Hi all, I have already shared my version of MUTTON BIRYANI with all of you ….. So here I am sharing my version of CHICKEN BIRYANI today made in the PRESSURE COOKER ….. “MY WAY”. Hope you all like it.

The authentic BIRYANI is very long drawn with loads of INGREDIENTS. We home cooks are trying our best to get close to it. We all have different versions to the same dish. Mine is a far cry from the same but, tastes real good and my kids enjoy it every time I prepare the same. Along with either of the two MUTTON or CHICKEN BIRYANI, I prepare either of these THREE DISHES along with them ….. Mutton or CHICKEN CHAP, KORMA or DOPIAZA. The trick in making a good BIRIYANI is to first organise all the INGREDIANTS so you will never go wrong.

SO HERE WE GO ….. LETS GET STARTED!!!

FOR THE RICE:

BASMATI RICE 500-600 gms or you could use any good quality long grained rice.
BAY LEAVES 2.
CLOVES 3.
BLACK CARDAMOM 1.
GREEN CARDAMOM 3.
MACE 1/2 flower.
STAR ANISE 1.
CINNAMON 1″ stick.
SHAHI JEERA 1/2tsp.
REFINED OIL 2 tbsp.
SALT 3 tbspns – the rice should be a little extra salty and the juice of a LIME.

METHOD FOR THE RICE:

Clean, wash and soak the RICE for 1/2 an hour. Boil WATER in a large vessel then add all the WHOLE SPICES and SALT given under RICE. Allow this to boil for 5 mins to allow all the spices to infuse in the Water then add the RICE. Cook it 60% only, or else it will get too soft when on DUM. Retain 2 cup’s of LIQUID and strain the balance into a colander. Pour a little running water around the RICE to cool it slightly and to stop it from cooking in the STEAM. The RICE should be warm when adding to the CURRY. If you don’t like the SPICES you could remove from the Rice when done. Or else tie them in a MUSLIN CLOTH and boil along with the WATER. (this is what I do). Remove after the RICE is done and squeeze out the liquid from it and discard.

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INGREDIENTS FOR THE CURRY:

FOR THE MARINADE:

WHISKED CURD 3 tbsp.
TURMERIC pwd 1 tsp.
CHILLI pwd 1/2 tsp.
CUMIN pwd 1/2.
CORIANDER pwd 1 tsp.
GINGER/GARLIC paste 1 tsp each.
JUICE of a LIME.
BIRYANI MASALA 1/2 tsp.
SALT 1/2 tsp.
OIL 2 tbsp.

CHICKEN 1 kg ….. to be cleaned and washed thoroughly and cut into large pieces. Use 1 piece each per number of heads you will be cooking for. Marinate with all the INGREDIENTS under MARINADE and keep covered in the Refrigerator over night or, for 2-4 hrs minimum. Bring it down to room temperature b4 you start cooking the same.

OTHER INGREDIENTS:

POTATOES peeled, washed and kept whole.
EGGS to be HARD BOILED, shelled and kept whole. Both the POTATOES and the EGGS to be the same number according to the pieces of meat. Make incisions on both the POTATOES and EGGS and mix/toss separately in a tsp of TURMERIC pwd each and fry after 20 mins.

TURMERIC pwd 1/2 tsp.
KASHMIRI CHILLI pwd 1 tsp and
NORMAL CHILLI pwd 1
CORIANDER pwd 1 tbsp.
CUMIN pwd 1/2 tsp.
GINGER/GARLIC paste 1 tsp each.

ONIONS 6 to be finely sliced.
TOMATOES 2 to be chopped.
CURD 3 tbsp (whisk lightly).
THE JUICE OF A LIME.

WHOLE SPICES:

STONE FLOWER/DAGGAD PHUL 1 (optional).
SHAHI JEERA 1/2 tsp.
Cinnamon 1″ stick.
CARDAMOMS 3.
CLOVES 3.

OIL 1/2 cup & SALT as given above
(or use accordingly).

FOR GARNISHING: A few Kesar/Saffron Strands to be soaked in 1/4 cup WARM MILK. (this is what I did).
Other options if not using Kesar are …..
A pinch of ORANGE/RED FOOD COLOUR (optional) to be mixed in a 1/4 cup MILK
or in 2 tbsp of KEWRA WATER.
Even ordinary WATER will do.
Lastly 1/2 tsp TURMERIC pwd mixed in preferably 1/4 cup WARM MILK or WATER. Two tbsp of KEWRA WATER to be added if not being used as given above.
Rose Water 1Tbsp (optional).
Ghee 1 tbsp (optional).
Biryani Aatar (optional). This use 3-4 drops only ….. too much will make the dish taste bitter.

METHOD for the Curry:

Heat 3/4 cup refined oil in a 5L or above PRESSURE COOKER. When hot add the POTATOES and fry to a nice GOLDEN BROWN and remove with a slotted spoon. Do the same with the EGGS. Next add the ONIONS and fry till GOLDEN BROWN and remove 1/2, keep aside to cool and get crisp. Now move the ONIONS to the side and put the WHOLE SPICES directely into the HOT OIL and when they start popping mix back the ONIONS and add GINGER/GARLIC paste and fry till the raw smell leaves. Add 1/4 cup water and cook till the OIL surfaces. Next add the CHICKEN and the POTATOES mix well, cover and cook on high flame for 5 mins. Check to see its not getting touched at the bottom. If it is, add a sprinkling of WATER and release the residue. Give it a good mix again cover and cook on sim for
10 mins. A lot of liquid will be released from the CHICKEN add the TOMATOES, pwd SPICES and the CURD to this and give it a good mix and cook till the TOMATOES get mushy. Add a cup of WATER and cook on sim for 5 minutes after full pressure has reached. Open immediately after releasing the PRESSURE, give it a light mix, there should be about 3 cup’s of gravy in the CURRY. Add the EGGS carefully into the CURRY and cook for 3 mins. Spoon the GRAVY over the EGGS and remove.
If there is less than 3 cups of GRAVY in the CURRY, add the cup of retained RICE WATER or ordinary WATER and bring it up to the desired capacity of LIQUID required. Cook for 2-3 mins then check the salt. As remember extra Salt was added to the RICE WATER.

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FINAL STAGE:

Add the RICE evenly over the CURRY. Don’t touch the CURRY at all. Just layer 1/2 the RICE evenly over the top then add the 1/2 the FRIED ONIONS, a tbsp of KEWRA WATER (with or without the mixes) and the LIME JUICE. Pour half the MILK and SAFFRON STRANDS (if you are using the same). Next add the the balance Rice evenly over this and add what ever liquid is left with or without the additions I had mentioned over the top of the Rice. Add a cup of the retained RICE WATER all over evenly, add the balance ONIONS, a tbsp of GHEE (optional). A tbsp of KEWRA WATER Add a few drops of AATAR and a little RED/ORANGE food colour mixed in WATER (optional). Squeeze the juice of a LIME over this and close the COOKER and get
it ready for the DUM COOKING. Place a GRIDDLE/TAWA on the STOVE on HIGH HEAT for 5 mins. Now add the PRESSURE COOKER along with the VENT WEIGHT on the GRIDDLE/TAWA for 12 – 15 mins. Then turn the STOVE OFF. Allow the PRESSURE to release itself then open. Loosen the RICE all around lightly with a SPOON then overturn the PRESSURE COOKER into a large BOWL OR DISH. LOOSEN LIGHTLY WITH A FORK be very careful here as you don’t want the POTATOES & CHICKEN to break. Then toss lightly to enable all the colour to blend well with the BIRYANI. Its ready to serve …… ENJOY!!!

THIS CAN BE HAD WITH ANY OF THE
3 CURRIES I MENTIONED ABOVE & ANY RAITA OR SALAD OF UR CHOICE.

Foodie regards,

Rhonda Lackman 🍽

Hi all, due to this UNBEARABLE & KILLING HEAT we are all facing I am cooking alot of SEA FOOD and VEGGIES at home to beat the heat!!! Today made another YUMMY FISH CURRY for lunch with the basic SPICES no TOMATOES etc ….. so sharing with all of you. Hope you all like the same.

INGREDIENTS: USE ACCORDINGLY

USE CAN USE ANY FISH OF YOUR CHOICE

THE POTATOES CAN BE OMITTED

FISH BENGAL CARP/KATLA 750 gms –
to be cleaned and washed thoroughly then marinated in a tsp of TURMERIC pwd and SALT for 20 – 30 mins.

ONIONS 2 & KASHMIRI CHILLIES 6 (the seeds to be removed (to be soaked in water for 20 – 30 mins) then ground into
a fine paste.

TURMERIC pwd 1 tsp.
CHILLI pwd 1 tsp (optional).
CUMIN pwd 1 tsp.
GINGER 1″ piece to be ground into a paste or, 1 tbsp GINGER PASTE.

CURRY LEAVES 2 sprigs – only the leaves.
CORIANDER LEAVES 100 gms – 1/2 for GARNISHING & the other 1/2 to be added to the CURRY.
LIME 1 – to squeeze over ur meal (optional).

OIL & SALT accordingly.
Preferably MUSTARD OIL. If using, make sure to burn well till the raw smell leaves. Or use any OIL of your choice.

COCONUT MILK – DABUR HOME MADE
200 ml carton (this is what I used) you could use any other readymade carton of ur choice. Or, you could scrape and extract a cup of thick MILK from a FRESH COCONUT and 2 cups thin MILK which you could use in the preparation of the CURRY.

METHOD:

Heat OIL in a KADAI/WOK add the CURRY LEAVES and after a few seconds add the ground paste. Mix well and cook covered till the OIL surfaces. Fry a bit then add 1/2 cup water and follow the same procedure.
Now add the pwd SPICES mix till well combined and cook covered till the OIL separates, after 2 mins add the POTATOES and mix till well combined and cook covered for three mins. Open, add 2 cups water and continue cooking covered on MED/LOW HEAT till the POTATOES are done. Keep checking occasionally to prevent them from getting touched. If more GRAVY is required add WATER accordingly and bring to a boil (if using fresh coconut ….. then add the thin milk here). Next add the FISH and 1/2 the CORIANDER LEAVES (don’t stir, move about lightly and pour spoonfuls of the GRAVY over the top). Check the SALT add if required. Finally add the Carton of COCONUT MILK (which should be whisked well ….. you can use ur hand WHISK or, the BLENDER ….. I use my BLENDER which I feel gives a better texture to the milk) or the CUP OF MILK extracted from the FRESH COCONUT. Shake the KADAI/WOK lightly allow the MILK to incorporate well with the CURRY continue cooking for 5 mins more and turn the STOVE OFF. Garninish with CORIANDER LEAVES …..

UR DELICIOUS FISH IN COCONUT GRAVY IS READY ….. ENJOY!!!

Foodie regards,

Rhonda Lackman🍽

Hi all, This is a VERY SIMPLE & YUMMY RECIPE of mine. Do make it n ENJOY!!!

EGG PLANT/BRINJAL/BAIGAN BHARTA or MASH

BRINJAL/BAIGAN 2-3 to be roasted on a direct flame then peel the skin and allow it to cool.
ONIONS 2 – to be minced fine.
GARLIC CLOVES 5 – to be minced fine.
GINGER a small piece to be minced fine.
CUMIN whole 1/2 tsp,
TURMERIC pwd 3/4 tsp.
KASHMIRI CHILLI pwd 1/2 tsp.
CORIANDER pwd 1/2 tsp,
CUMIN pwd 1/2 tsp,
GARAM MASALA pwd 1/4 tsp.
GREEN CHILLIES 3 – to be minced (Optional),
TOMATOES 2 medium – nice n RED to be finely chopped.
CORIANDER LEAVES – a little for garnishing.

OIL AND SALT ACCORDINGLY.

METHOD:

Heat oil till hot in a KADAI/WOK add the JEERA when they stop spluttering add the ONIONS. As soon as it starts getting brown add the GINGER, GARLIC and fry for 2 mins. Next add the TOMATOES and cook till it gets completely mushy and comes on oil. Add all the pwd’s one at a time and keep mixing well. Add 1/4 cup WATER, SALT, mix cover and cook till OIL separates. Next add the BRINJAL and mash it well into the GRAVY and let it cook on SIM for 10 mins. Check occasionally making sure its not getting touched. Once the OIL surfaces add the CORIANDER LEAVES mix well and fry in this for 3 – 4 mins then turn the STOVE OFF. Empty into a DISH & it’s ready to serve and ENJOY!!!

UR DELICIOUS BRINJAL/BAIGAN BHARTA
IS READY ENJOY!!!

Foodie Regards,
Rhonda Lackman🍽

Hi all. Today I am sharing our Sunday Lunch which has all been Prepared in my PRESSURE COOKER. Hope u all like it.

THE MENU CONSISTED OF ….. CABBAGE & POTATO BHAJEE, POTATO & PEAS CURRY, CHICKEN LIVER & GIZZARD CHATPATA CHAAT, BOMBAY DUCK/BOMLI FRY, TOMATO DAL, STEAMED RICE & SALAD. THE LAST 2 ITEMS ARE NOT IN THE PIC DUE TO LACK OF SPACE 😂🤣

LETS GET STARTED WITH THE RECIPES
ALL THE RECIPES ARE PLAIN, SIMPLE & EASY TO FOLLOW ….. GET ALL THE INGREDIENTS ETC READY AND START UR COOKING. ALL THE RECIPES ARE 3 MINS UNDER PRESSURE AFTER FULL PRESSURE HAS REACHED. SO THEY ARE
ALL SIMPLE QUICK & EASY RECIPES.

CABBAGE & POTATO BHAJEE

INGREDIENTS: USE ACCORDINGLY

CABBAGE SML 1 – to be cut into cubes.
POTATOES 3 – peel and cut into wedges.
ONIONS 2 – to be sliced fine.
GINGER 1/2″ – to be sliced fine.
GARLIC CLOVES 6 – to be sliced fine.

TOMATO NICE & RED 1 – to be chopped.
GREEN CHILLIES 3 – to be kept whole (use accordingly).

BAY LEAVES 2.
CUMIN WHOLE 1 tsp.
PEPPER CORNS 5 balls.
CARDAMOM – 2.
CLOVES – 2.

OIL & SALT USE ACCORDINGLY.
TURMERIC pwd – 1 tsp.

METHOD:

Mix the CABBAGE, POTATOES & ONIONS and rince thoroughly together.

Heat OIL till hot in a PRESSURE COOKER add the CUMIN and the GM when it stops spluttering add 1/4 of the VEGGIES and mix well. Next add 1/2 more mix till well combine and finally the last. Cover for 2 mins and keep on MEDIUM HEAT. Add TURMERIC pwd, GINGER/GARLIC and SALT mix well then add 1/4 cup WATER and cook on SIM for 3 mins after full PRESSURE has reached. Allow the PRESSURE to release itself and OPEN IMMEDIATELY. Check the SALT add if required. Now add the GREEN CHILLIES, dry up the liquid and don’t allow it to get touched at the bottom. Keep mixing occasionally don’t break the POTATOES. In this process BROWN lightly and turn the STOVE OFF after 5 mins.

UR PC CABBAGE & POTATO BHAJEE

IS READY ….. ENJOY!!!

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POTATO & PEAS CURRY

INGREDIENTS: USE ACCORDINGLY

BABY POTATOES 12 – to be peeled, cut in half lengthways and rinced well.
ONIONS 3 – to be sliced fine.
PEAS 1/2 cup.
TOMATO NICE & RED 1 – to be chopped.
GREEN CHILLIES 3 – (optional) to be chopped.

TURMERIC pwd 1 tsp.
CHILLI pwd – 1 tsp (use accordingly).
CORIANDER pwd – 1 tsp.
CUMIN pwd – 1 tsp.
GARAM MASALA pwd – 1/2 tsp.

OIL AND SALT ACCORDINGLY

METHOD:

Heat OIL in the PRESSURE COOKER till hot add the POTATOES and the ONIONS and fry for 5 mins making sure they are not getting touched. Keep stirring till they start BROWNING lightly. Add the PEAS, TURMERIC, SALT and all the powders (barring the GM pwd) mix well and cook on LOW HEAT for 3 mins. Next add the TOMATOES, once it gets MUSHY mix till well combined, add 1/2 cup WATER and cook on SIM for 3 mins after full PRESSURE has reached. Open IMMEDIATELY after the PRESSURE releases itself, check the SALT add if required. Mix lightly add the GM pwd and once the OIL surfaces fry a bit and turn the STOVE OFF after a couple of minutes.

UR DELICIOUS PC POTATO & PEA CURRY IS READY ….. ENJOY!!!

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CHICKEN LIVER & GIZZARD CHATPATA CHAT

CHICKEN LIVER & GIZZARD 300 gms –
to be cut into thick slices, cleaned and washed thoroughly.

ONIONS 3 – to be sliced fine.
GINGER/GARLIC paste – 1 tbsp.
TURMERIC pwd – 1 tsp.
CHILLI pwd 1 tsp.
CORIANDER/CUMIN pwd – 1/2 tsp each.

METHOD:

Heat OIL in the PRESSURE COOKER till hot add the ONIONS. Once it lightly BROWNS add the LIVER & GIZZARD and mix and fry well together for 3 mins. Next add the GINGER/GARLIC paste, all the powders and SALT mix till well combined and cook covered for 2 mins. Add 1/4 cup WATER mix and cook on sim for 3 mins after full PRESSURE has reached. Open after the PRESSURE releases itself. Continue cooking till the OIL surfaces, mix well and turn the STOVE OFF after 3 mins.

THE GRAVY SHOULD BE VERY THICK & ON OIL.

UR YUMMALICIOUS CHATPATA LIVER & GIZZARD CHAAT IS READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

MY DELICIOUS CABBAGE & POTATO BHAJEE

MY YUMMALICIOUS CHATPATA CHICKEN LIVER & GIZZARD CHAT.

A MOUTHWATERING POTATO & PEAS CURRY.

MY DELICIOUSLY YUMMY CHOPS

A CLOSE UP OF THE CHOPS B4 COATING WITH CRUMP.

B4 & AFTER COATING.

THE INITIAL STAGE OF THE BOILED & MASHED POTATOES, EGGS & THE NUTRELA SOYA GRANULES.

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Hi all. Today sharing my very EASY PEASY VERSION of POTATO CHOPS/CUTLETS made with EGGS & NUTRELA SOYA GRANULES. Those of you who are not aware of the latter I recommend you MUST try them out. Its can substitute MINCED MEAT any day. Its has the all round health benefits you get from MEAT. Therefore its healthy and gr8 to have in place of MEAT from “TIME TO TIME.” We at home have this on a regular basis and isn’t it enjoyed by ….. ONE n ALL!!!

INGREDIENTS: USE ACCORDINGLY

POTATOES 14 – 16 ….. To be put into a PRESSURE COOKER with 1 1/2 cups of WATER and cooked on SIM for 8 mins after full PRESSURE has reached. Open after the PRESSURE releases itself. Check if done, if not, cook under PRESSURE for 2 mins more and open immediately.Cool partially under running WATER and peel.
Mash while still warm making sure its smooth minus lumps. Add SALT, PEPPER and a tbsp of MUSTARD OIL (optional) and mix till well combined. Check the SALT add if required.

EGGS 12 – to be HARD BOILED, peeled and mashed well. Add SALT & PEPPER accordingly and mix till well combined.

NUTRELA SOYA GRANULES: 1 – 1 1/2 Cups. To be added to enough boiling SALTED WATER till done. Remove and strain into a SIEVE. Press out the excess WATER by using a SPOON. Or you can follow the instructions on the carton.

GREEN CHILLIES 4 – 6 use accordingly. ONION 1 – to be minced fine.
CORIANDER LEAVES – a little minced.

EGGS 2 – beat lightly & enough CRUMBS – enough.

METHOD:

Separate the MASHED POTATOES into 2 equal portions. To one add the EGGS and the other the SOYA GRANULES after cooked and cooled.

COOKING THE SOYA GRANULES 👇

Heat OIL till hot in a KADAI/WOK add the ONIONS, CHILLIES and once lightly BROWN add the SOYA GRANULES and mix till well combined. Leave to fry and BROWN well by TOSSING, TURNING and SCRAPING every 2 mins. Make sure it doesn’t BURN but yes ….. HERE IT’S IMPORTANT FOR IT TO GET TOUCHED AT THE BOTTOM TO ALLOW IT TO BROWN AND RESEMBLE MINCED MEAT. B4 removing add the CORIANDER LEAVES mix well, check the SALT add if required. Turn the STOVE OFF after 3 – 4 mins.

Now for the making and frying of the CHOPS ….. it’s the same as how we all normally prepare OUR CHOPS/CUTLETS. I normally don’t refer to these as CUTLETS I do only as POTATO CHOPS. CUTLETS for me is prepared in only MINCED MEAT. But I see it being referred to as both ….. POTATO CHOPS & CUTLETS so hence …..

The difference here ….. I took the
EASY PEASY WAY OUT. Where you normally fill the MASHED POTATO with the filling then COAT WITH CRUMB & FRY ….. I mixed and combined the two together till well incorporated and followed the above PROCEDURE and got my ….

DELICIOUSLY YUMMY POTATO CHOPS TO ENJOY!!!

ENJOYED WITH A SIMPLE ONION SALAD WHERE I ADDED GREEN CHILLIES, THE JUICE OF A LIME & SALT. ALSO HAD ALONG WITH BREAD, BUTTER and TOMATO CHILLI SAUCE & MUSTARD KASAUNDI. IT WAS SO DELICIOUS!!!

Hi all. The heat is killing out here. No inclination to get into the KITCHEN and cook. So today had a DRY LIGHT LUNCH.
I made a quick CHICKEN ROAST, FRENCH FRY’S, BROWN SAUCE/GRAVY & a DRY SALAD which was had with BREAD & BUTTER.

ADDED TO THIS TO BEAT THE HEAT
I MADE MANGO MILKSHAKE ….. which was very welcome ….. much more than the rest of the MEAL 😂🤣👍

INGREDIENTS: USE ACCORDINGLY

CHICKEN ROAST:

CHICKEN BREAST 4 – to be cut in two lengthways down the complete BREAST and wash thoroughly. Leave in a COLANDER to allow all the WATER to drain out.

MARINATE IN THE SPICES GIVEN BELOW

THE JUICE OF A LIME.
SALT accordingly.
TURMERIC pwd – 3/4 tsp.
KASHMIRI CHILLI pwd – 1 tsp.
PEPPER pwd – 1/2 tsp (optional).
GINGER/GARLIC PASTE – 1tbsp.

TO BE MARINATED FOR AN HOUR

OIL – USE ANY OIL OF UR CHOICE ….. OR, OLIVE OIL OR BUTTER. I USED BUTTER.

METHOD:

Heat a tbsp of BUTTER/OIL in a KADAI/WOK, GRILL PAN or a FRYINGPAN. Spread well all over the base of the PAN. Add the CHICKEN BREAST pieces 4 at a time. Fry on MED/LOW HEAT for 5 mins each on either sides and BROWN. Remove the pieces into a PRESSURE COOKER add 1/2 cup WATER and cook on SIM for 5 mins after full PRESSURE has reached. Release the PRESSURE immediately and now do the following …..

Add a tbsp of OLIVE OIL, BUTTER or any OIL of your choice to a KADAI/WOK, GRILL PAN or FRYING PAN. When hot, add the pcs of CHICKEN into the OIL and fry till they BROWN WELL on both sides and remove on to a SERVING DISH.

FOR THE GRAVY:

Add 2 cups WATER to the GRILL PAN,
KADAI/WOK or FRYING PAN and bring to a boil. Add this to the PRESSURE COOKER along with the GRAVY left from the CHICKEN. If more GRAVY is required add WATER accordingly. Check the SALT add if required. To this add a tbsp each of SOYA SAUCE, WORCESTERSHIRE SAUCE and a 1/4 tsp of PEPPER POWDER (optional) bring to a boil. Add 2-3 tbsps of FLOUR to a bowl and make a paste by adding WATER add this to the GRAVY to thicken the same.

KEEP STIRRING TO AVOID LUMPS FROM FORMING ONCE THICK TURN THE STOVE OFF ….. UR GRAVY IS READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

Hi all. Today I am sharing a lovely and VERY SIMPLE & TASTY FISH CURRY with all of you. It can be had with STEAMED RICE, ROTIES, PHALKAS, LUCHIS and even BREAD.

INGREDIENTS: USE ACCORDINGLY

FISH – ROHU PETE (stomach pcs ….. I used these pieces as it’s easy for feeding my Grandkids 😂🤣 ). You can use any FISH of ur choice and any desired pieces.

FISH 500 gms – to be cut and cleaned thoroughly and marinated in TURMERIC pwd and SALT for 20-30 mins.

POTATOES 4-5 ….. to be peeled and cut into 4 pcs each lengthways.
ONIONS large 2 – 1/2 to be sliced fine and 1 1/2 to be chopped and ground to a fine paste along with 👇

WHOLE CORIANDER – 1 tbsp.
WHOLE CUMIN – 1 tsp.
WHOLE CHILLIES 6 ….. KASHMIRI 4 and
NORMAL 2 ( use more or less accordingly)
TOMATOES 2.
TURMERIC pwd 1 tsp.
GINGER 1″ piece.

OR AS AN ALTERNATIVE U COULD USE
👇

TURMERIC pwd 1 tsp.
CHILLI pwd – KASHMIRI 2 tsp & NORMAL1
(or use accordingly).
CORIANDER pwd – 1 tbsp.
CUMIN pwd – 1 tsp.
GINGER PASTE – 1 tbsp.

IF USING THE ABOVE ….. THEN THE ONIONS TOMATOES & THE GINGER PASTE WILL HAVE TO BE GROUND TOGETHER.

OIL & SALT accordingly – (preferably MUSTARD OIL – if using make sure to burn well till the raw smell leaves).
CURRY LEAVES 2 sprigs – only the LEAVES.
CORIANDER LEAVES – to be minced fine for garnishing.
TAMARIND – a sml ball ….. to be soaked in warm water for 20-30 mins. Strain the TAMARIND, retain the WATER and discard the PULP.

METHOD:

Heat 1/2 cup of MUSTARD OIL and burn till the raw smell leaves (or use any OIL of ur choice). Add the marinated FISH a few pcs at a time and fry till it lightly BROWNS on both sides and remove with a slotted spoon. In the same OIL add the POTATOES and fry on HIGH HEAT for
3 mins, mix well and cook covered for
10 -15 mins. This will soften the POTATOES 3/4. Make sure to check occasionally to prevent the POTATOES from burning or getting touched. When done, remove with a slotted spoon. In the balance OIL, if less, add a little more and HEAT well. Next add the CURRY LEAVES after a min add the ground paste. Mix well and cook covered till the OIL surfaces. Add 3/4 cup WATER, stir and cook covered till the OIL surfaces again, fry for 3 mins then add the POTATOES mix till well combined and after 3 mins (add all the pwd SPICES if you will be using the same ….. mix till well combined and after
3 mins) add 2 1/2 cups WATER and bring to a boil and cook covered till the POTATOES are done. Next check the SALT and add if required. If more GRAVY is required add WATER accordingly along with the TAMARIND WATER bring it to a boil then add the FISH in carefully, stir lightly as it may break and cook for 7 – 8 mins. Lastly add the CORIANDER LEAVES mix very gently and keep covered till you are ready to have your meal.

UR SIMPLE n DELICIOUS FISH CURRY
IS READY ….. ENJOY!!!

FOR THE PURPOSE OF THE PIC I HAVE ADDED A LITTLE GRAVY.

Foodie regards,

Rhonda Lackman🍽

Hi all. Sharing a MINCE and VEG AU GRATIN with all of you. Hope you all like this RECIPE of mine. It’s an innovation from my side. It turned out so YUMMY we all thoroughly enjoyed the same.

THE METHOD IS DIFFERENT AS I GOT MY NUTRITIOUS, HEALTHY & WHOLESOME SOUP OUT OF THIS.

INGREDIENTS: USE ACCORDINGLY

MUTTON or BEEF MINCE 300 – 500 gms … To be washed in a sieve thoroughly under running water then dried completely.

VEGETABLES REQUIRED:

CARROTS 2.
BEANS 8.
CORN KERNELS – 100 gms.
BABY CORN – 6.
CAULIFLOWER 1/2 – to be diced sml and soaked in SALTED WATER.
GREEN CAPSICUM 1.
CELERY 1 STICK with the leaves to be chopped fine.
MUSHROOM 1/2 pkt – to be cut into 4.
POTATOES 11/2 kgs – to be boiled, peeled
and mashed fine. (or use as much as you require). Keep aside 1 cup of MASHED POTATO which will be added to the SOUP.
MILK enough to make the AU GRATIN nice and moist.
BUTTER 200 gms.
ONION 2 medium and GREEN CHILLIES 3-4 to be minced fine (optional).

All the above Vegetables to be washed and diced small. Then to be parboiled
in salt water (baring the Capsicum).
DILL/SUA SAG 3-4 sprigs to be minced.
TOMATOES 3 and 1 STICKS of CELERY along with the LEAVES to be chopped.
1/2 cup GULAB SUR RICE.

(The TOMATOES, CELERY & RICE ARE NOT ADDED TO THE AU GRATIN ….. IT’S FOR THE SOUP).

OIL – enough to fry and cook the MINCE and VEGETABLES.
GRATED CHEESE – a generous amount to cover the top of the dish.

I do all par boiling in my PRESSURE COOKER. As I swear by it for health reasons. My belief is that in
PRESSURE COOKING you preserve all
the NUTRIENTS and VITAMINS etc. The food cooks faster and less liquid is required. So hence your food doesn’t lose much VITAMINS and NUTRIENTS which is IMPORTANT for healthy cooking.

OVERALL ….. ONCE YOU MASTER THE ART Of COOKING IN A PRESSURE COOKER
the richness and the natural flavors of the food remain.

1) THE FOOD COOKS FASTER and
2) YOU SAVE ON FUEL.

METHOD:

THE DIRECT METHOD CAN BE USED ALSO

Wash all the VEGGIES and put them into the PRESSURE COOKER with 4 cups of WATER and SALT. Cook on SIM for 2 mins after full PRESSURE has reached. Open immediately after releasing the STEAM PRESSURE strain the liquid into a bowl.
Empty the Veggies onto a dish. Pour the liquid back into the COOKER and now add the MINCE and 1/2″ piece of GRATED GINGER, a few pepper corns and half the chopped ONIONS. When full PRESSURE has reached, put on SIM and cook for
15 mins. Turn the stove off and allow the steam to release itself. Open the COOKER and strain the liquid from the MINCE through a sieve into a bowl. Allow the MINCE to dry well in the sieve by pressing with a SPOON occasionally.

Heat the OIL add the minced ONIONS, GREEN CHILLIES and fry till it turns lightly BROWN. Next add the MINCE along with the SOA/DILL LEAVES and fry well till it BROWNS nicely. Once BROWN, add the VEGGIES toss well with the MINCE and fry together till the VEGGIES start changing colour. Remove from STOVE. When cool, add to the MASHED POTATOES, mix well. Next add the BUTTER, beat the EGG lightly and add to all of this. Mix thoroughly and now add the MILK generously making sure the dish is nice and moist. Taste for SALT add if required and also add a tsp of coarsely ground PEPPER (optional). Now give it the last and final mix. Transfer all this to the prepared BUTTERED DISH and even out with a fork. Cover the top generously with GRATED CHEESE and BAKE in a preheated oven at 180 C for 20-25 mins or, till the top turns a nice brown.

UR YUMMALICIOUS MINCE N VEGETABLE
AU GRATIN IS READY ….. ENJOY!!!

■☆☆☆■☆☆☆■☆☆☆■

FOR THE NUTRITIOUS AND HEALTHY SOUP:

The liquid all the VEGGIES and the MINCE were boiled or PRESSURE COOKED in is to be returned back into the COOKER along with the washed RICE, chopped TOMATOES, CELERY along with the leaves and a cup of mashed potatoes taken from the potatoes used for the AU GRATIN. Pressure cook on SIM for 7 mins after full PRESSURE has reached. Once the PRESSURE drops, open the COOKER add more water to the amount of SOUP you require and let it boil for 5 mins more. Taste for salt add if required. Add a little PEPPER pwd (Optional). Turn the STOVE OFF and strain the SOUP into a bowl. Transfer the rice etc to a BLENDER when its SEMI COOL and blend till SMOOTH.
Now empty the contents to the SOUP, mix well and strain into the BOWL the SOUP
is to be kept in. Dip the sieve into the Soup and scrape the reminents back
into the Soup. Add a spoon of Butter (Optional). Mmmm …. Sooooo Yummy!!!

YOUR NUTRITIOUS AND HEALTHY SOUP
IS READY ….. ENJOY!!!

Foodie Regards,
Rhonda Lackman🍽

ANOTHER RE-SHARE OF MY EARLIER RECIPES ….. U ALL WILL SEE ALOT OF THIS AS I HAVE TO GET ALL MY RECIPES ON TO MY PAGE ….. THIS WILL ENABLE U ALL TO HAVE CONTINUED ACCESS TO MY RECIPES ALWAYS.

Hi all. Today sharing a very simple yet tasty recipe with all of you.

MEAT IN CORIANDER LEAVES

INGREDIENTS:

MUTTON 500 gms cut into med cubes.
CUMIN SEEDS – 2 tsp.
CORIANDER/CUMIN pwd – 3 tsp each.
CORIANDER LEAVES – 1 Large bunch chopped.
GREEN CHILLIES – 6-8 chopped.
OIL – 1/2 cup.
Salt.

. THE DIRECT METHOD CAN BE USED

METHOD:

Cover Meat with Water, a little Oil
and 1/2 tsp Salt. Boil till tender.
Or, put up Meat in Pressure Cooker with 3/4 cup Water and add same as above and cook on sim for 12 mins after full pressure has reached. Open after the pressure releases itself.

Now in a Wok or Kadai heat Oil till hot, add the Cumin seeds and when they stop spluttering add the Meat, Coriander and
Cumin pwd, mix and keep stirring and
frying till the Meat browns well. Next add the water thats left after boiling the meat and when the Oil starts separately check the Salt add if required. Finally add the Coriander Leaves and the Green Chillies and fry well till all combine and blend well together.

UR MEAT IN CORIANDER LEAVES ARE
READY ….. ENJOY!!!

Foodie Regards,
Rhonda Lackman🍽

Hi all. Today I am sharing a recipe I love and make quite often on a regular basis at home its “PRAWN TEMPERADO”. I prepared the same for lunch today so thought of sharing it with you. There are a few very minor changes to this recipe.

My recipe is very simple but tasty. There are a lot of different versions to this dish though. So do try mine.

“PRAWN TEMPERADO”

INGREDIENTS: USE ACCORDINGLY

PRAWNS 500 gms – 1 kg ….. to be cleaned, washed and deveined. Then marinated with a tsp of TURMERIC pwd and SALT for 20 mins.
COCONUT MILK – U could use the ready made 200 ml packets or get 1 nice COCONUT scrape and extract the milk. U will need 2 cups of THICK MILK for this dish. This actually tastes the best.
ONIONS 2 large – to be cut very fine or ground to a paste.
WHITE PUMPKIN/LAUKI 750 gms – 1 kg
to be cut according to your preference (use more or less accordingly).
GINGER 11/2″ piece – to be ground fine.
CHILI pwd 3 tsp (2 tsp KASHMIRI CHILI pwd and 1 tsp normal CHILI pwd).
If you want it more SPICY throw in a couple of slightly slit GREEN CHILLIES.
CUMIN pwd – 1 tsp.
CORIANDER pwd – 1 tbsp.
CURRY LEAVES 3 Sprigs – only the LEAVES.
OIL and SALT accordingly.
The juice of a LIME to be added to the dish when done (Optional) or, add directly over your meal when you are ready to eat.

METHOD:

Heat oil in a Wok/Kadai till nice and hot (preferably MUSTARD OIL. If using, burn till the raw smell leaves) add the PRAWNS and fry till they turn pink and remove with a slotted spoon. Next the CURRY LEAVES when they BROWN lightly add the sliced or ground ONIONS fry till the color changes. Now add the ground GINGER paste and fry for 2 mins, after this put in the TURMERUC, CHILE, CUMIN & CORIANDER pwds and mix well. Add 1/4 cup water and fry till OIL surfaces. Add 1/2 cup water and stir, cover and let it cook on sim till OIL surfaces again, fry well for 2-3mins. Lastly add the PUMPKIN stir and cook for 5 mins on medium heat. Keep stirring occasionally to avoid it getting touched at the botton. Next cook on sim covered for 8-10 mins till the PUMKIN is completely done. No water is to be added during this process . Now add the PRAWNS and cook along with the Pumkin covered for 5 mins. Add the COCONUT MILK and allow it boil for 8-10 mins. Check the salt add if required. If more GRAVY is required add water accordingly bring it to a boil and turn the STOVE OFF after 5 mins.

YOUR PRAWN TEMPARADO IS READY
“ENJOY!!!”

Have it with steaming white rice and to enhance the taste add a squeeze of lime over your food before u start relishing the same. ENJOY!!!

Foodie Regards,
Rhonda Lackman🍽