Basmati Rice With Methi Chicken & Bhindi Masala

Basmati rice with Raisin

1. Wash and drain completely in the colander.
2. Place rice into the rice cooker.
3. Add water according to the ratio of 1: 1.5 (rice : water).
4. serve rice with raisins.

Methi Chicken

1. Heat oil in a pan. Add whole garam masala, bay leaves and cadamom pods.
2. Sauté until cardamoms starts to crackle.
3. Add chopped onions and cook until translucent and soft. Make sure to stir continuously.
4. Add garlic ginger paste, turmeric powder, coriander powder and chopped green chillies.
5. Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes.
6. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water.
7. Cover the pan and cook on a low heat for ten minutes.

Bhindi Masala

1. Heat 2tbsp oil in a pan.
2. Add chopped onions and fry till they become translucent.
3. Add the ginger garlic paste and saute for half a minute or till the raw aroma of the ginger-garlic disappears
4. Add the chopped tomatoes and saute till the tomatoes are soft and mushy.
5. Stir well and saute for a minute.
6. Add maggi cukup rasa into the onion-tomato masala and mix with the sauted bhindi.
7. Cook for 2-3 minutes, stir in between. Serve hot.
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Watermelon Mint Juice

1. In a blender, add the watermelon and few pieces of mint leaf.
2. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves.
3. Pour the sugar syrup into the blender to mix well.
4. Pour into cups and chilled it.