Prawn Fried Rice

Method:
In a wok heat some oil until almost smoking.
Add the bacon, prawns and chicken. Saute.
Add the carrots, garlic and ginger.
Now add the sweet chilli sauce, soy sauce, salt, pepper, corn kernels and vinegar. Stir fry.
Add the cooked rice. Toss.
Garnish with chopped coriander leaves.
Serve.

Key Ingredients:Oil, Bacon, vegetable oil, Chicken, Garlic,Onion, Ginger, Prawns, Carrot, Spring Onion, Soya Sauce, Black Pepper, Salt, Vinegar, Corn, Rice, Coriander Leaves


Ingredients:
1 Tbsp oil
2 rashers bacon, diced
4-5 prawns
1 cup chicken, diced
1 carrot, diced
3-4 cloves garlic, grated
2 tsp ginger, grated
1/3 cup spring onions, chopped
1 Tbsp sweet chilli sauce
1 Tbsp soy sauce
Salt, to taste
Pepper, to taste
1/2 cup sweet corn kernels
2 tsp vinegar
250 gms cooked long grain rice
Coriander, to garnish

Khade Masale Ki Chaap

Method:
For the marinade:
Grind the onion, ginger and garlic to a paste. Mix in the remaining spices and yogurt.
Flatten the chops with a kitchen hammer and marinate for 4-6 hours.

Final preparation:
To cook, heat the oil in a pressure cooker; add all the spices and when they start spluttering add the chops with the marinade and stir well.
Cover lightly and cook for 10 minutes on medium heat. Remove the lid and cook further for 10 minutes.
Cover and pressure cook the chops for another 10 minutes. Remove the lid, stir in the saffron and cook for 5-7 minutes or until the gravy thickens.
Serve hot.

Key Ingredients:
Mutton, Salt, Onion, Cloves, Garlic, Ginger, Coriander Powder, Red Chilli, Garam Masala, Clove, Yogurt, Cinnamon, Mace, Saffron.

Ingredients:
6 mutton chops - approximately 500 gm

For the marinade:
3/4 tsp salt
1 medium onion
6 garlic cloves
2.5 cm ginger piece
2 tsp coriander powder
1/2 tsp red chilli powder
1 tsp garam masala
1/2 cup yogurt

For cooking:
4 Tbsp oil
8 cloves
10-12 black peppercorns
2.5 cm cinnamon piece
1 piece mace

Pinch of saffron diluted in water

Prawn and Pork on Sugarcane Sticks

Ingredients:
2 sugarcane sticks - cut into 4 inch pieces
Medium sized prawns - shelled and De-veined
200 gm minced pork
2 large onions, chopped
5 tsp garlic, chopped
1 Tbsp sugar
1 Tbsp coriander, chopped
1 Tbsp fish sauce
Salt and pepper
2 tsp lemon grass, chopped
1 egg
Oil for frying
Spicy Dipping Sauce:
1 Tbsp vinegar
60 ml lime juice
1 tsp garlic paste
60 ml fish sauce
2 red chillies, chopped


Method:
Peel sugar cane.
Grind prawns, pork, onion, and garlic, sugar, and coriander, fish sauce, seasoning lemon grass until smooth. Bind the mix with egg.
Using well oiled hands mold 1 Tbsp of the mixture around each sugarcane stick, leaving 1 end uncovered.
Deep fry in hot oil for 3-4 minutes till golden brown.
Drain and serve with accompaniments.
For the sauce: Combine all the ingredients except chilli. Allow it to stand for 15 minutes. Strain and stir in the chilli. Serve with the prawn and pork sticks.

Key Ingredients:
Prawns, Pork, Onion, Garlic, Sugar,Coriander Leaves, Fish Sauce, Salt, Lemon Juice, Black Pepper, Vegetable Oil, Lemongrass, Egg, Vinegar, Red Chilli

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Low Fat Pepper Chicken Dry

Ingredients
1 kg chopped chicken
Oil
2 tsp crushed pepper
1 green chilli
2 onions
Curry Leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Salt


Method:
Marinate chicken with crushed pepper, turmeric powder and salt.
Keep aside for half an hour.
In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.
Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.
Add marinated chicken and let it cook for about 15 minutes.
Garnish with fresh chopped coriander leaves.
Serve hot with bread or rice.

Key Ingredients:
Chicken, Vegetable Oil, Black Pepper, Green Chillies, Onion, Curry Leaves, Ginger, Garlic, Turmeric, Salt

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Chicken Biryani

About this recipe:
An Easy to Cook and Delicious Chicken Biryani recipe by Reena Malhotra of rare recipes. Total Cooking Time including Preparation and Marination Time : Approx. 1 Hour 15 Minutes Serves : 4-5 Key Ingredients : 1 Chicken - Broiler - Approx. 600 grams and 0.4 Kg Basmati Rice. Can be made using a Gas Stove/ Electric Hot Plate/ an Induction Cooker.

Ingredients

4 Onions - Medium size
600g - 650g Chicken - Broiler - Small - 8 pcs.
400g Rice - Basmati
1/2 cup Curd
2 teaspoons Ginger Garlic Paste (Adrakh Lehsun Paste)
2 teaspoons Red Chilli Powder (Lal Mirch Powder)
2 teaspoons Biryani Masala
As per taste Salt
2-3 teaspoons Lemon Juice
1/4 cup Mint Leaves (Pudiney ke Patte)
1/4 cup Coriander Leaves (Hara Dhania) - chopped
6 Green Chillies (Hari Mirch) - cut from centre in two long strips
2 Bay Leaves (Tej Patta)
2 Green Cardamom (Choti Hari Elaichi)
2 Black Cardamom (Badii Kali Elaichi)
4 Cloves (Laung)
8 Black Peppercorn (Sabut Kali Mirch)
1 inch Cinnamon Bark (Dalchini)
2 litres Water
Small Muslin Cloth
100 grams Butter - melted
2 tablespoons Cooking Oil
1/2 cup Milk (luke warm)
2-3 drops Food Color - Orange
1 inch Ginger - Julienned (cut into long thin strips)
1 teaspoon Garam Masala Powder
2 teaspoons Kewra Jal
12" x 18" Food Wrapping Aluminium Foil

Directions

1. Cut Onions into Slices and Fry till Golden Brown. Don't Burn. Keep aside for use.
2. Wash and Clean the Chicken pieces. Poke the Chicken pieces with a Fork.
3. Take a Glass Bowl, add Chicken pieces, Curd, Ginger Garlic Paste, Red Chillies, Biryani Masala, Salt as per taste, Lemon Juice, few Mint Leaves, one fourth part of onions fried earlier and mix well. Apply the mix well on and around all the pieces of Chicken. Cover the Bowl and place it in a Refrigerator for Thirty minutes.
4. Wash and soak the Rice in Water for Thirty minutes.
5. Add and tie in a Muslin Cloth; the Bay Leaves, Green Cardamom, Black Cardamom, Cloves, Black Peppercorn and Cinnamon.
6. Boil Water in a Pan. Add and mix half a teaspoon of Salt into it. Put the tied Muslin Cloth Bag into the Boiling Water.
7. Drain the soaked Rice and add it to the Boiling Water. Parboil (Partially Boil) the Rice. Don't Overcook. When parboiled, Drain the excess Water from the Rice and let it dry.
8. Take out the Marinated Chicken from the Refrigerator.
9. Take a Pan with a thick bottom. Add Two Tablespoons of Cooking Oil in it and heat it on a slow flame for two minutes.
10. Add Marinated Chicken Pieces into it. Cook the Chicken on medium flame. Stir well but gently. Add One to Two tablespoons of water, if it appears dry. The Chicken will be cooked in Fifteen to Twenty minutes. Remove from flame and keep aside.
11. Take another large Pan with a thick bottom. Add and arrange a layer of cooked pieces of Chicken on the bottom of the Pan with a little Gravy. Then, spread and cover the Chicken pieces with half the parboiled rice.
12. Sprinkle : half of the remaining fried Onions, half of the Green Chillies, a few Mint Leaves, a few chopped Coriander Leaves over the layer of the parboiled Rice.
13. Pour : half the melted Butter, half the Milk, half the Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
14. Sprinkle : half a teaspoon of Garam Masala and half the Julienned Ginger all-over the layer of the Rice.
15. The first layer of the Chicken Biryani is now ready.
16. Add and arrange a layer of the remaining pieces of Chicken over the first layer of Rice.
17. Then, spread and cover the layer of the pieces of Chicken with the remaining parboiled Rice.
18. Sprinkle the remaining : fried Onions, Green Chillies, Mint Leaves and chopped Coriander Leaves over the layer of the parboiled rice.
19. Pour the remaining : melted Butter, Milk, Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
20. Sprinkle the remaining : Garam Masala and Julienned Ginger all-over the layer of the Rice.
21. Tightly Cover the Pan/ Cookware with Food Wrapping Aluminium Foil or Cover the Pan with a Lid and seal it with Cooking Dough.
22. Cook the sealed Pan on a very slow flame for Twenty Five to Thirty Minutes.
23. The Chicken Biryani is now ready. Stir and Mix all the Contents Gently.
24. Serve Hot with Mint Raita/ Chutney, Sliced Onions and Enjoy!

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Veg Biryani

About this recipe:
what can a vegeterian look for ? chicken or dum biryani ?? na na.. I am a veggie and so i decided to go for veg biryani. I generally have less time in the morning and when you need to cook something fast this is the best thing to do.. lets try !


Ingredients
Serves: 4
2 cups basmati rice soake for 10 mins
4 onions
2 tomatoes
1 cup beans chopped slit vertically into pieces
1 cup carrots chopped vertically into long pieces
1 small cup fresh green peas
1 cup potatoes chopped vertically into long pieces
2 spoons chilli powder
2 spoons everest biryani masala powder
1 cup chopped corriander leaves
1 string curry leaves
15 tbl spoons oil which you are used to
2 spoons salt - to taste
4 cups water - 1:2 measurement for rice

Directions
Prep:20min › Cook:15min › Ready in:35min
keep the basmati rice soaked for 10 mins and drain water
cut all vegetables into long slices. Onions cut long slices and tomatoes also chopped
heat oil in kadai or cooker pan , add curry leaves, onions and fry till brown.
fry tomatoes till soft
add all vegetables, rice, chilli powder, everest masala, salt , water and close the pressure cooker lid. Allow for one whistle and in medium flame and switch off once done.
after cooling, open the lid, mix once and sprinkle corriander leaves.
delicious biryani ready...

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