Date and lentil pilau

This “Date and lentil pilau” is a tasty reipe. It is very easy to do and simple flavored recipe too.

Item required
3 cups (500 g) long grain rice
1 cup red lentils
250 g butter
1 cup (250 ml) warm water
1 small onion, finely chopped
250 g fresh dates, stoned
125 g dried apricots, chopped
cup blanched almonds, chopped
% cup raisins
Preparation method
1 Boil rice until almost cooked.
2 Cover lentils with water and cook for 20 minutes until soft.
3 Dissolve half the butter in water over heat.
4 Saute onion in remaining butter until soft, add dates, apricots, almonds and raisins.
5 Pour ‘12 butter water into casserole dish then add, in layers, X of the rice, ‘2 of fruit mixture, V2 of the lentils, V3 of the rice, remaining fruit mixture, remaining lentils, then remaining rice and pour over the remaining butter-water.
6 Cover with cloth then put lid on, simmer over low heat for 30 to 40 minutes.
SERVES 8

Chicken pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India.

Item required
1 teaspoon saffron threads
2 tablespoons fresh lemon juice
500 g chicken thigh fillets, cut into 2 cm cubes
4 teaspoons garam masala
2 cloves garlic, crushed
1/2 teaspoon ground ginger
21/2 cups (625 ml) plain yoghurt
4 medium onions, sliced
2 cups (375 g) long grain rice
2 tablespoons sugar
45 g butter
Preparation method
1 Combine saffron with lemon juice, stand 5 minutes.
2 Saute onion until golden brown. Set aside.
3 Combine chicken with 3 teaspoons garam masala, half of the saffron juice, garlic, ginger, 1′/4cups (430 ml) yoghurt and fried onion, leave for an hour.
4 Place mixture into a saucepan and simmer over a very low heat until chicken is render.
5 Cook rice in boiling water until nearly ready. Drain and return to saucepan with remaining yoghurt, 1 teaspoon garam masala, sliced onions, saffron juice, sugar, butter and chicken mixture.
6 Cover and simmer over a low heat until the rice is cooked, stirring with a fork occasionally.
SERVES 4 TO 6

Indian fish cutlets

Indian fish cutlets is one of the best recipies in south Indian non-veg recipies.It is very tasty recipe too.

Item required
250 g fish fillet, cooked
250 g rice, cooked
1 teaspoon butter
2 to 4 teaspoons curry powder
3 eggs
pepper
1 cup fresh white breadcrumbs
4 tablespoons dessicated coconut
seasoned flour
oil for deep frying
Preparation method
1 Mince fish and rice in a food proces blender or (chop very finely).
2 Heat butter in a small pan and saut6 curry powder for 1 minute. Add to fish mixture.
3 Add 1 egg and pepper to taste and
well. Divide mixture into 4 portions and with wet hands, shape into cutlets.
4 Beat remaining eggs and place in a shallow plate.
5 Place breadcrumbs and coconut on a s
of greaseproof paper and stir lightly to m Place seasoned flour on separate sheet of greaseproof paper.
6 Coat cutlets with seasoned flour, then
in the egg and coat with breadcrumbs. P–crumbs on lightly.
7 Heat oil and fry the cutlets for 5 minu:, Drain well. Serve with lime pickle or chutney.
SERVES 4

Spicy baked marinated chicken

This Spicy baked marinated chicken is a non-veg recipe and very tasty too. It is a spicy dish and simple flavored recipe.

Item required
11/2 kg chicken
2 medium onions, chopped
3 cloves garlic, chopped
1/4 teaspoon ground cloves 1/2 teaspoon cracked pepper
1/2 teaspoon ground ginger
1 teaspoon chilli powder
2/3 cup (160 ml) plain yoghurt
1 tablespoon white vinegar
60 g butter, melted
Preparation method
1 Prick the chicken all over with a fork, truss with string.
2 Combine onions, garlic, cloves, pepper, ginger, chilli, yoghurt and vinegar in a blender or food processor. Blend to a paste.
3 Rub paste over chicken, marinate I to 2 hours.
4 Spread chicken on a rotary spit. Baste with butter, cook on moderate heat for 1 hour or until tender. If you do not have a spit, place chicken into a baking dish, baste with butter, bake in moderate oven for 1% hours or until tender.
SERVES 4 TO 6

Semolina pudding

Pudding is a sweet item, usually containing flour or a cereal product, that has been boiled, steamed, or baked.

Item required
60 g butter
15 g flaked almonds
3/, cup (125 g) semolina
31A cups (875 ml) milk
1/2 cup (125 g) caster sugar
1 teaspoon vanilla essence
15 g currants
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
Preparation method
1 Melt butter in a frying pan, saute almonds until lightly browned, remove from
pan, set aside.
2 Add semolina to butter in pan, saute for
2 minutes.
3 Combine milk and sugar in a saucepan,
bring to the boil.
4 Add semolina to milk, stir over heat until
mixture has thickened, Stir in vanilla, cool.
5 Spoon into serving dishes, sprinkle with
almonds, currants, cardamom and nutmeg.
SERVES 8 TO 10

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