Best Indian cuisines

INDIAN FRIED RICE

Ingredients: 400 gm Rice, 100 gm Ghee or butter, 65 gms onion, 2 gms cinnamon, 2 gms Bay leaf, 1 gm peppercorns, 6 gms Salt

Preparation: Heat the ghee in a large saucepan and add the finely sliced onion. Fry till golden brown, remove from the pan and keep aside. To the hot fat, add the washed and drained rice and the spices. Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice. Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked. Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.

KASHMIRI PULAO

Ingredients: 500gms Long Grain (Basmati) Rice, 100gms Onion sliced vertically, 5gms Cinnamon (dalchini), 5gms cardamom (Elaichi), 5gms cloves, a pinch of turmeric powder, 1gm saffron (kesar),10 ml Milk, 20gms walnut, 20gms cashew nut, 1litre water, 50gms oil, salt to taste

Preparation: Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and sauté. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

PALAK RICE

Ingredients: 1/2 bunch (cut into small pieces) palak, a pod garlic, a small piece of ginger, 1 chopped onion, 1 tomato, a few sprigs of curry leaves, 1 mashed potato, 1 cup basamathi rice, salt to taste,
1/2 tblsp garam masala powder.

Preparation: First wash and cut the palak into small pieces and keep aside. Then cook the basmathi rice and set aside. Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. Now add the onions, tomatoes and cut palak and nicely mix and close with a lid. Let the whole thing cook very well. When it is done, add garam masala powder if you want and saute for a minute. Take it wok from fire and add the rice and mix it well. Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well. Serve with raita.

Chilli Chicken recipe

Ingredients: Boneless chicken cut into small cubes(1 whole chicken), 1 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tablespoons Soya sauce, 2 tablespoons vinegar, Salt to taste, 6 green chilies, 4 big onions (chopped), 1 heaped tablespoon corn flour, 2 eggs, 1 teaspoon ajinamoto, Refined cooking oil.

Preparation: Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

Dry Chicken Roast

Ingredients: Chicken 1 kg, Turmeric powder 1/2 tsp, Chillie powder 1 tsp, Coriander powder 1/4 tsp, Garam masala powder 1/2 tsp, Ginger 1″, Garlic 5 to 6 flakes, Salt as required, Oil 1 tbs, Butter 1 tsp.

Preparation: Clean the chicken and to it add ginger—garlic paste and all the above said powders, salt and marinate it for an hour. Then steam cook it for 5 minutes in the pressure pan. In a non stick pan heat the oil and butter and then add the steam cooked chicken to it and keep roasting till it is dry. Garnish with coriander leaves, onion, carrot and lemon. Tastes good with fried rice and vegetable noodles.

Chicken Curry

Ingredients: 1 full: Chicken (skinned and jointed), 1 1/4 cup : Tomatoes (skinned, deseeded and chopped), 3/4 cup: Onions (ground), ½ tsp: Kashmiri mirch, 1 ½ tsp: Roasted, ground fennel seeds, 1 tsp: Ginger powder, 2-3: Cloves, 2-3: Cardamoms (large), 2 tsp: Oil/ butter, 350 ml: Water/ stock.

Preparation: Fry the chicken in hot oil for 5 minutes to seal. Remove from pan. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.