How to cook zarda or sweet rice

Ingredients:

!/2 cup boiled rice *
3 table spoon sugar
2 tablespoon raisins
2 table spoon cashew nuts
2 -3 cardamon
2 table spoon ghee or butter
1/4 boiled water
food coloring
1/2 teaspoon kewra water

Method:

• Add two table spoon ghee in pan and add raisins, cardamon seeds, cashew nuts and stir it and toast them a bit.
• Add boiling water 1/4th cup and add sugar and let it boil.Once it boiled add your food coloring
• Once sugar is fully mixed and water gets a bit thicker add your boiled rice in it and cook on medium heat for 2 to 3 minutes.
• Then once your rice absorbed sweetness raise up the flame and cook so water dries up quickly. Keep stiring so it doesn't get stick to the pan.Add kewra for a extra taste.

Serve them hot and garnish with nuts and dried fruit of your choice.

* (For boiled rice soak 1/2 cup rice in water for around 10 minutes and then add them in 2 cup boiling water and let it boil, Once they are soft of your choice drain the water out.)

How to make Kofta /meat balls with curry

Kofta/Meat balls

Ingredients:
lamb mince 1 small bowl
1 onion
1 tea spoon ginger garlic paste
Masala (chili powder, turmeric,ground coriander,salt)
2 Table spoon gram flour
1/2 egg
Method:
Mix all ingredients with hands and make small balls and leave aside.

Curry:

Ingredients:
4 onions
1 bowl chopped tomatoes
1 to 2 tsp ginger garlic paste
Masala (red chili powder, turmeric, curry powder, ground corriander)
5-6 Round black peppers
1/2 cinnamon stick
salt (as per your taste)
oil

Method:

• Brown the onion in oil.
• Once its brown add tomatoes, masalas, ginger garlic paste and cook well until its mixed together and tomatoes water dries up. When you see oil is coming out of curry this mean it is ready.
• Now add little bit water. add black peppers and cinnamon stick bring it to boil.
• Now add kofta balls in the cooking pan one by one.
• Cook for 2 to 5 minutes on medium heat. Check the koftas and turned them upside down using spoon and cook for another 5 minutes.
• Now check your kofta are cooked from out side.Once its start looking thick curry and oil stated to be appear add two cup water and leave it to boil.
• Now check one kofta it should be cooked but if you feel its need to boil more leave it to boil for another five minutes.

Now server your kofta curry with boiled eggs and garnish with fresh coriander.

chicken wrap

Chicken pilau

Ingredients:
1 cup basmati rice
2 chicken breast (cut into small pieces)
2 small onions
3 Red chilies s(dried whole)
5 round black peppers
2 small sticks of cinnamon
2 tea spoon cumin seeds
2 tea spoon ground coriander
1 vegetable stock cube (optional)
3 to 4 table spoon oil
 1 tea spoon salt  for rice and pinch of salt for chicken
Pinch of turmeric powder

Method:

1. Soak rice in warm water.
2. Cut onion long and thin and fry them in oil.
3. Once onion turn slight brown add black peppers, cinnamon sticks, cumin seeds, ground coriander and red chilies and cook for a minute on medium heat and add chicken in it and stir and cover the cooking pan.
4. Chicken will leave its water  add a pinch of salt and cook.
5. Once water start drying up add 2 cup warm water in it and add your soup cube as well and leave it to boil.
6. On the other hand your soak rice will be fluffed and become soft . Drain their water out and add them in your boiling chicken soup and cook on medium heat.
7. Do stir it in the mean time water will dry up and rice will be cooked. Check some rice if you prefer very soft rice add few spoon water and sprinkle some turmeric powder in a line.Its best to wrap a kitchen towel on the lid and cover the rice and leave it to cook on very low heat for 5 minutes.
8. Now when you open your rice mix it upside down and you will see yellow and brown rice mixed giving a beautiful image of delicious rice. 

If you prefer less chilies dont add red chilies in it. For vegetarian cooking you can use green peas, or mix vegetables instead of chicken and rest recipe will be the same.

Chicken Tikka

Ingredients:

1 chicken
2 table spoon plain full fat yogurt
1/2 tea spoon oil
Tikka masala (ready made or home made)
1/2 teaspoon lemon juice

Tikka masala:
2 tsp red chilies powder
1 tsp turmeric powder
pinch of salt
1/2 tsp black pepper
1 tsp paprika powder
1 tsp ground coriander
1/2 cinnamon powder
pinch of saffron powder
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp cumin powder

Dressings (optional)
2 onions
1 or 2 coloured peppers
chopped fresh corriander
pinch of salt
pinch of ground black pepper
2 tsp lemon juice
2 table spoon oil

Method:

• Make cuts up and down of your chicken pieces.
• Add yogurt ,oil,tikka masala ( according to your taste),lemon juice and mix all together and leave it for 10 minutes.
• Pre heat oven using grill.
• Place the chicken pieces on the grill and put them in oven grill. If you want extra spices then rub more tikka masala on cuts of chicken pieces .
• Cook it for 20 minutes and then turn the chicken pieces upside down and grill another 20 minutes.
• If you chicken pieces are big so it might not fully cook yet.Check it using fork or knife if you can see little water coming through chicken piece place it back in the oven grill.Cook another 7 to 10 minutes
• Turn it over check again with knife or fork if it cooked fully take it out.

Your chiken tikka is ready to serve.Now you can dress it with some onions and peppers.

Method for dressing:

• Cut onion in long and thin tossed them in 2 table spoon oil .
• Once onion water dries up add salt and pepper.
• Add peppers and cook another 3 to 5 minutes and add some lemon juice . 
• Put your chicken pieces in the pan and toss them from both side 
• Put them in the serving plate and garnish it with some fresh coriander.

How to boil Basmati rice - In a restaurant style

Ingredients

1 cup rice
3 cup water
Pinch of salt if you prefer

Method

1. Soak rice in warm water for about 10 minutes.
2. Check once rice fluffs up they turn white in colour and can be broken with finger nail easily.
3. Drain the water and add rice in 3 cup boiling water and cook.
4. Check the softness of rice in 5 minutes times if they are soft as you like drain the water out.
5. Cover the pan lid with kitchen towel.
6. Place rice back in the pan and put lid on with kitchen towel
7. Turn on the fire for 30 seconds and turn it off.
8. After 3 minutes open your rice and serve.