Kukuda Panikoili

Chicken is known as "Kukuda " in Odiya. As I belong to a family of civil servants ,I have travelled all over Odissa ,even to the interior places. Panikoili is the name of a place at the meeting point of the National Highway 5 (Kolkota- Chennai ) and National Highway 215 towards Kendujhar.During my many journeys in childhood on this route I would feel inquisitive about a few road -side eateries the place has and think whether they would be serving the travellers a fabulous" kukuda " curry cooked in Odiya style.This recipe is a tribute to that place.

Ingredients-

Kukuda/Chicken -1kg (cut into medium pcs)

Salt-To taste

Jeera ( cumin seeds) -1tea spoon 

Haldi(Turmeric) -1tea spoon

Dhaniya (Coriander) powder-2 tea spoon

Chilli powder-2 tea spoon

Curry leaves/Bhurshanga pattra- 7-8 leaaves

Onion-3 big (Chopped)

Tomato-4 big (Chopped)

Ginger paste-1tea spoon

Garlic paste-1 tea spoon

Green chillis-  2(Chopped)

Tej pattra (Bay leaf)-1

Water-2 Cups(Boiled)

Potato-1 cup (Fried)

Oil- 2 table spoon

Method-

Heat oil in a kadhai .Add the tej pattra. Add jeera  and add onion.  Fry till they turn golden brown in colour. Add garlic and ginger paste. Saute till the raw smell goes from the ginger and garlic. Add tomatoes and saute till oil separates .Add curry leaves. Add kukuda ,add salt to taste and haldi powder. Mix together and cover the kadhai. In the meanwhile slice a large potato and fry with a little salt.

 After water leaves from the kukuda, let it dry completely .(Be careful at this point. Dont leave the kadhai unattended ,it may burn from the bottom.)Add dhaniya powder, chillie powder .Add 2 cups of water (Boiled) and mix well.Add the fried potatoes .Let it boil for 2 minutes. You can adjust the consistency of the gravy according to your taste.Serve hot with rice or roti .

Masala Parantha

Parantha is a flat bread that originated in the Indian subcontinent. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. 

My children usually love the stuffed paranthas. This time I tried to make plain parantha but with a twist. I was a bit apprehensive but surprisingly both of them relished this masala parantha! Here goes the recipe-

Ingredients-
For the dough
Atta (Flour)- 1 cup
Salt- to taste
Turmeric powder- a pinch
Sambar powder- 1/4 teaspoon
Asafoetida- a pinch
Oil- 1 tablespoon
Water-To knead the dough

For cooking 
Oil or Ghee- for cooking

Method-

In a large bowl mix atta (flour), salt, turmeric powder, sambar powder, asafoetida and oil. Add the required amount of water needed to make the dough soft. Keep the dough aside for 30 minutes. Roll the dough into small balls and then flatten them with your palms. Toss them over atta and then roll into circles. In the mean while heat the tawa or skillet. Lower the flame and place the rolled parantha. After a few seconds small air pockets will form. Flip the parantha onto the other side. Apply oil or ghee and again flip the parantha to the other side again. Apply ghee or oil. Serve hot with any curry of your choice. You can even serve this masala parantha with raita of your choice.

Enjoy!!!!!!!

Chocolate pudding

This is a very tasty treat for your children. They can have it anytime!! Here goes the recipe-

Ingredients-
Chocolate powder- 1/2 cup
Cornstarch- 1/4 cup
Salt- 1 tea spoon
Butter- 2 table spoon
Milk- 4 cups
Vanilla extract- 2 tea spoon
Cherries-For garnishing


Method-

Mix together cornstarch, chocolate powder,salt and milk in a  saucepan.Bring to boil . Keep stirring so that no lumps are formed.After you get the right consistency, switch off the flame.Keep aside the saucepan .Add butter and vanilla extract. Mix well.Pour it into individual glasses .Decorate with cherries and serve chilled(Please dont keep in the ice box to set the pudding ). Enjoy!