Blend the mango chunks, green chilies, salt and sugar.

Mix well and serve with plain rice and tuvar dal or any curry of your choice.

It gives a zing to even plain rice and dal. Simple and quick to make this is a wonderful side dish to relish in the summer.

You can also use this chutney as a dip along with bread rolls, pakoras, french fries, fried chicken, fish or baked potaoes.

Heat oil. Add panchphuran and when it starts spluttering add the chopped
onions.

When onions turn translucent add the chopped tomatoes.

Stir for a minute. Add turmeric powder, garam masala and salt. Stir well and let it cook for a minute.

Add sugar to it. Stir again. Close it with a lid. Stir well after every two minutes.

When it starts boiling add the dates. Cook for two minutes and garnish it with chopped coriander leaves.

This dish goes well with hot steaming rice in winter.

Note : If the soup is thick you can add water to make the soup thinner
depending on the consistency you want your soup to acquire.

Pressure cook the papaya chunks with adding turmeric powder.

Heat oil in a pan. When hot, add chopped garlic, mustard seeds and dry red chili.

When the garlic turns a little brown add the tomatoes. Let the tomatoes become soft and mushy.

Then add the pressure cooked papaya and salt according to taste.

After 1-2 minutes add milk and let it cook for 2-3 minutes.

Serve it hot with rice and dal.

For the filling add all the dry ingredients of the filling mentioned above.

Keep it aside.

Now for the pede (balls) heat water in a pan.

Add sugar and salt to it. When the water starts boiling add suji.

Be careful so that the suji doesn't form lumps.

Then make balls out of it by spreading a little water on your hands.

Fill the balls with the filling kept aside.

Deep fry the balls and savour them.

Note : You can use any kind of filling you like .Grated coconut can also be
used by replacing cottage cheese.

Wash the fish properly and cut into pieces.

Marinate it with coriander powder, cumin powder, fish masala, turmeric powder, ginger-garlic paste, salt and chili powder.

Mix it properly and leave it to marinate for at least half an hour.

n a pan take oil and fry the marinated fish pieces. It should not be deep-fried. Keep the fried fish pieces aside.

Blend the buttermilk, green chili, coriander leaves, tomato and mustard paste. Keep it aside.

Heat a little oil in a pan and fry the chopped onion till golden brown.

Add fish masala, coriander powder. Stir it for 2 seconds and add the blended buttermilk to it.

Keep stirring till it starts boiling.

Then add the fried fish. Close the lid and let it boil for five minutes.

Garnish it with coriander leaves.

Note - This is a famous dish in the western part of Orissa. It is mainly made for lunch and is delicious with plain rice.

Pressure cook radish after adding salt to it. Keep it aside when done.

To the buttermilk add water to make it to a thin consistency. Add gram flour, turmeric, salt and red chili powder to it and mix it well.

Heat oil in a pan. Add chopped tomatoes. When it's done add the radish and fry for 2 mins.

Later add the buttermilk and keep stirring till it starts to boil, otherwise it will curl. Then on low flame let it boil for sometime.

Blend coriander leaves, green chili and mustard seeds and add to the butter milk and let it boil for 5 minutes. Then keep it aside.

In a pan heat little oil add mustard seeds, cumin seeds, dried red chili and curry leaves. Add this to the buttermilk.

It's best taken with rice.

First wash the rice and let it dry.

In a pan or pressure cooker heat ghee / refine oil. Add bay leaves, cinnamon stick, cardamom, cloves and black pepper. Fry it for 2-3 seconds.

Add the dried rice to it and fry for a while. Now add the corn seeds, mix well and fry for a while. Add water to the rice (water should be double the amount of rice).

Add salt and sugar according to taste. Now add the garam masala powder, nutmeg powder and mace powder.

Mix well and cook on low flame for 5-10 minutes or till done.

Serve it hot.

Mix the fish with the marinade and leave it for a minimum of half-an-hour.

In a pan heat 1 cup oil and deep fry the marinated fish.

In another pan heat oil. Add chopped onion. When it turns golden add the ginger-garlic paste and fry again for 2-3 minutes.

Then add the coriander powder, cumin powder, red chili powder, turmeric powder, kashmiri red chili powder and the kashmiri methi leaves. Fry again for 2-3 minutes till oil starts separating.

Then add the chopped tomatoes, sugar or jaggery, salt, green chilies, green peas and tomato puree. Mix well and let it cook for 2-3 minutes.

Then add 1 cup water.

Let it cook on low flame for 5-10 minutes.

Add coriander leaves and lemon juice and serve it hot with rice or roti.

Cut onions into rings.

Fry them in oil for a little while till transparent. The onion rings shouldn't turn brown in colour. Keep it aside.

Heat oil in a pan. Add the chopped garlic, panchphuran. When they start to splutter add the chopped tomatoes. Fry it for 1-2 minutes.

In a bowl take the yogurt, add gram flour and whisk it properly.

Add water to it according to the amount of consistency you want.

Add it to the pan and keep stirring till it starts boiling. Add the fried onion rings, turmeric powder and salt.

Let it boil for 4-5 minutes and serve it with rice.

Wash the bamboo strands well.

Add lemon juice, salt, turmeric powder, chili and mustard oil. Mix well and keep it in a sterilized jar.

Keep it in the sun everyday for 14-15 days.

You can have it with rice or chapati.