Chinese Rice

INGREDIENTS

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Rice ………………cooked in salted water

egetable Oil………………………….2tbsp

Capsicum (red, green and yellow, thin strips) #189;

cupTomato (chopped)………………………..

1Garlic (powder)…………………………….

1tsp.Salt…………………………………………..1/2 tsp.

Black Pepper………………………………..1/2 tsp.
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PREPARATION

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Heat oil in a large pan; put red, yellow, and green pepper.

Fry for few seconds than add tomato, salt, pepper, garlic, cooked rice and 1/4-cup warm water. Cover and put the pan on moderate heat for 10 minutes.

Chicken Fried Rice

INGREDIENTS

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Chicken Fried Rice

5 tbsp Oil

3 cup Rice ? tsp

Cornflour Salt as per taste

2 tbsp Soya sauce

1 cup Bean Sprouts

100 gm Mushrooms ?

kg Chicken breast

2 Eggs, slightly beaten

A pinch of White Pepper

2 Spring Onions with tops
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PREPARATION

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Remove bones and skin from chicken breast.

Cut into small pieces.

Toss together chicken cornstarch, half teaspoon salt and dash white pepper.

In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until eggs are thickened throughout but still moist.

Remove eggs. Wash and thoroughly dry karahi (wok).

Now heat tow tablespoons oil. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and half teaspoon salt.

Stir fry 1 minute. Remove chicken and drain. Now in two tablespoons of oil add rice and stir fry 1 minute. Stir in soya sauce and dash white pepper.

Add eggs, chicken mixture, green onions with green tops chopped and stir fry half a minute.

Lemon and Chili Rice

INGREDIENTS

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1 tbsp of cooking oil

1 tsp of mustard seeds

5 to 7 curry leavesFresh red chilies cut into slices
Half an onion dicedThe juice of one big lemon

1 tsp of lemon grassSalt to taste

4 cups of cooked rice

1 tbsp of (amchur, coriander, clove and cinnamon) powder
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PREPARATION

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Heat oil in a wok. Add mustard seeds, curry leaves, the fresh red chilies and the onions.

Let the onions turn slightly brown and then add in the cooked rice.

Stir thoroughly and then add in the fresh lemon juice, salt, the tablespoon of the mixed masala powder and the lemon grass.

Keeping mixing until the rice is covered in the aromatic ingredients.

Garnish with fresh coriander leaves. The dish is now ready to serve.

Chicken Biryani, Hyderabadi Style

INGREDIENTS

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1/4 cup ghee (clarified butter)

20 whole cloves

9 whole cardamom pods

5 bay leaves

1 medium onion, chopped

5 small green chile peppers

2 tablespoons ginger garlic paste

1 (3 pound) whole chicken, cut into pieces

1 1/2 cups plain yogurt

1 teaspoon salt

6 fresh curry leaves (optional)

3 cups uncooked jasmine or white rice

4 1/8 cups water

1 sprig cilantro leaves with stems
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PREPARATION

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Soak rice for 30 minutes in enough water to cover; then drain.Meanwhile, heat ghee in a large skillet over medium heat.

Stir in cloves, cardamom, and bay leaves.

Then stir in onion, and cook until soft, 6 to 7 minutes.

Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan.

Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.

Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Chicken Cholay

INGREDIENTS

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Chicken……………………………900gms

Chick peas……………………..1 can

Chopped onions ……………...2

Tomato…………………………….1 large

Red chilli powder……………..1 tbsp

Turmeric powder………………1 tbsp.

Salt…………………………………….1 tbsp

Garlic-ginger paste…………….1tbsp

Garam masala…………………….1 tbsp

Coriander leaves…(chopped) handful

Chopped green chillies…………2

Oil…………………………………………1/2 cup

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PREPARATION

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In a vessel, put half cup of oil and fry onions in it until brown.

Then add garlic-ginger paste and green chillies.

Fry for 1 minute and then add the spices; stir for 2-3 seconds.

Now, add the tomatoes and put enough water to allow the tomatoes to tenderize.

When the tomatoes are tender, add chicken and allow the chicken to cook in its own water on medium heat. Let the water dry up.

Drain the water from the chick peas and add them to the cooked chicken. Mix well and cook for a few minutes.

You can also add more water to keep the gravy.Murgh Cholay is ready. Garnish with coriander leaves. Serve with naan or chapatis.

Butter Chicken

INGREDIENTS

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Chicken Thighs or Breast (skinless amp; boneless) 400gms

Almonds (grounded)………1/4-1/2 cups

Onion ………………………..1

Garlic (crushed) …………….2tsp

Ginger (crushed) ……………2tsp

Cinnamon ………………….1/4tsp

Red Chilli Powder…………..1-2tsp

Coriander Powder ……………1tbsp

Whole Peeled Tomatoes With Juice 8oz.Tomatoe Paste …………………1tbsp

Plain Yogurt ……………………1/2 cup

Butter …………………………..2-3tbsp.
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PREPARATION

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Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise).
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft, stir in the crushed garlic and ginger. Then add the turmeric, chilli powder and coriander powder, and saut#233; over medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish.

Brazilian Chicken with Pinto Beans

INGREDIENTS

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Pinto Beans ............... 1 410g tin

Onion ....................... 1X

Olive oil .................... 2tbsp

Chicken breasts ......... 4X

Red onion ................. 1X

cloves of garlic .......... 2X

Red chilli .................. 1X

Red wine vinegar ....... 2tbsp

Ground cumin ............ 2 tsp

Dried oregano ........... 1 tsp

Juice of half a lime
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PREPARATION

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Heat the oil over a low heat in a pan and cook the onions until they have softened.

Add the garlic and cook for a further 2 min to soften.

Remove the onions and garlic from the pan and add the chicken pieces.

Turn the pieces occasionally until they have browned.

Turn the heat up on the pan and return the onions and garlic to the pan along with the red wine vinegar.

When the vinegar has reduced by half add the cumin, oregano, chilli, pinto beans and tin of tomatoes. Mix together and bring to a simmer before reducing the heat and placing a lid on the pan. Cook for 30 min for chicken breasts and 45 for chicken pieces on the bone.

After this cooking time check that the meat is ready, squeeze over the lime juice and serve.

Baked Country Chicken

INGREDIENTS

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Chicken breast .................. 4x

Butter .............................. 6 tbsp

Flour ................................ 4 tbsp

Light cream ....................... 1 cup

Chicken stock .................... 1 cup

Salt and pepper .................. to taste

Parmesan cheese ................ 1/2 cup

Rosemary ........................... 1/2 tbsp

Dried basil .......................... 1/2 tbsp

Mushrooms ......................... 1/4 pound

Toasted almonds ................. 1/2 cup

Avocado ............................ 1x
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PREPARATION

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Preheat oven to 350^. In skillet, poach the chicken breasts until tender. Set aside.Melt 4 tablespoons of butter in skillet. Stir in flour and cook for 3 minutes. Slowly add cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan cheese and herbs. Set aside.Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes.Peel and slice 1 or 2 avoca