[BITList] Anglo Indian Cuisine

[John Feltham]

Anglo Indian Cuisine
 

  
 
 
FROM OUR ANGLO-INDIAN KITCHEN 
EAST MEET WEST TO CREATE A UNIQUE CUISINE. 
Of mixed European and Indian parentage the Anglo-Indians adopted the religion, manners and clothing of their European fore fathers. Yet over the years those of them who made India their home, successfully integrated into the main stream of Indian society. And some of the most glorious results of this assimilation took shape in the kitchen, the territory of the MEMSAHIB and her trusted KHANSAMAH. 
Click on each Dish To See the Full Recipe
(use your browsers <back> arrow to return to see dishes) 
COOKING TIPS
TROTTER SOUP
FISH MOLU
TONGUE ROAST
KATHI KEBABS
SHAMI KEBABS
MASALA STEAK
VINDALOO
MULLIGATAWNY CURRY
JHALFREZI
COUNTRY CAPTAIN
CHANNA/ GRAM DHAL AND MEAT CURRY
KORMA CURRY
HUSSANI CURRY
DOLMA
KOFTA / BALL CURRY
COCONUT RICE
CHICKEN DOPIAZA
JUNGLEE PULAO
DEVILS / BOMBAY CHUTNEY
RAITA
PEPPER WATER
PRAWN BALCHOW
MANGO / BRINJAL KASAUNDI
JAGGERY TOFFEE
BARLEY SUGAR
KUL KULS
ROSA COOKIES
BIRIYANI
MICROWAVE DISHES
  
  
  
  
  
COOKING TIPS : 
1. Green tomatoes can be ripened by putting them in a paper bag. 
2Vegetable peelings of potato, cucumber, carrots, bottle or ribbed gourd can be stored in the freezer and can be used later to make stock.
3Use ingredients like tamarind, lime juice dry mango powder or vinegar to preserve the colour of vegetables because they do not reduce the food value unlike soda.
4. Always cook food the steaming way - it maintains the nutrient value of the food to the maximum.
5 A few drops of lime juice to apples while cooking prevents it turning black.
6Do not peel vegetables or fruits until they are ready to be consumed or cooked.
7A pinch of salt to the boiling of food prevents the loss of nutrients
8 Cook vegetables along with their skin as far as possible to retain their nutrient elements.
9 If a recipe requires you to use ground tamarind or dried chilies then soak it in hot water for a few minutes before grinding.
10.For a milder pungent flavor in a dish scoop out the seeds of chilies.
11. If required to roast dry chilies before use, then add a few drops of oil - it prevents pungent fumes.
12. Soak all lentils (dhal/chana) in water for at least 1 hour for easy cooking.
13. While frying snacks = use very hot oil otherwise the food absorbs too much oil and becomes greasy.
14. Add a spoonful of butter or oil/ a few drops of lime juice while cooking rice it prevents the grains from sticking together.
15.In order to reduce the cooking time of rice and retain its flavor and preserve its nutrients, rice should be soaked in water for 30-40 min. before cooking.
16. If rice is pressure cooked then add only 11/2 cups of water for 1 cup of rice, otherwise add 2 cups of water for 1 cup of rice. For pulaos and biriyani add 1 cup of water for 1 cup of rice.
Top 
TROTTER SOUP : 
Take 3 trotters and clean well. Then allow to boil in water for 10 min. Remove the trotters and throw away the water. Put the trotters in a vessel and cover them with water. Now add the following :- 1 chopped onion, a bit of ginger, salt, garden herbs and allow to cook till tender. The soup should be now quite gummy. Now take 75g of fat / oil in another vessel, add a chopped onion and brown. Now add the soup and the trotters, 6 large chopped tomatoes and 4 sliced green chillies. To this add 1 wine glass of vinegar. Allow to boil till the tomatoes have dissolved. Add salt to taste. Top 
FISH MOLEY: 
For this dish you require fish which has been washed and cleaned thoroughly in salt water. The fish should be first fried in mustard oil and kept aside while the gravy is being prepared. Take a large coconut break and scrape it and pour a cup full of boiling water over it to extract its milk ( alternatively you could use prepared and packaged coconut milk). Now pour the coconut milk into a pan and about 6 green chillies and 2 - 3 onions sliced. These must be cooked in the coconut milk. Lastly add the fried fish together with a cupful of vinegar. Allow this to simmer for about 15 min and add salt to taste. Top 
  
TONGUE ROAST: 
Take 1 tongue and par boil. Now clean it well. Now it put it up to cook with water and 1 cut onion, some ginger, salt and ghee/fat/oil, add salt to taste and reduce till tender and brown it in the same vessel. Slice and serve. Top 
  
KATHI KEBABS : 
Take 1 kg beef / mutton / pork cut into 1 1/2 inches thick. Beat each gently to make it soft. Now take teaspoonful of :- haldi/turmeric powder, ginger paste, garlic paste, red chillies, coriander seeds, 1 large onion ground finely, a small green papaya ground finely - and mix all together to form a paste and add it to the meat. To this add 250 GMS of oil and 50 GMS of Tire (curd ). Allow this to remain for about 2 hours. Don't forget to add the salt. Now take each bit and put them on a skewer. Now make a charcoal fire and place the skewers on it and cook till tender, turning frequently. Remove from skewers and serve on a dish with onion rings and lemon juice. This is best eaten with Chappatis / parathas. Top 
  
SHAMI KEBABS : 
Boil in 2 cups of water :- 
500 GMS beef or mutton, 1/4 cup gram dal (lentils), 1 large onion chopped, 3 black cardamoms, 3 green cardamoms, 10 cloves garlic, 2 bay leaves, and salt to taste. 
Mince fine :-
2 hard boiled eggs, 1 level teaspoon hotspice / garam masala powder, 1 tbsp. grated coconut 
Others :-
oil for frying, 2" pc of ginger, 1 bunch coriander leaves, 4 green chillies, 1 large onion - fry till golden brown. 
Grind all the boiled ingredients into a fine and smooth paste. In a vessel combine the paste with all the minced ingredients, hard boiled eggs mixture. Knead till smooth. Shape into 16 - 20 kebabs and fry till golden brown. Serve with onion rings and wedges of lemon. Top 
  
STEAK - MASALA : 
Take 750 GMS of beef steaks, wash and cut into large pieces. Beat each piece of meat lightly. Take some onion and ginger paste and pat it over each piece. Add salt to taste. Let this marinate for 1/2 and hour. Now take a frying pan, add grease and add pieces of the steak and weigh the pieces down with something heavy and allow it to cook in a little water. When tender, take about 3 onions and cut into slices/rings and add to the gravy, season with pepper, add a little water if required. The onions must not be crisp but soft when cooked. Serve hot. Top 
  
VINDALOO : 
Take 750 GMS to 1 kg of meat (pork/beef/chicken), ginger-50g, garlic-50g, chillies-50g, tumeric-1 teaspoon, mustard oil-250g, black mustard seeds- 1 teaspoonful, coriander seeds - 1 desert spoon, cumin seeds - 1 tablespoon (roasted), vinegar - 1 cup. The spices are to be pounded coarsely and not ground.
Cut up the meat into small pieces, add the coarsely pounded masalas, salt, vinegar and oil. Put it up to cook with a little water on a slow fire till the meat is tender. Now take some coriander and cumin seeds and roast / fry, and then finely powder. Add this to the curry and cook well till the oil separates from the spices. Top 
  
MULLIGATAWNY CURRY : 
Mutton / lamb / beef / chicken- 1 kg cut into pieces, 2 onions chopped fine, 1 spray of curry leaves, 1/3 rd cup of cooking oil, 2 tbsp. of ginger/garlic paste, 1 tsp. of paprika powder, 1/2tsp chilli powder, 1 tbsp. cumin powder, 1 tbsp. coriander powder, 1/2 tsp. black pepper powder, 1/2 tsp. turmeric powder, 1 cup thick coconut milk, 4 cups water, 2 medium tomatoes chopped fine, juice of 1 lime, 2 tbsp. of gram dhal roasted and ground to a paste, 2 limes sliced into wedges, salt to taste. 
In a vessel add some oil and chopped onions and curry leaves and fry till brown. Make a paste of the the next 7 ingredients and add it to the vessel, and cook on low heat till oil separates from the spices. Add the meat and continue frying till the meat pieces are well coated with spices. Pour in the coconut milk and 4 cups of water. Add the chopped tomatoes along with lime juice and salt to taste. Cook until the meat is tender. Now stir in the gram dhal paste. Garnish with wedges of lime. Serve with rice / noodles. Top 
  
JHALFREZI : 
Take 750gms of beef / mutton / chicken, wash and cut into small pieces. Put the meat up to boil with a small piece of ginger and salt to taste till tender. In another vessel take 150 GMS oil/fat add a chopped onion, 3-4 dry red chillies and fry this together the meat till the meat is nice and brown and dry. Now in another pan fry small cubes of potato and add them to the jhalfrezi. Serve hot. Top 
  
COUNTRY CAPTAIN : 
Take 1 chicken cut into pieces, 150gms - oil/fat, 1 onion cut fine , 1 onion sliced fine and fried till brown, 1/2 teaspoon turmeric powder / saffron powder. Now take the turmeric/saffron powder and mix it with the chicken, add salt to taste. Add oil to a pan and fry onions till brown. Put in the chicken mixture and add sufficient water, cover and cook till chicken is tender and nice and brown. Serve over a plate of rice, sprinkle with fried brown onions. Top 
  
MEAT AND CHANNA / GRAM DHAL CURRY: 
1/2kg mutton/beef cut into small pieces, 250gms gram/channa dhal soaked in water for 1/2 an hour, take a small piece of turmeric, ginger, garlic, 4 red chillies, 1tbsp of coriander seeds and grind all together into a fine paste. Now take 100 GMS oil in a vessel and heat, to this add two chopped onions and fry till almost brown, now add the the ground spices and fry well. Now add the meat and fry well. To this now add the gram/channa dhal, fry for a while, add water and salt to taste and allow to cook till meat is tender and dhal is cooked - but should not break up. Serve garnished with browned onions.Top 
  
KORMA CURRY : 
1/2 kg meat (beef/mutton) cut into small pieces, grind the following into a paste - 75 GMS onions, 10 red chillies, 25gms ginger, 25 GMS garlic, 1 tsp. coriander seeds. Now heat some oil/fat in a vessel add 1 sliced onion and fry, add the ground spices and salt and fry, add some boiling water and continue frying for a while. Now add the meat with 100gms of tire (curds) and add 1 tsp. garam masala powder, cover and cook on a slow fire. Add a little water if required. Cook till meat is tender. Top 
  
HUSSANI CURRY : 
1/2 KG MEAT (BEEF/MUTTON) cut into small squares. Make some pins of bamboo - 3 inches long and thread in the meat with similar size pieces of ginger and onion alternately. Now take the following ingredients and grind to a fine paste - a piece of saffron/turmeric, a piece of ginger-2 inches, 1/2 a garlic, 4 red chillies. Take some oil in a another vessel and 1 chopped onion and fry till almost brown and then add the ground spices and fry till the smell of saffron vanishes. Now add the skewered meat slowly and stir in the spices and allow this to fry for about 10 min. Cover the meat with water and allow to simmer. Add 100gms tire(curd) after the water dries and fry gently for 5 min, Serve garnished with fried browned onions. Top 
  
PARWAL DOLMA : 
1/2 KG minced meat (beef/mutton/prawns), 750gms parwal - large and fat,
grind a little saffron/turmeric, ginger 2 pcs, 1 large garlic, 6 red chillies, 2 large onions. 150 GMS oil/ghee/fat, 2 cups coconut milk.
Take a little oil in a vessel and add 1 onion and fry and add some of the ground spices and fry. To this add the minced meat and fry well. Add some water and cook till tender and dry.
Peel the parwals, cut off top and take out all the seeds from inside, making each one hollow inside. Stuff each parwal with the cooked mince. Now in a vessel add remaining oil and fry one sliced onion, add the remaining spices and fry well. Now add the stuffed parwals gently and mix into the spices. Now add 2 cups of thick coconut milk and cook over slow flame till tender, keep stirring so that it does not stick to the vessel ( add water if required). Serve with rice. Top 
KOFTA OR BALL CURRY : 
750GMS MINCED MEAT (BEEF/MUTTON), Grind to paste separately - 1 bit saffron/turmeric, 4 dried red chillies and 1 large garlic. 1 cup thick coconut milk, 1 chopped onion. Now to the minced meat add 1 tsp. each of all the ground ingredients, salt to taste, half a finely chopped onion, mix well and shape into small balls. Now in a vessel take 150 GMS oil/fat/ghee and heat, add 1 chopped onion and fry till brown, now add the remaining ground spices and fry well. Add the balls gently now with sufficient water and cook over a slow fire till the balls are firm. Now add the coconut milk and cook for 5 - 7 minutes. Serve with yellow/coconut rice. Top 
COCONUT RICE : (or also known as Yellow Rice) 
Take 100 GMS oil/fat/ghee in a vessel and add 750 GMS rice and 1/2 inch saffron/tumeric finely ground and fry till rice starts popping. To this add the milk of 2 coconuts and cook rice. Add a little water if necessary. Add salt to taste. Cover the rice after its cooked so that it cooks in its own steam. Garnish with fried and browned onion. Serve this with ball curry. Top
  
CHICKEN DOPIAZIA : 
1 CHICKEN cut into small pieces, 150 GMS oil/ghee, 2 large and chopped onions and 1 small onion ground, 1 tsp. each of ground ginger, turmeric, red chillies, garlic. 1 large cup coconut milk.
Fry the chopped onions till brown and keep aside. Now add the remaining ingredients and fry well. Now add the chicken and cook well. Add salt to taste. Add sufficient water for cooking till chicken is tender. When the chicken is ready and brown add the coconut milk and browned onions. Continue to cook till the preparation leaves oil. Keep stirring occasionally to prevent sticking to the vessel.
N.B: Prawn dopiazia is cooked in the same way. Top 
  
JUNGLEE PULAO : 
3 cups rice, 1 kg beef(cubed and cooked in 5 cups of water with 1 tsp. garam masala and salt to taste), 1/2 cup oil/ghee/fat, 1 large onion sliced, 2 pcs cinnamon, 4 whole cloves, 4 whole small cardamoms - split, 3 bay leaves, 1 tbsp. coriander seeds ground, 1 tbsp. cumin seeds ground, 3 whole red chillies ground, 3 tbsp. ginger and garlic paste, 1/2 tsp. turmeric powder, 1 small bunch fresh coriander chopped, 2 green chillies split, 1 cup beaten curd, 1 large tomato-chopped, 1/2 cup fresh peas, 1 medium potato cut into 8 pcs, 1 medium carrot diced, 4 cups beef stock, juice of 1 lemon, salt to taste. Top 
Over moderate heat place a heavy bottomed vessel, pour in the oil and ad the bay leaves, sliced onions, cinnamon, cloves and cardamom. Fry until onions are golden brown in color. blend together the ground coriander, cumin, red chillies, turmeric powder, ginger-garlic paste and add to the vessel, add the chopped green coriander and green chillies. Fry stirring continuously until the spices release their aroma. Now add the beef cubes and continue to fry till the cubes of beef are well coated with the spices. Now add the rice and continue frying. Mix in the beaten curd, tomatoes, peas, carrots, potatoes. Now pour in the beef stock and lemon juice. Test for sufficient salt, add if necessary. Mix all the ingredients and cover stirring occasionally till all the water has dried up. Take the vessel off and let it cook in its steam for 30 min. Uncover and allow to air for at least 10 min. Gently fluff the rice with a fork. Junglee pulao is best eaten with raita (made from curds) or a hot chutney called Devils or Bombay Chutney. Top 
  
DEVILS or Bombay CHUTNEY : 
1 cup raisins, 1" pc of ginger peeled and chopped, 2 tbsp. tamarind puree, malt vinegar, 2 green chilles chopped, 1/2 tsp. red chilli powder, 1 tbsp. sugar or to taste, salt to taste. 
Place all the ingredients in a blender with enough vinegar added to make a smooth paste. Remove from blender and adjust seasoning to taste. This chutney should be hot and with a sweet and tangy after taste. Top 
  
RAITA : 
2 cups curd, 1/2 cup milk,2 tbsp. sugar(optional),salt to taste, 1 large onion minced/sliced, 2 green chilly minced(optional), 1 medium tomato minced, 1 small bunch green coriander chopped fine, a pinch of red chilli powder.
In a vessel beat together the curd, milk, sugar and salt. Now stir in the remaining ingredients and mix well sprinkle the red chilli powder on top. Keep aside in a refrigerator and serve chilled. Top 
  
PEPPER WATER : 
Take 1 kg beef and put in a pressure cooker with 8-10 cups of water, add 2-3 stalks of fresh curry leaves,1/2 a onion chopped. Pressure cook till meat is tender and then strain the stock into a vessel - there should be at least 8 cups of stock.
2 tbsp. oil, 1/2 tsp. rye(mustard seed), 1 onion chopped fine, 2 sprays fresh curry leaves,1/2 tsp. each of -cumin powder, coriander powder, chilli powder or to taste, 1 tbsp. each of - fresh ginger-garlic paste, whole coriander seeds, cumin seeds,4 dry red chillies, 2 tbsp. tamarind puree, salt to taste. 
Take a vessel, add cooking oil and heat, add mustard seeds, when they sputter add the chopped onions and curry leaves. Allow the onions to brown and then add the cumin. coriander, red chillies, ginger-garlic paste. Fry till the spices release their aroma. Pour in the 8 cups of beef stock. Cover and allow to simmer on slow heat for about 30 min. Strain the preparation if desired. Serve hot. Top 
  
PRAWN BALCHOW : 
1 CUP DRIED PRAWNS, 8 curry leaves with stalk, 1 cup mustard oil,1 tsp. mustard seeds,1/2 tsp. fenugreek seeds,1 large pod garlic - peeled and minced, 3" pc of ginger peeled and minced, 4 large onions peeled and minced, 6 green chillies slit, malt vinegar, 1 tsp. red chilli powder, 2 tbsp. kashmiri chilli powder ( used for the color), 1/2 tsp. turmeric powder,5-6 whole pepper corns, 3-4 tbsp. sugar or to taste, salt to taste. 
Use a heavy based pan and heat, add the mustard oil and heat, add the mustard, fenugreek and curry leaves and fry. When the seeds begin to sputter reduce the heat and the garlic, ginger, onion and green chillies. Fry until the spice fragrance is given off. Now make a paste using a little vinegar, red chiili powder, kashmiri chilli and turmeric powder, add this to the vessel with the pepper corns, keep frying till the oil separates from the spices. In a blender coarsely grind the dried prawns with a little vinegar and add this to the spices stirring continuously. add sugar and salt to taste and 1 cup vinegar. Simmer the mixture on a low flame till the raw smell disappears. Remove from the heat and cool before bottling. 
N.B.: YOU CAN MAKE BEEF / PORK ( 2 KGS BONELESS AND, CUT INTO BITE SIZED PIECES) PICKLE REPLACING THE PRAWN AND COOKING OVER A SLOW FLAME, ADDING VINEGAR AT INTERVALS AND STIRRING AT INTERVALS TILL THE BEEF/PORK IS TENDER AND WELL COATED WITH THE SPICES. THIS PREPARATION IS BEST CONSUMED AFTER 24 HRS. Top 
  
MANGO / BRINJAL KASAUNDI : 
2 KGS LARGE GREEN MANGOS / BRINJALS , 250 GMS ginger, 250 GMS garlic, 200 GMS dried red chillies, 200 GMS black mustard seeds, 3 large pcs of turmeric, 500 GMS sugar, 1 1/2 kg of mustard oil, 2 bottles malt vinegar, salt to taste, 375 GMS tamarind. 
Peel the mangos and cut them into slices OR cut the brinjals in small pieces, add 375 GMS of salt and cover with water. leave overnight In the morning drain off the water and dry in the sun for a day. 
Now grind all the ingredients separately in vinegar except the mustard which should only be bruised. Now in a vessel put up the mustard oil to boil till it gives out smoke. Now very carefully add the turmeric paste mixed with a cup of vinegar. Now add the garlic, ginger and chillies carefully stirring and allow to cook for 15 min stirring all the time. Now take it off the heat. The tamarind should be put into vinegar and the puree extracted. The sugar should also be made into a syrup in the vinegar. Add the mangos, tamarind and sugar syrup and put the mixture back on the heat and cook for another 15mins stirring continuously. Check for salt and if it is too acid sugar may be added. Take off the heat and add the mustard seeds. Bottle when cool, ensuring that the ingredients are covered in oil. Top 
  
JAGGERY TOFFEE : 
jaggery-250 GMS, milk extracted from one coconut,100 GMS roasted peanuts, 1/2 litre water.
Take a heavy bottomed vessel and add the jaggery, water and coconut milk and bring to a boil, add the peanuts and keep stirring continuously to avoid sticking. Empty the mixture onto buttered plates and cut up when cool. Top 
  
BARLEY SUGAR : 
Ingredients:
1 kg sugar, 1/4 liter water, white of an egg, essence of lemon.

Procedure to be followed:-
Put 1KG of sugar into a saucepan with 1/4 liter of cold water. Stir till all the sugar dissolves, and then place over a slow fire. Beat the white of an egg and stir it into the mixture before it gets too hot. Leave to boil, removing the residue which floats to the top with a spoon. When the mixture appears clean remove from fire. 
Strain the mixture through a very fine sieve / muslin cloth into a vessel. Return the mixture again to the saucepan and let it boil till the mixture becomes quite thick. Add a few drops of essence of lemon. Now pour the mixture on to a greased tray / dish. Cut into strips and twist. Allow to set
Top 
  
KUL KULS : 
450 GMS cake flour, 250 GMS fine semolina(suji), 1 tsp. baking powder, 1/2 tsp. salt, 125 GMS butter, 6 eggs separated, 125 GMS sugar, 1 cup thick coconut milk, 2 tsp. vanilla extract, oil for frying. FOR SUGARING - 250 GMS sugar, 11/2 cup water.
Mix together the flour/semolina, baking powder and salt. Now rub in the butter slowly. Whisk the whites of the eggs till frothy. In another bowl beat the yellow of the eggs with the sugar till it turns into a lemony color. Now add the whites of the eggs and coconut milk and mix. combine this with the flour mixture and knead till you have a soft pliable dough. Shape into small marble sized balls and butte the exteriors and cover with a damp cloth and set aside for an hour. To shape the kul kuls, grease the tines of a fork and flatten the marble sized balls with the tines of the fork and roll into a scroll and set aside.
For the frying heat the oil in a deep frying pan and add the scrolls prepared and fry till golden. Take out and set aside on a kitchen napkin. 
For the sugar coating - melt sugar in the water and reduce till it is 1/3 rd of the syrup. Drop the kul kuls in till evenly coated and set aside on a tray to dry, before storing in a air tight container. Top 
  
ROSA COOKIES : 
4 eggs, 1/4 cup sugar, 1/2 tsp. salt,2 tsp. vanilla essence, 2 cups thick coconut milk, 11/2 cups sifted cake flour, 2 tbsp. cooking oil, oil for frying. You will also need a Rosa Cookie mould.
In a large bowl beat the eggs, sugar, salt and vanilla essence until thick and lemon colored. Now add the coconut milk. Stir in the flour a little at a time until you have a smooth batter -( the batter should not be thick), now blend in the 2 tbsp. of cooking oil. 
Now in a deep vessel add sufficient oil to heat over a moderate heat, Now dip the Rosa cookie mould in the matter till 3/4 full. immerse into the hot oil gently shake out the contents and repeat. Fry till golden brown in color and remove into a plate covered with a kitchen towel to absorb excess oil. If the batter becomes thick add a little milk to bring it to the required consistency. Allow Rosa Cookies to cool and store gently in air tight containers. Top 
  
BIRIYANI : 
500g long grain rice,2"pc of ginger,5 green chillies,2tsps coriander seeds,4 cloves,4 cinnamon sticks,2 tsp. salt, 
500g mutton/beef/chicken/vegetables(diced carrorts,beans,cabbage,cauliflower, peas), 1 pod garlic, 2 cups freshly grated coconut,1 tsp. cumin seeds, 3 black cardomoms,3 bay leaves, 11/2 cup oil
For Garnishing:- 2 tsp. desiccated coconut, 4-5 fried cashewnuts, 2 cubes fried cottage cheese, 1 tsp. chopped coriander leaves, 1 tsp. grated cheese 
1. Clean, wash and soak rice for 15mins. Drain 
2. Roast the coconut, coriander seeds,cummin seeds and the whole spices except bay leaves.
3. Grind the ginger,garlic,chillies,roasted ingredients along with 1 tsp. salt to a fine paste.
4. Wash the meat and cut into cubes or dice the vegetables as small as required,apply the ground paste and allow it to marinate for sometime.
5. Now heat the oil and fry the meat or vegetables for a few minutes. Add bay leaves and fry.Cook till meat/vegetables are almost done.
6. Stir in the rice and fry again for a few minutes.
7. Now add just the required quantity of water 1 tsp. of salt and cook till the rice and the mutton are tender and the contents are dry.
8. Serve hot biriyani garnished with freshly grated or desiccated coconut,fried cashewnuts and cheese. Sprinkle chopped coriander on top. Top 
  
MICROWAVE DISHES :- 
IMPORTANT TIPS FOR MICROWAVE COOKING:- 
1. Never over cook food as it becomes tough and leathery. 
2. Use china.,glass or pyrex dishes, no metal dishes to be used. 
3.Use deep dishes to prepare gravies-filling the dish only 3/4 to avoid overspillig. 
4. All liquids must be stirred mid-way during cooking/heating to ensure uniform cooking/heating. 
5. Never pile food one on top the other - it cooks better, evenly and quicker placed apart. 
6.A little standing time should be allowed as the cooking process continues even after the microwave is switched off. 
7. To remove a lingering odor from the microwave fill a bowl with water, add 1-2 slices of lemon and microwave high uncovered till the water boils. Wipe the oven with a clean cloth. 
TANDOORI CHICKEN

1 CHICKEN-600-700g, 1tsp garlic paste, 1 tsp. ginger paste, 1tsp salt, 1 tsp. red chilli powder, 1/2 tsp. cumin powder,6 tbsp. curds, a little orange(tandoori) colour, 2tbsp flour, some oil, Garnishing - onion rings and lemon slices. 
Cut the chicken into 8 pcs, in a bowl nix all the ingredients, now add the chicken and mix well and let it marinate for 2-3 hrs. Place the chicken on a plate with the fleshy part outside of the plate. Dribble some oil with a brush on the surface of the chicken. Micro high for 4 min. Turn the pieces of the chicken brush on some oil and micro high for another 4 min.Turn the chicken again and brush on oil and micro high for 3 mins. Let it stand for 3 min and test. If need be repeat the process till chicken is done. 
N.B.: If combination facility is present - then place chicken on a wire rack, brush on oil and cook on combination at 230'C for 15 min. Over turn and brush on oil and repeat the process for another 10 min. 
Garnish with onion rings and sliced lemon. ( Chicken can be substituted with FISH) 
SAUCY KEBABS

500 g cooked mince, 1" pc ginger, 2-3 flakes garlic, 3-4 green chillies, 1 small onion cut into pieces, 1/2tsp red chilli powder, salt to taste, 3/4tsp ground roasted cumin powder, 3/4tsp cardamom powder, 1/2tsp hot spice powder(garam masala). FOR THE SAUCE: 2tbsp chopped fresh coriander , 1tsp vinegar, 1tsp soya sauce, 1tsp tomato sauce, 1tsp chilli sauce and 1 tsp flour dissolved in 1-2tsp water.
Grind in a mixer the meat,onion,garlic,ginger and green chillies together. Add all other ingredients and mix well. Shape into finger shape kababs. Place on a plate to form a ring. Micro high uncovered for 2 1/2 min. Turn them over and repeat the process. Remove to another plate. Collect all the juices that have come out and to the ingredients mentioned under sauce. Mix well. Micro high the sauce for 1 min uncovered. Stir once after 30 sec. Coat the kebabs with sauce andMicro high uncovered for 1 min. Serve hot with onion rings and lemon slices. 
N.B.: If combination facility is present - then place kababs on a plate and cook on combination at 230'C for 15 mins. Turn them over after half the cooking time is over. 
CHICKEN PULAO

11/2 cups long grain rice, 4 pcs of chicken - legs/thighs/breasts, 2 onions thinly sliced, 4 cloves, 1" pc of cinnamon, 3 tbsps butter/fat/oil, 2 tomatoes chopped finely, salt to taste, 1tsp garam masala(hot spice powder), 1tsp garlic paste, 2 1/2 cups water.
Wash and soak the rice in water for 1 hour. In a dish add the oil,onion,cardamom and cloves. Micro high for uncovered for 3 mins. Add rice, chicken, tomatoes,salt, garam masala, red chillies, garlic and ginger paste. Mix well. Add the water. Mix. Micro high covered for 17 m ins. Let it stand for 4-5 mins. Fluff it up with a fork to seperate the grains of rice. Serve hot. 
CHICKEN WITH MUSHROOM AND BABY CORN

200 g chicken cut into bite sized pieces, 100g mushrooms sliced, 100 g baby corn sliced diagonally, 1tsp garlic paste, 1tsp ginger paste, 2tbsp oil, 1tbsp soya sauce, 1tbsp vinegar, salt to taste, 1 tsp pepper, 2tbsp cornflour.
In a dish mix together - ginger,garlic, and chicken Micro high uncovered for 4 min. Add mushrooms, baby corn and all other ingredients except cornflour. Add 1/2 cup water. Mix well and Micro high uncovered for 3 min. Mix cornflour in 1/2 cup water add to chicken mixture. Mix well. Micro high uncovered for 2 min. or till sauce boils. Let it stand for 2 mins and then serve. 
CHICKEN VINDALOO (GOAN STYLE)

1 Chicken (700-800g), 2 onions, 2 tomatoes, 4-5 flakes of garlic, 1"pc of ginger, 6-7 dry red chillies, 3 tbsp oil, 1tsp cumin powder, 1/2tsp tumeric powder, 2"pc of cinnamon, 3 tbsp of vinegar, salt to taste.
Soak the red chillies in vinegar. add 2-3 tbsp of water so tha the chillies are fully soaked, for 1 hour. Grind together onion,ginger,garlic, and soaked red chillies. Use vinegar preferably to grind to paste. Make the tomatoes to a puree. In a dish add oil ground paste and cinnamon.Mix well. Micro high uncovered for 4 min.Add tomato puree chicken and all other ingredients except salt. Micro high uncovered for 4 min. Add salt and left over vinegar/vinegar water. Add 1/2 cup water. Mix well. Micro high for 4 min. Let it stand for 2 min. Serve hot garnished with chopped corriander leaves. Top





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