Rice with Sesame Seeds with Chicken Tika and Cauliflower Soup

Rice with Sesame Seeds - Til Bhath (South India)

Ingredients:

2 cups long grain rice
4 cups chicken stock
2 tbsp chopped spring onions/chives
3 cloves garlic minced
3 tbsp canola oil
2 teaspoons salt/fish sauce
2 tablespoons sesame oil
1 teaspoon ground mustard seeds
1 tbsp curry powder
1 cup sesame seeds
Lemon juice to taste

Procedure:

-Saute the onions, garlic, sesame seeds and rice with canola oil and sesame oil in a saucepot. Season with the spices and salt/patis.

-Add in the chicken stock, lemon juice and spring onions then cover it. Let the rice cook for 15-20 minutes. Serve as a side dish to vegetable/seafood/meat dishes.

Chicken Tikka

Ingredients:

500g boneless, skinless chicken breast
salt to taste
1 teaspoon red chili powder
1 teaspoon ground coriander
1 tsp ground cumin
2 tablespoon lime juice
2 each garlic cloves, crushed
1 x ginger, fresh, grated
½ cup olive oil
2/3 cup plain yogurtlime slices, to garnish
Fresh tomatoes sliced
Zucchini sliced
Eggplant sliced

Procedure:
1) Dice the chicken into 3/4-ich cubes. Thread onto short skewers.
2) Put skewered chicken into a shallow non-metal dish.
3) In a small bowl, mix together yogurt, gingerroot, garlic, chili powder, corriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
4) Season vegetables with salt, pepper, cumin and olive oil.
5) Heat grill. Place skewered chicken and vegetables on the grill and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Gobhi Shorba (Cauliflower Soup)

Ingredients:
1 cup heavy cream
10 cashews finely chopped
1 medium onion chopped
3 cloves garlic
1 tbsp. butter
3-4 cups chicken stock
250g cauliflower flowerets cut into cubes
1 tsp. sugarsalt/fish sauce to tastefreshly
ground pepper to taste
¼ tsp turmerica pinch of ground cumin as the garnish
Coriander leaves
Canola oil 2 tbsp

Procedure:

1. Sauté the cauliflower, onions, garlic and season with salt/patis, sugar, pepper, turmeric and cumin. Then add in the chicken stock.
2. Using a blender/hand mixer, whiz the mixture until smooth.
3. Return to the heat and simmer and whisk in the butter until melted and well incorporated.
4. Serve immediately garnished with coriander leaves and cumin.