Rice – the Indian Way

12oz long grain rice (or Basmati Rice)                     1 tbs oil

¾ pt boiling water                                                  1 stick cinnamon

1 tsp salt

Wash the rice thoroughly in cold water.  Then soak in clean cold water for 30 minutes.  In a medium sized pot heat the oil with the cinnamon.  Add the boiling water and salt.  Then drain all the water from the rice and add it to the boiling water.  Cook on high heat until very little water is left.  Cover the pan and turn down the heat completely.  The rice will simmer and become tender.  Sprinkle with fried onions before serving.

Chicken Quorma

1 lb chicken – cut into small pieces

4 tbs fried onions or 2 medium onions

1 tsp garlic                                                             ½ tsp ginger

½ cup natural yoghurt                                               1 tsp salt

1 tsp chilli power

2 tsp whole jeera}

6 peppercorns    } grind together

2 sticks cinnamon                                                     3 big cardamom

4 small cardamom                                                   1 tsp kewra essence

pinch of saffron                                                         5 tbs oil or ghee

Wash and drain chicken.  (Slice onions very finely.  Heat oil and fry onions till golden brown.  Remove from oil and grind to a smooth paste).  Put cinnamon and cardamoms into oil.  Add the chicken and fry on medium heat till it starts getting brown.  Add the yoghurt and fry till the water has evaporated.  Add salt, garlic, ginger and jeera and pepper powder.  Keep adding water from time to time to keep curry moist.  Add fried onion paste and braise, add red chilli powder and cook on very low heat.  Now add 2 teacups of water and cook till chicken is tender.  Lastly add kewra essence and saffron.  Let it simmer for 5 minutes.  Garnish with coriander leaves.  Serve with naan.

Onion Bhaji

1 cup gram flour             1 medium sized onion – grated or chopped

1 tsp coarsely crushed cumin 2 tsp coarsely crushed coriander seeds

1 medium potato – grated coarsely                 3 green chillies – ground

1 tsp salt                                                      1 bunch chopped coriander

3 tbs chopped spring onion                     ¾ tsp Eno fruit salt

oil for deep frying

Sieve dry ingredients in a large bowl.  Add the rest to it and mix with sufficient water until it is the consistency of a thick pancake batter.  Heat ½ bottle of oil in a deep pan to medium to hot.  Take a dessert spoonful of batter and lower gently into the oil.  Do not overcrowd the pan.  Turn over when bhajias are golden brown and cook the other side.  Remove and drain over a paper towel.  Serve whilst hot with chutneys.

Mince filling

1 lb mince (lamb or chicken)

2 medium onions chopped very fine

2 tsp pounded green chillies (approx 4 chillies)

1 tsp salt

½ tsp garlic                                                            ¼ tsp ginger

½ tsp garam masala                                                ½ tsp crushed cumin

1 small bunch coriander leaves washed and chopped

3 tbs spring onions – chopped

¼ crushed black pepper                                                pinch of tumeric

Wash and drain mince.  Transfer to a shallow frying pan and braise till water evaporates.  Add salt, ginger, garlic, green chillies, pepper and tumeric.  Stir for a few seconds and add onions and braise just till moisture is evaporated.  Remove from heat and allow to cool.  Add the greens (well washed and drained dry).  Add garam masala.  Now start filling the pastry with approx 1 tsp of the mixture for cocktail size samosas.