Atte Ki Pinui

INGREDIENTS:

250g wheat flour
150g ghee or butter
250g powdered sugar
1/2 cup milk
4-6 cardamoms powdered
20g cashews & almonds for decoration
Atte Ki Pinui

DIRECTIONS:

Heat ghee in a pan. Add the wheat flour. Fry on a low flame stirring all the time. When it turns brown, and is aromatic, remove it from the fire. Turn it to a plate and let it cool.
When it is only slightly warm, add the sugar & cardamom.
Sprinkle milk & make pinuis.
Decorate with dry fruit.

Indian chicken

INGREDIENTS:

2 boneless, skinned, split chicken breasts
1/2 c. orange juice
1 tsp. curry powder
1 tbsp. apricot or peach jam
1/2 c. chopped onion
1/2 c. seedless grapes
Salt & pepper

DIRECTIONS:

Brown chicken in oil or cooking spray on both sides in nonstick pan. Add onion; brown. Add orange juice and simmer gently until chicken is cooked. Remove chicken, keep warm. Stir grapes and jam into the pan juices, then pour over the chicken. Serves 4.

Ariselu

INGREDIENTS:

1250g (approx. 6 cups) rice
1 kg jaggery, cut into pieces
50g sesame seeds
1 1/2 kg ghee or butter

DIRECTIONS:

Wash the rice once and soak them in water for 24 hours. Drain water and grind to a fine flour. Sieve the flour and keep aside.
Take jaggery pieces into a deep pan or cooker. Add 1 1/2 glass of water and bring to a boil. Boil the jaggery until it gets thick consistency (Take some water in a plate and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done)
Remove from heat when it is done. Mix well by adding small amounts of flour to it. Take care so that no lumps can be formed. Add 3-4 tbsp of ghee to the flour mixture and keep aside.
Heat ghee in another pan. Make small balls from the jaggery mixture.
Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle. Also apply few sesame seeds on both sides.
Repeat this process for the remaining balls and deep fry in ghee until golden brown in color and crispy.
Place them in an air-tight container. These will long for so many days.

Chicken curry indian style

INGREDIENTS:

3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)

DIRECTIONS:

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.
Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.

Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

Indian chicken

INGREDIENTS:

1/3 c. butter
8 sm. chicken breasts, skinned, boned & quartered
1 c. onion, chopped
1 clove garlic, chopped
2 tsp. salt
1 tbsp. powdered ginger
1/4 tsp. chili powder
1/2 c. drained canned tomatoes
1 c. clear chicken broth or yogurt
1/2 c. ground cashew nuts
1/2 c. flaked coconut
2 tbsp. cornstarch
1 c. heavy cream

DIRECTIONS:

In a 3 1/2 quart Dutch oven or deep skillet, melt half the butter. Brown the chicken about 8 pieces at a time, adding the remaining butter as necessary. Remove the chicken. To the pan add the onion and garlic and cook 5 minutes. Return the chicken to the pan. Add the salt, ginger, chili, tomatoes and broth. Mix lightly, cover and cook 15 minutes. Add the nuts and coconut, cover and cook over low heat until the chicken is tender, about 10 minutes longer.
To the cornstarch slowly add the cream, then stir into the cooking liquid. Stir constantly until the sauce returns to a boil. Simmer over low heat another 5 minutes. If desired, cool and refrigerate. Near serving time, bring up to room temperature. Reheat over very low heat. Serve with noodles. 10 or more servings.

Indian chicken salad

INGREDIENTS:

2 c. cooked chicken or turkey breast, diced
1 (5 oz.) can water chestnuts, sliced
1/2 lb. seedless green grapes
1/2 c. chopped celery
1 c. Hellmanns mayonnaise
1/2 tsp. curry powder
1 tbsp. lemon juice
1/2 tsp. salt and pepper
1 tsp. soy sauce
1 c. honeydew melon balls
1 c. cantaloupe balls

DIRECTIONS:

Combine chicken, chestnuts, grapes and celery. Mix mayonnaise with curry powder, lemon juice, salt, pepper, soy sauce. Combine with chicken mixture. Add melon balls and toss lightly. Serve on lettuce cups (Boston lettuce), or place on large platter on lettuce leaves. Instead of putting melon balls in salad, melon slices may be served around the salad.

Indian chicken curry

INGREDIENTS:

2 lb. chicken cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp. plain yogurt
1 c. onions, chopped
2 tbsp. tomato paste
4 tbsp. cooking oil
2 tsp. salt
1 tsp. red pepper
1 sm. can mushrooms

DIRECTIONS:

Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms.