Recipes by DICE Food Network

Ingredients (For 4 people) * 2 tbsp Vegetable Oil * 2 Cloves * 1 Star Anise * 2 Cardamom pods * 1 Cinnamon stick * 2 Bay leaf * 1 Onion (Diced) * 1 tbsp Garlic paste * 1 tbsp Ginger paste * 2 Tomatoes (Diced) * 1 ½ tbsp Salt  * 1 ½ tbsp Chilly powder * ¼ tsp Turmeric * 2 cups Basmati Rice (Soaked) * 2 cups of Water Preparation 1. In a medium to high heat pan, add the oil and sauté the cloves, star anise, cardamom, cinnamon stick and bay leaves until fragrant. 2. Sauté the onion, ginger and garlic until the onions are translucent. 3. Add the tomatoes and sauté until it becomes a mush. 4. Add the salt, chilly powder, turmeric and mix well.  5. Add the basmati rice and mix well.  6. Add the water and mix well. Place the lid on for nearly 5 minutes on low heat. 7. Open the lid and mix to avoid the rice sticking to the base of the pan. Close again and cook for another 5-10 minutes.  8. Remove from heat and let it sit for 10 minutes. 9. Fluff up the rice with a fork and enjoy with curd, pap

Ingredients 2 Medium sized clean green bananas 2 Cloves of finely chopped fresh garlic ½ A small onion chopped ½ tsp Chilli powder ¾ tsp Chilli flakes ½ tsp Turmeric 1 Sprig of curry leaves 2 tbsp Coconut oil Salt to taste Preparation 1. Keep the skin on the bananas and chop into 1cm cubes. 2. Put the chopped banana in a bowl, sprinkle over salt to taste and about 2 to 3 tbsps of water.  3. Now, as a cheat, mix well, cover with a plate and microwave the green banana for 2 minutes on high. This will majorly reduce your time toiling over the stove. 4. Meanwhile, heat the coconut oil in a pan on medium high heat. 5. Add the onions and garlic and sauté until translucent. 6. Add the chilli flakes, the chilli powder and the turmeric.   7. Sauté until the spices smell cooked. 8. Add the semi cooked green banana to the onion chilli mixture and stir in.  9. Cover with a lid and reduce the heat to medium low until the banana is cooked through.  10. Remove the lid, increase the heat slightly and

Ingredients 900gm-1kg Cleaned boneless and skinless chicken cut into bite-sized pieces   For Marinade, 1 ½ Cups yoghurt 2 tbsp Flour 1 tbsp Lemon juice 1 ½ tsp Minced garlic 1 ½ tsp Minced ginger 2 tsp Salt 1 tsp Sugar 2 tsp Chilli powder 2 tsp Garam masala ½ tsp Ground cardamom ½ tsp Turmeric powder ¼ tsp Ground Cinnamon 1/8 tsp Ground Cloves ¼ tsp Crushed bay leaves ¼ tsp Kashmiri chilli powder 2 tbsp Ghee/Oil/Butter For Pan 2 tbsp Ghee 1 Large onion very finely chopped 1 tsp Minced ginger 1 tsp Minced garlic 1 Can tomato puree ¼ Cup unsalted butter 1/3 Cup cream Chopped cilantro/coriander leaves for garnish Preparation 1. Blend all the ingredients mentioned under the “For Marinade” heading until smooth and add to the clean chicken. Mix well and keep aside to marinate for at least 2 hours or overnight if possible. 2. Shake off any excess marinade and pan fry the chicken pieces in some oil until brown. Do this in batches and set aside. Save the marinade for later. 3. In a large saucep

 Ingredients 500gm Cleaned chicken thighs 2 tbsp Vegetable oil 1 tbsp Crushed garlic 1 Medium finely chopped onion 2 tbsp Vinegar 1/3 Cup Soy Sauce 1 tsp Garlic powder 1 tsp Black pepper 1 Bay leaf ½ lemon (optional) Salt to taste Preparation 1. Heat the oil in a frying pan, add the chicken pieces, and cook until golden brown. 2. Remove the chicken and add the onions and garlic. Sauté until translucent and slightly brown. 3. Add the remaining ingredients and lastly, the chicken. Bring the mixture to a boil. 4. Reduce the heat, cover the pan and allow the dish to simmer for around 30- 40 minutes or until the chicken is tender and almost falls off the bone. 5. Serve with jasmine rice! Tip: This recipe was taken from an excerpt in Hello! Magazine and tailored to our tastes. We used thighs because its always soft and a little fatty.

Ingredients – 10 Ladoos • 500gm  Besan (gram flour) •  750ml-1ltr water/milk •  750gm Sugar •  3 ½ Cups water •  8 Powdered cardamom pods •  Strainer with medium sized holes •  500ml Ghee/oil for frying Preparation 1. Mix the besan and milk/water to make a smooth and loose batter. Heat the ghee/oil in a pan. 2. Position the strainer over the oil, and ladle the batter into the strainer. This should allow for the batter to fall into the hot oil in droplet form. Pour just enough to allow for ease of handling when frying. 3. Fry the boondi until they are semi golden but don’t fry until very crispy. The boondi needs to absorb sugar syrup later, so, keep that in mind when frying. 4. Repeat the process until the batter is finished. 5. To prepare the sugar syrup, boil the 3 ½ cups of water and sugar together in a saucepan. 6. You will know the syrup is done when you set aside a teaspoon of boiled syrup, allow it to cool, touch it using your finger and when you pull your finger away from the sy

Ingredients – 12 Scones •  3 Cups plain flour •  6 tsp Baking powder •  75 gm Butter •  1 ¼ Cups milk •  ¼ tsp Salt •  Extra Milk Preparation 1.  Preheat the oven to 220 o C and flour a baking tray. 2.  Sift the flour, baking powder and salt into a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs. 3.  Add the milk and mix in quickly. The mixture should be soft and sticky to ensure tender and light scones. 4.  Flour a flat surface and scrape the dough onto it. Knead a few times and then pat the dough down or flatten it to 2cm thickness. Use a floured cup or round cutter to cut the dough into 12 even rounds. 5.  Place the scones on the floured baking tray leaving them 2cm apart. When done, brush the tops with milk. 6.  Bake for 10 minutes or until golden brown. Remove from the oven and cool. 7.  Serve with jam, butter and/or cream. Tip:  This is either breakfast or a tea-time snack that’s kind of a cross between a cake and a biscuit. Jam

Ingredients 500gm Chicken Breast Samosa/Spring Roll Pastry For Filling, • 1 tbsp Crushed ginger • 3/4 tbsp Crushed garlic • 3 Green chillies • 1 large chopped onion • 1 Stem of curry leaves • ¼ tsp Turmeric • 1 tsp Coriander powder • 1 tsp Garam Masala • 1 Boiled and mashed potato • Finely chopped fresh coriander to taste • Salt to taste To close the samosas, • 1 tbsp Flour/Maida • Water   Preparation 1. Boil the cleaned chicken breast in water with salt until completely cooked. Drain and cut in chunks suitable for a food processor. 2. Add the chopped onion, chillies, ginger, garlic and curry leaves to the food processor. Blend or pulse the contents until relatively fine and set aside. Ensure it’s not a paste, but, instead, has texture. 3. Do the same with the boiled chicken, Make sure to not blend the chicken into a mash. Instead, maintain a crumbly texture. 4. In a medium to high heat pan, add some oil and sauté the onion, ginger, garlic and curr

                                                       Ingredients 500gm Cleaned chicken livers   For Marinade, • 1 tbsp Ginger •  ¾  tbsp Garlic • 2 Green chillies • ½ Medium onion • ½ tsp Chilli Powder • ¼ tsp Turmeric • Salt to taste For Pan, • ½ Medium onion finely chopped • 2 Slit green chillies • ½ tsp Ginger • ½ tsp Garlic • Curry leaves • 1.5 tsp Coriander powder • 1 tsp Chilli powder • ½ tsp Pepper • ½ tsp Garam masala • Salt to taste • Vegetable oil (Coconut oil makes it super Kerala style) For Extra Flavour, • ½ Finely chopped onion Preparation 1.  Blend all the ingredients mentioned under the “For Marinade” heading until smooth and add to the clean chicken livers. Mix well. 2.  Leave the marinated chicken livers in the fridge for about 30 minutes. 3.  In a medium to high heat pan, add some oil and fry half a finely chopped onion until semi golden. Keep this aside. It will be added towards the end of the cooking proce

Ingredients 12 Cleaned chicken wings   For Marinade, • 1 and a ½ tsp BBQ spice • ¾ tsp Onion powder • ½ tsp Garlic powder • ½ tsp Paprika • 1 tbsp Fresh ginger • 1 tbsp Fresh garlic • ½ Small onion chopped • 3 Small green chillies • 1 tsp Chilli powder • ¾ tsp Pepper powder • 6 tbsp BBQ sauce • 2 tbsp Soy sauce • 1 tbsp Worcestershire sauce • 3 tbsp Sweet chilli sauce • 2 tbsp Vegetable oil • Salt to taste For Basting, • 3 tbsp Barbeque sauce • 4 tbsp Sweet chilli sauce Preparation 1.  Blend all the ingredients mentioned under the “For Marinade” heading until smooth and add to the ‘very dead’ but, clean chicken wings. Mix well. 2.  Leave the chicken wings to marinate for about 3 hrs in the fridge. The longer your patience allows you to leave it in the fridge, the better. 3.  Microwave the chicken wings for 5 minutes on high in two batches of 6, one after the other. This is to majorly reduce your cooking time in the oven. 4. Place th