Saffron Rice / Kesari Bhaat

saffron rice

Ingredients :

• Basmati rice : 2 cups
• Cumin seeds : 1/2 tsp
• Saffron / kesar : 1/4 tsp soaked in 1/4 th cup of warm milk
• Salt to taste
• Sugar : 1 tbsp
• Ghee : 2-3 tbsp

Procedure :

1) Wash rice and soak for 30 minutes in water.First you prepare rice
     like  it is normally done.
2) Spread it on plates under a fan so that the remaining moisture is
     vapourized and the rice becomes dry.
3) In a heavy bottom pan heat ghee on medium heat till it melts.
    Temper with whole cumin seeds. Add rice to it and fry it for
    2-3 minutes.
4) Add salt, sugar. Pour saffron soaked in  milk over the cooked
    rice and cover. Mix them well and cook for 4-5 minutes in
    medium-low heat.Let it stand for 10 minutes.
  Serve hot with Mutton curry, Chicken chaap.

Chicken Pakora

chicken pakora

Ingredients:

• Chicken : 1/2 lb breast cut into small pieces 
• Ginger paste : 1 tsp
• Garlic paste : 1 tsp
• Green chili : 2 chopped
• Lime juice : 2 tbsp
• Vinegar : 1 tsp
• Salt to taste
• All purpose flour/maida : 2tbsp
• Corn starch : 2 tbsp
• Rice flour : 2 ttbsp
• Egg :1
• Vegetable oil for deep frying

Procedure:

1) Clean chicken pieces and pat them dry. In a bowl marinate chicken pieces
     with ginger-garlic paste,lime juice,salt,vinegar and chopped green chilies
     for 2- 3 hrs.
2) In another bowl combine flour, cornstarch, rice flour, salt. Whisk them
    well.Add one egg to it and mix well so that there is no lumps. Pour little
    water at a time to make a smooth thick batter.
3) Heat oil in a frying pan.
4) Take each chicken pieces, dip in the batter and gently release them one
    by one in  the hot oil. Turn the heat to medium and fry them till you see
    the outer coating starts  changing the color. Crank up the heat to high and
   fry the pakoras for few more  minutes till the coating turns golden brown
   and becomes crispier.
     Serve with  ketchup and salads.