Sunday, March 31, 2013

Famous Cuisines from State of Odisha

Over the years right from the beginning of the Mughal Raj, the state of Odisha has produced some of the world's best cuisines low in oil but it is saddening to know that such cuisines lack popularity because of lesser marketing and lesser awareness. In my current blog and blogs hereafter I shall introduce you to some of the lesser known cuisines of State of Odisha with a hope to promote the best foods for everyone alike.

1) Chicken Curry Masala - 1


a) Chicken (Cut and cleaned) - 750 gms
b) Tomato (Sliced) - 2 No.s
c) Onion (Cut) - 5 Nos.
d) Ginger (Cut) - 10 - 15 gms
e) Garlic (Cloves small) - 10 - 12
f) Jeera (Cumin Seeds) - 4 gms
g) Black Peppers - 3 Nos.
h) Red Chillies - 3 Nos. (for those who want it less spicy) and 6 Nos. (for those who want it more spicy)
i) Eliachi (Cardamom) - 5 to 6 pcs (peeled)
j) Dalchini (Cinnamon) - 1 to 2 pcs
k) Red Chilli Powder - As per taste
l) Salt - As per Taste
m) Everest Fish Masala - 1 teaspoon
n) Everest Meat Masala - 1 and 1/2 teaspoons
o) Cooking Oil (Saffola, Doctors' Choice, etc) - 5 tablespoons; (Olive Oil) - 3 tablespoons; Best taste in Mustrad Oil (5 Tablespoons)
p) Turmeric Powder - As per taste
q) Potatoes - 3 nos. (Washed thoroughly and Cut into half) (For those who do not know, potatoes give the chicken a different taste altogether)
r) Coriander Leaves - Cut

Preparation of Masala

Soak the cumin seeds and black pepper along with red chillies in water for around 15 to 20 minutes. Take the onion, ginger, garlic, cardamom and cinnamon along with the soaked cumin seeds, black pepper and  chillies and make a paste in the grinder.

Preparation of the Chicken Curry Masala

1) Put a pressure cooker (this saves your gas consumption) on high heat on the stove and pour oil and allow it to heat. When you feel that the oil is hot, simmer the gas stove

2) Then add the  masala (5 to 6 teaspoons) to the oil along with 1 small teaspoon of turmeric powder and 1 to 2 small teaspoons of red chilli powder (Persons who want it spicy can add more teaspoons) . The add  salt as per taste and mix all the ingredients in the pressure cooker. Then cover the pressure cooker (Do not close the pressure cooker rather just cover it with a lid like you would cover a kadai)

3) Stir the masala at regular intervals of 3 to 4 minutes till 12 minutes till you see the masala change its color. Then add the tomatoes and mix them well with the masala. Keep on stirring the masala on low flame till the tomatoes blend in with the masala which will be approximately another 5 to 6 minutes.

4) Add the chicken and the potatoes to the masala and mix them well. Cover the pressure cooker for 2 minutes and allow the masala to mix well with the chicken. After 2 minutes stir the chicken and then cover it with the lid for another 2 to 3 minutes. Repeat the procedure 8 to 10 times until you feel that the masala has blended well into the chicken.

5) Then add the Everest Fish Masala and Everest Meat Masala and mix them well with the chicken and allow the chicken to simmer for 3 to 4 minutes more.

6) Add water as per requirement (that is if you want curry) and salt as per taste (if the salt you added earlier was not adequate) and then cover the pressure cooker and lock it. Put the gas on high flame

7) Approximately after 5 to 6 whistles (if you are using a 5 Ltr pressure cooker) or 8 to 9 whistles (if you are using a 3 ltr pressure cooker), remove the pressure cooker from the flame and allow the pressure to be released automatically.

8)  Garnish the chicken with cut coriander leaves (if you do not prefer the coriander leaves, you can leave them out)

Serve rice on a plate along with the chicken and enjoy what you have never enjoyed before in any hotels, houses, parties, weddings etc.

Please send a feedback after you have prepared and had the chicken with rice.

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