I tried this recipe before and loved it. Wish to share this with you guys.
Spicy spaghetti
ngredients
• 250g spaghetti
(A) Dressing:
• 4 tbsp mayonnaise
• 1 tbsp fish sauce
• 1/4 tsp salt
• 1/2 tsp sugar or to taste
(B) Condiments:
• 75g prawns, parboiled and halved
• 75g chicken breast meat, parboiled and shredded
• 75g canned tuna, flaked • 1 tbsp chopped spring onion
• 1 tbsp chopped coriander leaves
• 1/2 tbsp chopped red chillies
• 1/2 tbsp chopped bird eye chilli (leave it out if your like)
In little oil, stir fry tuna and chopped chillies.
Garnishing:
• Toasted sesame seeds
• Shallot crisps
Method
Cook spaghetti according to packet instructions until al dente. Remove and add 1 tbsp margarine, 1/2 tsp ground black pepper and a dash of sesame oil. Toss well to blend.
Put the noodles into a mixing bowl and add in ingredients (A) and (B). Toss well to combine. Dish out and serve with a sprinkling of toasted sesame seeds and shallot crisps.
Well my co-sister made chicken biryani to welcome me.
I thought it would not be fair if I did not share it with you all. Enjoy.
CHICKEN BIRYANI
INGREDIENTS:
1 kg basmati rice - soak for 10 minutes
1 kg chicken - cut into 10 pieces
600 grms shallots - grind coarsely
600 grms big onions - sliced
600 grms tomatoes - chopped
12 fresh green & red chillies - grind
1 cup curds
1 tbs garlic paste
1 tbs ginger paste
juice of 1 lime
1 cup ghee
cup cashew nuts - ground with little milk
1 tsp fennel powder
1 tsp white pepper powder
1 bunch coriander leaves - chopped
1 bunch mint leaves - chopped
2 inch piece cinnamon sticks 2
4 cardamoms
4 cloves
1 tbs rose water
kesari powder and saffron little
little milk
salt
METHOD:
Heat ghee in a pot, add cinnamon sticks,cardamoms, cloves and the sliced onions.
Fry till brown. Remove the onions and keep aside.
In the same pot add the coarsely ground onions,garlic paste,ginger paste and ground chillie paste.
Fry well until oil floats and then add the totamotes. Cook the tomatoes until they are well mashed and oil comes on the surface.
Add curds, the fennel and pepper powders, chicken, half the coriander and mint leaves, and salt.
Cook over medium heat until the mix resembles a chicken in thick sauce.
Now add the cashew nut paste. Add the lime juice mix well and remove from fire.
( The trick is to cook it right without water)
Boil rice serperately. When three quarters done , strain.
Place meat as one layer, and place over it a layer of rice. Sprinkle browned onions, chopped mint and coriander over the rice.
Repeat with alternate layers of rice and cooked chicken.
Mix rose water, milk, saffron and kesari powder and sprinkle on top of the rice,
Close lid and put on dhum.
Edited by Kavitha Ravi - 16 years ago
TALCHA
Ingredients
kg mutton with bones ( chest bones )
1 cup toor dhal
coconut scraped
1 brinjal
1 potato
2 tomatoes
1 small lime sized tamarind
1 big onion
1 tbs meat curry powder
tsp tumeric powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies slit
1 stalk curry leaves
1 stalk coriander leaves chopped
2 one inch cinnamon sticks
2 star anise
4 cloves
4 cardamons
tsp aniseed
2 tbs oil or more
salt to taste
Method
Clean the dhal and the mutton, add tumeric powder and cook till the dhal and mutton are cooked..The dhal must be really mashed.( or you can cook separately and mix )
Have enough gravy after boiling the mutton and dhal.
Extract the tamarind juice about a cup
Extract 1st and 2nd milk 1 cup each.
Cut the brinjal and tomatoes.
Cut the potato into big cubes.
Slice the onion.
Heat the oil in a pot..
Add in the cinnamon, cloves, star anise, cardamoms, and the aniseed. When they splutter, add in the sliced onion, and the slit chillies. Fry till the onion turns limp.
Add in the brinjal, tomatoes, potato and curry leaves, and stir for a second.
Now add the second coconut milk, mixed with the meat curry powder, add also the tamarind juice, stir nicely.Let it boil, Now add the mutton dhal mixture, and give it a good stir and let it boil till the vegetables are cooked.Add salt to taste..
( The talcha curry should be a bit watery, not very thick, so add in water, or more coconut 2 nd milk if your curry is thick. )
When the vegetables are cooked, add in the first coconut milk, and boil for a minute.
Sprinkle the coriander leaves and remove from the stove.