Chicken Korma Pilaf

Chicken Korma Pilaf

Ingredients

2 cups Basmati white rice

1 packet Korma masala (I use Shan Korma Masala)

6 chicken drumsticks and 6 chicken thighs (or you can use boneless chicken)

4 red onions, sliced finely

1 tbsp Ginger garlic paste

1 cup thick yogurt

¼ cup Ghee or oil

Salt to taste

Chopped coriander for garnishing

Directions

Heat a large pot of water and add 2 tsp salt. Wash Basmati rice and drain. Add the washed rice to the warm water. Stir and cook rice till ¾ done (al dente). Drain rice in a colander and keep aside. In a pan add the sliced onions and fry them in ¼ cup of oil or ghee until it is completely brown and crisp. Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl.

In the same oil, add ginger garlic paste and sauté for few minutes in medium heat. Add the chicken pieces and fry for 2 to 3 minutes on high heat until all the moisture has dried up. Lower the heat and the entire packet of Korma masala powder and sauté for 2 minutes. Add half the fried onions and whisked yogurt and mix well. Put the lid on and let it cook on medium to high heat for 10 minutes. Remove the lid and stir fry the chicken till you see oil separating on the sides. Add 1 cup of water and stir fry on medium heat for few minutes. Once the gravy comes to a boil, cover with a lid and reduce heat. Simmer for 30 minutes or till chicken is done and the gravy has dried up. Add remaining browned onions and mix. Add the cooked rice stir gently taking care not to break the long grains of rice. Turn off the heat and garnish with freshly chopped coriander. 

Chocolate Fondant

Chocolate Fondant

Ingredients

6 ramekins or silicon molds

225 gms dark chocolate, plus 15 squares

70 gms butter

5 eggs

120 gms white sugar

70 gms flour

For the Vanilla Whipped Cream:

150 gms whipping cream

1 tsp vanilla essence

25 gms icing sugar, plus 2 tbsp for dusting

Serves 6

Directions

Put 225 gms chocolate (broken into pieces) and butter in a metallic bowl. Place a saucepan filled with some water on medium flame. Place the metallic bowl on top of the saucepan (this is known as a water bath or bain marie) taking care not to let the bowl touch the water in the saucepan. Gently stir with a wooden spoon until all the butter and chocolate has melted. Take off the heat and let it cool. In the meantime, whisk eggs together with the sugar. Add flour and whisk until combined.  Stir in the melted chocolate and using a whisk mix gently until thoroughly combined. Using a medium ladle spoon, pour a spoonful of the mixture into the ramekin or mold. Add 3 pieces of chocolate and spoon over more of the chocolate mixture until two thirds full. Bake in a pre-heated 200 deg C oven for 8-10 minutes (depending on your oven, it may take a few more minutes).

To make the whipped cream, beat whipping cream with a hand help mixer until thick and creamy. Add icing sugar and vanilla essence and beat again.

Serve the fondant immediately with whipped cream on the side. Dust icing sugar on top of the fondant. 

Asian Grilled Chicken

Asian Grilled Chicken

Ingredients

8 skin on, bone in chicken thighs/breasts

8-10 garlic cloves, crushed finely with a garlic crusher

2” piece ginger, grated

4 Serrano chilies/red chilies, finely chopped

½ cup olive oil

½ cup reduced sodium soy sauce

¼ cup apple cider vinegar

¼ cup soft brown sugar

3 tbsp fish sauce

a handful of chopped coriander leaves

2 lemons sliced, plus wedges for serving

salt to taste

Directions

Whisk all the sauces, ginger, garlic, chilies, olive oil, vinegar salt and sugar in a bowl. Add the lemon slices and coriander and mix. Add the chicken pieces and turn to coat in the marinade. Place chicken and marinade in re-sealable plastic bag. Turn the bag to coat chicken in the marinade. Place it in the refrigerator and marinate overnight. Next day, remove chicken from the marinade and shake off the excess liquid. Place chicken skin side up on a rimmed baking sheet. Heat oven to 200 deg C and roast chicken basting it with the marinate often. When chicken is done, serve with lemon wedges. 

Lamb Stew

Lamb Stew

Ingredients

1 kg lamb cubes

2-3 medium sized onions

2-3 tomatoes, chopped

2” piece ginger

6 flakes garlic

1 green chillie

2 carrots, cut lengthwise

1 cup green peas

2 medium potatoes, cubed

1 tsp black pepper powder

1 tsp cinnamon powder

2 bay leaves

4-6 tbsp cooking oil

2 tbsp flour

salt to taste

Directions

In a food processor, chop onions, garlic, ginger and green chillie till minced. Heat oil in a pan and add bay leaves. Add the chopped onion mixture and sauté till golden brown. Add flour and brown well. Add the meat and brown well. Add chopped tomatoes and sauté for 5-7 minutes. Then add 2 cups of water and salt to taste. Stir and reduce heat and let the gravy simmer till the meat is almost tender (adding more water if necessary). Throw in the veggies: potatoes, carrots and green peas (potatoes may take longer to cook, add them first and cook for 10 minutes, then add the other veggies). When the stew has thickened, turn off the heat and sprinkle cinnamon and pepper powder. Stir and check seasoning. Serve hot with some sliced baguette bread.