Recipe for gut healthy bone broth made with chicken bones / carcass. Bone broth made using an instant pot. Easy 15 ingredient Indian style bone broth recipe.
Bone broth is my new favorite thing to make at home. I learnt to make this super healthy, nutritious bone broth recently when I tried whole30. I make this bone broth these days with Indian spices to keep it local and to suit my taste. I also find it more flavourful when made this way.
Bone broth is a healing food. It’s rich in minerals and amino acids. The collagen that gets released when the bones are cooked are really good for health, specifically bone and joint health. Just drink it in a cup, add it to soups, add it to pulao, the possibilities are endless. It’s very nourishing to the body and good for digestion too.
I make the bone broth in an instant pot as it is effortless. There is no skimming required, it’s totally a five minute job for the person making it while the instant pot does its magic of extracting all things good from the bones over hours.
Some recipes call for roasting the bones before making the broth for extra flavour. For this recipe, I do not roast the bones. I cook it in the instant pot till the bones break easily. A good broth should also thicken into a thick jelly when cooled in a refrigerator. It becomes a liquid again on heating. The jelly indicates that all the collagen, gelatin and the minerals have penetrated into the broth.
I cook the broth for two hours in the instant pot on high pressure mode. After cooking, I wait for the pressure to release and strain the broth. Discard the solids and the bones.
Once cooled, I refrigerate and use it when required. The fat will accumulate on top once cooled. You can collect the chicken fat and use it for making omelettes, stir-fry etc.. The broth freezes well too. I make the broth twice a week and there is always a stash in the refrigerator.
These days chicken bones / carcass can be bought online from meat delivery shops / online butchers here in Bangalore. You can also save the carcass when deboning a whole chicken and use it for making broth. Chicken feet have the highest amount of collagen and if you can buy chicken feet, use that too for making your bone broth.
Here are the things you can buy online for making this recipe Instant Pot Electric Pressure Cooker https://amzn.to/3QfwKUc Organic Raw Apple Cider Vinegar https://amzn.to/3H3DIpN Muslin Unbleached Cloth https://amzn.to/3I76AhW
Here is the video of how to make Chicken Bone Broth
1 kg chicken bones / chicken carcass 1 medium sized onion 1 pod garlic 2 carrots 2 inch fresh turmeric (optional) 3 sprigs curry leaves 2 inch piece ginger 1 bay leaf 1 teaspoon black peppercorn 4 cloves 1 star anise 1 teaspoon cumin 1 teaspoon salt 1 tablespoon apple cider vinegar 2 litres water
Add all the bones / chicken carcass to an instant pot. Add in the vegetables. Add in the spices. Add in the salt and the apple cider vinegar. Add in the water. Do not fill the instant pot higher than the maximum fill line. Cover the instant pot with its lid. Turn the steam release valve to the sealing position. Set the timer in the instant pot for two hours on high pressure (Use the manual function). After the instant pot cooking time is over, wait for the pressure to release naturally. Open the cooker and let the broth slightly cool. Remove the bones and the solids using a slotted spoon. Strain the remaining broth. Let it cool completely. Once cooled, refrigerate it. The fat will accumulate on top of the container once cooled. You can collect the chicken fat and use it for making omelettes, stir-fry etc.. The broth freezes well too. Use the broth within 3-4 days when refrigerated. Heat the broth and use it.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 2h
1 kg chicken bones / chicken carcass 1 medium sized onion 1 pod garlic 2 carrots 2 inch fresh turmeric (optional) 3 sprigs curry leaves 2 inch piece ginger 1 bay leaf 1 teaspoon black peppercorn 4 cloves 1 star anise 1 teaspoon cumin 1 teaspoon salt 1 tablespoon apple cider vinegar 2 litres water
Add all the bones / chicken carcass to an instant pot. Add in the vegetables. Add in the spices. Add in the salt and the apple cider vinegar. Add in the water. Do not fill the instant pot higher than the maximum fill line. Cover the instant pot with its lid. Turn the steam release valve to the sealing position. Set the timer in the instant pot for two hours on high pressure (Use the manual function). After the instant pot cooking time is over, wait for the pressure to release naturally. Open the cooker and let the broth slightly cool. Remove the bones and the solids using a slotted spoon. Strain the remaining broth. Let it cool completely. Once cooled, refrigerate it. The fat will accumulate on top of the container once cooled. You can collect the chicken fat and use it for making omelettes, stir-fry etc.. The broth freezes well too. Use the broth within 3-4 days when refrigerated. Heat the broth and use it.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 2h
Find it online : https://www.kannammacooks.com/chicken-bone-broth/
Recipe for restaurant style chana masala made with home made chana masala spice powder from scratch. Recipe with video.
This is an easy and delicious recipe that works perfectly for a weeknight dinner or for feeding a crowd at a party. The recipe can be easily doubled or tripled.
I make the spice masala powder in advance and store it in the freezer. The masala powder stays fresh for months if stored in the freezer. I make a big batch of the powder and store it so I always have a stash ready to go whenever I need it.
The ingredients that we do not use in a typical South Indian kitchen are black cardamom, amchur powder and kasuri methi. Amchur powder is dry mango powder. Kasuri Methi is nothing but dried fenugreek leaves powder. These ingredients give the North Indian style chana masala a unique taste and is very much required for making this recipe. Kashmiri red chilli powder gives this dish a bright dark red colour. A heavy duty mixie / blender is preferred for grinding the spice powder and the Indian style mixie works best. A coffee grinder can also be used.
Here are some things you can buy online for making this recipe Heavy Duty Indian Mixie https://amzn.to/3GptNKD Tri Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx Black Cardamom https://amzn.to/3s6imUp Amchur Powder / Dry Mango Powder https://amzn.to/3h1vB26 Kasuri Methi https://amzn.to/3JJfP8x Kashmiri Red Chilli Powder / Lal Mirch Powder https://amzn.to/3GDQAT9
Here is the video of how to make Restaurant Style Chana Masala
Ingredients for making Chana Masala Powder
1 small piece cinnamon 2 cardamom 1 black cardamom 4 cloves 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon black pepper 1/2 teaspoon kasuri methi 2 teaspoon Kashmiri red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon amchur powder
Other Ingredients
3 tablespoon peanut oil 1 bay leaf 1.5 cup onions, finely chopped 2 green chillies, slit 2 teaspoon ginger garlic paste 2 tablespoon coriander leaves, chopped 1 teaspoon salt 1/2 teaspoon sugar 5 tomatoes, ground to a puree 500 ml water 1 cup dry chickpea
For making the spice powder
Dry roast cinnamon, black cardamom, cloves, coriander seeds, cumin seeds, fennel seeds and black pepper on a low flame till the spices are fragrant. Switch off the flame and add in the kasuri methi, red chilli powder, turmeric powder and amchur powder. Saute for a few seconds on the residual heat from the pan. Set aside this mixture to cool.
Once the mixture is cool, grind to a fine powder. Set aside. This powder can be stored in the freezer for months and will stay fresh. The spice powder recipe can be easily doubled or tripled accordingly.
For making chana masala
Soak the dry chickpeas in water overnight. Drain the water once the chickpeas are well soaked. Set aside.
Heat oil in a pressure cooker. I have used a 5 liter pressure cooker for making this recipe today. Add in a bay leaf. Add in finely chopped onions and saute till the onions are light brown in colour.
Add in the green chillies, ginger garlic paste and coriander leaves. Saute for a couple of minutes. Add in the prepared spice powder. Add all of it. Add in the salt. Add in a little sugar to balance the flavours. Saute for a few seconds.
Grind 5 tomatoes in a mixie to a puree. Add the puree to the pan. Make sure to use ripe tomatoes as ripe tomatoes always taste better in chana masala gravy. Mix well to combine. Add in about 500 ml water.
Add in the soaked and drained chickpea. Mix well. Cover the pressure cooker and add the whistle on. Wait for the first whistle. After the first whistle, reduce the flame of the stove to low / sim and let the chana masala cook for 30 minutes. Ignore the number of whistles. After 30 minutes, remove the cooker from heat and wait for the pressure to settle naturally.
Open the cooker and mix well. Restaurant style chana masala is ready. Serve with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
