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Great Value Recipes

discover delicious recipe ideas and meal
inspirations for the whole family

Tandoori Chicken Curry
Chicken Pilau
Barfi

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Tandoori Chicken Curry

  1. On medium high heat, add ghee/oil to the pan. Add ginger and garlic and saute till aromatic.

  2. Add the chicken and saute some more till it changes color, about 3 minutes. Add all the spices and tandoori masala and stir some more.
  3. Add the tomato sauce and coconut milk and stir to combine. Cover and let cook for about 10 minutes.
  4. Garnish with chopped cilantro and serve with white, brown or cauliflower rice.
Credits to: eatdrinkpure
https://www.eatdrinkpure.com/tandoori-chicken-curry/

Chicken Pilau

1. Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.

2.Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.

3. Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.

4. Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.

5. Transfer all the contents to a bowl and rinse out the pan. Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.

6. Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.

7. Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.

8. Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Credits to: food.com
https://www.food.com/recipe/kashmiri-chicken-cardamom-and-saffron-pilau-spiced-indian-rice-292393

Barfi

1. Firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk. Whisk and mix well until everything is well combined.

2. Transfer the mixture into large kadai. recommend using nonstick pan to prevent from sticking. Also add ¼ cup ghee and mix well on low flame.

3. Keep stirring on low flame until the mixture thickens.The mixture will hold the shape and starts to separate the pan after 10 minutes. Do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.

4. Transfer the burfi dough into the tray lined with baking paper. Press gently, making sure its leveled up. Top with few chopped pistachios and press gently. Cover and refrigerate for 1 hour or until it sets completely.

5. After 1 hour, unmould the burfi and cut with sharp knife. Finally, milk burfi recipe tastes great for a week when stored in an airtight container.
Credits to: hebbarskitchen
https://hebbarskitchen.com/milk-barfi-recipe-milk-burfi-plain-barfi/
Book #2125

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/