Chicken Fried Rice

Ingredients:

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.),
chopped 2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion,
diced Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed

Procedure:

1.Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

2.Chop the chicken meat and dice the onion and green onion.

3.Heat wok and add oil.

4.When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.

5.Cook the other half the same way.

6.Cut the egg into thin strips, and save for later.

7.Stir-fry the onion on high heat for a few moments, remove and set aside.

8.Do the same for the green peas.

9.Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce.

10.Add the chicken, onion and green peas and combine thoroughly.

11.Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Butter Chicken

Ingredients:

To prepare the marinade you will need:

1 Kg Whole Chicken cut into 8-12 Pieces (or you can use cuts of your choice)
300 ml of plain yogurt (basically just enough to generously coat all the chicken pieces)
1 Tbsp of Ginger-Garlic paste
1 Tsp Turmeric powder1
Tsp Tandoori Masala Powder (easily available at any Indian grocery store)

To make the Gravy you will need :

1 large onion
4 large tomatoes
2 Tbsp Ginger-Garlic paste1 green chili
2 Tbsp of fresh coriander leaves (no more,or else your gravy will turn out green instead of red)
1 Tsp Tandoori Masala Powder(ready made)
3-4 cloves
1 green cardamom
1 inch piece of cinnamon1 bay leaf
1 Tsp coriander powder
2 Tbsp butter1 Tbsp oil
1/2 Tsp Kasoori methi (dried fenugreek leaves)
7-10 Cashews (split in two)salt to taste
1 Tsp Hot paprika (or red chili powder to taste)
A Pinch/drop of red color.

Method:

1.Mix all ingredients so that all the chicken pieces are coated well.

2.Leave this covered for 5-8 hours (ideally, prepare it the night before and leave in the refrigerator).

3.Make a paste of onion and green chili by using very little water.

4.Also blend the tomatoes and fresh coriander separately.

5.Heat a non-stick heavy bottom pan, add the butter and oil.

6.Add the cloves, cardamom, cinnamon and bay leaf in.

7.When they crackle add the onion paste and saute on a low to medium flame.

8.When it starts to brown a little , add the ginger-garlic paste.

9.Saute on a low flame till almost dry and the paste looks golden brown. (Make sure the flame is not on high, if the onion paste gets burnt, then your gravy will taste bitter.)

10.Add the tomato puree and on a high flame cook till all the water is evaporated.

11.Add the tandoori masala, salt, chili powder and coriander powder (the tandoori masala contains salt too,don't add too much salt at first).

12.At this stage turn off the heat and give your masala (what you have just prepared) a touch of Smoky Aroma.

13.Put it back on the stove and tip in the marinated chicken along with the marinade.

14.Bring to a boil, add the color and cook on medium heat till the chicken is almost done.

15.Stir occasionally.

16.Crush the kasoori methi and sprinkle it in. Also add the cashews.

17.Sneak a taste and add more salt if required.

18.Cook further till the chicken is completely done.

19.Add some unsalted white butter and garnish with fresh coriander leaves

Kindly note:

If the chicken pieces are small and tender then do not put the lid on while cooking, otherwise your chicken will get cooked and the gravy will still be watery.

The gravy should be thick, not watery (although we are not adding any water, there will be water in the chicken and yogurt).

If the pieces are bigger and tough then do put the lid on. They will need some steam to cook.

You can always adjust the thickness of the gravy by adding hot water, if needed.

To give an extra smoky aroma, before you add your marinated chicken in the masala, smoke it the same manner as you did the masala. This will put that aroma in the chicken too.

Dal Makhani

Ingredients:

150g whole urad dal (black lentils)
50g rajma (red kidney beans)
50g channa dal (gram lentils, chickpeas, garbanzo beans)
10g ginger, peeled
2 - 3 garlic cloves
2 green chillies
salt to taste

for tadka:
50g ghee
1 tspn cumin
2 - 3 garlic cloves
pinch asafoetida powder
0.5 tspn fenugreek seed
100g tomato paste or puree

to finish:
100g butter
30 ml cream
0.5 tspn or more chilli powder
0.5 tspn garam masala

Procedure:

1.Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight.

2.Wash four times, changing the water each time.

3.Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked.

4.Drain off excess water and mash the lentils lightly with the back of a ladle.

5.Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.

6.Add the garlic and fry until beginning to colour.

7.Add the asafoetida powder and tomato puree and stir for a minute.

8.Add to the cooked dal, mixing well.

9.Bring the dal to the boil again, adding the chilli powder, butter and cream.

10.Simmer gently for 30 minutes.

11.Add the garam masala and adjust seasonings.

Naan

Ingredients:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Procedure:

1.Sift the flour, salt and baking powder into a bowl and make a well in the middle.

2.Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

3.Pour this into the center of the flour and knead adding water if necessary to form soft dough.

4.Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

5.About half an before the naan are required, turn on the oven to maximum heat.

6.Divide the dough into 8 balls and allow rest for 3-4 minutes.

7.Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

8.Shape each ball of dough with the palms to make an oval shape.

9.Bake the indian bread naan until puffed up and golden brown. Serve hot.

Baingan Bhartha

Ingredients:

1 large brinjal
2 tablespoons oil
1 pinch asafoetida
1/2 teaspoon cumin seeds
1 large onion
1 tablespoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon green chillies
1 large chopped tomatoes
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala salt

Procedure:

1.Wash and wipe the brinjal. Roast it over direct flame for a few minutes, turning it often so that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off.

2.Cool,peel and mash the brinjal. Heat the oil in a pan.

3.Add the asafoetida and cummin seeds and saute till the seeds are light brown in colour.

4.Add 1/2 the chopped onion, ginger, garlic and green chillies.

5.Saute on a low flame for about 5 minutes, stirring continuously.

6.Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.

7.Cook covered on a low flame for about 5 minutes.Mash the brinjal thoroughly with the back of a ladle and add the remaining onion. Cook uncovered on a high flame for 2 minutes, stirring continuously.

8.Add the garam masala and mix well.

9.Garnish with chopped coriander leaves and green chillies.

Kaju Curry

Ingredients:

1/4 cup ghee
1 tsp cumin seeds
1/2 cup grated onions
20-25 cashew nuts-soaked for 30 minutes and ground to a paste
1 tbsp poppy seeds-soaked 30 minutes and ground to a paste
1/8 cup milk
1 tbsp nariyal ka burada (dessicated coconut)
1/4 tsp turmeric
1/4 tsp chilli powder
1/4 tsp garam masala
1/2 tbsp powdered coriander seeds)
1/2 tbsp salt
2 green chillies-slit
1/8 cup khoya-mashed into a paste with water
3/4 cups mixed vegetables of your choice-blanched
1/8 cup thick cream-to garnish
1 tbsp chopped coriander leaves-for garnish

Procedure:

1.Heat the ghee in a heavy based pan, and add the cumin.

2.When the seeds splutter, add onions and saut till a light brown.

3.Now add the ground paste and saut till the fat separates.

4.Increase the heat, add the vegetables, and turn around to mix.

5.Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.

6.Add 3/4 cups water and the khoya, bring to a boil, and then simmer, uncovered for 5-6 minutes.

7.Serve hot garnished with the cream and coriander leaves.

Chocolate Candy Cookie Bars

Ingredients:
1 2/3 cups all-purpose flour
1 1/2 cups plus 2 tablespoons granulated sugar - divided use
3/4 teaspoon baking powder
1 cup cold butter - divided use
1 large egg, slightly beaten
1 (5-ounce) can evaporated milk - divided use
1 (12-ounce) package semisweet chocolate chips - divided use
1/2 cup light corn syrup
1 1/2 cups sliced almonds

Procedure:

1. Heat oven to 375°F (175°C).

2. In medium bowl, stir together flour, 2 tablespoons sugar and baking powder; cut in 1/2 cup butter with pastry blender until mixture forms coarse crumbs.

3. Stir in egg and 2 tablespoons evaporated milk; stir until mixture holds together in ball shape. Press onto bottom and 1/4-inch up sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan.

4. Bake 8 to 10 minutes or until lightly browned; remove from oven.

5. Sprinkle 1 1/2 cups chocolate chips evenly over crust; set aside.

6. In 3-quart saucepan, place remaining 1 1/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporated milk and corn syrup.

7. Cook over medium heat, stirring constantly, until mixture boils; stir in almonds. Continue cooking and stirring to 240°F on candy thermometer (soft-ball stage) or until mixture, when dropped into very cold water, forms a soft ball that flattens when removed from water. Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do not spread.

8. Bake an additional 10 to 15 minutes or just until almond mixture is golden brown. Remove from oven; cool 5 minutes.

9. Sprinkle with remaining 1/2 cup chocolate chips; cool completely. Cut into bars.

10.It makes about 4 dozen bars.

Nutritious Pancakes

Ingredients:
1 cup wheat flour,
1 teaspoon baking powder,
2 tablespoon pure ghee(clarified butter),
4 tablespoon sugar,
1 cup milk required to make a smooth batter,
1/2 teaspoon nutmeg powder,
salt to taste.

Procedure:

1.Mix all ingredients in a bowl.

2.Then to this add milk and with a hand blender mix well to form a smooth paste.

3.With the help of a ladle pour the batter on a hot non-stick pan to form pancakes.

4.Wait for few minutes on medium heat then turn over as it starts browning.

5.Let the other side also become brown. Serve hot with jam or honey.

6.To this batter we can add grated apples and cinnamon powder, smashed banana, pulp of peaches or strawberry pulp.

Kaju Pista Badam Kulfi

Ingredients:
1 can condensed milk
1 can Nestle cream
1 can evaporated milk
100 gms cashew nuts/ almonds or pista (chopped fine)
1/2 tsp vanilla or almond essence
A few saffron strands dissolved in 1 tbsp warm milk (for badam or kaju kulfi)
A couple drops of green food colouring (for pista kulfi)
Soak the chopped nuts in warm water for about 10-15 minutes. Drain & keep aside.

Procedure:

1.Lightly whip condensed milk, evaporated milk and cream using a blender or electric beater.

2.Add the chopped nuts and saffron milk or food colouring. Mix well.

3.Pour into a freezable container or individual moulds.

4.Freeze for 8-10 hours or until firmly set.