Tomato Rice

Ingredients

6 Tomatoes -  Chopped
1 Cup Basmathi Rice
2 Onions
3-4 Cloves
8-10 Mint leaves
5 Broken Cashew
3 Table Spoon Oil
2 Tea Spoon Ghee

Grind the following(Grinded Mixture) :

1 inch piece of Ginger
7-8 Garlic flakes
5-6 Cloves
1 inch Cinnamon
1/2 Onion - Chopped
2-3 small Coconut pieces
8-10 Red Chillies
2-3 Green Pepper
Salt - To Taste
    
Method

1. Wash and soak rice for 10-15 minutes.

2. Drain water and fry for 2 minutes in 1 tsp of ghee.
3. Heat oil in a pan and add Broken cashew, cloves and Onion and fry till the onion
become light brown.
4. Add chopped Tomatoes and fry till it becomes soft.
5. Add Grinded mixture and then fry for 2 -3 minutes.
6. Add fried rice and mix it well.
7. Then add 2 cups of hot water and allow it to boil for 3 minutes.
8. Add mint leaves and pressure cook for 5-6 minutes.
9. Tomato Rice is ready to be served.
Chicken Biryani -Most popular rice dish from India

The Indian rice dish called Biryani is truly a jewel in the rice dishes of the world. The art of
cooking with spices, herbs and other seasonings come together in a wonderful show of color,
aroma and flavor. This is an outstanding work of Indian culinary art. This recipe originated in the
kitchens of the Nizam of Hydrabad. This is a rice hot dish that makes a one dish meal along with
plain yogurt or with yogurt raita.

Serves 6-8
Ingredients

Cooking the Rice

1 package Ajika Basmati Rice washed and drained
1/2 tsp. salt 
10 cups water  

Cooking the Biryani

2 lbs. chicken, lamb or mutton leg/shoulder cut into bite size pieces, washed and drained 
5 tbs. oil or ghee 
2 onions, peeled and thinly sliced 
3-4 cloves of garlic minced
1 inch piece ginger minced
1-3 green chillies minced
6-7 tbsp. Ajika Biryani Spices
2- 2 1/2 tsp. salt (adjust to taste) 
1/2 cup thick yoghurt 
2 large tomatoes, chopped 
1/2 bunch of cilantro leaves, minced
1 lime or 1/2 lemon, cut into small pieces 
A few strands of saffron soaked in a tablespoon of warm water 
1 tbs. Ghee 

Method:
Cooking the Meat
Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon
and keep aside. 
In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two. 
Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides. 
Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a
little gravy is left.

Cooking the Rice

While meat is cooking, boil the water for rice with salt. 
Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil. 
Drain/Seive the water off like you do when cooking pasta. You can run a little cold water over it,
to stop the rice from cooking further while resting. Leave in the colander for a few minute, for
the water to drain out completely. 
Add ghee to grease a large oven proof dish or a pan.

Layering the Biryani

Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat. 
Repeat the layering till the last layer is the rice.
Sprinkle the saffron on the top of the rice. 
Add fried onions on top.
Dot with a little ghee. 
Cover the pan with a tight lid. 
Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.

You should have perfect Biryani

 Chilli chicken recipe
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

 Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces
in the the mixture for about 10-15 minutes.
 Heat oil and deep fry the marinated chicken pieces till golden brown.
 Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and
sauté for few seconds.
 Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt ,
ajinomoto and remaining Soya sauce.
 Add fried chicken pieces to it and cook for few minutes.
 Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly
to avoid lumps. Cook for 2-3 minutes.
 Serve chilli chicken hot garnished with chopped green onion tops. Goes well with
steamed / boiled rice.
 Chicken varuval

Ingredients 

Whole chicken cut into pieces - 1 lb

Onion (diced) - 2 nos
Ginger garlic paste - 1 tsp
Dry red chilli - 2 nos
Cumin seeds - ½ nos
Curry leaves - 6 nos
Red chilli powder - 2 tsp
Corrainder /dhania powder - 2 tsp
Black pepper powder - 2 tsp
Turmeric powder - ¼ tsp
Salt  -  to taste
Oil - 3 tbsp
 
Method

1.Wash and cut chicken into pieces

2.Heat oil in an iron kadai and splutter cumin seeds, red chillies and curry
leaves.

3.Add onions and fry  until golden brown along with ginger garlic paste.

4.Add chicken along with turmeric powder, red chilli powder, corrainder
powder, black pepper powder and salt.

5.Cook on meduim flame until the oil seperates making the masala slightly
thick and dry. Good side for any rice dish.
 Fish sweet n sour

Ingredients:

 1 pound fish fillets, such as cod, haddock, or sea bass

 Marinade:
 1 teaspoon salt
 1 large egg white
 1 tablespoon cornstarch
 Sauce:
 1 cup chicken broth
 1 tablespoon light soy sauce
 1 tablespoon Chinese rice wine or dry sherry
 2 tablespoons tomato paste
 3 tablespoons rice vinegar, or red or white wine
 3 tablespoons granulated sugar
 1 tablespoon cornstarch mixed with 2 tablespoons water
 Other:
 4 ounces mangetout (snow peas)
 1 red bell pepper
 1 tablespoon ginger, finely chopped
 2 tablespoons green onions, chopped diagonally
 2 - 4 cups oil for deep-frying

Preparation:

Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade
ingredients, using your fingers to mix in the ingredients and adding the cornstarch last. Marinate
the fish for 15 minutes.

While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the
chicken broth, soy sauce, rice wine or sherry, tomato paste, vinegar and sugar. In a separate
small bowl, dissolve the cornstarch in the water.

Blanch the snow peas in boiling water until they turn bright green. Plunge briefly in cold water.
Drain thoroughly. Cut the bell pepper in half, remove the seeds and cut into cubes.

Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish cubes. Deep-fry
until they are golden brown. Remove and drain on paper towels.

Remove all but 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until
aromatic (about 30 seconds). Add the snow peas. Stir fry for a minute and add the red bell
peppers.

Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil.
Add the cornstarch and water mixture, stirring to thicken. Serve the fish on a platter, covered
with the sweet and sour sauce and vegetables.