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Long grained rice-250 grams Mushroom (preferably button) - 200 grams Peppercorns-4 to 6 Cinnamon-1 Bay Leaves-2 Large Cardamom(Black)-1 Cumin - 1/2 tsp Onion -2 Garlic Paste- 2 tsp Green chilli- 1 Salt- to taste Water - to cook Flour Dough- to seal the cooking vessel Soak the rice for atleast 20 minutes. STrain and keep for half an hour before cooking. Chop onions into slices and slit the chilli. Clean the mushroom and cut into slivers. Heat oil.Fry whole spices,cumin and bay leaves. Add onions, fry well Fry the garlic paste till done. Add in the mushroom and cook till soft. Add rice and toss. Add water, salt,mix well. Cover the vessel with a lid that fits perfectly. Roll the dough around the rim to cover completely and not allow any steam to go out. Cook on dum for 20 minutes. Garnish with mint leaves.

Palak Methi mein Bhune Paneer INGREDIENTS Spinach leaves (palak leaves)-250 grams Fenugreek leaves (methi leaves) -250 grams Cottage Cheese (Paneer) - 200 grams Sliced Onion-1 large Tomatoes pureed-5 Chopped Ginger- 1 tsp Chopped Garlic- 1 tsp Cumin powder- 1 tsp Chilli powder- 1 1/2 tsp Salt- to tste Oil- 5 to 7 tbsp water Boil whole spinach and fenugreek leaves till soft. Remove from pan and chop into small pieces. Chop cottage cheese into inch-sized cubes. Shallow fry till golden brown on all sides. Remove from the pan. Fry ginger, garlic and add cumin powder together. Toss in onions and fry, add tomato puree. Add salt,chilli powder and fry till tomato puree starts thickening. Add cottage cheese and cook for 2 minutes. Mix in greens and mix well.Stir for 2 minutes Serve hot with phulke,rotis or Rice.

This is the evergreen favourite eaten enytime in Orissa. Famous near Barabati stadium in Cuttack, it is delicious and leaves you wanting more. I remember the stall near the college, where I was a lecturer in Bhubaneshwar before we moved here, for his awesome fare. We lecturers used to go for our snack at 11.30 a.m. under the tree. It beats the summer heat and for a person like me who loves spices and lots of flavours, this mix of mild curd and spicy 'masala' is Wow! I mustered the courage to try the difficult Aludum on my own by tracing the flavours and ingredients by thinking of the flavours and not bad, it turned out exactly like the Cuttackwala. My husband and me had a great meal last week remembering our evenings out back home. DAHIWADA Can be eaten independently as a snack with garnishings. INGREDIENTS (To make 20) Split Black Gram(Urad Dal)- 150 grams Salt- to taste Ginger- 2 Inches Green Chillies- 3 Curd- 350 to 400 grams Cumin powder- 3 tsp Chilli powder (optional)- 2 t

Beans- 1/4 cup Carrot and Peas- 1/4 cup Cauliflower- 3 to 4 florets Potaoes- 2 Penne - 200 grams WHITE SAUCE Butter- 2 tbsp Refined flour- 2 tbsp Milk- 1 cup (can be increased if reqd) Salt- 1 tsp TOMATO SAUCE Tomatoes- 2 small Garlic- 4 to 6 Onion - 1 Oregano - 1 tsp Pepper- 2 tsp Processed Cheese- 100 gms Breadcrumbs(optional)- 3 tbsp Chop the vegetables into inch sized pieces. Boil in mildly salted water till almost done. Drain. Boil penne in salted water with a tsp of oil till done. Drain and rinse with cold water. White Sauce In a pan, melt the butter. Fry the flour till the butter starts changing colour. Turn it off and add the milk. Stir well ensuring no lumps. Put on the stove and cook till it thickens to porridge consistency. Remove Tomato Sauce Heat Oil. Fry Garlic and onion. Add tomato cook with a little water till done. Add a dash of pepper and oregano.Put half of the cheese and mix till melted. Add the prepared white sauce to the tomato sauce. Mix in the cooked vegetables

A winter meal favourite since childhood. Loved helping our mom bake it. Beans- 1/2 cup Carrot- 1/4 cup Cauliflower- 3 to 4 florets Peas- 1/2 cup Potaoes- 2 Butter- 2 tbsp Refined flour- 2 tbsp Milk- 1 cup (can be increased if reqd) Salt- 1 tsp Pepper- 2 tsp Processed Cheese- 75 to 100 gms Breadcrumbs(optional)- 3 tbsp Chop the vegetables into inch sized pieces. Boil in mildly salted water till almost done. Drain. In a pan, melt the butter. Fry the flour till the butter starts changing colour. Turn it off and add the milk. Stir well ensuring no lumps. Put on the stove and cook till it thickens to porridge consistency. Mix in the cooked vegetables, pepper and stir well. Grease a baking dish. Put the vegetable mix in. Top with the grated cheese and put the crumbs on top pressing lichtly. Bake at 180 degrees for 20 minutes.

Was a quick contraption for a hungry stomach on a lonely afternoon. Rice- 200 grams Button Mushroom- 200 to 250 gms Garlic- 5 to 6 cloves Onion- 1 Capsicum- 1 small to medium Spring Onions- 5 to 6 Chilli Sauce- 1 tbsp Soya Sauce- 1 tsp Pepper- 1 tsp Oil- as per requirement Salt- to taste Wash rice well. Strain and leave aside for atleast 10 minutes. heat oil, fry rice till water dries and rice grains start changing colour and don't stick. Cook till 80% done. Chop capsicum, onion and garlic into small juliennes. Chop spring onion into small roundels. Wash and clean mushrooms. Cut into small pieces. Heat oil in a wok. Add garlic and onion. Fry till onion turns pink. Add capsicum and fry till capsicum shrink to half their size. Now add mushroom and fry till soft. Add sauces,pepper and salt Toss in cooked rice and mix well, adding oil if needed. Fry the spring onion a little (optional) and garnish the fried rice before serving hot.