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!!!