The Menu
Chicken and Lentils
Hot, cooked Bastamti rice
MIXED VEGETABLE SALAD
MANGO UPSIDE DOWN CAKE
The Menu
Chicken and Lentils
1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
1 cup dried lentils (I use red lentils, but use what you can find)
1 (14 ounce) can chicken broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon lemon juice
1. Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
2. Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
3. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
4. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Basmati Rice
serves 4
Recipe courtesy Robert Irvine
http://www.foodnetwork.c om/recipes/robert-irvine
* 3 cups basmati rice
* Cold water
* Salt
Wash the rice twice in cold water to remove impurities and drain through a strainer.
Add the rice to a large saucepan and cover with cold water until the water reaches about 1/2-inch above the rice. Add a little salt, to taste, and bring the rice and the water to a boil over medium heat. Reduce the heat to low, stir the rice then cover with a tight lid and cook until all the water has been absorbed. The rice normally takes about 15 minutes to cook and should be light and fluffy when cooked. Transfer to a serving bowl and serve.
Cook's Note:
After 4 minutes on low heat, I like to remove the pan from the heat and allow it to cook in its own steam.
MIXED VEGETABLE SALAD
http://www.indianfoodrecipes.net
50 gms (2 ounces) French beans
3-4 carrots
1 small cabbage
100 gms (3 1/2 ounces) Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies (slit vertically) mild or hot, your choice
Finely Chopped coriander leaves
1 lemon juice
Black pepper to taste
Cut and Steam the vegetables.
Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
Garnish with coriander leaves.
MANGO UPSIDE DOWN CAKE
http://www.indianfoodrecip es.net/indian-sweets
1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tbs butter
1/4 tsp salt
2 tbs lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cups removed mango pulp, sliced
1/2 cup milk
* Pour lemon juice over mangoes and allow to stand 15 minutes.
* Melt grease in 8-inch pot or casserole.
* Add brown sugar and cover with a layer of mango slices.
* To prepare the cake batter:
* Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
* Sift dry ingredients and add alternately with milk.
* Pour over mangoes and bake 50 to 60 minutes at 375ºF.
* When cake is done, turn it out upside-down and serve while still warm.
* Serve with whipped cream or a lemon or lime sauce.
Chicken and Lentils
Hot, cooked Bastamti rice
MIXED VEGETABLE SALAD
MANGO UPSIDE DOWN CAKE
The Menu
Chicken and Lentils
1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
1 cup dried lentils (I use red lentils, but use what you can find)
1 (14 ounce) can chicken broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon lemon juice
1. Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
2. Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
3. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
4. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Basmati Rice
serves 4
Recipe courtesy Robert Irvine
http://www.foodnetwork.c om/recipes/robert-irvine
* 3 cups basmati rice
* Cold water
* Salt
Wash the rice twice in cold water to remove impurities and drain through a strainer.
Add the rice to a large saucepan and cover with cold water until the water reaches about 1/2-inch above the rice. Add a little salt, to taste, and bring the rice and the water to a boil over medium heat. Reduce the heat to low, stir the rice then cover with a tight lid and cook until all the water has been absorbed. The rice normally takes about 15 minutes to cook and should be light and fluffy when cooked. Transfer to a serving bowl and serve.
Cook's Note:
After 4 minutes on low heat, I like to remove the pan from the heat and allow it to cook in its own steam.
MIXED VEGETABLE SALAD
http://www.indianfoodrecipes.net
50 gms (2 ounces) French beans
3-4 carrots
1 small cabbage
100 gms (3 1/2 ounces) Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies (slit vertically) mild or hot, your choice
Finely Chopped coriander leaves
1 lemon juice
Black pepper to taste
Cut and Steam the vegetables.
Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
Garnish with coriander leaves.
MANGO UPSIDE DOWN CAKE
http://www.indianfoodrecip es.net/indian-sweets
1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tbs butter
1/4 tsp salt
2 tbs lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cups removed mango pulp, sliced
1/2 cup milk
* Pour lemon juice over mangoes and allow to stand 15 minutes.
* Melt grease in 8-inch pot or casserole.
* Add brown sugar and cover with a layer of mango slices.
* To prepare the cake batter:
* Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
* Sift dry ingredients and add alternately with milk.
* Pour over mangoes and bake 50 to 60 minutes at 375ºF.
* When cake is done, turn it out upside-down and serve while still warm.
* Serve with whipped cream or a lemon or lime sauce.
