Indian Independence Day pulao
INGREDIENTS:
2 cups long grained basmati rice
Half cup milk 7-8 strands of good quality saffron
3 tbsps ghee
1 inch piece cinnamon
3 cloves
3 cardamoms
Salt
2 tsps curry powder
For the chicken
700 gms of chicken legs or breasts
2 tbsps brown onion paste
3 tsps ginger garlic powder
Salt
2 tbsps oil
2 tbsps coriander powder
2 tsps cumin powder
Half tsp chilly powder
1 cup chopped tomatoes
To marinate the chicken:
3 tbsps dahi
1 tsp garlic paste
1 tsp green chillie paste
Salt
For garnishing: chopped parsley
Soak the rice in water for 15 minutes. Drain and keep aside.
Soak the saffron in milk.
Start by preparing the chicken. Mix all the ingredients for the chicken and rub into the chicken pieces. Leave aside for 15 minutes. Heat the oil fry the chicken pieces on medium heat till golden brown. Lower the heat, mix in the spices and tomatoes and continue to cook on medium heat for 3-4 minutes till all the curd is absorbed. In the same pan mix in the soaked rice, saffron milk, spices together with the cooked chicken. Add 4 cups water. Check the salt. Mix gently and cook covered with a lid on low heat till the rice is cooked through. Serve garnished with fresh parsley.
Celery tava fried fish
For the fish, we have used pomfret. You can take any fish with bones cut into large pieces
INGREDIENTS:
4 tbsps mustard oil for pan frying
2 tsps lemon juice
For the marinade celery paste:
2 cups chopped celery
1 cup chopped fresh coriander
5 cloves garlic
1 inch piece ginger
4-5 green chillies
Salt
1 tbsp mustard oil
Make slashes in the fish if you are using pomfret. Sprinkle with salt and turmeric and lemon juice and keep aside.
Wet grind all the ingredients to a paste in a mixer. Use this paste to rub all over the fish. Lavishly use this paste. Keep the marinated fish aside for 10 minutes. Heat a non-stick pan and fry the fish, one at a time on medium heat for 2-3 minutes and then on low heat for a further 3 minutes. Turn the fish gently over and fry the other side too. Serve hot as a starter.
Fish balls with cherry tomatoes and capsicums
INGREDIENTS FOR THE FISH BALLS:
400 gms of boneless fish – boiled and mashed
Salt
6-7 cloves chopped garlic
1 tsp or more of chilly flakes
1 tsp green chilly paste
2 tbsps rice flour
Mustard oil for deep frying
200 gms cherry tomatoes
1 large capsicum – deseeded and cut into thin strips
2 tbsps oil
2 tsp mixed herbs
Salt
2 tsp lemon juice or half tsp amchur – dry mango powder
Mix all the ingredients for the fish balls. Shape into medium sized balls and deep fry in hot oil on medium heat a few at a time. Fry all the balls till crispy and golden brown. Keep aside. Remove most of the oil leaving 2 tbsps in the pan. Add the capsicums, mixed herbs and fry on medium heat for 1 minute. Mix in the fish balls and stir gently. Add the lemon juice or amchur powder and serve at once as a snack.
