Singaporean Rice

For Rice:

... Heat 01 tbsp butter. add 1/2 tsp cumin and 1 tsp chopped garlic. Saute for a min and add 01 glass basmati rice and 02 glasses of water. Add salt and bring it to boil. Now reduce flame, close and cook. Keep it aside

For Noodles:

Boil water. add salt and 1 tsp oil to this. Add 01 packet noodles ( i had used egg noodles here). Cook and drain. Now heat 01 tbsp oil in a pan. Add noodles to this and toast it. (u can deep fry if u need it crispy, but i havent.....)

For chicken Gravy:

First make small cubes of 02 chciken breast. Marinate it with 1/2 tsp chilli sauce, 1tsp tomato sauce, 1/2 tsp soya sauce, pepper powder, salt and red chilli paste (1/2 tsp). Refrigerate for 30 min. take out mix it with 1-2 tbsp all purpose flour and 1 tsp rice flour. Deep fry.

Heat 1 tbsp oil. To this add a pinch of sugar and 1 tsp chopped garlic. To this add chopped onions (01), chopped carrot (01), chopped cabbage and 01 chopped capsicum, Fry properly and add fried chicken to this (reserve few chicken pcs for garnish). to this add 1 tsp soya sauce, 01 tsp chilli sauce, 01 tsp tomato sauce, pepper powder and salt (only if required). Now mix 1 tsp cornflour with 2 tbsp water and add this to gravy. U need to hav gravy....so that balance it with chicken stock or water.

For Sauce:

Mix 1/2 Cup fresh cream, 3 tbsp mayo, 1 tsp chilli sauce, 1 tsp red chilli flakes. Whisk and keep aside

Assembling:

Spread rice first. top it up with half of gravy. Drizzle sauce on top of this (u can add sauce acc to ur taste. Now spread noodles and pour chicken gravy on top. drizzle or spread the leftover sauce on top

Garnish:

Garnish with reserved fried chicken cubes, fried garlic and fried green chilli's.

MUTTON CHOPS

ING:

mutton chops 1kg

yogart 1cup

viniger1/4cup

garlic paste 1tsp

black pepper 1tsp

salt to taste

oil 1tbsp

PREPARATION:

mix everthing together & rest it for atlest 4hr or overnight.now throw evrything in pressure cooker(don't add any water) & let it wistle for 5-7 min.now cook it on low flame with lid on until chops get tender & d water is evaporated.

2eggs for eggwash

oil for shallow frying

wisk 2 eggs,dip in the chop & shallow fry until golden.

SAUCY SPICY CHICKEN VEGGIES WITH DUMPLINGS......

Ingredients

Oil 4-5 tbsp

Butter 2 tbsp

Chicken boneless cubes 1/2 kg 

Green chillies 2 chopped 

Plain Flour 3 tbsp

Lemon juice 2 tsp

Chicken stock 2 cups 

Crushed red peppers 1 -2 tsp 

Salt to taste

Corn,Peas,Capscium (1 cup ) i also added mushrooms 

Onion 1 med chopped

Cream 3-4 tbsp

Ingredients for Dumpling

Flour 1 ½ cup

Milk ½ cup

Water as needed 

Yeast 1 tsp

Salt 1 tsp 

Sugar 1tsp 

Butter 1 tbsp

Egg yolk 1 for brushing 

Method for Dumpling:

In a bowl mix together Knead the dough with as needed water then Cover and keep side for 2 hours.

Method for Spicy Saucy chicken Veggies :

Heat Butter & oil in a pan then add chicken with green chillies fry till water dries out

Now add salt,crushed red pepper,fry 2 min more

Then add veggies fry on high for 5 min 

Then add flour mix cook for 1 min more 

Then add stock mix well untill it starts bubble

Then take off from heat add cream mix well .

.Put again on heat when it start bubbling again its ready .

.Now Off heat add lemon juice mix lightly ..

Check salt if needed adjust / Dish it out to any pyrex or suitable for baking then on top of it set dough by ,

Make a string of dough, Place on the sides of dish .

Cut it into pieces with a scissors. 

Cover and keep aside till rise to double. 

Brush with 1 egg yolk and sprinkle crushed red peppers in centre.

Now bake in a pre heated oven of 180 degrees for 20 minutes.