Curry Patta Aloo- Potatoes cooked in Curry leaves paste

 A staple in any South Indian household, Curry Leaves popularly known as Karri Patta, Kadi Patta, Bhrusanga Patra, kariveppilai can enhance the taste of a dish dramatically with it’s delicious aroma when used in cooking. Native to Southern Asia, Curry leaves are herbs that comes from a tree. Despite belonging to the Neem family, these are not bitter like Neem.For this reason it is also called Meetha neem. 

Sweet & Tangy Pumpkin Curry

 It is a common sight in Odisha to find a pumpkin plant in the backyard of many households because pumpkin is considered as a versatile vegetable with most of it’s part being edible. You can make use of it’s fleshy shell, the leaves are cooked with a paste of mustard and tiny prawns into a beautiful curry that still lingers in my pallet, the flowers are made into fritters mostly and the pumpkin seeds are dry roasted with some salt and pepper to be eaten as munchies . It is one vegetable which finds it’s place in many households because of it’s sweet taste which makes balancing the flavour of other vegetables in a curry. It is an integral part of our odia households as we tend to use it in most of our curries , dalma and even saga( leafy vegetables).

MUDHI MANSA – Puffed Rice with Goat Meat Curry

Mudhi Mansa or puffed Rice with Mutton Curry and Baripada in Mayurbhanj district in Odisha are synonymous with each other. This famous delicacy is served as a main course where goat meat curry or Mansa tarkari is mixed with puffed Rice or Mudhi along with some other side items. It is a belief with the people of Mayurbhanj that if you consume Mudhi after a meal, it will help in digesting the food you eat. No marriage seems complete in Mayurbhanj if you do not offer the Barajatris or Baratis, Mudhi Mansa.The popularity of Mudhi Mansa among most of the…

Noroxingho Maasor Anja-Assamese styled Fish Curry with Curry Leaves( Guest Post By Pushpita Ahibam)

Pushpita Aheibam, an Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least a food enthusiast and a dear friend of mine has an amazing Blog Ei Gi Chakhum where she shares her passion for cooking , sharing, reviving & spreading some inherited authentic Manipuri cuisine along with fusion cuisine . I always like the detailed infromation she shares about the recipes and some of my favourites from her Blog is Thandai Souffle, Yongchak Singju,Crispy Chicken Drumsticks/Legs, Kelichana Shots,Butter Garlic Prawns to name a few. It is absolute pleasure to have her…

Radhaballavi ( Stuffed Chana Daal Poori ) with Niramish Aloo Dum

Radhaballavi or Stuffed Chana Daal Poori is undoubtedly is the favorite breakfast of a typical Bengali Household. This mouth watering delicacy found its way to the heart of many people just like me who despite not being a Bengali love this lip smacking Radhaballavi served with spicy aloo dum in a bowl of sal leaves . whenever I travel to Kolkatta, I make it a point to have this once, but I have never made it at home, despite it being high on my priority list.You will find this combo mainly made during Pujas and other functions in many Bengali…

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