Chicken Biriyani

Lately I hv been eating so much of Indian food. Perhaps I am addicted to the spicy food. This recipe ws given to me by a busy colleague, who hd three kids and could whip up a biriyani in 20 mints

1/2 kg chicken

Blend 1 onion,2 cloves of garlic,small piece of ginger,2 tomatoes,2 green chillies, small bunch of coriander leaves, small bunch of mint leaves.
Heat oil in a pressure cooker, add the puree of above stuff,1 t spn chilli powder,1 t spn coriander powder,1/2 t spn turmeric,1/2 t spn cumin powder i tbl spn of garam masala. fry for 5 mints, add chicken, pressure cook for 7 mints.
Meanwhile clean and wash the 3 cups of Basmati rice. Yes only basmati would do.
when the chicken is done, open the lid, add the rice, 2 tble spn of yogurt, salt. top up with enough water. My rule of thumb is from the top of the rice, there should be an inch of water. Close the lid and pressure cook for another 10 mints. Leave to rest for 10 mints. Open the lid, add a tbl spn of cardomom powder and fried onion and caschew nuts.. stir gently to mix.. serve with raita
the beauty of the recipe is there is hardly any work. The coriander and mint leaves amount varies as to wht i hv in the fridge at tht moment.It never ever goes wrong and I always serve this when I hv guests

Gulab Jamun

Some where close to Globe silk store in KL, there is a punjabi sweet shop and they sell great gulab jamun. My kids call it bola bola sweet and this morning i decided to make them.
Milk powder 1 cup
flour 1/2 cup
1 t spn baking powder
1 t spn baking soda
cream
1 cup sugar and 1/2 cup water

Make the syrup by boiling sugar and water.. add either few pods of cardomom or a few drops of rose essence to the syrup.

mix all the powder together, if u hv nothing to do, then u can sieve the mix, I just don't hv the patience and I mix them with my hand, now add cream, bit by bit and mix and knead till you get a dough tht u can handle. make marble size balls, fry in oil till golden colour, soak in syrup..

If i hv cardomom powder, i add to the milk poder mix and the flavour is great..

Mushroom Curry

This way of cooking is typical of malays and malayalees. Both live on the coastal areas and fond of coconut.
Mushroom 250 gm
dessicated coconut 3 tbl spn
onion chopped.1 small one
i clove of garlic and piece of ginger chopped fine
1/2 t spn chilli powder
1 t spn coriander powder
1/2 t spn cumin powder
1/2 t spn of turmeric
1 t spn vinegar

Heat pan and fry the dessicated coconut, stirring like there is no end for 4 mints till they are browned, remove from pan and cool and grind to fine powder.
To the same pan, add a dash of oil, fry ginger garlic and onion and then the mushroom..saute for a few mints add all the powders and fry for another minute add the powdered coconut 1 cup of water, salt and vinegar. quick boil and eat with chapati.. yummmmmmmmmmmm

Mushroom Biriyani

Biriyani came to india with the Arab traders.. It is the best of meat and rice in one pot. Today I made Mushroom biriyani. Often biriyani is made of red meat or chicken. but u can make biriyani out of anything
This is my mushroom recipe
300 gms of mushroom
3tbl spn yougurt
2 cups of rice
1 onion chopped
2 cloves of garlic and one small piece of ginger chopped very fine
2 green chillies
2cloves
a small piece of cinnamon
2 green cardomom
1 t spn chilli powder
1 t spn coriander powder
few sprigs of mint and coriander leaves

Wash rice and soak for a few mints. chop mushroom and marinate in yougurt, salt, chilli powder, coriander powder for 10 mints.
Heat oil add the cinnamon, cloves and cardomom.. fry the onion ginger garlic and green chilli, add the marinated mushroom with the marinade. fry for a few mints, add the drained rice, fry for 5 mints, add 3 cups of water and the chopped mint and coriander leaves and salt. cook till done. serve with raita

spinach casserole

For me cooking is a passion, but i am not really particular abt meassurement. It is a judgement. Yesterday i only had spinach in the fridge and decided to make something out of it. I was in a lazy mood and wanted to bake something, so not much of stiring and waiting by the fire..
Here is wht i made
1 potato cut in to french fry shape
i/2 onin chopped
1 garlic clove shopped
a small bunch of spinach
4 eggs
some milk
cheese
cast iron skillet, heat and add a table spn of oil, fry the onion, garlic and potato for a few mints(so the oil coats the potato) and chuck in the oven. 180 degrees. once the potato is cooked(abt 20 mints) take the skillet out, add the spinach, chesse and egg beaten with milk and salt. top with mozarrella, back in the oven for 10 mints till the cheese is melted and the egg cooked.. enjoy

Palak Paneer

As I hv lived in most part of the world, my cooking too has been in the fusion state. I love good food, irrespective of the country of origin. This particular dish is very popular in north India.
I do it the simple way though
Ingredients
Paneer.. available in the frozen section of Indian grocer.. cubed and deep fried
Palak/spinach..1 bundle, chopped
onion.1 choppes
ginger a small piece
greenchilli 2
yogurt 2 tbl spn
Heat oil..fry onion, then ginger and green chilli, add the palak/spinach.. saute for few mints. Now use a blender and blend the whole stuff, add the paneer and yogurt,salt for taste. heat gently.. eat with nan