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MICROWAVE OVEN cookbook Nita Mehta INDIAN THAI recipes    US $3.55

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Namkin Chawal (Plain Rice):
21/2 cups long grain rice
4 cups hot water
2 teaspoons ghee
2 1/2 teaspoons salt

Method:
Wash rice well and soak I hour in cold water. Drain in colander while bringing water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid. Add rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook, without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape for about 5 minutes, then lightly fluff up rice with fork, taking care not to mash the grains, which will be firm, separate and perfectly cooked. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

Rajasthani Pilau (festive spiced rice):
2 1/2 cups long grain rice
3 tablespoons ghee or oil
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised
6 whole cloves
10 whole black pepper
4 cups hot stock or water
Salt to taste
Method:
If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour. Then drain in a colander for at least 30 minutes.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole spices.
Serve hot with curry.

Saffron Rice:
1/4 tsp saffron threads
3 Tbsp warm milk
1 Tbsp butter
1/2 cup raisins (or currants, or dried cranberries)
1/2 cup cashew pieces or sliced almonds (or pistachio pieces)
1-1/2 cup long-grained white rice
3 cup water
1 Tbsp sugar (or honey)

Directions:
***(Yes, saffron is expensive, but there's really no substitute. But it's used in small amounts, and it's much cheaper at Indian groceries).
Measure the saffron threads into a small bowl and crush them with the back of a spoon. Heat the milk (do not
boil) and add to the bowl, stirrinng to dissolve the saffron. Stir in the sugar, and let stand while preparing rice.

In a small pot or frying pan, melt the butter and saute the raisens and nuts over very low heat for 2 min. (I eliminate this step and just add these things halfway through cooking the rice.) Boil the water, add the rice and stir with a fork. Cover the pot and cook over low to medium heat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently with a fork. Add
the butter, raisins, and nuts and stir again. Be careful while stirring not to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has been absorbed and the rice is completely cooked. (If there is liquid left
when the rice is done, cook for a couple of min. with the lid off.) The color of the rice will be bright yellow, and the saffron will smell wonderful. Serve immediately, as it does not taste the same reheated.
(actually, it still tastes pretty fine reheated, so don't fret about
this).

Navarattan Curry:
1 large potato
4 cups (of your choice of veggies e.g. Broccoli, green peppers, carrots, cauliflower, green beans, etc.)
2 Tbsp butter
1 large onion
2 cloves garlic
2 tomatoes
2 Tbsp yogurt (plain)
1/2 cup heavy cream
4 oz green peas
1/4 cup raisins
12 blanched almonds

Dry Marsala Ingredients:
1/2 tsp ground cardamon
1/2 tsp. coriander powder
1/2 tsp ground ginger
1/2 tsp red chili powder
1/2 tsp turmeric

Directions:
Boil vegetables (except onions and peas). Drain and set aside. Melt butter and saute onions and garlic. Add tomatoes, yogurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently.
Before serving, top with raisins and almonds.

Naan:
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
salt to taste
1 egg, beaten
6 Tbsp plain yogurt
3 Tbsp butter or ghee, melted
About 1 Cup milk
1 Tbsp poppy seeds

Direction:

Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds
Bake 6 to 10 minutes until puffy and golden brown.

Chicken Bhuna:
4 fl.oz. Vegetable Oil
2 tsp Garlic Paste
2 tsp Ginger Paste
7oz Natural Yoghurt
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1/4 tsp Turmeric
1 tsp Salt
1 tsp Chilli Powder
1 1/2lb Boneless Chicken Breasts, cut into 1 inch pieces
1 Large Onion
5 Tomatoes, chopped
Freshly chopped Coriander to garnish

Instructions
1. Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute.
2. Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.
3. Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.
4. Meanwhile, cut the onions into 1inch pieces then add to the pan and cook for 3-4 minutes.
5. Add the tomatoes, mix well and cook for a further 5 minutes.
6. To serve - transfer to a heated serving dish and garnish with chopped coriander.

Chicken Tikka Marasala:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)

Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Preparation:
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

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MICROWAVE OVEN cookbook Nita Mehta INDIAN THAI recipes    US $3.55

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