Wednesday 26 November 2008

Chicken Biryani Recipe (Sindhi Style)

500-750g  Chicken ( small-med cubed with bones , can be substituted with mutton)
500-750g Basmati Rice ( about 3 cups , washed and soaked for 20 minutes)
1 Cup Plain Yogurt (whipped)
3 med size onion (finely sliced)
3 med size tomato (chopped)
2 tablespoon ginger & garlic paste
3-4 Small Green Chillies
1 Packet Biryana Masala (Any Biryani Spice Mix thats available)
1 teaspoon salt (to taste)
3-4 tablespoon Oil
Water as needed
Corriander/Parsley f(chopped),  for garnishing

1. Fry the onions in oil on medium heat until golden brown. Add meat, garlic & ginger paste, and stir fry for 10 minutes.

2. Add any Biryani Spice Mix (incase  you dont have a biryani mix it can be substituted with assorted indian spices), yogurt, ginger, green chillies and stir. Fry for 5 minutes.

3. Add one glass of water. Cover and cook on low heat until the meat is tender. When the meat is cooked there should be about two cups of gravy. (If more increase heat, if less add water).

4. Shift the cooked meat to a larger pot. Spread tomatoes, green corriander and mint leaves over the meat Do not mix meat and the green masala. Cover and cook on low heat for about 10 minutes.

 5. Separately: In 12 glasses of hot water, add some salt. Add soaked rice, boil until the rice is more than half cooked. Remove and thoroughly drain. Spread the cooked rice evenly over the meat. Do not mix the rice & the meat. Cover and cook on low heat until rice is tender. Mix before serving.

-Ensure mixture is covered in step 4 to ensure rice is cooked and flavour is absorbed
-Do not mix it completely until serving if you wish to have a difference in color of the biryani rice.

Thursday 13 November 2008

Linguine with Peppers (Pasta - Olive Oil / Red Wine Base)

COOK TIME 15-20 Min

Original recipe yield: 4 servings

250 gm Pasta - Linguine (can be substituted with fusilli)
2 Onions Chopped
1/2 cup Garlic Chopped
3 Peppers - Green Yellow and Red, sliced
2 Tomatoes - coarsely chopped
(can be substituted with cherry or sundried)
Ham - slices
2 cups mushrooms - sliced
1/2 cup white wine
(if it's not worth drinking, it's not worth using in your cooking)
Mixed Italian Herbs, Red Chili Powder or Chili Flakes, Course Black Pepper
1 tblspoon Soya Sauce
3 tblspoon olive oil (extra virgin)

1. Cook pasta al dente (follow usual instructions on the pasta pack)
2. Saute the onions, garlic (2-4mins) in the olive oil - add the rest of
the ingredi. Tomatoes, mushrooms, ham
3. Add in the spices,soya sauce and wine , cook for about 5 mins
4. Throw in the pasta - mix well and serve

Wednesday 12 November 2008

Aloo Gobi

आलू गोबी recipe
COOK TIME 15-20 Min

Original recipe yield: 4 servings

2 cups of cut cauliflower (small to mid size florets)
2 medium potatoes (cubed into bite sized pieces)
1 med size onion (chopped)
1 med size tomato (chopped)
1 tablespoon ginger & garlic paste
1/4 teaspoon turmeric powder(haldi)
1/4 teaspoon red chili powder
1/2 teaspoon cumin seeds (jeera)
1 tablespoon garam masala (indian spice blend)
1 teaspoon salt (to taste)
2 tablespoon Olive Oil
Water as needed

1. Heat the oil in a large saucepan (low heat)
2. Add the onions,ginger garlic paste,cumin seeds (jeera),salt,turmeric powder,chili powder,garam masala , mix well , cook for 1-2 minutes
3. Add the tomatoes,cauliflower and potatoes , mix well
4. Cover the pan and cook for 10 to15 mins , stir occasionally and sprinkle some water to ensure the mix doesnt stick to the pan, check with a fork to see if its done (cauliflower should be soft).
5. Turn heat to high for 3 to 4 mins, stir and mix. Your aloo gobi is ready to be served!