Karahi Chicken

Recipe:

500 chicken, cut into small pieces

Marinate the chicken for at least an hour, up to overnight in 1 tsp ginger garlic paste, 1 tsp red chilli powder, quarter tsp turmeric powder, 2 tbsp yoghurt, 2 tsp lemon juice

You will also need:

1 tsp coriander seeds, roasted then grinded into a powder
1 tsp cumin seeds
3 whole pepper
2 cloves
2 pieces cinnamon sticks
2 cardamom pods
quarter cup oil plus 2 tbsp butter
1 onions, chopped finely
3-4 medium tomatoes, chopped finely
1 chopped capsicum
1 tsp fenugeek/methi leaves
2-3 green chillis, slit
1 tsp red chilli powder
1 tsp ginger paste
half tsp garlic paste
half tsp cumin powder
half tsp garam masala
salt to taste
julienned ginger for garnishing
coriander leaves, chopped

Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chilli. Cook until the tomatoes reduce in amount and thicken up, releasing the oil. Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns colour, then reduce the heat to low, add the cumin powder, chilli powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes. Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chilli plus a bit of the coriander leaves (if you're not using capsicum, just add the salt and green chilli n coriander leaves at this point). Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done. Leave it to rest for about 20minutes covered before serving so that the flavours get properly infused into the chicken. Garnish with ginger and more coriander.

Malai Tikka Gravy

Here is the recipe:

Ingredients for marination:
1 kg chicken, without skin, cut into 10-12 pcs. Then slit the pieces for perfect marination
3 tbsp full thick yoghurt
3 tbsp fresh cream
1 tbsp fresh ginger garlic paste
2 tbsp Tandoori Masala
1 tsp red chilli powder
1 tsp paprika
1/2 tsp fenugreek leaves
1 tsp garam masala
1 tsp finely crushed cumin
1 tsp finely crushed coriander
salt to taste
1/2 tsp meat tenderiser (skip this if you are marinating overnight)
2 tbsp lemon juice
2 tbsp melted butter or ghee

Mix together all the ingredients including the chicken .Cover and keep it in fridge for 2 hours if you're using tenderiser, or preferably overnight if without tenderiser.

For the sauce:
4 tbsp butter + 1/4 cup oil (I later drained the excess oil)
1 tsp ginger garlic
300 gm tomatoes, finely chopped
Salt to taste
2 green chilli, sliced
1/2 cup fresh cream

Method:

Pre-heat oven at 200C and grill the chicken. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 8-10 min per side or until slightly charred.

In a large pan, on medium heat, melt the butter then add the oil.

Add the ginger & garlic,1 green chili and fry for a few seconds.

Add in the chopped tomatoes and cook until all the water from the tomatoes dries up.
Add the grilled chicken, the remaining marinade and drippings, salt and green chilli.

Keep on low heat, covered & cook for 10 mins.

Add the cream and cook for another 2-3 min.

Serve hot!

Chicken Broast

Ingredients:

Chicken 1 (with skin, cut into 8-10 pieces)
Lemon juice 2 tbsp
Salt 2 tsp

Egg 1
Milk 2 tbsp

Paprika 1 tsp and/or chilli powder half tsp
Chinese salt 1 tsp or chicken stock powder or chicken stock cube
Mustard powder ½ tsp
Plain flour 1cup

Method:
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder. Then coat chicken in flour mixture (If you want a crispier coating, coat in the flour a second time) and deep fry for 20 minutes on low to medium flame. (Tips: Make sure the oil is very hot when you put the chicken in, then lower it for the rest of the cooking. Don't meddle with the pieces whilst they are frying...and don't overlap pieces, make sure there is ample room in the pan. Make sure the oil covers the pieces of chicken)
4. Serve with fries!

Chicken 65

 RECIPE:

Ingredients 1
half kg boneless chicken breast (cut into small cubes)
1 tsp salt
2 tsps corn flour
½ tsp black pepper powder
1 tbsp ginger & garlic paste
1 whole egg
cooking oil for deep frying

Ingredients 2:
3-4 tbsps cooking oil
½ tsp cumin seeds
1 tsp finely grated fresh ginger
2 garlic cloves finely chopped
8 - 10 Green chillies slit into halves lengthwise (adjust)
10 - 12 curry leaves
½ tsp black pepper powder (adjust)
½ tsp cumin powder
2 tsps chilli powder (adjust)
3 tbsps chilli garlic sauce (I used the store brought one)
2 tbsps freshly chopped mint
3 - 4 tbsps freshly chopped coriander leaves
1 tsp garam masala
few tbsps of water (about 3-4 tbsps)
few drops of red food color (optional, but if you want that restaurant style look use it. I used the  foster clarks liquid red food color. You can also use the powdered form available in indian grocery stores but mix a pinch in little water and add it to the dish)
¼ cup of thick yoghurt (whip it and set aside)
Salt to taste
Sliced onions for garnish (optional)

Method:

In a bowl mix together chicken, salt, ginger - garlic paste, black pepper powder, corn flour, and egg. Set aside

Heat oil for deep frying in a wide and deep bottomed vessel. Lower the flame, and drop in the chicken pieces slowly into oil. (Do not over crowd the pan. If the vessel is small, fry them in batches). Increase the flame to high and fry for not more than 4-5 minutes. Do not fry more than that because it turns the chicken hard. Remove the fried chicken and set aside.

Take another wide vessel or a wok, add oil. When hot, on medium flame add cumin seeds and let them splutter. Throw in chopped ginger, garlic, green chillies, curry leaves and fry for 1 minute. By this time you will start feeling the flavours that come out from garlic and ginger. Add black pepper powder, cumin powder, chilli powder, and salt to taste. Then add chilli garlic paste, chopped mint, chopped coriander leaves, garam masala and fry for about 1-2 minutes on medium flame.

Add little water (a few tbsps) and cook for a minute on medium flame. Add red food color, mix well and throw in the fried chicken pieces. Toss them well so that spices coat nicely. Add yoghurt and mix well to coat the chicken. Increase the flame to high and cook till the yoghurt is absorbed fully and the chicken starts looking shiny. Adjust salt and chilli powder. Turn off the flame

Garnish with sliced onions and serve hot.

Gulab Jamun

 First prepare the Sheera/Syrup

2 cups sugar
2 cup water
tiny pinch of orange colour or some strands of saffron
quater tsp powdered cardamon

Heat all the ingredients together until the sugar dissolves, then give it a boil on low heat for about 3-5 minutes so it thickens slightly. Let it cool. This will make a bit extra sheera, you can store any excess in the fridge for your next batch of gulab jamuns. It keeps well.

For the Gulab Jamuns, you will need:

1 cup good quality powdered milk

1 egg, beaten lightly
1 tsp semolina/sooji
2 Tbsp white/plain/allpurpose flour
1 level tsp baking powder
Oil as needed

Method:
Combine the milk powder, baking powder, semolina and flour together.

Add in the egg, then mix it gently to make a soft dough. Now make small balls out of the dough. This should make about 16 balls. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too hard, add a few drops of milk and knead it in until you can form smooth balls. Make sure you fry the balls immediately so that they don't dry out.

Heat oil on medium, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently. Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside. So keep the oil really low whilst they fry, gently stirring the oil AROUND them so they turn around and get evenly coloured. When they have doubled in size and are evenly browned all over, remove with a slotted spoon and put them directly into the sheera/syrup. Remember, the sheera should not be boiling hot, it should be kept on very low heat so that it's slightly warm. They will expand a bit more as they soak up the syrup.

TIP: If you want the fried gulab jamuns softer, boil them in the sheera on very low heat for about 5 minutes whilst covered (put on dum). Then switch off and serve.

Garnish with chopped nuts and serve warm! :)

Zarda

Zarda (sweet rice) is one of the traditional indian dish .

Recipe:

1 cup basmati rice

three-quarter cup sugar

2 tbsp pure ghee

pinch of cardamom powder

4 tbsp peeled and flaked almonds

 4-5 slices of tinned pineapple

half tsp yellow food colouring

2-3 tbspn of khoya or dried milk powder ( i used milk powder)

 Soak the rice for about 20-25 minutes.

Bring a pan of water to the boil and add colour and cardamom powder to the water. Then add the drained rice and boil on medium heat until the rice is about 90% done. Drain and set aside.

Now take a small pan and heat the pure ghee, add thefinely chopped pineapple and let them swell up, then turn the heat off.

 First put half the rice, then sprinkle half the sugar and half the almond flakes, again add the remaining rice, followed by sugar and almond flakes. Then drizzle the melted pure ghee with the cashewnuts  and sprinkle milk powder on top .

Turn the heat on high and stand over the pan. The sugar will start melting right away. Using your fingers or a fork, gently toss the rice with the rest of the ingredients so that it is all well mixed together.

Cover the pan with a cloth followed by the lid and put it on very low heat for about 15 minutes so that the rice gets steamed nicely. Uncover, toss with a fork and serve warm!! :)

PS: The sugar that melts over the rice helps make sure your rice maintains it's beautiful appearance, so it won't get mashed if you are careful in making this dish. Enjoy!

Farfalle with Arrabiata Sauce

This is one of the simplest, freshest and lightest pasta dishes. Easy to make and incredibly tasty too!

Arrabiata is Italian for 'angry'. The reason this yummy pasta sauce is called this is because of it's spicy/hot nature. It's normally served on Penne pasta, but I decided to do it with the pretty Farfalle/Bowtie pasta.  Here is the recipe

4-5 fresh tomatoes, chopped
2 tbsp olive oil
1/2 tsp oregano
1 tbsp tomato paste
2 tbsp tomato sauce
1 tsp sugar
salt to taste
4 red or green chillis (less or more according to your taste)
juice of half a lemon or 1 tsp vinegar
coriander leaves, chopped
pinch of freshly cracked black pepper
1 onion chopped
1/2 tsp garlic paste
 

Heat the oil and add the garlic. When it releases it's wonderful aroma, add the onions and saute them until translucent. Then add the tomato paste followed by the chopped tomatoes, salt and sugar.

Simmer on low until the tomatoes are nicely cooked, then add the tomato sauce and the lemon juice. Add a bit of water and let it simmer for a few more minutes. Adjust salt and sprinkle the pepper and oregano.

Now switch off and pour this sauce into a processor or blender. Blend until smooth and then set aside.

Boil your pasta as directed on the package. Drain and then add the sauce over it and mix together. Serve on a plate and garnish with chopped coriander, chopped chilli if you want it extra spicy and some grated cheese (optional)

Enjoy! :)

Penne Pasta with meat Sauce

Recipe

1/2 pound penne pasta
Salt
2 Tbsp olive oil or any other cooking oil
1 large onion, chopped finely
2 cloves garlic, chopped or 1 tsp garlic paste
1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory) or any italian spice available
Dash of red pepper flakes
Salt and freshly ground black pepper
1 pound (half kg) ground chicken

 4-5 fresh tomatos blended slightly plus 2 tsp tomato paste
1 teaspoon sugar
1 Tbsp chopped fresh coriander

Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate (but still a little firm). Drain then toast it very well lil oil so that it doesnt stick to each other.

Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.

Heat a large frying pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground chicken and add them to the pan, keep on stirring. once the chicken is done add it to the pan with the seasoned onions. Add tomato sauce.  Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.

Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped coriander. Serve immediately. Serves 4.

Afghani Pulao

Ingredients

Chicken 1 kg without skin, cut into 8-10 pieces
Rice 3 cups
Oil ½ cup
Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1, grated or julienned
raisins (half a handful)...soak them for a while n then fry with carrots in a little butter
Salt to taste
All spice 3 tbsp (cumin, cloves, black pepper, cardamon, n cinnamon) grinded
White vinegar 2 tbsp (to boil with rice)

Method
Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger/garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and vinegar and boil until the rice is ¾ done.
Drain the rice.
Now grind the all spice roughly-

Arrange the boiled rice in the pan, pour the chicken over the rice, sprinkle with grinded all spice now add another layer of rice, sprinkle with all spice. Cover and put on low flame for a few minutes
When the pilau is ready garnish with the fried carrots n raisins. Enjoy!

n have this pulao with dahi n special chutney

Red chili n garlic spicy chutney

 whole red chillies(round)20
safiad zeera...1 table spoon... 

 lil water
3 table spoons vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutney mix them together  have with  it pulau.

Shish Tawook with tomato gravy, Safforn Rice

Shish Tawook (skewered cubes of tender boneless chicken breast) with a thick tomato gravy, cubed potatoes and saffron-scented long-grain basmati rice.

750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yoghurt
... 1 lemon
1 tsp salt
1 tsp chilli powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp gg
1 tsp tandoori masala
1 tbsp chilli flakes
oil
3 capsicum
3 onions

Marinate the chicken overnight or at least 4 hours if possible.

Thread the cubes on skewers alternating with capsicum/onion cubes.

Brush the skewers with a bit of oil and let them sit for a while.

Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.

Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.

Serve with rice/fries/naan

Recipe for the tomato gravy:
 



Tomato gravy

 3 tomatoes
half bunch coriander
half tsp garlic
1 tsp cumin
pepper, cardamom, cinnamon
2 tbsp oil
3 green chillis
half cup yoghurt
remainin pieces of capsicum n onions from the skewering (if any)
1 tbsp fried onions
1 tbsp tomato paste
salt

Blend tomatoes with coriander, fried onions, yoghurt, chillis and remainin pieces of capsicum n onions.

Heat the oil, add whole pepper, cloves, cardamom, cinnamon and a tsp of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp of tomato paste, let it cook for a few more mins and adjust salt/chilli. Serve with a garnish of fried onions n coriander.

Saffron Rice

saffron rice
 Soak a few strands of saffron plus a drop of yellow food colour in some milk and set aside. (about 4 tbsp of milk)

Soak the rice for half an hour first. Then add it to boiling salted water with 1 tbsp of oil and juice of half a lemon....boil until it is almost done (about three-quarter done). Drain, then put the rice back into your pot. Drizzle with saffron/yellow colour milk. Also drizzle 2 tbsp of oil on the rice. Cover and seal tight then let it steam on very low heat for 10-15 mins. Just before serving, add a dollop of butter to the very hot rice, toss together and serve. :)

Mexican Rice with Stir-fried Chicken Medley & Kidney Bean Sauce

Chicken Medley

3/4 kg boneless chicken breast, cut into cubes and boiled with salt and 1 tsp garlic paste...then drained. (Reserve stock for rice and reserve 4-5 chicken cubes for the kidney bean sauce)
1 tbsp spring onions, cut finely
1 small onion, grated or finely chopped
5 medium sized capsicum, cut into thick strips
3 medium sized potatoes, cut into thick strips
3 medium sized carrots, split lengthwise in half and then cut into thick pieces
1/4 cup cabbage, cut into thick strips
2 grated tomatoes
1 tbsp tomato paste
2 green chillis cut into small pieces
soya sauce, white vinegar, salt, chilli powder according to taste
Chilli sauce (optional)

Method
Heat the oil, add the onions and fry for half a minute, add all the ingredients except the chicken, soya sauce and vinegar. (If you prefer your carrots not too crunchy, then start with the carrots, cook them for a few minutes then add all the other ingredients). Cover and cook, stirring occasionally with 2 slotted or flat spoons to avoid mashing the vegetables. When potatoes are almost done, add the chicken and the soya sauce plus vinegar. Cook till just done.

Rice:

2 cups rice
1 small capsicum, cut into small pieces
1 small carrot, cut into small pieces
2 tbsp sweet corn
5 french beans cut into small pieces
1 tbsp spring onions, cut finely
1 small onion, grated or cut finely
2 tbsp vinegar
1 tbsp light soya sauce
2 and a half cups Chicken Stock to cook the rice
Salt to taste
2 tbsp oil

Method
Heat the oil, add all the onions. Stir fry until soft then add all the vegetables, salt and the stock (more water can be added if needed). When the stock/water boils, add the rice and cook on medium heat. When almost done, add the vinegar and soya sauce and then put on dum or in the oven for about 10mins, tightly sealed.

Kidney Bean Sauce:

1 cup dry red kidney beans, washed thrice and soaked overnight.
1 tbsp oil
1 tbsp spring onions
1 small onion, chopped
1 grated tomato
a splash of vinegar and some soya sauce
salt to taste
1 chopped green chilli
4-5 pieces of chicken reserved from earlier, shredded

Method
Pressure cook the kidney beans with 1 tsp salt and their own water (what you soaked them in) for 15minutes.
Heat oil, add onions and fry for a bit, add the tomato followed by the kidney beans and its stock. Then add all the other ingredients and boil for 10minutes. Adjust to taste and your meal is done!! :)

Chicken Manchurian with Egg-Fried Rice

 Manchurian Recipe: (Serves 2)

 250gm boneless chicken breast, cut into small cubes

Marinate the chicken in:

1 tbsp cornflour
half an egg (beaten) TIP: reserve the other half for the egg-fried rice
half tsp salt
half tsp black pepper powder
pinch of red chilli powder or flakes (optional)
pinch of sugar
1 tsp soya sauce
half tsp ginger/garlic paste

Set this aside for about half an hour. Then fry until golden, do NOT over fry otherwise the chicken will turn hard. Remove and set aside.

Now make the sauce. You will need:

1 tbsp chopped spring onions
2 tbsp oil
1 tbsp ketchup
1 tsp tomato paste
half tsp ginger
half tsp garlic
salt to taste
1 tsp sugar
half cup water or chicken stock
1 tsp cornflour mixed with water to form a light paste
1 whole red chilli, slit
1 green chilli, chopped
half tsp black pepper
splash of soya sauce
some spring onion for garnishing

Heat the oil, add the whole red chilli, ginger and garlic pastes followed by the spring onions and chopped green chilli. Fry for a minute then add the tomato paste, ketchup, sugar and salt/pepper. Cook for 3-4 minutes, then add the water/stock. Let it come to a simmer, lower the heat and add the cornflour paste. The sauce will instantly start to thicken. Once it is of a good thick consistency, add the fried chicken and a splash of soya sauce. Stir together and adjust salt, simmer for 3 more minutes on low heat, then turn off the heat and serve over fried rice, garnish with some chopped spring onions.

Egg-Fried Rice
 

 2 cups cooked rice (boiled with salt and a tsp of oil, then drained and cooled completely)
3 tbsp oil
pinch of salt and pepper
1 and half egg (leftover half is from the manchurian sauce)
1 tbsp spring onion, chopped
1 small green chilli chopped (otional)
1 small green capsicum, chopped
1 small carrot, grated
quarter tsp garlic paste
splash of soya sauce

Beat the egg and add a small drop of yellow colour to it. (colour is optional)

Heat the oil, add the garlic and spring onions, fry for a minute, then add the egg, salt and pepper and scramble it. Now add the capsicum and carrot, stir fry for a few minutes then add the cooked rice. Stir fry for a minute, splash some soya sauce on it, then put the heat on very low and cover the pan. Let it steam for about 5 minutes and serve!

Masoor Daal Khichdi

A delicious fragrant rice cooked with masoor daal (split red lentils), and a delicious home-made mango chilli pickle. The perfect warm and hearty meal for those gloomy cold and rainy days! :)

(Serves 3-4)

 For the Khichdi:

1 cup rice
half cup masoor daal
1 tsp cumin seeds
few whole black pepper
2 cardamoms
1 cinnamon stick
quarter tsp turmeric powder
 1/2 tsp of ginger -garlic paste
1 tsp salt
2 cups water

Rinse out and then soak the rice and lentils together for about half an hour. Drain.

Heat 2 tbsp oil in a pot. Add the cumin seeds, black pepper, cardamom pods, cinnamon stick and a ginger- garlic paste, let these fry for a few seconds, then add the turmeric powder, water and salt. Bring to a simmer then add the rice and lentils. Cook on medium heat, stirring a few times. Once the moisture has started to dry, reduce the heat to very low, cover the pot tightly and steam for about 15 minutes . When done, open the lid and fluff the rice up gently, then serve.

Perfect Jeera Rice

serve 4 people

...
2 cups long grain rice (soaked for 20 minutes)
1 tbsp oil
 1 tsp cumin seeds

3 cups water (I normally add 1 and a half cups water for every cup of rice, but feel free to adjust according to the rice type you are used to)
1 and a half tsp salt (or to taste)

1/2tspn of vinegar
 

Heat the oil in a pan, then quickly add cumin seeds . The minute they splutter, add the water and saltwith vinegar. You have to be quick so as not to allow the spices to burn. Bring the water to a boil, then drain the soaked rice and add it in. Cook on medium heat giving an occasional stir, until the water diminishes, then lower the heat to very low and seal the pot completely tight. Let the rice continue to steam (on dum) for about 10-15 minutes. Serve! :)

Vegetable Pulao by Nazia

This is one of the best and most easy vegetable pulao recipe by one of the good frn Nazia, being a teacher she not only take care of her family but she is one of the best cook here is her most fav.recipe

 You will need (for 3-4 people)

300gm rice (1 and a half cups), washed 2-3 times then soaked for half an hour.
...
On a small saucer, keep these spices ready:
1 level tbsp whole jeera/cumin
1/2 tsp whole pepper
2 sticks of cinammon
2 cloves
2 cardamom

Also, you will need
2 onions, chopped
2 potatoes, peeled and cut into 4 pieces each
1/2 tsp turmeric powder
1/2 tsp cumin/coriander powder
1/2 tsp freshly ground roasted cumin powder
2 tbsp butter
4 tbsp oil
1/2 tsp garlic paste
a bit of chopped coriander
half cup peas (half boiled)
2 carrots, diced (half boiled)
2 tbsp chopped capsicum (optional)
3 tbsp sweet corn
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)

Ok, now we're all set to start cooking!

Take a pan and put it on your stove. Remember that the rice will double after cooking, plus the veggies and potatoes that will go in there, you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamon, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are transluscent, stirring with a wooden spoon. Then add the potatoes followed by the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste, carrots, peas and sweet corn, followed by a bit of chopped coriander.

The aroma should by now be brilliant. Stir together for a few minutes, then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

Once the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve! :)

Tomato Pulao with bbq'd chicken

You will need (for 3-4 people)

 Pulau:

300gm rice (1 and a half cups), washed 2-3 times then soaked for half an hour.

On a small saucer, keep these spices ready:
1 level tbsp whole jeera/cumin
1/2 tsp whole pepper
2 sticks of cinammon
2 cloves
2 cardamom

Also, you will need
2 onions, chopped
1/2 tsp turmeric powder
1/2 tsp cumin/coriander powder
1/2 tsp freshly ground roasted cumin powder
2 tbsp butter
4 tbsp oil
1/2 tsp garlic paste
a bit of chopped coriander
2 tomatoes, chopped with the peel on
2 tomatoes, peeled and liquidised
1 tbsp yoghurt
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)

Ok, now we're all set to start cooking!

Take a pan and put it on your stove. Remember that the rice will double after cooking, you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamon, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are transluscent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and chopped tomato. Fry together for a couple of minutes, then add in the liquidised tomatoes and the yoghurt. Cook until the mixture thickens then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

Once the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice! :)

For the bbq'd chicken, here is the recipe:

500g boneless chicken breast, cut into even sized cubes
1 level tsp chilli powder
half tbsp ginger paste
half tbsp garlic paste
1 tsp tandoori masala
half tsp turmeric powder
half a lemon's juice
1 tbsp oil
2 tbsp yoghurt
pinch of red or orange colouring (optional)
salt to taste (about 1 tsp)

Marinate the chicken cubes in the above ingredients preferably overnight or for at least 4 hours. Skewer them and grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15minutes. Make sure you turn the skewers several times during the grilling. Serve hot!!

Enjoy! :)

White Chicken Qorma served with White Boiled Rice & Naan

2 boneless chicken breasts, cubed (about 250-300gm)
half tsp whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
half tsp garlic paste
1 tsp ginger paste
half cup sour cream or yoghurt (I prefer sour cream)
half cup coconut milk
2 tbsp oil
1 green chilli
quarter cup coriander leaves, chopped
1 tsp flour/cornflour
salt to taste
juice of half lemon
almonds for garnishing (optional)

Marinate the chicken in the following spices and set aside for a few hours, preferably overnight:
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli flakes
half tsp cumin powder
quarter tsp garlic paste
1 tbsp oil

NOTE: Do not add any red chilli powder to this dish as it will change the colour of the curry. For extra spice, use red chilli flakes, green chillis or pepper powder.

Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 mins until chicken turns white, then slowly add the sour cream/yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins, giving a stir every now and then. Check the gravy, if you feel you prefer it with a bit extra gravy, then add as much water as you need, and then mix the 1 tsp of flour/cornflour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chilli. Continue to simmer for another 10-15 mins. Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice. If you notice, the salt is added right at the end, this helps keep the chicken very moist, flavourful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery.

Give the chicken about 5 minutes to let the flavours infuse before serving, you can garnish with some almonds if you like. Serve with rice and naan! :)

Chicken Shahjahani with Briyani Rice

An absolutely fantastic meal!


RECIPE:

... Boil 1 chicken (8 pieces) in 1tbsp tandoori masala, 6 tbsp yogurt, salt, 1 tsp chili powder and 1 tsp garlic paste. Shred chicken in big chunks.

In a blender, blend 2 tomatoes, 2 tbsp fried onions and small bunch of coriander (chilli too if you like).

In a little oil put some whole spices such as cinnamon, pepper corn, cardamom, cloves, 1 split green chili and 1 tsp cumin. Then put in the mixture of blended tomatoes. Cook on slow heat and after a while put in a tbsp of tomato puree. Let it cook (till it bubbles). Now put in the leftover watery mixture from the boiled chicken. Once all the mixture is cooked add the chicken chunks. Sprinkle some garam masala powder, coriander leaves and juice of half lemon.

Fry some cubed potatoes (small size) and boil two eggs, then slice the eggs.

Serve with boiled coloured rice (biryani style) to make it look more festive.

Khichdi with coconut alu sambhar

A lovely soft dish that is easy on the stomach and perfect for rainy days.

Recipe:

1 cup split moong daal, soaked for ONLY 10 minutes (I prefer with peels)
half cup rice, soaked for 15-20 minutes
1 and half tsp salt (or to taste)
pinch of garlic paste (less than quarter tsp)
2 tbsp oil

Drain the soaked rice and daal, then mix everything including the salt, garlic and oil in a pan, then add 4 cups of water to it. Keep the heat on very low and cover the pot. Let it come slowly to a boil and leave it to simmer until most of the water has evaporated and the mixture has softened and thickened. Avoid stirring too much coz otherwise the mixture will stick to the bottom of the pan. If you have to stir, do so with a light hand and don't let your spoon touch the bottom of the pan. You can add warm water if you feel the grains are still too hard.

Once everything is soft, use a potato masher and mash everything to form a grainy paste. Adjust salt to your taste and your khichri is ready to be served. You can serve this with a curry or spinach, but we love it served hot with coconut and potato sambhar...recipe posted below. Yummy!
 but it also goes well with rotis and chutney.

Recipe:

Grated fresh coconut, about 2 cups
2-3 green chillis, or to taste
quarter tsp garlic paste
pinch of turmeric
salt to taste
2 fresh tomatoes
1 tbsp coriander, chopped
4-5 potatoes, peeled and cubed
oil as required

Fry the potato cubes and set aside.

Blend the coconut with tomatoes, salt, coriander and green chillis

Heat some oil (about 4 tbsp) in a karai/wok and add the garlic paste. Then add the blended coconut mixture and turmeric powder. Cook on medium heat whilst stirring very often until the coconut becomes golden. It's ok if it sticks to the bottom of the pan, just turn off the heat and let it cool slightly and it will release on it's own. Keep cooking the mixture until it smells really good and looks golden. Adjust salt to your taste, then add the fried potatoes. Mix together and turn off the heat. Serve! :)

Gaajar Ka Halwa Recipe by Lubna

Gaajar ka halwa is a traditional Indian dessert that is made of carrots, dried milk and a good amount of sugar. It is a delicacy served on occasions like weddings and grand receptions.My dear frn Lubna, she make the best halwa in a very easy way so here is the recipe

Ingredients :

1 kg carrots - peeled, washed, grated
2 cups sugar or according to your taste how much sweet you want
10-12 almonds ground to a fine powder
1 cup milk (made with 4 tsp of milk powder and water) I use Nido milk powder
2 whole cardamoms
3 tbsp desi ghee (unsalted butter)
Peeled and sliced almonds for garnishing

Method :
First of all peel, wash & grate carrots in a deep bottomed

Heat the ghee in a separate small pan and add the cardamoms to it. Add this ghee and cardamoms

then add grated carrot & stir it occasional stirring is very important

After the water has dried off, add milk and powdered almonds and cook for at least one more hour or until the milk has completely dried out ...She normally cook for about 2 hours on medium heat.
Now add the sugar and mix well. Cook until the sugar has completely dissolved. Reduce the heat to low.
and let it simmer for at least 5 more minutes.

Decorate the halwa in a nice dish and garnish it with the sliced almonds, a great way to jazz up any dessert :)

Masala Upma

1 cup Rava (suji)

Water –1 & 1/2cups

1 Onions

1 Tomato

Cooking oil – 1 table spoon

Mustard seeds – 1 tea spoon

Black gram dal – 2 tea spoons

Green chillies – 2-3 (as per ur taste)

Sambar powder – 1 tea spoon

Garam masala powder – 1/2 tea spoon

Sugar – 1 teaspoon

Curry leaves

Corriander and Boiled peanuts ( For sprinkling on top)

1.Roast 1 cup rava on a medium flame till you get a pleasant aroma and keep it aside. Do not roast it on a high flame to avoid it being burnt and becoming bitter.

2. Bring 1 1/2 cups of water to boil.

3. In a thick bottomed wide vessel, pour cooking oil along with mustard seeds and blackgram dal.

4. In a minute or so, add green chillies and curry leaves. Add cut onions and tomatoes to it. Add some salt so that onion will not get burnt. Stir for 2 minutes.

5. Add roasted Rava , sambar powder, garam masala powder and sugar and mix well.

6. Pour boiling water into the above mixture and heat at low flame for 3-4 minutes.

7. Close the pan with a lid and leave aside for 5 minutes.

8. Remove lid and decorate it with corriander leaves, boiled peanuts.

9. Serve warm with either potato chips or even Haldiram’s mixtures

Nan Khatai

 Delicious eggless cookies that are crispy-crumbly and light. Perfect cookies to have with your cup of tea or coffee.

1 and half cups all purpose flour

half cup butter at room temperature
two-thirds cup caster sugar
1 tsp baking powder
pinch of baking soda
pinch of salt
quarter tsp cardamom powder
2 tbsp gram flour
2 tbsp fine semolina/sooji
1 tbsp crushed almonds or cashewnuts
2 drops of vanilla essence (optional)

extras:
1 tsp yoghurt/curds
crushed pistas and almonds for topping
egg yolk for topping

TIP: You can make castor sugar by grinding regular sugar. First measure the sugar, then grind it. I always prefer my cookies/cakes less sweet so I reduce 1-2 tbsp out of the sugar amount before grinding.

Mix the all purpose flour, baking powder, baking soda, semolina, gram flour and crushed almonds together until well-combined then set aside.

In a separate bowl, cream the butter with the sugar using a wooden spoon or spatula until light and creamy. Add the cardamom powder and vanilla (i like a drop or 2 of vanilla in the cookie but you can omit if you want), then add in the flour mixture and keep mixing until all is incorporated. You will end up with a very soft dough. If the dough feels too dry, add 1 tsp of yoghurt/curds and mix. Wrap the dough in cling film and set it aside for 15 minutes.

Preheat your oven to 150 C. Start shaping SMOOTH balls out of the dough, roll them using your palms to make sure no cracks. Any cracks will spread out even more during baking, ruining the appearance of your cookies. Place the balls on your greased or lined baking tray. You should get about 20-24 small cookies. Make sure you leave enough space all around each cookie as they will spread out during baking. If you want them to hold their shape slightly and remain thick, put the tray in the fridge for half an hour before baking. I like my cookies thinner and crispier, so I don't refrigerate.

Press some crushed pistas and almonds gently on top of each cookie. You can then brush the cookies with some egg yolk if you want, but this is an optional step, it won't affect the results of the cookies...just adds a bit of colour.

Bake the cookies until very slightly golden, about 15-18 minutes. Remove the tray from the oven, the cookies will appear to be soft still, but they will harden as they cool so don't worry. Get the cookies gently off the tray using a spatula and place them on a rack. Let them cool completely. Serve and enjoy! :)

Banana Bread

 Recipe:

1 1/2 cup all-purpose flour

3-4 ripe bananas

1/3 cup melted butter
1 cup sugar (can reduce to 3/4cup for a slightly less sweet bread)
1 egg, lightly beaten
1 tsp vanilla essence
1 tsp baking soda
pinch of salt

Pre-heat oven to 175 C.
With wooden spoon, mix melted butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg and vanilla. Sprinkle baking soda and salt over the mixture and mix them in. Add flour last and mix till JUST incorporated. Do not over-mix.
Pour into buttered pan and bake for about 1 hour.

Date Cake

Wonderfully moist, easy to make, delicious, soft and light date cake, with very little sugar due to the perfect natural sweetness of the dates, goes wonderfully with a hot cup of tea or coffee.

Recipe:
...
1 cup self-raising flour (120gm)
half cup all-purpose/plain flour (60gm)
150 gm chopped dates (de-seeded then weighed) (three-quarter cup)
1 cup of very hot water or milk (200ml)
1 and half tsp baking soda
1 tsp vanilla essence
2 tbsp soft unsalted butter (30gm)
1 egg, lightly beaten
quarter cup sugar (50gm)
quarter cup crushed nuts (optional)

Put the chopped dates in a bowl, sprinkle the baking soda then add the cup of boiling water. Mix together, then cover and set aside for about 15-20 minutes until the mixture thickens and cools.

Grease a loaf pan and line with baking paper. You can also use an 8" round pan.

Sieve the two flours together, then add the nuts into them if you are using. Toss together so that the nuts are well coated with flour.

Mix the sugar and butter until creamy (you can use a machine or by hand), then add the egg and mix until the egg is well combined. Add the vanilla and beat for a few more minutes. Now add the dates mixture and stir using a spatula or wooden spoon. Add the flours with the nuts, and fold into the mixture until well-combined.

Pour into the prepared pan, and bake in a preheated oven at 180C for about 40 minutes or until a skwere comes out clean.

Enjoy! :)

Bounty Cake Recipe

RECIPE:
...
5 eggs
1 cup castor sugar
1 tsp vanilla essence
1/2 cup cocoa powder
1/2 cup oil
1 1/2 cup flour
2 tsp baking powder

FOR FILLING:
2 egg white
1 cup desicated coconut
1/2 cup icing sugar

METHOD:
beat eggs n sugar till creamy.
add vanilla essence n oil n beat for 1 min.
in a separate bowl sieve flour, baking powder n cocoa powder.
fold dry ingredients in egg mixture.

FOR FILLING:
beat egg whites till stiff peaks form,
add in icing sugar n beat for another 2 mins
add coconut n fold.

TO ASSEMBLE:
grease baking pan
pour half of cake mixture in the pan and level it
pour filling n level.
pour the remaining cake mixture n level.
bake in a preheated oven at 180 C for 30 mins or till done
remove from oven let it cool completely in the tin before turning it out

Oven Baked Kababs

 A healthier option of spicy kababs that taste super fantastic and are quick and easy to prepare! These baked kababs taste like seekh kababs because of the few ingredients that go into the mixture.

 1 kg special kabab mince 

1 big onion, grated
1 bunch coriander
2 green chillis (or to taste)
1 tsp red chilli flakes
salt to taste (about 2 tsp)
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp grinded black pepper
half tsp turmeric
juice of half a lemon
1-2 tbsp Shan's Seekh Kabab masala (optional)

Method

Blend the onions with the ginger/garlic paste, coriander and green chillis. Try to use the minimum or no water for this. Use the lemon juice instead of adding regular water if possible. Too much liquid will spoil the kababs and they will fall apart when baking.

Add this paste into the mince and mix thoroughly.

Add the pepper, masalas, turmeric, salt and continue mixing very thoroughly.

Shape the kababs (you can oil your hands a bit during this process if the kababs are sticky) and place on an oiled tray.

Grill at high heat (200C) for about 10 mins and when you notice some water coming out, remove the tray and carefully turn over the kababs one at a time so the other side can get done too.

Return in oven and grill for another 10-15 mins

Once done, the kababs should be slightly browned (not too much) so remove them from the tray and put them in a pan (if the tray still has some water, just spill it out). Using a piece of coal, smoke the kababs to give them a bbq smell. You can sprinkle an additional 1 tsp of freshly ground black pepper over the kababs at this point.

Serve with hot naan, fries and salad!



Ma'akouda

Ma'akouda

Adapted this recipe from 'Cooking With Alia'. Always a handy dish when you have leftover mashed potatoes and these can work as a side-dish, appetiser or sandwich/veg burger filler...really versatile! Here's the recipe:

half kg of potatoes, peeled and diced
... 1 tablespoon of finely chopped coriander
1 teaspoon of cumin
1 teaspoon of salt
1 tsp red chilli powder
1 tsp red chilli flakes
juice of half a lemon
¼ tsp of pepper
1 egg
¼ tsp garlic paste

Extra ingreds:
Flour
2 eggs
Oil for frying

Step 1: Preparing the Potato Mixture

1. Cook the potatoes in boiling water until they become soft.

2. Once the potatoes are cooked, drain them from the water.

3. Mash the potatoes with a fork or a manual potato masher.

4. Add the coriander, egg and garlic and splices to the potatoes. If you like spicy food you can add hot chile pepper to the potatoes.

Step 2: Making the Patties

1. Make small patties out of the potato mix.

Step 3: Frying the Maakouda

1. First heat the oil in the skillet

2. Dip the potato patties in the egg, then the flour and then fry them. Make sure the oil is very hot before frying.

3. Cook the Maakouda until it becomes golden brown and use paper towel to absorb the excess oil.

4. Serve the Maakouda immediately. You can serve it as an appetizer or as the way it is sold on the street in Morocco as a sandwich using French bread or Moroccan bread lettuce, tomato and hot sauce

Aloo Kabab

1 kg Potatoes
1 large onion chipped very finely
1 bunch chopped fresh coriander
3-4 chopped green chillis
3 tblsp fresh lemon juice
1 level tsp salt (or to taste)
1 level tsp red chilli pwoder
½ tsp crushed black pepper
1 tblsp coarse cruches coriander seeds
½ tsp meethi powder (fenugreek)
1tblsp rice four
1tsp soft butter
1 egg

An easiest way to boil potatoes:
- wash and peel the potatoes
- cut each potato into 6 cubes
- now boil them in a full pot of water
- add some oil and 2-3 pinch salt to it
- when tender and soft,drain the water


Mash them with a fork, add in the tsp butter.

Add all the spices to it, make flat and big petties.

Dip in the beaten egg and fry till golden brown, then blot in kitchen towels.

I didn't put in garam masala and cumin powder in it, as the petties give a very unique taste of potaoes with less masalas in it :-)