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Vegetable Biryani
Biriani in a pressure cooker? The purists may raise eyebrows, but this is a quick and extremely tasty version. Onions – 200 gm Potatoes – 250 gm Carrot… Read More »
Prawn and Peas Biryani
Always use best quality rice for any biriani. The success of a biriani depends on it. Basmati rice – 2 cups Ghee – 100 gm Bay leaves -… Read More »
Nasi Goreng
Singapore is the gastronomic melting point of three culinary cultures – chinese, Malay and Indian. From this melting pot has emerged a delightful blend of food unique in… Read More »
Jambalaya
Chicken, ham and peas make a fine flavour combination in this tasty rice dish. A contribution of the Creole cuisine. Cooked boneless chicken – 2 cups Diced ham… Read More »
Khatta Murg
Ingredients: chicken – 1 kg marble sized ball of tamarind – 1 groundnut oil – 4 mustard seeds – 1/2 tsp large onions, chopped – 3 medium tomatoes,… Read More »
Masala Bhath (Spicy Rice)
Refrigerated, the rice keeps well for 3 – 4 days. It also travels well and is ideal for picnic and lunch boxes. Basmati rice – 200 gm Fresh… Read More »
Curd Rice
Curd rice can be simple or exotic, as you choose to make it. Cooked simply, it is very good convalescent food as well as baby food. The following… Read More »
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