Sindhi Biryani

Self cooking photograph

Biryani name is derived from the Persian word beryā and the origin of biryani was in the kitchen of Mughal Emperors. Though it’s a Mughlai Cuisine but there are various styles of making it.  As in my family serves any kind of Biryani with french fries and egg. Usually we do not add potato chunks at all. But you can skip french fries as per your choice.
chicken/ mutton	1/2kg
rice	3cups (half boiled & drained)
red chilli powder	1tbsp (adjust to taste)
coriander powder	1tsp
turmeric powder	1/4tsp
black cardamoms	4
cloves	4
cinnamon stick	2
dried bay leaves	2
cumin	1tsp
black pepper	1tsp, whole
salt	to taste
dry plum	10
ginger julienne	1tbsp
yogurt	1cup
tomatoes	4, round slices
potatoes	4, halved
onions	3, sliced
garlic paste	1tbsp
ginger paste	1tbsp
green chillies	20 whole
fresh coriander	1bunch, chopped
mint leaves	1bunch, chopped
oil	1-1/2cup
egg	2 - boiled & sliced
french fries	some cooked (optional)
Method:
Heat oil in a large pot & saute cumin, cloves, cinnamon sticks, bay leaves, black pepper, cardamom.
Add onions and fry until golden.
Add meat, garlic/ ginger paste, potatoes and fry for 10 minutes.
Add red chilli powder, coriander powder, turmeric powder and salt. Mix well.
Now add yogurt, ginger julienne, green chillies, dried plums and fry for another 5 minutes.
Cover and cook until the meat is tender. There should be 2 cups of gravy remained.
(Add water if needed)
Spread tomatoes, fresh coriander and mint leaves over the meat.
Cover and cook on low heat for 10 minutes without mixing the curry.
Now spread/ layer the half boiled rice over the meat. Do not mix rice with meat.
Cover again and cook on very low heat for another 10 minutes or until rice is fully cooked.
Spread french fries and eggs before serving; raita on the side.
Serves 6.

Cranberry Tea Cake/ Biscuit Bread

Self cooking photograph

all purpose flour	2 cups
sugar	1 cup
egg	1
salt	1/2 tsp
baking soda	1/2 tsp
baking powder	1-1/2 tsp
orange juice	3/4 cup
cranberries	1 cup
butter	1/2 cup
lemon zest	1tbsp, grated
Topping:
rolled oat	2tbsp
oil	1tbsp
sugar	2tbsp
For Topping:
Combine all the ingredients well and set aside.
Method:
Preheat oven on 180 degrees C.
Grease and flour a 9x5 inch loaf pan.
Combine flour, baking powder, baking soda, salt and lemon zest in a bowl.
Add in cranberries, mix well and set aside.
Cream together butter, egg and sugar until smooth.
Stir in orange juice and whisk well.
Now combine this mixture in to flour mixture, beat well until moistened.
Scrap batter into a greased loaf pan and sprinkle the top with the topping mixture.
Bake for 60 minutes or until a thin skewer inserted in the center comes out dry.
Let bread sit for 10 minutes after removing it from heat.
Remove from pan and cool on a rack.
Makes 1 loaf.

Sweet & Sour Chicken

Self cooking photograph

Marination:
chicken cubes	250g
egg	1, beaten
cornflour	1tbsp
black pepper	1/2tsp
ginger/ garlic paste	1tsp
soy sauce	2tsp
red chilli	to taste
salt	to taste
Gravy:
capsicum	1, square cubes
spring onion	3, chopped
green chillies	3, chopped
cabbage	1/2 cup, sliced
pineapple chunks	1 cup with juice
chilli tomato ketchup	1 cup
sugar	2 tbsp
vinegar	2tbsp
water	1 cup
oil	4tbsp
Method:
Combine chicken with all the ingredients for marination and set aside for 30 minutes.
In a bowl, mix together chilli tomato ketchup, vinegar, sugar and 1 cup of water; set aside.
Heat oil in a wok, stir fry marinated meat on high flame for 2 minutes.
Add in capsicum and cabbage, continue to stir fry for another 3 minutes.
Now add the ketchup mixture and keep stirring on low heat until the gravy thickens.
Stir in pineapple chunks with their juice, spring onions and green chillies.
Bring to boil on high heat for 2 to 3 minutes but keep on stirring.
(Taste the gravy and adjust the spice as per your taste, to make it more sweeter, add more sugar and for tanginess add more vinegar)
Serve hot with plain or egg fried rice.
Serves 4.

Prawns Salad

Self cooking photograph

prawns	15 - 20, poached
lettuce	1 bunch, shredded
green peppercorns	1 tsp
butter	1tbsp
dill	to garnish
Marie Rose Sauce:
mayonnaise	75g
tomato ketchup	2tbsp
fish sauce	2tbsp
Method:
Poach prawns, drain and fry in melted butter along with green peppercorns for 1 minute.
(Usually to poach prawns, I boil water with 2 tbsp soy-sauce and 1tsp blackpepper powder. Let it cool for 5 minutes and then add prawns in still warm water. Leave it for 5 to 7 minutes)
For the sauce combine all the ingredients together to make it smooth.
Divide the shredded lettuce on a serving dish.
Arrange prawns on the top and pour a spoonful of the sauce.
Garnish with dill and serve.
Serves 4.