Monday, September 8, 2014

Chicken curry and fried rice

Chicken Curry:five Chicken leg piecesOne medium sized onionTwo large tomatoTwo tbsp. of ginger pasteOne tbsp. of garam mashala powderSalt to tasteHalf tsp. turmeric powderOne tbsp. paprika powderTwo big potatoesThree whole green cardamomsThree clovesTwo inches cinnamon stickOne fourth tsp. of fenugreek seedThree tbsp. of oil

Method: Marinate the chicken pieces with one tbsp. ginger paste and salt overnight. Finely chopped the onion. Cut the tomatoes into cubes.Peel the potatoes and cut into big chunks. Heat one tbsp.of oil in a wok,  and fry the potato pieces. Keep In the same wokand add green cardamoms, cloves, cinnamon stick, and fenugreek seeds. When the spices start crackling add the onion. Fry onion until brown, stirring occasionally. Be careful, do not scorch it in the bottom of the wok. Add tomato and give a good stir. Cover the wok and let it cook. When the tomato becomes soft and take a form of a paste add one tbsp. ginger paste. Stir the mixture , and add the chicken leg pieces. Mix the spices well with the leg pieces, cover the wok, and keep it on medium heat. After few minutes, open the lid and add garam mashala powder. Stir, and let it cook. When chickens are almost tender, add the fried potatoes, salt, turmeric powder, and paprika powder. Stir well, and cover the wok. Stir the curry occasionally. After few minutes, add two cups of water, and bring into boil. Cook the to descried consistency.

Fried Rice
Four cups of basmati rice
One green pepper (capsicum)
One cups of chopped vegetables (You can finely chop one carrot, few beans)
One big onion
One fourth cup cashew
One fourth cup raisins
One tbsp. of sugar
Half tsp. cumin seed powder
Salt to taste
One tsp of ghee (Clarified butter)
Two tbsp. of oil
One bay leaves
Few green cardamoms
Few cloves
One inch cinnamon stick
Half tsp. cumin seeds

Wash the rice and soak for minimum half an hour. Finely chop the onion. Cut the green pepper into small squares. Heat two tbsp. of oil in a heavy bottomed pan. Add bay leaves, cardamoms, cloves, cinnamon stick and cumin seeds. When cumin seeds start to crackle, add the onion. Stir it occasionally until brown covering the wok. Then add the vegetables and cook for several minutes covering the wok. Add the salt and cumin seed powder, and cook until all the vegetables become tender. Cook the rice in a big bowl under hight heat for 5 minutes. Don’t cook more than that, otherwise the rice will be very tender, and when you stir with the vegetable they will break. Drain the water from the rice , and add it to the vegetable mixture. Mix the rice with vegetable well. Cover the wok, keep it on the very low flame for 10 minutes. 
Serve fried rice with chicken. Isn’t it a good sunday lunch?