Mustard Chicken

Mustard Chicken

RECEIPE TYPE: Indian

COOKING TIME:22 mins

SERVES:3-4

Ingredients

o 750 gm chicken

o ½ cup of mustard powder

o ½ cup of coconut milk powder

o 3 table spoon of tomato puree

o 1 cup of curd

o Some green chilies

o Salt to taste

o Green chilies

o Mustard oil

Method

In a mixing bowl marinate chicken with curd and salt, keep it for 20 mins. Heat mustard oil in a pan and then add marinated chicken and cook it for 10 mins till the chicken gets half boiled. In a small bowl add mustard powder and coconut milk powder mix it very well then add some warm water and make it a paste. Add the paste to the chicken. Then add tomato puree and green chilies to it. Add some water and cover it for another 12 mins till the chicken get boiled. Serves it with boiled rice.

Steamed Chena

Steamed Chena

RECIPE TYPE: Indian

COOKING TIME: 30 mins

SERVES: 2-3

Ingredients:

o 1 lit of milk

o 2 lemon

o 3 table spoon of  mustard

o 1/ 2 cup of graded coconut

o Half tomato

o Green chillies

o ½ teaspoon of ginger paste

o Mustard oil

o Salt  to taste

o 500ml of water

Preparation:

Make a paste of mustard seeds, graded coconut, 2 green chillies and tomato. Add salt to it.

Method:

Heat milk in a pan and stir it . Add lemon juice slowly into the milk and stir it constantly until it becomes chena. Strain chena and add some cold water into it.Again strain it. Heat 1 tablespoon of mustard oil in a pan. Then put chena into the pan and add ginger paste to it mix it. Add salt. Cook for 2 to 3 mins.After that keep the chena into a plate and cut into a piece of burfi. Then in an air tight container add 2 table spoon of  mustard oil then add half of the mustard coconut paste to it put the burfis of chena and add remaining part of the paste. Again add 3 tablespoon of mustard oil to it. Add green chilies and cover it with the lid. Heat  water in a pan and put the airtight container into it. Put some heavy weight over the container. And steamed it for 15 to 20 mins. After  that serves it with boiled rice.