11/2 cup mixed vegetables
3-4 spoons of oil
4 cloves
2 green cardamom pods
2-3 cinnamon sticks ,
a little ajwain,
a little sugandhi
A few coriander sprigs for garnishing
1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
1/2-cup onions finely chopped
1 teaspoon biryani masala
1 teaspoon cumin powder or dry cumin
1 teaspoon coriander powder
2 tablespoons golden raisins
2 tablespoons sliced almonds
5-6 tablespoons of oil
In a skillet, on medium high, heat 5-6 tablespoons of oil; fry the onions till goldenbrown.
Lower the heat. Now add the raisins and almonds and saut till the almonds are lightly brown.
Keep aside.
This is the garnish.
Wash the rice, drain the water and let it sit with no water for 10 minutes.
Heat the oil in a heavy pot. Add the cloves, cardamom pods, cinnamon sticks and other spices.
Saut for 30-40 seconds.
Now add the mixed vegetables, saut for a few more minutes.
Add the "Wet-Masala Paste"and vegetable biryani masala and saut till golden brown until the oil starts to separate .
Add the rice and salt, mix well.
Saut for a few more minutes.
Add 3 (approx.) cups of water.
Transfer into a rice cooker or you can pressure cook.
Serve hot with chicken curry. Makes 4 servings.
2-3 tblsp oil
2 medium onions, sliced thinly
garam masala
4 cloves garlic, crushed
2" piece fresh ginger, finely chopped
2 tsp chilli powder
1 tsp cumin
2 tsp hot paprika
* kg chicken
salt
2 curry leaves (optional)
1 pkt spinach
Heat oil in heavy pan. Add onions and fry until golden brown Add garlic, ginger and all spices except salt Fry for 5 minutes.
Add chicken and toss through to coat with onion/spices.
Fry further 10 minutes, stirring to prevent burning/sticking.
Add thawed spinach and mix thoroughly.
Reduce heat and allow to simmer for at least 15-20min covered.
Remove lid and simmer till sauce reduces, usually 10-15 minutes.
This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients:
chilli powder and hot paprika.
This recipe lends itself to substituting chicken for the lamb.
4 Med. sized Carrots
1 1/2 cup milk
1 cup sugar
2 tsp. Ghee or Butter
Few Cashewnut pods
Few Almonds
4 cardamom (elaichi) pods
1.eel the carrots, cut and boil
2. Grind the boiled carrots into a fine paste
3. Boil the milk for about 10 mts. and add the carrot paste and cardamom grains to the milk.
4. Add sugar
5. Keep stirring the above for about 10 - 15 mins on a low flame
6. Soak almonds and cashewnuts in milk and add to the above
7. Take the kheer off the stove top and refrigerate it