PRESSURE COOKER KEEMA BIRYANI

Ingredients-

500 gms lamb mince
1 cup basmati rice
1 cup milk
1 cup yoghurt
2 tbsp cashewnuts, chopped
2 tbsp raisins
2 tbsp oil
1 large onion, chopped
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
Salt to taste
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 small peice cinnamon
1 whole dried red chilli
2 tbsp mint leaves, chopped

Method-

* Wash and soak the rice.
* Heat oil in the cooker and add the whole spices.
* Add the onion and saute till golden brown.
* Add the ginger and garlic paste and saute till brown.
* Add the pwd spices in the yoghurt and mix well.
* Add the yoghurt mix to the onion and saute till oil is seperated.
* Add the lamb mince, raisin and cashew and cook till mince is 50% done.
* Add the soaked rice and mix well.
* Add the milk, 2 cups water, mint and salt to taste.
* Let it come to a boil and close the lid.
* After a whistle, reduce the flame and cook for 7-9 min.
* Serve hot with chilled raita of your choice.

TEQUILA PRAWNS

Hi,
Today is RAKSHA BANDHAN, a day when a sister ties a thread on her brother's wrist and the brother promises to take care and protect her all through his life.
I dont have any brothers so no celebration for me.

Ingredients-

500 gms prawns, peeled and deveined
1/2 tsp garlic, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chilli flakes
Salt to taste
3 tbsp coriander, chopped
pepper to taste
1 tbsp basil, chopped
2 tbsp tequila

Method-

* Put all the ingredients, except the prawns, in a bowl and mix well.
* Marinate the prawns in the marinade for about 20 min.
* Heat a non-stick pan and grill the prawns 3-4 min on each side.
* Serve with a salad or can be used in a salad.

HAPPY 61st INDEPENDENCE DAY

Hi,
Today we are all celebrating India's 61st Independence Day so no cooking for me also. I also want independence just for 1 day from the hot and humid kitchen. So just this snap that i clicked from my terrace of these 2 guys selling balloons in the tri-colour on the intersection in-front of my house since 5am. And another image that i downloaded from yahoo india. And another excuse for not cooking today is that my daughter is not well.

CASHEW N COCONUT CHICKEN

Ingredients-

500 gms chicken on the bone
1 cup cashewnut
1/2 cup dessicated coconut
1/2 turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
Salt to taste
1/2 tsp red chilli pwd
1 tbsp oil
1 onion, chopped
1 tbsp ginger and garlic paste
1 bayleaf
2 green cardamom
2 clove
1 small peice cinnamon
3 tbsp coriander, chopped
3 cashews, chopped

Method-

* In a pan, broil or dry roast the cashew and the coconut, seperately.
* Now combine the two and make a paste with 1/2 cup water.
* In a pan, heat oil and add bayleaf, cardamom, cinnamon and cloves.
* When they change colour, add the onion and brown.
* Now add the ginger and garlic paste and saute well.
* When it changes colour, then add all the pwd spices.
* When the spices start leaving oil, then add the chicken and mix well with the spices.
* Let it cook till it is light brown on all sides.
* Now add the cashew and coconut paste and mix well in the chicken.
* Let it cook for 5-7 min.
* Add 1 cup water and let it cook on a slow flame for about 10 min or till the gravy is thick.
* Season and garnish with chopped coriander and cashew.
* Serve hot with rice or paratha. ENJOY !!!!!!

CHICKEN LIVER PEPPER FRY

Ingredients-

500 gms chicken livers
2 onions, finely chopped
1 tsp garlic, chopped
1/2 tsp mustard seeds
10-12 curry leaves
2 tbsp oil
Salt to taste
Lots of pepper pwd
2 tbsp coriander, chopped

Method-

* Wash and pat dry the livers.
* In a pan heat the oil.
* Add the curry leaves and the mustard seeds and let them splutter.
* Add the onion and saute till almost brown.
* Add the salt and pepper and mix well.
* Add the chicken livers and coat in the spice mix.
* Cover and cook for 5 min or till the livers are cooked.
* Garnish with chopped coriander and serve with hot parathas. ENJOY !!!!!!
TIP- They can also be cut into small pieces and put on small squares of toasted or fried bread and served as canapes along with a round of hard drinks.

RED CHIKEN FRICASSE

Ingredients-

250 gms boneless chicken, either breasts or thighs
1 carrot
8-10 beans
1/2 cup corn kernels and green peas
2 tbsp flour
4 tbsp tomato ketchup
2 tbsp chopped sprng onion bulbs
1 tbsp oregano
1 tsp chilli flakes
1/2 tsp garlic
2 tbsp olive oil
Salt to taste
Pepper to taste
1 1/2 cup chicken stock

Method-

* Slice the chicken into bite size peices.

* Peel the carot and cut into small dices.

* String the beans and cut into small dices.

* Blanch all the veggies seperately.

* In a pan, heat oil and saute the onion, chilli flakes, garic and oregano.

* Add the chicken and saute till seared on all sides.

* Add the veggies and mix well.

* Add the flour and let it coat all the veggies and chicken.

* Add the tomato ketchup and mix well.

* Add the chicken stock and mix well.

* Let it cook on high heat and let it reduce.

* Check and add seasoning.

* Serve hot with rice or bread. ENJOY !!!!!

SAGO PUDDING WITH MANGO AND COCONUT

Ingredients-

1/2 cup sago pearls
1 cup water
1 large ripe mango
4 tbsp dessicated coconut
1/2 cup sugar


Method-

* Soak the sago in about 2 cups of water for 20 min.
* Drain and cook in 1 cup water till soft.
* Add the coconut and sugar and cook for 5 min.
* Peel and cut the mango into small dices.
* Make a pulp of half the mango and add to the sago and mix well.
* Take it off fire and pour into individual bowl.
* Let it chill in the frig.
* Garnish with the rest of the mango dices and serve chilled.

CHICKEN WITH PICKLED ONIONS

Ingredients-

500 gms chicken, desired cut or boneless
1 cup pickled onions, sliced
1 tbsp ginger and garlic paste
1/2 cup yoghurt
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1 bay leaf
1 tbsp oil
2 tbsp coriander leaves, chopped
Salt to taste

Method-

* In a pan, heat oil and add the bayleaf.
* Add the onion and saute till translucent.
* Add the ginger and garlic paste and saute for another 4-5 min.
* Add the pwd spices to the yoghurt and mix well to remove any lumps.
* Add the yoghurt to the onions and mix well. Cook for 5-7 min or till the spices leave oil.
* Add the chicken and coat well in the spice mix.
* Cook the chicken till done and season.
* Garnish with chopped coriander and serve hot with chapatti.

PICKLED ONIONS

Ingredients-

500 gms pearl onions or madras onions
2 cups vinegar
1 beetroot, peeled and diced
5 tbsp salt
1 bayleaf
6-8 cloves

Method-

* In a pan put the vinegar, salt, bayleaf and cloves.
* Add 2 cups water and bring to boil.
* Peel the onions and wash them nicely.
* Add the onions and the beetroot to the boiling liquid and cover and cook for 10 min.
* Remove from fire and cool.
* Store in a cool dry place. Or can even be stored in the frig.

CORN AND BACON CASSEROLE

Ingredients-

2 cups corn kernels
6 bacon rashers, diced
1 large onion
1 tbsp leek, chopped
1 tbsp celery, chopped
1 tomato, seeded and chopped
1/2 cup cheddar cheese, grated
1 tbsp butter
Salt to taste
Pepper to taste

Method-

* In a pan,put the bacon and brown evenly.
* Add the leek and celery and saute for 5 min.
* Then add the butter and the corn and cook for 5 min.
* Add the tomato and saute for 2 min.
* Season well with salt and pepper.
* Take it off the fire and add the cheese and mix.
* Put in a greased oven-proof dish and bake in a preheated oven at 180 C for 10 min.
* Serve hot and ENJOY !!!!!