Misti Polao

Ingredients

• 2.5 cups govindobhog rice(found easily in any grocery store)
• 10-15 pieces of cashew nuts
• 10-15 pieces of raisin
• 2 small cinnamon stick
• 2 pieces of cloves
• 2 pieces of cardamom
• 2 bay leaves (tej pata)
• couple of pinch of garam masala powder
• 1 tbsp of turmeric powder
• 2 tbsp of salt
• 4 tbsp of sugar
• a pinch of saffron color
• few drops of rose water
• 5 tbsp of ghee

Procedure

• Wash and soak tha rice for about 30 mins. Wash and soak the cashew and raisins as well.
• Heat a heavy bottomed pot and add the ghee into it. To it add the cinnamon, cloves, cardamom and bay leaves. Stir for few seconds till it splutter and then add the drained rice in the pot. Stir the contents gently in medium heat for about 5 mins.
• Then add the turmeric powder, garam masala powder and the cashew and raisin to the contents of the pot and mix them properly till the rice turns opaque in yellow.
• Meanwhile in another pot heat about 4 cups of water and to it add the salt, sugar, rose water and saffron color and bring it to boil.
• Then add the boiling water to the rice and turn the heat to high and let the rice cook for about 5 mins.
• In about 5 mins when the water has dried up then stir up the rice gently and mix the contents thoroughly and put the lid on. Keep for about about 3-4 mins and turn off the the gas.
• -After 10 mins remove the lid and use a fork to fluff up the rice.

Misti polao is ready to serve.



**Happy cooking**
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Cheesy Chilly Baby Corn

Ingredients

For the Crisp coating

Baby Corn – 15-16
All purpose flour – 3 tsp
Corn flour – 2 tsp
Salt - according to taste

Sugar - according to taste

For sauce

Onions -2  (cut in cubes)
Spring onions -1/4 cup (finely chopped)
Sliced Capsicum – 1 cup
Minced Garlic – 1/2 tsp
Minced Ginger – 1/2 tsp
Green chillies (chopped) – 1-2 tsp
Soy sauce and Chili sauce – 1 tsp
Vinegar – 1 1/2 tsp
Tomato sauce – 2 tsp
Salt – according to taste
Vegetable oil  – 1 1/2 tsp
A cube of cheese (For garnish)

Procedure

1. Take a deep frying pan and heat oil in it.

2. Mix all purpose flour, corn flour, rice flour, salt and water in a mixing bowl and make a thick paste. Now, cut the baby corns diagonally into two. Dip these pieces of baby corns into thick paste and coat them well. Deep fry these baby corns in oil till they are cooked. Cook them till they are golden brown. Remove from oil when they are cooked and keep them aside.

3. Now, heat oil in a pan and add the chopped garlic, chillies, ginger and the onions and fry them for few minutes till they are golden brown. Now, add the spring onions which are finely chopped. Stir them for few seconds and then add capsicum, green chillies and stir them for seconds. Remember not to overcook otherwise capsicum will lose its crunch.

4. Turn the flame to medium and then stir in the soy sauce, tomato ketchup, vinegar and chilli sauce. Add 3 tsps of water mix well and add sugar and salt according to taste. And pour in the remaining of the batter in which the baby corns were coated. And cook for around a min or so.

5. Add the fried baby corns in it. Cook again for 2-3 minutes on high flame. Turn the flame off and garnish it with grated cheese over the top and let it melt for a while. Enjoy it hot with some chilled beer.



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Thandai RAITA

Ingredient

-1/2 cup yogurt

-1tbsp oil

-1/2 cucumber 

-1onion, finely chopped

-1/2 tomato(diced)

-1/2 tbsp cumin 

-1/2 tbsp rock salt

-1 green chilly, finely chopped

-coriander leaves

-curry leaves

Procedure

-Whisk the curd and keep it aside.

-take a pan and heat the oil, now fry the curry leaves and the cumin in it.

-Peel the cucumber and cut about 1/2 inch from both the ends.  Grate the Cucumber.

-Now put grated Cucumber, salt, green chillies, fried cumin seed curry leaves and 

 chopped onions with few drops of oil and the then add salt and mix nicely

-Take out the raita in a serving bowl, and garnish it coriander and put the diced tomato.

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Vietnamese Rice Paper Rolls (Goi Cuon)

Ingredients

- For the Rice paper Roll

- rice flour

- salt 

-corn flour (just a pinch)

-water

For the stuffing

-cucumber

-cheese

-coriander

-butter

-chicken cubes

-chopped onions

-chopped potato

-chopped garlic

-red chilli powder

-lemon juice

-tomato ketchup 

-salt

-sugar

Procedure

For the rice paper

-mix all the ingredients of the rice paper and make a smooth batter

-take a bowl of water and cover a face of it with a sheet of cloth and tie the cloth around the neck of    the bowl.
-boil the bowl of water. 

-once the water starts boiling and vaporizing pour a large spoon full of the batter on the cloth and  spread it like a sheet and make it as thin as possible.

-over the top of it so that it cooks nice and evenly. 

-flip over the circular sheet once one side of it is done. and repeat the process.

*You could also buy the rice paper available in market, just soak it in water and it's ready to go.*

Marinate

Marinate the chicken with a little bit of salt, lemon juice and red chilli powder and keep aside for half an hour.

For the stuffing.
-heat up a frying pan and melt the butter in it.

-add the chopped onions and potato in it and fry till nice golden brown.

-add the chopped garlic and tomato ketchup and mix up thoroughly.

-add the chicken pieces, salt and sugar according to taste and mix up nicely and close the lid and cook fry till the chicken cubes and  evenly done.

-add some grated cheese at the end when everything is cooked properly.

Serving

-Place a rice paper at the bottom, over it chop up some thing slice of cucumbers and place over it, add the stuffing over it, grate some more cheese over the top add few leaves of coriander and squeeze little bit of lemon juice over the top.
- Roll up the rice paper nicely and it's ready to be served..


##well i know in the picture it was supposed to be a roll but i couldn't made the rice paper large enough to roll it, this way also it looks damn interesting.##

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Butter Chicken

Ingredients:

[Marinate]

-Chicken pieces

-Yoghurt

-Salt

-Tandoori masala

-Red chilli paste (boil the red chillies and then make

                     a paste of it after taking out the seeds from it)

[Gravy]

-Butter

-Garlic (choppped)

-Green chilli sliced

-Cumin powder

-Red chilli powder

-Garam masala

-Salt

-Cashewnut paste

-Tomato puree

-Sugar

-Cream

-Milk

-Pinch of kasuri methi powder

-Fresh corriander (here i used my own garden grown fresh corriander)

Procedure:

[Tomato puree]

-dice the tomato into small cubes

-add 2tbsp of oil and equal amount of butter in a pan and some finely

 chopped garlic and fry for a while

-add few cardamom and fry them as well

-now add the diced tomato and saute for a while to bring in the 

 pulpy texture.

-then grind the mixture in a grinder and then strain the grinded 

 mixture to separate the tomato skin and seed residue

-You'll get a nice silky texture puree.

[Marinate]

-in a blow take the ingredients for the marinate, mix well and keep it

  in refrigerator for around an hour or two.

-then add equal portion of oil and butter and fry the marinated chicken

  and keep is aside

[Gravy]

-heat a pan, add butter and immediately add garlic to prevent the butter

 from burning.

-now add the chopped green chillies, cumin powder, and red chilly

 powder and mix them properly.

-add the tomato puree and cook till the gravy thickens a bit.

-add the cashew paste and mix it properly

-as the gravy starts boiling add the fried chicken and mix well.

-now add milk to the pan as per the consistancy of gravy needed.

-once the chicken is cooked add around 3 tbsp of cream, few pinch of

garam masala and a pinch of kasuri methi powder.

-mix properly and let it simmer for a minute in low heat

-serve it hot and garnish as u like it..

*Happy Cooking*

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Singaporean Chili Crab

Ingredients
-crab
-oil
-butter
-onions finely chopped
-garlic
-ginger
-red chilli powder
-tomato sauce
-tomato diced finely
-lemon juice
-spring onion
-corn flour
-coriander

Method- Heat oil+butter and stir fry the crab a little bit in it. Take out and keep it aside.
- Add oil if necessary and add the finely chopped onions in it den add sugar to caramelize.
- Make a paste of ginger garlic and red chillies along with some green chillies 
- Add the paste to the golden brown onions and stir cook for a while
- Then add the diced tomato and let it cook in low heat
- Then add tomato sauce 1 table spoon and mix well.
- Now when it forms a broth and emits a nice spicy fragrance den add the crabs and
  mix well to cover up the entire crab in the sauce.
- Add half cup of water and salt to taste. then let it simmer for a while.
- Add few pinches of corn flour to thicken the gravy a little bit. and some chopped green chillies if       you like it more spicy
- Switch off the heat and add the finely chopped spring onions and coriander before serving.

*Happy Eating*
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