Menu :Fried Rice,Rogini Chicken,Besan Barfi,Satpura Parathas

Menu:

§               Fried Rice

Ingredient                                                 Quantity

Rice                                                            500gm

Onions                                                       115gm

Cloves                                                        4 nos.

Cinnamon                                                  ½ inch stick

Star anise(Badyan)                                     ½

Bay leaves                                                 1

Fat/Oil                                                      50gm

Salt                                                             to taste

Method:

1.Slice onions.2.Clean and soak rice.3.Heat fat. Fry onions till crisp and golden, and remove.4. Fry whole garam masala; when it crakles add rice and fry .5.Add hot water in the proportion 1:2 and salt. When rice is cooked, finish off either in the oven or with live coal on top of the lid. Serve hot,garnished with fried onions.

§           Besan Barfi

Ingredient                                                 Quantity

Bengal gram flour                                    500gm

Fat or mixture of clarified butter           500gm

Sugar                                                         500gm

Salt                                                           a pinch

Cardamoms                                               5-10gm

Nuts                                                           30gm

Method:

1.Fry the gram flour in fat. Remove and set aside.2.Prepare sugar  syrup (use ½ the amount of water to sugar ) of one-string consistency.3.Add the fried flour and cook till it forms a lump in the centre of the pan.4.Remove from fire, sprinkle crushed cardamom, add salt and chopped nuts.5.Mix well and spread on to greased board 2.5cm.(1"" ) in thickness .6. Cool and cut into diamond shapes.

§                 Rogini chicken

Ingredient                                                 Quantity

Chicken                                                     1

Curds                                                         250gm

Fat/Oil                                                      100gm

   For Masala

Red chillies                                               10gm

Cashew nuts                                              30gm

Poppy seeds                                              15gm

Onions (sliced and browned)                   100gm (1)

Garlic                                                        6 -8 flakes

Ginger                                                       1 inch pieces/10 gm

Salt                                                             to taste

Method:

1.Cut chicken. Brown in fat. Do not over fry.Remove.2.Add ground spices and fry over slow fire till the fat floats on top. Add chicken.3.Stir well and cook gently sprinkling a little water if necessary .4.When three-fourths done,beat curds into a smooth paste and pour over the chicken.5.Cook again till chicken is tender. Do not stir.6.Garnish with coriander leaves if desired.

N.B: Fat can be reduced by as much as 50 gm if you do not want the dish to be too rich.

A mix of green chillies and red chillies may be used.Add green chillies slit or whole along with the curds.

§                      Satpura Parathas

Ingredient                                                 Quantity

Wholewheat flour                                    500gm

Salt                                                             to taste

Fat for dough                                            115gm

Fat to brush over after baking                  115gm

Water to make a soft dough

Method:

1.Sift flour. Add salt.2.Prepare a soft dough with water. Set aside for one hour. knead well.3.Divide into even sized portions. Form into balls. 4. Roll into rounds 17.cm.(7’’) in diameter .5. Smear with melted fat.

Roll into the shape of pencils.6. Apply fat over .7.Press vertically lightly. Set aside for 15 minutes.8. Roll out to .75cm.(1/4’’) thick rounds.9. Bake on a dry griddle over slow fire. Place over live coal or over a gas flame to finish the cooking. Smear over immediately with fat .10. Beat lightly between the palms of the hands and separate flakes. Tear into 4 to 5 pieces and serve hot. 

Enjoy!!!