SAAG CHICKEN

Ingredients:
Saag:
Spinach leaves (1 pound)
Water 1 cup
Salt to taste
Yoghurt 1 cup
Fresh Cream 1/4 cup
Oil or ghee or butter - 2 tbsp
6 garlic cloves (minced)
1 tbsp ginger (minced)
2 nos green chillies
2 nos large tomatoes
1 chopped onion

For chicken:
Boneless chicken - 250 grams ( make small pieces0
1.2 onion chopped
salt as per taste
red chillies - 1/2 tsp
turmeric - a pinch
yoghurt 1 tbl spn

METHOD:
take a large pot or pan. Heat some oil in it and add spinach leaves, water and salt to taste. Simmer for 10 -15 minutes.
After 10-15 minutes, remove the pan from the heat and allow to cool. Now blend this.
Heat some more oil or some butter saute the onion until it becomes soft.
Add ginger, garlic, tomatoes, green chillies and other spices and saute, put pureed saag into the pan and add little water (if require) and simmer for 5 minutes.
Add yogurt, mix it well and remove the pan from heat.
In another pan heat some oil and brown half chopped onion and then add chicken pieces, salt, red chillies, turmeric and brown it for 10 minutes, chicken should be cooked well and then add yogurt and cook for another 2 -3 minutes. Now mix saag and chicken together and cook for 2-3 minutes and finally add some fresh cream into it. Serve hot with jeera rice or tandoori roties.

EGG BIRYANI

Ingredients

Basmati rice 3 cups
Boiled eggs 10 numbers
Chopped tomatoes 3 numbers
cubed capsicum cup 1/3
cubed carrot cup 1/3
cubed potatoes 2 numbers
fried onions cup 2
mushrooms cup 1/3
peas cup 1/3
salt to taste
Shan Sindhi Biryani masala packet/ any biryani masala 2 tbsp
whole garam masala 1/2 cup yoghurt 1tbsp ginger garlic paste 1/2 cup chopped fresh corriander

Method:

take 3 cups of rice and wash well. Add 6.5 cups of water a Add 5 cloves, a cinnamon stick and a spoon of zeera. Also add 2 teaspoon of salt for taste and 1 spoon of ghee. Soak for 30 minutes. Then cook rice and keep aside. ( Make sure the rice is fully cooked and fluffy.)

For the gravy:. Take 4 cups of mixed vegetable ( peas, bell pepper cubed, mushrooms(optional) carrots, beans, big potato cubes). Now in a big open pan, add 1/4 cup of oil and a table spoon of ghee. Once its hot add zeera, ilaichi, whole pepper corns, cinnamon sticks and let it roast.

Now add chopped tomatoes & ginger garlic paste to this tadka and close the lid. Once u see that the oil is leaving sides, add all the vegetables and 1 teas spoon of chilli powder, Biryani masala. Add salt for the gravy at this time and the boiled eggs... then add 2 table spoon of curd and mix well. Close the lid and let it cook till the vegetables are done..

Now once they are all cooked and masala is well done, the oil will top the gravy. At this stage add 2 hand full of FRIED ONIONS. Fired onions is to thicken the watery gravy and give it body. Mix well.

ASSEMBLE

At this point u have both your rice cooked and gravy ready. Take the non stick cooking pan. Pour all the gravy 1st. then fluff up the cooked rice and cover the gravy layer with it.. Take the yellow food color and mix with 4 tablespoon of water and mix. pour it over the rice in lines or circles.. ( this is to get the saffron effect). Then sprinkle a hand full of fried onions over the rice and coriander to garnish.. Close the vessel lid and simmer for 15 minutes on slow flame.. Egg Biryani is ready.

** Make sure to fluff up the rice before pouring over the gravy.

EGG BIRYANI

Ingredients

6 Boiled eggs

2 onions ( chopped

Tiramisu

Serves: 4-6
Ingredients
Mascarpone cheese 250 gm
Double cream 250 ml
Egg yolk 155 gm
Castor sugar 90 gm
Gelatin 4 gm
Saviordi (ladyfinger) biscuit 1 packet
Espresso coffee 250 ml
Cocoa powder for dusting

Method
Whisk the cheese and double cream together in an electric mixer until slightly stiff. Set aside.
In another bowl, whisk the egg yolk slowly.
Add the sugar with a small amount of water into a pan and boil until it reaches 210°C. Allow it to cool a little, then slowly add to the egg yolk. Whisk on high speed.
Put the gelatin in iced water until soft. Squeeze out the excess water and melt it in the microwave for 30 seconds.
When the egg yolks reach the rim of the mixer, add the melted gelatin.
Put the egg yolk mixture in a bowl and gently fold in the mascarpone and cream mixture using a spatula. Chill in the fridge until set.
Heat the coffee; add a dash of water and 40 gm of sugar.
Soak the saviordi biscuits in the coffee on a tray. Arrange half the biscuits to cover the base of a serving dish.
Top with 2 large spoonfuls of the mascarpone and cream mixture, and spread evenly. Arrange the remaining biscuits in a layer, without pressing down, and then top with the remaining mascarpone and cream mix.
Pop the tiramisu into the fridge to set. Dust the top with cocoa powder and serve.

Ingredients

4boneless skinless chicken breastb
1/2 tsp salt (2 mL)
1/2 tsp pepper (2 mL)
1 plum tomato
4 large tortillas
4 romaine lettuce leaves, chopped

GARLIC MAYO

1 large clove garlic
1 pinch salt
1/4 cup (50 ml) mayonnaise (light)
1 tsp (5 ml) lemon juice
1 dash hot pepper sauce

Method:
Garlic Mayo: Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper sauce. Set aside.
Holding knife horizontally, slice each chicken breast through thickest part and open like book; pound to even thickness. Sprinkle with salt and pepper. Cook in same skillet over medium-high heat, turning once, until nicely browned and no longer pink inside, 6 to 8 minutes. Transfer to cutting board and slice
Slice tomato in half lengthwise; slice crosswise. Spread Garlic Mayo over tortillas. Top with chicken, lettuce and tomatoes. Roll up; slice in half.

Murgh Mussallam

Ingredients:
1 X 3 lb chicken, skinned and cut into pieces
1 cup yoghurt
2 medium sized onions, finely chopped
1/2 cup oil
1 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp garam masala powder
1 tbsp chopped corriander leaves
1/2 tsp red chillie powder or 2-3 green chillies
1/4 tsp nutmeg
50 gms almonds
50 gms raisins (optional)
Whole garam masala ( 2 each of cardamom, cinnamon sticks, cloves)
salt to taste
Lemon juice to taste

Method:
heat the oil in a medium sized sauce pan.
Add whole garam masala and as it begins to sizzle add the onions and fry till golden brown.
Mix in the nutmeg, ginger, garlic, salt and chillies and then add the chicken.
When the chicken browns slightly, add the yoghurt and wnough water to coat the chicken.
After a few minutes add the almonds and raisins and cook on low heat until the chicken is tender and the water has evaporated.
Add garam masala powder, lemon juice and chopped coriander leaves & serve.

Grilled chicken with Yoghurt

Ingredients:
3 spring chickens, skinned and cut into small pieces
375 gms yoghurt
4 tomatoes, fresh
2 medium sized onions
4 tbsp tomato puree
4 green chillies
1/2 bunch parsley
Few cumin seeds
9-10 stalks of coriander leaves
4 tbsp salt
Juice of 2 lemons
Oil for brushing

Method:
Liquidise all the ingredients (except the chicken) in a blender to form a thick paste.
Marinate the chicken in this paste for 2-3 hours
brush the chicken pieces with oil and grill under moderate heat.
Turn over the pieces after 10-15 minutes as they begin to brown.
brush the other side with oil and grill for another 10-15 minutes.
Repeat the grilling for both sides.
When all the chicken pieces are brown, pour the sauce over it from the grill pan and serve.
Saute potatoes, sweet corn and salad are good accompaniments.

chicken Korma

Ingredients:
1 x 3 lb chicken, skinned and cut into small pieces
1/2 pkt coconut cream
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric
1 tsp garam masala powder
50 gms ground almond
3 tbsp yoghurt
50 gms butter + 2 tbsp oil
1 large onion, grated
1/2 tsp saffron
1 tsp garlic paste
1 tsp ginger paste
1 tbsp chopped coriander leavves
Salt to taste
Lemon juice to taste

Method:
Half cook the chicken with salt, ginger and garlic on very low heat and leave to one side.
make a thick paste with cumin powder, chilli powder, turmeric and ground almonds using a little water.
Dissolve the coconut cream completely in one cup of boiling water.
heat the butter and oil in a sauce pan. Fry the grated onion until goldern brown
Mix in the almond paste and fry for a couple of minutes.
Add the garam masala and fry for a little while
Add the tomato puree, stir well, then add the chicken stock from the cooked chicken. cook for 3-4 minutes, stirring all the time.
Mix in the coconut cream liquid and saffron and cook for 10 minutes.
Add the chicken pieces and yoghurt and cook for 10 minutes.
Add the lemon juice and corriander leaves and cook for a few minutes on very low heat.
serve with naan or rice.
Add the tomato puree

Fillet Fish with Corriander

Ingredients:
1/2 kg fish fillets
1/2 tsp salt (for marinating)
2 tbsp lemon juice
150 gms margarine or butter
2 finely chopped onions
1/2 tsp garlic paste
1-2 chopped tomatoes
2 - 3 tbsp chopped corriander leaves
Ground green chillies to taste
1/2 kg boiled potatoes
Salt to taste
1/2 tsp ground black pepper
1 tsp plain flour

Marinating time: minimum 2 hours
Methos:
Clean and wipe fish with tissue or kitchen towel
Marinate fish in lemon juice & salt for 1-2 hours in non metallic dish.
Put aside a knob of margarine and fry onions in the remaining margarine.
When almost golden brown add the flour and stir well.
Reduce heat and add the tomatoes, garlic, chillies and coriander. Cook for a few minutes.
Add the fish, stir gently and cook on low heat until tender.
Place the fish in an oven proof dish and cover with the sauce.
mash the boiled potatoes in a seperate bowl, add milk, salt, pepper, mix well and spread on fish.
Put the knob of butter or margarine on top and place the dish under a moderate grill
Remove when the top is brown.
Serve with boiled vegetables or on its own.

Fish Curry

Ingredients:
1 kg fish fillets
3 tbsp oil
3 or 4 fresh tomatoes (pulp)
3-4 cloves
1 tsp garlic paste
1 1/4 cups hot water
juice of 1/2 lemon
2 tsp corriander/cumin powder
1/4 tsp turmeric
Red chillie powder to taste
salt to taste
1 tbsp chopped corriander leaves

Method:
Marinate the fish with salt, chilli powder and lemon juice for 1 hour.
Heat oil, add cloves then add the tomatoes, garlic paste, tomato puree, corriander/cumin powder, turmeric, chilli powder and salt and fry well on low heat until sauce is blended.
Add 1 1/4 cups hot water.
When boiling, add the fish and simmer for about 5 minutes or until the fish is cooked. add more water if necessary.
Garnish with chopped corriander leaves.
For prawn curry, use prawns instead of fish fillets.

Azadi Cheese Cake

Ingredients

• Rich cream 50gms
• Gelatin 2gms
• Mascarpone cheese 20gms
• Egg 1
• Sugar 10gm
• Kiwi crush 10mlOrange crush 10ml

Method

• Gently whisk egg and sugar
• Add mascarpone cheese and cream
• Add melted gelatin to it
• Fold in fresh cream
• Divide the mixture into three parts
• In first part add kiwi crush in second add orange crush, spare the third part
• Pour the kiwi mixture into a round mould allow it to settle and refigerate it
• When set add the plain mixture and refrigerate it again
• In the end add the layer of orange crush mixture and refrigerate it
• When set de-mould it into a plate , your tricolour cheese cake is ready

Triranga Paneer Makhmalai

Ingredients

• 450 Gms cottage cheese
• 4 tsp green chutney
• 2 1/2 cups khoya /mawa
• 8-10 strands saffron
• Salt to taste
• ½ teaspoon red chilly powder
• 1 cup hung curd
• 1 tsp ginger garlic paste
• 4 tsp fresh coriander leaves
• 3-4 green chilies
• 1 tsp white pepper powder
• Lime juice as requirement
• 100gms processed cheese

Method

• Cut cottage cheese into 2” cubes.
• Grate the remaining cottage cheese.
• Cut paneer cubes into 3 separate layers without cutting through.
• In a bowl mix grated paneer, khoya, saffron & seasoning & another bowl mix red chilly powder khoya and seasoning.
• Make a marination with hung curd, gram flour ginger garlic paste, coriander leaves, chopped green chilies, white pepper powder little garam masala, lime juice and processed cheese.
• Take a slice of cottage cheese cube, apply green chutney and then layer of saffron and red chilli.
• Marinate these cubes gently with the marinade. Let the paneer marinate for an 1½ hours.
• Thread the marinate cottage cheese cubes into skewers & cooked in tandoor for 8 to 10 minutes in moderate temperature.
  

Tri coloured Rice

Do something different this Independence day and try these mouth-watering recipes with a desi touch.

Tri-coloured rice

Tomato rice

Ingredients

• 2 large tomatoes made into a thick puree.
• 1 cup basmati rice, washed and soaked for ten minutes
• 1 whole black cardamom
• 1 tsp red chili powder
• Salt to taste
• 1 tsp garam masala powder.
• 1 tblsp ghee
• 2 cup water
• Method
• Heat ghee in a heavy bottomed vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.

Palak Chawal

Ingredients

• 2 cups long grained rice
• large bunch of spinach, wash thoroughly, blanch for 3 minutes, strain and puree
• 1/2 cup lightly sauteed paneer cubes (optional)
• 1 large onion, finely sliced
• 1/2 tbsp oil + 1 1/2 tbsps ghee or butter
• 1 tsp ginger garlic paste
• whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
• 1/4 cup curd/yogurt
• 1/2 tsp sugar
• salt to taste
• Coarsely crush (do not make a paste):
• 1 1/2 tbsps chopped coriander leaves
• 1 tbsp chopped pudina leaves
• 3 green chillis

Method

• Heat ghee in a kadai, add whole spices and bay leaf and saute for a few seconds.
• Add the sliced onions and sugar saute for 4 minutes.
• Add the ginger garlic paste, crushed coriander, pudina, green chillis and saute for another five minutes.
• Add the spinach puree and cook for another 8-10 minutes.
• Add yogurt and combine and for another minute while you stir constantly.
• 2 Add the washed rice and saute for 2 minutes. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (optional), cover with lid and cook till rice is done.

Finally, arrange the tomato rice, plain steamed rice and the palak rice like the tricolour and serve.