Lifestyle – Recipe segment with Bibi Ayesha Kadwa (Sunnyside classics)
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Sunnyside Classics
By Bibi Ayesha Kadwa
Sindhi Biryani
Bibis style..S A Style😉
1 chicken..Disjointed
3 onions..sliced
Quarter cup ghee
2 tsp rough salt
3 cinnamo sticks
3 elachie
1 black elachie
1 star Anise
2 cloves
4 peppercorns
Half tsp whole jeeraa seeds
Add all this to a pot and make a light golden wagaar..
Add in
2 tblsp ginger garlic
1 tblsp red chilli masala paste
1 good pinch of saffron
Braise then add in the chicken
1 tblsp lemon juice
Add spices
2 tsp crushed red chillies
2 tsp chilli powder
1 tsp roasted mix masala..optional
1 tsp tumeric
2 tsp dhana jeeraa powder
Mix well and braise for about 5 minutes
Close pot and leave to cook ..it will release its own water
Meanwhile
Peel 2 medium potatoes..cut into chunks
Fry in deep oil..remove on paper towel
Sprinkle salt and set aside
2 medium tomatoes..peeled and chopped up big..
2 and half cups basmati rice
Pre cooked…not mushy..must be firm..drain
Add some saffron colour.or steeped saffron water
Boil 4 eggs..peel and keep aside
4 to 6 whole green chillies
Chopped coriander and mint
1 tsp garum masala
When water has burnt out from the chicken
Add in the chopped tomato
Cook till tomato water burns out..medium to high..with lid open
Add in the whole cut up green chillies
Add in 4 to 5 Tblsp yoghurt..about 3 quarter cup..mix well and cook out moisture
Sprinkle garum masala over
Add in chopped greens
Make wagaar with 1 small onion..curry leaves and ghee..throw over
In a pot ..cover the base with rice.
Spoon half of chicken and masala over the rice
Add the potatoto chunks
Optional to add some chunks of chopped.or slices of tomato
Add more rice over..to cover the meat
Now add the remaining curry over
And the potatoes
Then the balance of the rice
Add little ghee over
Half cup water
Cover with foil
Steam for 15 min on stove
Then put in oven
Serve with raita..papad and salad
Enjoy💓
Sunnyside Classics
By Bibi Ayesha Kadwa
Basic tomato chutney
Cook up a batch and freeze
Perfect to carry on holiday
Versatile..used for fresh beans..ir canned products..pizza base..or just as it is
1 large onion ..sliced or chopped
Oil for wagaar
6 cloves garlic..grated or 1 tsp full
1 full tsp chilli garlic paste..optional
Salt to taste
Fry onions..wagaar
Wen almost pink add in garlic
Chop in few curry leaves
Add while dry red chillie if u like
Add 1 full tsp tumeric
1 tsp crushed red chillies
1 full tsp kasmiri or mix masala
Chillie pdr
Quarter tsp pepper
Peel and chop 6 to 7 tomatoes
Add to wagaar
Mix well and leave to cook till simmered
Add some garum masala if u like
Add fewcurry leaves from top
1 blob butter
Few slit green chillies
Chop dhania if u like
Use in samp and beans..fresh or tinned
Baked beans..butter beans..chick peas
Tuna or middle cut chutney
Enjoy
Sunnyside Classics
By Bibi Ayesha Kadwa
Creamy Butter Prawns😋
600g headless prawns with shell
3 tblsp lemon juice
2 full tblsp crushed garlic
2 tsp chilli masala paste
1 tblsp tomato paste
1 tsp aromat
1 tsp lemon pepper
Half tsp green chilli
1 tsp crushed red chilli
1 tsp tumeric
1 tsp jeeroo
Half tsp garum masala
1 tsp kashmiri chilli pdr
Put in a processor..if possible
Add to prawns and leave to marinate for a while
Add 3 tblsp butter to a pot..heat it up
Add in the prawns..close lid..leave to cook
Add in 3 to 4 tblsp double cream yoghurt
1 x 250 ml fresh cream
Leave to simmer
Chop in greens
Whole green chillies
Slivers of ginger over
Serve with savoury rice..or garlic rolls
Enjoy🌞
Sunnyside Classics
By Bibi Ayesha Kadwa
Creamy Prawn Curry
600 g ..cleaned..deveined prawns..remove the shell.drain well
U can add chicken cubes to this..for an exotic
Prawn and chicken curry
1 large onion..sliced fine
2 tblsp oil
2 tblsp ghee
1 tsp salt
1 dry red chilli..optional
Fry till onion is light golden
Add in 1 tblsp ground garlic
2 tblsp chilli masala paste
Mix well .saute 2 min
Add in the other spices
1 tsp tumeric
1 tsp kashmiri chilli
1 tsp corriander
1 tsp cumin pdr
1 tsp rough crushed red chilli
Half tsp white pepper
Mix well and add in. 2 cups of liquidised tomato..leave to simmer and cook
Add 1cup of coconut cream and mix well
Add a good pinch of saffron
Add 2 tblsp tomato puree
Quarter cup tamarind water
Add in the prawns and cook on high for few minutes to burn out the water
After few min add half cup fresh cream
Add 1 tsp exotic thai spice
Simmer for 10 min then switch off
Sprinkle garum masala
Garnish wiyh fresh greens
Serve with savoury rice or roti or pita
Enjoy☀
