Tag: comfort food

Lunch & Dinner

Potala Aloo Kasa – Odia-Style Spicy Pointed Gourd Potato Curry

Puspa

Intro: The Kasa That Tastes Like Home

In Odia households, “kasa” means a curry that is roasted and reduced till the masala sticks to the vegetables—flavorful, bold, and intensely satisfying. And one of the most beloved versions is Putola Aloo Kasa.

Potala (pointed gourd) may look humble, but when it’s slow-cooked with potatoes, onions, and masalas until coated in a thick, reddish gravy, it turns into something magical. This was my go-to lunch with rice and a squeeze of lemon on hot afternoons at home.

Ingredients:

250 gms potala (pointed gourd), peeled and slit

2 medium potatoes, peeled and diced

1 onion (chopped)

1 tbsp ginger-garlic paste

1 tomato (grated or pureed)

½ tsp turmeric

½ tsp red chili powder

½ tsp coriander powder

Salt to taste

2 tbsp mustard oil (or refined oil)

1 tsp panch phoron or cumin seeds

Water as needed

Fresh coriander leaves for garnish (optional)




Steps:

1. Prep the Veggies

Lightly sauté potala and potato pieces in a little oil with turmeric and salt. Set aside.


2. Make the Masala Base

In the same pan, heat mustard oil.

Add panch phoron or cumin seeds.

Sauté onions until golden. Add ginger-garlic paste.

Add turmeric, chili powder, coriander powder, and tomato.

Cook until oil separates and masala looks roasted (“kasa”).


3. Add Veggies and Roast

Add sautéed potala and potato to the masala.

Cook covered for 10–15 minutes on low, stirring occasionally.

Add a splash of water only if needed. Let the masala coat everything nicely.


4. Finish & Serve

Check for salt. Garnish with coriander (optional).

Serve hot with rice or chapati.




Serving Tip:

Pairs beautifully with steamed rice, dal, or even pakhala. Add a slice of lemon or raw onion on the side for extra zing.



Why I Love It

Potala Aloo Kasa is that perfect balance of comfort and depth. It reminds me of my mother’s patient cooking, the rhythm of midweek meals, and the joy of making simple vegetables sing.

chutney

Mitha Ambula Khatta – Odia-Style Sweet & Tangy Dry Mango Curry

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Intro: A Spoonful of Sun-Dried Memories

In Odisha, no festive meal or comforting lunch thali is complete without a touch of khatta. And the one that always stole my heart was Mitha Ambula Khatta.

Made from sun-dried mango slices soaked in water, slow-cooked with jaggery, tempered with mustard seeds and red chili—it’s more than a dish. It’s the taste of lazy summer afternoons, the smell of grandmother’s kitchen, and a reminder that even the smallest things on your plate can leave the deepest impression.


Ingredients:

2–3 pieces dry ambula (sun-dried mango)

3–4 tbsp jaggery (adjust to taste)

½ tsp turmeric

¼ tsp red chili powder

1 cup water

Salt to taste


For Tempering:

1 tsp mustard seeds

1 dry red chili

1 tsp oil (preferably mustard oil)

A pinch of hing (optional)

5–6 curry leaves (optional)




Steps to Make Mitha Ambula Khatta:

1. Soak the Ambula

Soak ambula in 1 cup warm water for 15–20 mins until soft.


2. Simmer with Spices & Jaggery

Add turmeric, chili powder, and salt to the ambula-soaked water.

Simmer for 5–7 mins on low heat.

Add jaggery and continue cooking until it slightly thickens into a chutney-like consistency.


3. Temper It

Heat mustard oil, add mustard seeds, red chili, and optional hing or curry leaves.

Once spluttered, pour over the ambula mix and stir well.





Serving Suggestions:

Best served with dalma and rice, boiled vegetables, or even pakhala

Tastes great warm or chilled




Why I Love It

Mitha Ambula Khatta brings balance to a meal — it’s not the star of the show, but the one flavor you remember long after the meal is over. Sweet, tangy, and nostalgic.

Snacks

My First Cooking Memory – Potato Fry in a Hostel Kitchen

Puspa

Cooking didn’t come to me through family traditions or childhood kitchen experiments. It came to me out of pure necessity—on a quiet evening in my hostel room. Far from home, missing the flavors I grew up with, and too broke to order food, I found myself holding two humble potatoes and thinking, “Let’s try.”

We had no spices beyond salt, turmeric, and chili powder. The pan was shared, and the stove was temperamental. But I sliced those potatoes, heated a little oil, and let them sizzle. It wasn’t just about making food—it was about creating something comforting, something mine.

I burnt a few slices, added too much chili, and had no clue what I was doing. But when my roommates tasted it and asked for more—I felt proud. That day, I didn’t just cook—I connected with something inside me.

Today, after so many recipes and memories later, that simple potato fry still reminds me how food can ground us—even in unfamiliar places.

Hostel-Style Potato Fry Recipe

Ingredients:

2 medium potatoes, thinly sliced

2 tbsp oil

½ tsp turmeric

½ tsp red chili powder

Salt to taste

Optional: pinch of cumin or garam masala


Steps:

1. Heat oil in a pan. Add sliced potatoes.


2. Stir and cook on medium until lightly browned.


3. Add turmeric, chili powder, and salt. Stir well.


4. Cook till edges are crispy and golden.


5. Serve hot—solo, with dal-rice, or roti.





From Frying to Blogging

That little cooking moment eventually sparked my journey into food blogging. It wasn’t about perfect technique—it was about flavor, memory, and that smile of satisfaction. And that’s what The Pinch of Masala is all about.

Lunch & Dinner

Kadhi Rice – Tangy, Comforting & Always a Good Idea

Puspa


🍚 When Life Feels Heavy, Kadhi Rice Feels Just Right

You don’t eat kadhi rice in a hurry.
You take your time. You pour that velvety yellow kadhi over steaming rice, crush a papad on top, and just breathe.

Kadhi is made from curd and besan, slow-cooked till it bubbles into a mellow, tangy comfort — topped with a spicy tadka that brings it all together. Add rice, and suddenly the world feels a little softer.


🛒 What You’ll Need (Serves 3–4):

For the kadhi:

1 cup sour curd

2 tbsp besan (gram flour)

½ tsp turmeric

Salt to taste

2½–3 cups water

1 tsp sugar (optional)


For the tempering:

1½ tbsp ghee or oil

½ tsp mustard seeds

½ tsp jeera

2–3 dry red chilies

1 pinch hing

Few curry leaves

½ tsp red chili powder


For serving:

1½ cups steamed rice

Roasted papad or pickle on the side




🍲 How to Make It – Smooth, Tangy & Soulful

1. Whisk the Kadhi Base

In a bowl, whisk curd, besan, turmeric, salt, sugar, and water until lump-free.

2. Cook It Gently

Pour the mixture into a pan and bring to a slow boil.
Simmer for 15–20 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

3. Prepare the Tadka

In a small tadka pan, heat ghee. Add mustard, jeera, dry chilies, hing, curry leaves. Once they sizzle, add red chili powder and pour over the hot kadhi.

4. Serve with Steamed Rice

Pour kadhi over soft rice, top with more tadka if you like. Serve with papad, ghee, or a simple aloo fry.


❤️ Why Kadhi Rice Is More Than Just Food

Tangy, creamy, and light

Great for digestion and super sattvik

Comfort food across states — Punjabi, Rajasthani, Gujarati styles

Because sometimes, the only answer is: “kadhi chawal bana doon?”

Lunch & Dinner

Curd Rice – The Quiet Bowl That Knows How to Heal

Puspa


🥣 Because Sometimes, You Just Want Food That Loves You Back

Not spicy.
Not showy.
Just soft rice, thick curd, a hint of tempering — and peace.

Curd Rice, or Thayir Sadam, isn’t made to impress.
It’s made to comfort, to cool, to say “I’ve got you” after a long day, a hot walk, or a heavy meal.

It’s the last thing on the plate and the first thing you crave when your stomach says no to everything else.


🛒 What You’ll Need (Serves 2–3 quiet moods):

1 cup cooked rice (soft and slightly mushy is best)

1 cup curd (dahi) – fresh and thick

2–3 tbsp milk (optional, to avoid sourness)

Salt to taste


For Tempering:

1 tsp oil or ghee

½ tsp mustard seeds

1–2 green chilies, slit or chopped

½ tsp grated ginger

A few curry leaves

A pinch of hing

Optional: 1 tbsp chopped coriander, pomegranate, or grated carrot for garnish




🍚 How to Make It – With Calm and Care

1. Cool and Mix

Mash the cooked rice slightly while warm. Add curd, salt, and a bit of milk.
Stir gently until smooth and creamy.

2. Temper the Peace

In ghee or oil, add mustard seeds. When they crackle, add hing, curry leaves, green chilies, and ginger.
Pour this over the curd rice.

3. Serve as You Like

Warm or chilled.
With a piece of fried curd chili, a spoon of pickle, or just as it is — plain, pale, and perfect.



❤️ Why Curd Rice Is Always Enough

Cools the system

Calms the stomach

Carries no expectations, just care

Because not all food has to shout

satvik food

Moong Dal Khichdi – A Bowl of Pure, Gentle Comfort

Puspa


🍚 The Simpler It Gets, The Better It Feels

No fuss. No heat. No masala overload.
Just yellow moong dal, rice, and a spoon of ghee — and suddenly, the world feels okay again.

Moong Dal Khichdi is what you eat when your body is tired, your stomach is full of drama, or your heart just wants home. It’s food that listens.

From babies to grandparents, it’s one dish everyone’s stomach understands. And every version has its own story.


🛒 What You’ll Need (Serves 2–3):

½ cup moong dal (yellow lentils)

½ cup rice

3–4 cups water (adjust for consistency)

1 tbsp ghee

½ tsp cumin seeds

A pinch of hing (asafoetida)

1–2 green chilies, chopped (optional)

½ tsp turmeric powder

Salt to taste


Optional Add-ins:

½ inch grated ginger

Chopped carrot, peas, or bottle gourd for added nutrition

Extra ghee + papad or pickle while serving




🍲 How to Make It – Warm, Soft, and Soothing

1. Wash & Soak

Rinse dal and rice together until water runs clear. Soak for 15–20 minutes.

2. Temper Gently

In a pressure cooker or heavy pan, heat ghee.
Add cumin, hing, and green chilies. Sauté lightly.

3. Add the Base

Add turmeric, drained dal-rice, and salt. Mix gently.
Pour in water. Pressure cook for 3–4 whistles or simmer covered till soft.

4. Adjust & Serve

Mash slightly if needed. Add water if too thick.
Serve hot with ghee, curd, or your favorite pickle.



❤️ Why Khichdi Will Always Be There for You

Gentle on digestion

Quick to cook, easy to love

Customizable for taste, health, or occasion

Because sometimes, you just need a bowl of soft and warm

Lunch & Dinner

Homestyle Chicken Curry – The Kind That Brings Everyone to the Table

Puspa


🍛 When the Masala’s Slow, the Ghee is Hot, and the Smell Hits the Soul

Every family has a version.
No two are the same.
But the smell? It’s always familiar.

This is Chicken Curry like we grew up eating —
no cream, no shortcuts — just onions, tomatoes, ginger-garlic, and the patience to cook it right.

The kind you eat with your fingers.
With rice or roti or both.
And that quietly reminds you why ghar ka khaana always wins.


🛒 What You’ll Need (Serves 3–4):

500g chicken, bone-in preferred

2 large onions, thinly sliced

2 tomatoes, finely chopped

1½ tbsp ginger-garlic paste

2–3 green chilies (optional, for heat)

½ tsp turmeric

2 tsp red chili powder

2 tsp coriander powder

1 tsp garam masala

Salt to taste

3 tbsp oil or mustard oil

1 tbsp curd or kasuri methi (optional)

Water as needed

Fresh coriander to garnish



🔥 How to Make It – Slow Flame, Big Flavor

1. Brown the Onions

Heat oil. Add onions. Cook slowly till deep golden — this is your curry base. Be patient.

2. Build the Masala

Add ginger-garlic paste. Sauté till the raw smell fades.
Add chopped tomatoes. Cook till soft and jammy.
Add turmeric, chili, coriander powder, salt. Cook till oil starts to separate.

3. Add Chicken, Seal the Flavor

Add chicken pieces. Toss well in masala. Sear for 5–6 mins on medium heat.
Add curd if using. Stir till coated.

4. Simmer and Soften

Add water (1–1.5 cups) depending on desired gravy.
Cover and cook 20–25 minutes till chicken is tender.
Add garam masala, kasuri methi if using. Simmer 5 more mins.

5. Garnish and Serve

Top with fresh coriander. Serve with hot rice, chapati, or jeera pulao.



❤️ Why This Curry Will Always Be a Classic

No fancy ingredients, just bold flavor

Cooked slow, served fast

Perfect for Sunday lunch or weekday leftovers

Because one bowl feels like home

Breakfast

Masala Dosa – The Golden Crunch That Holds a Spiced Potato Heart

Puspa


🥔 When Breakfast Feels Like a Celebration

You hear it before you see it —
That sizzle on the tawa.
The swipe of ghee.
The ladle swirl that turns batter into crisp, lacy gold.

Then comes the masala — warm, yellow aloo with mustard seeds and curry leaves.
Fold. Plate. And serve with a dollop of coconut chutney.

This is Masala Dosa.
Not just South Indian — it’s pan-Indian.
Not just breakfast — it’s bliss on a plate.


🛒 What You’ll Need:

For the Dosa Batter (makes ~8 dosas):

1 cup raw rice

¼ cup urad dal

2 tbsp poha (flattened rice)

¼ tsp fenugreek seeds

Salt, water as needed


For the Potato Masala Filling:

3 medium potatoes, boiled & mashed

1 medium onion, thinly sliced

1 tsp mustard seeds

1 tsp chana dal

A pinch of hing

1–2 green chilies, chopped

Few curry leaves

¼ tsp turmeric

Salt to taste

1 tbsp oil or ghee




🔥 How to Make It – From Batter to Bliss

1. Prep the Batter

Soak rice, dal, poha, and methi for 5–6 hrs.
Grind into a smooth batter. Ferment overnight. Add salt before cooking.

2. Make the Potato Masala

Heat oil. Add mustard, chana dal, hing, chilies, curry leaves.
Add onions, sauté till soft. Add turmeric, salt, mashed potato.
Mix and cook for 2–3 mins. Set aside.

3. Crisp the Dosa

Heat a cast iron or non-stick tawa. Pour a ladle of batter, spread into a circle.
Drizzle oil or ghee on edges. Let it crisp.
Place a spoonful of masala in the center, fold the dosa.

4. Serve Hot

With coconut chutney, sambhar, or even just a dab of ghee.



❤️ Why Masala Dosa Is More Than Just Breakfast

Because that crunch is unbeatable

Because that potato is perfectly spiced

Because it’s nostalgic, filling, and always welcome

Because one never feels like enough

Lunch & Dinner

Baingan Dahi Curry – A Gentle Bowl of Tang, Cream, and Comfort

Puspa


🫛 When You Want to Eat Soft, But With Soul

Some days aren’t for heavy masalas or drama on the plate.
They’re for something that melts, not sizzles.
That comforts without needing attention.
That’s where Baingan in Dahi Gravy comes in.

Pan-fried brinjal slices, golden and tender.
A light, yogurt-based gravy with just the right tempering.
And that spoonful of warmth that feels like food meant for healing, not just eating.


🛒 What You’ll Need (Serves 2–3):

2 medium baingan (brinjal/eggplant) – long or round, sliced into medium-thick rounds

1 cup curd (dahi) – whisked

1 tbsp besan (gram flour)

½ tsp turmeric

1 tsp coriander powder

Salt to taste

1½ tbsp oil


For Tempering:

½ tsp mustard seeds

½ tsp jeera (cumin)

1–2 dried red chilies

A pinch of hing (asafoetida)

Few curry leaves

½ tsp red chili powder




🥣 How to Make It – Soft, Subtle, and Soulful

1. Fry the Baingan

Slice and lightly salt the baingan. Let sit for 10 mins.
Heat a bit of oil in a pan. Pan-fry till golden and soft on both sides. Set aside.

2. Prepare the Yogurt Gravy

Whisk curd, besan, turmeric, coriander powder, salt, and ½ cup water until smooth.
Heat this gently in a pan, stirring constantly to avoid curdling. Simmer till slightly thickened.

3. Temper the Soul

In a small tadka pan, heat oil. Add mustard, jeera, hing, red chilies, curry leaves.
Sizzle for 10 seconds. Turn off heat, add red chili powder, swirl.

4. Bring It All Together

Gently place the fried baingan into the curd gravy. Pour the tadka over.
Let it rest 5–10 mins before serving to soak up the love.



❤️ Why I Keep This in My Rotation

Light on the stomach, full on the flavor

Perfect for summer or post-festive reset days

Minimal spices, maximum comfort

The kind of dish that doesn’t need attention — just appreciation

Lunch & Dinner

Palak Paneer – The Green That’s Always Gold

Puspa


🌿 Where Comfort Meets Colour

Some dishes whisper their magic.
They don’t arrive sizzling or dripping with oil.
They show up in a quiet bowl — green, fresh, and warm —
…and they stay in your memory.

Palak Paneer is that kind of comfort.
A swirl of spinach, a handful of soft paneer,
A tadka of garlic, and the feeling that everything’s going to be just fine.

It’s the dish that bridges everyday and special.
It’s leafy love with creamy cubes.


🛒 What You’ll Need (Serves 3–4):

2 bunches palak (spinach), washed & chopped

200g paneer, cut into cubes

1 medium onion, finely chopped

2 medium tomatoes, chopped

1 tsp ginger-garlic paste

1–2 green chilies

½ tsp cumin seeds

½ tsp turmeric

1 tsp garam masala

Salt to taste

1 tbsp oil + 1 tsp ghee

Optional: 2 tbsp cream or 1 tbsp cashew paste



🥄 How to Cook It – Soft, Slow, and Silky

1. Blanch & Blend the Green

Boil water, add spinach and green chilies. Let them wilt for 2 mins.
Drain and blend into a smooth, vibrant green paste.

2. Make the Masala

Heat oil + ghee. Add cumin, then onions. Sauté till golden.
Add ginger-garlic paste, then tomatoes. Cook till soft and thick.
Add turmeric, salt, garam masala. Cook till masala smells deep and ready.

3. Bring the Green Back

Add palak puree. Stir. Let it simmer gently. Add cream or cashew paste if using.

4. Paneer, the Star

Add paneer cubes. Let them sit in the gravy for 3–4 minutes.
Don’t overcook — paneer is soft like your best mood.

Garnish with a swirl of cream or ghee.



❤️ Why Palak Paneer Will Always Have My Heart

It’s iron-rich but indulgent

It turns simple rotis into something worth remembering

It balances health with home

Because green never looked this good