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PEAS PULAO

CHICKEN KORMA

CABBAGE BHAJI

VERMICELLI KHEER

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PEAS PULAO                                   No of portions:4

INGREDIENTS

Basmati Rice                                                500 Gms

Fresh /Frozen Green Peas                         100 gms

 Onions                                                           50 gms

Oil/ghee                                                        50 gms

Cloves                                                            6 nos

Cinnamon                                                     1 inch stick

Cardamom                                                  4 nos

Bay leaf                                                          1 no

Salt                                                                (to taste)

METHOD

Pick, wash and soak rice for 15-20 mins. Drain and keep aside. Slice Onions. Shell Green Peas. Heat oil /Ghee in a pan; add the whole spices .Once it starts to crackle, add slice onions.fry till translucent. Add the drained rice. Pour double quantity of water /stock and salt. Bring to a boil. Reduce heat and cook till all the water is almost absorbed, add the frozen peas and cover and then transfer on a tava, so that you can finish the cooking on a low flame.

Note: The frozen peas are put at the end so as to retain the colour of    the peas. 

CHICKEN KORMA                        No of portions: 4

INGREDIENTS

Chicken                                  1no

Curd                                        250ml

Copra (dry coconut)              1 no

Poppy seeds (khus khus)      15gms

Onions                                    150 gms

Garlic                                      few flakes

Ginger                                     ¾ inch piece

Kashmiri Red Chilly               4 nos

Coriander seeds                     15 Gms

Ghee /oil                                50 Gms

Salt                                          to taste

Cloves                                     3-4 nos

Cinnamon                               1 inch        

Cardamom                    4nos

Peppercorns                          4-5 nos

Nutmeg                                  little grated

Mace                                      1no

Black cardamom                   4 nos

Coriander leaves (garnish)   ½ bunch

METHOD

Cut and wash the chicken into pieces. Marinate with curds and salt, keep aside. Pound nutmeg, mace and black cardamom together into a powder. Grind together Copra, poppy seeds, onions, ginger garlic, red chillies and coriander seeds to a fine paste. Heat up ghee/Oil in a pan; add the whole spices except the nutmeg, mace and black cardamom. Once they crackle add the ground masala.fry well, add the marinated chicken, stir for a few minutes, add a little water and cook till chicken is tender. Add the nutmeg mace and black cardamom powder. Adjust salt. Finish and garnish with chopped coriander and serve hot.

CABBAGE BHAJI                           No of portions: 4

INGREDIENTS

Cabbage                               400 gms  

Oil                                        30 ml

Mustard seeds                      a pinch    

Curry leaves                        1 sprig

Onions                                 50 gms

Green chillies                       2 nos

Tomato                                 1 nos

Turmeric powder                 3/4 tsp

Salt                                       to taste

METHOD

Shred the cabbage fine. Slice onions and slit green chillies. Chop the tomato. Heat oil in a pan, add mustard seeds, when it crackles, add curry leaves, sliced onions ,slit green chillies and fry till onions are translucent, add turmeric powder add chopped tomato and cook till tomato softens. Then add in the shredded cabbage, little salt and cook on a slow fire till cabbage is tender. Sprinkle a little water if necessary. Once done check finally for seasoning and serve hot.

 

VERMICELLI KHEER             No of portions-4       

INGREDIENTS

Ghee                            30gms

Milk                             250gms

Vermicelli                   50 gms

Cashewnuts                 30 gms

Raisins                         30 gms

Pistachio                     10 gms

Saffron                        a pinch

Cream (optional)        50 ml

Cardamom                 2-3 nos

Sugar                           50 Gms (or desired sweetness)

Varq                            (for garnish)

METHOD:

Powder the cardamom .Infuse the saffron in warm water/milk.

Heat ghee in a pan, fry cashew nuts and raisins. Remove .Add vermicelli and fry till light brown. Add the milk (and the cream-optional) and let it reduce until thick, add the infused saffron, cardamom powder, now add the sugar and stir well .add the fried cashew nuts and raisins. Serve warm with slivers of pistachio.