pressure cooker Chicken Biryani

Ingredients
Chicken Bone-in pieces 8
Basmati Rice 1 1/2 cups soaked for 30 minutes into cold water
Fried Onion 1 cup
Ginger 1/2 " long piece
Garlic 3 to 4 cloves
Yoghurt 1 cup
Tomato 1 large chopped
Green chilies 4 to 5 or as per taste
Fresh Mint leaves 1/2 cup
Coriander leaves chopped 1/2 cup
Turmeric 1/2 teaspoon
Cloves 5 to 6
Cinnamon stick 1" long stick
Green Cardamom pods 5 to 6
Black cardamom 2
Shah Jeera 1 tablespoon
Vegetable oil 3 tablespoons
Salt as per taste

Steps to Prepare
In a small grinder add Ginger, Garlic, Green Chilies, Mint Leaves, Coriander leaves and 1 tablespoon of water and grind to make a fine paste.
Take a bowl add the Mint cilantro paste to it, add Yogurt, Salt, Turmeric, Tomato, Fried Onion and mix well. Now add the chicken pieces to the mixture and marinate with the mixture.
Take a pan and heat 3 tablespoons of oil into the pan. Add the marinated chicken pieces to the pan and cover it for 5 minutes. After 5 minutes open the lid, now you can see lots of water came from the chicken.
Evaporate all the excess water and stir fry till oil comes out from the chicken. Turn off the heat.
Now heat 1 tablespoon of oil in a Pressure Cooker and add Cloves 5 to 6, Green cardamom pods 5 to 6, Cinnamon stick 1" long stick , Black cardamom 2, Shah Jeera 1 tablespoon and some salt and fry till a nice aroma comes from the whole spices.
Now add the soaked rice to the Cooker and fry for a minute. Add the chicken pieces to the Pressure Cooker.
Add 1 & 3/4 cup of water into the Pressure Cooker. Pressure cook the Biryani for 2 whistle on High heat. Turn off the oven and let the pressure release itself .
When all the pressure is released by itself, open the lid and your Biryani is ready to serve. Enjoy it with raita.

Tawa Chicken

Ingredients :

250gms -chicken
1 large onion - finely chopped
1 capsicum - finely chopped
3 medium tomatoes or tomato puree
   1/2 cup yogurt - beaten
1 tbsp ginger garlic paste
2-3 green chillies - finely chopped
1 tsp cumin seeds
1/2 tsp carom seeds(ajwain)
1 tsp coriander powder
1 tsp cumin powder
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
2 tbsp crushed kasuri methi
 Juice of half a lime
Salt as required
Chopped coriander leaves and mint for garnishing
2 tbsp butter
2-3 tbsp oil

Directions :

Take chicken in a mixing bowl. Add 1 tsp chilli powder, 1/2 tsp turmeric powder,salt and little kasuri methi, mix well and leave it to marinate for 30-40 minutes.
Heat butter on a tawa, when it melts add marinated chicken and saute it well for 6-8 minutes. Remove and keep aside.
To the same tawa add oil and heat it. Add cumin and carom seeds. When they splutter add chopped onions and saute till they turn golden.
Add ginger garlic paste, green chillies, chopped capsicum and stir well and cook it for 2-3 minutes.
Now add red chilli powder, cumin powder, coriander powder, turmeric powder, yogurt and salt, stir it and cook for a minute.
Now add tomato puree and cook it further stirring in between till the tomato puree is cooked enough. This may take around 4-5 minutes.
Now mix fried chicken and saute it well for another 5-6 minutes. Sprinkle garam masala powder, lemon juice and kasuri methi and stir well. Saute for another 2 minutes.
Serve hot garnished with fresh coriander and mint leaves.

Easy chicken pulao

Ingredient :

Chicken -500gm

Basmati rice -2 cup (long grain)

Onion -2(finely sliced)

Green chilli  -3(slit)

Ginger paste -1/2 tsp

Garlic paste -1/2 tsp

Tomato -1 (finely chopped)

Coriander leaves -2 tsp(chopped)

Mint leaves -10

Water -3 cups

Refined oil -4 tsp

Ghee -2 tsp

Salt to taste

Marinade:

1/2 cup thick curd

2-3 green chillis (slit)

1 tsp ginger garlic paste

1/2 tsp red chilli powder

1/2 turmeric powder

1 tsp coriander leaves

8 mint leaves

1 tsp salt

1/2 lemon juice

Garam Masala:

cloves -8

cinnamon -2 stick

elaichi -4

star anise -1

mace -pinch

nutmeg powder -pinch

bay leaves -2

Method:

1.Marinate chicken with the ingredients called for marination for 15 min.while the chicken is marinating,work on the rest of preparation.

2.Heat a deep  pan into it add oil and ghee then add all the garam masala ingredients and saute it for 1 min.

3.Add sliced onions and green chillis and saute for 5 mins till onions turns transparent.add ginger garlic  paste and saute further for 3 min.add chopped tomato,mint and coriander leaves and saute it.

4.add the chicken along with marinade and combine well.cook on high for 2 min,reduce flame ,placelid and cook for 15 min,it shold not be completely dry.

5.add water and bring it to boil.adjust salt,reduce flame and add the strained basmati rice.add 5 mint leaves and 1 tsp coriander leaves and place the lid and cook on low flame till the rice and chicken are cooked.this could take approx 15 min.turn off heat and do not remove the lid for 10 min.

6.Remove lid,add 1/2 ghee and combine gently and serve hot with raita and curry of your choice.

poi chingudi sukhua (dried prawn)charchadi

INGREDIENTS

Poi shag (Basella leaf/Malabar Spinach) – 250 gms
Red pumpkin – 100 gms
Potato – 1 (Medium size)
Dried prawn fish(chingudi sukhua)
Green chili – 3 (slit)
Dried Red chili (Whole) – 1
Panch phoran – ½ tsp
Turmeric powder – ½ tsp
Cumin powder – a big pinch
Mustard paste-3 tsp
Garlic- 4-5 cloves
Salt to taste
Mustard oil – 1 tbsp

METHOD:

1.Clean and cut the poi shag.

2.Clean dried prawns by washing it .
3.Cut potato and red pumpkin into cube size.
4.Heat a pan add oil and then add the dried prawn and to it turmeric powder and a little amount of salt and fry it and keep aside.
5.Heat mustard oil  in a deep frying pan on medium heat,add 2 tsp mustard oil,panch phoran and red chili. Saute on medium heat until crackle.
6.Add potato cubes and big pinch of salt and fry light golden color.
7.Add Red pumpkin and cook until tender, add green chili,mustard paste and turmeric powder,and garlic cloves and mix well and add litter amount of water into it and cook for 3-4 minutes with lid.
8.Now add chopped poi shag,dried prawn salt

and some water and stir it and put the lid and cook till potato and pumpkin are done, cook for 7 minutes.

9.Serve hot with steamed white Rice.

Dahi Elish

Ingredients:

Elish(Hilsa fish) – 500 gms (cut into round pieces)
White Mustard seeds – 2 tsp
Black mustard seeds – 2 tsp
poppy seed -1tsp
Garlic – 10-12 flakes
Green chillies – 5 (slit)
Turmeric powder – 3 tsp
Mustard oil – 50 ml
Salt to taste
Water – as per requirement
Curd – 1 cup (beaten)

Procedure:

Clean the Hilsa fish pieces,add turmeric powder and salt  and keep aside

.

Make a smooth paste of mustard seeds (both black and white ) along with poppy seeds ,2 green chillies, garlic and salt.

Once the paste is prepared add 1 cup curd to it and marinate this paste all-over the clean fish pieces for at least 30 minutes.

Heat mustard oil in pan and add the marinated fish pieces along with some water and remaining green chillies, to cook the fish and then close lid and cook the fish till tender.

Another alternative to preparing this is transferring the fish in a closed lid container and then steam it.

PAN PIZZA

Ingredients:

For The Pizza Base:
1 cup all purpose flour (maida)
2 tsp dry yeast
1 tsp sugar
1 tsp baking soda
salt to taste
2tsp oil(or butter)

For The Topping:

2 tsp oil
1 cup sliced coloured capsicum
1/2 cup sliced onions
1/2 cup boneless chicken cut into small pieces
1 tbsp dried mixed herbs(easily available in super market)
1/2 tsp dry red chilli flakes
salt to taste

pizza Sauce:

ready made available in any grocery shop
     or you can have substitute
 8 tbsp tomato ketchup
 3 tsp chili sauce
 3 tsp grated garlic
and the main ingredient for pizza is 1 cup grated processed cheese
Method:

For the topping
Heat the oil in a non-stick pan, add the chicken pieces, onions and capsicum and saute it   for 2 minutes.
Add the mixed herbs, chili flakes and salt and saute on a low flame for 2 minute. then Keep aside.

For the pizza base:

Combine the dry yeast, baking soda,sugar and 1½ tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 5 minutes.
Combine the flour, yeast-baking powder mixture and salt in a deep bowl and knead into a soft dough using warm water and dough should be soft.
Cover with a lid and keep aside for 10 minutes.
Divide the dough into 4 equal portions.
Roll a portion of the dough as we make chapati but it should not be thinner like chapati.
Heat a non-stick tava, grease it with little butter or oil, place the rolled roti on it, cover with a lid and cook on a slow flame for 2 minutes using little butter, turnover and cook again on a slow flame for 2 minutes.and keep aside.now your pizza base is ready .

topping:

Place a pizza base on a clean, dry surface, spread 3 tbsp of  ready made pizza sauce or the sauce we have made ,evenly over it.
Put a portion of the topping and spread it evenly.
Finally sprinkle ¼ cup of cheese evenly over it.
Place the pizza on a hot greased tava , cover it with a lid and cook on a slow flame for 2 to 3 minutes or till the pizza is crisp and the cheese melts completely.Now your pizza is ready,Serve immediately.

SPICY CHICKEN LIVER

SPICY CHICKEN LIVER
-----------------------------------
  

 INGREDIENTS

Chicken liver - 500gm
Onion - 2, sliced
Green chilly -3
Tomato -1 sliced
Ginger, Garlic crushed -2 tsp
Fennel seed powder-1 tsp
Turmeric powder -1 tsp
Coriander powder -3 tsp
Red chilly powder -1 tsp
Pepper powder -4 tsp
Salt
Refined oil

Coriander leaves


PREPARATION

Heat 3-4 tsp oil in a non stick pan ,then into it  add crushed ginger garlic to it.
Saute it and add green chilies and  fennel seed powder to it. Mix well.
Now add sliced onion and saute till it becomes  golden brown.
Next add the sliced tomato . Mix well and cook it for few minutes.
Add the cleaned chicken liver to it .
Now put turmeric powder, coriander powder, chilly powder, pepper powder and salt.
Mix well and close the lid.
Cook in a medium flame for about 10 minutes.
 When done switch off the flame.
Heat 2 tsp oil in a fry pan and saute few sliced onions and fry , add coriander leaves and add the cooked chicken liver to it.
Cook until the liver get fried well.
When done add some pepper powder, mix well and then switch off the flame.
Serve hot with rice or roti.

chicpea(kabuli chana) biryani in pressure cooker

Ingredients:
 (measuring cup used, 1 cup = 250 ml)
for pressure cooking:
½ cup chicpeas(kabuli chana), 120 grams
1.5 cups water for pressure cooking
¼ teaspoon salt
1tsp kewra water
1tsp rose water

for cooking biryani:
2 tablespoon oil
½ teaspoon cumin seeds/jeera
½ inch cinnamon/dalchini
3 to 4 cloves/lavang
2 to 3 green cardamom/chotti elaichi
1 small to medium bay leaves or tej patta
90 to 100 grams, 2 medium onions or ¾ cup sliced onions
½ teaspoon ginger-garlic paste or ½ inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
2 medium tomatoes, chopped or ¾ cup chopped tomatoes
1 green chili, chopped
¼ teaspoon turmeric powder/haldi
½ teaspoon red chilli powder/lal mirch powder
½ teaspoon coriander powder/dhania powder
1 tablespoons chopped coriander
1 heaped cup basmati rice, 200 grams
1.75 cups water
salt as required
2 tablespoons chopped coriander leaves for garnish

how to make the recipe:
cooking the chicpeas:
1.rinse the chicpeas couple of times in water. then add them in a pressure cooker along with ¼ teaspoon salt.
2.pour 1.5 cups water. cover and pressure cook on a medium flame for 7 to 8 minutes or for about 5to 6 whistles.
3.the chicpeas should be cooked well, but not become mushy.
4.strain the chicpeas and keep aside.
5.when the chicpeas are cooking, rinse 1 heaped cup basmati rice in water till the water runs clear of starch. then soak them for 30 minutes in enough water. after 30 minutes, drain the water and keep aside.
preparing  biryani:
1.use the same pressure cooker. just rinse and use again or you can use another pressure cooker. heat 2 tablespoons oil in it. then add the whole spices - ½ teaspoon cumin seeds, ½ inch cinnamon, 3 to 4 cloves, 2 to 3 green cardamoms and 1 small to medium tej patta.
2.when the spices splutter and become aromatic, add ¾ cup thinly sliced onions.
3.saute the onions stirring often on a low to medium flame, till they begin to get golden brown.
4.then add ½ teaspoon ginger garlic paste. stir and saute till the aroma of ginger-garlic goes away.
5.now add ¾ cup chopped tomatoes and 1 green chili (chopped). mix well and saute for a minute.
6.next add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon coriander powder. mix well.
7.add 1 tablespoons chopped coriander leaves. stir well.
8.then to it add the half cooked chicpeas and sauté it
9.then add drained basmati rice and add 1 nd half cup of water ,into it add kewra water 1 tsp nd same amount rose water,and cover it upto 1 whistles.
10.put the flame off and wait for 3 minutes now your biryani is ready ,serve hot with raita.

Rasam (charu pani )

Rasam is a spicy and tasty thin, light soup prepared in south Indian style and usually served with steamed rice

Ingredients:
2 cups chopped tomatoes
3 cups water (can use more to make thin charu)
1 to 2 tsp. rasam powder(adjust to suit your taste)
6-10 curry leaves
½ tsp. mustard
½ tsp. cumin
Pinch of fenugreek seeds / methi
Pinch of hing
1 broken red chili
optional
2 garlic cloves
Generous pinch of Pepper powder
Small piece of tamarind or ¾ tsp. tamarind paste

Instant rasampowder ingredients or use any ready made
1 to 3 broken red chili
1½ tbsp. chana dal(optional, use if you like slightly thick charu)
1½ tbsp. coriander seeds/ daniya
1 tsp cumin
½ to 1 tsp. pepper

Skip this step if you have ready made  powder. To make instant powder, dry roast chana dal till golden, add coriander seeds, red chili, pepper corn. Switch off the stove. Add cumin to the hot pan. Cool them and make a fine powder.Keep this aside.
Heat a pot with oil, add cumin, mustard and fenugreek seeds. When they begin to splutter, add red chili and hing.
Add curry leaves and fry for a min.
Add finely chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.
Fry the tomatoes for about 2 minutes. Cover and cook.
Tomatoes should turn mushy and soft.
Pour water and add the powder as needed. If you wish you can crush 2 garlic cloves and add it.
Bring it to a boil. Taste it and adjust salt. Wash little tamarind and add it to the pot. You can even add tamarind paste if you have. Check sourness as well now.
Allow it to boil well for about 3 to 5 minutes on a medium flame. Switch off the stove.
Add coriander leaves, stalks and pepper powder. Keep the pot covered.

Chicken momos

Ingredients :

For the dough :-

Maida – 1 ½ cup
Water – ½ cup
Oil – 1 ½ tbsp
Salt – as per the taste
For the stuffing :-

Minced chicken – 250 gm
Minced Onion – 2 medium
Minced Ginger – 1 inch piece
Minced Garlic – 7-8 cloves
Chopped Coriander leaves – 3 tbspn
Chopped green chille – 2
Soya sauce – 1 tsp
Salt – as per taste
Preparation:

1. Mix all the ingredients for the dough to make a soft dough & keep covered for half an
hour. The consistency should be that of roti dough.

2. Mix all the ingredients for stuffing in a bowl and mix well.

3. Make small pooris from the dough but it should be thin.

4. Stuff the pooris with the chicken stuffing ( shape them as your like ) and steam it for abt 10min.

5. Serve hot with Garlic and red chillies hot sauce.

Pepper Chicken

Ingredients:

Chicken – 250gm(cut into small pieces)
Oil – 1 tbspn
Onion – 1 small(nicely chopped)
Pepper powder – 1tbspn
Ginger garlic paste – 1 tspn
Garam masala powder – ¼ tspn
Curd – ¼ to ½ cup
Cashew paste – 2 tbspn
Cardamom – 2
Cloves – 2
Cinnamon – 1 piece
Salt – to taste
Coriander leavesMethod:

1. Heat oil in a pan, sauté cardamom, cloves, cinnamon for some seconds.

2. Add onion and sauté well. Add ginger garlic paste and sauté well.

3. Add chicken pieces, pepper powder, garam masala and required salt and mix well. Mix with curd and keep closed with a lid. Wait until the chicken is half cooked.You can also add some water if required.

4. Add cashew paste and mix well. Cook it for another 8 to 10 minutes.

5.Remove from fire, mix it with chopped coriander leaves.

6. Serve hot with chappathy, porotta, rice etc.

Ghuguni(without onion garlic)

What you need?

1 cup dried yellow peas (soaked for 4-5 hours)
2 tomatoes, chopped roughly
1 inch piece of ginger, grated
½ tsp kalonji seeds
¼ tsp turmeric powder
juice from 1 lemon
2 green chillies, finely chopped
a small bunch of freshly chopped coriander leaves
salt to taste
Ingredients for Ghugni Masala mix (makes ½  cup approximately)

¼  cup cumin seeds
¼  cup coriander seeds
2 tsp rock salt/kala namak
2 tsp white pepper
2 tsp dry mango powder (amchur powder)
2 tsp red chilli powder
4-5 bay leaves

How to make?

To begin making the Odia  Style Ghuguni Recipe, first have to make  Ghuguni Masala ready.For it

Roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.

Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and grind into a fine powder.

Store this Masala mix in the freezer to retain freshness for about 4 to 6 months.

Lets make the Ghugni now.

Cook the soaked yellow peas with enough water in pressure cooker for 5-6 whistles, until soft and mushy. Check the softness by pressing between the two fingers, it should be quickly mashed up.

Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the chopped tomatoes and ghugni masala. Adjust the salt as required.

Once the tomatoes are soft and mushy, add cooked peas. Bring this curry to a boil and then let it simmer for next 12-15 minutes, all covered. Stir once or twice in between and adjust the seasoning and water as desired.

Then stir in the chopped coriander leaves and turn off the heat.

Serve the Odia Ghugni along with thinly sliced ginger and squeeze some lemon juice on top as a tea time snack or even along with roti or Naan for dinner.

Masala Prawns (chingudi masala)

Ingredients:

Prawns - 500 gms

Chopped large Onion- 2nos

Ginger-Garlic paste – 1 tblsp

2 medium size tomatoes- chopped

Salt for taste

Whole garam masalas (2 cardamom, 1” long cinnamon, 1 bay leaf)

Red chilly powder- 1tsp

Turmeric powder- ½ tsp

Mustard Oil- 2-3 tblsp ( U can use any vegetable oil but we odias like nonveg cooked in mustard oil)

Coconut milk- 2tblsp

Cumin-coriander powder- 1tsp

Garam masala- 1tsp

For marination:

Salt as per the taste

Haldi - ½ tsp

Method:

Marinate the Prawns with the above ingredients & keep it for 10-15 min.

Take a non- stick pan. Add 2tblsp of oil.  Pan fry the prawns for 5-7 mins till they cooked properly & light golden brown. Don’t overcook the prawns otherwise they will become hard.

Heat oil in a pan. Add the whole garam masals & then chopped onions. 

Sauté for 1-2 min till they turns to brownish colour. In this stage add red chilli powder & turmeric powder , sauté for 2-3 sec & immediately add the ginger-garlic paste, don’t let the chiili powder burn. Saute for 2-3 min till raw smell goes away. 

Add chopped tomatoes. Mix well. Add cumin-coriander powder & salt. Sauté till the tomatoes becomes soft & masala is done. Now add ½ cup of water to the masala. Cover & let it boil for 2-3 mins.  Add coconut milk & mix well. Then add the fried prawns .Cook for another 1-2 min.  Add garam masala to it. Mix well & Garnish with coriander leaves.

Serve hot with Roti/naan/ plain rice.