Â鶹ӰԺ

·¡²Ô³Ù°ùé±ð: Milk Rice with Chicken & Cashew Curry

Ingredients:

• Milk rice
• Coconut milk – 400g can 4
• Rice (basmati/ jasmine) – 5 rice cups
• Salt
• Cutlet
• Curry leaves – 50g
• Onion – 3lb
• Green chilies (hot) – 50g
• Chili flakes – 50g
• Ginger and garlic – 50g
• Potato – 3lb
• Mackerel/Tuna (canned) – 2 can
• Salt
• Breadcrumbs – 450g (Italian breadcrumbs)
• Cooking oil/vegetable oil -1.5Liter
• Flour – 300g
• Turmeric powder – 50g
• Eggs - 5
• Cashew
• Cashew – 750g
• Coconut milk – 400g can 5
• Curry leaves – 50g
• Salt
• Onion – 1lb
• Green chilies(hot) -50g
• Turmeric powder
• Chili powder (hot) – 50g
• Cinnamon sticks – 50g
• Chicken
• Chicken thighs – 2lb
• Chili flakes – 50g
• Ginger – 50g
• Garlic -50g
• Chili powder – 50g
• Curry powder - 50g
• Curry leaves - 50g
• Onion – 2lb
• Salt
• Yogurt/Curd – 2lb
• Cardamom and cloves -50g
• Cinnamon sticks -50g
• Black pepper -50g

Cooking Instructions

Milk rice – boil rice, add coconut milk and salt, and cook well.

Cutlet- add oil to pan, put necessary spices then add canned fish and cook for 5 min, then add boiled mashed potatoes, when the mixture comes to room temperature, make little balls, coat with batter and breadcrumbs, and deep fry.

Cashew – boil cashew with necessary spices, add coconut milk, and cook well slowly.

Chicken- marinate chicken and leave it for 2-3 hours, add oil to a pan add the necessary spices, and then add the marinated chicken. Add water or coconut milk as needed.

Beverage: Ginger Tea

• Ingredients:

• Ginger -50g
• Tea – 5 tea bags
• Sugar – 200g

Tea- Add tea, and sugar, boil water and sugar together, and drain.