17
·
Heat the ghee used for the onions, ginger and garlic. Add red pepper and
lightly brown the marinated chicken.
·
Rub the masala paste all over the chicken.
·
Put the chicken breast in the pan. Add 11/3 cups (300 ml.) water or stock
and simmer over medium heat till tender. If the water dries up while
cooking, sprinkle a little hot water on the chicken. Cook for 5 minutes or till
the moisture evaporates.
·
Serve hot, sprinkled with chopped coriander leaves and garam masala.
Chana/Rajma Curry
Ingredients
·
2 cups (200 gms.) Kabuli chana or Rajma soaked overnight
·
4 (200 gms.)
Onions
·
12 cloves Garlic
·
2" Ginger 4 Green chilies
·
3 (200 gms.)
Tomatoes
·
3 tbsp. Ghee
·
2 tsp. Ground roasted coriander seeds
·
2 t s p .
Roasted cumin seeds
·
2 tsp Garam masala
·
2 Bay leaves
·
1½ tsp. Salt
·
50 gms. Tamarind soaked in warm water
· A
bunch of Coriander leaves.
Method
·
Boil the chana/rajma in salt water.
·
Place all other ingredients except ghee, bay leaves and coriander leaves in
the food processor bowl and blend to form a paste. Remove.
·
Heat ghee. Add paste and cook till mixture separates from the oil.
·
Add chana/rajma, bay leaves and garam masala to the mixture and cook for
15 minutes. Chop coriander leaves.
·
Add tamarind juice and cook for 5 minutes. Remove bay leaves. Serve hot,
garnished with chopped coriander leaves.
Vanilla ice-cream
Ingredients
·
2 cups (450 ml.) Milk·
·
3 Eggs separated
·
1 cup (200 gms.) sugar
·A
f e w
drops of vanilla essence·
·
1 Cup (225 ml.) cream
·
1/8 tsp. Salt
Method
·
Heat milk until nearly boiling.
·
Place egg yolks and sugar in the food processor bowl. Blend till mixture is
thick and pale. Slowly pour heated milk through feeder tube and blend
again. Remove.
·
Add vanilla essence. Set bowl over a pan of simmering water and cook,
stirring until the mixture begins to thicken. Cool.
