KAIMATI

Ingredients

½ kg home baking flour

1 egg

¼ tsp dried yeast

¼ tsp iliki (cardamon powder) or more to taste

Vegatable oil for deep frying

For coating

3 tbsp sugar

5 tbsp water

Method:

• Mix the yeast, flour and cardamon in a bowl
• Beat the egg and make a well in the center of the flour mix
• Pour in the egg and start mixing with your hand. As the batter forms, add in alittle water and continue beating with your hand.
• The batter is ready when it is thick and sticky. Beat well with your hand until all the lamps are gone and the batter is smooth. Cover and leave aside in a warm place for 45 minites to allow the mixture to rise.
• Heat the oil and drop the batter in using your fingertips, a ball at a time. Dip your fingers in water to be able to form a ball the size of a 20 bob coin, then slide it off your thumb.
• Cook until all are lightly browned in colour. Remove from the oil and drain.
• For the coating put the sugar and water in a small sufuria and boil on medium heat until a syrup forms and there are lots of bubbles (about 20 minutes).
• Place the balls in a large sufuria and drizzle the syrup over them.
• Toss the sufuria over and over again until the syrup cools and forms a white sugar coating on the balls (adout 5 minutes).
  

Chicken Biryani

½ kg Chicken

4 Onion (cut in a long slender shape & fried)

2 onions (used in cooking)

4 Potatoes (cut into 4 pieces & fried)

6 Tomatoes

1 big cup Curd

2 tsp Dhania Powder

2 tsp Chilly Powder

½ tsp haldi powder

2 tsp Garlic paste

2 tsp Ginger paste

3 tbsp tomato puree

Salt 1 ½ tsp (to taste)

2 cinnamon sticks

0.75 kg basmati rice.

4 large tbsp Oil

½ tsp garam masala

For Chicken:

Heat oil in a large pan and add cinnamon sticks. Add onions n fry till golden brown. Add tomatoes and stir, let the tomatoes cook till they are slightly soggy n soft. Then add tomato puree, garlic paste, ginger paste, dhania (corriander) powder, haldi (turmeric) powder, salt and chilly powder and let it cook.

Add curd when masala is cooked and stir for a while. Then add chicken and mix it well. Cover with lid and let it cook for around 20 minutes. Uncover the lid to check if the chicken is cooked or not. Once done, get ready to prepare biryani rice.

For Rice:

Wash the basmati rice well and drain. Heat oil in a pan; add 1 tsp jeera (cumin) and 2 cinnamon sticks. Add 2 large cups water and put the rice in. Add salt (to taste) and stir. Let the rice cook in steam. Add more water if desired. Once the rice is done, add some food coloring to it and keep aside and begin layering the biryani.

Layering:

Take a large pan and add a layer of colored rice. Then add a layer of chicken on top of the rice followed by a few of the fried potatoes and onions. Follow this procedure till your pan is covered fully and all the rice, chicken, potatoes and onions have been used. Then cover the pan with a lid and keep it on low heat for 10 minutes. Serve Hot.

Serves 4 – 6