Kutchi Chicken Rice

Items Required

8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
6 cups water
2″ cinnamon stick broken
2 cloves and green cardamoms each
2 tablespoon(s) chopped raw papaya peel
1 tablespoon(s) of chopped ginger
4 green chillies chopped
1 cup(s) mix of chopped coriander and mint leaves
2 tablespoon(s) yoghurt
2 medium sized onions chopped
8 curry leaves
2 tablespoon(s) lime juice
2 tablespoon(s) mixed fried nuts and raisins
1 teaspoon(s) saffron soaked in a little milk
2 tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing

Preparation Method

Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves to a fine paste.

Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well.

Marinate in the refrigerator for at least four hours.

In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done.

Drain the excess liquid and spread the rice on a plate to cool.

Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds.

Add the chopped onions and fry on medium level for about minute(s) or till they are golden brown.

In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with the marinade, a layer of rice topped with a portion of the nuts, lemon juice, curry leaves and saffron milk.

In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice, nuts,lemon juice, curry leaves and saffron milk till they are all used up.

Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter, nuts, lemon juice, curry leaves and saffron milk.

Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid.

Cook on high level for about 5 minutes. Reduce the heat to low level and cook it for about 45 minutes.

TIPS: Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.

Serves 4.

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Barbecue Cabbage Rolls

Items Required:

8 large cabbage leaves
1 beaten egg
3 tablespoons milk
½ cup soft bread crumbs
¼ cup finely chopped onion
¾ teaspoon salt
¼ teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 pound ground beef
1 15 ½ -ounce can sandwich sauce

Preparation Method:

In a 3-quart casserole combining cabbage and ½ cup water. Micro-cook, covered, till leaves are pliable, about 8 minutes. Let stand, covered, till cool. Combine egg, milk, crumbs, onion, salt, thyme, and pepper. Add meat; mix well. Place about ¼ cup meat in center of each cabbage leaf; fold in sides and roll ends over meat mixture. Place rolls, seam side down, in 12×7 ½ x2-inch baking dish. Pour sandwich sauce over. Micro-cook, covered, till meat is done and cabbage is tender, about 14 minutes, giving dish a quarter turn every 4 minutes. Remove cabbage rolls to serving plate. Stir sauce in dish; serve with rolls. Serves 4.

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Barbecue Sauce Recipe

Ingredients:

- 2 tablespoons butter
- 1 small onion, grated
- 1 cup catsup
- 1/3 cup white vinegar
- 4 tablespoons Worcestershire sauce
- 1/2 cup brown sugar, packed
- 1/8 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1 to 2 teaspoons pepper
- 1 tablespoon chili powder

Preparation Method:

In 2-quart casserole, place butter and onion. Microwave at HIGH (10) 3 to 4 minutes until onion is tender. Add catsup, vinegar, Worcestershire sauce, brown sugar; garlic powder, seasoned salt, pepper and chili powder. Cover with wax paper; Microwave at HIGH (10) 5 minutes. Stir and continue to microwave at MEDIUM HIGH (7) 8 to 10 minutes, until sauce is thickened, stirring every 3 minutes.

Total Microwave Cooking Time 16 to 19 Minutes
Makes 2 cups

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Barbecue Baby Back Ribs Recipe

Ingredients:

- 2 labs. Baby back ribs, cut in serving size pieces
- 1 medium onion, chopped
- 2 cups hot tab water
- Barbecue Sauce

Preparation Method:

In 3-quart casserole, place ribs, onion and water. Cover. Microwave at MEDIUM (5) 80 to 90 minutes, rearranging after 40 minutes. Drain. Pour prepared Barbecue Sauce over ribs. Cover. Microwave at HIGH (10) 5 8 minute until heated through.

Total Microwave Cooking Time 1 hour 25 Minutes to 1 hour 38 minutes Makes 6 servings.

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Toffee pieces

Item required
10 graham cracker squares
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup chopped nuts
1 package (6 oz.) semi-sweet chocolate pieces

Settings: HIGH/DEFROST
1.Place crackers on bottom of buttered 2-quart (12 x 7) glass baking dish; set aside. Combine butter and brown sugar in 4-cup glass measure.
2.MICROWAVE on HIGH for about 2 MINUTES or until butter is melted. Stir in nuts. Pour syrup over crackers.
3.MICROWAVE on DEFROST for 5 to 6 MINUTES or until bubbly. Top with chocolate pieces and MICROWAVE on DEFROST for 2 to 21/2 MINUTES or until chocolate is softened. Spread chocolate evenly overtop. Chill for about 30 MINUTES or until cool; cut into bars.

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Murgh mussallam

Try some of these fantastic dishes which combine a variety of spices to appeal to all kinds of taste.Boiled, roasted or barbecue chicken is suitable for it.

Item required
11/2 kg chicken
4 cloves garlic, chopped
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
1 teaspoon chilli powder
125 g ghee
3 large onions, thinly sliced
11/4 cups (430 ml) plain yoghurt
Preparation method
1 Truss the chicken.
2 Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water.
3 Rub the chicken with the paste.
4 Melt ghee in a large saucepan. slue onions until brown. Remove onions aside.
5 Add chicken to saucepan, fry on ail until lightly browned.
6 Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to cover, simmer for 45 minutes or until chicken is tender.
7 Uncover pan, cook until liquid has evaporated.
SERVES 4 TO 6

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Casserole Of Beans And Sausages Recipe

Ingredients:

1 lb. Polish sausage diagonally sliced in 1-in. Pieces
1 pkg. (8-oz.) brown and serve sausages
1 can (16-oz.) kidney beans, drained
1can (15-oz.) Northern beans, drained
1 can (15-oz.) pinto beans, drained
1 can (8-oz.) tomato sauce
1/3 cup red cooking wine
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Preparation Method:

In 2-qt casserole place both kinds of sausages. Layer beans evenly over sausage. In one of the empty cans or small bowl mix together tomato sauce, wine, brown sugar, mustard, salt, garlic powder and pepper. Pour over sausages and beans.

Insert temperature probe so tip rests on center bottom of dish. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle.Microwave at High. Set Temp, Set 160 degree.

When oven signals, stir casserole well and let stand 10 minutes before serving to blend flavors and thicken sauce. Makes 6 to 8 servings.

On models not equipped with probe use minimum microwave time and check for doneness.

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Winer Bean pot Recipe

Ingredients:

2 cans (1 lb. each) pork and beans
1/3 cup chopped onion
1/4 cup ketchup
1/4 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 lb. winers (8 to 10 cut in thirds

Preparation Method:

In 2-qt. casserole stir together beans, onion, ketchup, water, brown sugar and mustard. Add winers, pushing pieces below surface of beans to prevent overcooking. Cover. Microwave at High 13 to 15 Minutes, stirring after 8 minutes, until hot. Makes 6 to 8 servings.

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Sausage And Sauerkraut Recipe

Ingredients:

1 lb. franks (8 to 10) scored, or 1-lb. Polish sausage (Kielbasa) cut in 1/2-in. Pieces
1 can (1-lb.) sauerkraut, rinsed and drained
2 tablespoons instant minced onion
1 teaspoon beef bouillon granules

Preparation Method:

In 2-qt casserole place meat. Cover with sauerkraut mixed with onions and bouillon. Cover. Microwave at High 12 to 14 Minutes, rotating dish 1/2 turn after 6 minutes, until hot. Makes 4 to 6 servings.

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