Page 27 - Sphere No.30 (Dec 2011)

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Sphere 30
Chicken with Green Rice
by Ghazala Abbas
Ingredients
Chicken:
1 full chicken cut into 4 large pieces with small cuts on the surface
6 whole red chilies (optional)
6 cloves
3 tablespoons (45ml) whole coriander
1 tablespoon (15ml) crushed black pepper
1 tablespoon (15ml) turmeric powder
1 cinnamon stick (2 inch)
1 teaspoon (5g) white cumin seeds
2 cups (480g) yogurt
1 tablespoon (15g) ginger paste
2 tablespoons (30g) garlic paste
1 tablespoon (15g) mustard paste
1/4 cup (60ml) vinegar
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) oil
2 tablespoons (30ml) honey
6 tablespoons (90ml) lemon juice
Red chili powder (optional)
Salt to taste
Boiled egg, for garnishing
Carrot, for garnishing
Rice:
5 cups (950g) basmati rice
4 cups (960ml) water
1 tablespoon (15g) ginger paste
2 tablespoons (30g) each garlic, mint, corianderm and
green chili (optional) pastes
1 teaspoon (5g) white cumin seeds
Directions
Chicken:
Mix and grind the dry spices together. Add yogurt, ginger, garlic,
mustard, vinegar, soy sauce, oil, honey, lemon juice and salt and
mix thoroughly.
Coat the chicken in the paste and marinate for two hours.
Fry in skillet for 30 – 45 minutes, turning carefully to cook
both sides.
Rice:
In a two-quart heavy saucepan, heat a small amount of oil. Add
cumin seeds over low heat, stirring occasionally until light brown.
Add garlic, ginger and lime juice, cook for two minutes. Add rice,
water and salt; bring to full boil. When boiling, add mint and
coriander pastes. Cover and simmer over low heat until rice is
tender and the water is absorbed, about 25 – 30 minutes.
Chicken with Green Rice
Gujarati-style Lady Fingers
by Sweta Bhattacharya
Ingredients
1 pound (about 1/2kg) lady fingers (okra)
2 tablespoons (30g) chili powder
2 tablespoons (30g) turmeric powder
2 tablespoons (30g) coriander powder
2 tablespoons (30g) cumin powder
1 tablespoon (15g) Garam masala powder
Oil for frying
Salt and sugar to taste
Dried mango powder or chaat powder to taste, for garnishing
Directions
Wash lady fingers and wipe dry. Finely chop them into diagonal
or circular pieces. Combine lady fingers with spices, salt and
sugar and mix thoroughly. Add salt and sugar to taste. Allow lady
fingers to marinate for 20 – 30 minutes.
Heat oil in a deep skillet, add lady fingers and fry until they
become golden brown and crispy. Remove to a napkin-lined
plate to drain off extra oil. Garnish with dried mango powder or
chaat powder.
From India,
voila!
Sweta Bhattacharya, Senior Executive Branding &
Marketing Communications at Hutchison Global
Services, in Mumbai, wanted to share the secret behind
making a dish that her family and friends love: “Gujarati-
style lady fingers”, to which she has added tangy, spicy
flavours of her own.
For Ms Bhattacharya, cooking on the weekends is a
stress buster. “I mix traditional Indian spices with sauces
and flavours from the west, and voila! It usually tastes
good and different.”
Learning a how to cook from her mother, she has
gone on to experiment with cuisines from different
corners of India and around the world. She has collected
recipes for Goan, Bengali, Gujarati, Sindhi, East Indian,
Manglorean, Chinese, Thai and Italian dishes, plus a
“huge” selection of dessert recipes. Her latest craze is to
learn about wine, including how to make ginger wine
at home.
Gujarati-style Lady Fingers
Servings Prep Time Total Time
4- 5 45mins 15mins
5- 6 2hrs 45mins