1 1/2 cups long grain rice washed & soaked 30 minutes

1/2 cup black eyed beans soaked overnight

1 onion finely chopped

1 tomato finely chopped

1/2 tsp. sambhar masala

1 tsp. red chilli powder

1/4 tsp. turmeric powder

1 stalk curry leaves

2  whole red chillies

1 tbsp. coriander finely chopped

1/2 tsp. each cumin seeds, mustard seeds, urad dal

1 tsp. lemon juice

3 tbsp. oil

salt to taste

Pressure cook black-eyed beans till tender. Drain, keep aside.

Boil rice till each grain is separate. Drain, cool, keep aside.

In a heavy sauce pan, heat oil, add seeds and urad dal.

Allow to splutter, add curry leaves, whole chilli, stir.

Add onions, cook till light pink and tender.

Add all masalas, beans, salt, lemon juice, tomatoes, stir.

Add rice and stir gently with a spatula, till the gravy coats rice evenly.

Cover and simmer for 2-3 minutes till hot.

Garnish with chopped coriander. Serve piping hot.

1-2 onions

3-4 green chilies

cumin seeds little

3 to 4 whole nut mugs

1 small clove garlic mashed nicely

1/2 inch piece ginger mashed or cut nicely optional

cashew pieces little.

3 tbsp butter or oli

1 cup basmati rice or long grain also can be used

Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic

ginger, cashew till onion turns little brown.

Wash rice and fry for a minute or so along with other and add 2 cup water to it and

cook till done. Add salt and lemon to taste.

when all is done if wanted cilantro can be added.

You can serve raita with this.

This serves for 2 to 4 people along with other food.

2 table spoons oil

2 table spoons fresh ginger root, peeled and grated

1/2 teaspoon ground cumin

4 cups of water

2 cups basmati rice

2 teaspoons salt

1 large lime

In saucepan over medium heat, heat oil until very hot, but not smoking.

Add ginger root and ground cumin and cook for 1 minute.

Add 4 cups water and bring to a boil.

Stir in rice and salt.

Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed

and rice is tender.

Stir in lime juice.

1 cup uncooked brown rice

2 medium size green bell peppers

or

1 green and 1 sweet pepper ( Red / Orange) chopped fairly small

1 Jalapeno chilli or the amount to suit your taste

1 medium onion finely chopped

Cilantro (I like a lot of it)

1/4 tsp of jeera

Salt and pepper to taste

1 Tbsp. olive or canola oil

3 Tbsps shredded sharp cheddar cheese

Cook and set aside the brown rice with 1/2 tsp of salt according to the

instructions on the package.

Heat the oil in a heavy bottomed pan and toss in the jeera.

Once it changes color, add the onions and chopped jalapeno chillies and

saute for about 3 to 5 mins.

Add the chopped bell peppers and continue to saute. The veggies should

not be too soft.

The flavor is best when the peppers are still a bit crisp.

Season with salt and pepper and add the chopped cilantro.

Toss this mixture with the cooked rice and shredded cheese while still

warm and serve immediately.

Serves 2 as a main course.

Green Chillies : 6

Garlic : 2 pods

Rice : 1 cup

Carrot : 1/4 cup

Beans : 1/4 cup

Peas : 1/4 cup

Onions : 1/4 cup

Salt : as per your taste

Cook rice and separate the grains with a fork.

Put one tablespoon of oil in a skillet and fry the onions first and then the

cubes of carrots and cut beans and peas together.

Meanwhile make a paste of the green chillies and garlic.

After the vegetables are cooked (do not overcook them) pour this mixture,

the paste and the salt in cooked rice and mix it well and serve.

1 cup Basmati Rice

2 cups water,

1 tbsp oil/ ghee

4 peppercorns

2 cloves

1/2 tsp. ginger-garlic paste

1 med onion chopped vertically in thin slices

3 tbsp mint chopped

2 green chillies slit vertically

Cook the rice. But make sure it does not get overcooked.

After the rice is done, heat the oil and add the cloves, peppercorns, gin-

ger-garlic paste and chillies. Fry this and then add the onion.

When it starts turning pink add the mint and the rice.

Add salt to taste.

Your mint rice is ready to be served

2 small bowls of cooked Rice,

2 cups Curd,

2 Potatoes cut in chips,

2 Tomatoes cut round,

1 Onion cut round,

Green Peas,

1 Capsicum.

2 tsp. Garam masala

1 tsp Pepper

Salt according to taste

First of all fry the potato chips, onions and peas.

Then heat 4 tbsp ghee and add 1 piece of cinnamon and 2-3 cloves then

after the ghee cools down add it into the whipped curd, also add the

garam masala and the salt to it then keep it aside.

Now take a baking vessel and thus make one layer of cooked rice, then

pour the vagharela curd on it, and then arrange a layer of vegetables on it

and then again make a layer of rice and then on it curd and then again

vegetables, now sprinkle pepper over it and preheat the oven for 10 min-

utes on 350F.

Then bake the rice for 30 minutes and behold a delicious concoction of

rice, curd and vegetables awaits ur appreciation..

Capsicum - 2

Carrot - 1 medium size

Lime - 1

Rice 1 cup

Water 2 cups

1 tsp Turmeric Powder

1 tsp Oil or Ghee

Salt to taste

Coriander leaves

For frying

3 tsp Coriander seeds

3 tsp Bengalgram dhal

5 Red Chillies

Fry the above ingredients and make it into a powder without adding any

water.

Cut the capicum into small pieces and fry it with salt and add the powder

to the vegetable once it is cooked.

Do not fry it too much after the powder is added as it will lose its smell.

Add the cooked rice to it and mix it well add salt if less. Garnish with

coriander and cashews and serve.

Basmati Rice - 2 cups

Seasoning:

Water - 3 cups

Green Chillies - 2 or 3 sliced

Kabooli Chana - 3/4 cup

Mustard seeds - 1 tea spoon

Lemon Juice - 4 Oz. or to your taste

Cumin seeds - 1 tea spoon

Curry leaves - 10-15 leaves

Spice Mix Powder:

Chana Dal (Yellow Split Peas) -

Coriander (Dhania)seeds - 2 tbs

1 table spoon

Methi Seeds - about 6-8

Cashews (optional)

Red Chillies - 4 or to your taste

Soak Kabooli Chana for 8 hours and cook them in pressure cooker just

like cooking for chana masala. Keep them aside.

Dry Grind Coriander seeds, Methi Seeds, Red chillies.

Wash the Rice with luke warm water and soak it in 3 cups of cold water for

10 minutes. Cook the rice in automatic rice cooker or pressure cook if you

like. [well, I prefer automatic rice cooker, because I am not very good in

using pressure cooker, anyway]

Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds,

Chana dal and Curry Leaves.

Add Cooked Chana, and Dry Spice powder, lemon juice, salt to the above

oil. Let it stay for 2-3 minutes and switch off the stove.

Pour this mixture to the cooked Basmati Rice and mix it well.

1 cup rice basmati

For Ghatta

1/4 cup boiled peas

Mix flour, oil, chilli powder, salt and

2 bay leaves, 3-4 cloves

oregano seeds, add 1 tbsp water.

1" stick cinnamon

Make a hard dough. Break off a

2 cardamons, 1 stalk curry leaves

piece and roll into shape and size of

1 tsp red chilli powder

a finger.

1/2 tsp garam masala

1/2 tsp dhania powder

Put plenty of water to boil.

1/4 tsp turmeric

Submerge ghattas (the rolls) and

salt to taste

boil till done. (About 1/2 hour)

juice of 1 lemon

Drain, cool and chop into round 1-1

1 tbsp cashews

1/2 cm. long. Keep aside.

1 tbsp currants (optional)

For Rice

2 tbsp ghee (or oil)

1/2 cup ghatta pieces

Boil rice in plenty of water. Each

1 tbsp each jeera and mustard

grain should be separate.

seeds

Heat ghee in kadai (pan).

Add mustard seeds, jeera, cashews,

For Ghattas

bay leaves, cloves, cinnamon,

1/2 cup gram flour

cardamons and curry leaves.

1/2 tbsp oil

Chilli powder, salt to taste 1/4 tsp

Add ghattas and peas.

oregano seeds

Add masalas, lemon juice and salt.

Stir fry till ghee separates. Add to

the rice.

Mix slowly and well. Heat either in

warmer, heavy skillet, oven or

cooker.

Garnish with coriander.

Serve hot with curds.

1 cup of long grain rice

1 can of chopped whole tomatoes with its juice (28 oz)

2 to 4 cloves of minced garlic

3 freshly chopped tomatoes

3/4 cup of diced carrots

1 large chopped onion

1/2 large diced green pepper

1 cup chopped celery & tops

1 or 2 of chopped medium zucchinis

1/2 cup of minced parsley

7.5 cups of water and or or vegetable broth

4 teaspoon of vegetable broth (powder)

2 tablespoon of tomato paste

1 pinch of ground cloves 

1 teaspoon of fresh lemon juice

1/4 teaspoon of black pepper

Incorporate all of the above ingredients in a large soup pot. At medium heat, stir once in a while until all the vegetables are soft and tender and the rice cooked. This should take about 1 hour....................

1 big finely chopped onion

1 bell pepper (any color), diced 

3 tablespoon butter

1-1/2 cup long grain white rice

3 cups chicken broth

parsley

Preheat oven to 350°F.

Warm up the chicken broth in a saucepan. Set aside.

In a deep frying pan that can go into the oven, melt the butter at medium heat. Once the butter melted, add the chopped onion and cook for 2 minutes. Add the pepper and cook for one more minute. Add the rice and let it brown slightly while stirring then incorporate the warm chicken broth and stir well. Completely cover the mixture with waxed paper so that it touches and lay's nicely directly on top of the rice mixture inside the pan. Carefully tear out the paper's corners if necessary so that not too much paper hangs into the air. You should see the paper "stick" to the rice mixture before putting into the oven.

Bake for 20 to 30 minutes until rice grains are tender but still a bit firm.

When serving, add some parsley flakes for garnish .....................

2 slightly beaten eggs 

salt and ground pepper 

1 medium white onion 

4 green onions 

8 ounces of ham 

1 tablespoon peanut oil (for step 1) 

1 tablespoon peanut oil (for step 2) 

4 cups pre-cooked and refrigerated long grain rice 

1.5 ounces of frozen green peas 

2 tablespoons Soy sauce 

8 ounces cooked shrimp

1. Add salt and pepper to the eggs. Chop the onion in 8 parts and dice. Make small slices of ham and dice. Heat the peanut oil in a wok or pan at medium heat. Add the eggs while progressively bringing the cooked parts of the egg in the middle of the wok. Once all cooked, broil the eggs with a spatula. Take out of the wok or pan and leave aside.

2. Heat up over medium-high heat the second tablespoon of peanut oil. Make sure that it is spread and covers the bottom and lower sides of the wok or pan. Add the diced onion and cook until it becomes transparent. Stir in the ham for about 1 minute. Incorporate the pre-cooked rice and sauté for 3 minutes in order to heat it. Add in the eggs, Soya sauce, green onions and shrimps. Reduce the heat to medium. Stir the rice mixture until everything is warm and ready to serve................

1 tablespoon unsalted butter

4 cloves garlic, minced

2 carrots, diced

1 bulb celery root, peeled and finely diced

1 turnip, peeled and finely diced

1 rutabaga, peeled and finely diced

1 onion, finely diced

1 bulb fennel, finely diced

Kosher salt

4 cups white wine

1 tablespoon fennel seeds, toasted

4 sprigs fresh thyme

2 bay leaves

1 2 1/2-pound organic chicken

1 cup milk

1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)

2 tablespoons chopped fresh tarragon

1/2 teaspoon ground nutmeg

Freshly ground pepper

1 1/4 cups all-purpose flour

3 large eggs

1 tablespoon chopped fresh parsley.......................

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls................................

2 quarts water

8 skinless, boneless chicken breast halves

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 tablespoons dried parsley

1 tablespoon onion powder

5 cubes chicken bouillon

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (14.5 ounce) can whole peeled tomatoes

1 (10.75 ounce) can condensed tomato soup

3 tablespoons chili powder

1 (15 ounce) can whole kernel corn, drained

2 (16 ounce) cans chili beans, undrained

1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Indian Chicken Recipes - Chicken Recipes

4 cups diced poached chicken, recipe follows

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

2 tablespoons finely chopped parsley

1 cup prepared or homemade mayonnaise

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds chicken breasts halves, on the bone and fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings ............

How To Cook Pasta Recipe