Soor is also known as grits or polenta. The addition of tomato and mozzarella really adds to the creaminess of this dish. The chicken and potato sukhar goes really well with this. You can also eat this with pita bread or anjera.
This is enough for a family of 7. It can easily be halved.
3 cups of white basmati rice; rinsed until liquid is clear 1/4 cup of oil 1 onion; sliced 3 chicken cubes 4 cardamom pods 4 cloves 1 cinnamon stick 4 cups chicken stock (a little more might be needed)
1. Heat the oil in a flat bottomed pot. 2. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are translucent. 3. Stir in the rice and the chicken stock; cover and bring to a boil. 4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes. 5. Fluff with a fork.
1 small onion; sliced 1/4 cup of raisins (I like to mix light colored raisins with dark one.) 1 Tb. ghee (clarified butter)
1. Melt the ghee over medium heat. 2. Add the onion and fry for 1 minute. 3. Add the raisins and cook for 1 minute. 4. Spoon the onion/raisin mixture over the rice.
I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the on…
This is a very simple cake. This spongy dessert is perfect with tea or coffee.
6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted
1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.