Singada (Samosa)


For the outer Cover:

  • Maida(All purpose flour) – 2 cups
  • Oil – 2 tbsp (For khasta)
  • Kala jeera (Kalonji) – 1 tsp
  • Salt – 1 tsp
  • Oil – for frying

For stuffing:

  • Potato – 2 medium
  • Onion – 1
  • Ginger-garlic-green chilly paste – 1 tbsp
  • Panch phutan – 1 tsp
  • Garam masala – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tsp


For the dough, take maida in a bowl. Add salt, oil(2 tbsp), kalonji to it and mix with your hands properly. Add water slowly and make a stiff dough. Cover it with a piece of cloth and let it sit for some time.

For the stuffing, boil potato. Peel the skin and mash roughly.

In a pan, heat 1 tsp oil. Add panch phutan to it. When it crackles, add chopped onion and saute for two minutes. Now add ginger-garlic-green chilly paste and saute. Add salt, turmeric powder, mashed potato and mix properly. Now add garam masala, mix thoroughly and keep aside.

Make small balls out of the dough. In rolling pin, roll the balls to round shaped roti. Cut it from the middle to make two half circles. Keep a half circled roti in your hand. Apply water to the edges. Make a cone like shape from the half circled roti and put some potato stuffing inside the cone. Press the conical edge with your hands properly so that it won’t open while frying.

Similarly make samosa with other dough. Heat oil in a kadai. In medium flame, fry all the samosas till golden brown colour. Serve hot with any chutney or tomato sauce.


Panch phutan is the magic mix of 5 types of spices like mustard, cumin, kalonji, methi and saunf. This is available in all the grocery stores of Odisha. If this is not available, mustard and cumin seeds can be used for tempering.


Chocolate Cake (Eggless)

Chocolate cakeIngredients:

  • Maida (All purpose flour)- 2 cups
  • Cocoa powder – 1 cup
  • Powdered sugar – 1 cup
  • Milk – 1 cup
  • Butter/ ghee -1/2 cup
  • Baking powder – 1.5 tsp
  • Baking soda – 1 tsp
  • Salt – 1 pinch


In a mixing bowl, take maida, cocoa powder,salt, baking soda and baking powder. Mix it with a spoon properly. Now strain the mixture twice with a strainer so that the powders mix properly.

In a mixing bowl,take lukewarm butter or ghee. Add powder sugar into it and mix well. Now add the powder mixture into. Add lukewarm milk into the bowl and mix gently so that no lumps are formed. Keep stirring the mixture for sometime till it gets dropping consistency.

Preheat the oven for 10 minutes at 180 degree Celsius. Take the baking trey or any cake pan of your preferred shape. Grease the inside with little butter so that cake comes out clean after baking. Now transfer the cake batter into it and put inside the oven for baking.

Bake it at 170 degree C for 20 minutes by keeping the trey in the middle rack with both side (upper & lower) baking on. Check if the cake is cooked properly by inserting a knife. If the knife comes out clean, the cake is done. Otherwise cook it for 10 more minutes at 150 degree C. Now check again if it is done.

When it is done, switch off the oven. But keep the cake inside the oven for some more time. Enter a knife at the edges of the cake to remove it cleanly. Take a plate. Put the baking trey upside down and pat it gently. The cake will be transferred to the place very easily. Now cut it into the shape of your choice and serve.

Note: You can put a butter paper at the base of the cake pan to remove the cake very easily from the pan to plate.

Chhinchada (Fish head curry)


  • Fish head – 2 pieces
  • Channa dal – 1/2 cup
  • Potato – 2 nos
  • Brinjal – 1
  • Pumpkin – 1 small piece
  • Carrot – 1
  • Beet root – 1 small
  • Onion – 1 big
  • Ginger-garlic-chilly paste – 2 tsp
  • Tomato – 1 big
  • Garam masala – 1 tsp
  • Turmeric powder – 2 tsp
  • Red chilly powder – 1/2 tsp
  • Coriander leaves – 1 tbsp chopped
  • Oil – 2 tbsp
  • Salt – As per taste


Soak the chana dal ove night. Pressure cook chana dal with salt and turmeric powder up to 2 whistles.

Chop onion, tomato. Cut the vegetables into cubes.

Marinate fish head with salt and turmeric powder. Heat oil in a pan. Fry the fish heads till golden brown colour.

Remove the fish head fry from the pan. Add some more oil into the same pan. Add chopped onion and fry till translucent colour. Add ginger-garlic-green chilly paste and fry till raw smell goes off. Add chopped tomato, salt, turmeric powder, chilly powder and cook till masala is done. Add fried fish head into the masala. Break the pieces into smaller with the spatula. Now add all the cubed vegetables and cook for 5 minutes. Now add the pressure cooked channa dal, add some water and cook till vegetables are done.

Once the curry gets desired consistency, switch off the flame. Sprinkle garam masala and garnish with chopped coriander leaves.

Serve hot with steamed rice.


  • You can cook the curry up to 1 whistle to get all the vegetables cooked properly. In pan, it’s more time consuming.
  • You can break fish head earlier after frying itself instead of breaking it with spatula.

Dali Bara (Masala vada)

Masala VadaIngredients:

  • Chana Dal – 1 cup
  • Onion – 1 medium
  • Ginger – Small piece
  • Garlic – 4 cloves
  • Green chilly – 2 no.
  • Curry leave – 2 strands
  • Coriander leave – 2 tsp chopped
  • Salt – As per taste
  • Oil – For frying
  • Besan – 1 tbsp (For binding)


Soak the chana dal for 4 hours. Keep aside some soakedĀ  dal as a whole and grind left chana dal coarsely. Don’t use water while grinding as it has soaked water already.

Chop onion. Make a coarse paste of ginger,garlic and green chilly. Chop curry leaves and coriander leaves.

In a mixing bowl, take ground chana dal, soaked whole dal, chopped onion, ginger-garlic-chilly paste, chopped leaves, salt, besan and mix properly. Keep it covered for at least 2 hours to get it fomented.

Heat oil in a pan. Grease your palm with water. Make small patties from the dal paste. Fry in medium flame till golden brown colour in both the sides.

Serve hot with any chutney or ketch up.


  • If you don’t have time to forment the paste, you can add baking soda and fry immediately.
  • You can take rice flour in stead of besan for binding.

Chuda Santula (Poha)


  • Chuda – 1 cup (Rice flake)
  • Potato – 1 medium
  • Pea nut – 3 tbsp
  • Onion – 1 medium
  • Green chilly – 2 no.
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 strand
  • Turmeric – 1/2 tsp
  • Coriander leaves – 1 tbsp chopped
  • Lemon juice – 2 tbsp
  • Salt – As per taste
  • Water – 1 cup


Wash chuda thoroughly and keep aside. Chop onion, green chilly. Peel and Chop potato into very small cubes.

Heat oil in a pan. Add curry leaves into it. Then add mustard seeds and let it sputter. Now add pea nuts and fry for 2 minutes. Now add chopped onion and green chilly into it and fry for some time. Add salt, turmeric powder, potato cubes and fry. Add water and let the potato cook properly. Once it is done, add washed chuda into the pan and mix gently so that chuda does not break. When mixed properly, switch off the flame. Add lemon juice and mix again.

Garnish with chopped coriander leaves and serve hot.

Note: You can add vegetables of your choice like beans, cauli flower, carrot etc.