SPICY CHICKEN LIVER

SPICY CHICKEN LIVER
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 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.