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

French bean-z bhujia

This French bean-z bhujia is a one of the best recipies in the bean recipies.It is very easy to do and so tasty too.

Item required
60 g ghee
1 onion, chopped
750 g French beans, cut into 2 cm I E-nip”w,
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
Preparation method
1 Melt ghee in a saucepan, saute onion 2 minutes.
2 Add beans, turmeric and chilli, saute 3 minutes.
3 Add garam masala, cover and cook very low heat for about 15 minutes or beans are tender.
SERVES 4 TO 6

Leek bhujia

“Leek bhujia” is an easy recipe to do and simple flavored . It is very tasty too.

Item required
60 g ghee
1 teaspoon cumin seeds
1 kg leeks, sliced
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon garam masala
Preparation method
1 Melt ghee in a saucepan, saute cumin seeds 1 minute.
2 Add leeks, turmeric and ginger, saute 3 minutes. Cover and cook over very low heat till leeks are tender. Stir in garam masala.
SERVES 6 TO 8

Cauliflower in yoghurt

Cauliflower is a delicious and versatile vegetable, yet ask most people to name a famous dish that showcases it and the answer will be “cauliflower in yoghurt”.

Item required
3 onions, finely sliced
2 cloves garlic, crushed
1 teaspoon grated, fresh ginger
1 teaspoon sugar
1 cup (250 mi) plain yoghurt
1 large cauliflower, broken into florets
45 g ghee
cup (160 ml) hot water
1 teaspoon garam masala
Preparation method
1 Combine one onion in a blender or food processor with garlic, ginger, sugar and yoghurt.
2 Blend until smooth.
3 Combine cauliflower and yoghurt mixture, stand for at least 2 hours.
4 Melt ghee in a saucepan, saute remaining onions until golden brown.
5 Add cauliflower mixture and hot water. Cover, simmer over low heat for 15 minutes or until cauliflower is tender. Stir in garam masala.
SERVES 6 TO 8

Eggplant and green capsicum

This Eggplant and green capsicum recipe is a spicy recipe and it is easy to do. It is very tasty too.

Item required
90 g ghee
1 large onion, sliced
500 g eggplant (aubergine),
cut into 3 cm cubes
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
250 g tomatoes, quartered
2 green capsicums (peppers), sliced
1 teaspoon garam masala
Preparation method
1 Melt ghee in a frying pan, saute onion until brown. Add eggplant, turmeric and ginger, saute for 5 minutes.
2 Add tomatoes and capsicum, cover and cook over low heat for 15 minutes or until eggplant is tender.
3 Add garam masala, cook for 2 minutes.
SERVES 6 TO 8

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