Chicken Biryani
Ingredients:
8 big chicken pieces Masala: 1 tsp garam masala
¼ cup cashew nuts 1 small onion (chopped)
¼ cup raisins 2 cloves garlic (crushed)
1 large onion finely sliced 2 inch ginger piece
4 bay leaves 1½ cup plain yogurt
2 cups long grain rice 1 tsp salt
3¾ cups warm water Spices: 4 cloves
1 tsp salt 8 black pepper corns
3 tbsp butter (melted) 5 cardamoms
2 inch piece cinnamon stick
½ tsp turmeric powder
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Instructions:
1. Grind the Masala ingredients together to make a smooth paste.
2. Rub the paste over the chicken and then leave for 30 minutes.
3. Heat the butter in a pan and fry the cashew nuts and raisins.
4. Drain and reserve for garnish.
5. With the butter left in the pan fry onions until golden and reserve half for garnish.
6. Add the bay leaves and spices to the remaining onion.
7. Shake the pan and add the chicken.
8. Cook for 20 minutes.
9. Add the rice and mix well.
10. Add the warm water and salt, continue cooking over a moderate heat
for 15-20 minutes until the water is absorbed and rice is tender.
11. Add the melted butter. Garnish with fried onion and nuts.
Prawn Curry with Coconut Juice
Ingredients:
1 kg. prawns (shelled)
1 coconut (scraped)
2 onions (cut finely)
salt and chilli powder to taste
Grind to a paste: 6 red chillies, ½ piece turmeric,
1 tsp cumin seeds, 7 garlics.
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Instructions:
1. Grind the coconut with one cup of water and extract thick milk and keep aside.
2. From the remaining coconut, extract thinner milk as required for the curry.
3. Mix the Masala paste with thin coconut juice.
4. Fry the onions, add Masala paste and prawns and cook for 20 minutes.
5. Add the thick coconut juice and cook for another five minute.
Pork Vindaloo
(There are a few ways to prepare this dish)
Ingredients:
1 kg pork (cut into neat pieces)
Grind: 4 cm ginger, 10-15 garlic cloves, 4-5
tbsps vinegar, 2 tbsps mustard seed, 5 green chillies (slit), salt and red chilli powder.
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Instructions:
1. Heat the oil.
2. Add ground ginger and garlic. Fry for 1-2 minutes.
3. Add mustard seeds, red chilli powder, salt and pork and brown.
4. Add water and cook covered until the pork is tender.
5. Mix in the green chillies and vinegar. Cook till well blended.
6. It should have some gravy.
Mixed Vegetable Pickle
Ingredients:
200 grams of carrot, tender beans, cabbage, peas,
8 green chillies (slit), 8 flakes garlic (sliced),
½ tsp turmeric powder, 1 tbsp oil, ½ cup vinegar,
mustard and curry leaves for seasoning.
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Instructions:
1. Clean and cut vegetables into small bits.
2. Scald them in salt water.
3. Remove after 5 minutes. Drain and wipe dry. Dry in Shade.
4. Heat the oil, then toss in mustard and curry leaves.
5. When mustard crackles and subsides, toss in the vegetables, chillies and garlic.
6. Add turmeric and salt to taste. Mix thoroughly.
7. Pour in the vinegar and mix again.
8. Remove.
9. Let it cool before storing in an air tight bottle or earthen jar.
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