India

Khichidi - (Rice and moong dal flavoured with cardamom)

Serves : 4 Cooking time: 30 mins

1 cup rice
1/4 cup moong dal with skin
2 tbs ghee (melted butter)
2 green cardamom
salt to taste
2 1/2 cups of water

Method : Wash the rice and dal and soak in water for 30 minutes. Drain all the water
and set aside. Heat ghee in a pan. Lightly saute the rice and dal till it is well coated with ghee. Add the cardamom, salt and water. Bring it to a boil. Cover and cook for 10 to 15 minutes or till the rice is cooked. Serve hot.

Chicken Korma
Serves: 8

Cooking time: 1 hour

4 lbs of chicken pieces
2 cups of sour yoghurt (whipped)
1/2 a cup desiccated coconut
2 lbs onion
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
1/2 tsp pepper powder
3 ounces ginger-garlic paste
1 ounce green chilies
1 tsp turmeric powder
2 tsp coriander powder
1/2 cup cooking oil
1 cup water
A sprig each of coriander and spear mint
Salt to taste

Method:
Chop the onions into fine slices and fry them in oil till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 10 minutes. Then add desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.