Sholez zard

Sholeh zard is a veg rice pudding. It is commonly served during important days. It is literally means loose yellow. It tastes yummy.

• Basmati rice – 400gms
• Water – 1 litter hot water
• Unsalted butter – 100gms
• Sugar – 500gms
• Almonds – 100gms, slivered
• Saffron threads – 3tsp, ground, dissolved in 4 tbsp water
• Rose water – 80ml
• Cinnamon – 2tsp,to dust
• Unsalted pistachios – 2 handfuls, crushed

1. Wash the rice in cold water till the milky water begins to run clear, and soak for at least 1 hour or minimum 24 hrs. Thereafter, place the rice in a large, heavy bottomed pan with water and bring to a boil. Cover with lid and turn heat to low. Allow rice to cook for 30 minutes. The grain should appear short and broken.
2. Add butter, sugar, almonds and the saffron water to the rice. Stir gently over a low flame.
3. When all the ingredients are incorporate, replace the lid and allow cooking for 20-25 min. when ready, taking off the burner, adding rose water stir gently.
4. Refrigerate for at least 5 hours or overnight. Serve cold or at room temperature with a dusting of cinnamon or mix well. Add crushed pistachios.

Rice

Rice – 1cup

Water- 3 cup

1. Rinse the rice nicely.
2. Soak the rice for ½ hr.

Cooking in  pressure cooker

3. In the cooker add the water and rice, close the lid.
4. Once the steam comes out of the vent, place the weight on the top of the vent.
5. When the cooker whistles thrice, switch off the stove.
6. Wait till the steam release.
7. Remove the weight and open the cooker lid and ready to serve.

Cooking directly in the pot

8. Take a pot and boil the water.
9. Now add the rice and close the lid half.
10. When all the water is absorbed by the rice, switch off the stove and close it fully and leave it for 10 mints.
11. Now it is ready to serve.

Cooking in electric cooker

12. Put the washed rice in to the rice cooker and pour water.
13. For every 1 cup of rice add 2 cups of water.
14. Now plug in the rice cooker and switch on the light.
15. When the light is switched to down button, now switch off the rice cooker.
16. Now it is ready to serve.

Strawberry Cake

Strawberry – 250gms (chopped)

Butter – 100gms

Maida – 100gms

Egg – 3 No.

Baking powder – 1tsp

Sugar – 100gms + 3tbsp (powder)

Milk – 3tsp

Water - ¼ cup

Vanilla Essence – 1 tsp

1. First we have to make strawberry purée, for that we have to take a wok add the chopped strawberry and sugar. Let it boil for a minute and add the water till the strawberry become soft and mashed nicely. Now keep it side, let it cool.
2. Sieve maida and baking powder, twice or thrice. Keep a side.
3. Greece the baking tray and apply maida over it and remove the excess maida from the tray. Keep a side. In a big vessel take butter and wipe it nicely. Now add sugar little by little 3 times. Keep some sugar.
4. Now add maida to the above batter.
5. In between switch on the oven so that it will be pre-heated.
6. Separate egg white and the yolk, in another vessel put the egg white and beat it nicely, when it become fluffy add the remaining sugar to that. If you hold the vessel upside down also the egg white should not fall down.
7. Add the egg yolk to the butter batter.
8. Now do cut and fold method and put the egg white in the butter batter.
9. Now add the essence and the strawberry purée in the batter. And pour this in the baking try and keep it in oven 250 degree for 30 min.
10. Check it by putting a knife in to the cake if the knife is clear, then it s done other wise keep for some more time.

Chicken Biryani

Chicken Leg – 1 kg

Rice – 1 kg

Onion – 350gms (Julian)

Tomato – 350gms (Julian)

Ginger paste – 4tsp

Garlic paste – 4 tsp

Coriander powder – 3tsp

Chilly powder – 2 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Garam masala – 1tsp

Curd – 1 cup

Cinnamon - 2 pieces

Cloves - 2 pieces

Bay leaves - 2 pieces

Cardamom - 2 pieces

Green chilly - 4 no

Coriander leaves - ½ cup

Mint leaves - ½ cup

Lemon – 1

Ghee – 100gm

Oil – 100gm

Water – 5 ½ tumbler

Salt – to taste

1. Wash the rice and soak for ½ hrs. Then fry it in a tsp of ghee.
2. Marinate the chicken with curd, 2tsp ginger and garlic each and Salt. Keep in the fridge for ½ hr minimum or you can keep it over night in the fridge.
3. Grind mint leaves and coriander leaves. Keep aside
4.  Now take a cooker and heat the ghee and oil together. Add cinnamon, clove, Bay leaves and cardamom.
5. Add onion; cook it till the onion changes the color to pink.
6. Now add ginger-garlic paste & the green paste which we kept aside after grinding and cook till the raw smell goes.
7. Put the tomato, cook till it mashes and add the marinated chicken with all the dry powder.
8. When chicken is half cooked add the fried rice.
9. Put the water and lemon juice and let it boil for a minute. Cover the cooker with the lid and leave till 3 whistle come and switch off.
10.  Now it is ready to serve with raitha.

Note: If you are using basmati rice reduce the water.

Crispy Chicken

Chicken Leg – 6 no.

Milk – 200gm

Vinegar – 3 tsp

Salt – to taste

Pepper powder – 4tsp

Cumin powder – 1tsp

Ginger paste – ½ tsp

Garlic paste – ½ tsp

Maida – 4 tbsp

Semolina – 1 tbsp

Oil – deep fry

1.    Take the chicken and clean it nicely.

2.    In a deep bowl add milk, vinegar, salt, pepper(2tsp), cumin powder, ginger paste, garlic paste, salt, chicken and marinate it in the fridge for at least 1-2 hrs or you can keep it for over night also.

3.    Keep the kadai on the gas and heat the oil.

4.    In a clean plate add maida, semolina, salt, pepper powder (2tsp), and mix well.

5.    Now take the chicken and roll in the maida mixer well.

6.    Deep fry it in medium heat.

7.    When become golden brown its ready to serve with Biryani, roti, naan etc.

Strawberry chocochip cake

• Maida - 250gm
• Butter - 250gm
• Sugar - 250gm(powder)
• Egg – 4
• Choco chips – 50gm
• Fresh strawberry – 100gm
• Sugar – 3 tsp
• Salt - a pinch
• Baking powder - 1tsp
• Vanilla essence - 1tsp

1.     Sieve maida and baking powder, twice or thrice. Keep a side.

2.     Chop the strawberry roughly.

3.     Now take a pan and put the strawberry and 3 tsp sugar, heat it till all the juice come out if the berry and mash it nicely and keep aside.

4.     Greece the baking tray and apply maida over it and remove the excess maida from the tray. Keep a side.

5.     Take all the dry fruits in a small vessel and to that add 2tsp of maida and mix it and keep it a side.

6.     In a big vessel take butter and wipe it nicely. Now add sugar little by little 3 times. Keep some sugar.

7.     Now add maida to the above batter.

8.     Add the strawberry mixture and mix it nicely.

9.     In between switch on the oven so that it will be pre-heated.

10. Separate egg white and the yolk, in another vessel put the egg white and beat it nicely, when it become fluffy add the remaining sugar to that. If you hold the vessel upside down also the egg white should not fall down.

11. Add the egg yolk to the butter batter.

12. Now do cut and fold method and put the egg white in the butter batter.

13. Now add the essence in the batter. And pour this in the baking try and keep it in oven 250 degree for 20 min.

14. Check it by putting a knife in to the cake if the knife is clear, then it is done other wise keep for some more time.