A one-derful idea

DINNER Chicken curry and chicken pulaoPrep time 15 minsCook time 20 minsTotal time 35 minsServes 2 personsIngredientsCumin seeds 2 tbspBay leaf ndash 1Green cardamom ndash 3 smallCinnamon stick ndash 1 mediumBlack pepper whole ndash 6 piecesCloves ndash 3Sugar ndash just a pinchSalt ndash as per tasteTurmeric powder ndash 2 tbspRefined or mustard oil ndash 4 large spoonsGhee ndash 1 large spoonWater 4 cupsGinger paste 6 tbspGarlic paste 6 tbspGreen or red chilli paste ndash 3 tbspRice 2 cups washed soaked for 10 minutes and driedChicken ndash 250 gm cleaned and marinated for 20 minutes in salt vinegar or lime juice and cooking oil1 tomato large optional1 large potato ndash peeled and diced2 beans half carrot if available ndash large pieces2 large onions ndash slicedRed chilli powder ndash 2 tbspCoriander powder ndash 2 tbspMethodTake a mediumsized vessel with a thick base or a small pressure cooker In that put 4 tbsp oil Let the oil heat and add a pinch of sugar cumin seeds bay leaves green cardamom cinnamon whole black pepper and clove and allow them to sizzle Add the onion slices stir till golden brown and add chopped tomatoes When the tomatoes are half done add the ginger garlic and chilli paste Add salt turmeric powder red chilli and coriander powder and stir well When the paste starts to release oil add the marinated chicken Stir well till the chicken is cooked and the gravy turns red Add one cup water and cover with a lid for the chicken to cook properly Stir in intervals Once done transfer half the chicken and gravy on to a serving dishNow add the dried rice diced potatoes carrot and beans to the remaining gravy Top it up with a bit of salt 1 tbsp coriander powder and one large spoon of ghee Cover the lid and let it cook for 1012 minutes Check if the rice is well done Once done it can be served You can use any other meat or prawns with thesame recipeInputs by Sneha SenapatiLUNCH Odiyastyle sada kheichidiPrep time 15 minsCook time 20 minsTotal time 35 minsServes 2 personsIngredientsCumin seeds ndash 2 tbspBay leaf ndash 1Green cardamom ndash 3 smallSalt ndash as per tasteTurmeric powder ndash 2 tbspGhee ndash 3 large spoonsWater 4 cupsGinger minced 3 tbspHing asafoetida 1 tbspTur dal yellow moong dal ndash 1 and 12 cupsRice 2 cupsLarge potato 12 beans half carrot if availableMethodTake a mediumsized vessel with a thick base or a small pressure cooker In that put 2 tbsp ghee Allow the ghee to heat and add cumin seeds bay leaves and cardamom Allow them to sizzle and immediately add four cups of water Then add rice tur dal and moong dal all properly washed and drained and grated or minced ginger Add the potatoes cut into four pieces along with the skin you can peel the skin off if you wish Add the diced carrots and beans followed by salt and turmeric Cover with a lid and stir in between and check for the right consistency it should be bit runny as rice absorbs water quickly After 15 minutes the kheichidi is ready If you are using a pressure cooker wait for two whistles on medium flame and turn the stove off Lastly when ready transfer it to a serving bowl and add the rest of the ghee The simple kheichidi is ready to eatSneha SenapatiQuick hacks If you want to save time and effort make the ginger garlic and red chilli paste in bulk and store in your refrigerator This can be easily used for uptotwo weeks Slice onions and deep fry them until brown and store them in the freezer These can be used for making omelettes and curries without the trouble of slicing them each time Or make a paste to use every time by adding a little water to the sameCatch up on all the latest Mumbai news crime news current affairs and a complete guide from food to things to do and events across Mumbai Also download the new midday Android and iOS apps to get latest updates MidDay is now on Telegram Click here to join our channel middayinfomedialtd and stay updated with the latest news