Tasty and Easy Recipes

Ingredients:
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and saute’.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Ingredients:
4 each breasts, chicken, halves, – broiler, /fryer, boned,
4 each thighs, chicken, skinned, – broiler, /fryer type
3 cup broth, chicken
5 tsp curry powder, divided
11 oz oranges, mandarin, canned – drained
1/2 cup cashews, halved, unsalted
1/2 cup dates, pitted, chopped
2 tsp pepper, red, diced
1/2 cup mayonnaise, reduced fat
1/4 cup coconut, flaked
1/4 cup chutney, finely chopped
1 curly lettuce cups
1 coconut flaked
1 cashews, chopped

Method:
Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender.
Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat from the bones. Discard the bones and broth.
Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.
In a small bowl, make the dressing by mixing together mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well (add abit of oil if needed).
Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews.

Ingredients:
* 4 medium dried shiitake mushrooms
* 2 teaspoons soy sauce
* 2 teaspoons dry sherry
* 2 teaspoons water
* 1/8 teaspoon white pepper
* 1 tablespoon oil
* 1 teaspoon cornstarch
* 2-3 boneless skinless chicken breasts, cut into slivers
* 1/2 cup water
* 1 tablespoons dry sherry
* 1/4 teaspoon sugar
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch
* 1/2 cup cashews
* 1 teaspoon  oil
* 2 tablespoons  olive oil
* 3-4 cloves garlic, slivered
* 1-2 cups fresh snow peas, ends and strings removed
* 1/2 cup canned  baby corn
* fresh cilantro for garnish

Soak the mushrooms in 1 cup warm water for 30 minutes. Drain and snip off the stems and discard them.
Cut mushrooms thinly and set aside. In a batter bowl, combine soy sauce, sherry, water, pepper, oil, and cornstarch.
Add chicken and toss to coat. Allow to stand 15 minutes.
In meantime, combine the 1/2 cup water, sherry, sugar,  oil, and cornstarch.
Set aside. Combine the cashews and butter or oil in a glass measuring cup and microwave on high for 1 minute. Stir.
Microwave another 1-2 minutes, or until the nuts have toasted. Set aside. Heat wok or stir fry pan and add 1-2 tablespoons oil. When oil begins to give off a haze, add garlic and stir. Quickly add chicken mixture and stir-fry until chicken is done, about 3 minutes.
Remove chicken to serving platter. Add peas and bamboo shoots to the wok and stir fry 1-2 minutes and then add the cornstarch mixture.
Cook and stir until it thickens and gets transparent. Add to chicken mixture, stir in the cashews and serve. Garnish with cilantro, if desired.