Coconut Rice

1 package of Basmati Rice
1/4 can of coconut cream or coconut milk
1/4 cup rasins
1/4 cup almond slivers
Cinnamon and sugar to taste

1. Warm Tasty Bite Basmati Rice
2. Mix in the coconut cream, rasins, and almonds
3. Sprinkle with cinnamon/sugar to taste
4. Serve warm

INDIAN SULTANA BIRYANI

Ingredients:

a mugful of American long grain rice

2 onions , sliced

2 tbsp sunflower oil

½ tsp turmeric

1 cinnamon stick

6 cardamom pods

1 tsp cumin seeds

large handful of sultanas and roasted cashew nuts

method:

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

south mix veg bhindi

Ingredients :

1 cup- chopped ladies finger
1 cup - Lighlty whipped yoghurt
1 cup - Chopped Okra
1 no - Onion
2 tbsp - Corriander powder
1/2 tbsp - Red chilli powder
4 stalks - Mint
3 stalks - Cilantro( Corriander)
4 tbsp - Oil
1/4 tsp - Turmeric Powder
Salt to taste

Cooking Instructions :

- Heat oil add onion,okra & chopped ladies finger add turmeric and fry till okra & ladies finger  softens and cooked
- Add coriander powder and red chilli powder, saute for 1 more min
- Once okra is completely cooked, add salt and whipped yogurt.
- Cook for 3 min, add chopped mint leaves and switch off the heat
- Serve with any rice preparation

gatta sabzi

Ingredients :

200 gms - Besan
1 tsp - Coriander seeds
2 tbsp - Ghee 
250 gms - Curd
Salt to taste
2 tsp - Oil
1 tsp - Red chilly powder 
1/4 Tsp - Turmeric Powder

Cooking Instructions :

- Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. - Make a stiff dough and make 6 thin and long sausages of the dough.
- Put these sausages in boiling water and cook for 5 minutes.
- Cut these gattas into small pieces and keep aside.
- Strain the curd through a strainer.Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander seeds powder and turmeric to the curd, mix well and add the gatta pieces.
- Heat oil, slutter cumin and add the curd mixture.Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
- Simmer the flame and cook for another 5-7 minutes.
- Remove from heat and add red chilly powder

DAL BATI

Ingredients

For dal:
2 cups - Rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup - Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 Nos - Onions chopped finely.
2 Nos - Tomatoes, chopped finely.
2 tsps - Garam masala powder.
2 tsps - Chilli powder.
1 tsp - Turmeric powder.
1 tbsp - Ginger-garlic paste.
2 Nos - Green chillies, slit lengthwise.
2 tbsps - Cream
4 tbsps - Ghee (Clarified Butter)
1 cup - Coriander leaves, chopped finely.
Oil to fry
Salt to taste.

For dumplings:
5 cups - Whole wheat flour, sieved.
1 cup - Ghee, melted.
2 tbsps - Curd.
Salt to taste.

 Instructions :

- Pressure cook rajma and black gram till it becomes soft.
- Heat 4 tbsps oil, Add onions and saute till brown
- Add ginger-garlic paste and tomatoes and saute
- Add all the masalas, beans and salt and simmer till well blended. The gravy should be thick.
- Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour.
- Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

DAL DHOKLI

DAL DHOKLI

 

Ingredients:

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.

Preparation:

·         Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.

·         Wash tuver dal and pressure cook it for three whistles.

·         Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.

·         When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.

·         Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.

·         Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

·         Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves