Chilli Chicken

Chilli Chicken.jpg

Ingredients:

  • Chicken – 500 grams (Boneless preferred)
  • Corn flour – 2 tbsp
  • Ginger -garlic paste – 1 tbsp
  • Garam masala – 1 tsp
  • Chilli powder -1/2 tsp
  • Onion – 1 big
  • Capsicum – 1 medium
  • Chopped ginger- 1 tsp
  • Chopped garlic – 1 tsp
  • Chopped green chilli- 1 tbsp
  • Coriander leaves – 10 strands
  • Spring onion – For garnishing
  • Soya sauce – 1 tbsp
  • Tomato sauce- 1 tbsp
  • Salt – as per taste

 

Recipe:

Wash the chicken properly.  Cut the chicken pieces into cubes.

Take the chicken pieces in a bowl. Add salt,ginger-garlic paste, garam masala powder,chilli powder,1/2 tsp soya sauce & mix everything together.

Keep it in the freeze for marination for 2 hours. After 2 hours, bring the bowl out.Mix cornflour with the marinated chicken & fry it till golden brown. Keep it aside.

Now cut the onion, capsicum into cubes.

Heat oil in a pan. Add chopped ginger, garlic, green chilli into the oil & saute for a minute.

Now add chopped onion, capsicum into the pan and saute for a while. Add tomato sauce, soya sauce & fry the mixture for 2 minures. Add fried chicken pieces into the pan,add salt  & give it a good mix. Switch off the flame.

Garnish it with chopped coriander leaves, chopped spring onions & serve hot with roti.

Note: You can add vinegar into it if you like sour taste.

 

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Ginger Chutney

Ingredients:

  • Ginger – 1 inch
  • Red chilli – 4
  • Jaggery – 1 tbsp
  • Tamarind Pulp – 1 tbsp
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp (Skin less- whole white)
  • Coconut grated – 1 tsp (optional)
  • Oil- 1/2 tsp
  • Salt – As per taste

Recipe:

Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.

Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.

Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.

Add water to adjust the consistency.

Serve with idli, dosa etc as a side dish.

Note:

  1. You can preserve it in fridge for some days.
  2. You can add tempering into it if you like.

 

Chitou Pitha

Chitou pitha.jpgI

ngredirnts:

  • Raw Rice (Arua chaula) – 2 cups
  • Coconut – 1 no.
  • Salt – As per taste

Recipe:

Wash the rice & soak it over night.

Grate the coconut. In a cup, put soaked rice, coconut & grind to a smooth paste.Let it ferment for 4-5 hours. Now add salt to the fermented batter & mix properly.

Heat a kadai. Smear oil. Add a ladle of  batter. Cover it with a tight shield so that the air can’t pass. Let it cook in low flame for 8-10 minutes. It gets cooked with the steam.

Then remove the lid & take out the Chitou pitha. (You can check for the readiness of pitha here by inserting a knife). The chitou pitha is cooked in one side only.

Serve hot with Milk or Alu Matar curry ot Dalma.

This pitha is made in every Odia house on Chitou Amabasya festival. This is offered to the snails by ladies of the houses not to harm their male members while working in the fields.The festival is celebrated in rainy season, when snails will be seen in abundant in the fields.

Note:

  1. The batter has coconut which will become sour if kept for more time.
  2. You can add coconut stuffings(Fry grated coconut with sugar,cardamom powder) on the top of the pitha before covering the lid. It takes 5/6 minutes more time to cook.
  3. You can add milk in the batter to make the pitha more soft.