Hari Matar Pakodi Sabji (Curry with Green Peas Fritter)


I have learnt this recipe from my Mom. We had green peas lying in freeze for quite some time. And then Mom gave this idea to make curry out of it. This came out to be delicious.

For this curry, first we need to make fritters out of the green peas paste. And then we will make curry with those fritters.

Read on for the recipe.


  1. Green Peas – 2 cups
  2. Garlic – 8 to 10 cloves
  3. Green chilli – 2
  4. Chopped onion – 1 medium
  5. Rice flour – 1 tbsp
  6. Salt – to taste
  7. Turmeric powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Curry paste – 2 tbsp
  10. Ginger garlic paste – 2 tsp
  11. Oil – 1 tbsp
  12. Oil – for deep frying fritters
  13. Water – for gravy

Method of Preparation:

  1. Soak raw green peas in water over night.
  2. Next morning wash the green peas nicely and put in blender along with garlic cloves and green chillies. Blend to a coarse paste.
  3. Take the paste out in a container and add salt, turmeric, coriander powder, rice flour and half of chopped onions to it. Mix everything well.
  4. Heat oil in pan for deep frying. Make small small fritters of the green peas paste. Once the oil is hot enough, add these fritters to the oil.
  5. Fry on low flame till both the sides are light golden brown.
  6. Take out the fritters on a paper towel so that the extra oil will be absorbed.
  7. Now take 1 tbsp oil in another pan and heat it.
  8. Add rest of the chopped onions to it. Let the onions sweat.
  9. Then add curry paste and ginger garlic paste. Add little water if required.
  10. Cover and let it be cooked for few minutes.
  11. Now add 3-4 cups of water and let it simmer for 15-20 minutes.
  12. Add the fritters carefully and let it simmer for five more minutes.
  13. Now switch off the flame. Serve with hot white rice.
  14. Be careful while serving so that the tender fritters do not break.
  15. Adjust the water quantity while preparing gravy as the fritters tend to soak up water.
  16. Optional: one small mashed boiled potato can be added while preparing the gravy in order to make it thick.


Aloo Puri

Puri or Poori is deep fried Indian bread which is prepared from unleavened wheat flour dough. It’s popular as a breakfast and is generally served with any choicest curry (bhaji).

This Puri is very much versatile and can be prepared by adding any ingredient of your choice to the dough.

Aloo (potato) Puri is prepared by adding mashed boiled potato to the regular dough along with some spices. 

Read on to know the ingredients and the method of preparation.


  1. Wheat flour – 2 cups
  2. Salt – 1/3 tsp
  3. Turmeric powder – 1/2 tsp
  4. Ajwain – 1/2 tsp
  5. Coriander powder – 1 tsp
  6. Cumin powder – 1tsp
  7. Red chilli powder (optional) – 1 tsp
  8. Kasuri methi – 1 tbsp
  9. Mashed boiled potato – 1 big
  10. Oil – 1 tsp ( to be added to dough)
  11. Oil – for deep frying
  12. Water – 3/4 cup approx.

      Method of Preparation:

      1. To the wheat flour, add salt, turmeric powder, ajwain, coriander powder, cumin powder, red chilli powder, kasuri methi and 1 tsp of oil. Mix everything together. 
      2. Then add mashed boiled potato to the wheat mix and and add water (do not add all the water at once). Knead to a tight dough. Add water gradually as and when required. The dough should be tight in order to make puffed Puris. 
      3. After making the dough, take little oil on the palm and tap the dough from all sides so that it’s covered with a layer of oil.
      4. Cover the dough and let it  rest for 15-20 minutes.
      5. Then make small balls out of the dough and roll those up to a diameter of 6-7 cms. Do not make these very thin. 
      6. Heat oil for frying in a pan. Once oil is hot enough, fry the rolled Puris from both sides till slight brown. 
      7. Take out on paper towel to drain excess oil and serve hot with curry or bhaji of your choice. 

      Cheesy Paneer Bhurji

      Paneer bhurji (mashed cottage cheese curry) is an instant no fuss item which requires minimum effort. Not much of spices are required for this. 

      I have prepared this with a little twist by adding grated cheese. I used mozzarella cheese. However any cheese of your choice can be used here. 

      Paneer bhurji tastes delicious when served hot. Read on further to know the  recipe.


      1. Paneer – 200 gms
      2. Shredded mozzarella Cheese – 1/2 cup
      3. Green pea (frozen) – 1/2 cup
      4. Sweet corn (frozen) – 1/2 cup
      5. Tomato (cut into small pieces) – 1
      6. Turmeric – 1 tsp
      7. Shahi paneer masala (optional) – 2 tsp
      8. Salt – as per taste
      9. Red chilli powder – 2tsp (as per taste)
      10. Oil – 3 tsp

      Method of Preparation:

      1. Grate paneer.
      2. Heat oil in a pan. Add tomato pieces. Then add green peas and sweet corn.
      3. Saute for few minutes till the tomatoes are tender.
      4. Add salt, turmeric, shahi paneer masala, red chilli powder. Mix everything well. 
      5. Add grated paneer and mix everything nicely. 
      6. Let it be cooked for few minutes. Do stir in between so that the paneer does not stick to bottom of the pan. 
      7. Now add grated cheese and give a good mix. 
      8. Switch off the flame. Cheesy paneer bhurji is ready to be served. 
      9. It goes well with roti, paratha, naan, puri. 


      Country Chicken Curry

      Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

      This recipe is by my sweet li’l sis Nibedita. Thanks dear. 

      Let us check out how this country chicken is cooked in Odisha.

      Ingredients Used:

      1. Country chicken – 800 grams
      2. Bay Leaves (Teja patra) – 2
      3. Cardamom (Dalchini) – 2,3 small sticks
      4. Green cardamom (Choti Elaichi) – 1
      5. Black cardamom (Moti Elaichi) – 1
      6. Black paper corn (Golmaricha) – around 10 to 12
      7. Clove – 3 to 4
      8. Curry leaves – 5 to 6
      9. Dried red chilli – 3
      10. Medium sized onion – 3
      11. Tomato – 2
      12. Coriander powder – 3 Tsp
      13. Cumin powder – 1 Tsp
      14. Red chilli powder – 2 Tsp (according to taste)
      15. Pav bhaji masala – 1 Tbsp
      16. Turmeric powder – 1 Tsp
      17. Garam masala powder – 2 Tsp
      18. Ginger garlic paste – 2 Tbsp
      19. Salt – according to taste
      20. Oil – 3 Tbsp

      Method of Preparation:

      1. Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
      2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
      3. Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
      4. Straight cut one medium sized onion and keep aside.
      5. Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
      6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.
      7. Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
      8. After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
      9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas. IMG-20160706-WA0013

      Dahi Baingan

      Dahi Baingan (fried eggplant in tempered yogurt) is an authentic popular Odiya side dish. You will definitely find this item in almost all functions. 

      Read on to know the recipe of our beloved Dahi Baingan.


      1. Eggplant (big) – 1 cut length wise
      2. Yogurt – 1 cup
      3. Onion (small) – 1 (cut into small pieces)
      4. Turmeric powder – 1 tsp
      5. Red chilli powder – 2 tsp
      6. Salt – as per taste
      7. Coriander powder – 1 tsp
      8. Oil – 2 tbsp
      9. Panch phoran – 1 tap
      10. Asafoetida – 1 pinch
      11. Curry leaves – 8 to 10
      12. Water – 1 cup

      Method of preparation:

      1. Cut the eggplant length wise and chop the onion into small pieces.
      2. Toss the eggplant pieces with salt, half of both turmeric and red chilli powder taken. 
      3. Heat 1 and 1/2 tbsp oil in a pan. Add the eggplant pieces. Cover and let it cook. 
      4. Take yogurt in a bowl. Add to it salt, coriander powder, rest of the turmeric and red chilli powder. Beat well. Add water as per desired consistency. I used one cup of water. 
      5. Once the eggplant pieces are nicely done, add those to the yogurt mixture. 
      6. For tempering, heat oil and add panch phoran to it. After they splutter, add asafoetida, curry leaves and onion. Sweat the onion and then add 3-4 tbsp water. Let the water boil and switch off the flame. 
      7. Add this tempering to yogurt and eggplant mixture. Stir gently. 
      8. Dahi Baingan is ready to be served.  

      Zucchini Noodles – My way :)

      Zucchini noodles or zoodles are great low carb replacement for normal noodles. It’s way healthier as compared to the refined flour noodles.

      Here are the ingredients and method of preparation for zoodles.


      1. Zucchini – 1 (spiralizes as noodles)
      2. Paneer – 150 gms (cut into pieces)
      3. Small onion – 1 (cut length wise)
      4. Small tomato – 1 (cut length wise)
      5. Shezwan sauce – 2 tsp
      6. Salt – as per taste
      7. Oregano – 1 tsp
      8. Red chilli flakes – 1 tsp
      9. Unsalted butter – 1 tbsp

      Method of preparation:

      1. With the help of a vegetable spiralizer, cut zucchini in the shape of noodles. 
      2. Wash the zoodles.
      3. In a pan, add butter. Once the butter melts, add cut onion, tomatoes and paneer pieces. 
      4. Fry till those become little brown. Add salt, oregano, chilli flakes and shezwan sauce.
      5. Mix nicely. Then add the zoodles to it. 
      6. Saute nicely. Let the water (if any) be evaporated. 
      7. Our zucchini noodles or zoodles is ready. Serve hot. 

      Chena-pani Ambila

      Chena-pani Ambila is a famous side dish in western parts of Odisha. It’s prepared with chena-pani (whey) as base. Whey is the water left after separing the solids (paneer) from split milk. 

      Ambula or karadi (long and thin cut bamboo shoots) is generally used as the souring ingredient in this recipe. It also has many green vegetables. This dish goes well with hot white rice. 


      1. Chena-pani (whey) – 2 cups
      2. Yogurt – 2 tsp
      3. Rice flour – 1 tsp
      4. Mixed vegetables of your choice (tindli, bean, pumpkin, okra, radish, raw papaya, egg plant etc) – 1 cup- all veggies should be cut length wise
      5. Bamboo shoots (thin) – 2 tsp
      6. Salt – as per taste
      7. Turmeric powder – 1/2 tsp
      8. Water – 2 cups
      9. Panch phoran ( combination of mustard seed, cumin, fennel, fenugreek, kalonji) – 1 tsp
      10. Curry leaves – 8 to 10
      11. Dried red chilli – 2
      12. Asafoetida – 1 pinch
      13. Oil (preferably mustard oil) – 1 tbsp

      Method of Preparation:

      1. Keep the whey in a bowl at room temperature overnight.
      2. Next day add yogurt and rice flour to it. Keep aside.  
      3. In a pan, take water. Add salt and turmeric. Let it boil and then add the veggies (if using okra, then fry it separately. Don’t boil it.) Cover and let it boil till the veggies are tender. 
      4. Then add the whey mixture and bamboo shoots to the veggies and simmer for 10 minutes. 
      5. Switch off the flame.
      6. Now we need to season the soup.
      7. Heat oil in a seasoning pan. Add panch phoran once the oil is hot. Let those crackle. Now add asafoetida and curry leaves. Let it splutter for few seconds and then add to the vegetable soup. 
      8. Our ambila is ready.  

      Chicken Biryani

      This post has been contributed by my dearest friend Sasmita. Thank you Sas for this sweet gesture of sharing your delicacies with us 🙂

      Read on to know Sasmita’s version of Chicken Biryani in her own words.

      Chicken Biryani is one of the most popular and most liked cuisines in India. More so, every state in India has its own version of Biryani. Hyderabadi, Luckowi, Mumbai, Kerali and so on. Mind you.. every home in India also has its own version of biryani 🙂 “apne ghar ki biryani“, “mummy ke haath ka biryani“…list goes on.

      Here, I share with you, my style of Hyderabadi Dum Biryani cooked in the same process but in pressure cooker instead of a handi or pot. It’s not pressure cooked though.

      P.S. The container used is pressure cooker because it has a thick base and a lid which can be easily used for dum cooking. It’s cooked on Neff electric stove.

      Ingredients (For 4 persons):

      1. Basmati Rice (long grain rice) – 250 grams
      2. Chicken – 250 grams
      3. Onion –  2 big or 3 medium
      4. Garlic – 4 to 5 cloves
      5. Ginger – 1 inch
      6. Tomato – 2
      7. Yogurt – 1 cup
      8. Cumin – 1 tsp
      9. Bay leaves – 4 to 5
      10. Indian whole spices – Green cardamom (2), clove (4), black cardamom (1), cinnamon (2 small sticks), black pepper (5)
      11. Curry powder – 1 tsp
      12. Biryani masala – 2/3 tsp
      13. Cumin powder – 1 tsp
      14. Coriander powder – 1 tsp
      15. Chilli powder – 1 tsp
      16. Dried basil leaves – 1 tsp
      17. Turmeric powder – 2 tsp
      18. Salt – 2 tsp (can be adjusted to taste)
      19. Unsalted butter – 1 tbsp
      20. Olive oil – 3 tbsp
      21. Fresh mint and coriander leaves
      22. Hard boiled egg – 1 (cut into halves)
      23. Dough (from wheat flour) for dum

      Whoaaa.. that’s a whole long list of ingredients 🙂

      Method of Preparation:

      Marinating Chicken:

      1. Wash, drain and dry the chicken pieces and keep those on an open plate.
      2. Add half of the ginger-garlic paste, salt, cumin and coriander powder, 1 tsp biryani masala and yogurt.
      3. Sprinkle dried basil leaves on it. Also add 2 tsp olive oil on top of it and mix well.
      4. Keep it marinated for good 20-30 minutes.

      Cooking Rice:

      1. Soak rice for 20 minutes before cooking.
      2. Boil about double the water as compared to your rice in rice cooking container. Put cardamom (green and black), cinnamon, black pepper and cloves in the water along with 3-4 drops of oil (Keep some of the whole spices to add while cooking chicken).
      3. Cover the container lid (this will retain the authentic smell of the Indian whole spices) and boil for few minutes.
      4. Now drain the soaked rice and add to the boiling water.
      5. Typically, almost all kinds of Basmati rice easily gets cooked within 10-15 minutes.
      6. It is advisable to cook the rice 80%-90% only and drain the excess water.
      7. Leave it to dry in a sieve of flat plate.

      Cooking Chicken:

      1. Heat pressure cooker for 3-4 minutes and add unsalted butter and remaining oil to it.
      2. While the oil heats up, add cumin, cardamom, cinnamon, cloves. Then add cut onions (of one onion), ground onion paste (of rest 2 onions) and rest half of the ginger-garlic paste (the other half would have been used for marinating chicken).
      3. Saute till golden brown and curry powder as specified in the ingredients section.
      4. Add turmeric, cumin and coriander powder. Also add cut/grated tomatoes (2).
      5. Saute till the mixture turns into fine silky gravy.
      6. Then add marinated chicken with all it’s contents. Cover and keep stirring occasionally.
      7. After around 5-7 minutes of adding the chicken, add biryani masala, yogurt and stir well. Let the chicken be cooked in the gravy. Do not dry up the gravy content. It’s good to have medium gravy till completely cooked.
      8. Then add freshly cut coriander and mint leaves to it and take off the heat.

      Layering for Dum Biryani:

      1. You can use the same pressure cooker and apply butter to the base.
      2. Heat it for 1-2 minutes and sprinkle some cumin seeds.
      3. Now layer first layer of rice. Then second layer of chicken with gravy spread evenly over first. Then repeat the same.
      4. On the top most layer, sprinkle freshly cut coriander and mint leaves and garnish with boiled eggs cut into halves.
      5. Optional: For colouring rice into various shaded and making biryani more attractive, you can use beetroot or turmeric

      Hope your neighbors can smell biryani from your window now 😉

      Dum using dough

      1. After layering the rice and chicken, cover with any lid and apply a dough lining along side the lid.
      2. Let it cook slowly on low flame for 5 minutes.
      3. Now the flavours would have percolated through all layers.
      4. Switch off flame. Serve hot biryani through a cross section of the layers.