Cuttack Chicken Biryani

Ingredients:

2 cups rice (soak in water for 30 minutes)

½ kg Chicken
1 cinnamon sticks (dalchini),
1 green cardamoms (choto gujurati)
1 black cardamom (bada gujurati)
3 cloves
1 medium size onions
3 green chilli
Haldi, salt, chicken masala powder, chlli powder
Mustard oil

For Paste(Grind all ingredients):

1 cup Garlic, 1/2 cup Ginger ,1 small onion,1 Elaichi (Chhoti), 1 Elaichi (Moti), 2 Clove, 1
Cinnamon,2 dry red chilli (lal sukha lanka).
Method:
Marinate chicken with haldi, salt, 3 tbs grind paste, 2 tsp mustard oil.
Keep aside for ½ hr.
Take pressure cooker.
Put mustard oil.
Then put cinnamon sticks,green cardamoms,black cardamom & cloves
Then put onion, chilli, haldi chilli powder & fry.
Put the marinated chicken& chicken masala powder.
Put it in medium flame till water comes out from chicken.
When chicken is semi cooked then put rice & mix it well.
Put 3 cups of water (as u have soak the rice for 1/2 hr so 3 cups of water for 2 cups of rice)
Put 2 Whistle in cooker and keep aside till the pressure goes automatically.

NOTE: 1 cup rice = 2 cups of water (if u soak rice then 1 Whistle in cooker)
2 cup rice = 4 cups of water (if u soak rice then 3 cups of water & 2 Whistle in cooker)
CRAB CURRY
Ingredients:

Crabs 6 large, Coconut, scraped 1/2, Garlic 8 cloves, Whole dry red chillies 8, Cumin seeds 1
teaspoon, Turmeric powder 1/4 teaspoon, Oil 1 tablespoon, Onion , sliced 1 large, Tamarind
pulp 1 tablespoon, Salt to taste
Garam masala powder 1 teaspoon
Method:
Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked
and the body cut into half, to facilitate eating).

Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.

Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a
minute. Add tamarind pulp, salt to taste, crabs and one cup of water.

Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till
done.
Sprinkle with garam masala powder and serve hot.
King Prawn Curry:

Ingredients:

For two servings

King Prawn-250 Gms

Onion- 1 no (Sliced it)
Tomato- 1 no (blend it to make puree)
Pepper powder-1 Tsp
Oil -to fry
Ginger garlic paste -1 Tbsp
Chili powder- 1 Tsp
Turmeric powder- 1 Tsp
Yogurt- 3 Tbs
Spring Onion- 2 nos
Coriander leaves to garnish
Salt to taste

Method:
For two servings

Clean the prawns without removing the shell, head and tail and wash it thoroughly
Mix turmeric powder, pepper powder and salt and shallow fry the prawns. keep aside
Heat 2 tbs of oil in a pan, add sliced onion and fry it for 2 mins
Add ginger garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, and sauté all for 5 mins
Add tomato puree, fry for 5 mins
Add 3 tbs of yogurt, pour water as desired, mix well and cover the lid
Allow it to cook for 5 mins
Add prawns, salt to taste and simmer it for 5 mins
Add spring onions and mix well
Garnish coriander leaves
Serve hot

Mutton jholo:
Ingredients:

1kg Boneless Goatmeat

3 Onions sliced
2 Tomatoes sliced
4tbs yogurt(Dahi)
1tbs garlic paste
1tbs ginger paste
Turmeric power
Black pepper power
3tbs mustard oil
Salt to taste
Freshly cut Cilantro
Whole garam masala
Method:
1. Mix all the ingredients except oil, onion, tomato and cilantro.
Marinate goat meat and leave for atleast one hour.
2. Take mustard oil in a pressure cooker on medium flame. When oil
is hot add whole garam masala.
3. After a while add the marinated goat meat. Now cook it by
occasional stirring.
4. When the raw smell is gone add sliced onions and tomatoes. Now
stir it and add 1/2 cup of water. Cover the lid and pressure
cook it(If you have a Hawkins pressure cooker two whistles are
enough).
5. When mutton is done garnish with fresh cut Cilantro.

Enjoy this Mansha Poorga with rice or roti or paratha

Dum Aaloo:
Ingredients:

900gms Aloo (Potatoes)

33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder

Spices

4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg
Method:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2
hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Garnish with fresh coriander leaves

Rosogolla:
Ingredients:

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water
Method:
For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a
muslin cloth.
Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.
Switch off the flame and let the dumplings stand in the liquid until cool.
Chill for a minimum of 2 hours.
Mix in the essence before serving.

Chicken Manchurian:
Ingredients:

2 chicken thigh pieces(skinned and cut into 1/2" cubes)(approx. 3/4 lb.)
2 large cloves garlic finely chopped
1 medium onion finely chopped
4-5 green chilies finely chopped
1 tbsp dark soya sauce
2 tsp tomato ketchup
1/2 tsp red chili sauce
1/4 tsp chilli powder
1 tbsp corn flour
2 tbsp oil
salt to taste
chopped green chilies and onion springs to garnish
Method:
Mix dark soya sauce, tomato ketchup, red chili sauce, chilli powder and corn flour in a mixing
bowl. Make a fine paste and keep aside. Heat oil in a pan and add garlic, onion and green chilies
and fry till aroma oozes. Now add chicken pieces and salt. Saute till chicken gets tender and cooked
completely. Add sauce paste and saute again. Cover and let cook for 2-3 min. Now the sauces will
get thick. Add 2 tbsp water if required. Garnish with chopped green chilies and chopped spring
onions. Serve hot as a starter.
Chilli Paneer:
Ingredients:

Ingredients :

Paneer - 350 gms

Salt - 2 tbsp
Egg - 1

Corn flour - 1/2 cup

Ginger garlic paste - 1 tbsp
onions - 2 cups
Green chillies - 2 tbsp
Soya sauce - 1 tbsp
Vinegar - 2 tbsp
Ajinomoto - 1/4 tbsp
Oil - for frying.
Little water.
Method:
1. Cut the paneer into cubes.

2. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat
the paneer pieces with the mixture.

3. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in colour.

4. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

5. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

6. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander leaves.
2.
Rabri:

Ingredients:

10 cups milk
4 tbsp sugar or as needed
4 green cardamom seeds
A pinch of green cardamom powder

Method:
Bring the milk to boil.
Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is
reduced to one quarter.
Remove from the heat.
Sprinkle with the cardamom.
Serve hot or cold.