Chhatu Besara– An Oriya Style Mushroom Curry with Mustard Paste Gravy

Ingredients:

• 1 Packet or 500 gm. Mushrooms
• 2 Medium Sized Onions cut into slices
• 2-3 Chopped Green Chilies
• 2 Medium Sized Tomato cut into slices
• 2-3 Dried Mango Slices(Ambula)/2-3 tsp. Dry Mango Powder
• 2 –3 tbsp. Corn Flour Powder
• 1 tsp. Mustard Seeds
• 1 tsp. Cumin Seeds
• 2 tsp. Turmeric Powder
• 2 tsp. Red Chilly Powder
• Salt to Taste
• Oil to Cook
• Fresh Cut Coriander Leaves for Garnish

      For Mustard Paste:

• 2-3 tsp. Mustard Seeds
• 2 tsp. Poppy Seeds
• 1 tsp. Cumin Seeds
• 5-6 Cloves of Garlic
• 1 Green Chilly
• Little Water

Procedure:

• First of all the Mushrooms are to be cleaned properly before cooking. Wash the Mushroom properly and cut into cubes/pieces. Then dip these in water with 2-3 tsp. Turmeric Powder for 20 minutes to remove all the impurities.
• Now drain the water completely. Add Salt, 1 tsp. Turmeric Powder, 1 tsp. Red Chilly Powder and the Corn Flour Powder to Mushroom cubes. Mix them well.
• Now heat oil in a pan. Add the Mushrooms and keep frying. While frying, the Mushrooms will leave behind water. So keep frying till all the water drained out and the Mushrooms turn light brown in color. Then keep the fried Mushrooms aside.
• In the meantime make the Mustard Paste with all its above said ingredients. Make sure that the paste should be fine and smooth.
• Now heat oil in a pan in medium flame. Add Mustard seeds and Cumin seeds to it. Once the seeds start sputtering, add the chopped Green chilies.
• Add the sliced Onions and fry them for till the Onions turn to golden brown.
• Add Turmeric Powder, Red Chilly Powder and required Salt to it and keep stirring.
• Add the Tomato slices to the mix and keep stirring till the tomatoes get smashed properly.
• Now slowdown the gas and add the Mustard Paste to the cooked masala in the pan. Mix them for 5 seconds and add 2 cup of water immediately to it. Be ensure that the Mustard Paste shouldn’t get fried else it will create Bitter taste.
• Now add the fried Mushrooms to the Mustard Paste gravy in the pan. Add the Dried Mango Slices/ Dry Mango Powder to it and mix them well.
• Now cover the pan with lid and allow the Mushrooms to get cooked with the Mustard Paste gravy. Keep cooking for 5-7 minutes till the gravy turns bit thicker.
• Now remove the lid and garnish it with fresh cut Coriander leaves.
• Now your Mushroom Curry is ready. Serve it hot with rice or roti.

CHHATU BESARA

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Bread Pizza–Yummy Homemade Pizza on Tawa

Pizza is a Favorite dish of many, especially kids are fond of it. Now there are different brands pizza are available at market. But preparing of regular pizza at home is bit hectic because of it’s arrangements and procedure. You need Microwave Oven to prepare it at home, if you don’t have the ready made pizza base.

So today for all pizza lovers, I’m going to share a simple and an instant way of making pizza. It is Bread Pizza, which is very easy and can be prepared on Pan/Tawa without the use of Microwave Oven and you’ll find it yummy and delicious.

Ingredients:

• 6 Brown Bread Slices
• 1/2 cup Small Paneer Cubes
• 1/2 cup Boiled Sweet Corns
• 1 Sliced Capsicum
• 1 Medium Onion (chopped)
• 1 Large Tomato (chopped)
• 4 Sliced Mushroom
• Butter for Toasting
• Salt to Taste
• 1 Pinch Sugar
• Pepper powder
• 2 Tbsp. Oregano Powder
• 6 Tbsp. pizza sauce or tomato ketchup
• 1 Cup Grated Mozzarella Cheese

Procedure:

• Take a pan, heat butter. add vegetables and fry them till brown and soft. Add salt and sugar to the vegetables. Cook them till water evaporates.
• Now take bread slices smear it with 1 tsp of butter followed by tomato ketchup or pizza sauce.
• Now spread all the cooked vegetables and Paneer on the bread slices.
• Season the bread slices with Pepper, Oregano and Salt(if required).
• Then garnish the bread slices with lots of Mozzarella Cheese.
• Now place a Pan/Tawa on the gas burner on low flame. Apply butter in the pan/tawa.
• Place 2-3 bread pizza slices on the pan. Cover the pan with lid and cook on low flame till the cheese melts and the bread pizzas become crispy.
• Now the Bread Pizza is ready to savor. Serve it with tomato ketchup.

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Murgh Musallam – A Mughlai Style Chicken Recipe

INGREDIENTS:

• 800gm to 1 Kg Chicken Whole
• 3 Large Onions Finely Chopped
• 1 Cup Yoghurt
• 1 tsp. Turmeric Powder
• 1/2 tsp. Red Chilly Powder
• 1 pinch Nutmeg Powder
• 2 tbsp. Ginger Garlic Paste
• 1 tsp. Green Chilly Paste
• 2 tbsp. Browned Onion Paste
• 3 tbsp. Tomato Puree
• 10 pcs Almonds/Cashew Nuts
• 1 tbsp. Poppy Seeds
• 1 spoon Desiccated Coconut
• 1/2 tsp Cardamom Powder
• 1 tsp. Garam Masala Powder
• 2 tsp. Coriander Powder
• 2 tbsp. Coriander Seeds
• 3 tbsp Cumin Seeds
• 6-8 Pcs. Cloves
• 4 Pcs. Green Cardamom
• 1 inch Cinnamon Stick
• 2 Pcs. Bay Leaves
• 2 Stands Mace 
• Salt to Taste
• Oil to Cook

PREPARATION:

• First make a powder using 2 tbsp. Cumin Seeds, Coriander Seeds, Cardamoms, Cloves, Cinnamon and the Nutmeg Powder.
• In a bowl mix together ginger-garlic paste, brown onion paste, green chili paste, red chili powder, turmeric powder, yogurt, salt and one tablespoon oil. Marinate the chicken in this above mixture for 2-3 hours in the refrigerator. 
• Then fried the chopped onions till golden brown and become crisp and take them out from oil and keep aside.
• Heat the pan and put some almonds/cashew nuts, poppy seeds, desiccated coconut, roast a little and pound them fine or coarsely ( as per your taste) . Don’t add water keep it dry.
• Now mix these powdered masala well along with the powdered masala made in the first step.
• Now heat oil in a non-stick pan and add the remaining cumin seeds, bay leaves and green chilies and sauté for a minute.
• Now add the powdered ground spices masala and sauté it for 2-3 minutes, stir continuously.
• Now add the chicken to it along with the marinade, tomato puree and salt to taste. Cook it for 10-12 minutes in medium flame.
• Once the chicken change the color and the raw smell of masala has gone add the other powders(Coriander & Garam Masala powder) and fried onions( crushed the onions using your hand coarsely). Finally shimmer it for at least 15-20 min and occasionally stir and change the sides. Cook until chicken is tender.
• Time to Cook depends on type of Chicken.
• Now your Murgh Musallam is ready. Transfer it to serving dish and serve it hot with Naan/Tandoori Roti or Rice.

MURGH MUSALLAM

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