatta, tomato khatta, tomato khajuri (dates) khatta, meetha amba khatta, kakharu (pumpkin) khatta etc. And when mangoes are in season, then mango

Amba Nimba Jhola | Mango Neem Bud Curry

Finally the summer is in full swing !! With the high mercury level, the scorching sun has the potential to drain us out completely. By ignoring this, many feel dehydrated during these months and experienced low energy level. So, it is important that we should take extra care during this hot season. From eating right

Baked Lilva Kachori | Baked Tuvar Kachori | Baked Pigeon Pea Stuffed Ball

Eating healthier doesn’t mean we have to give up snacking. In fact, snacking can be an excellent way to control cravings and keep us satisfied between meals as long as we snack in a smart way 😉. Healthy snacks can keep energy levels up and give us the needed nutrients. Some smart snacking tips for a healthy

Madra – Chickpeas in Yogurt Gravy

Himachal Pradesh, one of the north state of Indian subcontinent is such a beautiful state which offers a wide range of lip smacking as well as savory food items. The cuisine of Himachal Pradesh has a significant influence of the Punjabi and Tibetan style of food. The people of Himachal Pradesh prefer very spicy food items. However

Pudina Sabudana Khichdi | Mint Tapioca Pilaf

Khichdi / Khichri / Khechidi !!After reading above line, you may either like it or make faces at it like how kids do 😉Well, the khichdi is an Indian version of culinary comfort which is basically made from rice and lentils. The term Khichdi is derived from Sanskrit word ‘khiccā’ which means a dish of rice

Coriander Poha with Green Peas | Coriander Aval with Green Peas

Coriander Poha with green peas – flattened rice flakes along with green peas tossed with fresh, aromatic coriander paste.Monday is here again !! This time the Foodie Monday Blog Hop team have decided a theme as ‘dishes using Green Leaves’ which means to prepare a dish by using any leafy green vegetable. So I have chosen coriander leaves or dhania

Tapioca Pancake | Sabudana Thalipeeth – No oil recipe

Sago or sabudana is often considered as a super food which is full of energy and carbohydrates. Sago is basically extracted from the sago palm trees or more importantly from their stem in a starch form. Sago is also known as tapioca pearls. It is one of the rich sources of starch and carbohydrates and is used

Peas Pulao (no onion & no garlic)

Pulao is an Indian rice pilaf consisting of rice and a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb or prawn. It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It