Nasi Goreng

Ingredients :
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves, Finely chopped garlic
1 Finely chopped onion
2 Seeded and very finely chopped red chilies
1 teaspoon Shrimp paste
1 teaspoon Coriander seeds
1/2 teaspoon Sugar
400g Raw prawns, peeled and de-veined
200g Rump steak, finely sliced
1 cup Long grain rice, cooked and cooled
2 teaspoons Kicap manis (sweet soy sauce)
1 tablespoons Soy sauce
4 Finely chopped onions
1/2 Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

Method :
First make the omelets:
Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets. Turn the omelet over and cook the other side for 30 seconds. Remove the omelet from the pan and repeat with the remaining egg mixture.
When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.
Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated thoroughly.
Add the kecip manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
Serve immediately.

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Vegetarian Fried Rice

Ingredients

4 cups of cooked rice
1-2 tbsp ground chilli paste
1 Onion, chopped
4 tbsp garlic paste
1 cup frozen vegetable
1 Potato boiled and cut in to cubes (optional)
4 tbsp Soya sauce
Salt and pepper to taste

Method
Heat about 4tbsp of oil in a pan then you add in the onion and garlic paste fry till golden brown.
Add in the rice and saut� it.
Next add in chill paste and mix the rice well.
Finally add in the mixed vegetables and potatoes and fry for few mins over low heat.
Add in the soya sauce and salt and pepper.
Serve hot!

Hyderbadi Biriyani (Mutton)

INGREDIENTS
1 kg basmati rice
1 kg mutton
150 gm ghee
2-5 filaments saffron
4 tsp kewra water
1 cup mint leaves
10 green chillies, slit

FOR THE MARINATION
75 gm raw papaya paste
50 gm ginger garlic paste
200 gm yoghurt
100 fried onions
salt to taste

FOR THE MASALA
50 gm red chilli powder
20 gm cumin deeds
6 green cardamom
4 black cardamom
6-8 cloves
4 bay leaves
1/4 tsp mace powder
1/4 tsp nutmeg powder

METHOD
Take the masala except red chillies, mace, nutmeg,dry roast
and ground coarsely. Add the three powders and keep aside.
Mix all the ingredients of the marinade in a bowl and add the mutton. Refrigerate for three minutes.
Heat gee in a pan, add the meat with the marinade and
cook until done.
Add salt, mint leaves,green chillies and kewra water and cook for 2 more minutes. Soak the rice in water for one hour.
Boil water with salt and add the rice. Cook until its 75 percent done. Drain the rice and keep aside.
Place rice and mutton in layers; sprinkle saffron water.
Cover the lid and cook for 20-25 minutes on low heat.
Serve hot with salad and raita.

Palak Paratha

Ingredients:
Spinach Leaves - A small bunch
Green chillies - 2 nos
Wheat Flour - 1/2 a kg
Salt
Ghee - 5 to 6 tbsp

Method:
Blanch spinach, cut the green chillies. Then puree the spinach n chillies together. Add the pureed mixture to the flour and give it a stir and add ghee & salt to that.knead the flour well and make a fine dough. And make parathas.

Folaa rice

Ingredients:
225g. basmathi rice
spices:
20g. cloves,
20 g. cinnomon and 6 cardomons
1/2 tsp cummin powder
1/2 tsp pepper powder
5cadjunuts halved
3 tbs ghee or desired oil
1/2 small coconut (thin and thick milk)
1 big onion
a little salt

Method:
slice the onion thinly and temper in oil till it turns brown. then add rampe, rampe, curry leaves, cloves, cinnamon, cardomon, cadju nuts, and raisins and make it crisp and remove all the ingredients to a plate and keep aside.

To the remaining oil add basmathi rice, a little salt, cummin powder, pepper powder and saute it altogether. and add the thin and thick coconut milk , and cook till rice is tender. Lastly add the fried ingredients and serve with mutton masala or chicken masala.

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