CHICKEN BRIYANI
Ingredients
2kg chicken; 4 cups rice
2 big onions; 4 tomatoes
10 cloves garlic; 10 green chilies
1 piece ginger;
1tsp saffron powder
½ cup ghee
Salt
2 pieces cinnamon
4 cloves
4 cardamoms
½ cup cashew nuts
Few coriander leaves and mint leaves
2 tbsp milk; 2 tbsp buttermilk
Method
Clean and cut chicken into big pieces. Mix with saffron powder and buttermilk. Grind ginger and garlic; leave aside. Grind cashew nuts. Add milk. Keep aside.
Cook rice leave aside.
Heat ghee in an aluminum pot and fry the cinnamon, cardamoms and cloves. Then fry the sliced onions and chilies until brown, add the chicken and tomatoes. Stir well, and then add salt and 1 cup water.
When cooked, add the cooked rice and mix well. Add cashew nuts and milk mixture.
Finally, add coriander and mint leaves and mix well. Cover and cook over slow fire for 20 minutes. Serve hot.
Tuesday, December 8, 2009
RICH CHOCOLATE ORANGE CAKE
RICH CHOCOLATE ORANGE CAKE
Ingredients
350 g(13oz) butter
300 g(10oz) castor sugar
300 g (10oz) flour, sifted
50g (1 ½ oz) cocoa, sifted
6 eggs
Juice of 2 oranges
Rind of 1 orange, grated
1 tbsp ginger juice concentrate
1 tbsp rum or ginger wine
Salt
1 ¾ tsp baking powder, sifted
¼ tsp bicarbonate of soda
Pinch mace
2 tsp vanilla essence
Decoration: Fresh whipped cream, orange slices, maraschino cherries
Method
Cream butter and sugar until light, add eggs beating 1 minute for each egg and slowly adding sifted flour to mixture to prevent curdling. Sift together all dry ingredients and add alternately with the orange juice, blending well. Add ginger wine/rum and vanilla. Pour mixture into greased and lined cake tin, baking in a pre-heated oven at 170˚C till firm. Cool on rack before decorating.
Ingredients
350 g(13oz) butter
300 g(10oz) castor sugar
300 g (10oz) flour, sifted
50g (1 ½ oz) cocoa, sifted
6 eggs
Juice of 2 oranges
Rind of 1 orange, grated
1 tbsp ginger juice concentrate
1 tbsp rum or ginger wine
Salt
1 ¾ tsp baking powder, sifted
¼ tsp bicarbonate of soda
Pinch mace
2 tsp vanilla essence
Decoration: Fresh whipped cream, orange slices, maraschino cherries
Method
Cream butter and sugar until light, add eggs beating 1 minute for each egg and slowly adding sifted flour to mixture to prevent curdling. Sift together all dry ingredients and add alternately with the orange juice, blending well. Add ginger wine/rum and vanilla. Pour mixture into greased and lined cake tin, baking in a pre-heated oven at 170˚C till firm. Cool on rack before decorating.
Friday, December 4, 2009
Great Recipes
Mango Rice
Ingredients
2 tbsp ghee or oil
1 tbsp Bengal gram
1 tbsp white gram
½ tsp mustard seeds
3 dried chilies cut into 3cm pieces
2 green chilies, sliced
2 spring curry leaves
1 tsp turmeric powder
250g unripe green mango, peeled, stoned and grated
1 ½ tsp salt
375g (3cups) hot or warm cooked rice
2 tbsp chopped fresh coriander (cilantro) leaves
Method
1. Heat ghee in a pan over medium heat, and fry Bengal and white gram until golden brown, about 2 to 3 minutes
2. Add the mustard seeds and dried chilies and sauté for another few minutes.
3. Add in green chilies, curry leaves and turmeric powder. Sauté for a couple of minutes over low heat, then add in grated mango, salt and cooked rice. Stir fry for 5 to 10 minutes and remove from heat.
4. Serve garnished with chopped coriander leaves.
Banana Appam
Ingredients
A
440g (2 cups) rice, soaked for 4-5 hours, drained
40g (scant ½ cup) grated coconut
1 ripe banana, about 125g (4 oz)
125ml (1 ½ cup) coconut water
B
½ tsp salt
C
½ tsp soda bicarbonate
Method
1. Blend ingredient A into a smooth paste.
2. Add B and set aside, covered for 5 hours to ferment at room temperature at (28C). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
3. Add the bicarbonate and mix. Add a little water if required. The batter should flow freely off spoon.
4. Heat a frying pan over medium-low heat, and grease it lightly. pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan. Cook until the underside is browned, 8 to 10 minutes.
5. Serve hot with coconut chutney, coconut milk or brown sugar.
Ingredients
2 tbsp ghee or oil
1 tbsp Bengal gram
1 tbsp white gram
½ tsp mustard seeds
3 dried chilies cut into 3cm pieces
2 green chilies, sliced
2 spring curry leaves
1 tsp turmeric powder
250g unripe green mango, peeled, stoned and grated
1 ½ tsp salt
375g (3cups) hot or warm cooked rice
2 tbsp chopped fresh coriander (cilantro) leaves
Method
1. Heat ghee in a pan over medium heat, and fry Bengal and white gram until golden brown, about 2 to 3 minutes
2. Add the mustard seeds and dried chilies and sauté for another few minutes.
3. Add in green chilies, curry leaves and turmeric powder. Sauté for a couple of minutes over low heat, then add in grated mango, salt and cooked rice. Stir fry for 5 to 10 minutes and remove from heat.
4. Serve garnished with chopped coriander leaves.
Banana Appam
Ingredients
A
440g (2 cups) rice, soaked for 4-5 hours, drained
40g (scant ½ cup) grated coconut
1 ripe banana, about 125g (4 oz)
125ml (1 ½ cup) coconut water
B
½ tsp salt
C
½ tsp soda bicarbonate
Method
1. Blend ingredient A into a smooth paste.
2. Add B and set aside, covered for 5 hours to ferment at room temperature at (28C). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
3. Add the bicarbonate and mix. Add a little water if required. The batter should flow freely off spoon.
4. Heat a frying pan over medium-low heat, and grease it lightly. pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan. Cook until the underside is browned, 8 to 10 minutes.
5. Serve hot with coconut chutney, coconut milk or brown sugar.
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