Chhatu (Mushroom Curry) By Madhu Mohanty

   Ingredients:
   250gm Fresh Mushrooms
  1cup milk
  1/4 cup general purpose flour (maida)
  1 onion,chopped finely
  1/4 tsp ginger paste
  1/2 tsp Garlic paste
  1 cup tomato paste(puree)
  1 tsp red chilli powder
  1/2 tsp turmeric powder
  1 tsp curry masala powder
  Chopped Coriander leaves
  Oil 4tsp

  Process:
    1. Clean the mushroom and cut them according to  your desire.Then soak it turmeric water for 1/2hrs. After that squzee it properly .  
    2. Take pan then put 2tsp of oil and fry the mushrooms and keep those aside
    3.  Put 2tbs of in a pan .Then add onion,ginger and garlic. Cook it for some time.  
    4. After that add tomato puree and cook it for 4 mins.  
    5. Add turmeric pwd,red chilli pwd, garam masala pwd and salt.Cook it for  2 mins  
    6. Then take 1 cup milk add maida(general purpose flour) . Pour it to the Pan.  
    7. After 5 mins your mashroom curry is ready it.  
    8. Garnish with Coriander leave.

Alu Posta (Potato - Poppy Seed Curry)

   Ingredients:
   3 medium sized potato piled and sliced into small square pieces
   3 tb spoon of poppy seeds
   Cumin seeds
   Green Chillies
   Turmeric powder
   Oil for frying
    Salt to taste

  Process:
   1. Make a smooth paste of poppy seed with water (may be using mixer or grinder).
   2. Deep fry the pieces of potato till it turns golden yellow.
   3. Put 2 tbs of oil in a frying pan and put the cumin seeds and let them
   splutter. Add green chillies and the poppy seed paste. Fry them and then
   add turmeric and fry for 5 mts.
   4. Add potato and little water, salt and cook for 5-7mts

Jahni Posta (Indian Zucchini - Poppy Seed Curry)

   Ingredients:
   3 medium sized jahni (Indian zucchini) piled and sliced into small square pieces
   3 tb spoon of poppy seeds
   Cumin seeds
   Green Chillies
   Turmeric powder
   Oil for frying
   salt to taste

   Process:
   1. Make a smooth paste of poppy seed with water (may be using mixer or grinder).
   2. Put 2 tbs of oil in a frying pan and put the cumin seeds and let them
   splutter. Add green chillies and the poppy seed paste. Fry them and then
   add turmeric and fry for 5 mts.
   3. Add jahni and little water, salt and cook until jahni is cooked properly

Alu Potal Rasa (Potato - Parval Curry)

   Ingredients:
   3 medium sized potato piled and sliced into medium square (1.5in x 1.5in) pieces
   15 parvals cut vertically round pieces
    2 small tomatoes sliced into small pieces
   1 small red onion, 1 (1.5in size) piece of ginger, 3 cloves of garlic
   2 cardamom
   1 tsp of cumin seeds
   2 small pieces of cinnamon
   3-4 cloves
   1 tsp of Cumin powder
   1 tsp of Coriander powder
   1 tsp of garam masala powder
   Green Chillies
   Turmeric powder
   Oil for frying
    Salt to taste

   Process:
   1. Make a smooth paste of  onion, garlic, ginger, cinnamon, cardamom, cloves  with water
    (may be using mixer or grinder).
   2. Deep fry the pieces of potato and parval till it turns golden yellow and almost cooked.
       (These can be pan-fried if you are health concious)
   3. Put 2 tbs of oil in a frying pan and put the cumin seeds and let them
   splutter. Add green chillies and the masala paste prepared in step 1. Fry them and then
   add turmeric and spices  and fry for 5 mts.
   4. Add tomatoes and fry them for 5 mts
   5. Add potato and parval from step 2, little water and salt  and cook for 5-7mts

Ghughuni (Peas Curry)

   Ingredients:
   2 medium sized potato boiled and piled and sliced into medium square (1.5in x 1.5in) pieces
   1.5 cups of Yellow (or Green) Dried Peas soaked in water 4-5 hours
    3 small tomatoes sliced into small pieces
   1 small red onion, 1 (1.5in size) piece of ginger, 3 cloves of garlic
   2 cardamom
   1 tsp of cumin seeds
   2 small pieces of cinnamon
   3-4 cloves
   1 tsp of Cumin powder
   1 tsp of Coriander powder
   1 tsp of garam masala powder
   Fresh Coriander leaves
   Red Chilli Powder to taste
   Green Chillies
   Turmeric powder
   Oil for frying
   Salt to taste

   Process:
   1. Make a smooth paste of  onion, garlic, ginger, cinnamon, cardamom, cloves  with water
    (may be using mixer or grinder).
   2. Boil peas in a pressure cooker and give 3-4 whistles  (it should be well-cooked)
   3. Put 2 tbs of oil in a frying pan and put the cumin seeds and let them
   splutter. Add green chillies and the masala paste prepared in step 1. Fry them and then
   add turmeric and spices  and fry for 5 mts.
   4. Add tomatoes and fry them for 5 mts
   5. Add potato and  peas, little water and salt  and cook for 5-7mts
   6. Add coriander leaves and serve them hot

Ghanta (Mixed Vegetables)

  Ingredients:
   2 medium sized potato piled and sliced into medium square (1.5in x 1.5in) pieces
   1 lbs Yellow Sqaush piled and sliced into medium square (1.5in x 1.5in) pieces
   1 large brinjal (or eggplant) sliced into medium square (2in x 2in) pieces
   2 small taros piled and sliced into medium square (1.5in x 1.5in) pieces
   1 casaba root (desi alu) piled and sliced into medium square (1.5in x 1.5in) pieces
   few green beans cut into small pieces (optional)
   1/4 cup of chana dal soaked in water (1-2 hours)
   1 tsp of punch puran seeds
   2 small pieces of cinnamon
   Ginger (2-inch piece) piled and minced
   3-4 cloves
   small coconut piece minced
   1 tsp of Cumin powder
   1 tsp of Coriander powder
   1 tsp of garam masala powder
   Fresh Coriander leaves
   Red Chilli Powder to taste
   Green Chillies cut into small pieces
   Turmeric powder
   Oil for frying
   Salt to taste

  Process:
   1. Put 2 tbs of oil in a frying pan and put the punch puran seeds and let them splutter.
   2. add green chillies and ginger and  fry them  until it turns yellow
   3. Add all spices (all powder, cinnamon, etc), coconut and fry them for 1 minute
   4.  Add all vegetables and soaked chana daal, salt, 1/2 cup water and cover it
   and  then cook it properly so that all vegetables will mix
   5. Add coriander leaves and serve them hot

Jahni Posta (Sambalpuri Style)

   Ingredients:
   3 medium sized jahni (Indian zucchini) piled and sliced into small square pieces
   3 tb spoon of poppy seeds
   Cumin seeds
   Green Chillies
   Turmeric powder
   Oil for frying
   salt to taste

   Process:
   1. Make a smooth paste of poppy seed with water (may be using mixer or grinder).
   2. Put 2 tbs of oil in a frying pan and put the cumin seeds and let them
   splutter. Add green chillies and the poppy seed paste. Fry them and then
   add turmeric and fry for 5 mts.
   3. Add jahni and little water, salt and cook until jahni is cooked properly

Kadhai Paneer

Contributed by    Jyoti Mishra  of San Diego, CA

Ingredients:
2 medium size onions chopped into small pieces
1 green bell pepper chopped into small pieces
4 medium-sized tomato chopped into small pieces
1.5 lb paneer
coriander leaves
1 cup yogurt
2 spoon tandoori masala
1 tbs ginger paste
1 tbs garlic paste
Salt to taste

Process:

1) Marinate paneer with yogurt, ginger-garlic paste and tandoori masala and leave it
 for 3-4 hours

2) Heat oil and fry all marinated Paneer for 10mts and keep aside
3) Put some oil in the same pan and fry onion until they turn red
4) Add tomatoes and fry for 5mts and then add paneer, chili powder and salt to taste
5) Fry for another 5 - 10 mts and dress with coriander leaves and serve

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