Coriander Yogurt Rice with Dry Chilli Chicken

This combo is not unusual for us, because for one, regular curd rice is an absolute no-no if not accompanied by non-veg. So at home mum would make curd rice with a mutton roast. Then during my spinster days, my curd rice would be accompanied by chilli chicken, because that used to be the take home dinner. If you want to try the option of a take home curd rice and chilli chicken, then I'd reckon getting it from Dolphin bar situated in Frazer town. Of course, there's much more than just curd rice at Dolphin bar, everything on their menu is a must - have!.  But you wouldn't want to get it all by yourself, the bar is a dark and dingy place with groupies of men, gulping down hard liquor and 'women' are a visual treat if you know what I mean (wink).

These recipes are from Ramani Aunty's book called Sadya - Meals for Four

Coriander-Yogurt Rice


Ingredients
Rice - 1cup
Butter - 1tbs at room temperature
For the yogurt mixture
Yogurt - 3/4cup
Milk - 1 1/2tbs
Lemon Juice - 1tbs
Asafoetida powder - 1/2tsp
Salt to taste
To temper
Olive Oil - 1 1/2tbs
Mustard seeds - 1/2tsp
Green Chillies - 2 finely chopped
Ginger - 2cm finely chopped
Chopped Coriander  - 1/2cup

Cook the rice in plenty of water until very soft. Drain thoroughly. Mix in butter to the hot rice. Gently fold in the combined yogurt mixture ingredients.
In a small pan heat oil, sprinkle mustard seeds and allow to burst. Saute the the green chillies and ginger in it.Finally add coriander leaves. Add in the rice mixture Spoon in individual molds. If preferred serve cold.

Dry Chilli Chicken


Ingredients
Chicken Breasts - 250gms cut into cubes or strips
For the Marinade
Gram Flour - 1/3cup
Five Spice Powder - 1tsp (mixture of Powdered cinnamon, fennel, star anise, cloves and szechuan pepper)
Chilli Powder - 1/2tsp
Pepper Powder - 1/4tsp
Salt - 1/4tsp
Vinegar - 1tsp
Egg - 1 small lightly beaten.
To saute
Butter - 1 1/2tbs for frying
Oil - 1tsp
Green chillies- 3 cut into thin rounds
Minced garlic - 1tsp
Minced ginger- 1tsp
Sieved Fresh Tomato pulp - 1/2cup
Soy Sauce - 1tbs
Salt to taste

Pat dry the chicken pieces and combine the marinade ingredients and marinate chicken for 30minutes. Heat the butter into a wok and stir fry the chicken for 3-4minutes until cooked and browned on all sides. With a slotted spoon remove onto a plate. Heat with 1tsp oil in the wok, the chillies ginger and garlic without browning. Add the tomato pulp, soy sauce and salt and bring to a gentle boil. Return the fried chicken to the sauce and stir till the chicken is well coated. Serve hot.