Champaran Chicken

Champaran chicken

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The important part is to not open the lid at all during cooking, and the cook instinctively knows when the dish is ready. Actually cook it over a coal fire in earthen pots and that is another reason the meat gets a lot of earthy flavours. But here I cook on gas top in an earthen pot.

Add all spices and other ingredients according to your convenience but do not compromise with oil, ghee and garlic 😁

Ingredients are.... sliced onion, crushed ginger, garlic, onion, black pepper, whole red chillies, turmeric, garam masala, cinnamon,star anis, bay leaves, cloves, mustard oil, ghee and whole pods of garlic and salt.

The garlic is more important to this recipe. So here I add full 4 whole garlic.

Pour all mustard oil in an earthen pot apply all over inside the pot so that all pores will closed . Add each and every ingredients along with chicken inside this earthen pot. Make a dough and seal the edges of the pot with it's lid.

Then, put over simmering heat, and cook for a minimum of 1 hour for chicken and 1 hour 30 minutes for mutton.

Every 10 minutes, shake the pot gently to ensure the meat cooks evenly. After taking off the heat, leave the pan alone to cool off for at least 10 minutes before attempting to break the seal.

Champaran Chicken is ready to serve.

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

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Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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