bsp.
of the green masala and a little yogurt.
Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil.
Heat the oil and add rice, stir until it changes color.
Pour the chicken and stock mix into the rice.
Cover and cook until the chicken and rice are done, 15 to 20 minutes.
Serve sprinkled with the nuts and raisins.
omatoes and the powdered garam masala.
Fry well till the
ll the ingredients mentioned under'masala' to a fine paste and
CHICKEN RECIPE: In a large bowl, combine
red chilli powder and garam masala powder in another bowl.
green chillies, ground cumin, garam masala , turmeric and red chilli powder
in the yogurt, salt, garam masala powder and ginger-garlic paste
ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant
chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon
Wash rice and soak in 2 cups of water for an hour. Drain well.
In a heavy pan, heat the butter and add the cumin and the ginger.
When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
Serve hot.
f mint, coriander and garam masala and half of onions. Repeat
inutes. Stir the turmeric, garam masala, and cumin into the mixture
tenderiser), curd, salt and garam masala for atleast 2 hours.
lower the heat, add garam masala, and let the rice simmer
olk, chopped green chilli, garam masala (recipe#40293) and salt.
Add
For the Masala Chai Tea Concentrate:
Crush
ll the spices for the masala paste except the red chili
Chicken Marinade: combine marinade recipe in a bowl or food-
he onion, Garlic-Ginger Paste (recipe below), and tomatoes in a