Ingredients:
Chicken hotdog-300gm
Cooking Oil – 50ml
Onion – 2nos chopped
Tomato -1nos chopped
Ginger garlic paste-2tsp
Green chilli-5nos squir cutting
Red chili powder-2tsp
Coriander powder-2tsp
Turmeric powder 1/2tsp
Garam masala-2tsp
Water-6 cup
Coriander leaves garnish
Salt to taste
Steps:
- Cut the chicken hotdog into pieces.
- Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Press the Sauté́ Button in the front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add the cooking oil to the inner cooking pot and wait for few secs. Add onions, tomatoes one by one and saute for 2 minutes
- Now add Green chili, Ginger garlic paste, red chili powder, garam masala, coriander powder, and saute well for 5 minutes. Add the chicken and mix well until it blends with the masala.
- Then add 2 cups of water and salt to taste. Mix well. Press cancel to stop saute.
- Place the closing lid over the top, Turn and place the Pointer in the ‘CLOSE’ Position. Ensure the lid is firmly closed and the Pressure release button should be in ‘DOWN’ Position.
- Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Quick with 6 min timer. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 6 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the Steps
- Now TWIST and Open the cooker. Switch to Keep warm or Off mode.
- Enjoy hotdog masala with Naan.