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Mathies

INGREDIENTS

2 cups

singhare kaatta

1 large potato-boiled,

peeled, mashedsmooth1 tsp rock salt1/4 cup clarifiedbuttercold water to mixoil for deep frying

METHOD

ombine first three ingredients, rub in the clarified butter and thenknead into a stiff dough with cold water and leave to rest, coveredfor 1/2 an hour.Roll into desired size rounds and prick with a fork all over thesurface, to avoid puffing up while frying.Heat oil until a piece dropped in its rises to the top at once. Put inthe

athies

, turn once and continue to fry over medium heat tillcrisp.Drain on an absorbent paper and serve.

Peanut

hicken Sauce

INGREDIENTS

1 kg chicken2 cups chicken stock1/2 cup dry whitewine

For peanut sauce

1 onion - chopped1 garlic - chopped2 inch cinnamonstick3 tomatoes - de-seeded and diced1/2 cup peanutssaltblack pepperolive oil

METHOD

Heat oil in a pan and sauté chicken till it turnscolour.Add chicken stock and dry white wine and cookfor 30 minutes.

For the peanut sauce

, heat oil in a pan andsauté onions. Add garlic, cinnamon, tomatoesand peanuts.Sauté for 10 minutes and then remove from fire.Once cool grind it to a fine paste.Now mix the sauce with the chicken and cook fortwo more minutes.Serve garnished with tomatoes and peanuts.

Dorro Wot

INGREDIENTS

1 kg chicken - cut into12 pieces, washed withwater, salt and lemon juice10-12 boiled eggs1/2 cup onions -chopped1-2 cups water4 tbsp berbere2 tbsp spiced butter1 tbsp garlic - chopped2 tsp cardamom powder1/2 tbsp black peppersalt to tasteoil

For Spiced Butter

1 kg unsalted butter1 onion - chopped3 tbsp garlic - minced4 tsp ginger - chopped2 tsp turmeric powder1/4 tsp cardamompowder1 inch cinnamon stick1 whole clove1/8 tsp nutmeg powder

For Berbere

1/2 red pepper1/2 tsp cardamom2-3 cloves1/2 tsp nutmeg1/2 tsp ginger -chopped1/2 tsp groundfenugreek1/2 tsp cumin1/2 tsp onion - chopped1/2 tsp garlic ± chopped

METHOD

To prepare berbere

, roast all the ingredients.

ool and grind to apowder.To prepare spiced butter, melt the butter in a pan and bring to aboil. Add rest of the ingredients and let it simmer for few minutes.Do not stir, cool and store.

For Doro Wot

Take a pan and cook the onions for few minutes. Add the oil laterand mix well.Once the onions are brown, add berbere.

ook for few minutesstirring constantly. Now add the spiced butter and mix well.Make small cuts in the chicken pieces and also pierce the eggsbefore adding them to the sauce.Simmer till the chicken is done. Now add chopped garlic andcinnamon.Sprinkle black pepper and serve

hicken Reshmi Biryani

INGREDIENTS

1 kg chicken (broiler)- cut into 8 pieces1 kg onion - slicedoil - for frying1 cup

hara dhania

-finely chopped1/2 tsp garlic paste1/2 tsp ginger paste1 tbsp

dhania

powder1/2 tsp

haldi

powder2 tsp chilli powder1/2 tsp

gara

asala

1 cup

dahi

1 tbsp salt1 tsp

kewra

essence

For rice:

2 cups

ati

sela

rice - washed andsoaked for 30 minutes2 tbsp oil6 pepper corns6 cloves6 green cardamoms1/2 tsp saltwater1/4 tsp saffron -soaked in 2 tbspwarm milkdough - to seal thepan

METHOD

Marinate the chicken in ginger and garlic paste,

dhania

powder,

haldi

powder, chilli powder,

gara

asala

powder, yogurt, salt and

kewra

for 3-4 hours.Heat oil in a

kadahi

and fry the onions in it till brown and crisp. Drainout the oil from the onions and keep aside.Heat oil again in another pan and add the peppercorns, cloves, andcardamoms in it. When slightly dark add the rice and turn around tomix well.Drain the rice and keep aside.Add 2 1/2 cups water and bring to a boil. Lower the heat and cookfor about eight minutes. The rice is almost done but not fully cooked.Keep aside.Heat 1/2 cup of the remainder of the oil in a

kadahi

with a lid andadd the chicken to it, spreading it to form a layer.Over the chicken, make a layer of half each of the rice, onions andcoriander leaves.Repeat the same layers a second time, sprinkle the saffron mixtureover it and cover the pan, sealing it with some dough (grease theedges before applying the dough, so that the dough comes off easilylater on).Let cook on high heat for 10 minutes, then place on a

tawa

andleave on low heat to cook for about an hour. Alternatively, you couldcook it in a moderate oven for an hour.Break the seal and serve either in the same pan or transfer on to aserving dish.