Rice – the Indian Way
long grain rice (or Basmati Rice)
1 tbs oil
pt boiling water
1 stick cinnamon
the rice thoroughly in cold water. Then
soak in clean cold water for 30 minutes. In
a medium sized pot heat the oil with the cinnamon.
Add the boiling water and salt. Then
drain all the water from the rice and add it to the boiling water.
Cook on high heat until very little water is left.
Cover the pan and turn down the heat completely.
The rice will simmer and become tender.
Sprinkle with fried onions before serving.
lb chicken – cut into small pieces
tbs fried onions or 2 medium onions
½ tsp ginger
cup natural yoghurt
1 tsp salt
tsp chilli power
tsp whole jeera}
peppercorns } grind
3 big cardamom
1 tsp kewra essence
5 tbs oil or ghee
and drain chicken. (Slice onions
very finely. Heat oil and fry
onions till golden brown. Remove
from oil and grind to a smooth paste). Put
cinnamon and cardamoms into oil. Add
the chicken and fry on medium heat till it starts getting brown. Add the yoghurt and fry till the water has evaporated.
Add salt, garlic, ginger and jeera and pepper powder.
Keep adding water from time to time to keep curry moist.
Add fried onion paste and braise, add red chilli powder and cook on very
low heat. Now add 2 teacups of
water and cook till chicken is tender. Lastly
add kewra essence and saffron. Let
it simmer for 5 minutes. Garnish
with coriander leaves. Serve with
cup gram flour 1 medium sized
onion – grated or chopped
tsp coarsely crushed cumin 2 tsp coarsely
crushed coriander seeds
medium potato – grated coarsely
3 green chillies – ground
1 bunch chopped coriander
tbs chopped spring onion
¾ tsp Eno fruit salt
for deep frying
dry ingredients in a large bowl. Add
the rest to it and mix with sufficient water until it is the consistency of a
thick pancake batter. Heat ½
bottle of oil in a deep pan to medium to hot.
Take a dessert spoonful of batter and lower gently into the oil.
Do not overcrowd the pan. Turn
over when bhajias are golden brown and cook the other side.
Remove and drain over a paper towel.
Serve whilst hot with chutneys.
lb mince (lamb or chicken)
medium onions chopped very fine
tsp pounded green chillies (approx 4 chillies)
¼ tsp ginger
tsp garam masala
½ tsp crushed cumin
small bunch coriander leaves washed and chopped
tbs spring onions – chopped
crushed black pepper
pinch of tumeric
and drain mince. Transfer to a
shallow frying pan and braise till water evaporates.
Add salt, ginger, garlic, green chillies, pepper and tumeric.
Stir for a few seconds and add onions and braise just till moisture is
evaporated. Remove from heat and
allow to cool. Add the greens (well
washed and drained dry). Add garam masala. Now
start filling the pastry with approx 1 tsp of the mixture for cocktail size